Delicious, quick and simple to make!

Ingredients:

• 3 x tbsp. unsalted butter, browned and cooled
• ½ cup Fresh Earth Tahini
• 12 x radishes
• ¼ cup mixed sesame seeds
• ¼ cup mixed nuts, crushed
• ¼ cup poppy seeds

Method:

• In a small, wide and shallow bowl, whisk together the cooled brown butter and tahini.
• Dip half of the radishes in the tahini and rotate so it gets fully coated.
• Dip each radish in a different seed or nuts bowl/ shallow cup.
• Place the dipped radishes on a baking tray and refrigerate for 10min.
• Serve and enjoy! They are so Rad!

The post Brown Butter and Tahini Dipped Radishes appeared first on Fresh Earth.

Impress your friends with this incredible Blueberry and Chia Ice Cream which is delicious, super creamy, and gluten and dairy free.

Ingredients:
450ml coconut cream
450ml coconut milk
6 egg yolks
1/3 cup honey
6 Tbsp chia seeds

Blueberry Jam:
600g frozen blueberries, thawed
2/3 cup honey
Juice of 1 lemon

Instructions:

To make the blueberry jam, combine all the ingredients in a small saucepan, mix well and place over medium heat. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 35 – 40 minutes, or until the jam is thick.

Remove from the heat and set aside to cool. Pour the jam into a 750ml jar, seal and refrigerate until required.

To make the ice cream, place the coconut cream and coconut milk in a saucepan and bring to the boil, stirring occasionally. Remove from the heat.

In a large heatproof bowl, whisk the egg yolks and honey until light and fluffy.

Pour half of the hot coconut cream mixture into the egg mixture and whisk well. Whisk in the remaining hot coconut cream mixture, then pour into a clean saucepan. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens slightly to form a custard. Strain through a fine sieve into a bowl. Cover with plastic wrap and chill for at least 2 hours.

Pour the coconut custard into an ice cream maker and churn according to the manufacturer’s instructions. Fold in 300g of the blueberry jam and the chia seeds, transfer to an airtight container and freeze until firm.

Place the ice cream in the fridge to soften a little before serving.

The leftover jam can be used with Gourmet Greek Full Fat Yoghurt and our very own Banting Granola for a yummy breakfast! (Both ingredients available at Fresh Earth Food Store of course!)

The post Blueberry and Chia Ice Cream appeared first on Fresh Earth.

Add some variety to dessert with this amazing Gluten Free Banana Sushi – great for the health conscious sweet tooth!

Ingredients:

• 3 x ripe bananas
• 1 x tbsp. almond butter
• 2 x tbsp. mixed nuts, crushed
• 1 x tbsp. cacao nibs
• 50g melted 80% dark chocolate

Method:

• Peel the bananas.
• Spread the almond butter across the top and sides of the banana.
• Sprinkle with mixed nuts and cacao nibs.
• In a double boiler, melt the chocolate until smooth.
• Place the banana in a serving plate, and slice into thick pieces.
• Drizzle with the melted chocolate and serve
• And for some added summertime radness, eat with chopsticks! YUM.

The post Banana Sushi appeared first on Fresh Earth.

This sophisticated recipe for Apple, Cinnamon and Chia Seed Gluten Free Muffins will charm your taste buds.

Ingredients

2 1/2 cups gluten-free self-raising flour
2 teaspoons ground cinnamon
1 1/4 cup firmly packed coconut blossom sugar
2 tbsp. ground chia seeds
2 cup organic milk or rice milk
1 cup organic vegetable oil
3 organic eggs, lightly beaten
2 small pink lady apples
Warmed honey, to serve (optional)

Method

1. Preheat oven to 190°C. Grease a 12-hole muffin pan.
2. Combine flour, chia seeds, cinnamon and 2/3 cup brown sugar in a bowl. Make a well in the centre. Add milk, oil and egg. Using a wooden spoon, stir until just combined. Peel and grate 1 apple. Fold grated apple into muffin mixture. Spoon mixture into holes of prepared pan.
3. Core and quarter remaining apple. Thinly slice. Arrange 2 to 3 apple slices on top of each muffin. Sprinkle with remaining brown sugar. Bake for 20 to 25 minutes or until browned and cooked through. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve drizzled with honey, if using.

The post Apple, Cinnamon and Chia Seed Gluten Free Muffin Recipe appeared first on Fresh Earth.

This tantalising Tofu Chilli Hot Pot Recipe serves 6 people and is perfect for chilly weather

Ingredients

1 x 400g Earth smoked tofu, drained
2 tablespoons extra virgin olive oil
1 large green pepper, cored, seeded and chopped
1 large onion, chopped
1 small jalapeño, stemmed, seeded and finely chopped.
2 cups fresh corn
2 cups vegetable broth
2 cans kidney beans, rinsed and drained
400g diced tomatoes, with their liquid
400g can tomato sauce
1 tablespoons chilli powder
2 teaspoons ground cumin
Tamari to taste

Method

1. Dry the smoked tofu using a paper towel and squeeze out as much moisture as possible, crumble tofu and set aside.
2. Heat oil in a large pot over medium high heat.
3. Add pepper, onion, jalapeño and corn and cook for 5 minutes.
4. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chilli powder, cumin and salt or tamari and stir well.
5. Bring to a boil, then reduce heat and simmer, uncovered or partially covered, stirring occasionally, until thickened and flavours have melded, about 45 minutes.

The post Tofu Chilli Hot Pot Recipe appeared first on Fresh Earth.

This quick and easy recipe for Sweet and Spicy Quinoa Hash serves one.

Ingredients

1 tsp coconut oil
1 pinch red pepper flakes
1/2 cup sweet potato, cubed
1/3 cup kale, chopped
1 garlic clove, minced
1 pinch of salt
1/2 cup of cooked quinoa

Method

In a skillet over medium heat, warm the coconut oil.
Add the red pepper flakes and sweet potato, then sauté for about 5 minutes.
Stir in the kale, garlic and salt. Sauté until kale has wilted, about 3 minutes.
Add the quinoa and heat through.

The post Sweet and Spicy Quinoa Hash appeared first on Fresh Earth.

2 tablespoons prepared tamarind sauce
1 tablespoon finely chopped ginger
1 tablespoon jasmine green tea leaves
1 tablespoon rice vinegar
1 clove garlic, finely chopped
1 (14-ounce) package firm tofu, drained and patted dry, cut into 1-inch chunks
2 tablespoons canola or peanut oil
Tamari, to taste
2 packed cups broccoli florets
1/2 cup chopped fresh mushrooms
1 medium red bell pepper, cored, seeded, and chopped
1/2 large red onion, sliced
1 tablespoon toasted sesame oil

Method

1. Put tamarind sauce, ginger, tea leaves, rice vinegar and garlic into a container with a tight fitting lid. Add tofu and toss well.
2. Refrigerate, shaking the container occasionally to distribute the marinade, for 12 hours or overnight.
3. Heat 1 tablespoon of the oil in a large skillet over medium high heat.
4. Drain tofu and reserve marinade. Add tofu and tamari and cook, stirring almost constantly, until tofu is very hot throughout, 5 to 7 minutes.
5. Transfer to a bowl and set aside.
6. Heat remaining 1 tablespoon oil in skillet.
7. Add broccoli, mushrooms, peppers, onions, tamari and remaining marinade.
8. Cook, stirring frequently, until broccoli is crisp-tender and pan juices have evaporated, 5 to 7 minutes.
9. Return tofu to skillet and toss gently to combine. Drizzle with sesame oil and serve.

The post Green Tea and Tamarind-Marinated Tofu with Vegetables appeared first on Fresh Earth.

Method: Heat the oil in a large, heavy saucepan and add the garlic, ginger and spring onions. Saute for a couple of minutes until it smells fragrant and the spring onions are beginning to soften.
Stir in the cannellini beans and peas and let cook for a minute, then pour in the stock.

Put the lid on the pot and bring to the boil. Let simmer for two minutes, or until the peas are cooked, then remove from the heat.

Puree the soup with a stick blender until smooth.
Taste and season with salt and pepper.

Stir 5 teaspoons of wasabi paste into the soup. Taste for wasabi-ness – you ca always add more!

Reheat the soup until it starts to bubble, then ladle into bowls. Garnish with Wasabi Peas and serve.

The post Wasabi Pea Soup appeared first on Fresh Earth.

Method:
Saute the onions in the oil until golden.
Add the rosemary, tomatoes and a pinch of salt and cook for 10 minutes.
Add the beans and about one cup of stock.

Simmer gently for 10 minutes, adding more stock as necessary. Taste for seasoning, then serve very hot, with gluten-free Fresh Earth Bake House foccacia and shaved Parmesan.

The post Tomato, White Bean and Rosemary Soup Recipe appeared first on Fresh Earth.

Ingredients

1 butternut, halved, deseeded and cut into chunks
1 sweet potato, cut into chunks
2 red onions, quartered
1 thumb-sized piece of ginger, chopped
1 lemon, halved
1 dried red chili
3 slightly under ripe bananas
15 curry leaves, plus extra to serve
1 table spoon black mustard seeds
1.5 litres of veggie stock
A small bunch of coriander leaves, stalks sliced.
Toasted coconut shavings to serve.
Olive Oil

Method

Preheat the over to 180 degrees Celsius
Place the squash and sweet potato in a large roasting tin with onion and ginger. Drizzle with olive oil and a squeeze of lemon juice. Crumble over the dried chili, season with salt and pepper, and mix well.
Roast for one hour, or until the squash is cooked through. About 20 minutes before the end of cooking, peel the bananas and add to the roasting tin.
Heat one table spoon of olive oil in a large non-stick saucepan over a medium heat. Tip in the curry leaves, black mustard seeds and sliced coriander stalks.
Pop the lid on and cook for about 30 seconds, or until the mustard seeds start to pop.
Remove the lid, add the roasted veg and bananas, and mix to coat the whole lot in the spices.
Pour in the stock, bring to the boil, then reduce the heat and simmer for 15 minutes.
Let the soup cool for a moment, then use the hand blender to gently puree until smooth. Top with coconut shavings, scatter over the extra curry or coriander leaves and serve.

The post Spicy Banana, Sweet Potato and Butternut Soup appeared first on Fresh Earth.