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Showing posts from October, 2017

Chinese Red Date (aka Jujube) and Walnut Raw 'Cheese'cake

My time is precious. It is limited. The demand for it well exceeds its potential supply. If only someone would bestow me a Time-Turner a la Hermione in Harry Potter, then I could achieve so much more...


My mum has been feeding me Chinese red dates since forever - in soups, infusions, desserts - it is an essential Chinese 'superfood' (indeed pre-dating the term 'superfood' itself) with purported anti-inflammatory and calming properties. Recently she brought me some delicious snacks from Hong Kong - simply individually wrapped pitted Chinese red dates (aka Jujube) encasing a single walnut - so simple and such a perfect combo that I was inspired to make a dessert based on it.



Chinese Red Date (aka Jujube) and Walnut Raw 'Cheese'cake
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Makes a small 12cm diameter cake


Ingredients:
Base:
1/2 cup (65g) raw unsalted walnuts
1/2 cup (65g) soft, pitted, medjool dates
pinch sea salt
splash of water if needed

Top:
1/2 cu…

One Pan Meatloaf Stuffed Roast Squash with Asparagus

This recipe recycles leftover meatloaf, into a low maintenance, minimal effort second supper.


Meatloaf is a very lazy dinner menu option - literally mix 500g of minced pork (or chicken or turkey or a mix) with a few tablespoons of spices of choice (my favourites include 1tbsp cumin and 1tbsp ground coriander, but Chinese 5 spice, oregano, basil, etc all work well), a tsp of garlic powder and onion powder, an egg to bind and a tbsp of coconut flour to add firmness and plenty of salt and pepper.  Press firmly and neatly into a loaf tin and bake at 175 degrees celsius for about 45mins-1hr or until cooked through.  Delicious add-ins to the meatloaf mix are: - cooked spinach (make sure to squeeze out all the liquid before adding to the meatloaf mix) - pan fried chopped mushrooms (again, cook until liquid evaporated) - grated squash or carrots (squeeze out liquid) - coconut aminos and thai fish sauce with a handful of chopped bamboo shoots and water chestnuts (reduce salt accordingly)
I ha…

Spiced Pumpkin 'Panecotta' Pie Pud

I'm not American and I've only eaten Pumpkin Pie once - when I was very kindly but rather randomly invited to a Thanksgiving dinner on my first night in Japan, surrounded by a bunch of complete strangers. As a result, I'm not convinced it is a dessert that invokes a particular warm and fuzzy sentimentality. That said, I am an unapologetic fan of pumpkin and all the warm spices that accompany it in its seasonal pie incarnation.


This version is a hybrid of Crustless Pumpkin Pie meets Panecotta - slightly less custard-y and more of the wobble of a panecotta.


Spiced Pumpkin 'Panecotta' Pud
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Nut-free

Makes a 15cm/ 6" pud


Ingredients:
225g (just over half can) unsweetened pumpkin puree
1 medium ripe avocado, peeled and stoned
1 large ripe banana
1 small soft date, pitted
100ml coconut milk, cold
100ml coconut milk, heated to very warm but not boiling
1 1/2 tbsp gelatin (I use this Great lakes one but have no affi…