Fig & Persimmons (Kaki/Sharon Fruit) with Most Excellent Greek ‘Yoghurt’.

Where to begin with the great stuff in this cheeky bowl of delights!

❤ Persimmons … Nevermind the antioxidant vitamin-C power, the vitamin-A, beta-carotene, lycopene, lutein, zea-xanthin and cryptoxanthin helping slow aging and various disease processes. They contain health benefiting flavonoids (poly-phenolic anti-oxidants such as catechins and gallocatechins) and an anti-tumor compound, betulinic acid.

❤ Figs … Nevermind the potassium (helps to control blood pressure) it’s fiber-rich positive effect on weight management an in depth US study showed it had a positive impact on lowering Postmenopausal Breast Cancer … and then bam – its there helping prevent age-related macular degeneration (ARMD) too.

❤ Cashews … Nevermind that about 50% of the fat is heart-healthy monounsaturated fats, there’s Copper for antioxidant defenses, energy production, magnesium for healthy bones and … you carzy people…. Eating Nuts Lowers Risk of Weight Gain!

❤ Coconut & Coconut Oil …. Nevermind it’s unique combination ofpowerfully medicinal fatty acids (its them there medium chain triglycerides), it increase your metabolism, helping you burn more fat. It’s lauric acid content can kill bacteria, viruses and fungi, it keeps you feeling full. We are all mad on raspberry ketones but the fatty acids in coconut oil do the same.

Enough … I’m exhausted with all the excitement.

Actually I have a beautiful fig tree in my garden and it is in it’s first flush so I am very excited to be able to pop out my back door, grab 3 figs from thetree and pop them into a bowl with a persimmon.

The Most Excellent Greek ‘Yoghurt’ is actually a cashew and coconut blend.
Soak a cup of cashews for a minimum of 20 minutes. Drain and rinse, then pop them into a food processor with a cup of coconut milk, the juice of a lemon, 1 tablespoon of xylotol (or raw honey or have you tried the lovely coconut blossom nectar?) a pinch of himalayn salt and blitz it, add a quarter cup of coconut oil, 1 tablespoon of sunflower lecithin and pour into a glass jar and chill for about 2 hours for a nice firm mix or you can enjoy it runny too

😀

 

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me scarletrositafood@gmail.com

phone or text 0792 310 9170

Facebook http://www.facebook.com/ScarletRosita

Tweets by ScarletRosita

https://www.instagram.com/scarletrosita/

RAW! Banana Dream Bar

I like to think of this a bit of a life saver when you want something that feels substantial but is not going to be requiring a nap 10 minutes after eating.

RAW! Banana Dream Bar

For the Banana filling:
2 medium bananas
3/4 cup cashews
1/4 cup agave nectar
1/4 cup lemon juice
1/3 cup coconut oil
1 teaspoon vanilla
1/8 teaspoon sea salt

Cling film line a 1 lb loaf tin.

Zest and juice that lime mmmmmm

Gently melt the coconut oil.

Now add all the topping ingredients to the processor and process until very smooth.

Pour the mixture onto the base and smooth it with the back of a spoon.
To cut them put them into the freezer for 30 minutes, take them out and whilst still in the pan cut them to size (if it has gone super hard just leave them out for 5 minutes)

Now pop them back into the freezer for about 2 hours. These must be stored in the freezer.

Really lovely and fresh.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita

RAW! Blueberry Caramel Layer Cake

This is another of my RAW! Fresh Cakes that I sell on the market. It is devised to be able to withstand not having to be served straight from the freezer. My stomach does not like anything straight from the freezer (even my ices have to be almost at room temperature otherwise I get a terrible belly ache). And this way the flavours have a chance to be bright and beautiful instead of muted under glacial temperatures.

Again this is one that has been asked ofr – but I still have no camera – really sorry but I just don’t have the spare cash and I don’t want to stop blogging – so I hope you will bare with me.

I am very grateful to those of you that have stuck with me through this ‘no camera/strapped for cash’ period. One day I shall reward you with a slice-o-cake 🙂

RAW! Blueberry Caramel Layer Cake
No Added processed Sugar, Gluten Free, Wheat Free, Dairy Free, Soya Free, Vegan, Egg Free.

Makes 18 slices

Base
120g / 4 oz hazelnuts
240g / 8 oz cashew nuts
120g / 4 oz walnuts
4 tsp Maca root powder (if you cannot find this no matter -but it adds a lovely flavour and is super good for you too)
1 tsp vanilla extract
240g / 8 oz Medjol dates
1 tsp sea salt

Blueberry Layer
240g / 8 oz raw cashews, ground
120g / 4 oz macadamia nuts
240g / 8 oz Medjol dates
1 tbsp vanilla extract
2 tbsp Lucuma powder
480g / 1 lb fresh blueberries (washed and picked over)
sprinkle sea salt

Caramel Topping
2 tsp vanilla extract
240g / 8 oz Medjol dates
240g / 8 oz ground cashew
1/2 cup agave nectar
2 tbsp melted coconut oil

Line an 9″ x 9″ cake tray with cling film
If you have a dehydrator and suffer from digestive disorders then please – Soak the walnuts and cashew nuts over night. In the morning drain and dehydrate for 16- 24 hours until thoroughly desiccated.
All the nuts need to be processed to a fine flour. I use a coffee grinder for this.

For the base:
Add the dates to the bowl of the food processor with the blade fitted.
Start to process the dates. You will need to open the bowl and scrape it down several times.
Add remaining ingredients and really allow it to process until you have a stiffish dough that balls up. You may need to add a little water to get the right consistency.
Spoon into tray and press down.
Set to one side.

For the Filling:
Add all the ingredients to the bowl of the food processor with the blade fitted. Then blend together until very smooth and soft like a cream cheese.
Pour on top of the base and level off.

For the Topping:
Add all the ingredients to the bowl of the food processor with the blade fitted. Then blend together until very smooth and light and soft like a yogurt.
Just taste it now to make sure the ‘caramel’ is sweet as you like it – I don’t want it too sweet, I like the sour of the fruit to compete with the sweetness of the nuts 🙂
Pour onto the filling and spread evenly again.
Cover with cling film and store in the freezer.

This can be kept in the ice box for 3 months or in the deep freeze for a year.

Before you want to eat it move it to the fridge and allow it to soften for about 4 hours – or you can leave it covered, in a cool spot in the kitchen for about 45 minutes if you prefer.

Utterly guilt free and feels like a total indulgence.

I defy you to eat it and not only love it but feel amazingly well about an hour afterwards

It’s fine, it’s okay, it’s just what I do 🙂 

Mushroom & Wild Garlic Tart with Chestnut Crumble. (Vegan and Gluten & Wheat Free)

My lovely girl has decide to take Cookery as her GCSE exam, but at school she struggles. She cannot eat wheat and although the school have said they will accommodate this, they don’t really know how to use Gluten Free flour and so she is frustrated and feels she is no good at cooking.

When really all that is the matter is that she needs to be taught how to cook with Gluten Free flour as opposed to just following a wheaten recipe and subbing in the Gluten Free flour – mostly that doesn’t work, allowances have to be made.

Anyway, so I wanted to help her see she is very capable. SO we set about making this tart with a few fresh organic(!) ingredients I was able to pick up at the market on Saturday.

It all turned out fab, not only did it give her a little boost, we all got a lovely late breakfast – perhaps not a perfect nutritional balance – but utterly joyous!

I hope you all like it

😀

Mushroom & Wild Garlic Tart with Chestnut Crumble.

Filling
120g/4oz wild garlic

3 tbsp olive oil
2 onions, finely diced

2 cloves of garlic pressed
6 portobello (field) mushrooms, diced

Pastry

500g/1 lb Gluten Free plain flour
½ tsp sea salt

250g/8oz sunflower margarine at room temperature

75g/2½oz/heaped ½ cup sunflower or pumpkin seeds, finely chopped

250ml/10fl oz water with 1 tsp ground linseeds soaked in it

Tofu filling
400g/14oz tofu, patted dry

30ml/2 tbsp olive oil

40ml/3 tbsp lemon juice


1½ tsp sea salt

1½ tbsp dried thyme

1½ tbsp dried tarragon
1½ tbsp nutritional yeast (Engervita B12 is the one to find)

3 tbsp cornflour

Crumble
250g/8oz Chestnut flour
125g/4oz Cashew nuts
90ml/3 floz olive oil

Set the oven to 190°C/375°F Gas5
Make the pastry. Super simple to make this. Blitz the marg, salt and flour together until it is crumby. On a slow speed pour in the water and it will form a ball.
Use this to line a 29 cm flan case. When you roll the pastry do not worry that it break, there is not gluten so you can easily patch this pastry as you would when you were little playing with playdough. It will not suffer at all for it. It does not need to rest or be chilled as there is not stretchy gluten to make it misbehave. Line it with the parchment paper, fill with baking beans and bake for 35- 40 minutes until it is set.

To make the Tofu filling, process all the ingredients together in the food processor and set aside.
To make the Filling, heat a frying pan over a high heat. Add the oil and cook the onions until they are starting to colour. Drain from the pan but leave in the oil and then fry the diced mushrooms until they brown too. Add the garlic and wilt in the chopped wild garlic. Tip in with the onion and set aside.

To make the crumble just blitz the ingredients until they make a nice crumble, set aside.

Take the case from the oven.

Mix the tofu and filling parts together and pour into the case. Top with the crumble and return to the oven for another 20 minutes until it is nice and brown.

You can serve it hot, warm, cold or chilled. We had it on it’s own (with a side of fresh fruit jam parts made from the scraps of pastry and a loaf of Fennel & Caraway Sourdough on the side 🙂

National Vegetarian Week

This week is National Vegetarian Week and as part of my commitment to great Vegetarian food I wanted to share a recipe for each day.

I shall endeavour for it to be Vegan. But we all have to start somewhere and if you are not vegetarian then just give a few recipes a go! I honestly believe you will be surprised.

Below are links to some of my previously blogged recipes and I will add more this week (as I can – I still have ‘no camera’ issues).

If you have any questions or queries then please do ask.

I myself an not exclusively RAW, Vegan, Paleo or Vegetarian but I appreciate that they are a great addition to our weekly food habits.

I hope you enjoy them

🙂

And so to start:

Baba Ganoush

‘Meaty’ Spicy Rice – A Vegan Treat We All Love To Eat!

Pistachio Cake (Vegan)

Millet and Mushroom Loaf (Vegan, Gluten & Wheat Free)

Creamy, Dreamy Onion Soup (Vegan and Gluten Free)

Deeply Tasty Borlotti Bean Noodles with Cashew Nuts (Vegan)

Potato Cakes (Option for Vegan and Gluten & Wheat Free)

Have a great week

😀

Frugal Feeding, Green & Gorgeous For Meatless Monday

You are probably starting to get the message that the food I make most regularly contains a lot of vegetables and is inexpensive to make.

I hope you also notice that it is very tasty and leaves you with a spring in your step not a need for a long nap 🙂

This is so delicious even the youngers in the house gobbled it up with gusto and went back for 2nd helpings.

Don’t worry that this seems like a lot of cabbage to pasta, the cabbage shrinks as it cooks and the pasta will swell 🙂

To make this s Vegan dish just leave out the Mozzarella, it is still delicious, I add it as Daughter No2 loves it and I love her.

😀

Frugal Feeding, Green & Gorgeous For Meatless Monday

for 8 people

500g/ 1 lb spaghetti
4 tbsp sunflower oil
2 small white onions
1 large Savoy cabbage
2 cloves of garlic
1 small bunch coriander (if you like)
2 fresh mozzarella
65ml/ 1/4 pt olive oil
125g/ 5 oz salted cashew nuts
sea salt
big splash balsamic/ red wine vinegar ( or lemon juice if you don’t have a nice vinegar)

Wash the cabbage leaves and collate them in the largest and hardest leaves through to the smallest and most tender.

Peel the onions and slice thinly.

Slice the cabbage like a chiffonade. (Like a shredding really)

Crush the garlic.

Drain and then tear the mozzarella into chunks.

Wash and roughly chop the herbs.

Put a large pan of water on for the pasta (cook as instructed on the packaging).

Heat a large frying pan on a high heat with 4 tbsp of oil.

When it is hot (but not smoking) add in the onion and allow to start to brown on a very high heat.

Add in the cabbage and allow to wilt and soften, keep it on the high heat. You may need to add a few splashes of water.

Add a good pinch of sea salt

Add the cabbage from the toughest leaves through to the most tender.

Once it is well wilted add the garlic and stir well. Add in a ladle or two of the pasta water and the oil.

Drain the pasta and add into the cabbage and toss well together.

Add the cheese, nuts and herbs and toss again

Serve in big bowls

😀

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

Slightly Special Spaghetti with Pine nuts and Avocado

What a week, Southwark Council Environmental Health came to check out my market stall (tense, tense, tense) and it was passed into the top tier for Health & Hygiene Standards – phew- when I get that certificate I shall be displaying it 😀 Funny the things we worry about, I knew there was nothing to worry about and still I worried – such a wally 😀

Annnnyway ……

Here we are again with a gem for ‘Meatless Monday’.

This one is a little more that the usual store cupboard recipes that I try to blog (for the sake of our health and wealth).

I have added Mozzarella as my daughter loves it this way, but it is perfectly delicious without and is then (of course) a Vegan recipe.

I also think that this one is great for when you are having good friends over for a supper and no one wants anything too stiff and long lasting and the conversation is silly and company are happy to lean on each other and have a good old belly laugh.

Again, it is super quick to make – 25 minutes from start to finish, all fresh and bright straight from your kitchen and we are all in need of a little fresh and bright (it is freezing here in England).

It is a rich and rounded flavourful dish – a delight.

Enjoy!!

Slightly Special Spaghetti with Pine nuts and Avocado

Parsley,
1 large onion
5 cloves of garlic
2 tbsps of mild olive oil
250g / 8 oz bag of spinach
1 tbsp Balsamic vinegar (any vinegar will do, but balsamic have more flavour notes)
60g / 2 oz Pine nuts (toasted if you can)
2 Ripe Avocados
125 ml / 1/4pt water or stock or noodle water
120g / 4 oz Mozzarella (drained) Obviously leave this out if you want to make this Vegan
500g / 1 lb spaghetti
2 oz Good olive oil
1 lemon juiced

Roughly chop the parsley.
Peel the onions and garlic. And slice them but not too thinly.

Heat the oil in a large, heavy frying pan and over a medium heat saute the onions until they start to soften and turn translucent. Add the garlic and the balsamic vinegar, turn the heat to it’s lowest setting.

Heat a pan with 2 tbsp of water to boiling, as that is happening wash the spinach.

Then pop it onto your board and give it a rough chop, leave the leaves fairly large (just run the knife through he mass maybe 5 times) and pop into straight into the pan, put the lid on. Leave it over that high heat for maybe 1 minute.

That is it, give it a good drain, but don’t squeeze it. Leave it to one side.

In the middle of all that get a pan of salty water on the boil. (Follow the instructions on the pack for how to cook them. If they are ready before the main part then just drain them, run cold water through them for the count of 5. Shake as they drain and then pour another tablespoon or two of oil over them and stir through to stop them sticking).
Add a ladle of the pasta water into the onion and garlic mix.

Heat a small frying pan. Pop in those lovely pine nuts.

Now stay with them and shake the pan over the heat as they start to toast.

Keep shaking or they will burn. Tip them into a dish and leave them to one side.

If you are using Mozzarella, then drain it now.

Split the avocados, discard the stone and then run your knife through the flesh (whilst it is still in it’s peel) in a criss cross manner.

Everything should now be good to go.

So transfer the onion sauce mix into the now empty pasta pan. Add the lemon juice, the good oil and let it get hot again.

Add in the pasta. Good stir.

Add the spinach. Good stir.

Use a spoon to scoop the avocado in to the pasta. Good stir.

Tear the mozzarella, add it. Good stir.
(At this point I feel like one of Shakespeare’s Witches over my cauldron)

Add half the parsley and half the pinenuts and give it the final stir and tip it into the serving bowls

Sprinkle the last of the pine nuts and parsley and dig in

😀

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

RAW! Lemon Tart (No Added Sugar, Vegan, Gluten & Wheat Free)

This is one of those puddings that tastes so good you cannot believe that it is so good for you too. I have never had that ‘eaten too much’ feeling with any of the RAW! recipes that I use.

This is a little bit loved already, even though it is very new as it has such a bright fresh flavour.

Have it as an end of dinner pudding or as a pick me up snack, it is that full of good things.

Let me know what you think

😀

RAW! Lemon Tart

For the base
500g / 1lb almonds ground or whole (the whole almonds will be ground)
1 tsp pink Himalayan salt
210g / 7 oz Medjool dates
90g / 3 oz Anjou Prunes

Line a 20 cm x 20 cm cake tin with cling film and set a piece of parchment paper into the base too (I haven’t in the photo but, really, it helps if it is in place).

In a food processor, blend the almonds (if possible, soak them for around 6 hours and the dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.)

Sprinkle a few of the almonds onto the cling film in the cake tin, then put the rest of the almonds into a bowl on one side.

Put the salt, prunes and dates with 3 tbsp of almonds into the processor and blend until you have a soft paste.

Now add the rest of the almonds and process to a ‘dough’ or until the it forms a ball.

Spread the dough mix evenly across the base of the cake tin. Cover with some more cling film.

Now press this mixture really firmly. I use another cake tin set on top and press really hard.

Cover in cling film and leave to harden in the freezer.

Lemon Filling
2 cup raw cashews
1 cup dried mango
6 Tablespoons fresh lemon juice
6 Tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
pinch sea salt
2 teaspoons lemon zest

Grind the cashew nuts until they are about to form a butter.

Soak the mango in water overnight. Drain away the water in the morning.

Add into a food processor and blend to a paste, add the cashew nut butter, lemon juice, coconut oil and vanilla extract and mix until very smooth and creamy.

Pour the cream over the base.

Smooth the top and then freeze for about 2 hours. You can keep it in the freezer and take it into the fridge an hour before you want to serve it.

Or it can now be refrigerated and eaten up as you fancy.

🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita

RAW! The Full Morten Cream Banana Tart (No Added Fat, No Added Sugar, Soya Free, Gluten Free, Vegan)

On my market stall I have a regular that loves cake but doesn’t like cake ingredients. With huge gratitude to him and his gentle insistence that I persevere, I eventually got to a recipe I call ‘Morten You Drive Me Crazy Banana Buns’ that is Dairy Free, No Added Fat, No Added Sugar, Soya Free, Gluten and Wheat Free.

So last week he tried one of the RAW! puddings and asked if I could try one with Bananas. I have had a couple of attempts that were not really good enough, but this one is really good.

I am taking it down for him tomorrow. I really hope he likes it. ANd I hope you make it and like it too.

Wish me luck

😀

The Full Morten Cream Banana Tart

Crust ingredients:
1 cup cashews
1 cup ground hazelnuts
1/2 cup coconut flour
1 cup dates (Medjool are the best but really expensive so you can just use dried dates)
1/4 teaspoon sea salt

The full Morten Banana filling:
8 medium bananas
360 g /12 oz cashews
240 g / 8 oz soaked dried papaya
65 ml lime juice
4 teaspoon vanilla
1 teaspoon sea salt
275 ml almond milk
75 g / 1.5 oz chia seeds

Cling film line a 20 cm square cake tin.
Place all base ingredients in the food processor and blitz it until the everything sticks together.
Press the base mixture into your cling film lined pan. I suggest you spread the base mixture into the pan, cover it with another layer of cling film and you use a similar sized pan to fit over it and press it down really firmly.
Turn the base onto a dehydrator sheet and dry for 8 hours at 38˚C
After this the base will have a pleasing crispness that will withstand the moisture from the filling.
Once the base has cooled you need to add a collar of tin foil to the pan you pressed the base in, that will rise over the edge by 3 cm.
Re line the pan and the collar with more cling film.
That’s the base done.

.

For the topping add to the processor the cashews, banana, papaya, lime juice, salt and vanilla and process until very smooth.
Once this is very smooth you can add the almond milk whilst the machine is running.
Finally add the chia seeds.
Pour the mixture onto the base and smooth it with the back of a spoon.
Freezer for 3 hours, at least.
As you want to serve it, take it from the freezer into the fridge. After 2 hours it will be a firm ice cream texture, it will cut beautifully!

And if you leave it in the fridge for 4 hours it will be a delightfully soft texture and more of those complex flavours will bounce out.
A really special pudding

😀

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita