Cherry~Berry Pie

To posts in one week this week this week. I must have too much time on my hands..hahaha I wish! Here I am writing in the hours I should be sleeping, though being here in this space is where I want to spend my 'me' at the moment. I'm excitedly coming up with new recipes with the abundance of local seasonal produce that is literally falling at my feet these days. I have always been a forager, and as a child I was always taken out on fruit picking sessions, armed with saved ice-cram tubs and returning with deep-purple-stained fingers and a belly full of berries. When out walking or cycling, I tend to always be looking up at the trees and bushes, wondering if some edibles are about to be born. Now, I am blessed with time where my 'work' is to be with my baby girl. Nothing does she love more than to go out for walks with me. Either in her pram or on my back, she gazes up at the trees as I always have. I think she just loves the movement and flickering of colour and light, but I wonder, does she look for the potential behind those buds and leaves too? A girl after her mothers heart, she has started to gnaw on chunks of raw fruits and veg, cucumber and watermelon being her firm favourites. In my first trimester of pregnancy, I used to buy a big watermelon every other day and eat my way through it all, as well as copious amounts of cold cucumbers. Anything cold and watery I would devour. My mum says that she had cucumber cravings with me too, so maybe it runs in the family?!

So walk we do. Everyday, we head off out the door on a new adventure. From my house, there is a park and paths leading  to streams and woods. We can go out on the same route, day after day and discover something new. I love this adventure of discovering the hidden treasures within a stones throw from your home. We often forget that there is beauty and winsomeness all around us, looking instead to try and find it far far from where we actually are. The grass is always greener effect. Having this time where we go out and explore our immediate surroundings, day after day has bought me a sense of pleasure that I have never before given myself the 'luxury' of doing. This little girl is certainly showing me that the simple things in life are the best. I adore her even more for her teachings, children are amazing!

So we have been walking through this same park most days for the last 4 months. I have passed through it so many times in my life before this time, but never before 'just because'. Before now, it was a shortcut to the city and I would usually be in hurry going through it. When Fern was first born and Spring arrived, I remember seeing the beautiful pink blossoms adorning these trees, and thinking how beautiful they were and representing in her arrival. Big, old, grand trees covered in delicate baby-pink flowers for a few days, before the winds came and blew them all away. We visited these cherry trees most days as summer approached, every day seeing the tiny buds turn into small, light cherries on long stalks. For some reason, we stopped going there for a week or to, then on our return last week, the trees were loaded with big, ripe, red cherries! I was jumping up and down, filling what limited vessels I had on me with the juicy jewels, oh how juicy they were! After picking as many as I could reach, I headed home and devoured my first bag of cherries with my man, feeling so very indulgent on eating a whole bag of cherries freshly picked from my wise old tree friend.

Lets just say, we have been visiting this big humble tree every day since, and I have jumped, shaken, picked and plucked our bag full of cherries every day for the past two weeks. I have never eaten so many cherries, and something I love about seasonal produce is that gorging on something when nature gives you it is half the fun, only to self-realise that your are ready to go without for another year when the season is over. I don't think I could ever eat store-bought imported cherries ever again after realising how amazing fresh cherries do taste! I can't think of many ways to enjoy cherries better than straight from the tree, raw, warm, sun-kissed and naked. This is how we have been enjoying our daily harvest most days. Though after eating our way through so many, it was time to come up with some creative ways of using these gifts of nature. When life gives you cherries, make cherry pie I say!

This recipe has been made many times now in our house. It is so simple, and we eat a big slice each on the day it is made, then slice the rest and put in in the freezer so we can take a slice out when ever we feel like it. I have done it three ways, one keeping the filling plain and using the cherries hole on top, one making a half-half filling of blended cherries to create a swirl effect and one where I blended the cherries through the whole filling to make a dark red pie. All tasted amazing and are as simple as each other. If you slice and decorate the top with the fresh cherries, be sure to eat it all on the day of making or freeze on the same day so that they don't go off.

Marbled Cherry pie, splattered with cherry juice (a culinary artists accident turned beautiful touch!)

Cherry~Berry pie

Makes 1 9" pie

Crust
1/2 c hazlenuts
1 c almonds
1/2 c buckheaties (or puffed amaranth or rice if unavailable)
1/2 c soaked dates, about 12

Filling
1 can coconut cream (full fat) refrigerated overnight
2 c cashews, pre-soaked
2 limes
50g coconut sugar, powdered
4 tbsp coconut oil

A good handful fresh cherries and/or berries

To make the crust, place the hazelnuts and almonds in a food processor and process until fine and crumbly. Whilst running, drop the pre-soaked dates into the processor. Check the mixture, it should stick together when pressed own with your fingers. Add the sprouted and dehydrated buckwheaties or puffed amaranth/rice, and pulse a few times to combine. Press the mixture into a loose-bottomed pie-tin (line the bottom with clingfilm) and use your thumb and finger to create a lip about 1/4cm thick. Set aside while you make the filling.

If you need to powder the coconut sugar, do this first in a dry blender jug, until it is lighter in colour and very fine like icing sugar. Open the can of coconut cream, and using a spoon, scoop of the top solid cream layer, avoiding the watery part underneath. Keep this part for making smoothies, or cooking grains or porridges. Add the cream to the blender along with the drained cashews. Juice the limes and add it to the mix, then blend until smooth and creamy. Add 4 tbsp coconut oil to ensure that the mixture sets in the fridge and blend once more.

If you want a cream-coloured pie decorated with whole fruits, then simply pour the mixture into the pie crust and decorate with the cherries/berries in any way you desire. Be creative! If you would like a pink coloured pie, add up to 1 cup of de-stoned cherries and/or berries to the cream and blend until smooth and bright pink (add 1 more tbsp coconut oil as the mixture will be runnier). Pour into the crust and set in the fridge or freezer. For a marbled pie, pour half of the cream into the crust before adding some cherry/berry action to the other half. Blend well, then carefully pour a spiral of the coloured mixture on top of the cream coloured mix. Jiggle a few times to make the top flat, the using a chop-stick, create swirls by pulling the colour back and forth through the pie, making a dance of colours inside the pie. It's your artists palate! Let go and see what happens! You can still decorate the top with extra fruits, before lending the pie to the fridge ( or freezer for faster, firmer setting) before serving up under a special shady tree of your own, marveling in the abundance that is Summer!

Coconut cream filling topped with cherries, red currants and black currents

Morning Glow Bowl

Breakfast has typically been my favourite meal of the day for as long as I can remember. I am a morning person, and I often spend mornings in my own company. As much as I love lazy family breakfasts of pancakes or whipping up various smoothies for us all in summer, there is something I love about the morning hours when Geoff is in bed and I have time to myself to do yoga, organise my day and spend time creating something simple and nourishing to cure my early hunger. I am wondering if this luxury of a morning to myself may be a thing of the past once the baby arrives very soon! It's now just a day away from my 'due date' so we are literally any day away from greeting our little bundle of joy into the world. Exciting and surreal!  So I am making the most of these peaceful, solitary mornings while I can, before they are shared with the new born. I'm sure spending this time with the little precious will be a million times more special than ever, but for now, I am grateful for this space I have created for myself to set me up for the day ahead, with all its 'to-do-lists' and chores to be done. An hour of 'me' time first thing sets me off to a grounded start, rather than rushing out the door without a proper meal or routine. Lets see how all of this changes as I turn into a mum! I will strive to keep some sort of morning ritual what ever turn it may take!

My morning meals vary alot. I'm not one to eat the same thing for breakfast day in day out. Most people wouldn't eat the same lunch and dinner every day would they? Though breakfast often seems to become a similar affair for most each day. This maybe a comfort and part of a morning routine which makes them feel less stressed about the day ahead, though for me, keeping a sense of variation and excitement to my morning is what drives me. I have often gone to bed thinking about what I am going to make in the morning! However, it's always something simple and quick to prepare, varies with the seasons and always super nutritious. I have always figured, that if you start the day as good as you can, then what ever happens for the rest of the day at least you have had a healthy breakfast. Preparing something for myself means I can pack as much nutrition into it as possible without compromising on others tastes. This said, this 'Morning Glow Bowl' is my partners favourite porridge, and he always asks me to make it for him as his 'just isn't the same'! I agree; this isn't your usual quick bowl of oats. Its inspired by ayurvedic principles, uses wholegrains and natural sweeteners and packs in loads of spices. My morning palette craves flavour and warmth, especially in the winter, and this recipe hits all the right spots.

My Morning Glow Bowl is what I love to eat on cold winter mornings, when I want something sweet, filling and warm. Other days I might choose to eat some eggs with homemade bread, a fruity or super-food smoothie or whip up a batch of pancakes to share. But this is what I eat most often right now. I could easily eat it every day if I varied the base by using different grains, different fruits and seeds and changed the spices. The variations are endless, but the recipe below is my favourite version. Its really just a method for you to follow and add in what ingredients you have to hand, so please be creative and come up with your own Morning Glow Bowl. And why Glow Bowl? This bowl of yum will leave you with a warm, nourished glow from the inside  What ever the weather you will be sure to start your day with a glow which will brighten your day and make you feel amazing. I'd love to hear what variations you come up with and how you like to spend your morning time!

Morning Glow Bowl

Serves 1

1/2c whole oat groats, ground in a high speed blender, or whole rolled oats (not quick oats)

2 tsp coconut oil or ghee

1 tbsp desiccated coconut

1 tsp ground ginger

1/2 tsp ground cardamon

4 soaked dates (plus 1/2c soak water)

1 small handful raisins/chopped figs/chopped apricots

1/2c hot water

1/2c almond milk

Honey and ghee to serve (optional)

Pumpkin seeds, hemp seeds, goji berries, bee pollen to serve (or what ever seeds and berries you have)

Gently heat the coconut oil or ghee in a small saucepan until melted then add the oats, coconut and spices. Gentle heat until the oats are slightly 'toasted'. This will add a depth of flavour to your porridge and make the grains easier to digest. Once they smell toasted, add the date water, water and half the almond milk, stirring constantly. Bring to a gentle simmer, and add the dates and dried fruits, adding more almond milk as needed to make the right consistency  I like my porridge quite thin, though you might like it thicker, so add enough to taste. 'Mash' the soft dates into the porridge until they are well mixed in, then remove from the heat and pour into a bowl. To serve, top with a teaspoon of honey if you like it sweet (the dates make it sweet too so not essential) and a teaspoon of ghee for extra flavour and indulgence.  Sprinkle with super seeds; my favourite is hemp seeds, goji berries for colour and bee pollen for extra nutrient power. Sit in a beautiful spot and enjoy the morning still before embarking into the day. Feel the glow spread throughout your body, and know you have started the day with a power-packed indulgent breakfast!

Morning Glow Bowl topped with Pumpkin seeds, hemp seeds, goji berries, bee pollen, homemade ghee and local honey.

Dairy free 'milks'

Making my own fresh, creamy milk in the morning has been part of my routine for many years now, using highly nutritious nuts, seeds or grains. The lovely thing about making your own 'milks' is not only that they are dairy free thus meaning no contribution to the nasty dairy industry, but also that you can change the flavour of your milk each time you make it if you wish, by using different nuts or seeds, grains or rice! I have my form favourites, but the method is simple and totally adaptable. I use my nut  or seed milk in tea, on my sprouted granola, proper porridge and for making desserts. It works in place of dairy milk in almost anything, so if you want to start making your own, here's how!

Almond milk

Makes 1 litre

Equipment: Blender, nut milk bag, large bowl

1 cup almonds, soaked for 6 hours or overnight

1 litre water

1 tbsp lecithin powder (optional)

1 tbsp honey/ fruit syrup

Pour away the water which the almonds have been soaking in and rinse well. Place the nuts into a blender and add the water. Blend until the water looks white and the nuts look as fine as possible. Pour the contents through a nut milk bag or fine muslin. Squeeze the bag gently until all the liquid has come through and you are left with the pulp in the bag. Save the pulp for drying and pour the liquid back into the blender.

Add the lecithin if using and the honey or fruit syrup and blend again until totally combined. Pour into a bottle or large jar and store in the fridge for up to 4 days

Whole, organic almonds ready to be soaked then blended with 4 cups of water                                                                    

Squeeze out the liquid through a nut milk bag or muslin

Add Lecithin and natural sweetener before decanting into a bottle ready to use! 

It's super easy once you make it part of your routine! I use nut milks as the base for my Thickshakes. The perfect healthy drink when you need something sweet and creamy!

You have achieved so much

Remember that. It's something that hit me today as I was doing my habitual though process of beating myself up for what I hadn't achieved that day. Not having finished everything on my 'do' list, not answered all my emails, not written anything for my book, not connected with a friend, called my family, or given myself enough 'me' time. Once again, I was finishing the day going over all the things i'd not done. Then, today it dawned on me... what about all the things I had done? Was I recognising those? Defiantly not as much as I was the things I hadn't. When I stopped to think about all the things I'd done that day, that week, month, this year.. Wow! How much we do day in day out, even the tiny seemingly insignificant  things deserve much attention, because sometimes its those that bring you to the place that you are now. Its so easy to get caught up in doing more, being more, thinking that you are not enough, but what if we stopped thinking like that right now and gave ourselves praise for all the things we do and are everyday. You do enough. Are enough. Achieve heaps. Be that best friend who always tells you how great you are, to yourself. You'll always have the  best friend with you forever.

On todays realisation, I've decided to give myself a big-up. Something I rarely do and hardly ever write about, and my aim is not for praise or kind words from anyone but myself. Instead my aim is to encourage you to do the same. To forget dwelling on whats not been done, and instead what you've done/are. Write a list and read it aloud! Stop looking at that to-do list at whats still left to do, and look at all those things you've crossed off (and if its nothing, then praise yourself for having a day off!) Remember all the amazing things you have done so far this year, cos I bet its loads when you look back. Its so easy to keep looking forwards all the time, that we forget to take a glace backward every so often and take check of where we have come from. So stop 'doing' for a moment and give yourself the biggest hug for being great. You are!

My 'I did it!' list...

• I have taught 19 raw food workshops so far this year, 3 in Sussex  2 in Switzerland, and the rest in my own cafe! Must have taught hundreds of people about the benefits of raw food now, brill!
• I have co-written an e-book with the amazing Amy Levin, due to be released early 2013!
• I have owned my own cafe for 1 year and 5 months and it has been visited by lovely people every day we have been open : )
• I have started this blog! A place to share and motivate myself to write regularly, in preparation for my recipe book in the future!
• I have holidayed in India, Cornwall and Wales with my love : )
• I have practiced yoga at least once a week all year, and swam too
• I have grown our own tomatoes! Yey! I have to remember this one as I beat myself up for not growing more, as I have done in the past. The tomatoes were amazing and so many other things grew in my garden without me even trying.. figs, raspberries, apples, herbs, nettles.. yum!
• And most importantly of all, I have co-created a baby! I have grown, nourished, carried, felt and loved a new living being in my tummy now for 6 months and loved every minute. Giving myself loving nourishing care in way of giving it to the little one inside of me. Its the most amazing achievement of all...

Well done me!!!

Now I could extend this list to include lots more things, and I plan to do this at the end of the year. Right now though, I plan to end the day by recognising all the things that have been done as well as what I am grateful for. Now for a recipe to celebrate all that we achieve.. an abundance cake! We are lucky to live lives of abundance  so this recipe came from a feeling of wanting to capture all of the things which are abundant right now. Squashes, root vegetables and apples held together with warming spices and moist sweetness. A cake that could easily pass for your one of your daily portions of veg I say! Because why not eat veg for pud? Why not when it tastes this good! It's my way of celebrating myself, to come up with a recipe and serve it up for friends. Happy reflecting everyone.. eat cake and remember you are great!

 I love this quote : ) So true

Autumn~Abundance cake

(Makes 1 9inch cake. To make a layered cake, double the recipe)

3 cups almond flour ( dryed out pulp from making almond milk, powdered finely) 

2 tsp baking powder

2 tsp cinnamon

1/4 cup rapeseed oil or melted coconut oil

1/2 cup honey/ sweet freedom syrup/ powdered coconut palm sugar

1 1/2 tsp vanilla extract

3 Tbsp flax seeds

1 cup grated squash (butternut/kuri/ crown prince)

1 cup grated carrot

1 cup grated apple

Preheat oven to 180 deg C. Grease a 9inch cake pan.. In a bowl combine dry ingredients. To make the flax 'eggs', grind some flax seeds in a high speed blender or spice mill, then add 3 tbsp water. mix together and leave to sit for 10 minutes, until you have a thick gloopy mixture. these will act as your eggs.  In a separate bowl combine the flax 'eggs' with the rest of the wet ingredients. Pour wet mixture into the dry mixture and stir to incorporate. Pour into prepared cake pan and cook in oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack and ice with some cashew 'cream' if desired.

 Time for tea! Treat yourself to a feast of this seasons abundances, and reflect on what you have achieved  however big or small. Happy baking!