The Sweet Meadow

recipes

Wild Orange Cacao Crunch

recipes, food, essential oilsAishe Besim
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Orange and chocolate are a classic match (hello, Jaffas!), and this granola recipe delivers on both counts. 

Full of wholesome ingredients like almonds, buckwheat and dates, the addition of wild orange essential oil is two-fold. Wild orange is known to aid in digestion, while aromatically, it is calming and uplifting to the mind and body. It is known as the 'Oil of Abundance', assisting individuals to foster creativity and inspire an abundant mindset. 

If stored in an airtight container, this mix can last up to a month. 

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WILD ORANGE CACAO CRUNCH
VEGAN | GLUTEN FREE

INGREDIENTS
1 cup Loving Earth caramelised buckinis
1/2 cup raw almonds, chopped
1/2 cup desiccated coconut
1/4 cup raw cacao powder
6 medjool dates
2 tablespoons rice malt syrup
2 tablespoons coconut oil
Pinch of pink salt
3-4 drops of doTERRA wild orange essential oil (learn how to purchase these oils here)

METHOD
1. Preheat the oven to 120 degrees Celcius. Line a baking sheet with paper and set aside.
2. Blitz the almonds and buckinis in a food processor until crumbly. 
3. Meanwhile, use a small handheld processor to mix together the dates, rice malt syrup, and coconut oil until smooth. Add a few drops of essential oil into this 'wet' mix to flavour the granola. 
4. Combine the dry mix with the wet mix in a large bowl (hands work best for this to make sure the sweetener is combined well with the dry mix). 
5. Pour mixture onto the baking tray and drizzle with a little coconut oil & rice malt syrup.
6. Bake for around 45 minutes - check midway through and give the granola mix a turn.
7. Once cooked through and crisp, remove from oven and allow to cool before eating.
8. Use as topping on a smoothie bowl (brownie points if you post it on Instagram), oats, or chia pudding, or eat alone as a snack with some fruit. 

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Chef Phil's Wild Mushroom Salad

recipesAishe Besim

At this year's Flavours of Echuca Moama Festival, Chef Phil created a wild mushroom salad with local hazelnuts and a sherry dressing. He prepared the dish on stage as part of a cooking demonstration at the event. Here is the recipe if you'd like to re-create it yourself.

ROAST WILD MUSHROOM & VICTORIAN HAZLENUT SALAD
VEGAN
Serves 2

INGREDIENTS
250g wild mushrooms, sliced. We used slippery jacks foraged from a public pine forest. If you are not experienced with foraging mushrooms, best to use gourmet mushrooms from greengrocers - some wild mushrooms can be deadly if eaten! Shiitake or oyster mushrooms would work well.
1 garlic clove, crushed
2 shallots, diced
Tablespoon nuttelex
Tablespoon hazelnuts, roasted & peeled
2 sprigs each thyme, parsley and tarragon, finely chopped
Mixed baby salad greens
Almond feta, crumbled
Salt & pepper, to taste

DRESSING
Tablespoon sherry vinegar
Five tablespoons olive oil
Half a lemon, juiced

Sourdough croutons. Chef Phil made his own by thinly sliced a loaf of sourdough and baking it in the oven with a drizzle of olive oil until crunchy. Replace the sourdough with gluten free bread to make this dish gluten free. 

METHOD
1. Heat a medium size fry pan. Once warm, add nuttelex, shallots and garlic and cook until softened. 
2. Add mushrooms and sauté for a few minutes until softened. Turn off heat.
3. Add the chopped herbs to the pan and mix through.
4. Meanwhile, whisk together olive oil, vinegar and lemon juice to create the dressing.
5. Toss salad leaves with the dressing and hazelnuts. 
6. To serve, add the warm mushrooms, sourdough croutons and almond feta. Season to taste.
 

Papa don't peach smoothie recipe

recipesAishe Besim

We are almost ready to launch our Autumn menu. One of the blends that won't be available anymore is the Papa Don't Peach, because, as the name suggests, we need peaches to make it and they just aren't around in autumn!

The good news is that that this blend is super easy to make at home. Try it before the peaches run out...

PAPA DON'T PEACH
VEGAN | DAIRY FREE | GLUTEN FREE
Makes about 500ml

INGREDIENTS
350ml coconut milk
2 peaches, stone & skin removed (we usually use white-flesh peaches)
1 frozen banana
Juice of half a lemon
1 teaspoon coconut cream (optional)
1/2 cup frozen raspberries

METHOD
1. Add all ingredients to the blender except for the raspberries and blend on a high speed blender until smooth.

2. Pour half the mixture into the serving glasses. Add the raspberries to the remaining mixture and blitz again.

3. To serve, slowly pour the raspberry layer on top of the peach layer. Using the back of a spoon, create a ripple effect between the layers. Serve immediately.