Place these on your summer lunch table and wow your friends and guests! The recipes are from my new cookbook, Supercharged Food: Ear Clean, Green and Vegetarian (Murdoch Books; $35) which features over 100 vegetable recipes to heal and nourish.
Ready for a transcendental experience? As your granita starts to melt, it becomes slushy and the texture, coupled with the flavour of the berries, is out of this world.
3 punnets of frozen strawberries, hulled
1 tablespoon rice malt syrup, or sweetener of your choice
2 tablespoons additive-free coconut milk
Unsweetened coconut flakes, to serve
To think that only fizzy drink corporations can create a bottom-kicking beverage is the misconception of the century. The proof is in this delicious sparkling juice, guaranteed to dazzle drinkers with its bright pink hue and zinging flavours of raspberry and coconut. Place it on the summer lunch table and wow your friends and guests.
125 g (41/2 oz/1 cup) frozen raspberries
125 ml (4 fl oz/1/2 cup) freshly squeezed lemon juice
1/4 teaspoon stevia liquid, or sweetener of your choice
500 ml (17 fl oz/2 cups) sparkling water
6 coconut water ice cubes