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
- Place the frozen strawberries in a blender with the rice malt syrup or sweetener.
- Blend until smooth, and then transfer to a freezer-proof dish and place in the freezer until the top layer starts to freeze.
- Remove from the freezer, return to the blender and blend again to icy flakes.
- Divide the coconut milk between two glasses, add the granita, top with the coconut flakes and 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
- Place the raspberries in a bowl and squash them with a fork. Set aside for 15 minutes.
- Transfer the raspberries to a fine mesh sieve, set over a jug. Add the lemon juice, then use the back of a spoon to push the raspberries through the sieve, scraping the outside of the sieve as you go.
- Add the stevia and stir well. Add the sparkling water and ice and stir again.
- Divide between two glasses and serve with a straw. If the raspberry settles at the bottom of your glass, give it a stir.