ADDING PURPLE TO YOUR FOOD
Serves 6-8 3 Large egg whites 175g caster sugar The Topping 300ml thick Greek yoghurt 250 ml whipped fresh
cream 2 purple figs sliced ¾ cup purple grapes ½ cup blueberries pulp of 2 granadillas Pre-heat the oven to 140°C.
In a spotlessly-clean glass bowl or bowl of your food processor if you have one, whip up the egg whites until they reach the soft peak stage, then, a few spoonfuls at time, whisk in the caster sugar until it is all incorporated and the mixture is nice and glossy and stiff.
Place a 20cm circle of greaseproof paper down on to a baking
Serves 8 2 cups (500ml) coarse sea salt 3 packets PnP baby beetroot,
scrubbed glug of olive oil milled pepper 1 roll (125g) goat’s cheese,
crumbled 1 packet (100g) PnP pumpkin
seeds, toasted Preheat oven to 200°C.
Sprinkle single layer of salt in an ovenproof baking dish. tray and spoon the meringue mixture on to it. Make a hollow in the centre and build up the sides so that it can hold the filling once baked.
Place into the oven and bake for 1 to 1½ hours.
Turn off the oven and leave the door ajar so that the meringue cools down completely. Don’t remove from the oven until it is completely cold. You can keep the door ajar by putting a wooden spoon in it.
When you are ready to serve your meringue, peel of the paper and place the shell on to your serving plate.
Spoon the yoghurt on to the base first, followed by the whipped cream, and then arrange the fruit in a pattern that you desire.
Nestle beets in salt and cover with foil. Roast for 30 minutes until tender.
Remove and slice in half.
Toss with olive oil and milled pepper.
Place on a serving dish and add cheese and pumpkin seeds. Serve.
Baking the beets over rock salt adds subtle flavour and also helps the beets cook more evenly.
Serves 4-6 5 cups thinly shredded
purple cabbage 5 purple carrots shredded 1 cup finely grated raw
beetroot 1 cup seedless purple
grapes halved 1 medium purple onion,
very thinly sliced ½ cup roughly chopped
¾ good quality
mayonnaise 1 tbls wasabi paste 1 tsp sesame oil 1 tbls runny honey salt and pepper to taste stir all the ingredients
together to blend
1 tbls black sesame
seeds, toasted 2 tbls chopped chives Place all the ingredients into a bowl and stir through the dressing, pile on to a serving platter and garnish with the sesame seeds and chives.
Makes 10-12 bars 2 cups (500ml) rolled oats 1 cup (150g) raw almonds,
chopped ¼ cup (35g) pumpkin
seeds 3 Tbsp (45ml) honey ¼ cup (40g) blueberries 2 bananas, mashed pinch salt 1 lime, zest and juice Topping: 1 cup (160g) blueberries ½ cup (125ml) rolled oats ½ cup (25g) coconut flakes ¼ cup (35g) pumpkin seeds ¼ cup (38g) raw almonds,
chopped Zest and juice of 2 limes 2 Tbsp (30ml) honey Place all the ingredients for the base in a food processor and blend until well combined.
Spoon mixture into a baking paper lined 30cm x 20cm tin. Bake for 8-10 minutes. Combine topping ingredients, scatter on top of base and lightly press down with the back of a spoon.
Bake for another 10-15 minutes until golden.
Cover and allow to cool, then refrigerate until cold before slicing.
Store in an airtight container.