This week was a pretty exciting one for me. I had the absolute pleasure of being invited to be a guest chef on the super popular Whānau Living TV show here in New Zealand. Whānau means "family” or "community" in Maori, the language of our local NZ people, and the TV series showcases everything from family-friendly recipes to healthy living ideas, and even growing your own herb garden.
It’s fronted by Stacey Morrison, a famous TV and radio host, who I actually grew up watching on TV as a kid. So when the Whanau Living team asked me if I'd like to come on board as a guest chef, I jumped at the chance. Stacey is fluent in Te Reo Maori and incorporates it throughout the show, so if you've never heard it spoken before you should definitely watch this - it's beautiful!
On the show I shared two delicious plant-based recipes, the first of which are my favourite Stuffed Kumaras (kumara is the Maori word for sweet potato - and we grow the best ones in the world here in NZ I reckon). You can find the recipe for those yummies pockets of goodness here - they make the perfect mid-week dinner, with leftovers for lunch, if you're lucky.
I also created this super simple and delicious Summer Fruit Tart for the show too. It's so easy to make, is completely gluten, dairy and refined sugar free, vegan, and is super flexible in terms of toppings. Once you’ve tried it I'm betting it will become your number one go-to special occasion dessert (healthy of course). It's totally fool-proof, and has definitely become mine - I think I've made it 10 times since the show! Top it with different seasonal fruit each time and you've almost got an entirely new recipe.
I won’t say much more so you can save your last few minutes of blog reading time to watch the video. I hope you enjoy it and I’d love to hear what you think. Leave me a comment below or over on Facebook - especially if it's something you'd like to see more of!
If you make this gorgeous Summer Fruit Tart, or my Stuffed Kumaras, I'd love to hear how you go. Leave a comment below or share your creations on Instagram with the tags @begoodorganics and #begoodorganics - i'll always pop over and say hello!
Have a wonderful weekend, and til next time.
PS If this recipe looks like a little bit of you, pin it on Pinterest, share it on Facebook or Twitter, or post it to Instagram. And if you're not already subscribed to my weekly recipe emails, make sure you do that here.
Remember all of the blue linked items below can be ordered directly from our online store, simply click each link then add that item to your cart
Always use certified organic, local and fairly traded ingredients wherever possible
1 1/2c cashews (soaked 2 hours, rinsed and drained)
1/2c rice or almond milk
½ lemon (juice and flesh)
3 tbsp coconut nectar
2 tsp vanilla extract
pinch sea salt
1/2c coconut oil (melted)
2 tbsp cacao butter (melted)
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
Photos and video by Whanau Living
What do you get when you combine dates with maca…? Caramel! But not the sickly kind - the earthy, malty, bear hug kind, that feels like you’ve just put on a big woollen jumper. These delicious mugs of goodness are my new favourite beverage and, now that we’re nearing mid-winter, they’re totally needed too.
Two words. Burger Rings. But in a kale chip! The smoky BBQ tomato coating on these is everything you loved about those orange little rings, without the nasties, and a host of health benefits too.