by Buffy Ellen
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 Kumara (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.
20 minsMakes one 22cm tart, serves 12-16
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Always use certified organic, local and fairly traded ingredients wherever possible
Base 1 1/4c oats 1/2c walnuts 1 c dates 1 tbsp coconut oil large pinch sea salt
Filling 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
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
What’s the perfect way to end a meal? With a choc mint button is what! If you’ve been looking for an easy after-dinner sweet treat that LITERALLY involves 2 ingredients + 5 mins, these babies will hit allll your buttons. Dairy-free, and great for your post-dinner digestion, these buttons are after dinner-mint bliss.
I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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