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
These deliciously dark and mysterious tarts are just a little bit special, with a secret ingredient. Modestly sweet, with an earthy, nutty flavour- a lovely change from the usual fruity/chocolate affairs - give them a go, and fall in love!
These light and fruity muffins use one of my favourite fruits – feijoas! If you’re a feijoa fan you’ll love these (and if not, come to NZ to try them). Best of all, they have no added sugar – just the natural sweetness of feijoas, coconut, dates, and vanilla.