Extract: The Revive Café Cookbook 8

Author:
Jeremy Dixon

Publisher:
Revive Concepts Ltd

ISBN:
9780473630997

Date Published:
16 February 2023

Pages:
192

Format:
Paperback

RRP:
$35.00

Italian Coconut Chickpea Hotpot

This is a popular winter hotpot at Revive. It is awesome on rice or cauliflower rice. The chewy and strongly flavoured sun-dried tomatoes give it a unique flavour and texture and is complemented by the creamy sauce and soft chickpeas.

Makes 6 x 1 cup serves

1 tablespoon oil

1 cup onions finely diced (around 1 onion)

2 cloves garlic crushed

1 tablespoon turmeric powder

2 tablespoons curry powder

400g (12oz) can chickpeas (garbanzo beans) drained (around 2 cups)

400g (12oz) can tomatoes crushed

½ cup hot water

1 cup sun-dried tomatoes finely sliced

4 cups fresh spinach (pressed down) or 2 cups frozen spinach

1 teaspoon salt

2 tablespoons lemon juice (around 1 lemon)

¾ cup coconut cream (160ml(3oz) mini can)

Garnish: coriander (cilantro)

1.       In a pot or pan saute the oil, onion and garlic for 5 minutes or until soft. 

2.       Add the turmeric and curry powder and cook for another 2 minutes while stirring.

3.       Add the chickpeas, tomatoes, water, sun-dried tomatoes and spinach and cook until heated through.

4.       Add the salt, lemon juice and coconut cream and stir through just before serving. Garnish with coriander.

Crunchy Chocolatey Raspberry Beetroot Bliss Balls

This is a lovely bliss ball combination. I love the crunchy texture from the buckwheat and cacao nibs.

Makes approximately 25 balls

1 cup beetroot (beet) raw roughly diced (around 1 beetroot)

2 cups cashew nuts

1 cup dried dates (pitted)

1 cup raspberries (fresh or frozen)

¼ cup cacao powder

2 tablespoons cacao nibs

½ cup buckwheat groats

1 cup fine coconut (unsweetened) 

 1.       Place the beetroot, cashew nuts, dates, raspberries and cacao powder into a food processor and process until combined. Do not over process. If the mixture does not combine you can add a little water.

2.       Add the cacao nibs and pulse for 10 seconds or until they have broken up a little but still crunchy.

3.       Take the blade out of the food processor and mix in the buckwheat with a spoon.

4.       Pour the coconut onto a plate. Form the mixture into balls with your hands and put onto the plate. Roll them around to coat evenly with coconut.

5.       Store in an airtight container in the refrigerator for up to 5 days.

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