I had the privilege today of catering for a group of lovely ladies at a yoga day retreat. My plan was to nourish everyone, physically and emotionally, with nutritious plant based food and lots of fresh fruit and vegetables that wouldn’t weigh them down or make them too sleepy.

We started the morning with a lemon and coconut slice and a selection of fresh herbs to make herbal teas. My slice was made with cashews and coconut, and being so high in natural fats it kept everyone well full until lunchtime.

Here is the recipe:

Base:

2 cups cashew nuts

2 cups desiccated coconut

5 tablespoons rice bran syrup/maple syrup/honey (or a combination of)

2 lemons

1 tsp vanilla essence

pinch salt

Icing:

1/4 cup smooth almond butter

2 tablespoons cacao butter or coconut oil

2 tablespoons maple syrup

1/2 tsp vanilla essence

 

Blitz all the base ingredients in a blender until sticky but not oily. Press into a tin and put in the freezer. Put all the icing ingredients in a small saucepan and gently heat until combined. Spread over the base and freeze until set.

Best served from the fridge or freezer.

 

Lunch was The Fuelled Furnace’s famous creamy spinach and lime dhal with brown rice. We served this with lots of coriander and lime-based condiments, and it was just the ticket after a full-on morning. I’ve yet to meet anyone who doesn’t love this recipe!

We finished lunch up with fresh pineapple, then it was back into it for the afternoon!

Thanks for having me!