INGREDIENTS:

SPONGE:

• 6 EGGS
• 3/4 CUP OF CASTER SUGAR
• 1 TBS VANILLA EXTRACT
• 1 1/4 CUP NODO PLAIN FLOUR (TRIPLE SIFTED)
• 60G BUTTER (MELTED)

METHOD:

1. PREHEAT OVEN TO 180C AND GREASE 2 X 20CM SQUARE CAKE TINS. LINE THE BASES WITH BAKING PAPER
2. WHISK EGGS, SUGAR AND VANILLA IN ELECTRIC MIXER FOR 8 MINS UNTIL THICK AND PALE.
3. WHILST THE EGG MIXTURE IS BEATING TRIPLE SIFT YOUR NODO PLAIN FLOUR TOGETHER IN A SEPERATE BOWL.
4. SIFT THE FLOUR OVER THE EGG MIXTURE ONE THIRD AT A TIME AND GENRLY FOLD THROUGH THE BATTER BEING CAREFUL NOT TO KNOCK OUT TOO MUCH AIR. ENSURE YOU ARE SCRAPING THE BOTTOM OF THE BOWL TO CATCH ANY FLOUR CLUMPS.
5. FOLD THROUGH THE MELTED BUTTER.
6. POUR HALF THE MIXTURE INTO EACH BAKING TIN AND BAKE FOR 15-20 MINS OR UNTIL CAKES ARE SPRINGY TO TOUCH. TRANSFER TO WIRE RACKS TO COOL.

CHOCOLATE ICING:

• 3 1/2 CUPS ICING SUGAR MIXTURE
• 1/2 CUP GOOD QUALITY COCOA POWDER
• 30G SOFTENED BUTTER
• 1/2 CUP HOT WATER

METHOD:

1. SIFT ICING SUGAR AND COCOA INTO A GLASS OR PLASTIC BOWL.
2. ADD BUTTER AND BOILING WATER. STIR UNTIL SMOOTH
3. MICROWAVE TO REHEAT, IF NEEDED.

ASSEMBLY:

1. CUT CAKE INTO DESIRED PIECES
2. PLACE 250G SHREDDED OR DESICCATED COCONUT IN A DISH
3. DIP PIECE OF CAKE IN ICING. SHAKE OFF EXCESS. TOSS IN COCONUT
4. PLACE ON A WIRE RACK OVER A BAKING TRAY
5. REPEAT WITH REMAINING CAKE, ICING AND COCONUT
6. STAND FOR 2 HOURS OR UNTIL SET. SERVE SANDWICHED WITH JAM AND WHIPPED CREAM IF YOU FEEL LIKE IT : )

INGREDIENTS:

• 2 AMAZONIA ACAI SMOOTHIE PACKS
• 1/2 LARGE FROZEN BANANA
• 150ML NON DAIRY MILK
• 1 CUP NODO GRANOLA
• 1/4 CUP VEGAN DARK CHOCOLATE
• 1 TBSPN COCONUT OIL
• FRESH FRUIT

METHOD:

1. SIMPLY COMBINE ACAI, NON-DIARY MILK, BANANA INTO BLENDER. BLEND TO BEAUTIFULLY SMOOTH
2. SPOON INTO A BOWL ON TOP OF YOUR NODO GRANOLA. 
3. CUT FRESH SEASONAL FRUIT OF CHOICE AND PLACE ONTOP 
4. DRIZZLE WITH ICE MAGIC (SEE BELOW) - ENJOY!!
5. TO MAKE ICE MAGIC - SIMPLY PLACE 1/4 CUP DARK CHOCOLATE CHIPS + 1 TBSPN COCONUT OIL IN MIRCROWAVE FOR 10 SECONDS, LOW - STIR, REPEAT AND THEN DRIZZLE ALL OVER ACAI BOWL

INGREDIENTS:

• 400G 100% BUCKWHEAT SOBA NOODLES

• 1 GENEROUS TSP SESAME OIL

• ½ CUP EACH COARSELY CHOPPED:

  CORIANDER

  VIETNAMESE MINT

  THAI BASIL

  MINT

• 1 CUCUMBER (SLICED ON JULIENNE)

• ½ LARGE RED ONION (SLICED ON MANDOLIN)

• ¼ CHINESE CABBAGE (VERY FINELY SLICED)

• 500G EDAMAME BEANS (BOILED AND REFRESHED - WE USED THE PRE BOILED SHELLED FROZEN AND THEY WERE GREAT)

DRESSING:

• ½ CUP RAW PEANUTS
• ¼ CUP RAW CASHEWS
• 2 LIMES ZEST AND JUICE
• 1 TBSP RICE VINEGAR
• 1 TBSP SRIRACHA (OR TO TASTE, IF YOU WANT IT TO HAVE SOME KICK)
• 1 TBSP PANELA SUGAR
• 2/3 CUP EXTRA VIRGIN OLIVE OIL

METHOD:

1. COOK NOODLES ACCORDING TO PACKET INSTRUCTIONS. REFRESH IMMEDIATELY UNDER COLD WATER THEN ADD TO A BOWL WITH THE SESAME OIL AND USING YOUR HANDS INCORPORATE THE OIL – YOU WANT TO PREVENT THE NOODLES FROM STICKING.

2. COMBINE THE DRESSING INGREDIENTS IN A BLENDER AND BRIEFLY PULSE – YOU WANT TO RETAIN THE NUTTY TEXTURE. WORK THE DRESSING THROUGH THE NOODLES.

3. COMBINE THE REMAINING SALAD INGREDIENTS IN A BOWL THEN INCORPORATE THE NOODLES. FOR EVEN DISTRIBUTION THIS IS BEST DONE IN BATCHES.