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.

INGREDIENTS

MAKES 1 LARGE (1.5kg) OR 2 SMALL (700g) PUDDINGS

SOAKED FRUIT

700g MIXED DRIED FRUITS

(WE USE 200g CURRANTS, 150g GOLDEN RAISINS, 200g PRUNES,150g DICED DATES)

40ml RUM

40ml SHERRY

10ml LEMON JUICE

20ml CACAO LIQUER (TO POUR OVER AT END)

125g COLD GRASS FED BUTTER (SOFTENED)

50g RAPADURA SUGAR

1 tbsp GOLDEN SYRUP

2 EGGS

1/2 cup (75g) NODO PLAIN FLOUR

1 tsp CINNAMON

1 tsp ALL SPICE

1 tsp CARDAMON

1 tsp CACAO POWDER

1/4 tsp XANTHAM GUM

1 cup (120g) HAZELNUT MEAL

75ml MILK

1 GREEN APPLE (GRATED)

20g SLICED ALMONDS

METHOD

1. IN A LARGE BOWL, COMBINE DRIED FRUIT, LEMON JUICE AND ALCOHOL. STIR AND LET SIT to soak. (OVERNIGHT IF POSSIBLE).
2. CREAM BUTTER, SUGAR & GOLDEN SYRUP WITH AN ELECTRIC MIXER ON FOR 3-4 MINS.
3. ADD EGGS, BEAT FURTHER, UNTIL WELL COMBINED.
4. ADD MILK AND ALL DRY INGREDIENTS, MIX ON LOW SPEED.
5. FOLD IN FRUIT MIXTURE.
6. GREASE 1.5L PUDDING BASIN (or 2 small 700g pudding basins) AND POUR IN MIXTURE. COVER THE TOP WITH A CIRCLE OF GREASE PROOF PAPER AND THEN 2 PIECES OF FOIL AND SECURE.
7. PLACE PUDDING IN A DEEP SAUCEPAN. POUR IN BOILING WATER TO COME HALFWAY UP PUDDING DISH. PUT THE LID ON AND STEAM FOR 8 HOURS (TOPPING UP WITH WATER AS NEEDED - ALWAYS KEEP IT HALFWAY UP THE pudding BASIN).

8. ONCE STEAMED, BE VERY CAREFUL AND REMOVE PUDDING FROM PAN, CAREFULLY TURN IT UPSIDE DOWN AND LIFT OFF THE BASIN. POUR CACAO LIQUEUR OVER PUDDING.