Pear, Feijoa & Ginger Smoothie
Leave the skin on two ripe pears, but remove the core and the stem and then cut into chunks. Peel two medium-sized feijoas, and drizzle with a little lemon juice to reduce browning. Grate a 2cm piece of fresh ginger, and squeeze out the juice. Place the pears, feijoas and ginger juice into a high-speed blender with 3⁄4 cup coconut water and 1 tsp raw honey (optional). Blend for 20-30seconds,untilsmooth.Add almonds or cashews for a protein- packed smoothie. Alternatively, for extra protein goodness, you can also add 1 tablespoon LSA, linseed, sunflowers and almond powder. If feijoas are hard to come by, they can easily be substituted for guavas, canned mangos or peaches, or any frozen berries.
Raw Beetroot, Pear & Bean Salad
Wash and peel 4 medium beetroots, slice into thin matchsticks or grate with a julienne grater. Cut 4 crispy pears into thin matchsticks or grate with a julienne grater. Trim the ends off 400g long green beans, then cut in half lengthways. Pour 1⁄2 cup boiling water over the beans and allow to soften. Mix together 1⁄2 cup olive oil, 1⁄4 cup white wine vinegar, 2 tbsp pomegranate molasses, 1⁄4 cup lemon or orange juice, 1 tbsp Dijon mustard, the zest of 1 lemon and 2 tbsp finely chopped mint in a small jug or a glass jar with a lid. Arrange 2 handfuls of wild rocket leaves on a serving platter. Top with the beetroot, pear and green beans. Crumble 150g gorgonzola over the top. Drizzle with the dressing, and toss together. Serve immediately, garnished with extra herb leaves.
Gluten-free Honey Cashew Cream Tart with Pears
Grease a 23cm pie dish, preheat oven to 180°C (160°C fan forced). Place 2 cups almond flour, 2 tbsp sugar, 1⁄4 tsp baking soda and 1⁄4 tsp salt in a food processor, then pulse to combine. Add 1 egg, 1⁄4 tsp vanilla extract, and 2 tbsp chilled coconut oil. Pulse until the mixture forms a ball. Press the dough evenly into the base and sides of the pie dish. Prick the crust several times with a fork, then bake for 8-12 minutes or until golden. To make the cashew cream, soak 1 cup cashews in 1⁄2 cup water for 3 hours. Place the cashews and the water in a food processor with 2 tbsp manuka honey and 1 tsp vanilla extract. Blend until smooth. Spread over the base of the cooled pastry. Thinly slice 2 pears. Arrange the slices over the top of the cashew cream. Chill until ready to serve.
Place 250g high-grade flour in a large bowl and make a well in the centre. Dissolve 2 tsp fresh yeast in 1⁄2 cup warm water and pour into the well. Mix in a little of the flour and set aside for 10 minutes, or until the mixture bubbles and expands. Add 1 egg (at room temperature), 11⁄2 tsp sugar, 1⁄2 tsp salt and 60g softened butter, then mix with the flour and yeast to make a soft, pliable dough. Knead for 10 minutes. Cover with a clean tea towel and set aside in a warm place for 1-11⁄2 hours to rise. Punch down the dough and press onto a well-oiled 26cm pizza pan. Preheat oven to 200°C (180°C fan forced). Thinly slice 2 pears. Press the slices into the top of the dough in a circular pattern. Brush with egg wash and sprinkle with demarara sugar if wanted. Bake in oven for 15-20 minutes, until top is golden.