Superfood Review – Lucuma plus Lucuma Custard Recipe

imageThe next superfood I’m going to look at is lucuma, even though it’s the most recent that I’ve discovered.

As with a number of the superfoods, lucuma is  a native of South America, originating in the Andean valleys of Peru.  However, it is now widely grown in Bolivia, Costa Rica, Laos and Vietnam.

The suptropical fruit is sometimes called eggfruit in English, due to its flesh, which is similar in texture to a hard-boiled egg, though is said to taste of maple and sweet potato.  As for nutritional value, lucuma is high in carotene, iron, vitamin B3 and other B vitamins, and is also low GI.

Lucuma is generally purchased in powdered form in western countries, and this is how I also found it.  As opposed to the maca, I found the flavour of lucuma to be very mild, with a vaguely caramel undertone.  The below custard recipe was really lovely, and I know it will become a regular dessert or treat, sure to become a real favourite.

 

Original recipe from The Raw Food Family:

Lucuma Custard

Ingredients

  • 1 cup warm water
  • 1 cup cashews
  • 1-2 bananas
  • 1/2 cup lucuma powder
  • 1 vanilla pod/vanilla powder to taste

Method

  • Blend together until super-creamy and enjoy!

 

My Notes

This recipe is so ridiculously easy, that it would be great for a quick and simple dessert, breakfast, snack…

I actually followed this recipe to the letter, with no changes, and no problems!

Advertisements

Fruity Chia Pudding Recipe

imageI have recently mentioned my new-found love of Chia seeds and Chia pudding.

Although I should probably know better by now, I decided to play around with a perfectly good recipe and try my own version.
The result was perfectly edible, even quite nice.  However, it was extremely rich and overly sweet.  The original recipe calls for oranges as the fruit component.  I had fresh pineapple and watermelon on hand so thought I would use those instead.  I expected the tartness of the pineapple to cut through the sweetness of the watermelon, but that didn’t quite work.

If I try this again, I will skip adding the honey, as that should yield a better balance of flavours.  The pudding was also a bit too runny, so I will also reduce the amount of watermelon.  Or better yet, maybe I’ll just follow the recipe.

Ah well, we live and learn!

Original recipe from The Rawtarian.

Thermomix converted recipe is also available here.

Ingredients

  • 3 medium-sized oranges (peeled with a sharp knife with all white exterior rind removed)
  • 2/3 cup cashews
  • 3/4 cup water
  • 1 tablespoon vanilla
  • 1 pinch sea salt
  • 1 1/2 tablespoons honey
  • 1/3 cup chia seeds (reserve! do not add to blender)

Method

  • Add all ingredients (except chia seeds) to your high-speed blender. Remember, use nice, fresh oranges that have most of the white external rind bits cut off.
  • Blend mixture until very creamy and smooth (do not add the chia seeds!).
  • Place untouched chia seeds in a mixing bowl. Pour orange mixture on top of chia seeds.
  • Stir mixture vigorously with a spoon. Ensure that the chia seeds are well distributed.
  • Chill this raw orange chia seed pudding recipe in the refrigerator for at least three hours, stirring once per hour if you can remember to do so (no biggie if you forget)! However, it is important to let this chia pudding recipe sit in the fridge for a few hours before consuming because the chia seeds will expand up to 10 times their original size, similar to tapioca seeds, and then it tastes that much better!

My Photos

Keylime Pie Recipe – Fresh, Tangy & Delicious

imageKeylime Pie was the first raw dessert I’d ever had – going back a few years, from my local organic cafe.

However, they stopped making it, and I had forgotten about it until I stumbled across this recipe.

I knew straight away that I had to try it.  Keylime Pie is so fresh and tangy, with that zingy citrus taste – so yummy!  As usual, I didn’t follow the recipe to the letter, so below you will find the original recipe, along with my notes and photos.  Enjoy!

Please Like, Comment & Share.

Original Recipe from Tanya Alekseeva at Better Raw:

Equipment
  • Removable bottom 10 inch tart pan
  • Blender
  • Food Processor
Crust
  • 1 Cup Walnuts, soaked 2-8 hours
  • 1 Cup desiccated coconut
  • 2 Cups Dates, soaked 2 hours
  • 1/3 Cup Cacao powder
  • Pinch salt
Filling
  • 1 Cup Cashews, soaked 2-8 hours
  • 1 Cup lime juice (about 5 large or 8 small limes)
  • 2 Avocados
  • 1 medium Mango
  • 1/3 Cup Coconut Butter, gently melted
  • 1/3 Cup Agave
Method
  • Start with making the crust by processing the walnuts with an S Blade of your food processor
  • Squeeze the water out of the dates, add them to the food processor and pulse
  • When the dates appear roughly chopped, add the remaining crust ingredients and process well
  • Scoop the entire mixture into a pie pan and spread it evenly over the bottom and the sides with your hands. Do not rush this process
  • Start preparing the filling by blending soaked cashews and lime juice until smooth
  • Add the remaining filling ingredients and blend on high. Use a tamper for a powerful blender or pulse for standard blender
  • Pour the mixture into the crusted mould and lightly wiggle the pan from side to side to flatten the pie
  • Transfer to a freezer
  • Best served about 4 hours after freezing or if left to freeze overnight or longer, simply thaw for an hour in the fridge to soften

 

My Notes

For the crust, I used activated walnuts, and didn’t soak them.  I also used fresh medjool dates (11 of them, not quite 2 cups worth), and didn’t soak them either.  I found the mixture was still moist enough to bind together to form the crust.

For the filling, I wound up using 11 limes (all quite small), and still didn’t have 1 cup of juice.  I topped up the volume with water.  The mixture is still very tangy and limey, so there is no loss of flavour.

I didn’t have any coconut butter, and didn’t have enough shredded coconut to make my own, so I used coconut oil instead.

I used maple syrup in place of agave.

I was over-eager to try some, so took my first slices after the pie had been in the freezer for only 3hrs.  As you may be able to see in the photos below, it was not frozen all the way through (still tasted fine!).  I then found when I tried to cut it into pieces the following day, that I had to leave it out to soften for about 30 minutes.

My Photos