Golden Kumara Chips

Courtesy of Kitchen Dispensary http://thekitchendispensary.wordpress.com/

This is what happens when you get the Raw Vegan to do the snacks for friday drinks at the the office.

Kumara is an iconic New Zealand vegetable and a staple of traditional Maori cooking. It’s also known as sweet potato in the northern hemisphere and comes in a variety of colours and flavours. It’s rich in anti-oxidants and one of the top potassium rich foods. Kumara is also high in vitamin A and C and full of fibre. You could really use any colour, the orange ones are just much sweeter than the red, white fleshed kumara.

Golden Kumara Chips

Ingredients

• 1 large Golden Kumara (Sweet Potato)
• 1-2 Tbsp Cold Pressed Olive Oil
• 1 tsp Himalayan or Sea Salt
• Optional: 1 tsp Smoked Paprika

Method

1. Peel the whole kumara into thin slices with a potato peeler. I have found this works better than my mandoline, it gets the slices much thinner.
2. Cut or break the slices into smaller chip sized pieces and place in a large bowl.
3. Add olive oil, salt and paprika and massage with your hands.
4. Layout evenly onto mesh dehydrator trays and dehydrate at around 43degrees celcius/110 degrees farenheight for 12 hours or until cripsy.

Feijoa & Manuka Icecream

Courtesy of Kitchen Dispensary http://thekitchendispensary.wordpress.com/

Feijoa & Manuka Honey Icecream

This recipe combines two iconic New Zealand ingredients. Feijoas and Manuka Honey. Feijoas, also known as the pineapple guava, are in abundance at this time of year and are one of my all time favourite fruits. This icecream has a delicate clean flavour, a slight sweetness and it’s not too rich or heavy. Very cleansing on the palette. You could play around with the quantities to make it sweeter.

Ingredients:

• 2 Cups Soaked Raw Cashews
• 6-8 Feijoas
• 1/4 Cup agave syrup
• 1 Tbsp Soy Lecithin Granules (optional, for extra creaminess)
• About 12 Large Ice Cubes
• 1 Cup Pure Water

Preparation:

1. Make sure your icecream maker bowl is sufficiently frozen. It will most likely need to have been in the freezer 18-22 hours.
2. Blend all ingredients in a high speed blender until smooth and creamy.
3. Pour the mixture into your icecream maker immediately and process according your your machines instructions.

Note: If you don’t have an icecream maker you can pour the mixture into a bowl and place it in the freezer. Then whisk with a fork every 30 minutes. Or you can freeze the mixture in icecube trays and once frozen, blend in a food processor.

What is a Feijoa?

Although originally from South America, some might say the feijoa is now even more kiwi than the kiwifruit. They come around once a year in the autumnal months and people tend to go a little crazy for them when they are about. Besides being overly delicious, feijoas are a good source of vitamin C, folate and fibre. and they are so low maintenance that at least one house on every block is likely to have a tree.