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Cottesloe Raw Food Picnic

How do from Innaloo!

Just wanted to say sorry, we are a week-end late as I was down at the Gourmet Escape Marg's Festival all week-end, along with Denise King and other celebrity chefs...besides us of course...haha

I even worked an 11 hour shift behind the scenes of Kylie Kwong's Chinese Bushtucker 8 course dinner with Cullen's wines ~ both front and back-of-the-house. Look for my feature article on my website and Global-writes soon...as I wake up again.

Sooo, I shall be doing a demo of 'Outback Pride' Aphrodisiac Mango Passionberry sauce over organic bananas with fresh mint and some kind of nuts for textural crunch! Why aphrodisiac you may ask? The synergy of both passion fruit and passionberries bathed in a mango soft puree scaffolds into a symphony of flavours with the velvety richness of bananas and edifying crunch of nuts. Plus if you THINK it's aphrodisiac it is!

Now as raw foodies most of us don't drink the coffee however it is my last vice (ha) and I gave both Kylie and Ela the lovely and charming manager of Cullen's a bag each of my fav' Dimattina coffee beans from Osborne Park.

Should be a great day and picnic!

Susanne Wilder

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  • Susanne W.

    Hap Hols and thanks to ALL who helped on the DVD's & trailers! Now we get to do it all over again jan 5 in Innaloo at a beautiful homey kitchen if there are any volunteers (again)!

    December 22, 2012

  • Susanne W.

    Ok guys,
    Please let me know if you are coming along next Sunday (when/how long?). Jill, 2nd food goddess will share what needs doing is all.
    Most dishes will be:
    1. fully made for presentation/garnishes
    2. pre-prepped and mis en place on trays ready to go. I'll still come over tomorrow for the staging and timing and propping for all and if I'm busy camera front you could just let whomever shows up do what needs doing...before they get to try done dishes between takes?!
    Anyway that's my idea and I'm breaking down each recipe for what can be done ahead to make it organised and FUN!
    Thanks Sus

    December 4, 2012

    • Susanne W.

      Hi there--send me your e mail if you'd like more filming info plan and healthy fresh simple if not raw recipes!

      December 4, 2012

    • Susanne W.

      All set for volunteers to Whole Foods Inglewood 9th & Beaufort from 3-5pm would be great!

      December 8, 2012

  • Warren G.

    Cyndi, thanks for the jaffa truffles and recipe.

    I'll add one more bit of info about chickpea sprouts -


    Part C
    Chickpea sprouts in hot weather

    In hot or humid summery conditions sprouts are more vulnerable to waterlogging. So the initial full immersion, soaking phase only needs to be 1 day instead of one and a half or two days. And you can pour off all the immersion water once or twice and pour in all fresh water to continue the soaking for the day. This clears off the harmless foam that forms. Some have suggested that smaller sprouts such as alfalfa hold onto water more tightly in the smaller spaces between the seeds so that alfalfa and small seeds avoid waterlogging better in cooler, shady spaces, in the winter or in air conditioned spaces. Chickpeas and large sprouts are a natural for hot summer conditions if they are well drained.

    December 4, 2012

    • Cyndi

      You're welcome, and thank you for all the chick pea info!

      December 4, 2012

  • Cyndi

    Jaffa truffles:
    1 cup walnuts (I soaked mine overnight to activate and let them dry)
    1 cup pitted dates
    3 tbs raw cacao powder
    1 tbs agave
    1 tsp coconut oil
    1/2 tsp orange essence
    pinch of salt

    Process walnuts and dates until broken down into crumbs.
    Add the remaining ingredients, and process until well incorporated. The mixture will "clump" together... you'll know what I mean.
    Transfer to a small bowl and refrigerate for an hour to firm.
    Roll into balls of desired size. Around 20 truffles came out from the size I made.
    Coat the truffles with more cacao (like I did, but make sure to tap the excess off) or coconut, crushed nuts, hemp seeds... whatever you like :)
    Keep in the fridge for up to 5 days.
    Freeze if you want to keep them longer. I never need to because I devour them in the first two days hahaha

    December 3, 2012

  • Warren G.

    How I did 4 day chickpea sprouts

    Part B

    Method:
    1. Soak the chickpeas fully submerged in water for one and a half or two days
    2. Then drain off all the soak water over the side of the dish. Throw out the few chickpeas that look off or discoloured or that have not started to swell in size, which is the initial visible sign of sprouting.
    3. Put a cup or two of water into the horizontally level dish so that the water comes up to the level of the bottom of the drainage grate, no higher. Put the top cover of the dish on loosely leaving a bit of air ventilation from the top. The growing sprouts are not immersed in water and get the water they need mostly from the atmosphere in the dish.

    4. On days 3 and 4 drain off the water at the bottom of the dish under the grate and pour in a fresh cup or two of water to flow under the grate

    5. Day 4: the sprouts are ready. You can continue on sprouting for a fifth day or even beyond if you desire

    1 · December 3, 2012

  • Warren G.

    How I did 4 day chickpea sprouts.
    Part A (posted as part A and part B because of the 1000 character limit)

    Ingredients: 375 gram packet of chickpeas (garbanzo beans)

    Equipment: tray or dish with top cover and drainage grate. I used a 3.5 litre rectangular plastic microwave dish that was 9 cm deep. Metal, glass or wood OK too. The important point is how much horizontal "floor space" or level well drained sprouting area you have. The dish I used had a rectangular drainage grate 18 by 25 cm and had a drainage space at the bottom of the dish that was about 1 cm deep. The grate needs to let water flow through easily but not the chickpeas or other seeds you may sprout. If you wanted to use a jar, vertically positioned, your prime sprouting area is only the size of the bottom of the jar. The sprouts can be in layers 3 or 4 sprouts deep I would guess but no more. If the sprouts stand in layers 10 or 20 deep as in a vertical jar the bottom layers will become waterlogged.

    1 · December 3, 2012

  • Susanne W.

    Nice small group

    December 3, 2012

  • Cyndi

    All the food was brilliant, can't wait for the next one! Nice meeting everyone. Thanks too for your demonstration Susanne :)

    December 2, 2012

  • A former member
    A former member

    Great people, Great food!!

    December 2, 2012

  • Cyndi

    I'm running a little late, I'll probably be closer to 1.30. You don't have to wait for me to do the demonstration if you wanted to make a start!

    December 2, 2012

    • Cyndi

      brilliant, I'm brining raw Jaffa chocolate truffles ;)

      December 2, 2012

    • Cyndi

      *bringing

      December 2, 2012

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