Lychee, Lime & Mint Water

I’ve noticed that Fruit Water is starting to trend a little more now… and I mean fruit water beyond just lemon or lime or mint floating around in your glass: large jugs or urns with anything from cucumber to peach or mango flesh lolling around the bottom. This is meant to impart a tinge of flavour to make water consumption more tolerable to those who just don’t like drinking it.

I have no problem drinking water at all, but lately I’ve begun saving the water used when I’ve steamed veggies (knowing that some of the nutrients lost from the vegetables in the cooking process end up in the water) …and it’s not really enjoyable to drink straight. The I Quit Sugar gang suggest saving and using it in your smoothies. That’s a fantastic idea, but… I don’t consume smoothies often enough to use up all the water within a few days. So I needed to conceptualise some way to use larger quantities of the water in a single serve.

It wasn’t a complex idea, combining the ‘whole-fruit-in-water’ concept with the ‘nutrient-dense-steamed-water-for-smoothies’ notion, but I didn’t know if it would work. I mean, would it actually taste nice? There was obviously only one way to find out…

Food FervourMy first attempt involved fresh blueberries. And it shocked the pants off me. (Not literally.) It was delicious. Unfortunately I didn’t note the quantities, but I do recall using a decent handful of blueberries and perhaps 1-1½ cups of cold (veggie) water. And it really was this simple:

Water + whole fruit → blended = natural cordial.

Naturally this may only work with certain kinds of fruit …especially when you are already using steamed vegetable flavoured water… fruits that are naturally sweet and easily blended. For example, oranges may be too tart and fibrous – unless you can be bothered to remove the membrane and seeds from each segment…

Lychees are a naturally sweet and juicy fruit and I happened to have a bunch of them in the fridge. But because they’re also subtle in flavour, I thought I’d better add something else, to ensure I’d disguise the water’s taste. Since lime (like lemon) is well known to help intensify flavours (of other foods, besides themselves!) and I happened to have half a lime in the fridge, I opted for that and, in case that wasn’t enough, I added mint as well: another strong flavour and perfect compliment to both lychees and lime (…and very Asian…)Food Fervour

So for my single serve, this is what I used: 300mls water, the flesh of 6 lychees, a hand-squeeze of fresh lime, 10 or so mint leaves, 6-8 ice cubes.

Blend simply for as long as you wish, and serve immediately.

It’s a light, very refreshing bevvy, perfect for hot days like those we’ve been experiencing lately on the Gold Coast (…gotta love summer!) but just remember that unlike pure water, this beverage contains calories, so despite it being a far better option than juice, cordial or soft drink, it wouldn’t be such a great idea to chug down gallons of it on a daily basis either. Treat it as… a treat! Enjoy …and let me know what other fruit works if you feel adventurous!

 

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Raw Carrot Cake with Lime Cashew Icing

I’ve had this recipe earmarked to try for quite some time now… but it was only this week I found the (time &) motivation. Included in a handout from a raw food demonstration I attended years ago, I’d filed it away in a cooking folder, to sit idly waiting for me to visit it.

food fervourWell, this week, it was Time. And I was impressed with the result. As usual, I made a few alterations to the original recipe (including halving all the amounts) and I believe there is yet more room for improvement!

Apart from a powerful blender (I used my Thermomix and later, to fine tune the icing, the Magic Bullet) you will need:

1 cup brazil nuts, 5 medium carrots, ¼ cup dates, ¼ cup maple syrup (I actually used ‘date water’ which isn’t as sweet as the syrup so you may find you could reduce this amount) ½-1 teaspoon grated ginger, 1½ cups desiccated coconut, ¼ sultanas, 1½ tblspns psyllium husk

Mill the brazil nuts first (TM: 10secs, speed 9) and set aside, then grate the carrots (TM: 10-15secs, speed 5-6). Next, blend the dates, liquid sweetener & ginger (TM: up to 30secs, speed 7-9). Finally, add in the nut meal, carrots and remaining ingredients and mix well (TM: approx 1min, speed intermittent (knead) scraping down then mixing 30secs, reverse speed 4). Empty the mixture into into a greased (coconut oil) lined dish (the mixture perfectly filled a 15 x 20cm stoneware baking dish I have) pressing it in and smoothing it over. Refrigerate, or freeze if you prefer.

For the icing, mill ½ cup raw cashews (TM: 10 secs, speed 9) then add approximately 2-3 tablespoons of maple syrup (again, I used date water instead) the flesh & rind of half a lime and a dash of coconut oil. Blend well (TM: 30-60secs, up to speed 8. You will need to scrape down a few times. This is where I transferred the mixture to my Magic Bullet short cup for a smoother consistency). Simply spread over the top of the ‘cake’ and refrigerate (or freeze) until ready to devour!