Monday, 29 July 2013

Bean and Coriander Salsa & Raspberry Mousse Pie

Wow what a day - HUGE working bee in the garden. Hubby and I pruned all of the fruit trees, removed the massive pile of garden debris that was starting to take over the corner of the section, and just generally tidied things up a bit. According to the dump the total haul was 390kg...think we'll have a few aching muscles in the morning! The place is looking a lot better though, and the kids had a great day mucking around in the garden - helped that the sun was shining and it was a beautiful day. I even managed to get in touch with my inner child and climbed one of our trees to get to a couple of high branches that need sawing off. Good fun!

Last night we had my wonderful cousin and her lovely husband over for dinner. We had a great evening catching up, and the kids were in full swing showing off and putting on concerts for our very patient guests!

On the menu for dinner was 'chicken and chips' - oven baked chicken breasts coated in an almond and coconut crust; hand cut potato chips oven baked with just a little coconut oil and salt; a big green salad and a couple of vegetable sides.

I have recently discovered a great new product called Flower Sprouts. They are a cross between kale and brussel sprouts. What a superfood! Brussel sprouts = awesome. Kale = awesome. The two combined = genius! And they are delicious. I will post a yummy recipe for them soon - keep an eye out for these little delicacies in your local supermarket.

Once again I've gone off topic - really must learn to stick to the planned post! So much to share, so little time...

Today I wanted to share the starter and dessert that we had last night - a very moreish bean and coriander salsa courtesy of my brothers very talented mother-in-law, and a decadent tasting (but secretly healthy) raspberry mousse pie.

Coriander and bean salsa 

My sneaky shortcut for a speedy salsa

Bean and Coriander Salsa


1 can chickpeas, rinsed
1 can black beans, rinsed
1 jar Herdez Salsa, medium
3 cloves of garlic, finely grated
1 cup coriander, finely chopped
¼ cup olive oil
¼ cup red wine vinegar
juice of half a lemon
salt and pepper


Combine all ingredients in a large bowl. You may like to play around with the quantities of each ingredients depending on your taste preference. Serve with chips or crackers for a starter, or use as part of a meal. So many options for this delicious salsa!

I found the Herdez Salsa at our local supermarket (New World) with the rest of the Mexican food. It has a great flavour and is made entirely from real foods (no additives, preservatives, dodgy oils or other dubious substances). If you cannot find it, you can recreate the magic with a tin of chopped tomatoes, half a very finely diced red onion, very finely chopped coriander (about half a cup) and some very finely diced jalapeno peppers (about 4 or 5 but adjust according to your preference for heat). 

The base in the tin ready to go

Terrible photo sorry, but this is the final product. The photo certainly does not do it justice!

Raspberry Mousse Pie


For Base:

1 cup raw cashew nuts
½ cup raw walnuts
4 tbsp cocoa powder
4 tbsp pure maple syrup
6 medjool dates (or dried dates) 
½ cup desiccated coconut
¼ cup cacao nibs (or chocolate chips, but the cacao nibs give a great crunchy texture)
1 tsp vanilla essence
1/8 cup coconut oil

For Filling:

2 frozen bananas
1 ripe avocado
1 cup frozen raspberries
2 tbsp coconut milk

   1.     In a blender or food processor blend together all of the ingredients for the base until well combined. They should come together into a ‘doughy’ texture (sticky rather than crumbly)
   2.     Press base mixture into a pie dish (I used a quiche tin with removable base). I found that using my fingers to press it in was very messy and it kept sticking to my fingers so I lay a piece of baking paper over the top before pressing it into the tin
   3.     Put prepared base into the fridge for at least half an hour to set (or freezer if you are short of time)
   4.     About 5-10 minutes before serving prepare the filling. It will be easier to blend the filling if you have taken the bananas out of the freezer a few minutes beforehand to soften slightly.
   5.     In a high-speed blender or food processor place all of the ingredients for the filling. Process on high until smooth and creamy.
   6.     Take base out of the fridge and fill with filling.
   7.     Decorate with fresh fruit as desired
   8.     Serve immediately