Posts in Recipes

Yogi Turmeric Smoothie Bowl – Organic, Vegan, Gluten Free Recipe from Wise Cicada Kitchen

June 7th, 2017 Posted by Go Organic, Recipes, Smoothies & Juices No Comment yet

Yogi-Turmeric-Bowl-Wise-Cicada

OUR YOGI TURMERIC SMOOTHIE BOWL

frozen organic banana (1.5)
1/2 shot spray free fresh turmeric juice (15mls)
1 organic date (pitted)
1/5 tsp organic cinnamon
sprinkle organic black pepper
a few drops of fresh spray free ginger juice
200 mls organic coconut milk

Blend until smooth. Pour into your most stylish vessel and top with organic fruit,
raw granola and any other nutritious pieces that take your fancy.

Green Superfood Salad with Arame – Recipe from Wise Cicada Chef’s Diary

May 10th, 2017 Posted by Recipes No Comment yet

Green-Superfood-Salad-Arame-Seaweed

Adding seaweed to your diet enables and strengthens three important processes in our body: DETOX, NOURISH, BALANCE.

You can try a seaweed dish in the cafe daily throughout the month of May.
RECIPE: Green Superfood Salad with Arame.

You’ll Need:
150g kale, shredded
2 Avocados
15 g arame seaweed (soaked in hot water)
1 beetroot, grated
1 cup sunflower seeds
1 cup of raisins
1/4 cup nutritional yeast
1/4 cup flaxseed

Dressing:
1 avocado
1 clove garlic
1 Tbsp lemon juice
1/4 cup fresh coriander
1/4 cup grapeseed oil
2 tsp apple cider vinegar
1/4 tsp chilli powder
2 Tbsp water
1/2 tsp salt

Method:
Blend all ingredients for dressing until smooth.
Massage kale, beetroot, seaweed, sunflower seeds, raisins, nutritional yeast,and flaxseed with dressing.
Add diced avocado and toss together gently.

Seaweed Workshop with Louise Fawcett 24 May 5.30-7pm @ Wise Cicada

May 6th, 2017 Posted by Events, Recipes No Comment yet

seaweed-spaghetti2

Seaweed Workshop – with Louise Fawcett of Pacific Harvest

Weds 24 May 5.30-7pm @ Wise Cicada – Cost $11.50

Louise is a popular presenter with a wealth of culinary and nutritional knowledge. Join us for a fun evening together and learn how to incorporate seaweed into your everyday diet with confidence.

Topic: why is seaweed such an important food?
During this workshop Louise will explain why seaweeds are so important for our health, especially considering the exponential growth of lifestyle & degenerative diseases. She will also talk about easy ways to integrate seaweed into your diet everyday whether you like to cook or just supplement already prepared meals. This will come with the sampling of a variety of different seaweeds to better understand their individual characteristics & versatility in their culinary use.

Tasting, recipes & information to take away.
Fee: $11.50

Online Ticket Available http://www.wisecicada.co.nz/specials/seaweed-workshop-with-louise-fawcett-of-pacific-harvest.html

– Book with Wise Cicada 09.529.9529

Make Your Own Sauerkraut with the Forage Stomper

May 5th, 2017 Posted by A Plant Based Lifestyle, Recipes No Comment yet

Forage-Sauekraut-Stomper

Make Your Own Forage Style Sauerkraut

YOU WILL NEED:

1kg organic red or green cabbage
3 organic bay leaves
4–6 organic black peppercorns

1 tbsp celtic sea salt

METHOD
1. Wash the cabbage and remove the outer
leaves. Keep one outer leaf aside.
2. Chop the cabbage finely and weigh it.
3. Toss the cabbage and sea salt together
in a large mixing bowl (1kg cabbage = 1tbsp
salt) and begin to squeeze the cabbage
and salt together with your hands, kneading
thoroughly for 5–10 minutes until the
cabbage begins to sweat and form a brine.
4. Add the bay leaves and black peppercorns.
5. Pack the cabbage mixture into a sterilised
jar as tightly as possible with the help of your
Forage Sauerkraut Stomper. Try to eliminate
as many air bubbles as possible.
6. Continue packing the mixture into the jar
until the cabbage is completely submerged
in the brine.
7. Place the folded outer leaf of the cabbage
on top of the mixture in the jar to act as a
seal. You can put a small weight on top of
the leaf to ensure the mixture stays
submerged in the brine.
8. Seal the lid of the jar tightly and keep it
in a dark place at room temperature for at
least two weeks.
9. Refrigerate and enjoy. Your sauerkraut
will keep for 6–12 months in the fridge.


Forage Kraut Stomper

Forage sauerkraut stompers are hand crafted from
the sustainable New Zealand pine and coated with extra virgin
coconut oil. View Online

Asian Style Rainbow Salad with Pacific Harvest Kombu

May 5th, 2017 Posted by Recipes, Salads No Comment yet

Asian Rainbow Salad with Konbu Instagram

RECIPE: Asian Style Rainbow Kombu Salad using Pacific Harvest NZ kombu

May is Seaweed Month @ Wise Cicada and we are showcasing a seaweed recipe in the cafe everyday – it’s a chance to come along and try the diverse ways that nourishing seaweed can be incorporated into your everyday diet.

Makes 6 Portions
1/4 head of organic red cabbage (shredded)
1/4 head organic white cabbage (shredded)
1 carrot (peeled and sliced)
1/4 cup fresh coriander (roughly chopped)
1 Tbsp black sesame seeds
1 spring onion (sliced)
2 cups edamame beans or green peas
20 grams kombu Pacific Harvest seaweed (soaked in hot water until soft)
Purchase Online http://www.wisecicada.co.nz/…/pacific-harvest-nz-kombu-leav…

Dressing:
2 Tbsp grated ginger
1 clove garlic
2 Tbsp Tamari
1/4 tsp chilli powder
1/2 cup grapeseed oil
1 Tbsp date paste
2 tsp apple cider vinegar

Method:
– Blend all dressing ingredients until smooth.
– Add dressing to salad vegetables and mix.

Almond Butter Banana Fudge Ice Cream

April 12th, 2017 Posted by Divine Desserts, Recipes No Comment yet

Almond-Butter-Icecream

Ingredients:

Fudge
3/4 cup coconut flour
1/4 cup cacao powder
1/2 cup date paste
1 tsp vanilla
1 tsp salt

Ice Cream
6-8 bananas
1 cup almond butter
1 Tbsp psyllium husks
1/3 cup date paste
1 tsp vanilla
1 tsp salt
1 cup hazelnut milk

Method:

1. Process all fudge chunk ingredients in a food processor until the mixture firms up into a consistency resembling brownie chunks. Put into a container.

2. Blend all ice cream ingredients in a blender until completely smooth. layer it on top of the brownie ‘crumbs’ in your container. Gently fold together with a spatula.

3. Option: make another batch and layer in the same way into your container.

4. Freeze for 4-5 hours until set.

Raspberry Bliss Cups – Recipe from Our Chef’s Diary

March 24th, 2017 Posted by Divine Desserts, Go Organic, Recipes 2 comments

cups 2

Raspberry Bliss Cups – Simple to Make and Delicious!

Ingredients:
Organic Vegan Chocolate ( We Like Lubeca)
Organic Peanut Butter
3 Tbsp White Chia Seeds
1.5 Cup Lemon Juice
3 Cups Frozen Organic Raspberries

Melt chocolate gently and pour into small cupcake or chocolate moulds, allow to set and release from moulds.

Spoon a little organic peanut butter into the base of each chocolate vessel.

Create a raspberry chia jam by blending the defrosted berries, lemon juice and chia. Leave to set for at least an hour. If the texture is too runny, add more chia seeds.

Spoon chia raspberry jam into the moulds and garnish with seasonal fruit.

Enjoy!

New – Pana Chocolate – The Recipes – A Luscious ‘Must Have’ Book for Every Foodie

February 21st, 2017 Posted by A Plant Based Lifestyle, Divine Desserts, Recipes, The Latest & Greatest No Comment yet

pana book
PANA CHOCOLATE – The Recipes  – Hard Cover – 191 pages – Isbn 9781743792544 – $49

Raw – Organic – Handmade – Vegan                            Purchase Title Here

Pana Chocolate, The Recipes will show you how to make delicious dishes using raw, organic ingredients that are free from dairy, gluten and refined sugar. With more than 60 recipes from Pana Chocolate, this book covers everything from chocolate fillings, plated desserts and kids’ treats, to breakfast, healthy snacks and treats for special occasions. Your insides, and the earth, will thank you.

pan book

New Almond & Chocolate Raw, Vegan Cake Recipe from Wise Cicada’s Raw Kitchen

February 10th, 2017 Posted by A Plant Based Lifestyle, Divine Desserts, Recipes No Comment yet

Chocolate-Almond-Cake

Certified Organic Ingredients

New in our organic raw cake cabinet, this one has a light, delicate, mousse texture. Sweet & delicious!

Base: 1 1/2 cup cashews, 1 cup desiccated coconut, 1 Tbsp vanilla extract, 1/2 tsp salt, 3 Tbsp raw cacao powder, 4 Tbsp date paste

Filling: 3/4 cup rice syrup, 2 1/2 cups cashews (soaked for 2 hours), 1/2 cup date paste, 3/4 cup almond butter, 1 cup almond milk, 1 Tbsp vanilla extract, 1/4 cup cacao butter, pinch of sea salt, 2 Tbsp raw cacao powder

Method

Base: Blend cashews in a food processor until it takes on a flour-like texture. Then add all other ingredients, blend and press into a spring form tin evenly. Chill whilst you blend your filling.

Filling: Blend together soaked cashews, date paste, rice syrup, almond milk, vanilla, and salt in food processor until smooth and creamy. Then add the almond butter, cacao butter and blend until combined. Pour mixture into tin form (leaving aside one cup of mixture for the chocolate contrast). Back in the blender add 2 Tbsp raw cacao powder into the remaining mixture and blend to combine. To make the chocolate swirl, gently and slowly pour the chocolate mixture on top of the almond layer from a small height. Then use a spoon or a skewer to create a swirled effect. Freeze the cake overnight, then defrost and decorate to serve. ENJOY

Raw Raspberry & White Chocolate ‘Cheeze’ Cake Slice – Wise Cicada Style

February 8th, 2017 Posted by A Plant Based Lifestyle, Divine Desserts, Recipes 2 comments

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Organic – Vegan – Refined Sugar Free – Gluten Free

Yield: 20 – Preparation Time: 1 hour, 15 mins

Ingredients
Base:
2 cups cashews, 1/4 cup date paste, 1 tsp vanilla extract, 1 cup desiccated coconut, 2 Tbsp cacao butter, pinch of salt.

White Chocolate Filling:
3 cups cashews (soaked), 1 cup coconut cream, 1 cup of your choice of agave/rice syrup or coconut nectar, 1/2 tsp salt, 1/3 cup lemon juice, 1 tsp vanilla extract, 3 Tbsp lecithin, 1 1/4 cup cacao butter, 1 cup raspberries (defrosted & drained).

Raspberry Topping:
1 cup raspberries (defrosted & drained), 1/2 cup of your choice of sweetener (agave/rice syrup/coconut nectar), 1/4 cup cacao butter, 2 Tbsp psyllium husks

Method:
Base: Pulse cashews in food processor until crumbed, then add remaining ingredients and pulse until all is mixed and comes together. Press into a square tin and chill while making the filling.

Filling: Place cashews, coconut cream, sweetener, salt, vanilla and lemon juice in a blender and process until completely smooth. Then add the lecithin and cacao butter and blend until completely smooth and lecithin has dissolved. Pour into tin and let it sit for a few minutes until it starts to thicken – then carefully place raspberrries throughout the mixture. Chill until set before adding the topping.

Topping: Blend raspberries and syrup until smooth, then add cacao butter and lecithin and mix on high until completely blended and as smooth as possible. Pour mixture on top of the white chocolate layer and freeze.

Defrost and cut into rectangles, garnish and enjoy.