RECIPES
LIFE IS
sweet Butternut Squash and Carrot Soup serves 4-6 • 1 small squash peeled and diced • 4 medium carrots thinly sliced • 1 chopped white onion • 1 tbsp olive oil • 800ml vegetable or chicken stock
• ¼ tsp black pepper • ¼ tsp ground nutmeg • ¼ cup of crème fraiche • Manuka Health Manuka Honey • Fresh tarragon
Method In a large covered saucepan, cook squash, carrots, and onion in olive oil over medium heat for about 8 minutes, stirring occasionally. Add stock. Bring to boiling, then reduce heat. Simmer covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly. Place one-third of the squash mixture in a food processor or blender. Cover and blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to the saucepan. Add pepper and nutmeg; bring just to boiling. Add crème fraiche; heat through. Garnish each serving with ¼ to a ½ tsp Manuka honey and fresh tarragon.
Method
Raw Manuka Balls • 10 medjool dates • ½ cup raw almonds • ½ cup raw cashews • ¼ cup raw cacao powder • 2 tbsp desiccated unsweetened coconut • 1 tsp cinnamon • 1 tbsp maca powder (optional) • 1 tbsp lucuma powder (optional) • 2 tbsp coconut oil • pinch sea salt • 2 tbsp Manuka Health Manuka Honey
14
Inspired Health / Autumn 2016
In a food processor, blitz almond and cashew nuts until finely chopped. Add dates and remaining ingredients (excluding Manuka Honey) and keep blending for about 2-5 minutes – until it gets sticky and you can roll little balls. At the end, add in Manuka honey and do a quick blitz or stir in. Roll into balls of your preferred size. Put in a container and to cool down place in the freezer for about 30 min. Once set they can be left in the fridge for about 2 weeks.
Manuka Honey Cheesecake serves 2 • 4 shortbread biscuits (about 85g) • 140g full-fat soft cheese • 50ml double cream • Rind from one lemon • 1 tbsp Xylitol • 2 tbsp Manuka Health Manuka Honey, plus 1 tsp extra • 125g punnet raspberries
Method Sit 2 x 9cm metal rings on 2 small serving plates. Crush the biscuits in a bag with a rolling pin, then divide between the rings, pressing down to form the base. Put the soft cheese in a bowl, then whisk together with the double cream, lemon rind, Xylitol and 2 tbsp honey until soft peaks form. Spoon the mixture into the rings, then spread the top flat. You can chill the cheesecakes now until ready to serve. Crush a third of the raspberries with 1 tsp Manuka honey, then gently fold in the rest. Use a knife to run around the inside of the ring, and lift off. Spoon over the raspberries and serve.