As you may have heard recently Lake Macquarie Council put on a sustainable festival called Living Smart Festival - celebrating all things environmentally conscious. Us Whole Living girls went along to share Health, Wellness, Nutrition and Yoga and had a blast!
Lake Macquarie Council sure know how to throw a party, with a film crew on site they made this beautiful little film , can you spot our Anamari at the Whole Living Yoga by the Lake and peek our amazing Whole Food Chef Ally stirring the pot at the Whole Living Sustainable Feast with Friends (check out her instagram -- @atortoiselife for some serious nom worthy photos).
On the note of the feast, this post is all about the amazing Ally who has been generous enough to share her recipes with us... and you, check them out here >>>
Sweet Potato Dumplings
(makes around 20 dumplings)
- 2 Tbsp sesame seeds
- 1 x med Sweet potato cut in large chunks
- Sesame or coconut oil
- ½ Tbsp finely diced coriander
- ½ Tbsp finely diced lemongrass
- ½ Tbsp finely diced garlic
- ½ Tbsp finely grated ginger
- 2 Tbsp desiccated coconut
- 1 x Birds eye chilli
- 1 tsp white ground pepper
- 2 Tbsp Tamari
- 1 ½ caps of Apple cider vinegar
- Dumpling wrappers
- Add 2 tbsp of Sesame seeds in a fry pan and dry roast until golden brown then set aside.
- Roast sweet potato in a moderate oven with sesame oil until soft.
- Place sweet potato in a large bowl and mash.
- Add coriander, lemongrass, garlic, ginger, coconut, chilli, pepper, tamari and vinegar to you mash and mix until well combined.
- Taste and adjust to your liking.
- Place 1 tsp of your mixture to the centre of your dumpling paper. Wet the edges of the dumpling paper. Fold both sides together and pinch, crimping the edges up until sealed.
- Line your steamer with banana leaves or grease with sesame oil to stop dumplings from sticking.
- Fill your steamer with dumplings and steam for around 20 min.
- Shallow fry the bottom of dumplings after they are steamed until crispy.
- Garnish with toasted sesame seeds.
(Feeds 4 – 6 people)
- 1 ½ cups brown rice
- ½ cup quinoa
- ¼ cup sesame seeds
- 1 x nori sheet
- 4 x cups water
Place ingredients in a rice cooker or saucepan and cook until done.
- Furikake (Japanese seasoning)
- 4 Tbsp sesame seeds
- 1 x nori sheet cut into tiny strips about 1 cm long. (use scissors)
- 2 Tbsp activated sunflower seeds
- 2 Tbsp Dulse flakes
In a dry frypan add sesame and nori sheet and fry until seeds are golden brown and nori is crispy.
Place in a bowl and add sunflower seeds and dulse flakes and put aside.
- 2 x carrot peeled and grated into thin strips. (Use a mandolin)
- Shallots sliced thinly
- 1 x raw corn sliced off the cob
Place ingredients on a large plater in separate piles.
- 2 x bunches of KangKong or Kale
- 1 tsp lemongrass
- 1 tsp garlic
- 2 Tbsp Tamari
- 1 x juice lime.
- Chop greens into large chunks.
Heat wok and add sesame oil and lemongrass & garlic.
Fry until fragrant then add greens.
Fry until slightly wilted then add Tamari and lime juice.
Toss for another minute.
Place cooked greens on the platter with raw ingredients.
- 1 x packet dried shitake soaked for half hour
- 1 Tbsp miso paste
- 1 Tbsp Korean red bean paste.
Drain shitake and marinate in miso and red bean paste for 10 minutes.
Heat wok and add sesame oil and fry for 15 minutes until cooked.
Place cooked shitake on platter.
- Pickled vegetables
- Pickled ginger
- Small bowl miso
- Small bowl red bean paste
Place condiments on large platter with vegetables. Place in the centre of the table with cooked rice then simply create your own rice dish.
Coconut Tapioca & Mango Pudding
- 1 x cup Tapioca
- 1 x can coconut cream
- 1 x Pandan leaf
- 3 x Kaffir Lime
- Golden syrup
- Shredded coconut
- Roasted macadamias
- 3 x Mangoes
- Black sesame seeds
- Edible flowers
- 6 small jars or wine glasses for serving.
In a medium pot add coconut cream, Pandan leaf, Kaffir lime leaves and 2 Tbsp Golden Syrup.
Bring to the boil then reduce to a moderate heat for 10 to 15 minutes then let cool. In a large saucepan of boiling water add 1 cup of Tapioca.
Stir continuously until pearls have got a translucent ring around, roughly about 5 minutes.
Place in a sieve and let drain then add to coconut mixture.
Place in fridge until it has thickened.
Add flesh of 2 mangoes to a blender and blend into a thick puree.
Slice the third mango thinly and set aside.
Place your first Layer of Tapioca on the bottom of the jar, then mango puree then repeat again finishing with the mango puree.
Coat macadamias in golden syrup and place on top of the mango with coconut, sliced mango, sesame seeds and edible flowers. Amazing!!
I hope you enjoy these delights as much as we have!
And if you were wondering how this feast is sustainable -- it all comes down to plants, eating more plants is a way that you can have a significant impact on reducing our green house gas emissions, protecting our oceans and forests and even reducing water usage. I could write a whole essay here but the lovely Kip Andersen has made a top notch (and family friendly) documentary - Cowspiracy... its worth a look.
Love J, A and Ally xo