Start off the evening with sea Arch’s Rose & Rhubarb Mocktail
Discover how to make Sea Arch’s wonderful botanical alternative to gin from the Devon Coast
– 1 x Can of Sea Arch
– Rhubarb Ribbon
– Sprig of Mint
– 1 tsp Strawberry & Rhubarb Syrup
1. To make the syrup, combine 75g fresh strawberries, 75g chopped rhubarb, 3 tbsp golden caster sugar and 75ml water and bring to the boil in a small saucepan. Reduce heat and allow to simmer for 20 minutes and then pour into a jar – allow to cool. This is your syrup!
2. Prepare your mocktail, pour a can of Sea Arch in a glass of choice with lots of ice, and add your syrup to taste.
Garnish with mint & rhubarb ribbon
to nibble Before Dinner, try purely plantain ‘Nacho’s with spicy guacamole
Purely plantain chips make a great alternative to tortilla chips & are packed with fibre & minerals. Try them jazzed up with guacamole topped with pomegranate.
2 x avocados, mashed
2 x spring onions, finely chopped
1 x medium tomato, finely chopped
Chilli flakes (to your taste)
Juice of 1 lime
Salt & Black Pepper to taste
Pomegranate arils for garnish
This one’s an easy one…
1. Mash all ingredients together & top with pomegranate!
2. Eat with Purely Plantain Chips
I told you it was easy!
Time for mains – try this fresh vegan ceviche with blanco nino tortilla chips
- 1 large grapefruit (preferably Ruby Red or another sweet variety)
- 2 medium oranges
- 2 large avocados or 4 small avocados, diced
- 1 x finely chopped red onion
- 1/2 pack coriander finely chopped
- ½ medium jalapeño, seeds and membranes removed, finely chopped (use the full jalapeño if you like spice)
- ¼ cup lime juice (about about 2 limes), more to taste
- ½ teaspoon fine sea salt, to taste
- Optional: Blanco Nino Tortilla chips, for serving
- To prepare the citrus: Peel the skin from the grapefruit and oranges. Then slice across the centre lines to make ¼″ thick rounds. Gently tug the rounds apart to make little wedges of fruit, about 2 segments each.
- In a medium serving bowl, combine the citrus wedges, avocado, onion, cilantro, jalapeño, lime juice and salt. Gently toss to combine. Adjust to taste—be generous with salt (it helps counteract the bitterness of the grapefruit) and add more lime juice if it needs more citrusy punch.
- Serve promptly, with Blanco Nino tortilla chips on the side if you’d like. This ceviche is best consumed within a few hours, but there’s enough citrus juice in there to keep the avocado relatively fresh for 1 to 2 days. Store leftovers in the fridge, in a sealed bag with the air squeezed out to minimise browning.
No Dinner is ever complete without dessert – Conscious Raw Chocolate Orange Tart
- 300g ground almonds
- 1/2 cup cacao powder (55g)
- 1/3 cup maple syrup
- 3 tbsp coconut oil, melted
- 210g Conscious Orange & Tangerine Chocolate
- 3/4 of a 400ml can full fat coconut milk (300ml)
- First add the coconut milk to a pan over a low heat and warm up. Once warm turn off the heat and add the chocolate, then stir until well combined.
- Now make the base by adding all the ingredients into a mixing bowl and mix until combined Pour the base into a 9 inch (23cm) tart tin and push down until compact (looking for roughly 0.3mm depth)
- Pour the chocolate inner into the base, sprinkle salt over the top and place in the fridge for 2-3 hours to firm up.
- Place fruit on part of the tart to serve – sliced oranges or physalis would be great – something rich and orangey.
You can find each of the brands mentioned in our september Lifebox – worth over £30 & yours for just £12*
Recipe Credits: Cookie & Kate, Healthy Little Peach & the Social Sipper.