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This summer, 2019, I cooked for the Land and Spirit Geomancy Course by Richard Creightmore and Julie Rocka. These are some of the things I made. Quantities are approximate as I was cooking for 17 people. These recipes are for that lovely group who really liked the food. All vegan, gluten-free, sugar-free (refined sugar-free).
Tofu Quiche-less Quiche



1 block Tofu
1 tsp Tahini
1 tsp White miso
Few drops Tamari
Few drops Umeboshi vinegar
½ tsp Turmeric
⅛ tsp Black pepper
½ tsp Dried basil
1 Organic leek
1 Organic corn off the cob
(Optional mushrooms)

Blend all ingredients, except leek and corn, together in a food processor. Saute leek and corn until lightly cooked, then stir into tofu mixture.Bake in oven-proof dish until golden (at about 180 deg,for about 20 mins).






Cashew/Oat Nut Roast

300g Cashew nuts

One bowl left over Gluten-free oat porridge
2 tsp tamari

3 onions, diced and sauteed
1 tsp dried basil

¼ tsp cumin

¼ tsp coriander

½ tsp turmeric

⅛ tsp black pepper

⅛ tsp cayenne pepper

Mix all ingredients together, spread evenly into oven proof dish.
Bake until golden, at about 180 deg, for 20-30 mins.
Serve with homemade Tomato ‘Gravy’

Tomato ‘Gravy’



1 bottle organic passata
1 bay leaf
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp Herbamare herb salt

Simmer above ingredients for approx 15 mins to thicken.
Satay Sauce



For one jar organic peanut butter:1 tbsp curry powder
Juice of one lemon
1 tbsp tamari
1 tbsp rice syrup
1 can coconut milkWhiz ingredients together in blender. Serve with vegetable kebabs and or celery sticks.
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Almond Sultana Coconut Balls

250g sultanas

500g almonds

2 tbsp date paste (cooked dates till soft)

1 tbsp desiccated coconut

Pinch sea salt

2 tsp cinnamon

100g hulled hemp seeds

Form into balls and roll in extra coconut

Date and coconut ‘flapjack’

For flapjack layer:

250ml rice syrup

200ml melted coconut oil

Pinch sea salt

Enough gluten free oats to mix in for flapjack consistency … approx 500g

For middle layer: 

100g dates cooked with just enough water to cover until can mash like jam

For top:

1 tbsp desiccated coconut 

Mix together then press half the flapjack mixture into baking pan lightly oiled with coconut oil. Spread on date jam. Press other half of flapjack mixture on top then sprinkle with coconut. Press down

Bake in oven 180 deg until lightly golden … approx 10-15 mins. Cut before cools completely.

Cacao squares

250g Freshly ground sunflower seeds

250g Freshly ground almonds

250g Sultanas or raisins

1 tbsp Freshly ground cacao nibs

1 tbsp cacao powder

2 tbsp coconut sugar

2 tbsp melted coconut oil

Mix all ingredients. Press into a square dish. Cool then cut into squares.

Apricot Orange Whip

250g apricots

Juice of 2 oranges

Squeeze of lemon juice

1 tsp tahini

Pinch sea salt

Cook apricots with salt and enough water to cover till soft but not too wet.  Cool.Blend with tahini and orange and lemon juice. Serve with blob of coconut cream.

Blackberry and Apple Crumble

Fruit mixture

500g Blackberries

4 or 5 Apples

Pinch sea salt

Coconut sugar to taste

Crumble mixture

Gluten free oat flakes

Rice syrup

Coconut oil

Pinch sea salt

Cook blackberries and apple together for a few minutes so not too mushy

Similar amount of rice syrup and coconut oil then mix in oat flakes and salt till nice crumble consistency.

Bake approx. 180 deg for about 20 mins until golden. Serve with Cinnamon Rice cream.

Cinnamon Rice Cream

Leftover soft rice … a couple of tablespoons

Enough coconut milk to make into soft cream when blended

Coconut sugar to taste

Cinnamon to taste

Blend, serve like custard.

Cacao Pudding

2 tsp Cacao powder

3 tbsp Leftover soft rice

1 tbsp creamed coconut from block or jar

1 tbsp coconut cream (from top of coconut milk can)

A few almonds blanched

3 tsp rice syrup/coconut sugar

2 tsp ground chia

Sesame ‘Nookies’

250g Sesame seeds

A handful of raisins

1 tbsp rice syrup or malt extract

(Optional extra add 2 tsp desiccated coconut)

Rinse then lightly toast sesame seeds in skillet or stainless steel frying pan

Lower heat (add coconut)  create a space in the middle and add rice syrup or malt extract and allow to bubble a little… stir quickly until just seeds and rice syrup get sticky. Turn off heat and when cool enough to touch, with damp hands, form into small cookie type shapes. Allow to cool on a plate. Serve.

Not Banoffee Pie

Base:

100g Flax seeds

100g Dried mulberries

1 tbsp Rice syrup

Grind flax and mulberries mix with rice syrup, press into pie dish.

Middle layer:

50g Dates 

Pinch vanilla powder

Cook dates with vanilla to make a ‘jam’ with a little water. Cool a little then spread onto base.

Top layer:

2 tbsp creamed coconut from block or jar

2 tbsp coconut cream (from top of coconut milk can)

2 bananas

1 pinch vanilla or cinnamon powder

Blend ingredients together spread on top of date layer. Place in fridge until ready to serve.

Topping:

2 handfuls shaved coconut

2 tsp coconut sugar

Pinch sea salt

A little warm water to dissolve 

Mix shaved coconut in dissolved coconut sugar and sea salt

Place in dehydrator until crispy or bake in lowest possible oven for 30 mins or so, turning until crispy. Sprinkle of top of pie  when ready to serve.(You can also sprinkle extra cinnamon powder)

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Recipes …. from some things I made at the wonderful Sandele Eco Retreat, Kartong, Gambia

Choc balls 1

Approx:

1 cup Raisins

1 cup Almonds

½ cup Dessicated coconut

¼ cup Cacao powder

Pinch sea salt

Honey to bind

Chop as fine as possible then mix and roll in extra coconut

Choc balls 2

Approx:

1 cup Raisins

2 cups Almonds

1 cup Dessicated coconut

1/4 cup Cacao powder

1 spoonful Cashew butter

Pinch sea salt

Honey to bind

Chop as fine as possible then mix and roll in extra coconut

Baobab from the market

Baobab Dessert

3 cups Baobab simmered then mashed

Add 1 cup Ground peanuts

Honey to taste

Cinnamon/Vanilla

options: Banana/Coconut/Raisins

Chill to serve

Peanut Choc Balls/Hearts

Approx:

250g ground peanut

1 cup Raisins

½ cup cacao powder

½ fresh  coconut grated

½ cup peanut butter

1 banana

Pinch sea salt

Chop all ingredients finely and mix together… shape into ball or heart etc

Roll in Dessicated coconut

Fresh coconut from up the road

Local beans from the market

Local beans with tahini and cumin… lovely crunchy greens from the market and….

Black eye bean hummus

Cooked Black eye beans

2 cloves garlic

3 tsp Tahini

3 tsp Lemon/lime juice

3 tsp Olive oil

Pinch Salt

Well water!

Lentil Dhal

Red lentils

Bay leaf

Onions

Carrots

Garlic

Cumin

Turmeric

Sea salt ...add to other ingredients when lentils are soft

Lentil Dhal Bake

To reheat above

Add chopped sweet potato leaves

Bake in oven until golden

Sweet potato leaves

Baobab on the tree … leaves will develop in rainy season

Whipping baobab powder with water, peanut butter and local honey to make the traditional sauce

Baobab balls/raw cookies

Approx:

1 cup Baobab made into powder

1 cup Ground peanuts

½ cup Peanut butter

¼ cup Honey

Vanilla to taste

Pinch sea salt

Pumpkin Coconut Orange Whip

A few slices Pumpkin diced

1 Coconut grated plus ‘water’

Juice of 1 orange

Pinch seasalt

Simmer pumpkin in coconut water until soft

Blend with coconut and orange juice

Serve chilled with coconut garnish

Sandele Surprise

1 cup Ground peanuts

1 coconut grated plus the ‘water’

1 banana

Honey to taste

Vanilla/Cinnamon

Chill to serve

Peanut butter dressing

Approximate quantities!!!

3 tsp peanut butter

2 tsp Lemon/lime juice

2 tsp Olive oil

Water to mix if needed

Pinch Seaalt

Whole corn polenta

Soak dried corn 24 hrs

Simmer for 2 hrs or until soft

Add local pumpkin and some seasalt

Simmer until the pumpkin is soft.

Blend a little

Bake in oven for 20 mins

Rocket stove… bread oven

Gambian ginger …  smaller but hotter!

Gambian smiles are amazing!

Fancy yoga by the beach?

More cows than people on the beach!

Beautiful sunsets!