Last month I was treated to a one of a kind food experience – a 100% organic, vegan and raw high tea.
Cool idea right? I’d been stalking the beautiful photos from Sadhana Kitchen on Instagram for a while, and was thrilled to bits when some girlfriends suggested we go check out this vegan feast for my birthday. Come at me raw Tim Tam!
I first experienced Sadhana Kitchen when I registered for a raw food cooking class with Maz – the owner and muse behind Sadhana’s raw delights. Since that class, Maz has set up a new cafe, published a pretty incredible eBook, and kick-started the only raw high tea in Sydney. I love that this type of food is finally getting the cred it deserves!
I was intrigued to see how Sadhana could reinvent the beloved high tea staples of scones with jam & cream, not to mention the almighty cucumber sandwich, into something totally uncooked. Tough gig? Well they certainly pulled it off.
THERE WAS SO MUCH FOOD. We shared a three-tier stand between two people, with a mixture of sweet and savoury treats ranging from raw mini pizzas and cucumber wraps to peppermint slice, cheesecake and raw doughnuts. My ultimate was the raw scones with cashew cream and strawberry sauce. Oh my wooord. Everything was hugely inventive and beautifully presented.
THERE WAS SO MUCH FOOD. Seriously, I challenge you to get through an entire tray between the two of you. Raw food – especially desserts – are very very rich, and even the bottomless cups of tea could not help us get through it. My tip, go slowly! Get overexcited at the beginning and you’ll be left with a tight timmy and coconut oil hangover. We each took a fairly decent sized takeaway container home with us, so unbearable the thought of leaving anything behind!
Each high tea morsel was not only organic, vegan, raw, dairy free, gluten free and refined sugar free (holy cow/tofu!), but also packed with little bursts of super nutrients like maca, lucuma, cacao and acai powders. If you’re unsure about the health benefits of these little extras, have a read of my guide to superfoods here.
As I indulged my way through the doggy bag of desserts over the next week, I got all inspired to create my own rich, decadent treat that had some added nutrition boosters – acai and maca.
Enter my Raw Berry Choc Fudge. You can’t get more indulgent than a big slab of chocolate fudge, with the added bonus of it being guilt-free and brain food at the same time. This easy recipe will knock the socks off anyone who’s sceptical of how good vegan food can taste – or how close to the ‘real’ thing it is. Think Dads, boyfriends, chocoholics. You will own them.
Why it’s good for you
Walnuts and LSA (linseed, sunflower and almond mix) are both bursting with Omega 3s – pivotal for healthy brain function. LSA is something I have in my cupboard constantly, to throw into any meal or smoothie and immediately up the nutrition. Combine that with the mood boosting qualities of raw cacao, natural minerals in dates and acai antioxidants – and you’ve got yourself a pretty nourishing treat.
What you’ll need:
- 1 cup walnuts
- 1 cup pitted Medjool dates
- ½ cup cacao powder
- 1 tbs maca powder
- 1 tbs Acai powder
- 1 tbs ground LSA (linseed, sunflower, almond)
How to go about it:
Add all ingredients to the food processor and blitz until it forms a fine crumb. It should stick together in your fingers.
Hot tip! If you don’t own a food processor, you can crush the walnuts nicely in a mortar and pestle before adding to the rest of the finely chopped ingredients. More work but for a similar result.
Press mixture into a slice tin, and then place in the fridge to chill. Enjoy!
Address: 147 Enmore Road Enmore NSW 2024
Cost: Vegan High Tea – $55pp
Times: 9am, 10am and 11am sittings daily. Bookings needed in advance.