This little dairy-free mousse is a pretty radical combination of macadamia, apricot and lemongrass. It is simple, nourishing and delicious: on toast, on fruit, straight off the spoon, it makes a refreshing change from good old nut butter, and its exotic flavours transport you immediately so some far flung land where spices are sold in mountains in the street and the sun shines all day long.
The original recipe is from the seminal raw food bible Rainbow Green Live – Food Cuisine, under an exciting section devoted to harnessing the healing powers of essential oils in everyday cooking. It is amazing how adding a little unexpected spice or essence can completely transform a mundane trio of ingredients into something really beautiful, and in my personal experience the desire to constantly innovate and keep things fresh on the healthy eating journey can sometimes feel like a bit of a struggle. Another bowl of porridge, another dollop of almond butter, another soaked chia seed… Luckily for us the original raw foodies like Gabriel Cousins were never shy of experimentation and cross-pollination within the healing arts and once you whip this up you will see why.
The original recipe calls for lemongrass oil but since I have none, and harbour a huge bag of the powder form from my homemade incense recipe, I swapped it in and really enjoy the subtle, slightly sweeter dried flavour. Lemongrass is a potent source of antioxidants: according to studies, one of its volatile oils, citral, protects against free radical damage by activating the emzyme glutathione S-transferase, which helps reverse odixative damage and supports the body’s detox pathways. Studies also show that the dried form of the plant contains more of its active polyphenols and flavanoids than the fresh form. It is also anti-inflammatory, anti-microbial and a good source of vitamins A and C and iron. And with an healing intelligence that only the plants we were designed to eat seem to provide us, it contains certain anti-septic compounds which kill off harmful bacteria but are able to recognise and preserve the good ones.
On another note, always use unsulphured dried apricots. They will be brown, not orange, as nature intended.
6 dried apricots, soaked
1 1/2 cups water
1 cup macadamia nuts
1 tsp lemongrass powder or 2 drops lemongrass oil
Blend all the ingredients until soft and whippity, and serve.
Store in a sealed container in the fridge for up to 2 days.