Fruit tea, peach juice and truffles

Here are three short recipes I originally wrote when I was doing the Plastic Challenge in 2017. I’ve moved them here to make them more easily accessible. The first two are naturally plastic-free; the third requires sourcing of plastic-free ingredients.

Rhubarb and Ginger Tea:

1. Whack the oven up to full, making sure there are no errant trays in there.

2. Chop up a stick of rhubarb and two inches of fresh ginger root really fine (2mm ish), no need to peel.  Place on a non-stick baking sheet.

3. When the oven is up to temperature, put the tray in and turn it off.

4. Leave for 6+ hours until completely dried out, then store in an air-tight container and use as loose leaf tea. Alternatively, use a dehydrator!

Peach juice:

1. Put a tin of peaches (with juice, not syrup) in a blender with a generous squeeze of lemon.

2. Blend and enjoy.

Chocolate truffles:

1. Soak two handfuls of dates in boiled water for as long as you can be bothered (5+ mins)

2. Roast a handful of chopped nuts (I used walnuts) in the oven at 160 degrees. Check every 2 mins as they burn easily.

3. Strain the dates (you can use the water in a smoothie), squeezing out excess water, and blend or chop finely with the nuts.

4. Mix in 1tbsp cocoa or cacao powder and roll into small balls.

5. Melt 150g dark chocolate and dip the truffles in before rolling in desiccated coconut. Try to allow to cool before scoffing.




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