Two raw food gurus, hundreds of volunteers, 150 free lunches and one giant coastal clean-up: it's all part of Seaweek, this week's nationwide coastal awareness project.
Auckland-based charity Sustainable Coastlines is addressing Waiheke Island with a week-long "Love your Coast" event, which focuses on education and culminates in an island-widecoastal clean-up this Saturday.
The bonus for foodies is that the first 150 volunteers to register at an event station will receive a free packed lunch featuring goodies from raw food chefs Olivia Scott (cake creator at The Raw Kitchen ) and Amelia McKenzie (food and wellness blogger at Made by Mia ), with fresh ingredients from Ceres Organics & Ceres Fresh Market.
Register for the cleanup here, and try one of the healthy recipes below.
Ingredients: • 2 organic courgettes • 2 organic beetroots • 2 organic carrots • 1 orange (juice and zest) • Juice of 1 lemon • 3 Tbsp Ceres Organics extra virgin olive oil • 1 handful fresh torn mint • 3 Tbsp crunchy seeds (1 Tbsp each Ceres Organics sunflower, pumpkin and sesame seeds) • Himalayan sea salt to season
1. Grate courgettes, carrots and beetroot into a bowl. Zest the orange and squeeze orange juice and lemon juice over the salad and pour olive oil over.
2. In a small pan over low heat, toast the seeds until crunchy. Throw seeds over the salad with torn mint, then season and mix. Garnish with mint leaves.
• 2 cups dessicated coconut (1 cup for rolling, 1 cup for mixture)
• 3 Tbsp raw cacao powder
• 3 Tbsp maca powder
• ½ cup raw cacao nibs
• ½ cup goji berries
• ½ tsp Himalayan sea salt
1. Blend the dates in a food processor until smooth.
2. Add remaining ingredients (leaving aside 1 cup dessicated coconut for rolling) one at a time until the mixture is thick and can easily be rolled into balls. If the mixture is too sticky, add more sunflower seeds or coconut.
