SUN POTION
"Sun Potion Transformational Foods is dedicated to health, happiness and well-being through the use of medicinal plants, superfoods and tonic herbs. We source the planet for potent, healing substances with the ability to transform consciousness and health. We work with suppliers who can meet our stringent quality standards and commitment to purity. We only source Organic and/or Wildcrafted products and we never use ingredients that have been chemically treated in any way.
Sun Potion products are created and shared with integrity.
Today, Sun Potion brings the highest quality tonic herbs, algae, greens, and mushrooms available to all in single-ingredient, pure powder, and whole food form. Our vision is to share these Transformational Foods and activate Radiant Health for our global community!"
Sun Potion.
MORINGA
"Moringa has been called the “Miracle Tree” or "Leaf" because it contains a wide range of bio-available nutrients, minerals & high levels of vitamins B, C, D, and E.* Moringa works to:
Improve Overall Nutrition
Promote Sound Sleep & Relieve Anxiety
Stabilize Blood Pressure
Strengthen Digestion *"
Sun Potion.
Raspberry tart W a powerhouse nutrient Moringa & pistachio nut GF base finished W Pistachio raspberry soil, fresh berries & elderflowers
Serve Est. 4 Mini Tarts
Dish Type. Dessert
Vegan. GF
Freezer friendly - 1 Month
INGREDIENTS
BASE
* 1/2 cup coconut flour
* 1/4 cup pistachios (crushed)
* 1/4 cup maple syrup
* 2 tbsp coconut oil
* 1 1/2 tbsp chia seeds
* 1 tbsp coconut sugar
* 2 Tbsp Moringa powder
* 1 Tsp Vanilla bean extract
* 1 Tsp lemon juice
* Pinch sea salt
METHOD
1. Combine the coconut flour, blended pistachios, coconut sugar, moringa and salt together in a small glass bowl.
2. Take a separate bowl and mix the chia, maple, coconut oil, vanilla and lemon juice - wait a few minutes for the chia to soak the liquid ingredients
3. Add wet ingredients to dry and combine well
4. Take four mini tart cases and oil with coconut oil to avoid sticking
5. Place around 1 1/2 heaped tbsp of the base into each tart case and gently press to the mould
6. Place into the freezer for around 1-2 hours to set.
FILLING
* 1/4 cup fresh raspberries
* 1/2 cup coconut milk (exclude the liquid water)
* 1/4 cup maple syrup
* 1 1/2 tsp agar agar powder
* 1 Tbsp coconut sugar
* 2 Tbsp freeze dried raspberry powder
* 1/4 Tsp almond extract
* 1/4 Tsp vanilla bean extract
* 1 Tsp lemon juice
* Pinch sea salt
METHOD
1. Take all the ingredients and place into a blender and blend until smooth
2. Place the mixture into a sauce pan and bring to the boil then lower the heat to simmer for around 8 minutes
3. Remove from the heat and allow to slightly cool then strain through a cheesecloth into a glass mixing bowl / glass pouring jug
4. Take the tart bases from the freezer, pour the raspberry filling into each then place back into the freezer for at least 3-4 hours to completely set.
TOPPINGS
* 1 Tbsp pistachio (crushed)
* 1 Tsp freeze dried raspberries (powdered)
* 1 Tsp coconut sugar
* 1 Tbsp elderflowers (opt.)
* 6 fresh raspberries (halved)
METHOD
1. Mix together the pistachio, raspberry powder & coconut sugar to create the "soil"
2. Sprinkle the raspberry pistachio soil around the edge of each tart, place 3 halves of fresh raspberry at one "edge" of each and finish by placing gently the elderflowers in and around the soil.
Enjoy totally, completely & with all of your being.
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