In Season : August + Lemon, Coconut & Apricot Slice Recipe

Eating seasonally is a wonderful thing all round – it's kinder to your wallet, provides your body with the most nutrient dense produce possible and if you shop smart, it supports your local farmers too.

Have you ever seen berries in your supermarket in the middle of winter? Because they cannot grow in your local climate at that time of year, they have of course been imported. So not only are they not local (therefore not supporting the livelihoods of farmers in your area) but they are also likely to be incredibly expensive in comparison to when they are in season. That aside, have you ever taken in consideration if food gets “jet lag?” Surely nutrients are lost in the time it takes the food to be transported from country to country – food is most nutritious when organic and fresh (read: local). This is where eating seasonally can really serve you.

Curried Buckwheat & Charred Broccoli Salad, Click Through For Recipe

Curried Buckwheat & Charred Broccoli Salad, Click Through For Recipe

Here’s the low down on this season’s abundance of produce in New Zealand: 

  • Brussels sprouts: a member of the brassica family, great for liver health due in part to it’s high vitamin K content.
  • Lemons: large, sweet varieties are available throughout August, all of which rich in vitamin C and great for your skin and digestive health.
  • Navel oranges: these sweet winter oranges are seedless and a great source of vitamins, in particular vitamin C.
  • Limes: like most citrus, limes are a source of vitamin C. Lime zest is a great addition to many dishes, both sweet and savoury. Rolling limes on the bench before squeezing the juice out allows for a greater yield.
  • Kiwifruit: another brilliant source of vitamin C - it is no coincidence that many winter fruits are rich in this vitamin, nature knows exactly what you need to keep those colds away!
  • Fennel: with it's liquorice like taste, this green veggie is a great digestive aid that is delicious in a green juice paired with apples.
  • Yams: a starchy vegetable similar to potatoes and kumara (sweet potato), yams are delicious slow roasted in the oven with fresh navel orange juice and buttery extra virgin olive oil.

Lemon, Coconut & Apricot Slice

Serves: 12
Equipment: food processor, blender

LEMON, COCONUT AND APRICOT SLICE - vegan, plant based, dairy free, gluten free, raw, fruit, whole foods, no refined sugar, spring, summer, recipe, easy, natural, recoveringraw.com, recoveringraw

For the apricot base

  • 3/4 cup oats
  • 1 cup cashews
  • 1 cup desiccated coconut
  • 350g sun-dried apricots 
  • Juice and zest of 1 large, organic lemon 
  • Pinch Himalayan salt

Lemon icing

  • 1 cup cashews (soaked if you don't have a high speed blender) 
  • 1/4 cup maple syrup 
  • 1 tbsp extra virgin coconut oil, melted
  • Juice and zest of 1 large, organic lemon 
  • Pinch salt
  • Crushed pistachios, for decoration

The How To

  1. To make the base, blitz oats, cashews and coconut in a food processor until relatively fine. Now blend through the apricots, lemon, and salt. Press this mixture into a lined brownie pan and place in the fridge while you make the icing. 
  2. To create the icing, simply blend up all of the ingredients in a high-speed blender until smooth. Spread evenly over the base, sprinkle with pistachios and then return to fridge until the icing has firmed up.
  3.  Slice into 12 pieces and serve (these are deliciously fudgy if kept in the freezer).
LEMON, COCONUT AND APRICOT SLICE - vegan, plant based, dairy free, gluten free, raw, fruit, whole foods, no refined sugar, fudge, spring, summer, recipe, easy, natural, recoveringraw.com, recoveringraw

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