Hippy Group

Some of you already know all about hippy group, but for those that don’t… A couple of friends and I started up a group focussed on being healthy naturally. We meet up once a week and do Healthy things. So far we’ve done juicing with a lovely lady called Barbara, had a talk on fluoridation and other water contaminants from Dr Peter Scanlon, and had a hands-on (for some of us, hah) vege gardening session with one Russell Vant. I think that’s all so far?

The juicing was great – I finally learnt how to make juice my kids would like and we’ve been having it in place of me cooking veges ever since. They LOVE it, and get way more nutrients that way in one day than they normally would in a week.

Coming up we’ve got my lovely friends from FertilityCareNZ coming to introduce us to the Creighton Model of fertility awareness/NFP (it’s great, btw – use it myself, even though I still don’t have a whole heap to chart!) And then Barbara will be back for more juicing and some healthy fats. Apparently she has a coconut oil cake that’s to die for? But today we had ME (and Maria), demonstrating some stuff. And we ran out of time, so we’re going to have Take 2 in a couple of weeks – to make goat’s cheese, and sauerkraut. And maybe other stuff.

First, yummy seed crackers that are both easy and actually taste kinda like shop bought ones. And have no crap in them.

  1. Dissolve some salt (I use Himalayan salt cos it’s got lots of good stuff in it – trace minerals and such) in some water.
  2. Chuck in a cup of sunflower seeds, a cup of pumpkin seeds, and half a cup of flaxseeds. Make sure there’s lots more water than seeds, cos they swell up a fair bit.
  3. This time I made  it egg-free, so in a separate little container I put 1 or 2 tbsp water and a tbsp chia seeds.
  4. Leave all overnight.
  5. Rinse all but chia seeds well. They’ll have gone all gloopy – that’s for egg replacement purposes. The flaxseeds also go pretty gloopy. If you don’t like that you can not soak them and then grind them up if you have a grinder. (I tried doing it with the mortar and pestle but would have taken several hours!)
  6. Chuck the lot in the food processor and whizz up still smooth.
  7. Stick between two layers of baking paper (careful to get the right sides – I often don’t) and roll out. Take off top layer and score the “dough”. Sprinkle a little more salt on the top.
  8. Bake at 160ish till hard.
  9. Final step: Try not to guzzle all in one go.

Second, we whizzed up some hummus to eat with the crackers.

  1. Soak one cup of chickpeas overnight. You can use canned ones if you want, but they’re not as nice in my opinion.
  2. Rinse them well, and cook till tender. About 2 hours.
  3. Grab a head of garlic, slice off the bottom (the hard bit, not the end that sprouts), place in a bit of tin foil with some coconut oil underneath. Squidge together at the top so the oil won’t escape. You can roast it, but to save time and power I just chuck in a small pot with some water (about halway up the garlic parcel) and gently boil till softish (really to taste – some prefer it more raw than others).
  4. Place in food processor along with juice of one lemon, salt and pepper to taste, a spoonish of tahini, and blend up.
  5. Add olive oil as you go, till it’s reached the desired consistency.
  6. Fress with your freshly made crackers. (From German, fressen, to eat (animal).)

Third, how to grow wheatgrass.

  1. Again requires prep the night before. Soak a handful of wheat overnight.
  2. Grab a shallow container, put a handful of soil in it, sprinkle with kelp powder (Bin Inn has it) and strew the wheat over it so all the soil is covered. Water if needed.
  3. Put in a cupboard overnight. Needs dark to germinate.
  4.  Stick on your windowsill and water regularly, but not too much or it’ll go mouldy. Ew.
  5. Use in vege juice (homemade). Maybe other uses? Dunno.

Ready to sprout.

“Here’s one I prepared earlier”


Maria also demonstrated a delicious healthy banana chocolate coconut pie.


For the crust:

1. 2 cups fine dessicated coconut, 2. 1/4 cup liquid raw honey, 3. 1/2 cup finely ground almond meal, 4. 2 tbsp melted deodorised coconut oil.

Whizz in food processor till smooth. Press into an oiled 15cm pie dish and press mixture evenly around base and up the sides of the dish. Refrigerate.

Filling. I forgot to take a pic of the whole thing put together before we hacked into it.

For the  filling(I usually avoid things that involve so many steps. I’m lazy.)

1. 3 small overripe bananas (ours were still rather green but I liked it – fresh tasting) or 2 medium one. 2. 1 large or 2 small avos, 3. 1/4 cup liquid raw honey. 4. 1/2 tsp pure van essence (not sure what she used here – I was distracted). 5. 5-6 tbsp raw cocoa powder (or just normal stuff). 6. 3 tbsp melted deodorised coconut oil. 7. 1/4 cup pure water.

Whizz it all till smooth and pour into crust. Stick in fridge till set. Can’t say ours set perfectly but then we didn’t wait thaaat long. It was dericious! And Sir Smoochie ate some and hasn’t thrown up yet, though he did have a very vile nappy – not sure if it was related.

3 Responses to “Hippy Group”
  1. AfricanKiwi says:

    I just saw a very similar recipe on pinterest for the pie, looks yum. I can also recommend the tofu fudge pie, it sets really quickly haha

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  1. […] and getting all excited about Marietta’s goat’s cheese we had a second episode of our September meet up (though in October; […]

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