RECIPE BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE
Strawberry & Chia Seeds Parfait
1 tablespoon chia seeds
1/2 cup coconut milk
1/3 cup frozen strawberries
Combine your chia seeds and coconut milk, mix until the chia seeds are well combined. Place the mixture in the fridge to chill for an hour or two, you want the chia seeds to expand. Blend through your frozen strawberries (or other chosen fruit).
1/3 cup shredded coconut
1/3 cup desiccated coconut
1 tablespoon coconut oil
1/3 cup walnuts
1/3 cup sunflower seeds
1/3 cup agave nectar
In a medium pot over low heat put the coconut oil, once melted add the coconuts, walnuts and agave. Stir over a low flame until the granola turns golden brown and the walnuts become crunchy. Transfer and allow to cool on a lined baking tray, it will go hard and crunchy.
Fruit Salad Bowl Filling
Pawpaw (halved with the seeds hulled out)
Rockmelon (halved with the seeds hulled out)
Edible flowers for decoration
Any other yummy seasonal fruit you like to eat and or in season
To assemble hull out the seeds from the pawpaw and rockmelon.
Using the melon baller scoop balls from pawpaw, apple, rockmelon.
Then it’s time to get creative with your fruit salad bowl. Add the strawberry chia seeds parfait, sprinkle the granola on top. As desired, fill your fruit salad bowl with some apple, rockmelon and pawpaw balls, kiwi fruit, persimmon fruit, passionfruit, finger lime, banana and edible flowers (you can watch the YouTube clip for inspiration).