First broadcast date: 10 November 2017
Weekly show with Thris Tian presenting two hours of the best underground and global selections. This week Thris is joined by New York house hero Mike Servito, Bone Soda‘s golden boy Slowthai and raw vegan baker Kate Magic.
Mike Servito is a veteran DJ of the American rave scene, having cut his teeth in the Midwest, the home of house and techno, and now playing as a resident in the infamous Bunker in New York.
Hailing from Northampton, unorthodox rapper slowthai is in the studio for a live session.
Multi Culti label head Dreems is a psychedelic DJ and producer from Australia.
Globally renowned raw foods expert Kate Magic has 25 years of experience on the raw lifestyle and is the Creative Director of RawLiving.eu, Europe’s leading resource for raw foods and superfoods online. She’s in the studio to reveal the process behind her vegan treats.
Kate’s Superfood Banoffee Pie Recipe
Equipment Needed: Vitamix or Nutribullet kind of blender. Cake tin or silicon mold.
Time Needed: 30 mins
This is a Raw, Vegan, Gluten-free, Superfood Banoffee Pie.
Maca is great for energy, Hemp Oil is a really important source of healthy fats, and Turmeric is the most powerful natural anti-inflammatory. All of these ingredients can be found at RawLiving.eu. Register a new account to get £5 off your first order!
1.5 cups (200g) buckwheaties or almonds
1 cup (125g) raisins
½ cup (50g) maca powder
½ cup (60g) coconut oil
½ cup (125 ml) water
2T coconut nectar or honey
2T almond butter
2T hemp oil
10 drops caramel extract (optional)
1 lemon, juiced
1 large pot Coconut Yoghurt (400g)
50g lucuma powder
1T turmeric powder
Slice the bananans, and juice the lemon. Put the bananas in a large bowl and stir the lemon juice in, so they are evenly covered. Put to one side while you make the base and the toffee.
In a high power blender or food grinder (a Nutribullet is perfect), grind up the buckwheaties and raisins to a flour. Buckwheaties are the buckwheat grain that have been soaked, sprouted and dehydrated. You can’t use raw buckwheat! If you haven’t got buckwheaties, you could use almonds instead.
Melt the coconut oil, and in a mixing bowl, stir together the buckwheaties, raisins, and maca. Pour in the coconut oil, and enough water to make a dough. Press the dough into the base of your tin or cake mold. If you have a silicon mold, you don’t need to line it, but if you’re using a normal cake tin, line it with aluminum foil first to stop it sticking.
To make the toffee, take a medium bowl, pour everything in and stir all the ingredients together by hand. You don’t need the caramel extract, but it does make it taste extra toffee-y. Spread the toffee evenly over the base.
Then arrange the bananas over the top of the toffee. If you have any leftover lemon juice, you can throw it away.
Lastly, it’s the cream layer. Take the whole pot of CoYo, and mix it in a medium sized bowl with the lucuma and turmeric, until it’s nice and thick. Spread it over the top of the cake.
If you’re feeling extra fancy, you can decorate the cake with grated raw chocolate or raw cacao powder.
Put it in the fridge to set for one hour, or the freezer for 30 mins. Any leftovers can be stored in the fridge: this cake keeps pretty well, for up to a week.
You can find more superfood recipes like this on KateMagic.com.