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Great memories from the Ojai Valley Lavender Festival.

Published by Lila Avery-Fuson on 1st Jul 2014

What an amazing festival we had in Ojai Valley last weekend.  It was a beautiful day with so many extraordinary crafts, food, music and lavender.  Thank you to all of our lavender friends who stoped by to say hello and visit for a while.  Our family really enjoyed seeing familiar faces and making new friends.  

We are now gearing up for our very own lavender festival on July 12th from 10-5pm at the Paso Robles City Park.  I'll be talking more about the event in the coming week, so stay tuned.  In the mean time here's a great recipe you must try with my favorite herb Lavender!

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Raw Fig, Cherry, Lavender and Honey Cake
Fills a 7½ or 8 inch cake pan

Base:
2 cups macadamia nuts
1 cup desiccated coconut
¼ cup date paste
2 pinches Himalayan rock salt
½ teaspoon vanilla paste

  • Process everything till a nice dough forms
  • Pat firmly into the base of a 7½ inch cake pan lined with baking paper
  • Set aside while you make the filling

Filling:
1½ cups cashews, soaked overnight
1½ cups young coconut meat (this will be about two coconut’s worth)
¾ cup nut milk
½ cup raw honey
½ cup coconut oil
Juice of one lemon (or ¼ cup)
1 tablespoon organic dried lavender
1 tablespoon vanilla paste
2 pinches Himalayan rock salt
2 tablespoons psyllium husk*
Additional water to assist the blending if needed (perhaps a few tablespoons)
1 cup red cherries, pitted
3 large plump, fresh figs

  • Blend the cashews, coconut meat, milk, honey, coconut oil, lemon juice, lavender , salt and vanilla paste till smooth. You may like to do this in two batches, for ease of blending
  • Now add the psyllium husk and blend again. Transfer to a large mixing bowl
  • In a food processor, quickly blitz the cherries and figs, then fold this through the rest of the filling
  • Pour the filling over the base of the cake and set in the freezer
  • Transfer to the fridge to soften a little before serving.

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