No so long ago we happened to cross paths with a luminous and passionate woman by the name of Mira Weiner. A self-professed Country Pumpkin, creative networker and foodie from McGregor, Western Cape.
We spent some time chatting and it turns out we have more in common that just pretty plating.
At Riaheim, we work with that which the earth provides us, through our clay made from African soil.
And Mira is passionate about conscious living, plant based nourishment and holistic healing. Her instagram is full of recipes and info where she hopes to inspire people to eat more plants which as she says is better for the planet, animals and our bodies.
“I've used a combo of whole food plant based nourishment and holistic therapies to kick-start my healing journey with adrenal fatigue, burn out and anxiety. I love creating beautiful replacements for some of my favourite dishes that heal instead of hurt.”
Mira Weiner, @miraweiner
Mira felt it too. “I love Rialheims’ ethos, creativity, commitment to job creation and community upliftment; their expression and representation of cultural diversity and their respect and nurturing of nature.”
We were inspired to ask Mira to create some of her delicious, nutritious and nourishing meals and treats for our fans, all presented on pieces from our funky Rialheim tableware collection.
And so we are thrilled to present the first recipe from our collaboration. Here’s to changing the world one recipe at a time.
ALMOND CHIA FRENCH TOAST
This decadent brunch is gluten free vegan French toast in an almond milk, vanilla and chia seed batter topped with homemade refined sugar free nutella, cinnamon whipped coconut cream, rose hip and raspberry coulis, nana, raw cacao nibs, rose petals and gomasio sprinkle. Served on Rialheim ceramics. Yum.
- 1 cup plant based mylk (I used almond)
- 1 tbsp ground chia seeds
- 1/2 tsp vanilla extract
- 4 slices of rustic gluten free bread (the more dry the bread the better)
- You can also add ground spices like ginger, cinnamon, nutmeg (optional)
1. Combine the mylk, chia seeds and vanilla extract together. Whisk and place in the fridge for 10-15 minutes. Take out the fridge and whisk again.
2. Dip the bread slices into the mixture for a few seconds on each side. You don't want the bread to get too soggy that it falls apart but each slice must be nicely coated with the mixture. Heat a non stick pan on medium heat and fry the bread slices for a for a few minutes on each side or until golden.
3. To serve, sliced bananas, berry compote, chocolate spread, cinnamon whipped coconut cream, raw cacao nibs, rose petals and gomasio sprinkle (toasted sesame seeds ground with pink Himalayan salt).
RAW CACAO SPREAD
- 3 tbsp almond butter (you could sub hazel, macadamia, cashew or peanut)
- 3 tbsp raw cacao powder
- 2 tbsp pure maple syrup
- 3 tbsp plant based mylk (I used almond)
On very low heat, whisk all the ingredients together for a few minutes. The sauce mustn't bubble or burn - immediately remove from heat. If you prefer the sauce to be sweeter, add more pure maple syrup. If it's too thick, thin out with more mylk. Can be stored in a glass jar and refrigerated for a few days.