Jenni Gilbert In 1996, way before health and wholefood stores became a mainstream go-to for pantry staples and fresh organic foods, buy takeaway convenience meals and hang out with friends for coffee, juices, smoothies, snacks and meals – even stock up on personal care and cleaning products – The Health Emporium on Bondi Rd, Bondi, was doing all that.
Twenty years on it’s still a family-owned and run local business with the aim of providing as much variety and choice as possible for all things organic, wholesome and healthful.
Mea culpa, although I’m a longtime Bondi local and live maybe 10 minutes’ walk away, I’ve rarely visited the The Health Emporium until recently; until all the stories I’ve read, researched and written for SPA+CLINIC have pretty much forced me to act on what I already knew 20+ years ago after suffering some chronic health issues: honour your body and mind with real stuff.
The Health Emporium offers certified organic fresh fruit and vegetables, honey, dairy products and bakery goods, grains, beans, nuts, dried fruit, organic chicken and meats, wild-caught fish, sourdough breads, organic dairy and non-dairy cheeses, fresh tofu and fresh organic juices and cheeses, organic bone broths, and fermented/probiotic foods, as well a wide range of groceries and bulk foods.
There is also an organic cafe/juice bar, natural cosmetics, vitamins and herbal supplements (including practitioner-only products), baby products and home green cleaning fare. And in-store naturopaths.
Plus the takeaway options: fresh rice rolls (vegetarian or with chicken or prawns) are my personal favourite.
Here’s one of their bespoke recipes that would be ideal for an Australia Day (or any day, really!) celebration dessert/treat: Tropical Mango and Passionfruit Cake.
It just smacks of an Aussie summer, with gorgeous, refreshingly zesty in-season mango, passionfruit and lime.
For this recipe you will need to soak the raw cashews overnight (or for at least 6-8 hours) in 3 cups of water, with a pinch of salt and a couple of tablespoons of apple cider vinegar or lemon juice added.
This soaking softens the nuts and removes the phytic acid. Phytic acid, which prevents the absorption of important minerals such as calcium, iron, magnesium and zinc, is found in the hulls of nuts, seeds and grains.
You will also need a food processor or high-speed blender and a 22cm springform baking tin to make this cake.
Ingredients
Base
3/4 cup raw macadamias
3/4 cup activated buckwheat
1/2 cup coconut flakes
5 soft fresh dates, seeded
1 tsp vanilla, powder or liquid
2 tbsp maple syrup, or coconut nectar
2 tbsp lime zest, finely chopped
2 tbsp coconut cream, or coconut milk
Pinch Himalayan salt
Mango Layer
1 cup raw cashews
3 tbsp lemon juice, or apple cider vinegar
a pinch Himalayan salt
1/2 cup coconut cream, or coconut milk
4 tbsp coconut butter, or coconut oil
2 tbsp maple syrup, or coconut nectar
2 cups chopped fresh mango (about 2 medium or 3 small mangoes)
4 tbsp lime juice
Topping
1/2 cup passionfruit
1 cup coconut flakes
Instructions
Soak the raw cashews that you will later be using in the mango layer in 3 cups of water, with 3 tablespoons of lemon juice or apple cider vinegar and a pinch of Himalayan salt added, overnight or for at least 6-8 hours.
Line a 22cm springform cake tin with baking paper.
To make the base, add the macadamias, activated buckwheat and coconut flakes to a food processor or high powered blender and pulse until it has the consistency of wet sand.
Add the rest of the base ingredients and process until completely combined.
Press the mixture into the cake tin, pressing it evenly with the palms of your hands. Place the tin into the freezer while making the mango filling.
Drain the soaking cashews and rinse them well.
Make the mango layer by blending the cashews with the coconut cream, coconut butter, maple syrup, mango and lime juice until very smooth and creamy, scraping down the sides of the food processor or blender occasionally. Be patient, as this will take a few minutes.
Pour the mango filling over the base, smooth the top evenly and place the cake tin back into the freezer to set overnight or for at least 6 hours.
To toast the coconut flakes for topping the cake, spread them over a baking tray and put into a 120C oven for 15 minutes, or until lightly golden. Let them cool completely.
Take the cake out of the freezer to soften a little 1 hour before serving.
Decorate the cake with the passionfruit and toasted coconut flakes.
Optional Ideas
Replace the macadamias and/or buckwheat in the base with other types of nuts, such as almonds, pistachios, pecans or walnuts.
Add 1 tsp turmeric powder to the mango layer.
Serves 10 people
