I’ve long been a fan of combining beetroot and cacao, so here I’ve used the modern classic combo to make super-lush plant-based creamsicles. I went all out and dipped them in dark chocolate before sprinkling with freeze-dried raspberries, but they are just as delicious without. Start these the night before to soak the cashews.
The vibrant colours and fresh flavours of the kumara and beetroot hummus make a fabulous addition on any antipasto platter.
We grew up eating kohlrabi from my parent’s vegetable garden, long before most Kiwis knew what they were. Though often cooked, I love it best eaten raw.