Yesterday I shared with you some images from the Healthy High Tea I hosted on the weekend. If you didn't see it, you can take a look here. Today I'm going to share the menu and recipes I used plus a few tips on preparing your own healthy high tea.
Here are my top 6 tips for hosting your own Healthy High Tea
1. Preparation is key!
Plan ahead, decide on your menu in advance and make a plan. When making raw food in particular, you need to remember to soak your nuts etc, so you may need to start 'cooking' a few days before the event. The plus side to this is that you can make a lot of the food the day before, so it leaves time on the day of the event for decorating and getting yourself pretty.
2. Pick a theme
For me, it was hot pink, with light shades of pink and a few black elements. I wanted it to feel feminine, and fun. It's great to find some images for inspiration when decorating and create a little mood board. Pinterest is great for this! Take into consideration things that you already have too! I already had the tea set I wanted to use, so picked my colour theme based on that. I then played with some other ideas to bring it all together.
3. Keep it small
Don't overwhelm yourself with a huge guest list is you want to make everything yourself. The process should be fun for you as well!
4. Fresh flowers
Even if you don't have decorating skills, fresh flowers make the world of difference! I bought three bunches of roses in three different pinks for $10 each on the morning of the event. The added a beautiful fresh, earthy element to the table setting, and smelt so yummy!
Music helps to create ambience, and makes for more of a pleasant experience. I played a Cafe Del Mar mix through you-tube on my iPad, perfect!
Don't worry if things don't go exactly as you planned! Just have fun with your girlfriends, and enjoy the experience!
I created a menu for the day, then printed one for each setting
The recipes I used were both a combination of my own and others
Mushroom and Goats Cheese Baby Quiche
You will need
5 mushroom cups chopped finely
1 brown onion chopped finely
Sprig of rosemary
Garlic clove chopped finely
Preheat oven to 170 degree Celsius.
Whisk eggs together in a bowl.
Heat coconut oil in a pan, and lightly cook the onion and garlic.
Add onion, garlic, mushrooms, rosemary leaves and a dash of almond milk to the egg, and mix together.
Oil a small cake tin.
Pour mixture into moulds, leaving a little bit of room for the egg to rise.
Drop a small piece of goats cheese on top.
Cook until fluffy and firm on top.
You will need
Cashew Cheese (I bought a pre made one this time because my blender is on it's last legs and is a little weak)
Chives to garnish
Chop cucumber into half a cm slices
Spread cashew cheese on top of each slice with a knife
Finish with an olive and a chopped piece of chive
Zucchini Fritters with Avocado Mash
You will need
1.5 fresh zucchinis grated
1/4 cup buckwheat flour
1 tsp turmeric
Salt and pepper to taste
Coconut oil for cooking
Half an avocado
Combined grate zucchini, egg, buckwheat flour, turmeric and salt and pepper in a bowl and mix together
Heat oil in a pan
Drop small dollops of mixture into heated oil, and cook for a few minutes on each side
Mash avocado and smear on top of each fritter
Top with a cherry tomato. Yum!
I used the linked recipe and rather than putting the mixture into cup moulds, I filled a slice tin and set it in the fridge. Then remove from lined tin, and cut into little squares.
For this recipe, pour the mixture into mini cupcake wrappers then add a piece of sliced banana to the top. Cook in a 180 degree Celsius oven for about 10-15 minutes.