It is DAY 25 of "Raw Food Recipes with Excalibur" and we continue our Excalibur 9-Tray Dehydrator Giveaway celebration with a fellow Aussie -- the wonderful Mark Valencia from Self Sufficient Me. I was introduced to Mark through Excalibur. They are HUGE fans of Mark's site, and I can see why! This website ROCKS! It is absolutely LOADED with tips and information for living a self sufficient lifestyle.
Although Mark's main blog is based out of Bellmere, a small suburb in South East Queensland, Australia, approximately 45kms north of Brisbane, this is a global community website. You can participate and share information about sustainable living in the global forum, Self Sufficient Culture, or the Self Sufficient You section.
After retiring from the Australian Army in 2008 after twenty-one years of service, Mark decided to share his life-long passion with sustainability by sharing his knowledge, and create a community forum where other people around the world could share their eco-living tips. Thorugh his website, Mark helps people save money, become healthier, reduce waste, recycle more, and thus help to sustain the environment and our planet.
I literally got lost on Mark's website for HOURS, reading through the wealth of information that he has to offer. What is compelling about his writing is that it comes from a place of real hands-on experience, making it more valuable. You can read about solar energy; fruit and vegetable growing tips; recipes, and more. These raw vegan coconut covered tamarillo balls are a wonderful example of Mark's simple recipes.
If you have never tried tamarillos, give them a go. Tamarillos are a cousin of tomatoes, and have leathery skins that are red or orange when ripe, much the same as mangoes. The orange/red flesh is a little tart with a mass of edible seeds in the centre. The seeds look like tomato seeds but are hard like passion-fruit. Tamarillos are packed with nutrients like: vitamins C & E; potassium and iron; and loads of antioxidants. You can read more about Mark's extensive experience with tamarillos in his article.
Now, dried tamarillos can be extremely tart and papery in texture, and the seeds quite unpalatable. However, Mark strikes a fantastic balance using sweet moist pineapple in these coconut covered balls and lets the tamarillos shine. These are really delicious, and make a fantastic snack for school or work lunches. What I love about this recipe is that it is SUPER EASY with a flavour that offers something different!
Mark -- thankyou for generously participating in this event. GO AUSSIES!