You must think I’m a chocolate freak with all these chocolate recipes. And right you are. This drink
though is so easy and quick to make. No ice cream making required. The frozen bananas nicely replace
the need for ice cream and are much lower in fat. I like to always keep a few bananas in the freezer,
ready for a quick shake or quick skinny dip in a chocolate bath. Remember to peel your bananas ﬁrst
before freezing them. I know, obvious, but you’d be surprised… The easiest way to handle them is to
brake them into bite size pieces when they are soft, before freezing them, and add the pieces to a zip
lock bag. Throw the bag in your freezer and forget about them. That is until you start hankering for one
of these. The nice thing about this is that it is actually healthy. (Shhhh….) Yes it’s true though. It’s full of
wonderful things like medium chain fatty acids, electrolytes, anti-oxidants, magnesium, copper, iron, B
vitamins, Potassium, Tryptophan, and on and on. Add the lecithin and vitamin E powder and it will really
be a power breakfast. Full of high quality calories and energy, it’ll get you going with a huge smile…
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I dare anyone not to like chocolate and plums. Is that even possible? It seems that everyone loves chocolate these days. I like to combine it with seasonal fruits, particularly stone fruits, which provide a good balance with their tartness and also a slightly nontraditional pairing.
This healthy treat is very versatile with different ingredients and measurements. Play around with it. You may prefer to try other butters with it like cashew or macadamia nut. Or leave out the coconut if you don’t like the subtle coconut flavor. However I find the addition of the coconut butter to make it far lighter and creamier.
Starbucks has been modifying their menu and their image of high fat, high calorie lattes and sweets to appeal to the calorie obsessed “health” conscience coffee cult. Continue Reading / See Additional Photos
True story: I got a call last week from the Food Network of all places. There is/was a contest going on called the Ultimate Recipe Contest- basically looking for the best recipe in six different categories (chicken, pasta, comfort foods, burgers, cookies and cakes). The casting director had come across my personal website www.somelikeitraw.net and thought that I would be able to come up with some pretty unique recipes for the contest and wanted me to enter some.
I have to admit I was a little flattered and a wee bit surprised. Yet another sign that raw food has hit the mainstream!! Anyways, I’ve entered my manicotti recipe for the ‘Pasta’ category and came up with a new chocolate cake recipe for the ‘Cake’ category which I am sharing with you today.
A lot of people ask where I get my ideas from. It does vary, but many times it’s just looking at a cooked recipe and trying to convert it to raw. This time I happened to have an old Gourmet magazine lying around with a fabulous photo of a chocolate-glazed hazelnut mousse cake on the cover. The light bulbs went off and I set to work on creating it ‘raw-style’. Hope you like it and wish me luck with the contest!
I’ve got a bit of a treat for you this week: Chocolate and Raspberry Cake with Ginger Chocolate Mousse. I’m sitting here snacking on the left-overs from that, feeling quite happy with myself as I plot and plan some big changes in my life over the next 12 months.
I’m sure I’m going to get some email about my choice of featured ingredient: Maple syrup; but I feel it’s important to look at ingredients that aren’t necessarily 100% raw sometimes, as they do offer a health benefit, and certainly have a lot to offer in terms of taste.
Chocolate Raspberry Cake with Ginger Chocolate Mousse (raw)
Makes 4 cakes
For the Base:
1/4 Cup Oat Flour*
1/2 Cup Cashew Flour**
2 TB Cacao Powder
2 TB Maple Syrup
1/2 Tsp Vanilla Extract
3 TB Water
1 Tsp Lemon Juice
1 Small pack of Raspberries for the centre of the cake.
Dark Chocolate Orange Tart with Clementine Sorbet (raw)
I attribute my sweet tooth to my dad. He always carried a bag of goodies around with him where ever he went. He was like Santa Clause with a sack of chocolate, candy and cookies instead of presents. On my weekend visits with him, we’d go to the grocery store and stock up on anything that I wanted, i.e. Junk Food! We’d also frequent this ‘mom and pop’ ice cream store that had the best chocolate orange ice cream that I’ve ever had in my entire life. So I thought I’d come up with a ‘goodie’ of my own combining those two flavors.
Bad habits die hard, but with this recipe, you can indulge until your hearts content knowing you’re doing something good for your body. How cool is that.
Makes 4 individual sized tarts
For the crust:
1/2 Cup Dry Almonds
1/2 Cup Shredded Coconut
1 tsp. Orange Zest
2 TB Raw Cocoa Powder
2 TB Maple Syrup (Agave Nectar can be substituted)
This deep and chocolaty fortified dessert wine is a great alternative to port, with slightly brighter flavors of dried black cherries, orange peel, and cinnamon. It’s natural sweetness and soft mouth feel are a decadent match for the rich but balanced tart.
So, one of my favorite breakfasts is a nice strong cup of coffee and a biscotti. I know, I know, it’s not very ‘raw’ of me, but I choose not to live by such strict rules. I’ve been making my own baked vegan biscotti and was curious to see if I could make a raw version. Lo and behold, they turned out great! They aren’t quite as crispy as traditional biscotti, but I can live with it.
For the Biscotti:
1 Cup Fine Almond Flour
1 Tablespoon Avocado, peeled, pitted and chopped
1 Tablespoons plus 1 Teaspoon Sucanant or Rapadura