Friday, 18 April 2014


Raw Banana and Chia Chocolate Smoothie.

3/4 cup nut milk
2 tbsp chia seeds
vanilla essence

1 ripe banana
2 tbsp coconut cream
3 tsp agave nectar
1 tbsp cacao powder

coconut cream to decorate
cinnamon powder
cacao nibs

Like some of the other raw recipes I have posted recently this is raw, it's also dairy free and no high GI that you get from regular sugar. For anyone interested in the difference between cacao and cocoa I have attached a link.
(http://www.iquitsugar.com/raw-cacao-vs-cocoa-whats-the-difference/)

Place the chia seeds in with the nut milk and add a couple drops of vanilla essence, then stir well and set aside in the fridge for a few hours, I usually leave it over night. This allows the chia to absorb the nut milk and become sticky.
Blend the banana with the coconut cream, agave and cacao until smooth and then mix with the chia and pour into two smaller glasses. Decorate with a little coconut cream, cinnamon powder and cacao nibs.


Homemade Easter Eggs.

Dark, milk & white chocolate melted and placed in silicon egg moulds, one egg dusted with edible bronze powder.
Melt the chocolate in a heat proof dish over simmering water and spoon a couple of teaspoons of chocolate into each egg mould. Use the spoon to smooth around the edges until the chocolate is evenly covering the mould, then refrigerate for an hour. To make the white chocolate egg I just used a spoon to place dots of dark chocolate in the mould and allowed it to cool before gently placing the white chocolate on top. For the marble style eggs, I used two different types of chocolate and gently mix the two colours with a spoon. Once cooled, remove from the egg mould carefully and stick together each side using a little melted chocolate. You can then decorate by dusting eggs with edible bronze powder if you have any. Happy Easter!

Wednesday, 16 April 2014


Raw Chocolate Ganache with Berries.

Base:
150g mixture of cashews & walnuts
100g dates
1/2 tsp Himalayan pink salt

Filling:
2 ripe avocados
2 tbsp coconut cream
75g coconut oil
100g raw cacao powder
150g Agave Nectar
couple drops of vanilla

Topping:
Strawberries, Raspberries, Blueberries & Cacao Nibs

Recently I posted Mini Raw Avocado Tarts, this is the larger version of that cake. I have made it many times before and shared the recipe on my blog a long time ago so I thought I would re-add the recipe to go with the new pictures.

Using a food processor, blend the cashews & walnuts with the salt, then add the dates and blend further until you have a crumbly sticky mix. Press this mixture into the bottom of a cake tin that is lined with foil, then work it up the edges of the mould to create the decorative edging. Leave to harden in the freezer.
Meanwhile, blend all the filling mixture together until smooth, and then pour onto the base. Place back into the freezer for 1 hour before serving with slices of strawberries, whole blueberries and raspberries and a few cacao nibs sprinkled on top.


UK Wolf Conservation Trust.

I recently visited the UKWCT to see their hand reared wolves. They are a wonderful charity that have helped with the conservation of wolves all around the world and the importance of their role in the ecosystem. (http://ukwct.org.uk/)


Blood Orange, Red Cabbage on Barley.

150g pearl barley
300g red cabbage, sliced into thin ribbons
1 medium red onion, chopped roughly
1 clove garlic, crushed
2 tsp coconut oil
1 tsp mustard seeds
½ tsp sea salt
black pepper
1 cup blood orange juice with pulp squeezed from 1½ oranges
2 tbsp red wine vinegar
½ blood orange, sliced for garnish

This recipe is one of the few I post that isn't mine, I adapted it a little from a great blog called My New Roots. Barley is very good for you (helps control blood sugar) and if you haven't had it before has a lovely nut like taste; however it takes a long time to cook, a good hour and ten minutes of simmering until its soft enough to eat.

Start by washing the barley throughly using your fingers, rubbing the grains together under running water. Then place in a pot with 400ml of hot water and bring to boil then reduce to simmer, stirring occasionally to stop it from sticking and adding more water when needed (approx. 500ml more). Cook for about 1hr & 10mins until fluffy.

During this time, in another pot, add your oil and garlic, when the pot is nice and hot, add the mustard seeds and allow them to pop before adding the roughly chopped red onion and fry until softened. Then add your cabbage and cook for a minute before adding the red wine vinegar, orange juice, pepper and salt. Mix with a wooden spoon, bring to boil and then reduce to simmer, place a lid on the pot so that it can steam for 20mins, stirring occasionally.

Once the barley is cooked, drain if there is any excess liquid and serve with the braised cabbage on top and a few slices of blood orange without the skin for garnish.

Serves 3-4