RAW Chocolate fudge cake

Raw Chocolate fudge cake

11696566_10153543570616414_1401687895_n Raw Chocolate fudge cake

My latest obsession has been avocados, and since I have the continuing obsession with chocolate, I thought it was time to give it (another) try from my previous raw avacado cake (mint choc chip). I have learned a lot since then, with the mint choc chip cake, i can taste the healthiness in it, which I like, and you can taste the avocado. This cake could easily be confused with something that has 10 times the sugar or it’s unhealthy counterpart.

I won’t lie to you, this cake is pretty high in fat (33g actually)….BUT of those fats, 26g are monounsaturated (the ones that help lower bad cholestreol). If you’re thinking ‘that’s still 7g of saturated fats’, then i’m afraid you’re wrong. There are just 2g of saturated fats, 0g of trans fats and the rest are polyunsaturated fats (also helping to lower bad cholestreol levels and good for maintaining and looking after your body’s cells). Not that this cake needs to help you lower cholestreol, since it has none. In fact, most vegans have low cholestreol since animal products are one of the highest sources. In addition one serving of this cake provides you with half of your daily calcium intake, 10% of your potassium, 20% of your daily protein, 20% of your daily iron, 13% of your daily vitamin C and is also rich in Vitamin A and Omega 3 and 6 fatty acids.

THIS is a cake to give to your non vegan loved ones, to convince them….or to a friend who doesn’t get enough fruits and vegetables in their diets. Even to your kids (or of course yourself) as an alternative to a sugary, bad fatty dessert.

I am VERY tempted to share the recipe since I’m posting such a convincing argument as to why you should eat it, but not providing you with the how. I have my reasons, which I will reveal at a later date (maybe one of the images is a bit of a clue), I will however give you the list of ingredients, and maybe then you can see this as an opportunity to expand your creativity. All my recipes are created from something I’ve tasted then tried to replicate, sometimes it comes out how I planned, sometimes not. In this case, I had tried to make a raw chocolate cheesecake, however in the end it did not taste like traditional cheesecake (the only way I have really been able to really simulate the TASTE of cheesecake has been with tofu)…but I discovered something new.

So for this cake you will need:

Avocado

Lemon

Cacao (or cocoa if on a budget)

Macadamia nuts

Sunflower seeds

Himalayan salt

Agave

Dates

Dessicated coconut (i just used it for garnish)

I wish you good luck, and if you do have a go at making it, please don’t forget to take a picture and send it to me!

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RAW CARDOMOM CACAO MINI DOUGHNUTS, WITH COCONUT FROSTING

donuts

It’s certainly been a while, ‘where have you been?’ you may ask…well the question really should be ‘where haven’t you been?’….Poland, Sweden, Finland, Prague, England with a return trip to Prague, Norway and Switzerland on the horizon.

Amongst my travels, I have finally set aside some time to make a recipe and post it for you guys. A blog or a website like this is just a matter of habit.

It is worth noting, that although these are delicious, they aren’t textureally the same as normal donuts, but I have never come across some that are.

Without further ado, here’s the recipe for the raw mini donuts:

For the donut (makes 8):

1 tbsp ground linseed

1/2 cup soaked almonds (or almond flour)

1tbsp water

2 tbsp chia seeds

1 tbsp raw cacao

6 dried dates

1 tsp cardamom

2 tbsp fresh coconut (not young)

For the frosting:

1 cup fresh coconut

1 tbsp agave syrpup

1 tbsp raw coconut oil or butter

2 tbsp water

Cacao nibs (for decoration)

Method:

1. Mix the linseed with the water and refridgerate for about 10 minutes.

2, When it is a thick liquid, put in the food processor alongside the rest of the donut base ingredients and process until it becomes a mouldable dough.

3. Divide into small balls, and then flatten slightly (don’t make the hole yet!).

4. Blend the frosting ingredients together, then frost the donuts. Use a chopstick to make the holes in the doughnuts,  and decorate with the nibs.

5. Refridgerate for a couple of hours for the frosting to set and enjoy!

Choc

Bangkok Cakes

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I’m still missing Bangkok a whole whole lot. It was by far my favourite stop in Asia, it had a real east-meets-west vibe about it. All the culture with all the home comforts.

Before I embarked on my year in Stockholm, I had a cake making urge which resulted in these. They aren’t the neatest piece of work, but I had very little time.

I’m glad I did it though, despite the negative effect it had on my packing, because my new flat doesn’t have an oven! I’m outraged, but thankfully the solution is pretty simple; buy an oven.

The recipe for the cakes was the same as my rose and vanilla cupcakes, minus the rose and plus the gluten! The decorations are of some of my favourite places in Bangkok, and like any city, it’s unique coloured taxis.

Sadly, I can’t comment on how they tasted. My pesky labrador got to them before I’d even finished my dinner, so I guess I should only be thankful that they weren’t chocolate 🙂 But she ate all of them, so I guess they must have tasted pretty good.

Also, I was toying with the photo editor on my computer when I first took these photos about 3 weeks ago. From the tiny previews, I couldn’t tell which ones were the ones I’d been ‘experiemental’ on (to say the least) and which were the ones i’d just given a bit of a retouch and were supposed to be for this post!
I guess it will be a surprise for everyone when I post this, including me!

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Polenta Fries

Let’s start with ‘hey’. Been about a month and a half since I’ve posted due to being in Asia, consequently I have zillions of lovely asian inspired recipes to follow on. However, for now I’ll post some of the recipes I’d planned to post while I was away, but due to lack of computer access, I didn’t.

We’ll start with the fact that polenta is not an asian ingredient! African if anything, I’m not 100% sure of that but they seem to like cornmeal over there, and it’s pretty similar.

Normal fries are actually vegan, so this is just a different option, offering different nutritional value and taste. Homemade fries can be healthy if baked, so it’s not necessarily a healthier option.

I hope to gradually start posting more things, but my travels aren’t over, as I move to Sweden this week, so things may still be a little slow. Feel free to check out my instagram; username @xx_lozzy_xx91. I tend to post pictures of travel and food (some of the upcoming recipes are on here already).

It is a good recipe however, for if you’re just getting to grips with how to cook with polenta. 6tag_230614-171714

Ingredients:
250ml vegetable stock
65g polenta
2 tsp mixed dried herbs (i used basil and thyme)

Method:

1. Heat the stock in a pan. When simmering, slowly pour in the polenta, and continue to stir so it doesn’t go lumpy.
2.Spread out on a tray to dry out overnight.
3. Cut into fries, and put in the oven for 20 minutes at 180 degrees.

Chow chow for now 🙂 xx

GIANT COUS COUS BEET SALAD

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If this post seems a little different to usual, it’s because I am not on my own computer. I am in fact, believe it or not sitting at a computer, in a youth hostel in Hong Kong! 

As obvious as it is to me I made this before I left, I realised amidst writing this, that there aren’t any major giveaways if one has never been to Hong Kong. I think the main clue would be that as far as I can tell, beetroot is not a popular ingredient over here. Also the picture is on grass as apposed to a concrete pavement (it’s a concrete jungle which is beautiful in it’s own way) but not much greenery in the area I’m staying.

As I have never intended for this to be a travel blog, I won’t blab on about my travels too much, but despite the excessive amounts of meat that’s on offer, the vegetarian dshes here are more often than not, vegan as well. Me and my friend then noticed, that in asian cooking (authentic asian cooking), there really isn’t much use of dairy. We came to the conclusion that it’s because cows are sacred in their religion (we think) as well as the majority of the substitutes that are often used in vegan cooking, originate and are grown here. I’m mainly referring to coconut and soy.

Travels aside, this was part of my vegan feast (in the previous post). It is very simple, so easy to make, and is very aesthetically pleasing. Went down a treat among my friends and family and also spraked quite a lot of conversation due to the pinkness of it. Aside from cooking the cous cous, this is much more a matter of just assembling it, and is better prepared overnight to let the cous cous cool.

 

Without further ado, the recipe;

Ingredients (serves 4 as a small main):

1 cup giant cous cous

1 cooked beetroot, diced

Large handful of watercress

1 tbsp lemon juice

1 carrot, peeled and spiralled or finely sliced

 

Method:

1. Boil some water in the kettle, and cook the cous cous on a medium heat with 2 cups of water. It should take around 15-20minutes for all the water to be absorbed.

2. Rinse the cous cous under a tap for a couple of minutes, then leave for a minimum of a few hours to cool, but preferably overnight.

3. About 5 minutes before serving, mix the cous cous with the beet, then toss it around a little to allow the beet to dye the cous cous.

4. Finally, add the carrot, watercress and drizzle the lemon juice over to serve.