Reconstructed Cob Salad with Devilled Avocado and Coconut Bacon

This is one of my favourite summer salads! If you don’t have a dehydrator you can substitute small pieces of tempeh fried in a little oil and tamari for the coconut bacon. I have piped a raw curried hummus into the avocado before topping the salad with a balsamic vinaigrette.

Special equipment needed: a dehydrator if you are making the coconut bacon and a food processor

 

 

 

The coconut bacon:

  • 3 cups of raw ribbon cut coconut
  • 1/4 cup of maple syrup
  • 1 Tbsp. ground cumin
  • 1 Tbsp. of olive oil
  • 2 Tbsp. of tamari
  • 1 tsp. lemon
  • 1 tsp. himalayan pink salt
  • 1 tsp. smoked paprika
  • 1 Tbsp. of mesquite powder
  • 1/2 tsp. of ground chipotle pepper

Place coconut in a large bowl. Blend  together the rest of the ingredients and then mix by hand into the bowl of coconut until it is well coated.

 

 

Spread onto a teflex sheet and dehydrate at 117 degrees C. for about 12 hours. Break into pieces and then store in an airtight container

 

The Devilled Avocado:

  • 1 recipe of  room temperature Raw Cashew Curry Hummus without the added coconut as it will make it challenging to pipe through a piping bag! (Search Raw Cashew Curry Hummus under appetizers)
  • 1/2  pitted, peeled, avocado per person
  • smoked paprika to garnish

Prepare the hummus according to the recipe. Set aside at room temperature while you gather the rest of the ingredients.(Keeping the hummus at room temperature will make it easier to pipe)

 

 

Peel and core the avocados.

 

Spoon the cashew hummus into a piping bag with a star tip.

 

 

Pipe the hummus into each avocado half and then sprinkle with smoked paprika and a pinch of salt.

 

 

 

The Dressing:

  • 1 clove of minced garlic
  • 1/4 cup balsamic vinegar
  • 1 tsp. of honey or maple syrup
  • 1 tsp. dijon mustard
  • 1/2 tsp. himalayan pink salt
  • 1/4 tsp. freshly cracked pepper
  • 3/4 cup of extra virgin olive oil

In a medium sized bowl combine the garlic, vinegar, honey or maple syrup, dijon mustard, salt and pepper. Whisk while adding the olive oil.

 

The Salad:

  • Lots of fresh greens of your choice. This salad is traditionally made with romaine lettuce however it is pictured here made with greens from my garden and microgreens grown in my kitchen.
  • 1/2 devilled avocado per person
  • organic corn shaved from the cob or thawed frozen organic corn
  • halved cherry tomatoes
  • thinly sliced red onion
  • chopped cucumber
  • a generous handful of coconut bacon per plate
  • 1 recipe of balsamic vinaigrette (Depending on how many you are serving, you will most likely have dressing left over)

The final assembly:

Layer lots of fresh greens on each plate. Place the devilled avocado to the side of the greens and then artfully arrange the corn, halved cherry tomatoes, red onion, chopped cucumber, and coconut bacon on top of the greens. Top with a generous amount of balsamic vinaigrette.

Raw Yellow Curry with Kelp Noodles

As our temperatures soar here in the Canadian Rockies for a short time during the summer it seems like an appropriate time to eat entirely raw! This is one of my favourite raw curries blended with fresh pressed coconut milk and raw cashews, lightly dehydrated veggies, and kelp noodles. If you don’t have a dehydrator you can place the veggies on a cookie sheet on the lowest setting in your oven for about 45 min. as an alternative. The curry paste is best kept frozen and is also delicious in a cooked Thai coconut curry. I’ll save that recipe for another blog post! Kelp noodles are found in Asian markets and natural foods stores. They are a clear, thin noodle made from kelp and are rich in iodine and low in carbs. I usually marinate the noodles for an hour or so in enough warm water to cover and 1 tsp. of baking soda to tenderize them before adding to a recipe.

Serves 4

Special equipment needed:

  • a vegetable peeler
  • a deydrator (or your oven on the lowest setting)

 

 

Yellow Curry Paste:

  • 2 shallots, peeled and chopped
  • 6 cloves of garlic, peeled and chopped
  • a 3 inch piece of galangal, chopped (Found in Asian Markets, often frozen) *
  • 2 inch piece of ginger, peeled and chopped
  • 1 tsp. ground coriander
  • 15 dried red chilies soaked to soften in hot water for 20 minutes
  • 5 stalks of fresh lemongrass *
  • 2 Tbsp. powdered turmeric
  • 1 Tbsp. mild curry powder
  • 2 Tbsp.chopped cilantro
  • 2 Tbsp. miso paste (chickpea miso is my favourite)
  • 11/2 Tbsp. sea salt

*to chop the lemongrass, remove the outer layer or two. Cut off the end and then chop the bottom 5 or 6 inches of the stalk finely.

Combine all of the ingredients in a high speed blender to form a smooth paste.  You may need to add a little bit of water to the blender to help it along. Spoon the curry paste into a ziplock bag, reserving what you need for this recipe and then freeze the rest. Once frozen you can simply cut off small chunks as needed.

 

 

The veggies:

  • 1 large carrot, cut into long ribbons with a veggie peeler
  • 1/2 red onion, very thinly sliced
  • 1 cup of zucchini, cut into thin rounds and then 1/2 rounds
  • 1 red pepper, seeded and thinly sliced
  • 1/2 cup fresh shelled or frozen peas
  • fresh mung sprouts to garnish
  • fresh basil to garnish
  • fresh cilantro to garnish

Prepare the veggies.

 

 

Place them in a bowl with 1 Tbsp. of olive oil and 1 tsp. of tamari. Massage the veggies well with your hands to coat. Spread the veggies onto the teflex tray of your deydrator and then dehydrate at 115 degrees F. for about 2 hours. The veggies will soften and appear cooked in consistency.

 

 

While the veggies are deydrating, prepare the broth and the noodles.

The noodles:

 

 

 

  • 1 pkg. of kelp noodles rinsed and soaked in enough warm water to cover with 1 tsp. baking soda for 1 hour.

 

 

Once the noodles have soaked for an hour, rinse them well and then cut roughly into smaller more manageable bit sized pieces. Set aside while you prepare the broth.

The Broth:

  • 3/4 cup of raw unsweetened coconut
  • 3 cups of warm water
  • 1/4 cup raw cashews
  • 2 Tbsp. prepared yellow curry paste or more to taste
  • 2 Tbsp. tamari
  • 1 Tbsp. fresh lime juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. turmeric powder

To make the coconut milk, combine the 3/4 cup of raw coconut in a high speed blender with 3 cups of warm water. Blend for about 1 minute. Strain through a nut milk bag.

 

 

Discard the pulp. Rinse out the blender and then pour the strained coconut milk back into the blender along with the 1/4 cup of cashews, yellow curry, tamari, lime juice, salt and turmeric. Blend well until combined and slightly warmed by the speed of the blender. Adjust seasonings to your taste, adding more curry paste if you like it spicier or perhaps additional salt or lime juice.

 

 

To Assemble:

Distribute the kelp noodles evenly into 4 bowls. Pour the warm blended broth on top of the noodles.

 

Remove the veggies from the dehydrator and divide evenly over the noodles and broth.

 

 

Top with lots of fresh mung sprouts, fresh basil and cilantro!

 

 

 

 

 

 

Zucchini Pasta with Garlic Scape Pumpkin Seed Pesto

This weekend, I was gifted a big bag of beautiful garlic scapes by my friend Tracey who operates a garlic and hops farm in B.C. I don’t know how many times these beauties went to waste when I received them in my farm box just because I didn’t really know what to do with them! As Tracy recommended, I made pesto, lots of pesto, enough to freeze for several months! Garlic scapes are essentially the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up. They make a delicious pesto processed with pumpkin seeds, salt, pepper, olive oil, and nutritional yeast.

Serves 2

 

The pesto:

 

 

  • 10 garlic scapes (roughly chopped)
  • 1/4 cup of raw pumpkin seeds
  • 3/4 tsp. of salt (more to taste)
  • lots of freshly cracked pepper
  • 1/4 cup of nutritional yeast
  • 1/2 cup of extra virgin olive oil

In a food processor combine garlic scapes pumpkin seeds, salt, pepper, and nutritional yeast until roughly chopped. Drizzle in the olive oil with the motor still running until fairly smooth but with still a bit of texture. Add more salt if desired.  Set aside.

 

 

 

The Zucchini Pasta:

To the make the pasta you will need a spiralizer. They run around $45.00 or so and are the most fun you will ever have in your kitchen!!

  • 3 medium sized organic zucchini
  • 1/2 tsp. of himalayan pink salt

You can peel the zucchini if desired but I like to keep the skin on for colour and nutrition. Cut the ends off to create a nice flat surface. Spiralize the zucchini using the smallest blades to resemble spaghetti. Place the spiralized zucchini into a bowl with a good sprinkling of salt. Massage it with your hands to distribute the salt evenly. Let it sit for about 20 min. allowing the zucchini to release moisture. As it sits, it also tenderizes to resemble pasta in texture. While it sits, prepare the tomatoes.

 

 

The Tomatoes:

  • 2 large ripe tomatoes, chopped
  • 1/4 cup of chopped fresh basil
  • a sprinkle of himalayan pink salt
  • balsamic vinegar to garnish

Combine the tomatoes, basil, and salt in a small bowl.

Gently squeeze out the zucchini with your hands and rinse to wash off the excess salt.

Place it back in the bowl and then toss with about 1/4 cup of the pesto. Massage it well with your hands to coat the noodles completely, adding more if necessary. Arrange the noodles on two plates. Top with the tomato basil mixture, additional basil if desired, a drizzle of balsamic vinegar, a drizzle of olive oil,  and lots of fresh cracked pepper.

 

 

Enjoy!

Miso Ramen with Curried French Lentils

This simple miso, ginger, sesame broth is the perfect back drop to nest of noodles and whatever veggies happen to be in season. French lentils sauteed with onions in a splash of tamari and curry powder add even more flavour to the broth as the spices infuse into the miso.  I topped my ramen with steamed broccolini, slices of lacto-fermented chili carrots, fresh garden peas, radish slices, raw curried sauerkraut and home grown micro-greens. If you don’t make your own sauerkraut, try Wild Brine. Veggie combinations are endless so get creative with whatever you have on hand!

 

Serves 4

The Lentils:

  • 1/2 cup pui (french) lentils
  • one large yellow onion or leek sliced thinly
  • 1/2 tsp. himalayan pink salt
  • 3 Tbsp. avocado oil
  • 1 Tbsp. curry powder
  • 2 Tbsp. tamari
  • 1 cup chopped spinach

Combine the lentils in a medium sized saucepan with plenty of water. Bring to a boil and then simmer about 20 min. until tender. Strain and set aside.

 

In a medium sized fry pan, saute the onions or leeks in the avocado oil with the 1/2 tsp. of salt until translucent. Add the strained, cooked lentils, the curry powder, tamari, and spinach to the onions.  Stir well to coat the lentils.  Set aside.

 

 

The Broth:

  • 6 cups water
  • 1/2 cup of chickpea miso (any other light miso will substitute if you can’t find chickpea)
  • 1 Tbsp. finely grated ginger
  • 1 Tbsp. of wheat free tamari
  • 1/2 tsp. toasted sesame oil

Boil the water and grated ginger in a large saucepan. Turn off the heat and then whisk in the miso, tamari and sesame oil.  Set aside while you steam your veggies and cook the noodles.

The Veggies:

Prepare a mixture of raw and cooked veggies to add to your ramen. I steamed broccolini but steamed or sauteed asparagus is also delicious!  If fresh peas are out of season, frozen peas can be added to the lentil mixture to thaw before adding to the ramen. The curried sauerkraut adds a nice crunch and acidity to the dish not to mention a load of probiotics. I happened to have some fermented carrots on hand but as an alternative carrots cut into match sticks work well.  Cilantro can be substituted for the micro-greens if desired.

The Noodles:

I used Lotus Brand rice and millet ramen noodles. (These are really reasonably priced at Costco)  Boil the noodles according to the package directions. (Use one noodle cake per person) Strain the noodles and set aside.

 

 

 

 

Final Assembly:

Distribute the cooked ramen noodles  and the curried lentils evenly into each of  the 4 bowls. Re-heat the broth if necessary.

 

 

Ladle the broth evenly over the noodles. Top with steamed veggies, raw veggies, sauerkraut and micro-greens. Let everyone stir to incorporate the curried lentils into the broth before eating! Serve with a fork and an asian style soup spoon.

 

 

 

 

 

Forbidden Korean Fried Rice with Kim Chi

I purposely make extra black forbidden rice to have leftovers for this dish! According to Chinese Medicine black food nourishes your jing, or vital essence or energy. In ancient China only the emperor was allowed to eat black rice, hence it’s name “forbidden”. It is the perfect meal when you have left over rice and a bunch of random veggies in the fridge that you aren’t quite sure what to do with. Make sure you use left over rice. It just isn’t the same with it cooked fresh! It is pictured here topped with Pineapple Kim Chi that I posted a while back with the Tempeh Taco recipe but is just as delicious without.

 

 

Ingredients:

Serves 4

  • 1 recipe of gochujang sauce (recipe follows)
  • 1 recipe of pineapple kim chi (recipe follows, prepare first as it takes 2 hours to marinate)
  • 6 cups of cooked left over rice. I love to use black forbidden rice but any left over rice will do!
  • 3 tbsp. of olive or avocado oil
  • 4 cups of mixed chopped veggies (I used carrots, shredded cabbage, onion, and spinach)
  • 3/4 cup cashews
  • vegan kim chi (I like Wild Brine Kim Chi, which is available at Nesters or your local health food store)
  • micro-greens or sprouts to garnish

Pineapple Kim Chi: (For more detailed instructions visit the Tempeh Taco with Pineapple Kim Chi recipe)

  • 1 ripe pineapple, peeled, cored and chopped into bite sized pieces
  • 1/2 an asian pear, peeled, seeded and chopped
  • 1/2 cup gochugaru (korean chili flakes, available at the Asian market in Banff on Bear St.)
  • 1/4 cup tamari
  • 2 cloves garlic
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. fresh grated ginger

Combine everything but the pineapple in a high speed blender until smooth. Combine the paste and the chopped pineapple in a large bowl. Stir to coat. Spoon into a mason jar. Place in the refrigerator to marinate for at least 2 hours.

Gochujang Sauce: (for more detailed instructions visit the OMB (Oh My Buddah Bowl)

  • 3 tbsp. tamari
  • 2 tbsp. mirin
  • 2 tbsp. gochujang paste (available at the asian market on Bear St. in Banff)
  • 2 tbsp. rice vinegar
  • 2 tsp. sesame oil
  • 1 tsp. finely grated fresh ginger
  • 1 tbsp. honey

Whisk all ingredients together in a small mason jar. Set aside. This lasts several weeks in the fridge.

In a large fry pan heat the avocado oil.  Stir fry the 4 cups of veggies until tender crisp. If using onions, start with them and then gradually add the rest of your chosen veggies, adding the ones that cook the fastest last. (spinach in this case)

 

 

 

 

Stir in the 6 cups of cooked rice followed by 1/4 cup of the prepared gochujang sauce. Taste to adjust the seasonings. Add more if you like it spicier or a little more tamari for more salt if desired. Keep in mind that the kim chi that you are adding at the end will be salty!

 

 

Stir well to coat all of the rice and veggies with the sauce. Add the cashews. Top with 1/2 cup of chopped kim chi. Continue to cook over medium heat without stirring so that the rice on the bottom gets a little bit crisp and chewy. (about 5 min.)

 

 

Spoon into big bowls. Add a dollop of Pineapple Kim Chi and a handful of micro greens or sprouts to each bowl to garnish.

 

 

 

 

 

 

Raw Strawberry Chipotle Brownies

These no-bake raw brownies dusted with powdered dried strawberries and a hint of chipotle pepper are so easy to prepare! I may have included a few obscure ingredients like dried strawberries and strawberry medicine flower extract but you can easily replace these items with easier to find ingredients. Dried mango, cranberries, cherries, and freeze dried raspberries are equally delicious and pair well with the chipotle in the icing! ( freeze dried raspberries are available at The Banff Tea Company) I buy my dried strawberries at The Light Cellar in Calgary and sometimes dehydrate fresh berries to use in this recipe.

 

Ingredients:

The Brownie

  • 11/2 cups of raw pecans or walnuts
  • dash of sea salt
  • 1 cup of soft pitted dates
  • 1/2 cup raw cacao powder
  • 1 tsp. pure vanilla extract
  • 1/4 cup of dried strawberries, chopped into smaller pieces or dried fruit of your choice

Line an 8 X 8 inch brownie pan with parchment paper leaving enough around the edges so that you can lift the brownie with the paper out of the pan once set.

Chop 1/4 cup of the pecans or walnuts roughly by hand or in a food processor. Set aside to mix into the batter later.

 

 

Chop the remaining pecans or walnuts in a food processor until finely ground. Add the vanilla, cacao powder, and dates.

 

 

Process until the mixture comes together. It should stay together when you pinch it into a ball. If it is too dry and crumbly add a small amount of water and process again until it comes together.

 

 

Transfer the mixture to a medium sized bowl. Add the reserved roughly chopped nuts along with the dried fruit. Mix well with your hands to combine. Press the mixture into your prepared baking pan using the back of a spoon to ensure that it is pressed in firmly and evenly.

 

 

Set aside while you prepare the icing.

The Icing:

  • 1/3 cup raw cacao powder
  • 1/4 cup coconut oil
  • 1/2 cup brown rice syrup
  • a dropper full of Strawberry Medicine Flower Extract (available on line or from Bite Market in Inglewood in Calgary) If you can’t find this extract, substitute 1/2 tsp. pure vanilla extract or a few drops of essential oil of orange.

 

 

 

 

 

To prepare the icing set up a double boiler over medium heat on your stove. (place a stainless steel bowl over a small saucepan filled with a few inches of water)  Add the coconut oil first, allowing it to melt. Whisk in the brown rice syrup,  and then finally the cacao power. Continue to whisk until the mixture comes together and thickens.

 

 

 

 

With a spatula scoop the icing out of the bowl  onto the prepared brownies. Using an offset spatula smooth the icing over the prepared brownie. Set aside while you prepare the strawberry chipotle dust.

Strawberry Chipotle Dust:

  • 1/2 cup dried strawberries (for the dust the berries need to be fully dehydrated and not pliable. If you don’t have any really dried out berries use freeze dried as an alternative)
  • 1/2 tsp. chipotle pepper powder
  • 1/4 cup xylitol powdered in your blender (a sweetener made from birch trees that is non-caloric and also toxic to dogs!)

In a blender powder the dried strawberries until finely ground. In a small bowl combine powdered berries with chipotle and powered xylitol. Place a tbsp. or so of the powder into a small sieve tapping gently with your hand over the iced brownies to distribute evenly.

 

At this point I set the brownies into the freezer for about 1/2 hr. before removing them from the pan to slice. You can slice them right away but they are easier to handle frozen and will keep their shape once cut and thawed.

Cut into 2 in. squares. Place a little piece of whatever dried fruit that you used in the brownie on top of each square! Refrigerate until ready to serve.

Tempeh Tacos with Pineapple Kim Chi and Cilantro Lime Cashew Cream

On a recent trip to Maui I had the pleasure of attending a kim chi making class with New York chef Deuki Hong. The pineapple kim chi in this recipe is a vegan variation of a quick kim chi that is not a true ferment as it only sits for a few hours in the chili paste but I guarantee, it will find its way onto just about everything that you eat! It perks up a plate of nachos or a stir fry and lasts up to a week sealed in the fridge. You can find the korean chili flakes (gochugaru) in most Asian grocery stores or on the internet.

 

Ingredients:

makes about 8 tacos

  • 1 pkg. of organic non-GMO corn tortillas
  • 1 pkg. of tempeh, thawed
  • 3 tbsp. wheat free tamari
  • 2 cups very thinly sliced red cabbage tossed with 3/4 cup of chopped cilantro
  • 1 large head of butter lettuce (leaves removed)
  • 2 ripe but firm avocados (chopped into bite sized pieces)
  • 1 recipe of pineapple kim chi (recipe follows)
  • 1 recipe of cilantro lime cashew cream (recipe follows)

Pineapple Kim Chi

Prepare the kim chi first. While it marinates you can prepare the cilantro cream and the rest of the ingredients.

  • 1/2 an asian pear, seeded and chopped
  • 1/2 cup of gochugaru (korean chili flakes)
  • 1/4 cup tamari
  • 2 cloves garlic
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. fresh grated ginger
  • 1 large pineapple, peeled, cored and chopped into bite sized pieces

Combine everything but the pineapple in a high speed blender until smooth.

 

 

 

 

 

Combine the paste with the chopped pineapple in a large bowl. Toss well to coat.

 

 

Spoon into a mason jar and refrigerate for at least 2 hours before serving.

Cilantro Lime Cashew Cream

  • 1/2 cup of raw cashews soaked in water at room temperature for a few hours
  • 1/3 cup water
  • 1/3 cup of fresh cilantro
  • 1 Tbsp. of fresh lime juice
  • 1 tsp. himalayan pink salt

Drain the cashews and rinse with fresh water. Combine cashews, water, cilantro, lime and salt in a blender until silky smooth. Store in the refrigerator until ready to serve. Once refrigerated the cream will set up a little so feel free to add a little bit of water to make it more of a pourable consistency if necessary.

 

 

The Tempeh:

Cut tempeh into small bite sized rectangles, about 2 cm x 1 cm. Heat 3 Tbsp. of oil in a medium sized fry pan. Add the tempeh. Stir to coat with the oil and then drizzle the 3 Tbsp. of tamari over top. Continue to saute until the tempeh is browned on both sides. Turn off the burner and allowing the tempeh to stay warm for the final assembly.

 

 

 

 

Final Assemby:

Heat a little oil in a large fry pan. Lightly saute the corn tortillas on both sides to soften.  Lay the tortillas out on your work surface. Lay a large butter lettuce leaf out on each tortilla. Top with tempeh, chopped avocados, pineapple kim chi, shredded red cabbage and cilantro, and a drizzle of cilantro lime cashew cream!

 

Raw Raspberry Cacao Hazelnut Granola

Fresh hazelnut milk is the perfect compliment to this delicious granola! It is also amazing crumbled on top of your favourite smoothie. If you don’t have a dehydrator you can bake it on a parchment lined cookie sheet on the lowest setting until dried through. This will take about 3 hours as opposed to 12 hours in a dehydrator set at 117 degrees F. I love using crisp freeze dried raspberries in this recipe. I buy them at The Banff Tea Company. They can also be ordered online from amazon and nuts.com. If you don’t have access to freeze dried fruit you can use dried as an alternative. The texture will be chewy instead of crisp but equally tasty!

As an alternative substitute a chopped apple for the banana, omit the cacao powder, and add 1/2 cup of chopped raisins in place of the cacao nibs for Apple Cinnamon Raisin Granola! This tastes pretty much like Dad’s oatmeal cookies!!!

 

 

 

Ingredients:

  • 1 cup raw hazelnuts soaked in plenty of water overnight
  • 2 cups of raw organic gluten free oats
  • 1/2 cup coconut sugar
  • 1/2 cup of raw cacao powder
  • 1 very ripe banana
  • 1 Tbsp. ceylon cinnamon
  • 1 tsp. vanilla extract
  • 2 Tbsp. maple syrup
  • 2 Tbsp. avocado oil
  • 3 Tbsp. of ground flax or  ground chia seeds soaked in 1/2 cup of water for 10 min.
  • 1/2 cup of crumbled freeze dried raspberries
  • 1/2 cup of cacao nibs

Drain and rinse the soaked hazelnuts. Pulse in a food processor for about 10 seconds to chop roughly. Add the oats and pulse again until they are very roughly chopped as well. Place the oat/hazelnut mixture into a medium sized bowl.

 

 

No need to rinse the food processor, combine coconut sugar, cacao, banana, cinnamon, vanilla, maple syrup, oil, and flax or chia seed mixture in the container until very smooth.

 

 

Add to the oat/hazelnut mixture stirring well to combine. Stir in the cacao nibs and freeze dried raspberries.

 

 

 

Spread onto a teflex sheet and dehydrate for about 12 hours. After 8 hours or so you can remove the mixture from the teflex sheet to sit on the mesh screen to speed up the process. Allow to cool. Store sealed at room temperature for up to 2 weeks.

White Hot Chocolate Matcha Latte

Raw cashews and a little coconut oil provide a rich creamy backdrop for the green matcha in this white hot chocolate! Because the cashews are so high in fat, there is no need to strain the milk through a nut milk bag. All of the ingredients are simply combined and blended until creamy and frothy!

As an alternative to regular matcha, try jasmine or chai flavoured matcha if you can get your hands on some!

 

 

 

Ingredients:

Serves 2

  • 1/4 cup of raw cashews
  • 1 Tbsp. unrefined coconut oil
  • 4 Tbsp. of cacao butter, chopped
  • 1 tsp. vanilla extract
  • 2 Tbsp. maple syrup or honey (or more if you like it sweeter)
  • 1 tsp. matcha powder (more if desired)
  • 2 cups boiled water

 

 

Combine all of the ingredients in a high speed blender until smooth. The cashews should be completely blended into the water. Add more matcha or sweetener if desired. Pour into two of your prettiest mugs! Enjoy!

Raw Salted Turtles

Just in time for Valentines Day! Who wouldn’t love dark chocolate with gooey salted caramel, lightly toasted pecans, and a sprinkle of Icelandic Sea Salt!

 

Ingredients:

  • 60 grams of prepared raw chocolate (see Raw Chocolate post), chopped and melted over a double boiler
  • 1/2 cup of raw pecans, lightly toasted
  • 12 medjool dates, pitted
  • 1/3 cup raw almond butter
  • 2 tbsp. maple syrup
  • 1 tsp. vanilla extract
  • pinch of salt
  • 16 drops of Caramel Medicine Flower Extract (Available at specialty markets. Not really necessary but bumps up the caramel flavour)
  • finishing sea salt

 

 

 

 

Either prepare chocolate from scratch, keeping melted over a double boiler, or melt one batch  of raw chocolate in a double boiler. Be careful not to overheat the chocolate. Keep the water hot beneath but not boiling while you prepare the caramel.

 

 

 

 

The Caramel:

Remove pits from the dates. Process in a food processor until they form a large sticky ball.

 

Add the almond butter, maple syrup, vanilla, salt, and caramel extract if using to the processed dates. Continue to process until it forms a large smooth ball. You may need to stop and scrape down the sides a few times.

 

 

Roll the caramel into 1 cm. balls and set aside. There should be enough chocolate to make 48 turtles and more than enough caramel so feel free to pop a few caramel balls in your mouth!

 

 

With a 1/2 tsp. measuring spoon, spoon 1/2 tsp. of melted chocolate into 48 little foil cups.(1 inch in diameter) Place on a cookie sheet and set in the fridge or freezer to set.

 

 

Remove from the freezer. Gently press a ball of the prepared caramel on top of each chocolate disc and then press a toasted pecan into the caramel. If you are using big pecans you might want to break them in half.

 

 

Drizzle 1/2 tsp. of the remaining melted chocolate over the caramel and pecans. Sprinkle with a few grains of coarse sea salt and then return to the fridge or freezer to set. Store in the fridge until you are ready to eat or give as gifts!

 

 

 

 

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