Posts filed under 'Recipes'
Freshly inspired by the David Wolfe video to try using aloe vera again, I made a coco-choco-carob-aloe-vanilla milkshake.
Ingredients (as always, very approximate!):
Coconut milk
- about half a brown coconut
- water
Blend and strain to make the coconut milk.
- 3 tablespoons of cacao nibs
- 1/3 vanilla pod (could maybe have done with a bit more)
- 2 tablespoons carob powder
- 3 dates
- gel from one small aloe vera leaf
Put the cacao and vanilla in the blender on their own first to grind them to a powder then put everything else in with the milk and blend. It’s not very smooth as the cacao nibs don’t grind very finely but it is delicious… enjoy… love Rob
February 26th, 2007
I bought a bag of peanuts yesterday and have been experimenting, here’s a nice cake recipe I came up with:
- 40g peanuts
- 4 tablespoons sesame seeds
- 2 tablespoons cacao nibs
- a small piece of vanilla pod
- 5 dates, soaked
I ground up everything except the dates in my seed mill. I then added the dates and ground some more (maybe do this bit in a food processor depending on what equipment you are using).
Roll into balls to serve.
February 12th, 2007
Tonights salad sauce, similar but different:
- 2 tomatoes
- 4 sundried tomatoe halves, soaked
- a small amount of sea spaghetti, soaked, with soak water (I didn’t weigh it, but maybe only 5 grams)
- 1 date, soaked
- 1/2 yellow pepper
- 1/2 carrot
- 1 avocado
- 1 tsp corriander seeds
- a few pieces of fresh chili
- a sprinkling of herbs de Provence
- a small piece of fresh ginger
I blended it all together and it was delicious, I put a good amount of chili in it. I had it with a bowl full of baby spinach and some wild hedge garlic.
February 12th, 2007
I made a delicious sauce to go on my greens today, but I didn’t weigh or measure everything, I was just adding stuff and playing around, but I think I can remember everything that went in:
- 35g peanuts
- 20g coconut
- 1 tsp corriander seeds
I ground these up in my seed grinder first and then put in the blender with the following
- 5 cherry tomatoes
- 1 avocado
- a couple of handfulls of wild garlic leaves
- some wild chives
- date soak water
- lemon juice (a bit less than half a lemon)
- fresh chili
- tumeric
- garam masala
- cumin powder
- water
Blend until smooth and creamy, adding water as necessary.
February 11th, 2007
I attempted to make a sweet chili sauce and what I ended up with was the best raw curry I’ve ever made!
This is what I put in the blender:
- 3 dates, soaked for about 4 hours, plus the soak water
- 3 sundried tomato halves, soakes for about 4 hours
- 1/2 red pepper
- 1/2 carrot
- 2 tomatoes
- 1 tsp corriander seeds
- 1/4 tsp ground cumin
- about 1/2 tsp of chili powder (I’m a bit unsure of the exact amount as I added it in a bit at a time)
- 1 avocado
- 1/4 tsp agave nectar
- a couple of handfulls of wild greens including some chives, wild garlic, sorrel and dandelion
- 3 tablespoons of soak water from sea spaghetti (just the soak water, I ate the sea spaghetti yesterday) – I guess if you don’t have this then some seaweed flakes or a small amount of salt would create a similar flavour
I think that was everything! I blended it all up and poured it over a large dish of wild greens, and it reminded me so much of eating [cooked] curry!
February 5th, 2007
It’s the old favourite in one of it’s infinate variations – banana and sesame:
I ground up maybe 80g of sesame seeds with 1 tablespoon of cacao nibs and a bit of vanilla pod. I mashed this up with a banana and and a teaspoon of mesquite and a teaspoon of hemp leaf green superfood.
The basics of the recipe are the ground sesame seeds (or tahini) and the banana. Any number of other things can be added, I often use spirulina but I fancied a changed today. If I want something really sweet I’ll mix in a bit of agave or carob powder.
January 24th, 2007
I just made Golden Cream Pie, one of Holly’s recipes. It was great, although not quite as good as when Holly makes it!
(Also, I didn’t have dried cherries, so I used fresh ones, which made the base not very base like!)
January 23rd, 2007
I made myself a dehydrator:
Ok, not quite. I worked out how to dry stuff using my radiator! I’ve been using this method to melt my cacao butter for a while now, then started drying some orange peel for making the orange oil which then led me to try and dehydrate a cookie…
So I was experimenting with a recipe for a cake base and I thought “mmm, this would make a good choc chip cookie, so I added some currants and, there it is:
Ingredients:
I put everything except the currants into the food processor and processed until the texture was ‘cake like’ (took quite a while, kept having to stop and stir it up a bit). I then added the currants and processed briefly. I ate most of it as it was and dried one cookie for an hour or two, but I think if you have a dehydrator it might make good cookies. You might want to add more cacao powder, 1tsp doesn’t make them very chocolaty.
January 23rd, 2007
I love mulberries! When I was living in Spain, I lived about 5 minutes walk to a mulberry tree so when it was the season, I would go every day and pick and eat!
Taking a cue from the Vanoffe bar, which is a raw white chocolate bar, I decided to try my hand at dark chocolate with mulberries.
First, I ground up some very dry mulberries (if your mulberries are still a bit chewey, they may need dehydrating before you do this) with some vanilla pod. Then I melted about 40g of cacao butter and added:
I left it in the fridge for a while until hard and it was very good. I think this recipe might work well with my mint oil when it is ready.
January 20th, 2007
If you know me at all, you probably know that I hate supermarkets, but sometimes, like totday, I end up in one. I hadn’t been to get my wild greens and it was getting dark. If I want to buy organic greens, I have a choice, a two hour round trip on the underground to an independant health shop or a five minute walk to the supermarket. A 2 hour trip seems too much for 100g of greens, so the supermarket it was.
I picked up a bag of watercress, spinach and rocket salad and then somehow got drawn to the chocolate isle. I must have spent at least 10 minutes (maybe more) looking at all the posh chocolates, but amazingly I managed to leave without buying any of them and inspired!
Back home, out comes the cacao butter and another raw chocolate experiment begins. I grate 50 grams and start to melt it, and then stir in a teaspoon of dried mint leaves (stuff I bought for making mint tea). I thought it might work the same way as making tea, leave to infuse for 10 to 20 minutes as the cacao butter slowly melts.
Once the butter had melted, I added 4 tablespoons of cacao powder, 4 tabelspoons of carob and 2 tablespoons of lucuma (I think, I might have lost count on some of those measurements). I tasted it, good chocolate but not very minty so in goes another teaspoon of mint, still not minty enough so in goes another. In the fridge to set:
and then the real taste test: good chocolate, but the mint thing didn’t work. I now understand why people use mint extract or mint oil, I shied away from that because I’ve looked at other things like orange oil and they always seem to have other unwanted ingredients. I will have to search for some really natural flavourings.
Ps We’ve got chocolate moulds in the shop now.
January 16th, 2007
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