Posts filed under 'Recipes'
I made a delicious tomato sauce which I had with a simple salad of wild greens, some chopped musrooms, avocado and some unpasteurised cheese with wild garlic.
Here’s the recipe for the sauce:
- 2 fresh tomatoes
- 4 sun dried tomato halves, soaked for 3 hours
- 1 date, soaked for 3 hours
- 1 smallish red pepper
- 6 wild garlic leaves
- a small piece of fresh chili
- about a teaspoon of corriander seeds
- about a teaspoon of ground cumin
Put it all in the blender and blend!
January 14th, 2007
I’ve not been so creative in the kitchen for a long while. I got home tonight from Five Rhythm dancing and needed a snack, but as I need to be up reasonably early tommorow, I didn’t want to make chocolate. So I made something with cacao butter but no cacao powder.
I think you know the method by now! Melt the cacao butter and add the rest of the ingredients, stiring all the time. Ashwagandha is a calming, relaxing herb – I want to go to sleep soon, my sleep/wake cycle is often a bit random, last night I stayed up till 5am and then took some ayahuasca and I didn’t get up until late, but I want to return to ‘normal’ for tommorow.
On a completly unrelated note, my new favorite music which I’m listening to constantly is Maniko, you can listen to two minute clips from that link, the first track is my favorite, but they are all beautiful.
December 29th, 2006
I just made some raw milk chocolate! It was ok, but I think the recipe needs a little bit more work. Also, I put it into the metal moulds but it didn’t set quite as firmly as the dark chocolate and therefore wouldn’t come out without a spoon! In future, I need to use the paper cases that peal off, it would have worked fine in those. (See my first raw chocolate post for a pic of the paper cases and how to melt the cacao butter if you’ve not done it before.)
Ingredients:
Melt the cacao butter and stir in all the ingredients. I just added a couple of spoonfulls of powder at a time and stir it all in to make sure there are no lumps. Initially, the milk didn’t seem like it would mix, but a bit of stiring was all it needed. I put it into the moulds and put in the fridge to set.
Well, actually, I only put half into the moulds, I kept half back for more experimenting. To continue my sesame theme, I added 3 or 4 tablespoons of ground sesame seeds and another tablespoon of carob and mixed it all together. It became very thick, might be good for a topping for a cake. This tasted good, I think better than the first one.
December 28th, 2006
I’ve been eating a lot of sesame seeds recently, my body must be in need of some nutrients found in them. So I tried making sesame chocolate and it worked really well (well I liked it and there’s none left now!) This chocolate is quite sweet, if you don’t like it too sweet then maybe use a little less of the sweetners (carob, lucuma or agave).
Ingredients:
First I melted the cacao butter (see my previous raw chocolate making post for details) and slowly stired in the ingredients. I added the ground sesame last, not sure if this makes a difference but if added earlier it might make it harder for the other ingredients to mix in well. And that’s about it. I put it into the moulds (more on those soon) and into the fridge to set. It wasn’t as smooth as some of the previous chocolate I’ve made due to the sesame still being quite coarse. It would be interesting to try with tahini, not sure if it work or not.
(I’ll be making raw chocolate as part of my workshop in London on Jan 27th…)
December 27th, 2006
Made a delicious salad last night so I thought I’d share:
- 1 avocado, chopped
- 1 tomato, chopped
- 1/2 yellow pepper, grated
- 1/2 carrot, grated
- parmesan cheese, grated
- wild greens including wild garlic, chopped
- 30g sea spaghetti, soaked for 20 mins
- 2 tablespoons of flax oil
- 3 tablespoons sesame seeds
So, I mixed the first group of ingredients together. Then I ground the sesame seeds in the seed mill on my blender and mixed with the sea spaghetti, flax oil and some of the soak water from the sea spaghetti and then stired this into the salad.
I was really in the mood for sesame seeds last night and had more in my desert. I attempted a halva recipe, I ground up 6 tablespoons of sesame seeds and mixed in a couple of tablespoons of dark raw agave nectar. It tasted ok, but it wasn’t halva! I’ve just started using agave and it’s amazing, sweet and syrupy, like nothing I’ve had raw before! I like to just spread it on banans, I’ll have to be careful how quickly I’m getting through it.
If you have raw tahini, that would probably work better than the ground sesame in both recipes, I just don’t have any.
December 24th, 2006
Today my chocolate pudding was particularly good, very creamy, so I thought I’d share what went in it:
I’m not going to type out the method again, just look at one of my previous chocolate pudding posts, the only thing I did differently was that I ground up the cacao nibs, sesame seeds and walnuts on their own first (in my Power Blender) before adding everything else.
December 16th, 2006
Mmm, I just made the most delicious ‘milkshake’ ever. The ingredients were:
First I chopped the coconut meat up and put it into the blender with the soak water from the dates and more water to cover the coconut. I blended this up and then squeezed through a sprout bag to get a nice ‘milk’.
I then put this ‘milk’ back into the blender with the dates and cacao powder and whizzed it up. The lucuma was an unplanned addition, it wasn’t quite sweet enough so I added the lucuma which was perfect. Another option would be to add one more date, and something I’m going to try soon, no dates and more lucuma.
I made this last night with 4 tablespoons of cacao nibs instead of cacao powder. I put the nibs in the blender before the ‘milk’ and ground them up first, which resulted in an intensely delicious chocolate flavour, but it was very ‘bitty’ as the ground nibs were not fine enough to disolve into the ‘milk’.
November 27th, 2006
Over the last couple of weeks I’ve been experimenting with making raw chocolates, today I actually measured the ingredients so I could tell you what I did and can improve for next time.
Ingredients for the chocolate:
Flavourings:
Method:
First I melted the cacao butter. I grated it to make it easier to melt, placed in in a dish and then placed this dish in a larger bowl of nearly boiling water. I had to change the hot water several times as it cooled. (Another way of doing this is with a double boiler on a stove, but I don’t have one of those yet.)Â When the cacao butter had completely liquefied I added the cacao powder and lucuma, a tablespoon at a time, stirring it in until dissolved.
I then poured the liquid chocolate into moulds and then added the flavourings. I’m guessing that there is an optimal time to wait before adding stuff, otherwise it all sinks to the bottom. I ground the hazelnuts up first and did a hazelnut and current flavour. Once the chocs were made, I put them in the fridge to set before eating.
Next time I will try using more cacao powder, and probably more lucuma also. The chocolates with currents were great because the currents were an additional sweetener, the others could have been a little sweeter.
I also tried making a chocolate coated brazil nut, but will have to work on a method of getting an even coat!
November 21st, 2006
We have a pear tree in the garden so I’ve had lots of ripe pears recently. Yesterday I made a pear crumble:
For the topping I used hazelnuts, soaked sunflower seeds, soaked pumpkin seeds, soaked sesame seeds, dates and a few cacao nibs. I put everything into a food processor and processed until a good crumble topping formed.
For the filling, I chopped the pears and put in to the food processor with a few tablespoons of lucuma powder. I processed on pulse briefly so that the mixture was still a little chunky.
November 20th, 2006
If you’ve been reading this blog for a while, you may know that I have chocolate pudding for breakfast everyday. Well, today I fancied a change and made white chocolate pudding.
The following ingredients are soaked overnight:
- 1 cup hemp seeds
- half a cup mixture of walnuts, sesame seeds, sunflower seeds and pumpkin seeds
- handful of goji berries, handful of currents, 2 dried figs, 2 dried apricots
The rest of the ingredients:
First, drain and rinse the hemp seeds and then blend with the soak water from the dried fruit and a bit more water. Strain through a muslin bag or cheesecloth to make hemp milk. Then put all the rest of the ingredients in the blender (drain and rinse the nuts and seeds first) along with the hemp milk and blend until smooth. I usually stir in a tablespoon of flax oil for my omega 3′s before serving. Mmm, delicious.
October 17th, 2006
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