Super Raw Life Magazine feature, Dessert Contest & English Breakfast Radio
The Bee’s Knees Kitchen has some exciting news!
Firstly, Super Raw Life Magazine has done a 7 double page feature on the Kitchen, featuring my photos and recipes! Super Raw Life Magazine is a natural raw vegan healthy lifestyle magazine aimed at streamlining knowledge from people who are contributing to the raw food community and enthusiasts who are making a difference in the world by inspiring people to transform their lifestyles, bodies and communities naturally. For your free download of this fantastic publication, click here: Super Raw Life Issue #5.
The second bit of news is I am putting on a Dessert Contest in Amsterdam! So if you live in the area come show off your skills at the first Bees Knees Kitchen Dessert Competition! The grand prize is 2 tickets to Corteo a spectacular show by the world renowned Cirque de Soleil. All contestants will also receive an € voucher to a local Kitchen Supply Shop, so every contestant wins. This event is also open to all hungry spectators so bring a sweet tooth as all dessert are free to dive into! To enter bring your best dessert creation to diVino Wijnbar on Sunday 15 April. Further details are here or RSVP on facebook.
The third bit of news is that I will be on the radio to promote the Dessert Contest and 2 European inspired cooking workshops I am planning! So if you are in the Amsterdam area, tune into English Breakfast Radio from 8:10am (CET) on 9 April, Easter Monday. Or click here to listen online.
And lastly, this May the Bee’s Knees Kitchen will whisk you away to France or Italy with an afternoon cooking workshop. There are only spots for 9 participants for each workshop so keep check for details in the Classes & Events tab next week.
A big thank you for all the support of my readers and friends here in Amsterdam! The Bee’s Knees Kitchen is growing and expanding all because of you!
Winter Pink Cocktail
My city has frozen over! Amsterdam has had minus temperatures for a week and with the snow earlier last week, the city has turned into an iced over metropolis. It seems that everyone has abandoned the streets and are now using the canals for their main pedestrian zone. Each time I bike over a bridge I turn my head to see how beautiful the canals look frozen over or see the ice skaters gliding along.
With the winter chill on, I got creative with some seasonal flavors. Having the rosemary soak in fresh pink grapefruit juice overnight gives almost a douglas fir scent to these cocktails. Enjoy as a winter juice or lovely cocktail!
Winter Pink Cocktail
- Juice from 3 Pink Grapefruit
- Agave Nectar or other liquid sweetener to taste
- 9 sprigs fresh Rosemary
- Sparkling Water or Grey Goose Vodka
Blend the pink grapefruit juice and agave. Add 5 rosemary springs and let soak overnight in the fridge so that the grapefruit juice absorbs the rosemary flavor. To serve, pour champagne glasses 1/2 to 3/4 full of the grapefruit mixture and top with sparkling water or Grey Goose Vodka. Garnish with a sprig of rosemary.
Serves 4-8 champagne glasses
Persimmon Gelée
The Kitchen has moved to one of the most amazing cities to live in within Europe, Amsterdam! This liberal minded Dutch city is more than what people initially think when they hear the name. Amsterdam is about boating down the beautiful canals, the tall slender houses that seem to look down on you that line them, the funky café tucked away in every alley and of course the Dutch and all the international people that fill this city.
There is nothing I love more than riding my Dutch bike along the bricked paved roads with friends as we move from café to café enjoying conversation and take in the atmosphere of the city. Everything about this city makes me happy!
So for tonight’s dessert I am serving friends this incredibly simple and light Persimmon Gelée. Any fruit can be used but persimmons have a sugar sweet taste that many autumn fruits do not possess. Plated with honey and dusted cinnamon, this light and tasty dessert is how I describe Amsterdam: beauty in enjoying the simplistic things in life!
Persimmon Gelée
- 1 very ripe Persimmon
- 3/4 c Hot Water
- 3/4 tsp Agar-Agar
Mix the hot water and agar-agar, set aside to cool to body temperature. Blend the persimmon until completely smooth and mix with the agar-agar mixture. Once it sets the sweetness will lesson. Pour equally into 4 silicone cupcake molds and let sit on the counter or in the fridge for 1-2 hours. Serve with honey or agave nectar drizzled over the top and dusted cinnamon.
Serves 4
Tuscan Frangipane with Figs
Hello my lovely and patient readers! The kitchen has been in major transition with several months of traveling and moving to a new European city! So I’m writing you from my new home here in Amsterdam. But before we dive into my love affair with this new city, I have plenty to catch up with and my first post from this long pause is inspired by my travels through Tuscany!
I ventured through Sienna, Florence, Lucca and Pisa in May with my number one traveling partner, my mummy and I must say…all we did was eat! But in between meals we strolled down the alleys that were barely large enough to fit a car and piazzas lines with fountains. Although each city was incredibly different, they each had their own form of Tuscan traditions, food, history and charm. So while I was in this region of Italy, I fell in love with 2 things: almond flavored desserts and figs! So everyone takes something different away from their travels through Tuscany and for me it is this Tuscan Frangipane with Figs. The frangipane hits your mouth with several flavors with the sweet almonds, lemon zest and vanilla bean. Topped with figs, thyme, and orange zest, this lovely dessert will impress all guests with the diverse flavors of all things that are Tuscan!
Tuscan Frangipane with Figs
Tuscan Frangipane:
- 3 c Almond Meal
- 1 3/4 c Filtered Water
- 6 tbls Honey or Agave Nectar
- 4 tsp Lemon Zest
- 1/2 tsp Almond Extract
- Seeds from a 2 Vanilla Beans
Blend all the ingredients for about 30 seconds or until smooth. Pour into a container and let set in the fridge for a few hours or overnight to allow the flavors to open up. Once ready to serve, equally pour into 2 wine glasses.
Fig topping:
- 2 Figs
- Orange Zest
- 2 sprigs of Fresh Thyme
Cut each fig into 4 segments. Top each wine glass with the 4 fig segments and sprinkle the orange zest and thyme over the top. Serve immediately.
Serves 2
Chocolate Mint Bites
This weekends adventure took me to Potsdam outside of Berlin. Potsdam means ‘beneath the oaks’.
My cousin was adamant about showing me Sans Souci in Potsdam, the summer palace of Frederick the Great, King of Prussia. The palace is often considered the German rival of Versailles. King Frederick wanted a private residence where he could relax away from the Berlin court.
The palace’s name Sans Souci, is a French phrase which translates into “without worries” thus symbolising that it was a place for relaxation rather than a seat of power.
Of course I brought plenty of goodies for my cousin and I to enjoy. These raw Chocolate Mint Bites are the perfect little chocolatety flavored treat with a light mint taste. I packed up 2 dozen for the trip and we finished them all in 2 days!
Chocolate Mint Bites
- 1 c Carob or Cacao Powder
- 1 c Almond Flour
- 1/2 tsp Vanilla Powder
- Pinch Himalayan Salt
- 1/4 c Fresh Mint, chopped
- 1/4 c Agave Nectar
- 1/2 c Filtered Water
- 1/2 c Dates, chopped
In a bowl blend the carob/cacao powder, almond flour, vanilla powder and salt and set aside. Using a personal blender, blend the mint, agave, and water until the mint is completely liquified. Add the dates and blend until completely smooth. Mix the wet ingredients to the dry ingredients with a spatula. Empty onto a dehydrator sheet and smooth out to a square shape of about 1/2 inch thickness. Dehydrate overnight or for 10-12 hours. Flip onto a cutting board and square the edges off. Cut into 1 inch squares and dehydrate for 2 more hours. Enjoy with a glass of Almond Milk and store the remainder in an airtight container.
Makes 4 dozen mini cookies/ bites
Carrot Fairy Cakes with Lemon Frosting
Spring is in full swing here! Flowers everywhere you look are in full bloom, the trees are no longer bare and everyone is out riding their bikes or having picnics in the park. So this Easter weekend with my cousin visiting and we rode all over the city on bikes, met friends and took in the sun on the balcony. One thing he asked me before he came was to try more of my raw food desserts. So always eager to feed people my raw food creations, I whipped up a batch of these little Carrot Fairy Cakes (mini cupcakes). These are the perfect double bite size treats. He couldn’t believe how flavorful and sweet they were, he kept opening the fridge and snatching up another one! This Carrot Cake recipe is just like the bakes version with a soft fluffy sweet carrot cake with raisins and walnuts but frosted with zingy lemon cream frosting. The only thing missing from these delectable little fairy cakes is the guilty conscience!
Carrot Fairy Cakes with Lemon Frosting
Carrot Fairy Cakes:
- 1 1/2 c Carrot Pulp, from juiced carrots
- 1/2 c Almond Meal
- 1/3 c Coconut Flour
- 1/3 c Walnuts, chopped
- 1/3 c Raisins, chopped
- 1 tsp Lemons Zest
- 1 tsp White Stevia Powder
- 1 tsp Pumpkin Pie Spice or 1/2 Cinnamon + 1/2 Nutmeg
- 2 pinches Vanilla powder
Add all the ingredients in a bowl and massage together to blend. Shape into 1-2 tbsp size balls and lightly press into the fairy cake molds. Set in the fridge until ready to frost.
Lemon Frosting:
- 1/4 c Cashews
- 1/3 c Lemon Juice
- 2 1/2 tbsp Coconut Oil, melted
- 1 tbls Agave Nectar
- 1/2 tsp White Stevia
In a personal blender, process the cashews into a flour. Add the rest of the ingredients and blend for a few seconds. The frosting should have the consistency of yogurt. Using a teaspoon, spoon the frosting over the top of each fairy cake and smooth over the sides with the spoon. Place in the fridge until ready to eat.
Makes 1 1/2 dozen fairy cakes
Apple Mint Schorle
Sunday was the warmest day of the year so far! So in celebration, I pulled out the balcony furniture and juiced up this Apple Mint Schorle to enjoy while I take in some sun! Apple Schorle’s are a very popular beverage in Germany that can order in any bar or restaurant. With a few extra green ingredient, this Schorle is perfect balcony cocktail with it’s fresh pressed apple juice, lime tanginess and fresh mint! My tongue was dancing…and so was I with my dog in the sun!
And of course I didn’t forget St. Patrick’s day is this Thursday! So celebrate the holiday with this gorgeous green potion!
Apple Mint Schorle
- 8 green Granny Smith Apples
- 4 large stalks of Celery
- 1/2 Lime, with peel cut off
- 1/4 c or 1/2 oz fresh Mint leaves
- 1 liter of Sparkling Water, chilled
Chop and juice the apples, celery and lime. Add to a blender and blend with the mint leaves for 20 seconds on low or just until the mint leaves are in tiny mm pieces. Pour into a sealable 1 liter size juice container so that you are able to shake the juice before pouring as it separates.
To serve, in a tall glass pour half of the Apple Mint juice (always shake before) and half sparkling water. Add 3-4 ice cubes and top with a straw or cocktail spoon as this will separate and you want to be able to stir it throughout your enjoyment!
Makes 2 liters of Apple Mint Schorle (1 liter of Apple Mint juice + 1 liter of sparkling water)
Orange Creamsicle Tarts
As I stared at my fruit bowl looking for inspiration for this post, it hit me, Orange Creamsicles Tarts! I loved Orance Creamsicles when I was young. So with 4 straight days of fog and the weekend with a clear blue sky, I set to work creating in the kitchen and snapping photos outside with my new Nikon. There is a beauty to where I am living, I only need to walk outside my house to enjoy nature. Below is looking over to the houses on the other side of the Alster Lake.
And here is a lake in the Alster Park. It was so stunning to see how the trees seemed to almost protect the lake from any disturbance.
Once I returned home, I dove into photographing my new dessert. These Orange Creamsicle Tarts have the same smooth sweet orange flavor with a delicious chewy Macaroon Crust. They are so gorgeous to serve and taste even more divine!
And if you would like to see our new daily photography blog that I am participating in along with my super artzy friend Meghan, please visit facedailyphotos or become a fan on facebook.
Orange Creamsicle Tarts
Macaroon Crust:
- 1 1/2 c Dried Shaved Coconut
- 1/2 c Cashews, ground
- 3 tbls Agave
- 2 tbls Coconut Oil, melted
- Pinch Himalayan Salt
Process the coconut and cashews in the food processor until a meal forms. Add the rest of the ingredients and process until the dough becomes sticky. Measure a heaping 1/2 c of dough into each tart tray. Press into place being sure to create a few mm crust around the sides. Let sit in the fridge while you prepare the filling.
Orange Creamsicle Filling:
- 1 1/2 c Cashews, soaked for 2 hours
- 1 c fresh Orange Juice
- 1/4 c Agave Nectar
- 2 tbls Coconut Oil, melted
- 2 tbls Orange Zest
Blend all the ingredients until completely smooth. Depending on how sweet or bitter the orange juice is, adjust to taste. The flavor should be one that is lightly sweet with a creamy taste. Either add more orange juice or agave to achieve your desired flavor. Pour into the 4 prepared tart trays and let set in the fridge overnight as the orange zest flavors will give the cream a more intense flavor. Sprinkle a few long zest strips over the top and serve.
Makes 4 tarts
Lemon Sweet Cream with Winter Fruit
Happy 1st Birthday the Bee’s Knees Kitchen! It has been an eventful year here in the Kitchen. Never would I have believed how many followers the kitchen would have or all the encouraging comments it has received. I will keep making tasty raw food recipes that look as beautiful and appealing as ever. Thank you to everyone who has commented, subscribed and read the blog! So we have several ways we are celebrating this year, first, the Bee’s Knees Kitchen now as a fan page on facebook. So please become a fan so you can be updated on new mouth watering photos and posts. And second, the beautiful Eva at Uncooking 101 has been so lovely to feature a week of my recipes starting from the 28 February!
So as a special birthday treat, I would like to present you with a simple dessert, the sweet and tangy Lemon Sweet Cream with Winter Fruit. This time of the year it is always a challenge with the limited array of winter fruit available here in frozen Northern Germany. But the pairing of the sweet, crunchy pomegranate and tangy grapefruit is perfect for your taste buds with the lemon sweet cream. So add everything to the blender, pour into jars and top with fruit, and celebrate with us!
Lemon Sweet Cream with Winter Fruit
Lemon Sweet Cream:
- 1 1/2 c Cashews, soaked for 2 hours and rinsed
- 1/3 c Lemon juice
- 1/4 c + 1 tbls Agave Nectar
- 1/2 c + 1 tbls Filtered Water
- 2 tbls Coconut Oil, melted
- 1 tbls Lemon zest
Blend all the ingredients until completely smooth. Pour into 4 jars, glasses or 1 large bowl and let set in the fridge for 1 hour.
Winter Fruit topping:
- 1 Grapefruit, peeled and skin removed
- 1/3 c Pomegranate Arils
Top each jar, glass or the entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.
Makes 4 cream pots
Dark Chocolate Strawberries
With Valentines Day only a week away I thought it would be appropriate to make my favorite Dark Chocolate Strawberries! These delicious little devils took a total of 5 minutes to mix and dip. The dark chocolate sauce has the most intoxicating rich chocolate flavor. So make, eat, and love!
QUESTION for all readers: Do you think Valentines Day is the day to express love for your loved ones or a day made up by corporations to make money??
Dark Chocolate Strawberries
- 2 tbls Raw Cacao Butter or Coconut Oil, melted
- 1/4 c Cacao Powder
- 1 1/2 tbls Maple Syrup or Agave Nectar
- 1/2 tsp Vanilla Powder
- 10 Strawberries
In a glass bowl, blend all the ingredients in the order above. If the chocolate becomes too thick, put the glass bowl in a warm water bath to re-melt the cacao butter or coconut oil. Holding the strawberry firmly by the stem dip 3/4 of the strawberry in the chocolate sauce. Rotate in the chocolate but do not completely cover as you want to show a bit of the red from the strawberry. Place a piece of wax paper on a cutting board for all the chocolate dipped strawberries to lay. Pop in the freezer for 3-5 minutes to allow the chocolate to harden. Serve on a white plate as this will bring out the color and draw the eye to the red strawberries and dark chocolate.
Makes about 10 strawberries
Sacher Torte
Vienna, home of breathtaking architecture, grand palaces, Mozart’s music and the Sacher Torte! While I was researching a trip to Vienna I stumbled upon this delectable dessert which is served at the Sacher Hotel and added it to my list of things to see. I had planned the trip for my mother, my dog and me to hit as many sites as we could in 3 days. One thing I hadn’t planned for which was a pleasant surprise was the Stadtfest (city festival) at the Rathaus (town hall) square. The Stadtfest hosted a large festival with music, food and entertainment that went through evening. We spent much of the first day outside enjoying the Stadtfest and Viennese culture. The most stunning photo I took of Vienna was the Rathaus lit up like a candle at dusk.
During the trip we spent the days seeing the magnificent sights such as the Stephansdom the cities prominent gothic cathedral, the Naschmarkt market “the belly of Vienna” where we bought most of our meals and 3 of us walked the grounds of the 2 Belvedere Baroque palaces (Upper Belvedere below).
We also touring the inside of the Neo Renaissance Staatsoper (city opera) with Olive my dog tucked in my bag. Shortly after our tour ended we headed outside to watch the opera on the big screen hanging on the exterior of the Staatsoper (below). The city is very proud of its culture and likes to make the it accessible to all Viennese and tourists.
While my mother loves the opera, my eyes started to wander and notice the Sacher Hotel across the street. We headed over and found that the Sacher Torte is the most famous Viennese culinary speciality invented by Franz Sacher in 1832 for Prince Metternich to serve to his guests. My raw version follows the same guidelines as the original with two thick layers of chocolate cake, an apricot jam center and smothered in rich chocolate frosting! It is wonderfully rich and chocolatey without being too sweet and looks gorgeous topped with Cape Gooseberries. It was such a hit last weekend at a Raw Food Potluck in Hamburg that I had to jump the queue in order to get a slice!
Sacher Torte
Apricot Jam Filling:
- 1 c Dried Apricots, finely chopped
- 1/4 c Lemon Juice
- 1/4 c Filtered Water
Blend half of the apricots, lemon and water in a personal blender. You might need to give it several sakes while it is blending as it is a thick paste. Empty into a bowl and repeat with the other half of the ingredients. Empty the rest into the bowl and set aside.
Chocolate Cake:
- 4 c Walnut halves or 3 c Walnut meal
- 2/3 c Cacao or Carob Powder
- Pinch Himalayan Salt
- 1 1/4 c Dates
Process the walnuts halves until a course meal is formed or dump the walnut meal in a food processor. While the food processor is processing on low, slowly pour in the cacao or carob powder and salt. Stop the food processor and scrap down the sides. Turn the food processor back on low and add the dates one at a time. Once the dates are completely incorporated, dump the cake dough into a large bowl. Divide the dough as equally as you can and add half to a 8 inch spring pan. Be sure to wipe the spring pan with coconut oil so the dough does not stick. Lightly press the dough into place being sure to create a flat surface. Pour the Apricot Jam over the top and smooth over. Let set for 1-2 hours in the freezer until the Apricot Jam is firm but not solid or frozen. Dump the rest of the cake dough over the top of the Apricot Jam layer and press lightly into place. Let set for 1 hour in the freezer or in the fridge until you are ready to frost the cake.
Chocolate Frosting:
- 1 1/2 c Ripe Avocado, chopped
- 1 1/4 c Dates
- 1/3 c Cacao or Carob Powder
- 1/4-1/3 c Filtered Water, or more depending on how dry the Dates are
- 10-20 Drops of Liquid Stevia, depending on how sweet the Dates are
Process the avocado and dates in a food processor until only a few lumps remain. Add the water then the cacao or carob powder. Check for sweetness and add stevia accordingly. You might need to process the frosting more and add additional water, a tablespoon at a time if it is still too lumpy. Once the frosting is smooth, dump into a medium size bowl.
To frost the cake, remove the spring pan side and place on a cutting board. Add half the frosting to the top and slightly smooth over. Add more to the sides using an offset spatula. Once you have frosting on all sides of the cake, use the offset spatula to smooth over the sides while you turn the cutting board to rotate the cake. Smooth over the top surface and top with Cape Gooseberries with the husk turned inside out for a beautiful effect.
Makes 1 8″ Spring Pan Cake
Clementine Tarts
What is more lovely than the citrus smell of clementines! This beautiful winter fruit is constantly in my fruit bowl this time of the year and today they were calling to me to make them into something more. Something that will explore their intense pure flavor and scent. So with much creativity in the kitchen this morning, I give you my winter dessert spectacular, Clementine Tarts with Clementine Ginger Cream on top of Citrus Macaroon Cookies!
Clementine Tarts
Clementine Ginger Cream:
- 1 c Clementine segments
- 1 tsp grated fresh Ginger
- 1/2 c Cashews
- 1/2 tsp Lime Juice
- 1 tbls Coconut Oil, melted
In a Magic Bullet using the flat blade or blender, blend the clementine segments with the ginger. Add the rest of the ingredients and blend until completely smooth. Empty into a small bowl, cover with plastic wrap and let set in the fridge.
Citrus Macaroon Cookies:
- 1 1/4 c dried shaved Coconut
- 1 tsp Clementine & Lime zest
- 1/3 c ground Cashews
- 1 tsp Lime Juice
- 3 tbls Agave Nectar
- 2 tbls Coconut Oil
In a medium size bowl mix the coconut, cashews and zest together with a spatula. Add the rest of the ingredients and continue blending until completely incorporated. Dump the cookie dough in the middle of a 1.5 foot of wax paper on a flat counter top. Using your hands or the spatula press and smooth over the dough to make a flat even surface about 1/4 inch thick. You can also put another sheet of wax paper over the dough and roll a rolling pin over for a completely flat surface. Using a 2.5 inch (6 cm) cookie cutter that is lightly wiped with coconut oil, cut out shapes out of the dough. Fold the sides over of the wax paper to cover the dough and place on a flat surface or on a cutting board in the freezer for 15 min. Once the cookies have hardened use the cookie cutter once move to loosen the cookie and remove it from it’s place with a spatula. Set on another wax paper and set back in the fridge until just about to serve. With the remaining dough, let it sit on the counter for 5 min or until it is soft and repeat the steps as before to create the flat cookie. Place the remaining cookies with the other in the freezer.
To assemble:
- 5-6 Clementines
Once you are ready to serve, place the Citrus Macaroon Cookies on silver or decorative flat platter. Spoon about 1.5 tbls of the Clementine Ginger Cream over the top and add 3 de-seeded clementine segments to the top. Serve and enjoy immediately!
Makes 16 tarts, with a 2.5 inch or 6 cm cookie cutter
Chocolate Covered Marzipan
Nothing says Christmas in Europe like Chocolate Covered Marzipan! It is something I look forward to making every year. And now that the first snow has fallen and our Christmas tree is up and decorated, it is time to make them! So what is in Marzipan? It is simply, sugar and finely ground almond meal cooked down and then molded into any shape or covered with chocolate. This recipe is far quicker and easier to make than the traditional cooked version. And I know the Christmas season is hectic so I’ve offered two chocolate covered alternatives to the recipe: a quick Chocolate Powder Dusting or impress your guests with a rich Belgium Chocolate shell! Guten Appetit!!
Chocolate Covered Marzipan
Marzipan:
- 2 1/2 c Almond meal
- 1/2 c Agave Nectar
- 10 drops Bitter Almond Essence
In a small bowl fold in the almond meal, agave and bitter almond essence with a spatula. With damp hands and using a 1/2 tablespoon size measuring spoon, measure and roll into small compressed balls.
For Chocolate Powder dusting over the Marzipan:
- 1 tbls Cacao Powder
- 1/4 tsp Cinnamon
In a shallow bowl shift the cacao powder and cinnamon. Roll each marzipan ball in the cacao powder until completely covered being sure to shake off excess powder.
For Belgium Chocolate covered Marzipan:
- 1 recipe for Belgium Chocolate
Follow the directions and ingredients for dipping the Marzipan in Belgium Chocolate. Let set in the fridge until just before ready to serve.
Serve on a silver platter.
Makes 36 marzipan balls
Pecan Pie
A few years back I was standing at a bus stop in London feeling like I was missing out on the Thanksgiving spirit. I was leaving work and knew around the same time my family was starting to get together to enjoy Thanksgiving. And then I had the most brilliant idea…my own dinner party! I scrambled for my phone and dialed my friend Paddy’s number. I asked him if he wanted to make a Thanksgiving dinner with me and invite a few common friends over. He then turned as excited as me and we chatted about the menu the rest of my bus ride home. That weekend we drove to 3 different grocery stores to find the right ingredients to make the traditional dinner. We had a fantastic Thanksgiving dinner in the end even though most of the food was served cold! So with only a few more days until Thanksgiving, it’s time for Pecan Pie! This year surprise your guests with this deliciously sweet raw version made with a Candied Pecan Crust and a creamy Citrus Pecan filling. Happy Thanksgiving everyone!
Pecan Pie
Candied Pecan Pie Crust:
- 1 1/4 c Pecans
- 1/2 c Dates, if hard soak for 30 min in room temp water
- 2 1/2 tsp Clementine or Tangerine Juice
- 1/2 tsp Pumpkin Pie Spice or Cinnamon
- Pinch of Celtic Sea Salt
Process the pecans until a course meal forms, then add the rest of the ingredients. Wipe a pie pan with coconut oil and press the pecan dough into the pan to form the crust.
Citrus Pecan Filling:
- 2 small or 1 1/2 large yellow Bananas
- 1/2 c Pecans, soaked for 2 hours
- 1/2 c Clementine or Tangerine Juice
- 2 Soft Medjool Dates
- 1 tsp Pumpkin Pie Spice or Cinnamon
- 1/2 tsp Vanilla Powder
- 3 tbls Ground Flax Seeds
Blend all the ingredients until completely smooth. Empty into a bowl and fold in the flax. Pour into the prepared pie crust and smooth over. Decorate with additional pecans and the leaves from the clementines/ tangerines.
Makes 1 pie
Key Lime Pie
Next to chili pepper, LIME is one of my favorite flavors, I add it to everything! I buy limes in bulk, sometimes about 20 limes for 2 weeks since I use it in so many sweet and savory dishes like my Strawberry Lime Parfait and on all Mexican, Asian and South American dishes. Nothing else can open up the flavors of a dish quite like lime does and this Key Lime Pie has the perfect balance of tangy and sweet! The Key Lime Filling has a perfectly smooth lime flavor and the Macadamia Nut Crust adds a wonderful crunchy contrast. This refreshing summer pie is splendid to enjoy on a hot summers day!
Key Lime Pie
Macadamia Nut Crust:
- 1 1/4 c Macadamia Nuts
- 1/4 c Cashews
- 2 tbls Coconut Oil, melted
- 2 tbls Agave Nectar
- Pinch of Celtic Sea Salt
To make crust, process the macadamia nuts or cashews in the food processor until they form a fine meal. Add the coconut oil and salt and continue until the nuts form a wall on the side of the food processor. Empty into a pie pan and firmly press crust into place and place in the freezer while you prepare the Key Lime Filling.
Key Lime Filling:
- 4 Avocado, cut into small cubes
- 1/2 c Lime juice
- 1/2 c Agave Nectar
- 1/2 c Coconut Oil, melted
- 1 tbls Lime zest
To make the filling, add all the ingredients in a blender and blend until smooth and fluid. Avocado can turn brown quicker if you over blend so be sure to blend just enough till smooth. Pour into the Macadamia Nut Crust and freeze about 1-2 hours or place in the fridge overnight to set. To serve top with a little shredded coconut.
Makes 1 9″ Pie
Rainbow Salad with Spicy Thai Dressing
As you can tell, I love food with color. Fruits and veg of a variety of colors is not only pleasing on the plate, but guarantees a diverse amount of essential vitamins and minerals. So do you want to eat and actually feel more energised afterwards, then here is your answer…. This Rainbow Salad with Spicy Thai Dressing was my first raw food salad I experimented with. The vibrant Rainbow Salad has wonderful mixture of refreshing and crunchy veggies topped with a creamy Spicy Thai Dressing. So enjoy feeling energised and fit with this super salad!
Rainbow Salad with Spicy Thai Dressing
Rainbow Salad:
- 3 c Romaine Lettuce
- 1 small head Radicchio
- 1 large Carrot, peeled
- 1/2 Cucumber
- 1 Red Pepper
Wash all the veggies and spin or pat dry. Start by cutting the romaine lettuce and purple radicchio into fat strips. Next slice the carrots diagonally. Then cut the cucumber in half long ways and slice into half moons. Lastly cut the red pepper in fourths, remove the seeds, and slice into strips. Toss all the veggies into a large bowl and set aside.
Spicy Thai Dressing:
- 2 tbls Coconut Oil, melted
- 2 tbls Tahini
- 1 tbls Braggs Liquid Aminos, Soy Sauce or Nama Shoyu (Raw Soy Sauce)
- 1 tsp dried Coriander
- 1 tsp Lemon juice
- 1 tsp Sriracha or 1/2 tsp Cayenne Pepper
- 1/2 tsp Sesame Oil
- 1/3 c Filtered Water
Blend all the ingredients in a Magic Bullet or blender for 30 seconds or until the dressing turns a light tan color.
To serve, pour half the Spicy Thai Dressing over the Rainbow Salad and toss. Pour the remaining dressing over the salad and toss again. Plate and enjoy immediately. If you enjoying this salad later, keep the dressing separate. If the dressing has become solid in between time, this is just the coconut oil returning to its natural state. To liquify it warm in your hands or microwave for 10 seconds, toss and enjoy!
Serves 2 large, meal size Salads
Fresh Fruit Bruschetta
After being home in the States and experiencing the Pacific Northwest spring weather for the first time in over 6 years I forgot how absolutely beautiful it is! The flowers and trees are in fuller bloom than here in Germany and it was wonderful sitting in the yard taking in all the floral smells and fresh green air. Living in city centers for the past 7 years, I can truly appreciate what a treasure this is! So while I was home enjoying the luxury of having Whole Foods around the corner, and seeing all the fresh organic seasonal produce, I had the inspiration to make a full fruit treat. Theses Fresh Fruit Bruschettas are refreshing and sweet with a small twist of lime flavor. They are so beautiful and appealing looking and not to mention healthier for you and these are so versatile that they can be served as a starter, breakfast, dessert or snack!
Fresh Fruit Bruschetta
Fresh Fruit Topping
- 1 c Strawberries, cubed
- 1 c Kiwi, cubed
- 1 c Mango, cubed
- 10-12 Blackberries
Gently mix all the fruit in a bowl and set aside.
Cucumber Baguette
- 1 Cucumber
Cut the cucumber vertically into 1/4 inch thick slices. This will create 10-12 slices depending on how long the cucumber is.
Agave Citrus Dressing
- 1 tbls Lime juice
- 2 tbls Agave Nectar
Lightly mix the lime juice and Agave Nectar in a bowl being sure to give it an additional stir before serving.
To assemble, plate the cucumbers and top with 2 tbls of the Fresh Fruit Topping. To keep the blackberry in place cut a toothpick in half and stick the half into the center of the Fresh Fruit topping and gently push down the blackberry on the toothpick. Drizzle the Agave Citrus Dressing over the top of the Bruschettas and sprinkle with Lime Zest.
Makes 10-12 Bruschettas
Strawberry Lemon Cheesecake
It’s been wonderful having 2 short weeks and a long weekend. Plenty of time to travel, sleep, be with loved ones and EAT! But now that it’s over I need something else to keep my spirits up and that is this Strawberry Lemon Cheesecake. I have had the highest positive feedback on how amazing this is! If you are still reading the blog and haven’t tried making anything yet, then I highly suggest you start with this one. The creamy Lemon Cream Cheese Filling is set on a rich Graham Cracker Crust and topped with fresh sweet Strawberries! There is nothing I love more for dessert than cheesecake and this Strawberry Lemon Cheesecake is a perfect tool to win people over with healthy alternatives!
Strawberry Lemon Cheesecake
Graham Cracker Crust:
- 1 c Almond meal
- 1/2 c Dates
- 1 tbls Agave Nectar
- 1 tbls Filtered Water
- 1 tsp Cinnamon
- 1 tsp Vanilla Powder
- Pinch of Celtic Sea Salt
To make the crust, process the dates in a food processor until they form one ball. In a large bowl add the almond meal and dates and blend using your hands. Add the agave, water and salt and continue blending. Press to the bottom of an 8″ spring form pan, being sure to create a hill at the edges as show in the pictures above.
Lemon Cream Cheese Filling:
- 1 1/2 c Cashews
- 1/3 c Lemon juice
- 1/4 c Coconut Oil, melted
- 1/4 c Agave Nectar
- 2 tbls Filtered Water
- 2 tbls Almond or other Nut Milk
- 1 tbls Lemon zest
- Seeds from 1 Vanilla Bean or 1 tsp Vanilla powder
Add all the ingredients in a blender and blend until completely smooth. Pour the filling over the Graham Cracker Crust and smooth over the top to create an even surface.
Strawberry Topping:
- 1 c Strawberries, chopped
- 1 tsp Agave Nectar
- 1/2 tbls Flax Meal (optional, to thicken)
Blend the strawberries and agave in a Magic Bullet or blender, very briefly. You want to have a chunky consistency with small pieces of strawberries. Using a large spoon, spoon the Strawberry Topping over the top of the Lemon Cream Cheese Filling and smooth over the top. Let set in the fridge overnight.
To serve, remove the spring form sides and garnish with lemon zest and a small strawberry on each slice.
Makes 1 8″ Cheesecake
Blueberry Walnut Salad with Citrus Vinaigrette
Salads, most people think of it as a starter or a meal for dieting women or rabbits. I can say with the fullest confidence that my Salads are a completely satisfying meal. I eat my Salads for most lunch and dinner in the spring and summer months. And I have found so many variations that I hardly notices that Salads are the main dish at dinner. So how can I not get bored with this healthy meal? The key is a variety of greens, dressing and toppings. The first Salad I’m sharing with you is a Blueberry Walnut Salad with Citrus Vinaigrette. This salad is loaded with a variety of topping and two kinds of greens with a sweet dressing drizzled over the top. Get ready to have your taste buds explode with flavor!
Blueberry Walnut Salad with Citrus Vinaigrette
Blueberry Walnut Salad
- 4 c Mixed Greens or Spinach
- 1 c Rocket / Arugula
- 2/3 c Blueberries
- 2/3 c Walnuts, chopped into large chunks
- 1/2 c Dried Unsweetened Cranberries or Cherries
- 1 Apple, cored and thinly sliced
In a large bowl, mix the greens and layer on all the toppings.
Citrus Vinaigrette
- 1 tbls fresh Clementine or Orange juice
- 3 tbls Olive Oil
- 1/2 tsp Maple Syrup or Agave Nectar
- 1/2 tsp Apple Cider Vinegar
- Pinch of Celtic Sea Salt
- Pinch of Black Pepper
Combine all the ingredients in a small bowl and blend with a small spoon. Pour the dressing over the salad one spoonful at a time being sure to distribute the dressing evenly. No need to toss, just serve. If taking for lunch keep the dressing separate until you’re ready to eat.
Serves 2 large, meal size Salads
Strawberry Lime Parfait
I sit here writing on my bed with the balcony door open taking in the fresh spring evening air. It is finally getting warm and with the change of seasons come the growth of summer fruits! And in Hamburg that means that the strawberry stands will soon be up. I have already got a head start on preparing this delicious Strawberry Lime Parfait. With fresh strawberries at the bottom and the most refreshing and light tasting Strawberry Lime pudding over the top. It is the perfect treat to enjoy while we transition to summer!
Strawberry Lime Parfait
- 3 c Strawberries, chopped
- 1 1/2 c Cashews
- 1/3 c Agave Nectar
- 1/4 c Lime juice
- 1 1/2 tbls Lime zest, lightly packed
- 2 tbls Coconut or Almond Milk
- 2 tbls Coconut Oil, melted
- 1/2 tsp Vanilla Powder
- Pinch of Celtic Sea Salt
Add 2 c strawberries plus the rest of the ingredients to a blender and blend until completely smooth. Serve immediately or place in the fridge to set.
To serve divide the remaining 1 c of strawberries between 4 dessert glasses or bowls. Pour the Strawberry Lime pudding over the top and sprinkle with lime zest or garnish with a strawberry or lime wedge.
Serves 4
Mint Chocolate Chip Cupcakes
Mint Chocolate Chip Cupcakes
Mint Cream Filling:
-
3/4 c Cashews
-
1/4 c Mint leaves, tightly packed
-
3 tbls Filtered Water
-
2 tbls Agave Nectar
-
Pinch Vanilla Powder
-
Pinch Celtic Sea Salt
-
2 tbls Coconut Oil, melted
In a Magic Bullet using the flat blade, add the all the ingredients and blend until completely smooth and no mint pieces are visible. Place in fridge to set while you make the Chocolate Chip Cupcakes.
Chocolate Chip Cupcakes:
-
1/3 c Walnuts
-
1/3 c Dates
-
1 1/2 tbls Cacao Powder
-
1 1/2 tbls Cacao Nibs (this will provide the chocolate chip crunch)
-
Pinch Vanilla Powder
- 1/2 tbls Filtered Water
In a food processor, all the ingredients except the filtered water. Once all the ingredients is mixed thoroughly add the filtered water and continue processing till a very moist dough forms. Lightly dab the inside of the tartlet forms with a paper towel with coconut oil. Divide the dough equally between the 4 tartlet forms and press your thumb down in the middle to create bowl like shape and continue shaping the dough to the sides.
To assemble, spoon in the Mint Cream Filling into the Chocolate Chip Cupcakes and garnish with cacao nibs and a four leaf clover. Enjoy immediately with a small spoon or place in the fridge until you are ready to serve. This is a very rich and filling cupcake so even though it only makes 4, it will serve 4 very happy people.
Makes 4 3″ Tartlet Forms
Pineapple Icebox Cake
I noticed last weekend on my walk to the bakeware shop that… I love making food! I had 2 desserts in mind and needed a tart tray and an 8″ spring pan. Laegel Handelshaus is my favorite store in Hamburg, clothes shops included! It has a full wall of cookie cutters, Japanese kitchen knives in lit up glass cases, French copper pots hanging from the ceiling and every kitchen utensil you may ever need for baking or cooking. After I walked around the store twice with my little dog Olive, I paid for my 2 pans and received a free cloth bag with my purchase. I have to say, I was so happy and somewhat proud that I received it! Like it was a reward for shopping at my favorite shop.
So after a very trying week, I have finally found time to post one of my mid week creations, A Pineapple Icebox Cake. It has been freezing temperatures here but this summer cake gave us the first hint of the long summer to come. The Lemon Cookie Crust is crunchy and sweet with a hint of lemon zest. And the Pineapple Cream is light and airy and even sweeter with the Pineapple Whip over the top. This cake uses 1 whole pineapple and is actually 3 different things in one, a lemon cookie (crust), a pineapple pudding (cream) and a pineapple smoothie (whip topping). All together it came out beautiful with the different shades of yellow layers. Please enjoy indulging this 3 in 1 dessert!
Pineapple Icebox Cake
Lemon Cookie Crust:
- 2 c Cashews
- 2 tbls Coconut Oil, melted
- 2 tbls Agave Nectar
- 1/2 tsp Vanilla Powder
- Juice from 1/2 Lemon
- Zest from 1 Lemon
Grind the cashews in a food processor or Magic Bullet on the flat blade till a meal is formed. Mix the cashew meal and the rest of the ingredients in a bowl and press into a 8″ Spring Pan. Be sure to lightly wipe the pan with coconut oil and to only push the crust very gently into place as you want it to be light and not a tough crust.
Pineapple Cream Center:
- 1 1/2 c Pineapple
- 1/3 c Almond Milk
- 1/2 c Cashews (optional, soaked for 2 hours)
- 3 tbls Coconut Oil, melted
Blend all the ingredients in a blender until there are no cashew chunks left. If it is coming out a bit grainy then continue blending in Magic Bullet using the flat blade in order to get a completely creamy consistency. Pour over the cookie crust and place in the freezer for 1 hour until it is slightly set.
Pineapple Whip Topping:
- 3 1/2 c Pineapple or the rest of the Pineapple
Blend the pineapple in a blender until smooth. Keep the lid on the blender and let the mixture sit in the in the fridge for an 1-2 hours so that the pulp separates from the juice. The pulp will float to the top. To test that it has separated enough, take a spoonful and turn it upside down. If it is does not drip off, then it is ready. Spoon out over the Pineapple Cream and place in the freezer for 2 hours or overnight.
To serve let defrost at room temperature for 20 min or until desired softness. Remove the spring pan sides, slice and serve. This cake will keep for several days in the fridge and up to 3 months in freezer ready for moments when cake craving hit!
Makes 1 8″ Spring Pan Cake
The Sushi: Sushi Making Part 2
Sushi
- 1 Cucumber
- 3 large Carrots peeled
- 1 large ripe Avocado
- 5-6 Nori Roll Sheets
- Pickled Ginger
- Wasabi or Sriracha (optional, if you like spice)
- Sundried Tomato Spread
- Sushi Rolling Mat
Peel the cucumber and slice in half lengthwise and cut off the ends. Using a large spoon, scoop out the soft seeds from the inside of cucumber. Cut in half again and thinly slice as shown below.
Next take the peeled carrots and continue peeling the carrot to achieve long ribbons.
Slice the avocado in half and lengthwise into thin strips. Now arrange all the ingredients in front of you to prepare the sushi rolling!
Spread the Sundried Tomato Spread on the nori roll and add the carrot ribbons on top.
Layer on the cucumber, avocado, pickled ginger and wasabi or Sriracha.
Carefully roll the nori roll using a Sushi Rolling Mat. Tighten the roll with the mat often to keep it in perfect shape.
Using a sharp knife cut the sushi roll into sixths.
Makes about 30 pieces of Sushi
Sundried Tomato Spread and Dip: Sushi Making Part 1
Meet my replacement for Ranch Dressing, Mayonnaise and Rice… yep you heard me! I make a batch of this every week and use it as a veg dip, sandwich spread and rice replacement. This diverse concoction has a lot of flavor without the sundried tomatoes being too overpowering. But my favorite use for this is to replace sushi rice. Next post I will detail how I make my Yummy Yummy Sushi!
Sundried Tomato Spread and Dip
- 3/4 c Cashews, soaked overnight
- 1/3 c Sundried Tomatoes, chopped
- 1 tbls Nutritional Yeast Flakes (optional)
- 1/2 of a Lemon juice
- Pinch of Celtic Sea Salt
- 1/2 c Filtered Water
Add all the ingredients in a food processor and blend until a thick creamy consistency.
Makes 1-2 c spread, or enough for 1 sushi recipe
