Has it really been five years since I posted in this blog? My my! So much has happened.
My mostly-raw journey continues.
Mt H and I are no longer together and I live in my little cottage by the sea. Just me.
Puck the house bunny passed away (he was nine-and-a-half! Give him a round of applause!)
And I’m still creating recipes all the time. Some food, but also I’m making toiletries and home cleaning products too – the recipes for which I will share with you.
So who wants more blog posts, recipes and ramblings in 2017 then?
After all that festive merriment (admit it, you had a sherry, didn’t you?) we all need some probiotics.
Here’s what I do with mine:
2 cups cashew or macadamia nuts, soaked
1 cup finely shredded celery
water to blend
a generous handful of nutritional yeast
4 probiotic capsules (just open them up and drop the powder in.)
Blend everything together. Use as much water as you need, but try not to get the mixture too runny.
Pour or spoon the mixture into moulds (I use cookie cutters which gives me a selection of fun festive shapes) placed onto a non-stick dehydrator sheet.
Dehydrate until the mixture is firm enough to remove the mould.
Dehydrate some more, until you can remove the non-stick sheet and place the cheese on the mesh.
Dehydrate until you have the consistency you want.
Use like regular cheese. Only this is much better for you.
Happy New Year!
salt and seasoning to taste
- Yule cookies (rhiarti.wordpress.com)
- Festivalen Av Yule (lunaticoutpost.com)
- Winter Solstice – Yule, New Beginnings (kieraworld.wordpress.com)
- Visit to Winterhaven for Hanu-yule-mas (freespiritforlife.com)
- Welcome Yule! (beckyinvt.wordpress.com)
These low-fat bars contain ginger, which is a lovely winter spice for calming upset tums. Apricots are high in iron, which helps build good blood, so an all-round pick-me-up!
1 cup buckwheat, soaked and dehydrated ( I do plenty of this in advance and keep it in the fridge for whenever it’s needed.)
1/2 cup dessicated coconut
25 dried unsulphured apricots, pre-soaked
1 tsp powdered ginger (a bit more if you like it!)
1 dsp coconut nectar (sugar alternative made from coconut.)
Grind the buckwheat and coconut to a fine powder in a coffee or nut grinder.
Transfer to a food processor and add the apricots, ginger and coconut nectar.
Mix thoroughly until you have a sticky mixture.
Transfer the mixture to a silicone pie tray and spread evenly. Score into 8 bars with a pizza cutter.
Dehydrate for a few hours to repel some of the liquid.
freeze or refrigerate until needed.
This is perfect with Yule log, or any sweet dessert. It is the consistency of whipped cream and tastes heavenly.
Sweet Cashew Cream
1 cup Cashew nuts, soaked
1 cup cranberry soak water (from soaking cranberries. Any other fruit soak water will do.)
1 tsp cinnamon powder
1 dsp Coconut nectar (a nearly-raw sugar alternative made from coconut.)
Simply blend all the ingredients together until you have a smooth cream.
Use straight away or keep in the fridge for a couple of days.
The tradition of the Yule log goes back centuries. A specially selected log was burned at Yule and the ashes saved for the new year.
Today most of us don’t have open fires and I don’t think the landlord would appreciate me burning a yule log, so a cake version is required.
This yummy mixture can be made in advance and frozen or whipped up the day before the hoards arrive.
- 1 cup walnuts, soaked overnight
- 1 cup raisins, soaked for a few hours
- 1 cup organic apricots (unsulphured) soaked for a few hours
- 1 cup dried figs, soaked for a few hous
- 6 organic dates, soaked for a few hours and cut into small pieces
- 1 dsp(UK) (US tablespoon) maple syrup or agave nectar
- The grated zest and juice of 1 organic orange
Drain the almonds and walnuts, and place them in the food processor and process until broken down into very small pieces.
Add the raisins, cranberries, cinnamon, orange juice and orange peel.
Add the date pieces down the chute of the food processor as this will bind the mixture together.
Remove the mixture from the food processor and put it in a large mixing bowl.
Chop the apricots and figs into small pieces and mix into the main mixture.
Shape the mixture into a log shape (be creative – do knobbly branches etc!) onto a dehydrator non-stick sheet and dehydrate on 115˚ F until it is the right consistency. You can remove the non-stick sheet half-way for more even dehydrating and re-shape the log.
Slice this and serve with a warm sauce. (Tomorrow’s recipe!) Tip: Save the cranberry soak water.
Raw Vegan Chocolates
Hand-made, raw vegan, gluten-free, sugar-free chocolates; healthy and full of superfoods. Nothing could be finer!
20g Cacao Butter
20g Coconut Butter
(You can use all Cacao Butter if you prefer.)
1/2 cup Cacao Powder
1/4 cup Raw Agave Nectar or Raw Honey
(Raw Honey and Lucuma is a heavenly combination!)
1 pinch Sea Salt (optional, but does bring out the flavour!)
1/4 tsp cayenne pepper for Chilli Chocolates
1 extra pinch sea salt for Salty Chocolates
A pinch of Cardamom Powder for Exotic Chocolates
Substitute 1 spoon of Cacao Powder for 2 spoons Cacao Nibs for Crunchy Chocolate
Substitute 1/2 the Cacao Powder for Lucuma Powder for Milk Chocolates
Experiment with your own spice combinations for Your Signature Chocolates!
Melt the butters in a bowl over hot water or in a bain marie.
Add the Agave Nectar and stir using a whisk.
Add the Cacao Powder slowly, still mixing.
Add the salt and any additions and stir thoroughly until smooth.
Fill silicone ice moulds and place in freezer until set.
Turn out the chocolates and arrange delightfully. Watch them quickly disappear as the faces of your guests take on a rapturous glow!
Sweet Christmas Cashews
What could be more festive than these spicy snacks?
1 tsp Lucuma Powder
1 tsp Mixed Spice Powder *
4 dessertspoons (dsp) raw Honey or Agave Nectar (I used a mixture!) A Dessertspoon is an American Tablespoons.
3 cups Cashew Nuts, soaked
1 dsp olive oil
Drain the soaked nuts into a bowl and add the olive oil.
Mix thoroughly to coat the cashews in oil.
In a separate bowl, mix the other ingredients to a thick paste.
Pour the nuts into the second bowl and stir thoroughly to coat the cashews in the sauce.
Dehydrate on a non-stick sheet until sticky, then scrape off and remove non-stick sheet to continue dehydrating until crunchy.
Messy to clean-up, but delicious and so worth it!
* Mixed Spice contains: Coriander, Cinnamon, Ginger, Nutmeg, Fennel, Cloves. In the US I believe this is called Pumpkin Spice. Mix your own if you need to. It tastes so Christmassy!