Agave nectar

All posts tagged Agave nectar

The 12 Days of Yule – Day 7 – Raw Vegan Chocolates

Published December 26, 2012 by Polana Fowdrey

Raw Vegan Chocolates

Hand-made, raw vegan, gluten-free, sugar-free chocolates; healthy and full of superfoods. Nothing could be finer!

Basic Recipe:

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!)

Additions:

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!

Method:

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!

 

 

The 12 Days of Yule – Day 6 – Sweet Christmas Cashews

Published December 25, 2012 by Polana Fowdrey

Sweet Christmas Cashews

What could be more festive than these spicy snacks?

Ingredients:

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

Method:

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!

Power Bombs

Published March 18, 2012 by Polana Fowdrey

These are a perfect “pick-me-up” if you’re flagging a bit, or in our house, they’re more of a “get-me-through-this-all-nighter!”

Mix the following together in a bowl or food processor:

2 tsp raw cacao powder

1 tsp raw carob powder

1 tsp maca powder

1 tsp purple corn flour

2 tsp raw agave nectar

1 tsp goji berries

1tsp coconut oil (melted)

1 tsp ginkgo tincture

Roll into little balls and chill in the freezer for an hour.

Nom as required.

Super Flapjack

Published March 14, 2012 by Polana Fowdrey

These are popular with adults and children alike… well they are here anyway!

Ingredients

1 cup cashew nuts

1 cup goji berries

4 cups whole oats

1 dsp hemp protein powder

1 dsp baobab powder

1 dsp honey

3 dsp agave nectar

2 dsp melted coconut oil

Method

Soak cashews and goji berries for an hour

Drain and add the rest of the ingredients

Spread into a tray and score with a pizza cutter

Place in freezer until firm

Keep in the fridge. Will last a couple of weeks if kept covered.

Quick Delicious Shake

Published January 23, 2012 by Polana Fowdrey

I’ve run out of spinach!

Luckily, Mr H should be able to pick me some up at work tonight, but meanwhile… what can I put in my green smoothie? (I’ve taken to making sure I get a couple of pints of green smoothie every day because I feel better on it.)

Well, disaster averted because I have some standby Wheatgrass Powder; not as good as the fresh stuff, but not a bad substitute.

Wheatgrass powder is 21% protein, 22% carbohydrate and only 2% fat. It has lots of fibre and also contains plenty of magnesium and zinc, as well as a bit of sodium.

I made this delicious quick smoothie (which didn’t even need straining)

Wheatgrass & Blueberry Super-Smoothie

Ingredients:

2 pints Water Kefir (I always have some of this available!)

1 handful Blueberries (I used frozen)

1 dsp Wheatgrass powder

2 tsp Baobab powder

2 dsp Purple Corn flour

1 Banana

1 tsp Coconut oil

Agave nectar to taste

Blend everything together and enjoy

It’s a lovely dark purple colour, so my crown chakra is buzzing now!

Almonds, Almonds, Everywhere…

Published January 22, 2012 by Polana Fowdrey

I have neglected my blog for the past week, but I’m back now and I do have a big bag of almonds

Almonds

Image by Shelby PDX via Flickr

I made this delicious milk when I came home from work today:

Strawberry Almond Milk

Equipment

Blender/liquidizer

Nut milk bag

Ingredients

1½ pints water

1 cup almonds

2 cups strawberries (I used frozen because it is January, but fresh is probably best)

Method

Soak the almonds overnight.

Place in blender with water and strawberries

Blend thoroughly

Sieve through a nut milk bag

Save the pulp to make Almond biscuits

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Having drunk half the milk, I made the rest into this: (this is what I’ll be having for breakfast tomorrow.)

Cheery Berry Chia

Equipment

Dry grinder (optional)

Mixing bowl

Ingredients

1 pint strawberry almond milk

4 dessertspoons chia seed

1 cup cranberries (I used dried)

1 cup blueberries (I used frozen)

3 teaspoons agave or maple syrup

Method

Coarsely grind the chia seeds (you could use milled chia seeds instead)

Mix all the ingredients together and leave overnight

Options

I added 1 teaspoon baobab powder and a multivitamin, because I like to get a powerhouse in for breakfast.

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 I wanted to use the pulp from the Strawberry Almond milk to make some biscuits (cookies), but I needed this first:

Almond Butter

Equipment

Food Processor

Ingredients

2 cups almonds

Drop hemp seed oil

Pinch salt

Teaspoon agave nectar

Method

Place almonds in food processor and process for several minutes.

If the food processor is powerful enough, it should eventually form nut butter, but I had to add a drop of help oil to get the blending underway. Finally, when you have a smooth butter, add salt and agave (optional)

Keep in a sealed container in the fridge. Will last a few days.

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With all my ingredients to hand, I could proceed:

Almond Biscuits

Equipment

Food Processor

Dehydrator (or fan oven

Ingredients

2 cups almond pulp (I used almond & strawberry pulp)

6 dsp maple or agave syrup (I know, it’s a lot, but it’s worth it!)

2 dsp chia seeds

2 dsp almond butter

2 dsp coconut butter

Method

Process everything together until smooth and shape into small biscuits. I was able to make 36!

Dehydrate overnight on 115°F (45°C)

Keep in a sealed container in the fridge. Will keep for several days.

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