Equipment of the United States Air Force

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Nuts About Chocolate

Published January 11, 2012 by Polana Fowdrey

Remember that chocolate nut spread we had as kids? I expect they still make it, but here’s my healthy raw chocolate version:

Chocolate Nut Spread

Equipment: Blender

Ingredients

1 cup almond pulp (from making nut milk)

2 dessertspoons raw cacao powder

3-4 dessertspoons agave, maple or stevia syrup or 1 banana

1cm vanilla pod, very finely chopped, or 1/2 teaspoon vanilla extract

pinch sea salt

Water to blend (about 1/2 – 1 cup)

Method

Mix everything thoroughly in a blender. If you use a high speed blender, your mixture will be very smooth and creamy; if you use a regular blender, your mixture will be more grainy. It will still taste good!)

This is great as a chocolate spread – on breads, crackers, other people… oh sorry, I got carried away there!

Just enjoy all the chocolaty goodness, eh?

 

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Melon Cake (not a cake; a smoothie!)

Published January 9, 2012 by Polana Fowdrey

I don’t know how I’ve done it, but I seem to have created a green smoothie that tastes a bit like a cake! (Well actually, I do… it’s like this:)

Melon Cake

Make approx 2 pints (depending on amount of water used)

Equipment: Blender, nut milk bag, bowl

Ingredients:

1/2 Honeydew melon

3 handfuls baby spinach leaves

1 banana

1 tsp lucuma powder

1tsp coconut oil (solid)

Water to blend (or coconut water)

Method

Blend the melon and coconut in just enough water to blend smoothly (you may not need water if you have a high-speed blender – I don’t, but water stops the smoothie being to strong. Go with your taste)The coconut will emulsify with the water, making the smoothie look milky.

Add the spinach and lucuma powder and blend until smooth.

Pour the mixture into a nut milk bag and strain into a bowl.

Rinse the blender and pour the juice back in.

Add the banana and blend smooth.

Enjoy you cake! =)

Now, that’s going to bead my winter baked food cravings!

If you don’t have any Lucuma, try a dash of maple syrup!)

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