Sea salt

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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!

 

 

Brownies’ Honour

Published March 12, 2012 by Polana Fowdrey

Honestly, these brownies taste divine! And they are a snip to make!

CHOCOLATE BROWNIES

Ingredients

1 cup dates

1 cup walnuts

1/2 cup raw cacao powder

1 dsp/tbsp honey

1 tsp cinnamon

1 pinch sea salt

Method

Mix everything together in a food processor (with S-blade) until a fairly smooth (with a few nutty lumps) texture is reached.

Spread out in a silicone square cake pan and dehydrate for 1 hour.

Turn out, cut into 6 “fingers” and dehydrate a further 2-3 hours to create a crispy outside, leaving the centre soft and creamy.

Alternatively, try freezing the mixture in the pan, scoring the bars first and enjoy after a few hours’ firming in the cold.

Radish Crackers

Published August 20, 2011 by Polana Fowdrey
INGREDIENTS
15 radishes
1 cup of sweetcorn
2 or 3 large tomatoes
a pinch of sea salt
1 dsp lemon juice
about 1 cm fresh chilli, de-seeded
INSTRUCTIONS
Combine all the ingredients in a blender until the mixture is smooth.
Spread the entire mixture onto a non-stick dehydrator sheet and dehydrate at 105 for 6-8 hours. Turn the sheet over and flip the mixture onto a mesh sheet. Continue dehydrating until crispy, about 12-24 more hours.
Keep in an airtight box. I usually freeze mine. They thaw super-fast whenever they’re needed.
Originally published on www.pollyskitchen.blogspot.com

Salad Dressings

Published July 11, 2011 by Polana Fowdrey

Surprise surprise! I’ve been making a lot of salads lately!
Sometimes I don’t pour and sprinkle stuff on top of my salad, but more often than not, I do. Here are some of my favourite mixings:

Kiwi Mint Dressing:
1 Kiwi Fruit, chopped
wine vinegar
mustard
hemp seed oil
lemon juice
agave nectar
chopped fresh mint
A few garlic flakes
All of these are to taste. I like mine really minty, so I chop up loads of fresh mint.
Blend everything with a hand-held blender and pour or dip to your heart’s content!

Tahini “Special” Sauce
This reminds me of the ‘special sauce’ I used to pour on my houmous and falafel, back in the day…
2 dessertspoons raw tahini
1 teaspoon chopped chilli
olive oil
lemon juice
paprika
chopped coriander
Blend everything together and dream of the Middle East! =)

Simple Salad Sauce
This one is easy. The old ones are the best, eh?
Lemon Juice
Olive Oil
Mix in quantities to suit. Usually more oil than lemon juice works best.
Sea Salt
Ground Pepper
Ground Mustard
Garlic flakes
These are to taste, so don’t overdo it.

Tomato Treat
6 small plum tomatoes, cut into quarters
1/2 cup olive oil
1 generous pinch of: seaweed, pumpkin seeds and garlic granules
1 crushed Chlorella tablet
Blend together and mix into salad.

Mr H’s Raspberry Relish
My lovely man first made this for me with tinned (!) raspberries, but he’s seen the error of his ways now and makes it with fresh!
1 punnet raspberries (this is a good thing to do with those raspberries that really should have been eaten yesterday… you know the ones!)
Red wine vinegar
Olive oil (although probably he’ll use hemp oil from now on – it’s his new favourite!)
Blend and season to taste (not that it needs any!)
Yummy on any salad and quite nice just licked off fingers… but I digress! =)

 

 

Originally published on www.pollyskitchen.blogspot.com

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