Raw Chocolate Truffles

 

Raw Chocolate Truffles with Dried Cranberries

Lately I've been craving these. I'm working hard this month to keep off sugars as much as possible, for my January Body Springclean Challenge! I'm only having a very small amount of natural sweeteners like fruit, dates, raw honey, pure maple syrup, yacon syrup, green stevia, and coconut sugar. That's not so hard, but it's the chocolate I miss most. So now and then I like to have a couple of these raw chocolate truffles to satisfy that sweet, chocolate craving... usually in the late afternoon when my energy levels are getting low.



 I love the silky, smooth, chocolate texture of these truffles, which is achieved by using cacao wafers (or raw cacao licor as it's also known) instead of just raw cacao powder. The cacao wafers are made from raw cacao nibs ground up into a very smooth paste, then set into wafers. The cacao butter hasn't been removed, so it gives just the right creamy texture for raw chocolates and bliss balls. They don't contain any sweeteners or additives, so they are perfect for making all sorts of delicious, healthy chocolate treats!

 You can buy Changing Habits cacao wafers here.

I made up this recipe a couple of months ago and have been meaning to get it on the blog ever since, but time has gotten away. At Christmas time, I divided the mixture in two, and mixed one half with naturally sweetened dried cranberries (deeeeeelicious!), and the other half with some naked ginger and dried apricots. So so good.

I use these organic, naturally sweetened dried cranberries - ingredients are: organic dried cranberries sweetened with organic concentrated apple juice, organic Sunflower Oil (less than 0.5%). I prefer these to the sickly sweet sugary supermarket ones. And I love that they have no preservatives.

You could mix in some roughly chopped nuts instead of dried fruit, or some raw cacao nibs for extra crunch. Or just leave it smooth and plain, and press it into a square dish and cut into small squares like fudge.

Raw Chocolate Fudge

Don't be scared of the 'secret ingredient' - banana! It doesn't taste like banana - that just helps with the texture. The chocolate is so powerful it overtakes the banana. ;) Yes, this is definitely a recipe for hard-core chocolate lovers... so beware if you're one of those strange 'milk chocolate' kinda people. (Ha ha!) For me, the darker the chocolate, the better. And the good thing about dark chocolate is you only need a tiny bit to feel satisfied. So try this recipe for a deliciously healthy, naturally sweetened chocolate hit - mmmmm...


Raw Chocolate Truffles

1. Grind almonds on speed 8 for 8 seconds to make flour, and set aside.
- 150g blanched almonds

2. Grind cacao wafers and vanilla bean for 5 seconds on speed 9.
- 250g cacao wafers
- 1 vanilla bean, cut in thirds

3. Add dates and chop for 10 seconds on speed 9.
- 170g raw dates (or regular dates - chop 20 seconds)

4. Add syrup and cook for 7 minutes at 37C, speed 3.
- 50g pure maple syrup or yacon syrup

5. Add salt, reserved almond flour, and banana and mix on speed 8 until very smooth.
- pinch Himalayan salt
- reserved almond flour
- 1 ripe banana, peeled (not over-ripe, as the flavour will be too strong)

6. Either roll mixture into small balls for truffles, or press into a square dish for fudge. Place in the fridge to harden.

These truffles will last in the fridge for a couple of weeks. Unless you eat them first. ;)

Strawberry Milk (dairy free)

Strawberry milk and chocolate cake for afternoon tea

 

Okay, here's a really quick recipe for those of you who miss strawberry flavoured milk since you got healthy and stopped buying the sugar-filled fake stuff! This is my healthy, dairy free, sugar free version. It's so simple it's hardly even a recipe at all. But I decided to post it here instead of just on my Facebook page since I haven't posted anything on my blog for about three weeks - eek!! And also because I keep getting hassled for the recipe. ;-) Keeping it simple tonight, had a big day, so here it is...

Oh, by the way, the cake in the photo above is also dairy free - and gluten free, egg free and naturally sweetened... here it is here: Gluten Free Chocolate Banana Cake.

1. Grind in your Thermomix for 20 seconds on speed 9:
- 100g blanched almonds or raw cashews

2. Add ice and grind for another 10 seconds on speed 9:
- 2 or 3 big handfuls of ice cubes

3. Add remaining ingredients and blend for 1 minute on speed 9:
- 1 punnet strawberries (250g), hulled
- 30g pure maple syrup or other sweetener, to taste
- 500g filtered water

That's it! Enjoy :)

Note: if you just have frozen strawberries, skip the ice and grind up the strawberries in step 2, then add water and sweetener.

Green Chocolate Smoothie (Dairy Free)

I love green smoothies. A lot of people wrinkle up their noses at them and won't give them a try because they can't imagine a drink with spinach in it could taste any good. Are you one of those people? Well I'm here to tell you that green smoothies are delicious! And for those of you who haven't been game to try them yet, here's a chocolate version that will help you 'put your foot in the door' of green smoothie addiction!

I make this one (or variations of it) fairly often, and my younger kids have no idea it has spinach and avocado in it. You honestly can't taste it. So why bother adding the spinach, you ask? Because it's soooooo good for you! And most of us don't get enough raw leafy greens in our diet, especially the kids. And it's a lot easier to drink up your greens than to eat a big salad. By the way, I add the frozen avocado when I have it because it makes it so thick and creamy.

You can pretty much add any leafy greens to any juice or smoothie to make a green smoothie, but my favourite greens to use are baby spinach, lettuce or kale. I've also used vine spinach (Ceylon spinach), which I don't mind, but my kids found it a bit odd tasting in a chocolate smoothie. So if you're new to green smoothies, stick with baby spinach or cos lettuce - it's pretty bland. Add as much as you like - start with a big handful, and add more as you get used to it. You can also add leafy greens to sorbets for a 'green sorbet' - see the variations at the end for ideas.

This smoothie is based on an old favourite of ours, my Chocolate (or Carob) Almond Smoothie.

Green Chocolate Smoothie

1. First grind up the nuts, seeds and dates on speed 9 for about 10 seconds:
- 4-5 pitted raw dates
- 100g raw almonds (if you can't have nuts, try sunflower seeds instead)
- 2 Tbsp of seeds (whatever you like: chia/sunflower/pepitas/linseeds)

2. Next add the ice and grind on speed 9 for about 10 seconds:
- 200g ice (or more, depending how thick you like it)

3. Add and grind on speed 9 for 10 seconds, mixing with the spatula if needed:
- 30g raw cacao powder (if you use regular cocoa or carob powder, you may need a bit less)
- 2 frozen bananas, chopped in pieces
- 1 frozen avocado, chopped in pieces (fine to use fresh if you don't have frozen, or leave out)

4. Add the greens and water and mix on speed 9 for a minute or so, until well blended and creamy:

- 60g (2 big handfuls) of baby spinach or butter lettuce

- 600g unsweetened coconut water, or filtered water

Variations:
- Leave out the banana, increase the frozen avocado or ice, add a handful of fresh mint, and add a few more dates.
- Leave out the avocado.
- Use more or less ice depending on how thick you like it - you can always add more ice at the end if it's too thin, and whiz it up for another minute.
- Try frozen berries instead of frozen banana.
- Add a couple of spoonfuls of spirulina powder.
- Add a couple of spoonfuls of MiEssence Berry Radical (for an antioxidant boost) and/or In-Liven (for probiotics, also contains spirulina).

- Green Sorbets: Try adding a couple of handfuls of leafy greens to your sorbets - works well in just about any flavour. You can also add a couple of handfuls of fresh Italian parsley, or fresh mint, to lemon or orange sorbet - it's delicious!

Mmmmm...

Quick Quinoa Granola

I got up this morning to hungry kids and nothing much to eat, so I made a quick batch of quinoa granola with some quinoa flakes I picked up at the supermarket yesterday. It was so easy and delicious, I just had to share it with you all! While it was toasting I made a banana & chia seed custard (no eggs or dairy) to have with it - but I'll save that for the next post.

Making granola is not an exact science. Just throw in handfuls of your favourite ingredients and spices, drizzle over some oil or melted butter plus honey or syrup, sprinkle with salt, mix it up, and toast it. Mine is a little different every time. I just made a small batch this morning, mixing it straight on the baking tray - if you want to make a big batch, mix it in a large mixing bowl and adjust amounts to suit.

So here's a basic recipe for a quick quinoa granola that you can mix up in seconds, toast in minutes, and enjoy before dashing out the door for the day. Tweak to your heart's delight! :)

Preheat oven to 180 degrees. OR you can toast this under the grill for quicker results, but you'll have to watch it closely and stir it every couple of minutes.

Okay, just throw all these ingredients together, either straight onto your baking tray, or in a mixing bowl:

- 3 big handfuls of quinoa flakes. (If you like you can mix with some rolled oats to save money)

- a handful or two of roughly chopped almonds or other nuts, eg. pecans, hazelnuts (chop in Thermomix on speed 5 for a few seconds) If you can't have nuts just add more seeds.

- a couple of handfuls of sultanas (or other dried fruit)

- a handful of sesame & sunflower seeds (or other seeds, like chia)

- a pinch or two of celtic sea salt or himalayan salt (I like to use a flaked or roughly ground salt to get that occasional slightly salty crunch in my granola)

- a big pinch or two of ground cinnamon

- a smaller pinch of ground nutmeg

[Note: Try grinding up your own nutmeg and a cinnamon quill in the Thermomix for more flavour!]

- a good drizzle of melted coconut oil or butter (I don't measure, I just add more as I'm mixing if I think it needs to be 'wetter'. It depends on how crunchy you like it. More oil, crunchier granola.)

- a good drizzle of raw honey or pure maple syrup or agave syrup (again, I don't measure, just drizzle some over)

- a splash of vanilla extract

Now for the fun bit - get your hands in there and mix it up! Use your fingertips to rub the oil and honey/syrup into the dry ingredients, until it's evenly mixed. Spread out evenly on the tray.

Pop it into the hot oven (180 degrees) and cook for about 10 minutes. Remove from oven, stir with a fork, place back in oven and give it another 5 minutes or so.

I don't even bother letting it cool - just dig in! But if you want to cool it first you can - it gets crispier as it cools.

Sprinkle your granola over some fruit and/or yoghurt. If you're dairy free, try this coconut milk yoghurt!

It's also great sprinkled over banana or vanilla custard.

And of course, it's delicious with cold rice-almond milk or cashew milk too.

My favourite time to eat granola is actually supper time... think I'll go have some now! :)

Banana Carob Thickshake (Dairy Free)

We love dairy free banana thickshakes around here - they're creamy, delicious and filling. And living in Far North Queensland, we have plenty of bananas all year round to use in thickshakes and smoothies. I buy bananas by the bag full when they're over-ripe and marked down at the grocery store, for $1 or $2 per kilo. I peel them, chuck them into a plastic freezer bag and pop them in the freezer. Then whenever we want a smoothie, banana ice-cream, or a thickshake, I just slice some off while they're still frozen, throw them into the Thermomix and whiz it up! 

Recently I received an exciting package in the mail from The Australian Carob Co.,* and now I have a new favourite ingredient to add to my banana thickshakes - carob syrup! Wait, don't go away - I know carob gets a bad rap from chocolate lovers, but this carob syrup is like nothing you've tasted before! It's naturally sweet (the only ingredients are carob and water, which is a BIG plus for me) and it has a lovely flavour - not overpowering, just deliciously silky smooth and subtle. You can use it in drinks, as a syrup over ice-cream (banana ice cream would be good!), instead of sugar on your porridge, drizzled over pancakes, in cakes and carob brownies - it's delicious. My sister got hold of it and made a few hot carob drinks with it before I managed to get it back off her - she's on the Failsafe diet and can't have chocolate, so she loved this syrup. The Australian Carob Co. also produces raw carob powder, roasted carob powder and carob kibbles, and I was excited to hear that soon they'll also be bringing out a carob 'chocolate' which is said by taste testers to rival the best brands of chocolate in creaminess and flavour, and has no added sugar. Great news for Failsafers! Oh, and they're insecticide and pesticide free too, which is great. I'm pretty sure their carob powder would go well in my 'Almost Raw' Chocolate, if anyone wants to try their hand at making their own carob 'chocolate'...

So here's my thickshake recipe - it doesn't have a strong carob flavour, just a hint, and an extra bit of natural sweetness. Try it! I'm sure you'll love it as much as we do. And maybe even as much as our bird does...

It's very simple. First grind up some nuts on speed 9 until finely ground - I use a handful of raw almonds and a couple of handfuls of raw cashews. The cashews make it smooth and creamy, but you can use all almonds or all cashews if you like. (My measurements are approximate - alter to taste!)

Grind on speed 9 until fine:

- 50g raw almonds

- 100g raw cashews

Add the remaining ingredients and whiz it up on speed 9 for about a minute:

- 2 or 3 raw pitted dates (or dried dates will do)

- 350g - 400g frozen bananas (chopped in inch size pieces)

- 60g carob syrup

- water to cover (depends on how thick you like it)

Optional: For an extra carob-y thickshake, you could also add 20g of raw carob powder.

 

Amigo trying desperately to taste my thickshake!

* Note: This was not a paid post - although I did get a free sample, which was lovely of them... I just wanted to share what I thought about these products with my many health-conscious readers as I'm sure many of you will be interested to know about insecticide free, Australian carob products! To find a stockist near you, click here, or go to their Facebook page and ask there.

Yep, this thickshake is a favourite of the whole family -

even our Rainbow Lorikeet!

Grain Free Sultana Spice Bread

Did you know that if you're suffering from bloating, fibromyalgia, headaches, exhaustion, hay fever, sinus problems, brain fog and weight problems it could very well be all the bread you're eating? I know that when I eat a lot of bread, I have less energy, and my allergies start playing up - even if it's my healthy, homemade, low gluten breads. So I try not to over do it with bread.

Today I decided we needed to be a bit more proactive about getting rid of the coughs, colds and sniffles that have been plaguing our family lately! Our yearly youth camp is coming up in a week and a half, and it would be awful if the kids were sick for that. And I can't afford to be sick either as I'm cooking at camp... So for the next two weeks, breads and most grains, all dairy, and most sugars will be strictly off limits! (I'll still use some natural sweeteners like raw honey, dates, a little rapadura, pure maple syrup, and stevia, but will cut down on them.) And of course we'll be avoiding additives, preservatives and colours as usual.

I've asked on my Quirky Cooking Facebook Page if anyone else wants to join me in getting rid of breads, dairy and refined sugars for two weeks, to see if it makes a difference for them too. We're going to share our menus each day, and hopefully recipes too, to help inspire each other. Do any of you want to join us?

Here's what we had today:

Breakfast: Boiled jacket potatoes (organic) with homemade mayo; fruit

Morning Tea: Fruit salad with berry sorbet

Lunch: Leftover pasta e fagioli warmed up in the varoma (it was made with rice & corn pasta, but we needed to finish it off)

Afternoon Tea: Grain free sultana spice bread (recipe below!) and strawberries (loving strawberry season!)

Dinner: Grain free, dairy free lasagne and coleslaw with homemade mayo

The lasagne was a hit! Instead of pasta, I used thinly sliced eggplant, as I had a few in my vege box. I salted them, let them sit for a while in the Varoma, rinsed them, then steamed them in the Varoma while the bolognese sauce was cooking in the Thermomix bowl.

Once it was all cooked (about 25 mins) I layered the eggplant and bolognese sauce in a baking dish and topped it with a dairy free 'cheese' sauce, made from 500g rice-almond milk, 2 Tblspns (or so) nutritional yeast flakes, 30g macadamia oil, 1 tsp vege stock paste and 40g cornflour - cooked at 90 degrees for 7 mins, speed 4. Then I popped it in the oven, turned oven on to 180, and dashed out the door to a demo! When I got home there was only the tiniest bit left (2 litres of bolognese sauce and 3 eggplants, plus 'cheese' sauce!!)... Apparently the kids LOVED it! So we'll definitely be having that one again. :) (By the way, they did leave me a little bit, and I loved it too!)

Anyway, if you'd like to share some grain free, dairy free, naturally sweetened ideas (or check out others' ideas), please come on over to my facebook page. The more the merrier! :)

How to make Grain Free Sultana Spice Bread
This bread is based on the Pecan Bread I made a few weeks ago. Spicy, naturally sweetened and delicious, even without any butter!

1. Grind up in Thermomix on speed 8 for 10 seconds:

- 200g raw almonds

2. Add the pecans and chop on speed 5 for 6 seconds:
- 120g raw pecans (or use hazelnuts for a low salicylate version)
   Remove the ground nuts to a bowl and set aside.

3. Place in the Thermomix bowl the following ingredients, and mix on speed 6 for 10 seconds:
- 60g coconut butter
- 1 apple, quartered (no need to peel)
- 5 large (or 4 very large) free range eggs
- 50g macadamia oil (or grapeseed, or other light oil)
- 1 tbspn lemon juice (or 2 tsp apple cider vinegar)
- 3/4 tsp bicarb soda
- pinch of fine sea salt
- 1 Tblspn ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 50g raw honey (optional)

4. Scrape down sides and add the ground nuts back in to the mixture, with the sultanas, and mix for a few more seconds on speed 6:
- 100g sultanas

5. Pour into the lined tin and bake at 160 degrees for an hour or so, until risen and browned; a skewer poked down into the centre of the bread will come out clean when it's ready.

6. Let the bread cool for 10 minutes before removing carefully from the tin. Pull it up with the paper so you don't break it. It will firm up as it cools.

Note: If you won't use it within a day or two, it can be sliced thinly, frozen in loose layers, then when completely frozen, wrapped and kept frozen to use a slice at a time.

We'll be having what's left as toast for breakfast, with some homemade strawberry jam. Yum!

Chocolate Mousse with Blueberries & Chocolate Blueberry Almond Dirt

We've had a lovely week this week with my little brother up for a visit. He lives 2000 kms away and it's just too far! It was so good to get to spend some time with him again. I wanted to make him a special dessert, so after playing with a few different ideas,  I decided on chocolate mousse. If in doubt, always choose chocolate! And just to make sure it wasn't dull and boring, I thought I'd add some blueberries and chocolate 'dirt'. 

I've never actually seen any recipes for chocolate dirt (although I'm sure they're there), and I was in a hurry, so I made my own up. I figured it would be good made out of dried blueberries, my homemade dark chocolate, Rapadura and almonds. Unfortunately, I didn't have any dried blueberries or homemade chocolate on hand, and after a busy day I only had half an hour left to invent my dessert, so I frantically dug the Lindt blueberry chocolate out of the freezer (where I'd been hiding it!) and used that instead. (I always seem to work best to a deadline!) And everyone was kind enough to wait for dinner until I'd gotten the mousse whipped up and popped in the freezer to set. They were all glad they'd waited. :)

Here's what I did. 

First I made the 'dirt':

Chocolate Blueberry Almond Dirt

1. Grind up the Rapadura in the Thermomix to make it fine, about 30 seconds on speed 9:

- 50g Rapadura

2. Add and grind on speed 9 for a few seconds, until 'dirt' consistency:

- 50g raw almonds 

- 50g blueberry Lindt chocolate 

(or try dried blueberries, almonds & plain dark homemade chocolate)

3. Set aside in a bowl, clean out Thermomix jug.

Then I made the dairy free chocolate mousse with this recipe.

Now to put it all together. 

I put a handful of blueberries in each dish...

...added a good sprinkle of chocolate blueberry almond dirt...

...then poured over the chocolate mousse. I put all the dishes on a tray in the freezer so they'd set while we ate dinner. When it was time for dessert, I got them out (they were perfectly set - took about an hour), sprinkled each one with chocolate dirt, and topped them with a blueberry each.

So, so good.

My brother told his friend (who was having dinner with us) that my desserts are 'so healthy you can eat them for breakfast'! Which I think scared his friend a bit, and he said he really wasn't very hungry... but after tasting it he must have changed his mind, because the whole thing disappeared quite quickly!

And I'm not so sure about this one being healthy enough for breakfast - it might be a bit rich with the Lindt chocolate and all. But I think if I found one hiding in the fridge tomorrow morning I would try my best to eat it. :D

Spelt, Almond & Pistachio Cantucci

Here's a recipe I've been meaning to post for awhile... it's a bit of a favourite around here!  These are great dunked in a hot cuppa, are perfect for picnics (because they are kind of hard and don't crumble like a lot of biscuits do) and are not overly sweet - I find a lot of cookie recipes way too sweet for my taste.  I adapted these from a recipe in the Thermomix cookbook "My Way of Cooking," - I reduced the sugar drastically and used Rapadura and stevia instead, substituted spelt flour for the wheat flour (adding more, as spelt needs less liquid than wheat), and added pistachios because I love them!  If you want an aniseed flavour (also in the original recipe), you can grind up a star anise with the Rapadura at the start... I usually just use almond essence because I like the almond flavour.  Another idea would be to grind up a vanilla bean with the Rapadura and star anise - I think I'll try that next time! For a gluten free version, see the variation at the end.

It's a very easy recipe, but you need to work fast, as the dough gets really sticky the longer you take... so have your ingredients ready to go and keep the blades moving as much as possible so the dough doesn't 'gum up the works'.  If it does slow the blades down, just add an extra handful of flour and use your spatula to pull the dough off the blades, then spin them with the interval speed.  That should get it going again. 

Enjoy! :)

1.  Preheat oven to 180 degrees C.

2.  Grind in dry Thermomix bowl on speed 9 for 30 seconds:

- 150g Rapadura

  (If adding a star anise and/or vanilla bean, you'll need to grind for about 1 minute)

3.  Add to bowl and mix on speed 5 for 40 - 60 seconds, until combined:

- 400g spelt flour

  (you can use part wholemeal, but it does get a bit crumbly)

- 1/4 to 1/2 tsp stevia powder

- 1/2 tsp fine sea salt

- 2 tsp baking powder

- 2 eggs

- 1 egg yolk

- 1 tsp almond essence (or vanilla extract)

4.  Quickly add nuts and mix on interval speed for 30 seconds to a minute, until dough is well mixed and nuts are roughly chopped.  If the dough gets too sticky, add another handful of flour to get it moving.
- 120g raw almonds (skin on)
- 80g raw unsalted pistachios

A very sticky dough!

5.  Place dough onto a lightly floured silicon mat and quickly shape into a couple of 3 cm thick logs.  Place onto a baking tray lined with baking paper, making sure there's some space between them.  Cook in preheated oven for about 30 - 40 minutes, or until golden brown.

6.  As soon as they're cooked, remove from oven and slice into diagonal slices - this must be done while they are hot and soft, or they'll crumble! Leave them to cool completely, then store in glass jars.  They also freeze well.

Gluten Free Variation:  You can use this gluten free baking mix instead of the spelt flour, although you may need to adjust the amounts a little if the dough is too sticky.

Hazelnut Version: You can use 100g almonds and 100g hazelnuts too, for a change. :)

Christmas Cooking - Torte Caprese

Here's an idea for dessert for your Christmas party... 

Bake a Torte Caprese, 

top it with Berry Nougat with Cacao Nibs, 

and drizzle it with chocolate!

You can find the Torte Caprese recipe in the 
Thermomix Everyday Cookbook.

It's a delicious, gluten free, flourless cake made with 
almonds and chocolate,

and it only takes about five minutes to throw together!

I used my Thermomix to grate the chocolate, 

grind the nuts, and mix the batter for the cake; 

to make the nut butter and chop the almonds for the berry nougat, 

and mix it together;

and to melt the chocolate for drizzling over the top.

Yum!

Creamy Citrus Smoothie

Sorry I've been out of touch for a couple of weeks - been moving house, and I was sick for a week too!  I can still barely see the floor for boxes, but we're getting there :)  Here's a quick recipe that I hope you'll enjoy...

In winter there's plenty of citrus fruit around - isn't it great when friends give you great big bags of oranges and mandarins off their trees!  Here's a delicious alternative to the usual orange juice - the nuts turn it into a calcium-rich fruit 'milk'!  Sometimes I call it 'orange milk', or 'orange smoothie', but you can really use any citrus fruits in it - mix and match: grapefruit, mandarin, lemonade fruit, and bush lemons - and I often add some kiwi fruit too.  As you can see from the photo, I leave a bit of skin on the fruit, as the bioflavinoids in the skin help you to better absorb the vitamin C - and the Thermomix does such a good job of blending it, your kids will never know it's there!  (Use organic fruit if possible, especially if you're including peel.)  See below for some more great variations and tips.

I don't measure amounts, so just make it to taste...

Place in Thermomix bowl and blend on speed 9 for 1 minute, or until smooth:

- a mixture of 3 or 4 oranges/mandarins/grapefruit/bush lemons/lemonade fruit/kiwi fruit (get most of the seeds out, and most of the peel off - just leave a little bit of peel in there)

- a spoonful or two of raw honey (to taste)

- ice cubes, to about the 1.5 litre mark

- a good handful each of raw almonds and raw cashews

- water to barely cover (add more if needed to thin it out)

Here's a few more tips and variations from my friend Barbara...

"As a little extra – if you want to ‘mellow’ the stronger citrus taste because of the lemon and or grapefruit, include a washed and quartered apple. Depending on the relative quantity of citrus, one or two apples will do. Leave the skin on and the core in – more bioflavonoids in them. If you want to make it creamier and a little thicker, drop in one or two bananas. A handful of mint if you have it and/or 2cm of washed fresh ginger – sliced roughly - makes it extra refreshing and healthful for coughs, colds etc. Finally – the most daring is a chilli added at the beginning of the blending or a good shake of cayenne pepper in each glass then a quick stir. It is very warming when slightly under the weather! "

Thanks Barbara!

Raw Cacao Treat Balls

These yummy little treat balls are a firm favourite at our house - the kids love snacking on them for morning tea, and they are quite filling.  I love to use cacao powder in raw recipes, as it has so much more goodness than cocoa.  It's a bit like the difference between Rapadura and refined sugar, or extra virgin olive oil and refined oils.  Regular cocoa is usually heat extracted (up to 150 degrees celcius!) with solvents.  Organic cocoas are better, such as 'Planet Organic', which is sun-dried, chemical free and fair trade - but cacao powder is the best (and is generally fair-trade also)!  (I use Planet Organic cocoa powder when cooking, but cacao powder in raw foods such as treat balls, raw slices, smoothies, and raw chocolate pudding.)

Cacao is cold pressed without solvents, and the nutrients are preserved much better than in cocoa - in fact, organic cacao has over 360% more anti-oxidants than regular cocoa!  It has 21 times more anti-oxidants than green tea, and 7 times more than dark chocolate!  Cacao does not raise blood cholesterol, it contains a fair amount of protein, and all three types of energy: fat, carbohydrates and sugar. It also contains high levels of catechin, fiber, carbohydrates, B vitamins and anti-oxidant-like substances. Calcium, Phosphates, Vitamins A, C and D occur in smaller quantities.  (Read some really interesting facts about cacao here, as well as some myths about chocolate!)

Since Cacao contains fat, sugars, carbohydrates and protein, it has historically been used as energy food -- it's energy content is high, 18500 kj/kg (2000 kcal/lb). There is no caffeine in cacao (or chocolate, contrary to popular opinion), but it does contain small amounts of theobromine, which is similar to caffeine in that it stimulates the mind, muscles, kidneys and heart - but it has less effect on the central nervous system than caffeine does. Theobromine is not addictive, and is a much gentler stimulant than caffeine (see findings here), but it's still best not to overdo it. I find cacao powder makes me feel wide awake, so don't munch out on these just before bed!  (And if you're breastfeeding, don't eat too many or your baby will happily stay awake for hours!)

If you're dairy free, you'll be pleased to know these balls are a good way to get some calcium into your diet because both the cacao powder and the tahini contain calcium in usable forms.

These are great for school lunch snacks - if your child's school is 'nut-free' you can just substitute the almonds for a mixture of pepitas and sunflower seeds.

[Amounts are very flexible - I don't generally measure, I just chuck in a couple of handfuls of dates (and sometimes sultanas or other dried fruit), and a couple of handfuls of almonds (and/or cashews and seeds), a couple of heaped tablespoons of cacao powder, a few blobs of tahini and a splash of agave syrup... and grind it all up adding more dates if it needs more moisture!]

Put all the ingredients in the Thermomix bowl and grind up on speed 9 for about 40 seconds, or until well ground and mixed and able to be squished together into balls.  If mixture is too dry, add some more dates or other dried fruit.
- 200g raw almonds
- 220g dates
- 30 - 40g cacao powder (to taste)
- a dash of pure maple syrup (to taste)
- 3 large tablespoons of tahini

Roll into balls and keep in the fridge.  Can also be rolled in dessicated coconut if preferred.

Raw Fruit Cereal

Here's an easy fruit and nut cereal that's delicous for breakfast or a nutritious snack... Eat it on it's own, or with some almond milk (or rice-almond milk). This recipe is based on one from "The Fit For Life Cookbook" by Marilyn Diamond. It makes about 2 - 3 servings.

1. Grind in Thermomix on speed 9 for 10 seconds:
- 10g linseeds (flaxseeds)

2. Add nuts and seeds in Thermomix bowl and roughly chop on speed 7 for 2 seconds:
- 40g raw almonds
- 15g raw pepitas
- 10g sunflower seeds

3. Add and chop for 3 seconds, speed 5:
- 2 apples, cored & quartered
- 1 large banana, quartered
- 1 tspn ground cinnamon
- dash of ground nutmeg
- 1 Tblspn pure maple syrup (optional)

4. Add and stir on reverse speed 1 for 5 seconds:
- 50g raisins or currants

Enjoy on it's own, or with some almond or rice-almond milk!

Raw Dairy Free Cheesecake

I've always found it very difficult to resist cheesecake, especially a good, homemade one, covered in cherries or berries (and chocolate)! And in our family, cheesecake is always popular at Christmas... thank goodness for a dairy free cheesecake - I can still avoid dairy, and not feel deprived :) Whip this one up in about fifteen minutes, pop it in the freezer, and you've got a fancy dessert ready for Christmas day! This recipe makes two cheesecakes in regular sized pie pans. (I made one for my dh's birthday the other day, and the other's in the freezer ready for Christmas.)

Note: If you want a quicker version of the crust because you don't have any Sprouted Buckwheat Granola already made up, just grind up 400g raw almonds and 400g raw dates until they are all mushed together, and press into pie plate - instant crust!

This recipe is based on one in Serene Allison's "Rejuvenate Your Life" cookbook (changed to suit my taste) - hope you like it! 

(I use my Thermomix for this recipe - if you don't have a Thermomix you can use a good quality food processor, but it may take a little longer to grind and mix.)

Granola Crumb Crust:

1. Place dates in Thermomix bowl and grind on speed 9 until mushy, about 20 seconds:
- 400g pitted dates

2. Add, and crush using bursts of turbo speed until desired consistency (about 6 bursts):
- 280g Raw Sprouted Buckwheat Granola
- 170g raw almonds
- 30g extra virgin coconut oil (or other mild-tasting, extra virgin oil)
- 1/2 tsp sea salt

3. Line two pie pans with baking paper, divide crumb mixture into pans and press firmly onto bottom and sides with greased hands. (See photo)




Berry Cheesecake Filling:

1. Place all ingredients into Thermomix bowl and mix on speed 9 for about 2 minutes, using spatula to help move mixture around, until it's smooth and creamy:
- 130g freshly squeezed lemon juice
- 250g raw pine nuts
- 250g raw almonds
- 130g raw sunflower seeds
- 1 tsp fine sea salt
- 300g frozen or fresh mixed berries (or strawberries/pitted cherries, etc)
- 170g agave syrup or pure maple syrup (or to taste)
- 2 tsp psylliam powder (opt.)

2. Divide filling between two crusts, and place in freezer while you make the topping.

Berry Crumble Topping

1. Make a batch of Berry Nougat and sprinkle it over the cheesecakes. Drizzle with chocolate if you like - you can make your own raw chocolate with this recipe if you use agave syrup for the sweetener - I use! Rapadura, so it's 'almost raw'! :)

2. Cover cheesecakes and freeze. Thaw for about 20 minutes before slicing.

DELICIOUS!!

Banana Raspberry Smoothie

Smoothies are perfect for an energy boost at morning tea time - my blood sugar levels always seem to be dropping at this time of day, and a good smoothie really helps. Here's one that we love to make... it's delicious!

I start off most of my smoothies by grinding up raw almonds, pepitas, linseeds and dates - that makes the sweet milk they are based on. You can really add any frozen fruit, plus water, and some additional sweetener if needed. I usually add frozen banana to make it thick and creamy - (just peel them and freeze them whole in a plastic bag, and break them off as you need them). I also like to add tahini to make it creamier, and to add a calcium boost. (Of course, if you have a powerful machine like the Thermomix, you can grind up your own sesame seeds at the start if you'd rather, instead of adding tahini.)

(Note: If you have time, soak the almonds and seeds for a few hours or overnight, then drain off the water, add all other ingredients and mix on speed 9 for 1 minute.)
1. Grind up for about 20 seconds on speed 9, or until finely ground:
- 2 handfuls of raw almonds
- 1 handful of raw pepitas
- 2 tsp linseeds (flaxseeds)

2. Add and grind for another 10-20 seconds on speed 9, until fine:
- 1 big handful of pitted dates

3. Add and mix on speed 9 for 1 minute:
- 3-4 frozen bananas, chopped in 1 inch chunks
- 2 big handfuls frozen raspberries
- 2 Tblspns tahini
- 1 Tblspn agave syrup (or pure maple syrup) (optional)
- 1 litre water (more or less depending how thick you want it)

Enjoy!

Raw Sprouted Buckwheat Granola

This is a great recipe which I like to make for breakfasts and snacks. The buckwheat is sprouted, then mixed with the other ingredients and dried in a dehydrator to make a crunchy granola-style cereal. Very good for you - it contains no gluten, bad fat, over-processed grains or refined sugars like you usually find in breakfast cereals! You can add more or less sweeteners as desired. The original recipe is from Serene Allison's 'Rejuvenate Your Life' raw food 'cookbook' - the Apple-Almond version is my own 'tweaked' version. I use my Thermomix to grind up the seeds, chop the nuts and dried fruit, and grate the apples.

First, sprout your buckwheat. You'll need:

- 1 very large colander or 2 medium size (stainless steel is best)
- 1 large pot for soaking

- buckwheat kernels (about 4 - 6 cups or so - make lots and dry them to use in granola and treat balls)

1. Put your buckwheat kernels in large pot and soak overnight with plenty of water to cover - they'll expand quite a bit, maybe over twice their size, so don't fill pot more than half full of buckwheat!

2. In the morning, pour your grains into your colander to about half full. (You may need to use more than one colander.) The buckwheat will produce a natural mucilage (like linseeds), so rinse this off really well, then place the colander on a plate or in a large bowl to catch the drips. Cover colander with a tea towel.

3. Rinse sprouts really well, for a minute at night and a minute in the morning, for one or two days, depending on the weather. If you live in a hot climate, be careful not to leave them too long and rinse them well, or they'll go brown and 'sour'. They usually only take about a day for me. If you need to save water, fill your sink with fresh water and dunk the colanders, running your fingers through the sprouts to rinse. They should look like this:

Buckwheat Granola/Muesli:

1. Mix together really well in a huge mixing bowl (or a wok):

- Approx. 14-16 cups sprouted buckwheat

- 3/4 cup extra virgin olive oil

- 3/4 cup raw honey

- freshly ground linseeds (a cup or so)

- freshly ground sesame seeds (2 cups or so)

- add lots of raisins, pumpkin seeds, sunflower seeds, chopped almonds, chopped walnuts, shredded coconut, chopped dried fruit (unsulphered apricots, dates, figs, etc) - whatever you like

- a good sprinkle of cinnamon or a splash of vanilla extract or flavour to taste

2. Spread on greased mesh dehydrator sheets, and dehydrate overnight or longer, until crispy. (The smell will make you hungry - smells divine!)

[If you don't have a dehydrator, you can dry this on baking sheets in a very low oven - if you prop the door open a little this will lower the temperature. I'm not sure how long it would take in the oven, so keep an eye on it.]

Enjoy with milk of your choice, or some yoghurt if you can have it, and fresh fruit - yum!

My Apple-Almond Variation:

(Photo at top)

1. Grind up a good couple of handfuls of pitted dates in Thermomix (speed 9 until desired texture)

2. Add to Thermomix 4 - 6 peeled, cored apples and grate on speed 5, 5 seconds.

3. Add to above recipe, leaving out pumpkin seeds, and adding lots of chopped almonds (or pecans or walnuts). I also use apple juice concentrate and agave nectar to sweeten it instead of honey, and add lots of cinnamon and nutmeg.

I don't really measure amounts, just keep adding, mixing and tasting til it's how I like it :)

Chocolate (or Carob) Almond Smoothie

We often have smoothies for either breakfast or morning tea - they're great for energy, and a quick way to fill up hungry tummies. We don't use milk, just nuts and seeds with water to make nut milk, plus either fruit and ice, or chocolate or carob powder. The kids asked for a chocolate milkshake this morning, so here's my healthy version.

First, grind up in your Thermomix on speed 9 for about 10 seconds:

- 80g raw almonds

- 20-30g of seeds - pumpkin seeds, sunflower seeds, linseeds, chia seeds (opt)

Add dates and grind again on speed 9 for 10 seconds:
- 80-100g dates (depending how sweet you like it)

Add ice and grind another 10 seconds on speed 9:
- 2 trays of ice cubes (or more if you want it thicker)
 

Add other ingredients to the bowl, and blend on speed 9 for a minute:

- 600-800g water

- 30g raw cacao or carob powder

You'll probably end up with some chewy bits of dates at the bottom, so just scoop them out with a spoon and eat them - delicious!

For a chocolate (or carob) 'green' smoothie, add a couple of handfuls of baby spinach or butter lettuce, and some pieces of frozen avocado... I make this for the kids and they have no idea it has spinach in it! ;)

To make a chocolate (or carob) banana smoothie, you just use frozen chunks of banana instead of the ice - no other sweetener needed.
 

Rice-Almond Milk

One of the greatest expenses for those of us who are 'dairy-free' has got to be milk substitutes, such as rice, almond or soy milks. Our family used to go through 2 litres of bought rice milk most days, which cost us at least $2.50 per day. The other day I met a lady who has many allergies, and she buys organic almond milk which costs her $10/litre!!! EEK! So I am very thankful for my wonderful Thermomix, which helps me save money, as well as helps keep us healthy. Here is my recipe for rice-almond milk made in the Thermomix - it's very quick, and tastes good. And it's very cheap! The almonds help the flavour, and add calcium. I buy insecticide-free almonds bulk, for about $11/kilo, and bulk organic brown rice, and you only need a little of each to make a litre of milk. 

If you don't own a Thermomix, try and make friends with someone who does, so you can use theirs! (Ha Ha!) Sorry, but I can't think of any other way to easily make this recipe! If you cook the rice, then blend it, it gets too thick and 'ricey' tasting - I used to try that before I had a Thermomix. Doing it this way, you don't get that thick 'rice-water' consistency.  If you have time (and are thinking ahead), try the pre-soaked method below the recipe, for easier digestibility.


[Note: I was adding 20g lecithin granules to the rice and almonds before grinding, and it does make the milk very creamy, but I've done some research on soy lecithin lately and decided it was safer to leave it out. See this article for more information on lecithin.]


This recipe makes 1 litre of milk - to make 2 litres at a time, just double everything except the water and follow as per recipe; then after whizzing it up, strain into a large jug and add another litre of water and stir.


1. Place in dry TM bowl and grind for 1 min on speed 9:
- 50g brown rice


2. Add & grind on speed 9 for another 30 seconds:
- 40g raw almonds (or raw cashews for a smoother, creamier milk)


3. Add, and cook at 60 degrees, 6 mins, speed 4:
- 1 litre water (or a little more)
- 1 T coconut oil (or other oil - for creaminess)
- 30g rice malt syrup, optional (or honey, or pure maple syrup, or other sweetener, to taste)
- pinch of salt


4. Puree on speed 8 for 40 secs, then strain into jug. (If you want it completely strained, use cheesecloth.) Cool, and enjoy!

Pre-soaked method: Soak rice and nuts in the water overnight, or for up to 24 hrs, then blend with other ingredients on speed 9 for 2 minutes.  Cook as per recipe.

If you want your milk thicker, add more rice, or less if you like it thinner.

You can use the 'sludge' that's leftover in any cakes/muffins/cookies etc, especially the 'blender-batter' ones, or in custard or soup - I pretty much just put it into whatever I'm making next! (Something's always going into the TM, so it generally gets used straight away.) It doesn't leave a lot of 'sludge', just a handful, and less if you use cashews or if you soak overnight.