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Monday, April 1, 2013

This is the best raw/vegan "ice cream" recipe I've found! Creamy, tasty and yummy!
I combined a couple of recipes and tried a couple times and got it right!

Chocolate ice cream with an ice cream scoop
Raw/Vegan chocolate "ice cream"

2 cans full fat coconut milk
2/3 c. coconut palm sugar
5 heaping T. raw/organic cacao powder (or carob)
1/4 c. sunflower lecithin
pinch Himalayan sea salt
1 T. vanilla bean paste (or regular vanilla extract I suppose)
2 frozen bananas, sliced
2 T. non GMO soy lecithin (opt.)

3/4 c. coconut oil, melted

Blend all in a high speed blender till well incorporated and smooth. While blender is running drizzle in the liquid coconut oil. Pour into small containers and freeze or you can use an ice cream maker (although I haven't tried this recipe in an ice cream maker). This makes quite a bit. You can cut the recipe in half in desired--I'll let you do the math! :-)

Tuesday, September 27, 2011

Raw Vegan Chocolate Cake with Ganache/fudge frosting

This is a raw/vegan chocolate cake that I made for my dad's 90th birthday. Everyone loved it and was surprised how rich and healthy it was. This is from Jennifer Cornbleet's book "Raw For Dessert" pg 74. The ganache topping is from the same book pg. 26. Very rich--very yummy!! You'll say WOW!!!
(Julie's notes are in parentheses)

Chocolate Cake with fudge frosting (I used Chocolate Ganache)

Yields one 6-8 inch cake

Ingredients:

3 c. raw walnuts (unsoaked)
1/8 tsp. salt
16 pitted medjool dates
2/3 c. cocoa powder or raw cacao powder (I like the latter)
1 tsp. vanilla extract (organic is best if you have it)
2 tsp. filtered water (I used tap water)
1/3 c. Chocolate Ganache freshly made or warmed (I would double or triple the ganache recipe)
Unsweetened shredded dried coconut (opt.)
Fresh raspberries (opt.)
Fresh mint leaves (opt.)


Place the walnuts and salt in a food processor fitted with the "S" blade and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla extract and process until the powder is incorporated. Add the water and process briefly.

Line a 6 (or 9) inch pan with a parchment paper round. (I never bothered with this). Pour the chocolate mixture into the pan and distribute it evenly. Press down with your hand to compact. (Wetting your hands or a spatula helps to spread mixture more easily).

To serve, run a knife around the edge of the pan to loosen the cake. (We just left the cake in the pan, spread the ganache topping on it  and cut and served pieces right from there). Place a serving plate upside down on top of the cake pan. Invert, then lift the pan off. Remove the parchment round. Cut in pieces, garnish with ganache topping and coconut or raspberries or mint leaves if desired. (This is a very rich cake--I suggest small pieces).

Chocolate Ganache:

3/4 c. dark agave syrup or maple syrup
3/4 c. cocoa powder or raw cacao powder
1/3 c. virgin coconut oil, melted
1/8 tsp. plus a pinch of salt

Place all of the ingredients in a blender (high speed is best but even a wire whisk or a regular blender will do) and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.

Stored in a sealed container in the refrigerator, Chocolate Ganache will keep for 2 weeks. Once refrigerated, the ganache will need to be warmed before serving in order to obtain the proper consistency. This ganache is great on a spoon or over raw/vegan ice cream or use as fondue with fruit or use as a frosting for cakes or cupcakes.

Thursday, September 1, 2011

Cinnamon Girls recipe

This recipe is from the book "RAWvolution" by Matt Amsden pg. 166

Cinnamon Girls

Sweet, freshly ground cinnamon-and-almond tortes with whole raisins, sweetened with raw agave nectar.

Makes about 20 balls

2 c. raw almonds, finely ground in a food processor
1/3 c. cinnamon 
1/3 tsp. sea salt (opt.)
1 c. raisins
3/4 c. agave nectar
2 T. olive oil

In a medium mixing bowl, combine the almonds, cinnamon, salt, if using, and raisins, and stir until the dry ingredients are mixed well. Add the agave nectar and olive oil to the bowl, and mix until a dough like consistency is reached. Using your hands, roll the mixture into ping-pong-sized balls. Serve as is, or cover and freeze before serving until thoroughly chilled for a more solid consistency.

Julie's notes: These are addictive and delicious!!

Tuesday, August 16, 2011

Iron levels okay, now!

My PCP says my iron levels are back up to acceptable levels and my ferritin levels are rising. I'm thankful  it happened faster than I thought it would. It's been a little over a month that I have been taking prescription iron (ferrous gluconate 324mg) 1 X a day in addition to my raw/vegan iron gel caps (from Vitamin Code) and my other over the counter iron supplements. I had brought in my vitamins/supplements I was taking to show my doctor and he said these are all good--keep doing what you're doing and also take this prescription. I started feeling more energy in about a week although I hadn't realized I was feeling tired and less motivated. I had to stop all vitamins & supplements to prepare for the colonoscopy and upper endoscopy and then four days after the procedure I had a fasting lab. In spite of all that my levels of iron/ferritin have improved.

Low iron levels are tricky and can sneak up on you. In fact, most people don't realize they are low on iron until it's too late. I'm lucky my doctor is a firm believer in what the blood says. Also I've been given a clean bill of health regarding the upper endoscopy and the colonoscopy.

I hope everyone is doing well and is staying healthy!!! Thanks for listening! Julie