Browsing Tag

sugar-free

Raw Vegan Chocolates

October 31, 2012
raw-vegan-chocolates

Whether you plan to frolic or not on Halloween, it’s still fun to enjoy a few sweets. As for us, we’ll be having a Halloween film-fest party. The holiday wouldn’t be complete without an evening of horror films, food and drink. That’s just what I’m in the mood for after the strenuous event earlier in the week.

This year I made my own Halloween treats – Raw Vegan Chocolates.  The secret to good candy at home is to start with a spread of high quality, delicious ingredients and use your creativity to dream up some creative confections. You’ll feel like the vegan version of Willy Wonka.

This chocolate is the real deal. It melts in the mouth, it’s rich and satisfying, and has a deep, dark aroma that can only be described as divine. Surprisingly, it only contains three basic ingredients, and is gluten-free, sugar-free, vegan and raw. Enjoy them with your friends and loved ones.

HAPPY HALLOWEEN!

Raw Vegan Chocolates

Ingredients:

  • 1/2 cup raw cacao butter
  • 1/2 cup raw cacao powder
  • 4 Tbsp. sweetener of choice – agave nectar, palm sugar, xylitol, stevia, etc.
  • 1/2 vanilla pod or a tsp. of vanilla essence (optional)

Directions:

  1. In a double boiler (or a glass bowl over water) over low-medium heat, melt the cacao butter slowly until completely smooth. Add the cacao powder, sweetener, vanilla and stir to thoroughly combine. Remove from heat.
  2. Pour into molds or paper casings.
  3. Place in the fridge or freezer to firm up. Store chocolate in a cool, dry place away from direct light.

You can also add cacao nibs, goji berries, coconut, almonds, hazelnuts, orange zest or whatever your imagination desires!

 

3 Comments

Key Lime Mousse

July 13, 2012
key-lime-mousse

I spend a lot of time experimenting in the kitchen tinkering with recipes, and I have to say that most of the time my tinkering turns out okay. But sometimes it’s a total failure never to be spoken of at home, on the blog, or anywhere. Then there are times when I simply need to use up produce we have in our kitchen and a new creation is made unintentionally… and wow. Amazing yumminess. That is how this recipe came to be.

Avocados give this luscious dessert its rich, creamy texture. Avocados are considered one of the healthiest foods in the planet because they contain in excess of 25 essential nutrients, including vitamins A, B, C, E, and K, copper, iron, phosporus, magnesium, and potassium. In fact, you would need to eat two or tree bananas to obtain the potassium content of one avocado. Avocados also contain fiber, protein and beneficial phytochemicals such as beta-sitosterol, glutathione and lutein, which help protect against various disease and illness. Although avocado is high in fat content, it is mostly the monounsaturated fat which is a healthy fat variety.

Avocados are Mother Nature’s skin moisturizer. With their healthy fats and phytonutrients, they offer remarkable benefits to human skin — both when eaten and when used topically. The avocado oil is added in many cosmetics because of its ability to nourish the skin and make your skin glow. Make your own skin mask by mashing avocado and spread on the face. Leave it on for 25-30 minutes and it’ll instantly reveal radiant skin.

This mousse makes for a healthy dessert or snack that tastes great alone or layered with crunchy graham cracker crumbs. I hope you enjoy this delightful creation.

key-lime-mousse-raw

Key Lime Mousse

Vegan, Raw, Gluten-free, Sugar-free

Serves 2

Ingredients:

  • 2 avocados, peeled and pitted
  • 1 ripe banana
  • 1/4 cup lime juice
  • 2 Tbsp. lime zest
  • 4-5 Tbsp. agave nectar
  • 1 tsp. vanilla extract
  • pinch of sea salt
  • stevia to taste
  • coconut flakes (optional)

Directions:

  1. In the bowl of a food processor, process all the mousse ingredients until smooth and creamy. Add stevia to taste and process.
4 Comments

Buckwheat Pancakes

June 30, 2012
buckwheat-pancakes

Although we manage to find time for a few nibbles in the morning, we’re just not that into scarfing down a big meal at the beginning of our day. Instead, we’d much rather enjoy a big breakfast as the day is winding down and truly take our time and savor such traditional and comforting flavors. These homemade pancakes are especially popular in our house as they’re quick and easy to make plus they make for a delicious, wholesome treat.

Perhaps it’s because buckwheat used to be a lot more popular a hundred years ago, but there’s something about buckwheat pancakes that hearkens back to an earlier time – the days of pinoneering, log cabins and pot belly stoves. It may surprise some people to learn that buckwheat is actually a fruit even though it is commonly thought to be a grain. Buckwheat is a fruit seed that is related to rhubarb.

Numerous health benefits are buckwheat`s prime claim to fame. Firstly, it does not contain gluten, so it makes an excellent substitute for other grains in the diet. Studies have indicated that consuming buckwheat may combat high blood pressure and high cholesterol. Also, buckwheat does not lead to peaks in blood sugar levels. The protein in buckwheat contains the eight essential amino acids and is also high in lysine. Buckwheat is also rich in many B vitamins as well as phosphorus, magnesium, iron, zinc, copper and manganese. Plus it’s an excellent source of fiber.

gluten-free-buckwheat-pancakes

Buckwheat Pancakes with Nectarines and Blackberries

Vegan, Gluten-free, Wheat-free, Sugar-free

Ingredients:

  • 1 cup buckwheat flour
  • 2 cups water
  • Pinch of sea salt
  • Coconut oil for frying
  • fresh nectarines
  • fresh blackberries
  • maple syrup, for serving

Directions:

  1.  Place flour into a medium mixing bowl. Gradually add water and stir using a whisk or fork to remove lumps. Mix until paste is formed. Leave to settle for about 20 minutes.
  2. Heat a pan over medium-high heat and add a little coconut oil. Ladle just enough batter onto hot pan to coat whole surface.
  3. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned. Flip and cook for about a minute on the second side. I always need a few practice tries (munching the unsuccessful ones is a bonus!).
  4. Serve stacked high with plenty of maple syrup topped with fresh fruit.

What are a few of your favorite ways to whip up a little breakfast for dinner?

 

22 Comments