Tuesday, July 24, 2012

Easy To Make Raw Truffles (The Lazy Version)


Hiya!

Here comes a simple, fruit-lover-friendly little snack, coated in the super food (or fruit powder) of your choice and dipped in raw, white chocolate. Mmmm... :) This is a super-easy recipe that everyone can make and enjoy, sort of like the lazy version of a truffle. Bananas already have that sweet and creamy texture that is perfect for so many things. 

Tips #1: The white chocolate turns darker if you add real vanilla powder, dark agave and coat the bananas in cacao or carob. If you want it white, choose only light colored ingredients, like vanilla essence, lucuma, light agave or honey! 

Tips #2: You can sprinkle the chocolate dipped bananas with chopped nuts (pecans are always nice), cacao nibs, shredded coconuts, chia seeds, hemp seeds or whatever you fancy. Only make sure to apply the nuts/seeds when the chocolate is still wet, otherwise it won't stick. 

Tips #3: When dipping the bananas in the melted chocolate, make sure the chocolate have had some time to cool off. Newly melted chocolate will leave a thin layer after dipping. If you wait a couple of minutes it will thicken quicker. 




The Lazy Lady's Raw Truffles (nut free)
(Swedish further down)

• 2 organic Bananas

Coating


2-3 tablespoons of raw Cacao, Lucuma, Mesquite, Maca etc
• 0.5 teaspoon Cardamom


Melted White Chocolate


130 g or 1 cup chopped Cacao butter.
• 2 tablespoons light / clear Agave or Honey
• A small, small pinch of pink Himalayan salt
• 0.5 teaspoon real Vanilla or vanilla essence

Melt the Cacao butter in a water bath or in your dehydrator. Add Agave, Salt and Vanilla. Stir and put in the fridge to thicken. Don't wait too long as it will get hard quite fast in the fridge. Make sure to stir it while it's getting colder.

Cut the bananas in pieces and dip them in the coating. When your melted chocolate has thickened a bit it's time to dip the bananas. If you have a grid to put them on, it's great. Otherwise you can let them rest on a silicone sheet. Dip them 2-3 times and make sure to turn them so they don't stick to the grid/sheet.

. . . . . . . . . . . . . . . .

Lata Damens Raw Tryfflar (nötfria)

• 2 ekologiska Bananer

Panering


2-3 msk raw Kakao, Lúcuma, Mesquite, Maca etc
• 0.5 tsk Kardemumma pulver


Smält Vit Choklad


130 g eller 2 dl finhackad Kakaosmör. Blir ca 1.5 dl som smält.
• 2 msk Agave nektar, Yacon sirap eller honung
• En liten, liten nypa Himalayasalt
• 0.5 tsk äkta Vaniljpulver eller vanilj essens

Smält Kakaosmöret i ett vattenbad eller torkugnen. Tillsätt Agaven, Salt och Vanil. Rör om och ställ i kylen för att tjockna. Låt den inte stå där för länge eftersom den kommer tjockna ganska fort. Rör om då och då.

Skär upp bananerna och doppa dem i paneringen. Doppa dem sen i den smälta chokladen. Låt dem rinna av på ett galler eller silicon underlägg alt. smörpapper. Doppa dem 2-3 ggr och vrid bananbitarna undertiden de torkar så att de inte fastnar på underlaget.




• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, sign up in the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. And I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 


Thanks a lot for reading!

Much Love
/Karolina Eleonora~ 

Sunday, July 15, 2012

Super Breakfast for a Superman.


Jakob's been crunching for weeks working on several deadlines at the same time being the most lovely partner anyone could imagine, doing his best, full with gratitude, humbleness and appreciation. So this morning I treated him with a super food breakfast. As always he's like a little child on christmas morning every time I make something raw so it's really fun to surprise him! *love you baby*

I took some of the raw pastry left overs (from the danish pastry post) and drizzled raw maca chocolate on top, made flax crackers, a chocolate spread to go with them and poured some coconut water that we love to drink every day. The smoothie is for me though.

I make these hard core super food smoothies that I don't think anyone else likes but me... In them I have banana, camu camu (for the incredible amount of vitamin C that is needed for a healthy nervous system, the brain and a thousand other things), carob (for the calcium and magnesium), hemp oil (for the perfect balance of Omega fatty acids), acaí berry powder (for the antioxidants), mesquite (for the fibre, 15% protein, taste and minerals) and barley grass powder (for the chlorophyll, iron and being a DNA healer,  and balance it gives me).






Five Benefits of Coconut water:

• It's packed with electrolytes.

Electrolytes are electrically charged ions that play a vital role in maintaining proper functionality of your nerves, heart, and other muscles. Also each time you sweat, you lose important electrolytes, especially potassium and sodium. In order to repair your body, you need to fill up your electrolyte levels.

The electrolytes takes care of and balances the fluids in the cell. If the amount of electrolytes and the water of the cell reduce, the body gets dehydrated.

The essential electrolytes are: Potassium, sodium, chloride, magnesium, calcium, phosphate, bicarbonate, sulfate, magnesium and phosphorus.

• It's got plenty of essential vitamins.


Vitamin C, Vitamin B6
, (which helps your body build protein by producing amino acids. B6 also helps produce neurotransmitters to regulate your mood, and it helps metabolize food to increase energy.) B1, Thiamin, which maintains your nervous and circulatory systems, and B2, Riboflavin, which promotes energy metabolism. 
B9, or Folate (helps your body produce and maintain new cells. Folate is also important for brain health and development).

• Coconut water is all natural, so you don't have to worry about adding wierd addatives, toxins or preservatives into your body.

• Coconut water calms upset stomachs and reduces vomiting.
 It has lots of dietary fiber which aid and ease digestion. Fibre also helps to remove toxins from the intestines.

• It promotes weight-loss and high energy. 


It's the B vitamins plus other essential nutrients in the coconut water that boost your metabolism and promoting energy, which in turn helps in weight-loss.






The flax crackers are really easy to whip together (if you have a dehydrator oven that is). You can put all sorts of seeds and nuts in it, but be careful with adding agave nectar or honey as the crackers then won't be crispy.

Super food Crackers

• 1 cup Flax seeds (2 dl)
• 0.5 cup Chia seeds (1 dl)
• 0.5 cup Pumpkin seeds (1 dl)
• 1 tablespoon Acaí berry powder 
• 2 tablespoons Blueberry powder
• 2 tablespoons Mesquite or Lucuma powder
• 2 1/4 cup Water (4.5 dl)

Put all the ingredients in a large bowl and let it swell for a couple of hours, or over night. Then spread the mixture very thin on a teflex sheet and dehydrate until crisp (about 8 hours).

Tips: Mix both regular brown flax seeds with golden flax seeds to get a beautiful color.


Chocolate & Lúcuma Spread

• 2 tablespoons Tahini or Nut butter
• 1 tablespoon Agave nectar
• 1 tablespoon Cacao powder or Carob
• 1 tablespoon Lúcuma powder

Stir the ingredients by hand and enjoy on a flax cracker!

[What is lúcuma?]

Lúcuma (Lu-ku-ma) is a fruit powder that gives not only a unique flavor to your raw sweets, it also gives a wonderful texture to smoothies, fillings, spreads and not to mention raw ice creams! Lucuma is a subtropical fruit from the dry subtropical Andean coastal valleys of Peru. The trees grow at 1000-2400 meters above sea level. The fruit is very nutritious, having high levels of carotene, vitamin B3, carbohydrates, fibre, vitamins and minerals (such as iron etc). In some countries it is one of the most popular ice-cream flavors.



• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, sign up in the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. And I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 


Thanks a lot for reading!

Much Love
/Karolina Eleonora~





Friday, July 13, 2012

Raw Danish Pastry

Hi. I have two words for you. Danish pastry. The never ending popularity of these kind of sweets in scandinavia is unstoppable!

Yesterday I ate one, something I loved to do before I went into raw desserts. The reason for it is that I'm free from my gluten & lactose intolerance now and I have been trying out some bread and dairy products mostly for the cheer freedom of doing it. But after I've swallowed the last piece of the danish pastry it it struck me how different it feels to eat a commercial dessert compared to a raw version of it. HUGE difference. The danish pastry left me with one clear feeling: emptiness. It was as if my body didn't even register that I ate it at all. 

I'm used to the effect of eating raw desserts which is quite the opposite: 1) Feeling satisfied, 2) feeling how the whole body shifts into a higher state, 3) feeling the nutrients, 4) the quality, 5) the Self Love of making a better decision.. 

After this experience my brain instantly started to engineer a raw version of the danish pastry. I wanted to challenge myself and play with the colors and flavors and came up with a raw version to share with you! I came pretty close to what I wanted to achieve but there's still room for improvements.




Raw Danish Pastry, makes 6. 
Requires a dehydrator and 19-20 hours of drying time. Please read through the whole recipe in order to plan each step.

Paper thin pastry 

• 90 g soaked, rinsed Irish moss (make sure to squeeze out the water before measuring).
• 0.5 cup filtered Water

First, make some Irish moss paste by doing the following: Soak about a cup dry irish moss in water until it softens completely. Then go through piece by piece under running water to remove any impurity (small pieces of plastic, sea shells etc.) Put the irish moss in a plastic container with lid and add water, about 2/3 of the container. Put on the lid and shake the container intensely for 30 sec. Change the water and repeat two more times. As you will see the water gets cleaner and cleaner after each time. Don't rinse the irish moss too much though, as it will also wash away the carageenan (a natural gelatine) and the irish moss will not have the desired effect which is to act as a thickening agency. Don't worry about the fishy smell of the irish moss. You won't feel it once you mix it up with the rest of the ingredients! Let the cleaned irish moss soak in water for 3-4 hours for it to swell further. 

Use a scissor to cut the irish moss into pieces and put it in a high speed blender together with 0.5 cup filtered water and blend until smooth. This will take some time and you will want to work with a spatula to scrape down any bits of irish moss from the inside of the lid and jar of your blender. Your blender is going to heat up from all the blending, so that the irish moss paste become lukewarm. That is good as it activates the carageenan. Transfer the ready made irish moss paste to a little bowl / cup. It should be thick and smooth, not watery. The first time you do this it might seem complicated, but it really isn't. Continue with the rest of the ingredients for the paper thin pastry dough:  

• 1 cup Macadamia nuts
• 1 cup shredded Coconut
• 1.5 teaspoon real Vanilla
• 5 tablespoons Lúcuma (can be substituted to Mesquite)
• 1/4 teaspoon Himalayan salt
• 1.5 tablespoon juice from an organic Lemon
• 0.5 cup Agave nectar
• 1 1/4 cup filtered Water
• 0.5 teaspoon Sunflower lecitin (optional)
• Peeled Nectarine halves to go on top.

Grind the Macadamia nuts and shredded Coconut in a high speed blender into a fine flour. Add the rest of the dry ingredients and mix well. Now add the Irish moss gel, Lemon juice, Agave, Water and Sunflower lecitin and process until completely smooth. 

Pour the mixture over a dehydrator mesh screen with a plastic sheet on top. It is important that the mixture is as thin as possible. The technique you use to succeed with that is that you start pouring about a cup of the mixture over the sheet. Then you lean the mesh screen to one side, letting the mixture slide down. Do this in all four directions until the mixture is evenly spread. Also work with a spatula. When it is as thin as possible, you carefully shake it sideways to create a perfectly even surface, just like you would do when swirling two batters for a raw cheesecake *you will see what I mean*. Do this with two more mesh screens and put them into the dehydrator and start drying them in 105 F. 

Total Drying Time: 19-20 hours.

Flipping Time: After 12 hours, you can flip the paper thin pastry dough, by putting a mesh net on top of the pastry, hold it firmly with your palms and flip it carefully. Then you remove the mesh net that's been under the downside of the pastry dough, and peel off the mesh sheet by pulling in one corner. It's all quite logic.  

Continue to dry the pastry dough for another 7-8 hours and you are done.

Melted chocolate

• 50 g Cacao butter (1/4 cup as melted)
• 2 tablespoons raw Cacao powder
• 2 tablespoons Agave nectar 

In a water bath or by using the dehydrator, melt the Cacao butter slowly. Then blend by using a whisk, with the Cacao powder and Agave nectar until incorporated. Pour in a squeeze bottle if you have one. Otherwise you can drizzle the melted chocolate with a spoon. 

Assemble the dessert by breaking off pieces in the size of your palm and put them in layers to create height. On top of them you put a ripe, halved and peeled nectarine, then drizzle the melted chocolate over it all. 





• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, sign up in the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. And I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 


Thanks a lot for reading!

Much Love
/Karolina Eleonora~




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