Tuesday, November 26, 2013

Raw Pumpkin Pie Tartlets

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If you didn't decide what to make as Thanksgiving dessert yet, these little pumpkin tartlets would do a great choice! They're sweet, dairy, gluten and sugar free and absolutely delicious. I always said that raw desserts are so much better and tastier then baked desserts and as raw vegan, you won't miss anything during the holidays. You can enjoy sweetness and deliciousness of holidays even the healthy way.

They're easy to make and you can even use decorative paper tart cups to make them look even more festive. To make the star on the top can be a little tricky, but not impossible. You need to just slice the carambola (or star fruit) thin, cut slits in the the star and put them together. I wish you all the best Thanksgiving!

Raw Pumpkin Pie Tartlets

makes 4 tartlets 

1 cup dates, pitted
1 1/2 cup almond flour
1 Tbsp raw cocoa powder or raw carob powder

Pumpkin pie filling:
1 cup pumpkin, chopped
1/2 cup dates, pitted
2 persimmons, chopped
1 tsp ground cinnamon
1/2 tsp ground ginger or small piece of fresh ginger
pinch of nutmeg

1 - 2 carambolas (star fruit), sliced

Metal tartlet molds or paper tartlet cups

To make the crust: Combine all ingredients in a food processor and process until you get a formable mass. Press the mass into your tartlet molds or paper cups and place in freezer.
To make the pie filling: Place all ingredients in a high speed blender and pulse until smooth.
Assembly: Remove your tartlets from the forms and fill with the filling. Decorate with carambola slices. To make the carambola star, cut slits in the the star and put them together.

Wednesday, November 13, 2013

Raw Mocca Mousse Cake

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I don't know how about you, but to me, smell of fresh ground coffee is smell of sunny mornings. I didn't use to drink much coffee in my old days, but I always loved candy and cakes with coffee taste. I wanted to create some healthy raw dessert with mocca taste and I found out that mesquite powder adds similar taste to mocca taste to deserts. 

Have you ever tried mesquite powder? Mesquite, also known as algorroba, is a leguminous plant found in arid parts of South America. Mesquite is high in protein, low on the glycemic index, and a good source of soluble fiber, meaning it digests relatively slowly and does not cause spikes in blood sugar. This gluten free powder is also a good source of calcium, iron, lysine, manganese, zinc and potassium. 

I made this beautiful cake for my family when I was at my moms place in northern Sweden and we all loved it. I loved that time spent with them, not only because I had finally someone to make food for, but also because Zuzana, girlfriend of my brother and my great friend was helping and inspiring me. She has huge interest in raw food and it's always very inspiring when people show you interest, ask and want to help. I wish you all have as great support in your diet from your family as I have!

Raw Mocca Mousse Cake

makes 1 10 - inch cake

1 1/2 cup pulp from hemp seed milk or almond milk (can be substituted with almond flour)
1 cup dates, pitted
1/3 cup raw cocoa powder
1 tsp pure vanilla powder
1 tsp coffee extract (or 2 Tbsp black coffee)
1/2 tsp ground cinnamon 
2 Tbsp raw mesquite powder

Mousse cream:
2 cups dates, pitted
3 Tbs raw cocoa powder
4 Tbsp raw mesquite powder
2 tsp pure vanilla extract
5 ripe bananas, peeled and sliced
2 tsp coffee extract (or 4 Tbsp black coffee)

2 Tbsp raw cocoa powder
2 Tbsp coffee beans

10 - inch spring form, coated with coconut oil or rapeseed oil

To make the crust: Place all ingredients in a food processor and process until you get formable mass. Press the mass into your spring form to get flat crust on the bottom. 
To make the mousse cream: Place all ingredients to a high speed blender and blend until you get a smooth cream. Stir in to the spring form. Place in freezer for at least 6 hours until set. When serving, use a knife to release the cake from the form before getting off the ring. Sprinkle with raw cocoa powder and decorate with coffee beans.

Monday, November 4, 2013

Goji Hemp Milkshake with Raspberries

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I spent last week in northern Sweden in Sundsvall with my family. My mom moved there a year goo and since then I went to visit her couple of times. It's very beautiful place and I was very excited to see her and my brother with his girlfriend that came from Prague to enjoy our cozy swedish autumn with us. 

Best thing about this family meeting was that I had somebody to make food for! Every day they ate raw dishes with me. I can't even describe how wonderful it is to have a family that supports me so much in something that most people would only criticise and dislike me for. People don't like anything that is different from what they're used to and especially, they don't like hearing they may do something wrong. I'm very lucky to have a family that understands me and join me in my healthy life style.

My mom and my brothers girlfriend even eat high raw diet. My mom loves all kinds of fresh juices, smoothies and raw milkshakes and drinks them daily. I don't use to make nut milks so often since I thrive more on low fat diet, but she made this Goji Hemp Milkshake and I had to admit that once in a while it's very refreshing, tasty cocktail and I decided to share it with you. It's creamy taste with mild sourness of raspberries and sweetness of goji berries will make you feel cozy and satisfied.

Goji Hemp Milkshake with Raspberries

makes about 4 cups

1 cup shelled hemp seeds, soaked overnight
3 cups filtered water
1 tsp pure vanilla powder or 1/2 vanilla bean
1/2 cup dried goji berries, soaked overnight
1 cup raspberries
3 Tbsp raw agave nectar or other raw sweetener

Strain water from soaked hemp seeds and goji berries and place them in a high speed blender along with remaining ingredients. Blend until you get smooth, creamy texture. Pour in glasses, garnish with goji berries and sprinkle with hemp seeds.