Like the “Vegan Yumz” page on FB, write a comment and stand a chance to win a box of raw, vegan chipotle brownies to the value if NT 1238.
1 can of coconut cream
4-6 tablespoons of cacao/cocoa powder
1/2 tsp cayenne
Generous pinch of salt
Powdered sugar (to taste) (I powdered coconut)
1 tsp vanilla
- Chill the cream for 8 hours. You want the fat and water to separate. You will only be using the fat. For this reason don’t shake the can after it’s been chilled.
- Scrape that fat into a bowl, add the rest of the ingredients and if you have an immersion blender, it will whip in under 5 minutes. If not, use a hand whisk and whisk for about 10-15 minutes.
- Make sure you have as little physical contact with the bowl to maintain the chilled temperature.
- Once it’s reached soft peak, leave it to thicken in the fridge before serving.
I set my homemade raw sprouted buckwheat granola at the bottom of the cup and then the mousse. Topped with cacao nibs and fresh pomegranate seeds.
I haven’t felt ready or willing to teach this class until now. We need this class now. It’s dynamic in its nutrition and playful in its nature. We need both. I feel that now more than ever, we are reconnecting to food in investigative, appreciative ways. Food heals. There is no if, but or hows about that. Most diseases find their origin in lifestyle choices and most healing originates in changing those lifestyle choices.
We will be making three different dumplings wrappers using two ingredients, zucchini and tomato. The three colours are red, purple and green. The fillings for each one are as follows:
1.Red dumpling: fresh, abundant Italian herbs, cashew paste, fresh lemon, garlic, black pepper
2. Purple dumpling: walnut, garlic, liquid amino, chives, cabbage
3. Green dumpling: preserved lemon skin, marinated mushroom, spinach, cashew
This will be a long class and requires a lot of hands-on involvement. If you love food with an artistic flair and explosive nutritional content, this is the class for you. Complimentary gift of umami, handmade vegetable powders for you to continue your culinary adventures at home.
- Date: 26 April, 2020
- Time: 14:00 – 17:00
- Location: available after registration
- Investment: NT 2500
- Sign Up: firstname.lastname@example.org
You can have your chocolate sauce and eat it. Here’s a recipe for a magnesium and iron rich chocolate sauce with only three ingredients:
2 cups of toasted walnuts
1/4 cup of plantbased protein powder
1/4 cup of cacao powder
Walnuts toast fast so please watch the oven carefully. I used Sun Warrior protein powder and it has about 11 different ingredients in it like kelp, spirulina, stevia, tremella mushroom, bamboo silica etc. I must admit the stevia taste takes getting used to. If you have a sugar-free powder, use that and add your own sugar.
Invest in a good quality cacao powder. The difference between something like the Navitas brand and Hershey’s is like the difference between an aged, refined wine and Costco boxed wine.
Blend all three ingredients together for about 2-3 minutes in high speed. Leave it to thicken for a few hours in the fridge. Overnight best.
Enjoy with fresh fruit, pancakes, ice-cream or cake. It will make a great filler between cakes.
Rose Salt and Fresh Limes. Call that my stage name and wrap a feather boa around my neck. Slice limes open and rub generously with any salt of your choice. There are no hard and fast measurements here. Just lather with salt. When you are ready to use the limes, you will wash all the salt off, slice all the meat out and shave the pith out so you are left with a paper-thin green skin. Don’t worry about salt poisoning. Is that even a thing?!
Anyway, next, shove the salted limes into a jar and press down as best you can. Next, cover with fresh lime juice. I covered with water because I didn’t have enough limes to juice. I was also wondering how a sweet acid like orange juice would combine with that scented salt and perfumed limes.
Make sure the limes are completely submerged to prevent mold growth. Next, screw the lid on tight and leave the jar out in a shady spot in your kitchen for two weeks.
When you are ready to use, remove only the segments you will work with. Wash thoroughly under running water. Pat dry with kitchen paper. Slice the meat and pith put. Like really. Slice all the white pith out. Then slice into paper thin matchsticks or finely chop.
- Preserved lime and rosemary fermented cheese (my personal fav)
- Over a bed of oven-roasted brussel sprouts
- A creamy, cheesy cashew pasta sauce
- On a beet salad
- In a fragrant pilaf