Raw Sprouted Buckwheat Flour

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Buckwheat Flour:

Soak 2 cups of buckwheat for 10 minutes, rinse well then separate them into smaller batches and distribute amongst a few sieves. We do this because they need space to sprout. If you put them into one sieve they will have too much moisture, not enough room to sprout and mould will develop.

Cover the sieves with a cloth. You can just place a cloth over without securing with a rubber band. For some reason, buckwheat does not attract as many fruit flys as other seeds and grains. Place in an area of your kitchen with no direct light. Dark cupboards are great. After 8 hours, rinse the seeds and drain them well, then place the covers over again.

By the next morning, your buckwheat will have sprouted. You can leave it for another half day to sprout even further or you can spread them on texflex sheets and dehydrate them. Make sure there are pockets of space between the seeds so that mould does not develop. After 4 hours, your buckwheat should be dry. Grab one, have a bite. If it crunches, it’s dry.

If you don’t have a dehydrator, spread the seeds on an oven tray and set the temperature to its lowest setting, leave the door ajar and dry. It will be more time consuming as you will have to do a few rounds of drying but you will have sprouted, dried seeds.

Next, if you have a flour mill, put the seeds in in batches and set the flour mill to its milling setting. Transfer to a ziplock bag or airtight container.

If you don’t have a flour mill, place the seeds in your blender and lightly, slowly pulse until it turns to flour. You don’t want to blend because the heat given off in that setting will turn the buckwheat doughy. When you pulse, you control the heat.

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The best place to store your flour would be the freezer. If you have a small freezer, find a cool, dark cupboard.

Carrot Chocolate Squares (yes, of course it’s raw)

P1070317Up to my eyeballs in carrot pulp. I love what carrots do for my skin – bright glow almost instantly. I made this raw carrot curry soup with lots of fresh tumeric and miso. It’s from “Everyday Raw Detox” by Matthew Kenney and Meredith Baird:

P1070304I cannot reproduce the recipe here but will say that this recipe is outstanding if you appreciate the full and beautiful violence of flavours as is contained when fresh tumeric and ginger root are used. When I use these roots it is because I am defending my body against potential ill health, not because of the flavour – well, this applies to tumeric. I love the taste of ginger as well as its burn. With tumeric, I just thank it without a smile on my face. Heart full of gratitude.

So…that left me with buckets of carrot pulp, out of which I made an exceptional “fish” dish as well as these carrot chocolate squares.

P1070326Enough babbling, here’s the recipe:

2 cups of carrot pulp

4 cups of oats

(or 3 cups of oats and 1 cup of flaked almond/ chopped almonds/ almond powder)

2 cups of date paste (soak dates in hot water then blend till pastey)

1 cup of raisins

1 cup of cacao nibs

1/2 cup of honey/ maple (taste after you add, you may like it sweeter)

2 tsp of cinnamon

1 tsp of clove powder

2 tsp of ginger powder

I suggest doing the mixing by hand as it gives you more differentiated texture. Chuck your date paste and honey in with the pulp, oats, almonds, cacao nibs and raisins as well as spices and plough that mother down until you have a dough. Press it into a lined over tray then refrigerate. A few hours should do the trick.

Make a quick raw ganache:

1/4 cup melted coconut oil (GOOD fat!)

1/4 cup honey

1/2 – 1 cup of raw cacao powder (this is available in Taiwan and please don’t cut corners, get this. Hershey’s is NOT raw!)

Whisk all three together, pour the ganache over then set in the fridge once again. The cut, remove from the oven tray onto a board and slice into squares.

Enjoy!

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Addictive (Healthy) Raw Chocolate Fudge! Be Gone, Winter Blues!

P1060631Thank God I never liked commercial fudge growing up. It tastes so gross. Even though I didn’t like it, somehow this raw chocolate fudge gives me such satisfaction, bite after bite after bite.

Make it. In bulk. It will disappear quickly! But that’s cool because it’s made with 4 simple ingredients that carry great health benefits: nuts, cacao powder, honey and coconut oil. Now go read a label on a box of commercial fudge and feel your tummy turn.

Recipe

Blend two cups of your favourite nuts on medium speed for about 15 minutes until it turns to butter. You will need to stop and scrape down the sides of the blender until you incorporate all the little bits of nut that stick to the sides of the blender. Your nutter-butter production will go through several phases:

ground nut flour – paste – thick creamy paste – oils release – full liquid

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Coconut butter (solidified)

Please bear in mind that not all nuts behave well as butters. Macadamia is a dream to work with, turning into butter before you even reach ten minutes. Cashews are very starchy but turn out a good butter. Almonds are difficult because they turn into a thick paste and don’t easily release their oils. If this happens, do stop blending and just use the paste as you would a butter.

Once your nuts have turned to butter, add 2 tablespoons of honey and raw cacao powder (or more), then blend until it is incorporated. Using a spatula or spoon, remove the thick, sticky mass from the blender into a bowl and give it a final squeeze and mix with your hands.

Pull out your favourite ice cube trays (with shapes) or simply line a square or rectangular-shaped container with plastic and press the fudge mass into the container. Flatten with your palm and neaten the edges so they are flat and straight. Refrigerate while you make the chocolate coating. If you’re using ice cube trays, leave enough space at the top to finish with chocolate coating. I use 1 tablespoon of fudge for each mould. photoChocolate Coating

1/2 cup coconut oil (melted over low heat, double boiler style)

4 tbls raw cacao powder

4 tbls honey

Mix all together until smooth. Take fudge out of fridge and gently spoon the chocolate over the fudge if you used mould. If you used a container, simply pour the chocolate over. Let it set it the fridge for an hour then un-mould or turn out of the container and slice into squares.

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Carrot-Oat-Coconut Balls 胡蘿蔔-燕麥-椰子球

P1060639If you tend to juice regularly, get the most out of your juicing experience and upcycle all that fabulous pulp. You get a healthy dose of phytonutrients and enzymes in the juice then a good dose of fibre and a satisfying and healthy snack to boot. The look of these snack balls above remind me of the Indian dessert – ladoo. Here’s a pic:

若您很常做果汁的話,可以充分利用您的榨汁體驗,並將所有的丟棄果肉升級改造。您可以在果汁中獲得豐富的植物營養素和酵素,同時從廢果肉獲得豐富的纖維和有了令人滿意的健康零食。上面這些小球的外觀讓我想起了一個印度甜點叫做-拉杜。這是一張照片:

Whereas the Indian ladoo is made from chickpea flour, tons of ghee and sugar, mine are made from raw carrot pulp, coconut oil and oat flour. You can add cardamom for a hit of nostalgia (if you have eaten and loved the Indian version before.

印度拉杜是以鷹嘴豆粉,大量的酥油和糖製成的,而我的是以生胡蘿蔔果肉、椰子油及燕麥粉製成的。您也可以加豆蔻增加點懷舊感 (若您有吃過,並喜歡印度版的)食譜:

Recipe:

2 cups carrot pulp/ 2杯胡蘿蔔果肉

1 cup of ground oats (or whole, as you wish)/1杯燕麥粉 (或全燕麥,隨意)

1 cup of dessicated coconut/1杯椰子絲

1/4 cup coconut oi/ 1/4 椰子油

2 tbls maple/2 湯匙 楓糖

1 cup of raisins/1 杯葡萄乾

chuck in some flaked almonds and cardamom if you wish/您也可以灑上杏仁片和豆蔻,看您口味

Using your hands, mix everything up well. Form into balls, and set in the fridge. They are very filling so don’t eat them to close to meal times. Good to have when you’re on the run. I’m also guessing these would be nice gifts for your friends 🙂

用雙手將所有成分充分混合、捏成球狀然後放在冰箱。它們能夠填飽肚子,所以別在接近用餐時間吃喔。這零食很適合搭配您匆忙的生活。

Enjoy!! 好好享用吧!!

Quickie-But-Goodie!

kombucha orange coconut oil pepper (4)Something wild happened in my kitchen today: This drink!!! I hate punctuation. I think it takes away from the pure expression of things but my word, this drink breaks the rules. The flavours are unexpected and shouldn’t really work at all, but they rock your palate out like nobody’s business.

Recipe:

2 oranges, peeled and de-seeded

2 cups of Kombucha

3 tablespoons coconut oil

a few healthy dashes of fresh black pepper

Blend on high speed for 1 minute until creamy and frothy then drink and marvel!

Expect: sour, tart, sweet, acidic and creamy with a slowly-rising heat from the black pepper.

PS: If you’re in Taipei and you would like some kombucha, please contact me. I have several cultures to share.