Sprouted Buckwheat Quinoa Chocolate Truffles

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Always wanting to eat healthier without sacrificing indulgence is why I made these. They have a lot of powerful foods in them and to be honest, I didn’t dig it. If you’re a woman, you’ll understand that sometimes you want tart, sour tastes in your mouth and at other times, you can’t stand it.

When I made these, I couldn’t stand the sour and I couldn’t feel the chocolate so I broke them down again into these:

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NOW, I am blissed out! It took a few days for me to want to transform them, and I’m glad I did because wasting ain’t great.

Recipe:
2 cups sprouted and dried buckwheat (must dry – they need to pop like rice crispies)
1/2 cup sprouted dried quinoa (same same)
1 William Pear, diced
1 cups of figs, diced
1/2 – 1 cup of raisins/ cranberries/ golden berries (bear in mind what your palate wants)
1/2 – 1 cup of dessicated coconut
1 cup of date paste (blend 2 cups dates with 1/4 – 1/2 cup water until it becomes a paste)
2 tbls coconut oil, melted
1/2 cup raw cacao powder

Give it a good mixing by hand then form into balls or line a glass container with plastic and press the mass neatly and evenly into the container, evening out the edges. If the mass is too dry, add more date paste or coconut oil. Cover and refrigerate.

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Chocolate Coating

1/2 cup raw cacao butter, melted

1 cup of raw cacao powder

1/4 – 1/2 cup honey/ maple (start slow, you don’t want a sugar overkill)

Whisk all three together the slowly pour over the mass that is pressed well into your glass container. Set in the fridge for a few hours or the freezer for 10 minutes. As you can see, the truffles are not covered with chocolate but if you want to, using a fork, dip the truffles into the chocolate and then set in the fridge again.

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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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!!

Shake-Em-Up, Shake Em-Down Bars!

P1040369With ingredients of cacao nibs, golden berries and raw chocolate, these bars will make you want to shake-em-up and shake-em-down! I’ve not tried cacao nibs before this and after trying it, immediately thought “This shouldn’t be legal!” The energy you get from nibs is instant and sustaining. Plus, they’re super healthy for you.

There’s lots of recipes online for raw chocolate bars, power bars, snack bars, but they have too much nuts and too many power foods. Also, my constitution wants less nut protein as it bogs me down. This recipe happened in 15 minutes in my kitchen without any thought. Those are the best. It also follows the dictum, “less is more” and boy, oh boy, SO much more. 

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These products are now available in Taiwan, not just Taipei, but throughout the island. Just when you thought living here, couldn’t get any better 🙂

Recipe:

2 cups oat flour (PS: if you don’t have a flour mill, just blend)

1/4 cup coconut oil

1/4 cup honey/ maple syrup

1/2 cup chopped almonds (see? just a constituent, not the base)

1/4 cup raw cacao nibs

1/4 cup chopped golden berries (amazing!)

Mix everything in a bowl until you have a dough. Taste. If you need more of anything listed above, add it. If it’s too dry, add more oil. 

Once you have your dough ready,press it into a container using the base of your palm. Flatten with a spatula. I used my oven tray, lined with parchment/ aluminum/ plastic wrap. Let it set for a few hours in the fridge, then take it out, and cut into bars.

Chocolate Coating

Since raw cacao butter is not yet available in Taiwan, make a simple ganache dipping as follows:

1/4 cup 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. It’s good.)

Whisk all three together in a bowl, dunk the bars in, let the excess chocolate drip off, lay on parchment paper on a plate or tray and chill. Once set, transfer to a tupperware container and store in the fridge.

Note, ganache is less stable than chocolate made from butter so the bars will melt if left out at room temp.

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Key ingredients

Taiwan distributors of raw, organic goods: https://www.facebook.com/WConceptInt

 

 

 

Earl Grey Raw Chocolate Terrine

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I love Earl Gray tea and I love chocolate. This terrine has been on my mind since I first spotted it on the Rawmazing site which I regularly follow. I never looked at the actual recipe before and just assumed it would be a pain in the ass to put together but it was SO easy, I could have smacked myself for not doing it sooner.

I am also now able to tell you what to avoid and what to consider and then hope that you will make this with your own interpretation.

Susan’s recipe calls for the following:

  • 3 tablespoons Earl Grey Tea
  • 1 1/2 cups very hot water
  • 1 1/2 cups cashews, soaked and drained
  • 1/3 cup agave nectar
  • 1/3 cup cacao powder
  • 6 ounces raw cacao butter, melted*

Method (this is all from the Rawmazing site, word for word)

1. Add tea to hot water. Let steep for 5 minutes, drain and cool.
2.  Place tea and cashews in high-speed blender and blend until smooth.
3. Add agave and cacao powder, blend until well combined.
4. Slowly pour in melted cacao butter. Blend until well combined.
5. Pour into any rectangular container that will un-mold easily. I used a silicone mold that is 8 x 3 x 2 deep.
6. Freeze until solid. Dip mold briefly in hot water, un-mold. Slice into 1/2″ pieces to serve. You can let this warm, it will hold it’s form.

My Suggestions:

1. I used soaked, then frozen cashews. It really increased the water content, rendering a very  “iced” terrine as opposed to a smooth, creamy one. Don’t use frozen ones.

2. I ran out of every kind of sweetener in my house, except for coconut sugar which worked really well, but I did not use enough. The tannins from the tea have a beautiful bitterness to them, and I also like my chocolate quite bitter but the two together is overwhelming. Even if 1/3 cup of agave sounds like a lot, follow the recipe. It’s all about the balance.

3. The cacao butter doesn’t leave a creamy, comfortable mouth-feel. It feels kind of greasy and flat. Instead, try doing this recipe with coconut oil instead. It will be softer and creamier. Thank you, Adela Stoulilova for the suggestion.

4. Try adding different ingredients like avocado, lavendar, citrus, lemon…

6. Use a good quality Earl Grey.

5. I highly recommend a silicone mould as the hot water dipping thing didn’t really work well for me. Silicone moulds will give you a cleaner finish as well.

To make the chocolate drizzle, mix, cocoa powder with coconut oil and a bit of liquid sweetener. Alternately, make a coulis with apricots, or raspberries to contrast the flavour of the tea and chocolate.

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