Chef Prish Presents a hearty and warming winter breakfast of roasted persimmons, almonds and pomegranates with buttered millet.
Learn how to make this and get the recipe at RawChefPrish.com
Here’s the recipe:
Slice two persimmons into chunks, place in a lined oven tray with 1/4 cup flaked almonds, 1/4 cup fresh pomegranate seeds, a healthy dose of your favourite oil and honey and a few cracks of fresh, black pepper.
1 cup of millet to 1 cup of water. Cook in a shallow pan for about 20 minutes until it’s done. While it’s still piping hot, spoon it onto a plate or into a bowl. Add generous dollops of butter.
Once the persimmons are roasted, spoon them over the hot, buttered millet. Drizzle with more honey and cracked pepper.
Chiffonade some fresh basil and enjoy!
Slice two persimmons into chunks, place in a lined oven tray with 1/4 cup flaked almonds, 1/4 cup fresh pomegranate seeds, a healthy dose of your favourite oil and honey and a few cracks of fresh, black pepper. Roast.
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, maple and coconut oil. Now go read a label on a box of commercial fudge and feel your tummy turn.
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:
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 maple 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. Chocolate Coating
1/2 cup coconut oil (melted over low heat, double boiler style)
4 tbls raw cacao powder
4 tbls maple
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.