Sunday, 29 December 2013

Healthy, Delicious Chocolate Macaroon recipe

Mocha Coconut Chocolate Dipped Macaroons
1 tbsp flour of choice (or protein powder)
1 tbsp cocoa powder
1 tsp instant coffee powder, such as Mt. Hagen (decaf or regular)
1 cup shredded, unsweetened coconut (not low-fat)
1/2 cup plus 2 tbsp milk of choice or canned coconut milk
3 tbsp agave or pure maple syrup
pinch stevia or 1 more tbsp agave or maple syrup
1/4 tsp pure vanilla extract
just over 1/16 tsp salt
melted chocolate chips or healthy chocolate sauce, for dipping





Combine all ingredients except chocolate chips in a tall dish. If using a microwave, heat two minutes. Stir, then microwave one more minute or until firm enough to scoop out into ball shapes. (Or cook on the stovetop until it’s firm enough to scoop out.) Scoop into balls on a cookie tray—I used a melon baller, but a spoon or ice-cream scoop will also work. Cook at 360 F for 14-16 minutes. (You might be able to “bake” the cookies in the microwave, but I have not tried this.) Let cool before removing from tray. Line a plate with wax paper. Dip each cookie in melted chocolate, place on the wax paper, and refrigerate or freeze to set. Makes 12-22 cookies, depending on the size cookie scoop you use.

Healthy chocolate sauce
4 tablespoons (60g) virgin coconut oil
1/2 cup plus 1 tablespoon (52g) cocoa powder. (For a sauce, decrease to 1/4 cup)
1/4 cup agave OR you can use nunaturals vanilla stevia drops (I use 10 vanilla drops, but if you don’t like super-bitter chocolate, triple that amount)
Melt the coconut oil, either in the microwave or on a candle warmer or in a warm oven. Add the vanilla drops (or agave) and stir. Add the cocoa, then add 3 tablespoons water only if you used vanilla drops. Stir until it becomes the desired consistency.


Recipe courtesy of chocolatecoveredkatie.com

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Tuesday, 17 December 2013

Buddha Wisdom - Make your today count!

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Banana Chia Icecream (vegan recipe)

Simple, delicious and healthy!

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Monday, 9 December 2013

Delectable Vegan Christmas Cake Recipe!

"You can use all organic ingredients, but you don’t have to. This makes a lovely moist, boozy and fruity cake. We eat it plain but you can buy vegan marzipan and icing to decorate it if you like. I like to get everything measured and ready before I start, so that the making of the cake goes smoothly."





INGREDIENTS

350 gr wholegrain spelt flour
175gr vegan marg
175gr light muscovado sugar
1 tsp mixed spice
150gr sultanas
200gr raisins
150gr dates
50 gr flaked almonds
1 tblsp treacle
100gr glacé cherries, halved
grated zest of an orange
2 tblsps ground almonds
120ml soya milk
2 tblsps red wine vinegar
¾ tsp of bread soda (bicarbonate of soda)
6 tblsps (90ml) brandy



• Preheat oven to 150˚C
• Grease an 8” cake tin and line with a double layer of greased greaseproof
• Sieve the flour and spice
• Rub in the marg until the mix is like breadcrumbs
• Stir in the flaked almonds and treacle
• Add the sugar, dried fruit, cherries, orange zest and ground almonds and mix
• Warm half the soya milk in a small pot and add the vinegar
• Dissolve the bread soda in the rest of the soya milk, then add
this to the milk and vinegar mix
• Stir this into flour and fruit mix until well combined
• Spoon mix into greased tin and smooth the top
• Bake for 2 hours, until a skewer/cocktail stick comes out clean
• Leave cake in tin to cool, then turn out and peel off greaseproof
• Prick cake with a cocktail stick and feed with a third of the brandy
• Wrap cake in greaseproof and store in a tin
• Feed with the rest of the brandy at weekly intervals
• Will keep for 4 weeks

Thank you to thehungryvegan.blogspot.com.au for this wonderful recipe

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Sunday, 1 December 2013