When you are out of your favorite food on the planet (in my case Hnina raw dark chocolate made with sprouted Hazelnuts and sprouted almonds ganache, well, you need to be creative to compensate or find ways to re-create this perfect food with what you have. 

Today is a very rainy day so I decided to make a Raw Tahini Refined Sugar Free Sweet Yellow Sauce with some Hnina sprouted seeds snacks and to finish our meals with some Hnina Seeds sprouted truffle and raw chocolate.

Raw Tahini had to be made and eaten with Hnina’s sprouted seeds snacks. Water is coming from everywhere. We just have the impression to live in a cloud.

It was the prefect day to make a delicious lunch.

I have been in a detox for the past 10 days and have 30 more to go.

In this detox, I just get one full solid meal a day made of clean food. Morning and evening meals are liquid.

But guess what we made today?

I would love to call this as a mixed cultural creative cooking.

In French you would say that it is a non sense or even more a neologism. On top of it, it had to be nourishing and delicious.

The kids participated. I made this non inflammatory raw, refined sugar free, sweet Yellow Tahini Sauce. Delicious, nourishing and healthy.

I made this Raw Tahini Refined Sugar Free Sweet Yellow Sauce one day before and kept it in a organic dark glass container from Infinity Jars.

This beautiful organic glass highly pigmented kept if Fresh and even more helped the sauce to be perfectly balanced and delicious.

Raw vegan carrot cake is possible…

Raw vegan baking is a passion of mine. Raw carrot cake was a challenge.

We often think about juicing but very little time do we think about what happen to the pulp left. Well it matters.

This is still a very good fiber nutrient dense food that is able to make us thrive. Why? It is not dead food. I met Kaitlin from the #pulppantry last week during a #Netiya event and discovered her amazing products.

She makes those amazing crackers all from left from organic juiceries.

And they taste so good!!!! She gave me some pure carrot pulp flour.

It is actually one of the elements I used to make an amazing raw vegan carrot cake.

Healthy sweeteners are not exactly well known.

The sad reality is that sweet on the palette is not so sweet on our health. Refined sugar, as well as many sweeteners marketed as healthy, create inflammation and acidic conditions, have a high Glycemic index or promote other dangerous metabolic conditions. All of these can lead to serious disease such as cancer, diabetes, obesity and ultimately death.

Artificially made sweeteners and syrups, are sometimes lower in calories, but are generally even more poisonous to our body. It’s not just about cavities any more. Exacerbating an already dangerous condition, sugar is addictive; in fact 8 times more addictive than cocaine.

A brief primer on sugar: There are three naturally occurring carbohydrates, also known as simple sugars; sucrose, glucose and fructose.

They are naturally found in whole foods but are processed differently by our body.

Glucose and fructose are monosaccharides and when linked, form sucrose, a disaccharide. Our body prefers glucose, known as blood sugar, and uses it for energy.

It even manufactures it on its own to make sure it has enough. Insulin is secreted in the presence of glucose which promotes its essential use by our cells.

Fructose, found in fruits and vegetables, is less liked by our body, is only metabolized in the liver and is more fat producing than glucose.

I made this incredible raw pie on Sunday morning for breakfast. We had friends coming from Palo Alto so it had to be good:)

I was just trying to recreate a delicious wonder from my childhood which is called Sabayon (or in Italian Zabaglione) and is really really not healthy but is so delicious. It is originally made with whipped raw egg yolk and tons of sugar. It has some encrusted pistachios and amazing Middle East flavors. You probably know by now that I am crazy about creating paradox in texture  so it had to be smooth and crunchy simultaneously. Also, the orange flower water added a real interesting subtle flavor. My mom has been using in most of her pastries recipes this ingredient including the wonderful Tunisia Boulou. L’eau de fleur d’oranger is really healthy and so good into pastries.

So our pie is now raw, dairy free, egg yolk free, gluten free and above all sugar free!!!!

Since birth, our kids don’t eat anything with refined and processed sweeteners or food colorants.  Between being denied junk Halloween candy and a birthday cake at a friend’s party today, our kids were craving chocolate cake.  I am so proud of their sense of discipline and knowing to stay away from “kaka” that they certainly deserved it and I was ready to oblige ASAP!   It had to be delicious, good for you, nutritious and a fast one to make. I had 15 minutes to put it all together!

I decide to use the following ingredients (all organic of course):