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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):
For the crust:
-1 cup of mixed sprouted and dehydrated almonds and Brazil nuts
-1 cup of mixed sprouted and dehydrated cashews and walnuts
– 1 cup of raw, unsweetened, shredded and chipped coconut
-4 dates
– 1 teaspoon of vanilla bean powder
For the cream:
- 1 cup of soaked Cahews
-1 cup of cooked Butternut Squash
-1/2 cup of raw cacao mass (Or raw chocolate)
- 3 dates
-Vanilla bean
You mix all the ingredients into the blender and that's it!
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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.
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.
This beautiful organic glass highly pigmented kept if Fresh and even more helped the sauce to be perfectly balanced and delicious.
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.
