21.12.13

Raw Chocolate Cake


This week I have been very busy with dinner parties and catching up with friends. I am now looking forward having family come over for Christmas, having a bit of time off from work and relaxing at the beach! I made this raw chocolate cake for a dinner party I went to on Tuesday. I made the raw food cake on sunday and it was still perfect on tuesday. Being able to keep a raw cake in the fridge is one of their many advantages! Other benefits of this healthy raw chocolate cake are it is gluten free, grain free, processed sugar free, dairy free, vegan and paleo while still being delicious and crunchy. 

This healthy raw chocolate cake contains high levels of fibre to help digestion, protein, antioxidants, magnesium, potassium, good fatty acids and vitamin E. 

Ingredients:
 serves 8-10

Base:
  • 1 1/2 cups of raw almonds;
  • 1 cup pecan nuts;
  • 1/4 cup of raw cacao powder;
  • 4 tbsp of coconut oil;
  • 3 tbsp of maple syrup;
Filling:
  • 3 ripe bananas;
  • 2 tbsp of maple syrup ( or other sweetener);
  • 2 tbsp of raw cacao powder;
  • 2 tbsp of coconut milk;
  • 1 tbsp of chia seeds; (you can leave them out but decrease the coconut milk)
  • pinch of salt;


Instructions:
  1. Mix almonds and pecans in a food processor;
  2. Add in cacao powder;
  3. Add maple syrup and coconut oil;
  4. Press down into cake( or tart) mould with your hand or glass. 
  5. For the top layer mix in bananas and cacao & salt into the food processor;
  6. Add in maple syrup, coconut milk and chia seeds;
  7. Layer on top of the base;
  8. Top with nuts or cacao nibs;
  9. Set in the fridge for 3 hours or overnight. 















8.12.13

Healthy Thai Salad


The BBQ season has officially begun. I like catching up with friends around lunch for a bbq salad and nibbles. I got invited to a Christmas dinner at a friend's place this afternoon and got asked to bring a salad but not a green salad as someone else was already doing a green salad. 
Most of the salads I make are green salads so I had to think and came up with this delicious and healthy raw vegan paleo thai salad. 

This healthy  Thai salad is also really good served with coconut poached chicken or on its own for a light summer lunch. 



Ingredients - for 4:

  • 2 carrots;
  • 1 zuchini;
  • 1/4 red cabbage;
  • 4 spring onions;
  • handful of bean sprouts;
  • coriander;
  • mint;
  • 1 tbsp pine nuts
  • 2 chilies
  • salt;
  • pepper;
Coconut Cashew Cream Dressing:
  • 1/2 cup cashews soaked;
  • 3 tbsp coconut water/ coconut milk;
  • 1 tbsp coconut amino acids or soy sauce;
  • salt & pepper;
  • 1/2 lemon juiced;
  • dash of cayenne pepper

Instructions:

  1. Wash all your vegetables;
  2. Using a spiralizer ( or a julienne peeler or a grater) make noodles with the carrot  and zuchini;
  3. chop the red cabbage and spring onions fineley;
  4. Mix it all together with the bean sprouts;
For the dressing:
  1. Soak cashews overnight or for a few hours in water;
  2. Rinse and blend in a food processor;
  3. Add coconut water or coconut milk;
  4. Add lemon juice and amino acids (or a bit of soy sauce);
  5. add salt and pepper to taste and a dash of cayenne pepper;
  6. Pour on top of the salad;
  7. Add chopped mint and coriander;
  8. Top with pine nuts and 2 chopped chilies (more or less depending if you like spicy food)









2.12.13

Summer Cocktail Green Smoothie


As a result of not being able to chew recently and having quite a few ripe mangoes at home I created this delicious and healthy summer green smoothie recipe. I seem to have a thing for mango smoothie recipes and green smoothie recipes! 

I used this recipe to enter a green smoothie competition by Natural Raw C (a coconut water brand) so fingers crossed they like it and pick me as a winner ! I also hope you like it too!


Ingredients:
  • 1 mango;
  • 300 ml of coconut water;
  • 2 handfuls of spinach;
  • 2 tsp of coconut butter;
  • 6 mint leaves;
  • dash of cinnamon;
  • dash of turmeric;
  • dash of spirulina;
Instructions:
  1. Mix everything together in a blender;
  2. Enjoy :)

  





29.11.13

Christmas Chocolate Bark

Christmas is just around the corner! Time to get the Christmas trees out of their boxes! Start shopping for presents and get your advent calendar ready! Christmas is my favourite time of the year. 

In preparation for Christmas I am sharing with you my special Christmas chocolate bark! Unfortunately due to the hot weather in Australia I can't use it in my advent calendar or it would melt straight away. 

It's my Christmas version of the healthy raw chocolate bark by Sarah Wilson. 

This healthy chocolate is perfect for a little treat once in a while, a delicious gift to someone special or feature on your Christmas table for sweets as a healthy dessert. 

Ingredients:
  •  3 tbsp of raw cacao
  •  4 tbsp of coconut oil
  •  2 tbsp of honey or rice malt syrup
  • 1/2 cup goji berries
  • Zest of 1 orange 
  • Pinch of salt
  • Pinch of cardamom 
  • Pinch of cinnamon
  • Handful of cacao nibs Goji berries and chia seeds to sprinkle on top


Instructions:
  1. Mix melted coconut oil and cacao;
  2. Add honey spices and salt;
  3. Wash and zest 1 orange;
  4. Mix well and pour over goji berries on a plate covered with a sheet of baking paper;
  5. Leave in fridge for 1 hour or set quickly in the freezer 20 min;
  6. Break into pieces and serve. It keeps in the fridge. 


                                      





Let me know what you think of my healthy raw chocolate and if you have a favourite flavour combination I should try! 

23.11.13

Mango Smoothie



Mangoes are fast becoming my favourite fruit! I didn't use to like them as a child in France where mangoes were imported from overseas. I think it's because we got them green and not fresh like we do in Australia. I am so happy I have moved to a country where we have fresh local mangoes all summer long! 

I made this healthy smoothie recipe twice this week for breakfast as I love it! Mangoes are still a little pricey but I prefer treating myself to a healthy mango than processed food. 


This healthy mango smoothie recipe is also banana free which is a good change as I tend to always put bananas in my smoothies.


Ingredients:


  • 1 small mango or 1/2 big mango;
  • 1 cup of almond milk;
  • 1 tsp of lucuma powder;
  • 1/2 tsp of maca powder;
  • 1 tsp of linseed;
  • 1-2 tsp of coconut butter;
  • 1 tsp turmeric;
  • 1 tsp of cinnamon;
  • optional: ice cubes;


Instructions:

- put all ingredients in a blender and enjoy!



21.11.13

Carrot & Orange Juice


 Since watching the documentary called "Fat Sick and Nearly Dead", my husband and I have been adding juices to our diet. This one is my favourite and really does fill me up until lunchtime (more than a banana smoothie!). It is packed with nutrients and is delicious.

I highly recommend watching the documentary and their website and you can also read more about juicing on my friend's blog healthyem.weebly.com


 This juice is full of vitamin C, Vitamin A, potassium and other nutrients. This juice is especially good for your skin. Just by looking at the colour you know it will be good for your body! 

Ingredients:

  • 3 carrots
  • 1 orange
  • 1 lemon
  • 1cm ginger
  • dash of cinnamon
  • dash of turmeric
Instructions:

  1. Put each vegetables and fruit in the juicer one at a time.
  2. Add cinnamon and turmeric & mix through.
  3. Enjoy!





17.11.13

Healthy Chocolate Chip Cookies




I have been feeling the spirit of Christmas this weekend- even though Christmas is not before one month I went shopping yesterday to start buying Christmas presents! You can't help but feel like Christmas is coming soon when they have Christmas carols playing and decorations all over the shopping centre. I must say I don't mind the fact they start quite early as Christmas is my favourite time of the year. I loved it in France and I like it here too even though it's a very different type of Christmas. My birthday is right after Christmas (on the 28th if you feel like buying me a present!) and I have always been lucky to always be on holiday and with family during that time. This year it will be my first Christmas hosting it in my house as a married woman! I am looking forward planning a menu and decorating my house. I have already bought some decorations for the table! (Stay tuned for more healthy Christmas ideas...)

I decided to make healthy chocolate chip cookies and homemade almond milk (recipe from Kavisha Jegathesan) in the spirit of Christmas. Those cookies are of course healthy, paleo and processed sugar free.


Ingredients: (makes 12)
  • 2 eggs
  • 1/4 tsp of baking soda
  • 1/2 cup arrowroot flour
  • 1/3 cup almond meal 
  • 3 tbsp coconut oil
  • 3 tbsp coconut sugar or any other sugar/sweetener
  • 3 tbsp cacao powder
  • 1 tbsp cacao nibs (or more for a bit more crunch if you don't mind the bitterness)
  • 1 tsp vanilla
  • pinch of salt

Optional: if you don't have arrowroot flour increase almond meal to 3/4 cup.

Instructions:


  1. Preheat oven at 200 degrees;
  2. Mix eggs;
  3. Add flour and almond meal & baking soda;
  4. Mix with sugar and cacao powder;
  5. Add coconut oil;
  6. Add vanilla, cacao nibs and salt;
  7. Put cookie dough on a tray with baking paper;
  8. Sprinkle cacao nibs;
  9. Put in the oven for 15 min;
  10. Leave to cool on a tray & enjoy!
Optional: leave under the christmas tree with a glass of homemade almond milk for Santa Clause and his reindeers!  




14.11.13

Lemon Coconut Cheesecake


Last night I hosted my first Tupperware Party! I had been invited to 3 in the past years and decided to give it a go. It was a good excuse to have a girls night!
The demonstrator brought over my popsicles Tupperware moulds (I had ordered them at a previous party- stay tuned for some more ice-creams post!). I ended up getting a present for my mom, some clear containers to bring my salads into work and it came with smaller ones which would be perfect for vegetable sticks and hummus! I also got some containers made specifically for vegetables to "breathe" in your fridge. But enough about Tupperware. This post is about my healthy dessert: a raw lemon and coconut cheesecake recipe. I served this cake last night and it had success!




Ingredients:

BASE:
  • 1 1/2 cup raw cashews- noix de cajoux
  • 3 tbsp maple syrup - 3 cuilleres a soupe de syrop d'erable
  • 1 1/2 cup desiccated coconut -noix de coco en poudre
  • 1/2 cup coconut oil - huile de noix de coco
  • zest of 1/2 lemon - zest de citron
  • 1 tsp of vanilla powder-  1 petite cuillere extrait de vanille
  • 1 tsp of Cinnamon - 1 petite cuillere de cannelle
  • 1tbsp water- eau si besoin
CREAM:
  • 1/2 cup raw cashews - noix de cajoux
  • juice of 1 lemon - jus de citron
  • 2 tbsp coconut oil - 2 cuilleres a soupe d'huile de coco
  • 1-2 tbsp water- eau
  • 1 tbsp maple syrup - 1 cuillere a soupe de syrop d'erable

Instructions:

  1. Soak raw cashews in water overnight or for a few hours
  2. Drain water and put 1 and 1/2 cup in a food processor and mix.
  3. Add coconut, then maple syrup then coconut oil. 
  4. Add cinnamo, vanilla and lemon zest and put into a mould.
  5. Add water if needed.
  6. Press the base down with the back of a spoon or your hands.
  7. For the Cream: Mix the remaining soaked cashews.
  8. Add coconut oil, lemon juice and maple syrup. Add extra water if required.
  9. Lay on top of the base.
  10. Sprinkle some coconut and some more lemon zest on top of the cake.
  11. Set in the fridge for 3h or in the freezer. 
  12. It can keep in the freezer for a week or so.


  1. Laisser tremper les noix de cajoux dans de l'eau la nuit ou au moins 3h.
  2. Enlever l'eau et mettez 1 et 1/2 cup dans un mixeur puis broyer.
  3. Ajouter la noix de coco puis l'huile de noix de coco et le syrop d'érable.
  4. Ajouter la cannelle, la vanille et le zest de citron.
  5. Ajouter de l'eau si besoin.
  6. Mettre dans un moule et tasser avec la main ou le dos d'une cuillère.
  7. Pour la creme: Broyer les noix de cajoux restantes.
  8. Ajouter huile de coco, syrop d'érable, jus de citron et de l'eau si besoin.
  9. Etaler sur la base.
  10. Ajouter de la noix de coco et du zest de citron en decoration.
  11. Laisser au réfrigérateur au moins 3 h ou la nuit ou au congélateur.
  12. Le gateau reste bon au congélateur une semaine ou plus.



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