Flawless Carob-walnut Coconut Ice Cream

I think this is one of the best things I’ve ever created.

I’m not being hyperbolic, this is flawlessly flavoured and perfectly scoopable. It’s not icy and you should do everything I say.

Carob isn’t a substitute for chocolate in my mind, it’s its own thing.

This recipe is foolproof and you can adapt the flavours as you see fit. Some might like to make a coffee ice cream, some may like to swap out the carob for 1/4 cup of cocoa, some may like to add cacao nibs or chocolate chips. This doesn’t deliver instantaneous gratification as it takes time to prepare, but once the ice cream is made then you get the instantaneous gratification of helping yourself whenever you may please – which if you’re me is ‘always’. I really, really, reeeeeeeeeally like ice cream.

You’ll need an ice cream maker with a freezy bowl. These cost about $20 from any department store.

Full credit to the ‘foolproofness’ goes to Max Falkowitz who really, really put his back into creating the solid structure of this ice cream. Thanks Max!

OK here it is, those are cacao nibs atop, though I prefer it plain :)

IMPORTANT: I only use Family Choice coconut cream and Family Choice coconut cream light for this recipe, it’s the only brand I’ve found to perform consistently. I personally found the organic brands to be too full of coconut oil, which messes with the consistency.

DSC_0005

INGREDIENTS:

2 & a half tablespoons carob powder, sifted
1/2 cup coconut sugar (use any sugar you like, I prefer this for its caramel flavour and low GI-ness)
1 & 3/4 cup light coconut cream (not solid)
1 3/4 cup solid coconut cream
1/4 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup walnuts
1 tablespoon of bourbon, Scotch or Irish whiskey (optional, though it does stop the ice cream from becoming too firm. I omitted this.)

INSTRUCTIONS:

On low heat add carob powder to a pan and slowly add some of the coconut milk to form a paste. Then stir through the rest of the coconut milk (this is to reduce lumps). Add all other  ingredients except for vanilla and walnuts. Slowly stir over heat until all ingredients have thoroughly melted together – no need to boil. If there is any oil that assembles at the top of the mixture do your best to remove this using a spoon as it will interfere with the outcome. Remove from head and blend for 30 seconds in a blender or food processor. Sit in fridge until very cold (about 4 hours).

Add chilled mixture to an ice cream maker bowl (ideally one that’s been frozen for 24 hours) and churn according to manufacturers instructions (30 minutes in my case). Transfer to an airtight container and chill in freezer until ready to scoop. (Approximately 5 hours).

P.S. You could enjoy this with chocolate sauce or just as-is.  I prefer it as-is but just in case you wanna try a sauce my mother’s chocolate sauce recipe is: 1/2 cup water, 1/2 cup cocoa, 1/2 cup sugar, dash of vanilla. Blend sugar and cocoa in a pan until all lumps have been ground away. Slowly drizzle in water while stirring, heat until mildly simmering, take off stove, add in a dash of vanilla and pour the chocolate sauce – hot – over your ice cream.

Little Gluten-free, Low-sugar, Peanut butter, Chocolate Self-Saucing Puddings

Something to entertain us on a slow afternoon – baking!

1897722_1517930785099888_411426774_n 1959535_1517928771766756_290681021_n

INGREDIENTS

Cake:

1 & 1/2 cups of Macro Wholefoods GF Plain Flour
1/4 cup brown sugar
1/4 cup coconut syrup
5 tablespoons cocoa powder
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup soy milk
1/4 cup coconut oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla essence
1/4 cup peanut butter

Sauce:

2 tablespoons cocoa
1/8 cup sugar
1/4 cup water

INSTRUCTIONS:

1) Throw ingredients at son.
2) Eat small puddings!

Or

Mix cake ingredients and spoon into stickless cupcake tins, mix up sauce ingredients and drizzle very generously over batter – 2 tablespoons per cake, minimum. Bake! The saucy bit will be at the bottom. Serve with maple syrup and cocoa (if you wish) and a side of whipped coconut cream.

Raw Chocolate Chip Cookie Dough

I’m pretty sure this is me doing raw wrong, haha. SO DELICIOUS. Soz about the photo quality, I dropped and smashed my digital SLR so you have to content yourself with Instagram snaps.

1798493_1509369182622715_1321126657_n

INGREDIENTS

70g raw cashews
70g raw oats
2 teaspoons vanilla
3 heaped teaspoons sweet, low-gi syrup (I used coconut)
1 heaped teaspoon coconut oil
chopped raw chocolate
cacao nibs
salt to taste.

INSTRUCTIONS

Blend cashews and oats in food processor until powdery. Add all other ingredients, blend, then roll into balls.

Perfected Raw Cheesy Sauce

I perfected cheesy sauce.

Shown here with raw, sprouted bread, alfalfa sprouts, smokey marinated mushrooms (mushrooms soaked in water, soy sauce, liquid smoke and a dash of vinegar), avocado and tomato.

I give you, the best cheesy sauce ever.

DSC_0410

INGREDIENTS:

70g cashews (soaking optional)
1 teaspoon miso
salt
1 teaspoon mustard
water

INSTRUCTIONS:

In food processor pulse cashews until they’re a fine powder. Add miso, mustard and salt generously, then blend. As you blend, slowly drizzle in water until creamy – it takes a while – and you’ll want it to be as creamy as possible. This is beautiful served on pretty much anything. It’s even ideal for non-raw meals. I’d put this on pasta or pizza; ♥ Beautiful. I’m really proud of this.

Raw Olive Sunburgers with Salad & Basil Pesto

Mmmm, olives are my new thing. I hated them until 2 weeks ago and now I’ve formed a new habit. I enjoy big, juicy kalamata olives. This is super olivey; only for the brave. In terms of raw food this is a big meal! So it might be enough to keep you going all day!

DSC_0385 DSC_0389

INGREDIENTS

Approximately 100g of LSC (linseed, sunflower and chia seeds)
2 teaspoons mixed herbs
1 handful pumpkin seeds
1 handful sunflower seeds
5 chopped sundried tomatoes
7 olives
1 zucchini
1 teaspoon miso
1/2 teaspoon mustard
dash of salt to taste
generous drizzle of olive oil
dash of water to make into mouldable dough

INSTRUCTIONS

Blend all ingredients, form into dough, dehydrate. Serve on salad of tomatoes, avocado, olives, cos lettuce and cucumber. Drizzle with basil pesto (basil, salt, ground cashew, oil).

Ultimate Raw Brownies

DSC_0383

This is so simple.

INGREDIENTS

Approximately 100g LSC (blended linseed, sunflower, chia seeds)
Cocoa
6 pre-soaked medjool dates (takes 5 minutes)
2 teaspoons of coconut oil
A dash of water to make it “doughy” if required

INSTRUCTIONS

Blend, press into squares, dehydrate.

Raw-ish Banoffee Pie

Banoffe Pie is notoriously rich and sweet so I really suggest berries here to offset the sweetness. The toffee sauce is next level; count on it.

This didn’t take that long to make, I probably spent about 20 minutes in the kitchen. 

Dates soften in roughly 5 minutes in boiled water.

DSC_0228

 Biscuit layer:

Some LSA
1 pre-soaked date
1 tablespoon of cocoa powder
water to moisten into a dough

Blend, then press into a tin.

Banana layer:

Sliced bananas

Cream layer:

1/2 can of extremely thick coconut cream (I prefer Family Choice)
1 pre-soaked date
2 heaped dessert spoons of peanut butter
1 dessert spoon of coconut oil

Toffee:

10 presoaked dates
Vanilla
Dash of coconut cream to add creaminess
Salt to taste

 Toppings:

Cinnamon & strawberries.

Serve:

Firm up in the freezer (do not freeze), then serve.

Raw Sprout Sandwich with Quick Raw Bread

Once I make raw bread – which is incredibly quick to prepare – it lasts for days and then I can throw together beautiful sandwiches on the fly, such as this!

Raw bread simply requires you to put half a carrot into a food processor and process it finely, then mix LSA and a dash of water and a bit of salt until doughy. Flatten out and shape into thin sandwich shapes and dehydrate. Flip half way through.

Tahini sauce, sundried tomatoes, two-types of sprouts, avocado, sea-salt

DSC_0215

Raw Shopping List for Beginners

I wanted to share this.

This is sample shopping menu for people new to raw food.

DSC_0206

It doesn’t have to be expensive! It doesn’t have to be labour-intensive either. I think I spend less time in the kitchen these days and most things are made with a knife, chopping board and food processor. Clean up tends to be super-fast and easy.

I’ve written this because I know many people are too busy to even consider how to revolutionise their kitchen and other times they don’t even know where to start! You can do this slowly by introducing more and more raw foods – and I encourage this because a quick, radical shift in diet can be harder on the body – but if you used this list as the core of your shop you could still include in some of your old treats (bread, crackers, etc), then slowly shift the emphasis onto raw. This list assumes some pre-existing essentials, cocoa (if you eat it), sea salt, pepper, spices, some tinned food, coconut cream, shredded coconut, etc.

My personal goal is high-raw all the time by the year’s end. I’m not fully raw and don’t want to be. I prefer high-raw! I’m also not an advocate of perfection. All things in moderation – including moderation?  That’s how I roll, and how I always want to roll, I don’t want to exclude myself from experiences, however after a while raw just becomes the preference, and it seems like it will drag you down to eat cooked food, so you start to cringe at the prospect of a big, fatty cooked meal after a while! Oddly, the shift into raw has always started as a health decision and remained a choice simply because the food tastes absolutely superior in every way.

I have removed gluten from the kitchen and have some yeast to bake my own gluten-free breads should I have the urge, and sometimes I make pikelets with gluten-free flour instead of cookies or biscuits, if I really have a craving for starchy, sweet food; occasionally I’ll throw in a few dark chocolate chips or raisins. I also occasionally will enjoy a tofu scramble, or a cooked bean dinner with a salad or rice; I always try to keep the cooked meals more protein-oriented. A good gluten-free brand is Macro Wholefoods. It has an affordable price-point and costs under $5 a bag at Countdown.

Some of these items you would not buy every week, so it is reasonably affordable when compared with a standard diet. I wouldn’t call my application the perfect application of raw food. I simply can’t afford to do that, I know some people wouldn’t buy bottled lemon, for example, but when lemons are expensive that will last a long time and is an essential flavour!

Also, if you are just beginning with raw try keep the fat content high, this alleviates cravings and slows down any potential “detox”. You can drop the fat content later as your body adjusts to the change. I am always reluctant to use that term “detox” because it can sound psuedo-scientific, but I’ll frame it in this way instead: when you start eating raw or high-raw, you might get headaches or tiredness. This doesn’t mean the eating style is failing you, it can often be a response to food addictions – imagine that some foods are addictive like coffee – when you give up coffee you might deal with a few days (or weeks) of headaches. It’s the same with sugary foods and drinks, fatty fried foods, products containing gluten, chocolate, many cooked starches and things like margarine – they’re addictive – and this means that when you eliminate them, you can sometimes experience a consequence. I have been known to take a paracetamol or ibuprofen to help me with a headache at that time because I’d rather experience an overall positive benefit of the change in eating-style, than let a headache hold me back.

I’ve also included some suggested meals, below.

SUGGESTED SHOPPING LIST

Fats/oils:

Tahini $7
Sundried Tomatoes $5
Olive Oil $5
300g Pepitas (pumpkin seeds) $5
300g Sunflower seeds $3
Medjool dates $7
LSA $5
Cashews $6

This is the most expensive part, but you’d be unlikely to go through that much each week. I buy tahini probably once every three weeks, sundried tomatoes each fornight, dates each fortnight, and a bottle of oil a month. The LSA and cashews are likely to be used in the week but the pepitas and sunflower seeds ought to last two.

It works out to be roughly $25 per week.

Vegetables:

Buy in season! Don’t get the expensive stuff! Right now that’s:

Apples
Oranges
Plums
Peaches
2 huge lettuces
a huge bunch of bananas
A pineapple
4 avocados
Baby tomatoes
Mung bean sprouts
Alfalfa sprouts
Strawberries
Curly kale
A mango
2 eggplants
Broccoli
1/2 a celery
Beetroot
& carrots

At a good non-organic fruit and veggie shop (I cannot afford organic) this costs under $40. That’s roughly $65 in total though this feeds two people. My son eats more cooked food than me and I have a veggie garden just in which will start to bring the cost down even further. I am also lucky to be given veggies like cabbage, courgette, beetroot and silverbeet from my parent’s garden. Overall, a lot of the veggies will end up lasting longer than the week as well, so the total cost is likely to be less than my estimate.

Suggested menu items include:

Sandwiches with raw bread
Raw marinara with courgette spaghetti
Parfaits
Nachos (with carrot & cucumber “chips”, raw salsa, sunflower seed “refried beans” and a cashew or tahini cream dressing) – recipe coming
Tahini-banana dessert
Chocolate tart
All kinds of creative lettuce-based salads with tahini sauce or balsamic
Fruit salad
Breakfast smoothies
Raw fruit for snacks
Bliss balls snacks
Pizza
Carrot “pasta”
Beetroot salad
Lettuce wraps with satay sauce
The list goes on!

One more thing… a good way to begin is simply swap out a meal each day with a raw alternative. Start by having fresh fruit or smoothies for breakfast, then start having a big meal-salad for lunch, just keep changing out those options until what is new becomes habit.

3-ingredient Gluten-free Corn Fritters for Kids

These are yummy. Served here with plum sauce they’re also nice with sweet chili. You can fancy them up a bit by adding coriander and healthy stuff, and eat them with a salad if you want to pretend like you’re doing good. This is also an excellent meal for poor students who find themselves with nothing but an old tin of corn, flour and sauce in the cupboard.

DSC_0205

1 tin creamed corn or 1 tin whole-kernal corn
Gluten-free flour (you can use regular flour if you want)
Baking powder
Oil for frying

INSTRUCTIONS

Whole-kernal corn: Tip the entire contents of your can into a bowl, add 1 cup of gluten-free flour and roughly 2 teaspoons baking powder*. Fry in oil until golden. Salt. Serve.

Creamed corn: Tip the entire contents of your can into a bowl, roughly 3/4 cup of gluten-free flour and roughly 2 teaspoons baking powder*. Fry in oil until golden. Salt. Serve.

*Adjust ratios if need be to ensure you have a doughy consistency.

Follow

Get every new post delivered to your Inbox.

Join 468 other followers