I’m always on the look out for tasty recipes which use healthier, more nutritional ingredients to what you might usually use, especially if it results in a diary and sugar-free treat. I’d pinned Rose Rocky Road on Pinterest months previous and have always wanted to give it a try as it just looks to darn beautiful. I have to admit the sourcing of the rose-water and petals was a little bit of a task but now, as is usually the case, I see them everywhere.
1 cup of cacao butter (melted)
1 cup of dark agave nectar
2 scrapped vanilla pods
1 tablespoon of rose-water
½ teaspoon of flakey sea salt
1 cup of cacao powder
½ cup of walnuts, ground in food processor
½ cup of chopped macadamia nuts
1 cup of chopped glacé cherries
Dried rose petals to decorate
- Firstly melt the cacao butter. In order to keep as much of the healthy happiness enhancing phytochemicals in your cacao butter, minimise the use of heat when liquifying it as much as you can. Add the cacao butter to a bowl and blend with the agave nectar, vanilla pods, rose-water and sea salt. Once smooth and creamy, mix in the sifted cacao powder.
- Next, add the walnuts, macadamia nuts and cherries.
- Finally, pour the mixture into an 8 inch pan, lined with baking paper. Sprinkle generously with the dried rose petals and set in the freezer for about two hours.
Source: Adapted from Ascension Kitchen
The Disclaimer Bit: Every ingredient I link to, I have used and have been happy with the result. They are only my recommendation and you are welcome to use whatever brand you prefer.
I lived in Vancouver in 2010. In the last two weeks before I left I stumbled across Gorilla Food on Richards Street, a restaurant providing organic,vegan and raw living foods. I returned a number of times before I left, desperately trying to get my fix before I had to leave. It was a cool place to hang out and the food was delicious, in particular their raisin chutney.
After a search on the web I was glad to see they have now opened a second restaurant and continue to feed the hungry mouths of Vancouverites on Richards. I was even happier to find out the chef, Aaron Ash has released a raw cookbook which includes their Raisin Chutney – five ingredients and two simple steps. Nothing fancy, nothing complicated but totally delicious. Enjoy.
Step 1: Soak raisins in water and apple cider vinegar for 1 to 4 hours.
Step 2: In the food processor, with the s-blade, process all ingredients into a puree.
Source: Gorilla Food (Arsenal Pulp Press, 2012) by Aaron Ash
Green Smoothies have got me through a lot…bad hangovers, illnesses, bad moods and good moods! They’re super easy to make and you know from the look and taste that your body is going to thank you for it. So to help my skin through the cold weather, green smoothies are back on the breakfast menu.
Handful of spinach
Half a cup of water
Step 1: Throw all ingredients into your blender *
Step 2: Blend until a smooth consistency
Step 3: If you want, throw on some flax seeds. I know you absorb more if they are ground but I happen to like the crunch they give 😉
* I invested in a Nutribullet a couple of months back and I love it. It’s a pretty powerful little machine and blends everything down really quickly. Super easy to clean too!