postpartum brought on a strong chocolate craving, just like it did with lucy. after every meal i needed a piece (or two) of chocolate, i don’t know if its the lack of sleep and the boost of stimulants, the antioxidants, the magnesium or the fatty acids my body was craving but i had no problem complying. now that i am 10 weeks postpartum i am feeling a little guilty in this indulgence, so i did myself a favor and went back to my raw roots to find a healthy alternative. i found this recipe and decided to only made a half a batch because you never know how a raw recipe will turn out and wasting $$ worth of ingredients is such a shame. this recipe did not disappoint, in fact it knocked all of our socks off and lucy, who usually doesn’t crave sweets, asked to lick the bowl! its. that. crazy. good. and its a whole food so you don’t need much to satisfy that sweet tooth with its creamy silky fudgy goodness
Self-love Chocolate Fudge
1 ¼ cup of buttery coconut oil (not solid, and not liquid)
1/2 cup raw cashew butter (cashew works best for a neutral flavour, but feel free to use anything! Almond, hazelnut etc.)
1 cup maple syrup (really depends on how sweet you like it, maple can be strong and overpowering at times)
½ – ¾ cup raw cacao powder (If you love dark and bitter chocolate, you can add more)
pinch of good quality sea salt, or more… because salt + chocolate is awesome!
optional: spices such as cinnamon, cardamom, chili, cayenne…
Raw Twist: If you’re eating raw these days, use raw honey or agave in place of the maple syrup.
1. Mix your coconut oil and cashew butter in cooled bowl on low setting, being careful not to over mix (the oil will appear soapy if you have over mixed).
2. Pour in maple syrup and mix again, then finally add the cacao powder and salt and mix to perfection.
3. Once it looks good and uniform, spoon into silicone candy or muffins cups (or silicone ice cube trays work too) and throw in the freezer. The coconut oil will harden almost immediately, but it will stay soft and smooth with the addition of the other ingredients. You will never have to defrost it, just peel away the silicone mould and enjoy!
more recipes and lovely words can be found at my new roots.
the miss is a huge granola fan, to say the least. this is by far her favorite recipe, its really easy to just throw in whatever you have on hand. the key is to add enough wet ingredients so that everything holds together when squeezed in the palm of your hand. this batch has dates, pecans and dried coconut…and is almost gone!
raw thai salad
-1/2 head shredded regular cabbage + red cabbage
-2 shredded carrots
-1/2 red bell thinly sliced
-3 to 4 kale leaves thinly sliced
-1/2 bunch cilantro chopped
-4 to 5 dates chopped
-handful of thai basil leaves
-handful of mint leaves
-olive oil to lightly coat
put veggies + dates in a bowl, coat lightly with olive oil, sprinkle with salt and massage veggies, top with herbs + let rest up to 30 mins. this helps soften the veggies a bit, especially the kale.
-young coconut (flesh + all)
-1/4c olive oil
-1/2 jalapeno (or more if you like heat)
-1 tbs tamari or nama shoyu
-2 garlic cloves
optional for sauce
-avocado (for richness)
blend in vitamix till creamy, at this point you have the makings for a wonderful cold soup that you could garnish with avocado, cukes, tomatoes and fresh cilantro. yummers!
to assemble thai salad, divide sauce in half and mix with 1tbs nut butter of choice ( i still do peanut butter). mix well and drizzle over salad. toss to coat and garnish with cilantro leaves and/or chopped nuts if you desire, i am a crunch girl myself. save other half of sauce for salad dressing for the week or for soup, i always like to make things that i can use in multiple ways.
after drinking a delightful glass of ginger juice at a local west african restuarant, i asked my brother if he could teach me how to make it. the process was simple and i’ve been drinking this stuff like mad.
-1 large hand of grated ginger
-sweetener of choice
(honey, agave, sugar)
-1 pitcher of water
in a bowl mix ginger with water, stir and let sit for 5 mins, strain out fiber through cheesecloth and add sweetener to taste. if the ginger is too strong tasting add more water to dilute. can be mixed with orange, pineapple, lemon juice to make nyamanku or can be served warm for healing.
and happy friday my dears, hope you are smothered in sunshine + love!
frozen banana, whole oats, raw almonds, dates, hemp milk, chia seeds, cinnamon.
fresh almond milk. recipe.
this lentil salad recipe has been a hit. its quick to make and really yummy, so yummy, in fact, that i have already given out this recipe several times. so i thought i’d share it here with you, its from here + can be easily adapted to use what you have on hand or make vegan by replacing the honey with maple syrup + omitting the cheese. i add kale to everything to get more greens into our lives, therefore i also add 4 heafty leaves, remove stems and slice into ribbons.
lentil salad with feta + grapes
2 1/2 cups water
3/4 cup french or brown lentils
2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons honey
3 tablespoons extra-virgin olive oil
3/4 cup walnuts, toasted and roughly chopped
1 1/2 cups seedless red grapes, halved
1 celery stalk, thinly sliced
2 teaspoons fresh thyme leaves
2 ounces feta, crumbled (1/2 cup)
coarse salt and ground pepper
in a small saucepan, bring water to a boil. add lentils, reduce to a simmer, and cover; cook until lentils are tender, about 30 minutes. drain and rinse under cool water. meanwhile, in a large bowl, whisk together red-wine vinegar, lemon juice, and honey. whisk in olive oil. stir in lentils, walnuts, grapes, celery, and thyme. add feta. season to taste with salt and pepper.
one of my favorite + easiest raw breakfasts is chia pudding. its ready in about 30 mins (sometimes i only wait 10) and super good for you. i add whatever fruit i have on hand or whatever spices i desire. i sometimes let it soak overnite with a chai tea bag to give it an added kick. here’s the basic recipe:
1 c almond milk or coconut water/milk
1-2 tbs chia seed
vanilla + pinch of salt
drizzle of agave (optional)
-mix + let soak for 30 or overnite (in the fridge), enjoy as you would oatmeal or any other porridge.
and here are a few other recipes to play around with
one of our favorite raw breakfasts, when its not freezing cold outside, is an açaí berry bowl. its kindly like a smoothly in a bowl that you can top with whatever your heart desires , plus its packed full of all sorts of wonderful antioxidants and other things that kids don’t care about but eat it up they, will!
-2 packets frozen açaí berry (found in the freezer section by the berries)
-1 oz coconut water or almond milk
-2tsp honey or agave
-additional berries, if you’d like
-1c yogurt, if you’d like
blend up + serve, the consistency should be pretty thick. we top ours with any of the following: sliced bananas, granola, chopped nuts, dried coconut, fresh fruit or whatever sounds good, really. this is a staple in our home + will become more popular once summer hits.
i love me a veggie sandwich and although i eat almost raw, there are a few things that i won’t say no to, mayo and bread + butter pickles being two. i try and make at least one batch of raw bread for the week and this recipe is a good start, along with this one with added raisins. making raw bread is no more of a process than making baked bread, its just that the dehydrating takes the place of the rising and kneading… and for you all of you who juice, its a great way to use all that fruit veggie pulp!