A Vegan Obsession

Epic Protein Powder Review & GIVEAWAY

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Epic protein

Epic Protein Powder Review. A Giveaway from Sprout Living.

Vegan, gluten free and processed sugar free protein powders. Truly healthy. No wolves in sheep’s clothing here!

Epic Protein Powder : With a pea protein base, these vegan, gluten free protein powders are a quite unique. They have a complete amino acid profiled (branch-chain amino acids) and are real food so they are easy to digest. There are lots of protein powders on the market and some of the cleanest seeming ones still have ingredients in them that I think unnecessary or are not actually very healthy. What I love about Epic Protein is the inclusion of nutrient rich and quite ‘new to the market’ unique ingredients. Each flavour in the range contains different ingredients.
The Chocolate Maca - has maca, an adoptoneginic herb that provides energy and hormone balance. Ceylon Cinnamon which has been shown to regulate blood sugar levels. Chocolate of course solves all problems (a view not yet backed by the FDA, but known by millions of us..right?!).
The Original - and it is original. It delivers phyto-chemicals and pre-biotics from Jerusalem Artichoke and Cranberry Seed. Sacha Inchi a superfood (mountain peanut) from South America known for it’s high Omega oils content. I’ve eaten these whole and they are good. A mix of powdery, crunchy and nutty. These new foods are being promoted in the West now and helping bring money to rural areas where the crop is grown. Let’s hope they stay fairly traded!
Vanilla Lucuma - as with all of the other organic protein flavours from Epic Protein, each serving has at least 19 grams of protein from all-plant sources. Totally vegan. Gluten free. Sweetened here by lucuma ‘Gold of the Incas’ a naturally sweet plant packed with beta carotene. The Vanilla bean sweetens it too. Also added is Baobab. A dry powder from the inside of a fruit of a tree native to Africa. High in Vitamin C.
Green Kingdom - as described by Epic a ‘potent blend of land and sea plant life’. Spirulina (a nutritional champion) Kale..we all know about kale now..right?! and Indian Moringa. Another superfood that is gaining in popularity. It is known as the ‘clarifier Tree’ Webmb.com says, “Moringa is used for “tired blood” (anemia); arthritis and other joint pain (rheumatism); asthma; cancer; constipation; diabetes; diarrhea; epilepsy; stomach pain; stomach and intestinal ulcers; intestinal spasms; headache; heart problems; high blood pressure; kidney stones; fluid retention; thyroid disorders; and bacterial, fungal, viral, and parasitic infections”. Impressive. It is a cheap and easy plant to grow and a dense and important source of nutrients. All the ingredients are listed on the front, nice and clearly.
Screen Shot 2015-06-19 at 13.52.27
Initially, I found them a little sweet for my palate at first but this is only because I do not usually eat protein powder. All contain a touch of Himalayan Pink Salt to balance out the sweet and salty elements of our taste buds. I made a couple of smoothie with both the Chocolate Maca and the Vanilla Lucuma for a friend who is not usually the smoothie type and she loved them both. The powder is slightly gritty, a characteristic of all protein powders, but I think this one is silkier then most. You can purchase them in servings of between 1 - 69 so they are fantastic to take as sachets if you are going on a road trip and have little space in your bag. Or for taking to the gym or out for a run in your water bottle.
I think you will love them too. Which is why I wanted to give you a chance to try them for free. The lovely people at Sprout Living want that too. So together we are hosting a giveaway!
The are generously giving to one winner a 16 oz Chocolate Maca and samples of the Original, Vanilla Lucuma and the Green Kingdom. Together with a Sprout Living Blender Bottle shaker. The prize is worth over $40!
Entrants in the USA only. You have 14 days to enter beginning today. Scroll down to enter below. Good luck!!

SL-A-Vegan-Obession-Giveaway

Enter the giveaway here..

a Rafflecopter giveaway

 

Seed + Salt New Vegan Cafe Opens in San Francisco

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seed+salt

A long anticipated, now it is here. Seed + Salt New Vegan Cafe Opens in San Francisco.

I was fortunate to be invited to the preview party on Friday. I honestly did not know what to expect but from my research on the owner, I believed it would be something special.

Located on Chestnut Street, Marina District, a rather sophisticated, trendy shopping street a mere stones throw from a magnificent view of the Golden Gate Bridge, Seed+Salt has a crisp, clean, beechwood and white interior. If it is possible to effuse an atmosphere of health then this place does. It was packed with friends and family, gathered to do a trial run before opening proper.

The owner, Mo came and greeted me warmly. I have to say everything about this woman is beautiful. No flapping, ‘rabbit in the headlights’ , opening day panic was evident as she talked me through the menu. I was fascinated by her zen like air. I discovered that Mo was born with entrepreneurial DNA. At 8 she was making greeting cards and selling them in her neighbourhood in Michigan. She had balance sheets and plotted every sale and every cent. She said it just was the most natural thing for her. She then grew up and founded a marketing company. Sold it years later with a substantial book of large corporate clients. Mo then sidestepped into making designer jewellery. She told me that opening a restaurant was never part of her vision but she got a sense a couple of years ago that she wanted to build a place that served the type of food she wanted to eat. Plant based (vegan), gluten free and processed sugar free. She hired a chef from Brooklyn and over 1.5 years they developed a menu that she is really proud of. This was all whilst bringing up a small child and running several of her other businesses. ‘How do you juggle it all and look so calm?’ I asked. Meditation, came the answer.

Mo wanted to create the cleanest food that could be delivered quickly. It’s a walk up to the counter place. The menu has soup, bowls, breakfast items, sandwiches - her eggplant bacon BLT was a hit with the customers (friends/family) I chatted with. Over 90% of the menu items are made in house from scratch, from cheeses to all the delicious spreads (she plans to sell on her product line one day) and her (one day sure to be famous) nut bread and baguettes (gluten free!!). Her ‘clean’ ethos extends to all the cutlery, takeout boxes, napkins etc. All green as can be and compostable.

So, what was it like you ask?

seed+saltserver

seed+saltchef

Incredible Chef Ariel Nadelberg.

moclancy

Mo Clancy. Owner of Seed+Salt.

I began with cookies. They just called to me from the stand. Chocolate chip and ginger molasses. Soft, chewy, crumbly, perfectly sweetened and very morish. One of the best cookies I’ve ever had! And healthy to boot! Just how all food should and, as inventive vegans are discovering, can be.

seed+saltnutbread

Next I sampled a selection of the spreads suggested by Mo. I tried the nut bread topped with wild mushroom and walnut spread, house made cheese, and a chimichurri sauce. The tri-combo of spreads were incredible. Their cream cheese is exceptional, and I can say that as I have tried many on the market. The whipped mushroom spread was flavoursome and light. The vibrant chimichurri was perfect and added an acidity that made for a reverential mix of flavours and a great acidity/creamy/umami balance.

seed+saltlemoncurd

Warm from the oven, the flourless nut bread is packed with nuts and seeds but it somehow manages to be light. Mo suggested I tried the chia seed jam coupled with the raw lemon curd. The cool sweet but slightly tart curd on top of the warm bread and the thick chia seed jam were so very, very good. The curd is like a smooth citrus butter cream and it is spoonable, sweet loveliness.

seed+saltsandwich

This is the eggplant bacon sandwich. Most of the people in the party I spoke with were carnivores. Each and everyone declared the eggplant bacon had a great flavour and closely matched the flavour of bacon and was worthy of much respect.

seed+saltburger

seed+saltsmoothie

Everyone I spoke to declared the food to be full of flavour and satisfying. The cookies and nut bread and spreads were very filling. I had no room for anything else. I will be returning for sure. I have to try that eggplant bacon, and the soup, and the blackbean tempeh.

Seed + Salt is a great concept, set to flourish in San Francisco and no doubt, from what I know of the beautiful Mo Clancy, in every city another Seed+Salt appears. The staff are super friendly and passionate about their fayre. The food will speak for itself. Seed+Salt is a sure fire hit.

Seed + Salt New Vegan Cafe Opens in San Francisco. December 2nd 2014. 2240 Chestnut Street, San Francisco.

Hours 7am - 8pm.

Healthy Raw Food Snacks Giveaway

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Moral Fibre Giveaway

 

A Welcome Giveaway

Hello. I have raw food snack box to giveaway. The competition starts today. More about that below. But firstly, I am so excited today to reveal my new blog site. What do you think of the new look? Though it is sill work in progress, I’ve made it easier for you to navigate around and find the information you need, whether you are looking for recipe inspiration or for our handy travel tips, complete with restaurant reviews. There is now a product review page, too. So you can find out what delectable plant based foods are available to purchase in stores. Health, Interviews, News & Tips, will be available soon.

… 

Read More »

Pana Chocolate. Raw. Vegan. Good. So Good!

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Pana Chocolate. Raw. Vegan. Good. So Good!
 
I’m crazy about this chocolate.
 
Pana Chocolate. Raw. Vegan. Good. So Good!

 

Pana Chocolate.  Raw. Vegan. Good. So Good!

I have to tell you about a new chocolate bar on the market. Pana Chocolate Raw Vegan.  I’d go as far as to say the best I’ve EVER 
tasted.  Seriously.
Fairtrade ingredients with the exception of the coconut oil. 
Raw, sweetened with agave or coconut nectar and certified organic. VEGAN.
Their packaging is made from 100% recycled material. And even their foil wrapping is fully biodegrade
and inks are purely vegetable based.

Ten different flavours.  The sour cherry. fig and wild orange, and coconut goji berry are ridiculously good

. Well, they ALL are.
Made in Australia but can be shipped worldwide and stockists are also extensively 
located throughout Europe and Australasia.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
That’s all. Get some. Then tell me I’m right!
 
 

 

Pana Chocolate. Raw. Vegan. Good. So Good!
 
 
pana chocolate

 

Craving A Doughnut In NYC? The Best Doughnuts In New York That Just Happen To Be Vegan

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Ok, it is maybe the WORST picture in the world of the BEST donut in the world (A bold claim, but one I am sticking my next out to make).  You know when you’ve tasted perfection..right?!  I have long dreamt of a trip to New York, it has been over 10 years in coming and at the beginning of November, I booked a trip on a whim and flew in all crazily excited. It was a last minute impulse, my heart was calling me there.  New York is a city of romance   Remember Sleepless in Seattle?!  It didn’t exactly turn out like it did for Meg Ryan…it wasn’t exactly ‘An Affair To Remember’, I didn’t go up the Empire State Building (I still live in romantic hope!), but I did spend two hours 70 floors up on the top of the Rockerfeller Centre (and lots more adventures I will share with you about soon). And I got to go to a a lot of vegan eateries I have longed to try, including an all VEGAN, GLUTEN FREE, REFINED SUGAR FREE (MOSTLY)cake shop.  Babycakes!  

Babycakes is a cosy little bakery on the Lower East Side that would make any cake/doughnut/cupcake lover, vegan, coeliac, mother, health nut EXTREMELY happy. Babycakes is the genius spawned by Erin McKenna, who as so many before her, started her business to create something she wished she could visit (Read about it in a fun interview with The Awl). The staff are lovely (Kirsten in particular kindly gave me some fabulous ‘off the beaten track’ site seeing and foodie tips for Brooklyn, I was very grateful for), and the warm air inside smells divine!

I fought disrupted subway timetables, and a stiff wind to make this my last stop before the UK reeled me back in.  I’d just been on a fascinating visit to the Tenement Museum (after a tip off from Carrie On Vegan).  I HIGHLY recommend going on one of their many interactive, info packed story tours.  I opted for the Hard Times tour, just because it got me into the delapedated tenement that had been untouched since 1935, AND it lasted an hour, which is all the time I had if I was factoring in a quick cake fest at Babycakes.  
I was hungry, hungry, hungry after my brain had been taking in all the fascinating facts about the German immigrants that surged to this area of Manhattan in the latter part of the 19th Century and had their enclave was aptly nicknamed Klein Deutschland .  Without much deliberation, I chose the Samoa doughnut.  It was frosted with vanilla icing, sprinkled with coconut chips and, for good measure, zig zagged with dark vegan chocolate.  They were so busy, I didn’t want to hold up the queue interrogating them as to the reason this baked good was named after an island in the Central South Pacific.  So that will remain a mystery, to me at least.  I sat down with a steaming mug of china tea and quietened myself for my first bite.  It was fluffy, tender, sweetened to perfection, moist and with subtle hint of chewiness.  The frosting and coconut chips and wisp of chocolate actually nearly made me groan out loud with pleasure.  Seriously?!!  I honest hadn’t expected it to taste THAT good!! Finally, I’d had at least a little romance! I could have easily re-enacted the Meg Ryan cafe moment at this point (I actually visited that actual cafe, too!)

Both times I visited Babycakes I didn’t have my beloved Canon with me.  The first was laziness the second was just a few hours before I flew home and after I’d lost my camera memory stick (devastating, but luckily I’d just downloaded everything onto my Mac).  Sorry for the picture quality.

‘In a city dominated by cupcakes overflowing with sugar, flour and butter cream, it’s easy for those with persnickety diets to feel left out. BabyCakes offers all-natural, organic and delicious alternatives free from the common allergens: wheat, gluten, dairy, casein and eggs. Rest assured, all sweeteners have been chosen responsibly and used sparingly. White sugar will never be found in our bakery, nor will we ever use toxic chemical sweeteners. Instead, most products are sweetened with agave nectar—a natural syrup from a cactus which is low on the glycemia index and often a safe alternative to most non-insulin dependant diabetics. Occasionally, unprocessed and unrefined sugar is used in certain goods, although sparingly’.
Erin McKenna

248 Broome St
(between Ludlow St & Orchard St) 
New York, NY 10002
Area: Lower East Side

Another place I visited but, alas, due to an intolerance for the demon gluten, I didn’t get to taste, was Dun-Well Doughnuts.




If the heavenly sweet fragrance of the store and the packed tables are anything to go by, I’d say this place is worth the hop over the water to Williamsburg to try them too.

To quote from their fun website..

Dun-Well Doughnuts started as a food craving when Christopher Hollowell (the “Well” in Dun-Well) called up his buddy Dan Dunbar (The “Dun” in Dun-Well) after having watched a Simpson’s anniversary episode that featured Homer’s favorite round confections rather prominently. Having been unable to find a vegan doughnut in NYC that satisfied his craving Christopher and Dan agreed to make their quest to create an amazing doughnut and open NYC’s first all-vegan doughnut shop.
222 Montrose Ave, Brooklyn, NY 11206, United States




Expect more  of my NYC  trip soon, but sporadic]ally.  I’m living a nomadic existence right now and never know when I’ll  speak to you next.    Normal service will be resumed soon.. xx

No Bake. Bakewell Tart In A Jar

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What day is it??  All this cooking! AND eating.  Jeesh!  It’s Day 12 of Vegan MoFo 2013.  In all honesty, I am loving this challenge.  It is getting me to flex my organisational skills and my love of making lots of lists on scrappy bits of paper, and occasionally in my planner. It is also getting me out of any hummus eating cooking comfort zone I may slip into from time to time.  

So, next up: to dessert we run.

These pots of yum are so healthy you could eat them for breakfast, too. 

White processed sugar free, gluten free, soy free & vegan.

I’ve had dessert-in-a-jar envy for far too long, whilst drooling over other food blogs. It was a little victory for the bucket list making these.  YES, it was on my bucket list.

Don’t be scared off by the 3 steps to this recipe.  It looks like a lot to do but your blender whizzes it all up in minutes. 

No Bake. Bakewell Tart In A Jar
serves 2 



Raspberry Chia Jam
1 cup organic raspberries (frozen is ok but thaw a little first)
powdered xylitol or agave syrup to sweeten.  The amount depends on the tartness of your raspberries.  I used 1 tbs of agave.
squeeze of half a lemon, probably about 1/2 tsp (acts as a preservative)
Pop all the ingredients into a blender and then blend until smooth.
Mix with chia gel.

1 tbs chia seeds mixed with 1/2 - 3/4 cup water to form a gel (about 15 mins).  Chia has been said to contain the highest amount of omega-3 fatty acids of any plant known and lots of fibre and protein (in short it is a filling superfood).

I have read other recipes that do not make the gel in water and just add the chia to the fruit puree and leave over night but I tried this and the seeds didn’t hydrate that well and become very gelatinous.  It would be a better way however as the jam flavour would be more concentrated.


Almond ‘Crust’ 
6 tbs almond flour
1/2 tbs gently melted coconut oil
1/4 tsp almond extract
good pinch of salt

in a bowl mix all the ingredients. The mix should stick together when pressed between your fingers.  Put the ‘crust’ into your serving bowls or jars and press down.  Pop in the fridge to set.

Sponge Mix
1/2 cup chopped courgette/zucchini (a bit weird but trust me, Russell James turned me on to this one and it works)
1/2 a chopped dessert apple (I love Braeburn)
7 tbs almond flour
1 tbs psyllium husk (makes it spongey)
2 tbs ground flax seeds
1 tsp quality vanilla extract
1/4 tsp pink salt

Mix all the ingredients until it become dough like, in a blender.


Vanilla Sugar Icing Drizzle
4 tbs powdered xylitol (so much healthier than sugar)
dash of vanilla extract
water to mix to a paste


Crust on the bottom.  Jam is next. Spoon in that crimson loveliness. Gently drop the sponge on top.  Drizzle with the sugar icing.  Top off with toasted almond flakes.




a vegan obsession



lovely AND good for you.  x

7 Layer Italian Rainbow Cake - NO BAKE - [Recipe]

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From the brink of disaster.  I was already writing the blog post in my head, to tell you of a kitchen calamity.  Mindful to the fact I’d have to admit that I’d failed to come up with anything edible for this task.  Actually, it felt quite liberating, the idea of telling you I mess up in the kitchen (frequently). 
I’d wanted it to be so perfect, but my doubts began to grow when I was patting down the coloured layers in the glass dish.  They looked so messy. A bit of a ‘dogs dinner’, as my mother would have called it.  I just kept thinking over and over, this is going to look so bad. I carried on compiling though regardless. I put the dish in the freezer to set a bit and went out for a walk around the lane.  The cake was cold but still spongy when I returned and retrieved it from the freezer. Time to top it off.  I poured over freshly mixed chocolate (carob) and watched it catch the cold. The glossy liquid took on a matt sheen as it hardened into a crisp, thick layer. It was complete. My knife was warmed to make it easy to cut into cake.  But alas, my frustration increased. Instead of sharp squares, the surface fractured and shards ascended like nudged icebergs! I was so mad!  But, I thrust on.  I had to have something to show.  Something is better than nothing, right?! I gently eased a wedge from the dish and plated it.  I took a slither of excess from the side to taste it.  My hand flew to my mouth.  It was delicious!  I couldn’t believe it. It may not be a looker but it was sure tasty. O ye of little faith!

I was so happy. I had something to enter for  The Secret Recipe Club! Debbi our group’s commander had assigned to me  The Avid Appetite.  It was up to me to spy on the blog, unnoticed and hack one of its recipes.  What can I tell you about the writer behind the blog? I know her husband’s name is Shaun.  I know that in 2010 she couldn’t cook a bean.  I know that her and her man click over their love of food.  And her name?  Couldn’t find it anywhere.  Avid?  Let’s call her that, for want of something better.  She writes a great blog, natural and chatty in style,  and has a loooong list of recipes.   When I saw the photograph of her beautiful 7 layer Italian Rainbow Cake, I knew I’d found the dish I was going to veganize and enter for this month’s Secret Recipe Club assignment.  Actually, Avid called them ‘cookies’ but I can’t get my head around that.  It doesn’t look like a cookie to me.  So cake it is.  

My version is sweet (but not overly so) ooeey gooey, light but rich at the same time (no, I don’t know how that is possible either). The layers each have a personality of their own. The thick roof of chocolate (carob) gives a wonderful paradox to the moist sponge, and slightly sharp sweetness of the apricots.  I tried it out on a couple of friends.  ‘M’, said it was a bit of a sensation.  ‘A trip’.  ‘My tastebuds are firing all over the place’ he said.  Praise, I think.  

It has nothing artificial in it. Virtually raw. The colouring comes from organic veggies. If you want to be super healthy then follow my recipe.  If you don’t have a juicer then use food colouring, as Avid did in her recipe.  Original recipe here

This recipe is egg free, dairy free, gluten free and vegan.

7 Layer Italian Rainbow Cake

the sponge
4 cups almond flour (I made my own from almond pulp, leftover from making almond milk.  If you don’t do that, you can buy yours pre-made)
Juice of 2 cups (approximately 100g) organic spinach lightly packed
Juice of 2 peeled beets (beetroot) (approx 2 tbs of juice)
3 tbs coconut oil
1/4 cup agave 
2 tbs stevia or xylitol powder (grind the granules) (minimises the calorific value, also too much agave would make mix too moist)
1 tsp lemon oil
1 tsp almond oil 
1 tsp vanilla powder
1/2 tsp salt

the apricot layers
Use fruit sweetened apricot jam, or (if you have the inclination) chop and soak organic dried apricots in warm water and then blitz in a blender to a smooth pulp).  add 1 tbs of lemon juice if needed to balance the sweetness.

the chocolate (carob).  
I keep calling it chocolate as it looks like chocolate and I know some find carob not so pleasant as chocolate, or might not even know what carob is.  Anyhow, I am a fan and I’m calling it ‘chocolate’. 
1/2 cup carob or cacao powder
1 tbs coconut sugar (use a little more if using cacao powder as it doesn’t have carob’s naturally sweet quality)
1/4 cup melted coconut oil 
1/4 tsp salt

Mix the almond flour with the xylitol, agave, vanilla powder, salt and melted oil.  Have 2 additional bowls at the ready and eyeball the mix to be distributed evenly between the three bowls.  Add the spinach juice to one. The beet juice to another, and leave the third one as it is.  To the spinach mix, add the lemon oil, to the beet mix add almond oil.  Mix to incorporate.  It is all becoming so divinely fragrant at this point. 
Have your square cake tin ready at this point (in a perfect world I’d have had a suitable cake tin but I used a glass dish instead).
To assemble the 7 layers..
Layer 1 green mix. Layer 2, a slathering of apricot jam. Layer 3 plain mix. Layer 4 another slathering of apricot. Layer 5 pink mix. Layer 6 apricot. Layer 7 chocolate (carob).  Gently pack the almond flour layers down.  Careful when spreading over the jam (I know, mine looks a bit of a mess, but I was being careful.  Yours may turn out prettier!)
Freeze or chill for an hour when you get to layer 6.  Then pour/spoon over the carob topping.

Velato!  Italian 7 layer rainbow cake.

Thanks to The Avid Appetite for the inspiration.

World Baking Day & My Return To The Secret Recipe Club

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My recent trips to Buenos Aires, Mexico and the US have made me absent from the Secret Recipe Club for months.  I’ve missed the SRC band of bakers! 
Life, right now, is a bit..fluid.  Though in the UK, I’m still not settled.  I miss my kitchen.  I’m living life from a suitcase.  There seems too many things to do and think about and conjuring up new recipes has, involuntarily, been put on the back burner.  The SRC is forcing me to focus.  This is good!  World Baking Day is making me very keen to get in the kitchen too.  Time to bake!

I was assigned the blog of two business partners, Serena Ball and Deanna -  Teaspoon Of Spice . The gals are registered dieticians who specialise in nutrition messaging, with a culinary focus.  Serena is  a bit of a cheese fan.  She searches out Illinois cheese makers with her husband and four children. She encourages everyone to try a new recipe or flavour every week.  (I wonder if they’ve tried aged tree nut cheese, like this one by Dr. Cow ?)  Deanna stays inspired to be creative in the kitchen for her husband and young daughter.

I enjoyed poking around in their virtual recipe library whilst hunting for a dish to try for the Secret Recipe challenge.  I was all set to make a vegan version of their Cucumber Avocado Soup with Moroccan Chickpeas and then I spotted their shortbread with rhubarb.  It being so close to World Baking Day too, I couldn’t resist.  Serena and Deanna both write of their fond memories of a childhood where rhubarb was grown by their fathers and was an oft used ingredient.  I thought their Light Strawberry & Rhubarb Shortcake looked like it could become memorable for me too.  The rhubarb is full of Vitamin C, Vitamin K and a great source of fibre.  Their recipe is not vegan though, so I changed up the Original recipe. The fragrant, blushing strawberries brightened up a (typically) dull sky, English day.  I made shortbread instead of shortcake as I wanted the juxtaposition of the silky fruit compote and the cool melt-in-your-mouth vanilla cream cheese to the firm snap of the buttery shortbread.  Not only is it dairy free but it is gluten and sugar free too. I hope you enjoy it! 

Summer Strawberry & Rhubarb Shortcake 

Compote
1 stick of rhubarb
2 cups sliced fresh strawberries
1/4 cup water

Vanilla Cream Cheese
Tofutti Original Cream Cheese
Vanilla extract (I use Baron, it adds a sweetness of vanilla and is alcohol free)
Pure Vanilla powder.  (I buy mine from a great little stall Borough Market in London, it has all manner of wonderful spices and herbs)

Shortcake1/2 cup of vegan butter
1/4 cup coconut sugar
6 drops culinary lemon oil or 1 tbs fresh zest
3/4 cup brown rice flour
2/3 cup potato flour
1/4 cup besan (chickpea) flour
1/3 teaspoon pink salt

Ready? Here we go…

Step 1 - Making the Shortbread
Add lemon oil (or zest) to sugar and butter and cream together.

Step 2
Sift the flours and salt.

Step 3
Gradually add the dry mixture to the creamed butter until just combined and forms a dough. 

Step 4
Cover and chill in the fridge for at least 4 hours (or overnight) (or pop in the freezer for an hour)

Step 5 - Making the compote.
Make the sauce.  Chop fresh strawberries into four and the rhubarb into 1 inch cubes.  Pop into a pan of 1/4 cup water and simmer with lid on for 10 minutes.  Add 1/2 cup fresh strawberries and leave to cool. If your strawberries are beautifully ripe you shouldn’t need to add any sweetener.  If not then just drizzle a little agave syrup or stevia to taste. The sauce can be made the night before and chilled (remove from the fridge and hour before serving to bring to room temp). 

Step 6 - Rolling out the shortbread. 
Preheat oven to 350 degrees. Remove your dough from the fridge and place onto a flour dusted surface.  I usually roll mine on floured baking parchment. (easier clean up and sticks less)


Step 7

Gently roll out the dough to 5-6mm thick. Have a parchment lined baking tin ready. Use a cutter or, as I did, a glass with 3.5inch diameter, and cut out your biscuits (or for my USA friends..cookies) Lift the shortbread on to the baking tray.

Step 8
Pop into the heated oven.  Bake for 15 mins.  Remove from oven and leave to cool on baking sheet for 5 mins before gentle transferring to a cooling rack and (try) to leave them rest for a further 10 minutes.

Step 9 - making the cream cheese
Put the contents of the tub of cream cheese into a bowl.  Pour on 1 tbs of vanilla essence (1 tsp if yours in concentrated..do it gradually, to taste) and sprinkle over your vanilla powder.  With a spatula, mix to incorporate the black specks of powder and the carmel coloured essence.  

Step 10 - Putting it all together.  This is where you exercise your artsy side!
Assemble on pretty little plates.  Shortbread.  Spoon over the cooled sauce. Make tiny quenelles or just dollop four beads of sweet cream cheese.  Pop on another shortbread biscuit to make a little lid or hat.  Spoon over a little more sauce and add a few fresh, chopped strawberries.  Sprinkle over a pinch of coconut sugar.  Add a quenelle of cream cheese on the top and serve.









Check out all the other players in this months Secret Recipe Club too, right below this post.

Vegan Glazed ‘Ham’ with Crisp Brussel & Cranberry Walnut Salad and a dessert pie TO LIVE FOR!

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Part 2 of my delicous Xmas Recipes …(all dairy, meat, gluten, sugar and soy free). 


I suggest Part 2 to be either an alternative to Part 1 or for Boxing Day.  This is the day after Christmas the British call Boxing Day.  I have no idea why? Perhaps, when telly first bounced into life, eons ago, when it was black and white, they may have shown boxing on the TV.  Who knows?  Someone does..but not me.   

So, anyway, the is for that day…the day after.  When we are all looking for something lighter to eat, stomachs still distended from the previous day of heavy feasting.  This is what came to mind for me to make.  It still holds a Christmas feeling, using traditional spices, cinnamon, orange and anise.  You could of course ver from all this totally and put on a Middle Eastern feast or an Asian spread, but I think some flavours should be kept for Christmas.  Otherwise, it becomes a time like any other.  I love the smells that fill the house at this time of year and the heat given off by the oven, forever turned up a cooking something.  Yes, today I’ve combined some raw foods, foods kept vibrant, fresh and full of nutrients but it all still mounts up to an, albeit, lighter meatless Christmas dinner.  Our bodies thank us for it, we feel appreciative of the easing back on quantity and enjoy the flavours only Xmas can bring.

Sticky Glazed Vegan ‘Ham’ with Star anise and Onion & Rosemary Relish.

After looking at many recipes for Burmese Tofu (all the same) on the web, and reading about some long winded (inexplicable) processes used, I decided to wing it.  It all seemed overly complicated to me.  After I’d successfully made my own version, I then found the video below.  Basically,  Miagi and I seemed to be of the same mind, but I omitted the nutritional yeast and I poured the finished mix directly into an oiled pan and not into a tea towel (didn’t understand that part?).   Make this 2-3 days ahead.  It takes a little planning.  But that is one of the elements that make Christmas…taking time (I know, easy for me to say…I don’t have 5 children under the age of ten and grandparents to deal with!).   


Ok, now you’ve done that.  The next step is this…THE GLAZE

Preheat the oven to 190 degrees

Ingredients

5 medjool dates
juice from 1/2 an orange + zest
2 Tbs coconut sugar 
2 Tbs tamari
1 Tbs liquid smoke (if you don’t have then sub with 1/2 tsp smoked paprika or chipotle powder)
1 Tbs olive oil
1 Tbs mirin (or red wine vinegar)
1 tsp salt
grinding of fresh black pepper
10 star anise

Once the Burmese Tofu has set overnight then it is time to baste it.  Gently turn it out into a larger baking try.  Score the surface in a criss-cross pattern and with a pastry brush, glaze top and sides.  Then stud the beautiful little star anise buttons into the criss-cross.  Bake for 40 mins.   Leave to cool for 30 mins before serving.  The ‘crackling’ is sticky and delightfully sweet.  Great with some left over Christmas sauces from Part 1 recipes here   or take 10 minutes to cook up this fantastic onion sauce.



Onion Sauce

10 shallots
2 clove garlic
2 Tbs coconut sugar 
2 Tbs red wine vinegar or red wine
2 Tbs fresh rosemary
2 Tbs dried onion (or onion powder)
1 Tbs mustard seeds
4 bay leaves
2 Tbs fresh lemon juice
3 Tbs olive oil
1/2 tsp salt

Grind the bay leaves, rosemary and dried onion
In a small food processor mince the shallots and garlic (or use a knife)
Pour the oil in a small pan and heat.  Add the onions and garlic until fry for 2 mins.  Stirring.  Add the mustard seeds until the pop.  Then add the ground spices, red wine vinegar and salt and simmer for 5 mins.  Take off the heat. Add the lemon juice.  Stir and then leave to cool.  Pop it into a jar.  Serve

with this gloriously fresh and crunchy….



 Shaved Brussel Sprout & Cranberry Walnut Salad with a Dijon and Lemon dressing.



2 cups sprouts finely sliced

1 cup kale ripped into bite size pieces
handful cranberries
handful of walnuts (soaked and activated if you follow the raw diet), toasted if you like
small fennel bulb finely sliced
zest of half an orange


Dressing
¾ cup extra virgin olive oil
¼ cup white balsamic vinegar (or white wine vinegar)
1 Tbsp. Dijon mustard
1 yacon syrup or agave
Kosher/pink salt and freshly ground black pepper to taste

Mix and then pour onto the salad.  Massage into the salad for a minute or so.  Then finish with a brief, flourishing squeeze of lemon.

OK…here it is the Xmas finale

I’ve taken a recipe from my friend Russell James  - (not) Sugar dusted Raw Mince Pies & cashew cream  Joyously, rich and crowd pleasing.  They take over the course of a day to make (if you are dehydrating them) but only minutes to prepare.


I omitted the agave in the base as I wanted the contrast of the non sweet and I don’t like really sweet pastry.  I also used a bag of fruit sweetened dried mix berries (cranberries, cherries, blueberries, raisins)  in place of the  dates and apples because I think they perform better.  I put a slug of vegan brandy in the soaking berries too.  I subbed the agave in the cashew cream and used xylitol instead to reduce the calories. The result is the taste of the finest Xmas pudding nestling in a pastry case.  The cashew cream compliments it perfectly.  Santa will love one (or two) of these!




I hope you have a WONDERFUL Christmas.  See you in 2013!
With love
India xxx

Christmas Giveaway - MULU Raw Chocolate Buttons - Raw Chocolate (SUGAR FREE) for your precious little ones

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Well, I guess we’ve reached Christmas time AGAIN!  Lordy, how did that happen?!

I started thinking about you.  Whoa!  hold on, I do think about you ALL the time but, I mean in a Christmassy kind of way.  I want to give you stuff!  Good STUFF!  To indulge you but not be the ruination of all your hard work of eating healthy.  So my eyes are peeled (ooh, what a horrible saying) on the lookout for goodies.


I jumped up and down for joy when I saw these jolly bright packets of lusciousness!   RAW CHOCOLATE - Free of Dairy, SUGAR FREE and SOY FREE……for children!!!!  What an amazing idea!   I know all raw chocolate can be eaten by kids but it usually feels kind of grown up.  But BUTTONS!  Wow!

I fell head-over-heals in love with the company when I read their ‘about our products’ page online.  They are ethical and caring right down to the inks on their recycled cardboard packaging being made from dear old plants.  As soon as I could I chatted with Kaycee, one of the founders of Mulu I loved her too!    Kaycee is the wife of Ben. Ben is the chocolate champion who went all ‘Willy Wonka’ and decided to create the best raw chocolates he could imagine.  When he did…he and Kaycee decided to make MULU available to all!

They had come up with their product, but had a heard time searching for a name that fitted their divine, dark creations.  Until one day, when Kaycee was dreamily thumbing through an tatty old French dictionary and the word MOULU sparkled from the page.  Her heart jumped.  It translated to ‘powdered gold’.  She knew it was the one.  So, MULU was launched.  

Not only are they running a successful company but they are also bringing up four small children.  It was for them that Mulu Buttons were devised.

Now I want YOU to have the chance of your little ones (or yourself…hey, I’m no longer a kid and I’m diving in) to be tearing at these little packs of goodness.   So they can indulge over Christmas and you don’t need to experience 2nd hand ‘sugar fallout’,  and be happy in the knowledge that your little angels are experiencing the best, fun, RAW chocolate.

Also great for diabetics, vegans, weight watchers, chocolate connoisseurs, Santa…EVERYONE!

MULU Raw Chocolate buttons are handcrafted with natural, organic, ethically traded ingredients at low temperatures, free from dairy, refined cane sugar, soya & gluten and consciously packaged in biodegradable cellophane and recycled, recyclable card printed with plant based inks. 

a Rafflecopter giveaway

UK Mainland ONLY for this Giveaway loves.  Sorry!

The winner will be announced on 18th December 2012 in a new blog post. If you are the lucky one. Please email me your address. The Winner will have 24 hours to respond or a new winner will be randomly chosen.

Official Rules:
Open only to U.K residents age 18 and over. Odds of winning depend on the number of entries received

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