Love Raw: August 2012

Thursday, August 23, 2012

A Raw Mocca Mousse

Are you a coffee lover? Good, cuz you're invited to a crazy raw tea party *on my bed* where the magic happens. Especially today as Im having a photo shoot on my bed (the room's got two windows and a mirror so the light is perfect).

I love making mousses as you can pop what ever you fancy in them. Ah well almost anything. This time I flavored my mousse with coffee AND chlorella! Then I piped it out in small coffee cups to be enjoyed well chilled. The mousse is quite heavy so you feel cute and sweet after only 4 to 5 spoons, which makes it the perfect after dinner dessert. This recipe serves about four small cups.

I picture an old, odd lady living with 20 cats in a cabin somewhere where the mailman don't visit, that she feeds the bears and wolves around her house with leftovers and that she has a raven living on her porch. Anyhow, this lady would come up with a recipe like this one, trying to seduce any passtravelers. Only that the lady happens to be me. Minus the cats, raven, bears, wolves, the cabin and so but... yeah and Im not an old lady.. But the archetype of that old lady lives inside of me and I do try to seduce you with this mousse. Are you with me? Good. Let's dive into it!

If you don't want 7 tablespoons of nasty, decadent, strong, black coffee in your mousse, then try adding some Maca instead. But hey, if you want to enjoy some coffee, do it stylishy sinful!

Crazy Tea Party Mocca Mousse, swedish

• 2 dl Dadlar

• 2.5 dl Cocosmjölk (2.5 dl Vatten + 1 dl Cocos, kör i blender och pressa ut mjölken genom en "nötmjölkspåse")

• 2 små nypor rosa Himalayasalt

• 1 krm äkta Vanilj

• 2.5 msk raw Kakao

• 1 msk Lucuma

• 2 msk Avocado

• 7 msk starkt, svart Kaffe

• 5 msk virgin Cocosolja

• 0.5 tsk Chlorella

Kärna ur och blötlägg Dadlarna. Gör Cocosmjölken och brygg kaffet. Överför Dadlar och Cocosmjölk till en blender och mixa tills slätt. Tillsätt nu resten av ingredienserna utom Cocosoljan och mixa tills helt slät. Tillsätt då Cocosoljan och mixa 15 sek. Lägg moussen i kylen över natten, eller för att den ska stelna snabbare, i frysen. Du kan hälla ner moussen i en plastpåse och när den har stelnat och blivit krämigare klipper du av ett litet hörn av påsen och klämmer i det i en skål / tekopp. Toppa med bär.

• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

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Like this post? Then share it with the rest of the world!

Thanks a lot for reading!

Much Love

/Karolina Eleonora~

Thursday, August 9, 2012

The Sundae Challenge

The Tale Of The Holy Sundae

"Once up on a time, there was a Sundae so divine, that only the ones with the purest of heart could eat it. The legend tells of a small but growing number of people, being so in tuned with the divine, that they could fully and deeply dive into the molecules of joy found in this fountain of flavors. The feaster would be filled up with supernatural, divine powers and ecstatic love. These people are the only ones that have the magic touch to grab and set free the holy blue spoon that is stuck into the ice cream and that the sundae would then be lit in a glorious light.

Many have looked for the Holy Graal Sundae and different theories swirls about, though the latest clue would be that it is somewhere in a small kitchen in the deep, dark forests of Sweden, guarded by a fair alchemist Lady named Karolinae, with her chevalier Sir Jakob The Brave Webmaster.

And who knows, maybe the luck will come knocking on your door saying you are ready to grab the holy blue spoon and fill your mouth with spoonfuls of raw ice cream. Only the stars know."

The Holy Sundae Graal, makes 2 graals.

First make one basic batter that is divided into three batters (about one cup in each) which you then add flavor to. Peel about 2 rhubarb stems and cut them into cubes. Put them into the freezer until deep freezed then thaw them carefully under some hot running water. Any cold pieces of rhubarb will make the Rhubarb ice cream lumpy. The process of freezing rhubarb and thawing it like this makes rhubarb a really great ingredient in the raw dessert kitchen. You'll get a wonderful summer-flavor! And the ice creams doesn't have to be deep freezed, only slightly firmer. The important step is to let the Pecan-Lemon Ice cream get firmer so you can pipe it!

The Basic Ice Cream Batter

• 180 g or 1 1/2 cup Cashews
• 1 1/2 cup Water
• 3 tablespoons melted virgin Coconut oil
• 100 g or 0.5 cup of melted Cacao butter
• 1 pinch of Himalayan salt
• 1/4 teaspoon real Vanilla or liquid Vanilla
• 4 tablespoons Agave nectar
• 1 teaspoon Sunflower lecitin

• 3 tablespoons of Lucuma
• 1 teaspoon of Lemon juice

Slowly melt the Cacao butter in a water bath or in a dehydrator. Grind the Cashews into a super fine flour in a blender. Add all the ingredients except for the Coconut oil and blend until completely smooth. Then add the Coconut oil and blend for maximum 15 sec. Divide the batter into two bowls, about 1 cup in each. Continue with the Pecan-Lemon Ice cream.

The Pecan-Lemon Ice cream

To the blender add:

• Zest from 2.5 organic Lemons (about 0.5 teaspoon + 1/4 teaspoon of zest).
• 1 teaspoon Lemon juice

Blend until incorporated. Now make the pecan crumbs:

• 0.5 cup Pecans
• Cinnamon to taste

Put into a food processor or coffee grinder to grind the Pecans into crumbs. Add the crumbs to the Lemon Ice cream and stir by hand. Pour into a low container and let it chill in the freezer for about 30-40 minutes. It needs to be hard enough to be put into a pastry bag. Otherwise you can just put the Pecan-Lemon ice cream on top with a spoon. Stir the ice cream every now and then. You will se how it gets creamier and creamier by the minute.

Observe: If you want to pipe a swirl using a pastry bag, chose a large tip, and make the pecan crumbs rather small. Too big crumbs can get stuck in the tip, causing severe frustration to any perfectionist out there ;)

The Chocolate Chip Cacao Ice cream

Wash the blender and add one cup of the Basic Ice cream Batter into the blender. Add:

• 2 tablespoons of raw Cacao
• 1 tablespoon of Lucuma
• 1 tablespoon of Mesquite

Blend to incorporate. Don't put the Cacao ice cream into the freezer just yet. Now make the chocolate chip!

• 50 g or 1/4 cup melted Cacao butter
• 2 tablespoons raw Cacao
• 1 tablespoon Carob
• 1/4 teaspoon real Vanilla
• 2.5 tablespoon Agave nectar
• add some Cayenne powder to your liking (optional)

Slowly melt the Cacao butter in a water bath. Transfer to a bowl and add the rest of the ingredients. Stir by hand. Put a thin layer of the melted chocolate into a container to be put into the freezer. Save 2 tablespoons of the melted chocolate for decoration on top of the sundae. When the melted chocolate is hard, take it out of the freezer and brake it into small pieces that you put into the Cacao Ice cream, stir and put it into the freezer. Continue with the last ice cream!

The Rhubarb Ice cream

Wash the blender and ad the last cup of Basic Ice cream batter to the blender. Add:

• 70 g or 0.5 cup cubes of Rhubarb, deep freezed and thawed
• 0.5 teaspoon of Spirulina (if you have your spirulina in form of tablets, you can crush them between two spoons)

Blend to incorporate. Transfer into a container and put into the freezer to harden a bit.

Assemble: First pour some of the melted chocolate in the bottom of the glass to get a nice color effect. Then add the Rhubarb Ice cream, the Cacao Ice cream and finally pipe the Pecan-Lemon ice cream on top. Add the melted chocolate and sprinkle some pecan crumbs. Now dig in and enjoy!

Like this post? Then share it with the rest of the world!

Thanks a lot for reading!

Much Love

/Karolina Eleonora~

Sunday, August 5, 2012

Ice Cream Sandwich with a Chocolate Chip Mint Filling

I don't know about you, but personally I adore everything with mint in it. These Ice Cream Sandwiches have a Chocolate Chip Mint Filling that I originally created for one of the swirled pies in my eBook 'The Dessert Revolution'. The pie ('Mint Kiss Swirl Pie' on page 27-28) is swirled with a vanilla filling and this mint filling, loaded with gorgeous cacao nibs that gives that chocolate crunch.

The Sandwich cookies does not require a dehydrator, though they need to be a bit freeze to harden. They are based on hemp seeds, pumpkin seeds and shredded coconut. If you like your seeds soaked and sprouted it is fine. Only make sure they are dry before you start making a flour of them.

Why I love HEMP

• Hemp can grow almost everywhere on this planet. By nature hemp is organic as it doesn't need any fertilizer, chemicals, and pesticide. It adds nutrients to the soil, removes toxins, aerates the soil and prevents soil erosion with it’s long roots. Hemp actually leaves the soil in better condition than before it was planted.

• You can make hemp milk out of hemp seeds.

• The hemp plant can be used for three important and usable products as the seeds, the powder of the seeds (hemp protein powder) and the oil, all is highly nutritious. You can also eat the fresh leaves in a salad.

• Hemp is very rich in nutrients such as omega fatty acids, amino acids, and minerals. The seed oil contains 80% essential fatty acids (EFAs), linoleic acid (LA, 50-70%), alpha-linolenic acid (ALA, 15–25%) and Gamma-Linolenic_acid (GLA, 1–6%).

• Both the complete protein and the essential oils contained in hemp seeds are in ideal ratios for human nutrition.

• 65% of its protein content in hemp is in the form of globulin edestin, so that it can actually be used by the body in its raw state.

• Hemp seed oil promotes a beautiful skin and hair, nourishing both on a cellular level. As a daily routine, apply hemp oil to your skin and it will be absorbed where the EFA's can go straight to work!   Also the GLA acid is healing for the gut which also promotes a glowing, healthy skin.

• The oil and the protein powder is perfect for athletes wanting defined muscles.

• Add a handful of hemp seeds to your smoothie and you will get a creamier, more nutritious and more satisfying smoothie. I find that a couple of teaspoons of orange juice pares very well with hemp.

The Hemp Sandwich Cookies, nut free
Makes about 8 double cookies.

• 1 cup hulled Hemp seeds
• 1 1/2 cup shredded Coconut
• 0.5 cup Pumpkin seeds
• 2 small pinches of Himalayan salt
• 0.5 teaspoon real Vanilla
• 5 tablespoons of Lucuma
• 1/3 cup Water
• 2 tablespoons melted virgin Coconut oil
• 3 tablespoons Agave nectar
• 2 teaspoons Orange juice

Grind the Hemp seeds, shredded Coconut and Pumpkin seeds into a fine flour using a blender. Transfer to a large bowl. Add the rest of the ingredients and stir by hand until you get a dough. Put the dough on a piece of greaseproof paper and flatten it out. Put another piece of greaseproof paper on top and work the doug out with a rolling pin. Stamp cookies with a cookie cutter and lift the whole paper up, with the dough and place it in the freezer. When the cookies are hard you can carefully peel them off the paper.

Chocolate Chip Mint Cream

The recipe below will give you a lot more mint cream than needed for the cookies. You can use the rest as a mint ice cream, or make half the recipe.

• 180 g or 1 1/2 cup Cashews

• 1 1/2 cup Water

• 3 tablespoons melted virgin Coconut oil

• 100 g or 6 tablespoons of melted Cacao butter

• 1 pinch of Himalayan salt

• 1/4 teaspoon real Vanilla or liquid Vanilla

• 2 tablespoons Agave nectar

• 1 teaspoon Sunflower lecitin

• 1 cup Mint leaves, tightly packed

• 0.5-1 teaspoon Spirulina powder

• 5-8 drops Mint essence

• Two handfulls of cacao Nibs

Slowly melt the Cacao butter in a water bath or in a dehydrator. Grind the Cashews into a super fine flour in a blender. Add all the ingredients except for the Coconut oil and Nibs and blend until completely fine. Then add the Coconut oil and blend for maximum 15 sec. Finally add the Nibs but don't blend. Make sure to adjust the flavors to your liking. Add a little extra sweetener or mint essence if you like. The filling will taste the best when well chilled.

Pour the batter into a container with lid that can be stored in your freezer. The batter will at this point look rather loose, but don't worry, it will turn into the creamiest filling after some time in the freezer. You need to freeze the mint filling for about 1.5 hour. Stir it every now and then for an even result. When it is creamy and hard enough to be spread on the cookies it is done.

Glass Sandwich på Hampa med Choklad & Mintkräm (delvis nötfria)

Sandwich Cookies

Blir ca 8 dubbla cookies

• 2 dl skalad Hampa

• 3 dl riven Cocos

• 1 dl Pumpakärnor (om groddade, se till att de är helt torra innan de mals till mjöl)

• 2 msk smält virgin Cocosolja

• 2 små nypor Himalayasalt

• 0.5 tsk äkta Vanilj

• 5 msk Lucuma

• 0.75 dl Vatten

• 3-4 msk Agave nektar (använder du honung så ta mer eftersom det är svagare sötma)

• 2 tsk Apelsinjuice

Gör ett mjöl av Hampan, Cocosen och Pumpakärnorna i en blender. Tillsätt resten av ingredienserna till en stor skål och rör för hand tills du har fått en deg. Platta ut degen ovanpå ett smörpapper. Lägg sen smörpapper ovanpå degen och kavla ut med kavel ca 0.5 cm tjockt. Tycker du det blir för kladdigt kan du mala lite mer mjöl och strö över. Stansa kakaor och lyft över hela smörpappret med degen på till frysen där de får ligga och hårdna. Ta sen en osthyvel el. liknande och lossa försiktigt på kakorna. Lägg dem åter i frysen. Fortsätt med mintkrämen!

Chocolate Chip Mintkräm

Detta recept blir nästan en hel normalstor blender-kanna full och det kommer bli smet över efter att du brett på den på kakorna. Antingen kan du använda resten av smeten som glass, eller göra halva receptet nedan. Vill du ha många Sandwich cookies kan du göra dubbla satsen cookies och hela satsen smet nedan.

• 3 dl Cashewnötter

• 1 nypa Himalayasalt

• 1 krm äkta Vanilj

• 3 dl Vatten

• 2-3 msk Agavenektar

• 1 tsk Solroslecitin

• 3 msk smält virgin Cocosolja

• 100 g eller 6 msk smält Kakaosmör

• 2 stora nävar Kakao Nibs

• 2 dl Myntalöv, tätt packat

• 0.5-1 tsk Spirulinapulver eller krossa ca 4-8 st piller i mortel

• 5-8 droppar Mint essens

Mal Cashewnötterna till ett fint, fint mjöl i en blender. Tillsätt resten av ingredienserna förutom Cocosoljan och Nibsen. Mixa länge och väl tills du har en perfekt smet. Den kommer att se lös ut, men allt ordnar till sig sen i frysen och blir till den krämigaste glassen du kan tänka dig. Tillsätt den smälta Cocosoljan och mixa max 15 sek. Slutligen häller du i Nibsen utan att mixa och häller upp på burk som ställs i frysen. Var noga med att smaka av. Justera mängden sötma och mint tills det smakar perfekt för Dig! Smeten kommer smakmässigt mer till sin rätt som fryst. Låt frysa i ca 1.5 timme. Rör om då och då för att få en jämn frysning. När smeten börjar få en krämig konsistens av det tjockare slaget kan du skeda på eller spritsa på fyllningen mellan kakorna.

Tips: Spirulinan färgar smeten knallgrön, så vill du ha en ljus mintgrön färg som på bilderna använder du 0.5 tsk Spirulina. Vill du ha en mörkare färg tillsätter du mer. Jag använder Spirulina till "mint färgning" eftersom det är en blågrön alg. Skulle du försöka färga med tex nått annat grönt pulver som hampaprotein, korngräs eller dyl, blir det ett gulaktigt resultat och det kommer inte se ut som mint.

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• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. And I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me.