Tag Archives: chocolate

Under the Microscope – Maca.

Under the Microscope - Maca.

Superfood Maca is native to the mountains of Peru and is cultivated as high as 4300 meters above sea level. It has been used for over 3500 years and legend claims that during the peak of the Incan empire, the warriors consumed maca before going into battle to ensure super strength and stamina.  On return from battle however, Incan soldiers were prohibited from using maca in order to protect the women from their insatiable sexual desires. Maca is renowned for providing strength, endurance and enhanced libido.

So what is maca?

A member of the cruciferous  tribe  such as kale and cabbage, maca is abundant in potassium, magnesium, calcium, sulfur, iron, sodium and phosphorous and also contains trace minerals which includes iodine, zinc, selenium, bismuth, copper, magnese, tin and silicon. It is also rich in vitamins B1, B2, C and E.

Maca has the ability to stabilise and balance the body’s glandular – hormonal system, nervous system, cardiovascular system and musculature. This makes it great for managing hormones, stress, thyroid and your mood in general.
According to David Wolfe, maca is great if you suffer from:
Anaemia
Chronic fatigue
Depression
Infertility and sterility
Lack of libido
Malnutrition
Menopausal symptoms
Menstrual discomfort and disorders
Poor memory
Stomach cancer
Stress tension
Tuberculosis

How to use it and where to get it?

Seeing as maca is a superfood it can be used in greater quantities than other medicinal herbs.  It has also found to be safe to use long term. You can purchase it online or at most health food stores in dried, raw, organic food. Look for the real deal and only buying from the root, not other parts of the plant.

Use a tablespoon in smoothies, juices, nut milks, tea or coffee, or add to your raw chocolate treats.

Here’s a recipe to get you started:

Blend 2 frozen bananas

2 fresh bananas

3 medjool dates

200mls of filtered water (or your favourite nut milk)

1 heaped teaspoon of maca root powder

Sprinkle with cacao nibs.

David Woolfe also claims that maca has a special relationship with cacao so use them together regularly to experience the culinary sensation 🙂

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Reference: Woolfe, D. (2009). Superfoods: The Food and Medicine of the Future.  

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Mini Chocolate Cakes

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One of the things that I love about this lifestyle is that you can eat chocolate, ice-cream and dessert at any time of the day, whilst losing weight and feeling healthy.  It is also nice to be able let your kids eat decadent foods that you know aren’t full of rubbish.

These chocolate mini cakes are easy to make.  No dehydrator required, just a food processor and/or high speed blender.

Base:

1 cup of almonds

1 cup of soft dates

1/4 of cup of shredded coconut

1 teaspoon of pure vanilla.

Place all the ingredients in a food processor and process until the mixture  holds together. (add a teaspoon of water if needed).  Press a tablespoon of mixture into muffin tins.

Middle:

1/4 cup coconut butter (not to be confused with coconut oil)

1/4 cup raw almond butter

1/4 cup coconut nectar.

In a clean food processor blend together the ingredients for the almond fudge until well blended. Add mixture to your bases and clean your food processor for the chocolate icing.

 

Top:                                                                                                                             tumblr_n5n7mbmbtJ1s77sf0o1_500

1 cup of soft dates

1/4 of a cup of coconut oil

1/4 of a cup of cacao powder

1 teaspoon of pure vanilla.

Blend until smooth and spread icing over cupcakes.  Place in the freezer to set.

Licking the spoon is mandatory. photo

Yields 9

 

 

 

 

 

Mint Chocolate and Caramel Swirl

Mint Chocolate and Carmel Swirl

I’ve made a variation of this before which you can find here http://rawkiwi.org/2014/02/28/caramel-chocolate-bites/

For the chocolate section I used 1/2 teaspoon of alcohol free peppermint essence instead of vanilla. For a different effect I used a tooth pick to mix small spoonfuls of caramel through the chocolate base. The caramel is seriously good. Full of fat but really good.

 

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If you are looking to add even more sweetness to your day, this should hit the spot.

Juice

1 ripe pineapple.

3 celery sticks.

1 cucumber.

🙂

Caramel Chocolate Bites

 

The base:

Chocolate Fudge

1/2 cup coconut butter (Different to coconut oil and often used in raw treats).
1/2 cup raw cacao powder
1/4 cup of coconut nectar
1 tsp vanilla

The top:

Almond Fudge

1/4 cup coconut butter
1/4 cup raw almond butter
1/4 cup coconut nectar
1 tsp vanilla

Line a 8 1/2 x 4 1/2 loaf pan with baking paper. Allow for excess baking paper to hang over the edge.

In a food processor blend together all the ingredients for the chocolate fudge until it is fully blended and has a thick consistency. Pour into the prepared pan, smooth out and set aside.

In a clean food processor blend together the ingredients for the almond fudge until well blended. Spread smoothly over the chocolate base.

Place fudge the freezer to set up. Once solid, remove from pan by lifting up the baking paper. Peel off paper and cut into equal pieces.

Store in the refrigerator or freezer.

 

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Dessert for every meal

Dessert for every meal

One of the best things about eating this way is being able to eat dessert for breakfast (lunch and dinner) and knowing it’s good for you.

To make this delicious chocolate sauce you will need:
5-6 medjool dates
1 vanilla pod
1 heaped tablespoon of cacao powder (or carob)
1 teaspoon of Acai berry powder
1/2 cup of filtered water.
Blend until smooth

In a mason jar, spoon in your banana ice-cream (made from 1 banana and 4 frozen bananas) and layer it with sauce.

Simply delicious 🙂

Caramel Slice

This is so addictive – you have been warned 🙂

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For the crust
1 cup almonds
1 cup dates
Pinch of salt

Caramel:

½ cup cashew butter
½ cup coconut oil
1 cup dates

Chocolate cream:
1/3 cup coconut oil
2-3 tablespoons cacao powder
¼ cup maple syrup

To make the crust: process the almonds into flour in your food processor, then add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan (I used a small bread pan) and refrigerate.

To make both the caramel and chocolate layers: just blend the ingredients in each list until smooth. Spread the caramel onto your crust, followed by the chocolate cream. Refrigerate until completely set; this will take a couple hours.

Marble Fudge

Marble Fudge

These little gems are quick and easy to make.

I’ve tried to adapt the recipe slightly from http://www.thisrawsomeveganlife.com  Didn’t quite nail the look, but it tastes fantastic 🙂

Raw Chocolate Marble Fudge

Chocolate Fudge

1/2 cup coconut butter (Different to coconut oil and often used in raw treats).
1/2 cup raw cacao powder
1/4 cup of maple syrup
1 tsp vanilla
Pinch of salt

Almond Fudge

1/4 cup coconut butter
1/4 cup raw almond butter
1/4 cup maple syrup
1/2 tsp vanilla

Line a 8 1/2 x 4 1/2 loaf pan with baking paper. Allow for excess baking paper to hang over the edge.

In a food processor blend together all the ingredients for the chocolate fudge until it is fully blended and has a thick consistency. Pour into the prepared pan and set aside. It will be a bit sticky, so don’t worry about making it fit the pan perfectly.

In a clean food processor blend together the ingredients for the almond fudge until well blended. Drop spoonfuls of almond fudge on top of the chocolate and swirl together in with a knife. Do not overmix or you will lose the marble effect.

Place fudge the freezer to set up. Once solid, remove from pan by lifting up the baking paper. Peel off paper and cut into equal pieces.

Store in the refrigerator or freezer.

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Blueberry Smoothie

Blueberry Smoothie

200 mls of almond milk
1 tablespoon of chia seeds
1 teaspoon of acai berry powder
1 teaspoon of maca powder
1 handful of baby spinach
1 cup of frozen blueberries
1-2 bananas

Optional
1 teaspoon of sunflower seeds
1 teaspoon of pumpkin seeds

Blend well and decorate with a few almonds and a sprinkle of cacao nibs.

Superfood Thickshake

Superfood Thickshake

This was a little decadence for a Sunday afternoon.

300 mls of almond milk
3 – 4 large frozen bananas
1 tspn of cacao powered
1 tspn of maca powder
1 tspn of acai berry powder

Whiz it up in your blender and pour into your favourite glass. Sprinkle with cacao nibs and pumpkin seeds.

Serves 2 but it’s so good you may want to keep it to yourself 🙂