Raw Vegan

[ RECIPE: RAW APPLE CARROT CAKES ]

Gluten free, Dairy free, Sugar free, Wheat free = totally amazing!

So I scurried to my lovely fruit store this morning in the dim light of the dawn, hoping not to see anyone with my dishevelled wavy hair and ‘morning appearance’ – that type of appearance that’s a dead give-away that you don’t have adequate food for breakfast – so you’ve had to race down, run in and run out of the store!!!! It’s a very ‘organic look’. I was hoping to make my favourite juice – Orange Liquid Gold because I felt like I really needed its goodness. After buying the carrots that I had run out of at home, I had a yearning for something more!!!

Oh dear…come here…get in my mouth – STAT. Raw Apple Carrot Cakes I really do LOVE you…

You’ll NEVER believe how delicious they are until you try them…and they’re easy-peasy to make!

I love these little morsels – they drive me insane when I make them. I can’t stop eating them and they are soooo good for you and often way to good to share!!!!!! Piglet alert…

A few people make these in the raw food movement – but I’ve added extra ingredients to take them to the next level. I often have three of these for breakfast…instead of a juice. I love the sweetness, the spices and the fresh vanilla bean and lemon – these two ingredients alone, really make this sing like your taste buds are at the opera…I promise!

Made with only a few simple ingredients – this really is an amazing raw recipe that has stood the test of time with any friends I have made this for…and I too have never tired of it!

[ the recipe ]

3 x apples, washed and thinly sliced
2 x medium carrots, washed with the skin on
1/2 x cup pecans
10 x medjool dates
1/2 a medium lemon zested
1/2 x teaspoon ground cinnamon
1/2 x teaspoon ground ginger
1/4 x fresh vanilla bean (it’s very important that its fresh – it tastes divine in this recipe)

Toppings:

1 x tablespoon coconut sugar
1 x table spoon shredded coconut
1/2 x teaspoon cinnamon

[ the method ]

After washing the carrots, place them in a high speed blender. Chop them to a fine consistency.

Next add the remaining ingredients – the dates, the pecans, the lemon zest, the fresh vanilla bean and the cinnamon and the ginger.

Blend the mixture to a firm consistency and then place in a bowl and set aside.

Next, slice the apples. The easiest way to get rid of the pips is to slice the apples thinly and then tap the tap the apples to flick the pips off. This also makes a beautiful design that looks sweet when plated up.

We are now ready to plate up. Grab a plate and place the first slice of apple on the bottom.

Next add a generous amount of carrot filling – smoothing the surface so that it is flat for the next layer…you can also add a sprinkling of coconut if you like…

Then repeat with another slice of apple, more carrot filling and finish with a slice of apple on top. Sprinkle the top with cinnamon, coconut sugar and coconut… AMAZINGLY DELICIOUS!!!

The beauty of this simple dish, is when it is cut in half or segments to reveal the layers…

Enjoy this treat anytime of the day…I bet you can’t eat just one!!!

Remember food is YOUR fuel!

Stay you & stay quirky

Love J x

{ VEGAN SLICE } Raw Vegan ‘Bounty’ slice

I’m slightly obsessed with raw food across the board – ever since I did my 10 Day Juice Fast with The Juice Master…it literally changed my life! I love the crunch of salads, the colours of ‘living’ food, the texture of goodness in my mouth and the way my body responds to the intake of food that is alive and nourishing…

So here is the scoop on this beautiful creature…The Raw Vegan ‘Bounty’ Slice. I’ve loved Bounty Bars ever since I was young and walked along Brighton Beach in Melbourne in the height of summer, devouring my bar as the chocolate and coconut took over my senses. I had chocolate everywhere and the juicy crumbling coconut filling feel everywhere – as I scooped it up in my fingers and shovelled it into my mouth…licking my fingers and closing my eyes. There is something mesmerising about the combination that is just so perfect…

So I made this beautiful creature, hoping and praying for the heavenly cooking angels who often guide me through the chaos of experimental cooking – to come through for me…and they did..

To Vanessa @ Gluten Free Foods in Mornington VIC…this one is for you my love…I hope you totally love it!!!
Enjoy my friends…

[ R E C I P E ]
Ingredients:
Base:
1 cup of almond meal
10 fresh medjool dates or 14 dried dates
1.5 cups shredded coconut
2 tablespoons rice bran syrup
2 tablespoons cocoa powder
2 tablespoons chia seeds
pinch of Himalayan salt

Filling:
1 cup raw cashews that have been soaked for 2-4 hours – water drained off
3 cups shredded coconut
2 teaspoons vanilla extract
1/3 cup of rice bran syrup
2 teaspoons water
pinch of Himalayan salt

Top:
1/4 cup cocoa powder
2/3 cup raw and delicious coconut oil
1/4 cup rice bran syrup

Method:
1. Mix the base ingredients together in a food processor so that a sticky dough forms. Ensure that everything is blended well.
2. Press the base mixture into a lined 23cm square tin and place it in the freezer to harden for about 20-30 minutes.
3. Mix the filling ingredients together well and then spread this mixture on top of the base and place it back into the freezer to harden for about 20-30 minutes.
4. Mix the topping ingredients together well until a smooth runny chocolate consistency occurs.
5. Spread / drizzle the topping over the hardened base and filling and put back into the freezer for another 20 minutes to harden.
6. When completely hard, run a knife around the edge of the slice and up end onto a plate.
7. It slices easily and should be kept covered in the fridge.
8. Lasts for up to 4 days…that’s if you can stop yourself devouring it!!!!

Enjoy this divine raw ‘Bounty’ slice…
Stay you & stay quirky
Jess x