Raw Mocha Truffle Recipe

Raw Mocha

The most decadent chocolate imaginable. Ready in minutes. Who needs Mars Bars?

Raw Mocha Truffle
serves one

Ingredients

1tbsp cocoa powder
1tbsp light agave syrup
1tbsp coconut oil
1/4tsp ground coffee
1/4tsp ground cinnamon
1/8tsp Marmite


Preparation

Combine all dry ingredients in ramekin
Add agave, coconut oil and Marmite (dilute with a few drops of hot water)
Stir vigorously with a teaspon till smooth
Refrigerate at least 20 minutes or until coconut oil sets

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Smoothie Central

A couple of my favourite smoothie recipes:

Mango Chilli Smoothie

A crazy concoction but incredibly tasty: this cool, slightly sweet, fresh tasting with just a hint of chilli heat. The ingredients list might look like a dog’s dinner but trust me, it’s the cat’s pyjamas.

Ingredients:

  • 1/2 ripe mango
  • 1/3 cucumber
  • 1 ripe medium pear
  • 1 large handful fresh spinach
  • 1/2 chunk fresh ginger
  • 1 fresh bird’s eye chilli
  • 1/2 tsp cinnamon
  • 2-3 ice cubes
  • water as desired

Green Goodness Smoothie

This is my favorite breakfast at the moment. Simple, healthful and delicious. I make mine extra thick so it’s basically ice cream. Yum.

Ingredients

  • 1 banana, frozen
  • 1 ripe pear
  • Small chunk of fresh ginger, peeled
  • Handful spinach or other dark leafy greens
  • Small handful raisins or 2-3 prunes
  • 3/4 – 1cup soy or regular milk
  • 3/4tsp ground cinnamon

 

Not least my nearly-award-winning Un-beet-able Breakfast Smoothie

A fabulously thick, creamy, bright pink, gently sweet drink chock full of goodness. Try it at home!

Ingredients

1 medium apple
1 medium banana
1/2 small avocado
1/2 small raw beet
8-9oz unsweetened non-dairy milk
1tsp maple syrup
1/2tsp cinnamon

Sweet-tart Cacao Smoothie


Ingredients

1 medium banana, frozen
2 small purple plums
1 medium ripe bear
1/2 inch chunk fresh ginger
1tsp maca powder
1/2tsp cinnamon
1 1/2tsp cacao powder
Water and/or non-dairy milk

Melon, Pear & Orange Refresher
Ingredients

1/2 Galia melon
1 ripe pear
1/2 beetroot (cooked)
large handful round head lettuce
1 orange, juiced
1/2 inch chunk fresh ginger
200ml almond or rice milk
Ice

Best Vegan Food – InSpiral Review

Brown paper packages are exciting and a little mysterious, redolent of old-fashioned gifts shipped by post. The neat, brown bags lining the shelves of InSpiral Café in Camden, with their tantalising labels and peek-a-boo windows, are especially reminiscent of presents because you can’t tell by looking quite what to expect of the contents. What on earth are “Reishi Crackits”? How do I approach “Raw Superfood Granola”? And isn’t “baobab” as in “Baobab and Onion raw dehydrated kale chips” a bulbous-looking tree?

Fortunately the best way to tackle these questions is to yield to my childlike urge to rip into the (biodegradable, sustainably produced) brown wrapping and devour the contents. Reishi is a mushroom, by the way, and such a potent immune-booster that hospitals give it to HIV and cancer patients. Crackits are InSpiral’s wholefood alternative to grain-based crackers. Made with almonds, a blend of seeds including sunflower, flax and chia, vegetables (carrot, courgette, onion) and seasonings they are dehydrated into satisfyingly nutty, crunchy sheets that are compulsively munchable. I crumble some over salad to add texture; they are equally delicious as the base for an open-faced Crackit sandwich of avocado and tomato slathered with tahini and a sprinkling of chilli flakes.

The kale chips are even more addictive. Neither baked nor fried, these dehydrated crisps are manna for anyone with a savoury tooth – and yummy enough to make me consider buying a food dehydrator and attempting a DIY version. They come in four flavours, each with a distinctive superfood twist. I try “Baobab and Onion” which is satisfyingly onion-y and provides a hit of calcium, iron and antioxidants; “Cheesie Purple Corn” offers all the umami deliciousness of cheese without having ever been near a cow.

Raw Superfood Granola is also a better-than-the-real-thing experience. I scoffed a bag of the “Chocolatey” flavour (there is also “Loveberry”, featuring raspberries, strawberries and gojiberries; and “Banana Greeny” which combines bananas with spirulina and wheatgrass) almost without pause. It is tasty with (non-dairy) milk but really, too delicious to be a mere cereal. I like it crumbled it over frozen smoothies or sprinkled on fruit salad. Straight out of the bag, it is a satisfying alternative to an afternoon dip in the biscuit tin.

One thing I note is the absence of “nutrition information” on the bags. With their abundance of seeds, nuts and protein-rich grains the granola and Crackits are not “low calorie”. But they remind me that calorie counting was invented after we started eating processed rubbish. When people ate simply and out of necessity, food was appreciated as a source of energy and vitality, not viewed as an enemy. The real gift in the brown paper wrappers is that InSpiral goodies make it easy and pleasurable to think of food in a more natural, wholesome way.

Browse and purchase a full range of InSpiral products – including superfoods, raw chocolate truffles and herbal elixirs – at their website.

InSpiral Café review

Best Veggie Breakfasts

A beetroot smoothie I concocted in my freezing Glasgow kitchen last winter has just been selected by the Vegetarian Cookery School (@vegcs on Twitter) as one of ten finalists in its Best Veggie Breakfasts competition.

This week is National Vegetarian Week (21-27 May) and to celebrate we held a competition to find the Best Vegetarian Breakfast Recipe. The entries are in and we were so amazed by your creative veggie breakfasts that we’ve chosen 10 finalists… We love her use of beets and avocado to create a slightly sweet but nutritious filling morning smoothie.

ImageWhat a delicious surprise!

 

Christmas Recipe – Roast Red Pepper Hummus

Mark Reinfeld


I’m delighted to have a guest post from award-winning vegan chef Mark Reinfeld, of Vegan Fusion. A culinary wizard, Mark picked up a love of food from his grandfather who was a chef and ice carver. He has co-authored more books than you can shake a carrot at, including the lauded, best-seller Vegan Fusion World Cuisine, and runs vegan cooking courses around the world. He doesn’t know that hummus is one of my favourite foods but, serendipitously, that’s the recipe he shared. Yum.

Roasted Red Pepper Hummus
Serves 6-8

Ingredients:
2 red bell peppers (1 cup roasted)
3 cups cooked and drained well chickpeas
3/4 cup tahini, roasted (creamy)
1/4 cup lemon juice, fresh squeezed
3 Tbl wheat-free tamari or soy sauce
1 Tbl olive oil
2 tsp cumin powder, toasted
1 1/2 tsp garlic, minced
3/4 tsp sea salt, or to taste
3/4 tsp black pepper, ground to taste
1/4 tsp cayenne pepper
1/2 tsp chipotle chile powder, optional

Preparation:
1. Preheat oven to 400°F/205C. Roast bell peppers
2. Place peppers in food processor with lemon juice, soy sauce, tamari and olive oil and process until well blended
3. Add garbanzo beans and remaining ingredients and process until smooth.

Variations
Replace red pepper with one of the following:
Garlic Lover’s – 1 1/2 cups roasted garlic, 1 1/2 tsp minced fresh garlic.
Sun-dried Tomato Basil – 1/2 cup sun-dried tomatoes, soaked & drained, 2 Tbl basil, minced.
Kalamata Rosemary – 1 1/2 Tbl fresh rosemary, minced, 3/4 cup Calamata olives, chopped.
Caramelized onions – add 1 cup caramelized onions before pureeing

Courtesy Vegan Fusion World Cuisine