Raw Carrot Cake.

Carrot cake is one of my favorite cakes. Honestly, I’ve never made it before. I usually have it from the bakery or Whole Foods. Many people’s favorite part of the cake is frosting, but it is so hard to find the carrot cake with the good frosting. Most of the times, I just scoop the frosting off the cake and eat the plain cake, because it doesn’t taste good to me.

Carrot cake sounds like healthy dessert, but using the butter, sugar, white flour in it does not make it healthy at all.

Trying to be creative with healthy cooking and trying different combinations, I came up with the raw carrot cake recipe.

This cake is nothing fancy, but is really easy to make and has suprisingly delicious flavors melting in your mouth.

I did it only once, but it was a hit at house. Sophia and my hubby were fighting for the last piece:) I couln’t be happier: two loving ones fight for healthy food.

Raw Carrot Cake.

1 cup pitted dates, soaked in warm water for 15 minutes

1 large or 2 small apples( I used Golden Delicious)

1/4 cup of water

1tbs lemon juice

1tsp vanilla extract

1tsp ground cinnamon

1/2tsp of nutmeg

1/4tsp sea salt

1 pound shredded carrots( I got the fresh ones at the Farmers Market)

3/4 cup coconut flour

walnuts

Frosting:

3/4 cup cashews or macadamia nuts soaked in the water for 3-4 hours and drained ( I used cashews)

1/2 cup almond or coconut milk

1tsp lemon juice

10 drops of Stevia or any other sweetener

Combine the drain dates, apple, water, lemon juice and vanilla in food processor and blend it until fairly smooth.

Add the cinnamon, nutmeg and salt and blend again.

Mix the shredded carrots with the mixture from the food processor and stir well.

Add the coconut flour and stir until the batter is combined and uniform. Set the batter for 10 minutes to allow the coconut flour to absorb the liquid mixture. Add some chopped walnuts.

Put the batter in the rectangle form, pressing it firmly and evenly, and freeze for 4 hours. After it firmed up, cut it half, making two layers of cake.

Frosting.

Combine the drained cashews, milk, lemon juice, stevia in a high speed blenderand blend until completely smooth.

Place one half of the cake on the plate and frost the top only with the frosting. Carefully place the other cake half on top, and use the rest of the icing to frost the top of the cake.

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Refrigerate overnight, or until ready to serve.

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Coconut Cream Berry Tartlets.

Yesterday, we had friends over and I needed to make some delicious dinner with dessert.

For dessert I wanted to try something new, something I have never done before, something delicious and guilty free.

There are a lot different desserts, but in summer you want to eat light and fresh desserts, so my recipe worked great, because it is not too sweet, with light coconut cream and fresh berries. It might take a little time to make, because it needs some time to stay in the refrigerator, but if you make everything in the morning, it will be ready by dinner time.

Coconut Cream Berries Tartlets.

Crust:

10 plain graham crackers. I picked Erewhon Graham Crackers because they are organic and GMOs free, has only 7 grams of sugar, and just a few ingredients.

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5-6 tbsp of coconut butter.

Filiing:

1 can of coconut milk( refrigerated)

6 drops of stevia, or any other sweetener

1tsp of vanilla extract

rasberries

blueberries

In a food processor blend the graham crackers into a super fine meal. Add coconut butter and pulse until a crumby dough forms. Divide the dough between four deep dish tartlets pans with removable bottoms and press the dough into the sides. Refrigerate for at least 1 hour.

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Mix the coconut milk with vanilla and stevia with mixer on high speed for 1 minute. Divide the cream between the tartlets shells and refrigerate until ready to use.

Just before serving, top with berries.

Yes, they were really delicious and this combination worked just great: not too sweet, light and fresh.

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Raw Mango Coconut Lime Tart.

Vegan raw desserts are always interesting and unexpectable, because you never know how it will taste in the end. They are usually easy to make and almost everybody likes them.

Today I will share with you the recipe of Mango Lime coconut tart.

You will probably spend around 20 minutes to make it, and can impress any audience with its taste and flavors.

Coconut Crust:

1.5 cup shredded coconut(unsweetened)

1/4 cup flax meal

9-10 large dates

1tablespoon of coconut oil(melted)

1 teaspoon of vanilla extract

pinch of sea salt

Filling:

1.5 fresh, young coconut meat( I used 0,5 cup of coconut manna, because I didn’t have the coconut meat)

1 cup fresh mango chunks

1/3 cup lime juice

2 tablespoons of coconut oil

zest of two limes

pinch of sea salt.

1. Blend together the crust ingredients in the food processor until incorporated and moist.

2. Press evenly onto a tart pan with removable bottom( you can also make it like mini tarts). Place in the fridge when making the filling.

3. Make the filling by putting all the ingredients into the food processor. Mix it well.

4. Pour the filling into the chilled tart shell and spread evenly with spatula, then place in the freezer for 3-4 hours until firm.

5.Once frozen, push the removable bottom, and let it stay for 20 minutes before serving.

6.Top with the lime zest, shredded coconut.

These pictures are not ideal, because it was my first try of making it, but the tart is really good. It melts in your mouth leaving some tropical flavors for a while.

If you want to impress your guests and make an easy and delicious dessert, you should try to go with this tart.

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Healthy Banana Walnut Bread

IMG_6190I love banana bread. I love the smell in the house when it’s baking in the oven. And the most important thing it is very easy to make.

This recipe is healthy and delicious and you can even eat it when you are trying to loose weight( just one piece).

Ingredients:

1/4 cup +2 tbs coconut flour

2tbs ground flax seeds

3/4 cup baking stevia( I used the liquid one 10-12 drops), or other sweetener

1.5 tsp baking powder

2 tsp cinammon

1tsp ginger (optional)

3/4 cup egg whites( I used extra flax seeds. 2 tablespoons mix with hot water and let it stand for a few minutes)

3 small bananas, mashed

2tsp vanilla extract

1tsp apple cider vinegar

1/4 cup chopped walnuts+ 2 tbs for decorating

Preheat oven to 350F

Line the loaf pan with parchment paper

In a bowl mix together the dry ingredients: coconut flour, flax seeds, sweetener, baking powder, cinnamon, ginger. In a second bowl mix together the wet ingredients: egg whites( or flax eggs), mashed bananas, vanilla and apple cider vinegar.

Combine wet and dry ingredients.

Fold in 1/4 cup of walnuts

Pour batter into the lined pan and sprinkle with the rest of the walnuts.

Bake for 55-60 minutes.

Allow to cool before slicing.

Soup Day

Recently I am trying to have soup every day for lunch ( plant based), because I feel better if I eat it, my family likes it and every time I am looking for a new great recipe to try.

Because we don’t eat a lot of animal protein products, I always cook something with the other kind of protein to provide all the vitamins and minerals to us. One of the best source of plant based protein is lentil. It has around 15g of protein per serving. But it needs to be cooked with the right recipe. I tried to make it different ways before but it didn’t taste good all the time.

So today I am going to share with you the super tasty coconut lentil soup recipe( my daughter’s favorite soup). To tell you the truth she can eat it three times a day for breakfast, lunch and dinner.

It tastes delicious and very easy to make.

Coconut lentil soup.

1 onion, finely diced

1 can of coconut milk

4 cups of vegetable stock

2 cups of red lentil

1/5 tablespoon of cumin

1 tablespoon of coriander

2 tablespoons of minced ginger

1/2 tablespoon of black pepper

1/2 tablespoon of sea salt

2 tablespoons of lemon zest

juice from two lemons

cilantro and avocado for garnish (optional)

1. Toast the cumin and coriander in dry pot on medium-high heat for 2 minutes until you smell the aromas. Add a little vegetable stock, onion and pepper. Stir consistently until the onions is golden.

Add the rest of the ingredients except lemon zest, lemon juice and chopped cilantro.

2. Put on a low heat, stir well and cover. Allow to cook for about 25-30 minutes, stirring occasionally, until the lentils have melted, meaning they have lost their round shape and have softened.

3. When soup is done, add the lemon zest, lemon juice and chopped cilantro.

4. Remove from the heat and serve with avocado. ( I don’t usually use cilantro and avocado and it still tastes good).

This soup will work great in the fall for any kind of dinner as an appetizer or even can be served for Thanksgiving table.