Raw Kale and Beetroot salad with Tahini Dressing

This salad is just divine. So earthy and refreshing. When I finally got my hands on some kale thanks to The Kale Project here in Paris, I went a bit kale nuts. Kristen from The Kale Project and I made this last week for a big vitamin boost.

You’ll need:

• 1 bunch of curly, green kale
• 2 spring onions
• 1 large golden beet (or two medium) You could also use regular red beets
• 2 carrots
• 1 clove garlic
• 1 -2 cm (1 inch) of ginger
• 1 Tbsp Tamari
• 3 Tbsp Tahini
• 3 Tbsp Olive Oil
• 3 Tbsp of Coconut Oil
• 2 Tbsp apple cider vinegar
• Juice from 1/2 lemon or lime

Wash and cup up the kale into very small pieces, otherwise it’s a bit too leafy.

Peel the beets and grate them.

Grate the carrots.

Mix everything up.

Blend the salad dressing in a blender and pour it over the salad.

Enjoy it! My J enjoyed it which is really saying something.

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A Macaron Class in Paris For Two ❤

My J treated me to a macaron class last week and boy was it fun! Who ever know just how complicated macaron’s are to make. Well, we didn’t.

We learnt a lot and just look at that concentration on J’s face.

In other news, look at this interview with me on The Kale Project.

J and I booked tickets for Istanbul for a 3-day getaway in November. I cannot explain my excitement in words. (I can in cartwheels)

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Amazeballs Superfood Energy Balls

I’m sick of wanting a small snack to go with my coffee or afternoon tea and finding that anything I consider bying is full of refined sugars, additives and other things I cannot pronounce! I took things into my own hands and made super dooper amazeballs jam-packed with goodness, superfoods and energy.

This is how it goes:

300g of fresh dates. Despite them being quite soft, I soak them for 24 hours. This will make them easier to digest and bring out their natural sweetness too. After soaking them for 24 hours I take out the pips and add the rest of the ingredients.

Half a cup of organic cocoa nibs.

4 tablespoons of chia seeds.

half a cup of coconut.

Blend it all up.

Add half a cup of cocoa.

Roll them into bite-size balls.

Sprinkle cocoa over them to make them richer but also easier to eat!

Store them in the fridge and enjoy one each morning with your morning tea or coffee to get you going and ready for the big day ahead.

If we are going to eat chocolate we may as well do it right, do it whole, do it with real foods! Chocolate is healthy for us, it’s is the processed chocolate with milk, soy, sugar and other chemical lab made ingredients that makes it unhealthy. When it is made with raw cocoaand a natural sweetner like dates in this instance it is loaded with vitamins, nutrients, and anti-oxidants – more than green tea, red wine and blue berries! This recipe is high in magnesium,great for energy, weight loss, a protein snack before a workout, an aphrodisiac and for FEELING GOOD!

Enjoy xo,

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Gluten Free Flourless Orange and Chocolate Cake

I love making flourless gluten free cakes because I don’t feel guilty and I gobble it all up because it is moist and feels nourishing. Here is my recipe:

You’ll need:

2 oranges
1 big chunk of fresh ginger
3 eggs
1 cup of muscovado
300g almond meal
1 generous cup of raw cocoa
1tsp baking soda or raising agent
1 shot of black coffee

Place the oranges and ginger in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

Place the orange in the bowl of a food processor and process until smooth.

Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange,cocoa almond meal and baking powder and gently fold until just combined. Add the shot of coffee. This does not make the cake taste like coffee, it simply makes the cocoa taste richer and takes away the bitterness of the rind.

Pour into prepared pan.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

To decorate, I covered it with cocoa and added on four macarons and a sliced fig.

It was so moist and almost tasted like a fudge cake- minus all the dairy and flour!

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Flourless Chocolate Nib Cupcakes with Raspberry Hearts

I am so delighted, this recipe is going to be posted on the Loving Earth website. If you don’t know Loving Earth then you really should look at their site, and of course try their products.

Just because there is chocolate in this cake, does not mean you can’t eat it! In any case, this flourless version is low in both carbs and fat, so it’s free of sin and full of taste! To put the raspberry on the cake, the Loving Earth raw cocoa nibs are full of nutrients, antioxidents and magnesium to make this cake a borderline superfood! They also give these cupcakes a richness and slight crunchy texture.

The next great thing is that even those who have a super sweet tooth love these. My J is the kind of person that could eat a kilo of m&m’s in one sitting, so making these really is a healthy alternative. Could be a great lunch box treat too!

Ingredients:

• 50g (1/2 cup) organic cocoa powder
• 5 tbsps of Loving Earth cocoa nibs
• 80ml (1/3 cup) hot coffee
• 2 tsp boiling water
• 1 x 100g pkt almond meal
• 100g dessicated coconut
• 100g (1/2 cup) brown sugar (infused with vanilla beans- as in picture)
• 3 eggs, separated

Preheat oven to 180°C. Put the cupcake patties in a muffin tray.

Combine the cocoa powder and hot water in a medium bowl.  Put in the cocoa nibs. Add the coffee and hot water to the cocoa mixture and stir until combined.This will soften the cocoa nibs slightly.

Add almond meal, coconut, sugar and egg yolks to cocoa mixture, and stir until well combined.

Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.

Spoon half of the mixture into patties, put in the raspberry heart, then spoon in the second half of the mixture. Bake for around 12 minutes or until a skewer comes out dry.

If you wish to do an icing, here is how I did it:

200g of chocolate
100g crème fraîche

melt both the chocolate and the crème fraîche. Pour them in the same bowl and mix until combined. After a few hours in the fridge, using an electric beater, mix until light and fluffy. Using an icing bag, ice the cupcakes and put a raspberry on each cupcake. I suggest making the icing the day before and beating it just before icing.

and VOILA!

I just got back from a week in Budapest and tonight I am off to Istanbul. Very excited! More food and life adventures to come.

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