Tag: The Raw Chocolate Company

Tarty Tiger Berry Treats

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After making Tiger Nut Milk, there is always a lot of dry pulp left over and it is such a shame to just discard it, so I came up with these easy-to-make and nutritious raw treats.

(See recipe for Tiger Nut Milk here, but you could also use almond milk pulp or sweet apricot kernel pulp which would give a slightly different flavour).

They are tarty because they are made using golden berries* which have a sweet/tart flavour, giving these treats a sharp citrus taste, and ‘tarty’ because they are over-made-up with cinnamon-flavoured raw cacao powder!

Before beginning, it is a good idea to slightly moisten, ever so lightly, the goji berries, with water or fruit juice, as they can be reluctant to blend when processed and you can get little bits of hard berry in the mix.

Today’s accompanying music video is the very funny Mika and ‘We Are Golden’ – Golden Berries, get it? 😉

Ingredients

1 Cup Tiger Nut Pulp

1/2 Cup Raisins

1/2 Cup Mixed Goji Berries and Golden Berries in a ratio of 2:1

1 Tsp Coconut Oil or Cacao Butter*

Raw Cacao Powder mixed with sprinkling of Cinnamon for dusting

Method

Process all ingredients except Cacao Powder until it is blended enough to stick together when pressed.

Squeeze together and shape into balls. It probably won’t roll, but will press into shape.

Cover in Cacao and Cinnamon Powder.

Refrigerate for a while then gobble up!

Makes about 6.

*Tiger Nuts from http://www.thetigernutcompany.co.uk

*Goji Berries, Golden Berries, Cacao Butter and Raw Cacao Powder from http://www.therawchocolatecompany.com

Copyright: Chris McGowan

Golden Cacao Shake

This Shake features some of my favourite nutrient-packed fruit: Peruvian Golden Berries and Blueberries.

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 Golden Berries are regarded by some as one of the Superfoods, being nutritionally dense, and with their sweetly tart flavour they are delicious on their own as a snack, in your breakfast bowl or smoothie. (There is also a recipe for GoGo Berry Fudge on my Raw Treats Recipes page using both Golden and Goji Berries).

Also known as Physalis peruviana, Inca Berry and Cape Gooseberry, Golden Berries are comparatively high in antioxidants, fibre and iron – reportedly, they contain more iron than spinach – as well as protein and Vitamin A, whilst being lower in sugar than other berries.

They contain essential fatty acids that aid in insulin sensitivity and Dr Oz believes Golden Berries also aid in burning fat.* 

So here is a recipe for a delicious and nutritious protein-rich thick shake using The Raw Chocolate Company* raw, organic Golden Berries (as I write they are still in the sale). A spoon will be required!

Golden Cacao Shake

(All ingredients are organic where possible, measurements as always approximate). 

Ingredients

1 Small Ripe Banana

Handful Blueberries

2 Tbsps Raw Organic Golden Berries*

1 Tbsp Sunflower Seeds

2 Tbsps Gluten-Free Oats

Juice of 2 Apples

2 Tbsps Yogurt of your choice

2 Tbsps Raw Hemp Seeds*

1/2 Tbsp Raw Organic Cacao Powder*

Blend, Sip from a spoon, and be like the funky Jill Scott: Live Your Life Like It’s ‘Golden!’

*http://www.doctoroz.com/blog/kate-geagan-ms-rd/how-blast-fat-after-40

*http://www.therawchocolatecompany.com

Copyright: Chris McGowan

Kiwi Protein Smoothie

This tangy protein smoothie is a nutritious green powerhouse. It is more of a thinny than my usual thick smoothies but feel free to adjust the amount of apple juice. As always, all measurements are approximate and can be adjusted according to taste and preference.

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Ingredients:

1 Banana

1 Kiwi, peeled

Juice of 2 or 3 Apples, depending on size and how thick or thin you want it

1 Rounded Tbsp Quinoa Flakes

1 Rounded Tbsp The Raw Chocolate Company Organic Raw Hemp Protein Powder*

1 Rounded Tbsp Pumpkin Seeds

1 Tsp Wheatgrass Powder

A few Romaine Leaves, washed and chopped

Blend and serve!

*http://www.therawchocolatecompany.com

Copyright: Chris McGowan

Gettin’ Jiggy in the Kitchen: Make Your Own Raw Sweet Apricot Kernel Butter

Raw Sweet Apricot Kernel Butter

For this recipe, I have chosen a different take on the usual nut butter recipes.

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If you’re a raw food newbie, then this will ease you in gently to raw food cuisine. It is so simple, you just need a little patience – or in this case, a little Florence – see later, bad joke!

Raw Sweet Apricot Kernel Butter features my favourite Raw Chocolate Company Raw Organic Sweet Apricot Kernels.* 

 They are found inside apricot stones and look like small flat almonds. They are sweet and nutty, packed with protein and fibre and contain essential Omega 3 fats, iron, zinc and calcium.

By the magic of my ancient Braun Multipractic food processor we transformed them into yummy butter in less than half an hour. Half an hour, you say! Standing stirring, switching on and off for 30 minutes, surely that’s like watching paint dry, is it going to be worth the effort? YES! It is so simple and so tasty, and you know what they say, patience is a virtue and all good things come to those who wait…

(If you’re using an old food processor like us, be careful it doesn’t start to overheat, process in short bursts. It is well worth it, but a more modern processor/high speed blender will get the job done a lot quicker).

So, to make things more interesting, let’s get jiggy with it: put on some loud music, preferably the kind you can sing along to, and get some moves on while you switch and stir.

Today’s music of choice was Florence and The Machine’s Shake It Out but don’t hold that against me! 

Raw Sweet Apricot Kernel Butter

Ingredients
2 Cups of The Raw Chocolate Company Sweet Apricot Kernels.
or 1 1/2 150g bags
Pinch of sea salt

Method

Process in short bursts, frequently scraping down the sides. It will seem like nothing is happening for about 15 minutes and you may start questioning your existence but then miraculously it all starts coming together. After that, it’s up to you how long you keep going, depending on how smooth or crunchy you like it. Some people like to add a teaspoon of coconut oil to help it along, but we kept to the basics.

Makes enough to fill a honey jar. I like it with Nairn’s Gluten-Free Oatcakes but it can easily be used in other recipes. Look on the back of the bag for a sweet and spicy choco version and see also my Sweet Apricot Kernel Slices and other Raw Treats on the   Recipes Page

It makes a lovely gift tied up with a colourful ribbon or string.

*http://www.therawchocolatecompany.com

Copyright: Chris McGowan