Tiger nuts aren’t just tiny little balls of protein, they are also versatile in flour and milled form.* I decided to add some milled to these lemony truffles.
(While devising this recipe I found myself humming Mud’s Tiger Feet and discovered this youtube video of Mud live on ToTP 1974. It’s hilarious and can’t fail to make you smile! http://youtu.be/QZvPtzFyrSM)
I gave up dairy many years ago and relied on rice milk instead. But recently I discovered homemade nut milks and have become a true convert. Much creamier, tastier and more nourishing than the rice version. Lately, though, I tried homemade hemp seed milk for the first time and thought I would share the recipe.
You can use the milk in SMOOTHies, on cereal or to make Spicy Raw Hot Chocolate or try a SMOOTH Cool Chocolate Hemp Milk: just whisk up some hemp milk with some Raw Cacao Powder and Lucuma Powder or Coconut Palm Sugar to taste and plonk in some ice cubes.
There can only be one choice for our music today, let’s get SMOOTH with Santana – see what I did there? – (youtube link here: http://youtu.be/B0WlQsotC1Y (*WARNING* brief flashing lights at beginning) and start blending:
Ingredients
1 Cup Raw Chocolate Company Shelled Hemp Seeds* (no need to soak)
3 Cups Filtered Water
3 Pitted Medjool Dates, depending how sweet you want it
1Tsp Vanilla Extract
Pinch of Pink Himalayan Salt
Optional: 1Tbsp Organic Soya Lecithin or
1 Tsp Coconut Oil to make it creamier
Method
Blend for about a minute until smooth.
Some people like to use it as it is for a fuller flavour and of course you get all the nutrients, but you can also strain it through a nut milk bag . You can always dry the pulp and use it in burgers, cakes or smoothies.
This recipe makes about 1/2 to 3/4 of a litre
It will keep chilled in a sealed container for about 2 or 3 days.
Hemp seeds are a good source of protein, B vitamins, Vitamin E, minerals and omega oils.
*http://www.therawchocolatecompany.com/
Copyright: Chris McGowan
These are similar to the mix for the Spiced Fruity Raw Vegan Gluten-Free Christmas Pudding The method is a little different, however. You may want to make individual treats for a gift or if you don’t need a whole pudding. They keep well in the fridge or freezer.
As always, measurements are approximate, substitutions are encouraged so long as they are like for like. If you don’t have enough dates, use some raisins or figs to make it up. The recipe contains no refined sugar.
The mix is vegan, gluten-free and all done in the food processor, so it’s easy-peasy lemon squeezy!
Different combinations of tart or sweet berries will give you a different balance of sweetness.
The fun bit is that if you really want, you can scoop out small amounts of the mixture and try them with a different combination of spices, or dust with a different powder eg cacao, lucuma powder, fine tiger nut flour,** finely ground sweet apricot kernels or almonds, and you can test as you go along: add a bit of this or that, see what you prefer and then next time do it all for real with your preferred combination!
Good for getting the kids involved rolling them in different ingredients and trying them out.
They also make a great gift.
So put on some Seasonal music – my antidote to all the shopping centre Christmas muzak: Miley Cyrus, Permanent December – and off we go!
Ingredients
Half Cup Sweet Apricot Kernels (or almonds, roughly chopped) pre-soak them while you get everything else ready
Half Cup Walnuts
Half Cup Dates
Half Cup Goji Berries
Half Cup Dried Mulberries
Zest and Juice of Half an Orange (or apple juice if you prefer a sweeter flavour)
Zest of Half a Lemon
1/4 Tsp Cinnamon
1/4 Tsp Nutmeg
Or whichever spices you prefer, adjust amount according to taste
Method
Pre-soak the Sweet Apricot Kernels
Soak Berries in the Orange Juice (or apple juice if you want it less citrusy)
Drain Kernels and process
Add remainder of ingredients
Process & Stir, Process & Stir, it will take a while, until you arrive at your preferred consistency.
Scoop spoons of the mixture and roll into balls in your hands.
Refrigerate to firm up.
Lightly dust with Raw Lucuma Fruit Powder or whatever else you fancy. It has a slightly malted flavour and is rich in healthy nutrients.
You could also dip them in melted raw chocolate, add a little raw cacao butter to make it dip easier and prevent it being too brittle when it sets.
Place in truffle cases, decorate with holly and gracefully accept all the compliments!
*https://www.therawchocolatecompany.com
https://www.thetigernutcompany.co.uk
Copyright: Chris McGowan
These raw treats are loved by everyone who tastes them, including the sceptical male Tweens in the family! They are moist, sweet and fruity and will keep for ages in an airtight container in the fridge or freezer. They are quick and easy to make and would be a lovely gift if placed in pretty cases and a suitable box, decorated with colourful ribbon or string.
They provide a wealth of nutrients and make an excellent afternoon pick-me-up, a lunchbox treat or after-school energy hit.
Depending on the size, makes about 15.
All measurements are approximate.
Vegan, Gluten-Free & Organic.
Can be nut-free if you have a nut allergy.
Ingredients
10 Dried Figs, stems removed, chopped
6 Soft, Sulphur-Free Dried Apricots, chopped
(You can substitute other dried fruit but the overall flavour will be different)
1 Tbsp Orange Zest and a small squeeze of juice
1 Cup Desiccated Coconut or half and half with Almonds, freshly ground
1 Tsp Organic Maple Syrup (optional)
1/2 Tsp Ground Cardamom Seeds
A little Desiccated Coconut and/or ground Raw Sweet Apricot Kernels* or Almonds, Raw Cacao Powder*, Tiger Nut Flour* for dusting.
Method
Process the dried fruit, then add the rest of the ingredients and process again until it all comes together.
(Here comes the lovely messy bit!)
Scoop up about a rounded tablespoon of the mixture and using your hands, shape gently into balls.
Next, roll some of them in Dessicated Coconut, ground Raw Sweet Apricot Kernels, Almonds or a little dusting of Raw Cacao Powder or Tiger Nut Flour.
Refrigerate to firm up and keep chilled in an airtight container or if they aren’t going to be gobbled up at once, keep them in the freezer.
Lick your fingers!
Ps You might also like Ginger & Lemon Bliss Balls with a Bite!
Copyright: Chris McGowan
This protein-packed smoothie features Organic Raw Goji Berry Powder, Organic Shelled Raw Hemp Seeds and Organic Raw Goji Berries (we use The Raw Chocolate Company products*). It can be made in a small blender, we used the kind that can also be used as a flask, so you blend and go.
All measurements are approximate.
I am a great believer in adaptation and substitution, so don’t panic if you don’t have everything on the list. You are advised, however, not to take this too literally as one family member did when missing out the peas from the raw Pea and Mint Soup and the lentils from the Lentil Stew! Continue reading “Gorgeous Goji Berry Smoothie”
Raw Sweet Apricot Kernel Slices
These Sweet Apricot Kernel Slices are protein-packed and bursting with so much energy you could be bouncing off the walls! Simple and quick to make, they are excellent for a.m. and p.m pick-me-ups, lunch-boxes and activity snacks. They keep well in a sealed container in the fridge and even keep for a long time in the freezer – if you can resist them that is. Even the sceptical children in the family love these! They also make a lovely gift.
They are an excellent way to use home-made Sweet Apricot Kernel Butter – see earlier post Gettin’ Jiggy in the Kitchen
All measurements are approximate. Substitutions are ok on a like for like basis. I use organic where possible. They are vegan and gluten-free and very yummy!
(If you want a slightly less chewy bar, briefly soak the goji berries in a little apple juice or water).
Ingredients
1 Cup Raw Chocolate Company* Organic Sweet Apricot Kernels, ground coarsely
1 1/2 Cups Gluten-Free Oats
12 Soft Organic Dried Apricots
2 and a bit Tbsps Water
1 Heaped Tbsp Raw Chocolate Company Chia Seeds
1/2 Cup Raw Chocolate Company Goji Berries
A Generous 1/3 Cup Raw Sweet Apricot Kernel Butter (see earlier recipe)
A Generous 1/4 Cup Organic Maple Syrup
Pinch of Pink Himalayan Salt
1/2 Tsp Vanilla Extract
Method
Place ground kernels in a large mixing bowl
Process oats, apricots and water until the apricots are coarsely chopped
Add to mixing bowl along with Goji Berries and Chia Seeds
In a small saucepan, warm the Sweet Apricot Kernel Butter, Maple Syrup, Sea Salt and Vanilla Extract until smooth and pouring consistency
Add to mixing bowl and mix thoroughly until it starts to come together, clean hands are the best tool for this!
Press into an 8″x 8″ tin lined with greaseproof paper
Refrigerate for several hours to set.
Slice and savour!
PS my husband reckons they taste like Christmas cake and was convinced they were made with almonds.
*http://www.therawchocolatecompany.com
Copyright: Chris McGowan
Raw Sweet Apricot Kernel Butter
For this recipe, I have chosen a different take on the usual nut butter recipes.
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
Over 30 years ago Leslie and her daughter Susannah were telling us that frying oil turns it toxic, that vitamins and enzymes are destroyed in the cooking process, about sprouting and juicing to protect against cancer and how raw foods balance blood sugar and hormones. These were crank concepts to most people, now they are widely accepted.
They promised that changing to a mainly raw plant-based diet would lead to a new level of health and vitality, that you would stay young longer and lose weight. It would also help prevent degenerative diseases and allergies as well as helping alleviate chronic illnesses.
And you know what? They were right!
I asked for a food processor for my birthday – it is still in service over 30 years later – I ate raw and was the healthiest I had ever been. I had a chronic condition and was in a lot of pain, but eating mostly raw and no junk made me feel more alive, have more energy and lose weight. My pain was reduced and my mobility increased. A new friend, coincidentally, had also discovered the Kentons and we had fun trying out the recipes together, our families being a bit sceptical to put it mildly!
I love their raw treats, in fact those pages are so well used they are covered in food stains and annotations as I have added to and adapted the recipes. A few years ago I lent the recipe book to someone who didn’t return it, I can’t even remember who it was. I have been missing it but I recently found a secondhand copy on Amazon and am so pleased to have it again.
Carob Fudge, one of my favourites
Eating raw doesn’t mean you never have anything cooked or warm – I couldn’t make it through a winter without soup or casserole – rather, you aim for about 75-80% raw food diet.
And raw doesn’t always literally mean raw: officially, raw means any food that hasn’t been heated above 48C. But even just eating raw some of the time, adding more fruits, vegetables, legumes, nuts and seeds to your diet, whole or in the form of juices and snoothies, will make a huge difference to how you feel.
I have been sprouting beans and seeds ever since, in fact I just sprouted some mung beans and alfalfa. They are so easy to do and so packed with nutrients.
Homegrown alfalfa sprouts
Homegrown mung bean sprouts
I also like to grow lentil, chickpea and broccoli sprouts.
I hope this snapshot of raw eating inspires you to make some changes so you can benefit from more energy, feel more alert and perhaps even alleviate those niggling aches and pains. It works for me!
Leslie Kenton’s website is a mine of information on all things to do with health, beauty and spirituality.
*LESLIE KENTON’S BIOGRAPHY (found on Google)
A former consultant to European Parliament for the Green Party and course developer for Britain’s Open University, Leslie is trained in Chinese Medicine, nutrition, homeopathy and bioenergetics. She was the first Chairperson of the Natural Medicine Society in the UK. Her contribution to natural health was honored by her having been called on to deliver the McCarrison Lecture at the Royal Society of Medicine in London. She also conceived and created the worldwide Origins range for cosmetic giant Estée Lauder.
LESLIE KENTON’S TELEVISION PROGRAMS
Her network television programs include Raw Energy, a cookery series, and Ageless Aging, both of which she conceived, wrote and presented herself. She has made several short films on health and spiritual topics for the BBC. Her TV documentary To Age or Not To Age, screened in the Southern Hemisphere, made television history when, in only 5 weeks, the diet and exercise protocol she designed reversed parameters of aging in people between 30 and 60, in medically measurable ways.
Copyright: Chris McGowan
Pardon? Horchata! It sounds like something you would say when someone sneezes, but Horchata is actually Tiger Nut Milk! I was recently reminded of eating tigernuts as a child when I came across the lovely Ani from the Tiger Nut Company on Twitter (@theTigerNutCo).I haven’t had them since I was very young and it brought back all sorts of sensory memories. I decided to order some raw, organic tiger nuts and we have been making Horchata or Tiger Nut Milk with them.
So what are tiger nuts? Well, for a start they aren’t nuts! They are tiny super tubers packed with nutrients: protein, fibre, fatty acids, calcium, magnesium, Vitamin E and potassium. They are sweet and when soaked and blended with water, they make a lovely sweet, creamy milk.
There is no waste, as you can dry the pulp in a low oven and use it in making burgers, energy balls, sprinkle it on your breakfast or add to smoothies. (See also my recipes for Lemony Tiger Nut Truffles here and Raw Orange, Cacao and Walnut Cookies here). This recipe makes about a litre, the glass jug in the photo was almost full.
There is a recipe for Horchata on the company website http://www.thetigernutcompany.co.uk but here is my version:
Horchata
1 Cup Raw, Organic Tigernuts soaked overnight in filtered water
3-4 Cups Filtered Water, depending how creamy you like it
1 Pitted Medjool Date (optional)
1/4 Tsp Vanilla Extract
Pinch of Himalayan Pink Salt
Drain soaked Tigernuts and add to high speed blender* with filtered water, date, vanilla and salt.
Blend on fast until smooth, about a minute.
Strain into a large jug or bowl through a nut milk bag or piece of muslin
Pour into an airtight bottle and keep in the fridge.
Keeps for about 4 days in my Grip & Go leakproof glass bottle.
It is also nice slightly warmed with a sprinkling of cinnamon and served in a pretty pink cup!
*See here for blender reviews
Copyright: Chris McGowan
Recommended Read (and tasty recipe at the end of the post!)
If you are reading this blog because you are wanting to make some changes to your lifestyle and improve your health but you’re not sure where to begin, then this book is for you!
Based on his own experiences, Dale Preece-Kelly describes how he once had everything and nearly lost it all – including his life – through bad luck, poor choices and an unhealthy lifestyle. In a style that is neither hectoring nor prescriptive, he takes you by the hand and gently guides you along the path that led him to living a happier and healthier lifestyle.
Dale is passionate about helping others and in writing this book he passes on what he has learned along the way, from being an overweight smoker and drinker on a slippery slope to a permanent hospital bed to becoming a man of many talents: actor, lifestyle coach, nutritionist, pet therapist and educator, and now writer, to name a few! (http://www.organicguineapig.com & http://www.critterishallsorts.co.uk)
Dale has an easy, accessible style that is chatty and amusing and very down-to-earth. His book is so easy to read and covers nutrition, juicing, addictions, exercise, household products and provides quick, tasty and healthy recipes to set you on the road to a better you. There’s even a recipe for toothpaste!
I have a couple of copies of the paperback version which I pass around to those who express an interest in leading a healthier lifestyle but can’t quite motivate themselves or who can’t see the forest for the trees.
It would make an excellent gift for those who regularly make Spring their season for personal improvement, but who get bogged down in Life or don’t have the support to make it sustainable.
Available on Kindle and Paperback from http://www.amazon.com
Organic Guinea Pig’s Signature Chocolate Orange Brownies
Vegan & Gluten-Free.
Prep. Time: 15-20 mins Cooking time: 25 mins. Preheat oven to 180C
Line oven dish with baking parchment
Ingredients:
2 Medium Sweet Potatoes
1/4 Cup Raw Organic Cacao Powder (We used The Raw Chocolate Company* version)
1 1/4 Cups Ground Almonds
1/4 Cup Honey (or Maple Syrup)
1/2 Cup Pitted Dates
Zest & Juice of 1 Orange
Pinch of Himalayan Pink Salt
Method:
Peel, chop and boil sweet potatoes for 5 minutes, or until cooked. Blend till smooth
(I recommend leaving the skin on if they’re organic, and steaming for more flavour)
Add all other ingredients and blend
Bake for 25 mins in a parchment-lined tray or until knife comes clean
Sprinkle chopped nuts over brownies before cutting into squares
Allow to cool before demolishing!
(Reproduced by kind permission)..
They are moist and tasty and keep well in a tight container in the fridge. We froze some of ours and they kept for ages, only because I wanted to save some for a family visit!
Copyright: Chris McGowan
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