I don’t think that’s even a word, but it’s what I’ve been doing. Chocolate – the real, straight stuff – is actually on the ‘superfood’ list, but the bitter taste can be a bit hard to enjoy.
In comes raw chocolate.
I have several different recipes, which I will experiment with over time. This first one was ridiculously easy, and doesn’t have that real bitterness. However, it does have a rather odd undertone that I’m not sure about. I assume that’s from the coconut nectar, which I haven’t used much as yet.
Sharny & Julius held a demonstration at my local organic food store a few weeks ago, and I managed to catch the tail end of it. I also wound up purchasing their book, Healthy Junk. Whilst that was before our current dietary upheaval, there will still be quite a few recipes that I can use in it. This is the first one.
- 70g cacao butter
- 1/2 cup cacao powder
- 2 tablespoons coconut nectar
- Seeds from 2 vanilla seed pods
- Pinch of salt
- Melt cacao butter in a bowl over simmering water
- Whisk in remaining ingredients until smooth
- Pour into molds and place in the fridge to set
In order to incorporate another superfood, I spread raw almonds in the bottom of a lined tray, then poured the chocolate over the top. Once set, I broke it into pieces.
I used vanilla extract rather than seeds
Next time I will try either reducing the amount of coconut nectar, or a different sweetener altogether
Finding quick and easy evening meals has been an unexpected bonus of investigating the Raw Food lifestyle.
I’m not entirely sure why, but I had the expectation that eating healthy equals long preparation times. Whilst there are some recipes that do require forward planning and preparation, there are a raft of quick and simple ones too.
This recipe was originally ‘Rice and Crunchy Vegetables’. I tried that version initially, with carrot and broccoli as my chosen vegetables; however, I found that it was a little dry. By changing it to a salad, and using a few ingredients with creamy and juicy textures, I found it much more enjoyable.
Original recipe from Shine on Raw:
- 3 medium parsnips
- 1/4 cup macadamia nuts
- 1/4 cup pine nuts
- 1/4 cup desiccated coconut soaked in warm water for 20 minutes
- Juice of 1/2 a lemon
- Pinch of salt
- Vegetables of choice
- Chop parsnips into chunks
- Place all ingredients other than the ‘vegetables of choice’ into a food processor and process until the mixture resembles rice
- Add in the vegetables and stir through the rice
I usually forget to soak the coconut for the full 20 minutes, but find that soaking it for 10 minutes is sufficient. I add enough water to just cover the coconut, and add the entire mix to the food processor.
The processing time is very short to achieve the right texture. Keep an eye on it, and pulse once you think it is getting close. You don’t want to over-do it and wind up with a gluggy mess.
For my salad version, I added:
- 1 tomato, diced
- 1 baby carrot, finely diced
- Good handful of baby spinach, roughly chopped
- Roughly 2 tablespoons of mixed sprouts (chickpeas, mung beans, lentils)
- 1 avocado, diced
This produces 2 good serves, though it is quite filling, so next time I will likely reserve half of the rice mixture in the fridge for the next day.