Raw Gold Chocolate Gift Box - Valentine's Gift!!!

165gms of pure chocolate bliss!

4 varieties of chocolates:-

• mint chocolate crunch (with buckwheaties)

• orange hazelnut squares

• tropical delight (sesame/coconut coated in dark chocolate)

• chocolate truffles (hazelnut/sesame, cacao, spices)

Sorry, the 'Chocolate Boxes' are no longer available but if you want to make your own delicious chocolates like these see 'Raw Chocolate Treats' for the recipes!

Raw Chocolate Treats ebook is here!!!

Raw Chocolate Treats by Anabrese

Make Your Own Raw Chocolate at Home!!

The recipes are simple enough to give every chocolate lover a unique creative experience.

Making your own raw chocolate at home is rewarding, good fun and even cheaper than buying commercially available chocolate bars. You can become your very own raw chocolatier in your own home making raw chocolates for yourself, your family and as gifts for friends. The book also includes delicious chocolate-tasting desserts.

Have a chocolicious day!

Well, it's that time of year again where all the advertising of food, food, glorious food hits you in the face everywhere. It can be very tempting for new raw foodies to eat some of the familiar comfort food they grew up with. But, you don't have to succumb to all that stodgy, depleting heavy food that's on offer at your aunties. I have made it easy for you by producing a book chock full of the most tantalising, delicious, feel-good food you can imagine on a raw diet. If you prepare a little in advance of your social gatherings over Christmas, you will enjoy the lifeforce of raw food at its best and most delicious. On that note, have a wonderful merry time and enjoy all the other wonderful things about this time of year, as well as the food!

Autumn Food

Hi, we're on the tip of the Autumn here in Scotland and I notice how food choices are moving out of the summer salad and fruit fare to thoughts of warming and filling treats and pies. A super choice right now is soup with it's warm, comforting and smooth effect on mind, body and spirit. A little flat bread could be a good accompaniment or mixed vegetables warmed up and a cream dressing added. Whatever you decide to have, enjoy the new season and I'll speak to you soon.

Petit Pain (Raw Bread)

We're moving into the Autumn here in Scotland now and I have been making bread over the last few days experimenting with different recipes. Here is one for you to try.




1 cup sprouted and dehydrated spelt
1/2 cup flax seed
1/2 cup sesame seed
1 tsp asofetida or other spice
1 tsp carraway seeds
dash sea salt
1 tablespoon olive or sesame oil
coconut oil as butter on warm bread

Grind up the spelt and seeds in a grinder until a course flour. Transfer to a bowl and add salt and spices. Use your fingertips to rub in the oil. Add a little water at a time until you have dough.

Transfer to your worktop and use ground buckwheat flour or flax to prevent the board getting sticky. Divide the bread mixture into about 8 even pieces. Take one piece and roll into a long 'snake'. Cut into 3 and make a plait. Or, you can simply slice your bread bun into thin slices.
Dry in the dehydrator @145 for 1-2 hours.

Delicious warm out of the dryer with coconut oil!

Chocolate Brownies

1 cup buckwheat/flax flour (1/2 cup each of buckwheaties and flax seeds ground)
1/2 cup cacao
2 tablespoons mesquite meal
4 soaked figs
4 soaked apricots
1 apple
1 tsp cinnamon
1/2 tsp spirulina
1 tsp mixed spice
2 tsp coconut oil or olive oil
pinch sea salt

Put all the dry ingredients into the food processor, then add the soaked fruit and process until you have a dough. Place fudge-like dough on a teflex sheet and place another one on top. Use a rolling pin to roll out to about 1cm thick. Cut off the edges to make a neat square. Mark into squares. You can leave as it is or place in the dehydrator to dry out the oil slightly @ 145 for 45 minutes, turn over halfway to do the underside. Or, just place in the fridge until you're ready to put the icing on if you're using it. You could just make a chocolate sauce and pour it over the brownies before serving!

ICING
1/2 cup coconut oil
2 tablespoons mesquite
1 tsp cacao
vanilla
orange oil (opt)

Melt the coconut oil and stir in the mesquite until it is like a thick soup. Pour over fudge and set in the freezer or fridge. Cut brownies into squares and store in the fridge up to a week or the freezer.

Wild Raspberry Trifle

Base
1 cup raspberries
3 medjool dates

Custard
1 mango
1 banana
2 tsp psyllium
3 dates
1 tsp coconut oil

Cream
1 cup pine nuts
vanilla
lemon juice
1-3 tsp agave syrup
pinch salt

Make up trifle by blending each set of ingredients up to make a layer. Pour into nice moulds and decorate with raspberries (you can mash them with some agave to make a sauce) and sprinkle with cacao nibs. Enjoy!

My Lovely Raw Pet Rats!

We have 3 lovely female rats named Coco, Suma and Poppy. We feed them raw foods as they are the best foods nutritionally for all animals on the planet.

Each day I set out a raw banquet for them and they are healthy, energetic and have silky fur.
Occasionally, we give them a little box of wheatgrass to dig in the mud for the wheatberries. They also like to chew the grass.

Today's menu
pomegranate
mung beans
chick peas
lettuce
sunflower sprouts
nori
mixed grains

Flat Bread

1 cup buckwheaties
1 cup flax
1 cup sesame seeds
1 tsp carraway seeds
dash sea salt
1 tablespoon olive oil

Grind buchwheaties, sesame seeds and flax into a course flour. Transfer to a bowl, add salt and oil, mix. Stir in carraway seeds. Add enough water to make a dough. Divide mixture into 8 pieces. Take each piece and roll out into a flat round. Place on dehydrator tray and dry until firm but still bread-like. ( I personally dry at 135 for 30 minutes, then turn it over and dry @105 for another 30 minutes )Serve with fresh hummus and salad topping or any soup.

Summer Heat!

Well, it's gloriously warm and sunny in Scotland this last week which is great as we've had quite alot of rain so far.

I'm so enjoying lots of fruit, salads and soaked nori and olives. It's important to keep cool and drink lots of water and/or green juices. It's no wonder there is such a focus on green juices in the US where raw foodism has taken off. You won't catch me drinking much of the stuff in the winter for sure.

Anyway, off to the dentist. Making chocolate fudge later as an after shock treatment!!

Ice Cream Pie

This is a yummy treat to have once in a while.








CRUST
1/2 cup coconut, dried
1/2 cup sunflower seeds or any nut or seed you have
1/2 cup dates

Process ingredients and press into a lined flan dish.

ICE CREAM
1/2 cup coconut oil
1/2 cup cashew nuts or pine nuts
2-3 frozen bananas
vanilla (opt)
pinch sea salt

Put the oil, nuts, vanilla and salt into a blender. Add about 1/2 cup of water and then add pieces of frozen banana until the blender changes pitch and the mixture becomes thick and creamy. Pour into the pie crust and cover with clingfilm or a teflex sheet and freeze for 1-2 hours.

RASPBERRY SAUCE
1 cup any berry (raspberry, strawberry, blueberry, currants)
1/2 cup dates

Blend the above and pour onto pie. Marking slices creates a nice pattern. Or you can just create something beautiful yourself. Place pie in the fridge or freezer until you're ready to serve.

Raw Blueberry Muffins with White Chocolate Icing

Well, these are in the dehydrator right now and I must say, there is a beautiful home-baking smell of sweet cake in the air as I type. Will be making up the icing once they become dry enough.













MUFFINS
1 cup raw coconut flakes
1/2 cup flaxseed
1/2 cup almonds or sunflower seeds
1 cup blueberries
1 ripe banana
1 tsp mixed spice
1/2 cup raisins, soaked for 10 minutes in warm water
1/8 tsp sea salt

Grind the coconut, flax and nuts or seeds all together in a grinder.
Place in a mixing bowl with the spices and salt.
Process the blueberries using the pulse button just to mash them up. Add to the seed mixture.
Strain the raisins and add them into the bowl.
Mash the banana and add to the bowl. Now, thoroughly mix everything together.
Use an ice-cream scoop to make dome shapes of the mixture and place on teflex sheets.
Dry at 145 for 40 minutes (or whatever temperature you prefer) and then flip over and turn the dryer down to 115 and continue drying. This way, the muffins will be ready within 2 hours.

WHITE CHOCOLATE ICING
1/2 cup coconut oil
1/2 cup cacao butter
1/3 vanilla pod
3/4 cup lucuma or mesquite meal

Melt the cacao and coconut oil in a saucepan over a low heat (do not let simmer).
Scrape the seeds of the vanilla and add to the oils. Stir in the mesquite or lucuma.
Pour over the muffins. Place in the freezer for 10 minutes or in the fridge.

OR

BUTTER ICING
1 banana
1 cup cacao butter
1 tsp honey

Melt the cacao butter on a low heat in a saucepan. Blend with the banana.

Raw Chocolate Orange

This is my favourite chocolate recipe so far!

3/4 cup cacao butter
1/4 cup coconut oil
1/2 cup cacao powder
1/2 cup lucuma
4 drops essential sweet orange oil

Melt the butter and oil on a low heat in a saucepan, do not allow to simmer.
Carefully mix all the other ingredients into the oil, using the back of a spoon to press the mixture against the sides of the pot to properly smooth out any cacao or lucuma. Transfer to moulds or pour out onto a teflex sheet and pop into the freezer for about 20 minutes. MMmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Spaghetti On Toast

TOAST
1 cup buckwheaties
1/2 cup flax seed
2 tablespoons olive oil
1 tsp caraway seeds
1/8 tsp sea salt
6-8oz water

Grind the buckwheat and flax and put into a bowl. Rub in all the ingredients, add water to make a dough. Flour your board with additional ground flax or seed or even coconut. Form into an oblong loaf. Thin slicely and dehydrate @ 105-145 until crispy.

TOMATO SAUCE
2 tomatoes
1/2 red or yellow bell pepper
1 tablespoon salad dressing (3parts oil/1 part apple vinegar)
1/4 tsp turmeric
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp ginger spice
1 clove garlic
1 tsp ground flax or seed
1/4 tsp sea salt

Blend all the above ingredients until smooth and sauce-like. Mix through the zucchini and warm in a saucepan or place in the dehydrator for an hour.

SPAGHETTI
2 zucchini, grated finely or spiralized using a saladacco

Raw Caramel Shortcake (the healthier alternative)

Raw Caramel Shortcake!  Crumbly biscuit base with a caramel filling and covered in chocolate.


£5.50 per shortcake plus £3 p&p or 2 for £10 plus £3.50 p&p

Ingredients: coconut, sunflower, buckwheat, apricots, dates, irish moss, vanilla, raw chocolate 

Quantity

1 slice £8.502 slices £13.50

Jam Tarts

Lovely jam tarts to take on summer picnics. Keep in the fridge for up to 5 days. Will also freeze well.







CRUST
1 cup sunflower seeds
1/2 cup coconut
1/2 cup dates, soaked in warm water a few minutes
1-2 tsp agave syrup

JAM FILLING
1 cup apricots, soaked
1/2 cup blackberries or other berry
pinch sea salt
1 tsp psyllium seed

Make the crust by grinding up the seeds and coconut. Add to the food processor. Turn on the processor and drop in the dates one by one. Add the agave to bind if needed.
Take a small amount of the mixture and roll into a little ball slightly smaller than a golf ball. Flatten with a spatula on a hard surface and then push the disc into greased pastry cases. Dry in the dehydrator at 145 for 30 minutes. Put 2 teaspoons of the jam into the pastry cases and dry a further 30 minutes at 115 just to let the jam thicken. You can of course makes these lovely tarts without using the dehydrator at all.

To make the jam, blend all the ingredients together until you have a thick puree.

Sun Cookies!

These cookies have a lovely buttery flavour and can be dried to be chewy or soft.






1 cup sunflower seeds
1/3 cup hazlenuts
1/3 cup oat groats
1/3 cup coconut, dried
1 cup dates
1 tsp cinnamon
1/4 cup flaxseed, ground

Grind all the seeds, nuts and oats together and the place in a bowl. Stir in the cinnamon and add a pinch of sea salt if you like.
Blend the dates with 1/2 cup water into a puree (use warm water and let the dates sit in the water for a few minutes before blending if they are very firm dates)
Add this paste to the nut,seed and oat mixture and mix well. Let the mixture sit for 5 minutes in the fridge to firm up a little. Take small amounts in your hand and roll into golf-sized balls. Place on a teflex sheet and use a fork to flatten them into cookies at the desired thickness. Dry at 105 flipping over halfway until completely at the texture you like. These are ideal cookies for making sandwiches with some apricot puree in the middle and you could drizzle with chocolate on top. Enjoy!

Flax Vegetable Bread

This is a nice way of using up vegetables. Experiment with what you've got if you don't have the ones I have used.



1 and 1/2 cups of flax seeds
2 zucchini
2 tomatoes
1/2 cup fresh peas
1/2 tsp cumin
1/2 tsp corinader
1/2 tsp turmeric
1/2 tsp paprika
OR 2tsp of mexican spice
1/2 tsp sea salt

Put all the ingredients into the food processor and process. Use a spatula to push down the seeds that climb to the walls of the bowl and process again. When it is all mixed together transfer onto a teflex sheet and spread out to a large square using the spatula. Dry in the dehydrator at 145 for 1 hour and then flip the bread over.
Gently mark the bread into squares and continue drying at 105 until nice and firm but it should still be a little moist in the middle. You can dry it until it completely crisp if you prefer. (Use the drying temperatures you feel are right)

Gorgeous sunshine here!

The weather has been so much better lately with warm sunny days here in Scotland.

It's been a joy to start having salads once again with their life-giving nature.
I find there is such a need for copious amounts of water during warm dry weather and drinking instead of eating is taking a bit of getting used to. Also, when I do eat, I'm looking for more savoury vegetable salad meals to replenish the salts which helps to hydrate the body in the summer. so, have fun in the sun and stay hydrated until next time.

Mint Chocolate Cheesecake

BISCUIT BASE
2 cups buckwheaties (dehydrated buckwheat sprouts)
3/4 cup coconut oil
pinch sea salt
2 tsp lucuma or mesquite meal
squirt agave syrup

Melt the coconut oil in a pot by swirling it just above the flame until melted. Don't let it sizzle or burn.
Put all the dry ingredients into the food processor. Turn it on and pour in the coconut oil. Add a little agave to help it bind. You will have a loosely held together crumble mix. Press into a pie case and smooth out. Sit in the fridge.

FILLING
1 cup mixed dates and apricots
1 cup mixed coconut and sunflower seeds
2 tsp cacao
1 tsp agave or honey
1 drop mint essence

Soak the fruit in warm water for a few minutes to soften.
Put the dry ingredients into the food processor. Drop in the fruit and add a little honey or agave to bring it together. Roll out the 'fudge' mixture into a circle to fit over your biscuit base. You may only need to use half of the mixture. You can make fudge balls with the leftovers!

CHOCOLATE TOPPING

1/2 cup cacao butter, grated
1 tablespoon coconut oil
1/2 cup cacao powder
2 tablespoons mesquite or carob or lucuma

Make a bain marie (sit a glass bowl in a pan of simmering water so that the glass bowl is held by the sides but does not touch the water) and melt the butters. Stir in the cacao powder and mesquite or carob or lucuma. Check for sweetness, add a little agave if you like but I like the chocolate topping to be a little bitter as the rest of the cheesecake is quite sweet.

Pour the melted chocolate over the pie filling and let it set in the freezer for about 20 minutes. Then, you can transfer the pie to the fridge as you don't want the base and filling to freeze solid.

Great for a special occasion. Enjoy!

Ps, Alternatively, you can add the mint essence to the chocolate topping as opposed to the filling.