Tag: no refined sugar

Healthy Hot Chocolate

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Nothing’s better on a cold winter’s day (like we’re having in Joburg) than a comforting cup of hot chocolate. My version is dairy-free and sugar-free, and goes perfectly with my Gluten-free Biscotti. If you don’t like spice you can simply omit these, but they do compliment the natural flavour of cacao really well.

Ingredients 

500ml almond or coconut milk
2 star anise
pinch of ground cardamom
pinch of Oryx Desert Salt
pinch of vanilla powder
pinch of cayenne
2 tbsp raw cacao butter
2 heaped tbsp raw cacao powder
2 tbsp raw honey or organic maple syrup, or 1/4 tsp stevia powder

Method

Place the milk and the spices in a small saucepan. Bring to a gentle simmer, then remove from the heat and allow to steep for a couple of minutes, so that the flavours of the spices permeate the milk. Return to the heat just to bring it up to temperature. Remove the star anise, add the cacao butter, cacao powder and sweetener and use a small whisk to combine. Serves 2.

Try using hazelnut milk or brazil nut milk for a delicious alternative.

Health & happiness!

Love,
Raine

Nutella Cake with Banana Caramel Frosting

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I needed to bring a cake to a dinner party that was gluten free – for a gluten free person, dairy free – for a kosher person, sugar free – for a diabetic and egg free, but of course I still wanted it to be yummy! Here is what I came up with… And I called it a Nutella cake because it is chocolate and hazelnut… (BTW someone got confused when we use the term ‘cups’ to measure things. It really is as simple as using a cup to measure. A normal size mug is usually the best way to measure a cup.)

Ingredients

3 cups buckwheat flour
Half tsp baking powder
3 large bananas
1 and half cups almond or hazelnut milk
Just under a cup of maple syrup
3 tbsp coconut palm sugar
1 cup hazelnuts
Half cup vegan chocolate chips

Frosting:
1 banana
Half cup maple
4 tbsp coconut oil
3 tbsp almond butter

Method

Preheat the oven to 180 / gas mark 6.

Measure out the buckwheat flour and baking powder and put it in a large mixing bowl then set this aside.

Add the bananas, almond milk, maple syrup and coco palm sugar to a blender and blend until smooth. Pour this mix into the flour and mix well.

Add the hazelnuts to the blender and blend until they form a flour, then add this into the bowl and mix well.

Lastly, add the chocolate chips and mix evenly.

Get two springform cake tins of the same size and cut baking paper in a circle the same size as the bottom of the cake tins and put one in each, then grease with coconut oil.

Distribute the mixture evenly between the two tins and bake in the oven for around 25 minutes. You want it to be moist but not undercooked.

You can make the frosting while it is baking by putting all the ingredients in the blender and letting it blend non-stop for at least 2-3 minutes, if not more, until a caramel-like consistency forms.

Once the cakes are ready, leave to cool fully. Once cooled add half the frosting to one cake, then place the other one on top and top with the rest of the frosting. You can serve immediately.

Enjoy!

Love,
Lauren

Buckwheat Waffles

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GF Waffles

I have this problem at the moment: I want nothing more than to have a lie-in on the weekend but my belly wakes me up and tells me it needs food! So I left my husband in bed this morning and went to make us both some yummy, guilt-free waffles. This is a variation on the last batch of waffles I made (which you can see here), as these ones are not vegan. They are, however, gluten-free, dairy-free, refined sugar-free and simply delicious 🙂 fun to make with the kids too. (The cleaning of the waffle iron is not such fun though!)

Ingredients

1 cup buckwheat flour
1 and half tbsp coconut palm sugar
1 and half tsp baking powder
1 tsp baking soda
Pinch salt (I used Himalayan)
1/2 tsp ground cinnamon
1 cup almond milk (can also use coconut milk, hemp milk or oat milk)
4 tbsp vegan margarine or coconut oil, melted but at room temperature
2 eggs
1 tbsp maple syrup

Toppings of choice: I used maple syrup and almond butter

Method

Preheat the waffle iron as you want it extra hot.

Mix all the dry ingredients in a bowl: buckwheat flour, sugar, baking powder, baking soda, salt & cinnamon.

In another bowl mix the wet ingredients and whisk together: milk, eggs, margarine and maple.

Pour the wet mixture into the dry and mix really well, making sure all flour is incorporated from the bottom of the bowl.

Pour the batter onto the hot waffle iron and leave for around 10 minutes, or until you can see they are crunchy on the outside. This recipe makes 4 waffles, and my iron holds two at a time so I put the first two in the oven on a low heat to keep them warm while I made the next two.

Enjoy!

Love,
Lauren

Raw Chocolate & Coconut Mousse

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Chocolate Coconut Mousse

Pregnancy has got me craving something sweet after a meal (or all the time?!) and although I am totally happy with my 80%/20% lifestyle in which, during the 20% I allow myself to eat out, have the odd pizza or have a processed chocolate bar, I have to remember that my continued remission is not something to take for granted; it is a product of continuous maintenance on my part and that maintenance comes in the form of diet and homeopathy. If I get slack on either one I could see the arthritis coming back at any point and now, more than ever, with a baby on the way, I need to make sure that I stay strong and healthy, especially because carrying extra weight could also impact my joints if they are not kept healthy and supple enough. It is constant work, this keeping healthy business, but I can’t think of anything more worth it.

Sometimes people say to me, ‘we can’t afford to eat organic’ or ‘I don’t have time to make those meals’. In some cases this is very true, but a lot of people who say these things to me would happily go out on a Saturday night and spend £150 on a meal, or buy a new pair of shoes, or spend the evening in front of the TV. There is nothing more precious than our health and prevention is better than cure so ditch the dinner out and save yourself some money and put it towards buying organic, and spend an extra hour in the kitchen once or twice a week preparing fresh lunches and snacks like this one here. I have to sacrifice many things to be able to afford organic food, superfoods and my supplements, and it shouldn’t just be a case of ‘well that’s ok because you had a disease but I don’t’. Because if you ever get diagnosed with something, from arthritis to cancer or the millions of others that people suffer from, you will wish you did all you could to prevent it, for you and your children. There are ways around EVERY SINGLE HEALTH ISSUE, you just need to be willing to work hard enough and remember that a lifetime consuming the chemicals that are found in every single thing you eat or drink that isn’t organic, WILL lead to disease. Don’t do it to your bodies, not in this day and age when there are so many options. Enjoy an organic, superfood lifestyle! And if you need any help getting started, feel free to drop us a line so we can help.

Ingredients

Chocolate mousse layer:
Half cup pecans
1 frozen banana
Half an avocado
Half a cup of almond milk
1 heaped tbsp raw cacao powder
1 tsp maple syrup
Half tsp vanilla extract

Coconut mousse layer:
2 frozen bananas
The cream from the top of a can of organic coconut milk (save the watery part for cooking)

Optional toppings:
Raw cacao covered goji berries
Desiccated coconut

Method

You will need a high speed blender to make the ‘ice cream’ from bananas. I use a Vitamix.

Put the pecans in the blender and blend well until they form a fine meal. Then add the banana and blend until smooth, followed by the rest of the ingredients and blend until smooth. Add this to fill just over half a small glass.

Wash the blender out then add the 2 bananas for the coconut layer until smooth but not melting, then add the coconut cream and blend quickly so combined but not melting.

Add this to the top of the chocolate layer then top with your choice of toppings. I used cacao covered goji berries and desiccated coconut.

I hope you all enjoy this as much as my husband and I will enjoy it after our dinner tonight!

Love,
Lauren

P.s. I had some leftover from the coconut layer so I used this as a milk / yoghurt replacement with my homemade granola this morning. Was lush!

Coconut mousse granola

Gluten-free Biscotti

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Biscotti

Biscotti are a family favourite so I knew I had to come up with a healthier version of these traditional Italian biscuits. They are wheat- and grain-free, and I’ve used some stevia, allowing me to cut the amount of coconut sugar in half. I love to have them with a cup of tea or hot chocolate while I’m working on the blog 🙂

Ingredients

1 1/4 cups almond flour
1 1/2 cups raw almonds
1/3 cup coconut sugar
1/3 tsp stevia (or replace with an additional 1/3 cup coconut sugar)
pinch of Oryx Desert Salt
1 tsp aluminium-free baking powder
zest of 1 orange
zest of 1 lemon
2 eggs
1 tsp vanilla extract or 1/2 tsp vanilla powder

Method

Preheat the oven to 160 C.

Place 1 cup of the almonds in a blender or food processor and grind finely. Chop the remaining 1/2 cup almonds roughly. Combine both with the almond flour, coconut sugar, stevia, salt, baking powder and zest.

Beat the eggs and vanilla. Make a well in the dry ingredients and pour the egg into it. Use a fork to pull the dry ingredients into the egg, mixing as you go. It may look like the mixture is too dry, but just keep going and it will come together. Use your hands to fully combine if necessary, and then shape it into a ball.

Dust your work surface with a generous amount of almond flour. Divide the dough in half, and then shape each half into a log about 7cm wide and 3cm high. Place both logs onto a baking tray lined with baking paper or a silicone mat, or greased with coconut oil.

Bake for 25 minutes, remove from the oven and allow to cool. Turn the oven down to 140 C. Slice the logs at an angle and about 1.5cm thick. Slicing at angle will give you the traditional biscotti shape. Lay the slices out on the baking tray and return to the oven to dry out; 30 – 40 minutes, depending on how you like them.

Health & happiness!

Love,
Raine

Lime & Coconut Cream Pie (with a chocolate base!)

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Lime & Coconut Cream Pie

Well this one surely has to make it into the Two Kitchens hall of fame! It’s made from avocados so it is so great for increasing your essential fatty acid intake. Avocados just have such a huge range of health benefits so the more we can get them into our diet the better. I’ve also used cacao for more plant-based protein and all of the other ingredients are organic wholefoods free of gluten, wheat, dairy, grains, sugar and egg. This is a totally vegan and paleo recipe and so super creamy and indulgent!

Ingredients

Base:
125g pecans, soaked for at least 4 hours then drained
30 pitted medjool dates
1 heaped tbsp raw cacao powder
2 tbsp coconut oil, melted
1 tbsp organic maple syrup

Filling:
The flesh from 5 avocados, ripe but not brown in any places
Juice of 4 limes
3 tbsp coconut oil, melted
3/4 cup maple syrup
4 tbsp coconut cream

Toppings:
Zest from 2 of your limes
Desiccated Coconut

Method

Once you’ve soaked your pecans, simply put them in the blender until they are a meal, then add the rest of the base ingredients and blend until smooth.

Cut a piece of baking paper the same size as the bottom of a round springform cake tin and place the baking paper at the bottom then grease all over with coconut oil. Put your base mixture into it and smooth it down with a spatula until it is compact. Place it in the freezer for 20-30 mins.

Next, add all the filling ingredients to the clean blender and blend until it looks like a smooth mousse.

Once the base is ready to come out of the freezer, smooth the filling on top and put in the freezer for an hour and a half. It needs to be firm but not frozen. Take it out and sprinkle desiccated coconut and lime zest on the top then keep it in the fridge straight away (after serving or before).

Enjoy!

Love,
Lauren

Raw Grasshopper Pie

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Grasshopper Pie

Grasshopper Pie is an American favourite, using Oreo cookies for the crust with a mint cream filling. While I’ve never had the original version I’ve always liked the sound of it so I came up with this raw recipe.
Not only is it free of all the bad stuff like refined sugar and flour, it’s packed full of nutritious goodness in the form of avo, coconut and almonds. My son loves it and I love watching him eat something so healthy and yummy!

I’ve used agar (also called agar agar) to set the filling. It is made from a Japanese seaweed and is a very strong setting agent, so be sure to be precise with your measurements. Also be aware that agar powder and agar flakes require different measurements, so you would have to convert if using flakes (1tsp powder is equal to 1tbsp flakes.)

Ingredients

For the crust:

2 cups raw almonds, soaked for four hours, rinsed and layed out to dry (while this step is not necessary for the recipe to work, it’s always good to soak your almonds to release the digestion-inhibiting enzymes)
1/4 cup raw cacao powder
1/4 tsp Oryx Desert Salt
150g fresh medjool dates (about 8 dates)
2 tbsp organic virgin coconut oil

For the filling:

400ml organic coconut milk
2ml agar powder
200g avo flesh (ie. weighed without skin or pip) this is about 1 1/2 Avon
40g organic virgin coconut oil
pinch of Oryx Desert Salt
120g raw honey
8 drops organic peppermint essential oil
1/2 tsp spirulina or wheatgrass powder (this is optional – it simply gives you a more intense green colour for your filling)
15g raw chocolate

Method:

Place the almonds, cacao powder, salt and 2 tbsp coconut oil in a food processor. Remove the pips from the dates and roughly chop them. Add to the food processor. Process until you have a fine crumb which sticks together when pressed. Turn the mixture into a loose-bottomed pie dish or a pretty glass serving dish and press to about 5mm thickness. Refrigerate.

Place the coconut milk in a saucepan and sprinkle the agar powder over the top. Whisk thoroughly. Bring to a simmer, and simmer for 3 minutes exactly. Agar needs to boiled to be activated, but its setting properties are destroyed if it is brought to too high a temperature, so use a timer! Allow to cool to room temperature.

Place all the ingredients for the filling, except the chocolate, into a blender and blend until completely smooth. Taste to see if you are happy with the sweetness and the mint flavour, which you can adjust if you like. Pour into the crust. Grate the chocolate over the top, and refrigerate until set (at least 4 hours.)

Health & happiness!

Love,
Raine

Vegan White Chocolate Cookies

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White choc cookies 1

Pregnancy cravings have struck! I am craving cookies and biscuits like never before, especially in the afternoon. I’ve given in and had a few ‘naughty’ Belgian chocolate covered biscuits because I don’t agree with depriving yourself to the point of being miserable. I’d say that my healthy lifestyle makes up for 80% of the time, and the other 20% is when I eat out or at other people’s houses or fancy a treat. I don’t want to be the person who goes out for dinner and can’t have anything on the menu. Since cleansing myself and getting into remission, I no longer have any intolerances so my body accepts everything, I just don’t agree with eating all that unhealthy stuff all the time. But every now and then, if I fancy a biscuit, I have it! That being said, the cravings have got a bit mad so I had to make some healthy ones to keep at home and these really do satisfy the craving 🙂

Ingredients

1 can chickpeas, rinsed then patted dry
2 tbsp organic natural peanut butter (I use Meridian)
3 tbsp almond milk
1 tbsp coconut oil
3 tbsp maple
1 tbsp sized chunk of cacao butter
3 tbsp buckwheat flour
1 tbsp coconut palm sugar
1 tsp baking powder
1 tsp bicarbonate of soda (not essential, but I find it gives the outer layer of the cookie a crunchier texture)
Pinch of Himalayan or Oryx salt (I used Oryx desert salt)
Generous handful of vegan white chocolate chips (or any chocolate chips of your choice)

Method

Preheat oven to 180 (gas mark 6) and line a baking tray with baking paper and grease it slightly with coconut oil.

Put the chickpeas, peanut butter, almond milk and coconut oil in a food processor and blend until smooth.

Then add the maple, cacao butter, buckwheat flour, coco sugar, baking powder, bicarb and salt and process again until smooth and sticky.

Transfer the mixture to a bowl and add the chocolate chips and mix in.

Take cookie sized balls of the mixture in your hand, roll then press down to a cookie shape on the prepared baking tray. Dampen your hands slightly if it is too sticky. Repeat until mixture is finished.

Put in the oven for 12-15 minutes or until you see they are very slightly golden but do not over bake. They will continue to harden once they come out the oven. Transfer baking sheet that they are on, onto a cooling tray or wire rack until fully cooled.

Served best with a cold glass of almond milk!

Enjoy!

Love,
Lauren

Fig, Berry and Coconut Cake

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I love fresh figs, and they’re even better roasted with a bit of honey. This cake is very simple and quick to make, as well as being wheat-free, dairy-free and refined sugar-free. Perfect for afternoon tea 🙂

Ingredients

60ml raw honey, plus a little extra
60ml organic coconut blossom sugar
125ml organic virgin coconut oil
2 free-range eggs
1/2 tsp organic vanilla extract
1/4 tsp Oryx Desert Salt
2 tbsp acaì powder
2 tbsp tapioca starch
1 cup organic or homemade coconut flour
1 tsp aluminium-free baking powder
1/2 cup frozen mixed berries
2 large fresh figs

Method

Preheat the oven to 180 C.

Cream the honey, sugar and coconut oil with an electric beater. Add the eggs one at a time while beating. Add the vanilla, salt, acaì powder and tapioca starch and beat well. Add the coconut flour and baking powder, and lastly stir in the berries.

Spread the batter into a 20cm cake tin lined with baking paper or a silicon liner. Cut the figs into quarters lengthways and push them into the batter in a neat circle, with the inside of the fig facing upwards. Drizzle a little honey over the figs.

Bake for about 30 minutes, or until the cake is golden, the figs caramelised and a skewer comes out clean. Leave to cool before turning out.

Health and happiness!

Love,
Raine

Roasted Lemon Ice Cream

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Roasted Lemon Ice Cream

My new favourite thing to do with lemons is to roast them. The natural sugar in the lemons caramelises, giving it a beautiful flavour somewhat similar to preserved lemons. This egg-based (but dairy-free) ice cream is packed full of an intense lemon flavour, the slight bitterness of which is off set by the honey. It pairs beautifully with my Raw Chocolate Tart, or just some shavings of raw chocolate.

Ingredients

380g whole lemons (about 3)
125ml raw honey
125ml organic virgin coconut oil
250ml almond or coconut milk
1/2 tsp organic stevia leaf powder
1/2 tsp organic vanilla powder or 1 tsp vanilla extract
pinch of himalayan salt
4 egg yolks
2 whole eggs

Method

Preheat the oven to 180 C.
Cut the knobbly end off the lemons and slice into quarters lengthways. Cut off the pithy white membrane which runs through the middle of the lemon and remove all pips.

Lemon Ice Cream 2

Place the lemons in an ovenproof dish and roast for about 1 hour, until the lemons are soft and slightly caramelised. Double check that there are no pips as adding these to the blender could ruin the flavour.

Place all the ingredients in the blender, adding the eggs last so that they don’t start to cook when they come into contact with the hot lemons. Blend until completely smooth. Ice cream is traditionally made with raw eggs, but if you’re put off by the thought of raw egg, continue blending until the mixture heats up to 65 C. You can measure this with a thermometer if you’re really worried, but basically if there is steam coming off the mixture the egg is cooked. You can also taste the difference when the egg is cooked.

Place the mixture in the fridge until cooled, and then put it into an ice cream machine to churn until frozen. If you don’t have an ice cream machine you can simply put it in the freezer and mix with a whisk every 30 minutes to break up crystals, until almost frozen, at which point you can leave it to freeze till set.

Health & happiness!

Love,
Raine