These cakes are soft and dense and have a wonderful rich, dark chocolate flavor, with none of the hidden ingredients or unhealthy fats of traditional desserts.
Mini chocolate banana flax cakes
Makes 6 small cakes
Ingredients:
- One 1⁄2-cup (125 mL) ramekin, lined with plastic wrap
- 1 1⁄2 cups chopped bananas
- 1⁄2 cup raw agave nectar
- 2⁄3 cup raw cacao powder
- Dash raw vanilla extract
- 1 3⁄4 cups ground flax seeds
Method:
- In a food processor fitted with the metal blade, combine bananas, agave nectar, cacao powder and vanilla. Process until smooth, stopping motor to scrape down sides of work bowl as necessary. Transfer to a bowl.
- Add ground flax seeds and mix well. Cover and set aside for 10 minutes to allow seeds to absorb the liquid and swell.
- Using a 1⁄2-cup (125 mL) measure, scoop mixture into prepared ramekin and, using your fingers, gently press to distribute evenly. Turn ramekin over onto a serving plate and tap on the bottom to release cake. Repeat until all of the mixture has been used. Serve immediately or cover and refrigerate for up to 3 days.
Courtesy Robert Rose Inc., www.robertrose.ca
Tags: banana, cakes, chocolate, dessert, doug mcnish, flax, healthy, raw, vegan, vegetarian
This is a simple way to enjoy a delicious raw pasta dish, using fresh beets.
Angel hair beets and greens
Makes 2 servings
Ingredients:
- Mandoline
- 1⁄4 cup cold-pressed (extra virgin)
- olive oil, divided
- 1⁄4 cup freshly squeezed lemon juice
- 1 tsp fine sea salt, divided
- 1⁄4 cup raw shelled hemp seeds
- 3 tbsp filtered water
- 3 tbsp nutritional yeast
- 2 medium beets, greens attached
Method:
- In a blender, combine 2 tbsp (30 mL) olive oil, 2 tbsp (30 mL) lemon juice, 1⁄2 tsp (2 mL) salt, hemp seeds, water and nutritional yeast. Blend at high speed until smooth. Cover and set aside.
- Remove greens from beets, cutting off and discarding stems. Set leaves aside. Using a vegetable peeler, peel beets. Using mandoline, slice beets approximately 1⁄8 inch (3 mm) thick. Stack slices on top of each other and, using a sharp chef’s knife, cut into strips approximately 1⁄8 inch (3 mm) wide. Place in a bowl, cover and set aside.
- On cutting board, roll up beet greens to form cylindrical shapes. Using a sharp chef’s knife, cut cylinders into strips approximately 1⁄8 inch (3 mm) thick.
- In a bowl, combine greens, beets and remaining olive oil, lemon juice and salt. Toss until well combined. Cover and set aside for 5 minutes, until softened.
- Toss hemp seed sauce with beet mixture. Serve immediately or cover and refrigerate for up to 2 days.
Courtesy Robert Rose Inc., www.robertrose.ca
Tags: beets, doug mcnish, entree, greens, main dishes, pasta, raw, vegan, vegetarian
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