I hope you all enjoy these as much as I have and that you don’t wait for a long trip to try them out!

Love and sunshine,
Sarah B.

 Lemon Chutney

http://www.101cookbooks.com/vegan_recipes/

Molly notes that because you use whole lemons here, you’re going to want to wash them first in warm soapy water to remove any waxy reside. Organic lemons usually don’t have that, so (for that reason, and others) go that route if possible. The chutney will last for several days, refrigerated, in a jar or tightly covered.

1/4 cup / 1 oz / 30g finely chopped shallots
3 small lemons (4 to 5 oz each)
1/4 cup / 60 ml extra-virgin olive oil, plus more for brushing
1 tablespoon honey, plus more to taste
kosher or sea salt and freshly ground black pepper
2 tablespoons chopped basil or mint

Transfer the lemons to a food processor fitted with the chopping blade. … Drain the shallots, shaking off any excess water, and add to the processor. Add the honey and pulse several times until the lemons are coarsely chopped. Add the juice from half the remaining lemon and the 1/4 cup / 60 ml of olive oil. Continue pulsing until the chutney is fairly smooth and creamy, with just a few lemon chunks. Season generously with salt and pepper and more lemon juice or honey to taste. Keep tweaking until it really tastes great to you. For example, if it’s too tart for you, just keep sweetening a bit at a time. Transfer to a small bowl and let sit for at least 2 hours to let the flavors meld. Just before serving stir in the fresh basil or mint, taste, make any final adjustments, and serve at room temperature.

Makes about 1 1/2 cups.

Adapted from Molly Steven’s All About Roasting: A New Approach to a Classic Art, W. W. Norton & Company, November 1, 2011

http://tcolincampbell.org/index.php?id=406&rid=82&sorig=qs

You could use zucchini or yam noodles in this, to keep it raw and plant-based.

And almond milk instead of soy milk

Ground almonds instead of breadcrumbs.

No need to cook – just mix together.

M – I can see putting that sauce and the curry just over fresh veggies though or brown rice.

http://www.tcolincampbell.org/courses-resources/calendar51/recipe-results/

http://www.rawfullytempting.com/2011/04/chocolate-silk-mousse-cake.html

his is by far the silkiest mousse cake I’ve ever prepared.
H  E  A  V  E  N  L  Y!
I loved it because unlike processed chocolate mousse, this had a lovely bittersweet flavor. Creamy and rich, but not too sweet. The consistency was fabulous!
Crust
1 cup walnuts
1/4  cup macadamia nuts
1/2  cup medjool dates, pitted and chopped
1 Tbsp cacao powder
pinch of vanilla bean powder or 1 drop Vanilla Medicine Flower Extract 

Chocolate Silk Mousse 
3  Tbsp melted cacao butter
3  Tbsp melted cacao paste
1  tsp melted coconut oil
1 cup cashews, soaked 2-4 hours
1/4  cup  macadamia nuts
1/4  cup filtered water (add more as needed to blend)
1/4 cup *Irish moss paste (optional – or 2 Tbsp ground chia and 1 Tbsp coconut oil)
1 avocado
3 Tbsp almond butter
1/2 cup maple syrup or your favorite sweetener
1/2 tsp chocolate extract or 2 drops *Medicine Flower Dark Chocolate Extract
1/2  tsp almond extract or 2 drops *Medicine Flower Almond Extract
1/4 cup plus 2 Tbsp cacao powder 
pinch sea salt
1  tsp sunflower lecithin (acts as an emulsifier – optional, but worth using)
1 Tbsp psyllium husk powder (add a SMALL amount more IF needed to thicken)
toppings of your choice: sifted cacao powder, grated cacao paste, grated cacao butter, cacao nibs, chocolate chips, chopped nuts, coconut, chocolate sauce, etc.

Crust 
Process nuts and add ingredients and continue to process until it starts to ball up. Stop machine and scrape sides of bowl with spatula. Lightly dust bottom of a 5 – 6″ spring form pan with cacao powder. Press crust, firmly into bottom of dish. (You may have extra crust. You can store in an airtight container and freeze for future use, or even make cookies out of them).

Mousse Preparation
Melt cacao butter, cacao paste and coconut oil. Place ingredients in a  medium metal bowl over hot water in a small metal bowl. Stir until melted.

In blender, mix nuts and water. Add Irish moss paste and avocado and blend until creamy. Add almond butter, sweeteners, extracts and cacao powder. Blend well.

Add melted ingredients sea salt and lecithin and blend. Add psyllium husk powder and blend until creamy. It should be getting quite thick and you may have to stop blender and stir with spatula.

Taste for sweetness and flavor. Adjust flavor as needed.

Assembly 
Pour mousse mixture over crust.  Smooth top of cake using a small offset spatula. Refrigerate for several hours to set. Top with your favorite toppings. (See suggested list above). For best results, ,let set overnight.

Remove from refrigerator and spring form pan about 1 hour prior to serving. You may top with fresh “whipped cream” as well.  

*How to Prepare Irish Moss Paste 
 Grab a handful of Sea moss. It doubles in size after soaking. Rinse really well. I put it right under running water and use a vegetable brush to gently scrub off lose sand or debris. Soak  in water and refrigerate 6 – 12 hours, rinse  and replace water twice.

Final rinse. Chop 1/2 cup of moss in small pieces. (Store remaining moss in water, refrigerated for up to 2 weeks- changing water daily). Blend 1/2 cup soaked and chopped Irish moss with 1 cup water. Blend well, and frequently scrape sides of blender. Make sure there are no small pieces… be patient.

(Ratio for paste is 1 part moss to 2 parts water). You only need 1/4 cup of Irish moss paste for this recipe. Store extra paste in the refrigerator for up to 10 days. (Try mixing a bit in your hand with your shampoo or with your shaving gel. You can apply it as it to your face for a great facial mask. It’s awesome!)

Add Irish moss paste to puddings, sauces, salad dressings, etc.

raw chocolate mousse…

http://rawtransformations.blogspot.com/2008/11/raw-chocolate-mousse.html

Finally got around to using that Irish Moss in my cupboard and made some delicious Raw Chocolate Mousse from the Cafe Gratitude Cookbook, ‘I Am Grateful.’. It was delectable and delightful. My temporary roommates are all now cacao-addicted. Here’s the recipe:

1 oz. Irish Moss
1/2 cup water
4 cups almond milk (better if you make your own, though you can get some store bought)
1/2 cup date paste (you can make your own by blending pitted dates)
3/4 cup agave
pinch of salt
splash of vanilla
3/4 cup raw cacao powder
3 TB lecithin
1 cup coconut butter

Directions:

Blend soaked Irish moss and water extremely well.(One of the reasons why a Vita-mix or other high speed blender is ideal.)
Add all the other ingredients, except the lecithin and coconut butter.
Keep blending until the mixture is smooth.
Add lecithin and butter and blend another 30-40 seconds.
Pour the mousse into cups and decorate with flower or cacao nibs.

Ingredients

• 1 1/2 cups almond meal
• 3/4 cup coconut flakes, ground
• 1/3 cup flax meal
• 1/2 cup raw cacao powder
• 1/2 tsp vanilla powder (or seeds of 1 vanilla bean)
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup pure maple syrup
• 1/4 cup chopped dates, soaked until soft
• 3 tbsp Irish moss paste (see instructions here)

• 3 tbsp coconut oil, melted
• 3 tbsp pure maple syrup
• 1 tbsp raw cacao powder, sifted

Instructions

1. In a food processor, pulse the almond meal, ground coconut, flax meal, cacao powder, vanilla powder, cinnamon and salt to combine.
2. Add the maple syrup, chopped dates and Irish moss and process until the mixture forms into sticky dough. Put the mixture in the fridge for about 20 minutes to allow it to firm up.
3. Remove the dough from the fridge and roll small balls with your hands, about 1 tablespoon each. Place the balls on a dehydrator tray and dehydrate overnight. The balls should be slightly firm on the outside and no longer sticky.
4. Dip the balls in the chocolate glaze and place on a cookie sheet covered with parchment paper. Refrigerate for about an hour to dry. Store rawbits in a covered container in the fridge.

1. Whisk together all ingredients in a small bowl. Keep at room temperature until ready to use.

http://www.terawarner.com/blog/2011/09/raw-food-recipe-cheery-chocolate-cherry-ice-cream/

Raw Chocolate Cherry Ice Cream

- by Danielle Felip

This raw chocolate cherry ice cream recipe is not only simple and easy to make — it’s also nutritious, very low in fat, AND decadently delicious! With this raw ice cream recipe, you’ll be able to taste the goodness of summer any time of the year.

Ingredients:

• 2 frozen bananas

• 1 cup cherries
• 2 tbsp raw cacao
• 1 tbsp agave nectar
  or maple syrup

Directions:

1. Place ingredients in food processor or blender and blend until smooth.

2. Serve immediately for “soft serve” style ice cream
OR freeze for 1 hour for firmer consistency.

3. Top with additional raw cacao nibs, chopped cherries and silvered almonds!

Enjoy, guilt-free!