It was P’s birthday last week, and even though I knew what to get him for ages already, I really struggled deciding what cake to bake him.
P. is more a savoury kinda guy (except for Ccramel, he could have that on EVERYTHING), but I really believe there should be cake on every birthday. So after a long think through, I went for one of his all time favourites: NY style cheesecake and decided to top it up with a salted caramel frosted sauce.
Since we both eat mainly vegan, I created a raw vegan, sugar free recipe for this, and I have to admit, it did work out really well!
.. .. .
- 1 cup macadamia nuts (soaked)
- 1 cup almonds (soaked)
- ½ cup pitted Medjool dates
- bit of agave nectar
- 1 ½ cups cashews
- ½ cup pitted Medjool dates
- 6 Tbs. coconut oi(gently warmed)
- a couple of Tbs. of lime juice
- bit raw agave nectar
- vanilla seeds
Salted Caramel Sauce:
- 1 cup soft Medjool dates, pitted
- 1/2 teaspoon fine sea salt
- 1 teaspoon fresh lemon juice
- 1/4 cup almond milk,
- 2 Tbs. raw agave nectar
- 1 Tbs. coconut oil
1. Place the nuts and dates in separate bowls and let soak for a couple of hours.
2. Pulse macadamia nuts, almonds, agave nectar and dates in a food processor or blender to a sticky crumb-like consistency. and press the mixture into a cake shape.
3. Mix cashews, coconut oil, lime juice, agave nectar, vanilla and 6 Tbs. water in a blender until smooth. Pour mixture onto crust, and freeze for around 3 hours (or until firm). Remove from freezer, blend all the caramel sauce ingredients and spread over the chilled cake. Done! The cake stays good for almost a week, when kept in the fridge!
Posted in Food, Inspiration, Photography, Uncategorized
Tagged agave syrup, almonds, Birthday, Cake, cheese cake, clean eating, coconut oil, dates, gluten free, healthy, Himalayan sea salt, lemon juice, raw, Recipe, salted caramel, soaked cashews, sugar free, vegan
On Wednesday I really didn’t know what to cook, so I decided to get some inspiration from all the lovely food the I had in Cambodia.
I ended up making this spring salad with mango, avocado, grilled chicken and home-made croutons.
I love these easy, quick meals, specially on a sunny day. Other healthy recipes/tips are always welcome.
I ‘ve never really been a Valentines day lover. But my love for food is indescribable. So every excuse to cook really, makes me happy.
This morning I decided to make a v-day themed breakfast. Just added some tomato puree/ketchup to my eggs to create pink scrambled eggs topped with a heart shape tomato and served with a heart cut-out toast and nice tomato salad. (best served in bed, obviously) .
Perfect Sunday morning hangover cure, me and my boyfriend both agree.
Although , if I had to choose, my all time Valentine favourite DIY is still THIS.
How is you Sunday morning?
Going to one of my favorite restaurants in (central) London tonight, The Riding House. Good food, good atmosphere, amazing interior. Can’t wait, I need some filling food, to get energy for tomorrow, when I am going to meet the one and only Manolo Blahnik.
Waiting to leave, thinking about food, I thought I’d share my favorite pizza craving recipe. We made this last Saturday evening, when the typical pizza cravings came up, and we didn’t want to spent too much money /time/ordering in.So we had a look at the ingredients we had, and decided to make a pizza omelette.
Super easy, and way healthier then a normal pizza. Simply fry some onion/mushrooms/pepper/whatever you have in the fridge. Make an omelette, put the fried veg on top with some ham/pepperoni/… + mozzarella, 3 minutes in a preheated oven (make sure u wrap the handle in aluminium foil) and DONE:
Pizza flavored eggs, mmm.
Just made the perfect, healthy evening snack to warm up these days:
Apple + cinnamon + sesame seeds+ Vanilla powder
10 minutes in the oven/ 3 minutes in microwave
honey and fresh berries on top