GF Rawmazing Raspberry Tartlets

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Berry Cup
You don’t have to give up on delicious cakes, cookies and pies because you have food allergies. Before I got to know raw desserts, I didn’t have much sweets at all, maybe some ice creams and sorbet if I feel like it. Then I realised I actually have a sweet tooth! Raw desserts are so yummy and full of nutrition. I cannot skip even a day without them. Yes, it is better than traditional desserts which are full of refined sugar and empty calories. Desserts are desserts though. You need to enjoy in moderation since all the ingredients in raw desserts are quite high in calories and fat from nuts, dried fruits and coconut oil/ butter. One of the benefits of raw desserts is to avoid common allergenic foods such as gluten and dairy. It’s made of whole foods, all natural. For this recipe, raspberries are rich in anti-oxidants and vitamin C for boosting your immune system, reducing inflammation, balancing blood sugar levels and fighting against cancer. The crust is mixed nuts and dried fruits which are nutritious and leaves you full for longer. This dessert is easy to make, sweet, tart and full of delicious fat from coconut oil and nuts.

Ingredients

For the base
5 Medjool dates
1 cup of almonds, walnuts and cashews
a teaspoon of cinnamon
a teaspoon of nutmeg
a teaspoon of vanilla extract
a table spoon of coconut oil
a pinch of salt

For the filling
a teaspoon of chia seeds
1 cup of raspberries (fresh or frozen)
1 table spoon of maple syrup
a table spoon of coconut oil
cacao nibs, raisin and buckwheat groats for garnish

Blend all ingredients for the base in a food processor. Add a bit of water if the mixture is too crumbly. Press the mixture inside the tartlet mold and put it in the fridge to set. For the filling, blend rasberries, chia and maple syrup until it’s thick (chia will make the mixture thick over time). Spoon the filling mixture into the tartlet base and top with some crunchy goodness. Keep them in the fridge. Thanks to the magic of coconut oil, they will set in a few hours.

If you want to go nut-free, substitute the 1 cup of nuts to 1/2 cup of pepitas (pumpkin seeds) and 1/2 cup of shredded coconut. You can absolutely choose to use other fruits, blueberries, strawberries, mangoes. I love using cinnamon, cardamom and nutmeg in the base, but skip them if you are not a fan of them.

Posted in: Dessert, Gluten Free, My recipes, Snack, Vegetarian

Oven Baked Zucchini Fries

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Have you heard of nutritional yeast before? Don’t get confused with brewer’s yeast for beer or dry yeast for bread. They are not the same! I didn’t know how to use these yellow flakes until now.

It’s used by vegans and vegetarians since it has a good source of vitamin B12 that is lacking in a vegetarian diet. Not only is it delicious but it is a fantastic alternative to cheese. It contains low sodium, low fat, no sugar, 18 amino acids, and vitamin B. Its yellow colour comes from Riboflavin (vitamin B2), important for proper use of oxygen and metabolism of fatty acids, carbs and fatty acids. Nutritional Yeast also contains Niacin, Thiamin, Biotin, and Folic Acid as well as minerals, Selenium, Chromium, Zinc, Phosphorous, Magnesium, and Potassium, plus beta-1, 3 glucan, a type of fiber that may aid the immune system and help to lower cholesterol. It is the perfect supplement for any vegan or vegetarian lifestyle. A common use is to sprinkle some of the flakes on popcorn, soups, salads, pastas or baked potatoes much like you might add salt or pepper.

I tried a half teaspoon by itself and surprised how much it tastes just like Parmesan cheese. Then I nod. I wish I knew about these magical flakes a lot earlier. It’s creamy, cheesy and yummy! I couldn’t wait to use this on chips. Ah, sorry not talking about those deep fried potato chips. I meant baked zucchini fries! I am so obsessed with zucchinis. Grill them and mix with beans and salads, stir-fry, stuff them and bake in the oven, make raw noodles, grate and put them in cakes and muffins, dip raw sticks in hummus for snack, WOW what else? 🙂
Zucchini ChipsIngredients

Zucchini cut into fries
1 teaspoon of coconut oil
2 teaspoons of nutritional yeast
1 teaspoon of cayenne pepper
1 teaspoon of Himalayan salt

Other recipes say adding breadcrumbs to cover the zucchini sticks completely. I didn’t have any gluten-free breadcrumbs at home and left it out, but feel free to add some. I’m going to try sweet potato next time, but maybe cut into thinner sticks to get more crispy chips. It was delicious! Try this tonight x

Posted in: Baking, Dinner, Gluten Free, Lunch, My recipes, Snack, Vegetarian

GF Chocolate Bars

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GF Chocolate Bar

Who doesn’t like chocolate? When I have a piece of chocolate or chocolate bar from the packet, it tastes sickly sweet, full of sugar and preservatives. You can make a guilt free treat at home with all healthy ingredients and it is actually good for you. Cacao (not cocoa >.<) is raw with all enzymes and powerful antioxidants. Had a bad day? Grab this bar and enjoy a big mouthful! Cacao contains the amino acid and tryptophan which leads to the production of serotonin, a happy hormone. The super bean contains oleic acid which is linked to lower bad cholesterol and a great source of magnesium, iron, copper, calcium, potassium and zinc.

I always keep a bag of raw cacao powder in my pantry and use for baking muffins and cakes, making little truffles, chocolate mousse, chocolate milk, and chocolate bars. Don’t limit yourself using cacao! You can even add to your salad and salad dressing. Sprinkle cacao nibs over salads for extra crunchy and bitter sweet flavour. You will be surprised 🙂

Ingredients (10 mini bars)

100g almonds and hazelnuts
1 teaspoon of cinnamon powder
2 teaspoons of cacao powder
1 teaspoon of vanilla extract
1 table spoon of coconut oil
1 table spoon of coconut butter
5 Medijool dates
1 medium sized banana

Put all ingredients in a food processor and blend until it comes together. If it is too crumbly, add a squeeze of lemon or a teaspoon of water. Pour the mixture into a tin or container and press firmly. Set in the freezer for an hour and then cut into pieces.

Posted in: Dessert, Gluten Free, My recipes, Snack, Vegetarian

Berry Chia Jam

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Berry Chia JamChia is a species of flowering plant in the mint family native to central and Southern Mexico and Guatemala. These seeds are such an incredible power house because they are….

  • gluten free, vegan friendly
  • packed with omega 3 fatty acids good for the brain and heart. 8 times more omega 3 than salmon!
  • high in anti-oxidants. 4 times higher ORAC value than blueberries.
  • a complete protein with all 8 essential amino acids.
  • 5 times more calcium than milk
  • 7 times more vitamins than oranges
  • 3 times more iron than spinach
  • twice the potassium content than banana
  • twice the fibre than oatmeal
  • stabilise blood sugar levels

These little seeds are so amazing! Then how much do you need daily? A teaspoon (15g) with heaps of water because it is high in fibre and has a gelatinous nature. You can sprinkle on your breakfast cereal/ granola/ porridge, used when baking (great egg replacement), mix with water or smoothie and make a jam like me.

To make a one big jar of berry chia jam, I used 300g frozen mixed berries, 100g maple syrup, 30g chia seeds and a teaspoon of vanilla extract. Put all ingredients in a small pot and simmer for 20-30 minutes until it thickens. You can add more sweetener if you have a sweet tooth. Cool it down and transfer to a jar. Keep it refrigerated and consume within a week. Home-made jams are awesome. It is such an easy way of making a jam and so healthy since you don’t use preservatives and refined sugar. You can use any kind of seasonal fruits. Banana, mango, nectarines, plums, kiwi fruits, etc. It is beautiful over a slice of toast, pancakes, scone and muffins. I also put a teaspoon of this jam and maple syrup into a glass of soda water to make a refreshing summer drink.

Posted in: Drinks, My recipes, Vegetarian

Kimchi Tacos

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When Daniel and I went to New York last year, we tried mini Kimchi tacos from the street food festival near Flatiron building. I think it was Friday afternoon. We were walking down on the way to Eataly, an awesome food market and restaurants. At the food festival, people were chilling out with good food and wine. Beautiful weather, smell of grills, a bit of music.. We just couldn’t pass there. Americans are more familiar with Korean cuisine, especially Kimchi, than people here in Australia. I quite like their own spin on Korean traditional food. It can be a cheap, grab and go style from food trucks or modern Michelin-starred restaurants. We went to a couple of Korean reastaurants in New York, called “Danji” and “Prime and Beyond”. Awesome food! “Danji” offers a tapas style of modern Korean foods. “Prime and Beyond” is more focused on the dry-aged and wet-aged good quality steak with a Korean flavour. I wish this Korean food trend comes here to Australia one day. What will be like..Korean-Australian fusion?

Tacos were not really my thing, well Mexican foods in general. After seeing deep-fried tortillas, heaps of cheese and sour cream, refried beans (did you know this? it is cooked in lard), and don’t forget a pina colada, there is no wonder why I feel so heavy and head-achy after having those foods. I’m sure you can make healthier choices at the restaurant, but only my way of cooking makes my tummy happy (yes, I am quite picky when it comes to eating out and don’t think I will change. Sorry Daniel!). It is my first time making Kimchi tacos at home. You can make it absolutely vegan, vegetarian, gluten-free, so many options!
Kimchi TacosIngredients

For the tortillas
100g of rye flour
100g of rice flour
1 teaspoon of dried yeast
a teaspoon of salt
warm water

For the fillings
home-made Kimchi
pickled cucumber (sliced cucumber, red onion and parsley pickled in white wine vinegar)
spinach salad
bean sprouts
grated low-fat cheese
roasted beef for Daniel
tofu for me

For miso crema
1 teaspoon of tahini
1 teaspoon of Doenjang paste
1/2 teaspoon of minced garlic and ginger
1 teaspoon of white wine vinegar
a touch of cayenne pepper
a teaspoon of sesame seeds
a bit of water if too thick
add some chilli flakes if you are ambitious!
Kimchi Taco

Posted in: Dinner, Gluten Free, Lunch, My recipes, Vegetarian