Raw Vegan Carrot Cake with Cashew Cream

CARROT CAKE WITH CASHEW-DATE CREAM

6 large carrots, peeled and finely grated, yielding about 2 cups

1/3 cup raisins, soaked

1/3 cup medjool dates, pitted and chopped

1/4 cup walnuts, soaked

Tbsp coconut oil

Tsp cinnamon

1/2 tsp dried ground ginger

1/2 tsp ground cardamom or nutmeg

Pinch sea salt

Peel and grate the carrots with your finest grater, and combine all the cake ingredients, except the nuts and raisins, in a food processor by pulsing briefly. Stir in the raisins and walnuts by hand. Spread the mixture in a small cake pan.

For the cashew cream:

3/4 cup cashews, soaked and rinsed

Juice of 1 lemon

5 medjool dates, pitted and chopped

1 vanilla bean, minced

Water to blend (2-3 Tbsp)

Combine all ingredients in a food processor or high-speed blender with just enough water to blend into a smooth, thick cream.

Use a spatula to spread the cream over the carrot cake, and chill for one hour before cutting into slices. Enjoy!

Star Anise makes a lovely garnish.

It was very yummy; we ate it all! Lots of Vitamin A, for good drsti!

Raw Hummus, Cocoa Superballs, and Recommended Reading

 Thanks to all who attended today’s very lively and informative “un”cooking class! Here are the recipes for what we made in class, and a list of the books and cookbooks we talked about.

RAW ZUCCHINI HUMMUS

2 cups chopped zucchini (courgette)

1/4 cup raw sesame tahini

Tbsp extra virgin olive oil

Juice of 2 lemons

1/4 cup chopped fresh coriander or parsley

2 green onions, chopped

2 cloves garlic, minced

Pinch sea salt

Pinch cayenne pepper

Simply combine all ingredients in a food processor and blend until smooth. Enjoy wrapped in a spinach leaf, with crudités, or on top of raw crackers.

COCOA SUPERBALLS

1 cup raw almonds

1/2 cup dates, pitted

1/2 cup grated coconut

1/3 cup + 2 Tbsp organic, fair-trade cocoa powder, preferably raw

1 Tbsp coconut oil

1 Tbsp chia seeds, soaked in 1/4 cup water to make a thick gel

2 Tbsp flax (linseed) ground into a powder

Tbsp spirulina

Tsp cinnamon

Pinch sea salt or Himalayan pink salt

Grind your flaxseeds into a powder in a nut grinder, herb grinder, or coffee mill. Also grind the almonds into a coarse meal, using the nut grinder or food processor. Soak the chia seeds in water, stirring briskly with a fork, and allow to sit until a gel forms.

In the food processor fitted with the “S” blade, combine all the ingredients, reserving 2 Tbsp cocoa powder for rolling. Pulse until all ingredients are well-combined in a thick dough. Form bite-sized balls with your hands, and roll them in the cocoa powder to coat. Chill for one hour before serving. Freeze to enjoy later if desired.

For variation, try adding in other superfoods including vanilla bean powder, maca, goji berries, chlorella, or reishi mushroom powder!

RECOMMENDED READING:

YOGI FOOD, by L., available next week at Purple Valley and via mail-order

BLISSFUL BITES, Vegan Meals that Nourish Mind, Body, and Planet, by Christy Morgan

CONSCIOUS EATING, by Gabriel Cousens

RAINBOW GREEN LIVE-FOOD CUISINE, by Gabriel Cousens

SPIRITUAL NUTRITION, by Gabriel Cousens

THRIVE FOODS, 200 Plant-based Recipes for Peak Health, by Brendan Brazier

Coconut Chia Macaroons


These macaroons are a little too good…but they are full of nutrients as well as wonderful flavor.

Ingredients:

1 cup shredded coconut  – here in Goa we are lucky to have freshly grated mature coconut. If you are not so ambitious as to grate your own coconut, dry coconut will do fine.

1/2 cup almonds

3 Tbsp coconut oil

3 Tbsp chia seeds soaked in 1/2 cup water for 20 minutes

1 whole vanilla bean

1/3 cup raw local honey

pinch sea salt

 

Blend the almonds and vanilla bean together in a food processor or high-speed blender (Vitamix) into a fine flour. Add in the coconut, oil, chia, honey, and salt, and process briefly to combine.

Spoon dollops of this batter onto a baking sheet after lightly oiling it with coconut oil. Bake at 375 F for 20 minutes, until bottoms are a golden brown.

Alternatively, to keep it raw, spoon dollops of the batter onto a teflex sheet and dehydrate at 110F for 8-12 hours.

Enjoy!

 

Chia seeds are an amazing source of nutrition. Rich in calcium and omega-3 fatty acids, they were used by Aztec warriors to heighten endurance, speed, and strength.