Banana Mango Smice

It is so hot lately that this afternoon I was craving something to cool me down.

I had a look in the freezer and I found frozen bananas (I always have a stock) and frozen mango.

I put 1 cup of mango and 1 banana in the blender with approximately 1/2 c of water.

I blended it and it turned out between a smoothie and an ice cream, hence the “SMICE” ;-)

It is sugar free and so refreshing! Go for it and enjoy…

PS: I ran out of coco water, so I had to substitute with filtered water! Coco water is Isotonic, super hydrating…

Have a great weekend y’all !

Share to Google Plus

How to make a green juice

Sorry, this entry is only available in Français.

Share to Google Plus

Decadent Raw chocolate and caramel tart for Valentine’s Day

When you say Valentine I say chocolate!
But the question is: do you know why chocolate or to be precise cacao is associated with Valentine’s day?

The reason is the presence of 3 different substances in its molecular composition:

Phenylethelamine is a monoamine alkaloid  also called the peptide of love! A molecule that we release when we experience the state of being of love…

Theobromine ( from the greek root “God”) which is a chemical relative of caffeine but without the effect on the nervous system.

Anandamine ( from the sanskrit root “Bliss”) which a natural endorphine, only found in cacao.

So you see cacao can make us feel gooooooood!

My valentine is a chocolate monster, so I have decided to make one of his favourite desserts for our Thursday night candle light dinner… Needless to say that the sample tarts have been devoured with great enthusiasm!

Decadent Raw chocolate and caramel tart

The base

I use a variety of  raw nuts depending on my mood and what I have in my pantry.

here:

  • 1/4 c of hazelnuts
  • 1/4 c of peeled almonds
  • 2 T od melted coconut oil
  • 1 T of date paste
  • 1 pinch of salt (Pink Himalayan or Celtic salt)

In a blender or a food processor, mix the nuts until you obtain a shortbread texture. Transfer into a mixing bowl and add the salt and the wet ingredients.

I use individual silicon moulds, I find it easier to use and to demould.

Press the shortbread into the mould using either a tablespoon or you fingers.

Cover and refrigerate.

Chocolate Fudge

  • 1/4 c of raw cacao powder
  • 3/4 c of agave syrup
  • 2 T of  extra virgin olive oil ( mild in flavour)
  • 1 t of mesquite powder
  • 1 pinch of salt

Using a personal blender or a highspeed blender, mix the ingredients. Of course you can also whisk by hand in a mixing bowl… Pour the agave and olive oil first, then the cacao and mesquite powder.

Pour the ganache into the tarts and refrigerate for at least 15 minutes.

Meanwhile prepare the caramel.

There are 2 options here, either you can use Lucuma powder or Mesquite powder.

Mesquite will give you a darker malty caramel, whereas the lucuma will be lighter and more like toffee.

The ingredients are the same:

  • 2 t of either mesquite or lucuma powder
  • 2 T of maple syrup
  • 1 pinch of salt

And voila!

Happy Valentine to you all! Share the love…

“Where there is love, there is life” Mahatma Gandhi

Share to Google Plus

Raw banana flax crepe

A lovely indulgence either for breakfast or breakfast. Being French, crepes mean a big deal to me. This recipe is so simple it’s ridiculous and the result is delicious.

Everybody loves it, that’s a simple fact!

The cool thing is that you can play with the base, that is to say that you can use such different fruits as Kiwi, strawberries, raspberries, blueberries, mango, pineapple… But also with the filling : mashed fruits, fresh fruits, lemon/strawberry cashew cream…

The base:

1 cup of mashed fruit ( here Banana)

1/2 c of ground flax seeds

1/2 c of puried or spring water

1-2 of honey/maple or agave ( depending on how sweet are the fruits)

For the banana crepes I have added a pinch of cinnamon.

In a blender, mix all the ingredients until smooth.

On a lined Paraflexx sheet ( or parchenim paper), using a spatula spread the mixture evenly. You can spread the mixture onto a square or a circle or even make individual crepes…

Dehydrate for 3-4 hours at 104° until the crepes are dry, you can flip them at 30 minutes the end if you want, but it is not necessary.

Once they are dry, peel the crepes off, slice in four or roll cepending on how you spread them. You can keep them rolled in the fridge and wrapped in film for a week!

The filling was a mashed banana with maple syrup ( 1/2 T)  and cinnamon (1/4 t) and fresh blueberries.

It is so yummy that my mouth is salivating writing this post :-)

A bit of advice: let the crepe sets with the filling for 5 to 10 minutes it will even better…

It will definetely be on our week end menu!

Enjoy!

Share to Google Plus