Home made Raspberry Limonade

Raspberry Limonade

The summer is performing at its very best here in New Zealand. Time to brew some refreshing drinks! Yes, beer has been made with freshly harvested stingy nettles earlier this summer, thanks to Amy McComb of Plantrhythms! Want the recipe? Let me know by dropping a comment below!

Back to our low alcoholic treat. I found the inspiration for this one while listening to the audio version of Sandor Ellix Katz’ book: The Art of Fermentation – driving my new pony home to Warkworth from Wellington. 11 hours of fermentation wisdom pouring into my ears while crossing the beautiful North Island of NZ.

German rocket vs...

By the time I got home I was ready for a cool drink and a massage. I’ll leave you to figuring out the details of the massage and provide the recipe for the drink.

This recipe works well year round with organic frozen berries. Any kind of berries will do, as long as they are organically grown. I’ve so far experimented with raspberries, blueberries, blackcurrants, strawberries, acai – all with great results.

Limonade

If you happen to have an abundant supply of fresh berries, you might get away without adding any cultures to start the fermentation process, as there usually are plenty of wild yeasts living on unsprayed berries. I used frozen berries and added the whey from my milk kefir (Vegans beware!), a splash of Kombucha and some Coconut Kefir.

Originally home-made lemonades were made just with whey. Milk Kefir provides a higher percentage of yeast strains that will happily start an alcoholic fermentation, in comparison to for example: Caspian Sea Yoghurt. For any of these cultures, please get in touch with your local Weston A. Price Foundation chapter or drop me a line here. The reasoning with adding more than one starter culture was to get a more vibrant fermentation going fast. In my opinion, it will also provide the limonade with a richer pro-biotic profile.

Be aware that the whey will highly likely introduce some fat to your limonade, specifically if you make your kefir with full fat raw non-homogenised milk, as we do. You can see the that effect in some of the pictures. Whey is the clear liquid separating from the fermented milk solids, see picture below:

Kefir

Yes, you can leave out the kefir whey if you don’t tolerate milk products. In that case I suggest you stick to Kombucha and Coconut Kefir. The coconut kefir that Anita and Terry make in New Zealand (in the same facility that René’s Kombucha is brewed, btw.) is made with the Body Ecology kefir starter. This is a laboratory made dairy-free blend of highly effective pro-biotic cultures.

OK, enough Blurb! If you want to hear more and taste a whole variety of cultured foods and beverages I suggest you check out my Event Calendar, there should be at least one Traditional Cultured Foods demo & degustation class in the pipeline. If not, drop me a line and we’ll see if we can organise one in your area.

Raspberry Limonade

Raspberry Limonade
Makes 3 liters
Ingredients:
250 ml lime juice or lemon juice
1 cup frozen raspberries or other organic berries
20-50 ml whey from kefir
30 ml coconut kefir
30 ml kombucha
1.5 cup coconut sugar
3 l filtered water

Directions:
Stir well in a 3 liter glass jar to dissolve the coconut sugar.
Cover with a cloth and let ferment for 24-48 hours. Stir occasionally.
Filter out the berries and bottle in plastic bottles.
Store in fridge and wait 1-2 days for fizz to build up.
Open carefully.
Enjoy on ice!

Limonade

The plastic bottles are essential!
I know, I know… I’ve made a conscious decision to bottle my Kombucha in glass bottles. Yet plastic bottles allow you to gage the pressure building up inside of them. Glass bottles might explode if not refrigerated! I’m NOT kidding. Be safe! I have had more than one thick-walled glass bottle explode from too much pressure building up inside.
Collect/recycle plastic bottles from a local cafe and then re-use them for your fermented beverage projects!

Have fun and be safe!
PS: Yes, due to the yeasts in the pro-biotic cultures your home-made limonade might have small amounts of natural alcohol in it.

KimChi – more than pepped-up Sauerkraut!

Here is another stunning fermented vegetable recipe. I am pleased to announce it is purely plant-based, so no fish sauce or other ingredients of dubious origin have been used 🙂

KimChiAt first I was concerned that all the spicy ingredients, which are natural anti-biotics would stunt the fermentation process. And yes, it slows the fermentation down a wee bit but not too much – if you leave it out at room temperature like sauerkraut. The batch in the picture above and to the left was made like  sauerkraut and worked out perfectly.

You have the option though to make the KimChi without adding the spicy chili paste to it initially. Let the vegetable mix ferment in peace first and store the chili paste in a thick-walled glass jar (it might burn holes in any fragile vessel *Twinkle*) Once the fermentation has stopped – after 3-4 days, add the chili paste to taste.
The chili paste can be kept indefinitely in the fridge.

Here comes the recipe. It is the shortened form of a very thorough description I found years ago on this website: www.treelight.com/health/nutrition/UltimateKimchi.html

KimChi
Makes 3-4l of KimChi

Vegetables

  • 1 head cabbage, shredded finely
  • 3 carrots, shredded
  • 2 cucumbers or zucchini, shredded
  • 3 heads broccoli, shredded
  • 1 apple, diced
  • 2 small oranges, juiced
  • 2 t sea salt (more if needed)
  • 1T Apple Cider Vinegar
  • ¼ c Sesame seeds
Chili Paste

  • 3.5 red onions
  • 1 head of garlic
  • 1 small hand ginger
  • 4 soft flesh pieces of preserved lemons, optional
  • 2T Apple Cider Vinegar
  • fresh or frozen chilies, amount according to desired heat
  • ½ t natural sea salt
  • 1T toasted sesame oil, to cover the finished product when storing in a glass jar
  1. Prepare the vegetables by massaging with sea salt like Sauerkraut. Add diced apple, orange juice, sesame seeds and Apple Cider Vinegar and mix well.
  2. Prepare chili paste in a blender and balance flavours. Keep the toasted sesame oil aside for later!
  3. Now mix some of the chili paste with the vegetable mixture and massage with your hands. Test flavour and add more if desired. Keep left over chili paste in a glass jar. Cover top with a layer of toasted sesame oil to prevent oxidization and store in fridge.
  4. This Kimchi can be eaten immediately. Stored in the fridge in a sealed glass jar it will develop a stronger flavour over time and even ferment. Alternatively weigh the top down as when making Sauerkraut (cover top with plastic bag to keep the bugs out!) and leave it sitting in a bowl to catch any bubbling liquids that might escape the jar (see picture below!) on your kitchen counter or in your hot water closet for a week or so. Then take the weight and cover off. Seal the jar with a lid and transfer to fridge.

KimChi bowlAlternatively ferment Kimchi vegetables first, like in the Sauerkraut recipe. After 3-4 days you can add the chili paste and transfer the jar into your fridge.

What else can I say but:
‘Best of Success!’

René
🙂

Wakame Miso Nut Crumble – a perfect salad tune-up!

Another day with the same salad? Healthy snacks nowhere to find?
There is help! If you have a dehydrator or kind-of-modern oven this recipe will brighten your day!

Wakame Miso Nut Crumble
Makes about 4-5 dehydrator trays

  • 400g Almonds, soaked over night
  • 300g Pumpkin seeds, soaked over night
  • 300g Sunflower seeds, soaked over night
  • 300g Sesame seeds, soaked over night
  • ½ c chia seeds
  • 25g dried Wakame sea weed (1 bag), crushed and soaked for 2 hours
  • 3 T Tamari sauce
  • 4 T Brown Rice Miso
  • 1 T Honey or coconut flower nectar
  • 3 cloves of Garlic, minced (Microplane)
  • 2 t natural sea salt
  • ½ t mild chili powder
  • 1 lemon, juice
  • 1 lime, juice
  1. Rinse the soaked nuts and seeds. In a food processor pulse the almonds and pumpkin seeds into a coarse crumbly texture.
  2. Combine everything in a large mixing bowl and stir well. Let it sit for a while for the seaweed and chia seeds to soak up some of the moisture of the mix. That will help sticking things together when dry.
  3. Spread loosely onto Teflex sheets so that enough air can flow through the clusters and the wet mix does not touch the tray above.
  4. Start dehydrating at around 145°F, turn down gradually to 115°F and eventually to 105°F. If you have an Excalibur dehydrator make sure to rotate the trays horizontally from time to time and also rotate from the centre out to the top and bottom rack.
    Should the oven be your only gadget, set the temperature on low: 50°C, turn the fan on, leave the door slightly ajar and go for it! Yes, a few baking trays will do.
    Dehydrate till crisp and completely dry.
  5. Enjoy as crumble over your salads or as individual snack.

Miso Wakame Crumble dry

Miso is one of the few soy-based foods I would actually use. Tamari is the run-off/whey from the Miso production.

Enjoy!
René
🙂

Turmeric, Cauliflower and Carrot Brine Pickles

Have you ever wondered how those delicious pickled cucumbers or vegies were made when you grew up? I certainly did.
If you happen to ask any chef about pickles, they will highly likely start talking about vinegar, sugar etc. The art of preserving and enhancing vegetables with a salt brine, creating a lactic fermentation process is almost forgotten.

Large jar

Thank Heavens and himself for Sandor Ellix Katz’ book: ‘Wild Fermentation’!!! It reconnected me with more than one traditional way of preserving and enhancing food.

These brine pickles have become an absolute staple in our kitchen. And here we go:

Cauliflower and Turmeric Brine Pickle
adapted from Sandor Ellix Katz’ recipe for Sour Pickles
Time frame 1 – 4 weeks
Will make enough to fill a 4.5l jar/crock pot.

  • 2-3 heads of organic cauliflower, cut to small florets, stalks peeled and diced
  • 1kg organic carrots, sliced into thin ‘coins’
  • 500g fresh turmeric.
  • 3-5 heads of garlic, peeled, cloves cut in half
  • ½ t Grape tannin powder (home brewing supply shops). Or a handful fresh grape-, cherry-, oak-, and/or horseradish leaves (if available).
  • 20+ black peppercorns
  • 1T black mustard seeds
  • 4 bay leaves
  • 2 sprigs of curry leaves, optional
  • 6 T sea salt and 2 liters filtered water (keep ratio to 3T salt/liter of water, if more liquid is required!)
  • 2-3 cabbage leaves, outer
  1. Chop cauliflower into small florets. Peel the stems and dice. Using a mandolin, grate/cut Turmeric into small matchsticks.
  2. In a large bowl mix all the vegetables, turmeric and garlic. Keep a few cloves of garlic aside to put on top of the finished crock. Keep cabbage leaves aside.
  3. Dissolve the sea salt (6T/90ml) in 2 liters of water to create a brine solution. Stir until salt is thoroughly dissolved.
    This concentration works well in most applications: 3T sea salt/1 liter water
  4. Clean the crock, then place at the bottom of it some of the mustard seeds, fresh grape leaves and a pinch of black peppercorns.
  5. Place the mixed vegetables in the crock. Disperse some more of the black mustard seeds, bay leaves and black pepper throughout. Finish with the remaining garlic cloves on the top.
  6. Pour brine over the vegetables. Fill the jar/crock almost to the top. Put folded cabbage leaves on the very top of the mix and press down. The cabbage leaves should be partially covered by the brine. Now put lid in place and close the crock/jar.
    Cabbage leaves on top
    The jar in the picture has been fermenting for a week or so. You can see that some of the brine has been forced out by the fermentation. You can top that up with fresh brine (3T sea salt/liter of water)
  7. If the crock pot does not have a tight fitting lid or you are using a traditional Sauerkraut crock pot, place a clean plate over the vegetables  then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 T sea salt to each cup of water.
  8. Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
  9. Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.

10. Enjoy the pickles as they continue to ferment. Continue to check the crock/jar every day.

11. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.

The same recipe works to create different colours, e.g. with zucchini (add tannin to keep crisp!!!), beetroot, carrots and garlic. This will be a deep purple pickle! Experiment with greens too! Silver beet pickles beautifully!

Purple Pickles

Feel free to play with other spices too! Ginger, coriander seeds, juniper berries etc.

Cauliflower Turmeric

This one was made at the last Raw Chef Training Level 1 http://wp.me/P1RysK-5F

I find it not necessary to weigh down the top of the pickles etc.. It is usually fine to fill the jar to the top with vegies and brine and then just seal the lid, put the jar into a bowl to ferment – to catch the brine that gets squeezed out during fermentation.

For metal lids I use a double sheet of cling film over the top of the jar before putting on the lid. That prevents the salt brine from corroding the lid.

Pickles

Enjoy your pickles as a side dish, vegetable part of your meal or a yummy snack between meals!

René
🙂

PS: Yes, we’ll make these kind of pickles at the Raw Chef Trainings, Level 1.

Strawberry Chocolate Torte – a Summer Treat!

It’s summer! – at least for us on the Southern half of this planet 🙂

That means an abundance of local, fresh, ripe fruit, especially berries! What better to do than to whip up a yummy chocolate torte with it?! Make sure you use organic or spray-free berries though, as the ‘conventionally’ grown ones can hold a lot of pesticides.

Raw Chocolate Strawberry Torte

Should you happen to not dwell on the strawberry side of the globe this torte is easily made with orange slices, bananas or even pears. For a more decadent crust feel free to replace the shredded coconut with macadamia nuts and make sure to sprinkle some bits over the top! B.T.W. the torte below was made in a spring form.

Orange Chocolate Torte

This recipe was introduced to me by my dear friend Matt Samuelson in 2004 and has been a staple in my dessert repertoire ever since.

And here we go!

Strawberry Chocolate Torte
Serves 8

For the crust:

  • 1.5c shredded coconut
  • 1.5c cashews
  • 4-6 Medjool dates, pitted
  • Pinch cayenne pepper

For the filling:

  • 3 avocados, peeled, pit removed
  • 1T vanilla extract
  • 5T organic cocoa powder, raw if you prefer
  • 1/2c Rapadura, raw cane sugar
  • a few drops lemon or lime juice
  • 1 punnet (500g) fresh strawberries, thinly sliced
  • To make the crust, in a food processor grind the shredded coconut into a fine powder. Add the cashews and cayenne pepper. Continue processing to a coarse meal.
  • Add the pitted dates and homogenize until the texture resembles a graham cracker crust. Mixture should be loose and crumbly, yet hold together when pressed tightly.
  • Press the crust into a 9 inch ungreased pie plate. Press firmly to get the crust to hold together. Place it in the freezer or refrigerator to set up while making the filling.
  • To make the filling: place the avocados, vanilla, cocoa and Rapadura in a food processor with the “S” blade and homogenize until completely smooth. Make sure to add a little splash of lemon or lime juice! It will nicely balance the flavours in your chocolate. (Just don’t tell anyone! ;-))
  • To assemble: Divide the filling into 3 equal parts. Spread a thin layer of filling on top of the crust. Next, place a layer of strawberries on the filling. Spread another layer of chocolate filling on top of the strawberries, and then layer more strawberries, another layer of filling and the remainder of the berries.
  • Refrigerate for at least one hour prior to serving.

Be sure to use a very sharp knife, yes VERY sharp!, when cutting this torte. The strawberries have a tendency to slide all over the place when cut with a dull knife.

Strawberry Chocolate Torte

Enjoy!

René
🙂

2012 in Review and new Events Calendar for 2013

Happy New Year Everyone!
May it be a vibrantly healthy and peacefully conscious one for all of us!!!
Thank you for your loyal readership and support in 2012. Below a little statistic summary of the most popular posts from last year. I promise to keep it up in 2013. There is quite a bit in the pipeline 😉 Stay tuned!

My events calendar for the first part of 2013 is posted here. Have a look!
I will have a few dates available to facilitate demo classes and workshops on our way through Europe and Canada from June to August 2013. Please get in touch early so we can align our schedule.

Warm regards and my best wishes,
René
🙂
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

4,329 films were submitted to the 2012 Cannes Film Festival. This blog had 16,000 views in 2012. If each view were a film, this blog would power 4 Film Festivals

Click here to see the complete report.

Water Kefir – explosive life force in a bottle

Here is the latest addition to my fermented product offerings. I’m still experimenting with certain variations. So take the recipes here as a launching pad. Should you require water kefir crystals/grains to get started please get in touch here. I just received an e-mail from Darlene in the Sacramento, CA area offering to ship live water kefir grains. Anyone on her continent I’m happy to put you in touch for a supply. She will send them all over America.

Water kefir crystals - surplus

A quick word about sugar based ferments (Water Kefir and Kombucha) – not approved by anyone but common sense. As good as these beverages are in boosting our intestinal happiness and gut flora, they are based on the fermentation of sugar and create not only a rich pro-biotic tonic. The liquid will also contain sugars and a small amount of alcohol. Dealing with certain dis-eases like cancer, sugar and alcohol are two of the least things you want to consume. Cancer cells feed on sugar!!!

I am not a dietitian or badge-wearing nutritionist, use your discerning mind and understanding here. And by all means listen to well-informed people like this one: Jerry Brunetti! Other easy fermented foods without the use of sugar are Sauerkraut, raw milk yoghurt (get in touch for raw milk sources in Auckland, NZ!), milk kefir, cabbage rejuvelac, brined pickles etc.

Attend my ‘Fermented Foods’ workshops or pay Sandor Ellix Katz a visit and buy his book ‘Wild Fermentation’!

Water kefir linup

f.l.t.r.: bottled water kefir, sauerkraut, Kombucha, water kefir – fermenting (dried mango slices)

So here we go:

Water Kefir

  • 9 T kefir crystals
  • 4 T of golden raw organic sugar
  • 1 lemon, cut in half
  • 1 dried fig or two dried organic apricots
  • 1 sea shell
  • Enough cold drinking water to fill the jar
  1. Place all ingredients in a 1.5 liter glass jar. Leave on the bench for 24 hours.
  2. Strain off the fermented water kefir into bottles and leave on the bench for another 24 hours to mature. Serve chilled.
  3. Replace the lemon halves with fresh ones. After 2-3 days/cycles replace the fig/apricots. Add new sugar and water for the next cycle.
Water Kefir jar

you can see the lemon, pineapple slices, vanilla pod, sea shell…

Here is another recipe from my fellow ‘fermentationista’ Lee:

Water Kefir the Lee-way

  • 1 cup boiled water (to dissolve the sugar, molasses and baking soda)
  • 1/2 C organic sugar
  • 1 tsp organic black strap molasses
  • 1/8 tsp baking soda
    Mix together to dissolve.
  • 5 cups cold water (we’re on tank water)
  • 1/2 C water kefir grains
  • Slice of lemon (I remove the peel because I can’t find organic lemons yet)
  • 100 grms (or to taste) fresh ginger sliced.

I left it ferment for about 2.5 days before bottling it and the grains have now doubled!

Notes:
I must admit that it’s not my original recipe. I did make adjustments.

It originally said a couple of dried figs but I’m not keen on dried fruit. Also a piece of eggshell, which I omitted because it is for minerals but we’re on tank water so I thought that should be enough.
LOL, also it said 1/3 – 1/2 Cups sugar but I’ve done 1/2 each time. It really does seem to be a good recipe for growing them.”
End of Quote.

Feel free to experiment further. Lee’s cultures definitely proliferate quicker. I had a phase when I added exhausted vanilla beans from vanilla essence bottles to the mix, and dried pineapple slices and replace the sugar with my home-made quince and guava syrup (see pictures!) The resulting flavour was marvelous yet the little crystals did not thrive.

Water Kefir

A last word to the packaging. This is where the heading of this post originates from. It seems to be necessary to refrigerate the finished product. I’m normally using bail-top bottles for water kefir. They usually allow you 3 seconds to pour the drink before the liquid starts foaming up and rushes out the bottle neck. We lately had several bottles which had rested at room temperature for longer than a day. These did not allow ANY time to pour the liquid. Once we flipped the lid, the surrounding area – us included – was dripping wet with water kefir. Very Funny! 😉

Water Kefir bottles

So be careful when opening your bottles or do not close them tightly in the first place. The remaining sugar is still being transformed into carbon dioxide and alcohol. A safe way of handling the problem can be old fashioned corks from emptied wine bottles. They will blow off when the pressure in the bottle increases. Still no guarantee against water kefir showers 😉

Good Luck and have FUN!!!

René
😉

Water kefir linup

Fermented Foods – nourishing traditions re-discovered

[Please be aware that this is an old post from 2012 in preparation for one of my still very popular ‘Traditional Cultured Foods’ workshops!]

Have you ever pondered the miracle of digestion?

How is it that we can eat certain foods and in a matter of, literally, seconds we feel a surge of energy? While at other times we eat things for comfort yet we feel horrible shortly after.

How come?

You have probably heard the term ‘gut flora’ before. Did you know that our intestinal tract, where most of the digestion and assimilation of food happens, contains Trillions of micro-organisms? These little critters outnumber our human body cells by a factor of 10! Means 90% of the cells and the genetic material we contain in our body is our gut flora!!!

In an ideal world our bodies live in perfect symbiosis with these friendly micro-organisms. They even take charge of the health of our gut lining and the cells it consists of. While we in return are supposed to provide a healthy nourishing living environment for them.

So where shall we look first to improve our state of health and wellbeing?

Right! Our GUT FLORA 🙂

Unfortunately most of us have a less than optimal cultural mix in our digestive tract. Many environmental factors, the contraceptive pill, anti-biotics, alcohol, stress, etc. can devastate the healthy and beneficial bacteria in our gut. This opportunity is used by toxic and foreign bacteria to populate our gut. That means the percentage of beneficial bacteria can drop dramatically with severe health implications. For a more complete explanation please inform yourself on Dr. Natasha Campbell-McBride’s website, her books on  GAPS (Gut and Psychology Syndrome) and many youtube videos.

Fermented foods variety

One key factor in one’s nutrition on the way to restored wellbeing is Fermented Foods. Our ancestor’s diet consisted of a variety of fermented foods and beverages. Through the commercialisation of the world’s ‘food’ supply many of these traditional fermented foods are not any longer part of everybody’s diet. Fermenting food was a prime way of preserving food and simultaneously increased its digestibility and nutritional profile. That’s how our symbiotic relationship with our beneficial gut flora evolved. We are meant to consume fermented foods on a regular basis!

A glass of Kombucha

Kombucha with Curry Cashews

The Weston A. Price Foundation is doing excellent work in educating the public about this important factor in our nutrition. And so am I 🙂

We have secured the beautiful Mahurangi West Hall as our regular venue for one-day workshops and raw food chef trainings. It is a historical building, in the most scenic setting, newly renovated with all the creature comforts (including our dear, yet superfluous dishwasher).

Mahurangi West Hall

So what’s on the menu? Shortened as of today, 18.8.2012!

  • Sauerkraut, of course!
  • Coconut yoghurt
  • Sour Beets and other fermented vegetable

    Sour Beets

    Sour Beets

  • Kim Chi
  • Natto
  • Kombucha

    A glass of Kombucha

    Kombucha

  • Water kefir

    Water Kefir

    Water Kefir

  • Kefir (dairy) and yoghurt from organic milk
  • wild-fermented sourdough

    Sourdough

    Sourdough

  • Gundru from Nepal/Tibet

    Gundru

    Gundru

  • Cider
  • Chinese Pickles
  • Japanese Nuka Bran Pickles
  • Quinoa Chicha
  • and more… What is crossed out we’ll deal with in future workshops!

This will be a very interactive workshop, balancing demo with hands-on preparation. You will take home the absolute confidence that fermented foods are easy to make and can be a regular staple in your diet.
As always, samples of all our organic food and the full recipe booklet is included. We will have a late lunch at the end of the workshop sampling our creations.

The workshop starts at 10am. We will be finished by 3pm.
That will give you enough time in the morning to visit the Matakana Market and get your knives sharpened there by Mike. 🙂

To ensure a very private atmosphere and an optimal learning environment this class is limited to only 12 students.
We are receiving bookings already. This workshop is going to be sold out shortly.

Your investment is $300+gst for the half day, including an organic lunch and samples as well as the comprehensive recipe booklet.

For bookings please refer to our Event Calendar page.

Bookings are essential for this workshop! Your payment confirms your booking. Due to the high demand and limited space we are not able to hold spaces which are not paid for in advance.

Feel free to get in touch with questions and booking requests here.

OK, I’ll better get back to all those bubbling vessels in our kitchen and hot water cupboard 😉 This is the most Fun I have had in preparing a workshop. I’m determined to pass that Joy on to you!

See you on August 25th for a nourishing Fermented Foods workshop!

Much Love,
René
🙂

Water Kefir, Kombucha, Curry Cashews

Raw Chocolate Bar Recipe – Finally!

After filling my Facebook page and ‘Timeline’ with tempting pictures of raw chocolate bars I received so many orders that I will have to move to a more empowering strategy. How about you make these beauties yourself and send me a sample?! 😉

Yumberry Chocolate Bear

“Give a man a chocolate bear and you’ll feed him for a day. Teach him…”

Although the recipe listed below has been working well for me over the months you might encounter problems when adding nut flours or fruit powders to your liquid chocolate mix. Sometimes the cacao butter separates when cooling down (especially when adding liquids). To avoid this from happening you can melt just 50% of it and shave the rest with a grater. That will keep the temperature of the whole mix down. That also means your chocolate will solidify quicker. I tried it today. Worked like a Charm! Also the surface of the finished bars seems to be much smoother.

Freeze dried Passionfruit chocolate bars

Be aware that when making raw chocolate you will leave the field of approximates and enter the Sacred Realm of Alchemy. So tread carefully and record your recipe trials and precise amounts!

And here we go with:

Raw Chocolate Bars

Makes enough chocolate to brighten a hairy day
(36 ice cube tray bars and 1-2 teddy bears)

  • 1 lb (454g) raw organic  cacao butter
  • 2 c cacao powder
  • 1.5 c cane sugar/xylitol, ground into a powder
  • 1 t + vanilla powder
  • 1-2 drops lime juice (Not more!)
  • 1-2 drops tamari sauce
  • ¼ c raw cacao nibs, optional
  • 1 t freeze dried fruit powder, optional
  1. Melt the cacao butter carefully in a bowl over hot water. Be careful not to overheat it. Stir continuously! That will yield about 2.25c of liquid.
  2. Transfer to a blender jar and add the remaining ingredients. Mix at high speed till everything is emulsified into a homogenous mixture.
  3. Pour the liquid mixture into chocolate molds or small plastic wrapped tartlet shells. You can drizzle some fruit powder into the mold before pouring the liquid chocolate. Silicone ice cube trays are best.
    Silicone ice cube trays
  4. Drop the cacao nibs into the liquid chocolate. They will float. You can stir them in if you wish.
    Chocolate Buttons
  5. Chill. The quicker the chocolate solidifies the better.
  6. Serve on cold dishes or paper as the chocolate melts easily.

Tip: Variations can be made with different essential oils and essences. Use your imagination! Citrus oils work well, Geranium goes, and even Basil rocks!

Great New Zealand made freeze dried fruit powders and whole fruit here: Fresh As!

Yumberry and Cacao nib bars

Enjoy and Happy Birthday!
René
🙂

PS: While we are on it… To further your raw chocolatier education please do yourself a favour and visit my dear friend Amy Levin’s website www.ooosha.co.uk! She is the ‘Master of Raw Chocolate’ and has a bunch of her best recipes listed on that website. Make sure you try the Textured Mocha Truffles!

Almond Lime Cookie recipe – a versatile sweet raw treat

You would never think these little darlings are raw, would you?!
Trust me, they are 🙂

A cookie jar of Love

Among the White and Dark Chocolate Raspberry Tart and Amy Levin’s Candied Hazelnut Cupcakes with Chocolate Frosting they almost disappeared at last week’s Divine Desserts class. Yet… try them! The flavour and texture is pretty close to marzipan, well worth the effort of hot-soaking, peeling, soaking, dehydrating… Double the batch and have your family help you peel the almonds. They might get a cookie for it 😉

And here is how:

Almond Lime Cookies

Makes about 60 cookies

  • 3 c almonds, hot-soaked, peeled, soaked for 6-8 hours, dehydrated until crisp
  • 4 T agave nectar or light honey like clover
  • 1/4 t natural sea salt or to taste
  • 1 T lime juice
  • 1 t lime zest
  • 2 t vanilla extract
  1. Process all of the almonds in a food processor until coarsely ground.
  2. Add the other ingredients and process into a firm dough.
  3. Form dough into a ball and flatten between two teflex sheets into 0.5cm thickness. With a cookie cutter cut out heart-shaped cookies and place on dehydrator sheet.
  4. Dehydrate at 42° C for 8-12 hours or until crisp.

Enjoy!

René
🙂

A lunchbox full of sweet Love