Raw Vegan Hong Kong Living Gaea
Mindful Food.
Amazing food can taste better in good company! This is the first private home dinners. We had a delicious coleslaw, mock tuna pate, and the raw vegan supreme pizza. Then of course desserts! Pomegranate pie and chocolate raspberry cupcakes with pecan and medjol date crust, delicious! I’m ready for any catering!
Started making the crepes with coconut pulp and adding your favorite raw vegan sweetener.
Let it dehydrate for at least 1 hour, then added the spirals of a thick raw cacao paste
Continue dehydrating for around 12 hrs…?? Wrapping it up
I cut the Crepes into 4, and made a raw cacao pudding, pomegranate coulis and fresh blueberries and pomegranate kernels. Place ingredients into each crepe.
Then roll into cones and make beautiful art with the sauce
Lately, I’ve been reading again about super-foods, and adding them more into my recipes. In Mexico we have a traditional candy called “Alegrias” which means “happiness”. Eating healthy food can not only nourish our body but also our state of mind. For example raw cacao, is not only a super antioxidant but also contains tryptamine serotonin. Serotonin, is a substance that works as a neurotransmitter, and one of their functions involves mood regulation.
I dehydrated sprouted buckwheat with goji berries, chia seeds, agave syrup and of course raw cacao nibs. Great for snack or for breakfast cereal!
Pomegranate is not only a delicious food used in many culinary dishes, but it also provides many health benefits such as, vitamin C, B5, potassium and antioxidants. Coconut is considered as a superfood, it’s butter contains medium chain triglycerides a saturated fat which is easier for the body to use for energy and burning fat too!
Ingredients:
1/3 cup of raw cashews (soaked for at least 2-5 hrs)
1?? cup of pomegranate kernels
1/3 cup of coconut butter (cold pressed if possible, it’s also called coconut oil)
1/3 cup of agave nectar or 2 tsp liquid stevia
1 cup of pomegranate kernels for later use.
Blend all the ingredients on a high speed blender for about 1 minute, until all is homogenized. Place the mixture into small silicon cupcakes and freeze for about 5 hours. Remove each cupcake and place on top the raw pomegranate kernels.