Monday, April 23, 2012

The Delicious Raw Tiramisu

Yesterday morning, my parents were so eager to try some new desserts, and my mother specially, who is a marvelous cook and adores all kinds of desserts... so when it comes to raw... she just indulge in its preparation and invites friends and family to try it.

That Sunday morning, she decided to do the Tiramisu, which came up to be super delicious, and she has received really remarkable comments from our relatives who were visiting that evening.

Me, personally, been having an overloaded month, full with preparations of projects and presentations, so been kind of late on my blog and follow ups... though promise that won't last long... for so, and in order not to let this super outstanding Tiramisu get out of the way, both my mother and father together have helped in the preparation and shooting the pictures, so I can share it with you live on raw love recipes.

Tiramisu "Made with Parents' Love"


Make sure to prepare the following raw ingredients:
Nuts:
Cashew nuts
Almonds

Sweetener:
Date paste
Agave nectar
Vanilla essence
Oil:
Coconut oil, melted
Others:
Espresso Coffee, ground
Sea salt
Cacao powder
Lecithine de soya (we used lecithine de tournesol)
Agar-Agar
The whole Tiramisu
Soaking: 8 hours + 4 hours
Preparation 50 minutes
Portions: 12
Equipment: a blender (Vitamix)
Preparation of the day before:
80g (1/2 cup) Almonds
1 t.s. of espresso coffee beans, ground very fine
In a container, soak for 8 hours the almonds In a second container, infuse the ground espresso in 60ml (1/4 cup) of water for 8 hours.
Preparation of the same day: 
Check below at the glaçage (frost) section --- need to soak additional cashew nuts for 4 hours.

For the soaked items of the day before:
Rinse well the cashews and almonds. Discard the soaking water. 
Filter coffee, keep the infusion and throw the powder. keep the infused coffee water aside.

Make the Almond milk with soaked almonds and 500ml (2 cups) of water (check the sesame milk, use the same steps but with Almonds instead of sesame)

The cake:
The Cake
135g (1/4 cup) ground Almonds
100g (1/3 cup) Date paste
1 t.s. Vanilla essence without alcohol
1/8 t.s. sea salt
2 tb.s. Coconut Oil, melted

In a bowl, mix all the ingredients of the cake and 2 tb.s almond milk until obtaining a uniform paste.
Spread this mixture in a small cake mold of 20cm (8in) in diameter. Place in Freezer preparing the mocha
 
The Moka:
30g (1 1/2 tb.s.) Date Paste
The Moka
2 tb.s. Agave Nectar
10g (1 1/2 tb.s.) Cacao Powder
2 1/4 t.s. Vanilla essence without alcohol
1/8 t.s. sea salt
2 tb.s. Coconut Oil, melted
1 1/2 t.s. Lecithine de soya (we used lecithine de tournesol)
2 t.s. water
3/4 tb.s. Agar-Agar
Put all the Moka ingredients in a blender (Vitamix), except for the water and the Agar-Agar. Add the infusion of coffee and 125ml (1/2 cup)  of almond milk. Mix in a homogeneous liquid.

Put the water and agar in a saucepan and bring to a boil, keep stirring often. Meanwhile, remove the cake from the freezer and set aside. 
Two minutes after the boil, put the mixture water / Agar-Agar in the blender with the other mix and let it run a few seconds.

Pour the mocha right away on the cake. Return to the freezer and let it set.


"Glaçage, Frosting"
75g (1/2 cup) Cashew Nuts 
3 tb.s.Coconut oil, melted
125ml (1/2 cup) Water 
2 tb.s. Agave Nectar
1/2 t.s. Vanilla essence without alcohol
1/8 t.s. Sea Salt
2 1/4 t.s. Lecithine de soya (we used lecithine de tournesol)
3/4 tb.s. Agar-Agar (my mom decided to add Agar-Agar) (use it the same way as you did in the Mocha)
2 t.s. water  
Pouring the glaçage

Rinse the cashews that have been soaked for 4 hours and discard the soaking water.

Place all
the glaçage ingredients in a blender. Add 250ml (1 cup) almond milk and mix until having a uniform liquid and creamy.
Put the water and agar in a saucepan and bring to a boil, keep stirring often. 
Two minutes after the boil, put the mixture water / Agar-Agar in the blender with the other mix and let it run a few seconds.
Remove the cake from the freezer and ensure that the mocha has solidified before pouring the glaçage on the cake. After pouring the glaçage, put it back in the freezer and let set for 2 hours.


Cake / Moka / Glaçage
Just before serving, sprinkle with cacao powder.
* Can be conserved 10 days in the  fridge in an airtight container, or 4 months in the freezer.

The Love outcome
Bon Appétit!

La Reina
Recipe from: Crudessence Recipe Book Tiramisu

Sunday, April 22, 2012

Earth Day

This is for EARTH DAY:

Nature is our living source, our oxygen, and our existence. She nurtures us with all she has to offer, feed us, protect us, and give us the spirit to live, always give her back,love her, and embrace her, at the end you can never abuse your own mother - Nature is our Mother - RH

With Love
LA REINA

Smoothies - Only Fruits!

Smoothies Smoothies Smoothies, I just enjoy preparing them, fast and smooth!
Smoothies - Only Fruits!


All Fruits, "no nuts", "no nut milk" so nothing to worry about allergies, unless you have one against fruits

Ingredients:
Fruits:
Pineapple
Mango
Orange
Banana
Strawberries

Equipment:
Blender, or a Vitamix

Mix and blend all.

Bon Appétit!

La Reina

Thursday, April 19, 2012

The "Famous" Brownie

My third dessert will be the "Famous Brownie"

Lot of people are awaiting for this recipe, specially after our mini "dégustation" session last Tuesday April 17, for which I will prepare a special blog.

Now enjoy preparing this delicious recipe in your own warm place called home... remember to prepare it with LOVE like I did :-)

Brownie "Made with Love"

First the cake then the frosting.

The Cake:

"Brownie"
Preparation 25 minutes
Portions 10
Equipment: Food processor, Blender or a Vitamix, and a Cook
225g (1 1/2 cup) Dates, pitted
335g (3 cups) Pecan nuts
220g (3/4 cup)   Date Paste
90g  (3/4 cup) Cocoa powder
1 1/2 t.s. Vanilla Essence without Alcohol 
1/8 t.s. Sea Salt

Pecan nuts
Dates, pitted



Thick uniform paste

Peacan chopped in food processor


Coarsely chop the date by passing them briefly in the food processor, then put them in a big bowl.

Coarsely chop the pecan in the food processor. Then add them to the chopped dates. Add the rest of the ingredients and mix all with your hand until obtaining a thick, uniform paste.

Spread this mixture in a small square cake pan 20 cm (8 inches).  Use a spatula to equalize the mixture.



The Frost:

"Glaçage au Chocolat"

60ml (1/4 cup) Coconut oil, melted
1 t.s. Water
30g (1/4 cup) Cocoa powder
60ml (1/4 cup) Agave Nectar
1/2 t.s. Vanilla Essence without Alcohol
1/8 t.s. Sea Salt
Glacage
Frost


Reduce all the ingredients  of the glaçage in the blender excluding: the melted coconut oil. Wait until obtaining a uniform cream, then add the coconut oil until all the mix get well incorporated.

Spread the glaçage on the brownie.

Refrigerate for about 1 hour.


* Can be conserved 2 weeks in the  fridge in an airtight container, or 4 months in the freezer.

Found this Video from Crudessence, Stephanie is showing us how to prepare the brownies.

Bon Appétit!


Bon Appétit!

La Reina


Wednesday, April 18, 2012

Vitamix

Fellow readers, wondering what a Vitamix is, please visit their site for more information, and a demonstration on how you can prepare your smoothies, soups, and of course desserts using this amazing equipment!
 
Happy Shopping!
 
La Reina
 
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Tuesday, April 17, 2012

Tarte Limes des Iles

My second dessert will be "Tarte Limes des Iles"
Tarte Limes des Iles - "Made with Love"

We will use the same crust as the first dessert, this way you don't have to work much ;-)
Preparation 15 minutes
Portions: 12
Equipment: Food processor, a blender (Vitamix) and a pastry cone for decoration
The Crust:
"Croute coco-macadamia"


The filling:

"Mousse a L'avocat"

300g Avocado or (2 or 3 Avocados)
190ml (3/4 cup) Lemon or Lime, juiced
110g (1/2 cup) Coconut butter
125 ml (1/2 cup) Agave Nectar
1/2 t.s. Vanilla essence without alcohol

Coconut Butter
Avocado


Lime, Juiced



















 


Roll the crust into the bottom and edges of a pie pan of 22 cm diameter

In the food processor, reduce all the ingredients of the "Mousse a L'avocat" to obtain a uniform cream.

Pour into crust and leave it at room temperature, while we prepare the Glaçage.


"Glaçage, Frosting"

1 tb.s.Coconut oil, melted
1 tb.s. Lemon or Lime, juiced
80g (1/2 cup) Macademia Nuts
2 t.s. Agave Nectar
1/4 t.s. Vanilla essence without alcohol
1/8 t.s. Sea Salt
60ml (1/4 cup) Water

In the blender, add all the ingredients of the "Glaçage, Frosting" excluding the coconut oil. Mix until obtaining a uniform cream. This might take few minutes, if necessary add 1 or 2 tb.s. water.


Incorporate the coconut oil while the blender is mixing.


Pour the Glaçage in the pastry cone and start designing!

* Can be conserved 10 days in the  fridge in an airtight container, or 4 months in the freezer.



Bon Appétit!

La Reina


Monday, April 16, 2012

3 types of Desserts! I did it!

I couldn't even believe that I have managed to prepare three types of desserts this weekend.
For me, this was a challenge. But I did it, and I am proud!

First people to try the desserts are my family, and they loved it. Now it is my friends' turn, need to work on planning, a "dégustation", a tasting session to take their opinion. I just decided to do it tomorrow! Yey!!!

Today though, I had a meeting for the project I am preparing for this month, and the group have tried my raw desserts,. 9 people have tried the desserts, and they Love it! How exciting! Really proud of my creation!

This is the outcome, whenever I look at the picture, I can't believe that is was my own creation, I can easily imagine that I have bought them from my favorite restaurant Crudessence, but not really, I personally have "un-cooked" these desserts, with Love!

Bon Appétit!

La Reina



Brownie

Tarte Choco-Banane
Order to Go!


Brownie

Tarte Choco-Banane

To tired to design - tomorrow maybe!

Sunday, April 15, 2012

Tarte Choco-Banane

My first dessert will be "Tarte Choco-Banane"

Last night, I spent it preparing my raw desserts for a first time. Although I enjoyed it, but honestly, it is not quite easy to prepare it on a Friday night.
Tarte Choco Banane "Made with Love"

We start with the Crust preparation and then "un-cook" the filling.

The Crust:

"Croute coco-macadamia"
Preparation 10 minutes
Makes 1 pie
Equipment: Food processor
75g (1/2 cup) Macadamia nuts
85g (1 cup) Coconut Flakes
2 1/2 Tb.s Date Paste
1/4 t.s. Sea Salt
1/2 t.s. Vanilla Essence without Alcohol 

Coconut Flakes


Macadamia Nuts










Mixed with other ingredients
Add the Macademia nuts in a food processor to reduce their size to small pieces.

Add the other ingredients and mix until having a uniform crust, with which you will be able to create a ball look.
*Can be kept for 2 weeks in the refrigerator in an airtight container
The filling:

"Choco-Banane"
Preparation 15 minutes
Portions: 10
Equipment: Food processor and a blender
Cashew Nuts
300g (2 cups) Cashew nuts
230g Bananas, mashed using the blender 
250ml (1 cup) Water
125ml (1/2 cup) Agave Nectar
35g (1/4 cup) Carob
30g (1/4 cup) Cocoa powder
1/4 t.s. grounded Cinnamons
1/2 t.s. Vanilla essence
60ml (1/4 cup) Coconut oil, melted
2 Tb.s. Lecithine de tournesol (or Lecithine de Soya)
Cashew reduced into powder
Vanilla Essence

Lecithine de tournesol
Agave Nectar




Cacao Powder
Carob
Mashed Bananas


Roll the crust into the bottom and edges of a pie pan of 22 cm diameter

In the food processor, reduce the cashew into powder.

Add the cashew powder into the blender, add all the ingredients excluding: Coconut oil and the Lecithine.

Mix until obtaining a smooth, uniform paste.

While mixing, add the coconut oil and the lecithine, mix for another 30 seconds.

Quickly pour into crust and refrigerate for about 4 hours, until the pie freezes

* Can be conserved 10 days in the  fridge in an airtight container, or 4 months in the freezer.

Bon Appétit!

La Reina