It’s been a while since I’ve made one of my famous raw cakes, much to the distress of my poor husband, who then has to resort to junk-food sweets to stave off his inner sugar-monster. Part of the problem has been my new blender. I was kind of dreading facing the reality of having swapped out a seriously mean machine for a pathetic piece of you know what.
It’s part of being a mum. When your son says how much he loves and misses the blender (after he moves out) and you know he probably won’t eat fruit otherwise, it’s hard not to resist giving him the mean machine. The things that love does. Sigh. Continue reading →
I’ve been happily neglecting all my websites at the moment because I’m working on a book about my grandparents and my great uncle, but every now and then some fascinating naturopathic references pop up, a paragraph here and there, in the letters I’m scouring through in the search for book material.
The other day an old unsent letter reminded me that I had originally been looking at studying to become a dietician. I had forgotten about that. The timing, looking through these old letters, is quite interesting because my daughter has just started studying naturopathy and she too was faced with the same subject dilemma.
The latest letter I’ve found doesn’t have a date on it, but I’m guessing it was in the late 1990’s. I was just about to start my clinic time. I apprenticed myself to some amazing herbalists and naturopaths around town, including a local psychologist who helped me hone my spiritual counselling and colour therapy skills. I was also in the midst of studying pathology, which really wasn’t my idea of fun: Continue reading →
This is an uncooked cake. It will store in the freezer. The only layer that will feel cold in your mouth might be the top layer because it’s water content could be higher. You could adjust this by adding nuts to the final layer if you wished!
*1 and a half cups of nuts. (I used brazil nuts and walnuts)
*6 large medjool dates (pit them!)
Blend in food-processor. I left mine a bit chunky so that it will have more texture and a bit of crumble. You could also use oats, toasted buckwheat groats, pepita seeds, linseeds etc. Press this mix very firmly into the base of your storage dish.
*1 cup of blueberries (Mine are frozen because I live in the tropics)
*1 cup of nuts (I used cashews)
*Scraped out insides of 1 vanilla pod
Blend together in food processor. This time, leave it on for longer so that the mix becomes really smooth. It helps to have a powerful blender if you (like me) aren’t going to add any extracted oils to liquidity the mix. You may need to stop it a few times and push the mix back down from the sides with a spatula. If it won’t mix, add some coconut oil e.g. 1 tablespoon.
Spread this layer over the base layer and scatter some blueberries over the top of this, pressing them so you can just see their tops.
*At least 1 cup of raspberries
Blend in food processor. Spread over middle layer. Slice half a banana into pieces and press into the top layer for decoration.
Put the container in the freezer to set overnight. When ready to eat, remove from freezer and let sit for 5-10 minutes, then cut into slices and serve.