Playing with raw layered cakes (this is a raspberry and beet “red velvet” version, I’ve been working on) was an interesting challenge.
I sent off the menu of recipes for the Raw Confections Class I’m teaching for Meghan Telpner (another 2012 goal). I enjoyed playing with some new flavour combinations, eating all the results was delicious but demanding task.
Nicole and I launched our Treat of the Month Club (yup, check that off for 2012 too). We’ve been quite delighted by the response and can’t wait to share the first package of sweet samples with everyone at the end of the month.
Lately, my kitchen has been a workspace. A place to write up notes, track new techniques, discover interesting combinations and to capture the moment in breathtaking photos.
I love it all but it is a shift in focus, away from relaxing, nourishing meals.
So, on the day I tackled my taxes. I made this.
One spoonful at a time, the chaos of life was kept at bay. I sat in quiet contemplation of the glorious combination of blueberries, dates and ginger.
I encourage you all to whip up a something special, find a spot in the Spring sunshine, and savour.
In a food processor, combine the blueberries, zest and dates, blend until smooth. Add the coconut oil and process until well combined. Chill in the refrigerator for 20 minutes to thicken.
In a food processor, pulse the nuts and sea salt into a fine meal. Add the dates and grated ginger then pulse until well combined.
In a blender or food processor, blend the bananas until a creamy, ice cream-like, consistency is achieved. Add the lemon juice and pulse to combine. To assemble, divide the soft serve between four bowls or glasses. Add 1/4 cup of strawberry swirl and 2 TBSP of crust to each bowl. Swirl the mixture gently with a spoon. Or add each layer separately for a more elegant look.