Ooosha...Raw Culinary Artistry Raw Chocolates and Patisserie

Winter Kale Salad with Quinoa

2011-12-08T07:12:00.001-08:00

Winter is fully upon us now, it would seem, and as much as i love frosty mornings and bundling up in my snug winter jacket, this is a challenging time for me diet wise. During Spring and Summer i'm all juices, smoothies and salads, but Winter can tend to bring that to a screeching hault. I tend to think that stews and soups are what my body needs, when in fact a light salad with perhaps some added boiled grains would leave me feeling lighter and brighter. How do we know what our body needs and what our mind wants? This is an important distinction to make and one that is different for every body. For me, it's not until after i have eaten that heavy stew and it sinks into my tummy like a rock, bringing my energy right down with it, that i realize a salad would have been a wiser choice. In part, it's about remembering that feeling for next time and making a wiser choice in future. Another way to make wiser choices, and listen to your body, is to take a few minutes to check in with yourself before deciding what to eat. Be an observer of the mind telling you what it wants and the body softly pointing you in another direction. The mind has a strong voice, it's up to us to make a distinction between the two - what the body chooses will always leave you feeling light and energized. Also, if it's helpful, plan ahead; make enough boiled grain to last 3 days and clean enough salad for 2 salads instead of one. Make a big batch of crackers and hummus so you have some healthy fast food to snack on when you need it, this way you're not running out to the local cafe for a lasagane or casserole because it's easier!
Take care of yourself during Winter, get outside and get moving, if only for 5 minutes a day. This will keep you fresh and energized! Below you'll find a recipe for Winter Kale salad with Quinoa - this salad is a staple in my diet at the moment.

Winter Kale Salad with Quinoa
Kale is abundant and prestine right now, enjoy it at it's peak with this wonderful winter salad recipe

Salad Ingredients:
250g cavelo nero, or your favourite kale, stalks removed and washed
1 c cooked quinoa (1 c quinoa to 1 3/4 c water, bring to a boil, reduce to simmer and cook 10-12 minutes or until tender)
Handful of coriander, chopped
handful of parsley, chopped
1/4 red onion, diced
3 stalks celery, cleaned and thinkly sliced
1/2 red pepper, diced
1/4 cucumber, diced
1 carrot, grated
20g raisins
Method:
Combine kale and 1/2 tbsp sea salt in a large mixing bowl, massage until the kale has slightly wilted (cavelo nero needs less massaging, where curly kale needs more as it's heartier) Add remaining salad ingredients and a 1/2 c of the dressing and mix well to combine. Add more dressing or seasoning as needed.

Dressing Ingredients:
50g Almond butter
50ml lemon juice
50ml water, or as needed to achieve desired thickness
1 tbsp apple cyder vinegar
1 clove garlic
2 spring onions, chopped
5 sundried tomatoes, reconstitued in water
1/2 tbsp tamari

Method:
Combine all ingredients in high speed blender and process until smooth. Adjust seasoning and thickness as desired. Transfer to a clean jar and store in fridge up to 5 days.

Fermentation Class

2011-09-19T10:49:00.000-07:00

Fermentation Master Class

East Sussex, 11am-5pm November 26th 2011 - Spaces Limited to 7 people

Proper Pickles

Jo Balfe has joined the Ooosha... Professional Collective and is teaming up with Amy Levin to bring you the most informative and complete Fermentation class in the UK!

This class will cover many Fermentation recipes and techniques from Fruit and Veggies to Water and Nuts - not only are fermenting these products hugely beneficial to your health, but this is a fantastic way of preserving seasonal produce and enjoying all the seasons year round! What more could you ask for?

Ooosha... strives to create classes that are as thorough and informative as possible and this class will be no different. We will provide you with many recipes, not only the ones we make in the class, which are tried and tested. We know that the biggest challenges come when you are implementing these new techniques at home, so we will be providing email support after the class to help you along on your fermentation journey.

This class includes, but is not limited to, the following -

Saurkraut
Cabbage Kimchi

Cucumber Kimchi

Cultured Salsa with Corn Chips
Almond Cheese with cultured pear chutney and sprouted rye bread

Macadamia Cheese with cultured cranberry chutney and herbed crackers

Cashew Cheesecake

Water Kefir
Sparkling Kombucha

* Please not this class is still in development so these items are subject to change as needed and we will not necessarily demonstrate all recipes, such as the crackers, but the recipes will definitely be provided *

You will also take home a detailed book covering all recipes and techniques covered in the class including a troubleshooting resource sheet.

Cost for the class is £150 (special introductory price, normal price £185)

To book your space please either visit www.ooosha.co.uk or email Amy at info@ooosha.co.uk

Raw Chocolate Classes - Upcoming dates

2011-09-03T13:56:00.000-07:00

Advanced Raw Chocolate Class

September 18th, 11am-4pm - Hurst Green, East Sussex

October 22nd, 11am-4pm - Hurst Green, East Sussex

"If you want to learn how to make seriously good chocolate, then I wholeheartedly recommend Amy’s class. She lives in the most beautiful house in the countryside and is an extremely talented lady. I thoroughly enjoyed myself and the following day went to work in my kitchen concocting and creating." - Polly Noble - Co-Author of " The Cancer Journey"

Amy's classes are designed to impart upon you all the skills you will ever need to make professional quality chocolates at home. This is sure to be the last chocolate class that you will need to attend; all recipes covered in the class and included in the handout are bases from which to work from in creating your own unique chocolates for friends, family or your raw chocolate business. Most importantly, this class will propel you into the infinite realm of raw chocolate making possibilities and ignite your creative fire. No matter what your current skill level with raw chocolate might be, this class is perfect for you... from beginners to professionals!

You will learn professional chocolate making techniques including, but not limited to -

- Filled Chocolates

- Truffles

- Pralines

- Professional Tempering Techniques

- Creating Textures in Chocolate

- Coloured chocolate for decoration

- Milk, Dark and White Chocolate

The cost for this class is £200 and includes a recipe and detailed information packet. You'll also take home portions of everything we make throughout the day. A light raw organic lunch will be provided (*East Sussex venue only*)

Please email or call Amy for more information or to book your space.
info@ooosha.co.uk
07913869376

Praise the pumpkin

2011-09-01T12:52:00.000-07:00

I love the change of seasons and Autumn is one of my favourites as it brings with it a wide variety of squash; From the more common Spaghetti and Butternut Squash to the less well know Carnival or Turks Turbin Squash each has it’s own distinctive flavours, some such as Red Kuri or Kabocha, with richer flavour than others, such as Spaghetti or Acorn Squash. The main squash used in the recipes to follow are Kabocha and Red Kuri as their flesh is deep in both colour and flavour and really shine in raw recipes due to these characteristics. These squash are normally available from your local health food store or farmers market, if not, then you can request they order them in for you. In the recipes to follow we will use three different preparation techniques to work with the squash; drying, juicing and blending, which I hope will inspire you with creative ideas and the confidence to execute those ideas into beautifully unique dishes.

*Please note, in all recipes the weight of the pumpkin is that of prepped pumpkin, meaning it has been peeled and de seeded. The nut flour used in the pie crust is made by dehydrating the pulp leftover from making nut milk and then blending it into a powder/flour *

Autumn Salad with Walnut Vinaigrette, Caramelized Onions, Crispy Cranberries and Herbed Pumpkin Crackers
“ The true pumpkin flavour really shines through in this recipe and pairs very nicely with hardy herbs like sage, thyme or rosemary to make a scrumptiously moorish cracker. A perfect way of preserving Autumn!”

Herbed Pumpkin Crackers:
300g Red Kuri Squash, chopped
100g Buckwheat, soaked 6 hours and sprouted 12-20 hours
100g Brazil Nuts
100g Filtered water
2 tbsp Onion Powder
2 tsp Himalayan Crystal Salt
¼ tsp Fresh Cracked black pepper
¼ c Nutritional Yeast
1 tbsp Lemon Thyme or hardy herb of your choice, finely chopped
1 tbsp Apple Cyder Vinegar
2 tbsp Olive Oil
1 tbsp Maple syrup
50g Golden Flaxseed, soaked
2 tbsp Ground golden flaxseed

In a food processor blend first 3 ingredients until broken down, about 3 minutes, scraping down the sides as needed. Add remaining ingredients, except soaked and ground flax, and process to combine. Last, add the flax products and process to incorporate. Allow the batter to sit for 5 minutes to thicken and then spread onto solid dehydrator sheets and score into the cracker shapes you want. Dry for 8 hours or until able to flip onto the mesh, then dehydrate a further 12 hours or until crisp.

Creamy Walnut Vinaigrette:
50g Walnuts, soaked 4 hours, rinsed and dehydrated
100ml Sherry Vinegar
150ml Walnut Oil
75ml Olive Oil
¼ c Shallot, chopped
1 tsp Dijon mustard
1 tsp Whole Grain Mustard
1 clove Garlic
1 tsp Salt
¼ tsp fresh cracked black pepper
1 tsp light honey or agave

Combine all ingredients except the oils and walnuts in your blender and blend to combine. Drizzle the oil in through the feed hole to emulsify the dressing and then pulse the walnuts in right at the end to keep some of their texture in tact. If you prefer more of a vinaigrette consistency, omit the walnuts as they create a creamy dressing.

Crispy caramelized onions:
2 red onions, sliced into thin rounds with a sharp knife or mandolin
5 fresh medjool dates, pitted
2 tbsp olive oil
2 tbsp tamari or nama shoyu
2 tbsp water

In a mini food processor blend the dates, tamari, olive oil and water into a thick paste. Mix with the onions, massaging gently as you mix. Place in a warm place to marinade for 2 hours and then squeeze the excess marinade off of them and dehydrate on a mesh tray for 12 hours or until crisp. You may need to take some out of the dehydrator and place in the fridge or freezer for a few minutes to see if they are ready to come out and they will remain chewy while warm.

Salad:
Mixed greens of your choice -Mache,Watercress, Rocket, Baby spinach, Pea Shoots and/or Chard
A few sprigs of parsley
2 sweet crispy english apples, such as Estival or Windsor, julienned
½ cucumber, thinly julienned
1 Fennel bulb, sliced paper thin with a mandolin or sharp knife and soaked in cold water for at least 1 hour (optional step)
Handful of freeze dried cranberries (optional or substitute dried)

Combine all salad ingredients, except freeze dried cranberries, with the desired amount of dressing in a medium mixing bowl and gently toss to combine. Arrange on the plate or bowl of your choice and sprinkle with the freeze dried cranberries and caramelized onions and a few Herbed Pumpkin Crackers.

Thai Coconut Pumpkin Curry
serves 4 - 6
“ A naturally sweet pumpkin broth complimented by the aromatics of kefir lime leaves (found in the freezer section of your local Asian grocer), fresh lemongrass, coriander and the richness of raw coconut cream to cut through each bite. “
Broth:
1k Kabocha Squash, chopped
6 Fresh lemongrass sticks
½ Red chile, de-seeded, or to your taste
6 kefir lime leaves
2 inch piece of ginger
100g Cashews, soaked 4 hours
40g Coconut cream, melted
100ml Coconut water or filtered water
2 tbsp Tamari, or to taste
¼ c Lime juice, or to taste

Juice the first 5 ingredients - this “broth” will be very strong tasting, but will mellow out once blended with additional ingredients. Transfer to a high speed blender with remaining ingredients and blend until smooth and creamy.

Vegetables:
4 Kohl Rabi, peeled and spiralized into noodles
5 spring onions, thinly sliced on a bias
½ c coriander, finely chopped (save some for garnish)
Red chili, thinly sliced -(for garnish or to taste)

1 red pepper, julienned ¼ inch thick
1 cup mong tout, julienned
10 baby corns, cut in half length wise
10 -15 chestnut mushrooms, sliced ¼ inch thick
2 tbsp Cold pressed sesame oil
2 tbsp Tamari or Nama Shoyu
2 tbsp Lime Juice

Prepared the first four ingredients, but keep separated, cover and set to one side. Whisk together the oil, lime juice and tamari and add the remaining ingredients. Toss to combine and transfer to a solid dehydrator tray for 1-2 hours on 118f, mix the veggies around during this time so they soften evenly and don’t dry out too much. Once these “sauteed” veggies are ready, get the bowls prepared by first putting a bed noodles in the center and then scattering the “sauteed” veggies around the noodles, sprinkle with chiles, spring onion and coriander. Blend the “broth” one last time and then pour slowly down the side of the bowl so as to not disturb the placement of the veggies. Alternatively, toss everything together in the bowl and enjoy! Serve with a wedge of lime.

Pumpkin Pie with Nutmeg Cream and Mocha Syrup
“ What can you say about Pumpkin Pie? It’s sweet, comforting and this one freezes really well so you can enjoy the flavour of pumpkins picked at their peak all year round… if you don’t eat it all by Winter that is! “

Pumpkin Pie:
150g Red Kuri or Kabocha Pumpkin, chopped
200g Cashews, soaked 4 -8 hours and rinsed
150g Coconut oil, melted
150g Maple or Coconut Syrup
1 tsp Cinnamon Powder
¼ tsp Nutmeg, freshly grated
Pinch Clove powder
1 tsp Cardamom Powder
½ tsp Ginger powder
Pinch Himalayan crystal salt
½ vanilla pod, beans scraped and pod reserved for another use

Combine all ingredients except coconut oil in a high speed blender and, using your tamper stick, blend on high until completely smooth and creamy. Add the coconut oil just to combine and pour the mixture into the prepared pie crust.

Crust:
100g Nut Flour, such as almond or brazil
50g Lacuma
50g Coconut sugar
½ tsp Cinnamon
1 Vanilla bean, scraped and pod reserved for another use
Pinch Himalayan crystal salt
80g Water
50g Candied Pecans * see below for recipe

Combine lacuma, nut flour, salt, spices and vanilla seeds in food processor. Once combined add a handful of Candied Pecans and roughly process. Finally, add water and pulse to combine. Mixture should hold together in a ball when squeezed. Press this into your desired mould lined with cling film for easy removal, even if it’s a spring form pan, still line it with cling film. Fill with pumpkin pie filling and allow to set in the fridge (overnight) or freezer (2-4 hours).

Candied Pecans:
200g Pecans, soaked 8 hours and rinsed
¼ c Coconut sugar
2 tbsp Coconut syrup or maple syrup
½ tsp Cinnamon
Pinch of cayenne pepper
⅛ tsp Himalayan Crystal Salt

Mix all ingredients in a bowl and transfer to a solid dehydrator tray for 10 hours and then transfer to a mesh tray for 10 more hours or until completely dry and crisp.

Nutmeg Cream:
100g Cashews, soaked 8 hours and rinsed
35ml Coconut cream, melted
50ml Light Agave
100ml Water
Pinch Himalayan Crystal Salt
¼ tsp Nutmeg, freshly grated
½ Vanilla Pod, beans scraped and pod reserved for another use

In a high speed blender, blend all ingredients until smooth and creamy. Allow to set slightly in the fridge before serving with the Pumpkin Pie.

Mocha Syrup
250ml Strong brewed coffee or espresso
30g Chocolate powder
75ml Maple syrup
½ tbsp Tamari

Blend all ingredients together, transfer to a medium bowl and dehydrate (in the bowl) at 95f (liquids, umlike solids, heat beyond the temperature setting on the dehydrator so set the temperature to the lowest possible setting) for 12-16 hours or until reduced by half. Test the consistency of the syrup by placing the bowl in the fridge for 5 - 10 minutes to cool, if you want it thicker then dehydrate it a few more hours.

Ooosha… Raw Culinary Artistry
Amy Levin teaches Advanced Raw Chocolate
Classes throughout the UK.
NEW! Jo Balfe (www.livingfoodlovinglife.blogspot.com ) has joined the Ooosha Culinary Collective to bring you a brilliant Fermentation Class, the only one of it’s kind in the UK, covering Kombucha, Kefir, Saurkraut, Pickles, Various Kim Chee’s and Nut Cheeses.
Upcoming dates:
September 18th 2011 - East Sussex - Advanced Raw Chocolate Class
November 26th 2011 - East Sussex - Fermentation Class
Visit Ooosha’s site and sign up for the newsletter to keep up to date with classes and FREE recipes.
www.ooosha.co.uk
Photos by Marie Stone Photography

Three tiered raw chocolate cake

2011-06-16T05:43:00.000-07:00

If you have been following my blog for some time now, or if you have read back over the entries, you will see that each June i make the same cake for my Julia. Each year they look a little different, but with the same flavours; Chocolate, Cherry and Coconut- these flavours are a tradition now! This year i wanted to really push the boundaries and make something spectacular. I believe i have done just that and i documented the process for you so you can see all the little steps along the way. Enjoy.

Three tiered chocolate cake

with coconut cream, fresh cherries, chocolate frosting and a thin chocolate shell

Chocolate Cake:
100g cacao powder
150 brazil nut flour
75g coconut sugar
40g lacuma
1 tsp vanilla extract
1 tsp nama shoyu / tamari
3 drops cherry flavour essence from Medicine Flower
120g water

Add all dry ingredients to a food processor and pulse to combine. Add wet ingredients, except water, and pulse to combine. Add the water through the feedhole at the top while the machine is running. The resulting batter should hold together, but not be too wet, think truffle batter.

Coconut Cream:
170g soaked cashews
50g melted coconut oil
20g melted cacao butter
70g melted coconut butter/cream
80g agave
1 vanilla bean, scraped and empty pod reserved for future use
3 drops coconut flavour essence from Medicine Flower
140g water

In a high speed blender combine all ingredients and blend on high until completely smooth. You will use this as a liquid however, if you want to frost the cake with it (instead of the chocolate frosting), place in the fridge for about 1-2 hours to thicken enough to spread or pipe it on. If you leave it too long in the fridge and it’s hard, simply let it stand at room temperature until workable.

Chocolate Frosting
150g Cashews - soaked and rinsed
225g Water or nut milk
100g powdered coconut sugar
1 tsp Vanilla extract or powder
75g Chocolate powder
70g Cacao butter - melted

Blend first 5 ingredients in vita mix on high speed. Once smooth, add the melted cacao butter in the top feed hole while the blender is running on medium speed. Turn to high speed for 5 seconds. Transfer the frosting to a storage container or bowl and place in fridge to set, about 1-2 hours. Once set, use a piping bag or a cranked spatula to apply the frosting. If you leave it too long in the fridge and it’s hard, simply let it stand at room temperature until workable.

Chocolate Coating
250g of Ooosha 78% Dark or your favourite raw chocolate - melted over a double boiler

To assemble:
Follow images below.
And you’ll need -
150g fresh cherries , pitted and chopped

3 cake tins approx - 6 inch - 4 inch - 2 1/2 inch

Line the moulds with cling film - one is a spring form and the others are ring moulds

The first layer, chocolate cake

Second layer, vanilla coconut frosting

Sprinkle with chopped fresh cherries and into the freezer to set for 1 hour after this time, repeat the layering process

The final product - you could serve this as is, frost the outside or cover it in chocolate....or...

Covering each one in chocolate frosting

Assemble them and allow to cool. Place on a cookie sheet over a pan and on top of a spatula to help with picking it up after you finish covering it

Pour chocolate on in a steady stream being sure to cover the whole cake

Once covered in chocolate, you can remove from the rack (otherwise you'll get bits in your chocolate in the pan) and add some textures like candied nuts, desiccated coconut or fresh cherries to the sides/ top and allow it to set

If it's cool enough in your kitchen the chocolate will set within minutes because the cake is already cold and the environment is too - it's best to allow it to cool this way in order to avoid water spots on the surface

Bam! Not the best image, but you get the idea

Again, not the best image of the inside but you get the idea. My chocolate shell was too thick, you want a very thin shell so that you can easily cut it.

Raw " Deep Fried Onion Rings"

2011-05-28T04:50:00.000-07:00

Every now and then i'll be messing around in the kicthen and stumble upon (or sometimes not stumble) an amazing recipe which is savoury. It would be wrong of me to NOT post said recipes and so i find myself now posting this incredible revelation of a recipe for your enjoyment.

But first, a few words on fat..

I have toyed with many different ways of eating over the past 15 years and on that journey i dipped my foot into Ayurveda briefly. I took a dosha test on Deepak Chopra's website , in fact i have taken it a few times (because your dosha can change throughout your life) and i always come up the same ; Kapha Mind and Kapha Body. What this means for me and, the food i put into my mouth, is that i should be on a low fat diet. Kaphas love fat, but have a hard time assimilating it and using it for energy because Kaphas digestion isn't the best for a high fat or protein diet. Why am i telling you this? Well, because being on a raw food diet can be tricky because of this fat issue. There is so much fat in a typical raw food diet and it's the fat that makes it all so darn tasty! Having just come off of a 21 day cleanse, i am rearing to go with my diet and keeping it nice and tidy; high raw vegetable and fruit, low carb and fat. Now, this is just me and my body type, your body may handle fats just fine and dandy, more power to you, but if you are looking for a light recipe that is high in flavour, crispiness, sweetness and mocks a favourite childhood food then this recipe will rock your world!

Raw "Deep Fried Onion Rings"

2 med-large red onions or sweet yellow onions, peeled, sliced into 1/4 - 1/2 inch rings and carefully separate the rings into a bowl

Marinade:

20 dried dates, soaked or 1/3 c date paste

2 tbsp nama shoyu or tamari, the strength of these can vary so you may need a little more or a little less

2 tbsp olive oil

1/2 clove garlic, minced

Place all ingredients in to a high speed blender or food processor and process to a smooth consistency. If you are using already prepared date paste, then you can whisk all ingredients together. The resulting marinade should be salty and sweet with a nice caramel taste. Add this sauce to the prepared onion rings, gently tossing them to coat and allow to marinade for 4-8 hours - tossing occasionally.Once they are ready move on to breading them...

Breading

1 c ground golden flax seeds

1 tsp smoked paprika
2 tbsp minced fresh basil

1 tsp minced fresh rosemary

1 1/2 tsp HCS - Himalayan crystal salt

2 tbsp nutritional yeast - optional

Mix all together in a medium bowl.

Breading the rings:

Take one to two onion rings at a time and coat them in the breading. If you have ever done this with cooked food, it's the same operation. Use one hand as a wet hand to pick up the onion ring and drop into the breading mixture. Use the other hand as a dry hand to move the ring around in the breading and coat it evenly, then lift it out with the dry hand, gently shake off excess breading, and place on a mesh dehydrator tray. Continue with this process until all rings are coated. If you have little bits of all elements left in the end ( bits of rings in the marinade and breading) mix them all together into a dough and spread onto a teflex sheet to dehydrate into onion bread. Dehydrate the rings 10 hours, or longer if you like them really crispy, but if you simply cannot wait any longer, go for it! They would be lovely with a sweet raw ketchup or BBQ sauce.

Trio of Cupcakes

2011-05-16T09:43:00.000-07:00

If you are a subscriber to Get Fresh magazine then you'll have seen these recipes in the last issue. If not, then enjoy the recipes and the fabulous pictures which were taken by the wonderful and talented Marie Stone.

Trio of Cupcakes

The history of the cupcake goes back to the late 18th and early 19th century in the USA and in recent years we have seen a huge cupcake revival on the cooked food scene, so it seemed only fitting to bring that into the raw scene too.. Any raw cake recipe can be turned into cupcakes and you can make them as simple or as complex as you desire. Cupcakes are a fun way to get children involved and interested in raw food. As we are now entering Spring it’s time for outdoor picnics, parties and weddings and cupcakes are a beautiful and versatile accompaniment.
Recipe notes:
You will see in the recipes to follow that I use xylitol as a sweetener. If you prefer not to use xylitol then you can substitute gram for gram a dry sweetener of your choice. If you choose to use a liquid sweetener, then you will need to slightly increase the dry ingredients and decrease the wet ingredients, substituting some of the liquid sweetener for water in the recipe. You will also see that I use agave, a sweetener that I generally try to stay away from these days, however it’s the only liquid sweetener that is clear and does not have a strong taste. You can substitute honey, maple syrup or coconut nectar however, bare in mind, these sweeteners have strong flavours and colours which will alter the recipe. Where you see “nut flour” this means the leftover pulp from making milk (preferably almonds or brazils) , dehydrated and then blended in the vita mix into a flour. Alternatively, you can finely ground soaked and dehydrated nuts into a flour however, this will yield a slightly heavier cake; when you make milk, the fat from the nut comes out into the milk and the remaining “pulp” is fluffy and light.

Coconut Cupcake filled with mango jam topped with Coconut lemongrass Frosting
Cake:
Makes 7 large or 14 mini cupcakes
180g - Coconut desiccated
180g - Nut flour
½ - Vanilla pod, scraped and empty pod reserved
50g - Agave
50g - Water

Jam:
150g Dried mango
½ c Fresh orange juice
Water, as needed to cover the mango

Lemongrass Frosting:
300g Cashews -soaked and rinsed
6 drops, Lemongrass essential oil (can be substituted with orange essential oil)
75g Water
30g Lemon juice
50g agave
175g Xylitol or coconut sugar - powdered
200g Coconut oil - melted
¼ - ½ tsp Ground turmeric ( colour of powders vary, start with ¼ tsp )

Method:

For the Cake -

Pulse all dry ingredients in the food processor. Add the agave and water through the feed hole while the machine is running. Once incorporated, about 5 seconds, turn the machine off and test the dough by squeezing a small handful into a ball. If it holds but is still slightly dry, this is perfect as this will result in a lighter dough. Also, bear in mind that you will be adding jam to it, so this will moisten the cake further. Line a cupcake mould of your choice with cupcake papers or cling film and fill ¾ with the dough. Once full, use your thumb and forefinger to make a hole in the center. Put to one side while you make the jam.

For the Jam -

Sieve the mango from the soaking liquid. Reserve the flavourful soak liquid to add to smoothies or mix with sparkling water for a refreshing Spring time drink. In a food processor, pulse the mango until it’s still chunky, but thickened. Sometimes large pieces of mango get stuck to the side of the processor bowl, so stop mixing half way through and scrape the bowl down. Once all is combined, scoop a teaspoon at a time of jam inside the hole you made in the cake. Store jam in a sterile jar where it will keep 2 weeks in the fridge.

For the frosting -
I suggest making this first as it needs time to set.

Combine first 5 ingredients in the vita mix and blend on high speed, using the tamper stick to keep things moving. This will be a very thick mixture and you want it thick like this. Once smooth, transfer to a food processor and add remaining ingredients, pulsing to combine. Transfer to a mixing bowl or storage container and put in the fridge to cool and thicken, about 2 hours. Once thickened, and you have filled the cupcake with jam, use a pastry bag to pipe frosting on top of the cupcake.

Vanilla Cupcake filled with Strawberry Geranium Jam topped with Vanilla Frosting
Cake:
200g Nut flour
1 tsp Vanilla Powder or 1 vanilla pod, de-seeded
100g Lacuma
50g Agave, Honey or Maple Syrup
50g Water

Jam
400g Fresh or frozen Strawberries
100g Xylitol, powdered
2 tbsp Lemon juice
6 drops, Geranium essential oil
1 Vanilla pod, de-seeded and empty pod reserved

Frosting
300g Cashews
30g Lemon juice
75g Water
50g agave
175g Xylitol or coconut sugar - powdered
1 tsp Vanilla powder
175g Coconut oil

Method:

For the cake:

Pulse all dry ingredients in the food processor. Add the liquid sweetener and water through the feed hole while the machine is running. Once incorporated, about 5 seconds, turn the machine off and test the dough by squeezing a small handful into a ball. If it holds but is still slightly dry, this is perfect as this will result in a lighter dough. Also, bear in mind that you will be adding jam to it, so this will moisten the cake further. Line a cupcake mould of your choice with cupcake papers or cling film and fill ¾ with the dough. Use your thumb and forefinger to make a hole in the center. Put to one side while you make the jam.

For the jam:

In a medium mixing bowl, combine all the ingredients and squeeze gently with your hands just to crush the berries and release their natural juices. Put the entire bowl into the dehydrator on 115 for 12 - 15 hours or until it has reduced by ⅓ . Put the jam to one side to cool for 15 minutes. When the jam is cool, it will be slightly thicker. Using a tea spoon, fill the hole you made in the cupcake.

For the frosting:
I suggest making this first as it needs time to set.

Combine first 5 ingredients in the vita mix and blend on high speed, using the tamper stick to keep things moving. This will be a very thick mixture. Once smooth, transfer to a food processor and add remaining ingredients, pulsing to combine. From here, you can remove 1 cup of the frosting and colour it pink using 1-2tsp beetroot juice and an additional 1 tbsp powdered xylotol. Transfer frosting to storage containers and put in the fridge to set, about 2 hours. Once thickened, and you have filled the cupcake with jam, use a pastry bag to pipe a nice design of frosting on top of the cupcake.

Candied Hazelnut Cupcake with Chocolate Frosting
Cake:
100g Nut flour
150g Hazelnuts, soaked overnight, rinsed and dehydrated
75g Coconut sugar
1 tsp Ground cinnamon
30g Water
Pinch Salt

Frosting:
150g Cashews - soaked and rinsed
225g Water or nut milk
100g powdered coconut sugar
1 tsp Vanilla extract or powder
75g Chocolate powder
70g Cacao butter - melted

Method:

For the cake:

Pulse the hazelnuts until they reach a crumb consistency. Add the remaining dry ingredients and pulse to combine. Add water through the feed hole while the machine is running. Once incorporated, about 5 seconds, turn the machine off and test the dough by squeezing a small handful into a ball. If it holds but is still slightly dry, this is perfect as this will result in a lighter dough. Line a cupcake tin of your choice with cupcake papers or cling film and fill with dough. Be gentle and don’t compress the dough too much, this will help result in a lighter cake.

For the frosting:

Blend first 5 ingredients in vita mix on high speed. Once smooth, add the melted cacao butter in the top feed hole while the blender is running on medium speed. Turn to high speed for 5 seconds. Transfer the frosting to a storage container or bowl and place in fridge to set, about 3 hours. Once set, use a piping bag or a cranked spatula to apply the frosting.
Garnish with a sprinkle of chopped hazelnuts on top, if you wish.

Raw Mole Truffles - Recipe

2011-05-09T04:18:00.000-07:00

I teased you by posting pictures of these truffles a while back and now i have finalized the recipe. Students from my last 2 classes got to taste them and said they loved them, which is always good.

These last a surprisingly long time in the fridge, about 3-4 weeks, so long as you don't scarf them down before that, of course. Be advised that the flavours will continue to develop over time, even after a day or two. You will also find information below on chocolate and wine pairing and then heaps of more information on wine, specifically bio-dynamic organic wines written by The French Raw Food Coach - Carmen Shelton

Enjoy!

Mole Truffles

makes 50 bite sized truffles

Mole Truffles rolled in powdered pumpkin seeds

Ingredients:

250g raw almond butter (or make your own in the vita mix)
50g pumpkin seeds - soaked, rinsed and dehydrated

75g raisins + 100g soak water
50g maple syrup
2 tsp nama shoyu
1 1/2 tsp whole cumin seeds - ground in a mortar and pestle

2 ancho chilis -de-seeded and soaked with the raisins
2 tsp chipotle pepper - de-seeded and roughly chopped

35 g cacao powder
1 tsp vanilla extract or 1 vanilla bean, scraped and empty pod reserved for other uses

1/8 tsp grated nutmeg
1 tbsp cinnamon powder

pinch cayenne pepper or smoked hot paprika (optional)

225g 78% high quality raw dark chocolate (please contact me to purchase bulk chocolate)

Method:

1 - soak the chipotle, anchos and raisins in enough water to cover for 4 hours or until soft.

2 - i made my own almond butter by using my vita mix; Put 250g of soaked and dehydrated almonds in the vita mix, turn the blender on high speed and, using the tamper stick, push the nuts into the blades until you have reached a nice smooth consistency. Be aware that the blender conducts a fair bit of heat, so you want to really use the tamper stick to keep things moving and finish the butter within a minute of blending and it's best to cool the butter in the fridge or freezer before proceeding with the rest of the recipe. This will keep the heat down.

3 - Add the remaining ingredients except the melted chocolate and blend like fury, using the tamper stick to help you. Don't add more liquid as it will change the recipe completely in the end, however if you choose to add more liquid then you will need to also add a bit more chocolate to keep the consistency right.

4 - Turn the mix out into a large mixing bowl, pour in the melted chocolate and whisk it all to combine. At this stage you could also add some textures, like cacao nibs or chopped pumpkin seeds, if you wanted textured truffles

5 - Cover with cling film, press the film right on top of the mix so it doesn't create a skin while it cools. Set in the fridge or freezer. Best thing to do is leave it in the fridge overnight as this allows it to slowly set and the flavours will develop more, in fact, over the coming days the flavours will continue to develop.

6 - Finally, with cacao dusted hands, roll the truffles into balls. Alternatively, you can set the mix into silicon moulds, pop them out and then roll in chocolate. If you choose to roll into balls, then don't coat with powders as this will not allow the chocolate to adhere. You could, however, roll them in chopped nuts and then dip in chocolate for a nice underlying texture.

Wine Pairing by Carmen Shelton

wines that pair well with spicy foods

Wine Pairing with 'Demeter' certified bio-dynamic Alsace wine - France. No sulfites added since 1999. White. (www.pierrefrick.com)

Pierre Frick Gewurtztraminer 2008 Grand Cru Steinert Vendange Tardive
Natural Wine from South Africa with small amount of botrytis (noble rot), natural yeasts, no fining or filtration. Red. This wine is dedicated to Amy Levin, raw chocolatier.(www.charlieherring.com)

Charlie Herring Tau Syrah 2007 Free sulfites: 5mg/l Total sulfites: 67 mg/l

Frey Organic - Natural Wine - No Sulfites added Wine - USA Mendocino County, California. Red (www.freywine.com)

Frey Organic Late Harvest Zinfandel 2007 Total sulfites, naturally occurring BATF analysis, none detected.

First ever produced English bio-dynamic certified wine 'Demeter' by Sedlescombe Organic Vineyard following 30 years organic production in Sedlescombe, East Sussex (Made from German grapes: Bachus, Solaris and Rivaner grapes). Sustainable and local - carbon friendly. Free sulfites: 30 mg/l - total sulfites: 80 mg/litre (allowed up to 140mg/l for bio-dynamic wines as per Mr Roy Cook/ owner of Sedlescombe Vineyard.
Sedlescombe - First Release - (December 2010) White. (www.englishorganicwine.co.uk)

On Wine pairing

As a rule of thumb, try to select a wine that is sweeter than the food. The rule can be broken if there is a minimum of 75% cacao content in the chocolate: a red wine is then fine.
In this instance, a spicy truffle pairs particularly well with a spicy wine such as a Gewurtztraminer meaning Gewurtz = spicy, Traminer = grape which originates from my native Alsace in France. Pierre Frick was the first winemaker in Alsace to embark into bio-dynamic wine making. A local English bio-dynamic winemaker and friend commented: "Pierre Frick should get a place in paradise for his wines".
The English First Release Bio-dynamic wine from Sedlescombe, is refreshing and low in alcohol. It goes well with Asian cuisine (spicy food).
Pairing chocolates with wine is subjective to each individual sense of smell and taste. You have to find the one that will appeal to you. You may prefer a red or a white.
My final thought is not to be too rigid with rules. Life is to be enjoyed after all.

About biodynamic wines

In the early 1920's a group of farmers, concerned with the decline of the soil, sought the advice of Dr. Rudolf Steiner, founder of Anthroposophy. From these conversations emerged the fundamental principles of biodynamic agriculture.
Two aspects distinguish it from other forms of organic farming:
The use of a complex system of herbal sprays and composting techniques, known as 'preparations' BD 500 and 501. Eg. the mixture known as BD 500 is prepared at the time of the autumnal equinox, the practice is to bury a cowhorn stuffed with manure. On and around the spring equinox, the horn is disinterred, the manure diluted in water, stirred clockwise and anti-clockwise for an hour, and sprayed on the vineyard.
The planting and harvesting, are timed according to the planetary alignments and the bio-dynamic moon calendar of Maria Thun).
Lunar rhythms are said to affect how wine tastes as well, with many supermarkets ( timing their tastings on so-called "fruit days" rather than flower, leaf and root.

A bit about Natural Wine

The bio-dynamic/organic natural artisan winemaker who wants to make a wine that he can be proud of. He will take the risk if the end user, will realize that the unpredictability of his wine isn't a fault but the very essence of nature. It's real, so if it's a bit turby or hazy you will still enjoy his wine for what it is.
The natural winemakers are making their own rules; wines as nature intended.
To preserve the relationship between them and the land, no control by the means of chemicals and no mass production techniques.
A wine should be alive, a true raw living wine. That means a wine made from organically grown grapes, which is unfiltered, unrefined and made without the addition of cultured yeasts or sugar.

Wine made in small quantities

Drink wine that is pure. That means nothing added to alter the taste of the grape and the terroir. Sulphur, if added at all, is only in the smallest amounts.
In one instance, Charlie Perring is even re-using discarded wine bottles from restaurants for his natural wines. He is a young English winemaker, 41 years of age, owns a select walled vineyard near Lymington, Hampshire where I was fortunate to be invited to samples his delectable wines. Two of his further vineyards are in South Africa and Italy. His wines are 'footprint' friendly, Soil Association certified, sustainable, natural and lovingly nurtured from start to finish, even the labels are put on by hands. His influential clientele is private and confidential. Wines for the true collector.
He recounted to me the story of his silver wedding ring. As a Master of Wine (South Africa) he devised his own way to judge when it is appropriate to treat his grapevines:
" I have worn a silver ring since I was 18 and when travelling used to stop in at natural thermal baths for a dip. These sulphurous springs always made my ring go oily red and yellow and even black which was alarming the first time! A day or so and it goes back to a nice silver colour.
I noticed the same in the vineyard and have used it as a indicator of the level of protective sulphur in my organic vineyards. A morning working with the vines will easily turn the ring colour and means no spraying required! When getting married last year it was a natural choice for me to go with a silver wedding ring to keep this going!"

Why you should not pair raw chocolates with cheap wines?

Our interest in healthy, radiant raw food and raw chocolates should not deprive us from a glass of wine which is medicinal gratitude to our bodies. Unfortunately cheap wines can leave us dispirited and dejected and in some instances, the label 'poison' may well apply to these noxious insipid wines.
In fact one critic dubbed these cheap wines as no more than "alcoholic cola."
Moderation and a crafted artisan wine is 'de rigeur'.

"Wine was given by God, not that we might be drunken, but that we might be sober. It is the best medicine when it has moderation to direct it." - St. John Chrysostom
"If God forbade drinking would He have made wine so Good?" - Cardinal Richelieu

How are cheap wines produced?

In the industrial method of wine making, sulphur is added to juice after crushing to kill the wild yeasts. As the sulphur kills the yeast, it then oxidizes into sulphite. The reason of using sulphur is to create a blank page for the winemaker to introduce the winery's yeast cultures and to maintain a consistent taste for the commercial brand. Excessive sulphite use embalms wine, diminishes its bouquet, suppresses it raw fruit flavours, and can leave unpleasant after taste.

Have you ever wondered why certain wines give you a hangover or a severe asthma attack?

Synthetic sulphites are added as a mild antioxidant preservative and stabiliser to wines. Sulphites are added to wine in the form of sulphur salts, S02 gas or sulphur dioxide solutions. They are commonly used at several stages in the winemaking process.
Due to the reactive nature of free sulphites, most join with other substances in the wine, becoming "bound sulphites". Once bound, sulphites can't be tasted or smelled, except if there is a high level of them in the wine. Any added sulphite that does not react with the wine remains "free". It is these free, reactive molecules that can be smelled and tasted and react with sinus tissues to cause a sulphite reaction.
Sulphites are measured in parts per million, or ppm/litre.
Add to the sulphites, artificial flavourings, other additives to mimic the taste of the grape, and systemic chemicals sprayed onto the wines leaving residues in the wine. Fish, egg whites, and dairy products.... The list is extensive. These rarely appear on your bottle of wine with the exemption of sulphites which have to be labelled by law on the wine bottles.
Warning: Are sulphites dangerous? Yes, for asthmatics and headache sufferers, sulphites can trigger painful episodes and can be fatal. Always consult your doctor if your suffer from a serious medical condition or taking medication.

About The French Raw Coach

As a French native, my love of wine is an ingrained part of our French culture and ‘joie de vivre’. From cradle to grave, we are taught the importance of marrying each wine with its appropriate ‘plat’ (dish).
I was fortunate to spend some of my educational years by Alsace famous vineyards such as Wintzenheim and Turckheim near Colmar, France. The celebrated ‘caves vinicoles’ (wineries) were within walking distance. September and October were my favourite months for partaking in the harvesting rituals and wine festivals.
My interest in raw food and wine was revived while working as an International Tour Manager/Tour Guide, where I led specialist tours such as Historic Gardens and Houses of Europe which included visits and ‘degustation’ of wines at some of Europe’s finest vineyards.
Chad Sarno, renowned raw chef, rekindled my passion and enthusiasm for wine and food. He immersed me in his divine works of sheer artistry, infinite delicate textures and tastes. A selection of the finest organic and biodynamic wines was to complement his ambrosial creations.
Chad’s favourite chocolatier, Amy Levin, manifested my dream of learning more about raw chocolate recipe creations by attending her ‘advanced level’ workshop.
Contributed my passion of wine pairing to Raw Radiance’s stylish, simple and elegant ebook: ‘Raw Chocolate & Wine’.
Valentine's chocolate & Wine pairing article featured in the ‘Natural Raw Food Diet Magazine’Issue #2 March 2011 (www.superrawlife.com)
Presently I am training as an International Raw Food Coach where my aims are to promote a healthy, enjoyable lifestyle.
© Copyright Carmen Shelton Wine pairing by Carmen Shelton -(Email: cs@carmenshelton.com) (Blog: www.carmenshelton.blog2.idnet.com)

Advanced Raw Chocolate - East Sussex

2011-03-22T12:57:00.000-07:00

Advanced Chocolate Class

May 1st, Hurst Green, East Sussex

June 4th Hurst Green, East Sussex

London and Cornwall Classes soon to be announced

"I thoroughly enjoyed Amy's class - she is so inspiring! I did a 5 1/2 hour round trip to attend this workshop and it was worth every mile and every ounce of tiredness when I got home.

I learnt so much and came home with my head literally fondant filled with ideas. Amy has a very relaxed and natural way of teaching that instantly puts you at your ease, she encouraged us to ask as many questions as we wished and to really have a go! It made such a difference to the amount of knowledge that you can take in when it is a hands on course as opposed to just watching.

The information in the handout is fabulous and is rapidly becoming irreplaceable to me! I loved this day - it flew by - I couldn't believe it when it was over! And the chocolate? - It is truly divine - thank you Amy." - Catherine Pope

You will learn professional chocolate making techniques including, but not limited to -

- Filled Chocolates

- Truffles

- Pralines

- Professional Tempering Techniques

- Creating Textures in Chocolate

- Coloured chocolate for decoration

Raw Mole Truffles

2011-03-14T02:17:00.000-07:00

I love ethnic foods and draw great inspiration from the complex flavours they can offer. Mexican food is one of my favourites and just recently i have been allowing the idea of a Mole Truffle to marinate away in my head. Today i blended, literally, all the ideas into one fabulous creation and.... success. I love it when that happens; when you're in the zone and beautiful things occur. You will hear me talk a lot about only creating new recipes, or any recipes, when you are in a cool, calm and collected space. It's vital to the flow of creation and you'll enjoy the process fully if you are in this space.

These little wonders are embraced in dark chocolate sweetened with coconut sugar and rolled in candied vanilla pepitas (pumpkin seeds). The mole filling is the perfect texture; slightly soft, but not runny, firm, but not hard and it has the perfect balance of spice, sweet and fruitiness.

Half rolled in candied vanilla pepitas and sprinkled with lime "sugar"

Dusted with candied vanilla pepitas

Candied Pepitas

If you'd like to buy some email me at info@ooosha.co.uk

Do you have a blog or other publication? If so, i'd love to send you some sample of my chocolates for your review.

Please contact me at info@ooosha.co.uk

Raw Vegan Posh Candy Bars - Take Two

2011-02-05T07:45:00.000-08:00

What an amazing job i have in this wonderful world! I have just spend 6 hours, between yesterday and today, creating these new chocolates. I love re-creating cooked chocolates into raw form - there is something very fulfilling about taking a recipe which is sugar and saturated fat laden and making it into a healthy raw delicacy.

This recipe will be featured in my upcoming chocolate book.

Elevinsies

This chocolate is sophisticated; floral orange

whispers and the spice of crystallized ginger all

within an infusion of earl grey tea in a milk

chocolate mousse atop a dark chocolate disc.

Posh Candy Bar (£7.00 a bag - UK orders only)

(we are raising the bar on "candy bars")

Crunchy maple coconut layer topped with silky bitter
chocolate ganache enrobed in dark
chocolate.

Raw Vegan Posh Candy Bar

2011-01-22T15:36:00.000-08:00

Cristaux Caramel

To call these a candy bar seems a bit criminal considering how decadent and refined they are. These chocolates have a crystalized caramel texture, subtle vanilla flavours and a slight bitterness from the cacao nibs which linger momentarily after the coconut sugars have dissolved on your tongue. Absolutely perfect.

with coconut cream layer and candied cherries

Macadamia Cacao Base

makes approx 30 pieces

Ingredients:
300g macadamias
100g cacao nibs
100g coconut sugar - powdered
50g lacuma
Pinch salt
1tsp vanilla powder or 1tsp vanilla extract
60g Coconut Oil
500g high quality raw dark chocolate - either Ooosha dark chcoolate (email me to order) or The Raw Chocolate Company
(500g may seem like a lot of chocolate to use, but when dipping chocolates it important to have a lot of chocolate so that your truffles, etc... have room to move around and do not stick to the sides or bottom of the bowl. When you finish dipping, pour excess chocolate into a mould or container, set in the fridge and then store, covered, either in the fridge or cupboard.

Method
In a food processor, pulse the macadamias until they have broken down just slightly. Add the nibs and continue to process until the mix is crumbly - do not over process or you will lose texture completely.. Add the remaining dry ingredients and pulse just to combine. Through the feed hole, with the processor turned on, drizzle the coconut oil in and allow ingredients to mix well. Turn the mixture out into a bowl. Now, you can be creative in how to form these - i used various silicon moulds, but you could line a baking tray with cling film and press the mixture in, harden in fridge and then cut to the size of your choosing. Alternatively, you could use an ice cream scoop or your hands to roll them into balls. Place in the fridge to harden before dipping in chocolate.

Variations and Experimentations:
*i played a little bit with adding additional flavours to the base - i took 2 cups of the original mix and split it between 2 small bowls. I then added 6 drops of orange essential oil to one and 1 tsp coffee extract to the other. These were both very nice, however the orange was best as the citrus taste cut through the richness nicely which created a more balanced finished product.These i decorated with crystalized ginger and orange sugar.
* for the ones with a plain base, i used an oval silicon mould and filled it 3/4 and the remaining 1/4 with coconut caramel (recipe not currently available- but you could use your favourite caramel recipe) or melted coconut cream (available from Viva Pure.co.uk) and garnished with candied cherries and vanilla sticks

with crystallized ginger & orange sugar

with coconut caramel

Ooosha.... On tour!

Upcoming class dates to put in your diary

Ooosha is very exicted to be offering "Advanced Raw Chocolate" classes across the UK and Denmark!
If you would like Ooosha.. to come teach near you, please email us.

February 26th - East Sussex, Hurst Green
March 5th and 6th - Monkton Wyld Court, Dorset, UK

To book your space or for more information, call 07913869376 or email sweetcntr@yahoo.com

Advanced Raw Chocolate Class - On tour

2011-01-08T15:40:00.000-08:00

Ooosha... Raw Culinary Artistry
Hurst Green, East Sussex
Feb 26th 11am-3:30
&
On the road! *50% off normal class price*

March 5th 11am-3:30pm

Monkton Wyld Court, Dorset

Limited spaces remaining - book while you can!
Come and join us in the heart of the Dorset countryside, amongst a community of like minded individuals at Monkton Wyld Court.

Advanced Chocolate Class
This class will propel you into the infinite realm of raw chocolate making possibilities and ignite your creative fire. If you have a base of raw chocolate recipes, and consider yourself a novice, or you're a quick learner and want a crash course, then come join us for a seriously in depth class.

You will learn ~
- Filled Chocolates
- Truffles
- Praline
- Professional Tempering Techniques
- Creating Textures in Chocolate
- Coloured chocolate for decoration
- Milk, Dark and White Chocolate

The cost for this class is £100 (50% off the normal class price) and includes a recipe and detailed information packet. You'll also take home portions of everything we make throughout the day. A light raw organic lunch will be provided and will come from the organic gardens of Monkton Wyld Court.

*Monkton Wyld Court is offering a discount to those of you attending the class who would like to stay the night or weekend. Please see their website for details of their accommodation www.monktonwyldcourt.co.uk *

Please email or call Amy for more information or to book your space.
sweetcntr@yahoo.com
07913869376

Raw vegan red velvet cupcakes with cream cheese frosting

2010-11-23T13:36:00.000-08:00

I always tell the students who attend my classes, only create new recipes when you're in a really good space and this recipe is a prime example of that golden rule. One can never know when they are going to be in that creative, flowing, happy space, but when you are, milk it for all you can! Usually, i let an idea marinade in my brain and consciousness for a few weeks before actually taking actions to making it come to life - this gives time for you to completely plan the details, ingredients, methods, etc... then when you come to actually make it, you've basically done it 10 times already in your mind, now you're just doing it for real. Make sense? This is just my way; find your own way of creating and have a blast doing it!

Do you know where the names "Devil's food cake" and "Red velvet cake"
originated? Some people think it was called Devil's Food Cake, because it's
so naughty, but that's not the case. Traditional devil's food cake and red
velvet cake are made using a form of acid, whether it be vinegar or lemon
juice, and this acid, when mixed with cocoa powder, turns a red colour -
hence the names.

Red Velvet Cake:
makes approx 30 mini cupcakes
Dry ingredients
300g almond flour
85g lacuma
50g cacao powder

Wet ingredients
4 tsp nama shoyu
4 tsp lemon juice
170g agave or maple
100g beetroot juice

Method
Mix all dry ingredients in a food processor then pulse in the wet
ingredients, just to combine - if you over mix it, the cake can become very
dense. Line a muffin tin with either cupcake papers or cling film and press
the cake "batter" into the mould. Don't press the mix too firmly, you want
it to be just compact enough to hold shape, but to be light and a little
crumbly when you take a bite. Place cakes to one side, or in the fridge,
whist you make the frosting.

Cream Cheese Frosting:
There are 2 parts to making this frosting, which could make it seem
difficult, but it's so easy and worth the extra step

Cashew Cheese:
225g cashews, soaked and rinsed
100g water
1 tbsp probiotics

Method:
Blend all ingredients on high speed in the vita mix until completely smooth,
scrape the jug down half way through to be sure you have no chunks
remaining. Scoop this mixture out into a medium mixing bowl and cover the
bowl (not touching the cheese) with a cold wet kitchen towel. Set the bowl
in a warm place in your kitchen overnight - on top of the dehydrator works
great! When you come to use the cheese, it will be slightly sour smelling
and fluffy with air bubbles - this means it has fermented and is ready to
use.

Cream Cheese Frosting
All the Cashew Cheese
2 tsp lemon juice
50g agave
175g xylotol - powdered in the vita mix
1 vanilla pod, scraped - save the pod for making vanilla milk or infusing
syrups
Pinch of salt
100g coconut oil - melted

Method
Combine all ingredients except the coconut oil in a food processor until
smooth, add oil and process to combine. Transfer this mix to a pastry bag
and pipe onto your cupcakes, alternatively, just spread some frosting on
using a spoon.

Variation
To make a swirl of pink and white frosting -
Remove 1/4 of the frosting and place into a small bowl, add 1 tsp of
beetroot juice and 1tsp more coconut oil and whisk to combine. Using a
pastry bag with the tip of your choice, hold the bag in your hand with the
tip facing downwards, fold the bag over your hand and spoon a little white
and then right next to it a little red and continue this until you have
enough to start piping. Begin piping by testing a little on greaseproof
paper to be sure it's coming out nicely and looks how you want it to. Then
get to frosting all your lovely cupcakes!

Raw Vegan Jammie Dodgers a.k.a Raspberry Thumbprints

2010-10-30T02:16:00.000-07:00

We as humans are always looking to associate with something, especially things from our past. When we see or taste a food that reminds us of, let's say childhood, it brings back all these feelings and memories of being a child. How did you eat your oreos, for example? Did you twist the cookies apart to reveal that soft sweet cream inside; did you bet with your friends on which cookie the cream would stick to? Or did you simply eat it, one bite at a time, just as it was? Any way you slice it, this all brings back memories; running around after school with your friends, having a picnic at the park with your family or perhaps loving memories of a loved one who's past on. And all of this brings comfort, in some way or another. Comfort can often be missing from raw food, as it's new, different and unique, but if we can relate to it, then it brings a whole other level into our eating experience. Of course, you'll have noticed how a lot of raw food dishes are mocking cooked dishes. Tell me, what is your experience of having a raw dish with a cooked name versus having a raw dish with a new, original name?

Which brings me to my newest creation...

Jammie Dodgers a.k.a Raspberry Thumbprints

Raspberry Jam

250g fresh or frozen raspberries
Juice of 1 lemon

3 tablespoons Agave or Honey
1 vanilla pod, scraped
Pinch himalayan crystal salt

Method

Combine all ingredients in a medium bowl and mix with your hands, gently crushing the berries to release some of the raspberry juices. Place the entire bowl into the dehydrator for 8 hours on 110-115 degrees. The liquid should be reduced by about half at this point and ready to store in a jam jar in the fridge for up to one month.

Vanilla Shortbread Cookie
125g almond flour
125g ground almonds
20g coconut oil, melted
80g maple syrup
1/2 vanilla pod, scraped
Pinch himalayan crystal salt

Method

Combine the dry ingredients in a food processor and then, with the processor running, add the wet ingredients until a dough is formed. Turn the mix out into a medium bowl and, using an ice cream scoop, scoop the dough into evenly formed balls and place on a solid dehydrator sheet or parchment/greaseproof paper. (You may want to dip the ice cream scoop in water as you go along to help the cookies come out easily. ) Now, using the same dipping water, dip the back of a melon baller into the water and then press on top of the cookie to create a dent. This is where the jam will eventually sit. The dip should be about 1/2 inch deep. Once you have finished all the cookies, transfer them on to a mesh lined dehydrator tray and dehydrate for 8 hours on 115 degree. Remove the sheet from the dehydrator and spoon 1 teaspoon of jam into each cookie. Place back into the dehydrator for a further 8-10 hours.

Enjoy!

2010-10-02T09:26:00.000-07:00

Advanced Raw Chocolate Making

October 23rd 11am-4pm FULLY BOOKED
Hurst Green, East Sussex

November 6th 11am-4pm

Hurst Green, East Sussex

Limited spaces still available, book while you can!

Hazelnut Praline with Citrus Sugar

Dipping Truffles

Decorating Paddy's with Green Chocolate

"Amy is not only one of the most creative culinary geniuses that I have ever met but she is also a fantastic teacher-professional, friendly, down to earth and funny. She will teach you all that you need to know to make professional, decadent and delicious chocolate that tantalizes the taste buds like never before. What this lady doesn't know about chocolate isn't worth knowing! If you are a self-confessed chocoholic like me and want to learn how to make REAL chocolate then this is the place you need to be!! Chocolate, lots of fun and an amazing experience in the beautiful Sussex countryside guaranteed!" - F. Bray

This class will propel you into the infinite realm of raw chocolate making possibilities. If you have a base of raw chocolate recipes and consider yourself a novice or you're a quick learner and want a crash course then come join us for a seriously in depth class. This is a good class for those wanting to make gorgeous homemade presents for friends and family over the holidays (or anytime) or if you are starting a raw chocolate business this will teach you all the techniques needed to get started and beyond.

Marbled White and Dark Chocolates

You will learn to make ~

- Filled Chocolates

- Truffles
- Praline

- Creating Textures in Chocolate

- Tempering Chocolate

- Making and using coloured chocolate for
decoration

- Directory of ingredient and equipment sources
- Recipes from the class and more...

The cost for this class is £200 and includes a recipe and detailed information packet. You'll also take home portions of everything we make throughout the day. A light raw organic lunch will be provided.

"The most phenomenal raw food chef I have ever come across. She is like the Heston Blumenthal of Raw Food and she makes stuff to sell, as well as runs courses from the most gorgeous retreat in the Sussex countryside." D. Apolline

Please email or call for more information or to book your space.

sweetcntr@yahoo.com

07913869376

"Ooosha Rocks!!! Amy Levin is an absolute genius, and she's so wonderful to boot!! If you have the basics of chocolate and want to go further then Amy will just open you up to a new level. " - C.Bagehot

It's been a long time, been a long time....

2010-08-09T13:12:00.000-07:00

It feels like forever since i yielded to my undying passion of creation..it's been 2 weeks. This recipe has been on my mind for a long time now and i just couldn't hold back any longer. Also, a friend and community members birthday is tomorrow, so what better reason could there be?

The recipe for this dessert will be included in the curriculum of my new and upcoming class

"Advanced Raw Patisserie" - the first date has not yet been decided, but will likely be in November.

If you're interested in attending this class please email me at sweetcntr@yahoo.com

Black Bottom Caramel Cheesecake embraced in Dark Chocolate made three ways....

Firstly, as a Roulade garnished with candied almonds

Secondly, a truffle garnished with candied espresso beans

cut open

And lastly, as a mini cake with white and dark drizzle on top

Spot On!

2010-08-07T08:54:00.000-07:00

I know it's over done and that every raw book now contains a recipe for it, but i just had to share this one because it's just that good! I have been making raw granola for years now and never found a really amazing flavour and taste combination. It was always pretty good and people loved what i would make, but i knew i was missing something. Well, i done did found that missing piece and here is the recipe for it. Oh, and covered in chocolate, HELLO! it's good stuff

Banana Maple Granola

2 c Buckwheat, soaked overnight and sprouted 1 day or 12 hours

1 c walnuts or almonds, soaked overnight and rinsed

1 c pumpkin seeds, soaked overnight and rinsed

1/2 c ground golden flax, optional

1 tbsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp allspice

Pinch Sea Salt

6 ripe bananas

1/2 c Raisins, soaked overnight

1/2 c grade c maple syrup

Method:

Be sure the buckwheat is rinsed very well and put into a large mixing bowl. In a food processor, blitz the walnuts and pumpkin seeds slight just to break them down and create more surface area. Add this mix to the buckwheat along with the ground flax. In a blender, combine 3 bananas and remaining ingredients and blender into a puree. Add this to the buckwheat mixture and now, using your hands, mix everything together really well. Finally, chop the remaining 3 bananas into 1/2 inch rounds and add to the mix along with the soaked raisins. Gently mix so as to not break the bananas up too much. Spread the mix between 2 dehydrator trays lined with teflex. Dehydrate 8 hours, flip off of the teflex and onto mesh screens for the last 10-15 hours. Store in an airtight jar.

Proper Raw Pickles

2010-08-01T06:10:00.000-07:00

I'm a jew. Not the best jew, but a Jew non the less. When i was a kid my dad had a dear friend named Jack and Jack had a deli called, creatively, Jacks. This place was like a home away from home. My dad would take my brother and i there on weekends for real Jewish deli foods, like smoked salmon with creamed cheese and white fish salad. But my favourite thing, and still is, were the kosher pickles. Hello! I have only tasted 1 pickle like it since which blows me away and that's Bubbies pickles. They are made in the USA and will not ship to the UK, believe me, i have looked into the matter. All the pickles you buy in the UK from a jar are full of vinegar and have been cooked to some degree. This year, i decided to tackle the situation head on, i found a great old fashioned kosher pickle recipe and was determined that they would be just like those i had as a child and holy hannah they are better then i remember. RAW, NO VINEGAR, SALTY AND SOUR GOODNESS. very important that those words be in capitals. So many people think they don't like pickles, but it's just because they have never tried a real pickle. This recipe is so easy, therefor, you have no excuses. Also, it's worth mentioning to all you health nuts, that this process of fermentation not only helps to preserve food, it breaks food nutrients down into more digestible forms, improves the bioavailability of minerals, and creates new nutrients including B vitamins (folic acid, riboflavin, niacin, thiamin, and biotin). Fermented foods are also live foods, full of beneficial bacteria.

Kosher Jewish Pickles:

20-25 mildly ripe firm pickling cucumbers
1/4 cup kosher salt
1 head garlic, peeled and broken up into cloves
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 bunch fresh dill
1/2 lb ice
16 cups water

2010-07-25T05:50:00.000-07:00

Advanced Raw Chocolate Making Techniques - September 18th 11am-4pm
Hurst Green, East Sussex

Hazelnut Praline with Citrus Sugar

Dipping Truffles

Decorating Paddy's with Green Chocolate

Marbled White and Dark Chocolates

You will learn to make ~

- Filled Chocolates

- Truffles
- Praline

- Creating Textures in Chocolate

- Tempering Chocolate

- Making and using coloured chocolate for
decoration

- Directory of ingredient and equipment sources
- Recipes from the class and more...

"The most phenomenal raw food chef I have ever come across. She is like the Heston Blumenthal of Raw Food and she makes stuff to sell, as well as runs courses from the most gorgeous retreat in the Sussex countryside." D. Apolline

Please email or call for more information or to book your space.

sweetcntr@yahoo.com

07913869376

Fundamental Raw Chocolate Class

2010-07-07T05:18:00.000-07:00

Fundamental Raw Chocolate Class

5th September 12-2:30

"Ooosha Rocks!!! Amy Levin is an absolute genius, and she's so wonderful to boot!! If you have the basics of chocolate and want to go further then Amy will just open you up to a new level. "

C.Bagehot

This raw chocolate class comes from many requests for a shorter and less expensive chocolate class option. For those of you who want to learn the very fundamental principals of proper raw chocolate making skills, this is the class for you. Impress family and friends with decadent chocolates, either as an everyday luxury or as a holiday treat.

We will cover:
White, Milk and Dark Chocolate Recipes
Tempering Chocolate: how's and why's
Moulds: how to use them and the various moulds available

The cost for this class is £75 and includes a recipe and detailed information packet and you'll take home portions of everything we make throughout the day.

Spaces are limited, so book yours now by emailing Amy at ooosha2009@gmail.com

What people are saying ...

"Amy Levin is not only an exceptional chef, but a great teacher. I found she went way beyond the call of duty in her Advanced Raw Chocolate Making class by teaching the science and methods in addition to providing some amazing recipes. The class was great value and has given me lots of enjoyment and confidence." - R. Otiende

To mock a chocolate

2010-06-25T06:55:00.000-07:00

This recipe is one of the many which are included in the upcoming "Advanced Raw Chocolate Making" class on 24th July. In research and development for this class i have stumbled upon some interesting definitions of cooked chocolates. This is a Hazelnut Praline (pronounced PRAH - LEE - NAY), which is traditionally made using hazelnuts or pistachios which have been caramelized and then processed into a paste. Upon discovering the definition of Praline, the next step was to mock it into a raw chocolate recipe. Mocking cooked chocolate recipes will be a topic of discussion in the next chocolate class, so... any guesses? Well, if the end product is basically a very sweet nut butter (sometimes a chocolatey, almost nutella type consistency) the logical raw recipe would be one of the following:

1) Candying raw nuts in the dehydrator and then processing them into butter using a twin gear juicer

2) Using your favourite brand of raw nut butter and adding powdered maple sugar

3) See the recipe below...

Chocolate Hazelnut Praline covered in Milk Chocolate

250g raw hazelnuts - soaked overnight, rinsed and dehydrated

150g + 200g Ooosha milk chocolate *

50g liquid sweetener of choice, honey, agave or maple

Method:

Process the dried hazelnuts into a butter using a twin gear juicer. Melt 150g chocolate and whisk into the nut butter along with the liquid sweetener. Pour the mixture into a silicon mould of your choice and refridgerate until hard, about 20 minutes. Pop the pralines out of the mould. Melt the remaining 200g chocolate in a medium mixing bowl and dip the chocolates using a dipping fork then place on a teflex lined dehydrator sheet and into the fridge to harden. Enjoy.

Tonic Time

2010-06-20T08:37:00.000-07:00

I'm finding it difficult to NOT be inspired by nature right now; my morning walks are filled with edible and medicinal herbs and flowers, most of which i have no clue what to do with. My original plan was to collect loads of elderflower heads in an attempt to make raw, sugar free elderflower champagne however, upon walking our herb garden, i couldn't help but add to this tonic in progress. Here is some information on these medicinal herbs and the tonic recipe follows.

Elderflower

Elder flowers are traditionally used to treat influenza, colds, mucus, sinusitis, feverish illnesses and other upper respiratory tract problems, as well as hay fever.

Lemon balm

Lemon Balm is used internally to treat nervous disorders, indigestion and/or excitability developing from nervous disorder, hyperthyroidism, and depression, anxiety, palpitations and tension headaches.

Lavender
Lavender is an aromatic, tonic herb with a sweet scent. It relaxes spasms, benefits the digestion, stimulates peripheral circulation and the uterus and lowers fever. It is anti-septic and has an anti-depressant effect. It's used internally for indigestion, irritability, anxiety, exhaustion, tension headaches, migraine and bronchial complaints.

Honeysuckle Flowers

In Traditional Chinese medicine, honeysuckle flowers are among the important herbs for clearing heat and relieving toxicity. Honeysuckle flowers are considered one of the 50 fundamental herbs in Chinese herbology, but is relagated to ornamental use only here in the West. Other medicinal uses include

Detoxicate; Clears away toxic substances.

Kills or inhibits the action of germs.

Cools and reduces fever and heat.

Reduces ulcers, swell, sore throat, skin infection.

Clears the lungs and strengthens general health.

Early Summer Garden Tonic

Elderflower heads, 25 rinsed, stems removed

Lemon Balm, 40-50 leaves, rinsed and ripped

Lavender flowers, 10 heads, rinsed and rubbed to release natural oils and fragrance

Honeysuckle flowers, 50 flowers or a large handful

Lemon peel, of 2 lemons, peeled with a vegetable peeler

Lemon, 1 sliced into 1/2 inch thick rounds

Organic Green tea, 7 bags

Honey 1/2 cup

Water, 1 litre boiled

In a sterilized 2 litre mason jar stuff in half the elderflowers and the remaining herbs, lemon peel/rounds and honey, top up with remaining elderflower heads to hold everything in place. Place the tea bags on top and fill with the boiled water. Allow the tea to steep for 2-3 minutes, then remove tea bags. Fill a small jar, small enough to fit inside the mason jar, with water and place on top of the herbs to hold in below the liquid. Secure the mason jar by closing the lid, leave this mixture to infuse 24 hours.

Once steeped for 24 hours, use a rolling pin or a muddler to press the herbs in a final attmpt to extract as much of the flavour and goodness out of it and into the liquid as possible. Run the liquid through a fine seive and then taste and adjust to suit you. This could mean adding more sweetener, watering it down slightly, mixing with sparkling water or/and heating it up slightly to enjoy as a tea.

Hit me with inspiration

2010-06-19T13:47:00.000-07:00

After a mini trip away to be with my family last weekend i came home to a garden blossoming with summer vegetables and got instantly inspired. And isn't this what life's all about; channeling your passion and love into the work you do? Too many people are in jobs they dislike and which do not serve their highest purpose - I FEEL BLESSED to be doing what i love and, hopefully, inspiring some people along the way to do the same in their life. Amen. Hallelujah. Praise the Lord.

And now... we eat!

Beetroot carpaccio marinated in garlic olive oil, garden fresh chickory in lemon oil, unpasturized herbed goats boursin and maple candied almonds

Stay tuned for Savoury Classes starting soon in East Sussex. Please email me if you're interested!

Anniversary!

2010-06-16T12:56:00.000-07:00

It's been 1 year since i started this blog! To be honest, i really didn't think i'd still be posting one year down the road and, no, i have not posted that much, but never the less, HERE I AM !

I started the blog off with birthday cakes and so it seems only suiting to post another birthday cake which i made for my lovely partner, Devi Kirin Kaur. I traditionally make the same cake each year, but not this year...

Double Chocolate Cherry Chunk Cake with White Chocolate Mocha Frosting

Chocolate Cake:
Almond Flour

Almond Meal
Lacuma
Cacao powder
Vanilla
Maple Syrup
Shoyu

Poached Cherries:
Fresh local cherries
Agave
Vanilla

Mocha Frosting:
Espresso
Cacao Butter
Agave
Vanilla
Cashews

Interested in learning how to make this cake? Keep a look out for the dessert classes starting in the winter!

1 space left on the 24th July Advanced Raw Chocolate Class - book while you can!

You can't make an omelette without breaking a few eggs...

2010-05-19T11:59:00.000-07:00

Understandably a bizarre heading for a raw (mostly) vegan blog, but hey, it suits the situation.
In my head i had the perfect recipes for peppermint patties (in the UK Bendicts) and on my first attempt to make them today i failed HUGELY. However, in this failure, the perfect recipe was born.

Paddy's
Ingredients: Cacao butter, Cacao powder, Maple sugar, Salt, Xylosweet, Peppermint oil, Coconut Oil.

Learn how to make these -
Sign up for "Advanced Raw Chocolate Making"

Creation sounded like a mighty wind...

2010-05-16T09:00:00.000-07:00

In an effort to mimic a candy bar such as snickers or mars i created my very own candy bar. It's raw, it's fabulous, it's bloody sweet... it's Malten Rock. A layer of malted nougat topped with caramel and almonds, then double dipped in "milk" chocolate = Heaven.

Malten Rock - £5 for 4 or £1.50 for 1
Ingredients: coconut, cashews, maca, maple sugar, coconut oil, salt, dates, cinnamon, shoyu, maple syrup, maple sugar, germinated almonds, cacao butter and cacao powder.

Before dipping in chocolate

After double dipping and cut in half to reveal the layers

The finished product

Hamantaschen £1.50 each
Keeping it real and representing my Jewish roots. This is a traditionally shaped Jewish cookie which is served during Purim made raw style. It's a maple sugar cookie filled with milk chocolate.
Ingredients: cashew, lacuma, almond flour, maple syrup, almonds, maple sugar, salt, cacao butter, cacao powder

Chocolate covered pretzel £2 each
(they are about 4"x 4")

Ingredients: almond flour, lacuma, cashew, maple sugar, maple syrup, salt, water, cacao butter and cacao powder.

Latest and Greatest

2010-05-11T13:18:00.000-07:00

S O L D O U T

I am generally quiet pleased with my chocolate and dessert creations, but these are an absolute triumph! These bring back memories of trick or treating as a child in the USA. "Almond Joy" - i guess they were sold by the hundreds and were almost bite sized so people used them as treats on Halloween. I have recreated that candy bar here with the "Almond Joy Truffle" and it's so much like the original that it's hard to believe it's raw or healthy!

Almond Joy Truffle ~
Ingredients: coconut, coconut oil, almond extract, organic honey, salt, almonds, maple sugar, maple syrup, salt, almond extract, cacao butter, cacao powder, cashew and maple sugar.

Stage one: The coconut ball was dipped in the first layer of chocolate and then rolled in almond praline.

Stage two:
The truffle was left to set and dipped again in chocolate and sprinkled with almond praline powder.

If you want the recipe come and join us for the 'Advanced Raw Chocolate Making' class
June 6th 11am - 3pm. Includes a raw lunch.
Email for info
sweetcntr@yahoo.com

Raw Treats

2010-05-06T09:58:00.000-07:00

Raw Mesquite Spiced Almond Maple Cookies with chocolate drizzle £4 for 6 cookies

Ingredients:Almonds, Maple Syrup, Yacon Syrup, Flax, Cinnamon, Nutmeg, Allspice, Salt, Cacao Butter, Cacao powder, Maple Sugar

Raw Dark Chocolate with Brandied Black Cherries £3 for 6 pieces (54g)

Ingredients: Black Cherries, Brandy, Cacao powder, Cacao Butter,

Maple Sugar

(also pictured here speckled white chocolate)

Raw Chocolate Covered Maple Almond Brittle £1.50 per piece

Ingredients: Almonds, Maple Syrup, Yacon Syrup, Flax, Salt, Cacao butter, Cacao Powder, Maple Sugar

Organic Dried Banana covered in Raw Dark Chocolate £1.50 per piece
Ingredients: Organic Banana, Cacao butter, Cacao powder, Salt, Maple Sugar

Brrrrownies

2010-04-30T07:43:00.000-07:00

Oh, it has gotten very chilly out indeed and this calls for Brownies! These are some scrumptious little treats and went down really well when i sold them through Infinity Cafe in Brighton. I have tweeked them slightly, but only only for the better, i promise.

Rich Dark Chocolate Brownies topped with Caramelized Mesquite Walnuts

Caramelized Mesquite Walnuts:
1c walnuts, soaked overnight and rinsed
1/4 c maple sugar, powdered in the vita mix
4 tbsp maple syrup
1 tbsp mesquite powder
1 tsp cinnamon
Pinch Allspice
3 drops orange essential oil
good pinch of salt

Combine all ingredients and spread on a teflex sheet. Dehydrate 24 hours on 118.

Brownies:
1c cashews, soaked and dehydrated
1c walnuts, soaked and dehydrated
1/2 c hulled sesame seeds
1c dates - soaked overnight
1/2 c cacao powder
1 tsp nama shoyu
2 tbsp maple syrup or yacon syrup

In a homogenizing juicer with the blank plate, push through the dates, cashews, walnuts and brazils into a medium mixing bowl. Add cacao powder, nama shoyu and maple to the bowl and mix really well with your hands. really, use your hands; a spoon will not do the job. If you have a significant other or a VERY close friend near by, they can lick your hands after you finish mixing. Line a brownie tin or any preferred mould with cling film fill with the brownie mix and then press to flatten. Finally, add your chunks of caramelized walnuts and press them right into the brownie top. Place in the freezer for 20 minutes to harden a bit, the fridge for 1 hour or in the dehydrator to warm through and achieve a crisp "baked" outside and a warm gooey inside - Serve with maca ice cream.

**Using a food processor-
Put the dates, maple syrup and tamari in a food processor and blend into a paste, add a little water as need to achieve a smooth but quiet thick paste. Transfer this mixture to a medium mixing bowl. Add all the nuts and seeds to the food processor and process until about 1-2 minutes scraping the jug as you go to be sure all is incorporated well. Be careful not to over process - as you process ingredients they heat slightly and nuts will begin to release their natural oils, once this happens the mixture is not nice at all. Transfer to the date mixture, add cacao powder and mix really well with your hands. Really, use your hands; a spoon will not do the job. If you have a significant other or a VERY close friend near by, they can lick your hands after you finish mixing. Line a brownie tin or any preferred mould with cling film fill with the brownie mix and then press to flatten. Finally, add your chunks of caramelized walnuts and press them right into the brownie top. Place in the freezer for 20 minutes to harden a bit, the fridge for 1 hour or in the dehydrator to warm through and achieve a crisp "baked" outside and a warm gooey inside - Serve with maca ice cream.

**Using a vita mix - better than a food processor -

Place dates, maple and nama shoyu in the blender on high speed and use the tamper stick to force the ingredients to be blended into a smooth thick paste. Transfer to a medium mixing bowl. Add all nuts and seeds to blender and do the same as with the fate paste; pushing them into the blades continuously JUST until they become a paste. Don't over blend or the oils will separate and this is not nice.
Add cacao powder to the bowl and mix really well with your hands. really, use your hands; a spoon will not do the job. If you have a significant other or a VERY close friend near by, they can lick your hands after you finish mixing. Line a brownie tin or any preferred mould with cling film fill with the brownie mix and then press to flatten. Finally, add your chunks of caramelized walnuts and press them right into the brownie top. Place in the freezer for 20 minutes to harden a bit, the fridge for 1 hour or in the dehydrator to warm through and achieve a crisp "baked" outside and a warm gooey inside - Serve with maca ice cream.

Variations:
to the brownie base add....
-chunks of your favourite homemade or store bought raw chocolate
-dried fruit, such as, cherries or banana
-various essential oils like - peppermint, lemongrass, rosemary or bergamont
-mexican flavours such as - cayenne pepper, cinnamon, nutmeg, mace, allspice and star anise powder

Advanced Raw Chocolate Making

2010-04-28T09:33:00.000-07:00

Advanced Raw Chocolate Making Techniques -July 24th 11am-4pm
Hurst Green, East Sussex
"Ooosha Rocks!!! Amy Levin is an absolute genius, and she's so wonderful to boot!! If you have the basics of chocolate and want to go further then Amy will just open you up to a new level. " - C.Bagehot

You will learn to make ~

- Filled Chocolates

- Truffles
- Praline

- Creating Textures in Chocolate

- Tempering Chocolate

- Making and using coloured chocolate for
decoration

- Directory of ingredient and equipment sources
- Recipes from the class and more

The cost for this class is £200 and includes a recipe and detailed information packet. You'll also take home portions of everything we make throughout the day.

"The most phenomenal raw food chef I have ever come across. She is like the Heston Blumenthal of Raw Food and she makes stuff to sell, as well as runs courses from the most gorgeous retreat in the Sussex countryside." D. Apolline

Please email or call for more information or to book your space.

sweetcntr@yahoo.com

07913869376

Raw Dinner Party

2010-03-25T10:31:00.000-07:00

Raw Vegan Dinner Party

Join like minded individuals for a fantastic night of great conversation, sumptuous raw vegan food, and social networking. Amy Levin was the Senior Sous Chef at Saf Restaurant London, under World Renowned Executive Chef Chad Sarno. Come experience a 3 course meal to remember in a relaxed country atmosphere. Mocktails and freshly pressed vegetable juices will be available for purchase in addition to the set 3 course meal. Cost for this dinner is £25, non alcoholic drinks not included. Spaces are limited so reserve your chair now.
April 30th & May 14th 7pm-10pm
Hurst Green, TN19 7PX

07913869376
Or
Ooosha2009@gmail.com

Valentines Day at Mistletoe

2010-01-20T05:48:00.000-08:00

Raw Chocolate & Kundalini Yoga
Valentines Day 2010
“When unconditional love is offered to me, I’m able to feel that unconditional love for myself. And when I risk loving myself, I inspire others around me to do the same. When they love themselves, they spread that love to those around them. It is in that way that we small beings can begin to create peace on the planet. “

Devi Kirin Kaur
Certiﬁed Kundalini Yoga Level 1&2
07747843287
We invite you to explore and reawaken
the true nature of love within. In this
workshop, we will dive deep into our
heart centre and experience for ourselves
the transformative quality of Kundalini
Yoga Kriyas and Meditation as taught by
Yogi Bhajan. With applied awareness we
will discover how we can create a true
state of bliss in our lives.

Amy Levin
Raw Vegan Chef
Certiﬁed Angelic Reiki Master
07913869376
This class will be centered around opening
your heart and,from that space, learning
to make excellent raw chocolate infused
with the most vital ingredients;
love and passion.
In this demonstration you’ll learn about
the nutritional and physiological beneﬁts
of raw chocolate and we’ll make a
collection of decadent chocolates suited
for opening the heart and sharing with
your loved ones.
You’ll take home a Raw Cacao Information
pack complete with recipes and gift
packed samples of our day’s work.

Date: Sunday 14, February
Times: 10am-3:30pm
Location:
Mistletoe Barn
Hurst Green
East Sussex
Tn19 7PX
Price £40 (concessions available)

Testing...Testing...

2009-11-29T07:44:00.000-08:00

I usually make these macaroons with maple syrup and they are gooey inside and chewy outside...absolutely perfect and scrumptious. However, maple syrup is supremely expensive and not easy to come by in the kent country side. So, i decided to conduct an experiment using local honey to see if i could attain the same consistency and.... yes, it worked! Of course, i am not vegan so this is perfect for me, but if you are vegan, than maple syrup is the way to go for you. If you're not vegan then there are so many amazing honeys to use, scented with lavender, orange blossom, rose, etc... In my opinion, it's best to find your most local honey farm and support them by buying from them and getting your friends to do the same.

With no further chatter...here's the recipe. Enjoy and let me know how it goes.

Orange blossom honey scented lemon macaroons

3 cups desiccated coconut
1 ½ c brazil nut flour
½ c orange blossom honey
¼ c light agave
⅓ c coconut oil
Juice and zest of 1 lemon + ½ a lemon
Pinch salt
1 vanilla pod, de-seeded and pod reserved for syrups, etc…

Combine coconut and brazil flour in a medium mixing bowl and set aside. Combine coconut oil, honey, agave, salt and vanilla seeds in a small sauce pan, put on the lowest heat and whisk/stir continuously until the oil has melted and all ingredients have combined well. Add this mixture, lemon juice and zest to the dry ingredients and mix with a wooden spoon until well combined. Using an ice cream scoop dipped in warm water, pack the mixture into the scoop and then tap out onto a mesh dehydrator sheet. Re-wet the scoop after each cookie. Once you've shaped all the dough use the 1/2 a lemon that you have left to drizzle lemon juice on each macaroon. This gives that extra zing to the finished product. Dehydrate on 118 for 24 hours or until crisp outside and gooey inside. To test this, take one out and place in the freezer for 5 minutes, then eat.

Autumn Afternoon

2009-11-25T03:11:00.000-08:00

On this autumnal afternoon, the sun peaking out after a stormy few days, and the ground sopping wet... it was clearly time for cookies. These turned out better than i could have expected, they're a bit reminiscent of cookie dough, which is a major comfort food for any child that made cookies with mom and ate half the dough before it was cooked! They are very easy to make; about 20 minutes start to finish (not including dehydrating :)) So please give them a try and tell me what you think...is it one for the recipe book?

Spiced Oatmeal Cranberry Cookies

2 c raw rolled oats
1 c tiana coconut flour or almond flour (lower in fat)
3 medium braeburn apples, peeled, cored and chopped
½ c coconut oil, melted
½ c dried cranberries, soaked in water for 2 hours
¼ c orange blossom honey or light agave
Zest and juice of 1 orange
4 drops orange essential oil
1 tbsp cinnamon
1 vanilla pod, de-seeded
⅛ tsp freshly ground nutmeg
1 tsp ground cardamom
Pinch allspice
Pinch salt

Combine braeburn apples, sweetener, spices, salt, vanilla seeds, orange juice and orange oil in a high speed blender and blitz until smooth and creamy. In a medium bowl combine oats, coconut flour, cranberries and coconut oil and mix to combine. Add spiced apple puree and mix very well. Roll into balls and flatten onto a teflex dehydrator sheet, dehydrate on 145 for 4 hours, remove from teflex on put on the mesh sheet, and dehydrate further 8 hours or until crisp outside and soft inside.

Back in the swing...

2009-11-17T07:48:00.000-08:00

It's been a very long time since i have made flax crackers, but i have started again and with a fantastically seasonal first recipe. Many people ask if you can eat potatoes on a raw food diet...the answer? Of course! They are rather starchy when raw though and they are certainly nothing like cooked potatoes. Sweet potatoes are the easiest to work with, from salads and crisps to creams and pies, they are versatile when prepared properly. To remove the starch, grate or julienne the sweet potato into a bowl, sprinkle with a fair bit of salt and mix. Cover the bowl and allow to rest for 4 hours, after which time you will notice liquid which has gathered in the bottom of the bowl, tip this away and rinse the sweet potato well. Now its ready to use or will keep for a few days, covered, in the fridge.

Enjoy. These crisps go really well with an avocado dip, like guacamole.

Sweet Potato Coconut and Black Sesame Crisps

¾ c soaked golden flaxseeds
2 cups grated sweet potato, prepared (starch removed)
1 c desiccated coconut
½ c almonds, soaked overnight
1 tsp himilayan crystal salt
¼ tsp freshly ground cumin seed
2 tbsp fresh ginger juice
1 tbsp, green chili, minced
½ white onion, chopped
2 tbsp onion powder
4 tbsp gold flax meal, freshly milled
Water to blend
Juice and zest of 1 lemon

½ c fine chopped coriander
3 tbsp black sesame seeds, for garnish

Blend together all ingredients except coriander, sesame seeds and lemon zest, until very smooth. You may need to scrape down the sides of your food processor for an even consistency. Transfer mixture to a medium mixing bowl and fold in coriander and lemon zest. Using a moistened offset spatula divide the mixture between 2 teflex sheets and spread evenly and thinly. Put in the dehydrator on 145 degrees for the first 3 hours, flip, cut and put back into dehydrator on 115 for 8 more hours or until crispy.

Raw Chocolate Demo at Mistletoe

2009-11-16T12:43:00.000-08:00

In preparation for a fantastic raw chocolate class this weekend i am playing with chocolate this week. So far i have made banana mocha chunk and peppermint aztec (pictured here) i would give a recipe for this, but then what would be the point of coming to a class and learning how to make it !? Hopefully we can keep the numbers low and make this a hands on class. This class is also important to learn how to make this recipe, it's not so easy as throwing the ingredients together in a bowl and into the freezer. This is scientific. It's precise. It's proper chocolate...raw. Come to the class and learn more.

**If you live too far to travel here for a class, then maybe we can host one at your home or somewhere near your house? Do keep this in mind.

Tis nearly the season!

2009-10-30T14:59:00.000-07:00

This is a magical time of year and i love the change of seasons; it reminds me that everything and every being in nature changes and so shall we.

Squash, Pumpkins and Gourds remind me of being a child and making carved pumpkins with my mom. I love how seasons bring with them such deep seated memories, smells, tastes and sounds. What i did not make with my mom was 100% natural pumpkin pie. We used the tinned pumpkin puree which most people do coupled with heavily refined soft brown sugar! My mom has not had a dessert in 25 years, she only made stuff like this for us kids. Gotta love moms.

This pie tastes so similar to that of mom's and so brings with it all the memories and sensory stimulation without the feelings of heaviness and inevitable loosening of the trousers.

Pumpkin Pie with Espresso Syrup, Nutmeg Cream and Candied Pecans

Pie Filling:
Cashews
Coconut Oil
Water
Maple Syrup
Red Kuri Pumpkin
Cinnamom
Cardamom
Nutmeg
Allspice
Clove
Himilayan Crystal Salt
Vanilla Extract

Pie Crust:
Maple Sugar
Ground Nuts
Cinnamon
Coconut Oil
Himilayan Crystal Salt

If you prefer a stalk of broccoli

2009-10-14T08:09:00.000-07:00

Kale Crisps

350g Dino Kale / Cavelo Nero or Curly Kale
Juice of half lemon
3 tbsp EVO, Flax Oil or Hemp Oil
1 tsp salt or to taste

Clean the kale and remove the stalk with a knife. Keep the kale as whole as possible, this way it's like chips/crisps. Spin or pat the kale dry. Add the remaining ingredients and mix very well, slightly massage kale to be sure there is liquid in every crevice, especially the oil.

Line the kale on a mesh dehydrator sheet at 118 degrees...or higher if you like. For 4 - 10 hours depending on how hot it is where you live.

Delicious Simplicity - Dark Chocolate Truffles

2009-10-04T03:19:00.000-07:00

These truffles are so easy to make. It all started back at 'The Food Clinic' in Brighton for these little babies. We made 3 different flavours and they sold out! I will cover this recipe in my chocolate classes. Come along to learn how to make these and much more.

Single Origin Truffles:

Cashews

Cacao Nibs

Cacao Powder

Tamari

Agave

Cacao Butter

Vanilla Extract

Raw Chocolate Demo at Mistletoe

2009-09-26T06:12:00.000-07:00

RAW CHOCOLATE

Learn. Share. Enjoy

Where:

Mistletoe Barn, Hurst Green, Kent

When:

Sunday November 22nd

Times:

1pm-3pm

Cost:

£30

Raw chocolate demonstration

Come and join chef Amy Levin on an exciting journey into the most addictive food on the planet.

Raw chocolate has one of the most complex nutritional profiles of any other food.
Made up of water, protein, fat, carbohydrate, fibre, iron, calcium, magnesium, B vitamins, vitamin C and E and at least 300 other identifiable chemical compounds, Cacao contains Serotonin, Tryptophan, Anandamide and Dopamine which all have a positive effect on brain chemistry.

Cacao beans have the highest anti-oxidant concentration of any food and are 500 times richer in anti-oxidants than blueberries.

Cacao has an abundance of natural anti-stress, anti-depressant and bliss inducing compounds, which positively affect brain chemistry and mood by helping to alleviate depression and create feelings of well-being.

Join us for delicious, healthy chocolate and feel happy.

Contact Amy Levin for more information

07913869376 or Ooosha2009@gmail.com

Long Awaited

2009-09-14T02:36:00.000-07:00

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Now playing: The Weepies - All This Beauty
via FoxyTunes

And now for the long awaited birthday cake as mentioned on my first post. This cake turned out nicely, however these pictures do it no justice. My photographer was away on business so i had to take them myself...

4 layer marbled chocolate and vanilla torte with chocolate chunks and served with blackberry coulis

June.. all year round

2009-09-11T07:55:00.000-07:00

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Now playing: Death Cab for Cutie - I Will Possess Your Heart
via FoxyTunes

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Now playing: Death Cab for Cutie - I Will Possess Your Heart
via FoxyTunes
In mid June Kent cherries are coming into season and stay in until about the end of July...happy days! During which time i bought a serious amount of cherries so i could freeze them at their peak and use them year round. These cookies are rich, but the soft succulent cherries cut through that richness and create a beautiful chocolate covered macaroon to be enjoyed on a cool summer evening with a glass of port or on a freezing winter afternoon with a mug of hot chocolate! Yum.

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Now playing: Death Cab for Cutie - I Will Possess Your Heart
via FoxyTunes

End of Season

2009-09-09T05:57:00.001-07:00

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Now playing: Sarah McLachlan - Ice Cream
via FoxyTunes

via FoxyTunes

Berry season has now officially come to an end. We've picked over 3 kilos of blackberries this season from 1/4 mile around out house! Love that. My favourite new recipe so far is this spiced blackberry and apple pie.

Pie Crust and Crumble:

Lacuma
Coconut Oil
Almond Meal
Almond Flour
HCS
Nutmeg
Cinnamon
Agave
Water
Vanilla Beans

Pie Filling:

Blackberries
Apples
Brandy
Agave
HCS
Allspice
Vanilla Pod
Cinnamon Stick
Lemon peel and juice

Best served with Vanilla Ice cream and Blackberry Coulis

Birthday Cake

2009-09-08T01:47:00.000-07:00

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Now playing: The Postal Service - Such Great Heights
via FoxyTunes

As someone who has never even read blogs it feels weird to be starting my own blog. But, here i go...

Today is birthday cake making day here at Mistletoe Barn. Raw desserts take much longer than cooked ones so it will be complete and served by Sunday. This picture is of a cake i made in June for my partners birthday. Chocolate Cherry Chunk layer cake.