Rawmantic chocolate fondue

Valentine’s day is nearly upon us ♥

Time to get ready for a Rawmantic snack.

The chocolate fondue is made of smooth avocado, raw cacao, oat milk and maple sirup.

It will take  5 minutes to make and it is a delicious treat for littles one too 

 

image

image

image

 

Rawmantic chocolate fondue
Serves 4
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 big avocado or 2 smalls
  2. 1/4 cup of maple sirup
  3. 1/2 cup of nut milk
  4. 4 tbs of raw cacao
  5. 1 ts of vanilla nectar
  6. 1 tbs of coconut oil (optional)
Instructions
  1. Place all the ingredients in a small high speed blender.
  2. You might need to add more milk or more sirup according to your taste.
  3. Place any fruits of your choice on a nice plate.
  4. Et voila dip the fruits in the chocolate fondue and enjoy
Notes
  1. The fondue will last 4 days in the fridge
http://fhttuae.com/

 

 

 

Raw food workshop february 2016

A big thank you to Anne – Sophie, Lila, Nirmala, Samidha, Monika, Helena, Leah and Cynthia for coming to my raw food workshop last week.

I truly enjoyed meeting great people, the good vibes and learning new things.

Watch this spacce for my next workshop: Food & pack lunches for kids… Sometimes in March 

Marilyne xx

 

 

image

image

image

image

image

image

image

 

 

image

Beetroot smoothie bowl

One of my favorite smoothie bowl with spirulina, that i will share with you very soon. Check the color of the bowl! it is amazing ♥ 

Once you have done the smoothie just grab anything you want: any fruits, nuts, seeds, dried fruits and play around with the colors and have fun.

The constancy of the smoothie will needs to be a little thick so you can add topping nicely.

Marilyne xx

 

IMG_4125

Beetroot smoothie bowl
Serves 1
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 mango
  2. 2 bananas
  3. 1/2 beetroot or 2 tbs of beetroot powder
  4. 2 tbs of flaxseeds
  5. coconut water or water
Instructions
  1. Place the ingredients in a blender. Blend until smooth
  2. Place the smmothie in a bowl. Add any topping and enjoy
http://fhttuae.com/

Raw pecan & carob brownies

The end of the week didn’t turn up the way i wanted so we all needed a good energy boost at home to put a big smile on our faces! I had organic pecan nuts brought from UK this summer, local dates from Abu Dhabi, carob powder (Organic Food Cafe at Nation Towers has carob powder) and some beautiful vanilla powder brought by my friend Helena from Uganda … So whats to do with all of this?

Raw pecan & carob brownies of course!

This is so yummy and the brownies didn’t last 10 minutes! those brownies will make you smile 

Marilyne xx

 

image

 

image

Raw pecan & carob brownies
Serves 6
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup of pecan + 1/4 cup crushed
  2. 1/2 cup of carob powder
  3. 1 cup of pitted dates
  4. 1/4 ts of vanilla powder
  5. pinch of salt
  6. 1 or 2 tbs of water if needed
Instructions
  1. Place the pecan in a food processor, process into small chunks
  2. Remove 1/4 cup of pecan. Set aside
  3. Add the dates, process, add the carob powder, vanilla & salt, process until you get a sticky mixture
  4. Add water if needed, but not more than 2 tbs.
  5. Add the rest of the pecan nuts. Stir well
  6. Press the mixture in a square pan.
  7. Place in the fridge for 1 hour or 15 minutes.
  8. Cut in squares or any shapes and enjoy
http://fhttuae.com/

Vegan apple tartlets, apple & mango compote

Now that my daughter Mia has started nursery, it is time to kick start my weekly workshop with my son Nathan. Every week i will share easy & kids friendly recipes.

Today Nathan made vegan apple tartlets, apple and mango compote. The crust is made of spelt flour, coconut oil and water which is much lighter than a traditional non vegan dough. This recipe is very easy to prepare. If you don’t have time you can get some already made compote and prepare the dough in advance. The crust is made with spelt flour but it will work with wholemeal or buckweat flour too. 

Rolling and playing with the dough was definitely lots of fun!!! I was so amazed to see Nathan being so detailed and delicate when placing the apple slices.

image

image

image

 

Vegan apple tartlets, apple & mango compote
Serves 6
Write a review
Print
Cook Time
45 min
Cook Time
45 min
For the dough
  1. 150 grams of spelt flour
  2. half cup of  melted coconut oil
  3. 2 tbs coconut sugar
  4. 20 cl of warm water
  5. 1 pinch of salt
For the compote
  1. 20 cl of water
  2. 2 ripes mangoes
  3. 4 apples
  4. 2 ts of lemon juice
  5. 1 ts of vanilla powder
  6. 1 tbs of coconut sugar ( optional)
For the tart
  1. 5 apples
  2. 1 tbs coconut sugar
  3. 1 tbs coconut oil melted
Instructions
  1. For the compote
  2. Peel the mangoes and apples, then cut in small cubes.
  3. Pour the fruits into a saucepan with water and lemon juice, slow heat for 15 minutes
  4. Let it rest for 1 hour, then blend (will prevent possible burning accident) together with the vanilla
  5. Et voila! The compote is now ready. It can be stored in a jar for up to 4 days in the fridge.
  6. For the tartlets
  7. Preheat the oven to 240 degrees
  8. Peel the apples, slice and set aside.
  9. Add the spelt flour, coconut sugar, salt and melted coconut oil in your food processor.
  10. Pulse for 30 seconds.Slowly add the warm water until you get a dough.
  11. Shape the dough into 6 balls and flatten into a disc. Start rolling the dough and place into the tartlet tray.
  12. Repeat the same until you run out of dough.
  13. Prick the dough with a fork.
  14. Add the mango and apple compote.
  15. Place the apple wedges in a spiral shape, begin at the edges of the tart and finish at the center.
  16. Sprinkle the coconut sugar over the tartlets then brush with coconut oil. This will give the tart some moist.
  17. Place the tartlets in the oven and bake for 45 minutes.
Notes
  1. You will make 6 or 7 tartlets out of the dough depending how thin you like the tarts.
http://fhttuae.com/

 

 

 

oats biscuits dipped in raw chocolate sauce

I made those oats biscuits dipped in raw chocolate sauce yesterday for my son’s birthday, they are very nice, kids loved it !!! and can be a nice present too.

 

image

 

Oats biscuits dipped in raw chocolate sauce
Serves 9
Write a review
Print
Cook Time
13 min
Total Time
28 min
Cook Time
13 min
Total Time
28 min
Ingredients
  1. Oats biscuits
  2. 1tbs chia meal
  3. 3tbs of water
  4. 1/2 cup of coconut oil
  5. 1/4 cup of coconut sugar
  6. 1/2 cup of rice or wholewheat flour
  7. 1/2 ts baking powder
  8. 1 pinch of salt
  9. 3/4 cups of rolled oats
  10. Chocolate sauce
  11. 1/2 cup of melted cacao butter
  12. 1/2 cup of raw cacao powder
  13. 1/4 cup of coconut oil
  14. 1/4 cup of maple sirup
Instructions
  1. Preheat the oven to 240 degrees
  2. Mix the chia meal with the water, place in the fridge for 10minutes
  3. In a bowl mix the coconut oil and the coconut sugar , add the chia mixture stir well for few minutes.
  4. In a separate bowl combine the flour, salt, oats flakes, baking powder.
  5. Mix the wet ingredients with the dry mixture.
  6. Take one spoonful of dough, use your hand to roll a small ball, flatten to make the biscuit
  7. Place in a baking tray, cook for 13 minutes , remove from the tray and let the biscuits cool
  8. down.
  9. To make the chocolate sauce whisk the cacao butter, raw cacao powder, coconut oil and maple sirup together
  10. When the biscuits are a bit cooler dip the biscuits into the chocolate sauce and place in the freezer for 10mn to set.
Notes
  1. store in the fridge up to 4 days
http://fhttuae.com/

zucchini zoodle, coconut & orange dressing

I love zucchini noodles, it’s versatile and fresh, and by playing around with the sauce it never gets boring. One my favourite of the moment is a mix of coconut and pomegrenate: I scrap some fresh coconut, then blend it with an orange, fresh ginger, flaxseed and some garlic. The pomegrenate gives this dish a sweet flavour and the olives add a sour taste, the result is very tasty. 

 

image

image

 

 

zucchini zoodles & coconut, orange dressing
Serves 2
Write a review
Print
Total Time
15 min
Total Time
15 min
Ingredients
  1. 2 or 3 green or yellow zucchinis
  2. 10 black olives
  3. 1 pomegrenate (seeded)
  4. Half of cucumber (chopped in small cubes)
  5. Half red onion
  6. Slice of orange (garnish)
Coconut sauce
  1. 1 to 2 coconut meat
  2. 1 orange
  3. 1 thumb of ginger
  4. 2 tbs of coconut water
  5. 1 garlic clove
  6. 1 ts of flax seed
  7. salt & pepper to taste
Instructions
  1. Use a spiruliser or a julienne to make zucchini ribbons.
  2. Chop the onions and cucumber, place all the ingredients in a big salad bowl.
  3. To make the dressing place the coconut meat,orange, flax seed, ginger, garlic and coconut water in a blender, blend until smooth.
  4. Pour the dressing over the noodles, stir and enjoy
http://fhttuae.com/

Watermelon & strawberry gazpacho

Beat the heat with this refreshing strawberry and watermelon gaspacho

 

image

image

Watermelon & strawberries gazpacho
Serves 4
Write a review
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 cups of watermelon (cut into chunks)
  2. 3 large beef tomatoes (cut into chunks)
  3. 1 cucumber (cut into chunks)
  4. 1/4 bunch of parsley
  5. 1/4 bunch of basil
  6. Lemon juice from 1/2 lemon
  7. 7 strawberries (cut in half)
  8. 1/2 jalapeño( seeded and cut in chunks)
  9. 1 avocado
  10. Salt and pepper to taste
Instructions
  1. Place all the ingredients in your high speed blender.
  2. Place in the fridge for 1 hour or serve immediately, with a drizzle of olive oil
http://fhttuae.com/

Marinated coconut ceviche salad

I came across a very nice raw coconut ceviche salad a few days ago on FullyRaw. Kristina is absolutly amazing, i recomend checking out her YouTube Chanel FullyRawKristina for amazing recipes.

I made few changes to the original recipe: swaped some vegetables and marinated the coconut meat with lime, mint parsley, to give more flavours to the salad. This ceviche is super fresh and on …. hot summer days, ideal for any occasion!

IMG_1707

 

 

IMG_1710

IMG_1709

Marinated coconut ceviche salad
Serves 2
Write a review
Print
Prep Time
10 min
Total Time
1 hr 10 min
Prep Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 1 avocado (Cut in slices or cubes)
  2. 1/2 red onion (finely chopped)
  3. 1 tomato (cut in slices)
  4. 2 small cucumbers (cut in small cubes)
  5. 2 cups of red cabbage (chopped)
  6. 1 coconut (meat only)
  7. 1 pepper ( finely chopped)
For the coconut ceviche marinade
  1. The juice of 2 limes
  2. 3 tbs of olive oil
  3. mint, parsley
  4. mixed herbs
  5. salt & pepper to taste
Instructions
  1. in a bowl, combine the lime juice, mint, parsley, mixed herbs, olive oil, salt & pepper.
  2. Chop the coconut meat, mix it with the marinade and place in the fridge for 1 hour.
  3. place the rest of the ingredient in a big salad bowl.
  4. when the coconut ceviche is ready add it to the salad.
  5. serve immediately
Notes
  1. to get a spicy marinade, add some chopped chilli
http://fhttuae.com/