Homemade Kale Chips

Homemade Kale Chips
Homemade Kale Chips

Ingredients:

  • half or one bunch of fresh organic Kale  (I prefer the non-curly one for these chips)

  • Olive or other vegetable Oil

  • Celtic Sea Salt or pink himalayan salt

(Please do not use ordinary table salt, it contains anti-caking agent).

Method:

Heat the oven to 180C – 200C

Cut kale into 1cm – 2cm wide strips. Wash, rinse and dry well. Toss with some oil and the salt.

Arrange on a baking tray, that is covered with baking paper.

Put in the oven for +/- 20 minutes. At the half way mark, you can turn them on the tray, bring the lower ones to the top.

The Kale chips should be crisp, but not burned.

Enjoy!!!  E Guete 🙂

 

Kale strips, sprinkled with celtic sea salt. Ready to go in the oven.
Kale strips, sprinkled with celtic sea salt. Ready to go in the oven.

 

 

© Photography Maria Steiner

 

Homemade Dark Chocolate

Many of you know, that in the last year I have been experimenting with different raw chocolate recipes, none  were a failure (I often make them for Satsang), but it needed to be perfected and I did not really have a recipe to give away as I was just trying and mixing. So I think now I found a recipe I can share with you. Please keep in mind that when making your own raw chocolate from organic ingredients, you need to be creative.
raw chocolate
raw chocolate

Homemade Dark Chocolate:

Please use certified organic ingredients

70 gr  raw cacao butter

1/2 cup  raw cacao powder (sifted optional)

2 tbsp  agave nectar or maple syrup or raw honey

1 pinch of celtic sea salt or pink himalayan salt

Moulds to pour the mix in, I use ice cube forms.

 Melt cacao butter in a small, dry metal or glass bowl over a saucepan of simmering water.  (On a hot Queensland’s Summer day I just put the bowl outside, covered and let it melt naturally). Once melted mix in all the other ingredients and mix very well until you have a nice, thick, consistent, liquid chocolate mix. Pour into the mould and freeze over night or for several hours.

Enjoy !!!!!!

Some extra tips:

If you prefer the taste of milk chocolate, decrease the amount of raw cacao powder used.
Feel free to be creative and add any nuts: walnuts, almond, macadamia, etc….. finely chopped, raisins,  and/or vanilla essence or vanilla beans, there are many other possibilities.
Please share your suggestions and trials.

 

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© Photography Maria Steiner

Raw Chocolate Cheesecake

raw chocolate cheesecake
raw chocolate cheesecake
This cheesecake is raw, gluten free and dairy free.
A friend of mine posted this delicious recipe on Facebook some time ago. A couple days ago I finally made it myself.
Crust:
1 Cup macadamia nuts
1/2 Cup walnuts
1/2 Cup pitted medjool dates
1/4 Cup dry, unsweetened coconut
Mix nuts and dates in a food processor (don’t add coconut). Sprinkle the coconut onto the bottom of your cheesecake pan to stop the base from sticking.  Then press the nut and date mix into the pan to form the crust.
Cheesecake Filling:
2 Cups raw cashews (soak for 20-30 minutes)
1/2 Cup coconut oil, liquid
1/2 Cup pure maple syrup (or use agave nectar if you prefer)
2 teaspoons Vanilla
3/4 Cup raw Cacao powder
Place cashews into processor/blender with maple syrup and vanilla. Blend until creamy.  Then add cacao powder and coconut oil and keep blending until creamy and smooth. You may need to scrape down the sides a few times.  Spoon the filling into the base and place in freezer for about an hour.
Afterwards you can keep it in the fridge, if it lasts that long 🙂  Yummiiiiii – enjoy!!!
I soaked the nuts (except coconut) over night. And used a 1/4 cup  each of agave nectar and pure canadian maple syrup (du Quebec).

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© Photography Maria Steiner