a big girl’s mum had this idea of a sugar free 1st birthday cake ….. she talked to me and I investigated – yesterday they celebrated completely guilt free their family life with a vegan cake by Pranakitchen – carrot loaf inspired by Oh She Glows – want a special birthday cake? order and pick it up at the #labcuina
So I was baking that cake and one of the coworkers came to the kitchen to say *hello*. I know about his need for refined, processed sugar as he told me how he eats Oreo cookies (bunch wise) plus I see him tasting the sugarfree cookies I bake with organic high quality ingredientes. They do taste different, yes, I am very aware of that and that is right like this. cos what I use for sweetening turns out being a very subtle sweetness, which simply doesn’t reach the radar of numb tastebuds.
So I told him about my client and that she wanted that sugar free cake for her baby. He would say that at least the birthay cake should taste good (what ever taste good means….) A very common idea of making exeptions for special occasions, and those exceptions might cause a unhealthy relation to sugar later in life.
It can get really hard to stop eating it! Here’s why: it’s not just a physiological addiction. If one is addicted to sugar, there’s also an emotional component. One is craving and overindulging in sugar for a reason – you may be eating sugar to care for your emotions, to numb pain, to manage stress, or to care for your emotional, psychological or relational needs. One might link the save happy feeling to that birthday happy sweet cake with loved ones around and create a fiction of that situation with a sugary substitute.
By healing the emotional component of a sugar addiction will give you the ability to say no to sugar. This is a key point that those who focus on the physiological component of sugar addiction can miss.
And I know a change is possible.
½ cup hemp seed milk, or any other homemade vegetable milk
1 teaspoon maca
1 teaspoon cacao
1 medjool date
put the peeled avocado halfs without the seed into a bowl and add the vegetable milk, you want the avocado tob e almost covered but not completely, this gives you the option to vary with the consistency of your vegan joghurt. When I decided to ditch dairy fromm y shopping list jughurt was one oft he more challenging products for me to let go of, this is why I found out about this easy way to copy the sensation of this light and nourishing temptation. Add half of the pitted date and blend with the handmixer, taste your avoghurt and see what else needs tob e added to satisfy your needs, you got the base now from here be creative and play – maca is perfect to add in the morning same as cacao, both are energizing and stimulating, vanilla gives great flavor and maybe you want some fresh fruits with your joghurt it tastes also great with homemade granola.
Maca is a root from Peru, here mostly available in a pulverized form. There are now contraindications known, use 1 teaspoon a day and rotate, for example 3 weeks with maca and than 3 weeks without.
Do not heat it, that would cause the lost of it s nutritients.
Here are some of its benefits, this is ancient knowledge, scientists need to investigate more on maca to confirm what peruans know since centuries and what makes it more and more popular in the health food scene.
B, C and E plus it s high in calzium, Zink, iron, magnesium.
- Sexual funktion
Maca is known to boost the libido and lets females and males endure. It balances hormons and amplifies fertility.
- Womens health and mood Maca eases menstrual discomfort and soothes menopause. It relieves cramps, hot flashes, mood swings and depression. If you are nursing you shoud not use maca.
these little treats are simply fantastic and absolutely unnecessary please help me get rid of them soon – those are definitely made to share
what you see:
*grüngrüngrün ist alles was ich liebe, grüngrüngrün ist alles was ich mag, grün ist alles was ich liebe – weil mein schatz ein AVOCADO ist* (german children’s rhyme)
I’m serious, one day I will marry an avocado. I want one everyday, I love him in all variations – sweet, salty, neutral…., he’s the perfect fruit; makes me feel goooood and my friends like him, too. WOW ♥
Yesterday he transformed with cacao & carob and melted over an apple/fig salad and for no particular reason I sprinkled crunchy homemade granola on top. You should try to make on, really! right now.
I remember walking miles through Zürich to my favorite vegetarian restaurant just to grab a piece of this amazing cheesecake they prepared there. It had this super moist, semisweet base that caught my attention! I never actually tried to make one myself, I did not feel ready too, I guess, until now 🙂 Last week I had a vision – suddenly I knew how to veganize the whole thing and make it even better! claro.
I baked a carrot cake for an event and I wanted the portions to look good so I cut the cake into round patties, there were a lot left overs, I could eat them for breakfast, I was thinking – OR let them get rock hard and use them as a cheesecake base, so far so good…..once the left overs where hard enough, I added freshly squeezed grapefruit juice and a handful of soaked dates, blended everything until I had a smooth, crumbly mass. If you go for it keep checking and add more liquid, if needed, make sure it is moist otherwise it will fall apart later. I pressed the mass into a spring form and put it aside.
For the filling I mixed avocados, lemon juice and a teaspoon of melted coconut oil, poured the filling on the base and put the cake into the fridge, the coconut oil makes the filling firm, add more if you want to be able to cut the cake, add less if you like the filling creamy.
CAVE: this is a dessert and it contains a lot of fat – it is delicious no doubt on that though 😉 so have a piece and share with your buddies.
Imagine your new boss is leaving for a couple days and the bananas in the office have spent more time at the work place than you do…they are just about to pass their zenith of matureness and really really wish to be used. So make everyone happy – the bananas, your boss and yourself – bake a cake!
what you need:
400g of these super ripe bananas
15g coconut flour
350g spelt flour
mix – bake (50 – 60mis @ 175°) – decorate
Let your cake cool down. Sepaerate it in two halfs, now freeze one part for your boss and share the other half with an adequate person 😉
Beets are natural aphrodisiacs, did you know that? – and so much more – follow this link to read more interesting and fun facts : Beetroot
what you need
- 1 large beet
- 1 apple
- 2 tbsp. water
- 1 tsp. vanilla sugar
- 1 1/2 cup spelt flour (I like white whole wheat)
- 1/2 cup cocoa
- 1 cup sugar
- 1 tbsp. cornstarch
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
You can use the beetroot raw or cooked, grate it and mix it with the apple, make sure you can fill 2 cups with this sauce, add two tablespoons of water.And than, please, preheat your oven. Mix all dry ingredients together and at the end add the beet/apple sauce.
Pour the mixture into a baking pan and bake at 175° until the toothpick you pick in comes back out clean!
Allow to cool down before serving 🙂
Bliss Balls of carrots and REISHI
Reishi is a mushroom, know as super powerful remedy from traditional chinese medicine and also called “herb of the spiritual potential”. It is sayd that it awakens the spirit, liberates mind and body from tensions and impacts mental relaxation. It transforms negativity as mushrooms do out in nature when they grow out of a rotting process, willing to nourish.
“radiant health” comes along with Reishi, today combined in bittersweet carrot balls with coconut oil, figs, cashews and shredded coconut for more sweetness add coconut sugar or agave sirup.
2 Esslöffel eingeweichte Chiasamen
Obst mit dem Wasser mixen, Chiasamen dazu.
Bei 44° 8 Stunden trocknen. Auf feuchte Stellen achten und ggf. bei 29° weiter trocknen lassen.
Saft einer halben Zitrone
Alle Zutaten in den Mixbecher und zerkleinern, als Füllung für die Fruchtleder dürfen bei mir gerne Stücke bleiben. So bleibt die Masse formbar und der Strudel bissfest. Ein idealer Snack für unterwegs!
In the Pranakitchen we are getting ready for the wellness and lifestyle expo in Wels/ Upper Austria. www.gesundheitsmesse.at
Next to our yummy *en vogue* RAW burritos we want to serve something traditional as well and in my vision I saw this RAW vegan apple strudel. Sweet and sour, crunchy and creamy, all at once….THE dessert. OMG. There are vegan recipes out there but where’s the raw one??
This is what we created: The *APPLE FRUIT LEATHER*
Can you see the sunlight shining through it? One has to be able to read the newspaper under a strudel dough my grandma used to say. There you go, Oma, we did it!!!
Fruitleathers are not really new. In medieval times dehydration was the way to preserve fruits and vegatables and made vitamis accessible during long and meager winter months. Today we have special ovens to dehydrate in the early days wind and dry heat were used to process.
To do your own fruit leather all you need is about 750g of mature fruit, 2 tablespoons of soaked Chiaseeds and 200ml fresh water, mix all together and spread on 4 trays of the dehydrator. Dry for 6-8 hrs at 42° and store in a dry place, if you don’t finish them right away they’ll stay fresh for long time, if you want to add nuts be aware those shorten the durance of you fruit leather freshness, because nuts get moldy faster.
Fruitleathers are great healthy snacks on a lightweight travel or hiking supply.
100% free from everything you do not want to find in your food!!!!
Ok, I have to go now and work on the filling. If you want to get your piece of Pranakitchen?s veganized Applestrudel visit us at the Lokapala stand at the expo in Wels.