Raw Chocolate Basic Recipe (Dairy Free, Sugar Free, Gluten and Wheat Free)
- 50g cacao butter
- 1 tablespoon coconut butter (optional)
- 4 tablespoons cacao powder or cacao paste
- 4 tablespoons lucuma powder (optional)
- 3 tablespoons carob powder (optional)
- 1 teaspoon coconut nectar blossom or raw honey
First melt the cacao butter and coconut butter. I grate the cacao butter first so it melts quicker. Place in a bowl and then put this bowl into a larger bowl of hot water which heats the butters gently and you won’t end up cooking them! You can also get double boilers (bain marie or porringers) which does the same job but on the stove.
When the butters have completely liquefied (you might need to add more hot water), add the cacao, lucuma and carob powders a tablespoon at a time, stirring it in until dissolved. I shake the powder through a sieve to stop lumps. Next add the agave syrup or honey; slowly pour it in while stirring. Now pour the liquid chocolate into the moulds and put in the fridge to set.
TIP: Our kids also love to add any type of nuts, dried fruits, seeds or even cereal (hazelnuts, walnuts, cranberries, sunflower seeds or any healthy wholegrain cereal are great) into to the bottom of the moulds and we pour chocolate on top of it. So it gives this extra taste, volume and element of surprise to your chocolate. And it is great way to interact with kids
I only use Organic Raw Cacao products from Ecuador as found they match more tastier and nutritional!! compare to just buying an organic cacao product!
1 cup egg whites or 2 tbs of grounded flaxseed
1/4 cup unsweetened almond milk or coconut milk
1/4 cup coconut flour
1/2 tsp each: cumin and garlic
pinch if himalayan salt
dried herbs of your choice
1. In a food processor, combine all ingredients. Process for 10-20 seconds to break up any lumps in the coconut flour. Let is sit for 10 minutes so the coconut flour hydrates.
2. Heat a ceramic pan over medium heat and oil the bottom lightly if the nonstick coating isn’t great. When hot, pick up the pan and pour 1/2 cup of the batter into the center of the pan, giving the pan a tilt-rotate-jiggle action to spread the batter into a thick pancake about 12 inches or so across.
3. Put the pan back on the burner and let it cook until the top of the pizza doesn’t look shiny anymore, and is not sticky to the touch. If it feels solid enough to flip, its time to flip. If it needs another minute, give it another minute. Timing isn’t crucial.
4. Use a big, wide pancake turner to flip it onto the other side. Another minute of cooking, and your pizza base is done.
5. Add toppings and pop it bake into the oven and continue to bake until the cheese bubbles.
4 medium size beets (shredded)
2 cups of coconut designated
3 tbl spoons of soaked chia seeds or 2 eggs
3 tbl spoons of coconut oil
4 tbl spoons of raw cacao powder
1/2 cups of coconut nectar blossom or agave syrup
1 tea spoon of vanilla extract
1 tea spoon of baking powder or soda
Blend all ingredients together until smooth. Preheat the oven to 180 degree. Bake for 20 min.
2 avocados (mashed)
1 tbl spoons of Almond Butter
2 tbl spoons of Raw Cacao Powder
1/2 cup of Almond Creame
2 tbl spoons of Coconut Nectar Blossom
Pinch of Himalayan salt
Add all ingredients together and mix with hand mixer. Add Almond Cream or Sweetener if needed.
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protein-packed almond milk, and other healthy superfood ingredients.
Instant Balanced Energy Green Smoothie RECIPE:
In Blender/smoothie maker/ liquidiser, add: 750 ml Almond or Hazelnut Milk
1 table spoon of coconut oil
1 dessert spoon of Spirulina
1 dessert spoon of Chia Seeds
2 tbl spoons Agave Syrup
Pinch Himalayan/celtic Salt
Makes 4-5 servings = total of 250 calories
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Our favorite & quick Lunch Idea Zucchini Pasta. Zucchini is considered a vegetable by most people, but it is technically a fruit. It is often served as a side dish, or as an ingredient in soups, stews, salads or grilled vegetable sandwiches. One application most people aren’t likely to think of is to make pasta out of zucchini. It is common to add zucchini to pasta sauces, but using the zucchini itself as the pasta gives the dish a whole new dimension.
Raw Avocado Pesto with Zucchini Noodles
- 4 medium zucchini
- 1 cup cherry tomatoes, sliced in half
- 3-4 cloves garlic
- 2 avocados
- 1/4 cup cold pressed olive oil
- 1/2 cup pine nuts plus some for garnish
- 1 tablespoon lemon juice
- pinch Himalayan salt and fresh cracked pepper
1. Spiralize the zucchini. Set aside in a colander to drain excess liquid)
2. Start food processor running. Drop cloves of garlic in, one at a time.
3. Add avocado, olive oil, pine nuts and lemon juice. Pulse until blended.
4. Season to taste with salt and pepper, then toss with the zucchini noodles and tomatoes.
1 cup quinoa
2 cups water
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped red onion
1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup fresh peas or frozen petite peas, thawed
1 cup thinly sliced baby spinach leaves
Sea salt and freshly ground pepper, to taste
Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.
1 medium onion, sliced
3 chopped tomatoes
1/2 teaspoon mild paprika powder
salt and pepper to taste
1 cup of cooked butter beans
- In a frying pan soften the onion in olive oil for 5 minutes.
- Add the tomatoes and let simmer on low heat for 15 minutes, while adding the spices, salt and pepper.
- Add the tin of butter beans. Let simmer for another 20 minutes.
1 lb. Organic Cucumbers, roughly chopped
2 Small Avocados, cut into small pieces
¼ cup of Fresh Lime Juice (about 2 limes)
¾ cup of Water
1 Tsp. Sea Salt
½ Tsp. Black Pepper
Chopped Tomato & Cilantro for Garnish (optional)
Place the cucumbers, avocados, lime juice, water, sea salt, and pepper into a blender.
Process ingredients until smooth.
Taste and add more salt/pepper if you like.
Transfer the soup to a large bowl or tupperware and chill in the fridge for at least an hour before serving.
Garnish with fresh, chopped tomato and cilantro if you like.
- 1 medium butternut squash
- 1 ½ pints vegetable broth
- 1 medium onion
- 2 cloves garlic
- olive oil
- 1 teaspoon cumin seeds
- 2 teaspoons red pepper flakes
- teaspoon sea salt
- teaspoon freshly ground black pepper
- Pre-heat the oven to a medium-high temperature (I set my fan oven to about 180 degrees)
- Cut the squash lengthways into quarters, arrange in a baking tray and drizzle with olive oil. Sprinkle the oil-glossed squash with the chilli flakes and cumin seeds, and season with salt and pepper, then roast in the oven for around 40-50 minutes.
- Once the squash is cooked through, leave to one side to cool before peeling off the skin.
- In a pan, heat the butter on a medium heat, then gently sweat the garlic and onions until translucent and soft. Pour in the stock and allow to simmer gently before adding in the chunks of cooked squash.
- Simmer gently for around five minutes, then blitz with a hand blender or liquidiser until smooth. Return to the pan, and if it’s too thick add a couple of tbsp water.