Raw Mango Pistachio Cake

Raw Mango Pistachio Cake with Saffron

Raw Mango Pistachio Cake with Saffron

I’m a complete failure when it comes to raw desserts. I have decent skills in the kitchen, and I usually don’t have any problems with cooking and baking anything. I rarely make an inedible disaster, but with raw cakes, I tend to mess up big time. I tried it many times, and no matter how precisely I followed the recipe, the cake just didn’t come out right. I mean the desserts usually tasted all right, but the consistency was not very cake-like. It was more like something you would eat with a spoon from a bowl. Somehow, I have always managed to make a filling that wasn’t thick enough. My last attempt looked like one giant bowl of thick smoothie. Usually all the raw cake recipes say to presoak nuts and dried fruit in water, but that has never, ever worked out for me. I’m not trying to say that all the raw cake recipes are wrong – just that I have had no success with them.

Raw Mango Pistachio Cake with Saffron
Then, the other day, I finally got it right! And the trick was that I used dry nuts. I didn’t soak them in the water at all, instead I just blended them dry. So, raw pistachio mango cake with saffron is my first raw cake that I can actually call a cake. And it was fantastic, which is why I think it’s really worth sharing this recipe. Mango pairs perfectly with pistachios and saffron, giving it a fantastic color and a hint of an exotic taste. Feel free to substitute mango for any other fruit you like.

Raw Mango Pistachio Cake with Saffron

 

Raw Mango Pistachio Cake with Saffron

 

4.0 from 1 reviews
Raw Mango Pistachio Cake
 
Prep time
Total time
 
Author:
Recipe type: Raw Cake
Cuisine: Vegan
Serves: 16
Ingredients
  • For the crust
  • ½ cup (about 75 g) cashew nuts
  • 1 cup (about 100 g) pistachios
  • ⅝ cup (about 110 g) dates, pitted
  • ½ cup (about 50 g) finely ground coconut flour
  • For the filling
  • 2 mangos, pitted and diced
  • 1 teaspoon saffron (optional)
  • 3 cups (about 450 g) cashew nuts
  • 5 tbsp honey
  • ½ cup (about 50 g) coconut flour
  • 1 cup (about 210 g) coconut butter
Instructions
  1. Place cashews and pistachios in the food processor or in a powerful blender and process until finely ground. Transfer the pistachio-cashew flour into a big bowl. Add coconut flour and mix well.
  2. Place dates in the blender or food processor and blend until the mixture has the consistency of paste.
  3. Mix the date paste with the ground pistachios and the ground coconut flour. Mix well, until the mixture is smooth and holds together.
  4. Press mixture evenly into the bottom of a 9" (22 cm) springform pan.
  5. For the filling, blend mangos, honey, and saffron together until a thick smoothie consistency is achieved. Transfer into a bowl.
  6. Grind cashews in the blender or food processor. Add finely ground coconut flour.
  7. Mix the cashew-coconut flour with the mango-saffron mixture. Combine well. You can do this in a blender or in a bowl using a spatula. Taste and adjust the sweetness by adding more honey as needed.
  8. Pour the filling into the crust. Smooth with a spoon.
  9. Keep in the refrigerator overnight or put in the freezer for a couple hours before serving.
  10. Decorate with crushed pistachios and saffron.
Nutrition Information
Serving size: 1 piece Calories: 422 Fat: 30 Carbohydrates: 32 Fiber: 5 Protein: 9

Raw Mango Pistachio Cake with Saffron

Healthy Banana Coconut Ice Cream

Healthy Banana Coconut Ice Cream

It’s autumn, and it’s almost freezing outside, but I still crave ice cream on a regular basis. As the ice cream junkie I am, I always want ice cream no matter the season. It’s one of my favorite things. However, since I try to avoid trans-fats and refined sugar (which, to my regret, abound in store-bought ice cream), I am always on the lookout for new ideas to make awesome healthy alternatives for delicious sweet treats. I often make healthy ice cream in my blender.

Healthy Banana Coconut Ice CreamHealthy Banana Coconut Ice CreamHealthy Banana Coconut Ice Cream

 

I have tried many different combinations, but my latest experiment really came out great, so I thought it would be worthwhile sharing.

Healthy Banana Coconut Ice Cream

Healthy Banana Coconut Ice Cream

If you regularly hunt for healthy recipes, there’s a good chance you already tried a one-ingredient banana ice cream. If you haven’t already you simply must make it. I make it regularly and I always play with different toppings and flavors. I love it, because it’s creamy. The consistency is just like real ice cream, but without all the unwanted sugars and trans-fats. And for me, one of the winners is without a doubt this healthy banana coconut ice cream with a combination of chocolate and hazelnuts.

Healthy Banana Coconut Ice Cream

Healthy Banana Coconut Ice Cream
 
Prep time
Total time
 
Recipe type: Dessert
Serves: 3
Ingredients
  • 3 ripe and sweet bananas
  • ¼ cup finely ground coconut flour
  • 30 g dark chocolate
  • 2 tbsp chopped hazelnuts
Instructions
  1. Peel the bananas and cut them into small pieces.
  2. Put bananas into freezer for at least 2 hours.
  3. Place the frozen bananas into food processor or a high speed blender. It’s easier to make it in a powerful blender, but if you don’t have it, using a food processor is a good alternative.
  4. Add a finely ground coconut flour and blend, until coconut flour and banana ice cream are combined completely and you get a creamy ice cream texture.
  5. Serve with melted dark chocolate and chopped hazelnuts.
Nutrition Information
Calories: 224 Fat: 8 Carbohydrates: 37 Fiber: 7 Protein: 4

Healthy Banana Coconut Ice Cream

Peach Bellini

Peach Bellini

Peach Bellini

We went to Venice recently. Venice is such a unique and magnificent place that I wanted to show you a few photos I took. Then, I thought that the proper thing to do is share a traditional Venetian recipe.
A quick tip if you ever visit Venice: see all of the major sites, of course, but take the time get lost in the city. The major sites are beautiful indeed, but unfortunately they’re very crowded. To receive a real, stress-free feel of the city, walk around without a purpose and without keeping track of time. You will see beautiful small canals, countless bridges, gorgeous piazzas and astonishing architecture, all without the noisy crowds and annoying merchants. You will feel like you are in a labyrinth, but sooner or later you will arrive at some major canal where you can take Varporeto. I’m not sure if there is any other city in the world that I would want to get lost in, but in Venice it is the single best thing to do.

VeniceOne of many Venetian canals.

VeniceA beautiful view from the Rialto bridge

a view from rialto bridgeAnd another one.

VeniceAn interesting and slightly creepy Barbie doll exhibition.

St Mark's CampanileSt Mark’s Campanile.

Doge's palaceDoge’s palace.

Murano glassBeautiful Murano glass sculpture.

Bridge of SighsBridge of Sighs.

And now the food part of the blog post :). Peach Bellini is signature Venetian cocktail invented by Giuseppe Cipriani. He was a founder of Herry’s Bar in Venice. The bar was popular among many famous people, and it was a favourite of Ernest Hemingway. The Bellini cocktail is made from dry white sparkling wine and a peach purée.

Peach Bellini

It’s not super healthy because, like any other cocktail, it contains alcohol. However, it is still better than most alcoholic beverages because it contains fresh fruit.

Peaches

peach purée

It is the perfect refreshment for laid back summer evenings and summer parties. Traditionally, Bellini is made with Prosecco wine, which is a sparkling wine from the Veneto region.

Prosseco wine

It sounds a bit fancy but it’s actually a less expensive substitute for Champagne. If you can’t find Prosecco in your local store, you can use Champagne or any other dry sparkling white wine. And if you don’t have time to blend the fresh peaches, you can use peach nectar, although I highly recommend blended fresh fruit to make the beverage all the more refreshing.

Peach Bellini

Peach Bellini
 
Prep time
Total time
 
Serves: 4
Ingredients
  • 1 bottle Proseco wine, or other dry sparkling white wine
  • ½ pound (about 250 grams) of peaches
Instructions
  1. Peel and blend the peaches. It’s better if they are peeled, but if you are using a high-speed blender, you won’t have any problems if you blend them unpeeled.
  2. Place purée in fridge to cool down.
  3. Pour peach purée into champagne glasses, and then fill up glasses with chilled Prosecco.
Nutrition Information
Calories: 142 Carbohydrates: 10 Fiber: 1 Protein: 0.5

 

Skinny Frozen Greek Yogurt with Grilled Peaches

skinny frozen greek yogurt with grilled peaches

Homemade skinny frozen Greek yogurt with grilled peaches is the most enjoyable summer treat you can imagine. It’s low in calories and fat, and one big portion that will actually fill you up has 26 grams of protein and only 320 calories. And the big plus is that it’s the easiest thing in the world to make. It’s highly pleasant to the taste buds, so much so that we were dead silent the whole time we were eating it. The combination of the yogurt with a warm, grilled peach is simply glorious. The peach is grilled for about 5-10 minutes, but if you don’t have the time to grill it, you can simply add fresh peach or any other fruit you desire. If you want the warm peaches but don’t have a grill, you can bake them in the oven or roast them in a frying pan. I prefer a skinnier version of frozen yogurt so I add only 3 tablespoons of honey for the whole dessert. If you prefer sweeter yogurt, you can add some additional honey. I don’t have an ice cream maker (but I am planning to get one before summer is over) so I made the ice cream and frozen yogurt in my high-speed blender. skinny frozen greek yogurt with grilled peaches skinny frozen greek yogurt with grilled peaches skinny frozen greek yogurt with grilled peaches skinny frozen greek yogurt with grilled peaches To make the frozen yogurt, you can use an ice cream maker, food processor or blender. However, even if you don’t have any of those gadgets, you can still make this summer treat using stirring method.   skinny frozen greek yogurt with grilled peaches  1.      Mix  2 tablespoons of honey and any Greek yogurt until combined. 2.      Pour it into container with a lid and freeze until semi-frozen. 3.      Cut peaches in half and remove pits. 4.      Turn the grill on medium heat. Coat it with a tablespoon of coconut oil. Place peaches with the cut side down. Grill them for about 5 minutes then turn them around and grill them for 3 minutes more. 5.      Meanwhile, take yogurt out of the freezer and place it in a blender or a food processor. Blend until it’s creamy with the consistency of ice cream. 6. Serve with a warm grilled peach and a bit of honey Skinny Frozen Greek Yogurt with Grilled Peaches
Skinny Frozen Greek Yogurt with Grilled Peach
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 35 oz (about 1 kilo) of low fat Greek yogurt
  • 3 tablespoons of honey
  • 4 peaches
  • 1 tablespoon of coconut oil
Instructions
  1. Mix 2 tablespoons of honey and any Greek yogurt until combined.
  2. Pour it into container with a lid and freeze until semi-frozen.
  3. Cut peaches in half and remove pits.
  4. Turn the grill on medium heat. Coat it with a tablespoon of coconut oil. Place peaches with the cut side down. Grill them for about 5 minutes then turn them around and grill them for 3 minutes more.
  5. Meanwhile, take yogurt out of the freezer and place it in a blender or a food processor. Blend until it’s creamy with the consistency of ice cream.
  6. Serve with a warm grilled peach and a bit of honey.
Nutrition Information
Calories: 320 Fat: 4.5 Carbohydrates: 36 Protein: 26

skinny frozen greek yogurt with grilled peaches

If you are looking for a way to cool down on a hot summer day you might also like Pistachio frappe.

Oven Roasted Artichokes with Greek Yogurt Dip

Oven Roasted Artichokes with Greek Yogurt Dip

Only a little while ago, I had my first fresh artichoke. I had eaten artichoke hearts before but I had never made the whole fresh thing. With all the spikes, it looked a bit intimidating and incredibly stiff to me. Raw artichoke looked so inedible that I didn’t quite believe how immensely delicious it can be when prepared right.

artichoke

And because I had no idea how to prepare them, I just never bought them. Then, I found recipe for Roasted Artichokes with Lemon & Garlic that looked amazing and I started to get curious. I made it a couple of times, and as a huge veggie lover, I was in heaven. I experimented with a few different recipes and the most delicious artichoke for me is simply baked in the oven. Although it looks hard to prepare them, it is incredibly easy. All you have to do is to wash the artichokes, cut off the bottom stems and about one third of the pointed top of the artichoke, season them and bake them in the oven. The preparation time will only take you a few minutes. It’s a bit time consuming to eat, but if you are a veggie lover you will absolutely love it.

Artichokes
If you are a newbie artichoke eater, here is a little instruction on how it’s done. Pull off petals one by one. Dip base of petal into sauce. Pull petal with sauce through teeth to remove soft part.

Oven Roasted Artichokes with Greek Yogurt Dip

Oven Roasted Artichokes with Greek Yogurt Dip

When you remove all the petals and come to the center, you will find the fuzzy flower. Remove it carefully. Beneath the flower there is an artichoke heart, the most delicious part of the artichoke. When I ate my first artichoke, I didn’t know how it was supposed to be done, so I ate just the leaves and discarded the heart.

artichoke heart

artichoke heart

artichoke heart

Another surprising thing is that after eating an artichoke, water seems to have a sweet taste – not sweet like sugar, but more like the taste of artificial sweetener. I didn’t know that and it scared me a bit because I thought that there was some sort of chemical in my water. Then I tried tea and the same aftertaste was there. Only then did I figure out that the artichoke I had eaten might have been the culprit and Mr. Google even says that it’s a common occurrence. So don’t freak out because nothing is wrong with your drink or taste buds – it’s just an artichoke playing tricks on your sense of taste.

Oven Roasted Artichokes with Greek Yogurt Dip

5.0 from 1 reviews
Owen Roasted Artichoke with Greek Yogurt Dip
 
Author:
Ingredients
  • 4 artichokes
  • Juice of 1 lemon
  • 5 table spoons of olive oil
  • 8 tablespoons of water
  • 14 oz (about 400 grams) low fat Greek yogurt
  • 3 garlic cloves
  • Salt to taste
Instructions
  1. Preheat the oven to 356 °F (180 °C).
  2. Slice off the tip of the artichoke (about one third of whole artichoke).
  3. Place artichoke on baking tin; on each artichoke, pour 2 tablespoons of water, a tablespoon of olive oil and ¼ of a juice of one lemon. Season with salt.
  4. Bake for about 45 minutes – 1 hour, depending on the size of the artichoke.
  5. For a dip, mix Greek yogurt with salt, a tablespoon of olive oil and crushed garlic. If you like, you can also add a bit of pepper.
Nutrition Information
Calories: 284 Fat: 17.5 Carbohydrates: 21 Fiber: 9 Protein: 5

Oven Roasted Artichokes with Greek Yogurt Dip