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    Tanya's blog — Deserts

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    Master of The Month | Nadine Artemis | Chocolate Blueberry Crepes Recipe

    Master of The Month | Nadine Artemis | Chocolate Blueberry Crepes Recipe

    It’s hard to believe that just one year ago I was packing my bags for LA to attend The Longevity Now Conference and today one of my favourite speakers from it is here on the blog with us.

    Nadine Artemis of Living Libations is not just an encyclopaedia of knowledge on natural dental and pure botanical beauty care, she is one of the sweetest, most authentic and truly caring humans leading the health scene today. And to prove my point, she saw I posted THISon Facebook after hearing her speak and sent me a whole selection of her exquisite line of serums, elixirs and essential oils as a thank you. I mean, seriously what a woman!

    With her home nestled in the Canadian woods, and a business that is all about how to glow from what grows, Nadine has made living with nature a priority in her life. She is also the author of Holistic Dental Care: The Complete Guide to Healthy Teeth and Gums. 

    Described by Alanis Morissette as “a true-sense visionary,” I am so excited for you to meet our March Master of the Month…

    Nadine Artemis Bio Photo 2014

    DESCRIBE YOUR TYPICAL DAY OF EATING AND DRINKING.

    We eat what is fresh and seasonal, so our meals are vast and varied but always whole, organic and wild. Our meals are gluten free and processed food free. We live on a beautiful cold, spring-fed lake with many springs in the area. Spring water is the best.

    WHAT (OR WHO) INSPIRES YOU TO EAT WELL AND STAY HEALTHY?

    My body inspires my health.  We, (me and my body), are going to be hanging out together for many years, so I listen and align to my body’s wisdom.

    WHAT IS YOUR BIGGEST WEAKNESS WHEN IT COMES TO FOOD AND HOW DO YOU DEAL WITH THAT?

    Every option in our kitchen is a whole, healthy, beautiful food. So our cravings are always a celebration and eating is a delight.

    MY TOP TIP FOR:

    Improving your diet is… Go fresh and get real! Eat only fresh, real food. Nothing processed.

    Staying healthy while travelling is… Take your own supplies and preplan. Our supplies always include a shower filter too. Arrive at your destination already knowing where you can get organic food and spring water. Check out findaspring.com

    Detoxing is… Avoid toxifying the body with chemical products and processed food to start with. And, make excellent health choices every day to activate the innate intelligence of the body that expertly filters out and eliminates toxins.

    Immunising is… Playing and bathing in the sunshine!  The sun feeds and lubricates our cells with vitamin D, which mediates our immune responses and boosts our protection against pathogens. Sunlight is the best disinfectant.

    WHAT’S THE NICEST THING ANYONE HAS EVER SAID TO YOU?

    “Mom, you are like no other mother. I love you like a celebration.” (My Son)

    HOW WOULD YOU LIKE TO BE REMEMBERED?

    I would like my legacy to be a life of love. Love is my motivating force and my intuition’s source.

    IF YOU GOT TO KEEP ONLY 3 OF YOUR BELONGINGS: 1 THING FROM YOUR KITCHEN, 1 THING FROM YOUR GARDEN AND 1 THING FROM YOUR BOOKSHELF- WHAT WOULD THEY BE?

    A few years ago our house burned to the ground in the middle of the night. My family escaped safely, but we lost everything in the fire. Everything in our house had to be re-gathered, and I feel less attached to things… Though maybe that is dodging the question…

    1. From my kitchen, I would take our go-to large, sharp knife that we use in preparing every meal.

    2. I would dig up the bountiful blackberry bramble from my garden to take with me.

    3. There is a beautiful edition of The Flower Adornment Sutras on our bookshelf.

    IF YOU COULD HOST A DINNER PARTY FOR 3 GUESTS (DEAD OR ALIVE)- WHO WOULD THEY BE AND WHAT WOULD YOU SERVE?

    I am a poet at heart, so if I had to choose three guests for a dinner party tonight, I’d pick three Sufi poets: Rumi, Attar of Nishapur, and Lalla Ded. We would feast on dates, oranges, and mead.

    WHY DO YOU BELIEVE THAT LIFE IS BETTER RAW (OR WITH MORE PLANTS IN YOUR DIET)?

    The first and best reasons to eat more plants is that they are a treat for your taste buds and a plate full of fruit and veggies looks like a painting on a plate. Beautiful!

    Also, over the last few years, scientific researchers have demonstrated repeatedly that our whole body health, and even our happiness, relies on a diverse population of microbes in our gut. These friendly flora thrive when fed a diet rich in oligosaccharides.  This prebiotic is found in an incredible variety of plant foods, such as artichokes, asparagus, beets, beans, broccoli, Brussel sprouts, cabbage, fennel, garlic, Jerusalem artichoke, chicory root, leeks, lentils, okra, onion, peas, shallots, apples, persimmon, pumpkin, and watermelon.

    ——————————————————-

    Nadine shares her favourite raw food recipe…

    CHOCOLATE BLUEBERRY CREPES
    Serves 10

    Raw Blueberry Crepes 2

    Image courtesy of Meghan Telpner

    What you’ll need:​

    2 cups blueberries (fresh or frozen)

    ½ cup ground chia (sprouted ground chia is the best)/or fresh ground flax seed

    1 cup tocotrienols (rice bran solubles)

    3 drops lemon essential oil

    To make:

    Mix all of the ingredients in a food processor.

    Spread out like a pancake on a dehydrator tray and dehydrate over night.

    Wake up and dress your pancake.

    Roll raw chocolate into the pancake, almond butter icing, or a nut cheese. Whatever takes your fancy!

    Yum!

     

    ——————————————————-

    For more on the beautiful and amazing Nadine Artemis, go here >>

    Raw Food Cinnamon Cookies (what you can do with Almond Meal)



    With the countdown to Christmas well and truly under way, I decided to share with you one of 30 scrumptious recipes in my new downloadable book 'Festive-The Best Raw Food Christmas Recipes'.

    You know how hard it is to throw away the nut pulp after making milk, right? I know you do, as so many of you ask me where it can go. You and I also know how lame it tastes in crackers or on muesli, because when you get all the best flavours out of the Almonds/Brazil nuts/ Hazelnuts, etc into a milk, the very remainder tastes not much dissimilar to flour.

    I managed to create not one but two cookie recipes, that don't only taste totally insanely yummy, but use that very almond meal, which has sadly been a waste... until now.

    They require a dehydrator, but I suppose you can also use an oven. They won't be raw, but if an oven is the only option you have and you were planning on Christmas Cookies anyway, at least with this recipe you will have a healthy wheat free, gluten free, sugar free, animal product free, but NOT taste free option for you and those you love the most!

    CINNAMON COOKIES


    1 cup almond meal (pulp remainder from making almond milk)
    ½ cup desiccated coconut
    2 apples, peeled and chopped
    ½ cup dates, soaked
    3 Tbsp cinnamon
    2 Tbsp xylitol
    1 Tbsp mesquite meal
    ¼ tsp salt

    Blend the apples together with soaked dates to a paste
    Combine all the ingredients including the paste in a big bowl
    Transfer the entire mixture onto a teflex sheet of your dehydrator and carefully spread it out with a spatula until about ½ cm thick
    Use cookie cutters or a sharp edge of your spatula to create shapes in the dough, leaving the remaining pieces intact
    Dehydrate at 110degrees F for 8 hours, turn over onto a mesh tray and dehydrate for another 8 hours



     If you like this goodie, you would LOVE the Ginger Crunch Cookies, Christmas Chocolate Fudge and another 27 recipes in 'Festive-The Best Raw Food Christmas Recipes' eBook.
     
    Merry Christmas
    Mwah,
    x Tanya

    Festive- The Best Raw Food Christmas Recipes


    Are you ready for the most exciting and healthiest Christmas ever? 

    A Christmas in the Raw doesn't mean any of your favourite spices and flavours have to be compromised, in fact this year they are bigger and bolder than ever!

    Just take a look at what my brand new downloadable book 'Festive- The Best Raw Food Christmas Recipes' is all about...




    I decided to up my game and commissioned a food photographer for this book. Hello! The best decision ever! Alys Rowe is also a kiwi living in UK, she is super friendly, fun, approachable and not to mention- Talented! Please check out her website and get intouch with her direct via http://www.alysrowe.com/


    WHAT TO EXPECT:

    * 42 full colour page eBook with the most stunning photography

    * 30 of my very best and most delicious Christmas recipes

    * Drinks, sauces, sides, meals, desserts and snacks

    * Only the healthiest enzyme and nutrient rich raw ingredients for every recipe

    * Easy to follow instructions

    * Only 7 of the 30 recipes require a dehydrator

    * A Merry time




    I know right? There are many more recipes and pictures in the book, here's what you'll get:

    Nut milk   Nut Nog (egg free nog)  ◈  Hemp Chai    Immunity Shooters    Kombucha Mimosa    Cashew cream   Cranberry chutney   Raw food mushroom Gravy    Caramelised onions    Mushroom jus   Spreadable cheese    Chilli Mango boats    Sweet potato mash    Cream of pea soup    All the trimmings salad    Stuffed peppers    Mini Raw Pizzas    Beetroot soup    Chinese Winter salad    Raw Food Nut Loaf    Candied nuts    Dehydrated Cinnamon cookies    White Chocolate Orange Cream Berry Cake    Ginger crunch cookies    Christmas pudding   Raw Food Christmas Mince pies   Vanilla frosting    Boozy Cream   Very berry raw food trifle    Raw Chocolate fudge



    Are you ready to make it the most memorable energising Christmas ever? Download your own copy in seconds for just £15 (approx US$24) 


    Strawberry Cheesecake



    Remember this post? We had a Strawberry Cheesecake for dessert and I promised to share the recipe...

    I actually ended up making it again the following week for the day of birth of the most hilarious, loving and big-hearted girl I know. I made it with fresh raspberries scattered through the whole mixture and it went down veeeerrry well.

    Oh and if you wanted to see the rest of the photos from my and my sister's trip to Rome, which inspired this recipe in the first place, to find out what we ate and what we got up to, check them out right here!


    STRAWBERRY CHEESECAKE


    For the equipment
    Removable bottom 10 inch tart pan
    Blender
    Food Processor

    For the Crust
    1 Cup Brazil Nuts
    1 Cup Dessicated Coconut
    1,5 Cups Pitted dates, soaked 2-8 hrs
    2 Tbsp Cacao nibs
    1 Tbsp Cacao powder
    1 Tbsp Carob powder
    1/2 tsp Himalayan salt

    For the Filling
    2 Cups Cashews, soaked 2-8 hrs
    2.5 Cups fresh strawberries
    2 small / 1 big banana
    3 Tbsp Agave nectar
    1/2 tsp Vanilla essence

    -Start with making the crust by processing the Brazil nuts with an S Blade of your food processor
    -Squeeze the water out of the dates, add them to the food processor and pulse
    -When the dates appear roughly chopped, add the remaining crust ingredients and process well
    -Scoop the entire mixture into a pie pan and spread it evenly and firmly over the bottom and the sides with your hands. Do not rush this process

    -Start preparing the filling by blending soaked cashews and agave until smooth
    -Add the remaining filling ingredients and blend on high. Use a tamper for a powerful blender or pulse for standard blender
    -Pour the mixture into the crusted mould and lightly wiggle the pan from side to side to flatten the pie
    -Transfer to a freezer
    -Best served about 4 hours after freezing or if left to freeze overnight or longer, simply thaw for an hour in the fridge to soften


    

    All I want is Keylime Pie


    A few years ago, I spend my university summer break working at Ocean Drive's infamous Cafe Milano and Cafe Med Miami, Florida.

    And just having typed that line, I realise that I've been saying 'a few years' for quite a few years now!

    I can't even share any of my photos with you here, because no one owned digital cameras back then. What I do have is about two hundred printed pictures, spread over three albums, stored in one of the big boxes, at mum and dad's house, in Ecuador.

    The point is, no matter how long ago this was, I will always remember that even if we didn't actually stock any of twelve odd desserts on the menu apart from Keylime pie, no one would notice. Keylime Pie is what everyone came to Ocean Drive for and I've never been able to understand it... Until now.

    This summer, I've been having strange cravings for limes. Not lemons, but limes specifically. I'd slice them for my tea, squeeze them over salads, blend them into smoothies, but what I'd really be thinking about is a Keylime Pie.

    Goodbye London dinner for Elliot's sister Alex
    
    Hello London lunch for my sister Alissa
    
    I've no idea why I waited until the end of summer to come up with my own raw recipe, but it was SO worth the wait! And perfect timing too- it's been a time for goodbyes, re-unions, visitors and all kinds of smooth sailing with this creamy, tangy, and refreshing cheese-cakie dessert...


    RAW FOOD KEYLIME PIE



    For the equipment
    Removable bottom 10 inch tart pan
    Blender
    Food Processer
    Optional: dehydrator

    For the Crust
    1 Cup Walnuts, soaked 2-8 hours
    1 Cup desiccated coconut
    2 Cups Dates, soaked 2 hours
    1/3 Cup Cacao powder
    Pinch salt

    For the Filling
    1 Cup Cashews, soaked 2-8 hours
    1 Cup lime juice (about 5 large or 8 small limes)
    2 Avocados
    1 medium Mango
    1/3 Cup Coconut Butter, gently melted
    1/3 Cup Agave

    -Start with making the crust by processing the walnuts with an S Blade of your food processer
    -Squeeze the water out of the dates, add them to the food processer and pulse
    -When the dates appear roughly chopped, add the remaining crust ingredients and process well
    -Scoop the entire mixture into a pie pan and spread it evenly over the bottom and the sides with your hands. Do not rush this process

    -Start preparing the filling by blending soaked cashews and lime juice until smooth
    -Add the remaining filling ingredients and blend on high. Use a tamper for a powerful blender or pulse for standard blender
    -Pour the mixture into the crusted mould and lightly wiggle the pan from side to side to flatten the pie
    -Transfer to a freezer
    -Best served about 4 hours after freezing or if left to freeze overnight or longer, simply thaw for an hour in the fridge to soften


    If you were after lime garnish like mine, thinly slice 2 limes and dehydrate for 4 hours at 115degrees F. Serve as decoration and then add to teas. Yum