Mother’s Day Special – Raw vegan cakes & chocolate

Looking for some new ideas or inspiration? Or a unique gift for Mother’s Day to enjoy with your Mum?

chocolate willow and dove
Join Rebecca from vegan pop up willow and dove &  me  Susan Hart, nutrition coach to learn how to create your own raw cakes all free from gluten, dairy and egg.

You will learn how to make:

*White Chocolate & Raspberry Cheesecake
and
*Millionnaire Slice
willow and dove vegan choc
*Learn how to make handmade raw chocolate to top your cheesecakes 
*Find out the essential tips, tricks and nutritional information to create your own raw cakes in multiple flavours at home.


You will take home all the recipes from the evening plus two mini cakes.

All for the very reasonable price of £25.  It starts at 5.30 and finishes at 6.45 (possibly 7pm) on Thursday 23rd March

The workshop is open to both individuals and mothers and daughters/sons.

 

willow and dove vegan choc2

The evening will be held at my vegetarian and vegan cook school in West Bridgford. This is a small group workshop (max 6) with a demonstration and some hands-on participation.
Tickets are available through Eventbrite – click on the link below

https://www.eventbrite.com/e/introduction-to-raw-cakes-chocolate-mothers-day-special-tickets-32800728863

We welcome any questions you may have about the evening:
Susan@nutrition-coach.co.uk
willowanddovecakes@gmail.com

Click here for a video montage of our latest workshop

https://youtu.be/k2w9Lf91hrI

We look forward to welcoming you next week

Cauliflower couscous

Cauliflower couscous serves 2

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

cauli couscous

 

This is a great recipe for anyone that loves couscous but is gluten intolerant.  It also requires no cooking. Serve it with ratatouille or a veggie/vegan tagine.  Or simply serve as it is

⅓ large cauliflower, core removed and broken into florets

2 tbls lemon juice, large pinch curry powder or smoked paprika or chilli flakes or cumin

30 g pistachio or toasted pinenuts, chopped

30g toasted flaked almonds

30g chopped dried apricots or prunes

2 spring onions sliced or half a finely sliced red onion

25g (about ¼) pomegranate seeds

25g defrosted peas

5g each of fresh mint and parsley chopped

Sprinkle of toasted sesame seeds

Salt and pepper to taste

 

Place the cauliflower into a food processor and blitz.

Make the dressing by mixing the lemon juice and spice.

dressingPour dressing over the cauliflower and stir in the almonds, dried apricots, peas, pomegranate seeds, spring onions and herbs. Taste and season with salt & pepper

cauli CCTo serve, tip the cauliflower salad into a large bowl and sprinkle with sesame seeds.

To make it more substantial add ½ can of drained chickpeas or 100g cooked Quorn (Vegan)

2 quartered hard boiled eggs or 1 packet halloumi, grilled (vegetarian)

 

veg cookery poster jpeg

 

This recipe will feature in this weeks vegan vegetarian cookery class, so if you fancy making it then call me and join my cookery class from11am most days

07946 301338

Pappardelle pesto pasta

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/
At just 237 calories a portion this is a great dish to have on your 5:2 fast regime, or if you’d like to get more greens into your diet.  For those not on the 5:2 it is a really nutritious and 14281445-largequick dish to cook for the family.  The watercress is packed with Vitamins A, C & E, which can all help fight cell damage and improve skin health. The hazelnuts contain the good monounsaturated fats, Vitamin E and lots of antioxidants all good for heart health, cell regeneration and mental alertness .  Although the nuts are high in calories they will also make you feel fuller for longer

And if you are gluten free, follow the alternative recipe for the pasta and use courgette ribbons

 

Pappardelle pesto pasta – serves 3, 237 calories per serving

IMG_2765150g dried pappardelle or tagliatelle pasta (wholemeal if possible).  An alternative would be to use 150gs ribbons of  raw courgette (made using a speed peeler)

85g bag watercress

large handful of basil and mint leaves

1 garlic clove, roughly chopped

few flakes of dried chilli or ½ fresh chilli chopped (more if you like it spicy)

25g soft goats cheese* – crumbled.  To make this dish vegan friendly substitute tofu instead

25g toasted hazelnuts, brazil, pine nuts or walnuts

2 tbsp extra-virgin olive oil

1 tbsp lemon juice

 Always check the cheese packaging to make sure it is suitable for vegetarians i.e. it contains no animal rennet

Cook the pasta following pack instructions, or blanch the courgette ribbons in boiling water for 2 minutes. Meanwhile, put the watercress, herbs, chilli and garlic in a food processor and blend for a few seconds until finely chopped. Add the cheese (or tofu), half the nuts, the olive oil and lemon juice . Season well with ground black pepper and blend until it is a purée consistency.

Pappardelle pastaWhen the pasta (or courgette ribbons) is cooked, drain, keeping a cup of the cooking water. Return the pasta to the pan and pour in the pesto, using as much of the saved pasta water to loosen the sauce. Stir everything together and divide between 3 bowls. To serve, top with the remaining nuts and extra cheese if desired (although this hadn’t been included in the 237 calorie count).

 

If there’s only two of you or just you, the other portions can be cooled and then kept in the fridge for up to 3 days.  The dish is just as tasty eaten cold the next day for a quick lunch.  Add ½ a tin of beans such as butter beans for a more substantial evening meal

vegan and gluten free chocolate lime cake

Gluten and egg free chocolate lime cake

Serves 13 – 250 calories per portion

IMG_1737The original recipe came via Michael of  Synergy Therapies and I adapted it to make it vegan. The addition of chia seeds adds protein and fibre so a small slice will make you feel quite full. It is a very moist and intense cake so have a small piece and enjoy with some raspberries, sliced banana or figs to cut through the richness.

IMG_1721

 

I took a slice into my favourite gym and after a hard HIIT class asked my fellow fitness fitties to give it a try.  I think they liked it!

 

 

IMG_1712Ingredients

50 grams cacao or cocoa powder (or 150g dark chocolate and 4 teaspoons of good quality cacao powder – this will increase the calories to 310 per slice)

1 tsp instant coffee granules

125 ml hot water

150 ml linseed oil or coconut oil (melted)

3 tsp ground flaxseeds (linseeds) mixed into ¾ cup water – leave to thicken slightly for 10 mins (this is the equivalent of 3 eggs)

200 grams unrefined brown sugar

2 tbls ground chia seeds

150 grams ground almonds

1 Lime – juice and zest

  • IMG_1714 Preheat oven to 170oC/ 150oC (fan oven)/Gas Mark 4/ 350oF, then grease and line a 9 inch loose bottomed cake tin
  • Melt the chocolate over a bowl of hot water add the coffee.  Or mix the cacao, coffee and hot water in a bowl, allow to cool.
  • Whisk the flaxseeds/water with the oil and sugar together in a 2nd bowl, use a hand held electric whisk or stick blender.
  • Gently add the cooled cacao mix to the flaxseed mix, whisking on low to prevent the mixture from redecorating your kitchen, followed by the ground almonds.  Finally add the juice and grated rind of the lime.
  • IMG_1717Pour into the prepared cake tin, and bake for around 1hr 10 mins (cover with foil after about 55 mins if it starts to brown at the edges).  The cake will be firm on top with a little bounce beneath.
  • Allow the cake to cool whilst remaining in its tin. Cover with a clean tea towel to prevent the top becoming too crunchy.
  • When sufficiently cool, remove from the tin and slice in to small portions.
  • IMG_1718Instead of lime, you could also try orange and lemon or use chopped mint to make a chocolate and mint cake, they all work equally well.
  • Serve with some fresh raspberries or fig

So why not make this delicious cake and then share your photo here?