Raw Chocolate Mint Slice

Raw Chocolate Mint Slice
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Ingredients
Base
  1. 1 cup Almonds
  2. 1/2 cup Shredded Coconut
  3. 2 tbsp Coconut Oil
  4. 1 tbsp Raw Cacao Powder
  5. Pinch of Salt
Filling
  1. 1/2 cup Coconut Oil
  2. 1/2 cup Canned Coconut Milk
  3. 1/2 cup Raw Cashews (soaked overnight - or at least 2 hours)
  4. 1/3 cup Rice Malt Syrup (you can swap with raw honey or maple syrup)
  5. 10-15 drops of Peppermint Oil
  6. 1/2 tsp Matcha Powder
  7. Pinch of Salt
Icing
  1. 1/2 cup Coconut Oil
  2. 3 tbsp Raw Cacao Powder
  3. 1 tbsp Rice Malt Syrup (or natural sweetener of choice - as above)
Instructions
Base
  1. Line a 20 x 20 cm (8 x 8 inch) baking tray with baking paper, we like to use a silicone mould.
  2. In a food processor place all of the base ingredients.
  3. Whiz until a crunchy butter forms.
  4. Transfer this in to the lined tin and spread out evenly, covering the entire base.
  5. Place in to the freezer.
Filling
  1. Drain and rinse the cashews.
  2. Place all of the filling ingredients except the rice malt syrup in to the blender.
  3. Blend on medium speed until super smooth.
  4. Now add the rice malt syrup and blend on low speed until smooth. You do not want the filling to heat as the rice malt syrup will separate.
  5. Place the filling on top of the base and smooth out the top.
  6. Place back in to the freezer.
  7. Rinse the blender.
Icing
  1. Place all of the ingredients except the rice malt syrup in to your blender and blend on high until smooth.
  2. You don't need to melt the coconut oil first as the friction from the blender will slowly melt it all together.
  3. Now add the rice malt syrup and blend on low speed until smooth.
  4. Spread the icing on top of the filling and place in to the fridge for about 30 minutes.
  5. Once set, slice and ENJOY! Holy deliciousness!
Loving Gift http://lovinggift.com.au/

Cultured Veggies

Cultured Veggies
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Ingredients
  1. 1 head Green Cabbage, shredded in a food processor
  2. ½ head of Red Cabbage, shredded
  3. 1 bunch Kale, chopped very finely by hand
  4. 5 or 6 Collard Leaves chopped very finely by hand
  5. ½ head Cauliflower, broken in tiny florets, or chopped very, very small
  6. 2 to 3 Carrots, shredded in a food processor
  7. 2 to 3 Cloves of Garlic, peeled and minced
  8. 1 tbsp Celery Seeds
  9. 1 tbsp Dried Oregano
  10. ½ tbsp Dried Basil
Instructions
  1. Using a starter culture to ensure a perfect and potent product
  2. Dissolve a package of Body Ecology culture starter in ¼ cup warm (90 degrees F) filtered water.
  3. Add Body Ecology's ecobloom feed the starter if desired. You might also use a ½ tsp of Rapadura sugar or a bit of honey.
  4. Let this starter mixture sit for approx. 20 minutes or longer while the L. Plantarum and other bacteria wake up and begin enjoying the sugar.
  5. Add this starter culture to the brine in step 3 below.
  6. Begin preparing vegetable mixture.
  7. Combine all veggies, seeds, and herbs in a very large bowl.
  8. Remove approx ½ of the above mixture and put into a blender.
  9. Add enough filtered water to blender to create a "brine" the consistency of thick juice.
  10. Blend well then add starter culture above to this brine.
  11. Add brine with culture back into veggies, celery seeds and herbs from step one.
  12. Mix together well. Note: If your blender is small you may have to do step 3 in two batches but you only need to add the starter culture once.
  13. Pack mixture down into as many pint or quart sized glass jars as necessary to hold all the mixture. Use a potato masher or your fist to pack veggies very tightly. You want to force out most of the air.
  14. Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
  15. Roll up several outer cabbage leaves into a tight "log" and place them on top to fill the remaining 2-inch space. Clamp jar closed, or screw on lid very tightly.
  16. Let veggies sit at approx 70 degrees F or room temperature for at least a week. Two weeks may be even better. Refrigerate to slow down fermentation.
  17. Veggies will keep in the fridge for many weeks, becoming softer and more delicious as time passes!
  18. Eat at least ½ cup of cultured veggies with every meal and...enjoy!
Loving Gift http://lovinggift.com.au/

Fermented Chocolate Chili Slice

Fermented Chocolate Chili Slice
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Ingredients
  1. 1 Cup of Almond Flour
  2. 2 Cups of Desiccated Coconut
  3. 1 Cup Ground Cacao Nibs
  4. 1/2 Cup Cacao Powder
  5. 1/2 Cup Sultanas
  6. 1 Cup of Kim Chi Fermented vegetables (you can use any flavor but you will need to add cayenne pepper about 1/2 tsp
  7. 1/2 Cup of Sweeter of Choice Coconut Nectar/Honey/Agave
  8. 1/4 Cup Olive Oil
  9. 1/2 tsp Vanilla Powder
  10. Pinch of Himalayan Pink Salt
Instructions
  1. In a food processor with the S Blade in add all your dry ingredients.
  2. Mix until blended well.
  3. Then add Fermented Vegetables
  4. Blend until all mixed in. It should be sticking together like a batter.
  5. Press into a lined 20 cm tin.
  6. Place into dehydrator for approx 2 hours. Take out of the tin then place back in the dryer for a further 8 hours. You can do less time. With the longer time it firms up very nice on the outside.
  7. Thanks and enjoy!
Notes
  1. Ice with a Chocolate Ganache to double the decadency!
Loving Gift http://lovinggift.com.au/

5 Hemp Seeds Benefits and a Raw Hemp Balls Recipe

5 Hemp Seeds Benefits and a Raw Hemp Balls Recipe

 
As the world’s health consciousness continues to rise we are consistently re-discovering amazing foods that have been forgotten for long periods of time during this modern health crisis of processed, artificial “foods”. One of the most powerful of these is Hemp Seeds. It was one of the most important foods and building materials throughout the world for thousands of years before being vilified in the early 20th century and made illegal in many countries. Luckily it is regaining popularity, so today I will share with you 5 Hemp Seeds Benefits as well as a recipe for Raw Hemp Balls.

5 Hemp Seeds Benefits

  1. Hemp Seeds are packed with Omega 3 Fatty Acids
    And they also happen to have the ideal ratio of Omega 3s to Omega 6s; 3:1. Particularly for people on a raw vegan diet, making an effort to eat lots of Omega 3s can be a tricky one. It’s much less common than Omega 6s, especially in vegan foods, so maintaining that 3:1 balance can be difficult. Hemp Seeds are one of the best ways to do that, as they can be added to all sorts of recipes like smoothies, protein & energy balls, sauces and dressings.Having an imbalance of Omega 3s vs. Omega 6s in the body can cause inflammation, which is one of the root causes of many ailments, so helping to fix this ubiquitous health issue is arguably the most important of the many hemp seeds benefits.
  2. Complete Plant Protein
    If you’re on a vegetarian diet you’re probably quite fed up of hearing your meat eating friends and family tell you that you aren’t getting enough protein. Well they might not listen, but you can rest assured that if you add hemp seeds to your diet you probably won’t have any issue with protein levels. They are one of the most dense plant proteins at 25%, as well as a complete protein, containing all 9 essential amino acids. So they work incredibly well as a base for a protein powder, which we sell in our shop
  3.  Healthy for the Heart 
    Another one of the many hemp seeds benefits is how healthy they are for your heart. This is due to their containing two powerful nutrients that combat heart disease; GLA (gamma linolenic acid) and the amino acid arginine. GLA can reduce inflammation, which is practically always present in people with heart disease, and arginine has been shown to lower blood pressure.  
  4. They’re Good for Digestion
    Hemp Seeds are chocked full of both soluble and insoluble fiber, which are both key for keeping a constant smooth digestive flow. They are technically not allowed to be sold as human foods in Australia in New Zealand, but they are a great addition to your pet’s diet as well. We recommend sprinkling them on top of their food. You can purchase them here.
  5. One of the Most Nutrient Dense Foods on the Planet
    Getting all the nutrients you need in your diet isn’t always the easiest task, so choosing foods that are nutrient dense is important. Hemp Seeds are just completely jam packed with nutrients and have been considered a superfood for thousands of years, particularly in China, a country known for its ancient knowledge of health and the human body. Along with all the awesome components we’ve already mentioned, Hemp Seeds have tons of vitamins and minerals in them, such as Calcium, Iron, and a ton of B-Vitamins.And this list of hemp seeds benefits barely even begins to cover how many other health issues they can help with. So the basic gist is… eat them! Now i’ll share with you one easy way how you can add them to your diet.

Raw Hemp Balls Recipe


This recipe is quick to make, stores well, and is a great snack for any time of day.
 
Ingredients
¾ cup Honey (Ideally Raw)

2 cups Hemp Seeds

10 drops Banana Essence Medicine Flower Extract

2 cups of Fine Shredded Coconut

6 drops of Vanilla Extract

1 cup Raw Cacao Powder

Pinch of salt

½ to 1 cup of Melted Coconut Oil

Process

  1. Melt the coconut oil and then measure
  2. Put everything into a food processor and blend until you get a nice consistency.
  3. Roll into balls that weigh about 40 grams each.
  4. Place in fridge to set

 

A New Member of the Loving Gift Family

A New Member of the Loving Gift Family

Hi There!

My name is Jonny and I’m very excited to announce that I am Loving Gift’s newest contributor. Anita and I have been friends since meeting at Elaina Love’s Pure Joy Raw Chef Academy in Bali a few years ago, where I used to work as a Raw Food Teacher and Food Blogger for www.RawFoodBali.com

I’ve been teaching people how to make Raw Food for about 3 years, focusing on recipes for a smooth and easy transition to the lifestyle, and specializing in delicious raw desserts to make you forget about the less than healthy cooked ones that dominate the supermarket aisles and bakeries of the western world.

For the last 3 months I’ve been working on her Organic Farm, enjoying the delicious fresh veggies and the laid back country lifestyle, and am really grateful that I will continue to be a part of her lovely organization even after I leave. 

I’ll be writing some blog posts about healthy living, ingredients and raw food as well as helping out with the behind the scenes web stuff, and am looking forward to sharing my experience and knowledge with you.

So keep an eye on this space and goodbye for now!

Sincerely,

Jonny

Ferments and Raw Chocolate at Dingup House BnB

Ferments and Raw Chocolate Workshop at Dingup House BnB

Join Raw Chef and Fermented Vegetables expert Anita Edwards for a day of delicious Raw Chocolate and Fermented Veggies at the idyllic Bed and Breakfast Dingup House just a short drive from Manjimup. You’ll learn how to make loads of healthy delicacies with an experienced, highly trained teacher and enjoy a sumptuous lunch while you’re at it.  

When : 9:30AM – 3:00PM, Saturday May 20th 

Where : Historic Dingup House BnB

Cost : $120

Contact : Chris, Dingup House – 0897718680

Anita Edwards has been working in the organic food and health industry for 15 years, and is as passionate about the well-being of humanity as anyone you’ll ever meet. She has explored pretty much every facet of the industry and her vast knowledge shows this diverse experience. From owning her own Raw Organic cafe to teaching Yoga and exploring innovative Bio-Dynamic farming techniques on her Avocado farm in Manjimup in Western Australia, Anita truly practices the healthy lifestyle she teaches.  

She has trained with some of the industry’s foremost experts, having received her Raw Chef Certification from Elaina Love’s Pure Joy Academy and her Body Ecologist training from world renowned fermentation expert Donna Gates. Most recently she started her own fermented vegetable and health food brand, Loving Gift, which she runs out of her farm, The Tree of Love Resort. 

Raw Breads and Crackers Workshop

Raw Breads and Crackers Workshop

Screen Shot 2014-10-21 at 10.16.28 PMWe will learn the art of Bread making without cooking! We will make some crackers as well as a dip to taste on the day. There will be Raw-Gluten Free-and Dairy Free.

Where: Hosted at the Tree Of Love Resort. 753 Graphite Road, Manjimup

When: This will be held on  Sunday 22/3/2015

Time: 9.30 am to 12.30 pm

To Book: Contact: Anita Edwards on 0416 359 922 Email: wedwards@wn.com.au

What to bring: Note pad and pen Loving Gift products can be purchased on the day

Cost: $60.00 Includes a manual with recipes to take home.

Secure your spot : email for details payment and booking essential.

Raw Chocolate Making

Raw Chocolate Making

Screen Shot 2014-10-21 at 10.11.29 PMThis workshop is designed to teach the beginner on how to make Raw Chocolate in your own home.

What does Raw Chocolate mean?

Raw Chocolate is made from un-heated ingredients. So the nutrients stay intact. It has no dairy and no sugar in it. The sweetener we use is L-G

I will also discuss how to  make a sugar free one. I will teach you how to temper chocolate as well as working with colors.

It is a hands on class.

Where: Hosted at the Tree Of Love Resort. 753 Graphite Road, Manjimup

When: This will be held on Sunday 22/2/2015

Time: 9.30 am to 12.30 pm

To Book: Contact: Anita Edwards on 0416 359 922 Email: wedwards@wn.com.au

What to bring: Note pad and pen Loving Gift products can be purchased on the day

Cost: $60.00 Includes a manual with recipes to take home.

Secure your spot: email for details payment and booking essential.

Cinnamon Rolls

Raw Cinnamon Raisin Rolls
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Ingredients
Dough
  1. 2 1/2 cups Almond Pulp (left over from making nut milk)
  2. 2 cups Flax Meal
  3. 1 cup packed Dates
  4. 1/4 tsp High Mineral Salt
  5. a dash of Cayenne Pepper
  6. 1/4 cup Olive or Coconut Oil
Cinnamon Raisin Filling
  1. 1 cup packed Pitted Dates soaked in 1/4 cup warm water
  2. 1 cup Raisons soaked in 1/4 cup warm water soaked 20 mins
  3. 2 tbsp Cinnamon
  4. 1/4 cup Water
  5. 1/2 cup soaked & dehydrated Walnuts, coarsely chopped
  6. 1 medium Apple, shredded
  7. 1/4 cup extra Raisons
Frosting/Icing
  1. 1 cup of Pine nuts
  2. 1/3 cup Water
  3. 4-6 tbsp Raw Honey
  4. 2 tbsp Orange Juice
  5. ¼ tsp Orange zest
  6. 2 Drops Orange Essential Oil
  7. 1 tsp Vanilla Extract
Instructions
Dough
  1. Blend the dates a and water together in a food processor or blender, until it becomes a paste.
  2. Mix all the remaining ingredients together with your hands in a large mixing bowl
  3. Place dough on a teflex sheet or wax paper and form into a thick 1/4 inch square using your hands.
  4. Then cover the dough with another teflex sheet and roll with a rolling pin until the dough is a uniform thickness.
Cinnamon Raisin Filling
  1. Puree the first four ingredients in a food processor until it becomes smooth
  2. Spread the mixture onto the dough, leaving one edge free of filling so that when you roll it, this is the end that you seal.
  3. Sprinkle with Walnuts extra raisons
  4. Using the telfex sheet on bottom to push, rough dough tightly
  5. Freeze for 1 hour or more
  6. Slice into ½ inch thick rolls
  7. Place slices in dehydrator for 4 hours at 35 degrees for 4-6 hours or until warm to touch, but still soft and moist.
Frosting/Icing
  1. Blend all ingredients until smooth and creamy, Add a little extra water if you want it thinner
  2. Drizzle on top of dehydrated cinnamon Rolls
Loving Gift http://lovinggift.com.au/

Berry Marble Cheesecake

Raw Berry Marble Swirl Cheesecake
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Ingredients
Base
  1. 1 1/2 cups of Walnuts/Almonds
  2. 1 ½ cups of Cacao Powder
  3. 3 tbsp Coconut Oil
  4. 1 1/4 (1 oz/30g) grated Cacao Butter, melted (will be 3 tablespoons when melted)
  5. 1 tsp Lemon Juice
  6. 5 tsp Agave Syrup/Coconut Nectar
Filling (3 parts)
Part One
  1. 2 cups Cashews
  2. 2 cups Cacao Butter , grated or chopped small then melted
  3. 3/4 cup Agave Nectar or Sweetener of choice
  4. 1 1/2 cups of Water
  5. 1 tbsp Lemon Juice
  6. 1 tsp Vanilla Extract
Part Two
  1. 1/4 cup Cacao Powder
  2. 3 tbsp Water
Part Three
  1. 1/2 cup (1.5 oz/40g) tightly-packed Fresh Mint Leaves
  2. 1 teaspoon Lemon Juice
  3. 1 drop Blueberry Medicine Flower Extract
Instructions
Base
  1. Grind all ingredients in a food processor, being sure not to over-process the nuts as they will go oily. Its for the base so a nice small size is good.
  2. Press evenly into the bottom of a 9’’ spring-form cake pan and set aside.
Filling
Part One
  1. Blend all ingredients in a high-speed blender and transfer to a bowl.
  2. Place the bowl in a pre-warmed dehydrator to stop the cacao butter from setting. You can also use a glass bowl that has been filled with hot water, another glass bowl inside.
Part Two
  1. Take 1 cup of the Part 1 mixture, add the cacao powder and water then blend again.
  2. Place in a different bowl and keep it warm as with Part 1.
Part Three
  1. Take another 1 cup of the Part 1 mixture, add the ingredients from part three and blend smooth again.
To Finish
  1. You should now have 3 bowls with three different colour/flavoured mixtures.
  2. Pour the Part 1 mixture on top of the cake base in the spring-form pan.
  3. Then pour the Part 2 mixture into the spring-form pan too. As you are pouring move your hand around so the mixture is distributed randomly within the Part 1 mixture .This is what causes the marbling effect.
  4. As you come to the end of pouring the Part 2 mixture, pour the last bit lightly on top so you get some marbling, not just with the cake, but also on top.
  5. Repeat the last 2 steps with the Part 3 mixture too.
  6. Take a toothpick and lightly swirl it around on top of the cake to create a marbling effect, it just takes some practice.
  7. Placing the cake in the freezer will preserve the colour of the berry layer. Simply take the cake out of the freezer 15 min before serving and, using a knife that’s been dipped in hot water, cut into portions.
Loving Gift http://lovinggift.com.au/