Coco-Berry-Choco Dream Cake

I celebrated my birthday recently and discovered this recipe from Raw Guru. I was showered with sweets and treats the whole week but creating in the kitchen brings me such joy, I couldn’t resist making this recipe my own to celebrate the occasion. Being in Canada and it being January I don’t think making a frozen cake was the best of ideas but it really was delicious and it’s something I’ll be making lots of during the summer. I love that it’s raw, vegan and gluten free too.

Prep time: 20 minutes

Start to finish. Coco-Berry-Choco Dream Cake @love_ur_insides

Start to finish. Coco-Berry-Choco Dream Cake @love_ur_insides

Tips: Make this the night before or the morning before night time celebrations since the cake needs time to freeze.

Choco Base Layer
3 ripe bananas
1 1/2 cups of shredded coconut
6 medjool dates
4 tbsp raw cacao
1/2 a vanilla bean
1 tsp raw honey

Coco-Berry Top Layer
2 cups of raspberries and blackberries
2 ripe bananas
2 cups of young coconut meat
4 medjool dates
1/4 cup of coconut water
1 tsp raw honey

Tip: Buy 1 or 2 young coconuts – they will provide you with plenty of coconut water and coconut meat too. 1 coconut will give you just under the amount of coconut meat needed but more than enough coconut water. If you enjoy coconuts then I’d suggest buying 2 and you’ll have some left over. 

Cover the inside of a 9 inch cake tin in cling film (saran wrap).

Blend all ingredients for the choco base layer in a food processor and spread over the base of the cake tin. Put in the freezer while preparing the top layer.

After rinsing out the food processor, blend all ingredients for the Coco-Berry layer. Once blended, spread over the top of the Choco layer, sprinkle with a little shredded coconut  and return to the freezer. Freeze for about 8 hours. Before serving top with berries, bananas or whatever else you desire, serve and enjoy.

This would be amazing on a sunny afternoon served with some kind of bubbly goodness!


The Ultimate Winter Warmer: Chicken Cashew Stew

This one I recently came across at work. Inspired by a West African Chicken Peanut recipe, we created this amazing stew which I’m sure can also be adapted for a slow cooker too. With the very cold weather in Toronto right now, this is one recipe I’m using right now to warm up my insides.

Chicken Cashew Stew @love_ur_insides

Chicken Cashew Stew

Makes: 6-8 servings
Prep time: 20 minutes
Cooking time: 90 minutes

2 to 3 lbs of organic chicken legs, thighs or wings. (I have used left over turkey from Christmas too and it works wonderfully well)
4 tbsp of olive oil
1 large yellow onion, chopped
3 inch piece of ginger, minced
6 to 8 garlic cloves, chopped
2 to 3 lbs of sweet potatoes, chopped into cubes
1 15oz can of crushed tomatoes
1 quart of chicken stock
1 cup of cashew butter (we made this in a food processor by blitzing 1 cup of cashews until it’s a chunky paste)
1 cup of cashews
1 tbsp of ground coriander
1 teaspoon of cayenne pepper
sea salt and fresh ground black pepper
1/2 cup of freshly chopped coriander

Heat the oil in a large soup pot over medium to high heat. Salt the chicken pieces well and pat them dry. Brown them in the oil, don’t crowd the pot, so them in batches if needed. Once brown, set aside. **If you are using left over roasted Christmas turkey or chicken from a roast dinner then you can skip this part and start at the onions**

Sauté the onions in oil for about 3 minutes, stirring. Add the ginger and garlic and continue to sauté for another minute or two. Add the sweet potato and stir well.

Add the browned chicken, broth, tomatoes, cashew butter, cashews and spices and stir well. Bring to a boil and then cover the pot and simmer for 60 – 90 minutes or until the meat falls off the bone and the potatoes are soft.

If you are using fresh chicken, remove the chicken pieces and set in a bowl to cool until cool enough to touch. Remove the skin and shred chicken off of the bone and return the chicken to the pot.

Taste the stew and add more seasoning if needed. The stew should be peppery so add more black pepper if needed. Add the fresh coriander.

Serve with rice or by itself.

Enjoy! This is an amazing stew for the winter, it’s filling and it definitely warms you from the inside out. Just the kind of comfort food we need at this time of year!

Sending out oodles of love and light to you all!
Stay warm! 
C. xox 

Wintertime Makes More Reasons To Juice!

Celery, Apples, Grapefruit, Lime, Ginger, Garlic and Beets. Yum! @love_ur_insides

Celery, Apples, Grapefruit, Lime, Ginger, Garlic and Beets. Yum! @love_ur_insides

I’m sure you’ve heard it all before, all of the reasons to juice! How fabulous juicing is! There are definitely many reasons to juice! It’s like an injection of energy and vitamins! I love it!

Since it’s winter time (YAY!) that also means that some of you might have a tendency to get sick. Did you know the whole of winter is known as a cold and flu season, not only when the seasons change?

There are many ways to help build up your immune system naturally. Juicing can give you a concentrated glass of goodness to help you with that. Here are a couple of tips to help you along with knowing what to juice to help our body to protect itself.

Garlic: It doesn’t just ward off vampires! Garlic is packed with anti-septic, anti-fungal and nutritional properties which will help you to fight bacterial and viral infections. Garlic is dense in B1, B6, vitamin C and iron too. You can put garlic in your juices, one clove in 2/3 of a litre of juice will go undetected, any more than that and you’ll have a slight tinge of garlic on your tastebuds. The juice itself will do wonders for your insides. It’s well worth tasting for a few seconds.

Ginger: There are many many traditions that swear by ginger in the diet. It is known to clear out toxins in the organs, particularly the lungs. It also warms the body. Making ginger tea excellent during winter. Add ginger to your meals and also your juices!

Oregano oil: Not only is it excellent for your gut, it is also a wonderful immune booster.

Broccoli, dandelion leaves, lime, ginger, garlic, pineapple and kiwi. Delish!!  @love_ur_insides

Broccoli, dandelion leaves, lime, ginger, garlic, pineapple and kiwi. Delish!!

Cruciferous veggies: Also known as super vegetables, they are members of the cabbage family. These vegetables in particular help the liver to flush out toxins therefore supporting immune function. Members of this family include kale, broccoli, lettuce, cabbage and brussels sprouts. Yum!

Vitamin C: A natural antioxidant, it can also act as a natural antihistamine if you do catch a cold. You can find vitamin C in many fruits and veggies, in garlic too. Some vitamin C rich foods include Kale and dark leafy greens, black currants, broccoli, chillies, kiwi fruits and strawberries.

This one might not be great for the juicer but it’s an excellent addition to your diet. Japanese mushrooms: Oyster, shiitake or enoki, Japanese mushrooms contain a very powerful anti oxidant called ergothioneine.

Happy happy juicing beautiful readers! I hope this helps you to stay warm and flu free this season!
Sending out oodles of love and light.
C. xox