Summer Fruit and Chocolate Slice

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Here is a recipe I made last weekend. I wanted to make something pretty and not loaded with calories, so I came up with these slices. They were very good. For those of you are scared off by Tofu, I promise you, you can not taste any of it. It is just a base that carries the flavors of the fruit and chocolate very well and is also loaded with protein rather than carbs. Why not give it a go. Easy and healthy rather than bad, what more could you ask for?

Ingredients Crust:

1/2 C. dates, pitted and soaked for 30 min.

1/2 C. oats, (gluten free)

1/2 C. nuts of choice

1 tbsp. cocoa

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Method:

Drain the dates and pat them dry, put in a food processor together with the remaining ingredients. Pulse for a few time until the mixture is crumbly.

Press into a square baking tin that has been lined with baking parchment.

Bake for approximately 15-20 minutes in a pre-heated oven at 400° F.

Remove when done and transfer to a rack to cool completely before filling.

Ingredients Pink Filling:

1 C. silk tofu

1 C. Summer fruit mix

2 tsp. Agar Agar

3 to 4 tbsp Stevia, Xylitol or sweetener of choice

1/2 C. raw Cashew Nuts, that have been soaked for 6 hours

Heat berries in a small saucepan, add the Agar Agar. Cook for 1 – 2 minutes. Set aside and let cool. Add the Stevia/Xylitol granules. Blend the Cashews in a food processor until silky smooth add a little of the tofu to get it going. Now mix with all the remaining ingredients.

Ingredients Chocolate  Filling:

1 C. silk tofu

4 oz. dark chocolate 70%, sweetened with coconut sugar

1 – 2  tbsp. raw cocoa powder

3  tbsp Stevia, Xylitol or sweetener of choice

1/2 C. raw Cashew Nuts, that have been soaked for 6 hours. Drained.

1 tsp vanilla extract

1 pinch of salt

Melt the chocolate au bain marie until melted. Remove from heat and let cool. Add the Stevia/Xylitol granules. Blend the Cashews in a food processor until silky smooth add a little of the tofu to get it going. Now mix with all the remaining ingredients.

To assemble:

Take spoonfuls of each mixture and place on crust alternating until you have used it all up. Make sure there are no air holes left. Shake the tin if necessary. Gently flatten to top with a spatula. Now with a knife draw a few “S”shapes in the filling for a rippled effect.

Put in the refrigerator for a few hours until completely set.

Nut rosettes for decorating the top:

1 C. Cashew Nuts, soaked for 6 hours, drained

1/3 C. Coconut cream, maybe a tablespoon more

2 tbsp maple syrup

Mix all the ingredients in a high-speed blender or magic Bullet, blend until smooth. Put the mixture into a pastry bag fitted with a rose tip, make little roses on top of the slices.

NOTE: Cut the slices before decorating.

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Watermelon Salad

 

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Vegetarian Gluten FreeEgg Free Cane Sugar Free

Serves 4

Whenever I go the market and see Watermelons, I feel as thought Summer is really almost here. After a long Winter of rain, some snow and a lot of storms. At last we can enjoy all the things Spring has to offer, and soon Summer.  For me it is mostly the fruit I look forward to. Here where I live in Holland (in the country side), we don’t get Watermelons all year round like in some of the bigger cities. And I am ok with that.

I like eating what the  seasons have to offer, for me it feels like the right thing to do. So it’s really exciting when I see a Watermelon for the first time in season. Not only are they delicious but apparently very healthy too. They are full of Lycopene which is a carotenoid  good for heart health and bone health. They also contain Citrulline. Citrulline is an amino acid that is converted by our kidneys into arginine. The flesh of a watermelon contains about 250 milligrams of citrulline per cup.  Arginine can help improve blood flow and there’s also some preliminary evidence from animal studies that greater conversion of Citrulline into arginine may help prevent excess accumulation of fat in fat cells. Hello?

Ingredients;

2 bags of Arugula

1 small watermelon, peeled and diced

4 oz. Feta cheese

1  onion, peeled and sliced as thin as you can

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a bunch of fresh Mint. Pick of the leafs, thow the stems away.

1/2 C. Pomegranate Seeds

1/4 C. toasted Pine nuts

1 tbsp. Chia seeds

1/4 C. extra virgin olive oil

juice of one lemon

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Method;

Star of by putting the onion in a bowl with the juice of half a lemon and leave for about 15 minutes. This will take away the sharpness of the onion.

Arrange the Arugula on a platter. Scatter over the Watermelon. Then the drained onions.

Crumble over the Feta. Then tear the Mint leafs up a bit and sprinkle over the salad tucking the leafs in between the pieces of Watermelon.

Then scatter over the Pomegranate seeds, the Chia seeds and the Pine nuts. Serve drizzled with the olive oil and the remaining juice of the lemon.

 

 

 

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