Mini Chocolate Cake - Vegan

Holidays mean recipe testing and plenty of eating! Today I was really itching to make a chocolate cake, but I didn't want to make regular sized one since it's just Jake and I. So I opted for a mini mug cake. I've made these in the past using regular dairy and processed ingredients. 

This time I created a dairy free and gluten free version. The result - fudgy chocolate cake with a delish choc mousse frosting with zero guilt!

I randomly whipped up the frosting using what I had in the fridge, and I can tell you it is amazing and oh so moorish! I know it only uses a small amount of coconut cream, but I always have tinned coconut milk in fridge for smoothies, tea and cooking (transfered into a glass container of course). When chilled it hardens and becomes close in texture to whipped cream or thick Greek yogurt, I could eat it by the spoonful! Now for the recipe.


Mini Chocolate Cake

Ingredients
1/4 cup flour or 3 levelled tablespoons (I used doves farm gluten free flour)
1/4 teaspoon baking powder
1 tablespoon cocoa powder
a pinch of salt
1 tablespoon unrefined sugar (I used light muscovado)
2 tablespoons melted coconut oil or oil of choice
1/4 cup of milk or 4 levelled tablespoons (I used rice milk)
1/2 teaspoon vanilla extract


Method
1. If using an oven preheat to 180C or 350F. Lightly grease a small mug, bowl or ramekin with oil or dairy free butter.

2. In a separate bowl mix dry ingredients together till well combined.

3. Add in wet ingredients and mix till just combined. Place the cake batter into the greased mug.

4. If using an oven, bake for about 13-14 minutes. If using a microwave, cook on high heat for 40-50 seconds. Make sure to keep a good eye on it so it doesn't overcook.

5. Leave to cool completely before removing. If you want to eat the straight from the mug, skip this step and enjoy!

Chocolate Mousse Frosting

Ingredients

1/2 teaspoon cocoa powder
1 teaspoon unrefined sugar (I used light muscovado)
1 teaspoon peanut butter
2 tablespoons thickened/chilled coconut cream (make sure to chill the coconut milk overnight in the fridge and used the tinned full fat kind)

Method

1. Mixed all ingredients together with a fork.

2. Slice the cooled cake into layers if desired, frost and devour!



Kim xx

Gluten Free Flat Bread

If you follow me on Instagram you will know that I have been experimenting with gluten free flours lately. Only ever making gluten free flour pancakes and buckwheat flour pancakes, today I ventured out into making flat bread.

We were rather pleased at how they turned out, super quick and easy to make. The flat bread had a good soft texture and a little crunch too. Jake even suggested that they would be great as pizza bases, so I guess that's my next mission!

Gluten Free Flat Bread

Ingredients 

1 cup of gluten free flour mix (I used doves farm)

1/2 cup of warm water

a pinch of sea salt 

oil for greasing  

Method 

1. Heat a pan to a medium high heat. Place all ingredients in a bowl and mix till a firm dough forms. You may need to wait for the dough to cool so it is easy to work with.

Your dough should be easy to handle, and not sticky - if so add a tiny bit more flour.

2. Dived the dough into 8 large pieces or 4 small, and roll into balls. Flour a flat surface and roll out using a combination of a rolling pin and fingertips, try and roll it out as thin as you can. I used a flat spatula to transfer the rolled dough to the pan.

3. Use a tiny amount of oil or butter to grease your pan. Cook the flat bread and flip when bubbles appear on the dough.

These can also be cooked in an oven using the top grill at full blast and turning once you see bubbles.

Flavouring Ideas

Rosemary 

Garlic 

Cumin seeds 

Parmesan 

This recipe is super flexible, the flatbread could be used as tortillas, served with curries and soups, made as pizza bases or just eaten with hummus and dips.

Enjoy xx 

Vegan Dal Makhani

I made dal makhani last night! This is my favourite Punjabi dish, which is basically like butter chicken but uses black dal and red kidney beans instead.

I did plenty of research online and gave the recipe my own twist and veganised it by using coconut cream instead of fresh cream and dairy free spread instead of butter (you could even use coconut oil). The curry was still so creamy you couldn't tell the difference. This dish does use a bit of fat, but this is what makes it unique, rich and velvety. If it's too much for your taste, then just adjust!

You can find dry black dal in the international aisle at supermarkets or any Indian grocery store. It is very important to get a good quality/authentic garam masala powder as this could make or break your curry!


Vegan Dal Makhani

Ingredients

3⁄4 cup urad dal (black matpe beans)
1⁄4 cup dried red kidney beans or 1 cup canned
3 tablespoons dairy free butter or coconut oil
1 tablespoon oil (high heat)
2 teaspoons dried cumin seeds
1 onion diced
2 large garlic cloves diced
1 small thumb ginger diced 

1  1/2 teaspoons garam masala powder 

1/2 - 1 teaspoon chilli powder depending on preference
2 teaspoons sweet paprika powder
2 large tomatoes diced or 1 cup canned chopped tomatoes
3 tablespoons tomato paste  

1 teaspoon garlic powder

1 teaspoon brown sugar
1 cup full fat coconut cream/milk (I use the Asian kind)
salt


Method

Preparing dried beans
I used the quick soak method as I made this dish last min, either way works perfectly fine!

*Overnight soak - Soak black dal and red kidney beans overnight in 4 cups of water.
*Quick soak - Boil dried beans in 3-4 cups of hot water for 2 minutes. Remove from heat, cover, and let them stand in the hot water for 1 hour.


1. Cook the soaked black dal and red kidney beans (if using canned kidney beans add them in at the end) in 4 cups of water and 1/2 a teaspoon of salt till soft, about 30-40 minutes.

2. Heat oil and 2 tablespoons dairy free butter or coconut oil in a  medium heat heavy based pan. Fry cumin seeds till they start to pop, then add chopped onions, 1 teaspoon of garam masala, the chilli, sweet paprika and fry till golden.

Add chopped ginger and garlic, sauté until fragrant.

3. Next add in the chopped tomatoes and tomato paste. Sauté till the tomatoes are reduced and caramelised. You will know when you have reached this stage as the tomatoes become like a paste, are richer in colour and you will see the fat separate.

4. Add in the cooked dal and red kidney beans, without the water at first. Mash some of the dal with the back of your spoon while stirring, this gives a rich and creamy texture.

Using the liquid from the boiled beans add two cups of this and simmer and a reduce on a low heat for 15-20 minutes.

5. Add in coconut cream, 1 tablespoon of dairy free spread or coconut oil, garlic powder, sugar and 1/2 a teaspoon garam masala powder, then simmer on low for another 5 minutes.

Keep warm on low heat on the stove till ready to eat, the longer the dal cooks the better. Serve with rice, naan and veggies of your choice.

I hope you enjoy this dish as much as we did!


Kim xx

Vegan Pancakes

This morning I really wanted to make pancakes since I had some left over whipped coconut cream (any excuse), so I finally gave them a go.

I was a little scared at start, however I was surprised to end up with fluffy, light pancakes, and a hint of mixed spice really took it that extra mile. This is a super yummy and easy recipe! I enjoyed mine with passion fruit sauce and whipped coconut cream :)

The key to fluffy pancakes is in the baking powder, use a good quality one and make sure to check the expiry date too.

Yummy Vegan Pancakes!

Ingredients

1 cup plain flour or gluten free flour mix
2 teaspoons baking powder

a pinch of salt

1 cup dairy free milk
1 tablespoon melted coconut oil or oil of choice 

Flavouring ideas
You don't need to add in any of these as they are optional, I usually just add in vanilla extract or cinnamon. It all depends on what I have in the kitchen or what I'm in the mood for.

1/4 teaspoon cinnamon or mixed spice
1 teaspoon vanilla extract
1 tablespoon date paste 

1 teaspoon coconut sugar 
mashed banana
berries


Method

1. Whisk together the dry ingredients.

2. Make a well in your flour mixture and add in the dairy free milk, oil, water and vanilla extract. Mix till just combined. 

3. Heat your pan at medium-high heat, and add oil of choice.

4. Pour a ladle full of batter on the pan for each pancake. Cook until bubbles pop up, flip then cook till golden brown.


Vegan Pikelets

To make Pikelets (mini sweet pancakes) add 1/4 cup of  unrefined sugar. When cooking mini pancakes, use about 2 tablespoons of batter for each.

Variation: Banana Pancakes!

Buckwheat Pancakes

Follow the same recipe as above, but use one cup of buckwheat flour.

Buckwheat pancakes 

Enjoy,


Kim :)

Spring Beauty Products

As you know I have made the big move over to London from little old Auckland, NZ. So naturally I researched and found spots where I could buy my usual vegan, organic, and enviro friendly products.

Organic fruit and veg are readily available for reasonable prices at most supermarkets here, however wholefoods and natural home and beauty products are mainly found in speciality stores such as Wholefoods Market. There's one just a short walk from our apartment, it's not a good thing for the wallet! Did I mention there's a wholefoods food hall upstairs too?!

Here are my latest home and beauty finds that are all vegan, animal cruelty free, natural, free from any nasty chemicals and eco friendly.

Clockwise from top left:

Avalon Organics Pepermint hand and body lotion - Scented with refreshing peppermint essential oil, this cream has helped soothe my eczema when it's inflamed while moisturising my dry skin. I love this cream!

Naked Rescue Shampoo and Conditioner - This shampoo and conditioner leaves my hair feeling fresh, clean and soft. They are free from any harsh nasties and smell so good!    

Dr Bronners Magic Soap - Hemp and tea tree oil - Not your regular foamy type soap as it's made from natural ingredients, all things I can pronounce! I love the smell of the tea tree oil, I feel so squeaky clean after my shower especially because I know tea tree has antibacterial properties.

A. Vogel Neem Oil - I bought this oil to help heal the recent eczema outbreak on my body! I'm a little paranoid that it may be dust mites or fleas, so luckily neem oil is a natural insecticide. Neem oil has been used for centuries in Asia, known for it's many health and beauty benefits. This is a miracle oil! Every time I have a random rash or skin irritation this neem oil blend does the trick. The A.Vogel brand contains: sweet almond oil, neem oil (Azadirachta indica), oils of bergamot, rosemary and eucalyptus.

Jason Soothing Aloe Vera - Great cream that's safe for face and body, not too fond of the smell though. Still testing this one out will keep you posted how it works long term. I am really missing my Huckleberry Farms cream!

Dr Bronners Magic Lip Balm - I love peppermint. It's perfect for dry, cracked and irritated lips.

Let me know if you have any questions. I can't wait to try out more hippy products!

Kim xx 

Master Cleanse Diary April 2015

Monday

8:00am First cup of lemonade at work, feeling tired due to lack of sleep and coffee! Accidentally put too much cayenne, so added more water.

10:30am Hot water for morning tea. Feeling motivated.

3:20pm Just finished work, feeling extremely hungry! This is the time of day where binge and eat all through the night. I can do it.

6:15pm Woke up from an intense 2 hour nap. I slept maybe 5-6 hours last night, as I had been used to sleeping late on school holidays.

Having some intense cravings for fried food, any food really! I remember why I do this again, it's helps me appreciate food and think about what I eat.

9:00am Watched Jake cook an amazing pasta for dinner tonight, so hard. Had my laxative tea, not bad.

10:30am Spent pretty much the entire night looking at my previous food pics and Instagram drooling! I think I'll try and sleep now, will probably dream about food.

Goodnight x


Tuesday

7:00am Just woke up and feeling ill. Had some hot water, and my lemon drink on the tube.

10:25am Short morning tea, marking the kids work to get me through.

12:10pm Lunch time is killer! So hungry and still feeling lethargic. Really considering having some soup or a salad after work.

3:30pm Work is finished. Not sure if I need to eat or I'm sick? Usually do these detox fasts during the school holidays where I can stay in bed the whole day! Not sure if doing it while I work is such a good idea, or am I not in the right mental space to keep strong?

5:00pm Just got home from work, such a long day. I am thinking tomorrow will be my last day...


Wednesday

8:00am Falling asleep on the tube. So tired.

12:30am Taught such a lovely class. Didn't stop for a morning break, so I could mark work. Now in lunchroom drooling over everyone's food, sipping on peppermint tea.

Really feeling like I realise why I did this detox in the first place. Sorry body! I had gotten to the point where I just ate anything without thinking, a lot of has to with the change of routine - moving to another country, new job, and also waiting for my partner to find a good paying job.

I really need to deal with how I deal with stress. As this is how I got to my heaviest a few years ago. I just can't go back, gosh I've come, so far 19 kilos down. For the last few months my weight has stayed the same, I'm happy that I haven't gained, but on the other hand feel silly for not doing anything to lose more! Time has stood still and I need to keep aiming for my goal weight.

Wow I just rambled so much, feeling better. Tomorrow I am going fast during the day, then eat a clean meal in the afternoon - fruits, veggies, salads and soups.


Health is wealth peeps!

Kim xx

Master Cleanse

If you know what I make out of these ingredients, you know what's about to go down! The master cleanse is not a quick weight loss fad it is simply a cleanse/detox to clean out any unwanted toxins.

The benefits are not only detoxification, (this may sound hippyish) but it can be seen as a spiritual journey/awakening to kick start healthy eating and exercise whilst also resetting your palate, which means getting rid of those nasty cravings!

I will be aiming for five days, and will hopefully continue through to the next five!

I made three batches to last me all day tomorrow.


Master Cleanse Lemonade

Ingredients

1 tbsp pure organic maple syrup
2 tbsp organic fresh lemon juice
1/10 tsp / a pinch of organic cayenne pepper
1.5cup (300mls) filtered water


How to carry out the cleanse:

*Make sure to use organic ingredients, you can find these as supermarkets and most health food stores.

*Drink at least 6 250ml cups a day. You can have it cold or hot.

*Make sure to drink plenty of water.

*You can occasionally drink caffeine free herbal tea such a peppermint.

*End the day with a laxative tea.

Good luck xx

Favourite Summer Products

This summer I have discovered some new products that I am in love with! Some of them are old favourites that have become staples in my home.

All fab eco/skin/animal friendly reasons aside, many people don't realise that many of these products are found in local supermarkets and are quite affordable, especially when you nab them at special prices! You really have to think of the value or cost of your own health, wellbeing and of course the planet!

I will let you look at the photo for brands and product info. If you have any questions, please ask below.


Kim xx