Pineapple & Coconut Kebabs

Watching afternoon TV, I felt like a sweet treat but remembered that I did actually promise myself not to have sugary treats during weekdays and so far I have stuck to it. So, we had a giant pineapple sat on the kitchen floor (that is where we leave it to ripen) and thought that is quite sweet. Obviously, for myself munching on just freshly chopped pineapple is not enough so I came up with these sweet and delicious kebabs. Very quick and easy to prepare and cook you will have a great healthy, sweet treat in minutes. You can used canned pineapple chunks if you like but believe me fresh ripe pineapple is so so good, so do try and get your hands on a fresh pineapple. They are also great to grill on the BBQ to finish a great meal. Give them a go...for 8 kebabs you will need...

• 32 large pieces fresh ripe pineapple
• 6 tablespoons desiccated coconut
• ¼ teaspoon mixed spice
• ¼ teaspoon ground cinnamon
• 8 bamboo skewers

How to... 

1. In a bowl or plate mix the coconut, mixed spice and cinnamon well. 
2. Roll the pineapple pieces in the coconut/spice mixture and put 4 pineapple pieces on every skewers.
3. Grill on a hot grill pan or BBQ for a couple of minutes on each side until slightly charred.
4. Serve.

Enjoy!!

R&A

Raw All Natural Chocolate Truffles

Now I know that some of the ingredients in this recipe are not that common but if you find them, do try them out. They are so decadent and moreish. If you cannot find the seeds, you can use ground almonds instead but I cannot assure the outcome because I have never tried it that way I'm afraid! These treats are highly nutritious as well as flaxseed, hemp seed and sesame seeds are packed with nutritive value.  They are also suitable for a vegan and/or a vegetarian diet. I know I am a meat-eater myself but it is incredible how much variation of diets and food variations there are out there. Since we were younger we were always exposed to various diets and always tried new foods from every corner of the world. The recent craze about seeds and raw food is definitely not new to myself but I love learning about new diets and options that before where maybe laughed at or frowned upon. But do be adventurous in your kitchen, after all, some great recipes were created by accident!! I also added 2 long pepper to add a certain kick (feel free to click on the link to find out about this great spice) but you can leave it out if cannot find it or even throw in a couple of black peppercorns! So feel free to try these delicious truffles. For 12 truffles you will need...

• 2 tbsp hemp seed
• 2 tbsp flax seed (linseed)
• 2 tbsp sesame seed
• 2 long pepper (optional)
• 4 tbsp unsweetened cocoa powder
• 4 tbsp maple syrup
• 2 tbsp crunchy peanut butter
• 2 tbsp water
• Desiccated coconut, to coat

How to...

1. Put hemp seed, flax seed, sesame seed and long pepper in a spice grinder or food processor and grind to a fine powder. Put in a mixing bowl, add rest of the ingredients and mix well until well combined. 
2. Form the ‘dough’ into small balls and roll into the coconut. 
3. Put on a plate with some baking paper and put into the freezer for 20 minutes. Alternatively put in the fridge for a couple of hours before serving. Serve.

Enjoy!!

R&A

Raw Vegan Coconut, Vanilla & Hemp Seed Pudding

I must admit that I am falling in love with raw vegan desserts. They are so light, delicious, naturally sweet, light and quite a different and healthy option from the usual desserts. Don't get me wrong I still love me a piece of Banoffee Pie or Tres Leches cake but sometimes I like to vary things and raw puddings are awesome and full of goodness. This particular pudding is full of nutritional goodness, lot of protein from the hemp seed, good fats from the coconut milk and sweetness from the banana. The other ingredients elevate this pudding to another level when it comes to taste! If you cannot find hemp seeds [we buy ours from Asda], you can use chia seeds or linseed [flax seeds]. Try it out, it is super good. 

Note:   The secret to the creaminess of the pudding is a coconut milk high in coconut extract, we used one that contains 75%. You have to store it in the fridge upside down for 24 hours and then invert the can and open it as usual. This procedure will make sure that the actual coconut extract sinks and hardens at the top of the can.

For 4 puddings you will need...

• 1 tin 75% coconut milk [see Note above]
• 1 tbsp hemp seed
• 1 tsp dried rose petals (optional)
• 1 banana, sliced
• ½ tsp ground cinnamon
• 1 vanilla pod or 1 tsp vanilla essence
• 12 blueberries, to serve

How to...

1. In a spice grinder or mortar & pestle, put the hemp seeds, rose petals and ground cinnamon and grind to a fine or coarse powder [however you like it]. 
2. In a food processor or blender spoon the coconut milk [discarding the liquid], add the ground seeds, petals and cinnamon.
3. Split the vanilla pod lengthways and scrape the seeds with a knife and throw into the blender, alternatively add the vanilla essence. Now add the banana slices and blend until you get a smooth mixture. 
4. Spoon the mixture into ramekins or small bowls, put 3 blueberries on top and chill in the fridge for a couple of hours.

Enjoy!!!

R&A

Caribbean Halo

Who doesn't love a piece of delicious and moist cake? We made this cake yesterday and it turned out a super hit. It is absolutely divine and heavenly. We used fresh coconut, which made it even better tasting and obviously that wee bit of booze just gives it that kick. We named it Caribbean Halo for obvious reasons, sweet banana, exotic pineapple, fragrant coconut, rum turn this cake into a tempting delight. You will need...

• 280g [2 cups] plain flour
• 100g [½ cup] caster sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 banana
• 400g can pineapple cubes in own juice (weight including juice)
• 1 cup fresh coconut flesh, chopped or 2 tbsp desiccated coconut
• 1 tbsp raisins
• 1 tot rum or brandy

1. Preheat the oven to 190°C.
2. In a blender or food processor, blend the banana, rum or brandy, pineapple with juice and coconut for about 20-30 seconds until the coconut pieces get smaller. If using desiccated coconut you can omit the use of a blender and use a masher to mash everything instead.
3. In a large bowl sift the flour, add the sugar, baking powder and bicarbonate of soda and mix them with a wooden spoon. Add the fruit mixture and raisins to the bowl and mix well until all the ingredients are well incorporated.
4. Pour into a well greased Bundt pan and bake into the preheated oven for 35 minutes.
5. Take out of the oven and let the cake rest in the tin for 15 minutes and then turn onto a cooling rack.

Enjoy!!

R&A