Bite Back the Chill with Coconut Cashew Bites

Darting in and out of the trees, passing by fishermen in tall boots and green trousers standing out in the river to the right, we ran; climbing over fallen trees and pressing onward up big hills while our feet pressed into small footholds, with the sound of the river's current splashing up against rocks, we ran. Reaching a fallen Douglas fir with a view of the river bed and it's swimmers and feeders, we stopped almost as if the twists and turns previous were lost on us, and the only thing that stopped us from pressing onward were the oversized tracks in the dirt and our own gut feeling. So there, with a view over top seagulls diving into dinner, their shrilling calls louder than my own footfalls and the white of their wings darting back and forth across the rocks, as well as salmon fighting the last push of the current in tattered shape but excellent form for skimming the water and breaking the waves to leap above rocks, we stopped and stretched after running for a while.

I thought at that moment of sinking in to a moment by myself, with only the sounds of each evenings scurry for dinner down at the river, and as I pressed deeper into a stretch, I was almost unaware of my heavy breathing and the half of the run just behind me. 

Although we've been busy every day with my uncle visiting this week, starting from a big breakfast to explore and enjoy the spots of sun that are quickly chased by large clouds of fog, I've had little time to be out running. But this afternoon, after a sunny day by the ocean (because when aren't we near it here!) with farms by the side of the road and alligator soup for lunch, I finally made a break for the orange-tinted tree-lined pathways that sidle up close to the river and wind their way through fields and rocky hills. We've also been lucky with each day out and have only spent one day completely blanketed by fog - a day spent in what is commonly known as "the dark side" of Sooke - and have otherwise enjoyed t-shirts while we tanned on the rocks by Sooke River, a complete sunset overlooking Sooke's Inner Harbour as we sat on a waterfront bench on the Galloping Goose Trail, and today, had lunch in Brentwood Bay on the docks where we sat outside with a clear view into the water filled with sea stars and crabs and even felt the sun's heat with each layer of clothes. I knew the first time when mum and I curled up beside hot coffees and curry gumbo with warm cornbread, looking out from large windows, that we would be back. And so, nearly a month later, we surprised ourselves by sitting out on the large patio above the bay, and peeled back layer after layer under the sun, and squinted for photos being taken in the light.

And so when many people are tucked away under a thick blanket of fog, we're out enjoying the sun and colours of the leaves amidst driving through winding roads and stopping in tea shops for coffee when the thud of the big door behind us leaves us in a room partially historic and somewhat diner-style.

So much exploring also turns up new places where I could sit for hours with a pot of tea, as long as this delicious sunshine that we've had keeps on shining. It would be all that I'd need. 

And maybe a cookie. I like those.

I love combing nuts and fruits, maybe a little sweetener to taste, and even a touch of spice as well, to toss together, mixing and mixing, only to be surprised by the new flavours developing with each new addition, and seeing what is created. I love mixing ingredients to form a delicious treat. Most of all, I love the simple pleasure that comes from creating a dish new to us, but one that lasts so much longer in taste and in memory.

These little cashew bites are like that, a simple method to making delicious cookies, without crazy ingredients, or even the process of baking. So with a warm cup of tea, maybe under a blanket of fog as this week's weather rolls in, a simple cashew bite is just the sweet treat to prepare for October.

Coconut Cashew Bites

{print recipe here}

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makes 8 cookies

Ingredients:

1 cup raw cashews (preferably soaked overnight)
1/2 cup shredded coconut
2 tbsp chia seeds
2 tbsp raw honey (use maple syrup for vegan)

 Directions:

Soak cashews overnight. If using almonds or another type of nut, they don't need to be soaked for this recipe.

In a food processor, blend cashews until they're finely ground. Add coconut and chia seeds, and pulse 2 or 3 times before adding honey, processing again until completely smooth and the mixture begins to fall together from the edges. It should be fairly sticky and able to mold into the bites.

Using your hands, form the mixture into 8 small bite sized balls or cookie shapes, laying evenly out on a plate or parchment lined board. Place in the fridge for approximately 30 minutes to set.

If desired, you can press chocolate shavings, shredded coconut, or chopped fruit on each coconut bite to decorate.

Variations!

Any type of nut can be used in this recipe, however cashews have a much creamier consistancy so I recommend using at least half cashews, or macadamia nuts which are similar, and half another type of nut (such as almonds, pecans, or walnuts).

The chia seeds can also be opted out for hemp seeds, flax (ground or whole), or completely removed if preferred. 

Dried fruit is also another favourite of mine to add, as not only does it add flavour and a different consistency, but a little bit of natural sweetness. By favourites are dried apricots, cranberries or dates, which can be blended right in with the nuts in the food processor! I'm usually careful to choose one additional ingredient though, however only for the appearance as too many colours look hectic and somewhat less unappetizing. 

Another favourite of mine is adding a bit of chocolate, and when its melted will also help to forming these little bites. (You can also reduce the amount of honey needed).

Finally, a little sugar and spice always goes far, so try adding spices such as cinnamon or nutmeg, and even some freshly ground ginger or cardamom and cloves to make them chai spiced! 

Enjoy! xx S

Closer to Farms for Raw Yogourt

I close my eyes, it's time to let the water take me where it wants to. A couple of deep breaths. I feel the fear rising up, but I try and forget about it against the pounding of my heart. Try to swallow, get it back down. How is it that I’m still afraid. With another, deeper breath, I can swallow again. And then I start thinking back to the moment when we first arrived here, the moving truck a moving target for watchful eyes in a small town, I can do this. It's only deep water around me, and a couple of eerie looking kelp. Nothing big, nothing scary. A seal over there who just wants to play. Paddle in, paddle out. Left side. Paddle in. Swish. Paddle out. And kayaking gets easier when you realise that although you can't see below you, are the smallest boat on the water, there isn't any real danger around. Like those first few moments when you arrive in a new place, it takes a couple of deep breaths, and maybe a little pep talk before you'll be on your way, navigating the rocks and finding new caves to explore. Moving to a new place is the same.

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Giving a Raw Recipe a Try

Time really has flown. It seems that it was only yesterday that I arrived home, a little weary from travelling, but excited to be back and to spend a little time island living. It seems already that the end of August is close, most of my friends have had their last day of summer jobs, and it's only two weeks to go until the big day. Moving day.

Yesterday was both the garage sale and our going away party, which was organised by some very close friends of ours, so from the moment I stepped outside with a bowl of gluten free granola and berries for breakfast still in my pyjamas, there was sorting and selling to be done, and later lots more boxing of leftover items and finding the next step for them. 

Among the mountain of things that have piled up over the years, we sold a few knick knacks to some curious onlookers, but mostly enjoyed cups of tea here and there as we sat in the sunny spots at the bottom of our stairs or chatted with people perusing the clothes racks or boxes of toys. 

There's something about seeing all our old things going, some which we thought absolutely essential, or that once held meaning for us, that gives me the feeling that yes, there is a part of my life that is really is over. Suddenly, it feels as if I have finally passed over a line in the sand, and crossed a point where I can finally say that there is a past, and there is also a now, and there is no point in trying to blend the two, or always thinking back to what could have, or may have, been done. There are years during high school, and before, although I may have been too young and not yet influenced or changed by my environment and surrounding people, that I can close as if parts of an album, only events that are recalled upon as if passing through the pages of photos. Those years, with their many enlightening, tough, exciting, or silly moments, may have helped build the person I am today, but they do not define me.

As I put baby clothes and trinkets into cardboard boxes, closing them and labelling them before adding to the pile to keep, and sort through albums, old clothes and books to go, I felt a sense of cleansing, and with each box of toys from my childhood packed into the back room, or pile of painfully awkward old shoes sent to the garage sale pile, I felt as if that small part of my life, with any negative influence it may have, is flushed, and I keep only what I need, and only what I want. 

This recipe, made from only natural ingredients for a completely raw, gluten free and vegan, "cheesecake", is exactly the kind of food fit for a cleanse, even if we are cleansing the clutter from living in this house, growing up, and spending many years here, rather than the typical cleanse. It was inspired by a delicious dessert my sister and I shared the last night I spent in Montréal, from a little vegan restaurant off of Rue Sherbrooke. Past the rows of jars filled with dried fruits, nuts, raw granola and dehydrated crackers for sale, dining tables were set up beside white brick walls and stained glass windows made from car headlights. It was the menu that we oohed and aahed at, with its delicious descriptions of new meals, a raw lasagna, gluten free and raw crepes or pad Thai, and after we were served and had eaten, couldn't resist the temptation of dessert.

Blown away by the flavour of the raw plates, both from dinner and dessert, I've given raw baking a try at home, and am again thrilled to find that the ease of blending a few ingredients together, such as cashews and dates, with other secret ingredients to give new flavours, can produce such delicious cookies, brownies, or even this "cheesecake."

Raw Blueberry Uncheesecake

{print me here}

Almost unbelievable that this dessert isn't made with any cream or cheese, and is in fact is completely raw! It still has a delicious creamy texture, and the rich taste of blueberries is a perfect complement to cashews. I guarantee you won't be feeling guilty after this indulgent dessert, as it is made from all natural, and healthy ingredients.

Smooth and sweet, its the perfect combination for a dessert to impress, or to enjoy after dinner.

{makes 4 individual uncheesecakes}

{Ingredients:}

Crust:

1/2 cup almonds

2 dates

1/4 cup shredded coconut

Filling:

3/4 cup raw cashews

1/2 cup fresh or frozen blueberries

1 teaspoon vanilla

2 tablespoons raw coconut agave

1/4 cup almond milk 

Topping:

thawed blueberries

{Directions:}

For the crust. In a blender or food processor, combine almonds, dates, and coconut, and blend until finely ground and the mixture starts to have a smooth consistency. Among four ramekins, spoon in the crust mixture and press down evenly along the bottom.

For the filling. Rinse the blender or food processor, then add cashews, blending until finely ground or almost powdery. Combine the blueberries, a teaspoon of vanilla, raw coconut agave, and almond milk, and blend until completely smooth and there are no whole blueberries or chunks of cashew nut left.

Pour the filling into each ramekin evenly, and set them in the freezer for about an hour to set. If making these a day ahead, they can be put straight into the fridge and kept there until serving, otherwise, place in the freezer for a faster set. Place in the fridge until ready to serve.

For the topping. Remove the frozen blueberries from the freezer and allow to thaw completely before layering on top of the uncheesecakes. Heating them up will also speed up this process, and release more of the blueberry juices.

Enjoy! xx S

The Temptation of Chocolate Dessert

I am sorry. I know it's late this Sunday afternoon. And you're most likely busy, getting ready for the upcoming week, focusing on important tasks, or things that need to be done around the house. And here I am, posting a delicious Raw Chocolate Hazelnut Cake recipe to steal away your attention. So, I will warn you now, if you've got more pressing things, people tugging at your sleeve to get jobs done, and if I were you, save yourself from the temptation and stop reading right now. I know, I should be pleading you to read on, but I promise that you'll want to drop everything and start cooking when you see this recipe. So stop reading now, I mean it. Don't be swamped by the temptation and the promise of delicious, creamy, chocolatey, dessert. And before I tell you how amazing this is. And how it's gluten free. And that it can be made to be raw as well. And how little active cooking time it needs. Did I mention the flavour?

Okay, sorry. You've got things to do.

Chocolate is more than a craving for me, it's a lifestyle choice. And that's why I'm always sure to incorporate chocolate into my life - I even have a board on Pinterest dedicated to chocolate, you can bet it's one of the largest - and I make sure the craving doesn't go un-indulged with gluten free Chocolate Chip Cookies, Chocolate Clusters, and Brownie Bliss Bars.

It also doesn't help that Valentines Day gave us another excuse to have chocolate lying around. Mum and dad exchanged identical Toblerone bars, and I received small packs of little gluten free (and organic!) chocolate. Of course, I had to share. I decided upon something a little different that our usual Chocolate Lava Cake for our Valentine's dinner, and after searching up different recipes and reading reviews, I decided upon the chocolate flavour with the creaminess similar to a cheesecake - perfect, but undoubtedly, very rich.

As I come home from our grad Semi Formal in the pouring sunshine, a little too bright for tired eyes, and making me sneeze awkwardly, I can't think of the usual Saturday and Sunday cook-off in my kitchen without a glass of chocolate almond milk to keep me going. It seems to be my pick-me-up drink, the coconut water to my own tired self.

We must have been out quite late after leaving the Aquarium and all the fish in their tanks behind us. Including Nemo and his friends, and the massive turtle that swam with the sharks. Including the grandpa shark. In toppling heels my friend and first trekked through the grass field to the bus stop before hitting Granville street in search of late night sushi, instead finding two of our friends who had just found pizza, and no sushi restaurants which we were willing to walk to. So, with no luck to satisfy our craving, we settled on hot chocolate - surprised? No.

Chocolate Hazelnut Cake
View printable version.

I served this at my family's Valentine's dinner, a sweet, rich, and creamy dessert made from all natural ingredients that was enjoyed thoroughly. I made the dessert pots quite large, so none of us were actually able to finish them, so they were stored in the fridge for a later date. I've altered the servings so that it serves 6 rather than 3, because the richness of cashews and chocolate causes this dessert to be better enjoyed in small portions.

Makes 6 individual mini cakes

Ingredients

Crust

1/2 cup hazelnut meal (Made by blending hazelnuts until finely ground)
3 bsp raw cocoa powder
1 1/2 tbsp maple syrup (or 1 tbsp agave nectar)
1 pinch sea salt

Filling

1 cups raw cashews, soaked in water for 4 - 6 hours and rinsed
3 tbsp raw hazelnut butter
1/4 cup coconut oil, melted
1/4 cup maple syrup (or 3 tbsp agave nectar)
1/4 cup raw cocoa powder
1/4 cup water
1/4 tsp salt

Chocolate Sauce

2 tbsp coconut oil, melted
1 tsp vanilla extract
2 tbsp maple syrup (or 1 1/2 tbsp agave nectar)
2 tbsp raw cocoa powder

Directions

If making (1) 9” cake, use a springform pan. For individual cakes, a muffin tin works great.
For the crust, blend all the ingredients together in a food processor until it is well combined and sticks together when pressed between fingers. Press the crust into the bottom of desired pan, about 1/4 inch thick.

Set aside while you making the filling.

In a food processor or powerful blender mix together cashews, maple syrup, water, and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combine.

*If you cant find raw hazelnut butter, you can make your own by blending raw hazelnuts in a food processor until smooth and buttery, scraping down the sides often. Chockohlawtay has a good hazelnut butter tutorial.

Spoon filling on top of the crust. Place cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).

Once frozen remove cheesecake from the pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using knife as a lever, push down from the bottom. The cheesecakes should pop out.

Place cake in the refrigerator while making the chocolate sauce.

Mix ingredients together with fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden.

Top with chopped hazelnuts. Serve cold.

Enjoy! xx S