One of my favourite things about summer: Picnics. Easy to prep for and an infinite amount of fun. People can lounge around reading a good book on the grass, climb trees, take a nap, play games, or just enjoy the weather. These pictures are from a surprise fathers day picnic a client of ours asked us to cater. I'm putting them up now because we're into August and I realize we don't have many warm summer days left- How time flies... I know I am definitely going to have some impromptu picnics- will you? I hope these inspire you to put together some snacks, grab a blanket, and spend time with your loved ones. Don't even wait for the weekend- have dinner outside in a park next to you this evening!
One of my absolute favorite desserts to have is a good moist cake. Especially silk cakes, because they're mostly... well, chocolate and sugar! But man is it ever bad for your health. We have far too much sugar in our foods and the over consumption is taxing on our organs. Most of the raw desserts rely on nuts and dates, which although are high in good fats and low glycemic sugars, you're still not supposed to have it very often. And not to mention they take a long prep time and have an extensive ingredient list sometimes. Then, I found THIS. Cue my hercules clap + ghetto booty dance (all in the privacy of my home I assure you).
This silk cake recipe is packed with plant based protein from hemp, contains the antioxidants and nutrients from cacao, utilizes hardly any sugar (you can substitute agave here too) and brings in the silky smooth texture of coconut.
And the bonus? It takes 5 minutes to prepare, and only 1 hour in the fridge to set. Or... you can be like me and blend this in a chilled bowl so you can have it like pudding right afterwards... HA!
Makes one 4 inch Cake
2 tablespoons coconut oil
3 tablespoons cacao powder
1 tablespoon maple syrup or honey
¼ cup hemp seeds
How to Prepare: Blend all your ingredients together in a food processor until the texture is pudding like. Place your batter into your mini cake pan and garnish with more hemp seed pressed with a fork. Let your cake set in your refrigerator for 1 hour. So simple! So delicious! Enjoy!
H/T: Young and Raw
It is barbecue season so I thought I would give you a new recipe to use on your grill. This tikka comes out brown instead of the usual red. The taste is different, yet very nice! As always, make deep BBQ cuts in the legs and thighs before marination. This helps the marinade seep into the chicken and you get the flavor in each and every bite. Here I have served it with paratha, tamarind chutney and a salad. You can have it with anything you like. This recipe makes 12 pieces in total but you can always multiply it depending on how much you are making. Also, I prefer to separate the thighs from the legs as I find that it cooks faster and there’s no wastage. Kids find it really easy to just grab a chicken leg and eat it. It is very important not to overcook the chicken as that is what makes it dry. Also never barbecue it on low heat as that will also dry it out. If you are not going to be having it immediately, then cover with foil and heat up in the oven on 400F for 15-20 mins.
hAPPY eATING & kEEP sMILING
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