Thursday, July 7, 2016

crazy good raw vegan chocolate cashew cake

I love a challenge! And as food editor at Women's Health South Africa, I love a food challenge more than anything else...

And I got some amazingly cool goodies to play with, resulting in some rad pestos, smoothies and, ultimately, this raw, vegan tart!

The challenge: to make something use Crede Natural Oils Coconut Oil and Flaxseed Oil and OhMega Nut Butter's Smooth Peanut Butter and Cashew Nut Butter.

This dessert is not only easy, it requires no baking and, because its quite rich you only need a small slice to satisfy taste buds. Its also packed with nutrients, protein and good fats!
Serve this at your next dinner party – its dairy-free, gluten-free, sugar-free and vegan, so you dont have to worry about anyones fussy dietary requirements (including your own).
If you need more reasons to make it, note that itll help you burn fat, fight the cold and give you gorgeous skin.

Coconut cream and oil is a great alternative to dairy cream and butter and works perfectly as a substitute when baking and eating coconut oil can actually help you lose weight. How? Its packed with MCTs (medium-chain triglycerides), which increase energy expenditure, meaning youll burn more kilojoules. Coconut oil can also help you fight bacteria, thanks to the high content of lauric acid.

Vegans have been swearing by flaxseed oil for years. Why? Its a high source of omega-3 fatty acids (what youll normally get from eating salmon), which improves cell membranes. Also, consuming flaxseed oil helps to reduce your risk of cancer and it promotes healthy skin and hair.

This dessert uses peanut butter and cashew-nut butter, both a great source of protein and healthy fats, but cashew nuts also contain antioxidants, vitamin E (great for healthy glowing skin) and B6, while peanuts contain resveratrol, the same heart-healthy compound found in red wine.

What You Need:

¾ cup desiccated coconut
1 tbsp flax oil
1 tbsp coconut oil, plus extra for greasing
1 tbsp peanut butter
1 tbsp raw cacao powder
1 tbsp honey/ coconut blossom nectar

1 tin coconut cream (placed in fridge overnight)
100g raw dark chocolate (dairy-free)
tiny pinch vanilla seeds
½ cup cashew nut butter
2 tbsp honey or coconut blossom nectar
flaked almonds, for garnishing


1/ Mix all the base ingredients together. Grease the tart tin, then press mixture into the base of the tin. Place in freezer immediately.
2/ Remove the thick coconut cream from the translucent liquid (set aside for smoothies). Divide the coconut cream into two bowls.
3/ Melt the chocolate gently over a double boiler. Mix in half the coconut cream and the vanilla. Remove tart tray from freezer, spread chocolate over and place back in the freezer.
4/ Mix the rest of the coconut cream with the cashew nut butter and sweetener. Remove tart tray from freezer, spread cashew mix over. Sprinkle with almonds and place in the fridge to set for another hour or so. Then serve!

Serves 8. 

For more info on Crede oils, visit:
And for more on OhMega Nut Butters, visit
Photos: James Garaghty 

Thursday, May 5, 2016

Autumn harvest salad with crunchy freekeh, roasted cauliflower, persimmons and pine nuts

Were in the last month of autumn – winter is, indeed, coming – and I wanted to make the most of this seasons spectacular harvest. Many people tend to associate autumn with soup, butternut, brown foods In fact autumns ingredients are some of my favourites: avocados (filled with good fats), sweet, crunchy pears (high in antioxidants and anti-inflammatory properties), persimmons (packed with Vitamins A and E – great for skin and eye health) and pomegranates (rich in vitamin C – great for fighting off those change-of-season germs).

This hearty vegan salad is packed with nutrients, crunch and flavour. Although this recipe makes enough for two, you might not want to share! Even my husband didnt miss the meat! Perfect for Meat-free Mondays!


½ head of cauliflower, sliced
Extra-virgin olive oil
Smoked Paprika
½ cup wholegrain freekeh, cooked according to package instructions
3 persimmons, finely sliced into rings
2 pears Bosc pears, finely sliced
2 large avocados, roughly chopped
Arils of ½ pomegranate
2 tbsp pine nuts, toasted
Zest of ½ naartjie
Mint, for garnishing

For the dressing
1 tbsp sherry vinegar
1 tsp mustard
1 tsp honey
2 tbsp extra-virgin olive oil
Juice of half a naartjie
Himalayan salt
Freshly ground black pepper


1.     Heat oven to 200 degrees Celsius. Place sliced cauliflower in a baking tray, drizzle with a little olive oil and shake to coat. Sprinkle half the cauliflower with turmeric and half with smoked paprika. Bake until coked through, turning cauliflower slices half way. Gently set aside on a paper towel.
2.     Place cooked freekeh into a griddle pan with a touch of olive oil. Cook, stirring occasionally, until freekeh starts popping and gets crunchy. Remove from pan and place on a paper towel to get rid of excess oil.
3.     Combine the persimmon, pear and avo slices on a platter. Layer on the cauliflower. Sprinkle the freekeh, pomegranate arils and pine nuts over the top with the zest.
4.     Whisk all the dressing ingredients together and season to taste. Add a little more vinegar or olive oil, to balance acidity. Drizzle over the salad. Garnish with mint and serve.

So excited that you can finally get FREEKEH in #SouthAfrica thanks to The Really Interesting Food Company.