The mousse, tart and mocktail question

I've been putting the finishing touches to the Healthy Fresh Start class at Harts Barn Cookery School this coming Sunday (22nd). I've decided on many of the recipes that I'll be sharing but I thought there might be room for a couple more.

I couldn't decide between a fresh fruit mousse, a raspberry tartlet, sunset mocktail and a raw tarte tartin. 

In the end I've come down on the side of the apple. Apples are aways plentiful here in the forest and the dish involves a couple of techniques that can be used for other desserts.

I'll be sharing a few mocktail recipes. I've also decided to share the secret of the sunset mocktail. It's unbelieveably mouthwatering, creamy and delicious and everyone who I've made it for has loved it. I hope they'll love it too.

New Classes at Harts Barn Cookery School

I'm delighted to be running some new classes at Harts Barn Cookery School in Gloucestershire this year. I really want to debunk the myth that raw and living food is just about salad. If you've been following my blog you'll know that I regularly make raw noodles, crepes, pizzas, cheesecakes and chocolate cakes, pates and crackers...and a whole lot more.

Most people think that raw food is a hippy diet...but I'm not a hippy and those I know who eat raw food aren't either. We know how good we feel when we eat this way.  

So these classes are not aimed at promoting the latest fad craze or hippy diet or turning people to a raw food diet overnight, but teaching you how to bring the benefits of raw and living food into your current way of eating. 
  

The raw and living food movement is growing in popularity because it makes people feel better – provides real health benefits, gives people more energy, helps to lose excess weight and makes us feel and look younger (and who of us doesn’t want that!)  

A Healthy Fresh Start to 2012

Sunday 22^nd January 10am – 12pm

If you fancy getting fresh and losing any excess weight in 2012, this two hour class includes some delicious tasters and ideas that you can try straight away and you’ll be amazed by.

The class covers: The principles and benefits of alkali and living foods, raw food preparation techniques, breakfast recipes, lunch ideas, sauces, spreads and wraps and delicious healthy dairy-free and soya-free banana ice-cream and chocolate sauce. Yes there is such a thing as raw chocolate! Refreshing soft drinks without refined sugar.

They’ll be a pack of recipes and notes to take away and lots of other raw food tasters on offer too. For the recipes you’ll only need a knife and/or a blender/food processor.   

£25 per person – Introductory offer: bring a friend and pay only £45 for two people.

Raw and Living Foods Made Easy with Lunch

Saturday 4^th February 10am – 2pm

Or… how to create a more youthful body, lose excess weight, gain an extra two hours in your day and feel better than you’ve ever done before (and still eat chocolate)

Fresh fruit and veg are great for your health and have all the flavour of cooked foods when you know how. Often called ‘raw or living food’, this introductory workshop will give you an overview of the principles and show you the range of raw and living foods from sea vegetables to superfoods. 

·         Benefits of raw and living foods

·         Raw food groups and principles of combining

·         Overview of equipment for preparing raw and living foods (including sprouter and dehydrator)

·         Raw food preparation techniques

·         Menu planning

We will demonstrate delicious recipes including:

·         Juices and elixirs

·         dairy and soya free mylks,

·         a silky smooth warm chocolate drink

·         spreads and pates

·         warming wheat free vegetable noodles to beat the February chills

·         garlic mushrooms and marinated veggies

·         wraps and lunch ideas

·         raw chocolate and a healthy rich and dairy free raw chocolate mousse & a delicious raspberry sorbet.

If you want a break from dairy or to eat less meat or get your kids to eat more fruit and veg, this workshop will give you lots of ideas – and lots of tasters of a whole range of new and exciting foods.

You will also get a substantial delicious lunch (which includes a range of raw foods – not just those demonstrated) and a recipe pack with course notes to take away. £45 per person.

“If you’re interested in raw food as a concept, and are curious to find out what it’s all about, I’d recommend Deb’s course as a great introduction – light on lecture - heavy on experience.  Give it a go, you, and your body might like it!” Andrew, Artisan Southwest

Harts Barn Cookery School is a lovely setting for these classes. It's a great space and the views over rolling countryside are amazing...  To book a place you can email  yvette@hartsbarncookeryschool.co.uk or telephone 01452 830954.

I hope to see you there.

Deborah x

  

 

 

Getting creative with raw chocolate

Happy New Year! I was busy over Christmas making lots of lovely raw chocolates for friends and family as well as lots of other scrummy things (..but more about that later!).

I put together some classic combinations: chocolates infused with orange peel formed into orange segments; coffee creams - a soft coffee flavoured ganache topped with walnut; hazelnut pralines; chocolate raspberry truffles dusted with cacao powder; and some delicate peppermint thins wrapped in mint green foil. I also added some superfoods for good measure; hempseed, blueberry, goji berry, maca and almond.  

I think my favourites were the peppermint creams and the violet flowers – the latter were flavoured with botanical extract and I hid a chewy sour cherry in the middle of each chocolate.  

Some glass bowls found in thrift shops made pretty containers. After a few days in the kitchen, it was such a pleasure to visit friends with their gifts of raw chocolates – and I had lots of fun making them too!

My basic raw chocolate recipe is

·         75g raw cacao butter, chopped small

·         3 heaped tablespoons of raw cacao powder

·         A pinch of Himalayan pink salt

·         Sweetener to taste – I used a mix of raw agave and xylitol.    

The most important part of the method is to ensure that the cacao butter doesn’t melt to a temperature above 42 degree C. I melt mine in the dehydrator set at 105F, but you can also melt the cacao butter by placing it in a glass bowl set into a bigger bowl of hot water until the cacao butter melts. It helps the melting process if it is either chopped into small pieces or grated.  Then stir in the other ingredients until all are dissolved. I usually add some mesquite powder to the mix too – it’s high in calcium, iron and zinc and is a gorgeous sweetener with a slight malty taste.

It was great to be able to eat chocolate over the holidays without the guilt! I made bags of raw Follyty Street to dip into over the festivities.