TRIPLE LAYER CASHEW CREAM BARS

     I'm currently in the third week of Lent, in which I abstain from meat and fish, as well as dairy and other animal products (such as eggs). For the latter, I only completely abstain during Wednesdays and Fridays. The reason I started the Orthodox Lent is not so much religious, in the sense that I am not a strict follower of the Lent each year. But this year, my body felt that it needed some sort of detoxification from animal products, due to some digestive issues, so I thought I should give it a go. 

     It turns out, it's not so difficult or so much different from the way I normally eat. During the last few months, I've learned to eat more legumes, such as lentils and chickpeas, which makes me crave meat less. Of course, I will occasionally eat meat, especially when my boyfriend is cooking for us, but on other days I am fine without it. I feel that if we train our body by eating healthier 80% and unhealthy about 20% of the time, then we don't really miss the junk food when we don't eat it so often. 

     So this period that I am going through has given me a lot of options and opportunities to try out different recipes and foods. I have always been looking at all these plant-based recipes and recently I bought myself my first ever raw vegan cake (I shared this on Instagram). And let me tell you this. It was AMAZING! Oh my God how good it was. Such a perfect first experience with raw vegan cakes!

     This cake was my inspiration for creating these Triple Layer Cashew Creme Bars. If you are a nut lover, cashews are on your list. Personally, I love all nuts (with favourites one walnuts and almonds), but cashews don't make such a big impression on me. I find their flavour and crunchiness to be very mild and I am known to love crunchy food. So much, that it turns my boyfriend mad. But in most recipes I've seen so far, cashews are used to create a creamy base or a mixture close to a cheesecake one. Whatever the reason, I used cashews in my recipe as well. I just had to adjust a few things to my liking.

     The base is a wonderful date and mixture of nuts, with a bit of saltiness to balance out the sweetness of the two other layers. The dark chocolate on top is enhanced with some extra unsweetened cacao for those who like it bitter. Of course, apart from the middle layer you can adjust the base nut layer and the top chocolate one as you like. You could also skip the chocolate layer on top and put something else, like fruit, shredded coconut or anything else that would "stick" on top.

Triple Layer Cashew Cream bars

ingredients

base

1 cup mixed nuts (almonds, walnuts, cashews, pecans)

12 medjool dates (soaked in water)

pinch of salt

cashew cream

1 1/2 cup cashews, soaked in water for an hour or overnight

1/2 cup coconut cream (place a coconut milk can in fridge overnight)

4 tbps honey

juice of half lemon

chocolate top

100gr chocolate

2 tablespoons coconut oil (melted)

2 tablespoons cacao

How do I make it?

1. First make the base. In a food processor, mix all of the ingredients for the base, until a soft dough is created. Then, take a medium to small pan (about 20cmx18cm) in rectangular shape and place a baking paper. Pour in the nut dough and start pressing it with clean hands on the bottom of the pan until it covers the whole surface. Place in the fridge for 30 minutes.

2. After 30 minutes, place all the ingredients in a high speed blender. To take the coconut cream from the can, open from the top and carefully try to take the coconut flesh that has gone on the surface. Make sure to place a can and not a carton in the fridge overnight, as it won't work with a carton. Mix well for about 3 to 5 minutes, depending on your blender. Take out the pan and pour in the creamy filling. Place again in the fridge for at least 2 hours.

3. For the final step, melt together the chocolate and the coconut oil. When they are well melted together, add the cocoa, making sure you use a small shifter so that you avoid creating lumps in your chocolate. Take the pan out of the fridge and pour the chocolate melt on top. Place again in the fridge for another 2 hours or best overnight. 

4. When you want to cut the bars, use the sides of the baking paper and lift the whole content . Place on a cutting board and use a sharp knife to cut in desired sizes.

AZUKI BEAN FRUDGE BROWNIES

   One can never read too much or dream too much." If ever there was a quote written to describe my character it would be this. Reading makes me feel like my head is outside of my body, doing its own things, exploring new places and ideas. Dreaming is something I do quite often as well, whether it's about new trips I want to take or what it would feel like to have my own cafe or bakery shop. I know, I know. Dream on girl! And I would agree with you. In a world that is flooding with entrepreneurs, it's easy to think that "yeah, this could be me!". But in reality, only a limited amount of people actually "make it". The rest are simply struggling to survive without losing their initial dream. 

    Leaving the pessimism aside, it's almost end of March, I'm about to submit my research work for my Master Degree and about one month until my two best girlfriends visit me in Zurich after almost two years I've been living here. I'm so excited to have them here and show them around this beautiful city. Then, we can have brunch together served by me and talk about our lives so far. 

     

     In almost one week, we get to celebrate the Orthodox Easter with friends here. Normally we would do it in Greece the fun way, but good friends and food are never boring. Next week is a fasting week until Easter, which means almost eating a vegan diet that contains no animal product (expect honey). I've been testing some recipes without any dairy or eggs and recently I tested this amazing recipe for brownies using beans. Yes, beans! I was sceptic in the beginning as well, wondering how awful this would taste. But it turns out anything you mix with sugar and cacao never tastes bad.

     What I love about this recipe is how intense is the chocolate flavour. With every bite I get a very strong and mouthful of chocolate that completely satisfies me. It's the perfect snack to go with your hot cup of coffee or milk. I also tried eating it in the morning as a breakfast. Since, I didn't use a lot of sugar it doesn't have a strong sweet taste so it's breakfast appropriate. 

Azuki Bean Fudge brownies (recipe inspired by Minimalistic Baker)

ingredients (for 10 to 12 pieces)

2 tablespoons flaxseed meal (or grounded flaxseeds) + 4 tablespoons cold water

420gr cooked and drained azuki beans

3 tablespoons olive oil

1/2 cup of brown or coconut sugar

1 teaspoon baking soda

70gr cacao unsweetened cocoa powder

1 teaspoon vanilla essence

50gr dark chocolate with dried fruit (I chose orange)

how do I make it?

1. Put the flaxseed meal with the cold water in a small bowl, mix well and let it sit for 15 minutes. 

2. Using a food processor mix together the beans, oil, sugar, baking soda, cocoa powder, soaked flaxseed meal and vanilla essence. Mix very well until you get a thick mixture without lumps created from uncut beans.

3. Prepare a medium tin you use normally brownies and pour inside the mixture. Top the brownies with chopped dark chocolate pieces.

4. Bake the brownies for 20 to 25 minutes at 175C, until you get a dry top. Let them cool before trying to eat them, as they will be quite moist.

VANILLA SPRINKLES CUPCAKES WITH COCONUT FROSTING (VEGAN)

     The new year 2018 has started quite well. Less stress, more fun and more creativity. A few days ago, I went for a shopping spree with my mum in the center of Athens and we ended up in a vegetarian restaurant called "Avocado: Food for life". As you would expect from the name, avocado is included in a lot of their dishes. We ordered a salad with roasted beets, blanched spinach, a kind of sheep/goat cheese (Manouri), spring onions and avocado slices. Delightful! Then, we finished with a Spanish tortilla with zucchini & broccoli. What I liked the most was that they used a variety of ingredients, all of them fresh.

     In this small trip to Athens, I also looked for books to read. I was told that Tom Robbins is an amazing American writer and that his books are a must read. So, I got myself one of his books called "Half-asleep in frog pyjamas". A very weird and uncommon title, which made me curious to read it just to see what it talks about. Lately, I want to read more books, especially biographies or books by philosophers. So, in 2018 I plan to read at least four books and see how that goes...

     I don't know about you, but I was craving for some moist and healthier cupcakes yesterday. Then I discovered my mum had some sprinkles in her pantry and I knew it had to be a funfetti kind of cupcake. You know, the ones you used to eat as a kid, colourful and fun. The recipe is very simple and if you have kids, you can try to make it with them as well. I cooperated with my mum, especially during the shooting, where I made her do the sprinkling of the cupcakes and sometimes the frosting. 

     The recipe calls for non dairy milk and no eggs, so if you are vegeterian/vegan or just want to eat a little healthier (these do contain sugar) then this recipe is perfect for you. I was inspired by Minimalist Baker's similar recipe of funfetti cupcakes. The blog contains only vegan or vegeterian recipes that are just as delicious as non-vegan recipes. Have a look at their blog and discover a variety of recipes you would want to make over and over again.

Vanilla Sprinkles Cupcakes with Coconut Frosting (Vegan)

ingredients (for 12 cupcakes)

1/2 cup vegetable butter (such as margarine)

1 cup almond milk

1 tablespoon vinegar

1 1/2 cups flour

2/3 cup brown sugar (raw)

1 1/2 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

1/2 cup sprinkles (and more for topping)

2 teaspoons vanilla essence

for the frosting

1/2 cup vegan butter with coconut oil or margarine

1 1/2 cup icing sugar

2 tablespoons almond milk

how do I make it?

1. In a small bowl, pour the almond milk with the vinegar, stir a little bit and let the mixture to the side until you need to use it. In another bowl shift together the flour, baking soda, baking powder and salt. Set aside.

2. Using a bigger bowl, place inside the vegetable butter and with an electric mixer beat until soft (for about 2 minutes). Add the sugar and mix some more until the sugar dissolves a little bit (about 2 more minutes). Last, add the vanilla essence and mix again.

3. Start adding the flour mix and the almond milk little by little in the butter, while mixing every time. When you are done, add the sprinkles and gently mix with a spatula. Don't overmix.

4. Preheat your oven to 175 C. Take out a muffin pan and place 12 muffin cases. With a scoop for ice cream, try to fill each muffin case about 2/3. Let the mixture sit for 2 minutes and when the oven is ready, bake the cupcakes for 22 to 25 minutes. Use a toothpick after 20 minutes to check if they are cooked.

5. Take the cupcakes out of the oven and let them cool completely before making the frosting.

6. To make the frosting, use a bowl again and beat first the vegan butter well. Start adding the icing sugar in doses and in the end add the almond milk. You can a little bit more of sugar or milk depending on how the mixture turns out. You want it think, but a little moist as well.

7. Take your cupcakes and start placing some frosting on top as you wish. Sprinkle some colourful sprinkles on top and enjoy!

ΓΑΛΑ ΑΠΟ ΚΑΡΠΟΥΣ ΚΑΣΙΟΥΣ

Την τελευταία εβδομάδα έχω ξεκινήσει πάλι το τρέξιμο. Ειδικά τώρα που έχει καλυτερεύσει ο καιρός και ο ήλιος δεν κρύβεται πίσω από σκούρα σύννεφα, το να μείνεις μέσα κλεισμένος φαίνεται αδύνατο. Όσο και αν πονάνε τα πόδια μου από εχθές (γιατί πιέστηκα λίγο παραπάνω), το τρέξιμο δίπλα στη φύση είναι υπέροχη εμπειρία. Χωρίς να θέλω να απαριθμήσω τα οφέλη του τρεξίματος και γενικά της άσκησης (είναι γνωστά σε όλους), θα πω πως το τρέξιμο αναζωογονεί σώμα και πνεύμα. Γι αυτό επιλέξτε τα πιο 

funky beats που σας ανεβάζουν τη διάθεση όταν τα ακούτε και τρέξτε σαν να θέλετε να φτάσετε σε κάποιον προορισμό. 

Εκτός από το τρέξιμο, βέβαια, το μυαλό μου περιτριγυρίζει και η διατροφή. Η πρώτη φορά που δοκίμασα να πιω υποκατάστατο αγελαδινού γάλακτος (τύπου σόγιας) η αντίδρασή μου ήταν περίεργη. Από τη μία έπινα κάτι το οποίο δεν έμοιαζε σε τίποτα με το γάλα που όλοι αγαπάμε ή τουλάχιστον αρκετοί, και από την άλλη είχε μια ενδιαφέρουσα γεύση ξηρού καρπού. Από τότε έχω διαβάσει αρκετά άρθρα και απόψεις για τα νέα "γάλατα" που προέρχονται από ξηρούς καρπούς με συχνότερα το αμύγδαλο και το κάσιους, αλλά και από δημητριακά όπως το ρύζι και η βρώμη. 

Στην υπόλοιπη Ευρώπη και περισσότερο στην Αμερική και Αυστραλία, τα βρίσκει κάποιος πλέον παντού. Είναι αυτό που λέμε "μοδάτα" και λίγο "hipster". Το αγελαδινό γάλα έχει κατηγορηθεί για πληθώρα βλαβερών ουσιών, όπως αντιβιοτικά και άλλα συντηρητικά. Από την άλλη μεριά, τα υποκατάστατα γάλακτος φαίνεται να υπερτερούν σε καλά λιπαρά (μονοακόρεστα και πολυακόρεστα). Προσωπικά, η άποψή μου είναι πως κάθε τύπος γάλακτος έχει κάτι να σου προσφέρει. Είτε είναι αγελαδινό/κατσικίσιο, είτε προέρχεται από ξηρούς καρπούς. Ο καθένας από εμάς επιλέγει με πρώτο κριτήριο την ανοχή ή όχι στην λακτόζη (με αποτέλεσμα τον πλήρη αποκλεισμό των γαλακτοκομικών), τα οφέλη που του προσφέρονται και την προτίμηση σε γεύση.

Ενώ έχω δοκιμάσει και λατρέψει πολλές φορές το γάλα αμυγδάλου, δεν είχε τύχει ποτέ να πιω γάλα από ξηρούς καρπούς κάσιους, κυρίως λόγω του ότι δεν κυκλοφορεί στην ελληνική αγορά (μόνο σε μαγαζιά με βιολογικά προϊόντα). Στο εξωτερικό εμφανίζεται όλο και περισσότερο σε smoothies, ζεστές σοκολάτες και άλλα ροφήματα. Εμένα μου φάνηκε ευχάριστο στη γεύση, όχι τόσο έντονο σαν το γάλα αμυγδάλου και με υπέροχη κρεμώδη υφή. Και πανεύκολο στην παρασκευή του!

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Γάλα από καρπούς κάσιους (cashew milk)

υλικά (για μισό λίτρο περίπου)

1 κούπα κάσιους ωμά

3 κούπες φιλτραρισμένο ή βρασμένο νερό

1 κουταλιά μελάσα

1 κουταλάκι βανίλια ξηρή

πώς θα το φτιάξω;

- Μουλιάστε τα κάσιους σε λίγο νερό για λίγες ώρες. Ιδανικά αφήστε τα όλο το βράδυ. Όταν είναι έτοιμα, στραγγίστε τα και τοποθετήστε τα σε ένα καλό μπλέντερ μαζί με τις 3 κούπες νερού. Προσθέστε τη μελάσα και τη βανίλια (εάν το επιθυμείτε πιο γλυκό προσθέστε και λίγο μέλι). Θέστε το μπλέντερ σε λειτουργία για 1-2 λεπτά. 

- Χρησιμοποιώντας ένα μεγάλο κομμάτι από τούλι (ή ειδικό σουρωτήρι για τυριά) περάστε το γάλα από εκεί ώστε να συγκρατηθεί ο πολτός που έχει σχηματιστεί. Εάν δεν έχετε τούλι μπορείτε να χρησιμοποιήσετε σουρωτήρι χειρός, από αυτά που έχουν πολύ λεπτές ίνες.

- Απολαύστε το σκέτο ή μαζί με λίγη βρώμη και φρούτα εποχής.