Tag: mango

  • Chocolate Mango (beans & carrots!) No-Bake Cake

    Yesterday was my birthday. I spent the whole day in the kitchen before moving all the dishes over to my mom’s place who had graciously offered to host the family birthday party. It was a perfect day with some of my favorite people :).

    This no-bake cake consists of 3 layers plus a fruit topping. It is very dense- rich and filling, so be sure to serve tiny slices. The layers should be distinct in taste: fruity for the top and robust, full and indulgent for the chocolate middle layer.

    The beans make for a thick, fudgy chocolate cream. Be sure to add plenty of vanilla to get the richness that cacao deserves. Also, vanilla creates a sweet sensation so you’ll need less dates. You won’t taste the beans, I promise! People have been amazed at how well this works and… beans are good for you!

    The crunchy muesli makes for a great dough, especially the nuts one thanks to the healthy fats in there which make it rather buttery, but vegan and good for your heart! We happened to have two kinds of crunchy and it worked out great but if you have only one (preferably the nuts), that will work as well.

    I have only roughly estimated the amounts, I’m sure that when you’re in the kitchen getting your hands dirty and tasting lots (yay :P), things will sort themselves out.

    Recipe for Chocolate Mango (beans & carrots!) No-Bake Cake

    1. For the bottom layer:

    1-2 cups crunchy muesli with 4 red fruits
    dates to taste
    1-2 tablespoons coconut oil, melted

    2. For the chocolate layer:

    3-4 cups nut crunchy muesli with nuts
    2 cans of cooked black beans (rinse well)
    1 cup of cacao
    10-20 dates
    1 tablespoon vanilla
    2-3 tablespoons coconut oil
    pinch of salt

    3. For the carrot layer:

    1-2 cups crunchy muesli (either nuts of red fruits)
    2-3 carrots
    pieces of mango
    lemon juice and (part of) rind

    4. For the fruit layer:

    150-200 gr frozen mango pieces (or fresh if you’re in the right climate)
    handful of blueberries

    For layers 1, 2 and 3: for each layer separately, combine the ingredients in a food processor. Taste and adjust to improve taste and consistency. They should be sticky, sturdy and chewy.

    Press the bottom layer in the bottom of the cake form. Use a spoon to smoothly spread the mixture. Next, add in the chocolate layer. And finally, add in the carrot layer.

    Top off with a full layer of fruit, which you lightly press into the carrot layer. Enjoy now or refrigerate until shortly before use.

  • Chocolate Mango (beans & carrots!) No-Bake Cake

    Yesterday was my birthday. I spent the whole day in the kitchen before moving all the dishes over to my mom’s place who had graciously offered to host the family birthday party. It was a perfect day with some of my favorite people :).

    This no-bake cake consists of 3 layers plus a fruit topping. It is very dense- rich and filling, so be sure to serve tiny slices. The layers should be distinct in taste: fruity for the top and robust, full and indulgent for the chocolate middle layer.

    The beans make for a thick, fudgy chocolate cream. Be sure to add plenty of vanilla to get the richness that cacao deserves. Also, vanilla creates a sweet sensation so you’ll need less dates. You won’t taste the beans, I promise! People have been amazed at how well this works and… beans are good for you!

    The crunchy muesli makes for a great dough, especially the nuts one thanks to the healthy fats in there which make it rather buttery, but vegan and good for your heart! We happened to have two kinds of crunchy and it worked out great but if you have only one (preferably the nuts), that will work as well.

    I have only roughly estimated the amounts, I’m sure that when you’re in the kitchen getting your hands dirty and tasting lots (yay :P), things will sort themselves out.

    Recipe for Chocolate Mango (beans & carrots!) No-Bake Cake

    1. For the bottom layer:

    1-2 cups crunchy muesli with 4 red fruits
    dates to taste
    1-2 tablespoons coconut oil, melted

    2. For the chocolate layer:

    3-4 cups nut crunchy muesli with nuts
    2 cans of cooked black beans (rinse well)
    1 cup of cacao
    10-20 dates
    1 tablespoon vanilla
    2-3 tablespoons coconut oil
    pinch of salt

    3. For the carrot layer:

    1-2 cups crunchy muesli (either nuts of red fruits)
    2-3 carrots
    pieces of mango
    lemon juice and (part of) rind

    4. For the fruit layer:

    150-200 gr frozen mango pieces (or fresh if you’re in the right climate)
    handful of blueberries

    For layers 1, 2 and 3: for each layer separately, combine the ingredients in a food processor. Taste and adjust to improve taste and consistency. They should be sticky, sturdy and chewy.

    Press the bottom layer in the bottom of the cake form. Use a spoon to smoothly spread the mixture. Next, add in the chocolate layer. And finally, add in the carrot layer.

    Top off with a full layer of fruit, which you lightly press into the carrot layer. Enjoy now or refrigerate until shortly before use.

  • Frozen fruit, blender… ice cream deluxe

    Frozen fruit, blender… ice cream deluxe

    This is just incredible. So easy, delicious and dare I say… healthy! Definitely a winner.

    It started when I wanted to recreate vanilla ice from frozen banana slices. I simply put the banana slices in the blender, added cream and vanilla flavor and.. wow! It worked!

    For this variety, I used frozen mango, blueberries and raspberries but really you could use anything your freezer (or the one at the supermarket) has to offer.

    I put them in the blender together with some thick coconut cream. For the cream, use santen (creamed coconut) and add some hot water so it becomes thick but fluid, like cream.

    The trick is to use the ice cube function or simply pulse your blender and to work quickly. Use a wooden or plastic spoon (metal will damage the blender blade) to quickly stir the fruit in the blender after every few pulses, creating a rather homogenous blend. So pulse-stir, pulse-stir, work quickly before the ice cream melts.

    Any leftover coconut cream can be used as topping alongside some beautiful berries and mint leaves.

    I really, really love this ice cream and am amazed that it takes nothing more than real fruits, a spoonful of coconut cream and 5 minutes of my time.

  • Fruit smoothie with coconut, mint & lime

    Fruit smoothie with coconut, mint & lime

    The market streets here on Koh Pha Ngan are full of colorful fruits, leafs, seeds and roots. One of the first things we bought after settling on the island was a blender, because although restaurants offer a wide range of juices or shakes, i was quite inspired to make my own.

    Juices, shakes & smoothies in Thailand
    Order a fruit juice in Thailand and you’ll get blended fruit or fruit juice with added water/ice and sugar, unless your vendor explicitly says the juice is pure. Shakes and smoothies: the same. It’s just the usual way to drink fruits here.

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    Vegan/raw/health food on Koh Pha Ngan

    There are plenty of health bars and yoga centers on the island that provide a full menu for vegans, raw foodies, health freaks and normal people who like to drink pure fruits with no additions.

    I noticed that some of the guys at such places are easily as smooth as the drinks… Beware what you’re taking in, sisters. Just sayin’ ;D.

    Back to the vegan food places: they’re a bit more expensive but honestly, the food is amazing.

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    [fusion_builder_column type=”1_2″ last=”yes”]However it is often possible to ask for no ice, no sugar and/or fresh coconut water instead of iced ‘normal’ water. This may cost you around 20 Baht extra (50 eurocents, roughly).

    Home is where the blender is
    Still, i dare say… the best smoothies (until now) are the ones i make at home, from fruits that i get at the open shops in Thong Sala. That’s probably because i just love to create my own food. Even if that only means tossing it in a blender ;).

    Tropical smoothie
    This morning we enjoyed a smoothie of mango and dragon fruit with coconut cream, mint and lime. Delicious, refreshing, full of life. Marco took a beautiful picture and i’ll share the recipe, so that you may share a bit in this tropical bliss.
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    Tropical? I know that for many of you it’s cold and rainy right now. But there’s a remedy! Try the combination of coconut and lime, close your eyes and you’ll be in sunny paradise for a little while, i promise. If there’s no mango where you are, try using bottled mango juice from a good brand or use local seasonal fruits like kiwifruit or pear:

    Recipe: Fruit smoothie with coconut, mint & lime

    • Local ripe fruits, preferably a bit starchy such as: mango, kiwifruit, papaya, banana, pear or
    • Juice of 1 or 2 limes
    • 1-2 handfuls of mint (stalks too except for the woody ends)
    • gulp of coconut cream (i love the white & blue Kara brand; it’s thick and full of flavor)

    Just blend everything up nicely, add some ice if you wish, garnish with mint and enjoy.

    And lastly… stay tuned because i’m planning on recreating the PERFECT holiday smoothie. If it’s cold where you are, this will get you all warm and cozy.[/fusion_builder_row][/fusion_builder_container]