Personal Chef in Australia and Cooking in Germany October 2018

Things are going half way around the world at Gala’s Organic Kitchen. I’ll be visiting Australia, (Brisbane, possibly the East Coast and definitely Sydney), at the end of the month and am offering my PERSONAL CHEF service exclusively during this time. Do pass on this info onto anyone you think might profit from a one-off cook-up and some European flavours.

What is a personal chef cook-up? It means I shop then cook in the comfort of your home and make delectable and healthy food to last you for a few days, or stock your freezer with. Perhaps someone that needs inspiration, a little help getting more delicious wholefoods into their lives. Contact me galasorganickitchen@gmail.com.

Back to Europe, I can’t wait to bring you my next vegan cooking class: Autumn Abundance Cooking Class in Freiburg, Germany, 21 October!

The lusciously talented Solveig Hansen has invited me to teach a vegan and gluten-free cooking class in her delicious organic seasonal innovative restaurant Die Kantine. She will be assisting me and I think you should know she also offers outstanding local and seasonal organic catering in and around Freiburg. Check out her website for that venture here.

We are offering an early bird special until 30 September: 2 for the price of €65 each, or after that date, €75 per person. To make a booking for the class Sunday October 21 in Freiburg, Germany, from 10am-2:30pm email me galasorganickitchen@gmail.com, spaces are limited. Click here for the facebook event. Yum.

Stay lush and see you around.

Maria-Carin





Are you licking your purple fingers from picking ripe berries or delighting in winters' preserved treasures?

Whether you're in the heat of the European summer or in the middle of winter in Australia, may I share with you my new video recipe which should satisfy and serve all, no matter what season: Brown Rice Salad ala Trevor Brown! Mr. Brown is a talented multi-instrumentalist, but I bet you didn't know that he not only succeeds in making satisfying interesting creations on stage, but in the kitchen too. Many moons ago, along with Edwina Blush, he introduced me to finger licking brown rice salads that are totally worth getting your shopping bags out for and heading to collect some simple but savvy ingredients to make this nutritious and hip swinging delicious salad.

Trevor Brown is touring in Europe this summer check out his website trevorbrownmusic.com to find out where and what.

On 15 September I'll be hosting a cooking show & talk on vegan and gluten-free plant-based goodness to support cancer patients at the Radiation Therapy Clinic in Freiburg, Germany. Contact me to find out more.

On Sunday 22nd of October I am excited to announce a vegan & gluten-free cooking class with the delectable Solveig Hansen in Freiburg, Germany, in her restaurant The Kantine, to find out more email me and check out the flyer here.

I'll be in the US and Canada in November/ December, Colorado, Michigan and Quebec to be precise, so if you want to organise a class with me over there let me know ASAP!

Here is the tasty video and the recipe for you!

Enjoy cooking for yourself,

Maria-Carin

 

Brown Rice Salad ala Trevor Brown

with Kale Beetroot Avocado and Sesame

Trevor Brown is a freelance composer, multi-instrumentalist, improviser, director, producer, sound designer, occasional academic and radio presenter and generally an interesting person that you just have to love. He also makes the best brown rice salads and he has allowed me to share this recipe with you. When you hear his music you will surely be able to imagine that his food creations taste really very unique and intrinsic nevertheless in their simplicity. www.trevorbrownmusic.com. This macrobiotic dish was one of my first few encounters with incredibly healthy and sexy delicious food, many many moons ago, that I will never forget. 

Serves 6-8

Ingredients

2 cups brown rice

4 cups water

Pinch salt

6 x 6 cm piece kombu seaweed

8 leaves kale

1 bunch spring onions

2 garlic cloves

1 medium beetroot

1 ripe avocado

Olive oil

2 tbsp tamari

1/2 red capsicum, chopped finely

2 tbsp sultanas

Dressing

2 tbsp toasted sesame oil

1 tbsp umeboshi vinegar

1 tbsp tamari and salt, to taste

1 tbsp fresh ginger, chopped very finely

2-4 tbsp roasted sesame seeds

To garnish

Fresh coriander

Few more roasted sesame seeds

ACTION!

Soak the rice in water overnight and strain it in the morning. Add fresh water so that there is a thumb tips amount of water covering the rice and bring it to a boil with a pinch of salt and kombu, if you found the latter in the shops if not leave it out, no worries. Cook with the lid on until perfectly ready.

Slice the kale and spring onion and fry both with olive oil. Then add garlic and tamari and fry everything until nice and golden brown. However, be gentle on the heat as not to burn the garlic otherwise it looses its flavour.

Grate the beetroot. Cut the avocado.

In a big beautiful salad bowl throw everything together, the avocado last otherwise it will turn to mush. Add the dressing ingredients and mix well. Now it’s time for the avocado.

Garnish with the sesame seeds, freshly chopped coriander and devour!

Vegan, gluten-free gingerbread men & women VIDEO for you!

No, my awesome cookbook is not ready yet. I've been getting down with the 5Rhythms Dance Movement practice lately AND managing a school kitchen catering for 100 kids AND writing my cookbook AND making videos AND living, so sadly my book didn't make it in time for this Christmas, but who cares anyway (I do, that was my aim), but you can get it when it's ready and not just because the whole world is going shopping crazy. Having said that I think it's kind of sweet how most of the world is baking at the same time and I have just the right thing for THAT! ....  Check out my latest messy creation, a last minute Christmas Cookie video with music specially created by Trevor Brown for YOU ooh so exciting the music is fab!

Go on make some healthier Gingerbread Men & Women!

Check out www.trevorbrownmusic.com for more creative sounds. Loving this collaboration. Thank you.


Cook, Shoot & Win a copy of my upcoming cookbook! Here's how:

Would you like a free copy of my upcoming cookbook? All you have to do is make one of my recipes and photograph the results, and if the photos make it into the book you get a free copy. How does that sound for a sweet deal? Contact me to find out more. galasorganickitchen@gmail.com


Last minute Christmas gift ideas

Lucky enough to live in Australia? You can find delightful handmade ceramics made by one of my besties Blossom Young in Mullumbimby near Byron Bay, she created Moonrise Studios which now has a brand spanking new online shop with a 10% discount in December click here to jump on it!!

If you've been thinking about getting the new vegan cookbook 'Cooking with Kindness" by Edgars Mission animal rescue farm sanctuary, you can find a special 10% pre-christmas sale on the Booktopia website, click here to find your way. The book has 3 of my favourite recipes in it and lots of other delicious ones too of course. If you're not in Australia or New Zealand you can click here to get a copy. 


I'd like to share with you some supportive and juicy events that you might like to know about coming up in the new year that I recommend for a grounding and nourishing start into 2018:

I'll be heading to the 'Power of Intention' 5 Rhythms Dance Workshop in Linz, Austria, with Adam Barely: 'Dance deep and true, to open up your five essential powers: of being, feeling, knowing, seeing and healing. Out of these five powers comes the ability to truly choose, with everything you have'. To find out more click here. 

There is also the One Dance Tribe event in Hawaii that would surely be worth travelling around the globe for and ending up on one of the most fertile islands filled with like-minded individuals coming together to move, breathe, transform, discover and create. To find out more click here. 

AND

A 5 day Shamanic Womancraft Retreat in Goa, India, with Jane Hardwicke Collings 26-30 January 2018! I wholeheartedly recommend Jane's work in all its shapes and forms (I used to cater for her in Australia) and I can only imagine what her retreats may be like in the heat of the Indian sun and the Arabic Sea with swaying palms and ancient rituals in the earth to support. To find out more click here. 

I hope you're living it up, because we really don't know how long we've got!

Maria Carin

Cooking with Kindness!

Hello animal and wholefoods lovers,

I don't want to start with a cliche 'I'm so excited to tell you that...', but I have to, I am so damn excited to tell you about a new cookbook called Cooking with Kindness that Edgars Mission in Australia has recently published, featuring Australia's best vegan chefs and restaurants. I am humbly honoured that 3 of my favourite recipes are in the book for you! Edgars Mission is a not-for-profit Farm Sanctuary that seeks to create a humane and just world for humans and non-humans and this cookbook is going to make even more positive changes for not just animals, but also your health and cooking mojo, in so many kitchens across the lands. If you're in Australia you can get a copy at www.edgarsmission.org.au.

I've made my first ever video for you of one of the recipes in the book: My fav Cauliflower Chia Turmeric Fritters with Green Goddess Tahini Dip, because I know that seeing the recipe being made is a huge step towards actually making it. I am super stoked, jumping up and down, that Trevor Brown, a freelance composer, multi-instrumentalist, improviser, director, producer, sound designer, occasional academic and radio presenter, has created music specially for these videos! Check out www.trevorbrownmusic.com and watch the videos on youtube here!  

Like that's not enough, I have another offering for you: As you now surely all know my cookbook making is happening, but I also have a life and work besides sitting at my dear laptop writing a cookbook and I can't find the time to take photos of all the recipes that still need yum pics to go with them. So, I had an idea: You make one of my recipes and take photos of it and if a photo is super delicious and gorgeous for my cookbook I will add it in the book and you get a free copy when the book is finally done. What do you say? I think that's a sweet deal, I hope you do too. If interested email me to find out which recipes are waiting for a sexy food photo: galasorganickitchen@gmail.com. I look forward to hearing from you!

A tribal dance facilitator at the Gwinganna Lifestyle Retreat up in Queensland, Australia, ones said: "If not now, when? If not here, where? If not you, who?".

I like that.

Maria Carin

Gala's recipes to test for you.

Hi wholefoods lover,

You've probably heard that I am writing a vegan, gluten-free cookbook, right? Thing is I have never done anything like it so my tactics, systems and executions are a bit unique and well sometimes not as efficient, so it's taking me years to compile, but compile I did. There are only so many recipes that I can test myself and so I am asking for your help. I have attached 10 recipes that need testing in this blog post and I would love your feedback on them! You could try them all, or just one. Every little bit of external advice is helpful.

As my parents are Slovakian and I grew up in an international boarding school in England and lived in Australia for 14 years, with the last nearly 2 years living in Germany, my English is also a tad unique and I appreciate your opinion on my writing, the explanation of the method, the general lay out and order. If you are really keen and want to help with choosing photos for the recipes then you can email me and I would be so grateful for your help: galasorganickitchen@gmail.com. 

My friend Darn Small took lots of delicious photos of my food over the years and as he shoots liberally I have so many pics to choose from and a cookbook usually benefits from only 1 pic per recipe. Do you want to help get these vegan recipes out in the world and love yourself up while you do so? I hope so. Cooking for oneself is a wonderful meditation, physical and emotional therapy, specially with animal friendly recipes that are healthy and delicious. 

So, let's do it!

What you resist, persists. Let me help you with apple crumble.

We all know how things grow if we don't express them. We all know that desires and cravings grow if we don't satiated them. Or as Carloyn Myss says 'everything is the dance between the light and the shadow'. When do we fast? When do we feast? And what's in between? I would like to offer you a recipe to assist you in, at least, handling your sweet tooth cravings more healthy and elegantly with an Apple Crumble and Vanilla Custard recipe. A classic that I finally managed to make delicious in my particular Gala way, sugar-free and optionally gluten-free oh and moreish. Go on make yourself this healthy and sweet treat and relax in this mind boggling universe at least for a moment...

But before you get cracking at the recipe below I would like to take a moment to let you know of two upcoming workshops that I am giving near Freiburg, Germany. I know most of you are in Oz, but you never know! 

On Saturday 23 September, the Radiation Therapy Center in Freiburg is putting on a one day event called 'Health Race', bringing together multiple aspects of health and cancer, from raising awareness to prevention and treatment.
I have the honour to be giving a half an hour vegan cooking demo where we will make fresh almond milk and bliss balls. Right after my time slot will be a 'Dance Emotion' class, come along!

Gala&Mori Medialität&Wildkräuter 2017.jpg

1 Day Workshop

On Sunday the 24th are German elections and I will also be offering a one day workshop with myself Gala's Organic Kitchen and the talented medium Klaus Mori with his many years of mediumistic experience, this time: Awaken Your Mediumship & Vegan Wildherb Cooking! Mori will lead the body and breath work and we have a little help from a Black Forest witch Sophia Sunshine, who creates and sells her own wild foraged cosmetic range called Eat Me Cosmetics or Iss Mich Kosmetik. She will share with me her wisdom of wild herbs that I will incorporate into our vegan menu designed to assist in opening our sensual self to explore the supernatural. We will prepare and enjoy a meal together and a healthy and delicious dessert is always part of the process! Contact me for more information: galasorganickitchen@gmail.com

Now to the recipe that shall satisfy the heart of you, all guilt-free and light enough to have you feeling delicious. Go on let those feelings out and either tell someone to f off, or give them a hug, or by all means something in between, the choice of what is required and needed in the moment lies in your court. Enjoy the crumble.

Apple Crumble à la Maria Carin

You’re on a sugar-free diet and desperate for dessert? This recipe is here for your rescue.

Or perhaps you want to take a Sunday morning to make yourself and your loved ones a wholesome breakfast that will infuse your home with that warming, loveable smell of cinnamon and apples. The key here is to take enough time to bake the crumble until it reaches that beautifully baked to crunchy caramel perfection. I adore how one can eat something sweet that’s really satisfying, but doesn’t contain butter, sugar, eggs or wheat. 

Some alternative yogurt or custard will absolutely lift up your crumble experience to another level.

Sugar-free heaven is waiting for you!

Serves 4-6, or does it?

Juicy apple ingredients

1 kg apples 

1/2 cup oat milk

1 tsp cinnamon

Juice of 1 lemon 

2 tbsp sultanas

1 handful dates, chopped

Dry crumble ingredients

1 & 1/2 cups rolled oats

1/2 cup spelt flour, or 1/4 cup buckwheat and 1/4 cup rice flour

1/3 cup shredded coconut

2 tbsp sunflower seeds

1/4 cup walnuts

Zest of 1 lemon

1 tsp poppy seeds

1 tsp cinnamon

Pinch ground cloves

Pinch salt

Wet crumble ingredients

1/4 cup coconut oil

2 tbsp brown rice syrup, or if you dare coconut sugar

A dash of water

ACTION!

Preheat oven to 170 C.

Wash and cut the apples into bite sized pieces. Mix with the rest of the juicy apple ingredients and place in a glass baking dish, or whatever you’ve got. When baking crumbles a whole range of baking trays or dishes will suffice. I like to use my 20 x 30cm glass lasagna dish.

Now mix the dry crumble ingredients well followed by the wet ones and mix well, crumble it over the apples and push down with your finger tips, so that you don’t flatten the crumble, but your pushing it down leaving some crumbly mountains.

Bake for about an hour or until the apples are really soft, the milk has been mostly absorbed and turned into ooey gooey caramel like sauce and the oats are a perfect nicely toasted crunch.

Serve with Coconut Yogurt or Vanilla Custard.

Tip: 

By all means add some pears or quinces, blueberries, or raspberries with the apples.

Add dried apricots or goji berries instead of sultans and dates.

You can stew the apples before hand, reducing baking time greatly.

Instead of walnuts use hazelnuts, almonds, or pepitas.

For an oat-free crumble topping:

1 cup walnuts or pecans chopped

1 tsp cinnamon

2 tbsp rice bran, or sunflower oil

2 tbsp almond meal

2 tbsp buckwheat flour

Optional: desiccated or shredded coconut, quinoa or rice flakes.

Vanilla Custard

Sometime during my intense cooking life when I was giving quite a few cooking classes I decided I needed to show people how to make great vegan custard, because cashew cream is nice, but sometimes you want to go nut-free. Thing was I didn’t have a recipe so I had to measure and test numerous versions and I found this one to be rather nice, easy and lovely. Dyed with turmeric giving it not only a real custard colour, but a secret medicinal touch too. 

Absolutely fabulous with Apple Crumble or Apple Blueberry Walnut Crumble Cake.

Serves 3 Maria Carin’s but perhaps 5 restrained eaters

Ingredients

3 cups soy or almond milk, or a combination of the two

3 tbsp corn flour

3 tbsp cold water

2 tsp vanilla extract, or real vanilla seeds

1/4 cup maple or rice syrup, or 2 tbsp coconut sugar

1 tiny little hue of turmeric for a touch of yellowish colour

ACTION!

Heat the milk gently. 

Dissolve the flour in the cold water. 

Add vanilla, turmeric and sweetener. 

Pour the flour milk slurry into the pot whisking vigorously, simmer until thick, about 3 minutes.

Enjoy straight away, but don’t burn your delicate tongue.

Tip: 

Don’t let the custard stand on the heat for too long as the thickener might become runny again!

You can of course make this custard with coconut milk.

Of course you can add 1 tbsp cacao to this recipes and go all chocolatey, but that’s a whole other story.

Gluten Free Vegan Corn Bread. Boom.

I've recently posted a photo of my Zucchini Corn Bread on social media. You asked for the recipe on Facebook and Instagram which was too large to squeeze into just one comment, so I'm sharing the recipe with you here. I hope you make it really soon and shoot me a line about how it went for you: galasorganickitchen@gmail.com I'd love to hear from you. I have an immense weakness for really delicious gluten full bread with real butter, but I can eat a whole lot of this corn bread satisfying me very much. My month without bread and sugar continues.

Polenta corn bread sun-dried tomatoes green chilli parsley 2.jpg

Zucchini Corn Bread Green Chilli Sun-dried Tomatoes and Black Olives

When you want a gluten-free bread for savoury snacking with hidden veggies, this corn bread is your choice, very nice with soups, stews, topped with avocado, tomato, sprouts and a drizzle of lemon, or enjoy purely naked. Instead of the oregano you could add your own wild foraged herbs, such as nettle, dandelion, yarrow.  Actually, I think it’s a bit fancy and fantastic making my own corn bread, I hope you do too!

Makes a small to medium sized (20cm by 20cm) baking tray, or 2 bread baking tins filled only a little. When you fill them too high the bread will crumble.

Dry ingredients

1 cup very fine quick cooking polenta

1/2 cup chickpea flour (besan flour)

1/2 cup gluten-free all purpose flour (or more chickpea flour)

2 tbsp flaxmeal (preferably golden but brown will do) mixed with 1/4 cup water let sit 20 minutes

1/2 tsp oregano

1 tsp bi-carb soda

1 tsp salt

Wet ingredients

1 cup soy and/ or rice milk

1/3 cup olive oil

1 tsp apple cider vinegar

More ingredients

1 corn, off the cob, or about 3/4 cup

1 zucchini, grated coarsely about 100g more or less

1 green chilli, finely chopped

1/3 cup sun-dried tomatoes, sliced finely

Black olives, amount to your liking, keep a few for on top

ACTION!

Preheat your oven to 180 C and line your baking tray.

Mix the milk with the vinegar and let sit for about 15 minutes.

Mix the flaxmeal with the water and let sit for about 15 minutes.

Mix the dry ingredients in a bowl. 

Add the oil to the vinegar milk mixture.

Prepare your other vegetable bits.

Combine wet ingredients in a bowl and pour into the dry mix. 

Then add the rest of the vegetables and mix well.

Mix everything lovingly and pour into the baking dish lined with baking paper, sprinkle salt, pepper or herbs and a few olives on top.

Bake for 35-45 minutes or until it browns slightly and a knife inserted in the middle comes out relatively clean.

Best to cool the bread before cutting to avoid crumbling, but do go wild, how can one resist warm vegan corn bread?!

Tip: 

You have to get the extra quick cooking polenta, the finest in town. Polenta that needs more than 5-10 minutes to cook will make this bread crumbly.

Cut thicker slices to avoid crumbling. 

The freshness of your flours will determine the overall flavour of the bread. 

Please feel free to leave out the chilli if that’s not your thing. 

Instead of parsley and green chilli try different herb combinations such as rosemary & salt, sage & chilli, thyme, lemon rind & pepper, what else will you come up with?

The ending of summer and the beginning of slowed cooked stews and warm cuddles.

Before we dive right into cosy dinners let's enjoy the last of summer a bit longer. Here are a few recipes for you to try!

Read More

Burgers Sandwiches and Raw Chocolates.

I have a healthy eating barometer and make sure it never reaches too high on the 'good' scale. So, recently when I was asked to send a photo of some burgers or sandwiches to a client I am catering for, I thought this is the best excuse to make lots of those yummy items I usually avoid and delve right in!

Read More

A visit to Bali and many raw vegan moments to inspire the senses!

Finally I made my way to Bali, seduced by a dance retreat with Jo Cobbett! I got unimaginably carried away on the dance floor and left my camera tucked away a lot (thank God) , but I did take a few photos, specially of food for any of you who read my blog posts and enjoy the foodie photos from around the globe, here you go enjoy with love and devotion for the dark and the light of this life. May you be inspired.

In Bali, specifically Ubud, marvel at the ripe lush tropical fruit hanging around every bend beckoning you, the hibiscus blossoms, butterflies, nasi campur (mixed rice with yummy stuff), daily crispy fried tempeh bits, turmeric cold pressed healing juices, fresh coconuts so big you must embrace them, gut cleansing Bali coffee with cashew milk, more local cashew milk, raw cakes galore, raw wraps to keep you rolling and ordering, cocobiotics, healing medicinal tonics and reishi teas, kombuchas, raw crackers and breads, out of this world cashew sour cream in raw lasagna, banana pancakes and more banana pancakes and the Balinese kind hearted nature.

Carin

Back home in Sydney after a month of summer in Germany.

Hello healthy food and animal lovers,

I have returned back in Sydney after a month of summer, surprisingly hot summer, in Freiburg, Germany. I was excited to find so many vegan options and even found some raw food, which is quite a big deal for Freiburg.

Read More

Wild herbs urban foraging cooking class!

Last Sunday me and my mum went along to a wild herbs foraging cooking class in Freiburg, Germany and I was blown away! The edible fields surrounding this little city are just too healthy to be true. So simple, so cheap and so unknown. Did you know common grass has all essential amino acids? I didn't. Nettle seeds dried and sprinkled on veggies or muesli anyone? Yes please. There you have your green smoothies sorted, no more expensive fancy organic bunches of greens are necessary. 

Read More

Visiting my family in Germany.

Hi, I would like to share with you all some photos from the last few days in Freiburg, Germany. 

From community gardens, VEGAN MOZZARELLA which actually tastes better than 'real' mozzarella, cute hard working women at my sister's Biokeller- Bistro Cafe, the tallest tree in Germany, spectacular views and some tasty vegan goodies.

Read More

Giving up to gain.

Hello people of earth,

I am on a mission to eradicate all sugars and grains from my life, at least for 2 weeks. I’ve been a very gluttonous human in the last few years and it’s now time to clean up my bowels, my skin, my energy, my bum and mojo! I hope sharing this with you all might be just a little entertaining.

Having said that my life is anything but ‘perfect’ and I mess it up a lot of the time, for example I have indulged in a whole lot of cake right before this no sugar mission and more precisely I was supposed to start today but I still ate the last piece of cake for breakfast. So, there you have it today’s post for you is my delicious Zucchini Chocolate Cake with Avocado Chocolate Icing! Yum. Yum. Yum. Wish me better luck tomorrow.

 

Zucchini Chocolate Cake with Avocado Chocolate icing

A chocolate cake with hidden zucchini, nut free, vegan, gluten free, refined sugar free?! Here it is.

Moist, nutritious, finger licking delicious.

If you make these for your kids lunch boxes and can’t use nuts, just use gluten-free flour instead of almond meal. How easy is that?

The photo uses melted chocolate for icing. 

Dry

1 cup brown rice flour

½ cup buckwheat flour

1/2 cup almond meal

1/2 cup cacao powder

1/2 tsp bi-carb soda 

Small pinch of salt

¼ cup coconut sugar- optional addition for a sweeter version and highly recommended

Wet

2 tablespoons ground flax seeds + 6 tablespoons water/ ½ cup- Also works without this addition, but adding this ‘vegan egg’ makes it fluffier and holds better.

1 cup rice milk 

1 tsp apple cider vinegar

½ cup coconut oil

½ cup coconut nectar/ syrup

1 tsp vanilla extract 

Also

1 medium zucchini 150g roughly or 1 cup 

Optional very decadent addition of 1/3 cup of sugar free chocolate chips

ACTION!

Preheat the oven to 180C. 

Mix the ground flaxseeds with the water, stir and let sit for about 15minutes or more.. 

Grate the zucchini coarsely. 

Mix your wet ingredients. Mix your dry ingredients in a different bowl. 

Bring the two together. Add the zucchini and chic chips if using and bake for 45min, or until a knife inserted in the middle comes out clean. Let cool a little, then serve.

If you want to serve this with the icing you’ll have to make the icing 4 hours or more in advance for it to firm and you’ll have to let the cake cool completely before spreading on the icing. If you are impatient you can also serve the cake warm with the icing poured over it. Both are divine.

Chocolate Avocado Icing

Ingredients

1 large very ripe avocados

1/4-1/2 cup coconut syrup

Gracious dash of vanilla extract (1tbsp)

A sprinkle of salt to bring out the sweetness

1/4-1/2 cup cocoa powder

1/4 cup milk of choice, I used rice milk

2 tbsp melted coconut oil

ACTION!

Blend everything until very smooth and taste test. Taste test. Did I mention taste test?

This chocolate icing needs to taste like chocolate, so make sure you added enough cacao and sweetened it with enough coconut syrup. I can’t give exact amounts as the volume of the avocados vary. 

When you keep it in the fridge it will firm up and you can spread it on the cake like magic. Sprinkle with cacao powder by shaking cacao through a sieve to create a smooth elegant cacao snow covered cake.

Let me know how you go and enjoy!

Note: Recent inspirations for this kind of view on sugars have been: Grain Brain by David Perlmutter, Sweet Poison by David Gillespie and Sarah Wilson’s I Quit Sugar.