Black Forest Smoothie

Black Forest Smoothie

This recipe was requested by my husband Jason - he's a slightly reformed sweet tooth who fights a daily battle with the fundraising chocolates at work. One of his favourites is Cherry Ripe, which I made a raw slice version of HERE. Anyway, I had some leftovers cherries from one of the desserts that I created for my BecomingSweet cookbook, and he asked if I could make a chocolate and cherry flavored smoothie for breakfast on the weekend - so here it is my "Black Forest Smoothie".

This is a very rich smoothie - which owes to the cacao and avocado - with a tart edge, though this would probably depend on the cherries you use. I had almond milk on hand, but suspect coconut milk might be even better (and a closer match to the inspiration for the recipe). It received good reviews, with the observation that it was at it's best when served cold - so if you are using fresh cherries, you may wish to add some icecubes before or after blending.

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Raw Lime Cheesecake

Raw Lime Cheesecake

As you may have noticed, I am in dessert creation mode at the moment, in a BIG way (hello Raw Chocolate Cookie Dough Bars!!!). It's been both a huge amount of fun and a big challenge at the same time - and part of the challenge is deciding which recipes go in to BecomingSweet and which I bring to you here on the blog. I made three raw "cheesecakes" over the last few days - and decided that my Raw Lime Cheesecake had to go on the blog as the other two felt like a better fit for the book, and this recipe had been specifically requested over on my facebook page, so it made sense to share it sooner.

I have to admit that lime isn't usually my first choice when it comes to dessert flavouring (in fact this might be my first lime dessert) but it more than stands up against some of my other fruit flavoured dishes, like my  Raw Strawberry, Lemon & Macadamia Cheesecake and my Raw Lemon Tart. It's really refreshing, with a slightly tart edge - and it's got me thinking about what else I might be able to sneak lime in to :)

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Performance Report: September 2014

Performance Report: September 2014

Hi again everyone,

Jason here - I am back with the second installment of our monthly performance reports (the September 2014 post is here) . I'm going to work on getting these out a bit sooner following month-end, sorry! We've been full steam ahead making sure that the BecomingSweet cookbook is awesome :)

If this is the first time you've tuned in, Ness and I have decided that, in a similar vein to A Pinch of Yum, it would be a great idea to start blogging about the performance of Becomingness. Ness has been having a great time building the blog, and this may become a really useful source of information for people who want to do something similar. If we can do it, you can too.

I have broadly kept the format of the report the same this month, and provided a bit more detail in places,  talking about readership, engagement, and income. Remember, if you have any questions or suggestions - let us know via the contact page.

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Raw Chocolate Chip Cookie Dough Bars

Raw Chocolate Chip Cookie Dough Bars

I have been experimenting with heaps of different dessert ideas lately for my upcoming desserts eCookbook 'BecomingSweet'. It is due out in early December and I cannot wait to show you what I have been working on. 

Something that I came up with yesterday are these Raw Chocolate Chip Cookie Dough Bars. I had heard about raw cookie dough being a popular dessert and thoughtwhy not make some that are gluten, nut, egg and dairy free?” I am pretty chuffed with how these turned out. They are really popular in my household. I had to stop Jason from eating too many of them, before I was able to photograph them. My toddlers also loved them!

They are really easy to prepare, just mix the ingredients, spoon them into a lined square baking pan and place in the freezer to firm up. You also store them in a airtight container if they don't all get gobbled up after they are ready.

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Blueberry & Macadamia Chia Pudding

Blueberry & Macadamia Chia Pudding

If you've been following my blog for a while, you'll know that I am constantly on the lookout for healthy, minimally-processed and allergy-considerate meals. This is a quest that often leads me to non-traditional ingredients.

Chia seeds are one of those foods that are somewhat in vogue, though there seems to be some basis for the hype - they are made up of dietary fibre, protein and fat plus a tonne of minerals including calcium, magnesium, iron, and phosphorous. It's also a versatile ingredient - I have included in recipes as diverse as Chia Berry Parfait and Quinoa & Chia Seed Bread.

The downside is that they don't always come cheap - I have taken to buying them in bulk from Costco (thanks Mum!) - for about 60% of the cost (per gram). As a result, I have quite a lot of chia seeds in my pantry. I decided to try a new chia pudding flavour combination, and am happy to share my Blueberry & Macadamia Chia Pudding with you today.

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Slow Cooker Beef Ribs

Slow Cooker Beef Ribs

This recipe appears today courtesy of my husband; he didn't cook it - but he did put in a special request! They turned out really nice and I thought they were worth sharing.

We recently visited our awesome friends who live in Sydney, and dropped in to Ribs and Burgers for lunch at their recommendation. They do what it says on the sign out front, and do it very well! Jason typically goes for the salad option - but had the epiphany that he'd never actually had ribs before. Apart from the sauce, the likelihood of gluten was pretty minimal, so he took the plunge.

I don't think I heard from him for about 15 minutes from the moment they hit the table...and then it was done, and he had a new contender for his favourite food. We think that the sauce might have caused him a few issues, so I made up my own version of Slow Cooker Beef Ribs - the flavours are different, but still very, very tasty!

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Dairy Free Mochaccino

Dairy Free Mochaccino

Now that summer is coming (well in Australia anyways), I wanted to swap my coffee for something a bit more refreshing for the warmer weather.  Most coffee shops that are nearby do not have almond milk or coconut milk and I try to avoid soy milk wherever possible due to the GMO implications, so a Becomingness creation was needed!

I decided to make a dairy-free ice-mochaccino, using an almond milk base. I was really impressed with the results - admittedly I am a regular consumer of almond milk (and haven't had regular milk for quite a while) - I don't know if you'd pick the difference unless you'd read the recipe.

The best thing about this drink is that it is super easy to make - Just add all the ingredients to a blender and blend it on high for a couple of minutes to get a frothy consistency.

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Raw After Dinner Mints

Raw After Dinner Mints

Over the past month, I have been working feverishly to create plenty of delicious desserts for my upcoming dessert book, "Becoming Sweet. I am very excited with what I have come up with, and I can't wait to share it with you. I don't want to leave you without some desserts on the blog in the meantime - so I am happy to introduce my Raw After Dinner Mints!

These Raw After Dinner Mints are great for those of us who love the flavour combination of peppermint and chocolate, either as the finishing touch to a meal, or as a stand-alone treat. Or sometimes both!

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Greek Lamb Cutlets with Garlic Aioli

 Greek Lamb Cutlets with Garlic Aioli

If you are after an easy to cook meal, then you can't go past my Greek Lamb Cutlets with Garlic Aioli – they are flavourful, quick and easy to make, and make a great component of a main meal, or a great appetizer by themselves.

I am a such big fan of the marinade; oregano, garlic and lemon might seem like a simple flavour combination, but seems to be just right for lamb. I’ve also used the same marinade in my Greek Lamb Pizza recipe. The garlic aioli is a great addition if you are looking for something a bit extra to add to your meal – it’s the same one I have used on my popular Quinoa Fritters recipe.

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