Archive for March, 2012

“Raw for Dessert” by Jennifer Cornbleet

In a nutshell, because brevity is my hallmark lately,this book is great, yea, even Great.

All of her delicious creations are suitable for those avoiding wheat/gluten, dairy and refined sugars. By refined sugars I mean “table sugar” because she does use some maple/agave syrup- you could also sub honey. You could even sub cane sugar if you prefer it, still enjoying the goodness of the remaining components. It’s all about what changes you are ready for  🙂   She also uses dates to sweeten a lot of the desserts, and adds a little liquid sweetener by way of an extra kick.

The author has graciously posted some sample recipes from the book on her website here.

And I myself,  keep meaning to post the Brazil Nut Milk Cookies and Cream Ice Cream on here because it is so incredibly fantastic. I will, I will.

(I’m just waiting for summer to come- the sun was passing through this week, and I have faith it will return. I shall have my brazil nuts at the ready)

Here are a few examples of what she makes, made almost entirely with raw, whole, healthsome ingredients:

BASICS (This is not the whole list)

  • Almond Milk
  • Date paste
  • Vanilla Cashew Cream
  • Caramel sauce
  • Chocolate ganache
  • Coconut pecan frosting
  • Almond pecan crust
  • Chocolate cookie crust
FRUIT DESSERTS (A few of the many recipes)
  • Strawberry soup
  • Apple compote with golden raisins and pistachio
  • Caramel apple stacks
  • Mango raspberry crumble
SORBETS, ICE CREAMS AND SUNDAES (My favourite section- and the longest one in the book- this is a small handful)
  • Bitter chocolate sorbet
  • orange sorbet
  • Strawberries and cream ice cream
  • Cookies and Cream Ice Cream
  • Coconut Ice Cream
  • Jumble Berry Upside Down Cake
  • Red white and blue cheesecake
  • Lemon, cranberry, pistachio cookies (My orange version featured here)
PIES AND TARTS (Did I mention there are more in the book?)
  • Banana cream pie
  • Chocolate cream pie
  • Coconut cream pie with chocolate cookie crust
  • Mince pie
CANDY. Among others:
  • Dark chocolate truffles
  • Pine nut caramels
Click here, to purchase from Amazon.  No, I am not on an affiliate scheme, indeed, I would  recommend you buy it from a private seller at half price  🙂 And make the cookies and Cream recipe first.

Sourdough Bread…

I miss bread. I miss it. When is Easter Sunday????? Lovely warm spelt bread with olive oil, or wholegrain toast with saad, or wholewheat pitta with hummous and raw veggies. I love you.

That said, I cannot fail to notice that for the last month I have not been afflicted with any stomach pains that I secretly suspected were triggered by certain foods.

Frankly, this makes me want to weep.

Sesame Ryvita is lovely, know…….

Still, when Lent is over I shall do some experimentation with foods/quantities and so on, and close watching, and fear not- I will not be going into this again– who wants to hear peoples digestive issues???!!!

And as time is short (I need to make sandcastles with my son) I post a couple of links for anyone who is interested in making sourdough bread.

To be honest, just reading the instructions made me want to sit down with a herbal tea and some biscuits (oh- wait- no……)  It’s probably no more “faff” than sprouting- just patience and a couple of daily routines of no more than a few seconds. It’s just that instruction list seems SO long!

But not to put you off! Sourdough bread is supposed to be a great alternative if you struggle digesting regular bread (enough on digestion already!) Does it taste sour, I wonder? I am sure I will try this next month. Meanwhile, here is the link. It’s from Peas and Thank You.

Follow this link for the sourdough starter

Follow this for “The Ultimate Sourdough Bread recipe”


Happy Easter….almost……    😦






I love strangely coloured vegetables.

I found out recently that all carrots used to be purple,

until the imported orange variety became more popular.

Who would have imagined it?

Here’s another- it’s purple again!

Good heavens- and some more!

PURPLE CORN- I bet you never knew!

And the purple fest continues……

Purple kale- when purple=very green food.

What’s with the purple cruciferous thing?

So what’s my point?

Oh sorry- were you waiting for a point??  🙂

I was just celebrating purple plants,

because celebration of plants is what I do on this blog.

Beautiful nature,

beautiful purples,

beautiful plants.

In the current absence of inspiration…

I find comfort- and hope you do too- in the words of this tenacious little tangerine.  Wishing you a wonderful day…..

Make your own NAKD RAW bars

Behold- the NAKD BARS:











Coming in a variety of flavours, and made with only unroasted nuts, dried fruit and natural flavours/spices. They cost 60-80p depending on where you buy them, but thanks to the kind people who put the percentage ratios on the back of the packet, you can also make them at home!

We made “Cocoa Orange”, which is made with:

40% dates

40% cashews

15% raisins

5% unsweetened cocoa powder

a small amount of natural orange flavouring

(I think these figures are correct- I threw the wrapper away by accident- in any case they are close- and it tasted authentic!)

You will need digital scales for this. These quantities make 2 bars, as shown in the highly stylish photo, where they feature on a fluorescent pink IKEA plate.

  • 40 grams unroasted cashews
  • 40 grams of unsweetened dried dates, snipped into smallish pieces
  • 15 grams of raisins
  • 5 grams unsweetened cocoa powder
  • 1/2 teaspoon of “orange extract” oil
  1. In your food processor or mini chopper, process the nuts until they look like fine meal.
  2. Add the remaining ingredients and process until they are completely broken down- about a minute?
  3. The mixture will seem a bit crumbly but presses together easily.
  4. Form into bars, or- even more convenient- small bite-size truffle shapes.









So I don’t do food styling. But it tastes good and it nurtures, okay???!!!

Roll up, roll up!

At this time of abstinence from bread, our thoughts are turned…to green wraps! Allow me to refer you to a previous post, written in the days when this blog was a mere babe in arms (less than a year ago- which makes this blog a babe in arms still…..) It’s an inside-out BLT. Oh yes, it is! A la Beth. This is Loving Leaves.

For green wraps you need-

  • lettuce leaves, any kind.
  • a spread or dip that you love, eg my walnut pate, hummous, home-made guac, etc
  • Plenty of sprinkles: chopped olives/grated carrot/red onion/corn/avocado (My friend suggested chicken, to which I suggested, that when your bread is a green leaf, you can put whatever you want inside, surely!)
  • a sprinkling of salt or spices if desired

For more details and (very poor) photos, see this post: Inside-out B.L.T

Green Wraps: A new way to eat your salads!

Unsolicited advice

In the last few days I have received some unsolicited advice. Though this is not always the case, in mine, and on this occasion, it was gratefully received. Here are 7 pieces of unsolicited advice for all those who are on a journey to love leaves, eat less Beige, eat more Green, eat more plants, eat more raw, or whatever the case may be.

1. I went to my friend’s house last night, only to find her polishing off a bowl of Raw Broccoli Salad, which seems to be becoming famous in this humble neck of the woods. She said they had been enjoying it all week. I strongly advise you to try this salad out: Raw Broccoli Salad

2. Go for NINE a day instead of FIVE. Five is a stepping stone if you eat very little, or no fruit and veg. Most Cancer and health institutes have said that nine is far more likely to be protective, (though five is – of course- way better than none) If you shoot for nine, you are far more likely to eat at least five. Our bodies run best on mainly unprocessed/minimally processed plant foods. Of that, I am certain.

3.A daily GREEN SMOOTHIE or a daily large-and-varied SALAD is an easy way to move towards nine.

4. Spring is, in many ways, a far more inviting time to set resolutions than January. New life is springing forth, the days are lengthening, the temperatures are rising, and our hearts are lifted by all of the above. Riding on the wave of rejoicing, set some new goals for healthier eating- (or resurrect the ones you have already abandoned since January) whatever that may be for you at this time.

5.Plant something. It is time! (Not out-doors yet though) At the rate I am going, the only thing I will plant, is good ideas in others minds. These are alright too 🙂 (though you cannot eat them in a salad)

6.Take fifteen minutes in the kitchen the night before to help you eat better the next day when things get busier. Just fifteen. You will be amazed what you can get done. It may be getting some frozen fruit out or pre-chopping some fruit for a smoothie, (mango and pineapple for example, do not go brown) preparing a tupperware of fresh veggies or fresh fruit for work snacks, putting some nuts into soak for a walnut pate, chopping some greens for a lunch salad, cooking some wholegrains for a grain salad, whipping up a nut butter, leaving some lentils in soak, changing the water on your windowsill sprouts, etc etc

7. Look at this Romanesco Broccoli. I know of no other vegetable which is more inspiring to contemplate.




That makes seven. You’re welcome.

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