Squash gingerbread cake

Once upon a time I had a huge squash and a craving for something sweet. As the days are drawing shorter and we only have sunshine for mere seven hours if lucky, I needed something that would warm me up inside. Something spicy. Something that spelled comfort and warmth. Somethin with these exact spices.

Ingredients:

  • 280 grams squash, peeled
  • 1 carrot
  • 100 grams dates
  • 2 eggs
  • 75 grams butter/coconut oil
  • 50 grams flaxseed meal
  • 50 grams sunflower seeds
  • a handful of raisins
  • 3 cm of ginger root
  • 1 tbsp of cinnamon
  • 1/2 tsp ground gloves
  • 1/2 tsp ground cardamom
  • 1/4 tsp grated nutmeg

Preparation

Cut the squash into smaller chunks and dice the carrot. Then puree them both in a food processor or blender. Pour into a bowl. Puree the dates and in a separate bowl whisk the eggs, and then add them both to the pureed vegetables. Use a coffee grinder or food processor to grind the sunflower seeds. If necessary, also process the flaxmeal. Mine was a bit rough. Melt the fat, either butter or coconut oil and then combine all the ingredients together, also adding the raisins. Grate the peeled ginger root and add it to the mixture if you haven’t done so already. Make sure to also add all the spices and combine well. Pour the mixture onto a baking sheet on a small baking tray or mould. Cook for 35 minutes at 200 degrees. Here you are, something sweet, but with no sugar! If you like spices, feel free to put some more in.

Banana-squash ice cream with chocolate chips

Frozen bananas spell ice cream. One ingredient, one food processor, it is as easy as that. Creamy and sweet. Bananas just got a whole new meaning. Still, it is great to add some other ingredients as well. To mix things up a little. Try squash, for instance. It’s also sweet and adds volume to your ice cream. Also, it is low in calories and helps to balance the bananas – they are not very calorie-dense if you compare with sugar, but do provide lots of carbohydrates compared to vegetables.

Ingredients

  • 3 diced and frozen bananas
  • 150 grams of squash
  • 3 tbsp of cocoa powder
  • chocolate chips (best if you made the chocolate yourself)

How to prepare?
Cut the squash into smaller pieces and put into food processor with frozen bananas. Combine until smooth and creamy. Add cocoa powder. The more, the darker the chocolate. Bananas are sweet, so usually you don’t need any more sweeteners, but you can add pureed dates or honey if you wish. Cut your chocolate into smaller pieces and mix into the ice cream.

Wait for it … beetroot-chocolate ice cream!

Some things are worth waiting. Some minutes are worth spending on preparing your own chocolate and chopping bananas. Some hours are worth waiting for the chocolate to set in the fridge. Some things need more planning than others, but they are definitely worth it. Just like this ice cream I’ve been devouring. No sugar, yet sweet. I used a simple trick that raw food lovers taught me: frozen bananas make the best ice cream! They act as the starting point for any kind of cold delight you can think of. They provide the required creaminess and often people don’t even realise they are eating bananas.

Ingredients for the chocolate

  • coconut oil
  • cocoa powder
  • some honey

Making the chocolate is easy. You melt the coconut oil over a pot of hot water, then add the cocoa powder (the more, the darker the chocolate) and some honey. As this chocolate is for the ice cream, honey will do here. If you wanted for this to be more consistent, use raisins. I will write more about chocolate making later. I am lucky to have chocolate moulds made of silicone, but you could also pour the mixture onto a baking sheet (make sure it’s on some kind of plate withe edges, so it wouldn’t drip over the edge) or into a plastic lunch box (my friend does this). Let the chocolate to set in the fridge. Shouldn’t take more than an hour.

For the ice cream:

  • 2 frozen bananas
  • 100 grams steamed and grated beetroot (or cook it yourself)
  • 3 tbsp of cocoa powder (or more if you are a fan of extra dark chocolate)

It’s great to have chunks of frozen banana waiting in your fridge, should you suddenly have a craving for ice cream. Buy a bunch of ripe bananas, cut into pieces and store in plastic boxes, waiting to become delicious desserts. Puree the bananas in food processor with beetroot, add cocoa powder. You may try with raw beetroot as well. Both banana and beetroot are naturally sweet, so you don’t need any additional sweetener here. Cut you chocolate into nice little pieces or grate and add to the ice cream.

Beef liver pate – simple delight

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On paleo or any other diet (better to call it food-lifestyle even, “diet” has such negative connotations), odd cravings can attack and suddenly you find yourself digging into liver pate with your finger in the middle of the street because you felt like eating chocolate, but the sugary temptation is forbidden and you are too far from home to prepare your own delightful version (which includes no sugar, by the way). I had a thing with liver pate. And I got disappointed by all the ingredients that are often put inside. Why sugar, for instance? Although the store had some versions with no sugar, I decided to make my own. Turned out to be so simple to make I wonder why I never did this earlier. You don’t even need brandy or any other fancy alcohol.

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Ingredients

  • 50 grams butter
  • 250 grams beef liver
  • 1 red onion
  • 10 prunes
  • 5 sun-dried tomatoes
  • fresh thyme

How to prepare?

Soak prunes in warm water, so the become soft. Drain the sun-dried tomatoes from oil. Cut beef liver into smaller pieces. Also chop onions. Melt butter on a frying pan and quickly fry beef liver and onion. You shouldn’t overcook the liver, otherwise it becomes dry. Put all the ingredients into a food processor and make a smooth mass that you would like to spread onto a bread (or eat straight with a spoon for dessert). The pate turned out to have such an intense taste, that no salt nor pepper was required.