Raw Mango Mousse With Irish Moss

Mango Mousse Cups

Mango Mousse Cups

This recipe is inspired by my Raw Cacao Mousse recipe. I keep playing with Irish Moss, a new ingredient for me, and wanted to come up with a fruit-based version of the mousse. I used dried mango but am looking forward to using fresh mango when it is in season again.

Recipe:

(Makes four 6oz puddings, but you can use smaller containers to make more cups!)

5 Pitted Dates (soaked overnight or add boiling water and soak 5 mins)

1/4 C. Brazil Nuts (soaked overnight or add boiling water and soak 5 mins)

1/3 C. Dried Mango (torn into smaller pieces and soaked overnight or add boiling water and soak 5 mins)

3/4 C. Irish Moss Puree (how-to and recipe here)

1 C. Almond Milk

1/2 C. Full Fat Coconut Milk

2 Tbsp. Maple Syrup

1/2 Tbsp Vanilla Extract

Juice of 1/2 a Lemon

Pinch of sea salt

4 Tbsp. Dried or fresh Wild Blueberries, for the bottom of containers

2 Tbsp. Shredded Coconut

Directions:

1. Combine soaked brazil nuts, mango and dates in food processor or vitamix and blend until mostly combined, scraping down the sides if needed.

2. Add prepared Irish Moss puree and blend until smooth.

3. Add remaining almond milk, coconut milk, salt, maple syrup, lemon juice, and vanilla extract, blending for a few minutes until completely smooth and chunk free. Taste to make sure it is sweet enough to your liking before pouring it into cups!

4. Add blueberries to the bottom of your containers. Pour mango mousse into 4 mini mason jars or ramekins, sprinkle with shredded coconut, and let chill in the refrigerator for at least 2 hours. The Irish Moss takes a bit of time to set up and become firm.

5. Enjoy! You are a raw dessert goddess!

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Raw Cacao Mousse with Irish Moss

Cacao!

Cacao!

There seems to be a trendy ingredient as of late…Irish Moss. I see it pop up in all the raw vegan pies and puddings in fancy juice bars and vegan cafes, and have been a bit confused as to what it is and how to use it. It is a gelatin substitute and thickening agent that creates a fluffy texture in recipes.

This is a 2 day process that requires overnight soaking, so you can make this ahead! Not at the last minute, or you will be sad.

Irish Moss How-to

Buy Irish Moss from your local health food store or Whole Foods. I used the Divine Organics brand. Irish Moss is actually a type of seaweed and is full of trace minerals such as magnesium, super important for your health!

1. Grab a cup of moss from the bag and place in a very large bowl. It will be in large kelp-like leaves. It will smell like horrible fish and the sea. Don’t be afraid (I was!).  Add water to cover by a couple of inches. There will be sand and weird white and black gritty things covering the moss, as it is from the sea. Soak overnight or all day long.

2. After at least 6 hours, the moss will double in size and be lighter in color. Rinse the moss a few times with cold water until you no longer have sandy bits falling into the bowl.

3. Add soaked moss with 1.5 cups of fresh water (not the soaking water) and blend in a food processor or Vitamix until totally blended and gel-like in consistency.

4. Store in a container up to a week.

Raw Cacao Mousse Recipe

(Makes four 6oz puddings, but you can use smaller containers to make more cups!)

5 Pitted Dates (soaked overnight or add boiling water and soak 5 mins)

1/4 C. Brazil Nuts (soaked overnight or add boiling water and soak 5 mins)

3/4 C. Irish Moss puree

1 C. Almond Milk

1/2 C. Full Fat Coconut Milk

2 Tbsp. Maple Syrup

1/2 Tbsp Vanilla Extract

3 Tbsp Raw Cacao Powder (if using cocoa powder, use 4 tbsp as cacao is stronger)

Pinch of sea salt

Raw Cacao Nibs, for sprinkling on top

Directions:

1. Combine soaked brazil nuts and dates in food processor or vitamix and blend until mostly combined, scraping down the sides if needed.

2. Add Irish Moss puree and cacao powder, blend until smooth.

3. Add remaining almond milk, coconut milk, salt, maple syrup, and vanilla extract, blending for a few minutes until completely smooth and chunk free. Taste to make sure it is sweet enough to your liking before pouring it into cups!

4. Pour into 4 mini mason jars or ramekins, sprinkle with cacao nibs, and let chill in the refrigerator for at least 2 hours. The Irish Moss takes a bit of time to set up and become firm.

5. Enjoy!

A Gluten Free visit to Bouchon Bakery

Bouchon bakery has always been a childhood favorite of mine – for years, on Saturdays, I would ride bikes with my Dad and sister to the bakery, getting fresh morning doughnuts filled with raspberry preserves or topped with little chocolate candies. As an adult, I would race over after work with a friend to grab the infamous T.K.O (basically a glorified grown-up Oreo cookie) or devour almond croissants with abandon.

Then I went gluten free.

I assumed Bouchon Bakery would forever be off limits for me, with all of its eternally traditional French and gluten-filled goodness, and I would merely have to send all my friends there to enjoy dessert as I cried endlessly from my loss.

Well guess what?

I bet you didn’t know that Bouchon Bakery caters (and always has catered) to the gluten free population…they have french macarons and Neapolitan rice crispy treats! Macarons are basically made with almond meal, egg whites, and sugar, which renders them completely gluten free.

Pow! I still get fancy dessert!

Neopolitan Rice Crispy Treat!

Neopolitan Rice Crispy Treat!

I I bet you didn’t know that their French macarons are all naturally gluten free…

Fig Macaron, Anyone?

Fig Macaron, Anyone?

But I bet you really didn’t know they carry a little something special in the back on request called “Oh No You Didn’ts” – a chocolate dipped macaron wrapped in shiny foil – all the flavors!! Dipped in chocolate! Dark or milk!

Chocolate Dipped Caramel Macaron!

Chocolate Dipped Caramel Macaron!

Did I know until now?
I know I didn’t.
Make sure you try the caramel flavor.

Visit them:  6528 Washington St  Yountville, CA 94599

Call them: (707) 944-2253

Onliiiiiiine them: http://bouchonbakery.com/

Bouchon Bakery is open 7 days a week, 7am-7pm.

Goodness-filled Foil

Goodness-filled Foil

tula

A new gluten-free bakery has arrived to Portland (commence jumping up and down with joy)! In the building that formerly held the conventional yet not-so-successful Sweet Thing Bakery, now holds a solution for people with mean allergies and a meaner sweet tooth. The location is a bit odd – coming from the parking lot into the building, I find myself in the lobby of a gym for It’s About ME Fitness. If I had less self confidence, that alone might deter me from continuing on my dessert quest. It’s almost as if one has to choose between a workout (good!) or a dessert (bad!). I realize later that there is, in fact, a side entrance if you would like to surpass any hint of workout guilt. Already in the gym lobby, I ignore my conscience and follow a very small paper sign labeled, “Bakery This Way!”

Inside, I look intently at a shelf full of lumps of dough to find that they are loaves of bread and bake at home pizza dough! Both are vegan. To my left are two large cases of desserts and I am faced with many choices. Lemon blueberry tarts, zucchini loaf, chocolate chip cookies, brownies, and muffins glisten on their platters. Immediately I ask the barista how to tell which ones are vegan. He explains that each item clearly marks contained allergens, and points to some swirly stamps individually marked “egg, dairy, corn, soy, and tree nuts.” The stamps are so beautiful and artistic that I ignore them entirely, thinking they are a quaint illustration next to the dessert label, but if you look closely, they hold all the answers. I select a Lone Pine (Oregon coffee!) Chocolate Coffee Cake with a chocolate espresso glaze and a Sea Salt Chocolate Chip Cookie along with a soy cappuccino.

The chocolate cake has a moist interior and is very sweet with a deliciously dark chocolate glaze. I sample a bite of the cookie and taste brown sugar immediately. I love that there are not too many chocolate chips, but dislike the amount of sea salt on top (easily solved by brushing it off a bit). Unlike some gluten free cookies, this one is large, chewy, and not doughy. 

Despite the strange location near a gym as well as near a busy MLK bus stop filled with unfortunately dressed people, Tula is the ideal place to go for a satisfying treat or snack. They offer pizza, panini, salad and seasonal soups, as well as a full espresso and tea menu. The inside is clean and spacious, staff is peppy, and they have a very large selection of items to choose from, no matter what your allergies may be. After all, I can only go to New Cascadia so many times before I have the taste of their vegan cupcakes burned in my brain. I’m ready for new dessert options and here they are!



Tula
4943 NE Martin Luther King Jr. Blvd Suite 101
Portland, OR
503 764 9727
7am-5pm Mon-Sat

recipe: granola for life

Warning! If you are currently satisfied with the granola you already eat, do not read this post! Otherwise, you may never go back to your old granola again. This granola recipe is full of Omega-3’s, protein, healthy fats, fiber, and has just the right amount of crunch and sweetness. It was originally inspired by a childhood trip to The Inn at Occidental, a small Northern California Inn, where the granola was served to me as a child in a massive bowl. I remember feeling full of vitality and energy while riding a horse on the beach later that day. Whether it was the pure adrenaline of horseback riding, or the protein in the granola, it did not matter. I was full of life and felt vibrant! This granola should have you raring to go with energy all day, and is not as sweet as some other granolas. Ditch that boxed granola and never look back.

Ingredients

2.5 C. Rolled Oats
1/2 C. Pecans, roughly chopped
1/2 C. Raw almonds, roughly chopped
1/2 C. Raw walnuts, roughly chopped
1/4 C. Sesame seeds
1/2 C. Sunflower Seeds
1/2 C. Shredded Coconut
1/3 C. Coconut Oil
1/3 C. Honey
1/4 C. Ground flax seeds
1/2 C. Currants
1/2 C. Golden raisins

Directions

In a large bowl, combine all dry ingredients except flax, currants, and golden raisins. Preheat oven to 325 degrees, with a rack in the center of the oven. In a small saucepan over medium heat, combine coconut oil and honey, stirring until the coconut oil has melted and the oil and honey are somewhat combined. Remove from heat and pour over dry ingredients, mixing together with a wooden spoon. On a large rimmed baking sheet lined with aluminum foil, spread granola mixture evenly, and bake in the oven for 20-25 mins, rotating the pan 180 degrees halfway through baking.
Granola will look golden brown when done, but will not look crispy. Remove from oven and sprinkle curants, raisins, and flax on top, roughly combining with a wooden spoon. Allow it to cool before removing from pan. Granola should keep, regrigerated (omega rich foods, like ground flax seeds, are not stable at room temperature) for 10-14 days.

Facts

Why use coconut oil? Coconut oil is easy to digest, maintains thyroid health, as well as lowers your LDL (bad Cholesterol) levels. It contains 50% lauric acid, which is known to help control high blood pressure and high cholesterol. Coconut oil has also been shown to help your body absorb vitamins, minerals, and amino acids (if you add blueberries to the granola, you will absorb even more antioxidants), and can even help prevent viruses, due to its fabulous antimicrobial properties. How cool is that?

love bite: Jade Teahouse and Patisserie

Jade Teahouse and Patisserie made a miraculous first impression on me in a quick two minutes. I meandered inside to peer at their selection of desserts, only to discover a platter of drool-worthy, golden sesame-seed encrusted balls of perfection. Assuming I could not eat them, I ask if they are gluten free, just for kicks. They are. I ask if they are vegan. They ARE. I immediately purchase one for a whopping $1.50 and run outside, laughing out loud, so I can admire my new treat. It is the size of a tennis ball, crispy on the outside, with a sweet creamy coconut filling inside. The outer pastry is made with rice flour, and has a lightly fried, tropical scent. I dip it in the small container of coconut caramel, take a bite, and keel over with joy. I’m sure the passerby are concerned – or jealous!

Note that the second image is blurry due to my newly blurred vision from an overdose of sweet sweet joy and sesame. Based on my reaction from only one treat from Jade, I am certain that a full review of the restaurant is required quite soon.


Jade Teahouse and Patisserie
7912 S.E. 13th Avenue
Portland, OR 97203