Sunday, 26 February 2012

Time for dates

Here is to all of you who like something sweet, easy to make, and deliciously healthy!
This dessert/ slice/ square/ tea treat/ after dinner sweet... is inspired by the cooked version I used to make at Divertimenti Cafe, it tastes even better, I dare to say!

You'll only need a food processor to make it (as my students know this is my most useful kitchen tool at the moment!!). NO COOKING required.

Dates are rich in fibber and can help sluggish digestive systems. They are also rich in iron, potassium, calcium. They are very sweet and are often used as a sweetener in raw food desserts.

So here it is:

Date slice

For about 14 portions

For the base and topping:
2 & 1/2   cups pecan nuts
1& 1/2 cups rolled oats
1 tsp ground cinnamon
1 tsp ground ginger
5 TBSP agave syrup
1 TBSP water - optional
1 pinch of salt

For the filling:
2 cups Medjol dates- chopped
3 TBSP water
Juice of 1 orange
Zest of 1 orange
1 tsp vanilla essence

First soak the dates in the orange juice, water, vanilla and add the orange zest.
Meanwhile, prepare the base and topping:
Grind the oats in the food processor (or if you have a coffee grinder it will work very well). Place in a bowl.
Grind the pecan nuts in the same way, it's nice to keep a bit of crunch so you can grind fairly coarsely.
Mix the pecan nuts with the oats, add the ginger and cinnamon, salt, agave and mix well. Only then add a bit of water if the mixture seems too dry (it should be crumbly and sticking together slightly).

Line a tin with cling film- I used a long rectangular tart tin but feel free to use a square brownie tin or anything you fancy!

Press 3/4 of the base mixture to create a crust at the bottom of the tin.
Now for the filling, you can either use it as it is or blend it in the food processor to make it a bit smoother, your choice!
Spread the filling on top of the base, sprinkle the filling with the leftovers of base mixture.
Refrigerate for about half an hour.
Lift out of the tin and cut in portions. Serve!
It will keep for 4 or 5 days in an airtight container in the fridge.

Bon Appetit!

Tuesday, 21 February 2012

I am back online!

My apologies for a longtime silence, the past couple of months have been busy with moving house, preparing and teaching classes, Yoga trainings and also taking some time to think about new projects.
The year has started really well, and I hope it has for you too!

I will be posting some new recipes soon and there are some surprises to come this year, bear with me!

So I have also finally invested in a new computer, which is going to make blogging very much easier!
My first experience with my new tool has been to make my first Video-photo- montage.... I let you have a look... 

I'll be back again soon!