Good morning lovely people!
I am so, so happy to be here with you today! It’s such an honor to be guest posting in Mayi’s adorable blog. I have such a great admiration for Mayi, both as a person, as an artist, as a mentor, and as a business woman that, when she contacted me for this guest post , I started jumping up and down with joy.
I hope that you will like the recipe that I’ve brought you today. It’s easy, healthy, and tasty, it takes only 3 ingredients and you can do it in a whim. I find it ideal for the summer, because who wants to spend ages baking and preparing complicated dishes when there are friends to talk to, swimming pools calling our names, or children to take care of? And who wants to eat loads of sugary treats when there are bikinis to wear? No one, right?
Still, we all crave something sweet sometimes, and I think this mousse may be just the right dessert for those occasions. Why? Because it takes no sugar (only honey, or agave if you are vegan), it uses no dairy at all ( that’s right: no cream, no butter, no milk, no yogurt), and it takes no eggs either (it’s true). And the best part of all? You don’t need an expensive stand mixer to make it: a food processor or blender will do. Interested? Curious, at least? Here’s the recipe:
300 grs mixed berries (I used froze berries)
300 grs silken tofu
½ cup honey or agave
- Put all ingredients in a food processor or blender and process or blend until smooth.
- Put in ice cream cups or mini bowls and keep in the refrigerator. Garnish with extra berries.
That’s it. Seriously, that’s all. I told you it was easy, didn’t I?
Now, would you like to convert this mousse into a delicious ice cream with only one ingredient more, and without needing to add even a teaspoon of sugar? If you do, come visit my website and I’ll tell you exactly how to do it! (and you on’t even need an ice cream maker, I promise!)
May you have a lovely weekend, full of sunshine and flowers in bloom!
Thank you so much for reading my words!
Marcela Macias de Hadzimehmedi
If you’ve been following my Instagram feed lately, you might have noticed a theme emerging: my devotion for healthy treats, clean spins on the not-so-good-for-you classics.
Baked Alaska might tele-transport me to my Quinceaños, but it’s a guaranteed fast pass to Pepto-Bismol.
To spare myself the emergency pharmacy pit stop, I’ve been spending lots of time in the kitchen turning comfort food that makes you feel like crap into power food that gives you superhero wings… I mean: cape.
The first recipe I wanna share with you is this Clean Blueberry + Lemon + Flaxseed + Almond Cake. This is my first successful grain-free + gluten-free cake. I can’t hear you applauding!
ingredients for cake
- 4 cups almond flour
- 3 tbsp flaxseeds
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup almond oil
- 1/2 cup maple syrup
- 2 organic lemons
- 3 large organic eggs
- 1 cups fresh blueberries
ingredients for glaze
- 1 cup non-fat greek yogurt, drained
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 cup cashews soaked for 3 hours
- 1 cup fresh blueberries
directions for cake
Preheat oven to 350°F. Combine almond flour + flaxseeds + salt + baking powder + baking soda in a large bowl + set aside. Heat oil + maple syrup in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons + add it to the maple sauce pan with the maple syrup + oil batter. Divide the lemons in half + squeeze the juice from three of the halves into the mixture, saving one half for the glazing. Add the batter to the bowl with the dry ingredients. Beat the eggs + then fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Grease a 8-inch cake tin + add the batter to it. Bake for about 40-50 minutes or until golden on the outside + baked all way through. Remove from oven + let cool for at least 30 minutes.
directions for glaze
In the mean time, start making the glaze. Drain yogurt in a milk cloth or coffee filter for about 10 minutes. This is to make the yogurt less runny. Discard the water + combine the thick yogurt with honey + vanilla extract + the juice from the remaining lemon half. In the food processor, turn the soft cashews into a grainy cream. Add the yogurt mixture until well combined. Chill in the fridge. To serve, spoon the glaze on top of the cake + sprinkle with fresh blueberries.
* Inspired by Green Kitchen Stories.
Please send me pictures as soon as you try this, cuz not trying this would be silly. This is truly the best dessert in the planet. Until further notice.
Oh + while I’m typing this David is screaming from the kitchen: “I can’t believe this is healthy”. I love my man.
These chickpea croquettes, popularly known as “falafels”, are my current obsession. They’re seasoned to perfection with Indian spices + baked for the health conscious in the crowd. Do I hear an Amen?
And did I mention they’re vegan + gluten free? Oh yeah baby! That’s the part that makes me smile the most because it’s another dish I can whip out when my partner in crime April Bowles-Olin comes to visit (aka work-ation).
3/4 cups sprouted chickpeas, ground in the food processor
3/4 cup sunflower seeds, finely ground
3/4 cup almonds, finely ground
1/4 cup yellow onion, diced
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, peeled
2 tablespoons curry powder
2 tablespoons sesame oil
Preheat oven to 350 degrees. Combine all the ingredients + mix thoroughly. Using an ice scream scoop, form the mixture into medium size balls. Bake for 20-30 minutes of until golden. For a raw version, dehydrate at 100 degrees for approximately 32 hours.
Let me know if you try em’.
In an effort to leash my sweet tooth + keep my 30 Day Challenge promise, I’ve been whipping out some sweet snacks in the kitchen. This Apple + Pear Chips are by far, one of my favorites treats.
- 1 apple
- 1 pear
- Using a mandoline or a very sharp knife, slice apple + pears into very thin translucent rounds. For best results, use slightly underripe fruits.
- Transfer the slices to trays.
- Sprinkled cinnamon to the apple slices. For an alternate taste try nutmeg.
- Dehydrate at 136 degrees for approximately 3 hours or until edges begin to ruffle. Turn slices over + continue dehydrating until brown, about 1 extra hour. I have a 4 tray Excalibur Food Dehydrator that I heart like a little kid loves cake, but if you don’t have this gadget at home don’t worry, just heat your conventional oven at 200 degrees for 1 hour, then turn chips + bake for an additional hour.
- Transfer chips to a wire rack to cool + harden. Store in an airtight container for up to two weeks in the refrigerator.
As you can see, these are sooooo easy to make + make perfect on-the-go picker uppers. Let me know when you take this recipe out for a spin.
My family + I where obsessed with this restaurant called La Dolce Vita, owned by an italian family. We started going in the early 90s, at least once a week for sure. My favorite, the dessert: Salame di Cioccolato.
We were devastated when La Dolce Vita closed a decade later. Devastated. Serious withdrawal symptoms.
Thanks to the wonders of the internet + Google, my mom + I found a version of the Salame di Cioccolato recipe online + have been perfecting it over the years. Today I’m sharing with you the mastered formula. Psst… it includes amaretto, yummy!
- 8 oz semi-sweet chocolate
- 3/4 cup unsalted butter
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 5 egg yolks
- 12 oz Maria cookies or plain Graham crackers or Vanilla Wafers
- 1/2 cup pecans
- 3 tablespoons Amaretto (or liqueur of choice)
In a large bowl break the cookies into small pieces.
Lightly toast pecans + roughly chop. Add to the cookies.
In a double boiler melt the chocolate along with the butter. Remove from the heat + mix into a large bowl.
Pour in the sugar + vanilla + combine with a spatula. Add the egg yolks, one by one, mixing well after each addition.
Fold in the cookies + pecans. Add the liqueur. Should form into a moist + chunky mix.
Cut a large piece of wax paper. Spoon the mixture onto the paper. Place into the freezer for 15-30 minutes, until malleable.
When ready, shape the mix into a log with your hands using the paper. Twist the ends. Place the salami shaped roll into the freezer for 2-3 hours.
Serve as thin or thick as you like while frozen. Drizzle your favorite chocolate syrup to decorate.
This decadent treat will keep in the freezer, tightly wrapped for 6 months.
May cause serious addiction. Don’t tell me I didn’t warn you.