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Carrot Cake Oatmeal with Ginger Spiced Cashew Cream
I hope you all had a great weekend! I did 🙂 I went out for a delicious Thai dinner to celebrate a friend’s birthday, and went straight from there to a fun housewarming party. I also went to “The Food Show” in Auckland. I love going to these types of events, and it reminded me of EAT! Vancouver. It’s always fun to check out the stalls and samples at food shows. It’s a great way to learn about new companies, and smaller, local companies that you might not have heard of. There were tons of vendors at The Food Show, selling everything from cheese to bread, granola bars to dumplings,…
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Raw Peppermint Chocolate Squares
Sooo…if you follow me on Instagram or Facebook, you will know the recent tragedy and devastation that I endured, as I realized I had lost the recipe for these raw blackcurrant and lemon squares. Yes, it is a very serious matter-haha. I promise I will remake them or find the recipe some how. I decided I needed to drown my sorrows in some more raw goodness. So I made these Raw Peppermint Chocolate Squares. They did a mighty fine job of making me forget all about those blackcurrant and lemon squares….for now. These have a really nice, subtle peppermint flavour because most of the mint flavour comes from real mint,…
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Raw Gingerbread Cake with Cashew Cream Cheeze Frosting
I have to fit in as much holiday cooking and baking as I can before I leave for New Zealand in 16 days! I have been experimenting over the past little while with gingerbread, as I attempted to make raw gingerbread men. If you follow me on Instagram, you will have seen an attempt where I used almond pulp (leftover from making almond milk) and the dehydrator to make little gingy men. Well…it didn’t work! Not everything is a success in Koko’s Kitchen, and those tasted seriously nasty haha! But I’m not the type of person to let that get me down, so with attempt number two I decided to…
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Hazelnut Cashew Milk
This is a great recipe to switch things up from your usual milk beverage. After I stopped drinking milk, I started drink soy milk. Now, I am totally anti-soy expect when it comes to fermented soy…but that’s a whole ‘notha story! Nowadays, I drink almond milk daily. I always drink unsweetened kinds, and I was looking into finding a brand with no carrageenan in it. More on that here. Lately, I’ve been making my own almond milk which is so fun and soo easy. You simply soak a cup of raw almonds for roughly 8 hours and then drain and rinse them. Mix the cup of almonds with your choice…
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Raw Ice Cream Sandwiches
You might have seen these bad boys that I made for Drop Dead recently, but I thought to myself, why not make a raw version, too. You can never have enough ice cream sandwiches, right?? This version for raw ice cream sandwiches uses only nuts and dates as the ‘cookie’, and the very same banana ice cream and dipping chocolate. Just a wee change takes this ice cream sandwich to a gluten-free, refined sugar-free, raw level. Wherever I use raw honey or coconut syrup, you may use honey, coconut syrup, agave, or perhaps even maple syrup. If you don’t know where to find these ingredients, try your local health food…
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Creamy Hemp Seed Pesto Pasta {Gluten-Free}
It appears that Spring has finally sprung and I’m crossing my fingers that the sun stays out from now until the end of Summer. I’ve got a really exciting road trip planned for this Summer with my boyfriend, and every time the sun comes out, it gets harder and harder to be patient and wait for it! Click the pic below to check out my “Pinspiration” for our trip! In the meantime, I’ll try to focus on Spring, and distract myself with cooking. A few days ago I wanted to pump up the protein factor in pesto, so I tried making one with hemp seeds instead of pine nuts. I was…
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Raw Lemon Lavender Cupcakes
Okay, so y’all know I love the flavour combination of lemon and lavender. I’ve been making these lemon lavender shortbread cookies at Christmas time for years now! But I wanted something healthier, that I could still enjoy as a treat featuring those flavours. I thought about raw truffles, and raw cookies, but after digging up some lemon cupcakes from the freezer, and having my boyfriend compliment them profusely….I settled on raw lemon lavender cupcakes! The base is nutty and sweet, with subtle lavender flavour. If you want to pump up the lavender, I’d use a full teaspoon of dried edible lavender. The ‘icing’ in this recipe is amazing…it’s a challenge not…
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