dougit

Passport & Plate - Raw Beatroot Brownie with jus & coconut yoghurt :

New Zealand | Friday, March 6, 2015 | 1 photos

Ingredients
*All ingredients are organic
1 fresh from the garden beetroot
2 cups of raw hazelnuts
A handful of of brazil nuts
A handful of activated almonds
4 tablespoons raw cacao
Half a cup of shredded coconut
1 cup of pitted medjool dates
Pinch of sea salt
2 tablespoons of sugar
2 cans of full-fat coconut milk
2 probiotic capsules

 

How to prepare this recipe
Brownie:

Go to your mums organic garden. Harvest one amazing beetroot. Put on your favourite cooking music, mine is currently Barr Brothers. Juice the beetroot in a cold press juicer. Extract the beetroot pulp and set aside along with half the beetroot juice. Blitz the hazelnuts, almonds, brazil nuts, cacao and coconut until ground finely. Add the beets, while you dance to your favourite "beats", and half the juice, dates and salt and blend until combined and thick. Stir in the chopped walnuts, then press the mixture down firmly into a lined baking dish. Freeze for 45 minutes and then cut up to serve. Store in the fridge or freezer with a note that says: "You can't beet beetroot brownie :P"

Jus:

Whiz the remaining beetroot juice with two tablespoons of sugar to create a fancy french jus. Try a table spoon of the jus, smile and say "Très bon!" and set aside in the fridge.

Yoghurt:

Blend coconut milk with contents of probiotic capsules. Transfer to a glass jar with a tight-fitting lid.
Store somewhere warm in your house, like a window sill or in your hot yoga room.
After 24-48 hours, it should smell yogurt-y. It may be runny, more like kefir than yogurt. If you prefer, leave it out longer.
After 48-72 hours, it should be thick and have a more tangy flavor.
The yoghurt will store in the refrigerator for up to 7 days, although mine only seems to last two days max because it's so delicious :P

Serve:

Plate the brownie with the Jus, some yoghurt a spoon and a smile :)

 

The story behind this recipe
I love food, I also love to teach yoga. To make my yoga classes extra special/delicious I decided to combine my two passions and make raw vegan sweet treats for my students to enjoy after class with a nice cup of tea and side of "chit chat". Each week I would try new recipes for my bliss balls, brownie or other delicious delicacies. My mum is pretty, and she's also a pretty awesome gardner. She grows plenty of organic vegetable, so one week I decided to make a brownie with one of her homegrown beetroots. The brownie turned out to be a revelation. So much so some of my students were inspired to try the recipe and bring their own to class. After one class, a young American student handed me some of her "special" brownie which I happily sampled before my next class. This is what followed:
Doug Moores
September 4, 2014 ·
The rumours are all true. I recently hit a new low while accidentally getting high. Report courtesy of Taranaki Daily News Reporter Isobel Ewing - enjoy! ?
A Bell Block man found himself in the emergency department after unknowingly eating brownie laced with marijuana.
Doug Moores, 28, a yoga teacher and artist, began suffering dizziness and ‘‘feeling spaced out’’ late yesterday afternoon.
‘‘This is sooooo weird,’’ Moores said. His family, concerned the symptoms stemmed from something sinister, took Moores to Taranaki Base Hospital’s emergency department.
Moores’ mother Kathy suggested his refusal to eat meat might have brought on the episode. It transpired that a batch of chocolate brownie, baked by loyal yoga student XXXXXXXX, was the culprit.
‘‘I told him it had weed in it,’’ XXXXXXXX said.
‘‘It wasn’t very strong.
‘‘I feel so bad.
‘‘O god.’’There was relief and amusement when the mysterious ailment was diagnosed.
Medical professionals agreed the symptoms correlated to those felt by a person who is ‘‘body stoned’’. Moores’ sister Nicola said the extreme reaction might have been a result of Moores’ system being ‘‘very pure’’ due to a vegan diet.