Still having a blast over here in Sydney! The weather is awesome, I’m getting in tons of walking (I should say hiking, with all the hills and inclines here. I miss pancake-flat Holland sometimes…) and Yoga, and I simply resumed where I left off with my typical healthy semi-raw/semi-vegan cuisine. And it’s fun introducing more and more people to the wonder that is raw cacao!
Me and Chris are working super hard on the brand-spanking new website (well, Chris is really. The things he’s doing go quite a bit beyond my level of tech skills. But I give good directions!) and she should be up very very soon! The idea for this new website has been with me for a long time and I even got the new domain months ago but until now I had been too swamped to get started on it, while still running the bloggy. So keep your eyes peeled!
Time for some photos!
Rucula, raw cauli rice, sprouts, avocado & roasted butternut squash salad <3
Possibly the best pasta I’ve ever eaten! All credit goes to Chris….
Whole spelt penne, roasted asparagus & butternut squash, rucula, pine nuts. Dressing (by Lindsey) of orange juice, olive oil & fresh basil
Woohoo, raw cacao is taking over the world!
Don’t be fooled! Though this a recipe with chocolate, this sucker is for e-book number two! (Hi, my name is Sabine and I find it impossible to work on one project at a time). A chocolate-y, velvet-y superfood smoothie! This baby contains a load of the nutritional gems mentioned in the Newly Veg guide.
Not raw but equally delish! See recipe below!
Yesterday we participated in the Yoga Aid Challenge, an annual fundraising event hosted by one of Chris’ close friends. This year, they raised a staggering 1.3 million $!
Chris, me & Laura
But oi, one too many chaturangas, down dogs, up dogs and warriors and now my whole body is sore and stiff as a plank! Oh well, it was for a good cause eh?
Chocolate Cinnamon Brownies
Yields 6 pcs
* 1/4 cup cacao powder (I used raw)
* 1/2 cup whole spelt flour
* 1/4 t baking soda
* 1/4 t salt (I prefer himalayan or celtic)
* 2/3 cup Sucanat
* 3 T coconut oil
* 1 T honey/maple syrup/yacon syrup
* 1/2 cup pureed fresh pumpkin (or sub sweet potato or apple sauce)
* 2 T almond milk
* 1.5 t vanilla extract
* 2 T cinnamon
* 1/2 cup raisins
Preheat oven to 165 C/330F. In a medium-sized bowl, mix dry ingredients. In a large bowl, mix the wet ingredients. If using pumpkin or sweet potato: cut in small cubes, steam until tender and then puree in blender or food processor. Pour dry ingredients into wet ingredients and mix very well.
Grease a small baking dish and add the brownie batter. Bake for approximately 25 minutes. Cool before cutting into 6 pieces.
These babies got eaten so fast I am making a new batch today