Tag: ideas

Chocolate mint cake to help with shock…


Well who would have seen that coming? Today we all woke up in a dark cloud of depression. The world as we know it has changed dramatically and not for the good. Think of the children everyone – think of the children.

All that history, all that tradition, all that hope – all gone. Christmas is ruined already.

I am walking around my kitchen (which is actually quite hard because it is more a galley so really I am pinstepping around which looks ridiculous…) repeating I just don’t understand this. How can it be true?

Why is the mighty Toblerone more gappy? WHY!!!! I know –  I can feel your shock and outrage through the interweb. It is the stuff nightmares are made of. Well that and the current state of America which I can’t even get into because….SERIOUSLY.

Anyway – today of all days is a day for cake. And this my friends is a pretty damn nice cake – to quote Jay Z (and really when shouldn’t a white 30 something NZ Female not quote Jay Z) – ‘if I do say so myself’. So turn off the news and do yourself and the world a favour and make a cake. Because right now the world needs more understanding, empathy and more cake.



1 and 1/4 cup chocolate coconut milk (you can use normal milk if you want – but why when you can have CHOCOLATE)

10 ripped up fresh mint leaves

1/2 cup canola or coconut oil melted

1 and 3/4 cup flour (I used breadfruit flour but that is because I have a flour hoarding problem)

1 and 3/4 cup coconut sugar (or normal sugar)

1 and 1/2 tsp salt

1 and 1/2 baking soda

1 and 1/2 baking powder

3/4 cocoa

1 tb vanilla extract

2 eggs

3/4 boiling water

What to do:

Heat oven to 180 degrees. Grease or line your cake tin. Pour a gin and start assembling…

Place mint leaves and milk in a small saucepan and heat on medium heat, bring to a simmer lower the heat and stir often for about 10 or 15 minutes to infuse the mint into the milk. Remove from heat and leave it cool slightly. You can strain the mint out if you want – I didn’t because I am lazy…

Mix everything else together add the minty milk and place everything into the tin and bake for about 30 mins or until a skewer or knife comes out clean.

So there you go – chocolate will help lift the mood, mint will add a bit of freshness to your life and cake because ….it is cake. It is what makes the world go round. Well in my world it does – especially today…

Kumara and chocolate = awesome.

IMG_20150614_162234 I love kumara and I love chocolate. But sometimes having to eat two separate things can be annoying, or difficult to explain (such as why do you have chocolate with your vegetables?). This recipe saves you having this problem – you are welcome. Recipe: 3 small kumara – peeled and chopped into small bits. Boil until soft. 16 dates pre soaked in hot water 2/3 cup ground almond 1/2 cup brown rice flour and a pinch of salt 5 tbs cacao powder 4 tbs maple syrup or rice malt syrup 1. Preheat the oven to 170 degrees celcius 2. Once the kumara is cooked, transfer to the food processor with the pre soaked dates. Process them until they are really smooth – about 5 minutes at least. 3. Transfer the kumara mixture into a bowl add in everything else, mix well. 4. Line a baking dish, add the mix in and smooth the top. 5. Bake for 20 minutes. Leave to cool before slicing. It makes quite a few brownies so I froze half of them.Convenient for mid week when I can not be bothered doing anything but eating brownies and wearing PJs at 6pm.

Cashew nut milk and why it is the bestest thing ever.


Plant based milks are getting more popular, making coffee orders more and more tiresome. Trust me I would know as I am one of those people…

Anyway – this weekend I surrounded myself in my most favourite items – food, cookbooks and on demand TV. Oh and tea…

I have often made sesame seed milk, almond milk and brazil nut milk but have not tried straight cashew milk.

So my fave thing about this recipe is that you are not wasting any part of the nuts, as you don’t strain the milk like the other nut milk recipes.


1 cup raw cashews (unsalted)

4 cups water

Pinch of himalayan salt

1 tablespoon cinnamon (can be reduced)

2 tsp vanilla extract or 1/2 tsp vanilla powder

1-2 tbs rice malt syrup or 4 dates

1. Soak cashew nuts for 4 hours or overnight

2. Blend the cashew nuts and 2 cups of water until smooth.

3. Add in the vanilla, salt, dates or syrup and the rest of the water and blend.

4. Once all blended bottle – will keep for up to 5 days fridge.

Cashew nut milk is really creamy so it is a nice milk alternative. Also as an added bonus cashews are high in magnesium, potassium and zinc. Plus they are a good source of protein and unsaturated fats!

And this makes a mean chai latte…Just in case you find yourself in a cafe needing to place an order…