23 August 2016
A chocolate mousse which doesn't contain any refined sugar or cream. You’re kidding me right. Not a chance. No kidding! It’s my guilt-free raw chocolate mousse Also it’s completely refined sugar-free and dairy-free! Wealthy, smooth, decadent chocolatey mousse without all of the added nasties! Only requires 5 ingredients which is quite simple to create! So great, you could have it in the morning!
Ingredients:
Serves 2.
2 large ripe bananas
avocado
cup cacao powder
cup medjool dates, pitted
cup coconut milk
Directions:
1. Add dates to mixer and process before the dates be a smooth paste.
2. Add remaining ingredients and process until smooth and creamy.
3. Put in the fridge to relax to have an hour.
4. Enjoy your &"chocolate mousse&" and top with a few nice fresh berries and fruit
Love Secret Squirrel xx.
Compiled by Karen McLean - Comments
4 August 2016
These summer time rolls are my absolute favorite. Why? Since they're so scrumptious, refreshing and that i love will be able to fill them track of my favorite vegetables! I’ve used chicken within this recipe, but you should use shrimp too or maybe even have them vegetarian. The peanut dipping sauce is my father’s secret recipe, which means you’re in luck. Enjoy!!
Ingredients:
1 small chicken white meat
1 tablespoons of hoisin sauce
1 tablespoons of soy sauce
1 teaspoon vegetable oil
1 tablespoons of water
50 gms grain vermicelli
1 carrot
1 cucumber
red capsicum
6 lettuce leaves (romaine or butter lettuce)
6 stalks Corriander
6 stalks mint
6 grain paper sheets
Tepid to warm water
Peanut dipping sauce
cup crunchy peanut butter
1 tablespoons of hoisin sauce
1 teaspoon soy sauce
3 tablespoons of boiling water
Garnish: 1 tablespoons of sesame seeds
Directions:
1. Heat frypan to medium heat.
2. Butterfly the chicken and put right into a bowl. Add hoisin saice and soy sauce towards the chicken and blend well to marinade the chicken.
3. Add oil towards the pan. Add chicken, prepare for 1-2 minutes, add water and prepare for an additional 7-8 minutes. Transfer to plate and hang aside.
4. To prepare the grain vermicelli, boil 1 pot of boiling water.
5. Once steamed, turn off heat and add grain vermicelli. Prepare for just two-3 mins. Transfer the vermicelli to bowl and hang aside.
6. Slice all the vegetables.
7. Slice the chicken. Transfer vegetables and chicken to large plate and hang aside.
8. To help make the dipping sauce, add all ingredients right into a normal size bowl and blend well.
9. To organize the grain paper wrappers: Pour tepid to warm water right into a large bowl. Dealing with individually, dip the grain paper wrapper in to the tepid to warm water for 15-20 seconds. Immediately remove in the water and put flat onto a set surface.
10. Fill the rolls using the vegetables, chicken and grain vermicelli.
11. Roll very tightly. To do this, fold within the sides and lightly pull-up the foot of the roll and rollover the filling. Repeat with all of those other rolls.
12. Sprinkle with sesame seeds and serve using the sauce.
13. Mmmmmmmm… so scrumptious.
Love Secret Squirrel xx.
Compiled by Karen McLean - Comments
29 June 2016
The sweetness from the &"caramel&" goes perfectly using the tartness from the pineapple… then add coconut also it’s a killer combination. I really like this raw upside lower pineapple slice. It doesn’t require any cooking and I enjoy have these within the freezer when ever I've sweet tooth cravings They don’t last very lengthy within my house! I produced this recipe inspired by &"Thahabi&", a lustre coating by Jotun Paints Arabia. Thahabi reflects the golden souk, the golden grains of sand, the desert which region’s timeless heritage. Mind to Jotun Paints web site to see more out of this Oriental collection > HERE .
Enjoy. I think you'll such as this pineapple slice around I actually do!!
Ingredients:
I made use of a ten.5cm x 20.5cm loaf tin.
Caramel
1 cup dates
cup water
Almond Coconut Base
cup dates
cup almonds
cup desiccated coconut
cup oatmeal
cup golden raisins
1 tablespoons of honey
1 tablespoons of bee pollen (optional)
Fresh pineapple slices (.5cm thick) and bee pollen to brighten
Directions:
1. To help make the caramel sauce, put the dates and caramel right into a mixer, and blend until an even syrup consistency is created. Put aside.
2. Grab your tin and line with baking paper. Carefully arrange the pineapple pieces at the end from the tin.
3. Pour the raw caramel sauce within the pineapple, and allow it to occur the freezer not less than half an hour when you prepare the bottom layer.
4. For that base, add all ingredients right into a mixer and process before the mixture sticks together when pressed between your fingers.
5. Take away the pan in the freezer, and press the bottom mixture on the top from the pineapple and caramel sauce, greater you pack, the greater it'll stay together whenever you transform it upside lower.
6. Put into the freezer for just two hrs to create. Slice could be stored within the freezer until serving (let defrost for roughly 15 mins for cream to melt).
7. When prepared to serve, switch the pan upside lower onto a plate.
8. Slice carefully having a sharp knife and sprinkle some bee pollen (optional).
9. Love this particular wonderful treat with the family and buddies
10. Note: This pineapple slice could be stored within the freezer for 7 days. Just thaw out for fifteen minutes if you have some dessert cravings. Yummy.
Love Secret Squirrel xx.
Compiled by Karen McLean - 2 Comments
9 March 2016
Who loves chopping onions. NOT ME. With a massive cry after chopping onions? Hands smelling of onions for several days&... ME. Well, I acquired the chance to check the brand new Philips Onion Chef and WOW. I’m deeply in love with it. It utilizes a ChopDrop technology, which enables for perfectly sized onions with no mess too. Things I love relating to this machine is the fact that it’s compact, doesn’t occupy much space in the kitchen area and may also chop a number of ingredients, including meat, nuts, herbs, mozzarella dairy product and chocolate. Hehehe, you can now chop just like a chef. This Moroccan yams and chickpea stew is among the best week day dinners. It's my job to prepare a large batch at the beginning of a few days and voila! I've got a couple of quick dinners covered! You may also add grilled chicken or fish to really make it a far more hearty and wholesome meal.
Ingredients:
3 medium yams peeled and cut 2cm thick
2 tablespoons of honey
1 large red onion, finely chopped using Philips Onion Chef 1 tablespoons of essential olive oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoons of tomato paste
2 x 400g tin cherry tomato plants
2 teaspoon ground cumin
1 number of green spinach
1 can chickpeas
Coriander leaves for garnish
Salt & Pepper to taste
Directions:
1. Put the yams inside a large saucepan, add honey, sprinkle of salt and merely cover the yams with water. Provide the boil, then reduce heat and simmer for around 40 minutes. From time to time stir to prepare evenly.
2. Although the yams is cooking, inside a separate frypan, heat the essential olive oil, add onion, cumin seeds and coriander seeds until golden brown. Add tomato paste, tin tomato plants, ground cumin and prepare for around a few minutes.
3. Add green spinach, chickpeas, pepper and salt to taste and prepare for an additional a few minutes.
4. Add yams and thoroughly mix it through. Simmer at low heat for an additional a few minutes
5. Serve immediately with a few quinoa or cous cous.
6. Enjoy.
Love Secret Squirrel xx.
Compiled by Karen McLean - 1 Comments
24 Feb 2016
Ooooooooohhh la la&... Raw chocolate tarts full of a wealthy decadent chocolate ganache and capped with pomegranates… I must state that they are most likely the very best tarts I've ever made. That’s a reasonably large call! You need to try these and I think you'll like them around I actually do. Completely refined sugar-free, dairy-free, gluten-free and GUILT-free! I’m carrying out a little dance!
Ingredients:
Recipe makes 6 tarts
Chocolate Tart Base
1 cup mejdool dates
cup almonds
cup desiccated coconut
3 tablespoons of raw cacao powder
Chocolate Ganache
cup coconut oil (melted)
cup coconut milk
cup raw cacao powder
1 tablespoons of walnut syrup
Topping
cup pomegranate seeds to brighten
Edible flowers (optional)
Directions:
1. For that base, add all ingredients right into a mixer and process before the mixture sticks together when pressed between your fingers.
2. Line 6 muffin trays with glad wrap.
3. Spoon 2 tablespoons of of chocolate tart mixture into each muffin tin and thoroughly press until a tart casing is created.
4. Put in the freezer to create. Roughly half an hour.
5. To help make the chocolate ganache, add all ingredients right into a mixing bowl and whisk until smooth and creamy.
6. Pull the tart casings from the freezer and fill each tart using the chocolate ganache.
7. Decorate with pomegranate seeds.
8. Keep your tarts within the tin and chill within the fridge for one hour before serving.
9. Add edible flowers (optional).
10. Note: Chocolate tarts could be stored within the freezer for 7 days. Just thaw out for half an hour if you have chocolate cravings
Love Secret Squirrel xx.
Compiled by Karen McLean - 2 Comments
Welcome
Sshhhh… Don’t let them know it’s healthy! Hello, i'm Karen and i'm a Melbourne girl residing in Dubai. I'm the creative mind, professional photographer and also the sneaky chef behind the key Squirrel. This website is an accumulation of my recipes that celebrates the pleasures of eating simple, real, natural and wholesome food. Join me about this sneaky health food adventure! find out more..
