
Hare Bol!
...intuition from the kitchen of raha... here you will find freeform impromptu kitchen experiments (she makes it up as she goes), all ital - vegan, kosher, organic... on occasion she may write out the recipe, other times she may just show you what she did and reveal ingredients... ultimately, it is up to you to create your own vision in the kitchen with your intuition.

Diva Chocolate Raspberry Mint Cakes
1 cup arrowroot flour
1/2 cup tapioca flour
1/2 cup coconut flour
3 tsp baking powder
1 cup cocoa powder
1/4 tsp salt
1/2 cup brewed coffee (french roast / decaf)
1/2 cup soy milk (any kind milk)
1/3 cup cane or brown sugar
1 tsp stevia powder
1 cup safflower oil
1 teaspoon apple cider vinegar
2 teaspoons vanilla
1/8 cup raspberry juice (any kind juice)
1/8 cup maple syrup (grade B preferred)
1/2 tsp mint flavor
bake at 300 degrees
Diva GLAZE
earth balance
cocoa powder
cane sugar
raspberries
vanilla
mint
melt in pan, stir until boiling, cool, drizzle over cakes
| ROD'S HUMMOUSSE LUNCH |
| Tuesday, 18 August 2009 |
| A hummousse made of cooked garbonzo beans, fresh red bell pepper, several garlic cloves, red peppercorns, raw almonds soaked in spring water, black sesame seeds, toasted sesame oil, olive oil, and sea salt (purée in processor). Rod's Hummousse here with Apple slices, sunflower seeds, and side of nutritional yeast. All organic, kosher, vegan. by rodleen getsic |
| Raha's Red Bean Ghanoush This is my decadent and delicious dinner that I just designed in the kitchen. Red beans, freshly ground flax seeds, olive oil, mineral bullion, fresh cracked pepper, Hungarian paprika, dill weed, pumpkin seeds, black sesame seeds, cayenne. All ingredients smashed together into a ghanoush. |