Need something delicious, healthy and totally amazing for your celebration? Why not try something raw and organic? These recipes are courtesy of Marie-Claire Hermans from RavishingRaw.com

LOVE CHOCOLATES

These chocolates will seduce your sweet love for sure. Light the fire place and some candles, throw some pillows nearby and have your love chocolates within hand reach. Your bodies will glow up with each bite…

TOOLS

  • 1 large and 1 smaller bowl (preferably stainless steel)
  • A knife or grater
  • A spatula
  • A scale
  • A whisk
  • Heart shaped (silicone) molds

INGREDIENTS

  • 100 g. or 0,22 pound raw cacao butter (grated or scraped)
  • 6 TBS. raw cocao powder
  • 2 TBS Agave Nectar
  • A pinch of sea salt
  • A dash of cayenne to make your bodies glow
  • A tsp. maca powder for exaltation ahead…

THE MAKING OF… IN ABOUT TEN MINUTES

  • Always start with melting. While waiting you can gather the other ingredients
  • Fill the large bowl with warm water and place the small bowl in it to warm up
  • Scrape or grate the cacao butter and place it in the small bowl
  • Now gather the other ingredients
  • Once your butter has melted, you can add the dry ingredients to the fluid butter
  • Leave the bowl in the water whilst you whisk everything until very smooth
  • Poor the chocolate gently into your molds (place them on a plate to stay stabile)
  • If you like you can add some berries, a nut, whatever you like as an extra in them
  • No patience? Put them in the freezer for ten minutes (put the timer on!!)
  • If you have time, place them for one hour in the fridge
  • Take the mold out when it is all set and push the chocolates out.
  • Enjoy with Love…

HOT CHOCCADO MOUSSE

This chocolate mousse is light but will put your love on fire with its aphrodisiac power and tempting hot red glow…

TOOLS

  • A blender
  • A sharp knife
  • A small strainer
  • A spatula
  • A bowl

INGREDIENTS FOR CHOCCADO MOUSSE / 2 PORTIONS FOR 2 LOVERS

  • 2 avocado’s
  • 1 TBS maca powder
  • 2 tsp. vanilla extract
  • Dash of sea salt
  • 6 TBS cacao powder
  • 2 tsp coconut oil (you don’t need to melt it)
  • Dash of cayenne
  • 1/2 C agave nectar

INGREDIENTS FOR RASPBERRY COULIS

  • A pack of fresh raspberries (if you use frozen, first de-freeze)
  • 1 TBS agave nectar

THE MAKING OF CHOCCADO MOUSSE… IN ABOUT TWO MINUTES

  • Blend the choccado ingredients shortly until smooth except for the cacao powder
  • Now add the cacao powder and blend on low speed while using the tamper
  • Taste… done!

THE MAKING OF RASPBERRY COULIS… IN ABOUT TWO MINUTES

  • Place your berries into the blender but leave a handful out to decorate with
  • Add 1 TBS of agave
  • Add a little bit of water if necessary to get it running
  • Blend until smooth
  • Poor it into the strainer above a bowl and push it through with the spatula

ASSEMBLING… IN ABOUT 2 MINUTES

  • Take 2 small glasses
  • Place a layer of raspberries on the bottom
  • Flatter your hot choccado mousse on top
  • Poor your smooth red coulis over the choccado mousse
  • Place one raspberry on top

RAW PAD THAI

This recipe is based on a recipe of Ani Phyo. I made it a bit stronger and added more Thai flavor. Plate it beautifully and it makes a wonderful starter on your feast dinner!

TOOLS YOU NEED

  • A blender or hand mixer
  • A bowl

INGREDIENTS FOR 2

  • A pack of raw kelp noodles
  • 2 TBS almond butter
  • 1/3 C coconut oil
  • 1 TBS nama shoyu, Braggs Amino or tamari (gluten free)
  • 1 tsp coriander powder (mild down whole organic raw almonds)
  • 1 jalepeno pepper, without seeds, sliced
  • 2 tsp lemon juice
  • 1/3 C water to give it the right texture
  • 1 stalk of lemon grass

THE MAKING OF…

  • Start with rinsing the kelp noodles well in water
  • Let the noodles soak for one hour covered with pure water
  • You can soak them less long too, while you are preparing the sauce; they will be crunchy then
  • Put all the sauce ingredients in the blender
  • Blend until it becomes a running and creamy sauce
  • Taste and adjust if necessary
  • Place the noodles in a mix bowl
  • Set some sauce aside to plate
  • Pour the rest of the sauce on top of the noodles and mix well with your hands until they are coated
  • Place on a plate, top with some more cilantro, drizzle some sauce around and sprinkle kelp granules with elegance

TIPS

  • You have a leftover? Mix it the next day with several kinds of lettuce and mushrooms. Different and delicious!
  • This is a great recipe to travel with. Intercontinental flights? The sauce will set (because of the coconut oil) and not appear as a fluid. It stays very well in a sealed container and is even better the next day!
  • You can make this sauce with other vegetable pasta.
  • Store it in the frig and it will become a lovely, firm dip for your crackers!
  • Coconut oils are full of good fats who work with our thyroid to increase our metabolism and helps to lose weight. It is also very good on your skin or helpful when your skin is itching. This is a very fast and tasty dish, so just give it a try.

Listen to Marie-Claire Hermans’s interview on The Organic View Radio Show here!

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14 Responses to Rawganic Recipes For Valentine’s Day

  1. [New Post] Rawganic Recipes For Valentine’s Day – via #twitoaster http://www.theorganicview.com/trends/raw

  2. Sebastian says:

    Great Blog post! I love it Rawganic Recipes – I’ve really changed my diet to more raw and moving in steps toward a majority of it being raw and vegan and it’s always great to see posts with that in mind. Keep Rockin’ it!

  3. Good stuff June. These recipes look very tasty. Thanks for sharing.

  4. RAW PAD THAI Organic Recipe courtesy of @RavishingRaw http://www.theorganicview.com/trends/raw… via @en #organic

  5. HOT CHOCCADO MOUSSE Organic Recipe courtesy of @RavishingRaw http://www.theorganicview.com/trends/raw… via @en #organic

  6. Jocuri says:

    This are some great tips, too bad I didn’t read this when it was valentines, but I will be prepared next year!

  7. Robbix says:

    This is good information for anyone..

  8. Dee says:

    Valentine’s Day is just round the corner again. Will have a feast with your recipe suggestions. Thanks

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