My First Raw Cake

I will always have a love affair with baked goods. But having never learned the principles of baking myself, the raw cake is a delight to make. This raw project is possible because of a number of kitchen  goddesses who I've watched make some amazing watched amazing raw deserts. 

The principles are easy. There's some sticky bits. Some dry bits. Sweetness is up to you. And there is no baking necessary.

So this creation is a gift for my friend Gara who is a very inspiring chef and whose raw treats often have me oohing and aahhing. Right now I am staying with her in Barcelona. Being in her kitchen inspires me and this is what I made when I was waiting for her to come back from work. Places and people, I find, can often inspire one's cooking creativity. When you feel the itch, definitely you must scratch it. Let the moment take you...

1. Wet ingredients, which make up the binding quality of the cake base. 

Blend dates (add figs possible also) with a little oats, this also has carrot, dried coconut meat finely milled, water, a little of juice (this one has some lemon concentrate and apple). Blend into sticky paste. 

2. Mix in dry ingredients. More dried coconut meal, oats, carrots. You can add nuts, seeds, raisins. The possibilities are endless. Mix until it gets all clumpy and sticks together. Note this is a normal blender-- so you don't need a high powered Vitamix to get this going. 

3. Place cake mixture in mold. Press in. Then take out. 

4. Make "frosting." In this case, I hand mushed avocados with carob powder, a little palm syrup, and raw cacao nibs for chocolatey crunchiness. Then apple generously over cake. 

 5. Top with strips of dried coconut meat and cacao nibs. Refrigerate till ready to serve. Tada! All done, very easy! Sweeten to taste. The dates make the base sweet already and you can choose the sweetness level of frosting.

Ladureé in Osaka, a sweet spot for sharing

Rose, pistachio and Venezuelan dark chocolate macaroons.
In the background, a delicious rose and raspberry cake.   

Ok, soooo you might be looking at the brightly colored sweet treats in the photo right now as you quizzically wonder in befuddlement how this figures into healthy eating.  Judge me if you will, but right now, me eating healthy encompasses quality food which bring me joy and pleasure. Food nourishes us and also makes us happy. The last couple of months have been a wonderful reminder of the joy of eating! Having gotten that out of the way, now to Ladureé, where my friend Deva and I had our last get together in Osaka. 

Within: ooh la la, very French.

Tea room Ladureé has been making macaroons in Paris since 1862, Deva told me when she spotted the sweet shop when she first arrived in Osaka. So, I trust them in this department. And before her flight back to Hong Kong, we navigated our way to their branch at the Isetan Department Store in Osaka City Station, Umeda. From the sweet-tooth-tempting facade you would not know that the tea house within is a stylish striped tent, dressed to the nines: chandeliers, European furniture, delicate roses cut short and delicately blooming in clear vases on each table where the buzz of the weekend shopping outside seemed to just fade away. 

Deva about to peruse the menu.

Nourishment comes in all different shapes, forms, sizes, ingredients and sweet content. There are millions of ways to nourish our bodies, there is food for all the senses. Two Sundays ago, that wholesome treat came in the form of tea, cake, macaroons--and for, Deva, champagne. All of which were refined, subtle, flavorful, much like the company of my friend with whom I enjoyed one last live conversation--for the meantime, anyway. 

Rose was the theme of the afternoon, a symbol for gratitude. The rose macaroons were unlike any macaroon I've tasted. And the rose cake was totally sublime. Most of all, I feel so grateful for the friend who reminded me to embrace the pleasure of nourishing oneself, that we all deserve treats and that if we must live in the world, we should also enjoy it. Thanks, Deva!