Why I LOVE Greece

Just a reminder how beautiful this country is... Fresh, local vegetables from Dimitra, our very own farmer in Nauplio.  Drizzle of raw olive oil and a pinch of oregano and the taste of Greece arrives. 

Raw Double Decker Peach Brownies

1 cup raw carob or cacao powder

1/4 cup raw cacao nibs

1 cup dehydrated coconut

1 cup raw tahini

1/4-1/3 cup raw honey

3 TSP rosewater

Cinnamon (optional)

Garnish: Fresh organic peaches & flowers

1. Mix all ingredients in a bowl until your mixture forms a ball.

2. Push into a pan with a small layer of shredded coconut.

3. Let sit for about 30 minutes in the fridge.

4 Top with diced peaches and flowers.

I like to make layers so I use two different pans, one larger than the other, and I place the layers on top of each other. You can alternate with different kinds of fruit. 

Nectarines also taste amazing with this recipe!

Gluten-free honey banana bread, Vegan optional

1.5 cups gluten-free flour

4 bananas, smashed (not overly smashed)

1/3 cup organic Greek honey (or coconut sugar for vegan option)

1/4 cup organic olive oil

2 bio eggs (or 2 TBSP chia seeds with 1/3+ cup water for vegan option)

1 TSP cinnamon

1/2 TSP Himalayan sea salt

1/4 cup shredded coconut (optional)

1/2 TSP soda (optional)

1. Blend all ingredients.

2. Bake at 180C for about 35 minutes.

3. Allow to cool for 30 minutes.

4. Frost with honey frosting (1 TBSP honey with 1 TBSP coconut oil and a dash of cinnamon)

5. After frosted, dust with coconut, flower petals, and fresh fruit.

5. Place in fridge for 30 minutes if you wish frosting to set or serve immediately! 

Roasted Chestnuts with Cinnamon Sweet Potatoes

A delicious quick meal, very healing for the pancreas and kidneys and a great way to kickstart the new autumn month of October!

2 sweet potatoes

1 cup roasted chestnuts

Coconut Oil

Cinnamon

Honey (optional)

Peel potatoes and steam for about 15 minutes.

Toss with chestnuts, coconut oil, cinnamon and honey.

Raw cinnamon chocolate layer cake with lemon and vanilla frosting

Cinnamon Layer cake

Chocolate layer cake

Alternate both these recipes for the layer cake. The Cinnamon Layer cake can be split in two so you have three total layers, one chocolate and two cinnamon, to play with. 

Make double the frosting, one recipe can have vanilla and the other recipe can have the juice of one lemon (as below).

Lemon Frosting

1.5 cups raw cashews

2-4 TBSP honey, depending on sweetness desired

Juice of 1 large lemon

Vanilla Frosting

1.5 cups raw cashews

2-4 TBSP honey, depending on sweetness desired

1 TSP vanilla

Use Seasonal fruit for topping

1. Process cashews, till finely ground, add honey, and blend in lemon or vanilla to taste.

2. Layer alternating flavors between layers.

3. Top with fresh seasonal fruit and herbs for decoration.