Back in Berlin, back at work, back blogging.
I have been away a few times the last month and I can only look back with joy and sweet memories!
Christmas time I celebrated with my family in Austria, New Years Eve with my best friends and some new lovely people in my friend’s backyard sauna.
I am telling you…that’s the way to make new friends!
We cooked, talked, laughed, played, read tarot cards to each other and welcomed the new year with faith and excitement.
And again…the best way to start a new year with new friends!
I also spent a week in Brighton, UK at the Bodhisattva Buddhist Centre where I cooked for the “World Peace Cafe” and got the chance to take long walks along the beach.
It’s incredibly beautiful and peaceful if you just listen to the seagulls and the waves.
I felt very connected to myself and my environment and I promised to practise and remember this contentment every day of my life once I am back in Berlin (or wherever I go next…)
Last but not least I also spent a few days in London where I was eating at the SAF Restaurant (not very impressed by it-overpriced and unspectacular for my expectations) and the Wild Food Cafe where I shared with my friend Yogi a pleasantly bitter wild green/herb salad and two raw entrees – the Pistaccio Falafel sandwich with squash & hemp hummus and the Raw-Sol-A-Mio with a tart coconut cheeze spread and wild sea purslane pesto.
Everything was delicious but a little bit too salty for my taste.
I especially enjoyed the atmosphere in this bubbly, busy, colourful and noisy cafe!
I could have stayed all day and watch the kitchen staff prepare lunch for everyone.
So as you can see I had a great time away but I was also desperate to have my own space/room/bed in my cosy apartment in Berlin again.
And I was looking forward to preparing my own fresh, organic food at home.
It’s like meditation after a long day working, biking, shopping and exploring (I still feel like a little kid when I cruise around the city).
For dinner I usually have a huge green salad with arugula, lettuce, spinach, postelein and shredded veggies like red cabbage, kohlrabi, fennel, beets…. with either some smoked tofu, goats cheese, quinoa, hemp seeds or any other protein-rich toppings.
I love the fact that I am eating a lot of raw vegetables withouth being too strict about the raw/vegan “rules” which I have never liked anyways.
But I feel nourished and satisfied with a rich plant-based diet and my green smoothies in the morning.
I also bought some hemp protein powder and another interesting sachet of “Greener Grass” in Brighton which I am adding to my homemade almond milk, banana and spinach in the morning.
Best way to start the day!
At the moment I work at the cafe Lebensfroh in Kreuzberg and the first European vegan supermarket Veganz in Prenzlauer Berg.
I am responsible for the raw desserts as well as the raw section of the weekly Sunday brunches at Veganz.
I will also be teaching raw food classes there, starting Feburary 16 at the new “show kitchen” just next to the supermarket.
A nice post about both places from veggie-love blogger Franziska you can read -> HERE
I love my job as a freelance raw food chef and there are some exciting new projects coming up this year!
I also want to continue working as a personal chef as I very much enjoyed this challange in London and New York the past years.
My focus and emphasis will definitely be on raw, unprocessed foods but -like myself- I encourage flexibilty and balance.
For everyone being interested in my service – preparing raw cakes for birthdays, weddings, caterings or personal chef enquiry
please contact me here -> email@example.com
So…finally I will reveal the recipe for my Raw Chocolate-Chestnut Cake.
I came up with this recipe when I started working at the cafe in September and didnt know much about European Chestnuts, Chufas, Xylitol, Irish Moss, etc.
But thanks to an amazing (+ patient) team and a broad variety of high-quality raw ingredients I played around for a while and am now ready to present you my favourite cake recipe:
Raw Chocolate-Chestnut Cake with Ganache Frosting
200g Medjool dates
30g Cacao powder
40g Cacao nibs
1 Tbsp Coconut Oil (melted)
200g Cashews (soaked overnight and rinsed)
70g Chestnut flower
30g Cacao powder
150g Maple syrup
50ml Nutmilk (home-made or store-bought)
150g Coconut oil (melted)
70g Coconut oil (melted)
60g Cacao powder
50g Maple syrup or (30g maple syrup, 20g coconut nectar)
espresso shot (optional)
For the crust:
Put the hazelnuts in a food processor and grind to a fine meal (or more chunky if you like).
Add cacao powder/nibs, salt and vanilla and pulse again.
Last add the dates and coconut oil and process until crumbly.
Press the crust into a cake form and freeze.
For the filling:
Blend the cashews with the rest of the ingredients -except the coconut oil- in a high-speed blender until smooth.
Gradually add the coconut oil and continue to blend until well combined.
Pour into cake form and put back into the freezer.
For the Ganache:
Blend all the ingredients in a high-speed blender and pour on top of the filling.
Freeze overnight or store for a couple of hours in the fridge.
Garnish with cacao nibs and/or cacao powder.
Enjoy and share with your loved ones!