‘Raw, Quick & Delicious’ by Doug McNish

I am excited to be sharing my passion for Raw, Quick & Delicious meals across Yoga Tree’s community of yogis!
Be sure to join me at any of Yoga Tree’s four locations to learn tips and tricks to make fast, easy, delicious raw food meals. I look forward to seeing you!
Wednesday November 20th
Yoga Tree, Yonge and Eglinton
40 Eglinton Ave East Suite 800
12:30 – 1:30pm
Join me to learn quick easy ways to nourish your body after yoga! I’ll be doing a quick demo and book signing.
Sunday November 24th
Yoga Tree, Richmond Hill
360 A Highway 7 East Unit 1, Richmond Hill
12:30-1:30pm
If you missed me at Yonge and Eglinton, you can catch me at Yoga Tree in Richmond Hill! I’ll be doing a quick demo and book signing.
Saturday November 30th
Yoga Tree, Richmond and Spadina
4:00-5:00pm
Join me for my last trip to Yoga Tree on this tour (but certainly not my last visit to my favorite Yoga studio!). I’ll be doing a short demo and have copies of my book ready to be signed.
Sunday, December 8th
Yoga Tree Vaughn, 9141 Keele st, Unit 1
12:30-1:30 pm

A Recipe from ‘Raw, Quick & Delcious’


Mini Chocolate Banana Flax Cakes, page 205, Desserts


These cakes are soft and dense and have a wonderful rich, dark chocolate flavor, with none of the hidden ingredients or unhealthy fats of traditional desserts.


  • One 1⁄2-cup (125 mL) ramekin, lined with plastic wrap


11⁄2 cups chopped bananas 375 mL


1⁄2 cup raw agave nectar (see Tips) 125 mL


2⁄3 cup raw cacao powder 150 mL


Dash raw vanilla extract


13⁄4 cups ground flax seeds (see Tips) 425 mL


  1. In a food processor fitted with the metal blade, combine bananas, agave nectar, cacao powder and vanilla. Process until smooth, stopping motor to scrape down sides of work bowl as necessary.
    Transfer to a bowl.

  2. Add ground flax seeds and mix well. Cover and set aside for 10 minutes to allow seeds to absorb the liquid and swell.

  3. Using a 1⁄2-cup (125 mL) measure, scoop mixture into prepared ramekin and, using your fingers, gently press to distribute evenly. Turn ramekin over onto a serving plate and tap on the bottom to release cake. Repeat until all of the mixture has been used. Serve immediately or cover and refrigerate for up to 3 days.


Tips:


When purchasing agave nectar, be sure to look for products labeled “raw.” Most of the agave nectar on the market has been heated to a high temperature and does not qualify as raw food. If you have concerns, ask your purveyor.


You can purchase flax seeds that are already ground (often described as “milled”) in vacuum-sealed bags, or you can grind them yourself. To grind the flax for this recipe, place 1 cup (250 mL) whole flax seeds in a blender and process at high speed until finely ground.


Makes 6 small cakes


Contributing Author, Doug McNish. Doug is an award winning vegan/vegetarian chef and author of ‘Eat Raw, Eat Well’ and ‘Raw, Quick & Delcious’. He is a consultant, educator, activist, and public speaker who is committed to making organic, plant based foods part of the mainstream diet.

 


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