RUBY LOVES: GUILT-FREE STRAWBERRY, RHUBARB & COCONUT TORTE FROM THE RAW KITCHEN

When it comes to winter we're all about comfort food. So when Olivia from The Raw Kitchen came out with her new book, The Raw Kitchen, full of delicious, wholesome & nutrient rich recipes, we knew we'd be content hunkering down for the cooler season with a repertoire of scrumptious meals.

Cookbook

We've got one copy of The Raw Kitchen cookbook to giveaway to one lucky RUBY girl. Head to our RUBY Instagram to find out how you could go in to the draw to win. The winner will be announced on Monday 13th June at 2pm NZT.

Olivia has also created a brand new recipe exclusively for us to share with you. Enjoy!

STRAWBERRY, RHUBARB & COCONUT TORTE

BASE

  • 1 cup desiccated coconut

  • 1 cup sunflower seeds

  • ½ cup raw cacao powder

  • ½ tsp sea salt

  • 3 tbsp coconut oil

  • 1 cup dates (soaked for 1 hour in warm water, drained)

FILLING

  • 2.5 cups of cashews (soaked for 1 hour in warm water, then drained)

  • 2 cups water

  • 1 cup strawberry

  • 1 cup coconut oil

  • ½ cup preferred natural sweetener (coconut nectar, rice malt syrup, agave)

  • 1 tsp vanilla bean

  • ½ tsp sea salt

  • 1 tbsp psyllium husk

GARNISH

  • 2 pieces of rhubarb

  • 2 tbsp coconut chips

  • 2 tbsp freeze dried raspberry

Directions

  1. Line a 28cm torte pan, or 22cm cake tin with baking paper and set aside.

  2. Place rhubarb for the garnish onto a dehydrator tray and leave for 45 minutes at 48 degrees Celsius. Set aside.

  3. For the base, place coconut, sunflower seeds & raw cacao powder in a food processor and blend until well mixed. Add coconut oil and sea salt, and blend until smooth. Be careful the mixture does not overheat. Finally, add the dates and blend until smooth. Press into the torte case or cake pan, and ensure edges are smooth by using the back of a spoon. Place base aside.

  4. For the filling, blend cashews, water and strawberry until smooth. Add coconut oil, sweetener, vanilla bean, sea salt and blend further until smooth. Finally, add psyllium husk and blend. Quickly pour mixture onto base and flatten with the back of the spoon.

  5. Garnish with chopped rhubarb, coconut chips and freeze-dried raspberries.

  6. Place in freezer for 8 hours.

Serving

When ready to serve, take your Strawberry, Rhubarb & Coconut Torte out of the freezer and leave to sit for 1 hour.

Enjoy with a dollop of coconut yoghurt or fresh fruit.

Your cake will last for 1 week in the fridge or up to 3 months in the freezer.

Thanks Olivia x

EASTER: THE RAW KITCHEN'S EASTER EGGS

For most of us, Easter marks a weekend of serious overindulgence from countless chocolate eggs to hot cross buns! We called on our friend Olivia, founder of raw wellbeing cafe The Raw Kitchen, to share with us her recipe for raw Easter Eggs that are not only delicious, but also good for you...

The Raw Kitchen

THE RAW KITCHEN'S CHOCOLATE BRAZIL NUT EASTER EGGS

You will need:

  • 1 cup brazil nuts

  • 2 cup almond flour

  • 4 cups soaked dates

  • 3 tbsp coconut oil

  • 1 tsp salt

  • 2 tsp vanilla bean

  • 3 tbsp raw cacao powder

Garnish options:

  • Coconut threads

  • Pumpkin Seeds

  • Sesame Seeds

  • Goji Berries

  • Sunflower Seeds

  • Freeze dried berries

  • Pistachios

The Raw Kitchen

Directions:

  1. Chop your brazil nuts so that they are well chopped but not too fine. You want them to add a nice crunch to your Easter Egg.

  2. In a food processor, blend your soaked dates until creamy.

  3. Add coconut oil, salt, vanilla, almond flour and cacao powder. Blend further until smooth.

  4. In a mixing bowl, mix together the Easter Egg mixture with the chopped brazil nuts. You may want to use your hands to get it well mixed.

  5. Roll into Easter Egg shapes and then garnish with your chosen ingredients.

  6. Chill in the fridge.

The Easter Eggs will last 1 week. Serves 12 x

The Raw Kitchen

The Raw Kitchen: White Chocolate, Rhubarb, Pistachio & Raspberry Cheesecake

Who doesn't love a cake that not only looks delicious but is even better for you? The latest raw food craze has specialty stores popping up all over town and our latest find The Raw Kitchen, makes the most beautiful cakes that are also full of goodness being dairy, gluten, wheat and sugar free. We love the taste so much we had a chat to The Raw Kitchen's founder Olivia, about the story behind her cakes and asked her to share one of her recipes with us....

The Raw Kitchen

How did The Raw Kitchen come about?

In my final year of university of Wellington I became hugely involved with raw foods. I became fascinated in the raw food movement and started studying the diet through books, websites and personal experimentation. My life evolved from the experience, physically, mentally and spiritually. I finished my business degree that year and decided to study nutrition. Soon after I started The Raw Kitchen and it bloomed very organically. Now our cakes are sold online and delivered throughout Auckland. We also stock our cakes in various cafes and restaurants. The cakes are made solely out of raw fruits, needs, seeds, coconuts, superfoods and some herbs & spices.

What is the ethos behind The Raw Kitchen?

Our motto is 'Eating for happiness, wholeness and health.' We create food that is going to nourish our bodies, as well as taste amazing. It stems from our bigger goal of helping to educate people on eating right for their bodies, and showing them that healthy, fresh food can heal the body.

What is your favourite treat you make?

That's a hard question! We are always innovating and creating new flavours. I do love our classic lemon flavour, or our torte cake, which is a white chocolate, raspberry and dark chocolate layer cake.

We've noticed The Raw Kitchen is served at Mondays. What do you love about what they're doing there?

Mondays has a really great vibe. I love being there because it is so naturally welcoming and relaxing. I also love that everything there is made from scratch from whole, natural ingredients.

What's next for The Raw Kitchen?

We have some exciting things happening that I can't quite share yet - so stay tuned!

WHITE CHOCOLATE, RHUBARB, PISTACHIO & RASPBERRY RAW CHEESECAKE

You will need:

Base:

• 1 cup almonds

• 1 cup desiccated coconut

• 2 tbsp coconut oil (soft or liquid)

• 1 cup soaked dates

• 1 tsp salt

• 1 tsp vanilla

• 1/2 cup of freeze-dried or frozen raspberries

Filling:

• 4 cups cashews (soaked for 4 hours)

• 1/2 cup coconut oil (soft or liquid)

• 1 cup coconut milk

• 1/2 cup water

• 1/2 cup cacao butter

• 1 tbsp vanilla or 1 vanilla pod

• 1 tbsp salt

• 1 tbsp lemon juice

Garnish:

• Dehydrated rhubarb (8 stalks)

• 1/2 cup roughly chopped pistachio nuts

Directions:

Base:

  1. Blend in your food processor almonds, coconut, salt and vanilla until fine powder forms (usually after about 3 minutes).
  2. Add your coconut oil and blend further until coconut oil gives a gloss to the mixture.
  3. Now add your soaked dates and blend further until it is well mixed through the bowl.
  4. Press this into a 22cm springform cake pan.
  5. Use your freeze dried berries here and sprinkle them on top of your base. Place into the fridge to set while you are making the filling.

Filling:

  1. Blend in your blender all ingredients for the filling until smooth and creamy. You may like to add extra flavours if you desire, such as vanilla, salt or lemon. Pour this on top of your base and smooth down top with a spoon.
  2. Now the fun part - garnish your cake with dehydrated rhubarb, pistachios and any left over raspberries.
  3. Place in the freezer overnight to set. After 8 hours, clip off sides of the springform pan, and leave for 45 minutes before serving. You can keep your cake in the fridge for up to a week, or the freezer for up to 3 months.

We can't wait to make this delicious cake!