the nature strip


Chocolate torte – a healthy version
June 13, 2013, 9:58 am
Filed under: Food

Dark chocolate. Oh I love it. But a bit too much. I started with having two squares a day, this then upped to four. A few weeks ago it was seven squares, then I gave up buying it for a week to prove I wasn’t addicted.

One way to get a healthy choccie fix – but without the sugar or the dairy – is this homemade Chocolate Torte. Based on a recipe I saw in a newspaper many moons ago, I have been perfecting it over the last year to get it just right. And that’s the beauty with this recipe, you can change it slightly or add extra things to vary the scrumptiousness.

chocolate torte

I recently made it for some good friends. My sister is also a big fan. And yes it has avocado in it, lots of it. But you wouldn’t know – except for the green speckles through it.

Ingredients – I play around with the amounts so use the below as a general guide:

The base

  • Blend 1 ½ cups of almonds or macadamia nuts (or both) with some desiccated coconut.
  • Then add coconut oil (or butter) into the mix and kneed with your fingers until the oil is rubbed in – this will make the base stick together better.
  • Pat firmly in to a round serving dish

chocolate torte

The mousse part

Mix all of the following in a bowl:

  • 3 avocados
  • finely chopped dates,
  • 3 tablespoons of cacao powder
  • Blueberries
  • a teaspoon of vanilla essence
  • ½ block of dark chocolate (melted)
  • ¼ cup of maple syrup
  • You can also add ½ packet of silken tofu to this recipe (this version I didn’t)

chocolate torte

The finale

Add the chocolate mix to the top of the nut base. Sprinkle with some chopped dates for decoration. Another option is to decorate the torte with banana or strawberries.

Put in the fridge to set.

Once ready,  serve with a bit of love and sweetness.

chocolate torte



Sauteed tempeh with fig salad
June 4, 2013, 12:12 pm
Filed under: Food

tempeh and fig salad

Lunch, my most uninspired meal of the day. As a mum I need something quick, filling and easy to prepare. I don’t eat a lot of bread so a simple sandwich doesn’t often cut it. And with winter teasing us with its presence, salads don’t seem appropriate.

But with the mercury still hitting above 20 I thought I could sneak in some sautéed tempeh with a fig salad before soups become the meal of the day.

The figs I picked up direct from a local farm – my friend is living on a small organic farm out in Dural and we went to visit – we clucked at the chickens, marvelled at the eggplant and thought about how we need to get out of the city more.

The fig salad consisted of figs (obviously!), cucumber, grated beetroot, lettuce and kale.

The tempeh was sautéed in garlic and soy sauce. It was a tasty combo.

Maybe lunch can be exciting after all.