(Raw, Fermented, Gluten Free, Vegan Option)

These two cakes go together perfectly and are enjoyed by children and adults alike.  Best of all, everyone gets a thin slice of each. These are a bit different from the usual raw cheesecakes, as I add probiotic fermented goodness by using water kefir in the middle layer! 

Each cake is measured for 1 deep 9 inch springform pan or two shallow aluminum pie dishes.  

The Base (the same one from Our Birthday Cake)

• 1 Cup (around 16) de-stoned dates
  
• 1 cup of nuts (cashews, macadamia, almonds, etc...)
  
• 1 cup shredded coconut
  
• 2 Tablespoons raw cacao powder
  
• 1/2 Tablespoon vanilla powder
• 1/4 teaspoon pink Himalayan salt
  

Put in a food processor and blend well.
Put in a pie dish or tray, cover with parchment paper, then smoosh down until evenly flat on the bottom.
Put in freezer or fridge.

You could also add some berries, fresh, frozen or dried on the top of the cake - my daughter likes a heart shape!

Another option is to get fancy and make a 'layered' cake by doing the base, then half of the white middle layer, freeze for a while, then half of the chocolate cherry middle layer. 

Notes: You must take it out of the freezer about 20 minutes before serving so it is soft enough to cut.  It will eventually melt, so it should be eaten cold.  You can see in the photo the texture of the white is perfect, while the chocolate was still a bit frozen when sliced.  If you have leftovers, wrap the pieces individually in the freezer so it is easy to eat one piece at a time.

Credits:
http://www.therawtarian.com/raw-cheesecake-recipe
http://gliving.com/blackforest-chocolate-cheesecake-2/

For this week, my Tuesday Tip over at Turf HK is all about healthy snacks at the office.

The office is a minefield.  Besides the stress of work and hours of sitting, there is often piles of junk food in the kitchen or on the counters.  That chocolate your co-worker brought back from their recent trip, the omiyage from Japan.  Oh, and the birthday cake that seems to appear at least once a week.

It’s hard to say no, especially when you are hungry.  One technique to help avoid the birthday cake offerings is to not be hungry!  The best way to stave off hunger at the office is to have healthy snacks at your finger tips.

Go over to Turf to learn some great ideas for healthy snacks at your desk!

http://www.turf.com.hk/tuesday-tips/

(Fermented, Gluten Free)

I first heard about jun kombucha shortly after I started making regular kombucha. It was always mentioned as 'secret' and 'special' the 'champagne of kombucha'. I couldn't really imagine how different it was until I started to make Jun.  After sharing it with one friend she said it was like sauvignon blanc!  

I love jun for the smooth gentle taste, the slight effervescence and the fast brew time.

Here are a few ways jun kombucha is different from regular kombucha:

Intrigued?  Here is how to make your own jun kombucha!

Please adjust the amounts based on the size of your fermenting jug, I use a large jug! The amounts are flexible so a bit more or less will be fine, just be sure your 'tea and honey' tastes sweet.   
You can easily reduce this recipe for a one liter jar**  

Ingredients

• 1 x jun SCOBY - any size, it will grow to fit your container
  
• 6 liters of boiled water
  
• 1/4 cup of green tea leaves 
  
• 1.5 cups of raw honey (do try to use raw honey, if not use the most natural honey you can find)
  
• 1 cup (or more) of jun kombucha or apple cider vinegar for a starter for your first batch (approx 20% of the amount of liquid you are making)
  

Directions

• In a large pot boil 6 liters of water
  
• While the water is heating, put 1/2 cup of green tea leaves in a  tea ball, nut milk bag or Chinese soup bag.  If you are using tea bags, then just leave them in the tea bags. 
  
• As soon as the water boils, turn it off and soak/swish the tea leaves/bags in the just boiled water for 1-2 minutes.  (You can opt to leave the tea in much longer, both long and short times work, so try both and see what you prefer taste wise.)
  
• Take out the tea leaves after 1-2 minutes.
  
• Cover the pot, and let it sit to cool to just above room temperature.
  
• When the water is still warm, but not not, add the honey, you will need to stir a lot to be sure it is melted and mixed in well.  
  
• Taste the mixture - it should taste sweet from the honey.
  
• 
  
• Gently pour into your fermenting jug or jar
  
• Add the 'starter' - either jun kombucha or apple cider vinegar
  
• Add the SCOBY
  
• Cover with a muslin or cotton cloth and tighten with a rubberband (to keep bugs out!)
  

Let it sit somewhere it will not move.  All kombucha hates to be moved - a very solid kitchen counter, a shelf that is part of the foundation of your house, a very stable shelf that does not shake when touched.  Keeping it still especially helps the SCOBY develop nicely.

Taste after 3-4 days, it should be ever so slightly effervescent and slightly sour.  Leave for another day if still sweet. 
HINT: After the Day 3, check often.  Jun often becomes 'perfect' at somewhere between Day 3 to Day 4, and it goes from perfect to 'a bit too fermented' very quickly.  So if you taste it and it is 'perfect' do bottle it at that point.  If you have some that is 'a bit too fermented', don't worry, just dilute it a bit when you drink it, it's still delicious!

Enjoy straight up, flavor with a 'second ferment' or diluted with your favorite drinks.
Many people enjoy the taste so much they don't do a 'second ferment', but do experiment to find how you like to drink it.

Remember not to drink it all, save 10% to use as a starter for your next batch!

** Note
These are the amounts for one liter
1 x Jun SCOBY
1 liter of boiling water
2 teaspoons of green tea (or two tea bags)
4 Tablespoons of raw honey
100 ml (or more) of starter (jun kombucha or apple cider vinegar)

Resources
Jun SCOBY - if you can't get one from someone near you, try Brooklyn Kombucha, they describe it fabulously in this article, which also has links to the kits they sell:
http://www.kombuchabrooklyn.com/blog/jun-honey-based-kombucha/

Local Honey in Hong Kong:
http://www.wingwobeefarm.com.hk/
http://beesnest.hk/
http://www.hkhoney.org/home.html

Local Honey in Thailand:
http://en.drg-organicsherbs.com/14531955/raw-organic-honey-100-longan-flower

Raw Organic Honey from iHerb, shipped globally:
YS Organic Bee Farms Organic Raw Honey

Book: 
The Art of Fermentation by Sandor Katz

Excited to share my very first Tuesday Tip over at Turf HK!

In an ideal world, we would all take a 10 minute work break every hour.  But who are we kidding?  In Hong Kong, that is not what our offices are like, they are busy and go, go go, but you still need to have a break.  Here are some very quick ideas that take 3 minutes or less. 

Go over to Turf to learn some of the tricks that get me through every day, in and out of the office.

http://www.turf.com.hk/tuesday-tips-3-minute-work-break/

(Raw, Gluten Free, Sugar Free, Vegan Option)


Coconut yogurt is a healthy snack, with good fats and probiotics.  Add chia seeds and you get the added boost of fibre and omega-3!

This is one of my all time favorite breakfasts or snacks.

Ingredients

• Coconut Yogurt Kefir ** (see substitutions below***)
  
• 1-2 Tablespoons of chia seeds
  
• Slice up your favorite seasonal fruit for flavor – bananas, mangoes, berries, passion fruit, pomegranate, etc…
  
• Add some raw nuts for crunch
  
• Some cacao nibs or sweetened cacao nibs for a treat
• Sprinkle with some plain oatmeal or raw buckwheat granola

Directions

• Mix the chia seeds with the yogurt and let soak at least ten minutes before eating.  
  
• Add the rest of the ingredients, either mix or layer depending upon your preference.
  

You can either mix this up for a casual bowl, or layer it beautifully in champagne glasses for a lovely parfait.  It makes a perfect breakfast or morning snack at your desk.  It is easy to make up the night before and store in the fridge too!

** Note - Coconut yogurt is very filling, I often find just a 1/4 cup is enough for one sitting, so start small as you can always add more.

*** Substitutions – instead of coconut yogurt kefir, you could use milk kefir, whole fat plain greek yogurt or whole fat plain yogurt.  Do be sure to choose a yogurt with no added sugar.