Revitalising Summer Treats
I always love to share a little something edible and homemade at the end of my 'Slow Sunday' yoga workshops. After an afternoon of letting go, relaxing and nurturing the body and mind is lovely to revitalise with a small delicious edible treat! I often make chocolates, but this week (as it was the last Slow Sunday before a Summer break) I made some nutritious raw brownies and some cooling jasmine and melon iced tea.
I was so pleased that they went down so well with everyone. It's so lovely to share food that's made with love. And in the spirit of sharing I wanted to share the recipes with you (I've had a number of requests) as they are yummy, good for you and simple too. So here we go:
Super Raw Brownies
Ingredients:
- 100g Almonds, with skins on if possible.
- 250g Pitted Dates, chopped (Medjool if you can get them)
- 2 Tablespoons Set Honey (raw honey is good)
- 75g Cocoa Powder (again raw is good)
- 1/2 tsp Salt flakes
- 50g Chopped Pecans
To Make: Put the almonds in a food processor and whiz to a coarse powder. Add the chopped dates, honey, cocoa and salt - then whiz again for around 1 minute until it comes together into a dough like ball. If it seems to dry to do this add a splash of water. Turn the mixture out onto a board and gently kneed in the chopped pecans.
Line a 20 cm square baking tray with parchment, turn the mixture into it and press down with your fingers or back of a tablespoon to get an even layer. Put into fridge to chill of at least 15 minutes before cutting into squares. These will keep for up to a week....if you can manage to not eat them all before!! (if its hot outside keep in the fridge). Recipe by Anna Jones, in A Modern Way To Eat.
Jasmine & Green Melon Iced Tea
Ingredients:
- 1.5 litres water
- 2 jasmine green tea bags
- 1/2 Galia Melon (water melon all works well)
- 200g honey syrup (mix 125g runny honey and 125ml hot water in a pan, bring to nearly boiling then stir to dissolve. Use 200g of this for the recipe)
To make: Boil 1.5 litres water in a pan, add the 2 teabags, stir. Take off heat and leave to steep and cool for 15 minutes. Peel and cube the melon, whiz it in a blender/food processor with the honey syrup until smooth. Remove teabags from the cooled tea, mix in the sweetened melon puree. Chill for an hour or so in the fridge, or serve with masses of ice. enjoy. Recipe from Honey & Co - Food From The Middle East.