Welcome to the Herb Diaries! 

I am a London based vinyasa and yin yoga teacher obsessed with food and all things healthy, sharing my favourite recipes from my healthy plant-based kitchen. 

Serena x

Chocolate Courgette Cake

Chocolate Courgette Cake

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My first attempt ever at a vegan cake.... I found the toughest, most skeptical critics I know, and they loved it! Vegan cake does not sound appealing, there is no doubt about that, so even I was a little wary, but it is delicious, and super easy to make.

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It is sweet enough to satisfy your cravings, sticky enough to taste quite naughty, and subtle enough to make you want another piece, but at the same time it is vegan, sugar and gluten free. The beauty of it is that is doesn't really matter how many pieces you have. Instead of the cake usuals like butter, eggs and heaps of nasty refined sugar, this cake contains four different types of fruit and vegetables. Courgette keeps the cake moist through cooking, and provides you with plenty of dietary fibre, banana binds the mixture and helps the cake hold its shape whilst providing you with a great potassium boost, dates are amazingly sweet, and nature's way of keeping you away from the biscuit tin! And the avocado in the icing is just incredible. I worried that the taste would come through the chocolate, but it is light, subtle, and completely guilt free!

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Cake Ingredients:

1 big courgette

2 tbsp raw cacao

1 banana

1/3 cup of almond milk

1 1/2 cups of rice flour

1 cup of ground almonds

8 pitted dates

1 tbsp coconut oil

pinch of sea salt

maple syrup (to taste)

Icing Ingredients:

2 avocados

2 tbsp raw cacao

1/2 tbsp coconut oil

6 pitted dates

maple syrup (to taste)

slivered almonds

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Method:

Preheat the oven to 180 degrees.

Coarsely grate the courgette, then blend with the cacao, banana, almond milk, dates, coconut oil and maple syrup until a smooth mixture forms. Pour into a mixing bowl with the flour, salt and ground almonds and stir until completely combined.

Pour mixture into two round cake tins, greased with coconut oil to prevent sticking. Bake in the oven for 18 minutes, them remove and allow to cool.

Whilst the cake bakes, blend the avocado, cacao, maple syrup, dates and coconut oil until completely smooth.

Once the cake has cooled, spread a third of the icing on one half of the cake, make a sandwich by placing the other half on top, and spread remaining icing on top and around of the whole cake. Decorate with slivered almonds.

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Happy, Healthy Holidays

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