the base

• almonds and cashews
• dried dates
• a bit of tahini

blend it in a food processor until the mix starts sticking together. Add more dates if it needs more stickyness. Add more nuts if it needs more bulk.  Squish it into a greased tin and put in the freezer for 30 minutes.

the chocolate bit

• 6 ripe avocados
• a banana
• sweetener like date syrup or golden syrup
• cocoa powder

Blend the avocados and then add the banana. Start adding cocoa powder and sweetener to taste. As usual, the most important rule of improvised cooking is to keep tasting! Spread over the base and put in the fridge. A few hours before you want it is good.

tasting hint

I drink and gargle a bit of water and then smell coffee in between tastings. This seems to help keep my palette fresh.

food experimentation

Sam and I have been experimenting with diet recently, we’ve tried

• fasting,
• eating raw,
• eating only small quantities, and
• eating what we want when we want.

They’ve all been good. I’ve learnt some interesting things about myself and my understanding of physical hungers through fasting. I’ve found that I love to eat more raw food, even in winter. I’ve found that I still eat too fast, and without intention. I’ve found that for a long time I’ve still eaten more than I need to. So after this bout of experimentation I am

• eating about 70% raw
• when I eat on my own, to really savour the food to the maxiumum, make it sensual and meditative
• to eat smaller amounts

I’d like to become more sensitive to what I want to eat and when. I think continued experimentation and meditation will deliver this. Any ideas?

ginger chilli date cake

I want to start an improvised food section on the website. This is a cake I made up, it only took 2 attempts to get it this good!

ingredients

1 cup of dates
1 cup of plain flour
3/4 cup of brown sugar
1/4 cup of mollasses
2 tsps baking powder
1 tsp salt
2 tsps ginger powder
2 pickled chillies, or 1 small fresh one
2 tbs of oil
1 cup of rice/soy milk

recipe

take the stones out of the dates, and then heat with mollasses and
milk and chopped up chilli.

mix up the dry ingredients, and then add the wet stuff gradually. aim
for a pouring consistency, not too runny, not too stodgy.

then bake at 180C for about 1 hour. a knife should come out nearly
clean, top should be dark brown.