vegan mayonnaise

Here follows a full disclaimer : When the temperature hits 28degrees Celsius and every Capetonian runs to the beach, I retreat back indoors and into the comfy surrounds of my kitchen.

The main cause for excitement is that my number one cooking essential for every delicious dessert that you can imagine; my coconut oil, is in its yummy, runny, lovely to work with natural state. Just looking at the opaque liquid in its glass bottle on my kitchen shelf 

Hmmmmmm my imagination is running wild with pictures of styled Raw Cheesecakes, Raw Chocolate tarts, Raw Avo Lemon tart …. you get the picture , right ?

All naturally plant based and without any gluten or refined sugar. It is summer after all and part of self-care and self-love is respecting your body and everything you put into it.

It is as easy as blending:

3 heaped cups of pineapple

1 cup of coconut oil

1T lemon juice

2T Agave

Pinch of salt

and pouring that glorious oozing liquid over a tart base made of:

1 cup of cashews,

½ cup of desiccated coconut

½ cup of coconut oil

Ground to a cookie crumb consistency in your favourite food-processor.

Put the whole lot in the freezer for 4 hours.

This recipe works best when using the small individual metal pie dishes with the removable metal plate, or like I did this time, in one 25cm pie dish with removable bottom.
I normally take the little precious gems out of the freezer 30min before serving to slightly capture the ooze character of the coconut oil.
When last have you been able to have your slice of tart and get right into that swim suit with not a guilty thought in site?
Coconut oil is anti-bacterial , anti-fungal and with almost 43mg of lauric Acid per 100ml you have a built in acne fighter and any microbial infections covered. Zero cholesterol and zero carbs.

Pineapple, our hero of the moment is packed with Vitamin C, B Vitamins, fibre and Manganese.

Pineapple also contain the active ingredient Bromelain which is known for its function to reduce inflammation, swelling aids with wound healing – particularly burns and also plays an active role in promoting healthy digestion.

Welcome to the world of yummi , healthy , raw baking ! xx

In every country traveled I find there are lessons to be learned – passed down from generation to generation – ingrained into the very essence of the culture.

When I am fortunate enough to stumble across these , normally happily shared by a generous local , I treasure the experience and find a way to take it home with me and incorporate into my every day life.

From the French – I have copious little habits and rituals … some of them have become such a part of how I live that it would be unimaginable for me to think there was a time these little culture treasures where unknown to me.

I want to share two of these with you today.

The first is to always buy the best ingredients available. From time to time this might make for a smaller portion of your chosen dish.

You see – the French know that with amazing flavor and taste – the taste buds are happy and fulfilled long before the tummy is filled to capacity.

In this lies a big part of the secret to all the fabulous French ladies we see enjoying a buttery croissant while fitting into their lovely chic outfits.

The second secret is presentation. Even a busy workday can leave space for a sit down – lovely prepared , and presented salad – made with the best ever ingredients.

I share with you my Monday “pick up and go” green salad :

Big hand full of Rocket and Sunflower sprouts
1/3 Cucumber sliced and cut into chunks
1 Tablespoon Capers
5 Green olives

Vegan mayonnaise – made by blending : 2T apple cider vinegar , 1/4 cup olive oil , 1t honey , pinch of salt and a garlic clove – with a 3/4 cup water

As it is Monday and we are embracing the French way – lets finish this off with a single delicious chocolate truffle and a little espresso?

Carmen xxx

Tag Archives: vegan mayonnaise

Pineapple and Coconut tart – guilt free and plant based

The French Balance