Far from my “home”, family and friends in a country where I cannot manage a simple errand without succumbing to a pathetic pool of tears, I was, and I am, simultaenously surrounded by an infinite source of 愛 (LOVE). Last night, that love came from an Israeli (the country I was taught to hate by my Iranian primary school), a loving Japanese and their adorable son, a global citizen, Oz-kun. How incredibly lucky am I? And what did I do to deserve all this? Thank you Lydon family and thank you, God!
Aki prepared vegetarian curry, one spinach-based, one tomato and yet ANOTHER amazing salad, this one had hemp-seeds and raisins. Oz-kun, Aki and I (but really, mostly Aki) made completely home-made naan and vegan gyoza filled with onion, spinach and quinoa. Last, I made a gluten, dairy and refined-sugar free chocolate raspberry cake adapted from the Petite Kitchen website (recipe after the pictures).
3 free-range eggs
1/4 cup melted coconut oil
1/3 cup runny honey
1/2 cup of thawed frozen raspberries (fresh even better)
1 1/2 cups of ground almonds
1/2 cup of raw cacao powder
1 tsp pure vanilla essence
1 tsp baking soda
1 block of good-quality dark chocolate, chopped
the creamy top from a can of full-fat coconut milk
Preheat oven to 170C
Place cake ingredients in a food processor and blitz to combine
Pour batter into a greased cake tin and bake for about 30-40 minutes or until done
Let cool completely before glazing.
To prepare the ganache, add the chopped chocolate and coconut cream in to a small saucepan over extremely low heat. Whisk continuously until melted together then immediately remove from heat
Let cool slightly (1-2 min)
Using a spatula, spread deliciousness evenly on cake, allowing it to drizzle over the edges
Last but not least, decorate with berries and fresh flowers