Robin Salinas is the picture of health, but how? He is a father to be and kindergarten teacher at Eton Kids. Salinas is vegan and also passionate about the environment. He learned it takes 2,500 gallons of water to make one pound of beef, so basically, the farm-to-table process has a huge effect on our environment.
His raw vegan diet is interesting, to say the least, and we were surprised by his knowledge and hunger for great vegan food. He makes these cakes for kids when they have birthday parties at school, and as parents ourselves, we were very happy to hear this. All the ingredients in these recipes are so healthy we had no space to list all the benefits. But here are the best ones: spirulina is filled with vitamins and minerals, chlorella supports your immune system, cashews are an antidepressant, and soaked almonds promote weight loss. We hear you think, these ingredients sound a bit funny but we can tell you that this cake is one of the tastiest we have eaten in a while, and we have our fair share.
Raw Vegan Neapolitan Cake
Ingredients
(Makes one 6 inch round cake, about 8-10 servings)
Crust
• 1 cup ground almonds (can be replaced or mixed with chestnut, pistachios, macadamias, pecans, walnuts, or hazelnuts)
• 1/2 cup dates, pitted
• 1/4 cup cocoa powder
• 1 tbsp coconut oil
• Pinch of sea salt or Himalayan salt (optional)
Filling
• 1 1/2 cups (240g) raw cashews, soaked in water 4-6 hours
then drained
• 1/2 cup organic maple syrup (other optional sweeteners: stevia leaves, Medjool dates)
• 5 tbsp lemon juice (juice of 1 large lemon)
• 1/2 cup coconut oil, melted
• 1 tbsp pure vanilla extract
• Pinch of sea salt or Himalayan salt
• 1 banana (optional)
Green Color:
• 1/2 tsp spirulina
• 1/2 tsp chlorella
Additional ingredients
(chocolate layer)
• 1/4 cup cocoa powder
• 1 tbsp coconut oil, melted
• 1 tbsp liquid sweetener of your choice
Directions
1. Prepare the crust: Place dates, ground almonds, cocoa powder in the bowl of a food processor and blend until crumbs form. Add coconut oil and process some more until the mixture is well combined and stick together when squeezed between your fingers.
2. Press well the crust mixture into the bottom of a 6-inch springform pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside while you prepare the filling.
3. Prepare the vanilla base: Add all ingredients for the vanilla base, presoaked cashews, lemon juice, liquid sweetener (maple syrup, stevia leaves, Medjool dates), melted coconut oil, vanilla extract and salt into the bowl of a blender and process until creamy and smooth.
4. Add chlorella and spirulina to the base (if you want another color instead it can be with berries, cocoa or any other fruit to make the base into your favorite color)
5. Place in the freezer to firm up for 15 minutes while you prepare the chocolate glaze if desired. If not just let it freeze for at least 2 or 3 hours. I let it overnight.
6. If you want to decorate the cake with some chocolate start preparing the chocolate topping by combining the ingredients into a bowl. Cut the corner of a small plastic bag making a 1/8 inch or even smaller hole, and place the mixture into the bag. Remove the pan from the freezer and create a chocolate spiral or drizzle it any way you desire over the cake. Place in the freezer until ready to serve.
7. Store the cake in the freezer, but leave it out for 15 minutes to thaw out before serving. Decorate the cake edges with cocoa nibs for a wonderful look and texture.
Almond milk
Ingredients
• 4 cups (1 liter) water
• 1/2 tsp salt
• 1 tsp vanilla
• 2 tbsp sweetener, maple/date syrup or similar
Directions
1. Soak the almonds in salted water for 8 hours or overnight to sprout them. If you are short of time, a 1-hour soak is acceptable but less than ideal for maximum nutritional benefit.
2. Drain and rinse the almonds then place in a blender with fresh water.
3. Blend for a few minutes.
4. Pour into a cheesecloth, nut bag, or sieve and squeeze out the milk.
5. Stir in the vanilla and sweetener, if desired.
Photos: Dave’s Studio
This article appeared on p22 of beijingkids April 2018 issue
