The two mums, who we introduced in January’s launch of a quarterly series of recipes created exclusively for Woman This Month, have been in Bahrain since 2010.
After their respective pregnancies, they began working out together.
They became obsessed with cooking healthy and homemade, mainly plant-based recipes and trying to use whole and unprocessed food. As much as possible they started to add raw foods and superfoods to their daily routine. And, after much research on nutrition, set out to avoid refined sugar, reduce their gluten intake and to limit dairy products.
The result was increased energy and a renewed sense of wellbeing.
So impressed were the pair with the way they were feeling, they set up a website www.liveandtaste.com to share their recipes and lifestyle tips. They’re also active on social media with both Instagram and Facebook pages featuring beautiful food images and recipes.
RAW BROWNIES WITH DECADENT GANACHE
An intense chocolaty dessert packed with antioxidants.
MAKES 6-8 brownies
BROWNIES
1 cup dates (pitted), fresh and moist or quickly soaked in hot water
½ cup raw cacao powder
1 ¼ cups walnuts
1 tbsp coconut oil, melted
1 pinch of Himalayan salt
GANACHE
2 tbsp coconut oil
2 tbsp almond milk
¼ cup raw cacao powder
2 tbsp maple syrup
Dried raspberries, cacao nibs and a pinch of Himalayan salt for topping.
METHOD
To make the brownies, put all the ingredients together in a food processor and pulse until it is well combined and smooth, for approximately one minute.
Line a rectangular loaf pan (24cmx13cm) with parchment paper. Transfer the dough to pan and press very firmly until it is well distributed in the pan. Set aside.
To make the ganache, heat a small pan over medium heat and add the coconut oil, almond milk, raw cacao and maple syrup. Using a whisker, whisk constantly until you reach a very smooth texture (don’t boil it).
Pour the ganache evenly over the brownies (moving the pan to help the distribution of the ganache) and sprinkle any topping you like and a pinch of Himalayan salt.
Refrigerate for two hours before cutting into squares to serve.
FRESH BEETROOT MOUSSE
Incredibly savoury and perfect for a great party!
MAKES six small pots
MOUSSE
2 beetroot – cooked, peeled and cubed
2 small cucumbers, cut into pieces
2 tbsp almond butter
TOPPING
¼ cucumber, cubed into small pieces
¼ red apple, cubed into small pieces
Few mint leaves and pink peppercorn to decorate
METHOD
Cook the beetroot for 30-45 mins until tender. Peel them when cooked (and cool enough to handle) or use precooked beets. Cube the beetroot and place them in a blender.
Wash and cut the cucumbers into big chunks and place them in the blender along with the beets. Add the almond butter.
Blend together until smooth and creamy.
Transfer the mousse into small bowls.
Prepare the topping and decorate, if you plan to serve the mousse immediately. Or keep the mousse in the fridge until needed. Then, prepare the topping and decorate the bowls right before serving.
