Food » Mushroom Dana

Food / July 6, 2022

Raspberry Leaf Tea Recipes You’ll Actually Want to Drink

Raspberry Leaf Tea Recipes - pexels-photo-10664871

I first read about raspberry leaf tea and its benefits in the last trimester of my pregnancy with Arun. Then I bought it and used it for the first time. Arun was born two weeks earlier than the due date, and the birth was faster than both Christian and I was able to realize.

Even though it is said to be a magical elixir that helps make natural childbirth easier, I can’t say that my easy birth experience happened due to the red raspberry leaf tea. But I do believe that, to a certain degree, it contributed to how my body reacted before, during, and after the labor, along with birth affirmations, research and other things I had done.

If you are not pregnant or don’t plan to have kids, don’t worry, this tea has plenty of benefits that you can benefit from too. I will list them below, so bear with me.

For my second pregnancy, I made sure to drink this tea regularly and also add a few ingredients to make it more enjoyable. It doesn’t taste bad, but it doesn’t have the most delicious taste either.

At the end of this blog post, you will find five recipes you can try.

Researchers – what are they saying?

Many studies have proven that red raspberry leaf tea can make labor faster and reduce complications.

This study on a group of mamas indicates that raspberry leaf tea can help shorten labor and result in fewer medical interventions.
Red raspberry leaf in capsule form helped shorten the second stage of labor and reduced the need for forceps delivery to some extent, as shown in this study.
D. Jill Mallory MD, in Integrative Medicine (Fourth Edition), says, “Although this botanical is often mistakenly recommended to induce labor, its actual role is to increase blood flow to the uterus and aid the uterine muscle fibers in more organized contractions.”

Benefits

Best known as “the woman’s herb,” red raspberry leaf tea has all sorts of benefits, especially in vulnerable and possibly challenging moments such as periods or pregnancy.

For thousands of years, red raspberry leaves were used for menstrual support and during pregnancy to help prepare the womb for childbirth in Europe. The ancient Greeks, Romans, Chinese, and Ayurvedic physicians also used it widely as a treatment for wounds and diarrhea.

Red raspberry leaf is known to:

ease menstrual discomfort
improve reproductive health
help improve the immune system
balance hormones to increase fertility
strengthen the uterus and the pelvic area
prepare the body for labor and childbirth
improve the strength of the amniotic sac
improve the effectiveness of contractions
improve chances of implantation
help balance postpartum hormones
reduce pain during labor and after birth
help produce breast milk due to the high mineral count
prevent miscarriage by strengthening and toning the uterine wall

Red raspberry leaf contains vitamins and minerals such as vitamins C, E, and A, a variety of B vitamins, magnesium, potassium, calcium, and phosphorus. It also contains essential trace minerals such as zinc, iron, chromium, and manganese.

When is the right time to drink it?

The answer to this question is not an easy one. So it is best to talk to your healthcare provider about when to start drinking red raspberry leaf tea.

Many birth professionals (midwives in general) recommend waiting until the 2nd trimester. This is because raspberry leaf tea is a powerful uterine tonic that stimulates the pelvic floor muscles. This may increase uterine contractions and potentially threaten early labor, although there are no studies to verify this.

The most important thing is to watch how YOUR body responds and make changes accordingly.

How much red raspberry leaf tea should you drink?

Again it depends on how your body reacts. It is best to talk with your doctor or midwife and after receiving their approval, start with the recommended dosage on the package—one cup per day in the second trimester.

Please bear in mind that every mama is different and some of you may have irritable uteruses, which means that it is best for you and your baby to drink red raspberry leaf tea once you reach your due date because of uterine cramping.

The best red raspberry leaf tea

Go to your local health food store and ask for this tea. There is every chance you will find it there. Aim for the organic certified bulk bag of red raspberry leaves.

You can also find the tea online. In the USA, you can look for FRONTIER CO-OP; in Europe, you can buy online from Plukt.

Avoid raspberry-flavored herbal teas because they may have ingredients like hibiscus, rose hips, apples, elderberries, or artificial raspberry flavors. These teas are very likely not to contain raspberry leaves and thus do not offer any of the potential benefits of red raspberry leaves.

Red Raspberry Leaf Tea recipes

1. Warm Coconut RRLT

This creamy drink will fill your body with a feeling of coziness and peace that both you and your baby will enjoy.

In a pan, mix the following:
- 2 cups of water
- 2 spoons of RRLT
- 1 cinnamon stick
- 1 teaspoon of black pepper
- 1 teaspoon of cloves
- 1 teaspoon of cardamom
- half a cup of light coconut milk

After mixing,
- boil the ingredients for 5 minutes
- get them off the fire and let them sit for another 5 minutes
- pour the tea into a cup
- put 1 teaspoon of honey to taste and stir
Sip slowly and enjoy!

2. Hot recipe – RRLT, Lemon, Ginger, and Honey

This elixir will not only strengthen your immune system and your baby’s immune system but will also help both of you have a more pleasant third trimester, labor and delivery.

For this tea, I used a regular tea cup.
In a tea bag, I mixed
- one and a half spoons of RRLT
- 1 spoon of freshly grated ginger
After mixing,
- insert the bag into the cup
- put the juice of half a lemon
- put 1-2 spoons of raw honey, preferably manuka, for added immunity
- pour boiled water and cover the cup
- let it sit for 10 to 15 minutes.
Enjoy!

3. Cold recipe – RRLT, Camomile, and Rose Petals

This delicious recipe is a must for summertime. Besides needing extra fluids and minerals in hot weather, this tea will satisfy your thirst and taste buds. I’m so happy that my second pregnancy had the final months in summer because I was able to discover and enjoy this tea.

For this tea, I used a 1,6 L of a tea-making cup
How to:
- fill the tea container with equal parts of red raspberry leaves, camomile, and rose petals.
- pour filtered room temperature water
- let it sit for a couple of hours in the refrigerator

It lasts me about two days if Christian is not drinking from it, which happens all the time because he also likes it very much.

4. Hot or cold recipe – RRLT and Mint

Mint is refreshing and makes the RRLT so smooth and enjoyable to drink, both hot and cold. In Denmark, you can have almost all the seasons in one day, so this tea fits perfectly.

For this recipe, I used a regular tea cup.
In a tea bag, I mixed
- one and a half spoons of RRLT
- 10 fresh mint leaves
How to prepare the tea:
- insert the bag into the cup
- pour boiled water and cover the cup
- let it sit for 10 minutes
- drink it hot or let it in the refrigerator for a few hours
Enjoy!

5. After Pregnancy Tea Blend

During the postpartum period, it is best to continue drinking tea blends that can help with nutrition, recovery, and milk supply. This tea combination is excellent for boosting vitamin K, iron, and magnesium levels.

In a tea mug, mix the following
- 2 spoons of RRLT
- 1 spoon nettle leaf
- 3 spoons camomile
- 1 teaspoon of fennel
After mixing,
- pour filtered, boiled water into the tea mug container
- let it sit for 10 minutes
- you can add some honey as a sweetener if you feel like it.
Enjoy!

I hope these recipes will delight your senses and will make your pregnancy more enjoyable and healthy. If you have other recipes that you discovered, please feel free to share them with us.

Mama, I’m wishing you an easy and flawless birth. May you and your new bubble of light be healthy, joyful and thriving.

Remember to love yourself.

Food / November 24, 2021

Make Delicious Cookies and Spend Time with Your Child

Place kids and cookies in the same setting and you will get an overdose of sweetness. christmas cookies,

It’s that time of the year where there’s a festive smell in the atmosphere, but this usually comes with some pressure. Generally, at the end of the year, we have more things to do at work, we start searching for presents, we plan for the holiday, want to spend more time with our kids, while also wanting to find some time for ourselves.

How will it be this year if you do three things at once? Spend time with your children, bake some delicious cookies and also make a few presents? I know, it sounds amaizing and fun.

By baking and handing out cookies as gift, you will solve the problem of gifts for some of your friends. You will also save money, offer a beautiful and tasty present filled with love and most importantly, you will spend time with your kids.

During such magical moments in the kitchen, you will have time to talk with them and teach them about science, counting, fractions, weighing, measuring, language, fine motor skills, reading, problem-solving, all constructively and naturally. Without pressure and without them noticing, you are teaching them all this stuff.

Yes, these moments costs—more time spent in the kitchen, extra cleanup, and lots of patience (especialy if you had a tiring day). But I believe all of this is worth it when we see how delightful the results would be. Don’t you agree?

Child and family experts across many educational disciplines agree with this too. They believe the time invested is worth the effort. Both parents and children will reap short and long term benefits.

Benefits of Getting Kids Involved in the Kitchen

Builds confidence and self-esteem.
It sets an example for a healthy lifestyle.
Increases the interest in food and cooking.
Cooking helps to build essential math skills.
Improves comprehension and reading skills.
You’re able to spend quality time together as a family.
Children who cook at home feel a sense of accomplishment.

Present the kitchen as a learning lab to your kids where they can do edible science experiments. For example, you can explain the changes in food ingredients from liquid to solid, the effect that yeast or baking powder has on the other ingredients, or how things turn out due to the effect of heat. They will be fascinated to learn new skills.

christmas cookies christmas cookies christmas cookies christmas cookies christmas cookies christmas cokkies

Let’s start baking!

One Dough – 5 Different Flavours

I choose to make a simple and easy cookie recipe that will delight the entire family and be fun for the kids too. Besides, it is healthy and vegan. This recipe can make around 100 cookies—five different flavours.

Pressed Dough:

1/4 tsp salt
750 gr soft room temp butter
900 gr all-purpose flour (6 cups + 1/2 cup)
3 room temp, large egg whites (scroll below for egg substitute and other note)

Cut the butter and place it in a large bowl. Mix butter and salt until it’s creamy and pale. Add the egg whites and mix until combined. Start adding the flour slowly, not all at once, until all combine in a soft dough. You can use the egg yolk to grease the cookies before putting them in the oven.

Divide the dough into five equal parts and work with them one by one.

1. Lavender and Orange Butter Cookies

Add the following ingredients to the dough and mix until they all combine in a soft dough

2 tsp lavender
Juice from ½ orange
Zest from an orange
50 gr all-purpose flour
5 tsp powdered cocos sugar (1/4 cups)

Take the dough, put it between two baking sheets, and spread it out using your hand or a rolling pin. Place it in the fridge for about 15-30 minutes. Take the dough from the refrigerator and cut it into different shapes using cake tins. Insert the cookies in the preheated oven at 170°C/340°F for about 15-18 min. Scroll below to note for other details.

2. Parmesan Caraway Cookies

To the second cookie dough, add:

5 tsp caraway
40 gr flour (4 tbsp)
1/2 cup of vegan or traditional parmesan

3. Ginger Cookies

To the third cookie dough, add:

40 gr flour (4 tbsp)
2 tsp fresh grated ginger
5 tsp powdered cocos sugar

4. Rosemary & Lime Cookies

To the fourth cookie dough, add:

Zest of one lime
½ juice from a lime
1/2 cup fresh rosemary
5 tsp powdered cocos sugar
50 gr all-purpose flour (5 tbsp)

5. Cocoa and Nuts Cookies

To the fifth cookie dough, add:

1 tsp cinnamon
40 gr flour (4 tbsp)
1/2 cup grounded nuts
2 or 3 tsp cocoa powder
5 tsp powdered cocos sugar
½ vanilla pod or 3-4 drops of vanilla essence

NOTE

If the dough is too soft, add more flour.
If it’s too hard add a little plant based milk.
For a stronger gingerbread flavour, add more ginger.
You can use inactive yeast flakes instead of traditionl parmesan.
Replace egg white with 3 tbsp of milk/plant milk and add 2 tbsp cornstarch. Mix with dry ingredients.

After the cookies cool down, you and your children can start packing them. I recommend using anything you have around, except plastic bags. We want to reduce the use of plastic. Be creative and find alternatives—jars tied with an ornamental thread, paper bag, wooden box, straw baskets, etc.

Your gift has special ingredients that will definitely be noticed and appreciated by those who will receive the cookies — love, fun, exciting combinations of ingredients and positive energy. Your kids will be so proud of themselves when they see the delight on the faces of those who will receive these presents.

As parents, what more extraordinary gift can we offer to our children as they step into this enormous and challenging world? If not the beauty of caring and nourishing their bodies, the ability to be confident in themselves and the power to be conscious adults?

I hope you will have unforgettable moments with your kids and I invite you to share them with us. We would love to know the stories from your kitchen. christmas cookies christmas cookies christmas cookies christmas cookies christmas cookies

Remember to love yourself

Food / May 19, 2021

Pistachio Cake with Lime and Basil

Last year, I made my first vegan Matcha Cake for Arun’s birthday. The recipe was also one of my first blog posts. A year has passed, my blog has turned one year old, and Arun Sai is now two years old. So far, I have learned so many things from this experience with my blog and the motherhood journey.

Right now, as I write this blog post, I feel tired, happy, humbled, inspired, full of life, with ideas and creativity and overwhelm by the intensity of the process. I also feel loved and strong all at the same time. It is an exciting journey that I have embarked on, and I can only be grateful for everything.

For Arun’s second anniversary, I decided to make a Pistachio Cake with Lime and Basil. The main ingredient is pistachio because, lately, Arun has an affinity for it. This is the first time I’m making this cake, and I’m happy with how easy it was to make it and how delicious it turned out.

We are in the process of eliminating dairy products from our diet, so we experiment with different kinds of products like hemp milk, soy yoghurt, and vegetable butter. The process is challenging and empowering at the same time. I used both vegetable and dairy products for this recipe, but you can choose what you prefer the most. Dare to be creative and adapt the recipe to suit your tastes and that of your family.

I believe words and thoughts have tremendous power. The mood you’re in when you are making something to eat is transmitted to the dishes you make. With this in mind, during the preparation of this Pistachio Cake With Lime and Basil, I repeated in my mind, “May all who eat this cake be blessed with love, abundance and wellness.” I also repeated the word “Love” out loud many times. I believe that it is a beautiful exercise of presence, self-awareness and love. Try it the next time you are preparing something to eat and see how you feel afterwards.

So, let’s have some fun and create something delicious.

Pistachio Cake With Lime and Basil

Yield: 1 (26 cm) cake
Prep time: 2 hour
Refrigeration time: 1 hour
Total time: 3 hours

INGREDIENTS

Refrigerated

4 Eggs

Baking & Spices

2 cup all-purpose flour
1½ tbsp baking powder
1 tsp baking soda
1½ cups coconut sugar
1 pinch of sea salt
2 vanilla pod

Nuts & Seeds

2½ cups pistachios, unsalted

Fruits & Leafs

3 limes
15 medium-sized basil leaves
comestible flowers

Dairy and non-dairy

- 1 cup mascarpone
- 1 cup soy yoghurt
- 250 gm butter, unsalted
- 1 cup plant-based milk
- 1 cup of greek yoghurt

INSTRUCTIONS

Preheat the oven to 200 degrees. Spray/butter and flour a round baking pan.
Pulse 2 cups of pistachios in a food processor or a mortar until it becomes a finely ground powdered form.
In a medium mixing bowl, whisk the dry ingredients together: ground pistachios, flour, baking powder, baking soda, and salt.
In another bowl, beat 200 gr of butter with a mixer on high until it is smooth and creamy, for about 2-3 minutes. Add 1 cup of sugar and beat for another 2 minutes on high. Add vanilla pod seeds, 4 egg yolks, mix until combined. I encourage you to use a vanilla pod instead of an essence — where the artificial vanilla extract comes from.
With mixing speed on low, combine dry ingredients with butter mixture, soy yoghurt and milk. Mix until a few dry streaks remain.
In a medium mixing bowl, using a hand mixer, beat 4 egg whites until foam forms. Using a rubber spatula, gently fold into the batter until incorporated.
Place in the oven and bake for 35-40 minutes or until the top springs back when touched.
Remove from the oven and allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Frosting. In a bowl, beat 50 gr butter on high until it is creamy. Do this for about 2 minutes. Add one vanilla pod, half a cup of sugar, zest and juice from 3 limes, finely chopped basil and mix until combined. Add mascarpone, Greek yoghurt, 1/2 cup of ground pistachio and mix on low until a smooth, creamy frosting forms. Place the frosting in the refrigerator until the cake is cooled down.
Spread the frosting over the top and sides of the cake. Chop some pistachios and sprinkle on top of the edges. Use comestible flowers like dandelion, rose petals or lily or basil leaves to decorate the cake.

I hope you had a good time making this cake and that everyone who will taste it will appreciate all the dedication and love you have put inside this Pistachio Cake. Remember to sprinkle some love and blessings on top of your cake.

Please write to me in the comment box below if you have any questions or you want to share your experience in making this delicious cake. Also, check out this Easy And Healthy Carrot Cake Recipe.

Remember to love yourself,

Food / February 28, 2021

Easy and Healthy Carrot Cake Recipe

I enjoy cooking, but most of all, I like to make desserts because I love smelling like vanilla and cinnamon. I know that it can be a little tricky when it comes to sweets due to the large number of ingredients that must be combined or the amounts used. But I also believe that it can be fun and easy if it doesn’t get overcomplicated. Therefore I share with you this simple Carrot Cake recipe that never failed me and that it will only take you around one hour to make.

I grew up in a house in which my mother made desserts almost weekly, and I like to think that this habit was transmitted to me as well. I prefer homemade desserts over the ones you can buy from shops because I know what they contain. Another reason why I like homemade cakes is that I can limit the quantity of sugar. When you have kids, this aspect becomes even more important.

I like carrot cake a lot. I like the texture, the smell, the flavour and the idea of inserting a vegetable into a dessert. A few years ago, I found the perfect combination of ingredients for an effortless Carrot Cake.

I use organic and plant-based ingredients for this recipe. Still, you can use any variation you prefer: milk, plant-based milk, vegan yoghurt, butter, coconut butter, vegetable oil, brown sugar, stevia sugar, etc. You can play with the ingredients and use what you like or already have in your kitchen.

If you can, please consider buying some ingredients from local farmers or small businesses. We need to support each other and create beautiful relationships within our community. If you are interested in this subject, check out this article and see the benefits of supporting small businesses.

Let’s Make It!

This carrot cake recipe is pretty easy, but let’s walk through the process together and have some fun.

Wet ingredients

Start by separating the eggs whites from the yolks in two separate bowls. Mix the whites with the mixer until it foams. After the foam is formed, add four spoons of sugar and mix until it is all combined. Set aside.

In a different bowl, mix the yolk with a pinch of salt, vanilla, zest of a lime, juice from half a lime, ginger, five spoons of milk, and four melted spoons of coconut oil until all are combined. Pour the mixture over the whites and mix until it is combined.

Dry ingredients

In another bowl, whisk flour, baking powder, cinnamon and nutmeg.

Carrots

Clean, grate and squeeze the carrots.

Combine

Pour the wet ingredients into the dry ingredients and using a rubber spatula or wooden spoon, fold the ingredients together until it is combined. Fold in the carrots along with one cup of lightly crushed walnuts.

Bake

Pour/spoon the batter evenly into a loaf pan. If you have any nuts left, you can put them on top of the composition. It will give the loaf a beautiful appearance and will make the crust more crunchy. Bake for 30-35 minutes at 200 °C. Test the centre with a toothpick. If it comes out clean, the loaf is done. If not, continue to bake until it is cooked through. Do not over-bake. Allow the loaf to cool completely. The carrot cake must be completely cool before adding the cream.

Prepare the cream

In a bowl, using a spoon, mix the yoghurt with two scoops of melted coconut butter or any other butter you have, two spoons of sugar, the remaining juice from the other half of the lime and a few lavender flowers, if you have. Mix the ingredients with a spoon until there are all combined, and place the cream in the fridge for half an hour.

Assemble

Cover the top of the loaf with cream. Sprinkle a few lavender flowers and a few rose petals. Cut into slices and enjoy.

NOTE

You can use vegan yoghurt or Greek yoghurt for the cream.
You can change lavender and rose petals to fistic, macadamia nuts or anything else you like.
If you don’t have ingredients like coconut oil or coconut sugar, use any sugar and vegetable oil.
The final composition needs to slide smoothly out of the container.
If the mixture it’s too hard, you can add 2-3 spoons of milk. If it’s too watery, you can add 2-3 scoops of flour.

I hope that all went well and your dessert looks and tastes delicious. I’m almost sure that your entire family would love your Carrot Cake. Please share your experience or questions with us. I would love to know how it went.

Until the next recipe, enjoy your Carrot Cake and check out also this Matcha Birthday Cake.

Love yourself,

Food / July 8, 2020

Chia seeds, 4 easy recipes for kids and adults

I discovered chia seeds some years ago, but only recently I made them part of our breakfasts. These incredible seeds are easy to prepare, have an interesting and pleasant texture when blended with liquid and can also be combined with various other ingredients.

Since I started using them regularly, I played with different mixtures and experimented a lot of combinations. Rapidly these recipes became the favourite breakfast choices for both Arun and Christian.

Here you have our favourite four recipes so you can try them and see for yourself.

MATCHA POWDER & CHIA SEEDS

Ingredients

chia seeds: 6 teaspoons
matcha: half a teaspoon
almond milk (or any other milk of your choice): half a glass
fresh strawberries: a handful
crushed almonds: 4 teaspoons

Put the chia seeds and matcha powder into a bowl and pour the milk while stirring gently until all combined. Set aside for about 10 minutes. Meanwhile cut the strawberries into slices and chop the almonds a little bit. After the 10 minutes have passed, garnish the bowl with the sliced strawberries and chopped almonds.

You can eat it immediately, or you can store it in the fridge for the next morning.

*If you like matcha and strawberries, check out this delicious cake recipe.

PEANUT BUTTER & CHIA SEEDS

Ingredients

chia seeds: 6 teaspoons
peanut butter: 2 teaspoons
coconut milk (or any other milk of your choice): half a can
banana: half
roasted coconut flakes: 4 teaspoons

Put the seeds and the peanut butter into a bowl and pour the coconut milk while stirring gently until all combined. Set aside for about 10 minutes. Meanwhile cut the bananas into coins and roast the coconut flakes a bit, just to give them a toasted look. After the 10 minutes have passed, garnish the bowl with the sliced banana and the coconut flakes.

You can eat it immediately, or you can store it in the fridge for the next morning.

TURMERIC & CHIA SEEDS

Ingredients

chia seeds: 6 teaspoons
turmeric: 1 teaspoon
oat milk (or any other milk of your choice): half a glass
mango: half
peeled hemp seeds: 4 teaspoons

Put the chia seeds and the turmeric powder into a bowl and pour the oat milk while stirring gently until all combined. Set aside for about 10 minutes. Meanwhile cut the mango diced. After the 10 minutes have passed, garnish the bowl with the mango diced and peeled hemp seeds.

You can eat it immediately, or you can store it in the fridge for the next morning.

CAROB POWDER & CHIA SEEDS

Ingredients

chia seeds: 6 teaspoons
carob powder: 2 teaspoons
rice milk (or any other milk of your choice): half a glass
blueberries: a handful
crushed hazelnuts: 4 teaspoons

Put the seeds and the carob powder into a bowl and pour the rice milk while stirring gently until all combined. Set aside for about 10 minutes. Meanwhile, wash the blueberries and chop the hazelnuts a little. After the 10 minutes have passed, garnish the bowl with the blueberries and chopped hazelnuts.

You can eat it immediately, or you can store it in the fridge for the next morning.

If you don’t already know, chia is a superfood packet with lots of extremely beneficial nutrients. Five teaspoons, 28 grams of chia seeds contain:

Calories: 101
Fibre: 11 grams
Protein: 4 grams
Fat: 9 grams (5 of which are omega-3s)
Calcium: 18% of the Recommended Dietary Intake
Manganese: 30% of the Recommended Dietary Intake
Magnesium: 30% of the Recommended Dietary Intake
Phosphorus: 27% of the Recommended Dietary Intake

Also are free of gluten and contain a considerable amount of zinc, vitamin B3 (niacin), potassium, vitamin B1 (thiamine) and vitamin B2.

Besides this, chia seeds are loaded with antioxidants, 11 of the 12 grams of carbs are fibre, have high-quality protein is high in Omega-3 fatty acids and also high in several nutrients essential for bone health.

Hope you will consider introducing this superfood in your diet and surprise yourself and your loved ones with this simple and easy recipes.

Which one of these four recipes do you intend to make? Let me know in the comment box billow or share your picture with us.

Hugs,

Food / May 20, 2020

One year Matcha birthday cake, no-bake

Last year, in this period, I was preparing my bag for the hospital, now I’m making my first vegan birthday cake for Arun’s birthday.

These days I was thinking about what to do for his anniversary and what kind of cake should I make so that he can also enjoy it. After doing some research and finding different ideas, I decided to try a Matcha no-bake cheesecake. I’ve found a recipe and I’ve adapted it a little bit for my taste.

I like letting myself go with the flow when I’m cooking, experimenting, and bringing a personal touch. We are all different; what is sweet for me may not be for you. That’s why I encourage people to be creative and apply their special touch in the things they do. If you decide to make this recipe, dare and spicy it up with your style.

This recipe is vegan, but I will also write the non-vegan version of it. I consider that everyone knows best what products to eat or when is the moment to choose a conscious approach in the diet.

MATCHA BIRTHDAY CAKE RECIPE

Yield: 1 (24 cm) tart
Prep Time: 30 min
Refrigeration time: 5 hours
Total Time: 5 hours & 30 min

Crust

2 cups of almonds and walnuts or any nuts of your choice
1/2 cup pecan nuts
1 spoon of coconut oil
3 spoons of coconut flakes
4 teaspoons of raw cacao nibs
3 spoons of almond milk (or any milk of your choice)
1 tablespoon of maple syrup or honey
- keep in mind that honey is not vegan and not recommended for babies under two years
- you can consider the cup something around 250 ml

First roast the nuts in the oven until they turn golden, about 13 minutes at 180°C. When they’re ready, take them out from the oven and let them cool for about 10 minutes.

Meanwhile, you can melt the coconut oil in a pan together with the coconut flakes, raw cacao nibs, almond milk, and the maple syrup.

After cooling, put the nuts in a food processor (if you don’t have one use a mortar) and crush them, not powder. Next, add the cacao mixture, and blend them up. When they are all combined, pour the whole mixture into a springform pan, press it, and set in the fridge.

Filing

2 cans of coconut milk
4 spoons coconut butter (or typical butter)
1 vanilla pond
4 spoons Maple Syrup or honey
1 spoon Matcha Powder
1 spoon agar-agar (or gelatine)
2 cups of cut strawberries (I placed the fruits on a paper towel to absorb the extra water)
- keep in mind that honey is not vegan and not recommended for babies under two years
- you can consider the cup something around 250 ml

In a pan, mix the coconut milk with butter, maple syrup, and the seeds from the vanilla pond and let them warm up on low heat. After 4 minutes, add the Matcha powder and whisk until it forms a smooth consistency.

When everything starts to boil, add the agar-agar and let it on the cooker for 2 more minutes while stirring constantly. Then let the cream cool for 10 minutes while mixing it from time to time to not form lumps.

In the end, slowly add the strawberries and pour the mixture over the crust. Set in the fridge for 5 hours, or let it overnight.

Optional garnishes

strawberries
edible flowers
pistachio

I love decoration in every possible form, so I couldn’t wait to get to the final part of making this birthday cake. I decided to garnish this Matcha cheesecake with strawberries, edible flowers, and crushed pistachio, but you can choose whatever inspires you.

The decoration I did it before the serving, and it took me about 10 minutes to finish it.

I think it was quite easy to make it; the taste was balanced and extremely delicious; we all enjoyed every piece of it.

If you decide to give it a try to this Matcha birthday cake, please tell me how it went and what you added as your personal touch, in the comment box below. I’m very curious to know your thoughts.

Hugs for the soul