In the classes I took at Conscious Gourmet we learned how to make desserts without refined sugars that are also free of wheat, dairy and eggs and use only whole natural ingredients. This Chocolate Cake with Chocolate Fudge Frosting and Raspberry Coulis is one of the desserts we made. It uses ingredients such as spelt flour, agar agar, kuzu, coconut oil, and maple syrup. It was delicious and satisfying and this small slice was more than enough for me. In the past, I would have eaten a much larger slice of cake, and the leftover cake in the fridge would have been calling my name all night long. One of the big lessons that I learned was that I was addicted to refined sugars. With my new knowledge I know how to make desserts that will be tasty and satisfying without relying on refined sugars or refined ingredients. And, I also know ways to alter my diet if I find I am craving sugar. So far, I have not been craving sugar at all.
Below was my attempt to make at home the dish I featured yesterday. Instead of making the croquettes we made in class, I made one of the variations of that recipe that we learned, which was to add red lentils to the Red Bhutanese and basmati rices and to eat it as a simple lentil and rice dish. I made the cilantro sauce as a garnish. Since I couldn't find arugula, I made my salad with mixed greens, oranges, red onion and the orange-based dressing we learned how to make.