So, I celebrated my birthday over the weekend. I had a wonderful day and a wonderful weekend. Heck, I have a wonderful life altogether! For which I am ever so grateful.
If you’re wondering what extra special activities or extra special food I might have indulged in, let me tell you. Same as everyday! As per my usual, I went for an early morning 10k run. Weather was perfect! Not too hot, not too cold, slightly cloudy, slightly breezy. The universe knew exactly how I like it! I filled my day getting in touch with family and dear friends who live a universe away (we are literally scattered across all possible continents). Went to the beach a wee bit, just to see it though, not bathe. And ended my day sharing a nice glass of champagne with hubby, watching the fire that was cooking our dinner and listening to the rain that was feeding our plants. How fortunate to have a mild evening rain as well! Could not have been more romantic.
It was a good birthday. A happy one. And my food was all healthy and happy too. We actually paid a visit to a wonderful local raw vegan place and enjoyed a scrumptious lunch. Raw Pad Thai, raw nachos, raw tiramisu – I would not have it any other way! I did not feel I need or want to indulge in any naughty, unhealthy foods at all. My everyday choices are choices that make me (and my body) happy and I don’t see special occasions as an opportunity to ‘escape’ them.
But enough about me. Let’s talk cake. Flavourful, colourful, healthful cake. Full of veggies! Oh yes, you read that right, this big beauty of a healthy cake is full of veggies. Made of veggies. And superfoods. Oh wait, veggies are superfoods! So, yes there’s those too. And it is so so gorgeous! To look at, but taste as well! It’s a BIG NOM of a cake. And so creamy too! Melts in the mouth and makes a big BOOM of deliciousness. Yes, I gave it my very best to create it. Dreamt it, planned it, ate it all. Well, not by myself of course.
- RED LAYER
- 1 cup walnuts
- 1/2 beetroot (about 80gr)
- 4 Medjool dates, pitted
- 1/3 tsp cinnamon powder
- GREEN LAYER
- 1 ripe avocado, peeled and pitted
- 1 tsp spirulina powder
- juice of 1/2 lime
- 3 TBSP raw honey or pure maple syrup
- 10 gr cacao butter, melted
- chia seeds
- berries (fresh or frozen)
- fresh mint
- Add the ingredients for the red layer in the blender and blitz for few seconds, until you get it mixed but not too smooth. You want to have some crunchy walnuts bits.
- Scoop out half the mix into the cake pan and smooth it out. Pop it in the freezer.
- Scoop the remaining half into a bowl and set it aside.
- Wash your blender.
- Add the ingredients for the green layer to the blender and blitz until you get a creamy, perfectly smooth mix.
- Scoop out half the mix into the cake pan and smooth it out. Pop the cake pan back into the freezer.
- Scoop the remaining half of the mix into a bowl and set aside.
- Once the cream spooned on the cake firms up, add the remaining red mix and gently spread it onto the green layer. Pop the cake back into the freezer.
- Once this third layer firms up as well, add the remaining green mix and gently spread it onto the red layer. Pop it back into the freezer.
- When ready to serve, add toppings and serve right away.