Holly-day Raw Eggnog Cake

Another quickie post to show how easy it is to dress up a cake with an edible raw holly decoration.

This idea can be used on your favorite cake, brownie, or cookie.

Red raspberries for the berries of course, and cut mint leaves for the holly leaves. I used dehydrated berries because fresh ones sometimes release juice onto the cake.

I cut the mint with a small holly leaf cutter*, and coated them with agave mixed with a little water to try and preserve them a bit. I purposely made them a few hours ago to see if they would last. I laid them on waxed paper, and folded it over them to cover.

*ETA~if you don't have a leaf cutter, try cutting the mint with kitchen shears, or don't cut them at all!

I also returned the cake to the freezer after taking pics, and the leaves froze perfectly...for a few hours, then they wilted. Attach leaves and berries as close as possible to serving:)

The cake is raw 'eggnog' ice cream. I simply processed a double recipe of the eggnog posted here in the ice cream maker. The raw eggnog is adapted from Neal's Holiday Nog.

This time I measured the almonds before soaking, and they enlarged quite a bit overnight. I added a few more dates to sweeten it a little more and did not strain the mixture. This made a great tasting ice cream, although not as smooth and rich as a cashew based. If making this for company, I might try cashews in place of all or part of the almonds in the nog.

This recipe could probably make a nice raw eggnog flavored cheesecake by adding some coconut oil to firm, and less water in the nog.

I pressed a nut crust into the 7 inch spring-form pan before filling. I froze the cake overnight, and realized I did not pack the ice cream very carefully when the sides were removed today, so I had to coat the outside edge with some whipped cream to cover the holes:) I piped a circle of whipped nut cream and decorated with leaves and berries.

A single holly cluster in the center looks elegant:

Spiced Nut Cream:

1 cup nuts, soaked, rinsed and drained,I used cashews today
1/4 cup dates, soaked till soft
1 to 1 and 1/4 cups fresh water
1 tablespoon coconut oil, softened
1 tablespoon chia seed, ground...measure then grind
sprinkle of spice, I used nutmeg and cinnamon to match the eggnog.

Place all ingredients in high speed blender, and whip:) I stream in extra water as it is running if needed, to create a light cream.

Chill cream at least 1 hour to firm up a bit before piping.

I hope you enjoy this easy decoration idea for your Happy Raw Holidays!

Sincere thanks to Executive Chef of Pure Food and Wine, Neal Harden, for the inspiration.

Gift Box and Raw 'Eggnog':)

Today I would love to show you how easy it is to create a small gift box from a recycled greeting card. This box is pictured on the top right of the pic above. I made a few boxes today while enjoying that rich and creamy raw eggnog in the pic:)

This is the first of 3 boxes I will be showing you. This box style is courtesy of Mike Lieberman. Please click here for his instructions and video, which I am unable to watch:(

Since there is a chance someone else out there does not have high speed internet, I am posting step by step pics:)

Here is what's needed for this simple "green" project.

A greeting card, scissors and/or x-acto knife, ruler or straight edge, permanent double stick tape, a paper folder or butter knife, and a cutting board. Mike used a card he received, and I have some left over cards from a few years ago.

I have also used copied photos for this project in the past:) Out-dated calendars or plain cardstock work very well, too.

Step 1: Cut greeting card in half on fold line.

Step 2: Using the ruler as a guide, score a 1/2 inch to 1 inch border around all four sides of the front of the card, which will become the top of the box. I use a paper scoring/folding tool, but have also used the dull top side of a butter knife to score.

Step 3: Clip the box corner as shown, and fold away from the picture side on all score lines. Use folding tool or butter knife to make a sharp crease.

Step 4: Place a small square of tape on the(4) clipped flap corners as shown, on the picture side of the card.

Step 5: Fold 2 taped corners in and fold up end to make one end of the box lid.

Step 6: Repeat step 5 with other end of box lid.

Step 7: Trim 1/16th of an inch from length and width of the back of the card. This will be the bottom of the box, and you want it slightly smaller to fit inside the lid. Repeat all other steps as with lid:)

All done!!!


Thanks to Mike Lieberman for posting this idea! This was one day in Mikes incredible 365 Ways to go Green. Check it out for some great green ideas:)

And now, about the yummy raw eggnog (eggnot?) I enjoyed this morning:)

If you have been looking for a delicious and creamy raw holiday 'nog' recipe you may want to give this one a try.

The recipe is from the Executive Chef at Pure Food and Wine, Neal Harden. 

I reduced the recipe by half for 1 serving, and slightly adjusted the ingredients. It was rich, sweet and creamy...so good!

I hope it is OK to post my slightly adapted recipe for 1 serving of nog:)

Raw Holiday Nut Nog

1/2 cup soaked, rinsed almonds, I measured after soaking overnight
1/4 cup pine nuts, I did not soak these:)
1 huge:) pitted medjool date
1 tablespoon nutritional yeast
1-inch piece whole vanilla bean, pod and seeds
1 teaspoon chia seeds
1 teaspoon fresh ground nutmeg
about 1/8 teaspoon fresh ground cinnamon
pinch of pink salt
1 cup fresh water, maybe a splash more if nog is too thick

Blend all ingredients until smooth, and strain through nut-milk bag. Serve warm or chilled. I enjoyed it warm today with a cinnamon stick and extra sprinkle of nutmeg:)

I was so happy to come across this wonderful raw 'eggnog' recipe!!! I never thought of using nutritional yeast in a nut milk before:) Thanks again to Sarma and Chef Neal Harden for sharing:)

Please note: I usually do not re post actual recipes from other people, however the links to the recipes have changed several times.  I will try to fix any broken links as I find them. Thank you to those of you who have contacted me about broken links!

NEAL’S HOLIDAY NOG

½ Cup Pine Nuts, soaked & rinsed

1  Cup Almonds, soaked & rinsed

1/8 Cup Agave

½ Vanilla Bean

½ Nutmeg Nut, grated

¼ tsp Cinnamon

1 Tbsp Chia Seeds

1 ¾ Cup Water

Pinch Himalyan Sea Salt

Combine all ingredients in Vitamix or High Speed Blender and blend until smooth.  Squeeze mixture through nutmilk bag, chill, and serve.

** Neal"s original recipe had a bit of nutritional yeast in it, but since the recipe moved, the nooch is MIA!

This recipe inspired a Raw Eggnog Cake! Check it out here!

More holiday recipes and ideas at Happy Raw Holidays!