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Posts Tagged ‘desserts’

DEEEEE-I-LICIOUS Fudge

Saturday, October 13th, 2012

So I had leftover almond mash from making almond milk today and decided I wasn’t going to put it in the freezer, I was gonna make some FUDGE with it. This is what I did (to the best of my memory:)

1 cup leftover almond mash from making NUT MILK -OOO!
1 jar artisana cashew butter (so creamy)
1/2 cup cacao powder (maybe more, I wasn’t paying attention and was talking to customers)
1/3 bottle coconut nectar
1/3 cup rice protein powder
a good dozen or so AFA green powder capsules, emptied into the fudge
1/2 tsp vanilla powder
a small pinch of himalayan salt
1 tsp orange oil

Combined everything together by hand. This is absolutely beautiful and soooo YUMMY. I’m flying high right now. In cacao bliss.

today’s Q & A – HELP – raw friend coming over for dinner – what to make?

Saturday, March 6th, 2010

QUESTIONS: I’m planning a dinner for a friend of mine and she is not only sustainable but raw. So…I can make a cooked Wild Fish and organic veggies but:

If I make guacamole, what can we use to dip?
What would you recommend for a FAB dessert?
Can I go to whole foods for the ingredients or wegmans?
Can I use balsamic and olive oil on an organic salad?
Could a cooked organic egg be a part of the menu?

ANSWERS: Hey there!

If your friend is a raw vegan, then no animal products should be in the meal. No on the eggs, but ask her, she might not be very strict.

If you had a dehydrator, you could make lots of raw chips for that guacomole. Otherwise, use thinly sliced sweet potatoes, thinly sliced carrots, jicama, any root veggies really.

FAB dessert is a chocolate mousse pie: http://vt-fiddle.com/blog/?p=371 but I’m not sure you’ll be able to get the irish moss from wegmans or deans or whole foods. Here’s a link for a super easy chocolate pudding that is hella good: http://vt-fiddle.com/blog/?p=105 (you can omit the maca if you can’t find it)

Also a link for an easy fudge cake to make: http://vt-fiddle.com/blog/?p=335 – You can get all the ingredients from any healthy food store. Now everyone is seeming to carry some raw cacao powder.

Here’s a great dressing recipe. Raw fooders tend not to use balsamic vinegars. They use lemons, lemon juice, or fermented apple cider vinegar if they use vinegars at all:

Marinade/Dressing
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 1/4 cup Nama Shoyu (or your favorite miso)
* 1/4 cup raw agave
* 1 tsp garlic powder
* 1 tsp Italian seasoning
* 1/2 tsp cumin
* pinch of Himalayan salt
Blend until smooth. Store in fridge when not using.

Have fun! All these recipes are super easy and require only blenders or food processors.

take care and many blessings,
Linda

Lunch/Drink Specials, Web Sales, New Items and Recipes – life at VT Fiddle Heads

Friday, January 15th, 2010

This week’s newsletter…

Hello Fiddle Heads People!

Hoping you are well and happy! Today’s been a day to get caught up with things: cleaning/organizing around the cafe, getting blog posts up, Facebook pictures up, making food and now this newsletter. It was a great week – I’m stoked to meet the good people that come in for the first time and also the repeat lovies have a special place in my heart. This week ahead we have these current specials posted and I’m thinking about making a raw meatloaf wrap and some RAWvioli so please stop in for some lunch or TO GO items. I’ve also made some gRAWnola, Breakfast Buckwheat Bars, LORAH balls and the dessert this week is the incredibly decandent HEAVENLY Layered Cake.

I also have new products in and sales going on! My FAVORITE things – YIPPEE! I have local soaps, lotions and massage oils from Honey Bee Soaps in Morrisville VT. I also have more Sea Chi skin care products. They are from Matt’s hometown so they are extended local! 🙂 I have the most amazing meditation cards ever from 2 beautiful peeps that actually paid us a visit this week! They are called Cloud Dancing Cards. I have BEAUTIFUL, fair trade, palm wax, aromatherapy Chakra candles and I have Sandra Lory’s Mandala Botanicals – her elixirs are so glorious – I felt they were made just for me…

Check out my blog for recipes:

• my smoothie today – goji pink smoothie

divine chocolate mousse pie

Hours of operation

Tuesday – Friday: 10 am until 6 pm

Saturday: noon until 4 (unless you see the open sign out – if you see the open sign/flag, then come on in!)

Now for the specials: http://www.vt-fiddle.com/rawfood/fiddle_heads_cafe.php

This is my UN-Pizza! My Original Recipe!

The crust is dehydrated but everything else is fresh.

My motto is to keep the water in the food as much as possible…

Hydrating food makes for the best eats!

Menu Items for this week and next:

Drinks:

  • Good EFAs (Essential Fatty Acids) Milky Shake

  • Pink Smoothie (Calcium Rich and full of sprouts)

  • Chocolate Smoothie (Calcium/Magnesium Rich and yes, full of green sprouts!)

  • Green Smoothie (Calcium, Potassium, EFAs – green nutrition!)

  • My Favorite Juice

  • Drink Your Facial Juice

  • HEAVENLY Layered Cake

  • Kefir Soda

  • Ginger Kombucha from Toll a Bell Farm

  • Hot Cacao

  • Hot Teas/Coffees

++++++++++++

Lunch Items:

  • The Dipsters: 2 choices of Cheddary Cheeze and Italian Garden Cheeze. Ginger Crackers will be what you use to do the dippin’! ginger crackers: flax seeds, bragg’s liquid aminos, ground ginger, garlic powder
  • RAWsome Wrap: Pick your potion: Cheddary Cheeze and Italian Garden Cheeze. The wrap is kale or collard leaves. The filling: dollop of your choice of salad or cheeze, house kim chi, carrots, sprouts, dulse and some of the best black olives ever.
  • UN Pizza – wheat and dairy free! crust: sprouted buckwheat, flax, ground ginger, italian seasoning, garlic, mild chili powder, sea salt, lemon juice. Cheddary Cheeze. raw pizza sauce: sun-dried tomatoes, olive oil, mild chili powder, agave, sea salt, italian seasoning, cayenne. marinated veggies: onions, mushrooms, red peppers, apple cider vinegar, olive oil, agave, Bragg’s liquid aminos, italian seasoning, cumin, sea salt and garlic.
  • RAWsome Chili with “Sour Creme” – sprouted barley, bell peppers, red onions, corn, carrots, garlic, yellow onions, tomatoes, oranges, dates, sun-dried tomatoes, Bragg’s liquid aminos, curry, cumin, italian seasoning, chili powder, cayenne. Sour creme is made from cashews, onion and sea salt.

heavenly layered cake!

Have you seen the inside of our cafe/store yet? Well, here it is!

The inside of our cafe. For more photos, check out our Facebook page here!

ALERT! We are adding all our cafe products online so you can order them “to go” – give us a lunch order or a bulk order and we’ll fill it for you. Let us know the approximate time that you will be picking it up and we’ll have it ready for you. For now, call us or email us if you’d like to place a lunch order…

New Products and Sale Items

Check out what is new and what is on sale!

Be sure to check out the calendar pages to see what is going on in our little world here.

Everything that I sell are items that I personally use and love. That’s my whole “shtick”. We pride ourselves on being a “green” business (which means biodegradable/compostable packaging, among other things) and for selling local and “extended” local items! Come in and see/feel the fun colors and feel of the place. We are getting lots of compliments and thanks from many for being here in Worcester. Thank you!


NEED A NUT MILK BAG? Get your wholesale/retail nut milk bags here. Check out our hemp and nylon filtering bags. GREAT NEWS! We now have 100% compostable bags to package our bags in! As you know, it is our mission to be a sustainable company and that’s not just for our business sales, but for our business practices, meaning our packaging and shipping materials. MORE GREAT NEWS! We now have OVAL shaped bags in both nylon and hemp! YIPPEEEE!!!!
NEED SOME

HOW-TO’s?

http://www.vt-fiddle.com/rawfood/how_to_make_nut_milk.php – at the top of the page, you’ll see links to do various things with your nut milk bag and VitaMix. Recipes included! YAY!

Thank you for your RAWsome time and energy! Please contact me for information or other raw goodies (both bulk and prepared.)

In joy and in health,

Linda

Vermont Fiddle Heads

18 Worcester Village Road

Worcester, VT 05682

802-223-2111

802-408-1000 (fax)

http://www.vt-fiddle.com

Please check out our Facebook page: http://www.facebook.com/pages/Worcester-VT/Vermont-Fiddle-Heads/63781489465?ref=nf –  Become a fan and check out photos, events and notes. MM-kay?
P.S. Keep checking back on the shop. Adding products as we speak! http://vt-fiddle.com/shop/

P.P.S. Need some bulk food items? Or great reading/educational material? Hella awesome skincare products? We’ve got: Healing Cancer from the Inside Out DVD, Pacifica Perfume Products, Candles and Lotions, WiseWays Herbals, Sea Chi skincare, The China Study book, Joel Fuhrman books and audio, heavy duty dehydrators, new products by Health Force Nutritionals, really raw oats, raw nori sheets, chia seeds, turkish mulberries, dandy blend (a dandelion coffee substitute), wasabi powder, kelp noodles, dandelion leek miso by south river, garlic red pepper miso by south river, Eating for Beauty by David Wolfe, Naked Chocolate by David Wolfe and Shazzie, Sun Warrior Biofermented Rice Protein powder (in natural and chocolate flavors),  marine phytoplankton, lucuma powder, yacon slices, really raw cashews, artisana coconut butter and goji berries. Please contact me if you are interested in getting any of these items.

With everything we sell, items can be picked up or I can mail them to you.

this week’s specials are up! come in and enjoy some good eats

Tuesday, January 5th, 2010

http://www.vt-fiddle.com/rawfood/fiddle_heads_cafe.php

our cafe

Fiddle Heads Cafe! We are finally open!

If you’d like to place an order, please call it in at 802-223-2111 or email us here. Thank you!

Our Specials this week are:


Lunch Items

++++++++++++

Good EFAs Milky Shake – $5.75/ 16 ounce

banana, coconut milk, sprouts, chia seeds, water, agave

++++++++++++

Pink Smoothie (Calcium Rich) – $5.75/ 16 ounce

banana, strawberries or raspberries, sprouts, lemon juice, raw tahini, raw agave, filtered water

++++++++++++

Chocolate Smoothie (Calcium/Magnesium Rich) – $5.75/ 16 ounce banana, blackberries, sprouts, vanilla, raw tahini, raw cacao powder, raw agave, water

++++++++++++

Green Smoothie (Calcium, Potassium, EFAs) – $5.75/ 16 ounce banana, berries, green sprouts, VitaMineral Green, chia seeds, raw agave, water

++++++++++++

My Favorite Juice

12. oz. 16 oz.

$5.75 $6.75

carrots, apple, ginger, green leafies, lemon

++++++++++++

Get Your Brain On Juice

12. oz. 16 oz.

$6.255 $7.255

carrots, apples, Brain On E3 Live shot

++++++++++++

HEAVENLY Layered Cake – $4.00/ slice

walnuts, raw cacao powder, cashews, almond butter, coconut oil, agave, avocados, vanilla, orange oil, filtered water


HEAVENLY Desserts

++++++++++++

The Dipsters – $6.00/ plate – all organic!

Choice of Dipsters: Italian Garden Cheeze and Cheddary Cheeze. Ginger Crackers will be what you use to do the dippin’! ginger crackers: flax seeds, bragg’s liquid aminos, ground ginger, garlic powder

++++++++++++

RAWsome Wrap – $7.00/ 2 wraps – all organic!

Pick your potion: Italian Garden Cheeze or Cheddary Cheeze. The wrap is kale or collard leaves.

The filling: dollop of your choice of salad or cheeze, house kim chi, carrots, sprouts, dulse and some of the best black olives ever.


RAWsome Wrap Sandwich

++++++++++++

Ingredients of the Cheezes

Italian Garden Cheeze: sundried tomatoes, red bell pepper, carrot, cashews, lemon juice, olive oil, garlic, onion, agave, sea salt, italian seasoning.

Cheddary Cheeze: raw cashews, red bell pepper, lemon juice, water, nutritional yeast, raw tahini, garlic, onion, sea salt

inside the cafe

YIPPEE!! Our hours are:

Tuesday – Friday from 10 am until 6 pm
Saturday from noon until 4 pm

Come in for:

  • juices – made with many local ingredients and always organic
  • smoothies – made with many local ingredients and always organic
  • elixirs and herbal products – both local and extended local
  • hot teas, cacao & coffee
  • cacao (raw chocolate) – big selection of raw chocolate products
  • lunch (weekly specials)
  • WiFi
  • bulk foods (nuts, seeds & way more) –
  • both local and extended local
  • bulk herbs (medicinal, chinese, ayurvedic, culinary)
  • prepared foods to go
  • house special fermented foods (kim chi, sauerkraut, kombucha, kefir soda)
  • superfoods
  • books
  • DVDs
  • artsy-fartsy stuff – both local and extended local
  • soaps, lotions, oils – both local and extended local
  • candles – both local and extended local
  • incense
  • essential oils
  • jewelry made by Worcester’s own Dryad Design, Paul Borda!
  • household products
  • gifts
  • and lots lots more

Let me make you a green smoothie!

Eco-Happy Packaging in the store and when we ship!

new year’s eve fudge cake

Sunday, January 3rd, 2010

heavenly layered cake

I made a realllllly yummy fudge cake for the holidays. It doesn’t take long to make at all but there is time spent in the freezer. Here’s what I did:

First, you’ll need a spring form pan. Line the bottom with unbleached parchment paper if you’d like. I do that because someone cut into the bottom of the springform pan and I have not replaced it yet. So instead of getting a mess lodged in the thing, I just line it. This really isn’t necessary. If you want the pie/cake to slide off easily, then another option is to grease the pan with coconut oil. OK, here we go:

First layer, the Fudgiest part:

• 2 cups of walnuts
• 1/3 cup raw agave
• 1/4 cup raw cacao powder
• pinch of Himalayan sea salt
In the food processor, process all ingredients until fudgie and smooth. Taste for sweetness. You’ll process for almost a minute to make sure that it becomes really thick and fudgie. Then spread evenly in the bottom of the springform pan.

bottom fudgie layer

Here’s a tip: if the fudge is too sticky to spread, put your spatula or rubber scraper under some cold water and it will spread more easily with no sticking.

Now comes a Creamy, Smooth Chocolate Pudding layer:

• 3 Tbsp coconut oil
• 2 avocados, peeled and pitted
• 1/2 cup raw agave
• 1/3 cup raw cacao powder
• 1/3 cup filtered water
• 1/2 tsp vanilla powder
• 1/2 Tbsp non-GMO soy lecithin
In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the fudge layer in the springform pan.

chocolate pudding layer

Now comes a Creamy, Sweet Orange Nut Butter Layer:

• 1/2 cup raw cashew butter
• 1/4 cup really raw almond butter
• 1/2 cup raw agave
• 2 Tbsp coconut oil
• 1/2 Tbsp non-GMO soy lecithin
• 1/2 cup filtered water
• a tiny splash of orange oil
In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the pudding layer in the springform pan. Don’t try to hold yourself back from licking the bowl, it won’t work.

Orange Nut Butter Layer

Orange Nut Butter Layer

Note: Now’s a good time to put the springform pan in the freezer for an hour or so. The layers will all harden enough for you to spread the final layer off in the easiest way possible.

and finally comes the Chocolate Frosting:

• 1/2 cup raw agave
• 1/2 cup raw cacao powder
• 3 Tbsp coconut oil
• 1/2 cup filtered water
In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the fudge layer which is now out of the springform pan.

chocolate frosting on top

Notes: After the cake sits in the freezer for an hour or so, it is hard enough to take out and remove the outer springform pan. Drizzle the icing on or spread it on as you see fit. It hardens up very quickly as it hits the cold cake. So make the icing and spread it right away. Don’t let it sit… not unless you live in warmer climates but in VT, the coconut oil stays pretty firm all year round. (And as such, it sometimes takes a little bit of time to totally blend up the coconut oil in the blender!)

believe me, you only need a LITTLE piece of this cake!

believe me, you only need a LITTLE piece of this cake!

Serve and enjoy! This can be stored in the fridge or freezer. But what is best is to make this and share it with lots of friends.


© 2014 Vermont Fiddle Heads, LLC • Photos were taken by Pat Hazouri • website created by Linda Wooliever