Day 5

Weight 14 stone 11 pounds

Opened one eye this morning, scanned my body, feels good. But then I moved to get out of bed…OMFG I hurt! I can’t write OMFG in full as I´ve given up swearing for the new year also. Luckily though it’s only my top half, shoulders, the whole of my back and my arms. My legs feel ok, must be all the walking I do with the dogs. Anyway, as long as I don’t move my top half for the rest of the day my Sunday should go swimmingly.

I did my usual outing with the dogs, then off to the organic market to buy some scrummy fruit and veg and a bottle of Agave Syrup (I´m making a raw cake today).

Back at the proverbial ranch, I set to work in making a Raspberry Ganache Fudge cake (without proper fudge) and as far as raw cake goes, this is a cake to live for!

The story goes as follows (Courtesy of aniphyo.com):

FUDGE CAKE                                                 FROSTING

3 cups dry walnuts                                        1/3 cup pitted medjool dates

2/3 cup carob powder                                 ¼ cup agave syrup

¼ tsp sea salt                                                   1 cup ripe avocado flesh

1 cup pitted medjool dates                         1/3 cup carob powder

1 tbsp honey                                                    FILLING

Splash of water to bind it all                      Raspberries

To make the cake: Combine the walnuts, carob powder and salt in the food processor and pulse until coarsely mixed. Add the dates and pulse until mixed well. Add the honey and while processing add the water until the whole thing sticks.

Shape into stackable cakes of desired shape and set aside.

To make the frosting: Combine the dates and agave syrup in the food processor and process until smooth.  Add the carob powder and process until smooth. Add the avocado, process until smooth.

To serve: Frost the top of one of the cakes with half of the frosting and top with raspberries. Stack the second cake on top and frost the top and side. This cake will keep in the fridge for up to 3 days (if you don’t eat it!), otherwise, consume immediately…happy days!

I also made a side order of Kale Chips. This is kale leaf marinated in red mojo (Canary Island Sauce) suave style. Pop them in the dehydrator for about 6 hours at 105º to crisp up. I’m missing my daily dose of crisps so this is a very healthy (and tasty) substitute.

As far as the ‘shifting of fat’ is concerned, I think I lost a few ounces, but nothing to blog about really…considering ‘juice-feast’ (just drinking fresh juice throughout the day, no solids), for one day tomorrow…let’s see how that goes!

Hasta pronto!