Imogen’s dinner offering

Tonight we enjoyed ‘Cheesy’ kale soup and Healthy chocolate cake, cooked by Imogen.

“Cheesy” Kale Soup


1/2 cup red lentils

1 onion, chopped

1 cup mushrooms, sliced

2 medium carrots, blended with 4 cups water

1 can no added salt tomatoes

2 large bunches kale, tough stems and center ribs removed and leaves coarsely chopped

1/2 cup raw cashews

2 tablespoons savoury yeast flakes

Put all ingredients except cashews and yeast in a large saucepan and simmer until lentils are cooked – about 25 minutes. Puree ¾ of soup with cashews then pour pureed soup back into the saucepan and reheat gently. Serve soup topped with yeast flakes.

And for dessert (Imogen’s favourite part of the meal :)), Healthy chocolate cake

Healthy Chocolate Cake



1 2/3 cups wholemeal spelt flour

2 tsp baking powder

2 tsp baking soda

3 1/2 cups pitted dates, divided

1 cup pineapple chunks in own juice, drained

1 banana

1 cup unsweetened applesauce

1 cup diced beetroot

3/4 cup diced carrots

1/2 cup diced zucchini

3 tbsp cacao (raw chocolate powder)

1/2 cup currants

1 cup chopped walnuts

1/2 cup pineapple juice from canned pineapple

2 tsp vanilla extract


1 cup cashews

1 cup hemp or other plant milk

2/3 cup pitted dates

1/3 cup brazil nuts

2 tbsp cacao powder

1 tsp vanilla extract

Preheat oven to 180 degrees.

Sift flour, baking powder, and baking soda in a small bowl. Set aside.

In high-powered blender or food processor, puree 3 cups of the dates, pineapple, banana, applesauce, beetroot, carrot and zucchini.

Dice remaining 1/2 cup dates. In large bowl, mix diced dates, cacao, currants, walnuts, water, vanilla and flour mixture.

Add the blended mixture and mix well. Spread into a large square baking pan lined with baking paper.

Bake for 1 hour or until a toothpick inserted into the centre comes out clean.

For the chocolate nut icing, combine all ingredients in a high-powered blender until smooth and creamy. Spread on cooled cake.

Healthy chocolate cake


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