Raw chocolate, orange, ginger (vegan & GF)
Revolutionise after school snacking with The Sensitive Foodie!
We all want our kids to eat healthy snacks that taste great and give them the nutrition they need as they grow and develop. But sometimes it’s hard to know what the right things is, especially if your child has food allergies or intolerances, health problems or is just bored with the same old offering. Continue reading
Monthly Supper Club 7:30pm to 10pm
Spaces limited – 4 course delicious plant based menu – £24 – click here for July’s 7th menu
Easy raw ‘cheesecake’
I made this lovely raspberry cheesecake for the monthly cafe I run at the Brighton Buddhist Centre for the Beauty of Mantra evenings. This recipe is adapted from one Karen from the Sensitive Foodie Kitchen prepared for her monthly supper clubs here at Jane’s Place. I followed the recipe below but mixed half of the raspberries with the ingredients from the ‘middle’ to create 2 separate layers. So healthy but oh, so tasty! For more information about Karen’s supper clubs please click here
For the base:
1 cup pitted dates, soaked in warm water for 10 minutes or so
1 cup almonds
For the middle:
1 1/2 cups cashew nuts soaked for at least an hour in warm water
juice of half a lemon
1/3 cup melted coconut oil
heaped1/2 cup solid coconut milk (keep at tin in the fridge)
For the topping:
Fruit of choice – I like raspberries but mango or blueberries work well. Cooked rhubarb too if you want something different!
For one big one, you’ll need a round loose bottomed tin. For small ones, muffin tins. Make the base first by blitzing the drained dates and almonds together until they are fine and stick. Spread out over the bottom of the large tin, press down to the edges to get a good overall, firm base. For smaller ones, spoon equal amounts into the muffin tins and press down firmly with the end of a small rolling pin. Place in the freezer to firm up.
Now make the middle layer. Place the soaked cashew nuts, lemon juice and melted coconut oil into the food processor. Open the tin of chilled coconut milk and scoop off the firm, thick cream from the top only – avoid the thin water underneath. Add this to the other ingredients and blend until completely smooth. You may need to scrape the mix down off the sides of the mixer bowl a few times. If it’s too thick, add a little of the thin coconut milk but be patient!
Once smooth, take the base out of the freezer and poor over the filling (for big one) or spoon filling into individual ones, and even out the top. Put back in the freezer whilst you prepare the fruit.
The fruit can either be blended smooth and stir into to the filling, or slightly mashed to release the juices and spoon over the top. The filling layer needs to be slightly chilled and firm to do this, but not so firm it can’t be mixed in. So work quickly, then remove the cheesecake(s) from the freezer, add your topping then refreeze for 2 hours until firm.
Remove from the freezer about 30 minutes before you want to serve it, gently remove from the tins before it starts to soften too much. For the large one, drizzle some additional fruit puree over the top before serving to add to the colour and presentation. These can be stored in the freezer for a couple of months, but will need slightly longer defrosting time.
Branch is a collective meeting of Holistic Therapists, Health Practitioners and business Owner’s linked to the Health, Well Being and Beauty Industry.
It’s aim is to bridge the gap between therapists and practitioners within our community. Offering a chance to connect, educate, support, encourage and share ideas. Our meetings are held at a variety of different locations throughout Brighton and Hove. Future meetings dates will be noted on our FB page as well as on our monthly communications.
January’s meeting will be held at Jane’s Place.
As well as the chance to network with other key well-being industry professionals. January’s meeting will be host to talk from Carmen Vesztegom, Theta Healer and Nikken Consulatant as well as Suzanne Jarrett, registered Osteopath and Naturopath in Brighton and Hove
We hope you will clear a space in your diary to come and join us.
Thursday, 25 February 2016 at 9:30–11:30
Meeting cost is £15 payable on the day
Bring business cards
A magical candlelit evening of uplifting beautiful soulful harmonies bringing inner stillness, peace and joy was held at the Brighton Buddhist Centre. Where Jane’s Place served delicious festive cake, nurturing homemade chai and raw chocolate on a beautiful cafe table in the peaceful joyful atmosphere nestled in amongst Brightons North Laines.
If you fancy soaking in another nuturing tradition of the monthly Jane’s Place Cafe please register your interest here.
Future dates for Beauty of Mantra 2016 at Brighton Buddhist Centre supported by Janes Place Cafe.
Jan 16th, 13th Feb, 12th Mar, 9th Apr
Thanking Sophie Sheinwald Photography & Mumprenuers
With a toasty warm fire, hot chocolate infused with festive spice and warming smells waiting, Jane lovingly delivered the first of her friendly and relaxed festive raw chocolate workshops in her nurturing welcoming setting.
Teaching how to nourish tastebuds in true health, all enjoyed a journey of understanding how pleasurable and easy it is to invite the buzz of raw chocolate creativity into the home kitchen and to the festive gift list.
There certainly is a lot to love about raw chocolate and with it Jane’s Place. Thank you to all for attending and spreading some early festive cheer.
Should you wish a similar experience, please contact Jane’s Place for future nurture workshops and to register interest.