The San Pedro marketplace in Cuzco, Peru is one of my favourite places on earth. I cried tears of happiness, no joke, upon entering the huge local market one rainy morning. What seems like endless rows of fruit, vegetables, grains, pulses, meat, eggs, herbs, medicinal plants, tea, chocolate, coffee..oh the list goes on!! It’s a foodie heaven on earth. I could spend hours just strolling through observing the cultural oddities and delights, being part of it, taking it all in.
Being in such an overwhelmingly inspiring place instantly stoked my foodie fire and gave me a surge of motivation to get back in the kitchen, the only problem being I don’t currently have access to one. No matter! I have Ol’ faithful stick blender Breville taking up well deserved space in my backpack. Being in Peru, the home of many “superfoods” as we call them back home, I decided on a quick and power packed raw carrot cake that can be made using only a stick blender (you can even get by without a grater for the carrot if you’re game!)
No kitchen, no worries! Raw treats that can be made on the go, now that’s savvy snacking…
1 1/2 carrots, grated
1 cup dried apricots
1 cup pecans
2 teaspoons maca powder
1 tablespoon chia seeds
1 tablespoon cinnamon
1 tablespoon shredded coconut
1 tablespoon quick oats or almond meal
1 drop each of orange and clove essential oils (therapeutic grade)
Cinnamon and coconut for rolling
Blend all ingredients together in a food processor or in our case, with a stick blender! Roll the mix into evenly sized balls between the palms of your hands, making sure there are no chacks. This mix should make about 12 balls. Create a bed of coconut and cinnamon on a plate and roll each ball, coating them entirely.
If you don’t have access to therapeutic grade essential oils, you can omit them completely, or if you desire, replace with 1/4 teaspoon mixed spice and 1/4 teaspoon finely grated orange peel. When travelling I always bring a collection of essential oils with me for medicinal use as well as flavouring water and food. This topic deserves a whole post in itself which I promise to get up soon:)
Had the situation allowed, this mix doubled would make about 12 mini carrot cakes. Instead of rolling into balls, place the mixture into silicon muffin moulds or cut to size with a cookie cutter. Top with whipped coconut cream or cashew cream. Garnish with a pecan or some grated orange peel and this simple recipe can be transformed into something a little more special.
Oh and in case you hadn’t already pieced it together…I’m currently travelling South America! I shall try my best to keep this blog up to date with all my culinary adventures and recipes I learn along the way. You don’t have to sacrifice your health, or love of cooking, while living day to day out of a backpack!
If you’re interested in following my adventures, food related and otherwise, please hop on over to www.whynothaveboth.com my other blog baby, to see what I’m up to.