Sweet Sauce FREE DEMO Class with Sia Hurst - Sat 26 August, 2023
Sweet Whole Food Sauces - FREE Demo Class with Sia Hurst on Zoom - be sure to register and reserve your spot today!!
Saturday 26 August, 2023 on Zoom
8:00amPST/11:00amEST/16:00UK/18:00Greece
Join us FOR FREE on zoom as we create three incredible sweet sauces with 100% whole foods and spices - Spicy Apricot Ginger - Dark Chocolate - Tart Caramel ... use them as dips for your fruit or as flavorings for your Whole Plant cakes and cookies!
And as if that were not enough! These sauces are also good mood and energy boosters with their powerful impact on our endocrine and digestive systems. Well, enough with the words - let's get to the sauces! We hope you enjoy creating these in your kitchens!
Yup, your dessert is now a health food! And during this FREE DEMO CLASS we are going to share THREE WHOLE FOOD SWEET SAUCES for you to create in your kitchens.
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Apricot Goji Ginger Sauce
1.5 C Goji Berries (dried)
1 C Apricot (dried)
1/4 C Raw Ginger (diced)
2.5 C Orange Juice (with pulp)
1/2 C Grapefruit Juice (with pulp)
1 tsp Cinnamon Spice
1 tsp Vanilla Pod Powder
1/2 tsp Ginger Powder
Place all ingredients into a tall jug and cover with hot water
Cover to one inch above date level
Soak for three hours
Blend with an immersion blender
Add more water if you like a more 'liquid' apricot/goji/ginger sauce
Dark Chocolate Sauce
20 Dates (pitted)
2 C Orange Juice
1.5 C Raw Cacao Powder
1/2 Vanilla Pod (fresh and cut into small pieces)
1 tsp Vanilla Powder
1 tsp Cinnamon Powder Optional: orange zest to enhance orange flavor
Place all ingredients into a tall jug and cover with hot water
Cover to one inch above date level
Soak for three hours
Blend with an immersion blender
Add more water if you like a more 'liquid' chocolate sauce
Add one can of coconut milk to transform this into a creamy milk chocolate!!
Tart Caramel Sauce
20 Dates (pitted)
1/2 C Lemon Juice
1 Vanilla Pod (fresh and cut into small pieces)
1 TBSP Cinnamon Powder 1 tsp Vanilla Powder
Place all ingredients into a tall jug and cover with hot water
Cover to one inch above date level
Soak for three hours
Blend with an immersion blender
Add more water if you like a more 'liquid' caramel sauce
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Be well
Stop.Breathe.Focus.Move.Flow.
