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My Milken School Cooking Event + Recipe

by Sima Cohen

January 15, 2014 | 4:53 pm

I was invited by our school's MPA Cooking Club(Milken Parents Association) to host and demonstrate an healthy cooking event in a private home in Encino, California.
Since we are all busy moms, I put together a super easy, delicious, no cook menu that looks like that:
Breakfast ~ Non dairy hot chai cocoa, chia-seed pudding, my famous green and red smoothies
Snack~ Trail mix with nuts, cocoa nibs, and goji berries.
Lunch~ Sima's Waldorf salad with Israeli couscous and honey-lemon vinaigrette.
And dessert~ my famous No bake gluten free/dairy free/egg free Strawberry Ganache Chocolate Cake (recipe below) this dessert was the star of the show and was gone in less than 5 minutes!
I added a "secret ingredient" and super-foods (like goji berries, hemp seeds, cocoa nibs, and broccoli sprouts) to each one of the recipes and showed our beautiful moms how easy it is to eat healthy and detox your body (without killing yourself in the kitchen) with real, wholesome ingredients that anyone can purchase at their local supermarket.

Here are some praise words I got in our monthly MPA school newsletter:

"Many thanks to Milken parent, trainer, and nutritionist Sima Cohen for teaching us about super foods and gluten-free, dairy-free, low calorie healthy meals and desserts. Thank you for teaching us about the importance of taking care of ourselves. We loved each and every one of your recipes, and we look forward to your book release."
December, 2013
MPA Cooking Club
~ Milken Parents Association

 

Gluten-Free, No Bake
Strawberry Ganache Chocolate Fudge Cake
(Serves 6-8)
This cake is seriously to die for! Guilt and gluten free. And the best part? It's ready in 10 minutes!
Prep: 10 mins. Cook: 0 mins.

Fudge Cake
3 C Walnuts raw and unsalted (or any other nuts you like)
2/3 C unsweetened cocoa powder ( I like Navita's brand)
1 C pitted dated
Sea salt, pinch

Chocolate frosting
1/3 C pitted dates
1/4 C raw agave (or grade B maple syrup if you like)
1 Avocado, ripe
1/3 C unsweetened cocoa powder (I like Navita's brand)

Fruit
Fresh Strawberries, halved about
1- 1/12 cups ( or any other fruit you like: raspberries, sliced bananas, sliced peaches, sliced mangoes, or combination of all of the above)

Preparation
1. Add walnuts, cocoa powder and salt to a high speed blender or food processor. Pulse until mixed and than add the dates and pulse again. All ingredients should bind together.
2. Divine the chocolate mixture into two pieces and set aside.
3. Frosting: add all ingredients to your high speed blender and blend until mixed well, about 1-2 minutes.
4. Assemble the cake:
Press the first half of the cake into a round or square cake pan, and frost with half the chocolate frosting. Top with strawberries ( or fruit of your choice), than add on top the second half of your cake and frost again with the rest of the chocolate frosting.
5. Indulge!
FYI: will stay fresh in your fridge for up to 7 days.

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