Here are only a few RECIPE ideas...More to come...So come back soon to this page :
RASPBERRY ROSE SMOOTHIE
The scent of rose will instantly calm the senses and uplift the mood. If you've yet to experience the anti-inflammatory benefits and subtle floral flavour of pure rose in your edibles, this smoothie will be a wonderful introduction. The hint of rose pairs perfectly with red raspberries and sweet vanilla bean - just sublime!
- 1 banana
- 1 cup raspberries (or any berries of your choice, like strawberries, blackberries, blueberries, etc)
- 2 tbsp rose water
- sweetener of choice ( optional)
- 1/2 tsp vanilla powder
- coconut milk (or any other plant-based milk) as much as needed
Blend all ingredients, except for the coconut milk, until smooth. Add the milk little at a time, until wanted consistency. Taste and adjust. Enjoy
FRUIT SALAD (serves 6-8)
This simple, refreshing, colourful, super-nutritious fruit salad is packed with antioxidants and vitamin C.
- 5 pitted and cubed mangoes
- 6 kiwis - peeled, sliced into rounds, and then sliced in half
- 1 cup blueberries
- 1 cup raspberries
- about 2 tablespoons finely chopped fresh mint
- a squeeze of fresh lemon or lime juice
Preparation: Simply combine the ingredients in a large enough bowl. You can sprinkle with decicated coconut and/or seeds of your choice (sunflower, sesame, chia, linseed) and to make it even richer, you can add a couple of handfuls of nuts (hazelnuts, almonds, brazils, cashews) Enjoy!
VEGETABLE SALAD (Fennel, Avocado, and Cherry Tomato) - serves 1
- 3-4 cups chpped fresh romaine lettuce, spinach, or red leaf lettuce
- ½ avocado, cut into chunks
- ½ medium head fennel, sliced thin
- ½ cup cherry tomatoes, chopped
- 5 sun dried tomatoes, chopped
- 10 or so basil leaves, chopped
- Drizzle of agave or sprinkle of stevia (if desired; the salad is already quite sweet)
- Balsamic vinegar
- Sea or Himalayan salt to taste
Mix all of the ingredients together. I find that mixing with my hands distributes the creamy avocado and helps to merge the flavours together. You may want to add a drizzle of oil, but the avocado should give the salad all of the richness it needs. Add as much balsamic as you like. Enjoy :
BRIE CASHEW CHEESE with rind
- 2 cups raw cashews, soaked for 2-4 hours
- 1 cup water
- 1 tsp probiotic powder
- 3 tsp nutritional yeast, optional
- 1/2 tsp sea salt
1. Soak the cashews overnight in a large bowl with twice the amount of water.
2. After soaking the cashews, drain and discard the soak water. In a high-powered blender, combine the cashews, water and probiotics. Blend until the mixture is velvety smooth. This can take 2-4 minutes, depending on your machine. Test it occasionally by rubbing the mixture between your forefinger and thumb. If you feel any grit, continue blending. Be careful that you don't over-heat the mixture. If the carafe is feeling warm to the touch, let the mixture rest to cool before proceeding. If you have a low-powered blender, I would suggest blending the water and the cashews first. Once smooth, then add the probiotic. We don't want to kill the good bacteria by over-heating it.
3. Prepare a stainless steel mesh strainer by placing it in a larger bowl. Then line it with a double layer of cheesecloth.
4. Pour the "cheese" mixture into the centre of the cloth.
Gather all the edges of the cloth together, twist tight and fold it over onto itself.
Lay a small plate on top of the bundle, followed by a weight. Use a mason jar filled with water, beans, flour or whatever. You want the weight to be heavy enough to put pressure on the "cheese" but not too much that it forces too much to leak through the cheesecloth. We have the bowl under the strainer to catch the "whey" that will slowly drip out. It won't be much, just enough to leave a mess if unattended.
5. Cover the bowl with a towel and set the mixture aside on the counter top for 24-48 hours to culture. The temperature of the house will affect the culturing time. The warmer the house, the quicker it will start to culture, so keep an eye on it. It will develop a pretty strong cheese-like odor during this time.
6. After it has cultured, scoop the mixture into a clean bowl.
Add the salt and nutritional yeast. Mix well.
7. Transfer the "cheese" to a ring mold or the ring of a Springform pan, lining the base with plastic.
Place the mold in the freezer for several hours so it sets up nice and firm.
8. Carefully remove the cheese from the mold and place on a non-stick sheet and slide into the dehydrator. Dry for 1 hour at 145 degrees (F). Click (here) to read why. Reduce the heat to 115 degrees (F) and continue to dry for up to 24 hours. Half way through the dry time, remove the teflex sheet and place the "cheese" on the mesh sheet for the remainder of the dry time. This will speed up the process and allow air to flow around it. Y This process will cause a rind to develop around the edges.
Once done, enjoy! There should be a nice rind on the outside and creamy "cheese" on the inside.
Store in an airtight container in the fridge for approximately 7 days. The "cheese" will continue to culture but once chilled it slows down considerably.
There are 3 parts to making this raw cake: 1) crust, 2) filling and 3) topping
- Macadamia Nuts - 2 cups (soaked overnight)
- Dried Figs - 1/4 cup, chopped
- Raisins (white) - 1/4 cup, chopped
- Dried Coconut Flakes or decicated coconut - 1/4 cup
Sprinkle the coconut flakes along the bottom of your pie plate. Blend together the macadamia nuts, raisins and figs in a food processor and create the 'crust' with this mixture, carefully moulding into an even layer on top of the coconut flakes. Can refrigerate to let set while making the filling.
- Raw Cashews - 3 cups (soaked overnight)
- Freshly squeezed lemon or lime juice - 3/4 cup
- Agave syrup - 1/2 cup
- Coconut Milk (fresh is best) - 1/2 cup
- Sea or Himalayan Salt - 1/2 tsp.
- Vanilla powder - 1 tea spoon
Mix all ingredients together in a high-power blended (like Vita-Mix) or food processor. Blend until smooth and creamy. Pour this mixture evenly over the crust. You can add more fresh lemon or lime to taste, as desired.
Place the pie in the freezer to let set while making the topping.
- Fresh Strawberries - 2 cups (can use frozen as a substitute)
- Dried Figs - 1/2 cup, soaked overnight and chopped
- Raisins (white) - 1/4 cup, soaked overnight and chopped
- Agave Syrup - 1 Tbsp.
- Sea Salt - 1 pinch
Process all ingredients together in a high-power blended (like Vita-Mix) or food processor. Blend until smooth and creamy. Refrigerate the topping and pour this mixture evenly over the filling just before serving. Place the pie itself in the freezer to let set for at least 24 hours before serving. Can freeze the cheesecake for up to one week.
This is my 'healthy' version of Halva, a very popular and traditional Middle Eastern Dessert made with ground sesame and sugar. In this version, we will use raw sesame seeds and agave syrup. This is a great snack for kids and it's healthy! Sesame seeds are a great natural vegan source of calcium.
- ½ cup organic raw white sesame seeds
- pinch of Himalayan salt
- 3-4 tablespoons agave nectar
- whole sesame seeds in a small bowl to roll each ball at the end
In a mini food processor, first blend/grind the sesame seeds and the salt
Then add the agave nectar and blend again. Add more sweetener if the mixture is too dry.
The mixture should be moist enough to roll into small balls (about the size of a walnut).
Place a handful of whole sesame seeds on a plate and roll each ball (walnut size ball) onto whole seeds to coat the ball with sesame for a nice, appetizing look. Top up with goji berry, raisins or mulberry.
Chocolate Sesame Balls version - as above, just add 2 table spoons cacao powder into the mix. At the end roll in raw deciacted coconut.
Makes two bars but they are VERY decadent so you only need a few bites at a time
- 3 tablespoons coconut sugar
- 2-3 tablespoons hazelnut butter (or almond, or peanut)
- 2 tablespoons cacao powder
- Pinch of Himalayan salt
- 1/4 teaspoon chopped vanilla bean (or 1/2 teaspoon vanilla extract)
- 2 tablespoons coconut oil
A few dates if you want there to be a chewy middle
Blend everything - except the dates - together until smooth and liquid. Then pour into chocolate bar moulds or whatever shape you fancy. Dump in a date to create a chewy centre. Let them get hard in the fridge, and then enjoy. I decorated with pomegranate and pumpkin seeds.
VANILLA CHERRY NICE CREAM (serves 1 or 2)
- 4 peeled, frozen, chopped bananas
- 1/3 cup pitted cherries
- 1/8 teaspoon raw vanilla powder (or 1/4 teaspoon vanilla extract)
- 1/3 cup pitted cherries (for topping)
Blend it all up until creamy. Serve chilled. Top up with the left over cherries.
- 2 cups cashews, preferably soaked for a couple hours
- 1-2 tablespoon lemon juice
- 2 tablespoons liquid coconut oil
- 1/3 cup maple syrup
- Water, as needed
- 2 large carrots, peeled
- 1 1/2 cups oat flour or buckwheat flour
- 1 cup dates
- 1 cup dried pineapple (or more dates)
- 1/2 cup dried coconut
- 1/2 teaspoon cinnamon
To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Put in a bowl and set aside.
To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together.
Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!