RV Burger

RV burger: portobello mushrooms (marinated in noni juice), pumkin seeds, cumin, quarter cup flax seeds, red bell pepper, carrot, oat bran, garlic, onion, Celtic sea salt, black pepper. RV sprouted spelt bun: sprouted spelt, sesame seeds, Celtic sea salt, filtered water, olive oil. Spread: herb coconut cream ‘cheese’.

Burger (makes 4):

4 portobello mushrooms marinated in noni juice for 2 hours
half cup pumkin seeds
half cup oat bran
quarter cup flax seeds
half red bell pepper
1 large carrot
2-3 cloves garlic
1 large onion
cumin, Celtic sea salt, black pepper to taste
add some cayenne pepper to spice it up (optional)

Put ingredients in food processor, perhaps you need a little water to get it going. Shape the burgers and stick it in the dehydrator or in the oven on the lowest setting for about 2-3 hours. (an hour an a half on each side)






Sweet patato bites, cranberry/sunflower spread, radish and Chinese leek sprouts ♥



RV Eggplant rolls inside: tomato sauce, lamb’s lettuce & alfalfa sprouts. Dressing: Cashews, Celtic sea salt, black pepper, olive oil & a bit of filtered water. You can also add nutritional yeast.





Zucchini & carrot ‘spaghetti’, corn, baby tomatoes, sesame & pumkin seeds. Dressing: sunflower seeds, olive oil (extra vierge), cayennepepper, Celtic seasalt, curry powder, black pepper & some noni juice (or use nutrional yeast instead)




Delish zucchini bites and cellery sticks with pumpkinseed spread ♥

  • grind 2 cups oats
  • grind 1 cup white almonds
  • half cup ground flax seed
  • half cup oat bran
  • Celic sea salt
  • some filtered water to make the dough
  • quarter cup coconut oil (optional)

Mix all ingredients and shape the dough, stick it in the dehydrator or in the oven on the lowest setting for about 1- 2 hrs.



  • 1 cup of ground rolled oats
  • half cup ground almonds
  • quarter cup ground flax seeds
  • half cup shredded dried coconut
  • 2 tsp cinnamon
  • 5 dates (soaked) (optional you can add any sweetener of your choice)
  • 3 bananas

Put all ingredients in a food processor and mix until a smooth dough. Shape the dough and stick it in the dehydrator or on the lowest setting in the oven for about 1-2 hours. Enjoy!



Pickled cucumber

Depending on the size of the jar:

  • 1/3 apple cider vinegar
  • 1/3 (filtered) water
  • 1-2 tbsp date syrup
  • sea salt to taste
  • 1 sliced onion
  • half diced red bell pepper
  • 2-3 tsp mustard seeds
  • some dill (optional)
  • shake all ingredients well and add cucumber. Just drain when there’s is too much liquid.



  • 1 cup Quinoa, soaked overnight
  • half cup flaxseed
  • 1 + 1/2 cup firmly packed kale, finely chopped
  • 3 cloves garlic
  • 1 onion
  • seasalt,  2 tsp paprika powder
  • a bit of filtered water to get it going
  • Blend all ingredients
  • spread it over a (baking) sheet (about as thick as your pink) and put it in the dehydrator or in the oven on the lowest setting until it’s dry and still flexible.


Raw Bounty

Here’s a nice raw vegan bounty recipe from my friend Tina Redder ~Tina’s Raw Alkaline Diet~

Coconut Filling:

  • 1/4 cup ground almonds
  • 1/3 cup extra virgin coconut oil, melted
  • 2/3 cup dried shredded coconut
  • 2 Tbsp Agave, to taste
  • some Tbsp water until a proper consistency occurs, must be shapeable

Chocolate is made from:

  • 1/2 cup extra virgin coconut oil
  • 1/4 cup cocoa powder
  • pinch of salt

2 Tbsp maple syrup, or agave, and may also few drops of stevia

(You can use an other sweetner for agave)



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