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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)

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

 

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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.

 

 

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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)

 

 

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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.

 

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  • 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!

 

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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.

 

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  • 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.

boerenkoolbrood

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)

http://tinasrawalkalinediet.com/?p=1157

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