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Archive for April, 2013

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 ♥

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  • 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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