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Archive for May, 2015

I fixed some mini cakes yesterday and had this delish durian smoothie for lunch. Dinner was so good, made a raw vegan version of a Turkish Lahmacun = Turkish Pizza. I was going to post a recipe of  a RV taco, but that will have to wait until next time.

Mini cakes makes about 4

Crust: 7 dates, half cup raisins, half cup oat flour, cup almond flour

Filling: Cup strawberries, half cup pomegranate seeds, 2-3 kiwi’s (iyou can use white grapes or another fruit if you have a problem with kiwi’s), 2 heaps tbsp Irish Moss

Topping/icing: cup macademia nuts (or any other nuts), 2 tbsp extra virgin coconut oil, vanilla extract (or any other sweetener) filtered water

Muffin baking pan

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Directions:

Mix ingredients for the crust in a food processor. Put some of the mixture in the muffin baking pan and firmly press, don’t forget the sides! Stick it in the freezer.

Blend the pomegranate seeds, strawberries and Irish Moss (you can add some sweetener) Pour it half way on the crust and stick it back in the freezer.

Blend the kiwi’s and Irish Moss. Pour it on the first layer. Stick it back in the freezer.

Blend the water, nuts and vanilla until smooth and put it in the freezer until it firms.

Young coconut meat wraps makes 2

Turkish Lahmacun

Wrap:

meat of 2 young coconuts, pinch of Celtic seasalt, i used a tbsp of psyllium husk powder, coconutwater from one coconut

Filling:

hummus

mock ground beef : walnuts, 2-3 tbsp tamari sauce, pinch of Celtic seasalt, 2-3 tsp garlic powder, black pepper and tsp sambal hotsauce (recipe here )

T3

Directions:

Blend all ingredients for the wraps. Spread the mixture on a teflone sheet or if you have Sedona dehydrator, use a sillicone baking mat (works great!) Set the dehydrator on 6 hours.  Check after 3 hours and flip. Depending on how crispy you want your wrap, other wise leave it for a hours longer.

Mock ground beef: mix all the ingredients in a food processor

T3

Get your wrap, spread hummus, top it with onions, diced tomatoes, cucumber and Romain lettuce. Roll it up…eat!

Et voila…bon appetit!

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Durian smoothie: Cup strawberries, half cup pomegranate seeds, 1 heap tbsp Irish Moss, 1 piece of durian, a cup (or more) coconut water. Blend Njoy!

Hope everyone will have a rawsome week!

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Happy friday! Here’s a nice buckwheat pancake recipe! I will have more pancake recipes in my (coming) book ‘Raw & Vegan Life’.

Pancakes:

A cup (sprouted) buckwheat flour, 2 tbsp Irish Moss gel, 3 tbsp flaxseed flour, almond milk (you can add some sweetener)

Cream:

Quarter cup blended pomegranate seeds, 2 tbsp Irish Moss gel, quarter part avocado, 1 banana (you can add pitted dates to sweeten it up or add sweetener)

Strawberries, grapes or any fruit to garnish

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Directions:

Blend the ingredients for the pancake mixture and make sure it has the consistency of regular pancake batter (or a bit thicker)  and pour it in pancake shape on a silicone baking mat (if you have a Sedona dehydrator). Put the dehydrator on 6 hours. Check around 3 hrs if you are able to turn the pancakes.

Blend all ingredients for the cream until it has a thick consistency. When pancakes are done, layer the fruit and cream on the pancakes.

Enjoy!

Hope you all have a rawsome weekend! xox

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