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Archive for the ‘vegan’ Category

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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Yes! I am in LoVe with my new purchase (no, I’m not an OS, objectum-sexual), a Sedona dehydrator! It finally arrived yesterday.

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I started out making a batch of apple and banana chips (seasoned with pumpkin spice). I almost forgot to take a picture, but this is what was left, lol.

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I added some flax crackers (made with half zucchini, 1 onion, 5 cloves garlic, 2 tomato’s, pinch of seasalt, paprika powder and black pepper) Made a large bowl of ‘cheesy’ sauce for the zucchini chips…too much actually. So, I decided to make some ‘cheesy’ dried onions and ‘cheesy’ chickpeas. Because the Sedona dehydrator doesn’t have those flexible teflon sheets, I just got a silicone baking mat to spread the flax mixture on…It works really great! (it’s probably better than the teflon sheets) Again, I nearly forgot to take a picture… you can’t really keep your hands of this lovely yumminess, even when it’s not ready to serve, lol. I also made some sweetpatato chips (sliced and spiralized, marinated in oil, apple cider vinegar, black pepper and seasalt) This is what was left, hahaha.

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I can really recommend a Sedona dehydrator (no, I am not being payed to say this) Anyway, you’ll be seeing more posts soon! Hope you all have a rawesome day!

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Here’s a new recipe, that I didn’t want to share if my 5 year old, didn’t like it…so here it is! I didn’t use any exact measurements this time, I just went with what my taste buds liked, lol.

 

Crust:

About 2 cups pitted medjool dates and about 1 cup almond meal

Cake:

Half cup young coconut meat (or 4 tbsp coconut cream), 1 large mango, about a cup ‘raw’ (soaked) cashews (you know cashews aren’t really raw) or macadamia nuts, juice of 1 orange and lemon, 3 to 4 tbsp extra virgin cocnutoil and a pinch of sea salt, a banana or 2

Chocolate:

3 tbsp extra virgin coconutoil and 3 to 4 tbsp cacao powder (you can add some sweetener to it)

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1. Put the dates (don’t have to soak them) and almond meal in a foodprocessor and mix until you get the consistancy you want, may have to add some more almond meal. Put the dough in a cake pan and press firmly. stick it in the freezer.

2. Put all ingredients in a blender and mix until smooth. Get the cake pan out of the freezer and slice the banana’s put it on top of the crust, spread the mixture over the banana’s and crust. Put it back in the freezer until it’s firm.

3. Melt the coconut oil and add cacao powder mix it well (you can add sweetener if you like) and pour it on top of the mixture. Stick it back in the freezer.

Top it with any fruit you want, I used pears and mango ❤

 

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Bon Appetit!

 

 

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This is the Shout Out Halloween recipes!

Here we go!

 

1. I Scream The Happy Raw Kitchen

 

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2. Ghoulishly Good Halloween Dishes- From Breakfast to Dessert One Green Planet.org

Ghoulishly Good Halloween Dishes – From Breakfast to Dessert

3. Raw Food recipes for Halloween Tera Warner

4. Bobbin’ for Apple Heads Tera Warner

 

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5. Spooky Halloween Special ft. Vegan Black Metal Chef / Raw. Vegan. Not Gross.

 

 

 

halloween

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First, you soak your corn for about 24 hrs with lime juice.

Then you make the “hotdogs” with the recipe from RV burger, shape them like a hot dog and dehydrate (or oven on the lowest setting) for about 2 hours or until they are firm. Turn them after 1 hr. The wetter the mixture the longer it takes to dehydrate.

Drain and blend the corn until you get a almost smooth consistency. Spread it on one side of the “hotdog” and dehydrate until crunchy. Turn over and repeat, mind you…this can be a messy process 🙂 You can add some spices like celtic sea salt, paprika powder or any spice you like to the corn paste.

Enjoy ♡♡♡

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I have been searching for a nice recipe: raw vegan corn dog. I have not found one yet, so I will be sharing my recipe tomorrow! Hope to see you back then ❤

 

 

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It’s been a long time since I posted some recipes. Last year, was a very busy one. Anyways…

This recipe is very nutritious and delish, even my 4 year old likes it and asks me to make it all the time 🙂

Buckwheat’s well-balanced starch, protein, fat and mineral composition has found a renewed interest, particularly among the food scientists. Additionally, its seeds compose proportionately more starch and less fat content than fellow oil seeds, hence can be handled in a way like any other staple grains. Being a short-season crop and sustainable characteristic of thriving under drought conditions, it may be an answer for malnutrition alleviation, particularly in famine-prone regions.

 

Health benefits of buckwheat

  • Buckwheat grains compose proportionately more starch than other similar seeds like quinoa and amaranth. 100 g seeds (grains) provide 343 calories. The grains are moderate sources of energy, and calorie content may be compared to that of major cereals such as wheat, maize, rice and that of pulses like chickpea, mung bean, cowpea (black-eye pea), etc.
  • The protein level in buckwheat grains is the range of 11-14 g of protein per 100 g; relatively less than that in quinoa and pulses. Nonetheless, it composes all the indispensable amino acids for the human body at excellent proportions, especially in lysine which is otherwise a limiting amino acid in grains like wheat, maize, rice, etc.
  • Buckwheat seeds are very rich source of soluble and insoluble dietary fiber. 100 g provide 10 g or 26% of daily requirement of fiber. Fiber increase bulkiness of the food and helps prevent constipation problems by speeding up bowel movements through the gut. Fiber also binds to toxins and aid in their excretion from the gut and helps protect the colon mucus membrane from cancers. In addition, dietary fibers bind to bile salts (produced from cholesterol) and decrease their re-absorption in colon, thus help lower serum LDL cholesterol levels.
  • Buckwheat is another gluten-free food source. Gluten is a protein present in certain grass family grains and may induce stomach upset and diarrhea condition in individuals with Celiac disease.
  • The grains compose of several polyphenolic antioxidant compounds such as rutin, tannins and catechin. Rutin (quercetin rutinoside) is found to have anti-inflammatory, and antioxidant properties and help prevent platelet clot formation inside the blood vessels. Early laboratory studies suggest that rutin may offer a cure in hemorrhoids, and clotting disorders.
  • Buckwheat grains have more B-complex group of vitamins, than that of quinoa seeds, especially riboflavin (vitamin B2) and  niacin (vitamin B3).
  • Finally, buckwheat has more concentration of minerals like copper, and magnesium. Copper is required for the production of red blood cells. Magnesium relaxes blood vessels leading to brain and found to have curative effects on depression, and headache.

 

 

buckwheat porridge

 

Raw buckwheat soaked, you can make sprouted buckwheat by letting them sit for a day or two to let them sprout, after soaking. Don’t forget to rinse them twice a day.

Recipe:

1 or 2 cups soaked (sprouted) buckwheat

juice of 2 or 3 oranges

about a cup raspberries

1 or 2 tbsp cinnamon/ pumpkin spice

3 or 4 dates (optional) I don’t use them in this recipe

Blend all ingredients untill smooth texture. Garnish with any type of fruit

 

Enjoy!

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