Ginger Watermelon Smoothie w Blueberries & Peach

Ginger Watermelon Smoothie w Blueberries & Peach
This recipe will give you a nice fruity punch with a slight bite. I think watermelon and ginger make an odd couple, but I do like odd couples 😉 Perfect for a warm day or just to get your fruit in!
Prepared by:
Cuisine: vegan, raw
Recipe type: smoothie
Serves: 1-2
Prep time: 
Total time: 
You need
  • ~400gr watermelon (flesh only)
  • 1 peach, pitted
  • ~ 75gr blueberries
  • 6gr fresh ginger, peeled
  • ½ cup non dairy milk
  • ice cubes, optional
To do
  1. throw all ingredients (except for the ice cubes) in your blender, whizz away till all nice and blended
  2. pour in glasses and add ice cubes if you like, and top with some blueberries for looks
  3. that's all!
Nutritional Information
Serving size: 1-2 glasses Calories: 300 Fat: 3gr Saturated fat: 0gr Unsaturated fat: 2gr Trans fat: 0gr Carbohydrates: 71gr Sodium: 64mg Fiber: 5gr Protein: 6gr Cholesterol: 0mg

 

Broccoli & Cauliflower w Pesto Cream & Slivered Garlic

Broccoli & Cauliflower w Pesto Cream & Slivered Garlic
An excellent side dish, that's tasty enough to have on its own as well 🙂 Amounts of cauliflower and broccoli are totally up to you, but the recipe for the sauce is for about 3-4 cups of vegetables
Prepared by:
Cuisine: vegan
Recipe type: veggies
You need
  • ⅓ cup Cashew Cream
  • 1 tbsp vegan pesto (basil)
  • non dairy milk, about ⅓ to ½ cup, depending on how thick your cashew cream is
  • salt to taste
  • pepper
  • 4 cloves of garlic, sliced thinly lengthwise
  • ½ tbsp oil
To do
  1. tear or cut the cauliflower and broccoli in florets and cook (boil or steam) till it still done but still with a crisp
  2. in the meantime, put the oil in a small skillet and add the slices of garlic
  3. fry it till it's nice and golden - don't let them go black as they will be bitter
  4. in a small sauce pan, mix the pesto with the Cashew Cream and non dairy milk add salt and pepper to taste.
  5. add as much milk as you need to get it to the consistency you like. If you leave the sauce to sit on the stove, it will thicken. Just add fluids again and stir well
  6. drain the vegetables, transfer to bowl, top with sauce and garlic and there you go, done.

 

Aniseed Sesame Loaf & Nut Loaf

Aniseed Sesame Loaf & Nut Loaf
There is nothing like fresh, home baked bread, and here are two examples of favorite white breads. In the middle you see the Aniseed Sesame Loaf, the other bread is the nut loaf, in different shapes. As I only use organic flour, I've never seen a white bread as white as store bought white bread 🙂 I like to keep it simple, these are fool proof recipes, and somehow they turn out different every time anyway, depending on the flour, warmth in the house, humidity. As I think kneeding dough can easily be done by my bread machine, I happily delegate that job, but as I don't like PTFE's and PFOA's (that are released from non-stick layers when hot), I transfer the dough to silicon baking moulds, let them rise and then bake the loaves in the oven. The whole process takes about 1¾ hours.
Prepared by:
Cuisine: vegan
Recipe type: bread
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 cups of organic white spelt flour (makes a medium sized loaf)
  • 1.5 tbsp aniseed
  • 1.5 tbsp black sesame seeds
  • 1 tbsp poppy seeds
  • 3 tsp dry yeast
  • 1.5 tsp salt
  • 3 tbsp olive oil
  • ¼ - ½ tsp (apple cider) vinegar (optional, but helps with texture)
Or for a more nutty loaf:
  • 3 cups of organic white spelt flour
  • half a cup of walnuts
  • half a cup of pine nuts
  • 3 tsp dry yeast
  • 2 tbsp olive oil
  • 1.5 tsp salt
  • 1 tbsp toasted sesame oil
  • ¼ - ½ tsp (apple cider) vinegar (optional)
To do
  1. add the liquids to the bucket
  2. top with all the dry ingredients
  3. run a dough program of about 20-25 minutes
  4. transfer dough to baking mould
  5. let rise in a warm spot (or as warm as possible), tea towel over the top in case of draught, for about 45 minutes
  6. in the meantime, preheat oven to 200C (390F)
  7. then bake for about 35 minutes (tap the bread with a long knife, when it sounds hollow, it's done - but I haven't overbaked a loaf yet).
  8. take out of mould, let cool down for 10 minutes before you slice it

 

Ginger Yogurt w Squashed Berries & Vanilla

Ginger Yogurt w Squashed Berries & Vanilla
A delicious raw dessert! Add some buckwheat or nuts and you have a lovely breakfast. It looks great and is very easy to make 🙂
Prepared by:
Cuisine: vegan
Recipe type: breakfast, dessert, in-between
Serves: 4
Prep time: 
Total time: 
You need
  • 400gr coconut yogurt (I used plain Co-Yo)
  • 3 tbsp of ginger cordial
  • 1,5 hand of blueberries
  • 1,5 hand of blackberries
  • 1,5 hand of raspberries
  • ¾ tsp vanilla bean paste
  • 1.25 tbsp of raw agave or raw coconut nectar (optional)
To do
  1. stir the ginger cordial through the yogurt - that's part 1 done
  2. place blueberries and blackberries in a medium size bowl and squash them with the back of a spoon
  3. then add the raspberries and vanilla paste and stir through thoroughly
  4. taste, and if you like, add some nectar for sweetness (or you can use Stevia)
  5. layer yogurt and berries in a glass or in a glass bowl for good looks (or just top with one or the other), and done!
Nutritional Information
Serving size: 1 glass Calories: 204 Fat: 5.5gr Saturated fat: 4gr Unsaturated fat: 0.3gr Trans fat: 0gr Sugar: 26gr Sodium: 1mg Fiber: 5mg Protein: 5gr Cholesterol: 0mg

 

Stuffed Conchiglioni w Cherry Tomato, Basil Cream & Smoked Paprika

Stuffed Conchiglioni w Cherry Tomato, Basil Cream & Smoked Paprika
These shells make lovely finger food, or you can have it as part of your main, with a salad on the side. They're fun to eat (with your fingers, of course) and easy to make. Spice 'em up with a bit of chilli sauce at the end, or have them nice and creamy as they are.
Prepared by:
Cuisine: vegan
Recipe type: finger food, pasta
Serves: 26
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 26 conchiglioni (about 120gr)
  • 13 cherry tomatoes
  • ½ cup of grated vegan cheese
  • smoked paprika powder, a decent pinch per conchiglione
for the basil cream:
  • ½ cup Cashew Cream
  • 28 leaves of fresh basil, mixed sizes
  • 1 clove of garlic
  • a good grind of pepper
  • salt, to taste
  • a drizzle of olive oil (optional)
To do
  1. cook conchiglioni till al dente (8min)
  2. heat up the grill of your oven (about 180-190C)
  3. in the meantime, slice cherry tomatoes in halves
  4. add ingredients for the basil cream in the container or bowl of your blender and blend till all smooth - if too thick, add a tad of water (careful here, cashew cream thins easily!)
  5. when conchiglioni are done, drain into sieve and rinse under cold water
  6. in each shell, put half a cherry tomato and a small teaspoon of basil cream
  7. place in an silicon oven dish or a dish lined with baking paper
  8. finish all of them, then sprinkle your grated cheese on top, and place in oven
  9. grill or bake till cheese starts to melt or brown, depending on the type of cheese you can find, making sure the pasta shells don't go dry
  10. when done, put a good pinch of smoked paprika powder on each shell, and if you like, drizzle some nice olive oil over the top
Nutritional Information
Serving size: 1 shell Calories: 33 Fat: 0.8gr Trans fat: 0gr Carbohydrates: 6gr Sodium: 1.1gr Fiber: 2gr Protein: 1.2gr Cholesterol: 0mg

 

Kaffir & Ginger Carrot Soup w Curry Cashew Cream & Lime

Kaffir & Ginger Carrot Soup w Curry Cashew Cream & Lime
A very easy and quick soup to make, but easy doesn't mean it isn't full of lovely flavours. The ginger gives it a nice bite without being overpowering and lime always lifts any dish 🙂 Serves 4.
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1.7ltrs water (a part will evaporate)
  • ~ 460gr carrot
  • 4 tbsp veggie stock powder
  • 30gr fresh ginger
  • 6 kaffir lime leafs
  • 5 cloves of garlic
  • half a small onion, finely diced
for the curry cashew cream:
  • 6 tbsp Cashew Cream
  • 1 tsp curry powder (hot or mild, as you like)
  • 2 tsp lime zest
  • salt to taste
  • - more zest for decoration
To do
  1. chop the carrot, garlic and ginger and add to water with stock powder
  2. add kaffir lime leaves
  3. when carrots are soft enough to be blended, take out kaffir lime leaves and blend the soup (I used a stick blender), put leaves back if you're not serving the soup straight away
  4. mix the cashew cream with the curry powder, zest and salt to taste
  5. serve soup, add cashew cream, some chopped onion and some extra zest - leave a lime leaf in for good looks 🙂
Nutritional Information
Serving size: 1 bowl Calories: 100 Fat: 11gr Saturated fat: 2gr Unsaturated fat: 7gr Trans fat: 0 Carbohydrates: 59 Sugar: 31gr Sodium: 1202 mg Fiber: 23gr Protein: 11gr Cholesterol: 0gr

 

Kale Chips w Curry, Thyme & Garlic

Kale Chips w Curry, Thyme & Garlic
Kale chips come in all sorts of flavours nowadays, and many of them are really yum. But, they are still quite expensive, and if you have your own dehydrator, it makes much more sense to make them yourself, not only financially, but also because you can flavour them exactly as you like! They are easy to prepare, and this recipe is just one of the many varieties you can make.
Prepared by:
Cuisine: vegan, raw
Recipe type: snack
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 bag of curly kale leaves (about 5 leaves)
  • 3.5 tbsp Cashew Cream (mine was quite thick)
  • 1 tbsp toum (or garlic paste, and add ½ tbsp olive oil extra)
  • 1 tbsp dried thyme
  • 2 tsp mild curry powder (or hot, if you prefer)
  • 2 tbsp olive oil
  • 1 tbsp water (optional)
To do
  1. rip all the soft bits of the stem, roughly tear them up (you want them to fit in your dehydrator) and place in a large bowl
  2. in a small bowl, mix all the other ingredients except for the water
  3. pour the mixture over the kale and use your hands to coat all bits and pieces
  4. if you find the cashew mix is a tad too thick and the leaves have too many dry spots, add the water to the kale in the bowl and massage again
  5. place pieces on your dehydrator trays (without sheet but with mesh)
  6. put trays in dehydrator and run it at 45 or 46C for a few hours; check now and then to see if the leaves have the desired crispiness. If you prefer to dehydrate at a lower temp, it will just take a bit longer. If you have very curly bits, you may want to turn them over during drying.

 

Soft Rosemary Cream Cheeze

Soft Rosemary Cream Cheeze
This is just delicious - if you like rosemary, of course 🙂 You can actually make this into a firmer cheeze if you let it drain longer/with more weight, whatever you feel like or have time for!
Prepared by:
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of raw cashews
  • water
  • fresh rosemary sprigs, about 15cm alltogether, leaves only
  • fresh thyme sprigs, about 20cm alltogether, leaves & fine stems only)
  • fresh oregano, about 20cm alltogether, leaves & fine stems only (as these measurements are very variable, it is best to taste and see if you need more)
  • ½ tsp himalyan rock salt
  • a good grind of pepper
  • 3 cloves of garlic
To do
  1. soak your cashews for 4 hours or just overnight
  2. place in blender, and add water to about halfway the nuts and blend into a thick paste, as smooth as possible
  3. transfer paste to a cheese cloth, sitting in a sieve/colander on top of a bowl
  4. fold cloth closed and place weight on top, like a bowl with water or a heavy jar in it
  5. check now and then and if no (more) water is coming out, if not, then make the weight heavier
  6. leave overnight to drain
  7. then all you need to do, is transfer it to the small bowl of your food processor and mix with all the other ingredients - or, if you don't have a food processor, chop all your herbs finely and mix in with a fork
  8. taste! If your sprigs were smaller or had few leaves than mine, you might need to add more, same goes for the garlic.
Notes
Serve with biccies, fresh bread, toast, carrot, cucumber, you get the idea 🙂

 

Capsicum Boats w Limey Avo & Sprouts

Capsicum Boats w Limey Avo & Sprouts
Low GI, low carb, vegan, no sugar, no nuts, no seeds, no oil, candida diet suitable. Gee, you'd think you're eating air, or dust, but these raw boats make lovely finger food, a light meal or even a side dish. Easy to make, no cooking involved, so hop in the kitchen and just throw these together 🙂
Prepared by:
Cuisine: vegan, raw
Recipe type: snack, finger food, light meal
Serves: 8
Prep time: 
Total time: 
You need
  • 1 large capsicum
  • 1 smallish avocado
  • ¼ small onion
  • juice & zest of ½ lime
  • a little bit of alfalfa
  • about 5 or 6 leaves of chives
  • salt
  • pepper
To do
  1. slice the capsicum in 8 pieces, discard pips etc
  2. mash flesh of avocado with the lime juice, lime zest, and salt & pepper to taste
  3. fill the capsicum boats with the avo mixture
  4. chop your onion very finely, and sprinkle on avocado
  5. place a bit of alfalfa on each boat
  6. place all boats on a platter
  7. and finally, take your scissors and just cut the chives over the platter
  8. done!
Nutritional Information
Serving size: 1 boat Calories: 50 Fat: 3gr Saturated fat: no Trans fat: no Sugar: 3gr Sodium: 4mg Fiber: 3gr Protein: 1gr Cholesterol: no

 

Cucumber, Pear & Capsicum Salad w Walnuts & Tarragon

Cucumber, Pear & Capsicum Salad w Walnuts & Tarragon
A quick and easy salad, nice for warm days. If you can't get fresh tarragon, replace with dried tarragon. As always, I have Cashew Cream on standby in the fridge, for all sorts of dressings and sauces. Ingredients are enough for 1 main meal or 2 sides.
Prepared by:
Cuisine: vegan, raw
Recipe type: salad
Serves: 1-2
Prep time: 
Total time: 
You need
  • 120gr cucumber
  • 85gr pear
  • 35gr red capsicum
  • 1 tbsp chopped fresh tarragon
  • about 3 tsbp chopped walnuts (soaked or activated would be great)
  • for the dressing:
  • ¼ cup Cashew Cream
  • zest of 1 small lime
  • 2 tbsp lime juice
  • 1 tsp coconut nectar (or agave or maple)
  • a good grind of pepper
  • salt to taste
To do
  1. cut the cucumber, pear and capsicum in small pieces and mix them together with the tarragon and walnuts
  2. make the dressing by simply mixing all ingredients together, and add salt to taste
  3. mix the whole lot, or you can top with the capsicum and walnuts and a bit of tarragon 🙂
Nutritional Information
Serving size: as main meal Calories: 338 Fat: 22gr Carbohydrates: 26gr Sugar: 15gr Sodium: 38mg Protein: 8gr