Strawberry Chia Pudding w Honeydew Melon

Strawberry Chia Pudding w Honeydew Melon
A lovely light and delicate dish, raw and healthy. If you like, you can prepare the chia seeds the night before, so you only have to blend the pudding the next day and grate or slice the melon. Easy!
Prepared by:
Cuisine: vegan, raw
Recipe type: breakfast, dessert, anytime
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 6 tbsp chia seeds
  • 3 cups almond milk (I used almond/coconut milk, but any nut or seed milk is fine)
  • 40 drops (about 1 tsp) of vanilla extract (made of the bean) or to taste, if you use another vanilla product
  • 1 generous cup of strawberries
  • about 140 grams of honeydew melon
  • 1 tbsp raw agave nectar (optional)
  • 1 tsp black sesame seeds
  • a sprinkle of cinnamon
To do
  1. place the chia seeds in a bowl with the milk and vanilla. If you have frozen strawberries, you can pop those in too
  2. stir well and put in fridge for half an hour
  3. take out of fridge and stir well, then give it a quick whizz with a stick blender (or in the blender, of course)
  4. pour in bowls
  5. grate the watermelon, or slice very finely, and place on top
  6. sprinkle sesame seeds and cinnamon on top and add the optional agave nectar (just depending on the sweetness of the strawberries).
Nutritional Information
Serving size: 1 bowl Calories: 125 Fat: 5gr Carbohydrates: 22gr Sugar: 17gr Sodium: 51mg Protein: 3gr

 

Toum for Garlic Addicts

Toum for Garlic Addicts
Toum is Lebanese for 'garlic', but if you order toum in a restaurant, you'll get this garlic paste. Sometimes made with egg white, but not necessarily. I had a go at making toum the traditional way with a mortar and pestle, which turned out tasting alright but not very fluffy, so I decided maybe I'm just not tough enough and tried it the electrical way. I used the small bowl of my food processor (a Kenwood, with only a single speed setting). Well, that worked out super fluffy! It is incredibly easy to make, but don't rush it or you'll ruin it. If you have a machine with more than 1 speed, I'd go for medium fast or just a tad faster, but no need to go at top speed. This is delicious in many ways, my current favorite is to spread it on the inside of a warm pita and stuff the pita with lettuce, coriander, rocket and apple 🙂
Prepared by:
Cuisine: vegan, Libanese
Recipe type: Condiment, life saver, necessity
Prep time: 
Total time: 
You need
  • 2 heads of garlic
  • 2 cups of oil (I used rice bran oil, you can also use sunflower oil, it has to be rather tasteless)
  • 2 tsp fresh lemon juice
  • a generous pinch of salt (Himalayan, in my case, as always)
To do
  1. peel the garlic and add to the small bowl of your food processor
  2. add your salt
  3. run machine for about 20 seconds, scrape sides and repeat
  4. the moment the garlic sticks to the sides, you can start adding half a cup of oil
  5. you do this VERY slowly, in a tiny stream. I used the 'funnel', for lack of better word, that comes with the machine and is perfect for this purpose - you'll see the oil and garlic start to become a nice homogenous mass.
  6. after half a cup, add ½ teaspoon of lemon juice
  7. start adding oil again very slowly, half a cup, then add lemon juice again
  8. continue till all is finished.
Notes
This recipe makes about half a liter of fluffy toum. Keep in a container in the fridge.

 

Witlof Salad w Mango, Pine Nuts, Avo & Dill

Witlof Salad w Mango, Pine Nuts, Avo & Dill
This is such a lovely, flavoursome salad; slightly bittersweet, creamy, and sweet, without any added oils. Ingredients per person, so please multiply as needed.
Prepared by:
Cuisine: vegan
Recipe type: salad
Serves: 1
Prep time: 
Total time: 
You need
  • 1 small head of witlof (around 100 gram, or more)
  • 50 grams of mango, diced
  • 35 grams of avocado, diced
  • 10 grams of pine nuts
  • juice of half a lemon
  • fresh dill, chopped or cut
  • pepper
To do
  1. slice the witlof, as fine or chunky as you like (I do discard the bottom end as it can be a tad bitter - I'm a wuss)
  2. sprinkle lemon juice over the top to prevent discolouring
  3. add the diced mango, avocado, pine nuts, pepper, dill and toss
  4. that's all! Enough flavours here, so no need for a dressing 😉
Nutritional Information
Serving size: 1 Calories: 147 Fat: 10 Trans fat: 0 Carbohydrates: 9 Sodium: 7mcg Protein: 5 Cholesterol: 0

 

Limey Rocket & Walnut Pesto (oil free) on Toast

Limey Rocket & Walnut Pesto (oil free) on Toast
A quick way to get a lot of rocket into you and a very tasty light meal! Pesto usually has a lot of oil in it, this version uses avocado instead. If you have pesto left over, you can use this for many other dishes, like pasta or any salad 🙂
Prepared by:
Cuisine: vegan
Recipe type: Sandwiches
Serves: 2
Prep time: 
Total time: 
You need
  • 2-4 slices wholemeal toast, depending on their size (about 100 grams)
  • a few capers
  • a few olives
  • a few (cherry) tomatoes
For the pesto:
  • 120 grams of rocket (arugula)
  • 1 small avocado (about 160 grams)
  • 2 small cloves of garlic
  • juice & zest of 1 lime
  • ½ cup of raw walnuts
To do
  1. throw all the ingredients for the pesto in your food processor or blender, process till smooth
  2. toast your bread, slice the cherry tomatoes and cut the olives in half
  3. place toast on plates, spread a generous layer of pesto on them and top with olives, tomatoes and capers
Notes
Use gluten free bread and the dish is gluten free 🙂
Nutritional Information
Serving size: 1-2 slices (half) Calories: 216 Fat: 13.5gr Saturated fat: 0 Trans fat: 0 Carbohydrates: 19gr Sugar: 0.5gr Sodium: 306cmg Protein: 4gr Cholesterol: 0

 

Power House Bites

Power House Bites
I hummed eating these, and so I know they're not only yum but my body knows they're nutritious too - and of course they are, being full of nuts and seeds 😉 If you don't mind getting your hands a little dirty, these are great for quick energy, and you can take them anywhere. If I make many, I keep them in a container in the fridge but they are fine in a small bag in a lunch box.
Prepared by:
Cuisine: vegan, raw
Recipe type: energy snack
Serves: 50
Prep time: 
Total time: 
You need
  • 5 dates
  • ½ cup of (activated) almonds
  • ½ cup of (activated) hazelnuts
  • ½ cup of flax seeds (I used golden seeds, they taste a tad milder)
  • ½ cup of pumpkin seeds
  • ½ cup of activated buckwheat (they are nice and crisp)
  • 2 tbsp molasses
  • 3 tbsp black tahini (brown will do fine too)
  • zest of ½ (large) lemon, or more to taste
To do
  1. In your food processor, roughly grind the hardest nuts first: almonds and hazelnuts
  2. when rather fine, add the flax seeds and pumpkin seeds, and run machine again
  3. when all is incorporated, add buckwheat, molasses and lemon zest, mix again
  4. the tahini is the glue, so add first 2 table spoons, and see if you need more; take a table spoon of the mixture and squeeze it into a ball. If it doesn't hold together well, add some more tahini.
  5. Do taste while you are mixing, you may want more lemon zest or not. You should be able to pick up a hint of lemony tartness 🙂
Nutritional Information
Serving size: 1 ball Calories: 55 Fat: 3.5gr Trans fat: 0 Carbohydrates: 5 Sugar: 1.75 Sodium: 1mg Protein: 2gr Cholesterol: 0

 

Raw Carrot & Buckwheat Crackers (dehydrated)

Raw Carrot & Buckwheat Crackers (dehydrated)
Biccies and crackers are usually not the healthiest, but they are this way 🙂 I kept the spicing down this time, as to have a rather neutral cracker, but you can add spices and herbs as much as you like.
Prepared by:
Cuisine: vegan, raw
Recipe type: crackers
Serves: 14
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of unsprouted buckwheat (= 300gr sprouted)
  • 150gr carrot, grated
  • 50gr onion, chopped
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • ¾ tsp Himalayan rock salt
  • 2 tbsp lemon juice
To do
  1. soak the buckwheat grouts overnight, then drain and let sit till next day, rinse them half way. By then they will have small tails (so cute 🙂 )
  2. put the grated carrot and onion in your blender, together with the lemon juice and salt
  3. when this is all mushy, add the buckwheat and olive oil
  4. blend till you have a smooth thick porridge
  5. spread out on your dehydrator sheet, about 0.5cm thick, as evenly as possible
  6. dehydrate at 46C for 2 hours, then turn down to 42C and dehydrate for 3-4 hours
  7. test, and when you can peel the sheet off the mixture, put another sheet on top, flip over and peel bottom layer (now top layer) off completely.
  8. return to dehydrator and now let dry till you like the texture; pliable or crisp, in another 4 hours or longer.
Nutritional Information
Serving size: 1 cracker Calories: 56 Fat: 1.5gr Saturated fat: 0 Trans fat: 0 Carbohydrates: 10gr Sugar: 0.7 Sodium: 5mcg Protein: 1.7gr Cholesterol: 0

 

Star Aniseed Spelt Pancakes w Chunky Strawberry Mash

Aniseed Spelt Pancakes w Chunky Strawberry Mash
The star aniseed in these pancakes gives a lovely extra but subtle flavour, and of course the strawberries add a delicious freshness. Makes 5 medium pancakes.
Prepared by:
Cuisine: vegan
Recipe type: breakfast, light meal
Serves: 5
Prep time: 
Total time: 
You need
  • ½ cup wholemeal spelt flour
  • ½ cup white spelt flour
  • 2 tbsp baking powder
  • 1 tbsp star aniseed powder
  • 1 tbsp coconut palm sugar
  • 2 tbsp rice bran oil
  • ¼ tsp Himalayan rock salt
  • 1 cup of oat milk (or another non dairy milk that
  • 1 tbsp of hemp or chia seeds per pancake
  • 2.5 cups of strawberries
  • 2.5 tsp vanilla paste (or essence, vanilla bean based)
  • oil to cook with (coconut oil is nice here)
To do
  1. with a stick blender (or in the small bowl of your food processor), super quickly blend the strawberries with the vanilla paste, so you keep some lumps and don't end up with a strawberry soup
  2. mix the flours, baking powder, star aniseed powder, sugar and salt, whisk through well so there are no lumps
  3. add the non dairy milk and the oil, whisk till nice and smooth
  4. heat ½ tbsp of oil in a medium skillet to medium/high (not super hot), and add a ladle of batter and swirl the pan to evenly distribute the batter
  5. bubbles will appear, and when the sides let loose (with a bit of help of your spatula), flip them over (help by holding the edge of the pancake) and give it just a few more minutes to brown
  6. when nice and brown, serve pancake with strawberry mash and a table spoon of hemp seeds
Notes
Apart for the pancakes themselves, I haven't added any sugar or otherwise sweet things to this recipe, but if you're in a sweet mood, of course you can add any preferred sweetener, or chopped dates 🙂
Nutritional Information
Serving size: 1 Calories: 173 Fat: 8.5gr Carbohydrates: 31gr Sugar: 4gr Sodium: 386mcg Protein: 5gr

 

Mango w Toasted Coconut & Raw Buckwheat

Mango w Toasted Coconut & Raw Buckwheat
This breakfast covers all your needs for a nice and light but nutritional start of the day. It is also free from gluten, added oils and sugar. And quick to make too, in less than 10 minutes 🙂
Prepared by:
Cuisine: vegan, almost raw
Recipe type: breakfast
Serves: 1
Prep time: 
Total time: 
You need
  • flesh of 1 mango (about 200gr)
  • 15gr coconut flakes
  • 15gr raw, activated buckwheat (2 tbsp)
To do
  1. in a small skillet, without oil, toast the coconut flakes
  2. cut up your mango, place in bowl, add buckwheat and top with coconut flakes
Notes
If you want this to be a completely raw breakfast, just don't toast the coconut.
Nutritional Information
Serving size: 1 Calories: 356 Fat: 11 Trans fat: 0 Carbohydrates: 63 Sugar: 47 Sodium: 9 Protein: 6 Cholesterol: 0

 

Decadent Black Bean Based Orange & Chocolate Spread

Decadent Black Bean Based Orange & Chocolate Spread
If there is one great way to get your beans into you without knowing it, this is it 🙂 It tastes decadent, rich and just gorgeous. I call it 'spread', but it is excellent as a sauce or a dip, like in the picture, or for cake layers, you name it. But whatever you name it, I'm pretty sure as a breakfast, with fruit to dip, it will make you start the day with a smile on your face!
Prepared by:
Cuisine: vegan
Recipe type: Sauce, dip, spread
Serves: 4-8
Prep time: 
Total time: 
You need
  • 200 grams black beans
  • 25 grams raw cacao powder
  • 5 tbsp raw agave nectar
  • zest of 1 orange
  • and optional, 2 pipettes (about ¾ tsp) of stevia - depending on how sweet you like it.
To do
  1. blend the beans, cacao powder an agave nectar with a stick blender or in a small blender
  2. stir through the zest
  3. taste and add stevia if you like
Notes
Serve with fruit to dip, on toast or a sandwich (great for your lunch box), or with dessert. If you'd like it thinner for a sauce, you could dilute with a nut milk or orange juice, or both.
Nutritional value is per cup, but ¼ cup gives you plenty for a 1-person fruit dip 🙂
Nutritional Information
Serving size: 1 cup Calories: 489 Fat: 9 Saturated fat: 0 Trans fat: 0 Carbohydrates: 94 Sugar: 38 Sodium: 479 Protein: 25 Cholesterol: 0

 

Lychees w Minted Coconut Yoghurt & Hemp Seeds

Lychees w Minted Coconut Yoghurt & Hemp Seeds
Such a delightful combination of subtle flavours, just beautiful. Serve as dessert or breakfast, or whenever you fancy 🙂
Prepared by:
Cuisine: vegan
Recipe type: breakfast, dessert, in-between
Serves: 1
Prep time: 
Total time: 
You need
  • 100 gr coconut yoghurt (I happened to use Pura Veda, which is pre-sweetened. If you have CoYo yoghurt, then fluff up with a bit of water and a few drops of stevia or raw agave nectar)
  • 6 lychees, halved
  • 2 large leaves of mint
  • 1 tsp hemp seeds (or more if you want)
To do
  1. chop up your mint and mix with the yoghurt
  2. place in a bowl, add lychees, and top with hemp seeds
Nutritional Information
Serving size: 1 Calories: 282 Fat: 22 Carbohydrates: 16 Protein: 5