Pineapple & Avocado Jelly w Orange Coconut Cream

Pineapple & Avocado Jelly w Orange Coconut Cream
Lovely light and natural sweet is this dessert. No added sugar or sweetener except in the Orange Coconut Cream. You could replace this by soaked and blended dates, if you prefer. Use fancy moulds for a more impressive presentation or just for fun. I served this with a raw cookie on the side, just because I could 🙂
Cuisine: Vegan
Recipe type: Dessert
Serves: 4-6
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 whole medium to large pineapple
  • 1 avocado
  • 1 tsp vanilla bean paste (or essence, but the real stuff)
  • 1 cup of water
  • 3 tsp agar agar powder
for the Orange Coconut Cream:
  • 1 cup coconut yoghurt (as thick as possible)
  • zest of 1 small orange
  • a little bit of orange juice
  • 1 tbsp raw agave nectar (or coconut nectar, maple, etc) If you want to use Stevia, then add to taste
To do
  1. peel the pineapple, and chop up the flesh (including the core, which is full of bromelain)
  2. add to blender, add avocado and blend till all smooth
  3. in a small pan, place water and sprinkle agar agar on top
  4. bring to the boil while stirring or whisking
  5. just when it gets to the point of boiling, switch blender back on and pour in the agar mixture, blend well
  6. pour the contents of the blender into a silicon container or something similar. You can make individual jellies too, by using small containers or moulds
  7. place in fridge and let set for 2 hours (or just check if it's solid)
  8. mix the coconut yogurt with the zest and agave nectar, and add some of the juice of your orange, but don't dilute it too much - unless you prefer a thin sauce, of course
  9. slice the jelly, place on plates, and top with the cream
  10. a few fennel seeds do nicely with this dish too!

 

Asparagus & Watercress Soup w Marjoram & Thyme

Asparagus & Watercress Soup w Marjoram & Thyme
A beautiful, fragrant soup, and nice and light as well. No added fats, and as it's bursting with flavour, salt is optional. And although super quick to make, this soup has loads of character!
Watercress contains more iron than spinach, more calcium than milk and more vitamin C than oranges. It has a the highest amount of vitamin K, has anti cancer properties (through phenethyl isothiocyanates, honestly), and other disease preventing phytonutrients and antioxidants. Definitely worth making a soup of 😉
Cuisine: vegan, nutritarian
Recipe type: soup
Serves: 2
Prep time: 
Total time: 
You need
  • 150gr cooked asparagus
  • 1 cup of watercress, packed
  • ½ liter vegetable stock (or ½ liter water + 1.5 tbsp vegetable stock powder, unsalted or salted)
  • 1 packed tbsp of chopped fresh marjoram & thyme (mixed)
  • pepper to taste
To do
  1. (if you want to cook the asparagus in the stock, use a little bit more water, as water will evaporate during boiling)
  2. bring stock to the boil, add asparagus, boil for a few minutes to heat asparagus
  3. add watercress and fresh herbs and blend the soup
  4. serve as entree (makes 2-3 portions) or as main (makes 1-2 portions) with salad, mushrooms or wholemeal bread on the side

 

Raw Pulp Crackers of Carrot, Pumpkin, Nuts & Seeds

Raw Pulp Crackers of Carrot, Pumpkin, Nuts & Seeds
Do you love to make your own nut milk and regularly juice, and you're looking at all that beautiful pulp and wondering what to do with it? I use pulps in breads or in dog food, and my favorite; raw crackers. I do like to keep my daily crackers quite plain, so we can eat them with anything; we have them instead of bread.
If you want a more savoury cracker, just add the spices you fancy; curry, chilli, turmeric, etc.

This recipe makes about 3 trays.
Cuisine: vegan, raw
Recipe type: crackers, blender, juicer, food processor, dehydrated
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1¼ cup mixed nuts (f.e. hazelnuts, almond, walnut, pecan)
  • ¼ cup mixed seeds (f.e. sunflower, pumpkin)
  • 200gr carrot
  • 150gr pumpkin
  • 60gr red onion
  • about 5 gr of fresh ginger (or more if you like)
  • 2 tbsp vegetable stock powder (no salt, low salt or normal)
  • ½ cup flax seeds in ½ cup + a bit water
  • ½ cup chia seeds in 1 cup water
  • 2 cups of water
To do
  1. place flax seeds with their water in a bowl, and the chia seeds with their water in another bowl, let sit for 20 minutes
  2. in the meantime, make your nut milk and pop the dryish pulp in your food processor
  3. juice the carrots, pumpkin and ginger - drink this heavenly juice and throw the pulp in the food processor
  4. roughly chop the onion and add to processor - it's probably a good idea to run the machine at this point, with a cup of the water
  5. add in the other pulp and stock powder
  6. blend till well mixed, then spread out on your dehydrator sheets
  7. dehydrate at 45C for about 2-4 hours. If you do this in the evening, and you want to turn them over before you retire and the top is dry but the bottom side is still wet, then place another sheet or tray on top, flip over, and use a thin spatula (I use a cheese slicer) to detach the 'dough'. Don't worry, it works fine.
  8. then score them
  9. I am not that precise with time, I usually let them dehydrate overnight. Then break them in pieces and put them in a container once cooled down
Notes
I love raw crackers topped with avocado, fresh coriander, a tad of red onion or olives, some smoked kelp... you get the idea. However, peanut butter does the trick for me too 🙂

 

Raw Pulp Crackers of Carrot, Pumpkin, Nuts & Seeds

Raw Pulp Crackers of Carrot, Pumpkin, Nuts & Seeds

Mixed Nuts & Seeds Milk

Mixed Nuts & Seeds Milk
Home made nut milks are so easy to make, it is silly to buy them, especially as you wouldn't add any ingredients that make you wonder why the heck they're in there 😉 Nor would you ever be able to find a nut milk that is made from soaked nuts and seeds - or at least, I haven't found those 😉 (A short explanation about soaking you can find here). Plus you can tweak the flavour to your liking!
No nut milk I make is ever exactly the same, but this recipe just about covers it. (If you wonder what to do with the pulp; I use it in raw cracker recipes, bread recipes, a little bit in dog food (no macadamias though!), (raw) cookies, and more).
For 3 to 4 cups of nut milk (depending on how thick you want it, you can start with less) these are the amounts you'd need: (activated and dehydrated or activated and still wet) :
Cuisine: vegan, blender
Recipe type: Nut milk
Prep time: 
Total time: 
You need
  • ¼ cup almonds
  • ¼ cup walnuts
  • ¼ cup hazelnuts
  • ¼ cup pecan nuts
  • ⅛ cup pumpkin seeds
  • ⅛ cup sunflower seeds
  • 4 cups of water
To do
  1. add them to your blender, with the water
  2. blend for 30 seconds, that should do the trick
  3. place a nut bag in a jug and pour the milk in it
  4. then squeeze as much water out as you can (aaaarggghhh!!!!!)
  5. you can flavour the milk with a tiny pinch of himalayan rock salt and a tiny bit of sweetener, or just leave as is till you need it. I use it as is mostly, even for my cappucino, which I give a sprinkle of cinnamon and cacao anyway.


 

Rockmelon & Spinach Salad w Ginger, Peppermint & Pepper

Rockmelon & Spinach Salad w Ginger, Peppermint & Pepper
This dish is just unreal, the freshness of the cold rockmelon against the bite of the ginger and pepper, then lifted by the peppermint.... wow. It's simple dishes like this that make me thank Mother Nature for her beautiful flavours. The spinach I added purely for health (I eat spinach, kale or watercress every day), but goes extremely well with the melon, even if you would serve it as dessert (I'm love having it as a main with a sprinkle of hemp seeds or nuts). If you can't find peppermint leaves (it does well in our garden), then you'll have to make do with mint, but I'm sure that will be pretty awesome too 😉
Cuisine: vegan, nutritarian
Recipe type: salad
Serves: 1
Prep time: 
Total time: 
You need
  • ~250gr cold rockmelon (cantaloupe)
  • ½ tbsp chopped peppermint leaves
  • 1 tsp fresh grated ginger
  • a few grinds of black pepper
  • a cup of spinach leaves
To do
  1. scoop balls with a melon baller, or cut cubes
  2. chop your mint, grate the ginger (a zester works well here), grind the pepper and mix with the melon balls
  3. place the spinach in a bowl and add the melon, or just mix the whole lot
  4. ready to eat!

 

Mushroom & Butter Bean Patties

Mushroom & Butter Bean Patties
Here's a lovely way to get your mushrooms and beans in. Mushrooms are very nutritious, and so are beans, so there you have it, power patties 🙂 They freeze well too. You can make them spicier by adding more chilli, of course!
These amounts make about 9 patties, which is a nice serve for 2 persons, with a salad on the side.
Cuisine: vegan
Recipe type: patties
Serves: 2 persons
Prep time: 
Total time: 
You need
  • 1 can of butter beans (Lima beans)
  • 5 medium mushrooms
  • 1 large clove of elephant garlic (about 20gr)
  • 50gr red onion
  • 4 tbsp (gluten free) bread crumbs and more for coating
  • juice and zest of half a lemon
  • ½ tsp Himalayan rock salt
  • 1 small chilli, finely chopped (if you like it hot, leave the seeds in)
  • about 8 mint leaves, finely chopped
  • 2 tbsp tahini
  • 2-4 tbsp of chickpea flour (or another flour) - depending on how moist the mixture is
  • a little bit of coconut oil for cooking (as much as you can get away with - it depends on your the type of pan you use)
I served it with this dip:
  • ¼ cup of coconut yoghurt
  • ¼ tsp curry powder or smoked paprika or any other flavour you fancy
  • a pinch of salt
  • 1 clove of garlic
To do
  1. mash the beans quite fine in a bowl with a fork, adding in the bread crumbs, lemon juice & zest, salt, chilli, chopped mint and minced garlic
  2. in your food processor, blend the mushrooms plus the chopped onions to a thick, medium fine paste
  3. add the paste to the bean mash, add tahini and mix with a spoon
  4. add flour; 2-4 table spoons, so the mixture doesn't stick to your hands - that's the only purpose of the flour so if you don't need it, you can omit it
  5. place in fridge for 20 minutes or longer, then place bread crumbs in a shallow bowl, form balls out of the bean mixture and coat them in bread crumbs, gently pressing them into patties
  6. when all done, heat some oil in a skillet and cook the patties until brown, about 8 minutes on each side
  7. for the dressing, mix the ¼ cup coconut yoghurt with 1 clove of garlic, ¼ tsp curry powder, a pinch of salt, and that's it.
Nutritional Information
Serving size: per patty Calories: 74 Fat: 2.3gr Saturated fat: 0.3gr Unsaturated fat: 0gr Trans fat: 0gr Carbohydrates: 9.7gr Sugar: 1gr Sodium: 41mcg Fiber: 2gr Protein: 3.6gr Cholesterol: 0mg

 

Mushroom & Butter Bean Patties

Mushroom & Butter Bean Patties

Eggplant & Beetroot Dip

Eggplant & Beetroot Dip
I was going to make baba ghanoush, but thought I might as well throw a beetroot in the oven in the oven as well, and that turned out to be a good idea. This dip or condiment (I eat it on toast and on raw crackers) is amazingly light and fluffy (no need to use any oil), with a more gentle beetroot flavour than a straight beetroot dip normally has. Yet it is super easy to prepare.
Oh, and the flowers, calendula on the side and borage on top, are all edible 🙂
Cuisine: vegan, roasted
Recipe type: dip
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 large beetroot
  • 2 medium eggplants
  • 50gr onion
  • 1 clove of garlic
  • ⅛ tspn Himalyan rock salt
To do
  1. heat oven to 200C
  2. wash eggplants and beetroot
  3. prick wholes in the eggplants with a fork or sharp knife, place them and the beetroot directly on oven tray or in a dish, whatever you prefer
  4. roast till the eggplants have started to collapse, and the skin of the beetroot is bubbly
  5. let cool down, then peel the beetroot, and scoop the flesh out of the eggplants
  6. place all ingredients in your blender and run till nice and fluffy
  7. done!
Notes
Keeps well in a container in the fridge.

 

Nectarine & Witlof Salad w Black Beans

Nectarine & Witlof Salad w Black Beans
A refreshing salad, to which I added the beans for nutritious value. The flower in the picture isn't there just being pretty, it's a fennel flower, and amazingly delicious! So if you have fennel flowering in the garden, sprinkle it over your salads or other dishes 🙂
This salad is also oil free, salt free & gluten free, but if you're hungry or just feel like some added healthy fats, add some avocado, either in pieces or mixed with the lemon juice. If you're afraid witlof is too bitter for you, then add raisins or banana, apple or pear - any fruit will do great!
Cuisine: vegan
Recipe type: salad
Serves: 1
Prep time: 
Total time: 
You need
  • 150gr witlof (witloof, chicory)
  • 2 tbsp black beans
  • 1 nectarine, nice and ripe (about 150gr)
  • 1 tbsp fresh lemon juice
  • 2 tbsp of chopped fennel leaves, or dried fennel
To do
  1. thinly slice the witlof, mix in lemon juice and fennel leaves
  2. drain the beans, cut up the nectarine and stir both through the witlof
  3. if you have fennel flowers, eat them too!

 

 

Nectarine & Witlof Salad w Black Beans

Nectarine & Witlof Salad w Black Beans

Sticky Rice Cakes w Aniseed, Orange & Pistachio

Sticky Rice Cakes with Aniseed, Orange & Pistachio
Yum! The flavour combinations that can be added to sticky rice are endless, of course, and it's probably best if you do your Muppet Show Swedish Chef impersonation and go for it. Or, you can follow another recipe like mine here 🙂 Oh, for colour, I soaked the rice in carrot juice, but this is completely optional.
I should also note that glutinous rice is gluten free: the word 'glutinous' refers to the 'gluey' character of the rice 🙂
Cuisine: vegan, cooked
Recipe type: snack
Serves: 24
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of glutinous rice (also called 'sticky' or 'sweet' rice)
  • 4 + 2 tbsp pistachio nuts, shelled (2tbsp for coating)
  • 1 + ½ tsp aniseed (1/2 tbsp for coating) - or aniseed powder, slightly less
  • zest of 1 small orange
  • 2 tbsp coconut palm sugar
  • a pinch of Himalayan rock salt
  • carrot juice (optional for colour)
To do
  1. steam the rice for 20 minutes (1 cup of rice to 1 cup of water), or
  2. use 1 cup carrot juice (optional for colouring), soak 40 min, then drain, add ¾ cup water + a pinch of salt, steam 25min
  3. in a food processor (small bowl), chop the pistacchio nuts till fine
  4. if you have whole aniseed, grind them in a coffee grinder
  5. place rice in a bowl and mix well with all other ingredients, except for the nuts & seeds meant for coating
  6. press the flavoured rice into flexible moulds (I used a silicon mini muffin tray), and let cool down completely
  7. gently push them out, and roll through the rest of the nuts and aniseed
  8. store in fridge, but they will be fine for a few hours in a lunch box. They will keep for about 3 to 4 days.
Nutritional Information
Serving size: 1 cake Calories: 98 Fat: 4.9gr Saturated fat: 0.8gr Unsaturated fat: 2gr Trans fat: 0gr Carbohydrates: 11gr Sugar: 0.3gr Sodium: 35mcg Fiber: 1.1gr Protein: 2.9gr Cholesterol: 0mcg

 

Beetroot & Coconut Terrine w Olive & Dill

Beetroot & Coconut Terrine w Olive & Dill
Not only can you serve this dish instead of a dip, but you can also use it as part of a meal, just serve a wedge on the side. Although this recipe can easily be made as dip by leaving the agar agar out, it is nice for a change to present it in solid form. It's low fat and has a lovely light, flavoursome texture 🙂
Cuisine: vegan, cooked (roasted)
Recipe type: side dish, condiment
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 300gr beetroot (peeled weight)
  • ½ cup coconut yoghurt
  • 1 large clove of garlic, minced or finely chopped
  • 4 good quality black olives (mine were dried, delish!), chopped
  • 30gr red onion, chopped
  • 3 tsp dried dill
  • ⅛ tsp salt
  • a good grind of pepper
  • 1 cup oat milk or other non dairy milk
  • 3 tsp agar agar powder
To do
  1. preheat oven to 190-200C
  2. wash beetroots, place in a dish and then in the oven, bake till soft (or almost soft), which would be about 45minutes, depending on their size
  3. let cool down, then peel skin off, cut in pieces, add to the small bowl of your food processor (see note)
  4. add coconut yoghurt, chopped onion, garlic, olives, dill, pepper, salt, blend till fine, taste and tweak flavours
  5. before the next step, make sure you have your moulds or slightly oiled ramekins ready to be used; this last phase needs a bit of pace
  6. in a small sauce pan, place oat milk and sprinkle the agar agar powder on top, heat the milk, whisk powder in, and you'll find that as soon as the milk starts to boil, the mixture will go thickish
  7. take immediately of heat and, with your machine running, pour in the agar mixture
  8. let blend for a short while, making sure the agar is well mixed through
  9. pour mixture into moulds, and tap them to fill up nicely, place in fridge and they're done when solid
Notes
You can make this dish with a stick blender, just make sure the beetroots are quite soft and that you have somebody to pour the agar mixture in while you stir thoroughly.