Coco Coffee Cocktail

February 20, 2014 · by · Leave a Comment

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Coco Coffee Cocktail

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CocoQuench Coffee Cocktail
This stuff is dangerous. That's all I say 😉
Cuisine: vegan
Recipe type: Alcoholic drink
Serves: 1.3 liters
Prep time: 
Total time: 
You need
  • 1 liter of CocoQuench or coconut based milk replacement (unless you're not going to refrigerate the end result, you technically could use canned coconut milk, but do be aware that it will coagulate when you do put it in the fridge))
  • 1 cup of espresso shots, plus 2 extra shots (decaf is fine too)
  • 1 cup of whiskey
  • 1 tsp of vanilla stevia (or to taste)
To do
  1. Mix everything together in a jug or large bottle, and drink refrigerated or on ice. Uh oh.
Notes
If you are concerned about how vegan a whiskey is (apparently malt whiskey is often kept in barrels that have been used for sherry, which may have been made with isinglass, check here

Filed Under: All, Juices, smoothies & other drinks, Vegan 101 & Alternatives · Tagged: , , , ,

Power Coconut Smoothie w Banana & Açai

August 30, 2013 · by · Leave a Comment

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Power Coconut Smoothie w Banana & Açai
I needed a pick me up and put my trust in some awesome antioxidants 🙂 As açai purée is quite tart, I threw some bananas in. This recipe is for two glasses.
Prepared by:
Cuisine: vegan
Recipe type: smoothie
Serves: 2
Prep time: 
Total time: 
You need
  • 2 bananas
  • 1 can of coconut milk (light or normal, up to you)
  • 175 ml of coconut water (or half a can)
  • 1 sachet of Açai purée
  • 2 tsp Maca
  • 2 tsp Mesquite
  • 2 tsp Lucuma
  • 2 tsp Chia seeds (or more)
To do
  1. Mix all but the Chia seeds in the blender, pour in glasses and top each with a tsp of Chia seeds. Enjoy!

 

Filed Under: All, Juices, smoothies & other drinks, Raw & Almost Raw · Tagged: , , , , , ,

Raw Vanilla Coconut Ice Bonbons

August 11, 2013 · by · Leave a Comment

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Raw Vanilla Coconut Ice Bonbons
These sweets are lighter than ice cream in texture and they're raw and healthy. Great for hot days, or as part of a dessert 🙂
Prepared by:
Cuisine: vegan, raw
Recipe type: sweets and dessert
Serves: 20
Prep time: 
Total time: 
You need
  • ½ cup of coconut solids
  • ¼ cup coconut oil, melted
  • ½ cup dessicated coconut
  • 1.5 tsp vanilla paste
  • a small pinch of salt
  • 2 tbsp coconut nectar
To do
  1. mix everything together and press in flexible moulds (you could also just place a tbsp of mixture on a tray), place in freezer and let harden. Pop them out when frozen.
Notes
Keep in freezer.

 

Filed Under: All, Desserts, Raw & Almost Raw, Sweets · Tagged: , , , , ,

Mushroom & Kaffir Lime Leaf Soup

July 14, 2013 · by · Leave a Comment
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Mushroom & Kaffir Lime Soup a
This is quite an amazing soup, the flavour is just so out of this world, creamy, full of kaffir lime and with a hint of spice too 🙂 I used two kaffir lime leafs, and I wouldn't use more than that. This recipe is enough for 4 entrée size portions, or 2 mains.
Prepared by:
Cuisine: vegan
Recipe type: Soup
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 12 mushrooms, sliced
  • 1 tbsp vegetable stock powder
  • 1 ltr water
  • 1 medium onion, chopped
  • 1 tsp minced garlic
  • 2 kaffir lime leafs, torn but not in pieces
  • 1 cup of oat milk
  • 2-3 small pinches of Chilli powder, to taste
  • a little coconut oil (I used deodorized oil)
To do
  1. fry the onion in the oil
  2. add the mushroom and a dash of water, stir and simmer for a minute or two
  3. add the stock powder and the rest of the water
  4. add kaffir lime leafs and garlic
  5. let simmer for 10 more minutes
  6. take off heat, remove kaffir leafs and blend with stick blender
  7. add oat milk, put back on stove and add kaffir lime leafs again, heat through and serve
Notes
I kept a few pieces of mushroom on the side and added back for serving, and topped with some tarragon 🙂
Filed Under: All, Gluten free, Soup · Tagged: , , , , ,

Raw Green Veggies Soup w Semi Dried Tomatoes

June 24, 2013 · by · Leave a Comment

 

Raw Green Veggies Soup w Semi Dried Tomatoes

Raw Green Veggies Soup w Semi Dried Tomatoes

Just veggies and all raw 🙂

You need:

2 hands of fresh coriander
1 large spring onion
2 hands of spinach leaves
120gr fennel
1 hand of snow pea sprouts
1/3 cup coconut milk
120gr cucumber
1.5 tsp minced garlic
2 tbsp Bragg liquid aminos
2 tsp mild curry powder
semi dried tomatoes, chopped and rehydrated a little, as much as you like

To do:

– rehydrate the tomatoes if you like
– add everything except for the tomatoes to your blender and blend till smooth
– if you like it slightly warmed, either run for longer in your blender or place in dehydrator at 46C for 2 hours
– serve and top with tomatoes and some sprouts

Filed Under: All, Gluten free, Raw & Almost Raw, Soup · Tagged: , , , , , , ,

Beetroot & Lavender Soup

June 21, 2013 · by · 1 Comment
Beetroot & Lavender Soup

Beetroot & Lavender Soup

 

An outrageously easy soup but soooo tasty!

Things you need:

♦     1.5 liters of water (top up if it evaporates)
♦     3 medium beetroots
♦     2 tbsp of veggie stock powder
♦     1 can of coconut cream
♦     1 & 0.5 tbsp lavender flowers
♦     pepper & Himalayan rock salt

You do:

– peel and chop the beetroots
– boil them in the water with the veggie stock powder
– when almost soft enough to blend, add coconut cream and 1 tbsp of lavender and let gently boil
– when beetroot is soft, blend the soup, either in a blender or with a stick blender
– add a bit more lavender and let simmer for a bit before you serve, just to infuse flavours
– serve and add a bit more of lavender on top

I also added some blood orange flavoured olive oil and a bit of chopped chives. You could drizzle a bit of olive oil and sprinkle the juice of a fresh orange.

Filed Under: All, Gluten free, Soup · Tagged: , ,

Roasted Parsnip Soup w Star Aniseed & Kaffir Lime Leaf

June 12, 2013 · by · Leave a Comment
Roasted Parsnip Soup w Star Aniseed & Kaffir Lime Leaf

Roasted Parsnip Soup w Star Aniseed & Kaffir Lime Leaf

 

You need:
♥    6 parsnips, sliced or chopped
♥    oil
♥    smoked paprika powder
♥    1 tbsp vegetable stock powder
♥    1 liter water
♥    a good grind of pepper
♥    2 cloves of garlic
♥    salt to taste
♥    2 star aniseeds
♥    1 kaffir lime leaf – torn or crushed
♥    non dairy milk – optional

You do:
– preheat oven to 200C
– toss the cut parsnip in an oven dish with some oil, sprinkle with salt, and smoked paprika powder
– place in oven and let roast till they are done (mine had a few black spots)
– transfer parsnip to blender, add garlic and 800ml of water. You can add it all in one go, but putting less in will help you make it as thick or thin as you want. Blend till completely smooth, and add more water if you want too
– put the soup in a pan, and heat, together with the star aniseed, pepper, kaffir lime leaf and stock powder
– let simmer for 15 minutes, and add salt and more pepper to taste
You can replace a art of the water with non dairy milk or just add it, if you want to.

Take star aniseed and kaffir lime leaf out (or use as decoration) and serve.
Enjoy!

Filed Under: All, Gluten free, Soup · Tagged: , , ,

Raw Chocolate Hazelnut Butter

May 26, 2013 · by · Leave a Comment

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Raw Chocolate Hazelnut Butter
Nutella? I don't think so! This is SO much better, and SO much healthier than the processed and sugar laden stuff we are offered in the supermarkets. This is the real deal, and the best thing is that you can make it to your liking. If you want it creamier, add a little bit more coconut solids (or even the milk), or if you want it sweeter you can add a date. Hell, if you want it more chocolatey then add more cacao powder 🙂
Cuisine: vegan, raw
Recipe type: sandwich spread
Prep time: 
Total time: 
You need
  • 2 cups of hazelnuts (mine were activated)
  • the coconut solids that float at the top of a can of light coconut milk (if it's warm weather, put the can in the fridge for a few hours)
  • 5 tbsp of coconut milk
  • 3 dates
  • 2 tbsp raw cacao powder
To do
  1. (if you have a high powered blender, you can use that, if not, use your food processor but it will take longer to get the nuts to a paste. I used a good blender). - add the hazelnuts to your blender, and let it run till it is a paste
  2. add all the rest of the ingredients
  3. run till nice and smooth, and add more coconut milk if you prefer it thinner, also, add a date if not sweet enough for your liking
  4. Use on toast, or dilute a little more with coconut milk to use as a dip for fruit, or use as a base for a drink.

 

Filed Under: All, Gluten free, Raw & Almost Raw, Sweets, Vegan 101 & Alternatives · Tagged: , , , ,

Broccoflower Coconut Soup w Garlic Croutons

May 6, 2013 · by · Leave a Comment
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Broccoflower Coconut Soup w Garlic Croutons
An absolutely beautiful, delicate soup. Leave out the garlic croutons or make them of gluten free bread for a gluten free version.
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 head of broccoflower, in florets (or cauliflower)
  • 1 can of coconut milk (I used light milk)
  • 1 liter of water
  • 1 tbsp of veggie stock powder
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • leafs of 3 sprigs of fresh thyme
  • pepper
  • 1 tsp of capers per person
  • about 1 slice of bread per person
  • 2 tbsp of oil (for the croutons)
  • 2-4 tsp of garlic powder
  • some sprigs of chives per bowl, chopped
To do
  1. cook the broccoflower florets in the water with veggie stock powder, till they are about half soft
  2. add the chopped onion, the coconut milk, garlic and pepper
  3. let gently boil till everything is soft, about 10 minutes
  4. when broccoflower is nice and soft, either use your stick blender to liquify, or pour in blender. A stick blender can easily do the job
  5. add in the thyme leafs and return to stove for another 5 to 10 minutes
  6. in the meantime sprinkle the both sides of the bread with garlic powder, or one side if you like less garlic
  7. heat the oil in a pan and cut the slice of bread in cubes
  8. when oil is hot, throw the bread cubes in pan and fry them, add more oil if too dry, turn them over a few times, keeping heat on medium
  9. soup will be ready by now, so serve and top with a part of the croutons, chopped chives and capers
Notes
Keep some of the croutons on the side, so you can have a fresh crunch half way. Unless you like soggy croutons, of course!

This soup is also awesome with a few drops of liquid smoke per bowl, and the same for Truffle oil. It just depends what you feel like - but there is a beautiful delicate balance between the brocco-(or cauli)flower and the coconut milk. Try without first, you can always add 🙂

Enjoy!
Filed Under: All, Gluten free, Soup · Tagged: , , , , , , ,

Raw Chocolate Chia Pudding

May 1, 2013 · by · Leave a Comment
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Raw Chocolate Chia Pudding
A light but yet filling breakfast or dessert, and you can make it fancy with more fruits or nuts, or just keep it basic 🙂
Prepared by:
Cuisine: vegan & raw
Recipe type: breakfast/dessert/snack
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ⅛ cup Chia Seeds
  • ½ cup light coconut milk
  • 2 tbsp Xylitol (or you can use any natural sweetener you like)
  • 1 tbsp raw cacao powder
  • 1 tsp Maca (optional, it’s just very good for you)
  • some soaked raisins (soaking is optional)
  • sliced or chopped apple, as much as you like
  • for decoration: coconut & goji berries
To do
  1. soak the seeds in the coconut milk with the cacao powder, Maca and sweetener (I soaked them overnight for breakfast, but a few hours should be fine)
  2. rinse and soak the raisins in warm water for half an hour
  3. when ready to eat, mix in apple and raisins (or use for topping) and sprinkle the goji berries and a bit of coconut on top
  4. Too easy and very healthy!
Filed Under: All, Breakfast, Desserts, Gluten free, Raw & Almost Raw · Tagged: , , , , , , , ,