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

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!

 

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

 

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

 

Raw Ginger Chocolate

Raw Ginger Chocolate
No chocolate is nicer than raw chocolate, made by you :-) Not only is it fantastic to eat them, but also to see the smiles on the faces of your friends and family when they taste them :-)

I use 'official' chocolate moulds and also silicon trays or small muffin moulds. If you use floppy moulds, you may want to put them on a tray or piece of carton so it is easier to transport to the fridge.

Other flavours are easy to create, by adding (to a unflavoured base) orange zest, nuts of all sorts, a small dash of liquor, chilli powder, cinnamon, nutmeg, you name it! This makes roughly 1.5 tray of choccies, so about 18.
Prepared by:
Cuisine: vegan, raw
Recipe type: sweets
Serves: 18
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of grated raw cacao butter
  • ½ cup of raw cacao powder
  • ¼ cup of raw agave nectar or coconut nectar
  • 2 tsp of vanilla paste or essence
  • 2 to 3 tbsp of grated ginger, depending on how strong you want the ginger flavour
To do
  1. slowly melt the grated cacao butter in a plastic jug or ceramic jug au bain Marie. (Never let it boil, as it is meant to be raw, so definitely not to be heated over 46C). Using a stainless steel jug or glass has failed with me as the chocolate became too hot and therefore thick, so don't try that ;-)
  2. when it is melted, use a small whisk to stir in the vanilla paste and agave nectar
  3. when that is nicely mixed, stir in the cacao powder bit by bit, but no need to worry about clumps as they dissolve pretty much straight away
  4. when the powder is dissolved, your chocolate mixture is ready to be poured
  5. while you don't use it, just let it sit on the stove in the warm water so it doesn't go thick
  6. add the ginger to the chocolate and mix through
  7. fill up all moulds and pop in fridge or freezer
  8. it won't take long for the chocolate to get hard; after an hour, pop one out and when all nice and hard, pop the others out too.
  9. Keep them in a container with lid in the fridge.
Notes
It is easy to make some plain chocolates and some flavoured ones: just fill a part of your mould before you add the flavours.

 

This makes roughly 1.5 tray of choccies, so about 18.

Needs:

♥    1 cup of grated raw cacao butter
♥    1/2 cup of raw cacao powder
♥    1/4 cup of raw agave nectar or coconut nectar
♥    2 tsp of vanilla paste essence
♥    2 to 3 tbsp of grated ginger, depending on how strong you want the ginger flavour

Way to go:
– slowly melt the grated cacao butter in a plastic jug or ceramic jug au bain Marie. (Never let it boil, as it is meant to be raw, so definitely not to be heated over 46C). Using a stainless steel jug or glass has failed with me as the chocolate became too hot and therefore thick, so don’t try that 😉
– when it is melted, use a small whisk to stir in the vanilla paste and agave nectar
– when that is nicely mixed, stir in the cacao powder bit by bit, but no need to worry about clumps as they dissolve pretty much straight away
– when the powder is dissolved, your chocolate mixture is ready to be poured
– while you don’t use it, just let it sit on the stove in the warm water so it doesn’t go thick
– add the ginger to the chocolate and mix through
– fill up all moulds and pop in fridge or freezer
– it won’t take long for the chocolate to get hard, and once hard, take them out of their moulds and keep them in a container with lid in the fridge.

I use ‘official’ chocolate moulds and also silicon trays or small muffin moulds. If you use separate moulds, you may want to put them on a tray or piece of carton so it is easier to transport to the fridge :-)

This kind of chocolate is just the BEST and other flavours are easy to create, by adding (to the plain mixture) orange zest, nuts of all sorts, a small dash of liquor, chilli powder, cinnamon, nutmeg, you name it!

It is easy to make some plain chocolates and some flavoured ones: just fill a part of your mould before you add the flavours.

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

 

I used a prefab pancake mix for this one (Orgran gluten free mix w apple & cinnamon, it is lovely). Apart from that you need:

♣   pineapple
♣   peanut butter
♣   molasses (or another fluid sweetener)
♣   dessicated coconut
♣   non-dairy milk
♣   citrus zest (lemon, orange, or both)
♣   mint
♣   coconut oil for cooking

To do:
– make your pancakes (I don’t need to explain, do I?)
– stir fry the pineapple cubes w the ginger & zest (or you can add them later, up to you)
– mix a few table spoons of peanut butter with some non dairy milk, and add as much sweetener as you like.
– sprinkle pancake with coconut, place pineapple on top, pour sauce on top and garnish with mint.

If you use a dry sweetener, just add more milk.

All done :-)

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Persimmon & Baked Banana Breakfast

Persimmon & Baked Banana Breakfast

Persimmon & Baked Banana Breakfast

 

The ginger gives this breakfast a bit of a bite, the banana gives it creaminess and the persimmon freshness, it is lovely :-)

Grocery list:

♥     1 banana
♥     1/2 persimmon, wedged
♥     1.5 tbsp pumpkin seeds
♥     1 tsp sesame seeds
♥     1 tsp fresh grated ginger
♥     a decent sprinkle of cinnamon
♥     3/4 cup of rice puffs
♥     small sprinkle of Himalayan rock salt – optional
♥     a little oil
♥    optional: a dash of non dairy milk

Process:
– cut the banana in pieces and quickly bake them in a little oil with the pumpkin seeds, sesame seeds, cinnamon and optional salt
– arrange in a bowl with the rice puffs and persimmon and top with grated ginger, add non dairy milk if preferred, and more cinnamon to taste :-)

Raw Beetroot, Ginger & Coconut Soup

 

Raw Beetroot, Ginger & Coconut Soup
This soup is absolutely lovely; if you get the balance right, it is just plain surprising. To be served cold or at room temperature. This is what I did, for 4 entrée size portions:
Prepared by:
Cuisine: raw vegan
Recipe type: soup
Serves: 4
Prep time: 
Total time: 
You need
  • 2 beetroots medium sized
  • 1 tbsp raw agave nectar
  • 1.5 cup of filtered water
  • ½ of spring onion
  • ½ medium red onion
  • 2 tbsp dried Dill
  • ¾ cup of Coconut Cream (fats scooped off in my recipe, but feel free to leave it in)
  • about 1.5cm of fresh ginger
  • juice of about ½ to 1 lemon
  • pepper
  • 1.5 tsp Himalayan Rock Salt
To do
  1. grate the beetroot
  2. then add everything to a blender and blend till smooth. Unless you have a high powered blender, this will keep some beetroot bits.
  3. serve!
Notes
I served this at room temperature, but would serve it cold in summer, even with a few ice cubes :-)

 

Toast w Ginger & Vanilla Peanut Butter, Pineapple & Toasted Coconut Flakes

Peanut butter sandwiches are always nice, I think, I grew up on them :-) They also contain a lot of protein, and I like to add fruit to make it more complete nutrition wise.

Check list (for 1 person):

•  some (coconut) oil
•  1 handful of coconut flakes
  •  Peanut Butter w Ginger & Vanilla (see recipe)
  •  2 slices of bread (home made is the nicest, but any wholemeal bread will do)
  •  a few slices of pineapple
  •  vegan butter – optional

 

Way to go:
– in a small skillet, toast the coconut flakes (without oil). This goes rather quickly, so don’t walk away, and stir regularly. Take off heat
– toast the bread in the toaster or in a skillet with a bit of coconut oil
– quickly bake the pineapple so it is nice and warm
– put butter on the toast, if you want, and then the peanut butter
– top with pineapple, sprinkle coconut flakes on top
– make a tower to show off, or keep it simple 😉

Toast w Ginger & Vanilla Peanut Butter, Pineapple & Toasted Coconut Flakes

Toast w Ginger & Vanilla Peanut Butter, Pineapple & Toasted Coconut Flakes

 

Capsicum C. Juice

Capsicum C. Juice
Lots of vitamin C in capsicums, so hence the name (you got to come up with something, hey). This recipe will yield about 1.5 glass. Better drink it all! :-D
Prepared by:
Cuisine: vegan
Recipe type: juice
Serves: 1
Prep time: 
Total time: 
You need
  • 1 yellow capsicum
  • 1 red capsicum
  • 1 medium to large carrot
  • 2 stalks of celery
  • 1 large apple
  • 1 thumb of ginger
To do
  1. Juice and drink straight away :-)