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.


 

Raw Aniseed Cookies

Raw Aniseed Cookies
4 Ingredients, made in 20 minutes and they're delicious (and healthy!). As a matter of fact, the flavours keep developing and as you can easily keep them for days, they taste nicer and nicer every day! You don't have to make cookies out of this recipe, you can just roll balls, but I felt like giving these a nice shape, and to make them slightly firmer I dehydrated them :-) Makes about 14 cookies, depending on their size, of course.
Prepared by:
Cuisine: raw, vegan
Recipe type: Cookies
Serves: 14
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of activated hazelnuts
  • 4 pitted dates, chopped
  • 4 star aniseeds
  • a pinch of Himalyan rock salt
To do
  1. grind the star aniseeds to powder in a coffee grinder
  2. in the small bowl of your food processor, grind the hazelnuts to small crumbs
  3. add the chopped dates, salt and star aniseed powder, and run again till it start to stick slightly
  4. pour the crumbs on your work surface, flatten and compact with your hands, and cut out cookies
  5. place on dehydrator rack and dehydrate for about 12 hours (optional)
Nutritional Information
Serving size: 1 cookie Calories: 62 Fat: 4.4gr Saturated fat: < 0.5gr Unsaturated fat: 3.9gr Trans fat: 0gr Carbohydrates: 5.6gr Sodium: 3.5mcg Fiber: 1gr Protein: 1.2gr Cholesterol: 0mcg
Raw Aniseed Cookies

Raw Aniseed Cookies

 

 

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

 

Baked Fruit & Nuts stuffed Pita

Baked Fruit & Nut stuffed Pita

Baked Fruit & Nut stuffed Pita

 

A nice way of serving fruits and have a filling breakfast (or lunch, or snack ) :-)

You need (for 2-3 persons):
♣     1 banana, cubed
♣     1 nectarine, cubed
♣     half a hand of almonds
♣     half a hand of hazelnuts
♣     half a hand of walnuts
♣     oil for baking (I like to use coconut oil)
♣     1 wholemeal pita per person (so 2 or 3)
♣     1 tsp cinnamon

You do:
– lightly toast the pita bread, to make it puff a little
– heat the oil in a skillet
– add nuts, bake and stir for a few minutes
– add cubed banana, nectarine and cinnamon, bake for a short while, switch off heat before it goes too soggy
– cut off the top of the pita bread so you have a nice pocket
– stuff the pita with the baked goodies and serve.

You could drizzle some orangey Cashew Cream on top (just mix orange zest and a little bit of agave or coconut nectar with Cashew Cream), or serve on the side :-)

 

Raw Chocolate Hazelnut Butter

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.

 

Chocolate Hazelnut Butter Mylk

Chocolate Hazelnut Butter Mylk
A fresh batch of Chocolate Hazelnut Butter inspired me to make this nice and creamy chocolate mylk, delicious!
Cuisine: vegan
Recipe type: drink
Serves: 1
Prep time: 
Total time: 
You need
To do
  1. blend all in your blender and serve with or without ice cubes
    OR
    heat after blending