Orange & Berry Smoothie

August 14, 2013 · by · Leave a Comment

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Orange & Berry Smoothie
A beautiful smoothie, to drink and to look at. I only used half a banana, otherwise it will just taste of banana 😉
Prepared by:
Cuisine: vegan
Recipe type: smoothie
Serves: 1
Prep time: 
Total time: 
You need
  • ½ orange, peeled
  • ¾ cup strawberries
  • ¾ cup blackberries
  • ½ banana
  • ½ cup of coconut cream (or milk)
  • 1 tsp of lavender leafs (optional, I know they can be hard to come by)
To do
  1. Blend the whole lot and drink!

 

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

Raw Cashew Crêpes w Fruit, Mint & Lavender

July 5, 2013 · by · Leave a Comment

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Raw Cashew Crêpes w Fruit, Mint & Lavender
This is a deliciously delicate tasting breakfast or snack...
Prepared by:
Cuisine: vegan
Recipe type: Breakfast/snack
Serves: 4
Prep time: 
Total time: 
You need
  • For the crêpes (this will make about 4-6) you need:
  • 1.5 cups of cashews, soaked
  • 3 tbsp of agave nectar
  • 2 tbsp of lemon juice
  • a pinch of salt
  • water to dilute as much as needed
  • For the filling, per wrap (as an example, the possibilities are endless):
  • slices of banana
  • slices of apple
  • tiny wedges of kumquat
  • 3 leafs of mint, chopped up
  • 1 tsp of lavender flowers
To do
  1. blend all the ingredients for the crêpes, but only add water when needed. It needs to be thin enough to spread out, that's all
  2. spread out the mixture on a dehydrator sheet (I had enough for a bit more on a 2nd sheet)
  3. dehydrate for 8 hours on 45C. The crêpe should peel off easily, not stick anymore and be pliable, so dehydrate an hour longer if needed
  4. then cut in 4 pieces, arrange your filling and carefully roll up

 

Filed Under: All, Dips, Sauces & Condiments, Fruit dishes, Raw & Almost Raw · 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: , ,