Strawberry Chia Pudding w Honeydew Melon

December 17, 2013 · by · 2 Comments

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Strawberry Chia Pudding w Honeydew Melon
A lovely light and delicate dish, raw and healthy. If you like, you can prepare the chia seeds the night before, so you only have to blend the pudding the next day and grate or slice the melon. Easy!
Prepared by:
Cuisine: vegan, raw
Recipe type: breakfast, dessert, anytime
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 6 tbsp chia seeds
  • 3 cups almond milk (I used almond/coconut milk, but any nut or seed milk is fine)
  • 40 drops (about 1 tsp) of vanilla extract (made of the bean) or to taste, if you use another vanilla product
  • 1 generous cup of strawberries
  • about 140 grams of honeydew melon
  • 1 tbsp raw agave nectar (optional)
  • 1 tsp black sesame seeds
  • a sprinkle of cinnamon
To do
  1. place the chia seeds in a bowl with the milk and vanilla. If you have frozen strawberries, you can pop those in too
  2. stir well and put in fridge for half an hour
  3. take out of fridge and stir well, then give it a quick whizz with a stick blender (or in the blender, of course)
  4. pour in bowls
  5. grate the watermelon, or slice very finely, and place on top
  6. sprinkle sesame seeds and cinnamon on top and add the optional agave nectar (just depending on the sweetness of the strawberries).
Nutritional Information
Serving size: 1 bowl Calories: 125 Fat: 5gr Carbohydrates: 22gr Sugar: 17gr Sodium: 51mg Protein: 3gr

 

Filed Under: All, Breakfast, Desserts, Fruit dishes, Raw & Almost Raw · Tagged: , , , ,

Raw Chocolate w Toasted Seeds & Cherry Brandy soaked Goji Berries

October 3, 2013 · by · Leave a Comment

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Raw Chocolate w Toasted Seeds & Cherry Brandy soaked Goji Berries
Aaah, there is no better chocolate than home made chocolate, so have a go at it! You can make these completely raw by not toasting the seed and soaking the berries in just water or fruit juice.
Prepared by:
Cuisine: vegan
Recipe type: healthy sweets
Serves: 24
Prep time: 
Total time: 
You need
  • 2 tbsp sesame seeds
  • 2 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds
  • 3 tbsp dessicated coconut (fine)
  • 2 tbsp Goji berries
  • 30ml Cherry brandy
  • 1 heaped cup of coursely grated cacao butter (130gr.)
  • just over ½ cup of raw cacao powder
  • ¼ cup + 1 tbsp of raw agave nectar
  • 1 tsp vanilla paste, or 1 pod (or vanilla essence - from the bean, in alcohol; don't mix water based things in)
To do
  1. soak the Goji berries in the Cherry brandy for about 1 hour
  2. toast pumpkin & sunflower seeds in a skillet first, then add sesame and coconut (as they brown quicker)
  3. put grated cacao butter in a plastic (!) small jug, preferably with a spout
  4. in a small pan, heat water, then keep at low or medium heat and put the jug with cacao butter in the water to let the butter slowly melt (water shouldn't boil)
  5. while the butter is melting, drain the goji berries (keep liquid!) and divide seeds and berries over the wells of your mould
  6. when butter is melted, stir in agave nectar and vanilla paste (I use a mini whisk) and when that's mixed well, add the cacao powder. You don't need to sieve the powder, but it's easier to mix it in in batches
  7. mix in the left over Cherry brandy
  8. almost done! Pour the chocolate in per well, stirring the liquid through the seeds and then topping up. I used a cake tester to stir, but any thin item would do.
  9. place in fridge or freezer and they're ready when they're hard - give it 2 hours in the fridge and check; if you pop one out and it still sticks to the mould, leave them for a bit longer. In the freezer it obviously goes a lot quicker.
  10. pop them out of the mould and voilá.
Notes
* If you have a very flexible mould, it is handy to have a piece of carton or something similar to put your tray on, otherwise transferring it to the fridge may be messy 😉
* Best to keep these in the fridge.
* Cleaning out the chocolate mixture I find easiest by putting steaming hot water with a dash of dishwash liquid in the jug and let it sit for a bit.
* If you have any melted chocolate left over, just pour in another mould and push some nuts or seeds, or raisins - pretty much anything, in the liquid.

 

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

Watermelon Steak

July 20, 2013 · by · Leave a Comment

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Watermelon Steak
This is really, really nice. I think you can eat it any time of the day, as any course. You could also cube it and mix it through a salad, with beans and potato and much more 🙂
Prepared by:
Cuisine: vegan
Recipe type: side, fruit
Prep time: 
Cook/wait time: 
Total time: 
You need
  • slices of watermelon, about 2-2.5cm thick (1 inch)
  • salt
  • olive oil
  • pepper
  • sesame seeds
To do
  1. sprinkle the slices with salt all over, and let sit for about 20 minutes
  2. - rinse them and pat them dry thoroughly
  3. - heat a grill pan
  4. - sprinkle watermelon with black pepper
  5. - grill till black lines appear, turn over and do the same
  6. - sprinkle sesame seeds on top and serve

 

Filed Under: All, Fruit dishes, Veggies & Sides · Tagged: , ,

Witlof Salad w Pear, Sesame & vegan Cheeze

May 29, 2013 · by · Leave a Comment
Witlof Salad w Pear, Sesame & vegan Cheeze

Witlof Salad w Pear, Sesame & vegan Cheeze

 

Not a complicated dish but lovely flavours 🙂

You need (for 2 portions:
◊     1 witlof
◊     1 pear
◊     some vegan cheeze (store bought or homemade)
◊     a small hand full of walnuts (mine are activated)
◊     1 tbsp sesame seeds (I used black seeds)
◊     a dash of olive oil
◊     a little bit of toasted sesame oil
◊     balsamico
◊     pepper

Just arrange all solids on a plate, and sprinkle oils and balsamic on top, grind some pepper over the dish, and Bob’s your uncle!

Filed Under: All, Gluten free, Light meals, Main Dishes, Raw & Almost Raw, Salads · Tagged: , , , , ,

Potato, Cucumber & ‘Sausage’ Salad

May 26, 2013 · by · Leave a Comment
Potato, Cucumber & Sausage Salad

Potato, Cucumber & Sausage Salad

A lovely meal I decided to make when I didn’t have the energy to cook… funny that I ended up cooking 😉 But, it is a simple meal that doesn’t require a lot of work or thinking.

You need (for 1 portion):

♣     2 medium potatoes
♣     1 favorite vegan sausage
♣     about 3 centimeters of cucumber (or less potato and more cucumber, why not)
♣     a couple of olives
♣     fresh dill, a few sprigs
♣     1/4 small-medium onion
♣     toasted sesame oil to cook in
♣     a dash of olive oil
♣     a dash of truffle oil (or if you use the concentrated oil, less)
♣     salt & pepper to taste

You do:

– cube the potatoes and boil them with salt
– slice the sausage any way you like and fry the pieces in the sesame oil
– when potato cubes are done, drain and let cool down a bit (unless you want a warm salad)
– cut up onion and cucumber, chop the dill and olives
– sprinkle a little of olive oil on the potatoes, same for the truffle oil, toss to coat (taste and add more truffle oil if you like)
– then add everything to the potato, mix and serve. Or arrange sausage on the side 🙂

That’s all!

 

Filed Under: All, Complete Meal Ideas, Gluten free, Light meals, Main Dishes, Potato & Grains, Salads · Tagged: , , , , , , , ,

Tomato & Capsicum Salad w Fresh Herbs

May 11, 2013 · by · Leave a Comment

 

Tomato & Capsicum Salad w fresh Herbs

Tomato & Capsicum Salad w fresh Herbs

Too easy!

You need:
•   2 tomatoes
•   1 capsicum
•   fresh mint
•   fresh basil (I used purple basil)
•   fresh flat leaf parsley
•   olive oil
•   a dash of balsamico upon serving
•   sesame seeds
•   salt and plenty of black pepper

You do:
– merrily chop everything
– mix and eat!

 

 

 

 

Filed Under: All, Gluten free, Raw & Almost Raw, Salads, Veggies & Sides · Tagged: , , , , , ,