Raw Chia Pudding w Persimmon & Passionfruit

July 11, 2013 · by · Leave a Comment
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Prepare this breakfast the night before and you don't need to do a lot in the morning. Or, you can have this as dessert 🙂 You need (per person for brekky, for 2 as dessert):
Prepared by:
Cuisine: vegan
Recipe type: dessert or breakfast
Serves: 1-2
Prep time: 
Total time: 
You need
  • 1 cup of non dairy milk
  • 2 tbsp Chia seeds
  • 1 tsp vanilla paste or essence to taste
  • 1 persimmon, cut in fine wedges
  • 1 passionfruit
To do
  1. - soak the seeds in the milk and vanilla.
  2. - you can add everything else to it straight away or add when ready to eat
Notes
That's all!
Filed Under: All, Breakfast, Desserts, Raw & Almost Raw · Tagged: , , ,

Raw Ginger Chocolate

June 5, 2013 · by · Leave a Comment

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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.

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

Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

May 29, 2013 · by · Leave a Comment
Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

 

Yum!

Parts (per person):
◊    1 wrap (see recipes in Wraps & Sandwiches or use wholemeal or gluten free wraps)
◊    1 small banana
◊    peanut butter, not sweetened/salted
◊    1/4 cup of Cashew Cream (see recipe)
◊    1 tbsp of raw Agave nectar
◊    1 teaspoon of Vanilla paste
◊    some fresh mint leaves

Assembly:
– spread the peanut butter on your wrap
– slice the banana lengthwise and cut in two
– bake the banana (coconut oil, preferably)
– mix Cashew Cream with agave nectar and Vanilla
– transfer banana to wrap
– place mint leaves on banana
– pour Vanilla cream over the top
– roll up and eat!

Filed Under: All, Breakfast, Fruit dishes, Light meals · Tagged: , , , , , , , ,

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

May 27, 2013 · by · Leave a Comment
Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

 

This dessert put a smile on my face, it is delish 🙂

You need for the Jelly (for 6 persons, cutting in half is no problem):
– 1 mango
– 2 oranges
– 75 ml of water
– 290 ml of non-dairy milk
– about 50ml of rum
– 5 gr (1 tbsp) of agar agar powder (double if you have agar flakes)
– some Stevia (as much as you like, just taste)
– 1 tsp of vanilla
– 6 silicon forms or oiled ramequins.

For the sauce you need:
– 4 ripe plums
– about 60ml of Kirsch

You do (Jelly):
– cut the mango and put into blender
– juice (in a juicer) the 2 oranges. If you don’t have a juicer, then juice by hand and zest 1 orange
– blend mango, orange juice and rum
– boil water in a small pan, then add Agar
– when Agar is dissolved (if you use flakes, this will take a few minutes) add non-dairy milk and rum
– turn down heat stir until nice and smooth
– pour into moulds and let set in fridge for a few hours

For the sauce:
– just blend the flesh (including skin) of the plums and the Kirsch in your blender.

When your Jelly is firm, squeeze the sides of your mould until it comes loose and pop it down on a plate. Then pour the sauce on or around the jelly.

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Filed Under: Agar Agar, All, Desserts, Fruit dishes, Gluten free · Tagged: , , , , , , , ,

Lemon ‘Butter Cake’

May 26, 2013 · by · Leave a Comment
Lemon 'Butter Cake'

Lemon ‘Butter Cake’

 

This is based on a Dutch recipe (‘Boterkoek’), something I crave once in a while. The original cake is made with real butter, and although this version isn’t as rich, it still is very nice.

You need:

°    200gr of white flour (I use spelt, as always)
°    175gr of plant based butter
°    125gr organic brown sugar
°    a pinch of salt
°    1 heaped tsp of vanilla paste (or essence, but organic, for usually ‘natural’ vanilla comes from a beaver’s castor sacs, near his bum, and is called ‘castoreum’ but not labelled like that – just in case you didn’t know 😉 )
°    zest of 1.5 lemons
°    1 tbsp non dairy milk

You do:

– preheat oven to 200C
– mix everything and put in slightly oiled baking tray. I used a muffin tray to make small cakes.
– bake for max. 20min, check at 15min, they may be fine then

Cool for about 15 minutes, pop the cake(s) out and transfer to a rack to further cool down. Keep in a container.

Filed Under: All, Sweets · Tagged: , , , , ,

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

May 7, 2013 · by · Leave a Comment

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

 

Filed Under: Breakfast, Light meals · Tagged: , , , , , ,
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