Mango, Mint & Pumpkin Dessert w Coconut Yoghurt

May 21, 2014 · by · Leave a Comment

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Mango, Mint & Pumpkin Dessert w Coconut Yoghurt
Pumpkin is very versatile, and amongst all the possiblities is raw pumpkin. It is great to make desserts with as it's amazingly sweet and refreshing. In this dish I mixed it with mango and mint, and added a bit of extra sweetness by throwing in 2 dates. The coconut yoghurt goes lovely with the pumpkin purée as it is, but you could flavour it with lemon zest or ginger for instance, if you like (my favourites) 🙂
Cuisine: vegan
Recipe type: dessert
Serves: 2
Cook/wait time: 
Total time: 
You need
  • abt 350gr of pumpkin, peeled
  • 1 large ripe mango, peeled and pitted
  • 4 medium leaves of mint (and some extra for decoration, if you like)
  • 2 pitted Medjool dates
  • water
  • 1 cup coconut yoghurt (unsweetened - if you can't get hold of coconut yoghurt, use other dairy free yoghurt)
To do
  1. throw all ingredients, except for the water and coconut yoghurt, in your blender and blend away
  2. add water till you have the consistency you prefer; thicker or thinner
  3. serve one layer on top of the other, or go artistic with many layers, and decorate with some extra mint 🙂

 

Filed Under: All, Desserts, Gluten free, Low/no added fat, Raw & Almost Raw · Tagged: , , , , ,

Pineapple & Avocado Jelly w Orange Coconut Cream

May 9, 2014 · by · Leave a Comment

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Pineapple & Avocado Jelly w Orange Coconut Cream
Lovely light and natural sweet is this dessert. No added sugar or sweetener except in the Orange Coconut Cream. You could replace this by soaked and blended dates, if you prefer. Use fancy moulds for a more impressive presentation or just for fun. I served this with a raw cookie on the side, just because I could 🙂
Cuisine: Vegan
Recipe type: Dessert
Serves: 4-6
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 whole medium to large pineapple
  • 1 avocado
  • 1 tsp vanilla bean paste (or essence, but the real stuff)
  • 1 cup of water
  • 3 tsp agar agar powder
for the Orange Coconut Cream:
  • 1 cup coconut yoghurt (as thick as possible)
  • zest of 1 small orange
  • a little bit of orange juice
  • 1 tbsp raw agave nectar (or coconut nectar, maple, etc) If you want to use Stevia, then add to taste
To do
  1. peel the pineapple, and chop up the flesh (including the core, which is full of bromelain)
  2. add to blender, add avocado and blend till all smooth
  3. in a small pan, place water and sprinkle agar agar on top
  4. bring to the boil while stirring or whisking
  5. just when it gets to the point of boiling, switch blender back on and pour in the agar mixture, blend well
  6. pour the contents of the blender into a silicon container or something similar. You can make individual jellies too, by using small containers or moulds
  7. place in fridge and let set for 2 hours (or just check if it's solid)
  8. mix the coconut yogurt with the zest and agave nectar, and add some of the juice of your orange, but don't dilute it too much - unless you prefer a thin sauce, of course
  9. slice the jelly, place on plates, and top with the cream
  10. a few fennel seeds do nicely with this dish too!

 

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

Ginger Yogurt w Squashed Berries & Vanilla

January 16, 2014 · by · Leave a Comment

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Ginger Yogurt w Squashed Berries & Vanilla
A delicious raw dessert! Add some buckwheat or nuts and you have a lovely breakfast. It looks great and is very easy to make 🙂
Prepared by:
Cuisine: vegan
Recipe type: breakfast, dessert, in-between
Serves: 4
Prep time: 
Total time: 
You need
  • 400gr coconut yogurt (I used plain Co-Yo)
  • 3 tbsp of ginger cordial
  • 1,5 hand of blueberries
  • 1,5 hand of blackberries
  • 1,5 hand of raspberries
  • ¾ tsp vanilla bean paste
  • 1.25 tbsp of raw agave or raw coconut nectar (optional)
To do
  1. stir the ginger cordial through the yogurt - that's part 1 done
  2. place blueberries and blackberries in a medium size bowl and squash them with the back of a spoon
  3. then add the raspberries and vanilla paste and stir through thoroughly
  4. taste, and if you like, add some nectar for sweetness (or you can use Stevia)
  5. layer yogurt and berries in a glass or in a glass bowl for good looks (or just top with one or the other), and done!
Nutritional Information
Serving size: 1 glass Calories: 204 Fat: 5.5gr Saturated fat: 4gr Unsaturated fat: 0.3gr Trans fat: 0gr Sugar: 26gr Sodium: 1mg Fiber: 5mg Protein: 5gr Cholesterol: 0mg

 

Filed Under: All, Breakfast, Desserts, Fruit dishes, Gluten free, Low/no added fat · Tagged: , , , , , , , ,

Coconut Yoghurt w Buckwheat Granola & Pineapple

October 6, 2013 · by · Leave a Comment
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Coconut Yoghurt w Buckwheat Granola & Pineapple
Yummie breakfast, suitable for just about anyone; raw, gluten free and lovely fresh flavours, just a perfect way to start the day, especially a hot one! The granola I bought at the organic store, pineapple pieces were organic but canned, and the coconut yoghurt bought at the supermarket. Too easy! And it's up to you how much of everything you add, but this is how I put it together.
Prepared by:
Cuisine: vegan & raw
Recipe type: breakfast (or lunch)
Serves: 1
You need
  • ¾ cup of coconut yoghurt (this one was sweetened with agave nectar)
  • ⅓ cup of (raw) buckwheat granola
  • ½ cup of pineapple pieces (with some juice)
To do
  1. Put it all together and that's it. Not sure if there are quicker breakfasts around!

 

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

Coconut Carrot Dip

July 24, 2013 · by · Leave a Comment

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Carrot Coconut Dip
Light but as spicy as you like, this is lovely as a dip, on toast or as a sauce 🙂
Prepared by:
Cuisine: vegan
Recipe type: dip, sauce
Prep time: 
Total time: 
You need
  • 2 cups of finely grated carrot
  • ½ cup of coconut yoghurt
  • 1 tbsp Bragg
  • 1 tsp Madras Curry blend
  • 1 tsp mild curry powder
  • 1 tsp garlic powder (or use fresh, of course)
  • ½ tsp Himalayan rock salt
To do
  1. Mix everything in your blender or food processor till it has the consistency you like. Serve with veggies, or dilute with coconut water and a dash of lemon into a sauce.

 

Filed Under: All, Dips, Sauces & Condiments, Gluten free, Snacks & Entrées · Tagged: , , , ,

Lemon Coconut Yoghurt w Raw Buckwheat Granola

July 16, 2013 · by · Leave a Comment

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Lemon Coconut Yoghurt w Raw Buckwheat Granola
Uh ohhhh.... Just as well this is awfully healthy because it is tempting to have more 😉
Prepared by:
Cuisine: vegan
Recipe type: Breakfast
Serves: 1
Prep time: 
Total time: 
You need
  • ½ to ¾ cup of coconut yoghurt
  • 3 - 4 tbsp of CocoQuench (diluted coconut milk, 20% coconut)
  • zest of 1 lemon
  • ⅓ - ½ cup of raw buckwheat granola (how much is really up to you)
To do
  1. mix the yoghurt with the milk so that you have a nice creamy consistency
  2. stir in the lemon zest
  3. top with granola, or top the granola with the yoghurt
  4. munch!

 

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