The pulp of 1 or 2 young coconuts
1 lemon juice
salt and pepper
1/2 garlic clove
Process everything in blender for few minutes then spred and modulate some forms over a baking paper and leave it in the drier for 2,3 hours.
Fill it with cashew and walnuts cheese,and serve it with green salad.
7,8 Mushrooms Champinion
2 tb spoons extravergin olive oil
1/2 cup flaxseed flour
salt,pepper and your favorite spices !
Cut the mushrooms into round shapes and marinate them few minuts in olive oil and salt .For a more intense taste you can add some dill,too.
Cover the mushrooms with the flaxseed flour and mix with all your favorite spices ,and dehydrate for 2 hours .
1,2 medium size tomato
1 spring onion
2 tb spoons raw sweet corn
1,2 tb spoons raw sweet grean peas
1 bell pepper
1/2 lemon juice
2 tb spoons extravergin olive oil
Make a mayonnaise from the avocado pulp,lemon juice,olive oil and salt.
Finely chop the remaining ingredients and mix them with the mayonnaise.
1/4 cup macadamians,dry and not soaked
2 tablespoons nutritional yeast
1/4 teaspoon salt
Use a microplane -wich is a realy fine grater ,to grate the macadamians into a bowl.
Powder the nutritional yeast in a coffee grinder or blender and add to the macadamians,along with the salt .Mix thoroughly in a sealed container in the fridge for up to a week .
FOR THE CREPES:
2 medium peeled courgette
220 gr mango flesh
1 teaspoon lemon juice
1/2 teaspoon vanilla powdwer
1/4cup maple syrup
1/2cup cacao powder
Pinch of salt
Blend in a high speed blender until smooth
Form 8 equal-sized crepes of about 12cm on non-stick dehydrator sheets,being sure not to spread too thinly.
Dehydrate at 42°for 4-5 hours,or until you are able to remuve them from the dehydrator sheets.
Return to the dehydrator on the mesh trays for a further 2 hours.The crepes should be dry to the touch,but still very soft .
For the Fraiche Creme :
1 cup cashews,soaked 2 hours or more in 1/2 cup water
1 teaspoon lemon juice
1/4 teaspoon probiotic powder
1/4 teaspoon salt
1 teaspoon apple cider vinegar
Blend all ingredients in a high-speed blender until smooth.
Transfer to a small bowl,cover and leave to stand for 12 hours at room temperature .
Stir and place in the fridge for another 24 hours.
Mix the berries with the créme fraiche.
Open up the crepes and so it forms a cone and fill with some fraiche and berry mixture.
Sprinkle cacao nibs and crushed pistachios to garnish .
2 madium courgette(zucchini)
1/4 of a small red onion
1/2 cup cashews,soaked 20 minutes
1/4 cup water
2 tablespoons olive oil
2 spring onions(green onions)
2 teaspoons fresh tarragon
1 tablespoon lemon juice
1/2 teaspoon salt
Slice the courgette lengthways on a mandoline with the large julianne attachment,or use a peeler.
Cut the onion nice and thin.
Place all of these in a bowl and put to one side.
Blend the cashews,water,olive oil,spring onions,tarragon,lemon juice and salt in a high-speed blender until smooth.
Add half of the cream sauce to the courgette and mix it through with your hands.
Keep the other half of the sauce in the fridge for up to 3 days to use as a salad dressing or a crudité dip for snacks. Garnish with tarragon oil,few springs of tarragon and quiq macadamia parmesan.
50 G tarragon
1 bunch spring onion tops or 50 g of chives/parsley
Blend all the ingredients together in a high-speed blender.
Strain through a nut milk bag but only press hard enough to get the oil running through and not so hard that the water comes out.This oil should keep for two weeks at room temperature,so just making a little like this every now and then will be a nice treat.
1 bowl of buckwheat
1/2 bowl walnuts
1/4 bowl of carrots
1 piece onions
1/2 bunch of parsley
some pickled cabbage leaves
6 raw tomatoes
1/2 bowl dried tomatoes
1 teaspoon ground nutmeg
1/2 teaspoon dried thyme
2 tablespoons extra virgin olive oil
ground pepper himalayan salt
Soak the walnuts and the buckwheat for 8 hours then rince and mix them in a food processer together with the onions,parsley,carrot,walnuts and the spices.
Fill the cabbage leaves with this mixture and place the stuffed cabbage in a bowl.
Blend the raw and dried tomatoes with the olive oil and pour this sauce over the stuffed cabbage. Garnish with parsley and cashew cream.
cashew - 1 cup
lemon - juice from 1/2 pieces
1/2 cup of water
probiotics - 1/4 teaspoon
Soak the cashew for 4 hours. Drain the water and mix all ingredients in a blender until the mixture is smooth.
Pour into a large jar, cover with a cloth and leave at room temperature for 12 hours.
Mix and transfer the jar in the refrigerator for another 12 hours. After this time will be ready to serve.
2 cups raw cashew soaked for 2-4 hours
1 cup of water
1tsp probiotic powder
3 tsp nutritional yeast
1/2 tsp himalayan salt
Place the cashew in a bowl ,adding twice the amount of water .During the soaking process,the cashews will absorb water and swell.After soaking the cashews,drain and discard the soak water .The process has a two-fold purpose.First to soften the cashew so they blend perfectly smooth.Secondly, to reduce the phytic acid which is rough on digestion .In a high-speed blender,combine the cashew,water and probiotics and blend until smooth .Pour the mixture in a cheese cloth,twist tight and fold it over onto itself.Put the cheese chloth in a strainer and lay a small plate on top of the bundle followed by a weight(mason jar filled with water ,beans,flour..whatever).
Cover with a towel and set the mixture aside for 24-48 hours to culture,in a warm place. After this time,scoop the mixture into a clean bowl,add the nutritional yeast and the salt and mix well.Transfer the cheese to a ring mold and place the mold in the freezer for several hours till it sets up nice and firm .Crefully remove the cheese from the mold and place it on a non-stick sheet into the dehydrator for 24 hours at 42°. After this time will be ready to serve .
Ingredients for the crust:
2 cups raw nuts
1 cup dates or raisins
pinch of salt
Orange cheesecake :
3 cups cashew
3/4 cups fresh orange juice
1/2 cup agave/maple syrup
1/2 cup melted coconut oil
the juice of one lemon
zest of all the oranges you juiced
pinch of salt
Blueberry layer :
2 cups organic blueberries
1/4 cup of the orange cheesecake mixture
To make the crust: process the nuts and dates or raisins,in a food processor until the mixture stick together when you press it .Press into the bottom of a springform pan and put it in the fridge.
To make the orange cheesecake :
Blend all ingredients (except the orange zest)
in a high-speed blender until smooth,then add in the orange zest with a spoon. Put aside 1/4 cup of cheesecake mixture for the blueberry topping.Pour the rest onto your crust and put in the freezer.
To make the blueberry layer:
Blend the blueberries and the cheescake mixture until creamy but still with small pieces of blueberry for texture.
Spread this over your cheesecake and keep it in the freezer overnight.
Garnish with sliced oranges and enjoy!
10 strawberry for outside,cutted in half
Vanilla ice cream cake layer:
2 cups cashew
1 cup dates
1/4 melted coconut oil
1/2 teaspoons vanilla
vegan milk or coconut water as needed
Berry layer :
1 cup frozen blueberries
1 cup frozen strawberries
1 cup vegan milk or coconut water
1 cup dates,walnuts or another banana
To make the first layer :
Place the halved strawberries around the edge of a spring form pan and set aside.
Blend the vanilla ice cream cake ingredients together until smooth.Spread into the bottom of the pan,this should press the berries into the inner edge.Put in the freezer.
To make the berry layer :
Blend it all up until smooth.Carefully spread over the top of the vanilla ice cream cake layerand put in the freezer for about 2,3 hours,until is set.
Garnish with berries and enjoy!
3/4 cup dates
1/2 cup hazlenuts (+ extra to roll them in)
1/4 cup descicated coconut
1 teaspoon vanilla
1 tablespoon melted coconut oil
1 tablespoon agave syrup
2 tablespoons raw cocoa powder
1. Before preparing, soak dates in warm water for about half an hour
2. Drain dates and process with remaining ingredients until there are no big chunks of hazlenuts. I added a little bit more coconut if the mixture is too watery.
3. Roll mixture in 10-12 equal sized balls
4. Using a mortar and pestle I crushed a handful of hazelnuts and rolled the bliss balls in them.
5. Eat them straight away or freeze them if you want them that way.
1 cup cashews, soaked until soft, rinsed and drained
4-6 cups of water
1. Place nuts and water in blender and blend until very smooth. You can strain if you wish but it isn’t needed.
Cashews have a multitude of health benefits. They are heart protective, actually protect you from gaining weight, have fiber and protein and taste great. This will last 3-5 days in the fridge.Has it’s own natural sweetness, and is purely delicious!
quinoa flakes - 500 g
jumbo raisins - 100 g
goji berries - 60 g
raw cacao nibs - 30 g
vanilla - the insides of 3 pods
Himalayan salt - 1 pinch
spring water - 100 ml
Hydrate the goji berries for an hour.
Grinde the quinoa flakes to get a fine meal.
Mix in blender the raisins and goji berries (along with the water in which they were hydrated), until the mix is smooth and fluid.
Put it in a pasta bowl,the quinoa flour, cocoa bits, vanilla, pinch of salt and knead well until completely smooth. If you need add water.
Extends in the dehydrator tray a thin layer composition, pressure and cut with a form .Dehydrate for 24 hours then detach biscuits from the dehydrator sheet and leave them in for another 12 hours.
Ingredients for 6-8 carob crepes:
1cup sliced banana
2 tablespoons water
2 tablespoons carob powder
1 tablespoon maple syrup
1/4cup+2 tablespoons flaxmeal
1 cup coconut meat(from 2 young coconuts )
2 1/2 tablespoon agave nectar
2 teaspoon lemon juice
1 teaspoon vanilla powder or extract
1/4 teaspoon salt
Blend the banana and water until smooth.Add the carob powder,maple syrup and flax meal and pulse until well combined .Pour onto the dehydrator sheets and spread it with an off-set spatula.Dehydrate for 5-6 hours .After this time,the crepe should be dry but very pliable.
Cut into desired shapes.Store for a 7-10 days in the fridge ...or for month in the frezeer.
For the coconut cream,blend all the ingredients together until a very smooth and thick cream is achieved.
Garnish with blueberries ,blackberries and enjoy!
This is a great and healthy Caesar dressing substitute and when you taste it,you will not want to return to the classics!
0,5 cup pumpkin seeds
0,5 pc garlic
the juice of half lemon
2 tablespoon extra virgin olive oil
0,5 teaspoon himalayan salt
0,25 cup of water
Blend all ingredients untill smooth mixture.
If you find it too thick add gently more water and lemon juice.
2 cup cashew floor
1 cup oatmeal
1 cup almond pulp
1 pc banana
0,7 cup maple syrup
2,3 pc dates
0,5 cup shredded coconut
0,5 cup raisins
2 pinch cinnamon(ground)
1 pinch nutmeg (ground)
1 pinch clove (ground)
2 pinch black cardamon
Blend cashew flour,outmeal,wet pulp almonds,banana,maple syrup and dates until all ingredients mix properly.Add to the mixture grated coconut,raisins and spices and mix well.Put some baking paper on the bottom of the dehydrator tray and form road wheel-shaped cookies.Dry in a dehydrator for 10-12 hours till cookies will be crispy on the outside and soft from the inside .
Hemp seeds are a reach source of vitamins (B,E) and minerals like phosphorus,
The best way to get these nutrients from the hemp seeds is to make a hemp milk !
1 cup hemp seeds
4 cup water
Soak hemp seeds for 12 to 24 hours.Soaking time depends on the room temperature .It is important that seeds start to germinate and only then all nutrients are liberated.Do not forget to rinse twice a day .After germination,rinse several times in water.Place germinated seeds with water in a high-speed blender and blend it for 1-2 minutes at full speed.Strain the milk through a sieve. Can be stored in a glass bottle in fridge for 2-4 days . You can put banana stowberries dates on your hemp milk and blend it for a minute and get an amazing nutricious milk !
200 gr hemp seeds or cashew nuts
5 tbsp psyllium
800 ml water
himalayan salt (to taste )
Soak hemp seeds or cashew in water ,preferably overnight .Pour psyllium into a larger containerand also soak in water to marinate overnight.Pour hemp seeds or cashew into the blender and mix until you get a smooth mixture.Add Psyllium which should be after soaking jello like consistency .Add little salt and blend.Pour mozzarella mixture into small forms or on a large plate and place into the refrigerator for a few hours.Flip the mozzarella out of the forms and serve with tomatoes and basil.
To get a different variation of this delicious mozzarella you can add some basil or parsley into the mixture while blending .
1/2 cup almond soaked overnight
2 cup sunflower seeds,soaked overnight
1 cup cilantro leaves or parsley
1/4 cup olive oil
1 lemon juiced
1 tablespoon Nama shoyu,or wheat-free tamari
1 bunch green onions chopped finely
2 tablespoons freshly grated ginger
Process greens,chilli,ginger,lemon juice,olive oil in a food processor .Add almonds and the sunflower seeds and process until a smooth paste is formed.
Place uniform balls directly on a mash dehidrator tray .Dehydrate 6-12 hours or until set.
Deep in Sweet&Sour souce and continue to dehydrate until dry on the outside,but still moist on the inside(4-6 hours more).Serve with extra Sweet and Sour Sauce on the side.
Sweet & Sour Sauce
2 large tomatoes or 2 cups chopped fresh tomatoes
1 clove garlic
6 fresh basil leaves
1 inch piece fresh ginger,peeled
1/4 cup apple cider vinegar
1/2 cup pitted dates or 1/2 cup honey
1 tablespoon olive oil
1 teaspoon himalayan salt
Blend the fresh tomatoes,add the garlic,ginger,apple cider vinegar,dates or honey,olive oil,salt and herbs. Blend it until smooth.Adjust herbs and spices to taste.