Zucchini and carrot pasta topped with kale pesto RAW

November 22, 2014

If raw food is a new thing to you, you might think the word “pasta” here its pretty mistaken. The spaghetti is no real spaghetti. The parmesan is no real cheese. And what the heck has hemp to do with pasta? DO NOT WORRY I am telling you. This dish is nothing but legal and healthy!

It is completely RAW, wholesome, full of vitamins and enzymes. Because this “pasta”  is raw and light it will get you energized instead of draining your energy for looong and heavy digesting. After a huge portion of it you won’t get in the state of “food coma”, where your biggest wish is usually finding the next sofa to digest or directly fall asleep. Not gonna happen with this pasta!

Zoodles with kale and cashews pesto

Wholesome zucchini pasta with healthy kale pesto

The ingredients or this raw meal are julienned zucchini and carrots make for the noodles and hemp hearts get to act as parmesan. They have also the job to provide extra proteins. The only tools you will need to make this dish is a julienne peeler to make the spaghetti and a blender for the kale pesto. Pretty easy, no magic here.

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Ingredients (2 pers.)

 

1 zucchini

2 carrots

2 kale leaves

pesto:

1/2 cup cashew nuts

1 clove garlic

juice of 1 lemon

65 ml olive oil

1 flat tsp salt

60 ml water

topping

1/2 cup green peas

hemp hearts

 

Preparation:

1. Julienne the carrots and the zucchini, set your “noodles” aside.

2. Make the pesto: mix the pesto ingredients in your blender, adjust the consistence with more or less water.

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Arrange on a plate and top with green peas and hemp hearts plus drizzle some olive oil on top. Pretty easy, or what do you think? :)

RAW chocolate pudding with orange jelly

November 16, 2014

This was supposed to be a post about Asian stir and fry. But my guest was of Chinese origin and the pressure was just too much. Nothing to show of. And the dessert turned out SO much better anyway. And let’s face it, every day is a good day for a chocolate treat (don’t even try to trick yourself into something else, thank you). Especially if it’s so healthy!

So there you have it. RAW chocolate pudding with orange jelly.

RAW chocolate pudding with orange jelly topping

Chocolate pudding is the first RAW dessert that I have made and it is unexpectedly easy. And shockingly healthy. Because all there is in there is AVOCADOS (yes, shocking), oat milk, agave syrup (but you could use dates to go even healthier ) and cocoa powder. Plus orange jelly topping, which balances the sweetness and adds some tartness to it.

Raw and vegan chocolate pudding with avocado

Healthy and nutritious vegan and raw chocolate pudding with orange jelly topping

I would say if you are new to raw food and want to start it the proper way, do yourself a favor. Make this feel-good and totally healthy and nutritious dessert! Your body will not stop saying thank you for it (thank you, thank you, thank…, O.K. I got it).

And there will be NO GUILT at all!

The recipe is as easy as it gets, all you’ll need is a blender (I have the cheapest ever and it does the job just great). So if you’re ready for a mind blowing RAW dessert experience, there is a recipe after this pic! IMG_5951

 

Ingredients:

 

for the pudding

2 avocados

1/2 tsp vanilla powder

4 tbsp agave syrup 

125 ml plant milk (I love oat milk, so this is what I used!)

3 heaped tbsp cocoa powder 

 

for the orange jelly

125 ml fresh pressed orange juice ( ca 1 big orange)

3 flat tbsp arrow root powder (for thickening the jelly)

 

Preparation:

1. Chocolate pudding: In your blender blend first avocados with vanilla, agave syrup and oat milk. Then add the cocoa. You might need to stop and scrap down the pudding every few turns of the blender as it gets pretty thick. You can adjust with more or less oat milk or syrup if needed. All depends on your preferences (and your blender).

2. Orange jelly: Put the freshly pressed orange juice in a pot. As soon as it cooks strain arrow root powder into it, while stirring it in with a whisk. Lower the temperature and let simmer for a minute or two until the orange juice starts getting thicker. Set aside. The orange juice will turn even more into jelly when it cools down.

3. Arrange the chocolate pudding and orange jelly in a bowl or glass. Garnish with mint leaves for prettiness ;)Now the treat is done and can be enjoyed! You can thank me later ;)

Orange jelly on top of raw and vegan chocolate pudding

If this is the first time you have tried an avocado in a dessert, it might have been a pretty unexpected experience. But I am sure it was a good one, or wasn’t it?! :)

 

Porridge “a la carotta”

November 9, 2014

People to the porridge! I mean porridge to the people!

Aah, this “home sweet home” breakfast that always gives you that cozy feeling and that you can create in 1001 ways. Never gets boring. Ever. It is 1) easy 2) healthy 3) filling 4) versatile. Plus easy to digest, gluten-free and cheap. Yep yep.

Porridge with carrots sauce, topped with pomegranate and oranges

Porridge with carrot sauce plus pomegranate and orange topping

This recipe is kind of a “throw together” thing. I didn’t feel like having bananas or apples on top of the porridge (again) but I didn’t wanna leave the house in the morning just for the sake of buying the fruit that I wanted (pineapple….?). After looking around in the kitchen I decided to give the carrots a chance and sacrifice that old pomegranate, that I have bought months ago. It was totally dried out and hard as a coconut on the outside but as soon as I opened it, surprise: perfectly juicy and fresh!

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Watch out: This is not a “hurry-up breakfast” as the carrots need to get blended and the pomegranate seeds to pulled out with a lot patience (I mean: a looooot of patience), but it is perfect for the weekend or a lazy morning. Give it a try and let me know what you think of the carrot “sauce”. Enjoy.

 

Ingredients: (2 pers.)

3 dl whole-grain oats

3 dl hot water

3 tbsp lime juice

2 tbsp agave syrup

2 tsp blackcurrant powder (is totally optionally, but gives a nice contrast color and a hint of blackcurrant taste)

for the carrot “sauce”

2 middle sized carrots

3 dates

1 dl oat milk

1 pinch vanilla extract

1 tbsp chia seeds

topping

Use whatever fruits you have on hand. I used pomegranate, oranges and coconut chips.

 

Preparing: 

 

1. Cook water for the porridge. Pour over oats and add lime juice, agave syrup and blackcurrant powder. Stir and let it sit for ca 10 minutes.

2. Peel the carrots and chop them in ca 2 cm chunks. Add dates (remove the core), oat milk, vanilla extract and chia seeds. Blend until the desired consistence.

3. Split the porridge into 2 bowls, cover with carrot “sauce” and top with some fruits. Pour some extra oat milk on top of the porridge and enjoy!

Oat porridge with carrot sauce

 

Buckwheat porridge & blueberries cream RAW

November 2, 2014

All you need is love. And sometimes a bowl of buckwheat porridge!

Porridge is soul food, especially with the right toppings. Chewy, warm, cooked and in best case scenario made by your mom :) But porridge can be also completely raw, like BUCKWHEAT PORRIDGE. It is made of buckwheat and a fluid of your choice and the advantages of this little seed are numerous, you can read a more detailed info about its nutrition in my earlier buckwheat post. This is of the most healthy seeds that I know of and despite its name it is no wheat and therefore perfect for gluten free diet. Together with some blueberries cream this breakfast is an amazing bomb of proteins and antioxidants to give you the perfect morning kick. And will keep you full till your lunch (at least it does to me)!

All you need to do is soaking the buckwheat over night and blending it in the morning with some oat milk and dates. For the fruit cream you can use any kind of fruits instead of blueberries. The taste combinations are endless. Enjoy this amazing breakfast and give your body some love and some easy digestable nutrition. Your body (and your stomach) will love you back for it.

 

Ingredients (2 pers.)

1 cup dry buckwheat (soaked over night and rinsed well)

4 dates

1/2 tsp vanilla powder

1 cup oat milk

for the blueberry cream

1 cup blueberries ( I used frozen ones)

4 tbsp water

2 dates

1 tbsp chia seeds (optionally but great for you!)

 

Preparation:

1. In your blender mix the buckwheat, dates, vanilla powder and the oat milk. Split in 2 bowls.

buckwheat

2. For the blueberries cream blend blueberries, water, chia seeds and dates. Swirl the cream into the buckwheat porridge and add some toppings of your choice.

Buckwheat porridge raw food recipe

“Bloody” smoothie

October 19, 2014

People pretend I don’t exist, treat me like the ugly duckling and despise me. But I know my value. And I am here to prove it to you. Like it or not, here I come.

Sincerely, Red Beet

 

Seriously speaking I can not imagine my life without red beets. Just think of a life without borscht. Not worth living. I’ve got the love for red beets from my Slavic blood and I am going to defend them whenever I can. Because (you will not believe what I will say right now) some people do not like them. Actually most of the people I know, when I think about it really hard…

But believe me, this veggie is truly misunderstood and underestimated. Nutritionally speaking it is loaded with an exceptionally unique combination of vitamins and minerals. It contains amongst others the mineral manganese, which is an awesome free radicals detective, also called antioxidant. Same with betalain, the red pigment, which besides that is also great for detoxification processes in your body. All this means basically: red beets keeps you young FOREVER. That was enthusiastic. Let’s say almost forever. If this it not the best thing about them than I don’t know.

Also: 100 g of raw red beet cover 10% of the daily intake of iron and 6% of magnesium. Especially in the dark months these minerals are extremely important and helpful to fight the weakness that so often affects our bodies (and moods…) during autumn and winter. Farewell autumn blues.

Besides all this nutrition part, just looking at them and their deep pink color should make you happy. Or what is your feeling looking at this beauty below?

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Red beets have also have a very mild, almost dull taste and can be therefore incorporated in a variety of dishes. Recently they have been even trying to invade my sweet weekend breakfasts. So I thought, why not add it them to my beloved smoothies?

Strawberry and beet smoothie for energy.

It is a pretty common thing to juice red beets, but why not also get the fibers and use them whole? Besides, the sweetness of them goes perfectly with strawberries, and ginger and lemon add the right amount of edginess to it. A tablespoon vegan protein for extra strength and “Bloody smoothie” was born. Get your fingers red guys.

 

Ingredients ( 2 pers.)

1 small red beet

1 carrot

1 banana

1 cup strawberries (I used frozen)

1 heaped tsp ginger (grated)

1 tbsp heaped vegan protein powder (I used hemp protein)

2 tsp agave syrup

juice of 1/2 lemon (use and grate the lemon rind if your lemon is organic or ecological)

1 cup water (if you like your smoothies more fluid add some more water)

 

Preparation: 

Peel the red beet and the carrot, cut them in big chunks. Mix together with the rest of the ingredients in your blender until smooth. Decorate with some grated lemon and enjoy your immortality.

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So… have you changed your mind about red beets yet?:) Cheers!

Spicy & sweet celeriac salad RAW

October 12, 2014

Have you ever heard of celeriac? Also called celery root? You have, really? I am just asking because I feel that sometimes people see it as some kind of an alien vegetable that they would never eat, and especially not raw. Most of the people I know would use this poor vegetable it in the best case as a… door stopper. Nowadays celeriac got almost banned from our kitchens and is labelled as boring or strange. Yes, even ugly…! Let it be. But besides its ugliness it is a really great vegetable, that you can use in many dishes. Raw, fried, cooked, mashed, shredded or blended into a cream soup. There is so many possibilities!

For those who did not pay attention to this vegetable before: celeriac is basically the “mother” of the green celery stalks. It grows under the earth supplying on the surface his green and crunchy “kids”.

So today I decided to introduce this veggie to you and give it a new face. If you have never tried celeriac then this salad might be a pretty good try. Yes, the taste is definitely a special one and you has to like it and it is okay if you don’t. But if you have no idea what I am talking about then you should give it a try.

Besides celeriac the other main ingredient that gives this salad its special taste and appearance is turmeric powder. Sunny yellow and very mild in taste, it can be used both in sweet and savory dishes and additionally to its amazing color it is said to be extremely healthy. It is high in antioxidants which makes it anti-inflammatory and it is especially great for digestive problems. Drinking turmeric and ginger tee for a few days helped me against stomach irritations already a few times. If you feel like checking out more in-depths info about its health benefits you can find it here.

And now grab your grater and get into it. I think you will not regret it.

 

Ingredients:

ca. 0,4 kg celeriac

1 long cucumber ( ca 1,5 cups)

2 middle sized carrots

1 hand full of raisins

sauce

1/2 cup (125 g) cashew nuts

50 ml olive oil

2 tbsp lemon juice

1/2 cup water

1 minced garlic clove

1 heaped tsp turmeric powder

1-2 dates

chili (fresh or dried, decide yourself how much you need. I used 1/2 fresh chili)

1 flat tsp salt

 

Preparation:

1. Grate the celeriac and the carrots. Chop the cucumber into ca 1×1 cm cubes. Put in a bowl together with the raisins.

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2. Make the sauce. In a blender combine all the sauce ingredients and blend until smooth. Add to the vegetables and mix well. Put on a plate and garnish with some carrots stripes. Done!

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Salad with celeriac, dates, chili and turmeric

So guys, if you happened to give celeriac a try I would really love to hear about your outcomes. Until then celeriac greets x Aneta

Buckwheat breakfast with figs & caramelized pecan nuts

October 5, 2014

Weekend time is breakfast time! Those long mornings when you hang around in your pyjamas, stroll around the flat and listen to music with a cup of hot tea in your hand. And have a lovely breakfast. Because weekends are made for nice breakfasts and I am sure you already  know it too.

Since I started eating raw and vegan I discovered plenty of foods that I did not know about. Also some foods got reintroduced to me again. Foods that I remember from my childhood but that are nowadays not enough fashionable anymore. Like buckwheat. Ever eaten buckwheat?

Buckwheat is actually not a wheat, but a fruit seed. And therefore it is GLUTEN FREE. First advantage. It is healthier than rice, wheat or corn, as for example comparing 100 g of buckwheat to 100 g rice, buckwheat has 3 times more calories and 5 times more proteins and fibers! Second advantage. And it is also way healthier for people with diabetes, as it does not raise the sugars in your blood like crazy, but slowly and continuously instead. Now it is already 3 advantages over rice & co. And I am just choosing the ones that I am interested in, there is definitely more:)

The big question is: HOW TO EAT buckwheat?

Well, you can eat it both raw and cooked, depending on your liking, but notice that there are 2 buckwheat options it the shops. One is the natural, unroasted version, that is light green, pale and has almost no smell. The other one is roasted, brown colored and has a nutty and recognizable smell. The second one is also called kasha and because it is roasted it has lost some of his nutrition. If you want to have it 100% raw and 100 % nutritious, go for the package with the unroasted buckwheat.

Buckwheat contains phytic acid, which is not easy digestable for our our bodies. But if you soak the buckwheat overnight or at least 7-8 hours, the indigestable acid gets released out to the water. Then the seeds must be just rinsed carefully and they are ready for enjoying. The soaking also activates all the vital powers of the seeds, that make it want to sprout and grow into a plant. This is the best and most nutritious moment to eat them.

Here before & after the soaking…

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So if you are thinking right now “Hm… what’s new out there for breakfast?” here is something that you might not have tried or even considered before. It is easy on your stomach (after the soaking), healthy, sweet and yummy. It is basically RAW if you don’t count in the caramelized pecan nuts. If you want to have it completely raw just leave out the caramelizing part. And now get your hands dirty.

 

Ingredients (2-3 pers.)

 

1 cup dry buckwheat

2 bananas

1/2 tsp vanilla powder

3 big figs (cut in chunky pieces)

1 hand full of pecan nuts (walnuts will go great too)

1 tbsp agave syrup (or maple syrup/honey)

 

Preparation: 

1. Soak the seeds overnight or for at least 7-8 hours. Use at least double the amount of water, as the seeds will soak up a lot. The next morning rinse them well for about one minute and let them drain. IMG_4643

2. Peel the bananas and mash them with a fork. Add to the drained buckwheat together with the vanilla powder. Blend all together well.

3. On a heated pan roast the pecan nuts (without oil) until they get some nice color. Than add the agave syrup to it and let it cook for ca 20-30 seconds. Take away from the heat and let the caramel on the nuts get hard and candy like.

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Breakfast with buckwheat, figs and sweet pecan nuts

Arrange on the plate with the figs and pour some agave syrup on top. Mmmmmm…. And now enjoy your lovely weekend! <3 Aneta

Rosemary & flax crackers. Or just call it fiber boost.

September 29, 2014

I remember flax from my childhood. It was shiny and tiny and did not taste like anything, so why eat it Mom? My Mom used to cover it with water overnight and then drink the slimy drink for better digestion. It looked and tasted disgusting. Not with me Mom, I decided. But I loved eating the tiny seeds pure and biting them into 2 halves in my mouth (very difficult though), each and every of them separate. Back then I had no idea about the existence of flax crackers. Imagine my astonishment as I discovered that one can do it at home! Pure happiness! Now the flax seed and me regularly have a date.

If you are looking for a fast and healthy “in-between- breakfast/lunch/dinner-snack” (so many possibilities, I know!) then try these. They are full of fiber (great for your digestion) and have a pretty mild taste. They are done within ca 40 min and this is already including the 15 min soaking of the flax! Give it a try and make your own flax crackers. And then eat them up with a salad or a soup. It’s crackers time!

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Ingredients:

 

200 ml flax seeds

100 ml sunflower seeds

2/3 tsp salt

15 ml psyllium husks (it is basically pure fiber without taste, you can get it in good supermarkets or in health shops)

2 tsp chopped rosemary

1 tsp flax seeds oil (olive oil or any other oil is fine too)

180 ml water

 

Preparation:

1. Preheat the oven to 180°C. Prepare the flax seeds. In a bowl mix them with water and salt. Let them soak for ca. 15 min, until they become sleezy.

2. Add the rest of the ingredients and mix together.

3. Now spread them evenly with a spoon on a backing tray (don’t forget baking paper) until the paste is about 0,5 cm high . Then cover with a second sheet of baking paper. Using a rolling pin (or a bottle of wine) make the paste even. Do not make it too thin.

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4. Bake in the oven for about 20-25 minutes. You can see when they are ready, as they get hard and the color gets darker. Ready. Enjoy:)

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Chia pudding or the easiest RAW breakfast ever!

September 22, 2014

Excuse me, chia WHAT?

Seriously, if you have never heard of this little seed it is time to change it NOW! Chia seeds might be one of the best things that can happen to your digestion and for good reasons they are also called superfoods. Originally chia comes from the ancient Mayan and Aztec culture, one of the greatest civilizations ever known and according to historical researches chia used to be a staple in their diet, providing a remarkable source of energy and nutrition.

I eat chia every day. In various forms. Chia is truly fantastic as it can be added pretty much to all kinds of food like smoothies, salads or energy bars. They have literally no taste on their own. You can even add them to your cake! They can be also used as a substitute for eggs, as they form a gel like texture, after soaking up the liquid. And they can soak up an incredible 7-9 times the amount of their own weight!

Chia seeds are loaded with Omega 3 fats and fiber, you know, the stuff that makes your guts happy and is crucial for its proper functioning. Chia is considered to be the highest plant-based source of Omega 3 on earth. We need it for fighting bad cholesterol which might cause blood clots in arteries and for keeping our brain working. For vegetarians, vegans and raw-foodists this miniature seed is truly a gift from the nature, as it is otherwise hard to get Omega 3 fats without eating fish. The more I read about this tiny seed the more I think people should learn more about it. Just have a look at (some) of the nutritional facts:

1. 600 mg calcium per 100 g. This is 5 times more than milk, which has just about 120 mg per 100g! Who needs cows!?

2. 8 times more Omega 3 than salmon. Seriously.

3. High in proteins, 100 g contains 23 g. This is pretty much more than your morning oats (16,9 g per 100 g). And proteins from chia are even more digestible by our body than proteins from soy or beans.

Not to mention that they are also extremely low in calories. 2 tablespoons of dried chia seeds have only ca 100 calories. So if you try to lose weight, but do not wanna be hungry all the time, try chia. They expand in your belly and make you feel full and satisfied, but at the same time they manage to do it with a low amount of calories but lots of proteins, antioxidants, vitamins and minerals. Yes!

BUT watch out: if your diet used to be very low in fiber, it is better to get your body get used to it slowly, so you can start with, let’s say, 1 tsp a day. Below you can see how the dried chia seed looks like.

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The recipe for the chia pudding is so easy, that you can not do anything wrong:)

 

Ingredients (1 pers.)

 

3 flat tbsp chia seeds

1 cup of plant based milk (I used oat milk, but you can use any other milk)

 

Basically you put the milk and the chia seeds into a jar, lock it and immediately shake it. If you wait with the shaking, the seeds will start soaking up the fluid and getting gel like in one big piece very fast. So shake it well and at once. After 15 minutes shake one more time, they might need to get separated again. Then store in the fridge over night. In the morning they have soaked up the fluid and turned into a pudding like texture. Serve it with fresh fruits and some honey. Eat up:) As easy as it can get!

P.s. Even my mom got hooked with that stuff. I love that:) So… how did YOU like your new breakfast? Happy to hear your thoughts on chia!

“Just because cake” or Birthday chocolate cake with raspberries

September 7, 2014

Are you really thinking that you have to give up all the sweet and indulging moments of your life just because you are vegan? Wrong, wrong, WRONG. Forget about the fact that this cake is without sugar, flour or dairy. Just focus on the fact that it is still sweet, creamy and chocolaty!

Before getting into the venture of vegan life I had had no idea what “those vegans” are eating, and I had imagined all of them being sad and grumpy for not being able to have cakes and sweets. Besides that I had no clue what else than guacamole one can use an AVOCADO for. Yes, there is an avocado in this recipe, together with the coconut milk it creates the creaminess of the raw chocolate frosting and adds some healthy fats to the cake. But you would have never imagined the avocado part if I kept my mouth shut, would you?

We all, really ALL, from time to time need to munch on something that tastes so good and forbidden that you are ashamed of having eaten already 2 pieces of it. And still wanting more… I am sure we all have these moments, whether it is a sunny day, grey and rainy weekend or the day when you want to have it “just because”. That day for me was when my mom had birthday and so this healthy, sugar- and flourless (at least no white flour) cake was born. And you can eat half of it without any guilt if you want too! Isn’t this the best fact about it?! The recipe for the cake base is taken from the amazing blog ” My new roots” by Sara Britton, check out her recipes, this lady is really inspiring!

So whether you want to make the cake “just because” and just for you or you want to share it with someone you love and at the same time do something good for them, go for this vegan chocolate cake version. I promise you will love it. So here you go:

 

Ingredients:

 

Cake

1 cup of plant milk ( I used oat milk)

8 tbsp maple syrup (or any other sweetener)

5 tbsp coconut oil

1/2 tsp salt

1/2 cup cocoa powder (raw is always best)

2 tsp baking powder

2 cups almond flour

 

Chocolate frosting RAW

1 avocado

125 ml coconut milk

1/2 cup cocoa powder

1/4 cup water

1/2 tsp vanilla powder

7 tbsp maple syrup (or any other sweetener of your choice)

 

Topping

1 cup of frozen raspberries (or fresh if available)

 

Preparation:

Cake

Preheat your oven to 175°C. Oil a round cake form (mine has 28 cm diameter) with some olive oil and dust with almond flour, mix all the dry ingredients in a bowl, set aside. In a second bowl combine all the fluids: coconut oil, maple syrup and the milk, whisk together. Now add the dry ingredients to the fluids while whisking. When the oven has the right temperature bake the cake, for this diameter it should be ready after ca 35-40 minutes. Let it cool down.

P.S. Usually a cake is ready when you put a wooden tooth stick into it and it comes out dry. In this case the cake is still wet when you take it out, but it gets firm afterwards, so do not bake it too long (I almost burned mine…)

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Chocolate frosting

In your blender mix all the ingredients together. The mix will get thick as the coconut milk together with the avocado makes it very creamy. You might stop a few times and scrap it from the walls of the mixer, so everything gets blended well. The frosting is done!

Now spread it evenly on the cooled down cake and decorate it with raspberries. Mine were still frozen when I put them on the cake, just wait 10 minutes for them to thaw and your healthy chocolate wonder is ready to be munched on!

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Even though it is so good for you that you could eat it totally by yourself, I recommend to share. Tastes best when eaten with others. Happy sunday<3 Aneta