Indescribable good (or “as a culinary rain dance” as my brother called it, whatever that should mean).
Do not be intimidated by the long drying process, there is very little job really. Make a big batch pizza base and store in the freezer, only to produce a while before serving and toss on favorite toppings.
Pizza bed (4-5 portions):
5 cups soaked buckwheat (about 2.5 cup dry buckwheat)
2.5 cup sunflower seeds
1 cup flax seeds
3/4 cup sun-dried tomatoes (soaked)
1 ½ waters of the sundried tomatoes,
½ cup olive oil
1 tsp sea salt
1.5 tsp agave syrup
1 tablespoon dried basil or ½ cup fresh
1 ½ tsp dried oregano
A pinch of thyme
Soak the buckwheat in a bowl covered with a tehandduk overnight. Sprout it (because it’s good for pigs) then pour it after soaking in a colander (with tehandduk over) and leave for another day. Rinse the drinker (morning, a couple of times during the day, before going to bed and in the morning again). When buckwheat with small tails’re done! Bring out the food processor. Mix buckwheat into a batter and place in another bowl. Mix your sunflower seeds and flax seeds into a coarse meal. Add the buckwheat in bowl. Mix together the remaining ingredients until smooth and pour over the dish. Mix thoroughly. Spread into an even layer on a baking sheet. Place in the oven at 70 degrees with the door ajar. Reduce to 50 degrees for an hour and let dry until you can turn the batter. Dry the other. This can take a long time (8-12 hours), so let it do so.
2 ounces dried tomatoes (soaked until soft) + 1 to 2 tablespoons of water
1 tomato or 4 cherry tomatoes
A handful of fresh basil
1 tbsp olive oil
Salt and pepper
Run the food processor until the sauce becomes smooth (somewhat at least).
Spread the tomato sauce on your pizza base and top with a few clicks mand lost with such peppers, red onions and fresh spinach.
Raw vegan low-carb giant fresh “noodle” curry. I went from dismissing the curry to have a new favorite dish. I am saved .
For about 3 servings:
1/4 head of cabbage
a couple of pinches of salt
Cut the cabbage into thin strips. Do the same with the carrots, this is best done with a potato peeler. Put everything in a bowl and sprinkle with salt. Turn around a few times so the salt is distributed.
½ ripe avocado
6 half-dried tomatoes (soaked in warm water for a few minutes) 3-4 tablespoons water(like that from the sun-dried tomatoes) A small handful of walnuts
Spices. I used these (turmeric and cayenne pepper should be used a bit more modest):
Chop the sun-dried tomatoes and walnuts coarsely. Mix together almond lost, avocado and water to make a fairly smooth. Mix in tomatoes, nuts and season with spices. Was pretty generous with the curry and paprika spice. Orange Pepper is perfect for a fresh, strong flavor, but can be replaced with ground black pepper and a few hang of one lime (or maybe a little ginger?).
Pour the batter over the “noodles” and stir thoroughly.
Serve with tomato and top with such thai basil!
Goes really fast to throw together, is super healthy and tastes absolutely amazing, but neither sugar or additives.
You will need:
3.5 cups raspberries (I use frozen as I thaw)
3 tablespoons chia seeds
1 .5 to 2 tbsp agave syrup
(can be replaced with maple syrup)
Stir ingredients together in a bowl.
Mash the raspberries a little of the desired syltkonsistensen. Pour into a jar and refrigerate.
The jam will be best if it is allowed to stand for a few hours so give it time to swell properly. Can be stored in the refrigerator for about 2-3 weeks.
Raw vegan cheese made from almonds. It’s easy to do and beyond soaking time is needed too!
2 cups almonds
2 tablespoons olive oil
2 tablespoons lime juice
1 pinch sea salt
A little pepper if you feel like it
Soak the almonds in water overnight. Then pour off the water and peel them. Mix in food processor along with the rest of the ingredients. The consistency should be smooth, this can take a while. Hold on. Taste as you feel comfortable with the results. Store in the fridge.
Did just a pizza on the bottom tortilla with spinach, red onion, fake bacon, sundried tomatoes, cherry tomatoes and a few clicks mand lost. Sooo good.
This, accompanied with some rawfoodbollar, became Midsummer dessert!
For two servings:
about 2 ½ cups frozen raspberries
Mix smooth with a hand blender and pour in fine glass. Grate over a little lime zest (mostly for aesthetics) and serve!
Three types of rawfoodbollar. Protein rich, beneficial and jäääättegoda.
Find your favorite or come on your own masterful blend (but share with you in this case)!
My Favorites (left in photo) :
25 g cashews
25 g of almond
1 tbsp cocoa
1 ½ tbsp wolfberries
1 tbsp coconut oil
A pinch of vanilla powder
A pinch of cardamom
Approximately 1 teaspoon cinnamon
(and further to roll in)
Run all in food processor (may be useful to run the nuts a short
while first) and roll into balls. Roll in cinnamon. Store in the fridge.
Coconut Balls (middle) :
1 tbsp sunflower seeds
30 g cashews
20 grams walnuts
1 tbsp wolfberries
1 tbsp cocoa
1 tbsp coconut oil
Grated coconut to roll in
Mix. Roll. Coconut. The refrigerator or mouth.
Nougat Chocolate Balls (right) :
1 ½ to 2 cups hazelnuts
1-2 tbsp cocoa
2 tbsp hasselnötsmör (may be replaced with coconut oil. Or nutella?)
2 tbsp wolfberries
2 teaspoons agave syrup
Pinch of sea salt
Carrot cake in new (ttig) vintage!
Carrot Mousse (Serves 4):
2 tsp cinnamon
2 ½ tbsp coconut oil
½ teaspoon vanilla powder
Mix carrots and dates to a paste in a food processor. Add remaining ingredients and mix together. Keep in the fridge until serving. Top with frosting!
Philadelphia cheese (which fat whatsoever)
Grated lime peel
little vanilla powder