Amazing crunchy tasty rawvegan flavourfull snack. Minimum effort and voila, deliciousness! 😀 I love these, cause they are so easy to make and you can play around with flavours. My favourite is this one, but you can also leave them totally plain, with salt and herbs of choice or you can go crazy and come up with different kinds of flavours! You can also work only with flax seeds, I love the mixture of seeds and colors I can get. So that´s also your choice. Instead of 2 cups of different kinds of seeds, you would use just those flax seeds and it would work exactly the same :).
When you are working with seeds, it´s better if you are gonna stick to the rawfood rule of 42°C. Problem with seeds is they are so sensitive to heat that they can go rancid really quickly, so even though you can find gazilion recipes on internet where people are using oven and they just simply bake them, don´t do it please ;D. Either bake them on the lowest heat possible and slow dehydrate them like that or use proper dehydrator :).
Another cool thing about these is the price of a final product. Cause in the store you buy 3 little crackers and in reality you can make 3 full dehydrator sheets for that same price. It´s a lot of crackers! 😀
- 1/4 cup chia seeds
- 3/4 cup flax seeds
- 3/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1 1/2 cup filtered water
- TOMATO SAUCE
- 2 tomatoes
- 1/2 red bell pepper
- 3/4 cup sundried tomatoes, soaked in 3/4 cup filtered water
- 1 handfull fresh basil/herbs of choice
- 1/4 small red onion
- 1 clove garlic
- 1tsp pink hymalayian salt
Soak sundried tomatoes first in order for them to be soft when you are gonna blend them together with other ingredients for sauce.
Put all the seeds together into a bowl and soak them in water. Let them sit minimally for 10 minutes.
Meanwhile prepare your tomato sauce. Mix tomatoes and red bell pepper in a blender. Then mix in soaked sundried tomatoes. And as last mix in gently chopped herbs of choice. Don´t mix it all in one paste, otherwise the sauce would have brownish color. And we want that sauce to be vibrant red :).
Last step is just mixing soaked seeds with your tomato sauce and spreading it nicely, thinly onto dehydrator sheets.
Dehydration usually lasts overnight.
Raw vegan Almond Rosemary Tartalettes! Amazing crafty dish. When you can come up with your own fillings, deco and nice way how to plate them up.
I am using (activated – optional) almonds as my base but you can try to exchange them for any other nuts/seeds if you like. What is important in raw vegan cousine when you are trying to bind ingredients together … is consistency and natural food binders. I love to use flax seed flour. Cause when you mix it with any kind of liquidy texture, it´s gonna hold it together. In other times I also like chia and psyllium, but for this recipe are flax seeds perfect. They are gonna absorb the liquid from tomatoes and help create dough-like texture.
Food processor is gonna make it all for you. Your job … and fun obviously .. is to press that mixture into tartalette molds, put them into dehydrator for few hours and that´s it. You can store these in airtight container or in a freezer. Cause sometimes you think it´s airtight and it will last forever, you open the box after two weeks and voila, they are moldy :D. So freeze these babies and just defrost them in a dehydrator few minutes before preping them up for a nice complete dish.
If you would like to experiment and you are trying to keep it high carb or lower in calories, you can use sprouted&dehydrated buckwheat, my most favourite ingredient. It can also work with sprouted&dehydrated quinoa. In raw vegan world, always always sprout grains. Or at least soak them for 12 hours. It´s about rising nutritional value and making you to digest those foods properly.
- 2 cups (activated) almonds
- 100g tomato
- 2 cloves garlic
- 1 tbsp fresh rosemary
- 1 tsp pink salt
- 1 cup flax seed flour
- 1/2 lemon, juiced
First prepare your fresh flax seed flour from the flax seeds. Mix them in a high speed blender.
Mix almonds in food processor into a flour.
Add all the other ingredients and mix together well.
Mixture should be like a dough and little sticky.
Each tartalette weights aprox 60grams.
Press the mixture into a tartalette molds and create nice pie shaped crusts.
Dehydrate for few hours. Tartalettes need to be totally dehydrated, so check them out once in a while. Once they are ready, you can store them in a dry place. But what I found is best, is to put them in freezer and defrost them in a dehydrator few minutes before preparing.
This is definitely one of my most favourite raw vegan recipes. It is simple, fresh, crunchy, fun to prepare, colorfull and most of all….tastyyyy! Base is gonna be your julienned veggies but the sauce that comes with it is gonna level it up pretty much! When I´m teaching rawfood cooking classes I encourage people to be creative with flavours so you can also play around with this one. Use home made coconut milk instead of water, add different herbs, use different spices, all up to you. I am here just to spark thirst for healthy living food!
WHAT DOES THE WORD “ACTIVATED” MEAN, WHY AND HOW TO DO IT.
Idea behind activation=soaking (10-12 hours in filtered water) of nuts, seeds&grains is minimalization/elimination of it´s enzyme inhibitors, phytates (phytic acid), polyphenols&goitrogens.
Enzyme inhibitor will clog, warp or denature an active site of an enzyme (enzyme is meant to help break down food/help every biological process the body does). Untreated phytic acid can combine with calcium, magnesium, copper, iron&zinc in the intestinal tract&block their absorbtion which can lead to mineral deficiencies and bone loss.
By soaking nuts, seeds&grains you will rise absorbtion of proteins and minerals and you will overall help your body to digest all the nutrients of the nuts&seeds properly.
This doesn´t mean that if you will not gonna do this, you are gonna die ;D. Almost anybody knows about this except of health addicts and we all live, right. You can still enjoy tasty meal without thinking about soaking every nut&seed 12 hours before consumption. But if you are someone who is eating nuts, seeds&grains regularly or on daily basis, I would definitelly suggested to you to start with this “procedure”.
- 2 carrots (julienne)
- 1 sweet potato (julienne)
- 2 courgettes (julienne)
- 1 bell pepper (cut thinly)
- 1 lemon (juiced)
- 1 handull of coriander (options: parsley, basil, mint,..)
- 1 tbsp sesame oil
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 1/2 tsp pink salt
- up to 4 portions
- 1 cup activated almonds (soaked for 12 hours)
- 1 tbsp sesame oil
- 1/2 tsp pink salt
- 2 tbsp tamari (glutenfree soy sauce)
- 3 tbsp fresh ginger juice or grinded thumb sized ginger
- 1 cup water
1. For activation of almonds you should start to soaking them night or 12 hours before. Best option is to have a big jar of activated&dehydrated almonds ready for any occasion.
2. Prepare your veggies for Pad Thai. Wash courgettes&bell pepper and peel carrots &sweet potato. This Pad Thai looks amazing when all the veggies exept red bell pepper are peeled with "julienne peeler", if you don´t have it at home, just slice all your veggies really thinly or use basic peeler.
3. Put all your julienned veggies in a big bowl, add lemon juice, chopped handfull of herbs of your choice, sesame oil, white&black sesame seeds and pink salt. Mix everything together nicely and set aside.
4. For the sauce mix all ingredients together in blender untill smooth. You can use juice from ginger or simple whole peeled ginger root.
I haven´t found better way how to break fast. Either if it´s just directly after I wake up or after intermittent fasting, this smoothie bowl works wonders for me! And if I add my Hazelnutt Chocolate Buckwheat Granola, haleluuuuyaaaah, I´m in heaven! ;D But, maybe I´m the only one who goes this far with spiciness ;D. Cause there´s a proper mix of hot hot hot ingredients. So this one is for sure not for everyone, I´m pretty aware of that :D. So if you are not a fan of chilli, kurkuma&pepper in the smoothies (actually, who really is? :D) you can just drop that and leave it only with ginger, aaand that´s pretty safe I guess ;).
But why I actually incorporated more spices into my meals is, and now the girly talk, it´s supposed to boost your metabolism. And who doesn´t wanna boost their metabolism, right ;D. So especially after you are fasting and you are lowering down the pace of it, this comes pretty handy ;). So cheers and give it a try!
What I also love about this smoothie is it´s exotic taste. And that´s because of the combination of kardamon, kurkuma and ginger. So if you are into asian, indian cousine and spices, this could suit you :).
You can check out my favourite YT videos from Markus Rothkranz about weightloss here: (I looooove the first 7 videos, how cute are the animations of it ;D)
- 330g bananas (3)
- 225g apple (1)
- 175g orange (1)
- 80g lemon (1)
- 85g frozen spinach
- 30g ginger
- 750g water
- 3g kurkuma
- 1/2ts pepper - optional
- 2g kardamon
- 4g fresh red chilli pepper or cayen/chilli powder - optional
Well, you know the deal with smoothies, right? 😀 Throw everything in a mixer and blend blend untill is everything nicely smooth.
Just peal the orange, lemon and bananas ;D. Althooough, you can put in few grams of lemon&orange zest if you have organic ones ;).
Another day, another raw vegan chocolate recipe! ;D Well. We love chocolate, don´t we? I love basic recipes, cause it shows people that they don´t need to go crazy with equipment and ingredients. You can leave this totally plain or add different ess. oil. What I can deffinitelly recommend is orange essential oil. In combination with chocolate it´s totally devine!
For this recipe you just need a mixer. And it can be the basic one. I also love this recipe cause it´s super quick and it can be easily made just for 4 people or for 30 in a few minutes. So if you are home cook hosting dinner party or chef in a busy restaurant or hotel, you can all benefit from this easy deliciousness!
When I say basic, it´s really basic. There are so many variations and how to make chocolate mousse. Avocado-raw cacao-coconut oil and agave is also an option. Some people like to use aquafaba = legumes tinned water. Well. Your mousse, your choice ;D. But I would say that for people with liquid sugar sensitivity – dates are gonna be good option. But! I like it really sweet, so if you will make it and you will be like: „Wooooah, what is this!“ ;D (it can happen, I´m a sweet girl!) – Next time use avocado instead of part of dates. Or you can still fix it with adding more water and avocado (and cacao if needed). It needs to be creamy and fluffy, not watery, not super stiff. Perfectly in balance.
If you would like to go all-in, use few decagrams of both melted cacao butter and 100% chocolate. I would say, 20-30g of each plus a bit more water. It´s gonna taste like chocolate truffles!
- 250g water
- 200g dates
- 45g coconut oil
- 50g raw cacao powder
- 3-4 drops of peppermint essencial oil
First mix dates, water, essential oil untill is everything perfectly smooth.
Add coconut oil and mix again.
Add cacao powder and mix untill you have no pieces of powder inside.
Transfer the cream in individuall glasses and let it sit in a fridge for about 30 minutes to 1 hour.
Decorate as you like. I used cocoa nibs and soaked, sprouted&dehydrated buckwheat and mint.