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Basics of Raw/ Rawfood Cousine


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!



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”.




Pad Thai with activated Almond&Ginger Sauce

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By Not So Guilty Pleasures Serves: 2
Prep Time: 30 minutes


  • 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.

Rawfood Cousine/ Sweet


Apple Strudel! The Flagship of czech cousine, THE dessert that every grandma here makes and long awaited recipe! I´ve been mastering this raw vegan version for a while, trying it for a few times before I could release the recipe into a world ;D. Cause, you know, I´m czech and this has to be minimaly perfect.

When I was starting out with this, I had to ask for a help and so my biggest “thank you” goes to Milan, the owner of bistRAW & TEA – Raw&Vegan Bistro in Prague. My favourite raw vegan place in the whole city <3. So if you will be in Prague, definitelly go check this amazing place out. The only clean eating raw vegan place in there so far. 

I loved to bake this dessert in Prague while I was dessert cheffing there. Making my own dough and the smell of baked apples with cinnamon, that was something magical. But I have to say that this version is amazing. Combined sweetness&sourness of apples itself, cinnamon, cashew cream, lemon juice and soft apple/banana raw vegan dehydrated pancake that will melt in your mouth, oh lala ;D.

I ate a LOT of raw vegan apple strudels in my life ;D and trust me, this one has everything! Flavour is well balanced, sour&sweet ratio is amazing and the same goes for creaminess versus crispiness.

So! Let´s go!

Apple Strudel

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By Not So Guilty Pleasures Serves: 7-8
Prep Time: 1 hour 30 minutes Cooking Time: 12 hours


  • WRAP
  • 350g bananas
  • 300g apples
  • 70g lemon without peal
  • 7g cinnamon
  • 5g psyllium
  • *
  • 250g cashews
  • 1 vanilla lusk
  • 40g lemon juice (cca from 1 lemon)
  • 250g water
  • 100g coconut sugar or sweetener of your choice
  • *
  • 2 big apples (cca 415g)
  • 40g lemon juice (cca from 1 lemon)
  • 1tsp cinnamon
  • 50g rasins
  • 100g of Cashew cream filling you have just made



For this recipe you have to have dehydrated apple banana wraps ready. So if you don´t have them in stock, start day before (or at least night before).


Wrap is easy - First mix together apples, bananas, lemon&cinnamon. Once this is well mixed in mixer, add psyllium. But be carefull - psyllium is a thickener. So once you´ll add it and mix it properly in a mixer again, move the mixture asap onto the dehydrator sheet and spread it evenly.


The dehydrating will take something about 12 hours.


For the filling first prepare your apple mixture. Cut the apples on the V-cutter, place them into a bowl and add lemon juice and rasins. Combine all well and set aside.


Now the sweet cashew cream. First mix cashews, vanilla, water, sweetener of your choice and lemon juice. Now the psyllium again - same as with wrap mixture, carefull, it´s gonna thicken the cream a bit, so don´t let it sit in a mixer for a long time.


Take 100g of that cream and mix it all together with your apple filling for the strudel.


Place the rest of the cream directly on your apple/banana wrap and spread it evenly everywhere.


Now the placing of the filling. If you have ever rolled a sushi, this is gonna be easy, if not...well, learning time! ;D Place the filling in the middle of the wrap. The mixture has to be spreaded evenly from left to the right. (Fortunatelly I have pictures for you! ;D). Now take the down side of the wrap and start to roll, you should fold it over the whole mixture and end up with aprox 3 cm of extra wrap behind the filling so it will match the creamy part. Press it all well so the filling in wrap is spreaded evenly. The strudel has to be well pressed with no extra air or holes so it can be cut nicely so no parts would fell out. Now once the strudel is pressed, roll the rest of it and put it in a fridge.


Let it chill for few hours and tadaaaaaaa, it´s ready to eat. If you would hold it till the other day, the texture is 1000% better ;D.