Refreshing vegan starter!
Serves: 4 people
100 g leaves of Swiss chard
250 g zucchini
150 g apple
1 teaspoon tamari sauce
2 tablespoons almond butter (Optional)
300 ml water
Blend all ingredients in a blender until smooth and frothy.
Small chocolate delights, easy to make!
140 g shredded coconut
50 g raw cacao powder (or carob powder)
125 g coconut oil
2 or 3 tablespoons coconut sugar or 2 or 3 tablespoons dried white mulberries (blended)
a pinch of salt (optional)
Blend shredded coconut in a high-speed blender to obtain a fine powder. Mix the shredded coconut, the raw cacao (or the carob powder), coconut sugar (or dried white mulberries blended) and a pinch of salt (optional). Melt the coconut fat in a heat–resistant bowl that you put in a pot with warm water (not boiling!) – less than 42°C. Pour the coconut oil into the coconut-cacao mixture and mix well. Put the mixture in a flat-bottomed container wide enough so that the chocolate has a thickness of 2 cm or use small chocolate molds. Place in the refrigerator (or freezer) until it has a firm consistency. Keep refrigerated; chocolate melts at room temperature.
Endless variations are possible by adding nuts (almonds, walnuts, hazelnuts, etc.), dried fruit, citrus essences…
Homemade almond milk is so easy to make and is a very tasty alternative to dairy milk.
Recipe for 1 liter of almond milk
150 g raw almonds
1 l spring water
1 pinch of vanilla powder
2 tablespoons agave nectar, 4 dates (cut up into very small pieces) or any natural sweetener (optional)
Soak the almonds overnight for 10 to 12 hours, rinse and place them in the blender or the food processor. Mix them with water at the highest speed for 2 minutes.
Filter the mixture through a fine-mesh nut bag or cheesecloth and press out the liquid with your hands.
Add vanilla and the optional ingredients and mix well in high speed blender.
Almond milk can be refrigerated for up to two days.
Delicious cookies, not only for friends of raw food.
50 g dates (cut up into very small pieces)
50 g shredded coconut
3 tablespoons of raw cacao powder (or carob powder)
CREAM: vanilla coconut butter
150 g dried shredded coconut
1 teaspoon vanilla powder (or lemon zest for a citrus version)
1 teaspoon coconut oil
Mix dates, shredded coconut and raw cacao in a food processor. Roll out the dough and press it down firmly. Cut with a cookie cutter or a cup. Put in the fridge for a few minutes. The cookies can be dehydrated for 12 hours to become crunchy.
For the cream, mix dried shredded coconut in a food processor or high speed blender until obtaining the consistency of butter. Add vanilla and a teaspoon of coconut oil and mix well. Then spread the cream on a cookie and cover with another cookie. Refrigerate before serving.
This cream will keep in the fridge for several weeks. It can be used as a replacement for spreadable butter or butter in desserts.