Jun 29, 2016 | Vegan, Beverage, Raw, Sugar Free
Homemade almond milk is so easy to make and is a very tasty alternative to dairy milk.
Recipe for 1 liter of almond milk
Ingredients
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)
Directions
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.
Oct 23, 2015 | Cake, Vegan, Gluten-Free
Ingredients
500 g marzipan (almond paste)
150 g sugar
5 tablespoons of ground flaxseed
2 tablespoons of water
1 tablespoon zest of an organic lemon
10 drops bitter almond oil
100 g almond slices
200 g dark chocolate, coarsely chopped
Directions
Pre-heat the oven to 200°C. Line a cookie sheet with baking paper.
In a small bowl mix the flaxseed and the water with a whisk. Put aside in fridge while mixing together the marzipan, sugar, lemon zest and the bitter almond oil to a smooth dough. Add the flaxseed mixture.
Set a bowl of water next to you. Place the almond slices on a plate. Dip your fingers into the water, tear some of the marzipan dough and form 6 cm rolls. Coat the marzipan rolls with the almond slices and then form crescent shaped cookies. Place on the cookie sheet. Continue in this way until you have used up all of the dough. You should get about 40 crescent cookies.
Bake the cookies for approx. 12-15 minutes or until golden. Take out and allow to cool on a rack.
In the meantime melt the chocolate in a bain-marie. Place your cookie rack over a sheet of baking paper. Dip both ends of each cookie into the chocolate and place on the rack. Allow the chocolate to set and dry.
Apr 26, 2014 | Main Course, Salad
Serves: 4 Persons Time: 20 min
This is quick and easy to prepare and you can use almost any variation of salad ingredients or curry paste flavors which make it different every time.
Ingredients
4 teaspoons Indian Curry Paste ( I use e.g. Balti paste which is mild)
12 ready to eat dried apricots – chopped
300 ml vegetable stock
300 g couscous
4 spring onions
A choice of any salad veggies of your choice
4 tablespoons blanched almonds – toasted
flat leaf parsley – chopped
150 ml natural yoghurt mixed with chopped parsley
Directions
Mix the curry paste and apricots with a little stock until the paste has dissolved.
Pour remaining stock over couscous in a separate bowl. Cover and leave to stand for five minutes
Fluff up couscous with a fork and stir through spring onions and salad veggies, toasted almonds and half the parsley. Mix the rest of the parsley with the yoghurt and drizzle over the main dish.
