Tuesday, July 20, 2010

Chocolate Cookies


cashew nuts
zucchini (peeled)
water
Himalaya salt
cacao, ecological and fair trade
fresh dates

cacao nibs (optional)

Put in blender and blend into a creamy mixture.

If you choose to have cacao nibs in your cookies, add these after the blending part (either in the mixture or on top of the cookies before dehydrating them).

Drop the mixture onto non-stick baking paper and dehydrate in a dehydrator in 40 °C (104 °F) for about six hours or more.
They are finished when you decide they are. If you want them greasy, don't let them dehydrate too long.
This is what I like most, although you might need to store them in the fridge. They won't keep for too long as they contain more liquid. If you dry them fully, they will keep longer, and you can store them as you store other dried food.

Watermelon


Watermelon is yummy!


Monday, July 19, 2010

Dough for Pizza or Pizza Crackers #2

1/2-1 dl chia seeds, soaked in 2-3 dl water
2-3 dl buckwheat grains, soaked
1 tomato
1 1/2 dl sunflower seeds, soaked
herbs, for example basil and oregano
Himalaya salt
1 garlic clove
4 sundried tomatoes


Process in a food processor into a dough.
You can process the dough until it gets really smooth, or stop when it still has some texture. It will keep together either way since you have the chiaseeds with its gel in it.

If you like you can add some whole cedar seeds or pine nuts to the dough after the processing is done.

Drop for crackers or spread for pizza onto non-stick baking paper and dehydrate in a dehydrator in 40 °C (104 °F) for 6-12 hours.


Saturday, July 17, 2010

Dough for Pizza or Pizza Crackers

3 tbsp chia seeds soaked in 3 dl water for at least one hour
2 dl sunflower seeds, soaked
3 dl cashewnuts
basil
1 tomato
1 garlic clove
4 sundried tomatoes

Process in a food processor into a dough.
Drop for crackers or spread for pizza onto non-stick baking paper and dehydrate in a dehydrator in 40 °C (104 °F) for 6-12 hours.

Below with Tomato Sauce, cucumber, chives and soaked buckwheat grains. Super!

Tomato Sauce

-5 tomatoes
-4 sundried tomatoes
-chives (or scallion)
-Himalayasalt
-chipotle
-lemon

Process in a food processor until all the ingredients are well blended.


Carrot/Cabbage-Paté

-600 g cabbage
-400 g carrots
-2 tomatoes
-3 dl cashew nuts
-chipotle
-lemon juice
-1 tbsp chia seeds
-water
-100 g zucchini
-Himalaya salt

Run in a food processor until it becomes a quite solid paste.
Use as filling or spread, or make crackers from it in a dehydrator.

Sunday, July 4, 2010

Super Nutritious Nettle-"Matcha"



This was a real surprise, I had no idea I was making Macha!
On my first try to make something that I could manage to drink from the nettle powder, it turned out as something really tasty! This drink smells, tastes and looks like Matcha. Only you do not heat it of course!

-1 hand full of Baby Spinach Leaves
-1 tsp Raw Nettle Powder
-1/2 tsp Camu Camu Powder
-1/2 tsp Maca Powder
-3-4 dl water

Blend in blender.


Friday, July 2, 2010

Delicious Tomato Soup with Cucumber



This makes one serving:

-1 Tomato
-3 Sundried Tomatoes and a little of its oil
-fresh leaves from Oregano
-garlic if you wish (it's very tasty even without it)
-water
-some Cashew Nuts, soaked or not
-Himalaya Salt

-1/4 Cucumber

Put all the ingredients except the Cucumber in blender and blend until its completely smooth.

Peel the Cucumber and take out the seeds with a teaspoon. Then cut as in the picture and put on top of the soup.

This is a great soup even plain without the Cucumber. Another favorite is to make Zucchini Pasta as an alternative to the Cucumber. Or use your imagination, the soup is a great base for different dishes.

Parsley Pesto



Make your own Parsley Pesto:

A lot of Fresh Parsley
Sunflower Seeds and/or Cashew Nuts
Rapeseed oil
Garlic
Himalaya Salt

Put in food processor until it gets the consistency that you like.


Ice Cream Dream



2 Servings.

2 Frozen Bananas
1/2 dl Goji Berries
1/2 dl Cashew Nuts
Water as needed

Put in a food processor at a high speed.

The Ice Cream will become very smooth, gets a wonderful color from the carotene in the Goji Berries and gets creamy from the Cashew Nuts. Some small bits of Goji Berries as well as Cashew Nuts will add an interesting texture, and the Goji Berries are so nice in the Ice Cream. They freeze and adds to the mouth feel as it gets both crunchy and chewy :) I was so happy when I came up with this recipe! It really is the perfect ice cream!