Wednesday, October 16, 2013

Raw Blackberry Dream Breakfast

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Do you like sweet breakfast? I always crave sweet fruits on the mornings after I wake up. Banana is a great start of a new day. Paired with blackberry and figs brings the morning to another level. Sprinkle of cinnamon, nutmeg and a beautiful raw creation is served. 

When I was little, my grandmother had all kinds of fruits, berries and vegetables in her garden. I remember feeding my dog with blackberries, he loved them! Fresh blackberries were always my favourite kind of berries. 

Sometimes I really miss the times spent in my grandmothers garden eating real, organic food without realizing how important and nourishing it is for my body. Now I live thousands of miles far from my grandmothers place, in an apartment and to get organic produce is really not that easy anymore. 

Raw Blackberry Dream Breakfast

serves 2

4 big, ripe bananas, sliced 

blackberry jam:
1 1/2 cups blackberries
1 cup fresh figs, chopped
4 dates, pitted (or more if desired)
1/2 tsp cinnamon
pinch of nutmeg 
1/4 cup water, or more if needed

few blackberries, figs and leaves of mint

To make the jam: Place all ingredients in a high speed blender and blend until you get a smooth mixture. 
Assembly: Place a layer of sliced bananas on each plate and spread over with the jam. Place another layer of bananas on the top and continue the process four - five times. Spread the jam over the top and edges. Repeat the process on the second plate. Garnish with blackberries, figs and few leaves of mint, serve and enjoy!

Tuesday, October 8, 2013

Raw Walnut Tacos with Jalapeño and Cilantro Salsa *low fat*

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Many taco recipes use walnuts for the "meat" taste. I decided to make a low fat version using small amount of walnuts, portabello mushrooms, garlic, pinch of cumin and splash of tamari. I got my boyfriend to taste it, since I don't have so much experiences with non vegan version of tacos and he approved the taste and said, that he wouldn't notice it's not meat. I myself, was also very satisfied with the taste and I can't wait to make these great tacos again.

I always try to make my recipes tasty not only for vegans, raw vegans or vegetarians but also for those eat eat dairy and meat. That's my biggest goal with my recipes. Making food that is healthy, nutritious and so delicious, that you forget about junk food for ever. Who needs unhealthy food when there are easy ways to prepare nutritious, colourful and fresh food every day.

Sometimes, it takes me only couple of minutes to prepare my food. I heard people saying that raw food diet requires a lot of time. Really? I can make a raw vegan cheese cake in half an hour. That you need to dehydrate food for hours? How many times did I upload recipe that required dehydrator? Maybe once. You don't need any dehydrator to eat raw and dehydrating doesn't actually take your time. You can turn on your dehydrator before going to sleep and on the next morning you get fresh made granola or dehydrated fruits for breakfast. Eating healthy is easier then you think!

Raw Walnut Tacos with Jalapeño and Cilantro Salsa

serves 2

Taco meat:
4 big portabello mushrooms, chopped
2 Tbsp walnuts, chopped
2 Tbsp sun dried tomatoes, minced
2 garlic cloves, minced
1 Tbsp tamari
1 tsp cumin

2 cup cherry tomatoes, chopped
2 jalapeños, chopped
1/2 cup fresh cilantro, chopped
1/2 big onion, chopped
1 avocado, peeled and chopped

Raw mayonnaise sauce:
1/4 cup pine nuts
1 cup zucchini, peeled and chopped
1 Tbsp mustard seeds
squeeze of lime juice
pinch of black pepper
1/2 cup water

4 leaves of romaine lettuce

To make the taco "meat": Chop the portabello mushrooms and walnuts very tiny and put in a bowl. Mix with rest of ingredients and place in fridge. 
To make the salsa: Place all ingredients in a bowl, mix it together and put aside.
To make the mayonnaise sauce: Place all ingredients in a high speed blender and blend until smooth.
Assembly: Staff the leaves of lettuce with your taco "meat", salsa and pour over with the mayonnaise. Ready to serve!

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Tuesday, October 1, 2013

Marinated Pineapple Slices with Fig and Raspberry Jam

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Today is World Vegetarian Day and funny fact about that is that I decided to go vegetarian two years ago in october. I didn't know back then that there was any vegetarian day though. I announced my decision to my family and friends and one friend of mine said, that I won't keep it longer then 4 months. I said, you'll see. That was my first step on the way to start eating healthy and get fit. And it was the easiest step. Giving up dairy and candy was my biggest struggle, but I soon discovered that fruits are even better then candy!

I wanted to come up with some nut and oil free dessert recipe and decided to go for pineapple. I wanted it to be a little more interesting so I marinated it in orange juice with a sprinkle of cinnamon and nutmeg. I loved it! I allowed it to marinate for couple of hours and the pineapple got completely new, spicy taste. I paired the pineapple with sweet taste of figs and sourness of raspberries.

I'm definitely going to make this dessert again soon. It tastes so sinful, even though it is so low in calories and doesn't contain any added fats or processed sugar. You don't need anything unhealthy to satisfy your hunger for sweets, fruits provide the best source of natural sugars and with a little creativity, you can turn them into delicious, eye catching desserts.

Marinated Pineapple Slices with Fig and Raspberry Jam

serves 2

1 big pineapple, peeled and cut into slices
juice of 2 oranges
1/2 tsp cinnamon 
1/4 tsp nutmeg
1/2 Tbsp raw agave or other sweetener

Fig and raspberry jam:
4 big, fresh figs
1 cup of raspberries
1 Tbsp raw agave nectar or other sweetener, more if needed

2 big, fresh figs, sliced
couple of fresh raspberries
couple of leaves of mint or basil

Blend orange juice with the spices in a big bowl and add pineapple slices. Place in fridge for about 4 hours. To make the jam: blend all ingredients in a high speed blender until smooth. 
Assembly: Place your pineapple slices on a plate and pour over with the marinade. Spread the jam on each slice and top with figs, raspberries and leaves of mint or basil. Serve and enjoy!