Monday, December 23, 2013

Raw Gingerbread cookies


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Are you also experiencing the christmas stress? I spent three hours in kitchen preparing my christmas raw sweets, not being able to clean up afterwards. Fortunately I have a great, thoughtful boyfriend, that did it for me. I wish you all have such helping and loving partner. 


Christmas is a time of love, happiness, thoughtfulness.. but for most of us, it's just time of stress, spending money, overeating and drinking. Forget the money, forget the food and alcohol and just spend time with your family and friends, love and share, enjoy the holidays. Make small things to please you r beloved ones, prepare some healthy sweets, bowl of fresh fruits or something that will make them smile. Christmas shouldn't be about money, it should be about showing love and gratitude.


If you feel stressed and overwhelmed, just stop right there in the middle of what you're doing. Stop and sit down, clear your mind and enjoy yourself. Nothing is more important then your health and as we know, stress is not good for us. So don't let the holidays to make you going crazy over a spoiled pie or christmas dinner, smile and forget. People that care about you will always enjoy your spoiled pie. 

Merry Christmas my dear readers and try my raw gingerbread recipe! Yes, they're as delicious as they look! Sweet, soft and christmasy.



Raw Gingerbread cookies

2 1/2 cups pulp from coconut milk or almond flour
1 1/2 cup fresh dates, pitted
1 Tbs cinnamon
1/2 tsp pure vanilla powder or 1/2 vanilla stalk
1/3 tsp ground ginger
pinch of nutmeg

gingerbread cutters

Place all ingredients in a food processor and process until you get a formable dough. Freeze for at least 2 hours. Stir on a table and use your cutters to create gingerbread men or other shapes. If you're too lazy or stressed by the christmas pressure, just form into balls, they'll be delicious in any shape! Place in freezer at least for 3 hours to firm up.




Wednesday, December 18, 2013

Raw Marinated Mushroom Sauté with Green Salad and Mustard Dressing


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Couple of mushrooms, bed of green salad, some seasoning and a festive dinner is ready. It's that simple.  I hear often that preparing raw vegan dishes is too difficult and takes way too much time. But really, how much time does it take to make a bowl of fresh salad? Making raw desserts may need some practise, but as soon as you get on the track you'll find it much easier then actual baking, believe me.


If you feel like you need help or guidance on your raw food path, you can try my new coaching program Raw Food Made Easy. You can learn everything you need to know about the Raw Food Diet, how to transition, how to improve your health, your raw kitchen skills and much more...  




Raw Marinated Mushroom Sauté with Green Salad and Mustard Dressing

makes about 2 portions

Marinated mushrooms:
3 cups champions or portabello mushrooms, sliced
1/3 cup fresh rosemary, chopped
2 - 3 garlic cloves, minced
3 Tbs tamari

Salad:
2 cups leaf lettuce, chopped
2 cups radicchio/italian chicory, chopped 
1 cup arugula 
1 cup cherry tomatoes, sliced
1/2 cup leak, chopped

Dressing:
1/2 cup water
1/3 cup mustard seeds
1 Tbs agave nectar or other sweetener
pinch of black pepper and himalayan salt
squeeze of one lime 

To make the mushroom sauté: mix all ingredients in a bowl and place in fridge for couple of hours. 
To make the dressing: place all ingredients in a high speed blender and blend until smooth.
To make the salad: Mix all ingredients in a bowl and pure over with the dressing. Place on a plate and top with the mushroom sauté. 


Friday, December 6, 2013

Raw Saffron Lucia Cookies


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There are a lot of traditions in Sweden linked to food, especially around holidays. One of them is eating Lucia saffron buns or in swedish Lussebullar on 13th december. My boyfriend enjoys this tradition very much even though he doesn't use to eat bread and baked goods, so I decided to make a raw twist on this traditional swedish recipe. 


Saffron is a spice loaded with vitamins like vitamin C, magnesium, iron, potassium and vitamin B6. These relate to the body for blood sugar regulation, calcium absorption and carbohydrate metabolism, as well as the healthy formation of tissues, bones and sex hormones. Vitamin C fights infection, iron purifies the blood and potassium helps balance fluids in the cells. 



The recipe is very simple, using a few ingredients and the result is absolutely delicious. Perfect for Christmas to enjoy sweets in a healthy and sinless way. The cookies are completely sugar free, gluten free and raw vegan! 


Raw Saffron Lucia Cookies

2 cups pulp from coconut milk or almond flour
1 1/2 cup fresh dates, pitted
1/2 tsp saffron
1/2 tsp pure vanilla powder or 1/2 vanilla stalk

2 Tbsp raisins 

Place all ingredients except the raisins in a food processor and process until you get a formable dough. Form to S shape or simply to a small balls and decorate with raisins. Place in freezer at least for 3 hours to firm up. You can store them in fridge. Enjoy!

Tuesday, November 26, 2013

Raw Pumpkin Pie Tartlets


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If you didn't decide what to make as Thanksgiving dessert yet, these little pumpkin tartlets would do a great choice! They're sweet, dairy, gluten and sugar free and absolutely delicious. I always said that raw desserts are so much better and tastier then baked desserts and as raw vegan, you won't miss anything during the holidays. You can enjoy sweetness and deliciousness of holidays even the healthy way.



They're easy to make and you can even use decorative paper tart cups to make them look even more festive. To make the star on the top can be a little tricky, but not impossible. You need to just slice the carambola (or star fruit) thin, cut slits in the the star and put them together. I wish you all the best Thanksgiving!


Raw Pumpkin Pie Tartlets

makes 4 tartlets 

Crust:
1 cup dates, pitted
1 1/2 cup almond flour
1 Tbsp raw cocoa powder or raw carob powder

Pumpkin pie filling:
1 cup pumpkin, chopped
1/2 cup dates, pitted
2 persimmons, chopped
1 tsp ground cinnamon
1/2 tsp ground ginger or small piece of fresh ginger
pinch of nutmeg

Garnish:
1 - 2 carambolas (star fruit), sliced

Metal tartlet molds or paper tartlet cups

To make the crust: Combine all ingredients in a food processor and process until you get a formable mass. Press the mass into your tartlet molds or paper cups and place in freezer.
To make the pie filling: Place all ingredients in a high speed blender and pulse until smooth.
Assembly: Remove your tartlets from the forms and fill with the filling. Decorate with carambola slices. To make the carambola star, cut slits in the the star and put them together.



Wednesday, November 13, 2013

Raw Mocca Mousse Cake

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I don't know how about you, but to me, smell of fresh ground coffee is smell of sunny mornings. I didn't use to drink much coffee in my old days, but I always loved candy and cakes with coffee taste. I wanted to create some healthy raw dessert with mocca taste and I found out that mesquite powder adds similar taste to mocca taste to deserts. 


Have you ever tried mesquite powder? Mesquite, also known as algorroba, is a leguminous plant found in arid parts of South America. Mesquite is high in protein, low on the glycemic index, and a good source of soluble fiber, meaning it digests relatively slowly and does not cause spikes in blood sugar. This gluten free powder is also a good source of calcium, iron, lysine, manganese, zinc and potassium. 


I made this beautiful cake for my family when I was at my moms place in northern Sweden and we all loved it. I loved that time spent with them, not only because I had finally someone to make food for, but also because Zuzana, girlfriend of my brother and my great friend was helping and inspiring me. She has huge interest in raw food and it's always very inspiring when people show you interest, ask and want to help. I wish you all have as great support in your diet from your family as I have!


Raw Mocca Mousse Cake

makes 1 10 - inch cake

Crust:
1 1/2 cup pulp from hemp seed milk or almond milk (can be substituted with almond flour)
1 cup dates, pitted
1/3 cup raw cocoa powder
1 tsp pure vanilla powder
1 tsp coffee extract (or 2 Tbsp black coffee)
1/2 tsp ground cinnamon 
2 Tbsp raw mesquite powder

Mousse cream:
2 cups dates, pitted
3 Tbs raw cocoa powder
4 Tbsp raw mesquite powder
2 tsp pure vanilla extract
5 ripe bananas, peeled and sliced
2 tsp coffee extract (or 4 Tbsp black coffee)

Garnish:
2 Tbsp raw cocoa powder
2 Tbsp coffee beans

10 - inch spring form, coated with coconut oil or rapeseed oil

To make the crust: Place all ingredients in a food processor and process until you get formable mass. Press the mass into your spring form to get flat crust on the bottom. 
To make the mousse cream: Place all ingredients to a high speed blender and blend until you get a smooth cream. Stir in to the spring form. Place in freezer for at least 6 hours until set. When serving, use a knife to release the cake from the form before getting off the ring. Sprinkle with raw cocoa powder and decorate with coffee beans.

Monday, November 4, 2013

Goji Hemp Milkshake with Raspberries


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I spent last week in northern Sweden in Sundsvall with my family. My mom moved there a year goo and since then I went to visit her couple of times. It's very beautiful place and I was very excited to see her and my brother with his girlfriend that came from Prague to enjoy our cozy swedish autumn with us. 


Best thing about this family meeting was that I had somebody to make food for! Every day they ate raw dishes with me. I can't even describe how wonderful it is to have a family that supports me so much in something that most people would only criticise and dislike me for. People don't like anything that is different from what they're used to and especially, they don't like hearing they may do something wrong. I'm very lucky to have a family that understands me and join me in my healthy life style.


My mom and my brothers girlfriend even eat high raw diet. My mom loves all kinds of fresh juices, smoothies and raw milkshakes and drinks them daily. I don't use to make nut milks so often since I thrive more on low fat diet, but she made this Goji Hemp Milkshake and I had to admit that once in a while it's very refreshing, tasty cocktail and I decided to share it with you. It's creamy taste with mild sourness of raspberries and sweetness of goji berries will make you feel cozy and satisfied.


Goji Hemp Milkshake with Raspberries

makes about 4 cups

1 cup shelled hemp seeds, soaked overnight
3 cups filtered water
1 tsp pure vanilla powder or 1/2 vanilla bean
1/2 cup dried goji berries, soaked overnight
1 cup raspberries
3 Tbsp raw agave nectar or other raw sweetener

Strain water from soaked hemp seeds and goji berries and place them in a high speed blender along with remaining ingredients. Blend until you get smooth, creamy texture. Pour in glasses, garnish with goji berries and sprinkle with hemp seeds.



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

garnish:
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

Salsa:
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!

Saturday, September 28, 2013

Raw Zucchini and Carrot Pasta with Pine Nut Cheese and Basil Sauce


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Raw nut cheese is something incredibly tasty. I used to love classic cheese, but I could never even imagine that vegan nut alternative for cheese is so full of taste. However, even though nut cheese is vegan, it's still loaded with fats and it doesn't appear on my plate often. This pine nut cheese and basil sauce is exception though, since it's completely oil free and low fat.


If you eat strictly raw vegan diet, you may be tired of your daily salad sometimes. That's the time for something savoury and a little bit fancy. I always loved classic pasta, but nothing beats raw zucchini pasta. It's not only organic, grain and gluten free, but also very tasty and addictive. I wish there was zucchini pasta in every restaurant. 


There is so many ways how to prepare zucchini pasta that you can never get tired of it. I will be sharing all my ideas for this dish, as well as for some more savoury recipes and fruit dishes. Lately I have cravings for tropical fruits, so you can expect some recipe including pineapple or mango. Hope you like this recipe and feel free to contact me with some ideas or notes!


Raw Zucchini and Carrot Pasta with Pine Nut Cheese and Basil Sauce

serves 2

1 1/2 big zucchini, peeled and spiralized or cut julienne 
2 medium carrots, peeled and spiralized or cut julienne
1 cup cherry tomatoes, sliced
1 cup arugula 
couple of leaves of basil

1/4 cup pine nuts, soaked overnight
1/2 big zucchini, peeled and chopped 
1/2 cup basil
1/2 cup water 
1 Tbsp nutritional yeast (optional)

Put your spiralized zucchini and carrot in big bowl and set aside. Place pine nuts, 1/2 zucchini, basil, water and nutritional yeast in a food processor and blend until you get smooth, creamy sauce. If needed, use more water to get the creamy consistence. Pour over the "pasta" and serve on a plate. Top with arugula, cherry tomatoes and leaves of basil.

My tip: Place the pasta in the middle of a square plate and pour the sauce around it to get the restaurant look.

Friday, September 20, 2013

Maracuya, Peach and Sage Ice Cream Parfait


It's been pretty busy friday, so I almost didn't get to write this post. I spent all day out in town and now it's so beautiful autumn weather that I can't wait until I get outside again. It's truly pleasant weather here in Sweden, not too cold, not too hot anymore and sun is shining almost every day. Hope you all enjoy this time of year, where ever in the world you are right now.


The parfait you see on the pictures is a surprise I made for my boyfriend once. He got me an ice cream maker for my birthday and I was so excited to try it! He knew I wanted one very much. I had an idea of tropical ice cream combined with some kind of herb. The sage won. I was pleasantly surprised by the taste. Sweet, creamy and a bit spicy. 


But don't be worried, even if you don't have an ice cream maker, you can easily make this recipe by simply using frozen fruits. Just freeze the ingredients the night before you want to make the parfait or buy it already frozen. It's such refreshing dessert. I know I promised to share more savoury recipes but I'm one fruity girl, it's not easy to switch to more vegetables. Usually I just eat bowl of plain salad and have another portion of fruits. But I've got many recipe ideas so I will soon upload a lot of great, savoury recipes.


Maracuya, Peach and Sage Ice Cream Parfait

makes 2 portions

3 big peaches
1 big peach, sliced
juice of 3 maracuyas
2 big, ripe bananas
1 big, ripe banana, sliced
juice of 1 big orange
1/4 cup of sage 
1/4 cup of mint 
3 Tbsp of agave nectar or other sweetener 

some saved leaves of sage for garnish

1. Place all ingredients except the sliced peaches and bananas in a high speed blender and blend until smooth. Start your ice cream maker and pour the mixture in. When firm and completely frozen, set aside. 
2. Place a layer of sliced peaches in small glass and cover with layer of ice cream. Continue with layer of sliced bananas and another layer of ice cram. Continue the process until the glass is full. Top with scoops of ice cram and garnish with slices of fruits and some leaves of sage.

In the case you have no ice cream maker: Chop 3 peaches and 2 bananas and freeze over night. Place in high speed blender together with sage, mint, juice of maracuya and orange and agave nectar. Blend until smooth and place in freezer for at least half an hour. Then continue with the step 2 above. 

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