Wednesday, 9 December 2015

Creamy Avocado Dip

  • 1 avocado
  • 1 garlic clove
  • 1 tsp. of lemon/lime juice
  • 1 tsp. of Italian seasoning/herbes the provences (optional)
  • 1/2 tsp. of wasabi/horseradish paste (optional)
  • himalayan salt to taste

Place everything into a bowl and using a blender blend everyting together.


Saturday, 5 December 2015

Raw & Vegan Energy Snack Bites

Ingredients: (For 25 small balls)
  • 1 cup of any nut flour (blended nuts - I used peanut flour)
  • 1 cup of dates (I used medium soft dates as they don't make the balls very sticky)
  • ½ cup of tahini (or any other nut butter)
  • 1 tsp. of vanilla extract or dried vanilla
  • ½ tsp of himalayan salt

1. Place everything into a food processor or a blender and blend it. 

2. Form the balls and leave them in the fridge/freezer for some time (colder taste a lot better).


Thursday, 3 December 2015

Creamy Asparagues Coconut Soup

  • 2 bunches of asparagus
  • 1 onion
  • 2-3 garlic cloves
  • Coconut milk (tinned one)
  • Coconut oil/butter (for frying)
  • 1 litre of water (or more if needed)
  • Himalayan salt and ground pepper (to taste)

1. Chop the asparagus heads off and put them away for now.

2. Chop the rest into pieces and fry them using coconut oil or butter.

3. Add chopped onion and garlic.

4. Pour water and coconut milk to make it creamier.

5. Blend everything together.

6. Add himalayan salt and pepper to taste.

7. Fry the heads for 2-3 min. using coconut oil or butter on a different sauce pan.

8. Lightly season them with himalayan salt and pepper and decorate the cream soup by putting them on top.