Rafaello Millet Cake

Ingredients

Filling:

• 1 cup of millet grain
• 4 cups of liquid (I used 2 cups of coconut milk and 2 cup of water)
• 1 cup of shredded coconut
• Sweetener to taste

Crust:

• 1 cup of nuts (I used mix of cashews, walnuts and brazil nuts)
• 1 cup of dates
• Pinch of salt (or more to taste)

1. Rinse the millet under the water and pour it into a saucepan with 3 cups of liquid of your choice (the creamier the liquid the creamier the filling)

2. Cook until the millet absorbs the liquid and then add another cup of liquid, 3/4 cup of shredded coconut and sweetener to taste (if you use honey add it when the millet cools down so it will not lose its health benefits).

3. In the meantime, using a food processor or a blender blend nuts, dates and salt together. Add more salt to make the crust salty if needed.

4. When the millet it cooked pour it into a blender and blend until you will get a smooth consistency. Add more sweetener if needed.

5. Pour the filling onto the crust and sprinkle the rest of the shredded coconut on top.

6. When it cools down place it into a fridge to make it more solid or eat it as it is.

Enjoy!

Homemade Coconut Milk

Ingredients:

• 1 cup of coconut
• 2-3 cups of water (depending on how creamy you want it to be)
• Sweetener of your choice (optional)

1. BLENDER
Pour all the ingredients together and blend (make sure you don't blend it too long as you will create a coconut butter instead of a milk). Using a cloth napkin or a towel pour the liquid in there and squeeze it so you will get the milk out if it. You can put the coconut flesh back into the blender, add some water and repeat it if you want. 

2. SLOW JUICER
Cut the coconut into small pieces and pour them into a slow juicer at the same time when you add water, so they can mix together. When the coconut milk is done add some sweetener if you want.

3. BLENDER + SLOW JUICER
Pour all the ingredients together and blend it for few seconds so the coconut pieces get smaller and mix with water a little. Pour the mixture into a slow juicer. 

*Don't throw out the coconut pulp. Place it onto a paper and dehydrate in a dehydrator or oven on the low temperature to make coconut flour. If you do it the third way don't blend it too long as the coconut pieces will not be fully blended and once you dehydrate it you will get a shredded coconut.

You can store it up to 3-4 days in a fridge. Shake before each use as the coconut milk can get separated.

You can add it to your chocolate banana smoothie, chia pudding or waffles. 

Enjoy!

Quinoa and Mushroom Stuffed Peppers

Ingredients:

• 4-5 small peppers (red or orange)
• 1/2 cup of quinoa  (you can change it to rice or couscous)
• 300g of mushrooms
• 1 onion
• 1 egg
• 2 garlic cloves 
• Coconut oil or butter for frying
• 1 tsp. of Italian seasoning/herbes the provences (oregano, thyme, basil)
• Himalayan salt to taste 

Stuffing:

1. Cook 1/2 cup of quinoa in 3/4 cup of water for around 20-25 min. 

2. In the meantime, fry the mushrooms and onion using a little bit of coconut oil or butter. 

3. Turn the heat off and add cooked quinoa, garlic, seasoning and himalayan salt to taste. 

4. Mix everything together and leave it for few minutes until it cools down. 

5. Add an egg and mix it again.


Make sure the stuffing cools down before you add egg, as it may get harden.


6. Cut the top of the peppers or cut out the green part with seeds (as I did - see the pictures below).

7. Fill the peppers with the stuffing. Put back the peppers' top if you did it the first way.

8. Place it in the over for around 40 min. at 170-180 C.

Enjoy!

Homemade Vanilla Rasberry Pudding

Ingredients (2 - 3 servings):

• 2 cups (400ml) of milk (rice milk, soya milk, coconut milk, almond milk)
• 2 - 3 tbsp. of potato starch
• 1-2 tbsp. of sweetener (honey, xylitol, stevia, maple syrup)
• Vanilla (fresh vanilla bean, dry vanilla, vanilla extract)
• Cocoa/carob (optional)
• Rasberries or other fruit for decoration

1. Pour 1½ cup (300ml) of milk into a saucepan and bring it into a boil. 

2. In the meantime, add the rest of the ingredients, except rasberries or other fruit of your choice, into a seperate cup and mix them well. 

3. When the milk is boiling add the mixture and stir it for few seconds. 

4. Turn the heat off, still stirring.

* You can add some natural coloring to change the colour (beetroot powder, spirulina powder etc.). You can add beetroot juice or other fruit juices, but make sure you add less milk into the saucepan.

* Decorate with fresh or frozen fruit or fruit purée.

Enjoy!

Vegetarian Lecho - Vegetable Version

Ingredients:

• ½ of butternut squash
• ½ of zucchini
• 1 small aubergine/eggplant
• 1 garlic clove
• 2-3 green peppers
• 1 big onion
• Passata or tomatos
• 1 small courgette
• 1 tsp. (or more to taste) of each Italian seasoning (e.g. oregano, thyme, basil etc.)
• A pinch of himalayan salt and sweetener (or more to taste)

1. In a large sauce pan melt 1 tbsp. of coconut oil/butter/olive oil and add chopped onion, green (or red) peppers and butternut squash. 

2. Stir them until tender - but not for too long as they may get overcooked.

3. Lower the heat and add zucchini, eggplant, courgette (all the soft vegetables that can overcook very quickly). 

4. Stir it for a minute and add chopped garlic, pasata (or tomatos), Italian seasoning, himalayan salt and sweetener. 

5. Stir it again and you're done.

Enjoy!