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).

Enjoy!

Raw & Vegan Beetroot Kvass

Ingredients: For 1,5 litres

• 1,5 litres of warm water
• 5-6 big beetroots 
• 1 head of garlic
• 4 bay leaves (optional)
• 10 allspice balls (optional)
• 1 tbsp. of himalayan salt

1. Wash and peel the beetroots and chop them into medium squares. 

2. Peel the garlic cloves and crush them using a knife (do not chop them). 

3. Put everything into a large pot of your choice and add bay leaves and allspice balls (they make the kvass flavour a lot richer).

4. Add himalayan salt into a warm water and mix until it dissolves. 

5. Pour the mixture into the large pot and mix everything together.

If you do it with a different amount make sure the beetroots cover 1/3 of your container and add as much warm water to cover them up.

6. Leave it in the room temperature or by the radiator to ferment for few days and stir everyday (with a wooden/plastic spoon). 

After 4 days the kvass should be ready. 

Pour out the kvass into the glass jars and store them in the fridge. If it is too strong try to water it down a little.

After you pour out the kvass pour 1,5 litres of warm water again to make another kvass. The taste will be exactly the same but a bit ligher.

You can add some spices like ground ginger or turmeric.

If you see some white/grey spots on the top, just mix the kvass more often.

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!

Healthy Wholemeal Pizza

Ingredients: (3 large pizzas)

For a base:

• 4 cups of wholemeal flour
• 2 1/4 cup of warm water
• 1/2 tbsp. of dries active yeast
• 1 tsp. of himalayan salt
• a pinch of xylitol or cane sugar

Tomato sauce:

• 1 cup of pasata
• 1 tsp. of olive oil
• 1 tsp. of Italian herbs/herbes de provence (oregano, basil, thyme)
• a pinch of himalayan salt
• a pinch of sugar (xylitol, stevia, cane sugar or any other sweeterner)
• fresh or dried garlic

Toppings: (The one I used)

• Mushrooms
• Mozarella
• Onion
• Tomato

In a small bowl put dried active yeast, 1/4 cup of warm water and sugar.

Mix until all liquid.

In a large bowl put wholemeal flour, 2 cups of warm water, himalayan salt and the yeast mixture. Mix everything together.

You can add some herbs for the base if you want.

Place the mixture in a warm place (in the oven on 30°C or by the radiator for 20-30 min.) until it rise up. Place as much mixture as you want on a tin to create pizza. Put some olive oil on your hands and the tin and form a base.

To make a tomato sauce place all ingredients in a bowl and mix them together.

Pour tomato sauce, add toppings that you like and place pizzas in the oven for around 20 min. at

220°C. 

Remember to leave the edges for the crust.

Toppings:

Place the mushrooms onto a sauce pan with a little bit of butter. Fry it for around 10 minutes on a high heat. In the meantime, add garlic, Italian herbs, himalayan salt and mix everything together.

Chop onions and slice tomatos.

Go ahead and add black olives, sweet corn, meat, pineapple, spinach or any other ingredients to make different flavours!

Enjoy!

Dairy-Free Strawberry Ice Cream With Nut Base

Ingredients:

Nut base (crust)

• 1 cup of nuts (I used a mix of almonds, brazil nuts and walnuts)
• 4 dates (soft dates)
• 1 tsp. of vanilla extract
• A pinch of himalayan salt

1. Using a blender blend the dates (soak them for few hours if they are not soft enough) with vanilla extract and himalayan salt. 

2. Add nuts and blend until you can form a ball.  

3. Place the nut base into a food container or any other plate of your choice. 

Strawberry ice cream:

• 3/4 cup (175ml) of coconut milk (tinned one)
• 1 cup of strawberries
• 1/5 cup (40 ml) of honey/marple syrup (or any other sweeterer of your choice)
• 1/5 cup (40ml) of coconut oil

1. Using the blender blend everything together. 

2. Pour the mixture on the nut base and place it in the freezer for few hours, until the ice cream gets harder. 

3. Take it out from the freezer and if it's very hard, wait for few minutes. 

4. Cut into pieces, add some decoration like desiccated coconut and serve.

Enjoy!

How to get rid of pesticides and bacteria on fruit and vegetables

Ingredients:

• vinegar (of your choice - I use white vinegar)
• baking soda
• water

Pour some water into a bowl and add vinegar (half a cup for every litre). In the other bowl pour some water and add baking soda (1 full tbsp. of baking soda for every litre). 

1. Put fruit and vegetables into the bowl with vinegar for 2-3  min. 

2. Then put them into the bowl with baking soda for another 2-3 min. 

3. Wash them in a normal water.