The Best Sweet Potato Fries Recipe

Ingredients:

• Sweet potatoes
• Seasoning of your choice (I used my own ''chicken'' seasoning made from mix of different spices - recipe soon) or dried/fresh rosemary. 
• 1-2 tbsp. of melted coconut oil

1.Cut sweet potatoes (you can leave skin on if you prefer)

2. Put all potatoes into a bowl and pour melted coconut oil and spices and mix together. 

3. Place the potatoes on the tray and bake for around 30 min. or until golden brown.

Enjoy!

Vegan & Gluten Free Raspberry Cookies

Ingredients (It will make around 6 big cookies):

• 1 - 1 1/2 cup of raspberries or berries of your choice (fresh or frozen)
• 1 cup of plant based milk
• 1 1/2 cup of oats/flakes of your choice (I used oats, millet flakes and rice flakes) 
• Sweetener of your choice (I used coconut sugar)
• Pinch of salt 
• 1 banana (optional)

1. Place all the ingredients into a bowl and mix well. 

*If you are using frozen berries, defrost them before making this recipe and add less plant based milk to the mixture as the berries will give natural juice. 

*Add as much sweetener as you like.

2. Place the mixture onto a baking tray and put it into the oven at 180 degrees C for 25-30 min. 
In the meantime, you can turn them upside down to ensure each side will bake properly.

Enjoy!

10-Minute Vegan Chickpea Curry

Ingredients:

• 1 coconut milk 400ml can (If you don't have it you can use any plant-based milk of your choice and look at the last point with *)
• 1 passata/chopped tomato can
• 1 chickpea can
• 1 medium onion or 2 small ones
• 1-2 tsp. of sweetener (I used date syrup)
• Herbs and spices: fresh or powdered garlic and ginger, curry, cumin, coriander, paprika, turmeric, salt and pepper, chili (optional)

1. Add some coconut oil into the pan and add chopped onions, garlic and ginger (if you're using fresh). Stir for 1 minute.

2. Add the rest of the ingredients except for herbs and spices and stir. 

3. Then add herbs and spices. And that's it!

* You can decorate it with fresh cilantro or parsley.

* Serve it with basmati rice. 

* If you want the sauce to be creamier, put 1 tbsp. of flour of your choice into a small jar with 1/3 cup of plant-based milk or cold water and quickly shake. Pour the mixture into the curry sauce and bring it to the boil while still stirring.

Enjoy!

2-Ingredient Gluten Free Bread - soft on the inside and crusty on the outside

Ingredients:

• 2 cups of raw buckwheat (unroasted)
• 1 1/3 cup of oats (I used jumbo oats)

• Optional: salt, garlic powder, basil, rosemary etc. and pumpkin, sunflower seeds, nuts.

1. Place buckwheat and oats into a bowl and cover it with water. (Do not pour too much, just to cover buckwheat and oats.)

2. Cover it with a kitchen towel and leave it for 24 hours.

*Pour some extra water if it is soaked up so they are still covered with water.

3. Next day pour the mixture into a blender with your chosen seasonings and blend until smooth consistency.

*if the water is visible try to pour it out before blending it so the consistency is not be too watery.  

4. Pour the mixture into your bread tin (you do not have to grease it with oil) and leave it for another 24 hours. 

*By doing this, you will get sourdough without the need of yeast. It will make bread healthier and better for your digestive system.

5. Next day place bread tins into the over for 50 min. at 210C (420F).

*Wait until it cools down before slicing it. 

 

Enjoy!

Vegan & Gluten-Free Banana Bread

Ingredients:

• 4-5 ripe bananas
• 4 cups flour (I used a mix of buckwheat, oat, pumpkin seed flours and ground almonds)
• 3 tbsp. of chia seeds/ground flaxseed
• 1/2 cup of sweetener or less (it depends on how sweet the bananas are) - I used 1/3 cup of date syrup
• 1-2 tbsp. of cinnamon or other spices (optional)

1. Place all the dry ingredients into a mixing bowl and stir well.

2. Mash bananas and add them into the mixture together with the sweetener if you have liquid sweetener.

*If you added solid sweetener you can add some more water or plant-based milk.

3. Mix everything together and place it into a bread tin. (Grease the bread tin with coconut oil if you don't have a silicon bread mould)

4. Bake for 40-45 min. at 150C.

Enjoy!

Homemade Brazil Nut Milk

Ingredients

• 1 cup of brazil nuts
• 3-4 cups of water

Optional:

• dates
• cinnamon
• cocoa powder

1. Soak brazil nuts for 6 hours or overnight to eliminate toxic substances and make it easier to digest. It will also make milk cleamier.

2. Later, drain nuts and place them into the blender. Pour in water and other optional ingredients.

*You can adjust the water to your preferences, whether you want it creamy or not.

3. Strain the mixture using milk or cheese cloth by squeezing it straight into a bowl.

*Keep in the fridge for 3-4 days.

Enjoy!

Gluten-Free & Vegan Beetroot Chocolate Cake

Ingredients:

For the cake

• 1 big beetroot
• 3 cups of flour (I used 2 cups of homemade rice flour and 1 cup of Jerusalem artichoke flour - but you can use any flour you like)
• 1 1/2 cup of homemade apple sauce
• 1/2 to 1 cup of sweetener (I used date syrup)
• 6 tbsp. of raw cocoa
• A pinch of Himalayan salt

For the filling

• 1 cup of plant-based milk 
• A few tbsp. of flour of your choice (I used buckwheat flour)
• Sweetener of your choice
• Optional for flavour: vanilla powder or any other essential oil of your choice e.g. orange flavour, lemon/lime juice, cooca powder etc.

1. Cook the beetroot until soft. (I used pressure cooker as it saves a lot of time). Then let it cool down and peel off the skin. 

2. Put it into the blender and blend until purée consistency.

3. Preheat over to 190C.

4. Place all the ingredients for the cake together with the beetroot into the bowl and mix until everything is well combined and smooth.

5. Grease a baking tin with coconut oil (if have sililcon cake mold you don't have to do it) and pour in the mixture. Bake for 20-25 min.

*I used 2 silicon cake molds to make 2 layers. If you want to use 1, later you will have to cut the cake in half.

6. For the filling, pour plant-based milk into the sauce pan and bring it to the boil. 

7. While it is still boiling, take a whisk and slowly add flour constantly mixing it with a spoon. This will create smooth consistency. 

* Add as much flour as you want the filling consistency to be. 

9. Take it off the hob and add sweetener and other optional ingredients. 

10. Pour 1/2 of the filling onto one half of the cake. 

*If you baked the cake in 2 cake tins you can cut off the top layer from both cakes so they can easily stick together when pouring the filling.

*Put one half of cake with the filling into the fridge so it can harden and then you can place the other half of the cake on top, or you can do it straight away but the filling may be too soft. 

11. When two halves are sticked together add the remaining filling on top. 

*I added cocoa powder to the other half of the filling to make it chocolate.

12. Decorate the cake. 

*I used the cut off cake's top and formed little balls and added some cocoa nibs and cocoa powder on top.

Enjoy!

Gluten Free Pizza (Quinoa Crust)

Ingredients:

• 1 cup of quinoa 
• 1 tsp. of apple cider vinegar 
• 2 tsp. of Italian herbs + other seasoning (optional)
• Salt to taste 
• Coconut oil for the baking tray 

Toppings: (I used)

• Passata with Italian herbs
• Mushrooms
• Red bell peppers
• Red onion 
• Fresh rosemary and thyme

1. Soak quinoa for few hours or overnight. 

2. Preheat the oven to 200C

3. Pour apple cider vinegar, Italian herbs, salt and drained quinoa into the blender/food processor and blend until smooth. 

4. Take a baking tray, pan with coconut oil and pour enough mixture to form a crust. 

5. Place into the over and bake for 15-20 min. 

6. Later, take it out from the over, put your toppings on and place the baking tray into the oven for few minutes again or eat them raw of you want. 

Enjoy!

Peanut Butter Chocolate Energy Balls

Ingredients:

• Peanut Butter (I used roasted unsalted peanut butter)
• Cocoa Powder
• Liquid Sweetener (I used date syrup)
• A pinch of Himalayan salt

Mix everything together and form small balls. 


*Add as much liquid sweetener and cocoa powder as you like.
  

*You can cover it with chopped nuts or desiccated coconut.

Enjoy!

Prunes in Dark Chocolate

Ingredients:

• 100g dark chocolate bar
• 1 pack (250g) of prunes 

1. Boil some water in a saucepan and turn the heat off. Place a heatproof bowl with dark chocolate over the water and let the chocolate slowly melt.

2.  Add prunes into the bowl with melted chocolate and stir it very quickly so they are completely covered with chocolate, while it's still liquid.

3. Place each prune seperately on a plate and let it cool down so the chocolate can harden. 

4. Remove each prune by sliding a sharp knife under it. 

Enjoy!

Vegan Savory Spread a'la Lard Spread

Ingredients:

• 2 cups (300ml) extra virgin coconut oil + 2 tbsp. for frying
• 2 large white onions
• 1 apple
• 2 tbsp.dried marjoram
• 1 garlic clove
• Salt and pepper to taste

1. Pour 2 tbsp. of unrefined coconut oil into a pan, add chopped onions and fry until golden brown.

2. In the meantime, peel one apple, grate it using a grater, press the garlic clove and add into the pan. Fry for 2-3 min.

3. Add marjoram, salt, pepper and other spices of your choice into the pan.

4. Stir everything together and turn off the gas.

5. Pour 2 cups of extra virgin coconut oil and let it melt. 

6. Cool it down and stir every now and then.

7. When it hardened a bit (still soft) pour the mixture into the containers.

*Store it in a room temperature so it will be soft and easy to spread on a piece of bread.

Enjoy!

Raw & Vegan Snickers Ice Cream

 Ingredients:

Nougat Layer

• 3-4 frozen bananas 
• Peanut butter
• Dates or other sweetener (optional)

Caramel Layer

• Dates
• Himalayan/sea salt
• Vanilla extract (optional)

Chocolate Layer

• Avocado 
• Cocoa powder
• Dates or other sweetener 

• Peanuts for decoration

1. In a high speed blender, mix bananas and peanut butter together. 

*If you want to have more peanut butter flavour add more peanut butter.

*Add sweetener if you want it sweeter.

2. Blend dates with a pinch of salt and some water.

3. Mix avodaco, cocoa powder and sweetener of your choice with some water.

 I didn't give you the measurements for the ingredients as it depends on how many and how big you want the layers to be.

Enjoy!

Raw & Vegan Strawberry Banana Ice Cream

Ingredients:

• 2-3 frozen bananas
• 1-2 handfuls of strawberries (fresh or frozen)
• 2-3 dates or other sweetener of your choice (optional) or more to taste

1. Blend everything together using a blender. (If you don't have a powerful blender leave the bananas for few minutes before blending).

2. Topped it with sliced bananas, chopped strawberries or dates.

 Enjoy!

Caramelised Nuts

Ingredients:

• 1 cup of nuts of your choice
• 2-3 tbsp. of liquid sweetener (maple syrup, honey, date syrup)
• Pinch of himalayan/sea salt (optional)
• Cinnamon (optional)

1. On a hot, dry pan place the nuts and roast them for 2-3 min. by moving the pan every now and then.

2. Add some sweetener and move the pan all the time for 30 sec. so the nuts can be covered with it.

3. Turn off the heat and separate each nut so it doesn't touch the rest.

4. When the nuts cool down place them into an air tight container and store in a cool place.

Enjoy!

Chocolate Peanut Butter Pudding

Ingredients:

• 1 avocado
• Dates or other sweetener of your choice (to taste)
• 1 tbsp. of cocoa powder (more to taste)
• 1 tbsp. of peanut butter or any other nut butter (more to taste)
• A pinch of himalayan/sea salt (optional)

1. Mix everything together using a hand blender.

You can spread it onto your buckwheat waffles, dairy and gluten free pancakes or use in your chia pudding.

Try to do a Raw & Vegan Milk Chocolate Pudding and Raw & Vegan Dark Chocolate Pudding.

 

Enjoy!

Healthy and Sweet Candied Orange Peels

Ingredients:

• 4-5 oranges (peels only)
• 1 cup of sweetener (Maple syrup, xylitol, honey etc.)
• 1 1/4 cup of water
• 3 tbsp. of alcohol (vodka etc.)
• 1/2 lemon (juice only)

1. Thoroughly scrub the oranges' skin. Put the oranges in a bowl with water and vinegar and then in water with baking soda to get rid of the pesticides. 

See how to do it step by step. Try to use it for all your not organic fruit and vegetables before you eat them.

2. Peel the oranges (try do to it nicely so you have long peels) and cut them in long stripes or other shapes of you choice.

3. Place the peels into a boiling water for 2-3 min. to blanch them a little and then pour out the water from the saucepan. 

4. In the saucepan pour 1 1/4 cup of water, alcohol and sweetener of your choice and mix until everything is melted together. 

5. Add orange peels and stir them in the mixture. 

6. Cook the peels for around 1-1.5 hour until the syrup dissolves. Make sure to stir it every few minutes so each peel is coved with the syrup. 

7. When the syrup almost dissolved add lemon juice and stor 

8. Take out the orange peels and place them on the plate or a parchment paper. Make sure they don't touch each other as they would stick together.


When they cool down you can cut them into small cubes and use as a decoration for cakes. You can also melt some dark chocolate and pour it in a bowl with the orange peels and stir until every one of them is covered or you can dip each one seperately.  

Enjoy!