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!

Homemade Hummus

Ingredients: (For a large portion)

• 1 tin of chickpeas
• 1 tin of kidney beans
• 2 tbsp. of tahini
• 2-3 tbsp. of lemon juice
• 1 tbsp.of Maggi or soy sauce
• 2 garlic cloves
• 1 tsp. of Italian seasoning or herbes de provence (oregano, basil, thyme)
• A pinch of himalayan pink salt and pepper or more to taste
• 1/2 cup of water

1. Using a blender blend everything together. 

2. Add more water if needed.

Serve it with boiled or raw vegetables or use it instead of butter.

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. 

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!