RAW PUMPKIN CHOCOLATE BITES

This raw pumpkin chocolate bites were made by me experimenting in the kitchen and they turned out so delicious that as soon as I made them my family ate up everything in a few minutes!!!!!

Ingredients in tis recipe is approximately because I don't use here any measurments so try to have a feeling and taste along the way as you are making them.

 Raw pumpkin chocolate bites

- 1 cup of pumpkin seeds which are soaked for 2-4 h and deydrated util they are dry
- 1 1/2 cup (approximately) raw cacao butter
- 1/4 cup coconut sugar and 2 Tbs organic maple syrap (or you can use here whatever sweetener choice you like)
- 1/2 raw cacao powder (more or less depends on your taste)
- pinch of salt
- some vanilla bean seeds (optional)

Preparation:

Make a first step by soaking pumpkin seeds and dehydrating them for 1-2 h. (To soak the seeds is optional - but in that way you will increase beneficial enzyms and vitamins).

In the warm bath melt the cacao butter, than add cacao powder, sweetener, pinch of salt and vanilla.

Mix everything well by your hand with a spoon (I use wooden spoon). It should look like thick runny chocolate and in the and add your dehydrated pumpkin seeds, mix with your spoon again.

Take a parchment paper and put it on the plate for example or any dish you have. Take out small balls out of mixture with a help of a bigger tea spoon and put them on the paper. When ready, put your sweets in the refrigerator and wait for approximately 30 minute.
Done! Enjoy!!!

RAW DELICIOUS HEMP BURGERS

HEMP BURGERS:


Ingredients:

200g carrot pulp
100g shelled hemp seeds
100g raw almonds
1 red pepper
1 clove of garlic
2 sun-dried tomatoes soaked for 20 minutes
1 tsp dried mixed herbs
1 tsp mild paprika
Pinch of sea salt/Himalayan salt
Optional: extra shelled hemp for rolling in your burgers

Preparation:

Blend everything apart from the pulp in a food processor until well mixed. Add it to a large bowl and add carrot pulp. Mix everything together by hand.
Make burgers in size which you preffere place them on dehydrator tray and dehydrate for at 43°C for about six or eight hours.

Enjoy!

GREEN JUICE!!!

One thing that we do everyday is juicing! Very often its green juices but sometimes, red or orange.

In the beginning, we used apples/pears together with the greens because it had a sweeter taste and was easier to drinks as a beginner. But, then I realized that it is better to learn to drink it without any sweets - we feel like we wanted to drink just pure green juices. So, I found out that to get best nutrition, wen consuming green juices, especially if it has spinach in it - you should add some lemon. By adding a lemon you don't feel that "strange bitter" taste, and you get more nutritions by that combination. Of course everything depends on what greens you are using in your juice... sometimes I do´t use lemon at all. After a while you get used to delicious green taste!  :-)

Why should you drink green juice?
One glass of green juice balances your pH and gives you a direct shot of vitamins, minerals, enzymes, protein and most of all oxygen which acts as an antiseptic and metabolism regulator. It is rich in chlorophyll which is a key component of life-force energy. It is known that chlorophyll is a therapeutic tonic for a wide range of illnesses and diseases.

Below is one example of green juice which I made the other day:

Ingredients are: wheat-grass, spinach, celery, cabbage, fennel, parsley & lemon

Even my daughter drinks green juice, (not everyday but almost). Its
not her most favorite one but she drinks it up with a little persuasion!  Her favorite one is carrot, orange, ginger and turmeric.

RAW MASHED "POTATOES"

I found a very good recipe of raw mashed "potatoes" made with parsnip and cauliflower. The taste is almost the same as mashed potatoes. We loved it especially me and my husband.
We had it with raw burgers and some salad.

INGREDIENTS:

- 1/2 cups cashews, soaked 3-4h
- 1/2 cups parsnip, peeled & cut into 2-3 inch pieces
- 1 1/2 cup cauliflower, cut into peaces
- Juice of 1/2 lemon
- Himalaya salt
- 1 Tbsp extra-virgin call pressed olive oil
- 1 small clove of garlic
- 2 Tbsp of nutritional yeast
- 1/2 cup filtered water
- 1 tsp gluten free Tamari
- 1 tsp truffle oil
- Freshly milled black peppar
- Some fresh dill - optional

DIRECTIONS:

Place all ingredients except truffle oil in the food processor and chop fine. Add water to make a smooth, thick mixture. Transfer mixture to high-powered blender and blend until smooth, adding a little water at a time if necessary to keep blender spinning, use blend tamper to push down. Mixture should be the consistency of smooth mashed potatoes.

Add truffle oil or salt or dill or any other herbs to taste.

Tip: All parsnip taste differently, some sweet, some more bitter, you can substitute with jicama or add more cashews to the cauliflower.

MY FAVORITE RAW RED TOMATO CRACKERS

I bought a while ago amazingly good crackers, so I decided to make them myself since they were quite expensive and out of stuck every time I wanted to buy them. So, I started to experiment and actually managed to get almost the same taste!!!  Now I am so lucky that I can do whenever I feel to which is almost all the time!
So here is the recipe:

INGREDIENTS:

- 2 cups Brazil nuts
- 1 cup sunflower seeds
- 1 cup sun-dried tomatoes (soaked at least 1h)
- 1 cup buckwheat (soaked & dried in dehydrator)
- 1 cup carrot juice
- 1 cup flex seeds meal
- 1,5 tsp thyme or fresh if you have
- 0,5 or 1 tsp of each basilica, fennel seeds, coriander seed and oregano
- 3/4 or 1 tsp Himalaya Salt (depends how salty you like it)

PREPARATION:

Mix Brazil nuts in food processor but not too much, it should still have some crunchiness in it. Than add to mixture sunflower seeds and buckwheat and mix again. (You can also just soak buckwheat for 30 min and runs it well, drained it and use in the recipe as follows).
Add the rest of ingredients, flex seed meal, carrot juice, tomatoes cut into small chuncks and all the spices and mix again well. Spread the dough on dehydrated sheet and dehydrate for approximately 12h or until you reach the cracker consistency, flipping them over after a half time.

RAW PEA SOUP

For a while ago we hade some friends over and I wanted to treat them with a nice raw food dinner. So I prepared raw pea soup, cucumber snacks with red-pepper-paté, raw lentil stew and 2 kinds of crackers.  So I will first present to you recipe for pea soup.

PEA SOUP

- 1 cup water
- 1/4 cup raw cashews or 1/4 avocado
- 1 clove garlic, peeled
- 1,5 cup frozen green peas (no need to thaw)
- 2 cups fresh baby spinach
- 1 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh mint
- ground black pepper and salt to taste

Instructions:

Place water, cashews (or avocado) and garlic into blender & blend at the highest speed until complitely smooth. Add peas (if you have strong blender you don't need to thaw them) spinach, lemon juice and mint, blend at highest speed until its thick and smooth. Taste with pepper, salt and more lemon juice if needed.

Pour up in the nice bowls decorate as you wish and enjoy!

Raw Indian Kofta Balls in Curry Tomato Sauce

This dish can be served in the Indian traditional way as a soup or as an entrée. It makes about 8 serving so if you want to have less just take half of all ingredients.  I really loved this Kofta balls or as we say in Balkan "Chufte". Recipe is take from the book I bought some time ago "The complete book of raw food".

Raw Kofta Balls with Curry Tomato Sauce

Ingredients for balls:

- 3 cups soaked and sprouted sunflower seeds
- 1 cup almonds soaked and peeled
- handful fresh parsley
- handful fresh cilantro
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp cayenne
- 1 zucchini
- 4 cloves garlic
- 1/2 tsp Himalaya salt
- 1/2 tsp coriander
- 1-inch pice fresh ginger
- pinch of nutmeg
- 1 tsp raw honey

When you are soaking the sunflower seeds have in mind that they will double in size.
Process all the ball ingredients in a food processor. Form into medium-size balls and dehydrate for 2-3 hours on each side at 43 C.

For the curry sauce:

- 1 cup sun-dried tomatoes (soaked for 2 h and drained; reserve the water)
- 2 to 3 plum tomatoes
- 1/2 zucchini
- 1 cup macadamia (or cashews)
- 1 tsp curry powder
- 1/4 tsp cayenne
- 3 cloves garlic
- 1/2 tsp paprika
- handful fresh cilantro
- 1/2 tsp Himalaya salt
- 2 Tbsp raw honey
- 2 Tbsp lime juice

Combine the curry sauce ingredients in the blender. Blend until smooth, adding just enough soak water from the sun-dried tomatoes for a thick and creamy sauce.

Serve over the Kofta Balls and garnish with fresh cilantro.