Watermelon ice cream

Now when its getting warmer outside our daughter started to ask for ice cream. So I think, its healthier to make your own and it is very easy too! This is the first ice cream of the year 2013 & I hope that it will come some more recipes!

I also want to share with you some beautiful pictures of cherry blossom in Stockholm. This happens once a year and only for a few days. Its so magical, do´t you think so!   

WATER MELON ICE CREAM

• Take half the water melon (depends on how much of popsicle makers you have. I had 12) de-seed it and blend it. (If you like you can add some strawberries and blend it together.  I made this time without strawberries.)

• If you desire some sweetness add some dates or raw honey.
• Pour the mixture into popsicle maker (or any other type of ice block maker).
• Stick your popsicle stick in the appropriate place and place it in the freezer at least for 4 hours.
• Take them out and enjoy! (like our daughter did!!)

Cashew nuts not good for you!!!

Yesterday I came over one Swedish raw-food blog where they wrote about agave and cashew nuts that they are not as healthy as I thought. I have read earlier about agave and I knew about that but not regarding cashews. In a raw food diet there is a lot of recipes where they use cashew as a base so I thought it is important to share this information with you. I am not going to write more about it but I recommend you to find more about it by yourself.... Below you have one page where you can read about it:
www.living-foods.com/articles/nuts.html


See you soon with a new recipe!!! 

Raw Veggi Burgers

A few days ago, I created my favorite raw burgers! It is very easy to do and finally I found out what to do with pulp rests from my "every-evening" green juice!
I have tried more than a few times to make a raw burgers but never succeeded. Sometimes they were too dry or too watery or didn´t taste good at all. In every recipe that I red everybody says it´s very easy but not to me it wasn´t until now!!!!
 So finally I MADE IT and I would like to share it with you!!!

 Raw Veggi Burgers:
(makes about 4 to 5 raw burgers):

Ingredients:
1 cups walnuts or almonds
2-3 carrots (I used the pulp from making carrot juice)
1 large handful of fresh parsley
1 cup of green pulp (leftover from making a green juice) - I used spinach, cucumber and celery
1/2 large onion
1/4 cup lemon juice or less if you don´t like lemon taste
0,5 tsp or more himalaya salt

Process:

1. Mix the walnut in a food processor and pour over into one big bowl.
2. Cut onion into small peaces.
3. Chop parsley.
4. Add all the rest of the ingredients into the bowl with walnuts, carrot pulp, parsley, green pulp, onion juice of lemon and salt. Mix everything with your hands.
5. From the dough make burgers and put them on the teflex sheet and dehydrate for 2 h at 43 degrees. Then flip them over carefully and dehydrate for one more hour. Done!!!
Serve with your favorite salad and your favorite sauce.

(If you want you can eat them as they are you don´t need to dehydrate them.)

 

Raw fennel soup

If you like the taste of lemon then you should definitely make this soup.

This soup will refresh you if it's hot outside by adding some ice cubes.

 Raw fennel soup

1/2 fennel if it is large
1 avocado
2 celery stalks
4 Tbsp lemon juice
4 Tbsp water (more if you like)
1/2 teaspoon salt

Optional:
leek or spring onion
2 ice cubes if it's hot outside

Mix all the ingredients in your blender until it is smooth in texture. Done!

Raw Ratatouille

This dish is one of may favorite. It is easy to make and it tastes good even the day after if you have any leftovers! 

I like to eat it as it is, but you can have as a side dish for example raw burger.

 Raw ratatouille

You would need following ingredients:

• 1 Zucchini (2 if they are small)
• 1 Aubergine
• 1 Bell pepper
• 2 Tomatoes
• 1 bunch of parsley
• 1 tsp of each dry herb - thyme, rosemary & tarragon (if you have fresh use them)
• some pepper and salt
• 2 Tbsp lemon juice

Sous:

• 1 c sun-dried tomatoes (soaked at least 1 h)
• 1 clove of garlic
• 2 Tbsp olive oil  

Preparation:

1. Peel zucchini and aborigine. 
2. Cut into cubes: zucchini, aborigine, tomatoes & bell paper. 
3. Chop parsley and the rest of herbs if you use them fresh.
4. Put everything together in a large bowel add salt, pepper and lemon. Combine everything with your hands or salad cutlery.
5. Prepare souse by chopping sun-dried tomatoes and garlic. Mix them together in a small bowl and add some olive oil. Stir with the spoon.
6. Pour the souse over vegetable mixture and stir with salad cutlery. 
7. Enjoy :-)

Raw Almond Cookies

Here is the recipe for raw cookies which you don't need to dehydrate. I found it yesterday on golubkas page - it looked so tasty, that my daughter told me that she wants me to make her the same cookies. 

 You see who is the boss in our house! ;-)

Raw Almond Cookie

 

Pulp from the almond milk (2c of almonds + 6c of water makes milk) 

1 tbsp raw honey

3-4 tbsp raw agave nectar or sweetener of your choice

4 tbsp coconut oil
4 tbsp mesquite powder
2 tbsp maca powder
6 dates - pitted

Fillings

 

mulberries 

pistachios and 2-3 tbsp raw cacao powder

(The possibilities here are endless you can choose whatever you like)

Cut the filling ingredients into small pieces and set aside. In a bowl, thoroughly mix all the cookie ingredients with your hands to form a smooth cookie dough. Taste for sweetness before forming the cookies, add more agave if necessary. If using different fillings, divide the dough into for example three even parts (as I did, one was without filling and the other two with filling) . Mix the fillings into the dough and form cookies of any shape and size of your liking. Keep refrigerated. Best enjoyed within a couple of days.

 

 

 

Almond Milk

 

2 cups almonds - soaked overnight
6 cups water
4 dates - pitted
2 tbsp agave or sweetener of your choice
1/2 vanilla bean pod without beans OR 1/4 whole vanilla pod

Separate the ingredients in half, otherwise the blender will overflow. In a high speed blender, combine half of each ingredient at a time until thoroughly blended. Strain through a nut bag or double lined cheesecloth, carefully squeezing all the liquid out and reserving the pulp. Drink chilled within two days. I even like to add some cacao powder and enjoy drinking it with my daughter! :-)

Raw Lasagne

One of my favorite dishes is Lasagne. Everyone loves my real (pasta & meat) lasagne. When I started eating Raw I was a bit sad because I really missed it and I didn't know that you can make Raw Lasagne. Than one day I found a very good recipe on internet which I am sharing here with you!

Now I am happy again! :-) This Raw Lasagne tastes delicious!

Raw Lasagne (2 portions)

Plates

1 zucchini
1 avocado

Cashew-cheese

1 dl cashews
1 dl pine nuts
1/2 finely chopped onion
1 small minced garlic clove
2 tablespoons lemon juice
Himalayan Salt
Black pepper
Approximately 0.5 to 1 dl water

Tomato sauce

1 dl shredded sun-dried tomatoes
1 tomato
1/2 finely chopped onion
0.5 dl fresh oregano leaves (or 1 tbsp dried)
1 clove of garlic
1 tbsp lemon juice
2 dates
Herbal salt
Black pepper
0.5 to 1 dl water

Pesto

0.5 dl pine nuts
2 dl fresh basil
1 clove of garlic
1 tbsp olive oil
1 tsp lemon juice
Herbal salt
Black pepper

How to make plates

Cut zucchini and avocado in thin slices (about 2-3 mm thick) in length. Cut the zucchini with cheese slicer if you do not have one use a mandolin.

Cashew-cheese

Grind the nuts into flour.
Add the remaining ingredients and blend to a smooth sauce.
Add 0.5 dl water to begin with and add more if the sauce becomes too thick, but it should not be runny.
Season with salt and pepper.
Set the sauce aside so it thickens a bit.

Tomato sauce

Soak the sun-dried tomatoes, for 30 minutes.
Cut the tomatoes into pieces and mix with remaining ingredients.
Add the water last and start with 0.5 dl. The sauce should be thick and not runny.
Add more water if necessary and season if you need more salt and pepper.

Pesto
Mix everything into a smooth thick pesto.

Assemble lasagne

Use a dish of your choice.
Start with a layer of zucchini, and continue alternating with thin layers of cashew-cheese, tomato and avocado.
Finish with cashew-cheese and top with the remnants of tomato sauce (if you have left) and pesto sauce.
Set aside at least one hour so the flavors 'revel together'.

Serve with a salad.