Snacks

Raw Blueberry Cake

September 10, 2015 by Amy Brown

Blueberry cake that does not sting? Is there a better summer sweet!
Cake:
2 cups peeled almonds
1 cup dried figs, previously soaked in water
1 banana
1 pinch of salt
2 tablespoons honey

Put all the ingredients, along with the water in which are the soaking figs, in blender and chop to get a thick mixture of which will easily shaped biscuit. If necessary, add a little water.

Cream:
1 avocado
2 cups cashew nuts
2 cups blueberries
1 cup dates, previously soaked in water
2 tablespoons honey

Put all ingredients in blender, if necessary, add water in which are the soaking dates, blend it and you will get a nice creamy mass. The resulting cream apply to a biscuit which are well put into the mold for the cake. Decorate with the blueberries. Then again put a layer of cream, and add the blueberries.

Healthy granola bars with dried fruit

September 10, 2015 by Sheila Smith

If you eat a lot of granola bars, making your own from the assortment of oats, nuts, and dried fruits that are always in the cupboard is a natural next step. Try these extreme delicious and super easy granola bars with dried fruit.

Ingredients:

100g almond pulp
2 tablespoons coconut flour
1 tablespoon ground flax
2 tablespoons of oat flakes
a handful of hazelnuts
a handful of raisins
6-8 dried plums
1 tablespoon almond milk
You can also add cinnamon, honey, dark chocolate…

Preparation:

Put all ingredients (amounts are arbitrary, according to your taste) into the chopper and chop finely. From the resulting mixture, form bars and bake them in the oven (on baking pan lined with parchment paper) at 120 ° C for about 60 minutes.
When cool, you can decorate the bars with dark chocolate: Melt 2 rows of dark chocolate in the microwave and decorate. Chill in the refrigerator, wrap in parchment paper and store in a cool, dry place up to 4 days. Bon appetit!

Goji Berry Energy Bites – Raw and Vegan

September 9, 2015 by Amy Brown

Ingredients:

1 cup almonds or walnuts (soak in water 6-8 hours)
¼ cup of raw cocoa (pieces)
¼ cup of hemp seeds
¼ cup of dried goji berries
2 tablespoons cocoa powder
1-2 tablespoons of coconut oil
pinch of Himalayan salt
7-8 dates, soaked in water and cleaned

Preparation:

Put all the ingredients in a blender grind, and blend them. From the resulting mixture make small balls and enjoy them!

Delicious and Healthy, Integral Crackers and Dip of Chickpeas

July 14, 2015 by Kelly Bennet

Industrial crackers can not be compared with something like this, homemade. You exactly know what you put and how you put…. flour from whole grains, sunflower seeds, pumpkin seeds, olive oil, himalayan salt.. You and your close deserve something like this. With home prepared dip with composition of chickpeas, sesame, olive oil a little salt this integral crackers are the perfect snack for you and the one close to you, exceptionally if they are children, their body will be grateful and they will enjoy the tastiness.

Ingredients needed:

(4 oven pans )

2 table spoons ( 30 grams ) of ground sunflower seeds
2 table spoons (20 grams) of ground pumpkin seeds
200 g of whole wheat, wheat, flour
230 g of soft flour
the pinch of baking soda
little Himalayan salt
100 ml olive oil
about 250 ml of cold

Preparation:
In a mixing bowl put all the dry ingredients, mix them fine and then add olive oil and water, and again mix it, and knead it a bit. If the mixture is too thick add a little water if needed you can add a bit soft flour (the amount is diferent because each flour absorbs different amounts of liquid.
When you make nice dough, cover it in transparent foil and leave to rest for half an hour and then took part of the dough, thin it (adding a little flour that does not stick to the surface) you can make any forms you wish, put them on the baking can,and do small holes with fork so it does not inflates, smeared with a little olive oil and bake it for 12 minutes at 220 degrees.
Note: Try to make them thinner as much as you can, because they will grow and you want to make them crunchy… so just make them tiner and bake them a little longer to achieve the crunchiness that you desire.

For the chickpea dip you will need the next ingredients:

250 grams raw chickpeas
30 grams sesame seeds
50 ml olive oil
little himalayan salt
a couple of cloves of garlic ( if you want a gralic as spice add it )
a bit lemon juice

Preparation for the chickpea dip:
Overnight soak the chickpeas into water and cook them the next day, about 10 minutes. Put the sesame in a small sauce pan, gently fry and grind (or if you use tahini).
If you place the garlic cloves, cut 2-3 and fry them on low heat in a little olive oil (until they get tender).
In blender put the chickpeas, sesame, garlic with olive oil, a little salt and possibly lemon. Mix everything well. Add a little water, preferably the water in which the chickpeas was cooked,so you get the desired density (when it cools down it will be a bit thicken).
Pour the dip into a bowl and chill before serving, and then add a bit olive or lemon oil to the taste.

Part dip can be set aside for a small child and for the adults you can add a little “more concrete” spice(hot pepper, chilli or something).
The chickpeas certainly can be cooked in bulk and then you can freeze them, and when you need you can take little by little, so make a dip for a few minutes.. they are extremely healthy.

Raw, sugar free, energy bars that you must try!

July 3, 2015 by Kelly Bennet

This One, You Must Try. Especially Especially we who strictly watch the intake of the sweet, this delicious and raw bars will be life changer for us. The preparation is simple, and the ingredients not that are only healthy, they are also our big allies in the fight for keeping a “fit” body.

Ingredients:

Dry raisins
Deglet nour dates
Almonds
Cranberry
Bit cinnamon
Cocoa
Pieces of dark chocolate ( at least 60% cocoa)

Put in blender (put more dry deglet nour dates if they with seed inside, because you will need to clean them, and the rest fruit should be equal amount) the dry raisins, deglet nour dates( without seeds), almonds and the cranberry around 30 seconds. Put a bit cocoa, cinnamon and dark chocolate, depending from the taste you want to get ( on 100 grams of each dry fruit, I put 1/2 tea spoon cinnamon, 2 teaspoons of cocoa, and 75 grams of dark chocolate – at least 66% cocoa in his composition). After you mix it nicely, put the mixture onto a plastic sheet and shape as desired. Keep the cookies into fridge and they can last for 10 days without problem.

Eggplant rolls

July 2, 2015 by Amy Brown

Fast, easy, healthy and delicious. You must try this summer recipe for whom you will need just a little budget, and a bit of your time. Prepare serve and enjoy!

The flavor of this dish can vary different combinations of herbs in stuffing
Ingredients:

1 large eggplant
4 tablespoons olive oil
1 cup cooked millet
1 tablespoon chopped fresh parsley and oregano
1 clove garlic, crushed
salt and freshly ground pepper
Optional 50 g cream cheese or feta

Cut the eggplant into 5mm thick slices and coat them with 2 tablespoons olive oil. Bake them in a grill pan, 2-3 minutes on each side.

Mix the millet with the remaining 2 tablespoons of olive oil, chopped parsley and oregano, crushed garlic, salt and pepper and, if desired, cream cheese or feta cheese crushed.

Put the mixture on each slice of eggplant and tightly roll up into rolls.

Vegan Chocolate Cake Without Flour

June 25, 2015 by Amy Brown

This is a recipe for a healthy and delicious chocolate cake without flour, which can be enjoyed by vegans too because there is no food of animal origin.

Ingredients:

3 tablespoons of minced flax
140 ml of water
120g dark chocolate
60 ml (4 tbsp) of coconut oil
½ apples, pears or bananas
4 tablespoons raw sugar
pinch of salt
50g cocoa

In a bowl, combine minced flax and the water and leave it in the fridge for 20 minutes. During this time, turn the oven to 180 degrees. Coarsely chop the chocolate and melt it on steam with the coconut oil. Leave aside. Mix half an apple, pear or banana and a measured 60 ml of it and stir in melted chocolate with coconut oil. Stir the sugar, salt and cocoa. Pour all together into a small cake pan (diameter up to 20 cm), align the surface and bake for 25 to 30 minutes. Let it cool in the cake pan and remove it from it and serve it.

“Love Wreath” ~Cake With Dried Fruits~

June 18, 2015 by Amy Brown

It is called “Love Wreath” because you will simply fall in love with its taste, or the one that you will serve this cake to, will fall in love with you.

With mixer, mix the next ingredients:

3 eggs
1 vanilla
2 cups sugar (200 gr.)
1 pastry
1 cup milk(200 ml).
1 cup butter (200 ml).
3 cups flour (200 gr.)
1 large tablespoon cinnamon

Then add 400 grams of a mixture of finely chopped dried fruit, such as:

measles
nuts
raisins
dried apricots
dried figs
dry dates
dried pineapple … or other dried fruit of choice.

Mix the mixture with a spoon until it becomes brown then add:

1 grated lemon peel
1 grated orange peel
1 grated chocolate (100g)

Mix all of it nicely with a spoon and place it in greased with oil baking ball and pour over with the flour. Bake the cake in preheated oven at 180 degrees with the fan for 50 minutes (55 minutes with no fan).

Remove and place it on serving plate. While it is still hot pour with cinnamon.

Once it is cool cover with a paper towel, place in a paper bag and close nicely, than put it in a refrigerator.

Delicious Carob Muffins Recipe

June 13, 2015 by Amy Brown

Once considered as indigent foodstuff, today carob is ingredient of tastiest delicacies, and thanks to its sweet taste it is healthy substitute for chocolate and cocoa.

Ingredients you need for carob muffins (for 4-6 people):

1/2 cup of whole-wheat flour
1 cup of black flour
1/2 cup minced carob
pinch of salt
5 g white chocolate
bag of baking powder
1/4 teaspoon vanilla powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
3.5 dl soy milk
1/2 cup corn oil
1/2 cup drained raisins
2 tablespoons rice malt

Soak the raisins in warm water for 10 minutes. Cut the white chocolate into small pieces. Combine all dry ingredients in a large bowl (black flour, wheat flour, carob, white chocolate, baking powder, vanilla powder, baking soda, sugar, salt). In another bowl, combine all liquid ingredients (soy milk, oil, malt). Add the drained raisins into the liquid ingredients and pour the mixture into the bowl with the dry ingredients. Gently stir until the ingredients combine. Spread the mixture into 12 muffin paper cups. Bake them for 35 minutes in preheated oven at 200 degrees.

(photocredit: sensaklub.hr)