Apr 22, 2018

No-Bake Nutty Balls w/ Puffed Bucketwheat & Quinoa Pops



Ingredients:

1/2 cup puffed bucketwheat of fitcuit
1/2 cup cashew meal,
1/2 cup almond meal,
1 cup ground oatmeal,
2 tbsp flaxseeds,
4 tbsp maple syrup,
100 gr. divine vegan dark chocolate,
2 tbsp fitcuit quinoa pops,
1 tbsp coconut oil
2 tbsp peanut butter
1 coconut water
A pinch of salt.


Method:

1. Place cashew meal, oatmeal ground, almond meal, flaxseed, coconut oil, maple syrup, salt and peanut butter in a food processor, mix on high speed until smooth, transfer in a bowl.

2. Add bucketwheat pops in to the bowl, mix well.

3. Make small balls with your hands.





4. Melt vegan chocolate , dip balls into the chocolate bowl, sprinkle quinoa pops.

5. Keep into the refrigerator at least 40 minutes before serving.






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Apr 20, 2018

Spicy Couscous with Cashews



Ingredients:

2 medium colorful carrots peeled and cut into small and thin pieces
2 tbsp olive oil
1 tsp paprika,
1 tsp turmeric,
1 tsp ground mustard powder,
1 tsp garlic powder,
1 lemon juice,
1 dsp mustard sauce,
1 tsp rosemary,
1/2 tsp smoked paprika
1 cup dry giant couscous
30 gr. cashew nuts,
1/2 chopped parsley,
A handful of chopped parsley
Salt to taste

Method:

1. Preheat the oven to 210 degrees.
2. Peel and chop the carrots, place in a roasting pan and toss with 1 tablespoon of oil, ground mustard and garlic powder.
3. Spread out in an even layer and roast in the oven at least 20 minutes.
4. Wash and strain couscous, cover with water and cook for 10-15 minutes. Drain and set aside to cool.
5. Place the cashew nuts in a pan and cook them over medium heat for a few minutes until golden brown. Make sure you stir often as they can burn easily.
6. Mix carrots, couscous, chopped parsley and the cashews together and dress with the remaining tablespoon of olive oil, other herbs, mustard sauce and lemon juice.
7. Serve warm!




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Apr 15, 2018

Sage medicinal properties


Sage is the most powerful plant when it comes to its impact on human health.
We commony know that sage aids digestion, relieves cramps, reduces diarrhea, dries up phlegm, fights colds, reduces inflammation and swelling, acts as a salve for cuts and burns, and kills bacteria.

Centuries ago, the native american tribes were known to use sage for multiple purposes such as healing, clearing home and ceremonies. Burning sage leaves enhances the intuition of person.
When smoked, it can be mixed with other plants such as white clover, bearberry leaves and mullein.

Today, sage is often used in ceremonies for those who are seeking balance and inner peace.These ceremonies can be performed by nearly anyone who wishes to relieve their worries, open their mind, clear negative thoughts and feelings, harmonize the body and de-stress the spirit. It is often used when a person faces a personal difficulty, when negative luck has seemed to follow, prior to a major transition, within a new place, over a new baby or following a major emotional difficulty. In a sense, whenever a person feels "out of balance".

Sage is not only support to purify the mind and body, this plant has some other powerful healing properties. It also works as an antiseptic and natural deodorant.

Bath Water: Two handful of sage leaves are kept in cold water overnight. The next day it is heated, and filtered after 5-6 minutes of brewing and added to the bath water.

Sage Vinegar: A bottle with a wide mouth is filled with sage flower, the natural grape syrup is added to the top of the flowers, and the bottle is kept in the sun or in a hot environment for 14 days with occasional shaking and draining.

Deodorant: Ingredients: Half a cup of apple juice, 1 tsp sage oil, 1dsp lavender oil, 3 tbsp of mineral water.
Method: Combine all of the ingredients in a glass container and mix well. Then pour mixture into the cleaned perfume bottle. It's ready to use!




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Apr 14, 2018

Beluga Sweet Potato bowl for Coconut Bowls



For the recipe in turkish, please visit www.coconutbowls.com.tr


Ingredients:

1 ripe japanese plum ( or peach ),
2 tbsp beluga lentil,
1 small sweet potato,
A handful of baby spinach leaves and frisee,
1/2 chopped purple carrot,
1/2 tbsp olive oil,
2 small purple lollorosso ( or lettuce ) leaves,
A pinch of thyme, salt, pepper, mustard and cardamom,
A hanful of walnuts,
1/2 avocado,
1/2 lime juice,
1 tbsp coconut cream,
A pinch of salt,
1 tsp sesame seeds.





Method:

1. Wash and strain all greens.

2. Cut sweet potatoes into 1,5 inch small cubes.

3. In a large bowl, mix together olive oil, thyme, salt, pepper, mustard and cardamom.

4. Add potato cubes into the bowl, mix well.

5. Cook in the oven at 220 degrees for 20 minutes or until cripsy.

6. Wash beluga lentils, cover with water and bring to boil for 20 minutes. Then strain and let it cool at least 15 minutes.

7. Place greens into the coconut bowl, add sweet potatoes, carrot slices, beluga lentil, walnuts and plums.

8. Place avocado, coconut cream, lime juice and salt into the food processor, mix on high speed until completely smooth.

9.Pour mixture over the salad, decorate with sesame seeds.




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Apr 12, 2018

4 Layer Chocolate Strawberry Cheesecake



Crust:

220 gr. almond meal,
110 gr. medjool dates,
1 tbsp maple syrup,
2 tbsp raw cacao powder,
2 tbsp coconut oil.

Strawberry layer:

300 gr. fresh strawberries,
1/2 tsp agar agar

White cream layer:

100 gr. raw cashew,
250ml oatly haver cream cuisine,
1 tbsp maple syrup,
1 lime juice


Chocolate layer:

150 gr. Lindt dark chocolate (suitable for vegans)
50 ml. plant based milk

Toppings:

1 cup sliced fresh strawberry, 3 tbsp sliced almonds.

Method:


1. Place all crust ingredients into the food processor, mix on high speed until combined well.

2. Transfer crust in a spring-form pan, press it into the pan and flatten out.

3. Place strawberries into the food processor, mix on high speed for 1-2 minutes. Then transfer in a pot, add agar flakes, cook for 1-2 minutes stirring constantly.

4. Pour mixture over to crust layer. Place it into the freezer at least 1 hours.



5. To make white cream layer, place all ingredients into the blender, mix on high until completely smooth mixture.

6. Remove pan from the freezer, pour white cream over the strawberry layer. Flatten out. Place into the freezer again at least 2 hours.



7. Using a bain-maire, melt chocolate in plant based milk. When the consistency is smooth, pour over the cake, spread sliced strawberries and almonds. Freeze again for 4-5 hours.




8. Serve cold!




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Vegan Kladdkaka



Ingredients:

100 gr. vegan butter,
2 tsp vegegg,
60 ml water,
140 gr. coconut sugar,
40 gr. maple syrup,
150 gr. all purpose flour,
4 tbsp raw cacao powder,
1 tbsp plant based milk,
1 tsp vanilla extract,
A pinch of salt

Toppings:

Icing sugar,
3-4 tbsp thick plant based cream,
7-8 strawberries or hallon


Method:

1. In a large bowl, whisk vegegg, water, coconut sugar and butter together until fluffy.

2. Preheat oven to 190 degrees.

3. Use a spring-roll pan ( 20cm), dust it with cacao powder.

4. Add flour, vanilla and salt into the bowl, mix on high speed until completely smooth mixture.



5. Pour mixture into the pan.

6. Bake for 20 minutes. Keep on eye on the cake in order to prevent baking too much.

7. Let it cool at least 1 hour and then cut into slices, serve with cream and your favorite berries.




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Apr 11, 2018

Roasted sunchokes with Spinach



Sunchokes...
There's no starch in it, it's plenty of fiber. A hidden treasure of potassium. It keeps you saturated and supports your digestive system.

Serves 2

Ingredients:

450gr. sunchokes,
1 tbsp olive oil,
1 tbsp soy sauce,
2 dried bay leaves,
1 tsp thyme,
1 tsp garlic powder,
1 tsp ground mustard powder,
Salt and pepper to taste,
1 tsp maple syrup,
2-3 asparagus
2 tbsp chopped dill.




Method:

1. Wash and drain sunchokes.

2. Divide them into two or three depending on their size.

3. Preheat oven to 200 degrees.

4. Mix olive oil, garlic, thyme, mustard, soy sauce, maple syrup, pepper and salt in a large bowl. Place sunchokes and asparagus in a bowl, toss with sauce.



5. Lightly oil the baking sheet and place in the baking pan. Transfer sunchokes and asparagus into the pan.



6. Roast for 25-30 minutes.



7. Decorate with chopped dill. Serve warm! ( You can serve with spinach leaves, avocado slices if desired.)


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Bay Leaf As a Medicine


The Bay leaf tree is an evergreen tree that grows up to a height of 12m. Their growth rate is very slow. We can say that a mature bay leaf is approximately 5-6 cm wide and 10 cm in length.
The leaf, both dried and fresh, and the fruit of the bay leaf tree are used for medicinal purposes and cooking.
Bay leaves contain vitamins A, C, magnesium, calcium, manganese, potassium, and iron.

Centuries ago, ancient Greeks have been considered the bay leaf as a valuable and medicinal plant. They used these leaves in many different ways.
Nowadays people use them to spice up their foods.

Bay leaves include linalool chemical which creates a smoke that when inhaled, calms the body and mind. Linalool is known to reduce anxiety.

Another benefit of these leaves are to reduce the  inflammation in the body, especially within our joints.
This healing effect comes from the chemical eugenol which is found on the bay leaves. Eugenol also includes antioxidant. So, burning them has the capacity to boost our immune system.

Besides these, the antioxidant and anti inflammatory properties can help relieve some symptoms of Type 2 diabetes.
to see the results, it is necessary to consume 3 grams of bay leaves a day. It is proven in a study published in the US National Library of Medicine.
The similar study was conducted the Department of Human Nutrition in Pakistan. The conclusion was that using bay leaf reduces risk of cardiovascular diseases and Type 2 diabetes.



Bay leaves also includes some chemicals such as pinene, cineol and elemicin which fight feelings of tiredness and give a pleasant energy boost. It is possible to get positive effects by smoking bay leaves.
Using them in this way, takes you in a more higher and awake state and helps you to gain more awareness.
Bay leaves have been used in temples with spiritual properties for centuries.




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