Jun 4, 2018

Raw Cashew Cheese w/ Truffle and Herbs


1/2 teaspoon garlic powder,
1 large cup raw cashew,
1/2 teaspoon sea salt,
1/3 cup apple cider vinegar,
2 tbsp fresh dill, parsly and wild onion chopped,
1/2 tablespoon white truffle oil,
1 tablespoon lemun juice,
1/3 cup nutritional yeast.


1. Soak cashews for 6 hours or soak in warm water for 30 minutes. Strain and place into the food processor.

2. Add all remaining ingredients into the blender ( it is necessary to use a good blender for this process) mix on high speed until compeletely smooth. You should get a creamy consistency.

3. Regrigerate for 2 hours or until get firmy.

4.  Sprinkle with dried rosemary and red pepper if desired.

5. Serve with bread or crackers.  You can keep it in the fridge up to 6 days.


Creamy Ginger Kiwi Cakes

Serves 3,



1 cup almond flour,
1/2 cup coconut flour,
3 tablespoon organic cold press coconut oil,
1 teaspoon vanilla extract,
4 double size medjool dates,
1 teaspoon ground cardamom

Fruit layer:

9 organic kiwi,
1 lime juice,
1/2 teaspoon ginger powder,
2 tablespoon maple syrup,
2 tablespoon melted cacao oil,
1 teaspoon agar powder,
1/2 teaspoon spirulina powder

Top layer:

1 peeled ripe avocado,
2 tablespoon lime juice,
2 tablespoon maple syrup,
3 tablespoon cacao oil


1. Place all crust ingredients in a food processor, mix on high speed until completely smooth mixture.

2. Transfer dough in a round cake mold. Press down with fingers to firmly place the crust into pan. Set aside as you make your filling.

3.  Next add in peeled kiwi slices, lime juice, spirulina powder and coconut oil. Blend until creamy. you may have to scrape down the sides a few times. Just keep blending until it is nice and smooth.

4. Once kiwi filling is blended, begin scooping your filling into your cake pans. Fill them to the top.  Place into freezer while making top layer.

5. Place avocado, lime juice, maple syrup and cacao oil into the food processor mix on high speed until creamy smooth!

6. Pour mixture over the cakes and decorate with your favorite fruits.

7. Set the kiwi cream cakes into your freezer to set for a few hours before removing from pan.


Mushroom Bulgogi Bowl


100 gr. mushroom,
2 chili pepper,
5 asparagus,
1/ tablespoon onion granule,
1/2 fresh dill,
1/3 cup white quinoa,
1/2 cup green lentil,
2 tbsp teriyaki sauce,
2 tbsp olive oil,
1/2 tsp ground garlic powder,
1/2 tsp ginger powder,
1/2 sliced avocado,
1/2 lime juice,
A pinch of salt,
1 tbsp chopped wild onion,
4-5 cherry tomatoes,
1 tsp sesame seeds,
1 tbsp pepitas


1. Place quinoa and green lentils in a pot, cover with water. Bring to boil on medium heat for 20 minutes or until fluffy.

2. In a large pan, add olive oil, teriyaki sauce and onion granules. Sauté sliced mushrooms, asparagus, chili peppers on high heat stirring constantly.

3. When veggies are sautéed then add garlic powder, ginger, salt powder, mix well.

4. When quinoa lentil mixture are cooked, strain, drain and add to the pan. Mix with veggies and cook for 3 minutes.

5. Add pepitas , cherry tomatoes and avocado slices onto the pilaf.

6. Sprinkle sesame seeds over avocado slices. Pour lime juice over the avocado.

7. Decorate with chopped wild onions and fresh dill.


May 31, 2018

Berry Paradise Acai Bowl


1 cup frozen banana,
1/2 cup blackberry,
1 tsp maca powder,
1 tbsp lime juice,
3 tsp acai powder,
1 tbsp peanut butter


1 tbsp quinoa pops,
6-7 small fresh mint leaves,
1 tbsp sliced almonds,
1 tbsp blueberry,
2 tsp desiccated coconut,
4-5 fresh blackberry


1. Place all ingredients into the food processor, mix on high until smooth well.

2. Decorate with toppings! Serve cold.


May 29, 2018

Cheesy Smoked Paprika Crackers


1 cup whole wheat flour,
1 tablespoon ground flaxseed,
2 tablespoon olive oil,
1/3 cup unsweetned soy milk,
40 gr. raw cashews pre-soaked,
4 tablespoon nutritional yeast,
1 + 1/2 teaspoon sea salt with truffle,
1 teaspoon lemon juice,
1/2 teaspoon garlic powder,
1 teaspoon red pepper,
1/2 teaspoon ground mustard,
1 teaspoon onion powder,
1 teaspoon smoked paprika


1. Preheat oven to 210 degrees.

2.  Place cashews and soy milk into the food processor, mix on high speed until completely smooth mixture.

3. Place all remaining ingredients and process well until smooth. If it seems too dry, then add 1 tablespoon soy milk.

4. Place dough into 2 pieces. Roll dough out on the parchment paper. Crackers should be very thing. So, we divided the dough in two and will cook in two seperate pan.

5. When you roll out, cut the dough into square with a sharp knife.  Using a chopstick poke a little dent in the center of crackers.

6. Bake crackers for around 9-10 minutes.

7. Let cool, serve with your favorite plant based cheese and enjoy!


May 26, 2018

Salty Oven Crackers


1 cup whole wheat flour,
1/4 cup sesame seeds,
2 tablespoon olive oil,
1 tablespoon nutritional yeast
1/4 cup water,
1 teaspoon smoked paprika,
1 teaspoon garlic powder,
1/2 teaspoon thyme,
2 teaspoon yellow miso,
1 teaspoon sea salt.


1. Preheat oven to 220 degrees.

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

3. Pour mixture on a sheet of parchment paper and roll out until very thin. Cut into squares.

4. Bake for 15 minutes or until golden brown.

5. Let it cool at least 10 minutes. Serve with your favorite plant based cheese!


May 9, 2018

Sweet Potato Purple Carrot & Cabbage Soup


2 peeled sweet potatoes and purple carrots,
1/2 purple cabbage,
1 tsp olive oil,
1 tsp sea salt,
1 cup coconut milk,
1 cup filtered warm water,
1 large leek,
Fresh rosemary,
1/2 lemon juice,
1 tsp garlic powder
Sesame seeds to sprinkle,
1 tsp guar gum


1. In a large pot, heat olive oil with sliced leeks. When they are caramelized, add chopped potatoes, carrots and cabbage.

2. Cover with filtered warm water, bring to boil for 10 minutes.

3. Pour veggies ( set aside some veggies to decorate if you want) and water into the food processor, mix on high speed until completely smooth.

4. Transfer soup into a deep pot, add 1/2 cup coconut milk, garlic, salt and lemon juice. Cook on medium heat stirring well for 5-6 minutes.

5. Remove from the oven. Pour in a bowl.

6. In a small bowl, mix 1 tsp guar gum and  remaining 1/2 coconut milk. Whisk untik thicken.

7 . Top cream over the soup. Decorate with sesame seeds, fresh rosemary leaves.


7 Herbs for Reducing inflammation

Its potent anti-inflammatory properties come from curcumin - the pigment that gives turmeric its yellow-orange color, and which is thought to be responsible for many of its medicinal effects. There are an estimated three to five grams of curcumin in 100 grams of turmeric.

Devil’s Claw
Direct from the Kalahari Desert comes devil’s claw, a claw-shaped fruit that has been used for centuries by the South African tribes as a natural remedy for inflammation and to treat arthritis pain. Numerous studies carried out on devil’s claw show it to have powerful natural NSAID-like properties. In fact, the journal Phytomedicine reported that it is just as effective as the osteoarthritis medication Diacerein. What’s more, studies carried out in both France and Germany pointed to devil claw’s effects being similar to cortisone.

Traditionally used to sooth the digestive tract; a study published in the journal BMJ in 2008 found peppermint oil may even be beneficial in the treatment of irritable bowel syndrome. Also known to inhibit the growth of bacteria and fungi, and can help relieve symptoms of allergies and asthma.

It has anti-inflammatory properties and helps protect against bacteria and fungi. Also eliminates intestinal gas and relaxes and soothes your intestinal tract, while boosting your immune system.

One of the most potent anti-inflammatories with anti-bacterial and antioxidant properties. Beneficial against muscle pains from injuries, arthritis and rheumatism. It also contains eugenol and its mild anesthetic benefits are useful for toothaches, gum pain and sore throats. Also offers relief from respiratory ailments such as asthma and bronchitis, and eliminates intestinal parasites, fungi and bacteria.

A study in the Journal of Bioscience and Bioengineering found that nutmeg extract has antibacterial activity that can significantly reduce certain strains of E. coli. Nutmeg is also beneficial for joint pain and gout, and nutmeg oil has been traditionally used to treat toothaches.

A powerful antimicrobial agent that also enhances your antioxidant defenses. It's been found to kill E. coli and many other bacteria. Its anti-inflammatory compounds help relieve pain and stiffness of muscles and joints due to arthritis. Also helps prevent urinary tract infections, tooth decay and gum disease.

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