- In a large bowl, mix together the rice flour, cacao powder, almond flour, coconut sugar, baking powder, and salt.
- Then add the oat milk, melted coconut oil, vanilla extract, and lemon zest. Mix until well combined and smooth. Cover the bowl with plastic film and refrigerate overnight.
- In the morning, preheat oven to 220°C without the fan.
- Lightly grease your madeleine pan with olive oil and pipe the cold batter into each cavity.
- Transfer the filled madeleine pan to the freezer for 20 minutes.
- Once chilled, transfer the madeleine pan to the oven and bake at 220°C for 2 minutes, then turn down the heat to 180°C and bake for another 7 minutes, or until your madeleines have a hump and are golden brown on the bottom.
- Let the madeleines cool for a couple of minutes before unmoulding.
- You can coat them with chocolate or decorate with chestnut puree and raw coconut frosting (recipe from our GOURMET RAW CAKEBOOK) if you wish.
Time – 40 minutes
Serves – 20×20 cm square mould – 8 bars
Ingredients
160 g raw almond butter
250 to 300 ml almond milk
80 g raspberry juice powder (you can also make it with raw cacao powder)
90 g gluten-free rolled oat flour
100 g rice protein powder
80 g pea protein powder
150 g raw chocolate melted for enrobing
3 tbsp maple syrup
1 tsp vanilla extract
A pinch maldon salt
Instructions
1. Line a 20×20 cm pan with parchment paper. Set aside.
2. Place ingredients except raw dark chocolate and maldon salt into a blender. Mix on low speed until everything is fully incorporated.
3. Scrape down the sides of the bowl. Mix on medium speed for one last mix. Mixture should be thick and fudgy, like cookie dough.
4. Transfer the mixture into the brownie pan and flatten it out. Set in the fridge for 30 minutes.
5. Place a silicone baking mat on your working area before assembling.
6. With a large spoon, dip the protein bars in the the melted chocolate. Try to cover the entire bar with chocolate. Make sure bars are cold enough and chocolate is melted at 42° C, dip immediately bars when you remove from the freezer. Chocolate will be frozen on the bars so quick. Top the bars with a sprinkle of maldon sea salt for decoration.
Ingredients
120 g rice flour
20 g cacao powder
50 g almond flour
70 g coconut sugar
4 g baking powder
120 ml oat milk
40 g coconut oil melted
1 tsp vanilla extract or 1/4 tsp ground tonka beans
1 tsp lemon zest
Instructions
The avocado’s biggest problem is the amount of water it consumes. According to Danwatch – An Independent Danish Media , each avocado required 320 liters of water.
For comparison, a global average of 110 litres of applied fresh water are needed to produce a kilogram of oranges, so each orange requires about 22 litres of applied water.
To produce a kilogram of tomatoes requires 63 kilograms of applied fresh water, meaning that 5 litres of applied water are needed to grow each tomato.
Human beings, on the other hand, require on average between 50 and 100 litres of water to meet their most basic daily needs.
The avocado tree is thirsty and very slow when it comes to give its first fruits. In a wet and rainy region of the world, this wouldn’t be as problematic.
But this doesn’t mean we have to say goodbye to foods we love. What we need is measure and information as in everything.
We should consider that it’s not simply avocado on itself that is damaging our eco-system, but our high and unregulated demand on an all-year-around craving which didn’t encounter adequate, effective and protective policies at the production end.
Sources: Danwatch, Water Footprint Network
Photograph: Alejandro Duarte
Always eat the fruits and consume the juice on an empty stomach. Why?
Because fruits break down the fastest of all foods in about 20 – 30 minutes. This means that the digestive process works very quickly.
When fruits/juice are consumed alone your stomach can process all the nutrients all the better.
But If you eat fruits immediately after a large meal or drink juice with your meal, they’ll remain in the stomach for far too long sitting on top of foods that take longer to digest. Especially after starch and protein, fruits left undigested will ferment and turn to acid. Heartburn, bloating, indigestion, and other digestive problems that you may blame on your meal could all be because of the fermentation of the fruit in the stomach.
The problem with this is that unfortunately we are so used to having fruits after lunch or dinner as a sweet treat. If we start eating fruits at least one hour before a meal, our digestion would be at its optimal health. This is something you’ll want to share with your kids – instead of teaching them the same habit we’re so used to, get them accustomed to eating fruits before any meal and not right after.
Your body will thank you and reward you with tons of energy once you learn to eat fruits and drink juice right.
Ingredients
50 g coconut cream (only fatty part)
50 g desiccated coconut
20 g coconut oil melted
15 g freeze dried strawberry powder (from Nature Restore)
15 g maple or coconut nectar syrup
A pinch pink himalayan salt
60 g raw chocolate melted for enrobing
Instructions
1. In a bowl, whisk the coconut cream with melted coconut oil.
2. Then add the desiccated coconut, maple, salt and strawberry powder. Stir to combine together.
3. Divide mixture between preferred bar moulds. (This recipe makes 2 long bounties or 5 square small bounties)
4. Place mould in the freezer for 1 hour.
5. Meanwhile, melt the raw chocolate using bain marie method. Let it cool at room temperature for 5 minutes.
6. Remove the bounties from the freezer. Let them sit for 5 minutes at room temperature.
7. Using a fork, dip the bounties in the chocolate. Make sure coated well.
8. Let them cool on a plate line parchment paper.
9. Keep refrigerated at least 30-40 minutes before consuming.
You can boil or roast a kohlrabi in chunks, but it can go a bit mushy and ideal for making the puree. Baking it whole takes a bit longer, but the flesh stays firm as the heat and salt draw away moisture. Cut into steak-like pieces, it makes for a toothsome centrepieces.
Time – 3 hours 20 minutes
Serves – 2-3
INGREDIENTS
Baked Kohlrabi
1 large kohlrabi
2 tbsp dijon mustard
2 tbsp balsamic
1/4 cup beetroot broth
1/4 tsp salt
2 collard green leaves
Sour Cherry Hummus
150 g garbanzo beans, canned drained or make yourself
1.5 tbsp tahini
2 tbsp maple syrup
45 g defrosted cherries
3 tbsp raspberry juice powder
2 tbsp ice water
1/4 tsp salt and black pepper
Wild Basmati Rice
1 large kohlrabi
2 tbsp dijon mustard
2 tbsp balsamic
1/4 tsp salt
Black Garlic Umami Sauce
50 g red onion chopped
1/4 tsp dried thyme
4 tbsp beetroot broth
2 tbsp balsamic
1/3 cup filtered water
2 tsp black garlic puree
50 g sunflower seed cream (see below)
Sunflower Seed Cream
55 g sunflower seed soaked drained
1/2 cup water + more as needed
2 tbsp lemon juice
1/2 tsp salt
INSTRUCTIONS
Baked Kohlrabi
Preheat your oven to 150°C.
Wash the kohlrabi and rub the outside with mustard.
Season it very generously with salt – the mustard allows the salt to stick to the kohlrabi. Place it in the oven and bake gently for 2 hours, or until completely soft in the centre. Leave to cool for 20 minutes.
Cut the skin away from the kohlrabi and then cut into 2cm thick slices. Heat 2 tbsp of balsamic in a frying pan, add the beetroot broth and cook the slices until golden brown, about 3-4 mins a side.
Sour Cherry Hummus
Combine all ingredients in a food processor. Blend until smooth. If mixture is too thick add ice water water one teaspoon at a time. Set aside.
Wild Basmati Rice
Place the rice in a fine mesh strainer and rinse in the sink under cold running water. Shake to drain. Then place in the saucepan and add the water or stock. When the water has reached a boil, lower the heat to maintain a slow but steady simmer and cover the pan.
Cook at a simmer for 15-20 minutes. Check the rice. It should be a bit chewy and tender. When the rice is done, pour it into a strainer to drain off any remaining liquid. Fluff the rice with a fork and serve with kohlrabi steak. Decorate with collard leaves ( cut them into small rounds by using a small cutter)
Sunflower Seed Cream
Soak sunflower seeds in warm water for 10 minutes, then strain, drain and transfer to a high speed blender, add the rest of the ingredients, blend until smooth. Using a sieve, strain the cream. Remove the pulp, set the cream aside to use with the black garlic umami sauce.
Black Garlic Umami Sauce
Saute the onion, black garlic and thyme in the beet broth until until translucent. Add the balsamic and water, and then reduce by half. Bring to a simmer, and pass through a chinois into a clean pan. Whisk in the sunflower seed cream. Transfer to the saupan, heat until thick before serving.
Assembly
Place 2 tbsp sour cherry hummus in the plate, using the back of the soup spread. Then add the kohlrabi steak on the spread. Place some rice next to the kohlrabi. Leave some drops of black garlic sauce around the rice. Serve warm.
Dates are pretty magical. Transformative as a natural sweetener but in their simpler form, they can really steal the show. In this recipe, the combination of almond butter, dates, hemp and chocolate takes on a caramel-like flavor.
Try our easy-to-make and incredibly delicious recipe we’ve created for American Express Essentials.
Time – 15 minutes
Serves – 20
INGREDIENTS
20 medjool dates
160 g almond butter
70 g raw vegan chocolate of your choice
1/4 cup hemp hearts to sprinkle ( or desiccated coconut, or flaky sea salt)
INSTRUCTIONS
1. Use a knife to make a cut lengthwise in your date and remove the pit.
2. Add a spoonful of almond butter to the centre of the date.
3. Dip the half of the dates in melted chocolate.
4. Sprinkle hemp hearts, flaky sea salt or desiccated coconut.
INGREDIENTS
250g chestnuts ( you will get about 150-180g chestnut after cooked and peeled)
3 tbsp almond butter
1 tbsp maple syrup
1/2 tsp licorice salt
3 tbsp pea protein powder or ( freeze dried fruit powder such as strawberry)
1/4 cup desiccated coconut to roll
INSTRUCTIONS
1. Using a small, sharp knife, cut a cross into the skin of each chesnut. Put in a deep pot, cover with cold water and boil them until skins open and the insides are soft, about 30 minutes. Then peel them.
2. Put peeled chestnuts in a food processor, process until you get fine fresh chestnut flour.
3. Then add the almond butter, licorice salt and strawberry powder. Process until everything combined well and smooth.
4. Transfer mixture in a bowl. Place in the freezer for 15 minutes. Once done, remove from the freezer, using a small icecream or cookie scopper, scoop out small balls. Roll with your hands into desiccated coconut. Store in the fridge.
Time – 15 minutes prep + 70 minutes baking
Serves – makes 12-14 thinly sliced bread
Ingredients:
4 dl gluten free oat flour
4 dl buckwheat flour
5 dl water
60 g finely grated parsnip ( or kohlrabi, beets, carrots, other root vegetables etc.)
1 tbsp chia seeds + 3 tbsp water
1/2 tbsp apple cider vinegar
1 tsp pink himalayan salt
1 tsk baking soda
2 tbsp sesame seeds to sprinkle on the top
Instructions
1. Preheat your oven to 175°C.
2. In a mixing bowl, add the chia and water, let it sit for 5 minutes until it takes on a texture similar to jelly.
3. Then grate the parsnip over the chia mixture. Add the apple cider vinegar and water. Mix well to combine well.
4. Start adding dry ingredients; baking soda, oat flour, buckwheat flour and salt. Using a wooden spoon, stir well until everything combined well.
5. Pour the mixture in a bread tin lined parchment paper. Sprinkle some sesame seeds on top.
6. Bake for 65-70 minutes until the inner temperature reaches about 100°C. Let the bread cool completely before slicing it.
7. Wrap it in a kitchen towel and place in the refrigerator. In the morning, thinly slice using a sharp chef knife.
8. Heat on a pan over medium-low heat until crispy and both sides are cooked well.
Notes: The bread may seem uncooked, this is totally ok. Just keep in the fridge before slicing, and slice very thinly, then bake both sides on a non-stick pan on the stove. It will be crispy and delicious!
If you want an airy texture, you may want to let it sit for 14-18 hours to ferment at room temperature after blending step.
This recipe is fermentation-free, if you prefer this way, just let it ferment before baking. Buckwheat doesn’t require a yeast, it will be fermented naturally when you sit.