Mashed root vegetables
600 g yukon gold potatoes
300 g celeriac
200 g beetroot
100 ml. plant based milk
2 tbsp olive oil
1/2 tsp salt
Blackpepper to taste
Fresh parsley chopped and lemon wedges to serve
Filling ingredients
2 tbsp beetroot water
150g beluga lentils
1 tbsp mushroom broth or tamari
2 carrots diced
2 sticks celery diced
1 large onion chopped
1/2 tsp salt
1/4 tsp blackpepper
Instructions
1. Slice the potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily. Peel your celeriac and beet and repeat the process for them, just cook for 10-15 minutes or until soften.
2. Once cooked, drain, peel the potatoes, then transfer to a mixing bowl along with the celeriac. Use a masher or fork to mash until smooth (you can also shred them.) Add desired amount of beet water, plant milk and season with salt and pepper. Loosely cover and set aside.
3. Preheat oven to 220 C and lightly grease a large square baking dish.
4. Cook the beluga lentils according the instructions on the package. Do not overcook, they should be tender as we will cook them in the oven.
5. In a large pan over medium heat, sauté the onions, carrots, celery and garlic in 2 tbsp beetroot water and tamari until lightly browned and caramelized about 5-6 minutes. Then add 1/4 cup water and cook until carrots are slightly soften.
6.Then add the cooked beluga and toss together. Season with salt and pepper.
7. Then transfer to your prepared baking dish and carefully top with mashed/shredded root veggies. Smooth down with a fork and create patterns if you like.
8. Season with another crack of pepper and a little sea salt. Place on a baking sheet and bake for 12-15 minutes or until the mashers are lightly browned on top.
9. Let cool briefly before serving. The longer it sits, the more it will thicken.
Delicious raw vegan version of classic Turkish baklava with a new twist!
Quantity – 2-4 person
Ingredients for the dough
300 g red apples (measured after peeled and cored)
3 tbsp flaxseed meal
1 tbsp lemon juice
1/3 tsp cinnamon
Filling
8-9 medjool dates
1/4 tsp cardamom
1 tbsp pure rose water (optional)
3 tbsp lemon juice
1 cup pistachios activated
A pinch of pink himalayan salt
Instructions for the dough
1. Peel and remove the seed of your apples. Cut into chunks.
2. Place apples to a high speed blender. Add the lemon juice, flaxseed meal ( grind flaxseeds in a coffee grinder) and cinnamon.
3. Blend well until smooth. The mixture should be like a pancake consistency.
4. Spread mixture on a dehydrator tray lined silicon paper. I used only one dehydrator tray. You can double the recipe if you want to make more baklava.
5. Dehydrate at 46 C for about 4-5 hours until dried but still pliable.
Filling Instructions
1. Place medjool dates in a high speed blender, add the rest of the ingredients except pistachios.
2. Blend well until you get smooth date paste.
3. In a small food processor chop the pistachios.
4. Add them into date paste. Mix well.
Ingredients for the syrup
3 tbsp orange blossom water 3 tbsp
or
Mixture of 1 tbsp maple + 2 tbsp water
Assembly
1. Cut the filo pastry sheet into 4 squares and spread the date pistachio filling on 3 of them.
2. Place one on top the other and place the last sheet on top.
3. Pour Orange Blossom water on top of the whole baklava. Alternatively you can use water with coconut nectar or maple syrup. To make this simply mix 2 tbsp water with 1 tbsp maple.
4. Keep the baklava covered in the fridge for few hours. In this time, the filo pastry sheets and filling will soak up the water and its aroma and get soft and juicy.
5. Once soaked well, cut the baklava into squares.
6. Sprinkle finely chopped pistachios. Serve!
This mermaid nice cream is so sweet, creamy and delicious. It’s the perfect healthy indulgence for a sweet craving.
Try delicious mermaid version!
Time – 5 minutes
Quantity – 2 bowls
Ingredients
200 g semi-frozen bananas
150 g semi-frozen melon
1 tsp spirulina powder
2 tbsp lemon juice
1 tbsp hemp hearts
to decorate:
Pepquino (baby melon)
Gangnam tops (optional)
Bean blossoms (optional)
Pomelo Strips (optional)
Instructions
1. Place all the ingredients ommiting the decoration ingredients in a high speed blender and blend until smooth.
2. Pour mixture into a bowl.
3. Sprinkle hemp hearts, decorate with bean blossoms, pomelo strips, gangnam tops and pepquino.
Preperation – 5 minutes
Quantity – 2 person
Equipment – high speed blender
Personal note – new wave of healthy icecream!
Ingredients
3 medium semi-frozen bananas
1 cup fresh blueberries
2 tbsp almond butter
1/2 tsp vanilla bean powder
to serve:
blue borage flower
your favorite granola
oat thins (recipe from our raw cookbook)
Instructions
1. Add your semi-frozen blueberries and frozen bananas to your food processor and process until creamy, scraping down the edges as needed.
2. Transfer to your bowl. Add granola, blueberries and borage. Serve with oat things for a satisfying breakfast.
Storage: If you happen to have any blueberry nice cream leftover, simply store it in an airtight container in the freezer. It will stay good in the freezer for up to 3 months.
Graptopetalum Paraguayense is a beautiful succulent friendly to all kinds of environments. They are the drop-shaped leaves of a special succulent, originating from Africa, tastes like cucumber, so fresh, juicy and delicious!
Combine them with bananas, green grapes or with sour ingredients such as rhubarb. For the best taste combination, balance the with sweet ingredients.
The natural capacity of storing moisture allows a chef to upload various flavours to the succulent leaf.You can grown your own edible succulent. Just put a leaf in the water for a week and you will see the tails soon.
Preperation – 15 minutes , Quantity – 2 person
Ingredients
3 ripe frozen bananas
3 leaves of graptopetalum succulent
100 ml coconut milk
1 tbsp coconut butter (optional)
1/8 tsp cardamom powder
1/8 tsp nutmeg
1 tsp butterfly pea flower powder
1 tsp maple syrup
2 leaves succulent to decorate
30 g raw dark chocolate
Instructions
1. Place frozen bananas, 2 succulent leaves, coconut milk, cardamom powder, nutmeg and maple syrup in the blender. Blend until smooth.
2. Scoop a ball from the mixture to your bowl.
3. Then add butterfly pea flower, blend again. Scoop two balls from the nicecream, add to your bowl.
4. Melt the raw dark chocolate over water bath using a infrared thermometer to keep it around 42 C.
5. Dip half of the succulent in the chocolate. Place to a parchment paper. Let it cool for 20-25 minutes in the fridge.
5. When cooled, place on top of your bowl. Dust some edible gold powder for a luxury look if desired. Serve immediately!
Notes: Aloe vera can be used in the place of succulent.
Ingredients
360 g carrots
3 stalks spring onion
200 g oat or buckwheat flour
A handful of fresh parsley
3 inch freshly grated ginger
2 tbsp olive oil
1 tbsp psyllium husk powder
1 tbsp chia seeds + 3 tbsp water
1/2 tsp salt
Tahini Dressing
100 g tahini
100 ml water
Juice of 1 whole lemon
1 garlic clove minced
A pinch salt
Instructions
1. Preheat oven to 210 C.
2. Place carrots, onions, parsley and ginger in a food processor, mix until well chopped well.
3. In a small bowl mix chia seeds and water, set aside for 10 minutes until chia absorbs the water and the mixture becomes sticky.
4. Once done, transfer chia mix into your food processor. Add the oat flour, psyllium husk, olive oil and salt. Continue to mix.
5. Let it sit in the food processor for 15-20 minutes until they become easy to hold together.
6. Shape them with your hands into about 15-20 balls.
7. Bake at 210 C for 35-40 minutes, then flip up and continue to bake until golden brown and crispy enough.
8. Mix the dressing ingredients in a bowl.
9. Serve your patties with lemon slices and tahini dressing.
Homemade gluten free gnocchi sounds tricky, but the actual process is pretty easy — and well worth the effort! Since we don’t like to consume chickpeas, we used a blend of buckwheat and oat flour. You can also replace your favorite flour. Try our delicious gf version!
Ingredients:
1 kg Yukon Gold potatoes
2 cups buckwheat or oat flour
1 cup tapioca flour
1/2 tsp salt
Instructions:
1. Peel and chop the potatoes. Then transfer to a deep pot with salted water. Cook them for 12-15 minutes until tender. Transfer to the pot. Using a potato masher, mash them well.
2. Add 1 cup buckwheat or preferred flour and knead with your hands, continue to add another cup flour and knead until you have desired consistency. It should be fine to handle , not too sticky not too dry. Add more flour if you need, it depends on the water in the potato.
3. Cut the dough in equal sized pieces. Dust with little bit tapioca flour.
4. Roll each piece to strands. Cut the dough into 1 inch pieces and form them into small balls with your hands.
5. Using the back of the fork, make ridges on your gnocchi.
6. Add your gnocchi in a salted boiling water. Once it is risen to the surface, remove them. It usually takes 2 minutes.
7. Serve with your favorite sauce. We have used a mixture of tomato, garlic, basil , olive oil and seaweed.
Asphodel is very delicious spring plant grown in Mediterranean, Middle East, Africa, India and Europe.
It looks similar to leek and ramson in appearance, but the flavor is a bit similar to spinach. Try our warming delicious recipe made with plant protein, vitamin-rich seaweed and coconut yogurt.
Ingredients:
1 kg asphodel
1 large onion
2 garlic cloves
3 tbsp olive oil
1/2 cup pea protein granules
1 tbsp tomato paste
1/2 cup water
1 tbsp seaweed blend from Lofoten Seaweed ( to add unique umami flavour)
1/2 tsp chili
Coconut yogurt to serve
Instructions:
1. Wash, clean, dry and chop your asphodel. Set aside.
2. Place pea granules in a small bowl, cover with water. Let it soak for 5 minutes or until the pea granule absorbs all water.
3. Chop your onion and garlic, place in a large deep pot. Add the olive oil. Cook until soften.
4. Then add the pea granule, stir well. Cook for 1-2 minutes on low-medium heat.
5. Add the tomato paste and 1/2 cup water mix well until tomato paste dissolves well.
6. Once done, add the asphodel in the pot. Give them a good toss.
7. Close the lid, cook on medium-low heat for 7-8 minutes.
8. Add the salt, seaweed and chili. Serve with coconut yogurt.
This brain food smoothie has everything you need to get you going in the morning— protein, healthy fats, and replenishing electrolytes. Adding avocado to smoothies gives you a lovely dose of omega-3 essential fatty acids, which are vital for brain development and nerve function.
50 g Fresh Spinach
200 g Fresh Coconut Water
100 g Ripe Avocado
3 tbsp Hemp Hearts
250 g Frozen peach or banana
A pinch of Salt
Instructions:
Blend all ingredients in a high speed blender, pour in a large cup.
You can either blend in hemp hearts or sprinkle on top. Serve with raw crackers if desired.
Enjoy!