- Peel the swede (rutabaga) or kohlrabi and cut it into chunks around 1″ wide.
- Blend the swede or kohlrabi pieces in a food processor until they break down to look rice-like.
- Transfer them to a nut milk bag in a bowl and squeeze out any excess liquid, alternatively you can use vegan milker. Discard the liquid and put the rice in a clean bowl.
- Blend up the almonds, orange juice, maple, cinnamon, cardamom, vanilla, ginger and a pinch of salt in a high-speed blender until smooth. Add to the swede. Combine well.
- Transfer mixture in a large bowl.
- ( OPTIONAL STEP if you have dehydrator and want to eat it warm : Cover the bowl with a cling film. Dehydrate at 42-46 C in the Excalibur dehydrator for 30-40 minutes or until warm. Pour 1 tsp coconut oil in the middle of the bowl and let it melt for 2-3 minutes.)
- Finely peel the orange, put orange zest on your bowl, along with the raisins. Dust some cinnamon powder if desired. Enjoy.
- Stir the saffron in 1 teaspoon water and 1 teaspoon sesame oil in a small bowl. Set aside.
- Mix water and psyllium.
- Beat nuts and seeds into flour in a food processor or blendtec.
- Pour in the rest of the ingredients and continue to run until the batter forms a ball.
- Divide the dough into 12 pieces and roll out gently into saffron bun shape or balls.
- Poke down raisins.
- Dehydrate in the excalibur food dehydrator at 42 ° C for 12-14 hours until completely dried.
Tip: The aroma of saffron dissolves best in oil and its color best in water, so I used both to stir out the small straws.
Glad Lucia! - Rör ut saffran i 1 tsk vatten och 1 tsk sesamolja.
- Blanda vatten och psyllium.
- Kör nötter och frön till mjöl i en matberedare.
- Häll ner resten av ingredienserna och fortsätt köra tills smeten bildar en boll.
- Dela degen i 12 bitar och rulla försiktigt ut till valfri lussekattform eller bollar.
- Peta ner russin och hugg in.
- Torka i excalibur food dehydrator vid 42 ° C i 12-14 timmar tills den är helt torkad.
- 1/2 Cup Yellow Mustard Seeds
- 2/3 Cup White Wine Vinegar
- 1/3 Cup Water, plus extra for blanching
- 2 Tbsp Coconut Sugar
- A pinch of Salt
- Add the mustard seeds to a small pot and cover with enough water . Bring water to a boil, fluffing periodically with a fork to avoid seeds sticking to pan, then remove it from the heat. Drain the water out by pouring the seeds into a mesh strainer and rinsing with cold water. Strain all the liquids out again and repeat this process a couple of times ( at least 6 times) to release the bitter tannins from the mustard seeds.
- Return the strained seeds back to the pot and add the vinegar, 1/3 cup water, sugar and pinch of salt. Bring to a gentle simmer for a few minutes. The seeds should have almost doubled in size and have a somewhat gelatinous texture. Remove from heat and let it cool. Pour into an airtight jar and chill for at least 24 hours before using.
- Using a spiralizer, spiralize kohlrabi and silver onion.
- Add all pesto ingredients to a small food processor, mix until smooth.
- Mix the pesto with your sprained kohlrabi and onion. Taste adjust salt and olive oil if you need more.
- Decorate with optional ingredients if desired. Enjoy.
This is an easy and delicious recipe for chocolate overnight oats! Perfectly paired with Dalgona Coffee Topping! The cream is so stiff you get a cute little peak when you spoon it on top of the oats. If you don’t consume coffee, simply replace coffee with the matcha or turmeric.
OVERNIGHT OATS
1/4 cup Coconut milk
1/2 cup Rolled oats
2 tbsp Hazelnut butter
1 tbsp Chia seeds
1 tbsp Raw cacao nibs
1 tbsp Maple syrup
1/4 tsp Pink himalayan salt
DALGONA
1.5 tbsp Coconut sugar
1 g Instant coffee
1.5 tbsp Warm water
Instructions:
1. In a small bowl, mix all overnight oats ingredients except raw cacao nibs together. Let set for about 15 minutes or overnight if you have the time.
2. For the whipped after dalgona, whip coconut sugar, coffee, and warm water together with a whisk. Beat until the mixture is thick and frothy. (cover the bowl before you start whisking).
3. When the oats have set for a while, swirl part of the whipped after eight dalgona with the oats and save some as a cute topping. Sprinkle some raw cacao nibs on top and decorate with viola if desired. Now you have delicious coffee overnight oats!
Today we want to make RAW version of traditional tomtegröd – a breakfast food that’s very popular mainly in Sweden, Denmark and across northern Europe.
Porridge itself has existed in Sweden for centuries, the Swedish language has long had words for porridge: grøter in early varieties of Swedish and grautr in Old Norse before that.
Gröt means porridge, a warming food made from oats or rice and water or milk and beloved in Sweden since Viking times.
Tomte means gnome. Tomtegröd is left out for the household gnome.
Jul means christmas in swedish. Julgröt means porridge which is eaten on Christmas.
There are many different kinds of gröt ranging from trollgröt or klappgröt (a lingonberry porridge eaten for dessert and whisked into a liquid) and many others.
Here is our raw food recipe for traditional tomtegröt.
Although rice was a life-saving and beneficial food for humans in the past years, it is difficult to digest today and it is said by many raw food gurus that it contains high levels of starch that it is not suitable for the human body. We used kohlrabi in the place of rice. Other great alternatives can be rutabaga and cauliflower.
Ingredients:
1 small swede( a.k.a rutabaga) OR kohlrabi (135g)
50 g almonds blanced, soaked for 30 minutes or almond butter
80 ml fresh orange juice ( juice of 1 whole orange)
1 tsp coconut oil ( optional, check the step 6)
1 tbsp maple syrup
1/8 tsp ground cardamom
1 tsp cinnamon powder
1/2 tsp vanilla bean powder
1/4 tsp ground ginger or grated fresh ginger
A pinch of salt
Instructions:
Ingredients:
70g raw buckwheat
60g raw almond flour
2 tbsp coconut flour
60 g maple syrup
5g psyllium powder + 2 tbsp water
1 tbsp orange zest
1 tsp all spice, cinnamon, cardamom, ginger powder mixture
1 tsp vanilla powder
A pinch salt
Instructions:
1. Soak the raw buckwheats for 1 hour then rinse and allow to sprout for 10-12 hours or overnight.
2. Once they are sprouted, rinse well and transfer to your food processor, blend well for 2-3 minutes.
3. Then add the almond flour, coconut flour, salt, vanilla, spice mixture, blend again until well combined.
4. Add the maple syrup , psyllium powder and water. Blend on low speed until combined together.
5.Using your hands, mix it all up and form into a ball.
6.Roll it out between two pieces of parchment paper to about ¼ inch thickness.
7. Using your favorite cutter, cut them into hearts, Christmas tree, stars, Santa or whatever you want.
8. Repeat this process until all dough is used.
9. Place the cookies into the dehydrator lined dehydrator sheets to dry at around 42-46 C for 8 hours.
10. When done, let them cool and then dip the sides in raw jam, homemade raw Nutella or just keep them as is.
Notes:
Here we’ve used carob butter for the filling. To make this simply combine 1/2 cup carob paste with 1-2 drops orange essential oil and 2 tbsp raw cacao butter. You can also use nut butters or tamarind paste in the place of carob paste. Raw chia jams also taste great with these cookies. We are aware of carob is only available in powder form in many countries in the world. Paste is pretty different and more delicious.
Ingredients:
300g kale
1/2 cup sunflower seeds
3-4tbsp water
3 tbsp gluten free nutritional yeast
1 tsp salt
Juice of whole lemon
1 tsp garlic powder
1/2 tsp turmeric
Instructions:
1.First wash, de-stem and rip the kale into your desired “chip size” pieces. Drain and place in a large bowl.
2.Wash and strain your sunflower seeds, transfer to blendtec or a high speed blender.
3. Add the rest of the ingredients, blend well until you get smooth sauce.
4. Pour mixture over the kale pieces. Massage for 4-5 minutes with your hands.
5. Dehydrate for about 3-4 hours or more at 42 C in excalibur dehydrator until completely crispy. When the chips are dry and crispy, remove and enjoy!
12-14 pieces
Ingredients:
1 +1/2 dl raw almonds
1 dl sprouted raw sunflower seeds
1/2 dl sprouted raw rolled oats
2 tablespoons maple syrup
2 tablespoons coconut sugar
1 tablespoon psyllium powder + 3 tablespoons water
0.2 g saffron + 1 teaspoon water + 1 teaspoon sesame oil
Garnish: Dried raisins
Instructions:
Natten går tunga fjät
Night walks with a heavy step
rund gård och stuva;
Round yard and hearth,
kring jord, som sol förlät,
As the sun departs from earth,
skuggorna ruva.
Shadows are brooding.
Då i vårt mörka hus,
There in our dark house,
stiger med tända ljus,
Walking with lit candles,
Sankta Lucia, Sankta Lucia.
Santa Lucia, Santa Lucia!
Natten går stor och stum
Night walks grand, yet silent,
nu hörs dess vingar
Now hear its gentle wings,
i alla tysta rum
In every room so hushed,
sus som av vingar.
Whispering like wings.
Se, på vår tröskel står
Look, at our threshold stands,
vitklädd med ljus i hår
White-clad with light in her hair,
Sankta Lucia, Sankta Lucia.
Santa Lucia, Santa Lucia!
Mörkret ska flykta snart
Darkness shall take flight soon
ur jordens dalar
From earth’s valleys.
så hon ett underbart
So she speaks
ord till oss talar.
Wonderful words to us:
Dagen ska åter ny
A new day will rise again
stiga ur rosig sky
From the rosy sky…
Sankta Lucia, Sankta Lucia.
Santa Lucia, Santa Lucia!
Raw lussekatter 12-14 st
Ingredienser:
1 +1/2 dl raw mandel
1 dl raw solrosfrön
1/2 dl havremjöl
2 msk lönnsirap
2 msk kokossocker
1 msk psylliumpulver + 3 msk vatten
0,2 g saffran + 1 tsk vatten +1 tsk sesamolja
Garnering: Russin
Instruktioner:
Tips: Saffranets arom löser sig bäst i olja och dess färg bäst i vatten så därför använde jag båda för att röra ut de små stråna.
Glad Luica!
Natten går tunga fjät
Night walks with a heavy step
rund gård och stuva;
Round yard and hearth,
kring jord, som sol förlät,
As the sun departs from earth,
skuggorna ruva.
Shadows are brooding.
Då i vårt mörka hus,
There in our dark house,
stiger med tända ljus,
Walking with lit candles,
Sankta Lucia, Sankta Lucia.
Santa Lucia, Santa Lucia!
Natten går stor och stum
Night walks grand, yet silent,
nu hörs dess vingar
Now hear its gentle wings,
i alla tysta rum
In every room so hushed,
sus som av vingar.
Whispering like wings.
Se, på vår tröskel står
Look, at our threshold stands,
vitklädd med ljus i hår
White-clad with light in her hair,
Sankta Lucia, Sankta Lucia.
Santa Lucia, Santa Lucia!
Mörkret ska flykta snart
Darkness shall take flight soon
ur jordens dalar
From earth’s valleys.
så hon ett underbart
So she speaks
ord till oss talar.
Wonderful words to us:
Dagen ska åter ny
A new day will rise again
stiga ur rosig sky
From the rosy sky…
Sankta Lucia, Sankta Lucia.
Santa Lucia, Santa Lucia!
Ingredients:
For mashed purple potato:
400 g purple potato
4-5 garlic cloves
1 tsp salt
2-3 tbsp olive oil
4-5 tbsp almond milk
Instructions:
1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and peel.
2. Transfer to a food processor. Add garlic cloves, salt, almond milk and olive oil. Mix until smooth and creamy.
3. Divide puree between the plates.
For the mushrooms:
60 g. dried mushroom mix ( morel, porcini, black trumpet, chantarelle)
1 tbsp olive oil
1/2 tsp salt
Instructions:
1. Place dried mushrooms in a bowl, cover with warm water for 10 minutes. Strain and drain the mushrooms.
2. Heat a large pan with olive oil, add the mushrooms, cook until tender and crispy.
Decoration:
Pickled mustard seeds* (a.k.a vegan caviar)
Pomegranate seeds
Sprouted peas
Nasturtium leaves
Assemble:
1. Add mushrooms on the top of mashed purple potatoes.
2. Add some pomegranate seeds, pickled mustard seeds using a teaspoon, sprouted peas and nasturtium leaves.
3. Serve warm. Enjoy!
Notes: You can buy packaged pickled mustard seeds or make yourself.*
To make yourself, here is the recipe!
Ingredients:
Ingredients:
1 large head kohlrabi
1 large silver onion
Pesto:
A handful of fresh parsley
1 ripe avocado
1 tsp poppy seeds
1/4 tsp pink Himalayan salt
1 tsp extra virgin olive oil
Optional:
3-4 strawberry thinly sliced and halved
Nasturtium leaves
1 tsp pumkin seeds
Instructions:
These quinoa patties are simple to make and deliciously crispy. Pair them with celery root remoulade for a filling dinner.
Time – 1 hour
Serves – 16-18 patties
Ingredients
1 cup white quinoa
2 cups water
3 tbsp flaxseed meal
1/2 cup almond flour
120g kale
1 tbsp chia
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp seaweed blend – dulse, wake, nori blend (I used from Central Sun)
Freshly ground blackpepper to taste
Instructions
1. Preheat oven to 200 C. Line a large baking pan with parchment paper.
2. Wash and rinse the quinoa in a colander. Then, add your quinoa to a saucepan along with 1 ¾ cups of the water. Bring to a boil, and cook over medium heat for 10minutes or until the quinoa has absorbed most of the water.
3. Remove from the heat, fluff with a fork, cover, and let stand for 2-3 minutes.
4. In a large mixing bowl, whisk together the remaining ¼ cup filtered water, the flaxseed meal, chia and olive oil. Let stand for 10 minutes to thicken.
5. Prepare the kale by washing well, then cutting into fine strips.
6. Transfer the cooked quinoa to the mixing bowl with the flaxseed chia mixture. Stir in the almond flour, lemon juice, kale, salt, garlic powder, seaweed flakes, onion powder and black pepper until incorporated.
7. Use a cookie or icecream scooper to scoop out and compact mounds of the quinoa mixture. Drop each mound onto the baking tray.
8. Once you’ve formed all of the dough, use little bit water to shape them with your fingers into round patties.
9. Bake the patties for 20 minutes at 200 C. Then, gently flip each and bake for another 20 minutes, or until golden and crisp on both sides.
10. Serve with celery root remoulade. See the recipe below for celery remoulade.
11. Patties will keep for up to 5 days in a sealed container in the fridge, and can be enjoyed warm or cold.
Raw Celery Root Remoulade
Celery Root Remoulade is perfect as a starter, or as a side along plant based seafood. This salad only gets better as it sits for a few hours – so this is a great recipe to make ahead.
Ingredients
500g celery root
1 tbsp lemon juice
1/4 cup plant based mayonnaise
2 tbsp dijon mustard
1/2 tsp freshly ground black pepper
1 tsp salt
1 tbsp capers
1 tsp seaweed flakes (from Central Sun)
5-6 cornichons, diced
2 tbsp chives chopped
Instructions
1. Peel the celery root and julienne it into 1/8-inch thin long strips. To make julienne, first cut in half, then cut into slices as thinly as you can. Stack three slices on top of each other, and finely slice them into matchsticks about 3-4mm thick. Repeat the process.
2. Place sticks in a bowl and sprinkle with lemon juice as you grate so the celery root doesn’t turn brown.
3. In a mixing bowl, combine the mayonnaise, dijon mustard, diced cornichons, seaweed, chives, salt, pepper and capers. Whisk with a fork to combine.
4. Add the celery root and toss until evenly combined.
5. Cover bowl and chill for at least 4 hours before serving. It gets better as it sits, as it allows the celery root to soften and absorbs flavours.