- 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.
- Grind the dried chesnuts as finely as you can, Food processor ( min 750 watt) works great for grinding chestnuts and barks into a coarse powder.
- Pour the crushed horse chestnuts into the olive oil on the stove top and stir well.
- Use a double boiler. Fill your pot 1/4 of the way with water and set the bowl filled with chestnuts and olive oil into the water.
- Then turn on a low-medium heat. Since every stove top is different, you’re going to need to monitor the temperature of your oil-herb mixture to make sure it doesn’t get too hot. The ideal temperature is 40-42 C. ( Be careful; a higher temperature may burn the oil or destroy the medicinal qualities of the chestnuts)
- Keep checking the oil every 15 minutes for the the first hour and then less often. Give the chestnuts a good stir every time you check the temperature. Maintain the olive oil temperature of about 40-42 C for 2 hours.
- When it is done, allow the oil to cool for a while. Then strain through a cheesecloth, discard the spent chestnuts. Transfer oil to a clean bottle. Now it can be massaged gently onto varicose veins and spider veins.
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.
To relieve symptoms of chronic venous insufficiency and treat treat varicose veins
Horse chestnut is widely used to improve variocse veins around the world. You may be noticed that many cream and cosmetic products contain horse chestnut extract these days.
Varicose veins are swollen, bulging veins that typically occur in the legs. Horse chestnut seed extract may improve venous tone by improving blood flow in your legs.
What are the other best plants for varicose veins?
Besides Horse Chestnuts, Cayenne, Gingko biloba, Grape Seed Extract, Chromium are great for improving blood flow.
For cleaning purposes
Horse chestnuts are part of the soapberry family which means they contain saponins. These saponins have been utilised for cleaning purposes for centuries. And they are hidden inside the meat of the chestnut.So you need to crack the chestnuts to activate the saponin. Using saponins means to use a natural form of soap. It is slightly bubbled when the saponin is activated, not like we are often used to, but it contains just as much cleaning powers.You can use chestnuts for any cleaning job around the house such as laundry, for the floors, and the dishes.
HOW TO MAKE HORSE CHESTNUT OIL ?
Ingredients:
200 g horse chestnuts
1000 ml olive oil
Instructions:
At the end you will have an soothing horse chestnut oil that can be applied 1-2 times a day. If you’d like to make salve, you’ll just need to add a veganwax– check the instructions to make an herbal salve below.
HOW TO MAKE HORSE CHESTNUT SALVE?
Ingredients:
350 g Chestnut Oil
100 g Carnauba Wax
Lavender Essential Oil
Instructions:
1.In a pot over low heat, warm the olive oil. Add the caranuba wax you measured. Continue to heat gently, stirring from time to time, until the wax is completely melted.
2.Once it is melted, test your blend to see if you like the consistency. Dip a spoon in the melted mixture and leave a coating on it. Put the coated spoon in the refrigerator for about 10 minutes and then check the spread-ability.
3. If it’s too runny / oily, add more carnauba wax , if it’s too hard, you can add more olive oil. (about half tablespoon at a time.)
4.Once you’re done with the consistency, you can add essential oils.
5.Add 2-3 drops lavender essential oil and thoroughly stir the oils into the mixture, then pour the salve into the clean jars . Let the salve to cool, and then lid your containers. Waxes is a great preservative, they last for many years.
What is Carnabua Wax?
Carnauba wax is vegan and is often seen as a good alternative to beeswax. Carnauba wax is obtained from the leaves of the Carnauba palm of Brazil. It is used in many polishes and personal care products as it imparts excellent shine and hardness.
Brazil wax production begins by harvesting the fronds, usually only 6 to 8 leaves at a time, which are then dried and either beaten by workers or processed mechanically to release the waxy flakes.
Once collected, the wax is then placed into boiling water and filtered for purification purposes. From there, it is dried once again and sorted into levels of purity. Some will be powdered down, while the rest will remain in its natural, flakey state.
Is Carnauba Wax edible?
Yes, it is. In fact, carnauba wax is widely used throughout the food industry: from candy through to the waxy coating found on fruit and vegetables.
Obviously, when you buy an apple from the store it doesn’t come with an ingredient list, but it’s highly likely to have carnauba wax as a coating.
In other foods, such as gummy candies, you may see the wax listed as either 903 or E903, depending on whereabouts in the world you live. ( Source: https://happyhappyvegan.com/carnauba-wax/)
Is Carnauba Wax Good for Skin?
It is hypoallergenic, very emollient and has a high melting point — perfect for thickening skin care products (Source: Wiki). When used in cosmetics, Carnauba Wax gives the product a smooth application and glossy finish. It also helps to keep the product in pliable, yet solid.
Pumpkin is steamed until soft, chilled and then frozen. When you blend frozen pumpkin chunks with the other smoothie ingredients, you get this lovely silky and refreshing spoonable shake.
Ingredients:
130g Cooked Pumpkin
200g Frozen Banana
25g Almond Butter
1 tbsp Maple Syrup
1/2 cup Plant Milk
1/4 tsp All Spice
Raw Dark Chocolate optional to drizzle
Instructions:
1. Cut the pumpkin into small pieces and steam until soft. Let chill. Freeze pieces in the freezer until the next day or at least 3-4 hours. You can also use pumpkin raw if you prefer.
2. Blend all ingredients until smooth and creamy. Add maple and plant milk until the perfect consistency is reached. We love our smoothies thick and spoonable.
3. Melt raw dark chocolate and drizzle it inside the smoothie jars.
4. Pour smoothie mixture. Serve immediately.