- Throw the thistle seeds into a coffee grinder. 2 tablespoons are ideal for 600-700ml water.
- Pull it until it becomes powder.
- Transfer to a coffee filter. Brew it.
- You will get a light yellow tea.
- Transfer all the ingredients at room materials to a high speed blender. Process until smooth.
- Let it cool in the refrigerator for a couple of hours. You can consume it either by scooping it on bread or crackers. Also a great filling for desserts. It can be used as a filling in croissants and can be used instead of dates in making raw brownie.
Ingredients:
1 kg courgette
1 medium beetroot
2 medium carrots
1 bunch celery stalks
1 large onion
4-5 garlic cloves
2 tbsp olive oil
2 tsp salt
1 tsp red chili flakes
750 ml water + more if you need
Instructions:
1.Peel and chop zucchini, beets, carrots, garlic and onion.
2.In a large presser cooker, add all ingredients, cover with filtered water.
3.Cook for 15 minutes until tender.
4. Transfer mixture to blendtec wildside jar. Process until silky smooth.
5. Add back to the pot.
6.Stir in olive oil. Heat a little bit. Add salt and red chili pepper. Serve warm.
7. Decorate with pea sprouts and nasturtium leaves if desired.
Peppers can be dehydrated at home. Like air drying, there is no equipment required. There is also no cost incurred with preserving your peppers when drying them indoors.
Steps:
1. Thoroughly clean peppers, making sure they are free from dirt.
2. Thread a cotton thread into a thick needle and knot the end.
3. Sort the peppers by size and string them on the rope.
4. If the place to hang is not too wide, it is ideal to string 10-12 pieces on a rope.
5.Leave them in a well-ventilated, dry space.This can take weeks, maybe longer, than air drying them outside due to lack of sunlight. You will be noticed that if you are drying the green peppers like jalapenos, they will turn red when dried.
6. Once completely dried, transfer to a coffee grinder, grind and store the ground spice in an airtight container ready to be sprinkled on an array of dishes.
Ingredients:
For the wrap:
50 gr. flaxseed meal,
220 ml. filtered water,
270 gr. carrot pulp,
80 gr. red bell pepper chopped,
40 gr. cherry tomatoes chopped,
1 tbsp lemon juice,
1/2 tsp harissa spice,
1/4 tsp cayenne,
1 tsp salt
For the veggie filling:
Thinly sliced purple cabbage, green collards, cucumber, avocado, parsley, red bell pepper and cultured cashew cream or vegan tzatziki sauce.
Method:
1.Blend all the ingredients in a blender or food processor until very smooth. The consistency should be fluid.
2. Spread mixture onto the parchment sheets approximately 4 mm (3/16 inch) thick using a angled spatula.
3. Dehydrate at 41°C (106°F) for 7-8 hours, or until the exposed side has set and is firm enough for you to peel away from the sheets. Flip the wrap onto a mesh tray and peel back the sheets. If you need, dehydrate for a further 1-2 hours or until completely dry but still pliable. ( You should be careful and do not to over-dry the wraps. If the wraps become too dry and start cracking around the edges)
4.Once ready, cut each sheet into 2-4 pieces using a sharp knife, depending on how large you like your wrap. Store them in single layers in an air-tight container with parchment paper between each layer to prevent sticking in the refrigerator up to 2-3 weeks.
5. To roll them, place 4-5 green collard leaves onto the carrot wraps.
6. Slice veggies very thinly according to your preference, place onto the collard leaves, spread cashew cream, sesame seeds and roll it carefully. Enjoy!
Are Pine Nuts seeds or nuts?
It’s a common question for people who have nut allergies if they can consume sunflowers, pine nuts, poppy, pumpkin, sesame seeds, tigernuts etc. The simple answer is that you are able to eat these seeds because none of them are tree nuts. Each comes from plant families that are not closely related to nut-producing trees.
Tree nuts include only eight tree nuts in the grouping. These are almond, hazelnut, walnut, brazil nut, cashew, pecan, pistachio , macadamia.
We know that pine nuts are one of the more expensive nuts on the market and not easy to work with them in the long run. They are expensive because of the time required to grow the nuts and the effort to harvest the seeds from their protective encasement. But pine nuts are free in nature, just you need to know methods to forage them and spend some time to crack them with patience.
Pine nuts take roughly 16-18 months, but some can take up to three years. They bud in spring and grow until the end of summer sometimes beginning of autumn. The cones become dormant during fall and winter and reach maturity come the following spring/summer season.
They are ready to harvest about 10 days before the green cone begins to open. The cones are dried in a burlap bag in the sun for 20 days or sometimes in the oven, to speed up the process of drying and opening. They are smashed to seperate from the pod and the seeds are separated by hand from the cone. The fact that it takes a lot of time and patience is an understatement and justifies the high price of pine nuts everywhere in the world.
Gathering Pine Nuts
All pine trees produce nuts which you can eat. However, some species have much smaller nuts. If you are serious about harvesting your own pine nuts, you should scout out some pine trees in early summer. Pine cones are usually ready for harvesting from July to November, depending on where you live. In Sweden pine cones are available at markets in November.
There are two things that will make a closed pine cone open up: dryness and heat.
The easiest way to get the pine nuts out of the cone is simply to lay the pine cones out and let them dry out on their own. It will take a few weeks, but the pine cones will open up. Then you can tap the pine cones and the seeds will fall out.
If you don’t feel like waiting 3 weeks for your pine cones to open up, then you can use heat. But if you want them raw, it is best to move to the heater.
There is an easy alternative method; if it is already late in the season and the pine cones have opened up, then you can use this method for gathering the pine nuts.
Put a big tarp under the pine tree. Then shake the branches of the pine tree really hard.
This will make the remaining pine nuts (the ones which haven’t been eaten by critters yet) fall out of the cones and land on your tarp.
Sorting the rotten or hollow Pine Nuts
Even if you harvest your pine nuts on time, there will some rotten or hollow pine nuts. It is frustrating to shell the nuts only to find out it is rotten or hollow.
Here is a simple way to sort out the hollow pine nuts:
1.Put your pine nuts in a big bowl of water.
2.The hollow pine nuts will float to the top.
3.The edible pine nuts will sink to the bottom
4.Most of the floaters are going to be hollow or rotten, don’t spend your time for them.
Shelling the Pine Nuts
Shelling pine nuts is a big hassle and there isn’t a fast way to do it.
First you need to leave them to dry for couple of days in the hot climate. You can heat them in the dehydrator at 42 C for 24-32 hours in order to make this process faster. then you will see little cracked lines. Using the tip of a pointed knife, enter this line and gently separate the nut from the shell.
I wouldn’t recommend smashing the pine nut shell because you’ll probably smash the small nut inside too.
Picking tip: The darker the color, the better the nut inside. If you will gather the nuts spreaded around the tree, so just picking those.
Cracking tip: crack the shells is with a hammer, gently just a couple taps to crack it enough to pry it off with your fingers. Set the nuts on a paper towel so they don’t slide around when you’re tapping them.
References:
https://actionagainstallergy.org/when-is-a-nut-not-a-nut/
https://www.nutritionletter.tufts.edu/general-nutrition/are-pine-nuts-seeds-or-nuts
https://www.wikihow.com/Shell-Pine-Nuts
Nasturtium has a slightly peppery flavor with a mustard-reminiscent aroma. It is also known as Indian cress because of its flavor profile similar to watercress.
The plant which can be eaten raw and fresh both leaves and flowers has miniature lotus leaf shaped round and dark green leaves, adds beauty to the place when it is planted. It is a must for plating for a lot of chef.
Today, there are companies that sell nasturtium as leaves or flowers. However, it never gives the taste and pleasure of your own growing in flower pots. It provides fresh crop each time. So grow your own if you can do.
It is an annual plant. You can collect the seeds from the seed pouches formed in the flower heads to renew them every year. Its tiny chickpea seeds last for an average of 3-4 years in a moisture-free and light-free place.
Seeds can be added from the beginning of spring.
Soak the seeds in a moist cheesecloth for 1 night and fill them with moist peat in the early morning, plant them in their pots and water them regularly every day until sprouting.
The most important point here is the soil. Do not start with any soil that you buy from the market. There can be a lot of flies and insect eggs especially in the soils and they can eat your plant when it is sprouted. A quality soil prepared from Cocopeat perlite speeds up your work and helps you to grow a healthy plant.
This plant requires moist soil with a pH of 6.5 -7.5.
It is beneficial to support the soil with NPK 15-15-15 + (15 SO3 Sulfur) Compound Base Fertilizer mixture every 15 days.
In the NPK fertilizer;
• 15% Nitrogen (N)
15% Phosphorus (P2O5)
• 15% Potassium (K2O)
• 15% Sulfur (SO3)
is found and does not contain any animal product.
It will sprout in 3-4 weeks at an average temperature of 14-22 degrees. It is possible to see the first sprouts even 3-4 days after planting at the end of June.
You must surprise the sprouts; after 20 days, sprouts can be removed from the existing pot and planted in a larger pot with new soil.
In very fertilized soils, green leaves grow excessively, you can see a large leaves but less flower. Therefore, it is important to pay attention to regular watering without overdoing the fertilizer.
The article has been prepared entirely from our own experience. Cultivation time may vary depending on the soil quality you use and yout climate.
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Vi presenterar stolt den svenska utgåvan av vår bästsäljande GOURMET RAWTÅRTOR!
SWEDISH EDITION – DECEMBER 2020
OM BOKEN
I den här boken har raw konditor och instruktör “Nazlı Develi” samlat ihop pärlorna från hennes kurser och förser dig med en komplett guide till raw efterrätter som är fria från gluten, ägg, mejeriprodukter och raffinerat socker. Då ingredienserna inte utsätts för värme, förblir dessutom näringsvärdet och den naturliga färgen intakt.
Oavsett om du är nybörjare på att göra raw tårtor och vill lära dig allt från grunden, eller professionell och behöver nya utsökta recept att inspireras av, kommer ” GOURMET RAWTÅRTOR” att ge dig innovativa recept och många tekniska tips, så att du ka introducera ett helt nytt sortiment av raw desserter till ditt liv!
Boken är anpassad efter alla nivåer och är till för alla som är intresserade av att ta sina raw food-recept till en ny nivå, vare sig det är för förpersonlig tillfredställelse eller för avancerad professionell utveckling.
“Raw desserts” kommer att ge dig känslan av att äta någonting naturligt och fantastiskt gott- utan den negativa inverkan som många värmebakade efterrätter har på din kropp men med all nyttighet och läckerhet väl bevarad!
👉🏻I den här boken kommer du att hitta all den information du behöver om ingredienserna som används till att göra raw tårtor: allt från alternativ till oraffinerat socker och tips på hälsosamma fetter, till speciella ingredienser så som superfoods, salt, eteriska oljor och nyttiga bindemedel för få till rätt konsistens och mycket mer.
👉🏻Du kommer också att hitta unika NÖTFRIA raw tårtrecept, gjorda med gömda ingredienser så som kålrot, kålrabbi, blomkål, avokado, tamarind, grodd quinoa, sötpotatis och mycket mer. (Mängden av nötfria recept är anmärkningsvärd. Vanligtvis håller sig de flesta raw tårtor till cashewnötter som bas, men inte i den här boken. De nötfria recepten är tydligt märkta med ”nötfri” och en lista och tips på intressanta alternativ hittas i ett separat kapitel)
Den innehåller också recept på svenska fikabitar, praliner, information om hur man tempererar raw choklad från grunden, recept på nötsmörkrämer och blommor, tips på hur man får en lyckad upplevelse i köket och hur man tar rätt beslut när man handlar. Dessutom kommer du att få lära dig om många av de grundläggande faktorerna som spelar en nyckelroll för smaken och texturen hos din efterrätt, som till exempel smakbalans, samt hur kan förbättra uppläggningen och presentationen av dina skapelser precis som en expert!
👉🏻Vi delar också med oss av våra signaturrecept, tips, hemligheter och de tekniker och kunskap som vi införskaffat oss genom åren för att skapa de vackraste och mest uppseendeväckande raw tårtorna, så att vi kan hjälpa dig att bemästra ”konsten att göra raw tårtor”!
💎Den här boken ger dig en stadig grund att stå på, så att du kan ta tina tårtor från ordinära till extraordinära utan att du behöver lämna ditt hem – när som helst, var som helst!
alla recept är raw, veganska, glutenfria, det finns också nötterfria alternativ, raw pralinrecept och mycket hur vet!
Boken kan köpas via försäljningskanalerna nedan:
Raw cakes, packed with nutritious benefits, can be considered a healthier alternative to conventional cakes. Since the ingredients are not exposed to heat, their nutritional value and natural color remain intact. Unlike traditional cakes, raw cakes don’t require baking and give you a sense of eating something pure and truly delicious.
Food Designer, Chef & Author Nazlı Develi collected the treasures she provided in her classes and offers you a complete guide to raw desserts that are free from gluten, eggs, dairy and refined sugar.
Whether you’re new to raw cakes and want to learn everything from the scratch or a professional that needs some new delicious raw dessert inspiration, Gourmet Raw Cakebook will provide you innovative recipes and best technical know-hows, so you can introduce a whole new range of raw desserts to your life!
Inside this book; you will find all the information about the ingredients used to make raw cakes, from unrefined sugar alternatives to healthy fats, special ingredients such as superfoods, salts, essential oils, healthy binding agents to achieve the right consistency and much more.
In the expanded square-size new edition, you will also find nut-free raw cake recipes, oil-free jar cakes & parfaits, pralines, nordic delights, tempering chocolate from scratch, tips for a successful experience in the kitchen, how to make right decisions while shopping, and many of the fundamental factors that play a key role in the taste and texture of your desserts such as flavor balance and how to improve the plating and presentation of your creations like a pro!
This book provides you a solid foundation to take your creations to another level at the comfort of your home – anytime, anywhere!
Design : Studio Aurora
Photography: Nazlı Develi
Editor: Stella Nilsson
Pages: 275
Paperback Item Weight: 1.38 pounds
Book Dimensions: 8.5 x 0.65 x 8.5 inches
Language: English
First Publishing 2020, Expanded New Square-Size Edition, April 2022
Get your copy via our sales channels:
Silybum marianum – Milk Thistle is a flowering plant similar to the sunflower family. Although it is unique to the Mediterranean countries, it can be said that it is possible to see in Scotland and Southern European countries.
It is also common for regions near the coast of Southeast England, such as North America, Iran, Australia, and New Zealand to be considered an invasive weed.
What is thistle used for?
Thistle is used as a natural treatment for liver problems. Among the problems in this regard are cirrhosis, jaundice, hepatitis and gall bladder.
Also, the silymarin substance found in thistle seeds has been for about years with toxins and fungal poisonings, snake bites, insect bites.
this medicinal plant has the feature of slowing aging and protecting against cancer. Seeds of milk thistle can be roasted or used to make tea, the leaves can be consumed raw or cooked.
Although it is not easy to find the fresh leaves today, we can quickly get its seeds.
How to consume milk thistle tea?
Thistle tea energizes, accelerates metabolism and strengthens memory. Brewing and drinking this tea is so easy just like brewing a coffee.
It can be consumed 2-3 times per day.
Where to buy?
You can get it from a spice stores you trust or quickly order online from Amazon.
How does the thistle taste?
It is not easy to eat without processing, as the thistle seeds are hard and tasteless.
First, grind it just like grinding flaxseeds, then brew as a tea or mix into smoothie, shake, add a spoonful of sauces, salads and soups.
The taste of tea is not very tasty, like many herbs. We compared the taste to wormwood tea very much. Although it does not leave a burning taste like wormwood, it is very reminiscent of both smell and aroma.
What is Carob Fruit ?
Carob tree – “Ceratonia siliqua” is a fruit of dark brown, pea-like use with pulp and seeds. Carob carob is a sweet and healthy alternative to chocolate.
Carob can be found in many different forms such as powder, fruit, a syrup or molasses, cold-pressed extract or a supplement. Unlike Europe, there are many forms of carob produced in Turkey.
The healthiest is the cold-pressed carob extract at low temperature.
Unlike carob molasses, its extract doesn’t boil. It is produced at low temperature by blowing excess water under the vacuum.
In summary, we can say that the last stage is very important here.
A carob dried in a dehydrator will be raw when grinded, but it is impossible to talk about it if it is roasted.
Can we say that dates that dry at the top of date trees in Dubai at high temperatures exceeding 60 degrees are not raw?
How to use your carob?
You can add carob powder as a cacao alternative to your favorite desserts, choose carob extract as an alternative to liquid sugar.
It is a great alternative to use cold press carob extract instead of Agave which contains high fructose.
When we look at those who are interested in working on raw cakes in the world, we have seen that they started to use alternatives such as stevia, xylitol, eryritol and maple because of the high fructose content of agave.
Xylitol, stevia or erythritol does not provide full performance in raw desserts. Maple syrup is a healthier alternative to agave.
Maple is not considered raw but, it is accepted by raw food chefs.
If we go back to carob, we can say that it is a real source of healing in Turkey. Cold pressed carob extract is a great substitue of chocolate or date syrup in raw vegan desserts.
Although carob powder is common in the world, the extract cannot be found easily. In the near future we presume that the carob extract will become widespread and replace other liquid sweeteners .
Which carob?
In Turkey, GEKOO brand is the superior in quality. In addition carob products, the brand has also organic baby products, legumes, tahini, tomato paste, etc.
You can use Gekoo safely and buy for your children. They are available in Turkey for now. We hope they will be available around the Europe and Scandinavian countries soon.
Reasons that make Carob a great alternative to chocolate:
contains high fiber
great source of antioxidants
contains low levels of fat and sugar
free from caffeine
does not contain gluten
contains 2x more calcium than cacao
It has been confirmed by research that carob contains 3x calcium amount compared animal milk.
Does not contain a migrating trigger compound.
Carob contains vitamins B-2, B-3, B-6, as well as calcium, magnesium, copper, potassium, selenium, zinc.
Gurmevegan’s alternative healthy nutella recipe with carob:
Ingredients:
1 cup of organic cold press Gekoo carob extract – (not molasses, make sure you are using extract)
1/3 cup hazelnut butter or Gekoo organic tahini (both can be used, tahini is our favorite but both of them have great results when combined with carob.)
2 tablespoons of Gekoo organic carob powder (alternative raw cacao can also be used.)
Instructions:
If you can’t find carob extract in your city, you may want to have a look at Amazon. Check options HERE.
We hope you enjoyed this article. Let us know your thoughts in the comments!