All posts tagged: healthy eating

raspberry white chocolate bars – raw recipe

Happy Women’s Day everyone. Here is a raw white chocolate bar recipe for every sweet tooth. And it takes just a moment to make (and a little more time to freeze, but they’re so worth the wait)! 1,5 dl melted raw organic cocoa butter 3 dl organic coconut flakes 2 generous tbsp cashew nut paste 4 tbsp organic honey 1/4 tsp ground vanilla a few freeze dried raspberries, crushed Melt the cocoa butter over steam, pour into a blender together with the coconut flakes. Blend until a paste forms. Add the rest of the ingredients except for the raspberries and blend again. Pour the mixture into chocolate molds or into a square baking dish lined with parchment. Sprinkle the raspberries on top. Freeze for a couple of hours and take out 5 minutes before cutting into pieces and serving. Yum!

raw brownies

I’ve been having a serious sweet tooth lately, so these brownies disappeared pretty quickly. They’re so rich and sweet that it’s hard to believe they’re sugar-free, raw and very easy to make. Enjoy with a good conscience! 200g pitted dates (soaked in warm water for 30 min – 1 h) 2,5 dl crushed pecan nuts 0,5 dl almond powder 5 tbsp raw cacao powder 5 tbsp coconut flakes 1/4 tsp vanilla powder 2 tbsp organic honey a pinch of fleur de sel sea salt – Whipped coconut cream & raspberries for decoration – Process the dates in a food processor into a paste. Add the finely crushed pecan nuts and almond powder, mix into a thick sticky paste. Add all other ingredients and mix well. Add a little bit of water if your paste is too thick. Line a square baking dish with parchment and press the paste into it, tapping it with your fingers to form a thick, solid layer. Refrigerate for at least one hour before cutting into portions and serving with whipped coconut …

crunchy kale crisps

An easy recipe for healthier snacking. Whether it’s an evening on the couch or a party you’re planning for this weekend, these crisps will do the trick! Heat the oven to 175c, wash a bunch of kale (I had 3 big leaves, 3 medium sized and a couple of small ones) and pat them gently dry with kitchen paper or in a salad spinner. Cut the hard stalks away and tear the kale into big, crisp-sized pieces. In a mortar and pestle mix 1 tea spoon dried onion powder, 1/2 tea spoon dried garlic, 6 black peppers, 1/3 tea spoon of turmeric and 1/2 tea spoon himalayan salt. Place the pieces of kale on parchment covered baking tray. Spinkle some olive oil on top and give them a good mix. Then sprinkle your spice mix on top, bake in the oven for approximately 10 minutes, until the edges of the kale crisps become brown (but not burned) and they have a nice crunchy texture. Enjoy!

multi-seed crackers

These easy-to-make, vegan seed crackers are perfect as a snack, as breakfast bread or even as a cocktail bite when garnished with a veggie spread and fresh herbs. 1,5 dl sunflower seeds 1 dl pumpkin seeds 1 dl crushed lin seeds 1-2 table spoons chia seeds 0,5 dl sesame seeds 2 table spoons poppy seeds 1 dl rolled oats 0,5 dl oat flakes 1 big table spoon of tahini (sesame paste) 2 dl corn flour 2 table spoons potato flour 2,5-3 dl boiling water salt & pepper Heat the oven to 180ºc and mix all ingredients except for the water in a bowl. Add the boiling hot water and mix well, cover the bowl and leave to sit for 10 minutes. Add water if needed, the mixture should be quite solid. Spread the mix onto a large baking tray covered with grease-proof paper.You can use a spatula to help you tap the paste evenly on the tray, making a thin, solid 3-5 mm layer. You can already cut the layer into squares as this might be …

crimson winter juice

4 beetroots – washed, peeled & cut into cubes 5 medium sized carrots, washed, peeled & also cut into cubes juice of 1/2 lemon 1-2 cm piece of ginger, peeled & cut into smaller pieces Mix all ingredients except for the lemon juice and use a juicer to make the juice, adding some lemon juice in between the vegetable cubes. This recipe makes about 0,5 liter of juice. Store in the fridge and drink within two days.

red quinoa salad

Ingredients: 2dl red quinoa (uncooked) 1dl chick peas rinsed 1/2 cucumber cut in cubes 2 big seeded tomatoes 2-3 scallions 150 g feta cheese 2 tablespoons extra virgin olive oil 1 tablespoon dried oregano 1-2 tablespoons sun flower seeds ½ teaspoon of Himalayan salt 1 tablespoon of balsamic vinegar juice of half a lemon ½ teaspoon freshly ground black pepper broccoli sprouts (optional) Boil the quinoa according to the instructions on the pack (average 15-20 min) and set it aside to cool. Seed & chop the tomatoes in small cubes, chop the cucumber and the scallions. Crumble the feta cheese. In a big bowl combine all the ingredients except from the broccoli sprouts and mix them well together. Add the broccoli sprouts on top of the dish when serving. If possible, leave the salad in the fridge for an hour or two before serving, this will make the flavors more intense. Serves 4.

chocolate and peanut butter cups

I know this blog has been all about food lately, and I’m going to continue… I have just been so interested in food for the past months. Here is a recipe for a little vegan treat. These dark chocolate and peanut butter cups are just perfect to accompany your afternoon tea or coffee; or even as a little dessert after a dinner with friends. Here is what you’ll need (the amounts are “about” measures, the main thing is that you get a paste that is together enough to become more solid in the fridge but liquid enough to come off the spoon when you measure it into the small paper baking molds) 1-1,5 dl of oat meal 1-1,5 dl of almond milk 3-4 generous table spoons of natural unsalted peanut butter 2 generous table spoons of almond paste 2-3 table spoons of agave syrup 1/2 tea spoon of vanilla extract 200 g of dark chocolate (melted) Mix all the ingredients except for the chocolate in a large bowl and blend them into a paste with …

sunday mornings <3

How wonderful it is to wake up and see this: To enjoy the trees in the garden and the light flowing into the kitchen, preparing a tasty brunch together and taking the time to enjoy it is the best these early spring Sunday mornings have to offer.  

The better “bad” with spinach and ricotta

I love pizza. It’s just too bad that after a tasty and juicy margarita I often feel bloated and heavy. Also too bad that the gluten-free pizza bases don’t tend to offer that same crispy stone-baked feel. So, while looking for the perfect gluten-free (vegan!) pizza that exists in my dreams and at Blazing Salads in Dublin, I decided to try and make a slightly healthier version. The base has less gluten and more nutrients and the toppings include leafy greens and fresh herbs. All ingredients are organic of course, so I won’t mention that separately on each line. This recipe makes two pizzas. Pizza base: 2 or 2,5 dl of whole grain rice flour a good 3 dl of whole grain wheat flour 2 large table spoons of tapioca powder 1 bag of dried yeast 2 table spoons of extra virgin olive oil ( + 1 table spoon separately) 0,5 tea spoon of Himalayan salt 2-2,5 dl of warm (not hot!) water Mix the rice flour, wheat flour, tapioca powder, dried yeast and salt …