When you have a surplus of any vegetable, perhaps you’ve grown too much or there’s a bargain at the wholesalers or at the markets. Pickling is the best way to store the nutrients for a later day! You can use any vegetable : beans, all root vegetables, broccoli & cauliflower, cabbage and kale. You can cut them any way too – here is a sample to inspire:

2x Daikon – Mandolin 3mm or cut by hand

4x Carrots- mandolin 3mm or cut by hand

4x Long Chill – cut 1 cm pieces

20x Radishes – cut ½ if too big, or Diakon

1x Kelp Kombu – soaked and cut into 1.5 cm pieces optional

1/4 cup Salt

You can put any fruit as well like Blueberry’s, Persimmons, Grapes, Jackfruit, Green mango.

Once all is in the bowl sprinkle ¼ cup Salt, mix and let it sit until most of the water has come out, drain and squeeze excess liquid out and place vegetables. in a big jar

For the Marinade:

160ml Tamari

310ml  Apple Cider Vinegar or Rice Vinegar

320ml Mirin

310ml Kombucha

Chili flakes, garlic gloves optional

Mustard seeds or any spices you like really can also be added.

Mix and pour over the vegetables, close the lid and sit in a dark place for 4 days, check everyday, then put into the fridge. You can put into smaller jars. Keeps a long time!

Ingredients:

2 cups of soaked almonds
1.5 liters of water
A pinch of salt
Optional: honey or vanilla
1 nutmilk‐bag

Method:
Blend the almonds, salt and water together. Strain it through the nut milk bag and now you have almond milk! The “pulp” from the almond can be dried in the oven and used later for baking (grind the almond‐pulp into flour). The milk will last approximately 2 days. For easier on digestions soak the almonds over night.

This incredibly moreish recipe combines creamy homemade raw vegan ricotta with the earthiness of truffle for a vegan spin on the Italian classic bruschetta. Use on flaxseed crackers. So good!

Ricotta Ingredients:                 

1 cup macadamia nuts

½ tbsp salt

125ml filtered water

½ tsp truffle dust

1/2 tsp Lemon juice

Bruschetta Ingredients/ topping suggestions:

Sliced or cherry tomatoes, basil stalks, slices of raw flax or seed crackers, pepper

Method:

• Soak macadamia nuts overnight for 12 hours in filtered water.

• Drain macadamia nuts and place them into blender or food processor. Add in salt, filtered water, truffle dust and lemon juice, process until creamy.

• Spoon ricotta mix onto raw seed crackers, slice cherry tomatoes and tear basil leaves and sprinkle over the top. Season with cracked pepper

Store any leftovers in refrigerator for up to five days or store in the freezer for up to one month.

 Who isn’t a huge “date square” fan?

You can practically use this fruit to sweeten any of your recipe. The Date Square are one of the best sweet treat. However, the traditional one were not the healthiest form. We’ll share with you the recipe that adheres our raw & vegan momentum.

This is a very close variation of the Old-fashioned Date Square recipe that gets raves from almost everybody who tasted it.

For the Crust

You will need:

• 5 cups whole raw almonds
• 5 cups oats
• ½ tsp salt
• 10 Medjool dates, pitted and roughly chopped
• ¼ cup coconut oil

How to make: 

1. Line an 8×8 loaf pan with a parchment paper. (You can also use and grease a Pyrex baking dish.)
2. In a food processor, pulse the almond, salt, and oats until they are finely ground.
3. Add in the dates and process until crumbly again.
4. Melt the coconut oil and add to the mixture and process until sticky. (
5. Remove from processor, set aside ¾ cup of the mixture for later.
6. Press the rest of the mixture very firmly and evenly into the pan.

For the Date Filling

You will need:

• 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
• ½ cup of water

How to make:

1. Combine all ingredients until a paste forms. (Add more water if need.)
2. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
3. Add the ¾ the crust mixture that you set aside on top and gently spread down with fingers.
4. Refrigerate for at least 1 hour, preferably overnight.
5. Cut into squares and serve chilled for best texture.
6. Store leftovers in a ziplock or anything that is sealed in the fridge or freezer for up to a week.

We hope you enjoy this super tasty and easy-to-make Date Square recipe. We can guarantee that it won’t leave you feeling guilty at all!

Here’s a simple yet wonderfully creative treat for Halloween that kids and parents would surely like. The Boo-nanners recipe is absolutely spookily scrumptious treat in all their raw vegan gorgeousness!

You will need:

• peeled banana (cut in half)
• orange juice
• dried shredded coconut
• currants or raisins
• Popsicle sticks

How to make:

1. Sprinkle banana with orange juice.
2. Roll in coconut using a zip lock bag.
3. Gently press in currant or raisins for the eyes.
4. Place on Popsicle stick.

There you have it! You now have a raw vegan Halloween recipe that won’t take out so much of your time. Happy Halloween!

Try the Raw Kale Avocado Pesto and let me know what you think!

Ingredients:

• 1 ripe avocado
• two big handfuls of kale leaves
• 3-4 cloves garlic
• 1 tbsp raw cider vinegar
• extra virgin olive oil
• 1/2 tsp sea salt
  water

Pour on your favorite pasta, and enjoy!

Click here to make your own Zucchini Pasta.

Pesto is an Italian sauce traditionally made from garlic, basil, pine nuts, olive oil, salt and Parmesan cheese. But truth be told, the primary flavor in pesto is actually basil, which means that you don’t really need cheese. Plus, it’s a less expensive option than the pricey cheese. This Vegan Basil Pesto is so good, you will never know the difference because it tastes like the traditional one.

You only need five ingredients to make this delicious,

INGREDIENTS:

• 2 Cups Fresh Basil  leaves
• 2 Cloves Garlic
• 1/2 cup Olive oil
• 1/4 cup Nuts (could be pine nuts, or wall nuts)
• Salt and Pepper to taste

DIRECTIONS:

1. Combine the nuts, basil and garlic in a food processor until coarsely chopped.
2. Add 1/2 cup of the oil and process until fully incorporated and smooth.
3. Lastly, add salt and pepper to taste.

There you have it, healthy and easy. Enjoy.

Zucchini is a member of the gourd family that is cylindrical in shape and that are in shining dark green in color, with a watery flesh and mild flavor. Though zucchini can grow to almost in huge proportions, the smaller vegetables are the most flavorful. It contains Vitamin C which is a powerful antioxidant, and has anti-inflammatory properties. They also have high water content (over 95%), so they make perfect food for people on diet. it also has useful amounts of folate, potassium, that is good for the heart, and vitamin A that is good for our eyesight. These said vitamins and minerals are necessary for a human body.

Here is one healthy and fun way to prepare zucchini.  😉

INGREDIENTS:
4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional

DIRECTIONS:
1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Enjoy this delightful and healthy recipe.

This low-calorie, high-fiber, delicious dessert can serve 4 peeps. Let us share with you this super quick and easy recipe.

You will need:

• 2 cups walnuts
• 1 cup almonds
• 2 cups flaked, raw oats
• 2 cups fresh cherries (pitted and chopped)
• 1/2 cup agave nectar (or liquid sweetener of choice)

How to make:

1. Place walnuts and almonds in food processor.
2. Pulse until coarsely ground.
3. Remove to bowl.
4. Stir oats into nut mixture.
5. Mix together cherries and agave.
6. Stir into nut mixture.
7. Place in 4 ramekins (or small glass bowls).
8. Dehydrate at 145 or 45 minutes. (Don’t worry, it is still raw. The food temp never goes above 115.)
9. Reduce heat to 115.
10. Dehydrate for 5-6 more hours.
11. Serve warm.

This dessert couldn’t be easier! Enjoy!

Raw Stuffed Mushrooms with Rosemary “Cream”

Portabello provides nutritional values like antioxidants,copper and potassium. They have this meaty texture so they can be used in place of meat.

Serves 4

Ingredients:

•  4 large portobella mushroom caps
• 3 cups diced tomato, divided
• 1 cup diced sweet onion, divided
• 1/4 cup plus 2 tablespoons tamari
• 2 tablespoons coconut nectar or liquid sweetener of choice
• 4 cups spinach, crushed
• 1/2 cup kalamata olives, chopped
• 1/2 cup pine nuts
• Himalayan salt and pepper to taste

How to make:

1. Rub mushroom caps inside and outside with two tablespoons of tamari. Set aside.
2. Place half the tomatoes and half the onions in a bowl. Stir in the remaining 1/4 cup tamari and the coconut nectar. Make sure all the tomatoes and onions are coated. Spread on a non-stick dehydrator sheet and dehydrate, along with the mushroom caps for 2-4 hours at 115 degrees.
3. When the tomatoes and onions are done, mix together with the remaining tomatoes, onions, spinach, olives and pine nuts.
4. Spoon tomato mixture into mushroom caps and top with garlic cashew cream.

Cashew Garlic Cream

Ingredients

• 1 cup cashews, soaked overnight, drained and rinsed
• 1/2 cup water
• 1 clove garlic
• 1 teaspoon fresh rosemary, finely chopped
• Himalayan salt and pepper to taste

How to make:

1. Blend cashews, water, and garlic in high-speed blender until smooth
2. Stir in rosemary, salt and pepper.

Coconut Milk Chia Pudding with Fresh Mango, Mint and Lime

Chia seeds, a magical tiny little seed that expands when soaked and becomes jelly-like. Some people compare this to tapioca pudding. It is usually mixed in smoothies or on top of salads. This Chia Pudding recipe will surely taste like dessert while secretly being super healthy. All hail chia!

You will need:

For the Chia Pudding:

• 2 cups coconut milk (see recipe below)
• 1/3 cup chia seeds
• 1.5 tbsp sweetener of choice (raw honey/maple syrup)
• 1/3 tsp ground cinnamon

Toppings:

• 1 ripe mango, peeled and cubed/sliced
• handful of fresh mint (Moroccan mint goes really well)
• pinch of chia seeds
• pinch sesame seeds
• 1 tbsp coconut yogurt per serving (you can omit this if you don’t have any available, but it’s gorgeous with)
• A bit of freshly squeezed lime juice (don’t worry if you have none, it’s awesome without as well)
• optional: bee pollen

To make Coconut Milk:

• 2 cups water
• 1/2 cup coconut (dry, shredded, dessicated – whatever you have, just not flour)
• pinch sea salt flakes
• pinch vanilla seeds

How to make:

1. If you’re making coconut milk only for this recipe, the easiest way is to add everything to the blender, both the ingredients for the coconut milk and for the pudding, except the Chia seeds. Add: water, coconut (dry, shredded or dessicated), pinch sea salt, vanilla seeds, cinnamon and sweetener. Blitz until you get frothy milk.
2. For the purpose of this recipe, there is no need to strain the milk as the pulp will give the pudding more creaminess.
3. Pour the spiced coconut milk to a bowl or mason jar, add the chia seeds and give it a good stir or shake. Cover it and place in the fridge for at least 1 hour (until the chia fully expands and absorbs all the milk) or overnight.
4. Add the toppings and be prepared to be dazzled.
5. Serve chilled.

Everyone loves Ferror Rocher chocolates.  The nutty, crunchy and the yummy sweetness sure please. Here we have a raw version. Have them standing by in the fridge to keep the crunch factor

INGREDIENTS:

150 grams or 1/2 cup of roasted hazelnuts
2 tablespoons of raw cacao powder
1 teaspoon of vanilla extract
1/8 teaspoon of sea salt
3 tablespoons of maple syrup
chopped hazelnuts (to garnish)

INSTRUCTIONS

1. Add the hazelnuts into a food processor (keep aside 18 hazelnuts for the center) and blend until chopped into fine pieces.

2. Add cacao, vanilla powder and salt and blend again.

3. Add maple syrup and blend until the ingredients start to stick together, this can take a minute depending on the power of your food processor.

4. Roll into small bite-sized balls, insert at the center one hazelnut, and roll over chopped hazelnuts to cover the balls.

5.Place in the freezer for 30 minutes to harden.

Enjoy and have a healthy snack!

Raw Greenylicous Herb Soup

This raw herb soup will (apart from blow your mind) serve 10 peeps as an appetizer or 4 hungry ones as a dinner.

You will need:

• 1.5 medium sized Avocado
• 2 stalks of Celery, finely chopped
• 1 large handful of roughly chopped Cilantro
• 1 small handful of roughly chopped Mint
• 1.5 cup Coconut water
• 1 cup cold water
• 1 small tsp of Himalayan salt/Celtic sea salt
• 1 tsp freshly ground Black pepper
• Some fresh garden cress for decoration and final flavor touch

How to make:

1. Cut and scoop out the avocados in a large bowl or a high speed blender.
2. Add the rest of the ingredients and mix with a hand blender or in the high speed blender.
3. Keep refrigerated.

Try and enjoy our recipe for a satisfying superfood soup that is packed with living food energy!

Banana Walnut Cake

Banana Walnut Cake (makes one 9-inch cake)

Cake Batter:

Date Paste (soak dates in filtered water for 2 hours, drain water, freeze and use for smoothies or sweetener), food processor blend strained dates into paste-can be stored for 1 week in fridge or freezer for longer.

Activated nuts =  soaked nuts overnight, strained and dehydrated.

Wet Ingredients:

• 24 ounces or 3 cups of date paste (dates soaked in water to get softer)
• ¾ cup coconut oil
• 3 tbsp vanilla (liquid)
• 1 tsp salt
• 19 ounces or 2 ¼ cup (after peeling) ripe bananas

Blend all ingredients until smooth add to Dry Ingredients below:

• 8 cups activated almonds or hazelnuts-blend to flour sieve after blender portions-or buy nut flour
• 2 ½ ounces or 1/3 cup  cacao powder
• 1 cup activated walnuts chopped small – fold everything  in by handLine a round cake tin with baking paper and press cake batter into cake tin-put in freezer for 30 min.

How to make:

1. Add to mixer bowl: date paste, coconut oil, vanilla and salt.
2. Press into a cake pan.

Cream Cheese Frosting:

• 2 ½ cups soaked cashews
• 1 ½  cup water
• ¾ cup agave or coconut palm suger
• 2 tbs lemon juice
• 1 tsp. vanilla paste
• ½ cup coconut oil
• ½ cup activated walnuts and goji berries

How to make:

1. Blend all ingredients until smooth. Put the frosting in the fridge for about 2 hours and then pour it onto the batter.
2. Now – put the cake in the freezer. Garnish with walnuts and goji berries!

Three Explosive Breakfasts In One: Chia, Coconut Yogurt & Berry Compote

This breakfast had a standing ovation at our retreat. The 3 layers combined created a spectacular breakfast, you can serve them individually or mix and match.

Since Moringa has been a major theme; as an option, add a few teaspoons of Moringa powder when making the coconut yogurt recipe, this will give it the real wow factor!

Chai and Chia Porridge

4 cups of Coconut Milk (you can also use any other Nutmilk)
8 tablespoons of Chia Seeds

6 tablespoons of Dates chopped
1 teaspoon of Cinnamon powder
½ teaspoon of Cardamom powder
A pinch of Salt

Procedure:

Mix all the ingredients and mix very well with a whisk for a few minutes (important).  Refrigerate over night.  Will stay good in the fridge until all eaten 🙂

Coconut Yogurt (serve with Berry Compote)

Yield:  2 ½ Cup (2 servings)
3 Cups of medium soft coconut meat
1 capsule of Probiotics or  ½ teaspoon Probiotics powder

Procedure:

Blend all ingredients until smooth.

Add a little bit of water if needed.

Transfer the mix into a glass jar and cover the top with a towel (leave at least 1/3 of the jar free, as the mixture will rise up for fermentation).

Keep in a warm place overnight.

Next day, transfer the mixture into a bowl and mix with a whisk or blender until smooth.

Berry Compote

Yield: 2 Cups

2 Cups of Strawberry or any berry (fresh or frozen)
¾ Cup of Date Paste
1 Cup of any berry or berry mixture

Procedure:

Process all the ingredients in the food processor except for blueberry and/or raspberry mixture.
Add blueberry and/or raspberry mixture and blend for few seconds.

Moringa oleifera is one of the most talked super plants at the moment.
Rich in antioxidants, extreme high levels of free radicals, lowers high blood pressure, reduces inflammation and draws out heavy metals (see last blog ).   High in protein, Vitamin B6, Vitamin C, Iron, Vitamin A, Riboflavin (Vitamin B2), Magnesium…just to name a few.

I put together this recipe and its yummy. Eat as a snack, take it with you to work, doesn’t require a fridge.

Ingredients:

• 1 cup activated Almonds (soak your almonds for 24 hours wash, drain and dry on the lowest setting in your oven or in a dehydrater.   I do 5 kg at once so I always have plenty in my pantry
• 3/4 cup of Cashews
• 3/4 cup of desiccated coconut
• 2 Tbs.  of Moringa powder
• 2-5 drops of essential peppermint oil ( I like to use young living or doterra )
• 1/2 cup of date paste
• 1/4 cup of currents
• Salt to taste

Food process all ingredients until it comes together -not too wet though if too dry add a bit more date paste.

Roll balls bite size and roll them in coconut or Moringa powder mixed with coconut.

Enjoy!

Ingredients:

 
•500g of ripe apricots, or any fruit of your choice
•7-8 large fresh dates
•Juice-half a lemon
•1 teaspoon of lemon peel
•¼ teaspoon nutmeg

Procedure:

Put all the ingredients in food processor and process until a thick mass – the marmelada is formed. It will need 2-3 min, depends of the power of food processor.

Put the jam into a jar, eat and store the rest in the fridge.

Ingredients:
1 cup of millet flour (millet flour makes “Taralli” crispy)
1/2 cup of pulp sesame
½ cup of soaked buckwheat
1 cup of green olives
½ cup of water or less
salt is not needed because of the salty olives

• Put all the ingredients in a food processor until the dough forms into a rough mass.
• Pinch walnut-sized pieces of dough, roll first between your hands, and then against the wooden cutting board, so that the dough forms a thin rope, about ½ inch (1 cm) in diameter and 4” long (10 cm).
• Shape each rope into a ring, and seal the edges together by pressing lightly, then set aside the Taralli rings on a teflex sheets.
• Season with cumin and put in a dehydrator at 42 degrees for 12 hours or until perfectly crispy.

Enjoy the flavors of Italy!

Neli Todorov writes an active blog http://nelisraw.blogspot.it/ and shares news of workshops and events on her facebook page

2 cups of firmly packed Greens: spinach, kale, collard, purslane,

1/2 cup of mint

1/2 lemon with rind for bioflavonoids

1/2 avocado

1 mango (fresh or frozen)

2 cups of water

1 Tbs. of Spirulina, hemp powder, maca, optional

Enjoy your smoothie and have a wonderful day!