Using web 2.0 to explain raw milk
Blueberry Chocolate Crepes
Ingredients:
Wraps:
1 C coconut pulp
1/2 C yak fruit
2 Tbs agave syrup
Chocolate sauce
1 C avocado
3 Tbs raw cacao
1/4 C maple syrup
1/4 tsp sea salt
1 tsp vanilla extract
3 Tbs coconut water or water
1/2 C blueberries
Blueberry Sauce
1/2 C blueberries
1 tsp lecithin
2 Tbs agave syrup
For the wraps
Blend the coconut pulp, yak fruit and agave.
Dehydrate at 145 for 1 hr then 115 for 6-8 hrs, until it’s dry and easy to peel from the teflex sheet.
For the chocolate sauce
Blend the avocado, cacao powder, maple syrup and coconut water (or water) until smooth and set a side with fresh blueberries
Blueberry Sauce
Blend all ingredients and place them on a sauce container.
Ensemble
Cut into triangles, place the chocolate sauce and blueberries and wrap them from the side edges into triangles. Place the crepes on a plate and sprinkle the Blueberry sauce.
Green wraps with Tamarind sauce
I’ve been learning raw vegan Asian flavors from some of the best sources, Asian locals! Learning to create this flavors can be a bit challenging, since I won’t eat any animal products, I need to share my creations with my Thai friends.
The “Green Wraps” are made stuffed with mangoes and cucumbers? a seed nut miso pate. Sprinkle on top paprika for decoration.
Miso seed pate
1/2 Cup sunflower seeds
1/3 Cup miso paste (brown rice miso or whatever you have, no worries)
1/2 Cup of sun dried tomatoes (soaked for about 2-3 hours)
1/3 Cup of water of the sun dried tomatoes
1 Tbs lemon juice
1 cup of fresh cilantro
1/3 Cup of minced red onion
Directions:
Place all ingredients on a high speed blender (exclude cilantro and onion), mix well and then mix manually the cilantro and onion. You can add a bit of chili powder for a stronger spicy taste.
Tamarind Sauce
1/4 Cup Tamarind pulp
1/2 Cup Water
1 Tbs Irish Moss
1 date
1 Tbs lemons
1/2 tsp chili powder
1/2 tsp sea salt
Tamarind pulp is made from dried tamarinds, removing the seeds with hand and placing the pulp into a jar.
Place all ingredients into a glass jar that can fit a hand blender, mix until smooth. Otherwise place them into a regular blender and mix.
Putting it together:
Julienne cucumbers and mangoes, take your favorite green leaf (kale, spinach, etc), wrap them with love and serve with the tamarind sauce, enjoy!
Interview for “Hong Kong Economic Times 31/12/2009”
Wanted first to my friend Beatrice for her support and I’m happy to share an article that was published yesterday about your crazy yoga teacher, hope you like it!
Hugs
Happy and healthy New Year!!
Just to wish you all a happy healthy and happy new year, I’ll share some tips even if you are not fully raw vegan, you can add some simple changes in your eating habits to become healthier and vibrant.
Juice at least 5 times a week: Take some green juice on the mornings, start with a base of celery and cucumber and a green apple.
Eat more raw greens: Add to at least one of your meals a good portion of raw salad with lots of green leaf veggies like kale, spinach, water crest, lettuce. Then mix it with jicama, cucumbers, sprouts, raw sesame seeds. Marinate with lime or lemon juice with sea salt, a bit of cayenne pepper.
Explore alternative sweeteners: Use agave syrup, yuca or stevia, avoid/reduce products that contain high fructose corn syrup and sugar. Go to a healthy shop and look for some alternative healthy desserts.
Alternate for vegan source of protein on your meals: tempeh, tofu, quinoa (cooked or sprouted), hemp seeds
Add 1 lime to your water, this can help you hydrate your body more.
Reduce white processed flour products, to organic whole wheat products, to live sprouted breads!
Go to the library and explore raw vegan and vegan cooking books and have fun making your food!
The Raw Vegan Table
Amazing food can taste better in good company! This is the first private home dinners. We had a delicious coleslaw, mock tuna pate, and the raw vegan supreme pizza. Then of course desserts! Pomegranate pie and chocolate raspberry cupcakes with pecan and medjol date crust, delicious! I’m ready for any catering!
Raw Vegan Cacao Spiral Crepes with Pommergranate Coulis
Started making the crepes with coconut pulp and adding your favorite raw vegan sweetener.
Let it dehydrate for at least 1 hour, then added the spirals of a thick raw cacao paste
Continue dehydrating for around 12 hrs…?? Wrapping it up
I cut the Crepes into 4, and made a raw cacao pudding, pomegranate coulis and fresh blueberries and pomegranate kernels. Place ingredients into each crepe.
Then roll into cones and make beautiful art with the sauce
Buckweath Super Raw “Alegrias”
Lately, I’ve been reading again about super-foods, and adding them more into my recipes. In Mexico we have a traditional candy called “Alegrias” which means “happiness”. Eating healthy food can not only nourish our body but also our state of mind. For example raw cacao, is not only a super antioxidant but also contains tryptamine serotonin. Serotonin, is a substance that works as a neurotransmitter, and one of their functions involves mood regulation.
I dehydrated sprouted buckwheat with goji berries, chia seeds, agave syrup and of course raw cacao nibs. Great for snack or for breakfast cereal!
Raw Vegan Pomegranate frozen Pie
Pomegranate is not only a delicious food used in many culinary dishes, but it also provides many health benefits such as, vitamin C, B5, potassium and antioxidants. Coconut is considered as a superfood, it’s butter contains medium chain triglycerides a saturated fat which is easier for the body to use for energy and burning fat too!
Ingredients:
1/3 cup of raw cashews (soaked for at least 2-5 hrs)
1?? cup of pomegranate kernels
1/3 cup of coconut butter (cold pressed if possible, it’s also called coconut oil)
1/3 cup of agave nectar or 2 tsp liquid stevia
1 cup of pomegranate kernels for later use.
Blend all the ingredients on a high speed blender for about 1 minute, until all is homogenized. Place the mixture into small silicon cupcakes and freeze for about 5 hours. Remove each cupcake and place on top the raw pomegranate kernels.
Chia Tostadas
I love Mexican food, but it can be very fatty. Making it raw vegan, can become, light, delicious and nutritious.
The result: chia tostadas, with sunflower re-fried chipotle mock beans and zucchini and carrot salad