FRENCH FRIES

21 04 2010

Ingredients:

1 turnip

seasalt to taste

pepper

paprika

1 tsp nutritional yeast

Wash, peel and slice the turnip into french fries shape. Add all other ingredients to taste and toss well. You can also add onion powder or garlic powder, or cold pressed oil. Yummmm

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CELERY SOUP

21 04 2010

Ingredients:

5 stalks celery

4 medium tomatoes

1 cucumber

1 bunch dill

1 onion spring

seasalt to taste

cayenne pepper

Wash, peel and cut the veggies. Put all ingredients into the blender and say ABRACADABRA until the soup appears. Then pour the soup into a bowl and use your magic wond (the spoon) to do a magic trick and puffff…it disappeared! (applause and the crowd goes wild)





ORANGE GREEN SMOOTHIE 2

21 04 2010

Ingredients:

4 oranges

1 tbsp goji berries

2 tbsp agave syrup

1 handful turnip leaves

1 cup water

Blend, blend, blend…Enjoy!





ORANGE GREEN SMOOTHIE 1

21 04 2010

Ingredients:

4 oranges

1 tbsp goji berries

1 handful radish leaves

1 cup water

Blend…you know the rest!





SWEET GREEN SMOOTHIE

21 04 2010

Ingredients:

1 banana

6 dates

1 tbsp goji berries

1 handful radish leaves

3 stevia leaves

1 cup water

Blend, blend, blend and enjoy!!!





RED GREEN SMOOTHIE

15 04 2010

Ingredients:

1 handful radish leaves

1 handful fresh or frozen raspberries

1 handful fresh or frozen mixed berries

1 tbsp goji berries

1 ripe banana

1 cup water

Preparation:

Blend until your blender hurts 🙂 and enjoy!





CARROT CAKE AND CHOCOLATE MOUSSE

15 04 2010

Ingredients 4 the crust:

6 carrots

1 cup dried fruits (your choice)

2 tbsp wheat flakes

2 tbsp dried coconut

cinnamon and nutmeg to taste

Ingredients 4 the mousse:

1 avocado

1 cup pitted dates

2 tbsp raw honey

4 or more tbsp carob powder or raw cacao powder

1 tsp vanilla extract

Preparing the crust:

Process the wheat flakes and then add the dried fruits (I used pears and dates) and process some more. Peel, wash and juice the carrots. Drink the juice to have energy for what’s to come 🙂 Put the first composition into a bowl, add the carrot pulp, the coconut, the cinnamon and nutmeg and mix (with your hands). You can form mini round cakes like I did and through them in the fridge.

Preparing the mousse:

Soak the dates in water for about 20 minutes and process together with the honey and vanilla extract. Mash the avocado with a fork and add to the food processor. You don’t want to overprocess your avocado! Add the carob or cacao powder and process to a creamy consistency. If the mousse is too hard, add a little bit of the soaking water from the dates. Put the mousse over the carrot crust and sprinkle with coconut flakes. Yummmmm…