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!

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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…





GUACAMOLE

15 04 2010

Ingredients:

1 medium onion

1 red bell pepper

1 avocado

juice of 1 lemon

2 medium tomatoes

seasalt to taste

Preparation:

Chop finely (or use the food processor) the onion and pepper, put them into a bowl. Mash the avocado with a fork and add to bowl. Add the coarsely chopped tomatoes, the lemon juice and seasalt. Stir and serve with tortilla chips. Enjoy!





RAW EGGPLANT SALAD

8 04 2010

Ingredients:

2 eggplants

1 medium onion

1 avocado

1 tbsp cold pressed oil

seasalt to taste

1 tbsp mustard sauce

Preparation:

Peel the eggplants and grate them, leave them to drain in a bowl for about 25 minutes. Mash the avocado with a fork, add the finely chopped onion, the drained eggplant, seasalt, oil and mustard sauce and mix well. Preferably chill before serving this salad on raw bread with cherry tomatoes. Enjoy!





CAULIFLOWER RICE

8 04 2010

Ingredients:

1 medium cauliflower

2-3 onion springs

3 tbsp olive oil

1 bunch parsley

seasalt

juice of 1 lemon

oregano to taste

Preparation:

Wash and cut the cauliflower, put it into the food processor and process until it looks like rice. Finely chop the onion springs and the parsley. Mix all ingredients in a bowl and voila…rice!!!





Green Smoothie Yum Yum

2 04 2010

Ingredients:

1 banana

1 cup raspberry (fresh or frozen)

1 handful dandelions

1 cup water

Preparation:

Blend all. Enjoy!





Zucchini Spaghetti with Marinara Sauce

2 04 2010

Ingredients:

1 zucchini

2-3 tomatoes

1 red bell pepper

1/2 onion

1 clove garlic

basil, parsley, oregano to taste

seasalt to taste

1 tbsp olive oil (optional)

Preparation:

Shred the zucchini to form “spaghetti”. Process all other ingredients in the food processor and pour this suace over the zucchini. Serve fresh.