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no bake easy avocado cheesecake

Not the healthiest recipe but it’s easy to make if you like cheesecake. If you have all your ingredients ready, it will take you  no more than 20 min to make it.  If your kids don’t like avocado, this is one way to sneak it into their favorite dessert!

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Ingredients:

plain or whole wheat cookies

butter

cream cheese

brown sugar

avocado

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vanilla flavoring (optional)

ground flax seeds (optional)

Directions:

To make the pie crust, crush the cookies into a bowl and mix them with the melted butter. Press the gooey mix into the pan, make a thin layer (about half centimeter) making sure you cover all sides of the pan.

To make the cheese filling:

Blend the avocado until smooth. In  a bowl mix the cream cheese with teh avocado, brown sugar as much or as little you wish, and vanilla flavoring. Spread over the pie crust. Sprinckle ground flax seeds over the cheese fiiling and refirgerate for a few hours before serving.

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Roasted cauliflower in tomato/mustard sauce

It’s easy to prepare and it tastes great ! Have it as a side dish, or on it’s own.

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Ingredients:

one big auliflower head

one can of all natural or organic tomato sauce (or your homemade version)

one spoon of dijon mustard

one cup of olive oil

4-5 chopped and crushed with salt garlic heads

warm water

salt, pepper, parsley, oregano

Directions:

Place the cauliflower head in a large pot and boil it for only 5-10 minutes, until it softens a bit, but is not really boiled.

Take it out, let it coold down a bit and break it into pieces, larger or smaller, whatever you prefer. I prefer them a bit larger. Place them in a pan.

In a bowl, combine the tomato sauce, olive oil, salt, pepper, oregano, parsley, spices and the crushed garlic heads, and pour them over the cauliflower. If the sauce is too thick, add some water to it. You want it runny, so that the whole cauliflower can be covered in it.  Toss well, but gently,  making sure that all the cauliflower is covered in the sauce.

Bake or roast for about 20-30 minutes, at 180 degrees, moving them around gently from time to time.

Serve warm.

 

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frozen avocado chocolate dessert

Ingredients: one big ripen avocado, cocoa, 2 spoons of coconut oil, raisins, 1 spoon of raw honey, half cup or rolled oats, ground flax seeds, walnuts.

Blend everything until it becomes a homogeneous paste. Line a box or a pan with cling wrap and pour on it the avocado-chocolate mix. Freeze overnight, or keep in the freezer for up to 20 days. Cut into chunks, eat it frozen with a dollop of quipped cream,

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Raw avocado brownie

DSCN0367 (5)Trying to make something vegan and raw is a real challenge. Most cookbooks will give you ingredients such as almond meal, cashews, dates, rice milk, and yes, avocado. First of all, a lot of people are allergic to almonds. Almonds, cashews, dates…all these ingredients are quite expensive in most countries, and for a raw cake you need quite a substantial quantity, who are we kidding? Most people can’t afford that. Rice milk is often very sweet and not necessary the healthiest option. Dates are quite sweet too, not everyone enjoys that kind of sweetness. Coconut oil is an amazing oil, so full of health benefits, but raw good quality coconut oil is kind of expensive too.

 I found a more affordable way to make a delicious vegan cake or call it brownie if you wish. I used walnuts, raisins, avocado and coconut oil, but not a lot of walnuts and not a lot of coconut oil. To thicken the paste, I added some oat flakes. The main ingredient is the avocado, and you can make about 10 brownies from one avocado, that’s not bad at all.

Ingredients for about 10 brownies:

1 large avocado

half cup walnuts

half cup raisins

2 spoons coconut oil

1 spoon sesame seeds

1 spoon flax seeds

2 – 3 spoons fine oat flakes

one spoon honey

3-5 spoons pure unsweetened cocoa

Preparation time: 10-15 min

Directions:

blend all ingredients well until you have a creamy thick paste. Spread the paste into a cling wrap lined container, place in the fridge for a couple of hours or in the freezer for about 15 minutes. It will become harder.

For a spicy twist you can add some cayenne and grated ginger. Feel free too experiment: ground coffee, orange zest, molasses, pine nuts…

Cut into pieces and serve. Sprinkle some coconut, sesame seeds or cinnamon on top if you wish, and enjoy on it’s own, with tea or coffee!

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Vegan turmeric-cinnamon-fennel-flax cake

This nutty cake goes really nice for breakfast, with coffee, cake or milk. The cinnamon and fennel go unexpectedly nice together. Using olive oil instead of butter  makes it a healthy pastry, turmeric has great health benefits, and it blends really nicely with the other flavours.

Ingredients:

2 cups hole wheat flours, 2 cups self rising flour, ground cinnamon, ground flax seeds, sesame seeds, one spoon fennel seeds, half cup olive oil, a pinch of salt, one large spoon of turmeric powder,  half cup brown sugar, oats milk.

Directions:

Mix equal amounts of self rising flour and whole wheat flour. Add 2-3 spoons turmeric, sesame seeds, ground flax seeds, fennel seeds, cinnamon powder and pinch of salt. Add some extra virgin olive oil, brown sugar and oats milk as much as you need in order to make a thick paste, not too lumpy, not too runny.

Quantities can vary, it all depends on how you like your cake, more moist – add more olive oil. sweeter- more brown sugar. Nutty – more seeds.

Grease a pan and pour the mix in the pan. Bake and medium temperature for about 40 min or until the middle is baked.

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Lentil stuffed squash

Ingredients:

4 small squash

2 cups tomato sauce

100 grams grated cheese

1 cup boiled lentils

2 eggs beaten

half cup corn flour

onion

gralic

mushrooms

parpika

salt

black pepper

cayenne

olive oil

butter optional

 

Directions:

boil the lentils

Remove the middle of squash.

Chop onion and garlic and sautee for a little bit, add parpika, mushrooms, sautee a bit longer and add it to the lentils.

Let the mix cool down and add the beaten eggs, corn flour, half of the tomato sauce, some olive oil, black pepper. Knead with your hands, until it’s a soft paste. Scoop it into the emptied squash. Bake for about 30 min, until the aquash itself is soft. Add the rest of the tomato sauce on top, bake 10 more mintes, add the grated cheese and bake for a few more minutes till the cheese is melted.

Serve warm.

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roasted eggplant and greens salad

Lettuce, tomato, cucumber…can become boring when it comes to salad. You can add tuna, boiled egg, different kinds of greens, sprouts, cheese…and still, at some point it will get boring. Here’s a salad that’s brings a new element, a nw flavour, the roasted pepper and eggplant, with goat cheese.

 

Ingredients:

eggplant

onion

pepper

greens: romaine lettuce, arugula, dandelion greens, watercress, spinach…etc

pumpkin seeds

walnuts

goats cheese

flax seeds and sesame seeds

For the dressing: olive oil, apple cider vinegar, garlic, dijon mustard.

Chop the eggplant and red pepper and saute in a pan with some olive oil. Add the sliced onion and saute more. Set aside, let cool.

In a bowl, mix the greens, with the sliced goats cheese, pumpkin seeds. Add the eggplant pepper cooled down, and the dressing on top.

For the dressing: chop the garlic and press it with a bit of salt. Mix it with olive oil, vinegar, mustard, pepper. Sprinkle flax seeds and sesame seeds on top.