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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.

 

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Molasses cookies with rice and garbanzo flour

These cookies are not too sweet and great for kids as well. They have a chocolatey flavor, and are packed with nutrients such as iron, proteins, folate, B6, Thiamin, vitamin K, magnesium, selenium, manganese, calcium… and low in carbs. The rice flour makes them kind of hard but crunchy, great for coffee or tea!

1 cup of garbanzo beans (chick peas) flour

1 cup rye flour

1 cup unbleached white self rising flour

olive oil

1 spoon molasses

1 spoon brown sugar

flax seeds (grinded)

cinnamon

half cup or a cup or organic milk

Directions:

Mix all the dry ingredients. Ad just as much olive oil to get the right consistency, a dough that can be made into a ball but it is still kind of crumbly. Then add just as much milk to get a dough that can be easily shaped in your hands, not too crumbly, not too sticky. Shape, place in a greased pan and bake  – medium heat for about 20 minutes, or until the cookies are slightly brown (it’s difficult to see it in this color, because they are already brown!). You don’t want them to get quite hard, as the cookies harden more after they cool down. If you’re not sure when they are done, better turn off the oven sooner, set them aside, check how they are when they are a bit cooler and if not done enough put them back in the oven, for a few more minutes.

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Stuffed Eggplant with garbanzo beans and mushrooms

I had some leftover garbanzo beans and a bunch of eggplants. So I thought of making something out of it for lunch.

I stuffed the eggplants with garbanzo beans pure mixed with egg. I topped it with tomato sauce and cheese. Delicious, light and filling at the same time.

Ingredients for 2 people :

3 small eggplants

1 big onion

few cloves garlic

parsley, pepper, salt

1 cup garbanzo beans pureed

1 cup grated cheese

tomato sauce (all natural, or homemade)

5-6 crimini mushrooms (or any other kind)

2 eggs

Cut the eggplants in half and empty them.

Place de emptied halves in an oiled pan in the oven and bake 200 degrees while continuing with the cooking.

Chop the ‘meat’ and put it in a pan with olive oil and the chopped onion and garlic, chopped mushrooms, and sautee untill all soft and mushy. Set aside.

Add 2 beaten eggs, mix well. Add the garbanzo bean pure.

Fill the half baked eggplants with the mix. Place back into the oven and continue baking till the inside is cooked and the eggplants are soft.

Pour tomato sauce on top, and grated cheese. Place back into the oven for a few more minutes, until the grated cheese is melted.

Serve warm, with some yogurt, fresh parsley and black pepper sprinkled on top – optionally. Enjoy !