Right in front of my door, Aloe is growing in abundance! So from time to time i ask her to share one of her leaves, to make myself this smoothie. This is how to do it:
An almost classical autumn drink for many, especially those integrating ayurveda in their diet and lives: golden milk. Aka turmeric latte, as the main ingredient, besides many more wonderful spices, is turmeric, which is known to have lots of health benefits.
As the original recipe for turmeric latte is not raw nor vegan, i have been creating my own recipes now for years. This year, fitting into my ketogenic diet, i came up with this raw, vegan and ketogenic/lowcarb recipe:
What you’ll need for the raw vegan golden milk:
Some days ago, i came up with this delicious, addictive and very nourishing raw vegan mayonaise. Slightly green, too – fitting in with my highgreen favourite dinners. 😉
I did it several times during the last days, and now want to share the recipe with you. Cause you, too, might need something savory after all this sweet chocolate stuff i posted here lately. 🙂
So here it is, the recipe for raw vegan green mayonaise
Finding amazing fresh, ripe coconuts in the local health store last week provided me with the opportunity i had been waiting for for a while: to try out making my own raw coconut butter. From fresh coconuts. Much lower in price than the store bought one, really raw for sure, and mainly as fresh as possible!
It’s really easy – this is how i did it:
Though O*reos in some countries may be vegan, they are everything else but healthy. Missing treats like this? Try to make your own! I already shared a recipe at Facebook and Instagram for raw vegan ketogenic O*reos (aka RawReos) some weeks ago – find it here. Those are based on almonds, and as some people asked for a almond- and nutfree version, i now created these:
Try them both, and let me know which ones you prefere!
- 20g chia seeds (i use these)
- 15g hemp seeds (bought mine here)
- 1 tsp psyllium seeds (husks)
- fresh blackberries (amount depends upon how juicy they are)
- 2 tsp hemp butter (ich use this one)
- 3 tsp water
- stevia (leaves, dried and ground) (can be bought here)
- 1/2 tsp psyllium seeds / husks
Grind chia and hemp seeds with your blender. Add blackberries by and by until the mixture forms a dough. Roll out the dough and cut circles.
For the filling, stir all remaining ingredients with a spoon and let sit for 10 to 15 minutes. The mixture will have thickened then, so you can form small soft balls from it. Place one ball between two of the cookie circles.
No matter, how much i have to do (and there is a lot these days), i do eat at some point in between. So new recipes are coming up all the time. Lately, i created this new variation of a raw, vegan, lowcarb (keto!) nut nougat cream. One more RawTella. Delicious and absolutely addictive 🙂 … yet much better for your body than all these nut nougat creams your supermarket offers. And sometimes it just has to be chocolate, no?! 😉
This is a very fresh version of RawTella, so you cannot store it and have to eat it right away. No self-discipline needed 😉 😀
So today i want to share the recipe with you. Here it comes!
One more creation from my witch’s kitchen. Raw vegan chocolate parfait. Created, like lots of my recipes, due to my daughter’s wish. Her current favourite manga is “The Magic of Chocolate”, and she gave me this picture as her “order”:
… this is what i came up with:
It’s both, heart-cooling and warming, and addictively yummy.
So here is the recipe for you. Enough for two, and filling enough to replace your lunch. Enjoy it after a big bowl of greens, and you will be satisfied for the rest of the day!
– 80g almonds or 100g cashews
– 1/2 cup water
– 2 bananas
– 1/2 tsp cinnamon
– 1 tbsp lucuma powder
– 1,5 tbsp coconut oil (optional)
– 1 tsp cacao powder
– 1/2 tsp xylitol or other sweetener of your choice
Grind almonds in your powermixer. Add water, lucuma powder, cinnamon and bananas and blend until smooth.
Melt coconut oil and mix into the cream. Put half of the cream aside and add cacao powder and optionally sweetener to the rest.
Fill the creams in glasses (in layers) and put in freezer for one to two hours.
Top with fruit, cacaonibs or whatever you like, and enjoy.