Archives : Monday June 30th, 2014

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Monday June 30th, 2014

Cantaloupe melon sorbet

Cantaloupe melon sorbet
Posted in : Desserts, Raw vegan recipes on by : fleur
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1/2 kg cantaloup melon, cut in pieces 1/2 cup water 1/3 cup sugar Put all ingredients in blender or food processor and blend until smooth and the sugar has dissolved. Put the composition in the ice cream maker or pour it into a container with a lid and place it in the freezer. After about an hour remove from the freezer and mix well, with a spoon (to prevent  crystals formation). Repeat the process 2-3 times.

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Friday June 27th, 2014

Banana & redcurrant ice cream

Banana & redcurrant ice cream
Posted in : Desserts, Raw vegan recipes, Weight loss recipes on by : fleur
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For 2-3 servings: 2 large banana / 3 small, frozen 1 cup redcurrants 1-2 tablespoons raw sugar, to taste (optional) Freeze the bananas peeled. Put all ingredients in blender/food processor and blend/process until smooth. Serve immediately. </p> </p>

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Friday June 27th, 2014

Redcurrant cake

Redcurrant cake
Posted in : Desserts on by : fleur
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For a (spring) form with a diameter of 26 cm. 200 g redcurrants 1 cup flour 1/2 cup water 1/2 cup raw sugar 3 tablespoons oil 1-2 teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon vinegar 1/4 teaspoon turmeric, for color (optional) pinch of salt Mix the water with sugar, oil, salt and vanilla extract until the sugar has dissolved. Add the flour, little by little, stirring  to avoid lumps forming. Finally add the turmeric, vinegar, baking powder and mix well. Grease the (spring) form with oil and coat with flour. Pour the mixture into the form and place the redcurrants on top. Bake in pre-heated oven, at medium heat (175C) for approx. 30 minutes.

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Thursday June 26th, 2014

Raw spring rolls

Raw spring rolls
Posted in : Appetizers, Raw vegan recipes, Weight loss recipes on by : fleur
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For 10 pieces: 10  rice paper sheets 200 g vegetables: carrot, cabbage, cucumber, green onion, bell pepper (red), cut julienne 1 cm ginger, grated 1 clove of garlic, mashed 2 tablespoons fresh lemon juice 2 tablespoons soy sauce 2 tablespoons fresh cilantro (or parsley), finely chopped Prepare a marinade of soy sauce, lemon juice, garlic and ginger. Add the vegetables and mix well. Prepare the rice paper sheets as directed on the package. Place 1-2 tablespoons of vegetable mix  along edge of the sheet, fold over until ingredients are covered, fold in each side and roll up. Serve with chili sauce or soy sauce with garlic. Variation: can also use different vegetables: soy sprouts, lettuce,
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Wednesday June 25th, 2014

Peach sorbet

Peach sorbet
Posted in : Desserts, Raw vegan recipes on by : fleur
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1 1/2 cup  peaches, unpeeled and cut in pieces 1/2 cup water 1/3 cup sugar Put all ingredients in blender or food processor and blend until smooth and the sugar has dissolved. Put the composition in the ice cream maker or pour it into a container with a lid and place it in the freezer. After about an hour remove from the freezer and mix well, with a spoon (to prevent  crystals formation). Repeat the process 2-3 times.

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Tuesday June 24th, 2014

Mint lemonade

Mint lemonade
Posted in : Beverages on by : fleur
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1 l water freshly squeezed juice from 3 lemons 2-3 tablespoons raw sugar, to taste 10-15 mint leaves ice cubes (optional) Mix the water with lemon juice and sugar. Stir until the sugar has dissolved. Add the mint leaves and ice cubes.

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Tuesday June 17th, 2014

Spaghetti with cherry tomatoes

Spaghetti with cherry tomatoes
Comments : 2 Posted in : Appetizers, Main dishes on by : fleur
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For 4 servings: 500 g spaghetti 1 onion, finely chopped 3-4 garlic cloves, finely chopped 600 g tomato passata 250 g cherry tomatoes 2 teaspoons dried basil 1 tablespoon olive oil fresh basil salt and pepper, to taste Cook the spaghetti as directed on package. Drain. Stir fry the onion and garlic in oil, for 3-4 minutes. Add the cherry tomatoes, tomato passata and dried basil. Cover and simmer until the sauce has reduced, stirring occasionally. Add salt and pepper to taste and fresh basil. Mix the sauce with the spaghetti. Variation: At the end you can add rucola leaves and/or olives.

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Sunday June 15th, 2014

Portobelloburger

Portobelloburger
Posted in : Main dishes on by : fleur
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For 4 servings: 4 Portobello mushrooms 4 burger buns For the marinade: 1 small onion, finely chopped 4 cloves garlic, mashed 1 teaspoon rosemary 1 teaspoon thyme chili flakes, to taste 2 tablespoons olive oil 1 tablespoon balsamic vinegar salt and pepper to taste Prepare a marinade by mixing all the ingredients. Pour over the mushrooms and coat evenly. Allow to marinate for at least an hour  in the refrigerator. Grill on the hot grill, 3-4 minutes on each side. Cut the burger bun in half, add the portobello and salad, finely chopped onions, tomatoes, mustard,  ketchup, vegan mayonnaise or garlic sauce, to taste.

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Sunday June 15th, 2014

Apricot cake

Apricot cake
Posted in : Desserts on by : fleur
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For an oven tray size 25/40 cm 350 g flour 150 g raw sugar 400 ml soy milk 75 ml oil 2 teaspoons baking powder 2 teaspoons vanilla extract a pinch of salt 1/2 kg apricots, cut in half Mix the flour with the baking powder and salt. Add the sugar and oil to the soy milk and mix until the sugar has dissolved. Pour it into the flour mixture, stirring constantly to avoid lumps forming. Grease the oven tray and coat with flour. Pour the batter into the oven tray and spread evenly. Place the apricots on top of it. Bake in the preheated oven at medium heat (200C) for approx. 30 minutes. Allow to cool then cut into
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Wednesday June 11th, 2014

Lemon mousse

Lemon mousse
Posted in : Desserts on by : fleur
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For 4 servings: 1 pack silken tofu (350 g) juice of one large lemon 3 tablespoons raw sugar / 2 tablespoons maple syrup 2 tablespoons amaretto (or 2 teaspoons vanilla extract) Place all ingredients in blender and blend until smooth and the sugar has dissolved. For biscuits (optional): 150 g flour 5 tablespoons raw sugar 50 ml sunflower oil a pinch of salt Mix all ingredients in a bowl, to obtain a dough. Place the dough in an oven tray and spread by hand (in the tray), approx. 0.5 cm thick. Bake 10-15 minutes at medium heat until golden brown. Allow to cool. In glasses (or other containers) put a layer of  biscuits,
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