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Tuesday June 30th, 2015

Strawberry jam

Strawberry jam
Posted in : Breakfast, Desserts, Uncategorized on by : fleur
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1 kg strawberries 400 g raw sugar juice of 1/2 lemon Wash the strawberries, remove the leaves and drain well. Cut each strawberry in 2 or 4 (depending on how big they are). Place the strawberries with the sugar in a saucepan of stainless steel or enamel, cover with a lid and simmer until the sugar has dissolved. Stir occasionally. When the sugar has dissolved turn the  heat high and simmer for approx. 1 hour, uncovered, stirring often . Check the consistency of jam by putting a little bit of jam on a saucer and letting it cool. If it is still too soft  (if it slides about as a liquid) continue cooking until you get a
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Monday June 22nd, 2015

Chana Punjabi

Chana Punjabi
Posted in : Main dishes, Weight loss recipes on by : fleur
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For 2 servings: 350 g (a can) cooked chickpeas 1 onion, finely chopped 2 tomatoes, finely chopped 1 clove garlic, mashed 1 cm ginger, minced (or 1/2 teaspoon ginger powder) fresh chili, to taste (or chili powder) 1 teaspoon mustard seeds (extra, optional) 1 teaspoon paprika 1 teaspoon coriander powder 1/2 teaspoon garam masala 1/4 teaspoon turmeric 1 tbsp oil fresh cilantro (optional) Heat the oil in a saucepan, add the mustard seeds. Stir fry for 2-3 minutes until they begin to pop. Add the onion, stir fry for a few minutes then add the garlic, coriander, ginger, paprika, chili (chili powder) and tomatoes. Cook at medium heat until the sauce has reduced,
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Wednesday June 10th, 2015

Raw carrot cake

Raw carrot cake
Comments : 1 Posted in : Desserts, Raw vegan recipes on by : fleur
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For a medium sized cake, 8-10 servings: Required: • spring form (22-24 cm) • food processor For the first layer: 15 medium carrots, peeled and cut into  pieces 100 g walnuts 200 g dates 2 tsp. vanilla essence 1 tablespoon lemon juice Process all the ingredients until  smooth. Place the edge of the spring form (without the bottom) on a round platter. Add the carrot mix, spread evenly and press it. Refrigerate until you prepare the second layer. For the second layer: 200 g cashew nuts, hydrated in water at least 2 hours 2 tablespoons date syrup   (or any other vegan syrup ) 1/2 can coconut milk 5 tablespoons coconut flakes 1 tablespoon lemon juice 1 teaspoon
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