"I love all the recipe's you have added on to here. Very useful. The pictures are wonderful as well! Thank you!! I will try the lung cleansing one next". Leah
Vegan Fruit Crumble
Filling - Rhubarb, 1 apple, ½ Banana - Red berries - 1 teaspoon cinnamon - 1 Orange (zest and juice) - A thumb of fresh ginger (chopped) - 1 tablespoon of ghee or coconut oil - 1 tablespoon coconut sugar (depends on the acidity of the rhubarb Topping - 120 g Buckwheat and millet flakes - 100g Spelt flour - 60g vegan butter - 100 ml Monin chestnut sirup or Maple syrup
Method Filling: Heat the ginger with the ghee or coconut oil in a pan, then add the fruits add the cinnamon cook them for approx. 15 mins and add sugar to your taste. Topping: Mix the spelt flour with the buckwheat and rice flakes in a bowl. Melt the butter and the syrup in a pan. Stir the mixture into the bowl and mix well. Place the filling in an ovenproof dish and spoon the topping over the filling. Bake for 15-25mn at th.5 (190C)
No Waste and Vegan. Make delicious Financiers with the apple pulp of the apple juice for detoxifying your gall bladder.
Make 15 Financiers -300g of apple pulp (6-8 apples) -50 g coconut sugar -4 tablespoons of hazelnut or walnut oil -8 tablespoons flaxseed mixed with 8 tablespoons hot water -120g rice flour -1 teaspoon of bicarbonate
Methode Mix apple pulp with sugar, oil and add the flaxseed mixed with the hot water. Add the bicarbonate to the flour and add it to the mixture. Bake for 20-25mn at 200C
Spring Coconut Snacks - 80g dessicated coconut - 80g cream of coconut (tin) - 20g oil of coconut - 1 tspoon of Moringa (for the green colour) (Vitamin C and A full of calcium and Iron) - Agave syrup - Ground pistachio - 100g dark organic chocolate melted add cardamon in it
- Make a Butterfly peas flower tea (for the blue) to dye the desiccated coconut
Methode - Blend the same amount of the ingredients into different bowls; 1 for the green and 1 for the blue without moringa. Make the balls by hand roughly 15 of each colour - Roll the green in the ground pistachio and place them in the fridge for 1h. - Melt the chocolate and with a fork roll the balls in it. - Keep them in the fridge you can keep them in an airtight container and enjoy them at anytime
Vegan Mince Pie Mince meat can be done weeks earlier - In a pan mix all ingredients except the alcohol, stirring gently for 10mn, off the heat, allow to cool down, add the alcohol, when it is cold fill in 3 jars. - 175g of each Currants, raisins, sultanas, - 50g choppped almond - 175g a mix of figues, dates, cranberries - 100g cocomut oil - 200g light brown sugar - 1 large bramley apple peeled cored and grated - 1 zest and juice of an orange - 1/2 teaspoon of each: cinnamon, ginger, cloves - 140ml port, rum, old wisky or brandy
Coconut oil pastry add in a food processor: - 400g all purpose flour - 60g icing sugar - 1 finely grated orange zest - 1/2 teaspoon of salt Add the cold coconut diced until it ressembles fine breadcrumbs - 200g cold coconut oil (kept in the fridge) Then add the alcohol + water until the pastry comes - 50ml Gin or Volka (that is the secret!!) - 2 tablespoon cold water -a bit of vegetable milk for brushing
Methode bring the pastry together by hand, make 2 balls, flatten them into 2 flat sheets. Take one sheet and mark circles with a round cutter shape, leaving 1cm space between each circle. Add the mince meat in the middle. Cover with the other flat sheet and cut with the circle round cutter. Seal the edges, brush them with milk and with a pair of scisors make a cross at the top. Bake them for 25-30mn at thermostat 5.
This recipe of Mince pies is not for teetotaller but support the environment, no animal fat, recycled glass jars, homemade mince meat so no additif and we reduce our carbon foot print! Merry Christmas
Banana Muffins(makes 12) 1 cup oat milk 1 teaspoon apple cider vinegar 2 ripe bananas 1/3 cup sunflower Oil ¼ cup coconut sugar ½ teaspoon vanilla extract 1 ¼ cup white spelt flour 3/4 cup wheatgerm 1/2 teaspoon of baking powder 1 teaspoon of ground cinnamon Sultanas 6-8 per muffin
Method Use ripe bananas, excellent for Vata calming effect and energizing muscles & nerves. Preheat the oven to 180°C and prepare your non stick 12 cup muffin tin. - In a medium bowl, pour the milk and the vinegar. Allow to sit for a couple of minutes - Meanwhile mash the bananas, place them in a blender, add oil, sugar, vanilla, cinnamon and the milk. Blend all together, in a separate bowl sift flour add wheatgerm, baking powder. - Add the wet (from the blender) to the dry, mixing until just incorporated. - Pour into the muffin tin, add sultanas and press in below surface for not burning. Place the tin in the oven for 25 mins until they become golden and can be removed easily from the tin.
No bake Chocolate & Pear Tart (serves 6) CRUST 225g a mix of cashews, almonds, pumpkin seeds 130g of pitted dates 1/2 teaspoon of lemon juice CHOCOLATE ganache 1 cup of oat milk 2 tablespoons dark chocolate (Van Houten chocolate powder) 1 tablespoon of flax seed 1/2 teaspoon fresh ginger juice 1 teaspoon orange flower water 1 tablespoon of tahini 2 tablespoons of coconut sugar 4 pears + 1 for decoration. 1 tablespoon coconut oil 1 tablespoon maple syrup 1/2 teaspoon cinnamon
Method Prepare the crust: lightly grease a 20cm (8inch) spring form cake tin. Blend dates and all the nuts, add the lemon juice (can be more according to your taste). Press the crust mixture into the spring form tin. Place it in the freezer while preparing the ganache and pears. To make the chocolate: pour the milk into a saucepan, melt the tahini, add the chocolate, stir constantly, add the flaxseeds, the ginger juice and as it thickens add the orange flower water. Set aside to cool down. Prepare the pears: peel and core them, slicing into equal chunks. In a frying pan heat the coconut oil, add the syrup and the cinnamon. When it is hot then add the pears until they are cooked (soft and brown). Pour the chocolate ganache into the nut crust and place the pears at the top. Optional: add a bit of maple syrup at the top for a glossy finish. Keep the tart in the fridge. Before serving decorate with fresh chunks of pear. (Inspired from a recipe found in Vegan life Magazine 2017)
Tofu prune cake (serves 6) A softy comfy cake for elevenses or afternoon tea. 125 ml oil 200 g silken tofu 100 g soft brown sugar 1 lemons and a bit of rind 200 g whole meal flour 50g wheatgerm 1 teapsoon of baking powder 200 g prunes chopped Method - Preheat the oven to 180°C - Grease 19 cm tin Put in a blender oil, tofu, sugar, lemon juice, blend until to get a creamy texture - In a large bowl mix the flour and the baking powder lemon rind and transfer what is in the mixing bowl, stir and add the prunes - Cook gently (thermostat 4) 45mn-1h
Almond/Hazelnut-Red Quinoa Muffins (makes 12)Earthy texture, easy to digest with a grounded taste for Vata and a lightness for Kapha
1 cup oak milk 1 tablespoon ground flaxseeds ¼ cup rapeseed or sunflower oil ¼ cup agave nectar or maple syrup ½ teaspoon vanilla extract 1 cup whole meal flour ¼ cup ground almond & hazelnuts 1/2 teaspoon of baking powder 2 tablespoons wheat germ 1/2 teaspoon of ground cinnamon 1/2 teaspoon of cardamom 1 cup of cooked red quinoa or white quinoa ½ cup of sultanas.
Method - Preheat the oven to 180°C and prepare your non stick 12 cup muffin tin - In a medium bowl, whisk the milk and flaxseed. Allow to sit for 1 minute then whisk the oil, agave nectar and vanilla - In a separate bigger bowl, sift together flour, ground almond, Hazelnuts, baking powder, spices - Add the wet (medium bowl) to the dry, mixing until just incorporated. - Gently fold in the cooked quinoa and the sultanas or the dried fruits you want and mix it - Pour into the muffin tin and bake for 25 mins Fill them to the top as they don’t rise a lot. Test if they are done by inserting a knife into the centre of a muffin, it should come out clean.
Crème Glacée with Cardamom Pacify Pitta (serves 2-3)
1 big ripe banana (sliced and to be frozen)
75 g of pink lentils dhal
½ teaspoon of ground cardamom
2 tablespoons of soya yogurt
5-6 dates with no stones
- The day before slice the banana and put it in the freezer.
- Soak the lentils with a lot of cold water (1-2 hours before at least) rinse and cook the lentils with the cardamom for 10-15 mins then strain them and leave them cooling
- Just before serving: blend the lentils with the dates and the yogurt
- When the texture is creamy put it in a separate bowl.
- Serve it with rose petals and mint leaves.
- Blend the slices of the banana, add the creamy texture of lentils and a bit of rose water/ vanilla
Carrot Halva (serves 3)
1 tablespoon ghee
200 g finely grated carrots
3 dates with no stones
1 tablespoon of sultanas
1 tablespoon ground almonds
4 tablespoons milk (oat/almond)
1/4 to 1/2 tsp. ground cardamom
Few drops of organic rose water
Method Melt the ghee and add the cardamom, dates and sultanas Add the carrots with the ground almonds and cook, stirring constantly until the carrots are slightly mushy, about 10 mins. Add the milk, bring to the boil, stirring constantly. Reduce the heat to a low boil and cook, stirring frequently, until the mixture is very thick, Add the sugar and cook again until thick. Stir constantly to avoid scorching. Add the rose water, serve warm or at room temperature with pomegranate.
Sweet Potato Muffins (make 12)
Calming, nourishing and bring smoothness
to Vata and Pitta, an excellent sweet treat for Kapha!
350 g roasted sweet potatoes (2)
1 cup almond milk
225 g spelt flour
2 tablespoons wheat germ
1 tablespoon flax seeds
1 teaspoon agave syrup
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
50 g coconut sugar
50 g chopped almonds
1 pinch of salt (Sea or rock salt)
½ teaspoon vanilla extract
Method Preheat the oven to 180°C and prepare your non stick 12 cup muffin tin In a medium bowl, whisk the milk and flax seed. Allow to sit for 1 minute then whisk the oil, agave syrup, vanilla In a separate bigger bowl, sift together flour, wheat germ, ground almond, baking powder, cinnamon Add the wet (medium bowl) to the dry, mixing until just incorporated Spread at the top sesame seeds Pour into the muffin tin and bake for 25 mn Insert a toothpick into the centre of a muffin if it comes out clean it is ready! Fill the tin to the top as the muffins wont rise a lot
Tumeric Balls (makes 30)
- 5 fresh dates +2 figs+4 prunes (Medjool/Iranian dates) - 140 g rolled oat - 1 teaspoon chia seeds - juice of 2 lemons + 1 lemon zest - a bit of vanilla extract (organic) - 1 teaspoon turmeric powder - pinch of black pepper - Desiccated coconut
Anti-inflammatory, full of fibre, a delightful treat to give you energy!
Method - Soak for 1-2h the figs and the prunes (just cover with water and keep the water) - Blend all the other ingredients add the figs and prunes - Blend all into a nice dough (add water if too dry) - use a teaspoon for the ball’s quantity – roll the balls in the desiccated coconut and place them in a nice box or keep them in the fridge in an airtight container.
Butterfly pea flower tea A beautiful exotic blue colour with a light fresh taste. This dry flower, either from Sri Lanka, Thailand or China, is full of antioxidants, excellent for internal inflammation, increased vitality. It is a drink without caffeine and acidity.
Be creative You can dye rice and bring a touch of blue to your plate. Simply infuse a strong tea and add it to your water to cook the rice.
Cleansing the lungs - 10 g Thyme - 10g Eucalyptus - 10 g Verbascum thapsus or yellow flowers of bouillon blanc Place all the herbs in a jar Add a litre of warm water at 80°C Filter with muslin - Keep it in a flask Drink all day (Herbs from an organic herbalist such as Mullein Flower Dried Herbs)
Steam inhalation - 6 drops Peppermint (essential oil) - 8 Eucalyptus (essential oil) In a 20cm bowl pour warm water and add the drops. Place your head over the filled bowl with the warm water and the essential oils, cover your head with a towel and stay 10-15 mins breathing deeply.