- 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
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.
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)
texture, easy to digest with a grounded taste for Vata and a lightness for Kapha
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.
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.
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
- 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.
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.