When life throws you sweet potatoes...

...make sweet potato hummus :) So quick, so easy and great in vegan sushi!

Steam, bake or nuke (if you must) 2 good sized sweet potatoes. Once cooled peel and pop them in a vitamix or food processor with 1 tbs raw tahini, 3 garlic cloves, juice of 1/2-1 lemon and dash of Himalayan salt. Blend then enjoy! So so yummy and healthy!

I also added some of my yummy sushi almond dipping sauce (not pictured):
(Serves 2-3)
2 tbs raw almond butter
Juice of 1 Lemon
3 garlic cloves
1-2 inch piece of ginger
4 tbs tamari
cayenne (optional)
half cup water adding more till you reach desired consistency. Blend in a vitamix or high powered blender. Et viola super yummy sushi sauce!

A little variation I made today :) 

Simply mashed the sweet potatoes with a little lemon, added baby spinach, shredded carrots, sliced cucumber and avocado and rolled in a yummy nori sheet. Again made my almond dipping sauce too :) Fast yummy and nutritious <3

Another variation of vegan sushi with quinoa, beet greens, spinach, avocado, beets and carrots. Topped with my super lush almond dipping sauce mmmmm :)

Love and light <3

For the love of fruit!

The only thing we eat after 6pm is fruit. It seems to be the only thing that agrees with me after that time of day and hey I'm not complaining fruit rules! So, I thought I'd share some of the ways we enjoy our fruits :) Super quick, easy and so so nutritious :) I always have some organic frozen fruit like ripe bananas, blueberries etc in the freezer for days I want something 'ice-creamy'. This is great because you can add superfoods like maca, lucuma, spirulina, hemp protein etc and they really add yummy flavors too. When we eat fruits unblended we sometimes like to sprinkle some coconut sugar on top or even make a yummy chocolate sauce and drizzle (or dollop hehe) on top. I have 2 versions of chocolate sauce and we like to alternate between them. The first one is Maple syrup and cacao powder whisked together with a fork till it forms a sauce. Start off with 2tbs of each and see how you go. You might need more maple syrup but it does take some elbow action to get smooth..well for me anyway hehe. The other one we really like is dates, cacao powder, maca powder (on occasion) and some water blended in the vitamix till nice and smooth (but we like it a little thick). Super yummy!!

Strawberries and Frozen bananas blended with lucuma, maca, vanilla, dates and hemp protein yum!!!

Strawberry and banana rawvegan ice-cream <3

Frozen Mango and Pineapple blended with ripe bananas and topped with Grenadilla and Strawberries :D

Frozen Cherries and Bananas topped with Blueberries

Dates blended with Cacao powder and water make this awesome chocolate sauce topping for fruits

Liana's Creamy Spinach Dip

I just wanted to share another of the wonderful Liana Shanti super yummy recipes, her rawganic creamy spinach dip! It is one of our favorites and is super tasty and super quick to prepare. We love it with carrot, cucumber and celery sticks :) A truly super nutritious and yummy lunch you can take with you to work, to the park, well anywhere really hehe Just remember to soak the almonds from the night before or even make this one day in advance :) Click HERE for the recipe :)

Enjoy :) 

Banana coconut chocolate oat cookies

Ok, so these are so so yummy and very quick to make if I weren't out of oats I'd make them again hehe :)

I made these twice and I think I now have a basic recipe :) If I make any changes in the future I will be sure to update the post :)

Oat base:

1 cup gluten free oats
1/2 cup dessicated coconut
 6 dates
1 ripe banana
1 tbs coconut oil
1 tbs almond butter (optional)
1/4 tsp vanilla powder
dash of Himalayan salt

Firstly, add the oats to a food processor and briefly pulse ( I used my vitamix which is ok too as long as you keep it on a low setting and briefly blend).
Then I added the remaining ingredients and pulsed until well combined.
Next, add about a tbs of the mixture to silicone molds and at this point you can either continue with the next step or put them in the freezer for about 20 minutes or so. I found that when I made them the second time and skipped this initial freezer stage the chocolate sunk in to the oat base and found its way down the sides and into the cracks and I kinda liked it :)   

1 ripe banana thinly sliced
Top the base with a few slices of banana.

chocolate topping:
I used my chocolate recipe that you can find HERE but if you don't have any cacao butter you can use coconut oil or coconut butter instead :)

Pour about a tbs of the chocolate sauce over the bananas and base and then pop them back in to the freezer to set. About 30 minutes or so. It was so cold here I actually put them out on the balcony :)

Then keep them in the fridge for a few days...if they last that long ;) This made about 9 servings so we had plenty of time to enjoy them over a couple of days. But trust me they were hard to resist!
We love having them with homemade hot cacao. I used homemade coconut milk, cacao powder, reishi, maca, maple syrup and it is honestly the best hot chocolate I have ever had :D

Enjoy <3

Tahini seaweed salad dressing

Oooooo this dressing is so yum! And the added bonus of seaweed makes it even better ;) I made this over a huuuuge bowl of salad consisting of: spiralized courgette and cucumber, rocket, spinach, Batavia lettuce, grated carrots and beets! I could easily have eaten another bowl hehe

The recipe goes a little something like this:

Tahini salad dressing (makes at least 2 servings) 

3tbs tahini

3 tbs nutritional yeast

3 garlic cloves 

1tsp mustard 

Water till required consistency reached start with 1/4 cup

Himalayan salt or sea salt to taste 

1 1/2 lemon 

1tbs hemp oil

Seaweed flakes, as much as you like  (optional) 

I like mine quite thick but still a little runny so my best advice is to add water in gradually till you reach the consistency you like. I really love this with lemon but you could use ACV instead or a mixture of both. This sauce would also go really nice over wheat free pasta too and I can't wait to give that a go! 

If you try this recipe I really hope you enjoy it :) 

All the pretty colors :) 

I definitely will be eating lots of this :) 

Wishing you all the best of health and love for 2014!!  

Namaste 

Baked stuffed munchkin pumpkin

I had the pleasure of finding organic munchkin pumpkins back in October. I hadn't really experimented with cooking pumpkins before going high raw vegan and this was about my second or third time cooking with them! I absolutely looooove mushrooms and had some on hand ( I wish I had some kale or spinach too) and thought how very yummy it would be to fill the pumpkins up with some Tamari soaked mushrooms and some kind of nut 'cheese' sauce. I usually make 'cheese' with cashews or macadamia nuts but I was out of both and the only nuts I had were brazil nuts. So, I used them instead and I am glad I did! :) It was so yummy!

This is such an easy meal to make. Simply slice the top off your pumpkin, scoop out the seeds and coat the pumpkin in some coconut oil. Then slice up some mushrooms which you can either soak in tamari for a few hours and then add to your cooked pumpkin or you can just add them straight in with the pumpkin and bake until it's ready.

The Brazil nut 'cheese' sauce is super easy to make.
This makes about 2 servings:
1/2 cup brazil nuts
approx. 1/4 water (start slow till you reach desired consistency)
1 tablespoon of nutritional yeast
1 lemon (or 1 tb ACV)
1 tsp thyme or rosemary (dried or fresh) or even oregano (I love anything with oregano)!
Dash of himalyan salt

Blend in a vitamix till nice and creamy. You may need to add a little more water but see how you go.
If you use Cashews instead of brazil nuts you will need to soak them for at least 4 hours beforehand. 

Once your pumpkin is ready (the time will depend on your oven so keep an eye on it after 20 minutes or so) add your mushrooms (if they aren't in there already ;) ) and a little dollop of the brazil nut sauce. Serve with salad (or steamed veggies) and enjoy :)

We heart munchkin pumpkins!

Power Garlic Soup! Recipe by Liana Shanti!

Mmmmmm this soup is soooo yummy and sooooo good for you!! Helps get rid of the sniffles in no time :) yeah!
Thank you Liana for another amazing recipe! <3

Mmm roasted garlic :)

Portobello mushroom burgers and avocado burger sauce

I looooove mushrooms and I love saucy foods too! I came across this idea of making raw vegan burgers using portobello mushrooms as the buns and adding different veggies on the inside whilst on one of my many internet searches for raw vegan inspiration. I was so excited and so I started experimenting with this idea! Since we always have shredded beets and carrots in our salads everyday I thought this would be a perfect thing to fill the space in between the mushrooms. Then I added some greens like spinach and even tomatoes (but for Fredrik as I am avoiding nightshades). Then I added some mashed avocados, a few rings of red onion and pickles (I love pickles!!! So I only eat them with this meal and always organic).  Our new favorite meal! I then came up with a better way to incorporate some of the ingredients in to a sauce. I put the avocados, onion, and pickles together and it made the most amazing burger sauce EVER!! I don't usually measure anything that I come up with so I am going to try and guess what went in it.

Burger sauce ingredients:

2 avocados 

1 red onion

6 pickles (I had the small ones in dill which gave great taste so a I recommend adding some dill to this if your pickles are without) 

2 teaspoons of mustard 

1 tbs tamari 

2 tbs apple cider vinegar 

3 tbs water 

Dash of cayenne, Himalayan salt and pepper 

Put all ingredients in a food processor and pulse.

For the portobello mushrooms:

If you want to go fully raw with this I just let them marinate in a bit of tamari for a few hours or overnight (or even in direct sunlight!). Sometimes I like them a little warm so I pop them in the oven for a little while on low heat.

To assemble the burgers:

Take one mushroom and top with some avocado burger sauce, then add some shredded beetroot and carrots, few leaves of spinach or other veggies or greens and then more avocado burger sauce. Finally, top with the second mushroom and sprinkle with some sesame seeds :) 

Enjoy with a huuuuuge salad :) 

(Sorry for the bad photos)

This is what the sauce and burger looks like! I didn't sprinkle any sesame seeds on as I was out.

My first attempt :)

Close of the first attempt..mmmmm :)

Not another Natto post...

Yup I'm afraid so ;) but this time I made it!! Yeaaaay! Found some natto at the Japanese Food and Kitchen shop here in Stockholm so of course I couldn't wait to make what I had eaten in Amsterdam! And here is my version:

I basically just mixed together some chopped spring onion, cucumber, tomatoes and avocado. Drizzled on a sauce made of ACV, mustard and tamari then put it all on a bed of baby spinach and brown rice! Was so delicious! 

Ideally, I would like to make my own natto purely because the ones I bought do not say non-gmo and also they came in styrofoam packaging which I definitely am not a fan of. I know that in London they sell the same kind of thing so I guess I better get cooking or should I say fermenting!! hehe
If you would like to find out why Natto is so good for you check out this awesomely informative post by the wonderful Liana Shanti HERE :)

A more recent photo of my yummy natto dish :) yum!