Raw Applesauce

When I juice I save the pulp, and I decided to make applesauce out of the apple pulp leftovers. This is a great substitute for oil/butter when baking, and it is also delicious on bread.

Raw applesauce from pulp: 

pulp from 4 green big apples 

1.5 tbsp apple cider vinegar

2 medjool dates (pitted)

2 tbsp water

1 tsp cinnamon

Mix all ingredients together in a blender or food processor until smooth.

<3

Vegan Kale Apple And Walnut Salad With Mustard Dressing

This is a salad my grandmother served a couple of days ago as I visited, it was the first time she had made this, and it turned out to be a hit, at least according to me!! This salad is fresh, savory, and wintery. It is also perfect for the Christmas buffet. <3

Vegan Kale Apple And Walnut Salad With Mustard Dressing

About 6 servings

Salad:

200 g fresh kale

2 sour apples

25 g walnuts, shopped

Dressing:

2 tsp dijon mustard

1 tsp raw honey, or whatever sweetener you prefer

1 tbsp vinegar

3 tbsp olive oil, extra virgin 

1/2 tsp pink Himalayan salt

ground pepper

Dressing: Mix mustard, honey, and vinegar. Then stir in the oil. Season with salt and ground pepper.

Salad: Rinse and dry the kale. Remove stems, only use the softer parts. Finely shop the kale in a food processor or by hand. Pour the kale in a big bowl and mix with the dressing. Shop up the apple into small dices and mix into the salad. Sprinkle walnuts on top. Eat in joy <3

RAW FIG JAM

This is a simple and delicious fig jam that I made last week to put on top of a raw chocolate cake. 

This jam is also perfect to eat with breakfast/snack combined with for example fruit, berries, nuts, seeds and almond or rice milk. But I know that there are so many more ways to eat this deliciousness;) I AM sure it is yummy to eat with a variety of desserts.

Raw Fig Jam

1 cup/2.5 dl dried or fresh figs, finely chopped

4 tbsp lemon juice

4 tbsp water

Chop the figs into small pieces. Mix all ingredients in a blender till smooth. 

<3

HUMMUS

This is a super simple and delicious hummus recipe. I use it for salads, or for dipping carrots or other vegetables such as cucumber, broccoli etc.

2.5 dl/1 cup chickpeas

1-2 cloves of garlic (minced)

a few tablespoons of olive oil

a couple of pinches pink Himalayan salt

water 

Mix all ingredients till smooth in a blender. Add water till you get the consistency that you prefer.

<3 

RAW, VEGAN MEDITERRANEAN SALAD WITH RAW HUMMUS

<3

RAW, VEGAN POWER BALLS

Super YUMMY treats!, perfect for movie night or as a snack <3

15 dates

2.5 dl (1 cup) cashew nuts

A handful dried apples

1 teaspoon cacao

A dash of cinnamon

Let the dates soak in water for an hour first. Mix the cashew nuts to a fine flour in a blender. Add the dates, cacao, and cinnamon to the flour, mix it all together. Blend in the apples. Roll into balls.

xx

VEGAN CREAMY CARROT & LENTIL SOUP

Super yummy Lentil & Carrot soup!!

For about 4 servings:

8 mid sized Carrots

2 dl (4/5 cup) uncooked Red Lentils

About half a can of Coconut Milk

White Pepper, Pink Himalayan Salt

Peel and chop up the carrots in small slices. Cook til they're soft, about 20 minutes.

Cook the lentils. Mix carrots, lentils and coconut milk in a blender till smooth.

Heat it up and season with salt and pepper. Enjoy <3

DELICIOUS FULLY RAW MARINARA

This is a delicious fully raw marinara that I like to make from time to time.

For two servings:

3 Tomatoes

1 Beet

Basil

Thyme

Cinnamon

Allspice

Himalayan Pink Salt

Chop up the tomatoes and beet. Mix together all the ingredients in a blender.

Serve with shredded or spiralized zucchini. This also works beautifully as a salad dressing:)

<3

POTATO & LENTIL SOUP

This is an easy to make, and really yummy potato and lentil soup <3

For about four servings:

2 tablespoons of olive oil 

1 clove of garlic 

1 onion 

4 potatoes 

2-3 dl / 1 cup of red or green lentils 

3 pinches of thyme 

1 liter / 4 cups of water 

Your preference of vegetable stock (optional) 

about 0.5 tsp salt 

about 3 pinches of white or black pepper

Peel and chop up the onion and garlic.
Peel the potatoes and chop them into cubes.
Fry the onion and garlic in the oil in a saucepan.
Add the potatoes and lentils. Stir and fry for a minute.
Add the thyme and stir.
Add water and stock. (You can boil up the water in advance to speed things up)
Boil red lentil soup for 20 minutes, and green lentil soup for 40 minutes. If the soup is too thick just add a bit more water.  Season with salt and pepper.

Enjoy!

QUICK AND EASY VEGAN DISH

This is a very quick and simple vegan dish, but oh-so yummy!

Cook quinoa. Fry bell pepper till it's soft, season with salt and black pepper, 
add olives at the end so they get warm.Mix it together, add fresh tomato. Enjoy! <3

VEGAN MASHED POTATOES

Mashed Potatoes: Buttery, Turmeric, Cheezy or Smoky Paprika
vegan, makes 6-7 cups of mashed potatoes (dinner party quantity!) 

2.5lbs of russet potatoes (I used mini russets, with a slightly thinner skin than large russet potatoes)
1 1/3 cups non-dairy milk, plain/original flavor
salt and pepper to taste - start with 1/4 tsp salt + 1/8 tsp pepper
*for a gourmet flavor boost try truffle salt! Delicious in mashed potatoes
2-3 Tbsp vegan buttery spread (or substitute with your favorite healthy oil, walnut, coconut or EVOO)
5 cloves of garlic

Variations:
Buttery Chive: Top with chopped chives and extra vegan butter
Cheezy-Hemp: Fold in 1/2 cup nutritional yeast, an added 1/3 cup non-dairy milk or creamer and raw hemp seeds to taste
Turmeric: Fold in turmeric spice to taste (I add about 1/2 tsp per 1 1/2 cups)
Smoky Paprika: Fold in Spanish-style Smoky Paprika spice to taste (I add about 1/2 tsp per 2 cups)

Ultra Creamy: Substitute half of the non-dairy milk with unsweetened soy creamer.
Super Savory: Substitute half of the non-dairy milk with veggie broth. Monitor the added salt closely since most broth contains sodium.

Directions:

1. Scrub your potatoes very well. Chop them into rough cubes. The larger the potato the longer it will take to soften in the boiling water.
2. Toss all chopped potatoes, a few pinches of salt and the raw garlic cloves in a large soup pot and fill with water until about one inch of water covering the potatoes. Bring to a boil and boil until the potatoes are tender enough to slice with a fork.
3. Drain water and transfer potatoes to a large mixing bowl.
4. Add in one cup of the non-dairy milk, softened vegan butter and a starting amount of salt and pepper (a few pinches of each.) 
5. Using a hand mixer (on off) mash the potatoes as much as possible. Then start blending on the lowest setting. If you have a fancy potato mashing tool for your mixer you can use that too. But an ordinary beater will work. Continue blending the potatoes and slowly add in the remaining non-dairy milk.
6. Blend until the clumps are gone or mostly softened and the potatoes are generally silky smooth. (If you want ultra-silky, thin potatoes, add in more non-dairy milk and blend in a Vitamix!)
7. When potatoes are at a lovely texture, do a taste test and modify the salt/pepper.
8. Fold in the spices or flavoring ingredients listed above for mashed potato variations.

Serve warm, freshly blended or reheat in a 350 degree oven for about fifteen minutes. If your potatoes are in the fridge a bit too long before serving, you can re-blend with an added splash of non-dairy milk before reheating and serving.


Reblogged from: kblog.lunchboxbunch.com

EASY BAKED SWEET POTATO FRIES

Delicious sweet potato fries.

Ingredients:
SOAK THE FOLLOWING 20 minutes
Sweet potato or yam - 1 water - 2-3 cup sea salt - 1/2 teaspoon

Sprinkle on the following:
Olive oil - 3 tablespoons
Sea salt - to taste
Chipotle chili powder - to taste
Nutritional yeast flakes - optional- just adds more nutrition and a slightly cheesy flavor
Fresh herbs - of choice

Instructions:
Cut freshly washed sweet potatoes (or yams) into halves, then half again and keep cutting into strips. Drop into a bowl full of water. Once finished, add a little sea salt and allow to set, covered with water, for 20 - 30 minutes. (This is kind of an important secret to making these turn out amazing)
Remove fries from water bath and blot dry with a clean dry cloth.
Pour olive oil onto a cookie sheet and toss potato strips around in the oil to make sure each fry is coated
Sprinkle with any or all of the above spices
Bake 350F (or 175C) for 35-45 minutes
Remove from heat and serve.



Reblogged from: www.naturesknockout.com

SALAD TIP

Red tomato

Yellow tomato

Zucchini

Cucumber

Black beans

Corn

Yellow bell pepper

Vinaigrette:

Olive oil

Balsamic vinegar

Himalayan pink salt

Black pepper

1 small garlic clove (minced)

Lina Louise <3

TEX MEX INSPIRED ZUCCHINI PASTA

For today's lunch I came up with a new and super yummy recipe!

1/2 Zucchini

1 Avocado

1 Tomato

Black beans

Corn

1 garlic clove

Himalayan pink salt

Cumin

Black pepper

Shred the zucchini and place in a bowl or plate. 

Chop up the tomato.

Mach the avocado and add the spices and grinded garlic. 

Add the avocado to the "pasta".

Sprinkle the tomato, corn and black beans on top.

Lina Louise

RAW FOOD: PASTA WITH GUAC

Hi sweeties! This is a delicious dish, I really recommend it! If you're looking for some more raw food inspiration and recipes, check out my Raw Food board on Pinterest. <3

Raw Pasta with Guac

Ingredients for Raw Pasta with Guac:

2-3 Large Pickling Cucumbers

1-3 Avocados 

Large Handful Cherry/Grape/Beefsteak Tomatoes

Small Bit of Green Onion or Yellow Onion

Juice of Half a Lemon (More if Desired)

1 Clove of Garlic

Small Handful of Cilantro

Sprig of Mint or Basil

Directions: Use a spiral slicer or a julienne/carrot peeler to create your pickle noodles!

Place the noodles on a plate and prep a hole for your guac.

Scoop out your ripe avocadoes with a spoon, and place them in a mixing bowl.

Chop up all other indgredients as desired (grind up the garlic especially), and mix them in the bowl VERY WELL so that they almost look marinated together.

When the guac is ready, scoop it onto your noodles!

Cut up tomatoes and throw them on top to add more juiciness!

Top with a sprig of mint or basil. Enjoy!

Reblogged from: rawlivingfoods.tumblr.com

RAW FOOD: CUCUMBER STUFFED AVOCADO

This is a new dish i've come up with! It's delicious!!

What you need:

Avocado

Cucumber

Dill

Chives (or red onion)

Salt and pepper

Scoop out the avocado meat and mash it with a fork in a bowl. Chop the cucumber into small cubes.

Mix the cucumber,dill and chives with the avocado and season with salt and pepper.

Put back the mixture in the avocado skin. Super delicious!!

I hope you like it if you give it a try!! xx

RAW FETTUCCINE ALFREDO

Made this dish the other day and it was really nice!

Here's the recipe I used.

I hope you all have a lovely Sunday! xx

DELICIOUS SALAD TIP

What I used:

Lettuce, Cherry tomatoes, Cucumber, Corn, Mashed avocado seasoned with

 salt, pepper and garlic (or garlic powder), Sun dried tomatoes.

Put all the veggies (except the avocado) in a bowl and mix together.

Mix in the avocado. Serve with some cherry tomatoes on top. 

I made this salad today and it was delicious! I think it works great to 

eat as it is, but would also be nice to serve as a side dish to a meal. 

I hope you like it if you give it a try!

xx