5 cups Sunflower seeds soaked
1 cup Tahini
1⁄2 cup Sesame seeds ground
3 T Lemon juice
3 cloves Garlic
1⁄2 cup Tamari
1⁄4 cup Olive Oil
2 T Curry powder
3 T Cumin seeds
2 cups Mung bean sprouts
Form falafel round balls or any other shape you like. Put all ingredients into food processor and dehydrate overnight.
1 head organic cauliflower
1/4 cup organic raisins
1 cup organic broccoli, sliced thin
1/4 cup organic bell pepper, diced
1-2 avocoado, diced
1 cucumber, diced
1/4 cup sun-dried tomatoes
2 Tablespoons Goji berries
1/4 cup cashew nuts or pumpkin seeds
1 Tablespoon lemon juice
2 tablespoons extra virgin olive oil
2 Tablespoon red onion, minced
3 Tablespoon mint fresh
3 Tablespoon basil, fresh
3 Tablespoon coriander, fresh
1/4 teaspoon Himalayan Pink sea salt
1/4 teaspoon freshly ground pepper
1 teaspoon turmeric
1/2 teaspoon Lucuma
1 teaspoon cayenne pepper
Process cauliflower and broccoli into grainy consistency!
Combine with sun-dried tomatoes, raisins, parsnips, cashew nuts, chopped herbs, and Goji berries. Combine ingredients for marinade and pour over vegetable mixture. Toss well.
Serve at room temperature or slightly warmed in the dehydrator.
Raw Buckwheat Porridge
1-cup serving Porridge:
2 cups whole buckwheat soaked in water overnight
1.25 cups almond milk
2 tbsp chia seeds
1/4 cup liquid sweetener (use Agave if you want it raw. I used maple syrup),
or to taste
Pinch of kosher salt
1 tsp pure vanilla extract
1 tsp cinnamon
Chopped fruit or dried fruit (banana, Berries, kiwi, apple, peaches,
nectarines, raisins, mango, etc)
Chopped nuts and or seeds (I used almonds)
Toasted coconut, chocolate chips, etc
1. In a bowl, pour 2 cups of raw buckwheat groats and 4 cups of water. Soak overnight. After soaking, rinse well in a strainer several times.
2. Place buckwheat groats in food processor or blender, along with the almond milk, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in the sweetener and cinnamon to taste (I found 1/4 cup of sweetener was enough, but others might like a bit more or less than that).
3. Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. Serve immediately cold. Place leftovers into fridge and enjoy for the next few days. Makes 4 cups at about 385 calories per cup (using 1/4 c maple syrup, but without toppings).
1 c. coconut milk
½ c. raw almond butter
1 tsp. minced jalapeno pepper
1 Tsp. minced ginger
2 Tsp. coconut aminos
1 Tsp. miso
1 tsp. minced garlic
2 Tsp. lime juice
2 tsp. chopped dates
1/8 tsp. cayenne
4 c. spiralized zucchini
1 c. shredded kale
½ c. julienne-cut red pepper
½ c. grated carrot
½ c. cut scallion
½ c. cherry tomatoes cut in half
40 Thai basil leaves
2 Tsp. chopped cilantro
Garnish with Teriyaki Almonds
2 ½ c. soaked almonds
½ c. chopped dates
¼ c. coconut aminos
1 ½ tsp. chopped garlic
1 tsp. finely minced ginger
Process and puree dates, coconut aminos, garlic, and ginger until smooth. Toss the soaked almonds in the paste until well coated.
Dehydrate at 145 grades for one hour and then turn down to 115 and dehydrate about 48 total hours.
Perfect Veggie Burger (8 burgers) Obs: VEGAN
1/2 cup onion, diced
1 large garlic clove, minced
Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup oats, processed into flour* (other flours might work)
1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine)
1 cup grated carrots
1 cup cooked black beans, rinsed and roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
1/3 cup almonds, chopped (toasted if preferred)
1/2 cup sunflower seeds, (toasted if preferred)
1 tbsp. Extra Virgin Olive Oil
1 tbsp Tamari (soy sauce)
1.5 tsp chili powder
1 tsp. cumin
1 tsp. oregano
Fine grain sea salt and black pepper, to taste (I used about 1/2 tsp salt or a bit more)
1. Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp.
Pumpafröpaj med grönsaksfylling
2,5 dl pumpafrön
1 msk olivolja
1 krm salt
2 dl paranötter
1 dl vatten
1 msk citronjus
1 krm salt
3-4 nävar färsk spenat
10 soltorkade tomater
Marinerad paprika och rödlök
1 röd paprika
1 gul paprika
1 orange paprika
2 msk olivolja
oliver och färska örter
Botten in torkugnen ca. 5 timmar. Marinerar grönsaker och lägg I torkugn 4-5 timmar. Gör fyllningen till en krämig röra.
Fyll på med paranötsröra och sedan grönsaker med färska örter och oliver!
Cucumber Rolls with creamy avocado spread (finger food or starter)
1 large organic cucumber (or 2)
3 ripe avocados
1/4 cup capers
1/2 teaspoon pink Himalayan salt or sea salt
freshly cracked black pepper
2 tablespoons of freshly squeezed lemon juice
1/4 cup fresh parsley, chopped fine + more for plating 1/8 cup fresh dill, chopped fine
It’s a good idea to grab more cucumbers than you need for this recipe as some pieces could break and you only use the middle part not the thin sides that will be cut. You don’t want to run out. Wash and dry the cucumbers. Use a mandolin to cut thin slices all the way through. Keep slicing the sides until you reach the full centre. Be careful that they don’t break. (the thin pieces could be saved for a salad or eaten up or composted).
In a bowl, mush all the avocado meat and add in all the other ingredients and mix. Lay out each cucumber slice and layer a coat of the avocado spread all the way across. Start to roll on one side until you reach the end. Be sure to have some avocado spread at the end (without any capers) to act like glue to seal them up at the end.
Dress up with extra parsley and capers and serve!
(In the heat of the summer, be sure that the avocado doesn’t tolerate the heat well, so be mindful of that and serve these as appetizers so they’re eaten up quick or keep them in the fridge until serving time.)
1 recipe Walnut Taco Mix
1 recipe Cashew “Sour Cream”
1 recipe Raw Salsa
3 avocados, sliced
6 Romaine salad leaves
1. Take washed salad leaves and top with walnut meat, salsa, sour cream and avocado. Garnish with extra cilantro. Wrap and eat!
Walnut Taco Mix
2 cups raw walnuts
2 Tbsp tamari or soy sauce
1/8 tsp chili flakes
1 tsp ground cumin
1 tsp extra virgin olive oil
1. Put all ingredients in a food processor and pulse just to mix. Don’t over-blend, or you will end up with walnut butter!
Cashew “Sour Cream”
1/2 cup raw cashews, soaked overnight or at least 2 hours
juice of 1/2 lemon
1 tsp apple cider vinegar
5 Tbsp water (approx.)
1. Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!)
Raw Tomato Salsa
1 cup chopped cherry tomatoes
1/2 red bell pepper, chopped fine
1/2 orange or yellow bell pepper, chopped fine
1/2 red onion or 4 green onions, minced
1/4 cup chopped cilantro
1/2 clove garlic, minced
juice of 1/2 lime
1 tsp raw honey or agave
1 tsp extra virgin olive oil
pinch of sea salt
1. Whisk the garlic, lime juice, honey or agave, olive oil and sea salt in the bottom of a bowl and set aside.
2. Cut up the veggies into rather small pieces, chop the cilantro and add everything to the dressing bowl. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld.Vegan Ground "Beef"
Raw Granola (raw, vegan, gluten and soy free) 2 portions
1 cup soaked and dehydrated buckwheat (you can take oat cereal instead)
2 tbsp ground flaxseed
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup raisins
1/3 cup dried, chopped apples
1/3 cup maple syrup (agave is also fine)
1 tbsp coconut or flax oil
2 tbsp water
1 tsp cinnamon
1) Mix all the dry ingredients together in a large bowl.
2) Whisk together the maple syrup, water, coconut oil, cinnamon, nutmeg, and salt. Pour over dry ingredients and mix them well with your hands. If you’d like to make a sweeter granola, you can add another tbsp maple syrup, or a few drops of stevia; the amount listed is intended only to add gentle sweetness and to bind the granola together.
3) Dehydrate at 115 degrees for about 10-12 hours, or until granola is sticky but adhering firmly. Refrigerate till ready to use; this will help maintain crunch and texture!
It’s heavenly with blueberries, bananas, and almond milk—not to be missed!
Beet and Goat Cheese Hummus Obs: Vegetarian
1 large beet
1 can chickpeas
1/4 cup tahini paste
1 teaspoon salt
4 oz. crumbled goat cheese
1/4 cup olive oil
First scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking tray at 225 degrees until soft enough to pierce with a fork (about 25-30 minutes). Allow the beet to cool. In a food processor combine the beet (and any juices you were able to reserve), the rinsed *chickpeas, juice from two lemons, tahini paste, salt and goat cheese. Pulse until well blended. Now while the food processor is running drizzle in the olive oil. Blend until smooth.
*I like to remove the skins of the chickpeas to create a smoother texture hummus. Totally optional. You do you're thing.
4 cups (10 dl) raw beetroot, grated
2 ripe avocados
1 cup (2,5 dl) raw cashew nuts
1 small red onion
1 small organic lemon, juice & zest
2 tbsp dijon mustard
2 tbsp pickled capers
1 tsp fresh thyme
sea salt and freshly grounded pepper to taste
Start by wash, peel and grate the raw beetroots. Add all ingredients in a food processor or blender and process or blend until smooth. Taste and add some more mustard, lemon juice, salt and pepper if needed. Eat immediately or store in an airtight container for 3-4 days.
Beetroot caviar Obs: Vegan
This brilliant puree dramatically elevates the humble beetroot. It's simple and cheap to make, too. Use as a dip with warm blinis, cubes of sourdough rye bread, or any good raw seed cracker.
450g fresh beetroot
8 prunes, pitted
2 garlic cloves
200ml cashew sour cream
5g fresh dill
Salt and black pepper
Blinis or sourdough bread, crackers
1 Preheat the oven to 200C/400F/gas mark 6. Scrub the beetroot really well, then place in a roasting tin or ovenproof dish. Cover and bake for between 45 minutes and 1 hour, or until tender. Leave to cool.
2 Tip the walnuts on to a tray and toast for 5-8 minutes, or until just golden. Tip on to a plate and leave to cool.
3 Finely chop the prunes and place them in a small bowl. Soak for about 30 minutes in warm water.
4 Squeeze the juice from the lemon, add to half the walnuts and finely grind in a food processor. Crumble or finely chop the remaining walnuts.
5 When the beetroot is cool enough to handle, peel and chop roughly, then tip into the bowl of the food processor. Peel and crush the garlic. Add this to the beetroot, along with the soaked prunes, and whizz until the beetroot is very finely chopped, but not quite pureed. Scrape the beetroot into a bowl, season with salt, pepper and about 2 tbsp lemon juice, adding more to taste.
Basic Flax Cracker
This crispy basic cracker recipe will show you how simple it is to make flax crackers. When flax is wet, it becomes gelatinous in consistency and binds together to a dough that can be spread across your dehydrator tray on teflex sheet or parchment paper. I like to use together with water my leftover veggies and salads; mix them quickly to a smoothie and pour over flax sees. It adds flavor and you get rid your leftovers!
In general you want to use about 2-3 cups of batter per dehydrator tray.
When you first flip the crackers, score the dough with a dull butter knife to create lines which makes it easy to break up when dry. You either make bigger slices or more finely to create croutons to top salads and soups.
2 cups of flaxseeds
2 cups of water or mixed leftover veggies/salad
1 teaspoon sea salt or tamari to taste
In a bowl mix the flaxseeds with the water and/or mixed veggies/salad. You notice that the batter becomes gooey and the seeds begin to bind together to make a dough. Add a little more water if the dough becomes to thick. Let sit for about 15 minuts.
Spread the batter evenly onto your dehydrator tray not too thick. Dehydrate at 42 degrees for 5-6 hours then flip your crackers directly on to your mash tray and peel away teflex sheet or parchment paper. Dehydrate for another 3-4 hours or until completely dry and crispy.
Options: Add flavors and spices such as 1 tablespoon dried herbs (or 2 tablespoons fresh herbs), 1 teaspoon of minced garlic and 1/4 cup of sundried tomato or chopped olives.
Cheezy Kale Almond Crackers
1 cup flax ground
1 cup water
2 cups almonds, soaked over night, drained and rinsed
1 bunch kale
1 cup coconut flour
1/2 cup nutritional yeast
1 teaspoon chipotle chili powder
1 teaspoon smoked paprika
Himalayan salt and pepper to taste
Mix together ground flax and water. Set aside.
Place almonds in food processor and process until finely chopped. Remove to large bowl.
Finely chop kale or pulse in food processor. Add nutritional yeast, coconut flour, smoked paprika, chipotle and chopped almonds. Mix well and stir in kale.
Add flax water mixture and blend well (I use my hands).Spread evenly onto dehydrator sheet. Follow steps in base recipe.
*Dehydration time can vary due to different dehydrators and humidity. You can start the dehydration at 50 degrees for the first hour and then turn down to 42. Yes! It is still raw! It makes your cracker more crispy.
Crostini means “little toasts” in Italian and are made by slicing bread thinly, then toasting or grilling it to make it crispy. Drizzle with olive oil and salt or serve with your favorit toppings. The buckwheat gives this recipe a lighter, crispier texture.
1/2 cup dried buckwheat groats
1 cup chopped celery
1 cup flax ground
1 1/2cup water
1/2 cup chopped olives
Soak the buckwheat groats overnight and rinse thoroughly. Put into high-speed blender, add the celery, flax meal and water. Blend until smooth and add the olives last: pulse lightly to mix into batter. Continue as on base recipe to spread on dehydrator sheet.
2 cups of almonds or walnuts
Half a cup of fresh, pitted dates
Put the dates and nuts in the food processor and process until it has formed a thick mixture that easily binds together. Remove from the processor and pat down into a pie dish. Place in the freezer to set.
3 cups of cashews (soaked in water for an hour at least)
3 peeled lemons
1 cup honey (or agave nectar or sweetener of your choice)
1x tsp vanilla extract
Place all the ingredients into your blender and blend. Spoon this mixture on top of the nut and date crust. Place this into the freezer to set.
500g Frozen Mango
Blend the mango (without adding any water), until a thick ice cream consistency is formed. Using a spatula carefully add a thin layer to the top of the cheesecake (only add the topping when the crust and cheese are properly set). Return to the freezer for roughly an hour and then serve.
Be careful not to leave the cheesecake in the freezer too long. The pie must be nicely set, but NOT frozen.
4 large nori sheets
cauliflower "rice" (see below")
1 avocado, sliced
1/2 mango, sliced
1/3 english cucumber, sliced
1 handful of spinach or kale leaves
2 scallions, finely diced
sesame seeds, for garnish
tamari (or nama shoyu) for dipping
Assemble the sushi!
Raw Cauliflower "Rice"
1/2 head of cauliflower
1/2 dl cashews
2 cm ginger, shaved
1 teaspoon seasoned rice vinegar (if you are worried about 100% raw, sub raw apple cider vinegar)
a few drops raw honey, to taste
1/2 teaspoon sea salt
In the bowl of a large food processor, combine all ingredients and process until well-combined, scraping the bowl down occasionally to make sure all ingredients are uniformly incorporated.
Spring Rolls with Almond Dipping Sauce (5 portions)
5 pieces rice paper
1 bell pepper
1 head romaine lettuce or any other green salad leaves
½ bunch basil (optional)
½ bunch coriander
Julienne the veggies, cut avocado into slices and take coriander leaves from stems.
In each rice paper, lay out one large piece of romaine first then place the julienned veggies etc. and roll up to a hand roll.
Almond Dipping Sauce
½ cup almonds, soaked for 12 hrs
½ cup dates
4 cm ginger
2 cloves garlic
1 fresh chili
1-2 T tamari
½ cup water
1 squeeze lemon
½ t salt
Blend all ingredients in blender until smooth and creamy.
Banana Bread (William di Giorgio)
4 bananas(very ripe)
1 c. agave
1 T vanilla extract
¼ tsp sea salt
1 t cinnamon
1 t fresh grated nutmeg
¼ tsp ground cloves
2,5 c oat flower
1,5 c. almond flour
1 c. flax meal (last!)
½ c. chopped pecans
Blend bananas, agave, salt and spices. In a medium bowl combine flours and liquid ingredients.
Form loaf and freeze until solid. Don’t make too flat!
Once frozen, slice into 10 slices and transfer to mesh sheet and dehydrate for 3 hrs.
Store tightly wrapped in refrigerator!
Simple Ganache Tart Crust
200g ( 11⁄2 cups ) activated almonds, pecans or hazelnuts
35g ( 3 tbsp ) coconut sugar
10g ( 1 tbsp ) lucuma (optional)
2g ( 1 tsp ) vanilla powder or extract
2g (1 tsp ) cinnamon
25g ( 3 tbsp ) coconut oil or cacao butter, melted 20g ( 2 tbsp ) water
Process all crust ingredients, except water and coconut oil, into a food processor until crumbly, but still with lots of texture.
Add coconut oil or cacao butter and water and process just to combine.
Line a springform tart tin with cling film and press the crust in, bringing it up the sides, if that is the type of base you desire. Press the crust so it’s rather compacted.
Set in the fridge or freezer for 15 minutes.
220g ( 7.7 oz ) cacao paste ( or your favourite chocolate )
melted 80g ( 1⁄2 cup ) nut/seed butter
100g ( 1⁄3 cup ) maple syrup or honey
1 tsp vanilla powder or 1⁄2 tsp vanilla extract
220g ( scant 1 cup ) warm water Method
In a blender, combine the first set of ingredients on low-med speed.
With the blender running, slowly drizzle in the warm water and watch it emulsify ( because it’s fun to watch )
Pour into the crust and set in the fridge ( 4 hours ) or freezer ( 1-2 hours ). Design your own ganache tart
Starting with the crust
The nuts you use in the crust will be one way to customise your ganache tart and make it special. If you’re using nuts / nut butter in the ganache, keep the crust the same nut in order to be consistent. Avoid using oily nuts or over processing them as it’ll create an oily crust.
Using spices and/or essential oils in the crust is a nice touch as they will shine through the crust more easily than the ganache itself. Chocolate is a hard flavour to be paired against as it’s so strong. The crust is a great way to add flavour without having to add too much.
Try changing the setting agent in the crust from coconut oil to cacao butter, or even cacao paste. The cacao products will create a firmer crust and will also mean they stay more firm at room temp than coconut oil will. The flavour of cacao butter is a lot more mellow than coconut, which a lot of people don’t care for.
Activate the nuts – it makes all the difference. If you can’t do this yourself, then buy them activated. They’re more easily digestible this way and a lot lighter in texture too.
Customising the ganache
Change the nut butter you use in the ganache and match it to the crust. Try to go outside your comfort zone here and use a nut or seed that you don’t normally use, but that you enjoy eating. Like sesame / tahini. It goes so well with chocolate, but it’s massively underrated.
Trade out the water for any other liquid, such as fruit juice, fruit puree, alcohol or nut milks. If you’re using alcohol, maybe do 25% and then 75% of another liquid, like water or fruit juice.