These delicious truffles are packed full of all the healthy ingredients necessary to give you that much needed energy boost to get you through your busy day.
¾ cup raw hazelnuts
1 cup pitted dates
½ cup organic raisins
¾ cup flaked almonds
¾ cup dried cranberries
¾ cup shredded coconut
¼ cup unsweetened chocolate pieces (optional or you can use cacao nibs)
pinch of salt
2 Tbs avocado oil (or olive oil)
Blend all the ingredients together apart from the shredded coconut. Make into balls and roll them through the shredded coconut. Keep them in a container in the fridge. They keep well for about two weeks.
Chaga Chai Latte:
Bring to a boil 1 cup of chaga tea with the following spices: 1 cinnamon stick, a few cloves, a few black peppercorns, a few green cardamom pods, 1 slice of ginger (or any spiced tea mix of your preference). Simmer for 5 minutes.
Add ½ cup of milk (any kind) and bring to a boil.
Remove from heat and add maple syrup or honey to taste. Strain into a mug.
You can sprinkle some cinnamon and cardamom powder on top.
Sip slowly and joyfully.
Chocolate Chaga Smoothie:
Here’s a smoothie that’s packed full of antioxidants!
Combine in blender: 1/2 sliced frozen banana, 1 cup frozen berries, 1 cup cold chaga tea and 1 tablespoon cocoa powder. You can add a pinch of cinnamon and allspice if desired.
Blend until smooth. Add more chaga tea if consistency is too thick.
Fennel helps to reduce cholesterol and remove carcinogenic toxixs from the bowel. It is also very high in antioxidants, fiber and is great for digestive relief, maintaining a balance and reducing inflammation.
Celery is wonderful for reducing inflammation, stress relief and alkalizing your body. Perfect for aiding digestion!
Lastly, the beautiful Avocado, possibly one of the world's most perfect foods! Abundant in vitamins and minerals that are crucial to your entire body and especially beneficial for your skin. Particularly high in beta-carotene, lutein, vitamins B6, C, E, K, selenium, zinc, folate, potassium, glutathione and healthy fats to nourish the body and skin.
From The Food Matters Recipe Book http://www.hungryforchange.tv/article/raw-creamed-fennel-soup
Ingredients for the dressing:
Soak your pine nuts for up to 4 – 6 hours, add in your dates and maca nuts in the last hour. You don’t really need to soak macadamia nuts or dates but it helps to soften them and make for shorter blend time when you’re making your dressing. Once soaked, drain and add the nuts, dates and all other ingredients into your blender. Blend on high, using your tamper to vigorously stir around the mixture until it’s totally creamy. ust so it doesn’t heat the mixture too much.
Make a Caesar Salad:
Fun (and optional) Add Ons:
Storage: You can keep this dressing for up to 7 days in the fridge. Store in a glass jar.
Serves 8 - 12
Prep time 1 hour 15 mins
Total time 1 hour 15 mins
Author: Vegan Insanity
Recipe type: Dessert
Base (22 cm springform tin):
210 g almonds
140 g dates (16 Deglet Noor)
25 g coconut oil
245 g dates (Medjool)
12 cl almond milk
Coconut whipped cream:
2 cans coconut milk, chilled in the fridge overnight
10 g cocoa butter
8 g coconut oil
raw cacao powder
In a food processor, process almonds, dates and coconut oil until it forms a crumbly dough. Transfer dough onto a 22-cm sprinform tin and press it down. Smooth it out with the back of spoon to get an even layer. Set aside in the fridge while you make the caramel. In a food processor (or a blender), process dates into a rough paste. Add milk little by little until you reach desired consistency (it must be thick so you can spread it). Prepare the chocolate drizzle by melting cocoa butter and coconut oil in a recipient immersed in warm water. Stir in cacao powder and mix until dissolved. Make the coconut whipped cream : flip your cans, open them and discard the liquid part (save it for smoothies). Spoon out the hard coconut cream into a bowl. Add vanilla extract to taste and whisk with a hand beater until fluffy. Keep in fridge. Slice the bananas and drizzle with lemon juice so they don't brown.
To assembly: Spread the caramel on the almond base and place banana slices on the caramel. Spoon coconut whipped cream on top and smooth it out. Drizzle with chocolate. Place banoffee pie in fridge until ready to serve.
Compliments: Blog Oh Almonds http://ohalmonds.blogspot.fr
Time: 10 minutes
Total Time: 5 minutes
Yield: 16-18 balls
Serving Size: 1 ball
For the Crust
For the Filling
Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.
For the topping
All the ingredients used were organic, to result in a truly organic raw cake.
Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. Best served semi frozen…… enjoy!
Prep time 15 mins
Total time 15 mins
The perfect sweet treat and you don't even have to turn your oven on! Author: Mallory Frayn
Recipe type: vegan, dessert, snack, cookies
Serves: 12-14 cookies Ingredients