Monday, May 22, 2017

Caffeine-free Chocolate Avocado Fudge Pops

One of my “main” cravings these days is eating cold things due to the changing weather. These pops are also perfect for your children: this version is totally kid-friendly, keeping their caffeine consumption to a minimum.

Ingredients:

2 ripe Hass avocados
1 and ½ cups vegan milk (I used oat milk)
½ cup maple syrup
⅓ cup carob powder (or cacao powder - that has caffeine)
1 tablespoon vanilla extract
Pinch of salt

Directions:

Blend everything and pour into ice pop molds. Freeze for at least 8 hours.

Inspired by this recipe: http://uprootkitchen.com/2016/06/01/avocado-fudge-pops/

Friday, May 19, 2017

Beetroot Salad with Cottage Cheese

An iron-rich salad made of beetroot and cottage cheese. Packet with antioxidants. As a beetroot-hater (I've always admitted that), I was genuinely able to enjoy this.

This salad was inspired by a recommendation from very known mid-wife in Germany, where she advises to combine beets with Vitamin C (orange dressing) for better iron absorbtion.


What I used (play with the ratio as much as you want):

200 g Cottage cheese (check if it's pasteurized if you're pregnant)
1 large beetroot, peeled and grated
1 bag of greens
Orange Balsamic Dressing

Friday, May 12, 2017

Peanut Butter Chocolate Mousse

This was a total accident: leftovers from a frosting were left in the fridge for a day. When I checked it, it had gotten so airy and soft that I simply ate it with a spoon as a mousse! It deserved the status of a dessert by itself.





Recipe under "Frosting" here: http://www.fragrantvanilla.com/vegan-chocolate-chip-banana-cake-with-peanut-butter-fudge-frosting/

Monday, May 8, 2017

Irish Soda Bread

Baking on Sundays is now a tradition. Every Sunday I’ve been trying a new recipe. I could not recommend this recipe highly enough: it’s simple and the outcome is an incredibly tasty loaf.
I still have to work on better shaping, but I believe that comes with practice. :P


Ingredients:

225g whole wheat flour
225g wheat flour, plus extra for dusting
1 tsp salt
1 tsp coconut sugar (or any other sugar of your choice)
2 tsp baking soda
2 tsp cream of tartar
40g organic ghee (or organic butter if you want)
350 ml organic kefir

Directions:

1. Turn on oven to 190°C. Brush oven tray with some butter or cover it with a silicon mat. Sift all dry ingredients into a big bowl using a fine mesh sieve.

2. Add ghee to the sifted ingredients and mix until it turns into a crumbly dough.

3. Make a well in the middle and pour the kefir in. Using a knife with a wide blade, mix quickly until the mixture turns into a dough.

4. Pour dough over a flat surface powdered with flour and lightly knead it for 5 minutes or so. Work on dough into a roll and, using a sharp knife, score the bread making a cross. Slash it quickly and with a wet blade, because otherwise it will not look very good. I made myself a bread scorer using a stick and a double-edged razor blade and it seems to work much better than other knives.

5. Sprinkle some more flour over the bread and bake it for 40-45 minutes or until it’s golden brown and the bottom of the bread sounds hollow when you thump.

6. Remove from oven and let it cool completely over a rack.

Inspired by recipe Irisches Sodabrot from a booklet called “Das große Buch vom Brot”, The Big Baking Collection 3.

Monday, May 1, 2017

Paleo Vegan Pumpkin Chocolate Cheesecake

 A deliciously creamy "cheesecake" loaded with good fats. 















Note: Since I am at the moment 100% caffeine-free, I used carob powder for the cocoa topping. As you can see, the powder did not mix so well with the coconut oil and therefore the "deco" got kinda ugly... But the taste is awesome anyway!

From Detoxinista
Recipe: http://detoxinista.com/2015/10/paleo-vegan-pumpkin-chocolate-cheesecake/

Friday, April 28, 2017

Marinara Sauce for Pasta and Pizza

This is one of the things you should batch-cook and save in the freezer for when you need it.

It was cooked with zero oil. 



From Potato Strong
Recipe: http://potatostrong.com/marinara-sauce-pasta-pizza/

Monday, April 24, 2017

Dairy-free Chocolate Caramel no Churn Ice Cream

This looks and tastes like heaven, specially paired with the Chipottle Caramel Sauce and some cacau nibs... And I don't even like chocolate ice cream!

PLUS: You don't need an Ice Cream Maker.

From The Almond Eater
Recipe: http://thealmondeater.com/2016/06/dairy-free-chocolate-caramel-no-churn-ice-cream/