lavender crepe with date,apple fill with nuts

Tools needed: blender, dehydrator, food processor

Ingredients for the sheet:

1 1/3cup dry cashews

1 tbsp coconut oil

1 tspn vanilla extract

1/2 cup fresh coconut meat

2 tbsp agave nectar or melt coconut sugar

1 tbsp lavender flowers

Pinch salt

1 tsp psyllium husks

Preparation:

Add all ingredients into the high speed blender and blender until gets creamy

Apply over dehydrator sheet and dehydrate 6 -7 hours flip sides in between

Fill ingredients:

5 big dates

1/4 cup soaked raisins

Pinch salt

1 big apple

1/2 cup walnuts

1 banana diced

1 tbsp agave

1 tbsp coconut oil

Pinch cinnamon powder

Pinch clove powder

Fill preparation:

In food processor we add the ingredients keep aside the apple and the banana and pulse 2-3 times, we cut chunks the apple and we pulse 2-3 times. When finish we add the diced banana

Assemble:

When the sheet is ready from dehydrator we cut crepe size shapes

We add the fill and we roll

We serve with any of our favorite syrup or cream on top with nuts garniture

Raw almonds cacao macaroons

Tools needed: food processor, dehydrator

Ingredients:

1 ½ cup almonds

2 cup coconut flakes

4-5 tbsp coconut syrup

1 tsp vanilla extract

1/2 cup fresh coconut meat

2 tbsp coconut oil

1/4 cup raw cacao

Pinch salt

1/2 cup soaked raisins

Preparation:

Add the ingredients into food processor keep the coconut syrup aside

Process till small chunks and add the syrup and pulse few times more

With your palm make round shapes and roll over coconut flakes, pistachio grounded, or carob powder and dehydrate for 8 hours

kaffir ginger choco islands with pistachio and coconut syrup

Tools needed: blender, bowl

Ingredients for choco:

1/2 cup cacao powder

1/2 cup fresh young coconut

1 tsp ginger

1/2 tsp kaffir zest

3 tbsp coconut syrup

3 tbsp coconut oil

Pinch nutmeg powder

Water as needed

Preparation:

Add everything into the blender and blend adding water if needed

Ingredients:

1/2 cup pistachio

1/2 cup almonds

Pinch salt

1 tbsp coconut oil

1 tbsp coconut syrup

Preparation:

Mix all the ingredients into a bowl

And make small piles

Add on top the choco dip

Freeze for 2 hours

Serve direct

greek pasteli bites

Tools needed: food processor, dehydrator

Ingredients:

2 cups black sesame

Half cup sunflower seeds

1 cup soaked and peeled almonds

Half cup raisins

Pinch cinnamon

1 tspn vanilla extract

Pinch salt

2 tbsp coconut oil

4 tbsp coconut nectar

Half cup fresh shredded coconut

1 tspn psyllium

1 tbsp grounded flax

Preparation:

Add in food processor raisins and process into small pieces

Repeat with the almonds and pulse 3-4 times

Add all the rest of the ingredients and pulse 3-4 times

Move the texture into a glass bowl add little water

Use a bottomless round pastry mold to make round shape cookies

Apply over dehydrator sheet and dehydrate for 30 hours plus

carrot ginger patte stuffed in peppers with spicy mustard sauce

Tools needed: blender, nut bag

Ingredients:

Half cup fresh coconut

2/3 cup soaked and peeled almonds

2 tbsp coconut oil

1 tspn fresh shredded ginger

Half medium carrot

Salt as you taste

Pinch White grounded pepper

1 tbsp lemon juice

1 tbsp vinegar

1 tbsp liquid aminos

1 tbsp agave nectar

1 tbsp finely chopped green onion

1 medium garlic clove

Half small tomato

Water as needed

Fill ingredients:

1 tbsp finely chopped fresh coriander

1 tbsp Diced tomato

1 tbsp Diced garlic

1 tbsp Diced cauliflower floret

3 tbsp Shredded carrot

1 tbsp Diced white onion

1 tbsp diced yellow bell pepper

Preparation:

Add the ingredients into the blend and blend add water as needed

Use a cheese cloth or nut bag and drain the water

Add into a bowl with the diced ingredients

Mix well and fill 2 yellow bell peppers

Serve with spicy mustard sauce

spicy mustard  sauce

 Tools needed: blender

Ingredients:

3/4 cup coconut meat

3 tbsp olive oil

1 1/3 tsp mustard powder

Half tsp soaked gold mustard seeds

1/4 tsp grounded hot chilly

Salt as you taste

3-4 tbsp vinegar

Pinch of black pepper

1 tsp agave syrup

Water of needed

1 garlic clove

Pinch of curry powder

3 tbsp chopped white onion

Preparation:

Soak the seeds for about 20 hours

Add into the blender with the oil and little water and blend to crash them

Add the rest of the ingredients and blend until smooth texture has be made

Add water if needed

Refrigerate afterwards

Assemble:

Serve the pate chill with tempura and fresh diced veggies

Top with mustard sauce

mini tarts with apricot choco sauce

Tools needed: food processor, blender, bottomless tart molds

Tart Crust Ingredients:

1 cup almonds

3/4 cup walnuts

2 tbsp coconut syrup

3 tbsp coconut oil

4 tbsp orange juice

1/3 tsp orange peel

Pinch cinnamon

5 pitted dates

Crust Preparation:

Add the ingredients into food processor

Pulse few times

Use tart bottomless molds and freeze for 2 hours before serve

Apricot mousse ingredients:

Half cup cacao powder

3 tbsp coconut nectar

2 tbsp coconut oil

1/2 tsp vanilla extract

4 apricots soaked overnight with the water

Mousse preparation:

Soak the apricots overnight or 5-6 hours

Add the ingredients into the blender and blend very well

Refrigerate afterwards

Assemble:

Fill the tarts direct after you remove from freezer

Serve with almond nuts and berries

granola with lemon yogurt

Tools needed: food processor, dehydrator, bowl

Ingredients:

1/3 cup oats

1/4 cup dry shredded coconut

3 tbsp coconut oil

1/2 cup soaked buckwheat

1/3 cup soaked raisins

1/3 cup soaked coji berries

Pinch salt

2 small apples peeled and diced

1/3 tspn cinnamon powder

Pinch vanilla

Half cup agave nectar

1/3 cup walnuts

1/4 cup hazelnuts

1 cup peeled almonds

Preparation:

Soak the buckwheat for 2 hours sprinkle with coconut oil

Soak the almond for 20 hours and peeled them

Soak the walnuts and hazelnuts for 2 hours

Soak the raisins and coji berried for 1-2 hours

Peel the apples and diced

Use the food processor and process with the almonds and apples make small chunks

Add the rest keeping at the side the buckwheat and pulse few times

Add at the bowl adding the buckwheat and stir

Spread over dehydrator sheet and dehydrate for 16 hours or more

Lemon yogurt

Tools needed: blender

Yogurt Ingredients:

1 cup fresh coconut

2/3 cup macadamia

2 tbsp coconut oil

5 tbsp honey

3 tbsp lime juice

1 tspn green lime zest

Pinch vanilla

Water as needed

Yogurt Preparation:

Add all the ingredients into the blender

Add water when needed

Keep refrigerated

Serve:

Serve chill for breakfast with granola, ice cream, and cake fill

caper nut pate with asparagus sauce

Tools needed: blender, bowl

Ingredients:

1/3 cup fresh coconut meat

1/2 cup almond butter

3 tbsp finely chopped celery

1 tbsp finely chopped fresh onion

1 tbsp finely chopped shallot

Pinch oregano

Pinch white grounded pepper

Salt as you taste

1 tbsp coconut oil

1 1/2 tbsp olive oil

1 tbsp lemon juice

1 tsp vinegar

1/2 tsp agave nectar

1/3 cup finely diced cucumber

2 tbsp finely chopped cilantro

2 tsp caper seeds

1 medium minced  garlic cloves

Water if needed

Preparation:

In blender we add all the ingredient keep aside the cucumber

We add little water if needed and we blend until all mix

We add over a bowl and add the diced cucumber

Use a strainer to remove liquid by pressing with a spoon

Use a round mold and fill it and refrigerate

Serve:

Serve with slices tomato and few caper seeds on top with asparagus sauce

Asparagus sauce

Tools needed: blender

Ingredients:

1 cup fresh young asparagus

1/4 cup finely chopped cilantro

2 tbsp finely chopped green onion

1 cup young coconut meat

1 tbsp vinegar

Salt as needed

Water as needed

White grounded pepper

2 tbsp olive oil

1/3 cup soaked cashews

1 garlic minced clove

1 tbsp finely chopped celery

Water as needed

Preparation:

Add the entire ingredient in the blender and blend until get creamy

Serve:

Serve chill

Isaan glass noodle sour&spicy salad

Tools need: glass bowl

Ingredients:

1 cup white agar noodles

1/2 cup marinated water mushrooms

1 small tomato diced

2 garlic cloves minced

2 finely chopped red hot chili peppers

2 tbsp chopped celery

2 tbsp chopped cilantro

1 tbsp finely chopped scallions

1 tbsp chopped white onion

1 lime juice

Salt as you taste

Pinch red chilly grounded

1 tbsp liquid aminos

2 tbsp olive oil

1 tsp sesame oil

2-3 chopped baby corns

2-3 tbsp cauliflower florets

Few fresh royal basil leaves

Preparation:

Soak the agar seaweed in warm water for few hours

Marinate with little olive oil and sesame oil and salt

Marinate the water mushrooms and the baby corn together with the cauliflower

Mix the entire ingredients into a glass bowl and serve

Serve:

Serve chill is better