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

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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

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Lemon cream yogurt

Tools needed: blender

Yogurt Ingredients:

1 cup fresh coconut

2/3 cup macadamia

2 tbsp coconut oil

4 tbsp coconut honey or agave netar

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

mint cookies wit green tea ice cream

Tools needed: glass bowl, blender, grinder

Cookies Ingredients:

1 cup grounded cashews

3 tbsp coconut oil

4 tbsp agave syrup

Handful of fresh mint

Half cup cacao powder

Preparation:

In blender blend the fresh mind with the agave and the oil

Use the grinder and ground the cashews

Mix all the ingredients into a bowl and stir

Make flat thin layer and cut round shape cookies using a pastry mold and freeze

Ice cream ingredients:

3/4 cup young coconut

1/3 cup macadamia

2 tbsp coconut oil

3 tbsp agave

1 full tsp matcha powder

Ice cream Preparation:

Add the entire ingredients into blender and blend very well

Freeze for 1 hour or more and when is enough solid fill a round shape mold similar used to cookies  

Make a thick double or triple size than cookie and freeze for 2-3 hours

Assemble:

Fill the cookies the green ice cream

Store for weeks at the freezer

Allow 5 minutes outside before serve

banana sticks

Tools needed: freezer, sticks, blender, food processor

Ingredients:

5-6 small sized bananas

1/2 cup cacao

3 tbsp coconut oil

3 tbsp agave

1/3 cup fresh young coconut

1 cup various nuts (almonds, peanuts, pistachio, hazelnuts)

Preparation:

You the sticks over bananas and freeze those 2 hours before use

In the blender add the cacao, oil, agave, coconut and blend

In food processor pulse few times the nuts

Coat the frozen bananas and roll over the rushed nuts

Sealed with a plastic and freeze for future use

Serve:

Serve chill

Almond sunflower Pizza crust

Tools needed: bowl, coffee grinder, mile, blender

Pizza Crust ingredients:
1/3 cup grounded golden flax

1 cup almond flour
1 cups sunflower flour

1 tbsp olive oil
1 tspn oregano

Pinch of paprika
1 minced garlic clove

Pinch dehydrated garlic

1/2 tsp salt
1 tsp agave

Half red bell pepper juice

1 tbsp chopped fresh green onion
water if needed
pizza crust preparation:
add the ingredients into the food processor

Process and apply over dehydrator sheet

Dehydrate for about 12-16 hours

Flip sides in between

Serve:

Cut round size for pizza or cut in smaller sizes for cracker

chia crackers

Tolls needed: mile blender or coffee grinder, dehydrator, bowl

Ingredients:

1/2 cup Almonds grounded

1/2 cup Oat Flour

1/3 cup grounded flax

1/3 cup chia seeds

1 tbsp Olive Oil

Pinch grounded black pepper

Pinch paprika

Pinch mustard

Pinch dehydrated garlic powder

Preparation:

Add all the ingredients into a bowl and mix well

Apply over dehydrator in square sizes

Dehydrate 16 hours or more

Serve:

Serve with your favor sauce on top and slices veggie with olives

Saffron crackers

Tools needed: blender, mile or coffee grinder, dehydrator, bowl

Ingredients:

1/2 cup grounded cashews

1/3 cup pumpkin seeds grounded

1/2 cup grounded almonds

4 tbsp ground flax

1 tbsp saffron

1/2 tspn dehydrated garlic

1/2 cup water

2 tbsp Olive oil

Pinch grounded pepper

Water as needed

Preparation:

Ground the cashews, pumpkin seeds, almonds, flax

Add the whole ingredients in the bowl and stir well

Apply over dehydrates sheet cut into squares sizes

Dehydrate around 16 hours or more

Serve:

Eat plain or with nut cheese topping with veggies and your favorite sauce or with nut burger