DIMITRI THE RAW VEGAN CHEF

lavender crepe with date,apple fill with nuts

2011-12-15T05:53:00.000-08:00

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

2011-12-15T05:28:00.000-08:00

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

2011-09-06T06:48:00.000-07:00

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

2011-08-08T04:25:00.000-07:00

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

2011-08-05T05:28:00.000-07:00

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

2011-07-28T11:58:00.000-07:00

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

2011-07-24T06:26:00.000-07:00

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

2011-07-23T07:03:00.000-07:00

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

2011-07-22T00:29:00.000-07:00

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

2011-07-21T06:41:00.000-07:00

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

2011-07-16T06:12:00.000-07:00

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

2011-07-14T07:10:00.000-07:00

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

2011-07-14T06:54:00.000-07:00

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

2011-07-14T06:50:00.000-07:00

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

Orange buckwheat cake

2011-07-08T00:31:00.000-07:00

Tools needed: blender, food processor

Crust Ingredients:

1 cup almonds

3/4 cup pecans

2 tbsp coconut syrup

2 tbsp coconut oil

4 tbsp orange juice

1/3 tsp orange peel

5 royal dates

Pinch cinnamon

Crust Preparation:

Add the ingredients into food processor

Process into chunks avoid over process

Orange choco ingredients:

1 small avocado

1 cup fresh coconut

1/2 cup cacao

1/3 pinch orange peel

1/2 tsp vanilla extract

4 tbsp coconut syrup

3 tbsp coconut oil

3/4 cup orange juice

Orange choco preparation:

Add all the ingredients into the blender

Blender very well until creamy texture

Fill ingredients:

1/3 cup soaked and dehydrates buckwheat groats

3 tbsp pistachio nuts

Half sliced banana

4-5 tbsp fresh shredded coconut for the top

Crunchy Buckwheat preparation:

Soak the buckwheat for 2 hours

Mix with 1/2 tbsp coconut oil and 1/2 tbsp agave

Dehydrate for few hours until they turn crunchy

Assemble:

In bottomless cake mold add the crust and press until gets firm

Apply over 1/3 of the orange choco cream

Apply the sliced banana around

Fill with buckwheat groats

Add 1/3 of the orange cream

Spread the pistachio nuts

Add the remain choco orange cream

Sprinkle the top with fresh grated coconut

Keep refrigerated

Serve:

For quick serve freeze for 4 hours or refrigerate overnight before serve

coconut cookies

2011-07-04T06:22:00.001-07:00

Tools needed: food processor, dehydrator, blender

Cookie Dough ingredients:

2 cup almond butter

1/3 cup soaked, peeled almond crumbles

2 tbsp raw cacao powder

1/3 cup soaked raisins

2 tbsp agave nectar

2 tbsp coconut oil

1 tsp orange peel

Pinch of cinnamon powder

Cookie Dough preparation:

We place all the ingredients into the food processor

Work with the texture adding water if needed

Move the texture into dehydrator sheet

Make small chucks with your fingers and dehydrate for 8 hours

Remove the dehydrator sheet and allow them to dehydrate longer around 24 hours over dehydrator screen

When are turn into crunchy chucks place them into food processor and process

Assemble:

cookies Ingredients:

1 cup *cookie dough

1 cup cashews grounded to flour

1/3 cup coconut oil

1/3 cup fresh coconut cream

1/2 tbsp cacao powder

1 tbsp agave

1 cup half dry old coconut shredded

Cookies Preparation:

In blender blend the coconut with little water till creamy

Add all the ingredients into a bowl and mix

add more coconut shredded if it is needed and make flat cookies

dehydrate for 16 hours or more

macha/dragon/coconut/ buchwheat stuffed ice cream cake

2011-07-03T23:15:00.000-07:00

LEMON DELIGHT CHEESECAKE

2011-06-25T23:57:00.000-07:00

Lemon delight cheesecake

Citrus cheesecake made by lemon zest, fresh lime juice, coconut and macadamia

Lemon crust

Tools needed: food processor

Ingredients:

1 cup fresh shredded old coconut

1 cup almonds

3 tbsp coconut oil

4 tbsp agave

Pinch vanilla

Pinch salt

1 tbsp lime zest

Preparation:

Add all the ingredient into food processor and process

Lemon cream

Tools needed: blender

Cream Ingredients:

1 cup fresh coconut

2/3 cup macadamia

2 tbsp coconut oil

5 tbsp agave

3 tbsp lime juice

1 tspn green lime zest

Pinch vanilla

Water as needed

lemon cream preparation:

Add all the ingredients into the blender

Add water when needed

Assemble:

Use a bottomless cake mold

add the crust and press very well

add the fill

top with coconut and sliced lime shredder coconut

and pistachio grounded

Refrigerate overnight or freeze for 4 hours

FARIDAH CHEESECAKE

2011-06-20T23:22:00.000-07:00

Tools needed: food processor, blender

Ingredients for the crust:

1/3 cup macadamia

2/3 cup almonds

Pinch vanilla

1 tbsp coconut oil

3 tbsp agave nectar (can add more sweetener adjust to your taste)

Pinch salt

Crust Preparation:

Add all the ingredients in food processor avoid over processing and melting the ingredients

Fill ingredients:

1 1/2 cup cashews

2/3 cup fresh coconut

4 tbsp agave nectar ( can be add more sweetener adjust to your taste)

1/3 glass coconut milk

1/3 glass carrot juice

1/3 cup coconut oil

1 tbsp lime juice

Pinch salt

Half diced fresh mango

Fill Preparation:

Keep the diced mango at the side

Add all the ingredients into the blender and blend very well until very smooth creamy texture

Topping

Scramble pistachio nuts or cookie dough

Assemble:

Use a round shape mold and add the crust ingredients by pressing down to a thick crust layer

Add the fill and spread the diced mangos pieces into

Sprinkle the top with pistachio scrambles or cookie dough

Freeze for 1-2 hours before serve

THAI MANGO SPRING ROLLS

2011-06-11T06:08:00.000-07:00

Classical Thai spring rolls with sprout nutmeg cheese and tamarind sauce

Tools needed: dehydrator, blender, sushi mat

Ingredients for sheet:
1 young coconut
1 tsp psyllium husk
Pinch of salt
1//3 tsp agave nectar
Pinch grounded pepper
Water as needed

Preparation:
Blend all the ingredients in blender add water as needed
Apply over dehydrator sheet in a thin layer and dehydrate for 6-8 hours

Ingredients for mango:
1 mango cut in thick strings
Marinate ingredients:
2 tbsp tamari
Pinch of salt
1 tsp olive oil
Pinch of grounded garlic (dehydrate and grind)
Pinch of grounded pepper
Preparation:
Cut the mango into thick strings
Marinate it with all the ingredients and dehydrate for 12-14 hours

Ingredients for nutmeg cheese:
1/2 cup almond butter
Pinch of salt
1 tbsp olive oil
Pinch white ground pepper
Little vinegar
Pinch grounded nutmeg
1/3 tsp minced garlic
Water as needed
Nutmeg cheese preparation:
Add all the ingredients into a blender
Blend avoid watering

Ingredients for tamarind sauce:
1 cup tamarind soaked for 1 hour
tsp of chopped chilly
Pinch of salt
Salt as you taste
1/2 tsp minced garlic
2 tsp agave nectar
Tamarind preparation:
Blend all in the blender

Assemble:

Ingredients:
Papaya strings
Carrot strings
Ginger shredded
Shallots
Red bell pepper strings
Mung beans sprouts
Bock choi leaves
*savory mango
* Nutmeg cheese
* Tamarind sauce
* Coconut sheet rolls
Pinch sesame seeds

Preparation:
Use the coconut sheet over sushi roll
Fill with the ingredients keep aside the tamarind sauce Roll the mat carefully
Serve with tamarind sauce on top

Greek souvlaki with mustard sauce

2011-05-09T11:26:00.000-07:00

Tools needed: bowl, dehydrator

Ingredients:

2 cups marinated mushrooms (southern marinara)

Few wooden sticks

1/3 cup Red bell pepper diced

Few green olives

White onion chopped

Preparation:

Marinate the root oishi mushrooms for 2 hours in glass bowl with southern marinara( wine vinegar, paprika, fresh black pepper grounded, 2 tbsp tamari, 2 tbsp olive oil, half tsp dehydrate garlic, oregano, half tsp dehydrates green onion, salt, pinch chilly hot flakes)

Dehydrate for 40 minutes afterwards

Cut the onion diced and Red bell pepper diced

Bring through the stick the mushrooms with the bell pepper, onion and green olives

Dehydrate for 20-30 minutes

Serve:

Serve with tzatziki sauce or mustard sauce see: (tzatziki, mustard sauce recipe page

apricot cake with rose choco mousse and apples

2011-05-01T08:10:00.000-07:00

apricot crust

Tools needed: food processor

Ingredients:

1/2 cup soaked apricots

1 1/2 cup half soaked cashews (soak no more than 15 minutes)

3-4 tbsp agave nectar

3 tbsp coco powder

1 tsp nutmeg

2 tbsp coconut oil

Water if needed

Preparation:

Add all the ingredients into the food processor

Process avoiding melting

Apply over the tart bottomless mold

Refrigerate few hours

Coconut coco mousse in rose water

Tools needed: blender

Ingredients:

2 tbsp cacao

1 young coconut meat

1 avocado

1 tbsp coconut oil

Pinch vanilla bean

2 tbsp agave nectar

Rose water as needed

Preparation:

A glass jar add fresh water and handful rose petals

Refrigerate for few days and shake it occasionally

Add the ingredients into a blender add rose water and blend very well

Refrigerate afterwards

white coconut almond sauce

Tools needed: blender

Ingredients:

2 cups fresh coconut

1/2 cup almond butter

Half glass ice cubes

1 tbsp agave nectar

Pinch vanilla

Preparation:

Add all the ingredients into blender and blend very well

Refrigerate afterwards

assemble:
fill the cake crust with choco musse, add slices of apples, dehydrated almonds
apply around the coconut sauce and refrigerate

jicama bread/crust

2011-04-10T23:36:00.000-07:00

crust

Tools needed: food processor, dehydrator

Ingredients:

1 red bell pepper

1 1/2 cup jicama

1/2 cup soaked cashews

1 cup coconut meat

1 garlic clove

1 tbsp chopped onion

1 tbsp green onion chopped

1/2 tsp fresh oregano

Pinch of brown sugar

Salt as needed

3 tbsp sesame seeds

2 tbsp chopped celery

1 tbsp tamari

Pinch black grounded pepper

Pinch cumin powder

Pinch paprika

2 tbsp olive oil

Preparation:

Add all the ingredients into food processor and process

Move the dough to dehydrator trays

Sprinkle with black sesame on top

Dehydrate afterwards for 12-14 hours flip sides in between

Serve:

Serve as bread with various toppings or for pizza crust

Som Tam in beet juice thai traditional salad

2011-04-07T07:32:00.000-07:00

Tolls needed: mortar and pestle, bowl, noodles maker, or papaya slicer

Ingredients:

1/4 cup beet root juice

3 cups green papaya shredded

1 cup beet noodles

3 tbsp dehydrated pea nuts

2 tbsp tamari

1 tbsp flax oil

1 lemon juice

2 garlic gloves

2-3 cherry tomatoes

1/2 tsp sesame seeds

1/4 cup mung beans sprout

Salt as you taste

1 small chopped chilly (optional)

2-3 tbsp fresh long green beans

1 tbsp chopped fresh onion

2 tbsp chopped fresh coriander

Preparation:

Soak for peanuts 2 hours and dehydrate for 14 hours

Shred the green papaya by using the papaya shredder or mandolin

Do the same with the beetroot

Juice the small piece of beetroot

Add into the mortar the garlic, chilly, peanuts, long green beans, cherry tomatoes and crush them, add the rest of the ingredients and work with mortar until crush

Serve:

Serve as salad over cabbage leaves plain or with tzatziki sauce or vinaigrette

Hok Mok thai recipe with marinated rosemary with golden needles mushrooms

2011-04-05T06:35:00.000-07:00

Tools needed: food processor, bowl, blender, dehydrator

Ingredients:

4 Square of banana leaves fold it into a small basket

1 cup marinated and dehydrated for 30 minutes gold needles Japanese mushrooms with rosemary

1 cup finely diced carrots, bell pepper, cucumber

Fill ingredients:

1 cup coconut meat

1 fresh medium tomato

1 avocado

3 lemon juice

3 tbsp olive oil

1/3 cup fresh coriander

2 tbsp finely chopped green onion

1 minced garlic clove

Salt as you taste

Pinch of black grounded pepper

Small little red chili pepper

1 kaffir leave finely chopped

1/2 tsp grated fresh ginger

Preparation:

Make four round shapes basket using the banana leaves

Marinate for 1 hour the mushrooms with rosemary, vinegar, salt, black grounded pepper and dehydrate for 30 minutes

Cut slices and diced afterwards the carrot, bell peppers and cucumber

Add the fill ingredients into food processor and process

Serve:

Mix the cream with the diced vegetables

Top with the mushrooms garniture with a fresh coriander and onion

almond beet root crunchy burgers bread

2011-04-04T06:46:00.000-07:00

Tools needed: food processor, dehydrator. bowl
Ingredients:
Half cup soaked cashews
1 cup soaked peeled almonds
1 green red pepper
1/3 cup fresh onion finely chopped
1 carrot shredded
Half medium beet root shredded
Salt as you taste
Pinch of white grounded pepper
Pinch of paprika
1 tbsp minced fresh ginger
2 minced medium garlic cloves
2 tbsp olive oil
1 cup young coconut meat
1/3 cup grounded flax seeds
2 tbsp tamari
2 tbsp vinegar
Preparation:
Shred the carrot and the beet root
Sprinkle with salt and tamari and let it in a bowl 20 minutes water to remove
Add the rest of the ingredients into food processor and pulse 5 times
Add the shredded beet root and carrot and pulse 2 times
Allow stays for 2 hours the flavors to develop
Dehydrate over dehydrated sheet in a burger shapes
Dehydrate over 12 hours or more for crunchy taste
Serve:
Serve with fresh greens and vegetables and sprouts slice avocado top with your favorite sauce

Sprouted sunflower and flax crackers

2011-04-02T09:30:00.000-07:00

Easy and quick and crunchy sun flower crackers with flax and sesame

Tools needed: dehydrator, bowl and juicer

Ingredients:

3/4 cup soaked flax

2 tbsp grounded flax

3/4 cup 1 day sprouted sun flower kernels

1/2 cup soaked black sesame

1/2 tsp grounded cumin seeds

1/2 tsp paprika

2 tbsp olive oil

1 big red bell pepper juice

Salt as you taste

Pinch chili powder

Water when needed

Pinch of dehydrated powder garlic

Preparation:

Add the whole flax seeds and the sesame into a bowl with water to cover for 2 hours

Process the red bell pepper into the juicer

Add in a bowl all the ingredients and mix well

Apply into dehydrator sheets into a thin text and dehydrate for 14 hours

Serve:

Serve the crackers as side dish topping with various cream, cheese, dressing or with salads or plain as snack

Carrot crackers

2011-04-02T09:26:00.001-07:00

Tools needed: food processor, bowl, dehydrator

Ingredients:

1/3 sesame soaked seeds

3 tbsp grounded pumpkin seeds

1/2 cup soaked cashews

2 red bell peppers

1 carrot peeled

1 tsp paprika

1 coconut

2 tbsp olive oil

3 tbsp finely chopped fresh coriander

Pinch of white grounded pepper

Salt as you taste

1 tbsp tamari

1 tbsp vinegar

Pinch of grounded cumin

Water when needed

Preparation:

Soak the sesame seeds and set aside

Add the rest of the ingredients into food processor and process well

Bring into a bowl and mix with sesame seeds

Place over dehydrator sheet into a thin texture

Dehydrate for 14 hours or more for more crunchy taste

Keep it air sealed afterwards

Serve:

Eat plain as a snack, with salads or topping with Various dressings

Basil truffle ice cream

2011-04-02T09:05:00.001-07:00

Basil seed made ice cream with coconut almond raisins and chocolate

Tools needed: blender

Ingredients:

2 tbsp basil seeds

2/3 glass of warm water

1 young coconut

2 tbsp agave nectar

1/2 tsp vanilla bean

1/3 cup cookies dough

(See cookie dough recipe page)

Preparation:

Soak the basil seeds for 1 hour in warm water

Add the ingredients into the blender

Blend for a few minutes

Freeze for 2 hours

Make scoops and roll them over cookie dough and freeze

Serve:

Serve with raw waffles slices fresh fruits and your favorite syrup with mix nuts

cashews pita bread

2011-04-02T08:50:00.000-07:00

pita bread made with cashews old coconut
And black sesame

Tools needed: dehydrator, blender, food processor
Ingredients:
1 cup older coconut meat
1/2 cup grounded flax seeds
1/2 cup grounded black sesame seeds
1 cup soaked cashews
1 red bell pepper
Pinch cumin grounded seeds
Pinch mustard
Pinch white grounded pepper
1 tsp agave nectar
Salt as you taste
Preparation:
Add the coconut first with water and the bell pepper into the blender and blend well until turns creamy
Add the rest of the ingredients and continuous blend for few minutes
Apply the mix over dehydrator sheets
Thicker layer for pizza crust and bread and thinner for pita or crepe
Dehydrate 12-14 hours flip sides in between
Store air sealed
Serve:
Serve as pita fill with vegetable sticks and garlic sauce and falafel
Or with tomato sauce and vegetables as pizza crust

Coconut Smoking cheese

2011-04-02T08:37:00.000-07:00

Tools needed: food processor or blender

Ingredients:

3/4 cup coconut meat

1/2 cup grounded cashews

6 medium size soaked sun-dried tomatoes

1 tbsp tamari

1 1/2 tbsp olive oil

Pinch of paprika

1/3 tsp grounded black pepper

1 full tsp minced fresh ginger root

Salt as you taste

1/2 tsp agave nectar

1 medium garlic clove

1 small fresh tomato

Water as needed

Preparation:

Soak the tomatoes for 2 hours

Ground the cashews

Add into blender or to a good food processor

Add water when needed and process until creamy without small tomato pieces left

Keep refrigerates

Serve:

Serve with crackers, tomatoes fill, warps or as pizza crust cheese

Spinach Soufflé in oyster mushrooms white sauce

2011-03-25T09:36:00.000-07:00

coconut crust

Tools needed: food processor

Ingredients:

1 cup coconut meat

1/2 cup soaked cashews

1/2 cup soaked and peeled almonds

1/2 tsp paprika

1/2 tsp black grounded pepper

3 tbsp finely chopped green onion

1 minced garlic clove

Salt as you taste

1 big red bell pepper cut in the middle

1 medium tomato

1 tbsp tamari

1 tbsp olive oil

Pinch powder hot chili

1/3 cup shredded carrot

1 tbsp black sesame

1 tbsp sun flower kernels

Preparation:

Into food processor add the coconut, cashews, tomato, oil and the spices

Work for a while with the texture

Add the rest of the ingredients and pulses 4-5 times avoiding melt the ingredients

Apply the dough over the dehydrator sheet or molds and dehydrate 10 hours

For cracker can be dehydrate for longer time

for the white sauce see oyster white sauce recipe

Assemble:

Remove the crust from dehydrator and fill with spinach sauce

Add the garniture with fresh vegetables

Dehydrate for 30 minutes

Serve with oyster white sauce on top

rainbow sushi rolls

2011-03-22T08:42:00.000-07:00

Tools needed: sushi mat

Ingredients:

Rice vinegar

Sesame oil

Seaweed dried sushi sheets

Carrot stick

Green peas sprouts

Cucumber sticks

Celery sticks

Fresh young asparagus

Needles mushrooms

Mung bean sprouts

Assemble:

Use green rice, red rice and yellow rice

(See green rice, yellow rice, red rice recipe page)

In a bowl mix with fresh finely cut vegetables ad mix

Use the sushi mat

Bring the seaweed sushi sheet over the mat

Apply the rice and the fresh finely chopped vegetables over the sheet in a thin layer

Add the marinated sticks and roll

Repeat with another sushi seaweed sheet with the other color or rice

Refrigerate afterwards consuming into 2 days

Serve:

Serve with tahini, mint, sesame or chili sauce and fresh green sprouts salad

yellow rice-κιτρινο ρυζι

2011-03-22T08:35:00.001-07:00

Tools needed: juicer, blender, food processor

Yellow rice Ingredients:

1/2 cup pumpkin juice

1/2 cup finely chopped cauliflower florets

1/2 cup finely chopped zucchini

1/2 cup finely chopped turnip

2 minced garlic cloves

3 tbsp finely chopped white onion

2 tbsp vinegar

2 tbsp tamari

1 tbsp finely chopped green onion

1 tbsp finely chopped parsley

Salt as you taste

1/3 tspn curry powder

Pinch turmeric powder

2 tbsp olive oil

Pinch chili powder

Yellow rice Preparation:

Juice the pumpkin and add it with the rest of the ingredients

Finely chop the ingredients and add the texture into food processor and pulse 1-2 times avoid melt

Move the texture into a bowl and let seat aside for 2 hours or more the flavor to develop

Apply over dehydrator sheet and dehydrate for 3-4 hours

Serve:

Serve as fill for sushi, stuffed vegetables or eat plain with salad

green rice-πρασινο ρυζι

2011-03-22T08:31:00.000-07:00

Tools needed: blender, food processor

Green rice Ingredients:

Handful of royal basil leaves (optional can use spinach)

1 minced garlic clove

Juice of small tomato

1/2 cup soaked pine seeds

1/2 cup finely chopped cauliflower florets

1/2 finely chopped cucumber

2 tbsp finely chopped green bell pepper

1/2 cup finely chopped zucchini

1/4 cup finely chopped turnip

3 tbsp olive oil

Salt as you taste

4 tbsp finely chopped green onion

3 tbsp finely chopped fresh coriander

2 tbsp finely chopped fresh dill

2 tbsp lemon juice

Pinch of White onion

1 tbsp tamari

Green rice Preparation:

Add little water and blend the basil leaves

Add the texture into food processor

Add the rest of the ingredients and pulse 1-2 times avoid melt

Move the texture into a bowl and let seat aside for 2 hours or more the flavor to develop

Apple over dehydrator sheet and dehydrate for 2 hours or more

Serve:

Serve as sushi fill, stuffed tomatoes or for green leaves wraps

mango sweet and sour sauce-σαλτσα απο μανγκο

2011-03-19T07:02:00.000-07:00

Tools needed: bender

Ingredients:

2/3 cup fresh coconut meat

Half mango

4 tbsp orange juice

Half minced garlic clove

1 tsp curry powder

1 tbsp grated ginger

Salt as you taste

Pinch of white pepper

Pinch chili powder

2 tbsp vinegar

2 tsp sesame oil

1/4 cup soaked cashews

Pinch mustard powder

1/2 tbsp tamari

Preparation:

Add all the ingredients into the food processor and process very well for a few minutes until creamy and smooth texture

Refrigerate afterwards

Serve:

Sweet sour and spicy sauce combination serve with salad giving a sweet bite of flavor

Serve chill

Mint sauce- σαλτσα μεντας

2011-03-19T06:49:00.000-07:00

Tools needed: blender

Ingredients:

Half medium size avocado

1/2 cup fresh coconut meat

1/3 cup fresh mint

Handful of fresh coriander

2 tbsp olive oil

Salt as you taste

3-4 tbsp lemon juice

½ tsp white grounded pepper

3-4 tbsp finely chopped green onion

1/2 medium size garlic clove

Water as needed

Preparation:

Add the ingredients into the blender

Blend well until smooth and creamy texture adding water when needed

Refrigerate afterwards

Serve:

Serve as topping for salads, fruits, sprouts and vegetable sticks

tahini creamy sauce- σαλτσα απο ταχινι

2011-03-19T06:48:00.000-07:00

Tools needed: blender

Ingredients:

3/4 cup fresh coconut

2 tbsp tahini sauce

1/4 cup orange juice

1/3 tsp grounded black pepper

Salt as you taste

1/2 minced garlic clove

1 tsp grated ginger

1 tbsp olive oil

1/3 tsp mustard grounded powder

Preparation:

Add all the ingredients into a blender a blend very well for few minutes until turns creamy and smooth

Keep Refrigerated after

Serve:

Serve chill

Serve with green salad, sushi, burgers and breads

hot moustard sauce

2011-03-19T06:45:00.000-07:00

Tools needed: blender

Ingredients:

3/4 cup coconut meat

1 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

Serve:

Serve with vegetables, salads, mushrooms and dehydrate burgers

Live ketchup- φρεσκια ζωντανη κετσαπ

2011-03-19T06:41:00.000-07:00

Tools needed: blender

Ingredients:

2 medium fresh tomatoes

4 sun dried tomatoes

Half small beet root

2 tbsp olive oil

1/2 cup coconut meat

1/2 tsp grounded black pepper

2 medium garlic cloves

3-4 tbsp chopped white onion

3 tbsp vinegar

Salt as you taste

2 tsp agave nectar

Pinch oregano

Preparation:

Add the ingredients into a blender and blend until smooth and creamy texture

Refrigerate afterwards

Serve:

Serve with the most salads sprouts and crackers

Ivy cucumber bites- μπουκιτσες αγγουριου με γεμιση σαλτσα'ς σπανακιου

2011-03-15T21:07:00.000-07:00

Tools needed: blender, potato slicer, Thai wave peeler
Spinach dip ingredients:
1 young Thai coconut meat
1 small fresh tomato
1/3 cup fresh chopped coriander
1 medium garlic clove
3 tbsp chopped fresh onion
3 cups chopped spinach
1/2 cup cashews butter
Pinch of chilly
2 tbsp olive oil
1 tbsp tamari
Pinch of grounded black pepper
Little fresh oregano
Salt to taste
1 tbsp rice vinegar
Spinach dip preparation:
Add all ingredients in the blender
Blend very well for few minutes to turn the texture into smooth cream
Refrigerate afterwards

Cucumber bites ingredients:
2 chill big cucumbers
Half of carrot
2 tbsp curly parsley
Few Royal basil leaves
Few walnuts

Cucumber Bites preparation:
Use the wave Thai wave peeler to remove carrot skin
Cut into half inch slices and marinate for 2 hours with lemon, pinch of salt, olive oil
Use the Thai wave peeler to peel cucumber skin
Cut the cucumber in 2 inches bites
Remove the inside of each bite with small spoon

Assemble:
Place the carrot slices over a dish
Add a basil leave
Place over the cucumber bites
Garniture with a whole walnut and curly parsley

Khanom Buang sweet Thai mini crepes

2011-03-14T06:20:00.003-07:00

classical mini thai crepes

Tools needed: blender, dehydrator, saladaco or spiral slicer

Ingredients:

3 Thai young coconut meat

Half carrot

5 tbsp agave nectar

Preparation:

Into the blender add 3 tbsp agave and the coconut meat

Blender well until fine creamy texture

Get the 1/3 of the cream and refrigerate it

Add the rest 2/3 of the texture into dehydration sheet over cookie cutters and dehydrate for 5 hours flipping side in between

Peel the carrot and fine shred using saladaco or spiral slicer

Add 2 tbsp agave nectar and mix

Let it seat for 30 minute and dehydrate afterwards for about 30 minutes

Assemble:

Cut the coconut crepe sheet using a cookie cutter

Top with fresh coconut cream

Add the shred sweet carrot

Serve:

Easy to make, simple with just 3 ingredients

Keep refrigerated

Raw cookies dough- τριμα απο μπισκοτο για κεικς

2011-03-07T02:46:00.000-08:00

Raw cookies dough

Easy to make cookie dough using in various pastry recipes

Tools needed: food processor, dehydrator

Dough ingredients:

2 cup almond butter

1/3 cup soaked and peeled almonds

2 tbsp raw cacao powder

1/3 cup soaked raisins

2 tbsp agave nectar

1 tsp orange peel

Pinch of cinnamon powder

Dough preparation:

We place all the ingredients into the food processor

Work with the texture adding water if needed

Move the texture into dehydrator sheet

Make small chucks with your fingers and dehydrate for 8 hours

Remove the dehydrator sheet and allow them to dehydrate longer around 24 hours over dehydrator screen

When are turn into crunchy chucks place them into food processor and process

Work with the dough avoiding over process into powder

Keep it in the jar in dry place afterwards

Serve:

Server as main ingredient for cookies, cakes crust, tarts, ice cream

coconut ice cream with cacao cookies made by cookie flour- παγωτο καρυδας με μπισκοτο

2011-03-07T02:34:00.000-08:00

coconut ice cream

Tools needed: high speed blender
Ingredients:
2 young Thai coconut meat (freeze 2 hours before the use)
3 tbsp agave nectar
1 full glass ice cubes
Pinch of salt
2 tbsp coconut oil
Pinch vanilla powder
Preparation:
Place all the ingredients into high speed blender
Blended very well add little water if needed if the texture is to thick to start
Blended for 1-2 minutes
Freeze the texture for 30 minutes and repeat the blending process for 2-3 minute for maximum creamy texture
Freeze the ice cream for 2 hours using the a round cake cutter

Cacao Cookies

Tools needed: food processor, dehydrator, bowl

Ingredients:

1 small ripped banana

2 tbsp agave nectar

2 cup cookie dough

1 tsp orange zest

1/3 cup almond butter

Preparation:

Add the ingredients into food processor

Pulse few times until ingredients are mixed

Remove the dough into a bowl and make with your hands or using cookie molds

Place them over dehydrator sheet and dehydrate around 8 hours

Serve:

Serve stuffed with ice cream