Raw Cashew Yoghurt

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Since turning vegan 2 yrs ago there’s not much I’ve been missing to be honest. But I have missed creamy Greek yoghurt. No vegan yoghurt I’ve tried have been great and as I’m trying to eat mostly raw I thought I’d better try to create a rawghurt. And if you have the patience to leave it for 3-4 days in the fridge to mature it sets and gets more tart, just like Greek yoghurt.

Raw Cashew Yoghurt

3 cups of cashews (soaked overnight)
2-3 cups of filtered water
2 tbsp agave, maple syrup or other sweetener of choice
Pinch of vanilla
5 capsules of probiotics

Rinse the soaked cashews thoroughly. Add all in a high speed blender and mix until all smooth and silky. The consistency should be runny but not thin. Think melted ice cream. Pour in a VERY clean glass jar (I boil mine) and cover with a cloth and a rubber and to let it breath without anything getting in. Find a warm place and put it there for 20-28 hours. The longer the more sour it will get. You will now have a almost crumble, “cheese” like mixture. Simply scrape it out from the jar into a bowl, add some filtered water until it reaches a consistency you like (it will set a bit more) and put in fridge for at least 10 hours, the longer you leave it the better it gets in my opinion but I like it quite tart. Best is if you try it day 1, day 2, day 3 and so on to find your best recipe. Good luck! ❤️

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Passion fruit & Coconut “cheese”cake

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Passionfruit & Coconut “cheese”cake
Crust:
1 cup medjool dates
2 cups desiccated coconut (unsweetened)
Pinch of salt

Mix in your blender till you get a crumbly dough. Press into a round spring form and put to chill while making the filling.

Filling:
2 1/2 cup young coconut meat
1 cup coconut cream (just the solid part)
1/4 cup melted coconut oil
8 passion fruits (only the juice, NO seeds)
Agave (you will have to measure this yourself until preferred sweetness reached, as I like it quite tart and the crust is very sweet I didn’t use much.)

Mix all above until smooth and creamy. It will be quite runny, but no worries, it will set when chilled.
Pour over the crust and freeze over night or at least for 8 hours. Take out 30 minutes before serving and decorate with passion fruit and coconut flakes.

Blueberry & Lime Cheesecake Pie ;)

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Hi Friends,
Busy times at Open New Doors right now which means blogging is kind of secondary at the moment. But I’ll be back soon 😉
Yesterday I was flicking through the amazing cook book Raw & Simple by Judita Wignall and saw a pic of her scrumptious-looking cheesecake squares and decided to try something similar. Why not just make hers you might wonder, but truth is I’ve never been able to follow a recipe. Its not that I don’t think that the recipe is good enough. I’m sure it’s even better many times but I just can’t. I’m always adding or omitting and doing it my way. Maybe that’s just who I am, a girl who goes her own way.
Anyway, this isn’t about me, this is about a extraordinary delicious dessert that happened yesterday. It’s so good that I’ve had two pieces of it already today and probably I’ll have another before this day ends😜

Blueberry & Lime Cheesecake Pie

Base:
2 cups pecan nuts
1 cup white dried mulberries
3-4 pitted dates (I used Deglet nour)
Pinch of pink salt

First mix the mulberries and dates until finely chopped, add the pecans and salt and pulse until crumbly.
Press into a square pan (20x30cm) lined with a baking sheet and put in the freezer to set.

Filling:
1 cup soaked cashews
1 cup of meat from young coconuts
OR
2 cups soaked cashews

Juice from 3 limes
Zest from 1 lime
Teaspoon of vanilla
1/2 cup coconut oil (melted)
1/3 cup Agave or sweetener of choice
Water (this is hard to say how much as it depends in the nuts. I used about 1/2 a cup)
1 cup fresh blueberries

Mix all except the blueberries in your blender, adding the water a little at a time until smooth and creamy. This might take some time, so be patient. And be careful not to overheat the filling or the blender. Pour the mixture over your base, spread evenly and cover with the blueberries. Put back in freezer while doing the cookie dough-like crumble.

Crumble:
1/2 cup pecans
1 cup juicy medjool dates (soak them if they’re dry)
Pinch of pink salt
1 cup raw oats

First mix the dates till a paste, add the nuts and salt and mix until nuts are completely chopped, take aside in a bowl and add the oats. Combine well and add more oats if it’s to sticky. It should be crumbly. Crumble over your cake and freeze for two hours. Take out 30 minutes before serving. Any leftovers you can keep in the fridge for a few days, but trust me, it won’t last that long!

Enjoy!
And if you make this and have an Instagram account, please tag me @loveliveraw so I can see your creations. It’s truly heartwarming and kind of mind blowing to see you remaking my recipes.
Much Love❤️

Raw Portobello & Zucchini Burgers

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Hi guys,

Again, I’m sorry for the absence but I’m just so darn busy at the moment with the café and shop opening, the gardening, horses, creating and life overall. But it’s so much fun. Yesterday these kind of happened and they turned out amazing. Takes some time in the dehydrator but Oh My it’s so worth it.

Raw Portobello & Zucchini burgers
Makes ~9 burgers

6-7 Portobello caps
2 medium sized zucchini
1 tray of button mushrooms (15pcs)
1 onion
3-4 tbsp tamari or coconut aminos
1 tbsp paprika powder
1-2 tbsp nutritional yeast
Black pepper to taste

Grate the portobello and the zucchini and put in a bowl. Throw the button mushrooms in the mixer along with onion, tamari (or aminos), spices and yeast and mix until smooth. Pour over the grated veg and stir until well combined. Form large patties on a dehydrator sheet, make them high as they will shrink quite a lot. Dehydrate over night (around 10h) and serve with lettuce, tomatoes, avocado, pickled red onion, sprouts, your favorite dressing, baby asparagus and a side of parsnip chips.
Enjoy!

Summery New Potato Salad

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Hi guys,

Just a quick post with one of my favorite summer recipes. Serve this salad with grilled Portobellos and grilled avocado. YUM!

New Potato Salad
serves 4

20-25 small potatoes
1 red onion
2 handfuls of arugula
1 handful och chives
10 cherry or plum tomatoes
4 tbsp rosted pinenuts
Handful of chive flowers
Fresh basil

DRESSING:
4 tbsp EVOO
3 tbsp cloudberry vinegar (white wine vinegar works too)
1 tbsp dijon
1 tbsp maple syrup
salt and pepper to taste

Boil and slice the potatoes and set to cool slightly, finely chop the red onion and the chives and cut the tomatoes in halves. Mix potatoes, arugula, red onion, chives and tomatoes in a bowl. Stir together the dressing and pour it over the salad. Toss until covered and top with pine nuts, flowers and basil!
Bon Appetit! ❤

Raw Snickers Bars

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So, I’ve been trying and tweaking this recipe for a few weeks now, and after many different variations, I’m finally satisfied with the result. The inspiration for these comes from Elin, who runs Kale’i Coffee Bar in Gothenburg. This place has the best coffee in the whole town and Elin is such a sweetheart. Anyway, at her place I always have these raw energy bars with peanuts, and they are delicious so I got the recipe and tweaked it into these decadent-feeling, scrumptious treats. I’m not going to lie and say that they are all healthy so feel free to stuff your mouth with the whole batch, but they are so much healthier than the original Snickers. Vegan, gluten free, refined sugar free and almost raw (100% raw is possible, i make a note on how in the recipe)

Hope you’ll enjoy them!

Raw Snickers Bars:

 
1/2 cup pecan nuts
2 1/2 cups medjool dates, pitted
2 tbsp coconut oil
2 tbsp lucuma
2 tbsp tahini
1-2 tbsp maple syrup (other sweetener for 100% raw)
2 tbsp PB2 (natural peanut butter works fine too)
Pinch of himalayan salt

150 gr salted peanuts (raw peanuts for 100% raw)

Process the pecans in your blender to a fine meal/flour. Take aside.
Now add all but the peanuts and pulse until all combined using a tamper. If you don’t have a high speed blender this will probably be to tough and heavy for it so maybe you need to mix a little at a time. add the pecan flour and pulse again until all mixed, move over to a bowl and add the peanuts and mix them in the dough. I’m using my hands to do this. Press into a 15cmx15cm form lined with parchment paper and put in fridge chill for approx 2 hours.

Chocolate Coating

2 tbsp coconut oil
2 tbsp raw cacao
2 tbsp maple syrup (or other sweetener for raw)

Carefuly melt the oil, add the cacao and sweetener and combine well using a fork.
Now you have two options, either you cut the snickers into bars and dip them in the chocolate, but then you will probably need more mixture, OR you just pour it on top. Let set in the fridge for a while and cut into bars. Keep them in the fridge in a sealed container. I don’t know for how long they keep fresh but honestly, that not going to be the problem here ❤

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Hello Friends!

Sorry for the lack of posts, but life is pretty busy at the moment with the opening coming up in 2 1/2 weeks, but it is all for the good. I’m having so much fun and what an adventure it is opening your own business 🙂

But today is about something totally different.
Today I’m joining a blog tour about writing. Even if my blogging here on wordpress is mostly about sharing recipes it’s still a sort of writing, and especially on Instagram which shows more of me than this blog does.

I got invited to do this tour by the sweet Jasmine Briones, SweetSimpleVegan, who I’ve met through IG where she runs a beautiful account, and here’s her bio: “I am a twenty-year-old student living in Los Angeles and sharing my passion for health by living a life dedicated to promoting fitness and nutrition through sweet and simple vegan recipes. I am hoping to one day become a nutritionist or health coach, but as of now I am focused on making any impact I can on the lives of others by sharing my views on health.”

Let’s get this started, shall we?

1) What am I working on?

At the moment, I’m not working on much other than my ongoing project, which is Open New Doors, a raw vegan café and design store, located here on our farm in Sweden. BUT I am a writer, and have always been, so at the moment I’m using my IG account to channel my thoughts. But the plan is to, in the future, write a raw vegan cookbook, with recipes from our café and pictures taken out here as it’s the most beautiful place on earth.

2) How does my work differ from others in its genre?

My main reason of starting, both my Instagram and this blog, was to inspire and motivate others to a healthier lifestyle. To show that raw and vegan food doesn’t have to be boring nor complicated. My food isn’t about being all fancy and gourmet, its rather about clean and colorful. I’m myself kind of a newbie in this subject (I’ve been high raw for less than 2 yrs) and even if it’s a jungle full of do’s and dont’s the basics are really simple and the way it makes me feel is just amazing. Therefore its very important to me to share what I’m eating and how to make it, because I want everyone to feel as good as I am. Because its possible, but first we need to understand the importance of WHAT and HOW we eat.

3) Why do I write what I do?

I’m, as said above, write what I do in order to inspire, to make a change. I would like a food revolution to take place, where humanity wakes up to see what we are doing to the animals, to the environment, to ourselves and to each other. I find the biggest inspiration in love and kindness and are therefor using these two powerful tools to inspire others. I believe that with a determinate mind and a big heart we can move mountains. I can’t do this on my own but I’m surrounded with a lot of likeminded, who I’ve met through social networks, and together we can make a change.

“My life amounts to no more than one drop in a limitless ocean. Yet what is any ocean, but a multitude of drops?” – David Mitchell

4) How does my writing process work?

This one is really easy, my working process usually looks something like this: I’m standing in the shower and a small thought appears. I’m thinking “hhmmm…passionfruit, don’t a have a few in the fridge? What to do with them? Truffles? Naaa, don’t really feel like chocolate…I’m more into something tangy, maybe like………………………..” And thats me, running out of the shower, shampoo in hair, dripping wet, throwing things down my Vitamix and creating a new recipe. This is later photographed and written about and posted in instagram. First then I can finish that shower of mine. I can never plan my creativity, when I HAVE to write or make something new, I just can’t. My best places for inspiration are the shower, the back of a horse or when I’m out running. So, that is how I’m working 🙂

 

And now over to introduce who’s next in line for this blog tour. For next weeks post I give you Katarina, aka Hovkonditorn. I found this amazing woman through her gorgeous Instagram account and even if we never met in real life it feels like she’s a friend of mine. She inspires me daily, not only with her stunning pictures and amazing recipes, but also with  the kind attitude and huge heart of hers.

Here is her bio:

“I’m Katarina, a food enthusiast and photographer. I love everything about food, from planning and creating to tasting and especially capturing its texture, flavour and soul.

I’m a Finn living in Amsterdam since 2013. I lived in Singapore 2008-2013. I find the local food culture very inspiring and it has had an impact on my style as a food photographer.

In addition to this photography & baking site, please check out my food blog hovkonditorn.blogspot.com which I started in October 2010.

I have chosen some of my favourite photos to be available as prints. If you find your favourite from this site or my food blog that is not yet available in my store, let me know and I’ll fix it.”

Make sure to look her up and stay tuned for her post on Monday 2nd.

Peace lovelies, I’m off to bed! ❤

 

Raw Hummus

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Good evening friends,

Hope you’re having a great start of the weekend. This raw hummus is delicious in crackers, for veg dipping or simply as a condiment for your salad or sweet potato fries. It easy to make but the sprouting process takes 3-5 days depending on how you prefer your chickpeas. I’ve made this with 4-day sprouted peas and it turned out amazing!👌💛

Raw Hummus

1 cup sprouted chickpeas
1 large garlic clove
1-2 tbsp olive oil
2 tbsp tahini
Juice from 1/2 lemon
1 tsp cumin
Salt and pepper to taste
Water

Rinse your sprouted chickpeas thoroughly, add all but water and salt to your blender and mix until well combined. Add water, a little at a time until reached preferred consistency (I used around 2-3tbsp) add the salt and serve in a bowl and sprinkle it with cumin.

Keep in the fridge for up till 4 days! ✨

Spicy Sweet Potato Stew

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Hello friends,

Busy life at the moment. But you need to eat no matter how busy you are, right? at times like this I love to have lunch and dinner prepared in the fridge, ready to just to warm up. Like this stew. Just heat it and serve with a rainbow salad 🙂

Spicy Sweet Potato Stew
Serves 4

2 sweet potatoes
1 onion
1/2 zucchini
2 carrots
1 bell pepper
1/2 cup red lentils
1 can crushed tomatoes
3-4 tbsp garam masala
3 tbsp almond butter
1 tsp cayenne pepper (optional!!)
1 cube of vegetable bouillon
1 cup of water
black pepper to taste

Fresh cilantro

Peel and cut the sweet potato in cubes. Chop the onion finely. Peel and grate the carrots. Chop up the zucchini and pepper.
Saute the onions in small amount of coconut oil in a large pot on medium heat. When golden add the sweet potatoes, carrots and bell peppers, pour over the crushed tomato, the water and add the spices, almond butter and bouillon. Let simmer for approx 20 minutes. Add the zucchini and let cook for another 5 minutes.
Serve with a colorful salad and decorate with fresh cilantro.
Enjoy ❤

Gooey Hazelnut Bars

 

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Good evening friends,

Long time, no post. Sorry, but it’s all bit insane here at the moment. Tomorrow it’s four weeks till the opening of our café and being busy has a whole new meaning. No complaints though, I’m loving every minute, it’s so freaking exciting!

Not too busy to create some new goodies though 🙂 Craved something sweet and hazelnutty today and this is the result!

 

Gooey Hazelnut Bars

 

1 cup hazelnuts

5 medjool dates

2 tbsp tahini

2 tbsp maple syrup

1 tbsp coconut oil

1 tbsp maple powder (optional)

Pinch of sea salt

Chocolate topping

3 tbsp coconut oil

3 tbsp raw cacao

2 tbsp maple syrup

 

Mix the hazelnuts in a high speed blender finely, add the rest of the ingredients and pulse until you have a dough. Press out in a baking sheet, forming a square and put in the fridge to set.

 

Carefully melt the coconut oil, add the syrup and cacao and mix well. Pour over the hazelnut fudge and put back in fridge for 30 minutes. Take out and cut into bars using a sharp knife.

 

Good luck and enjoy! ❤️