Another pie….strawberry/lemon raw pie

Yes another pie I made on yvi his b-day! Really delicious and fresh. But now I heard that agave syrup is also very bad for your health. I have to find it out…Is it true or just a story. I must say there is always discussion about sugars. Which are the good ones. The only good rule about this is not take it too much. We don’t eat every day pie, so once in a while some ‘bad’ sugar is ok I think, but we do not touch refined crystallized sugar.
Anyway here is the recipe, I made it last time, with blueberries. Sorry forgot from who it was…I took from the internet

The ingredients for a 18 cm pie
bottom
50 grams of almonds soaked overnight
50 grams of raw hazelnuts soaked overnight
3 tablespoons of raw cacao powder
150 grams of dried dates

layer
100 gram of extra vierge cocnutoil
300 grams of raw cashews soaked overnight
juice of 2 lemons
1 vanilla bean
120 gram of agave syrup

topping
1 box of frozen strawberries
2 tablespoons of agave syrup

Kitchentools
a foodprocessor
a spring ( I used a ceramic oven dish with some baking paper inside)
some joy

How to make the pie….
The soaking overnight take the longest time. Before you go to bed put the nuts in a bowl with water. The day after when you wake up, you can get ready for making the pie. First we start with the bootom, put all the ingredients togehter in the foodprocessor and mix till it’s a smooth dough!
Get the spring, cover this with some baking paper and put the bottom of the pie into the spring, make also the side from this pie with the bottom I think something like 5 cm high.
Put the spring into the fridge and now it’s time to make the layer. It’s going to be boring put put all the ingredients together in the food processor and mix until smooth (coconut oil, doesn’t have to be soft, cashews,juice of two lemons, vanilla bean and agave syrup)
When this is mixed well, get the spring out of the fridge and put in the layer above the bottom.
After put the pie again back into the fridge.
The last but not least the topping (last  made with blueberries). Again get the food processor put in the strawberries and agave syrup mix well till it’s smooth. (if the food processor doesn’t like the frozen strawberries wait till they are more soft and not frozen any more).
This is the topping, put this as finishing touch on the pie. Go to the freezer with the ppe, and put it like 6 hours in the freezer. Just before you want to eat it, take it from the freezer.
Enjoy this delicious pie and be creative to make your own taste on this pie, with different fruits

Yammie

 

Yvi Fox is 2……after-eight pie

Always the question on a birthday what kind of pie to make. So searching on the internet, looking for an easy and tasteful recipe.And of course one without sugar. My family doesn’t taste the pies any more, because it is to strange for them and I must say they don’t know what they miss.
So after making the after eight pie (really it taste like, so if you don’t like that taste, don’t make the pie) we had a lot to eat for the day, on my son’s birthday, because the family didn’t eat the pie 🙂
So I made this delicious raw pie, got it from rawfoods.nl.

Ingredients for 24 cm diameter after-eight pie
de crust
1,5 cup of soaked almonds (I used with peel, soaked overnight)
1 cup of dates
1/2 cup of raw cacao powder
1 teaspoon of pure vanilla extract
some teaspoons of water

The filling
3 cups of raw soaked cashew nuts (soaked overnight)
1 handfull of fresh mint leaves
1 cup of water
1/2 cup of agave syrup
2 drips of mint oil (you do this at taste, but be careful the mint oil is really strong for taste)
1 teaspoon pure vanilla extract
some Himalaya rock salt
3 tablespoons of cacao butter
3 tablespoons of coconut-oil (I used without taste)

Kitchentools
a food processor
a spring like 24 cm diameter

How to make…
first make the crust, this is really easy! Get all the ingredients for the crust together and put this in the food processor with a s-blade. Mix till it is smooth like a crust, is it to dry put in some more water, but think in teaspoons of water not in tablespoons!
When the crust is all mixed, you can put it in the pie-tin, first the bottom and the the sides, de sides must be like 3-5 cm high.Put the spring into the fridge while you make the filling.

Now it is time to make the filling.
get the food processor again, make sure you cleaned it well after making the crust!
Put in the raw soaked cashew nuts,fresh mint leaves,water,agave syrup,vanilla extract,Himalaya rock salt and the coconut-oil. (so no mint oil and cacao butter)
Mix this all till it’s smooth.Time to put in the butter and the mint oil, please be careful with the mint oil, this is so heavy to taste ! If you like it more minty put in some more fresh mint leaves or oil.
You like the taste of the filling? get the spring with the crust and pour in the filling, make it equal. Time to put the pie in the fridge for at least 6 hours!

When you want to serve the pie, sprinkle some raw cacao over the top and some nice fresh mint leaves and almonds!

Enjoy….

Saturday relaxing day…..steamed turnips with misonuts

nice a Saturday without stress, without planning without appointments. Today was a relaxing day. Kaya was at grandma her house and I was alone with Yvi, so slept for  3 hours in the midday enjoyed some music, made some fresh bread. looked into a new cooking book got as a present from grandma. A book with nice recipes, great to try when it’s my birthday…
But last I tried something out of a Japanese cooking book (one week ago), I got it from the library, good way to get used to some Japanese food, and as I promised I would make some more Japanese food. so here you are…I used instead of parmesan, the vegan version, the noble yeast flakes

Steamed turnips with misonuts (4 persons) kabu no furohuki*
8-12 little turnips
1 litre of dashi (bouillon/stock made from kombu)**
2 teaspoons of soy sauce
250 gram of spinach (I used carrots and some leaves of bok choy)
3 tablespoons of brown or white miso
1 tablespoon of mirin
1 1/2 tablespoon of sake
50 grams of unsalted mixed nuts  (I used only almonds)
1 tablespoon of noble yeast flakes

Kitchentools
a knife
a cooking pan
a saucepan
a colander(for steaming bok choy)
a mortar or food processor to grind the nuts in little pieces
a plate
grill

Lets begin……
Make sure you make the dashi first.
Wash the turnips and get the peel of (I let the peel on at some turnips because they are organic and washed very well). Get of the tops (and put them on a plate, it will be later the lid of the turnips) make a hole in the turnips to put in the nut mixture later, I did this with a sharp knife and cut out a whole because with a spoon it was too difficult, turnips are very hard of structure.
Get a cooking pan and poor in the dashi, turnips and soy sauce and bring it to a boil. Lower down the heat and  boil them till they are glassy.Get them out of the pan and put on a plate, be sure you will keep them warm (maybe put them under a cloth)

In the pan with the dashi you can cook the carrots for 10 minutes (till they are soft) and steam the bok choy for a short time (till they are softer, like 4 minutes ) I always to this with a colander on top of the cooking pan and on top of the colander a lid.(if they are ready before you are ready with the mixture keep it warm till serve)

In the meanwhile you can make the nut mixture, get a sauce pan and poor in the mirin and sake bring it to a boil and put the heat of and stir in the miso till it’s smooth. I did the miso at last, because they told me the vitamins and minerals will be destroyed if you cook miso.

Time to put in the last ingredients into the saucepan, stir in the nuts and noble yeast flakes.
Lets get the turnips and fill them with this mixture, put the filled turnips under a preheated grill till the filling is bubbling. (I didn’t had a grill I put them short into the preheated oven)
Now the finishing touch, get the carrots and bok choy, decorate your plate on a nice way and put the turnips also on the plate with the tops of the turnips as lids to give the meal a nice look.

Enjoy/楽しむ

*recipe from Yasuko Fukuoka from the book fresh Japanese

 

**for the dashi stock
Dashi stock for 3 cups

3,5 cups of water
kombu kelp, 10 by 5 centimetres


Make the dashi stock, it will take one hour! Get three pieces of kombu (kelp), wash it with a damp cloth, soak them after for one hour with 3,5 cups of water in a bowl! Bring the stock to a boil and get out the kombu, now it is ready to use

first clients…….almond milk

3 days ago I had my first clients, ok to practice. I had to find out what they are for constitution and what dosha brings them out of balance. yes I am talking about the Ayurveda, I think I did it quite ok, have to learn much more but for the first time I am happy with the ‘diet’ I gave to the girls. One is already changing I had her on the phone, she really felt already some difference. (wow so quick)
Now I have a new mission, to look at many tongues and make a picture, so I can learn all differences and really learn about the shape of Vata/Kapha or pitta tongue and how to recognize imbalances.I am happy to choose this direction, i am happy also i found out what I really like….yes …finally…….after 32 years!
This is my last recipe I made, from the book Food as medicine by Todd Caldecot

Nice almondmilk
1 cup whole almonds soaked 24 hours in water
2-3 dates
1/2 vanilla stick
2-3 cardamom pods
3 cups water

kitchentools
a food processor/ blender
a meshstrainer
a bowl
a cooking pan

How to make
Soak the almonds for 24 hours, so they can get soft. After the 24 hours get rid of the water and poor the almonds in a blender together with the dates, the vanilla, cardamom pods and water, blend till it’s ‘smooth’ (3-5 minutes). Mix well till it gets like milk!
Get a mesh strainer and poor the milk through it into a bowl, I got some pulp in the strainer(I used this in the morning porridge). get the cooking pan and boil the milk for 5 minutes.
So that was the last step now you have almond milk a good replacement for normal milk, not to replace the vitamins, but as a liquid in dishes and so on!
This you can also do with other nuts, seeds, or maybe some other spices. Get creative and find out.
Store in the fridge for 3 days at highest, every time you use it again, reheat it! When you reheat it you will make it more easy to digest.
Thanks Todd for the great recipe, more recipes from him will come.Thanks school for let me read this book!

enjoy

ayurvedic nutrition course…….fresh rice rolls

Great last week I went back to school again. Let my brains work again, last course was one year ago and I must say if you don’t keep up the memory/mind about food by reading, you loose a lot of essential information. The course I will do now is Ayurvedic nutrition, curious how the system works there, the Chinese was very interesting and I learned so much about food, but I must say you never know everything. Things changes…. the researches changes every time and so on. So many different kinds of food. But it brings people together and there is always discussion about how to loose weight, to be vegetarian or not to be, organic or not…….
Eating food is also like a party, laughing, discovering new foods, discover new taste, making new recipes, experiment with ingredients you don’t know, discover tradition food of countries!
Anyway this recipe, I made last, are rice rolls, I post one earlier but this has a different taste and also to show you what you can do with the rice papers.
If you want to know how to roll, read the first post about rice rolls

Ingredients for 8 fresh rice rolls
1/2 yellow bell pepper cut in 8 equal pieces
1/4 of a medium cucumber, cut in thin strings (8 strings)
8 twigs of Sanguisorba minor (Salad burnet, Garden burnet, Small burnet, burnet) take of the leaves
handful of almonds crushed in tiny pieces
8 Indian cress leaves
1 spring onion (cut in 8 strings)
some basil leaves
8 leaves of Swiss chard, tear each leave in 2 pieces in length
some sprouts alfalfa if you like
8 rice papers (big size and round)

Kitchentools
a knife
a cutting board
a bowl with some water, to put the rice papers in to soak

Lets start………..
Wash all the vegetables. get of the leaves from the burnet twig, cut all the vegetables in strings, they must be as big as a rice paper minus 2 cm on both sides (that’s for rolling the rolls easier, so you won’t break the paper and you still can fold in the sides)
Soak the rice papers for a short time in water, so they get soft. Take them out very slowly and careful, they can damage very quickly!
Lay the paper on a flat surface. Fill them with the vegetables, so 1 string of spring onion, some basil leaves, some alfalfa, a piece of yellow bell pepper, almonds, 1 leaf of Indian cress cut in tiny pieces, some cucumber …….

Time to roll them, here you can see how I did it the last time. Roll 8 rolls and enjoy the fresh taste. Choose your dip, maybe you like a hot (red peppers sauce, see the comment on the same page as how you roll the rice rolls) one or more the salty one (like shoyu with pieces of ginger).

Enjoy

babyshower…and an apple-pie without sugar

A baby-shower, great! My friend is getting a baby and now we have a big party. What to make, she is not allowed to eat sugar and some other stuff. So after searching on the internet I found a vegan apple-pie recipe, I was following the recipe and I discovered it was a crappy one. So the bottom was ruined. So I was experimenting with ingredients to make the pie perfect.  Love to try this, so I started baking, I thought after getting the pie out it was totally failure but….yes I must say it was/is a nice tasting apple-pie! Now I will hope she likes it also, because pregnant ladies…….;)

Ingredients for a whole apple-pie without sugar (24 cm)
the bottom
2 bananas
160 gram of sifted flour
160 gram of spelt flour
1 teaspoon baking powder
180 gram of coconut-oil
1 teaspoon of apple cider vinegar
some flour to roll the dough on

the filling
4 big sweet apples (something like 1 kilogram ) cut in tiny pieces
200 gram of raisins soaked in water for 20 minutes (maybe if you don’t like raisins poor in some dried apricots didn’t try yet but I think it taste perfect)
14 dates from Iran (these are soft as chocolate and sweet) cut in tiny pieces
4-5 teaspoons of ground cinnamon
juice of 1 lemon
150 gram of mixed nuts (like almond, hazelnut, walnuts) crunched in tiny pieces (not like sand)

The kitchentools
a spring, with a diameter of 24 centimetres
a bowl
an oven
a little bowl
a fork

Let’s begin…
bottom…
First it is useful to make the bottom, so melt the cocnut-oil au bain marie, in the meanwhile you can mix the dry ingredients together in the bowl (the cinnamon, flour, baking powder)
Mash the 2 bananas in the little bowl with a fork, till it’s something like yellow mud 😉
The coconut-oil will be soft by now, so poor in while stirring, the coconut-oil (not direct out the bowl because you will burn your hands), apple vinegar and the bananas. Mix this well till its a ball.
Time to roll out the 2/3 of the dough, the mine was too soft so I couldn’t really roll out the dough (maybe you can?) So I just immediately, spread it out, in pieces, in the spring/baking pan, like clay, I made the bottom on this way.  Maybe a little jigsaw game.
Make also the sides ( +/-5 cm high), because the filling must be poor in this dough.

Prepare the filling.
Cut everything what must be cut (the dates), soak the raisins and crunch the nuts. Mix this altogether in a  big bowl. Over the mixture you poor the lemon juice, the apples won’t get brown and get a fresh taste. At last you mix the cinnamon into the mixture, everything must be totally chaos.
So the filling is ready to be put on to the dough.
Get the spring again with the already prepared bottom of dough. Fill the bottom, and sometimes you have to push a little bit  so it will fit in the bowl of dough you made.
Yes everything is fitting? otherwise you can taste some mixture before the pie is ready 🙂

On top you will put the 1/3 of the dough( you put aside).
Again I was claying a top, I made 3 stripes diagonal and three stripes horizontal, so you get a nice square-effect.

In to the oven now, (175 degrees Celsius) bake the pie in 40-45 minutes golden brown, you will smell the nice pie when it comes out of the oven.
Cool it down, and cut in pieces so you can share this addicting pie. Great with whipped cream and tea

Eet smakelijk/enjoy

already 2…..party and raw key-lime pie

Times flies…we had this Sunday a big child-party, my son had become 2….he got a lot of presents…When there is a bday-party in our house I like to let people taste of some vegan pies and “snacks”, so I am spending a lot of time in the kitchen, cooking, baking and also cleaning because when I am busy in the kitchen there is a war happening in the kitchen.
So also this Sunday, making pies in the morning, 3 home-made bread (and know we have some nice terracotta pot to put the bread in, so you get a different shape!) my boyfriend made some nice herb-butter.
It is funny how the taste of people are, some liked the brownies I made the other the raw key-lime pie. For me the brownies were ok, but the chocolate glaze on top made for me the special chocolate taste, on the key-lime pie I forgot the pistachios (unfortunately), but even-though it has a nice fresh taste and is healthy (so also nice for little kids, without poisoning them with too much sugar) no sugar, only nuts, dates, lemons and avocado
It’s not mine recipe I have it from internet many years ago, so I want to share first the key lime pie recipe and thanks to anonymous girl/boy from the internet

Ingredients raw key-lime pie (whole pie)

for the crust
1 cup of almonds
2 cups of walnuts
1 cup of dates
1/3 cup of raisins
2 tablespoons of orange juice

-for the filling
2 avocados
juice of 4 limes or 7 keylimes
zest of organic lime
1/2 cup of cashew nuts

-for the frosting
1/2 cup of almond milk/oat milk
1 cup macadamia nuts (I didn’t had this nuts, I used a mix of almonds and walnuts)
1/4 cup cashew nuts
2 vanilla beans scraped
7-10 dates

Garnish
I used lemon wedges and vanilla beans rest-overs and some blue berries
An d of course I forgot the pistachios but it’s really nice to put on top, or maybe some dried grated coconut

Kitchentools
a pie-spring 10 inch
a spatula
a mixing machine (magimix is perfect : ))
a fridge

So lets go and make the pie!

we start with the crust, just put all the ingredients in a machinery and process it till its crumbly and soft. Now this is ready to put in the bottom of the spring. Put this in the fridge and cool down. now begin with the filling

the filling is also easy to prepare and make, again put all the ingredients of the filling together in a blender, mix it till it’s creamy. Taste also the cream, if you like it put it on top of the crust with the spatula and again put the spring in the fridge
Of course you can experimentate with the taste maybe you like to put some dried coconut in it or more lime lets chill this for 1 hour

Almost the last action for making the pie ready, lets make the frosting. Again put all the ingredients in the blender and whip until smooth, (and he/she said in the recipe no lumps please ;))
Ready? put this on top of the pie, pipe or spoon this on top…now you can get creative…make the garnish and make the pie beautiful

Have a nice bday and enjoy the fresh pie

Mama I want a sunny dish too!!

Oh no of course my little man wants a sunny dish too, so for him I made also some nice smiling dinner!!
He can eat a lot, so mama will make you a big meal , my baby-boy. Nicest of all broccoli is a super vegetable!! With lot of vitamins

Broccoli has a lot of fibre, is rich of minerals (calcium, potassium) and contains Many vitamins like:

  • vitamin C,
  • vitamin A (beta carotene: 1,5 mg a 100 g),
  • vitamin B (follicacid),
  • vitamin K
  • vitamin E

The ingredients

Some broccoli ( I took 5 big pieces of 1 broccoli head) cut in little pieces
2 leaves of bok choy cut in little pieces
8 almonds
75 gram of elbow pasta (shape of pasta in the Netherlands)
(if you like a little piece of cheese)
some water

Kitchentools

A cooking pan
a colander
food processor

The easy preparing

Put some water in the cooking pan, let it boil and then put the pasta in it. On top you will put the colander with the bok choy, almonds and broccoli. So you have 10 minutes to do some hugging with your child or singing ( I would say put the timer on 10 minutes).

When its ready,( the vegetables are soft and the pasta also), put it all in the blender like every baby meal….if you like you can put now the cheese in the diner.

He ate it all!!!