darkness……avocado chocolate mousse

Really feeling tired this week, I can feel the weather is changing. It’s getting darker and colder. When I wake up I want to stay in bed, but the day will start…. the children has to get breakfast, Kaya has to go to school and so on. But what I really doing more often now is cooking/baking with the children, nice for the darker days, when you have to be more inside the house. Yesterday we made some nice raw desert, chocolate mousse with avocado. Kaya liked to make it and we liked to taste it….

Ingredients avocado chocolate mousse for 2-4 persons
1-1 1/2 avocado
6 dried dates
2 teaspoons of raw cacoa
1-2 teaspoons of water
1 tablespoon of agave syrup
120 gram of (frozen)fruit, I had a mix with raspberries and blueberries, some fruit for garnish

a food processor
some nice bowls

How to make…….
Get your child and give him/her a spoon, let them scoop out the green of the avocado. In the meanwhile you can weight the fruits and put them in a bowl. So they can put it into the food processor together with the fruits. Get a spoon and put in the food processor the raw cacao and the water and at last the dried dates and agave syrup.
The food processor is ready to be used, your child love to push the  bottom and love the noise it will give after pushing the button. Mix the ingredients very well till it’s smooth. And voila the mousse is ready put them into the bowls and I put the mousse in the fridge for 30 minutes and when I got it out of the fridge for the dessert, I sprinkled on top some grated dried coconut and some fruit.


guitar and nice banana-datebars…..

Long time I didn’t write for the blog, of course it is getting boring but I was too busy. I was sick for one week, I am spending a lot of time in the garden, seeding seeds, harvesting, planning some special days in the garden and get rid of the weed. Organizing some little parties.

But for 3 weeks now I am learning guitar from out a book and it really enjoys and relaxes me. I started with a classical book and now I am going to learn some blues (because a friend of my is learning blues with the bass guitar), of course I am far from a good guitar player but I really like it, and I am making time for it and a lot of progress. This year I want to take singing lessons also. I think singing is a good way of expressing yourself, get rid of stress and so on. Will I be relaxt more?
I really was relaxt about the date bars I made (I read the backside of a supermarket bar and made it my own), I don’t have a food-dehydrator so I finished them by oven. But if you have one it’s raw! It’s a great way of eating some nice stuff when you don’t have a lot of time, you can keep them a long time in the fridge, today our friends liked the taste.

for approx.30 banana date bars
225 gram of dried dates
140 gram of banana
125 gram of oat flakes
50 grams of walnuts
40 gram of raisins
20 grams of pear juice
2 teaspoons of cinnamon powder (maybe you like more?)
5 teaspoons of hemp seeds

a food processor
an oven or food dehydrator
an oven dish
baking paper
a wooden spoon to spread the dough in the oven dish

How to make the bars!
Get the food processor and mix all the ingredients together till it’s like a dough (if you like you can make it more crunchy, don’t mix it too long then!)
Get a squared oven dish and put in a layer of baking paper. Get the wooden spoon and the mixture, poor the mixture into the oven dish and spread it out ( like 1 cm thick) Of course you can make the decision how thick you like.
Put the oven dish into the oven, I baked it for 40 minutes on the lowest temperature, just look if the bars are more compact after the 40 minutes otherwise you put them longer in the oven. You think they are ready cut them in the sizes you like. Be creative and also experiment with other ingredients like cashews or chia seeds, berries and so on!

enjoy the quick snack very healthy and delicious.

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
50 grams of almonds soaked overnight
50 grams of raw hazelnuts soaked overnight
3 tablespoons of raw cacao powder
150 grams of dried dates

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

1 box of frozen strawberries
2 tablespoons of agave syrup

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



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)

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!


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)

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).


The days after the wedding…..rararaw salat

Really tired, I can sleep all day but no time for it with two children….The day of the wedding was really great, the weather was not as we wanted to be, but we survived the rainy morning and the midday was really with some sun.
Everybody loved the things we made (me and Jael spend the day before all day in the kitchen to prepare some vegan dinners, cupcakes and spreads for 40 persons also Esther made some fantastic cold salats). The drinks were also great of taste, the people were nice, laughing and enjoying the picknick. My husband and I were really beautiful, he in a suit and I in a summerdress with flowers in my hair and the shoes?……I couldn’t find.. so no shoes and married on my naked feet. Great day with great people. And what was a experiment was eaten very well, I am talking about the rararaw salat…and here is the recipe. With help of the internet

Ingredients rararaw salat (for 6-8 persons)
1 kilogram of grated red/yellow beets
2  tablespoons of sesame seeds
2  tablespoons of pumpkin seeds
2 tablespoons of sunflowerseeds
+/- 500 gram of grated carrots
1/2 big red onion cut in tiny little pieces
juice of 1 lemon
4 grated apples (yellow/red sweet)
some chopped dill to taste (+/-3/4 cup)
some chopped parsley to taste (+/-1 cup)
Celtic seasalt/4 seasoning pepper everything to taste

a foodprocessor with a blade who grates beets
a nice bowl

Let’s begin…….
Get the beets, and grate them. After, grate the carrots and apple. Mix all the ingredients (beet, parsley, sesameseeds, pumpkinseeds, sunflower seeds, carrot, apple, dill) carefully and well. Put some lemon juice on top, so the beet will stay fresh. Serve with some nice dinner, or it is as a snack in the summer. Try for something different, walnuts or other nuts.

a little healthy delicious great snack…..apple-celery rice rolls (flower power hippie rolls:))

I forgot about them and then a friend of my, made them at her home, wow she made them great of taste and she inspired me of making them also again at my home. It’s easy and you can make them every time different, this little healthy snacks has many ways to make them perfect of taste.
Yes I am talking about rice rolls, they are like spring rolls, only with rice paper and not cooked just raw.

The ingredients for 8 rice rolls
8 sheets of rice paper
1/2 cucumber
1 string of celery
1/2 green sour apple
4 carrots
4 leaves of chard
flowers, like Indian cress leaves and borage to make the rolls colourful
(if you like some red hot chilli pepper, my boyfriend thought they needed it, I liked the taste)

a knife
a cutting board
a bowl filled with water to soak the rice papers

How to roll………
I would say first wash the vegetables, and let them dry!
Get the cutting board and a sharp knife, cut the celery string in 8 very thin strings, the carrots in half, leaves of the chard each in 4 pieces, the cucumber must be 8 pieces also (strings). The green apple I cut first in half and made thin slices of them and after I cut every slice in 4 strings!
Sort them out on the cutting board and get the bowl with water
Put in the 8 leaves of the rice paper, wait till they get soft and slimy, get one paper out very slowly, with to hands and with care. They break very quick.
On a flat underground you lay the paper down, fill the paper with a string of each vegetable and some apples and flowers. Beware your vegetables are 1 cm from each side, so the vegetables can be rolled into a roll, and you don’t have vegetables coming out of the sides.
Here under you have pictures, how to roll! (thank you Marjon for the great explanation)

First fill the rice paper with the vegetables (1 string celery, 1 row of carrot, 1 row of apples and so on), they must be shorter as the sheets

Roll the vegetables into the paper, just one turn

Fold in the sides
and roll further till you have a perfect roll, maybe it needs some practise but everybody can do this! Do it very tight but with care
So now the rolls are ready really fresh and raw, maybe what I say before if you like more taste from it, maybe put in some pieces of chilli pepper or maybe some sesame seeds. I liked this taste. You can make so many combinations with this rice roll, different vegetables and spices…..Nice as a snack or side dish, or instead of a salad

enjoy this healthy snack

bloody-deep-deep-red-beet juice…..

Mmmmm I think it’s really beet time of the year, everywhere cheap beets. And I must say, I like beet, they are a little sweet and the colour is amazing,they are deep red. In my garden no beets grew, I think I did some dramatically wrong but I really don’t know what, next year better times!
For the juice it’s easier when you have an slow juicer who is on electricity, but I haven’t (my is really hard handwork) so for me it took a long time to prepare, but the joy of drinking the juice is much better and intensive 😉
I have much time, the rain outside won’t stop today, that’s my feeling about this day. Very dark, cloudy, rain and no sun even not a tiny tiny piece of sun. SO no walk outside.

So here is the recipe of the bloody deep deep red beet juice (approx 1 liter /4 glasses)
4 beets
4 carrots
4 apples (I took the yellow red ones, sweet and juicy)
16 gram of ginger
2 lemons (yes get the juice from the lemons)

a slowjuicer
a knife
4 glasses
a can
a cutting board
some energy and armturns if you don’t have an electric slow juicer.

So you wanna drink the juice, lets begin…
take the peel from the beets and wash the beets, carrots, apples..
Get the cutting board and the knife, now you are ready for cutting the vegetables in little pieces and the ginger(no peel on the ginger please) so you can put them in the slowjuicer. (don’t forget to get rid of the seeds of the apple).
Put them in the slowjuicer, the juice you get out put in the can.
Now it’s time to press out the lemon and this juice you mix in the can with the deep red juice.
Now it’s ready for drinking, you like cold drinks. Put it for 30 minutes in the fridge.Anyway use your own fantasy to make some other drinks with beets!


Enjoy and feel very healthy after drinking this bloody deep-deep-red beet juice


eating raw chocolate balls while it’s raining outside

so no story, but just a recipe. I like to bake/cook discover new food, when it’s raining outside and this I made before but I didn’t post on my blog yet. But really this is delicious and raw! So make sure you buy raw cacao, you don’t know the difference? Raw cacao isn’t burned before it’s grind into powder, normal cacao is! And they say it’s really a superfood. Rich of antioxidants….
So here is the recipe based on the recipe from Jennifer Cornbleet….(raw for dessert)

ingredients for  about 18 chocolate balls
1/3 cup of coconut oil
8 unpitted dates, she said 4 medjool dates, but I didn’t have
1 cup raw cacao powder
1/2 cup of date syrup
1/4 cup of grated coconut
3 teaspoons of orange zest (organic)

a bowl
a saucepan
a spatula
a food processor
some spoons

So it will take approx 2 1/2 hour to make this delicious raw balls
Lets start immediately, put the saucepan on fire and fill with water, bring the water to a boil, put off the heat and get the bowl (with coconut oil inside ) and put the bowl in the water together with the unpitted dates. Let stand and soak for 20 minutes.
Get the food processor put in the date syrup, the date with coconut oil, orange zest and 3/4 cup of raw cacao-powder. Mix very well, put the mixture with a spatula in a bowl and set aside for 1 hour in the fridge!
now get the mixture out of the refrigerator and make little balls from the mixture with a spoon. Do it quickly because if you have the balls to long in your hands it will heat up and your hands get full of chocolate (nice to have a taste of it before it’s ready ;))
If you made the balls you can roll them in the rest of the cacao powder or in the grated coconut (the coconut is really my favourite, she said you can try also curry powder instead of cacao or grated coconut, or put some cayenne and a 1/2 teaspoon of ground cinnamon in the mixture)
Now they are ready put them on a nice plate again in the refrigerator for at least 1 hour….then they are ready for consumption nice with tea or just after a good diner! (you can keep them for 1 week in the fridge)
Enjoy and do not eat too much because they are filling and otherwise you get sickly, at least I do 🙂

Bon appetite

it’s raw!!….corn soup

Last week I am very interested in raw food, I think it’s very well in combination with vegan food. And nice to experimentation..I always watch who’s the chef on the Dutch television it’s a food program, 4 people are going to cook at their house for each other, but one is the real chef….so you have to guess
Last week there was also a raw food lady, she had her own garden and the raw food she made looked very delicious…
Anyway if you don’t know raw-food I’ll explain, you just eat everything raw, you don’t destroy vitamins, you can heat food like  50 degrees Celsius the other people say 42 degrees Celsius (so the food stay alive!).
Now I have for years a book from Charlie Trotter and Roxanne Klein, but always when I looked at it, it was taking so much time to make, but now I dared to make one soup and cashew-cheese…BRAVO!

Yes it’s very laborious and it takes a couple of days, but for this corn soup you just need 2 days!!
So I wanted to share this recipe, it’s not from my own….

Ingredients for the Indian spice mix*

1/2 tablespoons of fresh ground cinnamon
1/2 tablespoons of fresh ground cardamom
1/2 tablespoons of fresh ground coriander seed
1/2 tablespoons of fresh ground cumin

ingredients for the curry oil*

the Indian spice mix
1 clove of garlic
1/2 teaspoon fresh ground turmeric
1/8 teaspoon fresh ground cayenne pepper
6 grains of smoked salt (I don’t know what it is so I just used sea salt)
1/4 teaspoon sea salt
2.5 decilitre olive oil

The kitchen tools

a blender
a grinder
a bowl

The start of making the curry oil, just put all the ingredients together in the blender and blend for 2-3 minutes. You put the mixture in a bowl, put some plastic on it and put it for one night in the fridge!
You must use this oil within 2 days!

The ingredients of the corn soup!*

7,5 decilitre sugar-corn-grains
2,5 filtered water (I just use normal water I just have to use to all this so I don’t have everything at my home)
grey sea salt (I used normal) and fresh ground pepper
1,2 decilitre sugar-corn-grains
4 tablespoons of palm heart
4 tablespoons curry oil

The kitchen tools

a blender
a colander
a food dryer (I didn’t do because I didn’t have one!)

How to start

Just blend the 7,5 dl corn and the water till it’s a smooth purée, get the colander and sieve the soup in a bowl. Now put in the pepper and salt

The garnish for the corn soup, you need the food dryer, just put 1,2 dl in the food dryer at 40 degrees Celsius for 2 hours (they are still soft but also dried)
I didn’t dry the corn, I can understand it gives a bite to the food, next time better!
So cut the palm heart in nice pieces and I would say make a nice decoration of the soup, with the curry oil, palm heart, pepper and corn*

Enjoy your meal

* the recipe is from the book:
Raw written by Charlie Trotter and Roxanne Klein