Tag Archives: almond

RAW Strawberry Rhubarb Popsicles

16 Sunday Jun 2013

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It’s getting warm! Summer is almost here – even where I live!

And that means… it’s time for ice cream! Oh, I have so many ice cream ideas, I’m really glad that we finally have the right temperatures for ice cream and popsicles!
Actually, rhubarb is a spring vegetable. Yeah, that’s right, it’s a vegetable, not a fruit. And a pretty healthy one, too. If this was a health blog, I could tell you a lot about it’s benefits, like the high amounts of dietary fiber, it’s vitamin B, A and K content, antioxidants and calcium. But this is just a playful blog, so you don’t even have to let people know that they are eating a healthy treat…

… cause nobody will notice. They taste that good!

Popsicle_1

Strawberry Rhubarb Popsicles

  • 2 cups strawberries
  • 1 small stalk rhubarb
  • 3 tbsp almond or coconut milk
  • optional: 1/2 cup xylit (or regular sugar) for the sweet tooth… *

Mix all the ingredients in your blender. Fill in popsicle forms and freeze for about 6h or overnight.
Enjoy!

* NOTE: If you add sugar/xylit or not depends on your own sweet tooth and on the sweetness of your strawberries which varies a lot! When you try the mixture, it should be slightly over sweetened, because the frozen mixture always tastes slightly less sweet.

Popsicle_3

And you have to hurry up to make this treat – rhubarb season is almost over!!! It usually lasts until the end of june.

Popsicle

RAW Strawberry Cream Dream Pie

10 Friday May 2013

Posted by in Playful food and photos

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Click here for German version! / Deutsche Version
Time for another RAW dessert!

After trying to make homemade granola yesterday, I am convinced that I’m  much more gifted at making raw food desserts and meals or baked muffins and cake and… actually anything. Anything that’s not granola.

Everything turned out great – the rhubarb muffins (yummy!), the caramelized green asparagus (double yummy!)… but the granola, the one thing I was most excited about, just didn’t turn out the way I imagined it. So much for granola.

I like muffins and raw desserts better, anyway! ;)

Strawberry Dream Cream Pie_2

There is our beauty. I guess the name says it all…!

I especially like the new kind of dough i tried this time. It’s based on banana instead of dates!

Strawberry Dream Cream Pie_6

Strawberry Cream Dream Pie 
yields about three tartlets 

For the dough:

  • one banana
  • one part oat flour
  • one part ground almonds
  • optional: sliced banana or strawberries
  • optional: pinch of salt

For the cream:

  • about 10 medium sized strawberries
  • 6 tablespoons coconut butter
  • 5-8 dates (depending on your sweet tooth)
  • pinch of vanilla or 1 tsp vanilla extract
  • pinch of salt
  • 1 tbsp lemon juice
  • optional: 1/2 tsp psyllium
  • coconut oil for greasing the pan

For the dough puree the banana in a mixer (or with a hand blender). Stir in oat flour and ground almonds, until you have a smooth dough. Grease three tartlet pans with coconut oil and line the pans with dough. Put in the refrigerator.
For the cream, mix all the ingredients in a high speed blender until smooth. Put sliced banana or strawberries on the dough. Pour the cream into the prepared pans and chill in the refrigerator over night (NO need to freeze!).

You can freeze the tartlets, of course. But you don’t have to! The slice I cut (you see it in the pic above) was beautiful even though the cake was not frozen!

Strawberry Dream Cream Pie_7I did one version with banana slices at the button, one with strawberries and one with cream only. I loved them all.

Strawberry Dream Cream Pie_4My little friend likes the strawberry slices version best. I guess we might get some trouble. He doesn’t know yet that I just don’t share strawberries! They are my favorite fruit!!!

Strawberry Dream Cream Pie_5I actually used two tartlet pans and one miniature spring pan, same size as the tartlet pans. I love small pies, they are so cute! You can have a pie on your own!
Of course, you could also make one big pie or tarte.

Oh, and by the way… that miniature pan is from a toy store. Yup. Toy stores are great. You can buy lego AND miniature kitchen tools! Support your local toy store! ;)

RAW Mango Cheesecake

05 Tuesday Mar 2013

Posted by in Playful food and photos

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Deutsche Version / German version

Okay, I am kind of proud of this one. I just recently got into raw “baking”. I’m not a raw foodist, as you can see on this blog, but I love play around with raw food preparation! For me, it’s a really creative approach that offers so many new possibilities and new flavors! Some of them are worth sharing…

Like this one.

mango cheesecake

RAW Mango Cheesecake. It does not only look delicious, it really is! Don’t compare raw cakes to baked treats. They are not an imitation – they are different, a whole new thing. See them as an alternative or as a very tasty addition to your diet!
Raw cakes are usually quite rich – you might want to cut smaller pieces than you’d do with a regular cake.

RAW Mango Cheesecake

RAW Mango Cheesecake

 Ø about 20cm / 8 inch

For the crust:

  • 3/4 cup (about 100g) pitted dates
  • about 1/2 -3/4 cup nuts or seeds (I used sesame seeds and almonds)
  • 1/2 tsp cinnamon
  • Pinch of salt

For the filling:

  • 3/4 cup (100g) cashews 
  • 4-5 pieces dried mango (my pieces more rather big, use more if your pieces are rather small)
  • 4 tbsp coconut butter
  • 1/2 cup (about 50g) xylit (or sweetener to taste)
  • 1/4 tsp powdered vanilla
  • pinch of salt
  • 1/2 – 3/4 (about 125ml)  cup water

Crust: Either grease your pan with coconut oil or like it with baking paper. Put nuts / seeds in a food processor and mix until coarsely ground. Add the other ingredients and mix until combined. (Add more dates of the dough is to dry and add more nuts if it’s too moist. It’s hard to give exact amounts here cause it all depends on the moisture of your dates!) Put the dough in a baking pan (Ø about 20cm / 8 inch), form the crust.

Filling: Put all the ingredients in a blender and mix! You might want to soak the cashews before blending of your blender is not that strong. Add more water if needed. Pour the cream into the prepared crust. Lick off the spatulas and spoons you used. (This step is essential. DON’T skip ;) ) Put in the refrigerator over night or until the cream firms up.

raw mango cheesecake

Yummy! When a friend taste-tested the cake, he was like “Wow… this is really… cheesy. It’s like cheesecake…”
Even though I’d definitelly not say that this is a one to one cheesecake alternative,… the cashews definitelly yield a cheese flavor. And the mango coconut combo fits the cake really well. Even though I almost had the whole cake for myself, it did not last long until it was gone… hey, I am writing exams. I need brain food! And it seems like the little guy in the pic (no, he was not the test-taster) feels the same about this cake.

raw mango cheesecake

You can freeze the leftovers, too. You might also find the frozen cake easier to cut (even though I had no problems cutting the cake when I left it in the refrigerator over night). Freezing the cake is especial great, when you are making a raw cake for just one or two people. You can eat the frozen cake straight from the fridge… I promise, it’s the best ice-cream cake I ever had!

Magic Instant Pizza Crust – RAW

08 Thursday Nov 2012

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RAWmazing.

(yeah, I know – that’s an old one…)

I always thought I’d never make a raw pizza. For the same reason I’d never make raw bread or even a raw quiche. I recently stumbled upon a recipe for a raw quiche: It took more then 24h to make it, when you count the time for dehydration. That’s just not for me… I am a little… impatient, let’s just leave it like that.

But then… there was the idea to try an instant crust. I didn’t think it would really work… And I was surprised when I liked it even better than a dehydrated pizza crust! It’s a little more moist and not like a cracker!

I am in love with the simplicity of this recipe.

It’s magic. You see? My little friend has been working on that recipe… uncooking everything. And in the end, there was my first homemade raw pizza!

 

Magic Instant Pizza Crust

  • 1 cup sunflower seeds (or 1 1/4 cups almonds)
  • 1 cup flax seeds
  • 1 tsp dried oregano and basil
  • 1/4 tsp see salt
  • 1 tbsp olive oil
  • 3-5 tbsp water, as needed

Grind the sunflower seeds and flaxseeds until powdered. It does not necessary have to be very fine powder, feel free to leave it a little more coarse. I like the texture. Mix in herbs, salt oil and water and needed to create a dough you can knead without sticking to your hands.
Form a circle, add tomato sauce and all veggies you love. I love to use avocado as my “cheese”, of course, you can use any vegan cheese you want, like raw nut cheese or any other vegan cheese.
Voila, that’s homemade RAW Pizza crust without a dehydrator! It’s that easy!

In case you don’t have the possibility to grind nuts and seeds, just use store bought almond meal and flax meal (Flax- or Leinmehl, in German Reformhäusern or Bioläden). You’ll still get a delicious raw pizza crust!

Of course it doesn’t taste one-to-one like a cooked pizza crust! The mouthfeel is completely different – but it’s the idea and the spices that count. It’s fun to make and delicious – give it a try! Even if you make the raw crust, you could still add cooked tomato sauce. Just saying. (There are great recipes for raw tomato sauce, too, if you want to try it!)

Mini Pumpkin Pies – no bake

28 Sunday Oct 2012

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Make it small. I like small sized food. Small cookies = more cookies. Small cupcakes = more cupcakes.

Small pies = more pies!!!

And you have a whole pie to yourself… I think that’s great. Plus it’s no bake, so these pies are not only really cute, but also fast and easy to make. Could you ask for anything more?
Oh, and by the way… I think pumpkins are the only reason why fall has a right to exist at all. (You have to know that I don’t really like any season but summer. And yes, I know, I live in a very bad spot concerning my weather preference…).

Come on, they are cute!

The filling is rather a pumpkin pudding, or a pumpkin cream. But it’s one of the most delicious thing I had lately. If you add some corn starch, you could even use this cream as a filling for baked pumpkin pie.

For the crust: It’s raw crust, made from dried fruit, nuts and oats. You could actually use any kind of nut and dried fruits like dates, figs, apricots… I just used what I happened to have in the house. Feel free to use whatever you have on hand!

Mini Pumpkin Pies

  • 100g (1/2 cup) raisins
  • 80g (1/2 cup) almonds
  • 50g (1/2 cup) rolled oats
  • cinnamon
  • 200g (one can) pumpkin puree
  • 3-4 Tbsp Maple Syrup
  • 175g (6 oz or half a package) silken firm tofu
  • additional sweetener to taste
  • 1 tsp cinnamon
  • 1/4 tsp ginger and cardamon
  • dash of salt, nutmeg and cloves

For the crust, combine the raisins, almonds rolled outs and a dash of cinnamon in your food processor (or vita-mix like blender). Press the dough into silicon muffin pans are into tartlet  pans. It should look like this:

For the filling, mix pumpkin puree, tofu, maple syrup and spices in your food processor or blender (I used homemade pumpkin puree, but it won’t make a big difference). Taste test and add more sweetener, if you like.
Fill the pumpkin cream into the crust and you’re ready to enjoy miniature pumpkin pies!

Spider, pink flower, bat. Nothing wrong here!

Trick or treat…

Great, “This is Halloween” is stuck in my head right now! I guess I will have to watch the movie some time soon… eating mini pumpkin pies and thinking of other Halloween food.

Happy Halloween!

Do you go to a Halloween Party and will you dress up?

Simple Apple Pie Smoothie

21 Sunday Oct 2012

Posted by in Playful food and photos

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I never expected it… but this smoothie really taste like apple pie filling! It’s fresh, raw, foamy, yummy. The dates yield a delicious caramel flavor and sweetness. The almonds make it extra creamy and perfect.

I made this so often for breakfast this week. Seems to be my favorite right now. Another great part: It’s not pricey! Apples are the seasonal fruit right now, at my grocery store, it’s the freshest and cheapest thing I can get.

But what I like best about this smoothie: It’s so easy! I usually have all the ingredients at hand. You only need one kind of fruit! Just apples, no more.  And you won’t believe how delicious it is until you tried!

Apple Pie Smoothie
one big Smoothie

  • 2 apples, cut into quarters
  • 1/8 cup almond (about one hand full)
  • about 5 dates
  • 1/4 tsp cinnamon
  • 1/4 cup ice cubes
  • 1/4 cup water or as needed
  • optional: some oats or flaxseed – make it a breakfast!

But everything in your blender, ice cubes first. Add as much water as needed for desired consistence. Blend – and enjoy! If you like your smoothie even sweeter, you can add some stevia.

I put some oats and flax seed in my smoothie as a breakfast – the oats make a great “pie crust”. You could also crumble some graham cracker on top of your smoothie. Or decorate it with some cream and cinnamon!

Baked Apple Cream

07 Sunday Oct 2012

Posted by in Playful food and photos

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It’s fall.

A few days ago, there were the first leaves on my car when I wanted to drive home from work. That means: summer is over. It’s fall.

So it’s time for fall flavors! Pumpkin is one of my favorites. Fresh pears and apples. And all the spices! Cinnamon, cardamom (my all time favorite), ginger…

Right now, it’s time for another apple dessert. Baked apples are a favorite treat around Christmas time in Germany. Okay, we were talking about recipes for fall… But however. If you ask me, one can eat baked apples all year round!

Baked Apple Cream 

  • 750 ml / 3 cups unfiltered apple juice (cider)
  • 3 tbsp corn starch
  • 1 tsp cinnamon
  • 2 apples
  • about 50g (two hands full) raisins
  • about 50g (two hands) chopped almonds
  • 3 tsp brown cane sugar
  • dash of salt
  • 1 tsp coconut oil

Melt the coconut oil in a non-stick frying pan on medium  heat. Add the almonds and roast them for a few minutes. Then add the sugar and fry until it’s melted and caramelized.
Chop the apples and add them to the sugar almond mixture. Add cinnamon and put aside.

Stir the cornstarch into the apple juice until combined. Heat the juice (stir!) until it boils and turn into a thick cream. Remove the pot from the stove and add the apples-almond mixture.

Enjoy!

 

Someone has to clean up, after all…

 

I had to make this dessert twice. The first time, it was gone before I could take a picture…. it’s that good.

It tastes great warm or cold!

And of course, you could add all the spices you want. Ginger would be great. Mulling spice. Cardamom. Whatever you like!

 

RAW Frozen Hot Chocolate – Serendipity in a glass

19 Sunday Aug 2012

Posted by in Playful food and photos

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Finally, summer arrived where I live! We have a few really hot days right now, and I am happy to enjoy them with my exams being over by now!

And the best part: hot summer days are the perfect time for frozen treats!!!
Delicious frozen treats melting away in your mouth… or in your hands, if you don’t eat them fast enough!

So, I have some really exciting news: RAW frozen hot chocolate!
Do you know Serendipity in New York? It might be the one place every chocoholic has to visit once in their life… Long ago, I tried some from a chocoholic friend and I had to admit that it was really delicious! In fact, I’d have loved to eat (or drink?) one myself… if it was not winter. I am a cold blain, I would have been cold all day! But know it’s summer! I could have a frozen hot chocolate! Okay, New York is  not close and Serendipity is not vegan… so… I make my own frozen hot chocolate! A RAW vegan frozen hot chocolate! However, frozen hot chocolate always reminds of New York City. So that’s why I put the little statue of liberty next to it!

Making your own frozen hot chocolate is easier then you might think! Your freezer does most of the work…

RAW Frozen Hot Chocolate

  • 50g (just under half a cup) Cashews
  • 50g (just under 1/2  a cup) Almonds
  • 450ml (2 cups) water
  • 3-4 tbsp cocoa powder
  • stevia, agave syrup or any other sweetener to taste
  • tiny dash of salt
  • 2 tbsp nut milk (store bought or just keep a few tbsp from the nut milk you will make for this recipe)

Put the nuts, water, cocoa and salt in a blender an mix. Strain the milk through a nut milk bag (a laundry bag, a cheese cloths or even a kitchen towel works, too! I always use a laundry bag!) This is like heavy chocolate cream made from nuts! Sweeten the milk. It should be slightly oversweetend, the finished product will be less sweet. Put in ice cube trays, ice cube bags or flat containers and freeze! Once it’s frozen, put the ice cubes in your blender (your blender should be able to crush ice), add 2 tbsp nut milk and mix again! I used a vita-mix and pushed the mixture into the knives with the tamper. This will yield the best results… however, I guess this will also word with any blender that can crush ice!

You will be rewarded with the most delicious frozen hot chocolate ever.

 

All right… this is serious food porn. It’s as delicious as it looks, I promise! It’s rich but not too heavy. And it’s healthy! Plus it’s a nice change to all those banana soft serve treats… (I do like bananas. But I don’t want everything to taste like bananas!)

 

Talking about frozen treats melting away…
As I found out, it’s really not easy to take photos of a frozen treat when it’s about 100 degrees and you don’t have an air conditioner… I would have loved to take more photos… to play around… but the Frozen Hot Chocolate had to be eaten before it melted, I hope you understand!

Homemade Almond Butter

24 Tuesday Jul 2012

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There’s one thing I really don’t like about almond butter: It’s expensive.


That could be me… 

That’s the only thing I don’t like about almond butter. In other words: I love almond butter! Ever since I got my first glass of almond butter, I was addicted.  From then on I got almond butter for special occasions, like christmas or for my birthday. I cared more for the almond butter then any other christmas candy! And I did my best to let it last as long as possible…

I still love almond butter. Straight from the glass. On top of bananas or rice cakes. In oatmeal…

Actually… I only need a spoon. And my glass of almond butter. That’s it.

So here’s the good message: You can make your own almond butter! All you need is a food processor or a heavy duty blender.
It’s as good and as creamy as the store bought one. Trust me. I know what I’m talking about!

Make your own almond butter!

Recipe

Homemade Almond Butter

  • 2 cups almonds

All right, that was obvious ;)
Now the interesting part: Roast your almonds in the oven for about 10 minutes (350F). Be careful not to burn. Let them cool a little bit (it’s works better when they are still a little warm, so don’t let them cool down completely). Put them in your food processor or blender and mix! If you use a food processor, you have to stop and scratch the sides several times, until it’s creamy. Be patient.

If you use a heavy duty blender, like a vita-mix (that’s what I use!), push the almonds into the knife with your tamper. It won’t be long until you have a creamy, yummy almond butter!

If you feel like it’s not creamy enough, feel free to add one tsp native oil, like almond oil or walnut oil. This could happen when the almonds are a little older.

Creamy Almond Butter. You can’t imagine how excited I was when I finally got my vita-mix and could start making my own almond butter!