Tag Archives: strawberry

RAW Strawberry Rhubarb Popsicles

16 Sunday Jun 2013

Posted by in Playful food and photos

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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.

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

Popsicle

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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! ;)

Very Berry Vanilla Yogurt Cake

30 Thursday Aug 2012

Posted by in Playful food and photos

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Finally: The cake from the header. Yes, I know, you had to wait quite a while for this. And some people have asked me about it. Well… here it is!

 

Don’t worry, he got his peace of the cake!
It was my birthday cake this year. I wanted a summery light and refreshing cake. A cake that doesn’t make you feel yucky after one peace.  As it was summer, it was obvious that there had to be a lot of fruit in this cake!

 

So, that was all I knew before I made the cake: A lot of fruit, some yogurt and a vanilla cream. Yes, I can work with that. The result: Very Berry Vanilla Yogurt Cake.
Creativity can be so yummy!

Very Berry Vanilla Yogurt Cake

  • 3oog / 1 1/4 cups / 10,5 ounces soy yogurt (I recommend to weight the yogurt)
  • 200g / about 1 1/4 cups / 7 ounces mixed frozen or fresh berries (I recommend to weight it)
  • dry sweetener to taste
  • 2 tsp agar agar powder or 2 tbsp agar agar flakes
  • 1 vanilla pudding mix (like Dr Oetker organic vanilla pudding. For Germany: Ruf Vanilla pudding)
  • 1 cup soy creamer (Germany: Alpro Cuisine) or canned coconut milk
  • 1 cup soy milk
  • 1,5 cups vegan graham cracker crumbs (or any other vegan cookie. “Zwieback” works, too)
  • 3-4 Tsp melted Earth Balance / Alsan

Mix Graham crackers and Earth Balance in a bowl. Use your fingers to press the mixture evenly into the buttom of your plate.
Now prepare the Vanilla Cream: Prepare the Vanilla pudding according to the instructions, but use half a cup of creamer (or coconut milk) and half a cup of soy milk. Pour the pudding on top of the crust and let it cool down in the refrigerator.
Time to prepare the yogurt layer! Blend the mixed berries. Put the blended berries in a pot and boil them up with the agar agar (don’t forget to stir a lot!). Finally, mix the yogurt and the warm berry mixture in a bowl. Add sweetener to taste (you cold either use stevia, xylit, cane or coconut sugar. Don’t use liquid sweetener cause the yogurt might get thick if you do) Pour the yogurt berry mixture in your pan on top of the vanilla cream. Let the cake cool down in the refrigerator (it takes about 6  hours for the agar agar be completely thick. Don’t remove the cake from the pan before completely cooled down.)
Once the cake is firm and cooled down, you can remove it from the pan and decorate it! Be creative! (Remember: Being creative can be really yummy!)

I think my little friends have discovered something in my kitchen…

And here’s a piece of the cake with both it’s layers.

Just to give you an idea what it looked like!
You can use any kind of yogurt and any kind of milk you want. However, I’d recommend to weight the yogurt and the berries. Weighting the ingredients is more exact and will yield to the best results when using agar agar.

Have you ever made a vegan yogurt cake? (Or: Have you ever made a yogurt cake in the first place?) You should! It’s fun and it’s delicious!

 

Pink Princess Cupcakes

19 Thursday Jul 2012

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A forest of frosting. That’s what my friend called these pictures.

A forest of PINK frosting!

So you can easily guess what was the girls and what the boys ate at the party…

Not a single guy dared to eat a pink cupcakes… well, they missed out on something great. If you ever want to keep your cupcakes from your boyfriend or other male people, you know what to do: treat them to a pink frosting!

Princess of Forest Frosting Cupcakes

  • 1 3/4 cups (220g) flour
  • 3/4 cup (150g)sugar
  • 1 cup  / 240ml almond milk
  • 1/2 cup (120ml) oil
  • vanilla extract, vanilla sugar or bourbon vanilla powder (I use vanilla powder)
  • 1 teaspoon baking powder and 1/2 teaspoon baking soda
  • dash of salt

As simple as it could be: mix everything together with a hand mixer, fill in a muffin pan lined with paper cups and bake at 350 F for about 20 min.

Forest Frosting

  • 1 cup margarine / vegan butter
  • 3 1/2 cups confectioners sugar
  • Vanilla sugar or vanilla extract (1 teaspoon)
  • a few drops of red food color OR 1 tbsp strawberry puree

First mix the margarine with your hand mixer or food processor until creamy, that add the other ingredients. Mix until smooth!

In order to apply the frosting, you can simply use a ziplock bag with a hole. It’s as easy as it could be.

Put on your crown and be the Princess of Forest Frosting.

Strawberry ambush!

18 Wednesday Jul 2012

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This is not funny.

Strawberry ambush.

If there’s one thing I won’t share, it’s strawberries. I really like to share any recipe I create, I can share everything that’s in the fridge, I can even share almond butter (might be my second favorite. Guess the first one.)
I won’t share strawberries though. They usually come in one pound boxes. One pound is for me. If a friend or roommate  also wants strawberries, we have to buy two pounds. Remember, strawberries are not for sharing.

One more thing. It’s a pity, but I simply can’t do recipes with fresh strawberries. Sometimes I’d love to, but… they simply don’t last long enough…
And there’s no recipe that could taste better than fresh strawberries. No way.

My friends and family accept that I don’t share strawberries. seems like I still have to train those little yellow guys…