Tag Archives: coconut

10 minutes Deserts

When it comes to raw sweets, things can be either superfancy or superfast. It’s up to you. So unless you dream of a three layered cake that needs to stay in the freezer for a while, have a look at these deserts ideas:

– cashews are the best: they’re fat&creamy and need no more than 4hrs to soak. in the photo above they stand as the base for a cinnamon cacao desert (with star fruit on top)

– dates too! i love dates not only for their perfect sweetness, but also because of their texture – they give just about the right firmness to the composition

P1010426here i used cashews + dates + frozen berries + hibiscus & fruit tea + grated coconut + orange peel

– in case you don’t have any of these two, you can improvise with oats or other grains (it won’t be raw though). just soak them for a bit, then add honey/dried fruits, tahina, grated coconut and of course, your favorite flavors. drop any high expectations about the looks – it’s basically porridge style

IMG_8656list of ingredients

  • cashews/ any nuts
  • dates / any dried fruits
  • grated coconut (also coconut cream)
  • flavors: cinnamon, cacao, orange, etc

plan B

  • oats/ bulgur/ quinoa/ etc
  • tahina
  • honey
  • flavors

optional

  • bananas
  • dried fruits
  • sesame/ sunflower seeds

Coconut Black Rice

There’s something alluring about coconut and rice and peanuts. Maybe it’s the Indian feel of it or maybe it’s just this exquisite combination of tastes that’s relishable for most of us. After discovering the nutty flavor of black rice, I’ve decided to try out my own recipe.

And of course I couldn’t stop going all the way ‘Indian’ with the spices. Thus I started with the traditional speed frying of cumin seeds and grated ginger (about 5 minutes in a drop of olive oil) meant to release their flavor and create the base for the food. I’ve then added a bit of water and left it to cook for another 5 minutes. The next step involves mixing  it thoroughly with the boiled rice and adding coconut creampeanuts (previously roasted in a simple pan, without any other add-ons). If by any chance you happen to have cinnamon leaves, don’t hesitate to make them the secret ingredient of your rice preparation!

All you are left to do now is see how much lemon juice it takes to balance the creaminess of the coconut. I chose to serve it on lettuce leaves and garnish it with shredded coconut, just so that the people could get the right hint of what’s going on in their plates 😉

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list of ingredients

  • black rice
  • roasted peanuts
  • coconut cream
  • olive oil
  • cumin seeds
  • grated ginger
  • lemon juice

optional

  • lettuce leaves
  • shredded coconut

Energy Drink

There’s one drink that can make your mornings resemble the kind of treat you’d get in a fancy cafe. Except it doesn’t have any caffeine or milk. Yet everybody flips out as if they were drinking cappuccino or milkshake. I think that’s why I’ve ended up calling it energy drink.

To begin with, you have to prepare the nut milk – it can be made from almonds, walnuts, cashews and so on. Use sesame seeds as one third of the whole nut quantity, so you can add up to the calcium intake for the day. After soaking the nuts, rinse them well and drop them into the blender with fresh water. When they start turning into a watery cream, strain it by pouring the entire composition through a nut milk bag. If necessary, fold in more water.  You’ll be left with the milk and the leftover pulp, suitable to use in further deserts. Why not prepare 1-1,5l of nut milk, store it in the fridge and have it at your disposal over the next few days?

Once you get the milk done, start adding into the blender one or more of the following ingredients:

  • bananas
  • dates/ raisins/ figs or honey
  • coconut cream
  • rose water / orange blossom water
  • fruits tea or masala chai
  • carob / cacao
  • ground cinnamon / vanilla/ cloves, etc
  • any kind of berries (fresh or frozen) – in this case better not mix it with banana or dried fruits
  • ground flax or hemp seeds

You’ll get a pretty thick consistency, but you can always dilute it to your taste.

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With this kind of quantity you’ll enjoy full energy until lunchtime or even later!

Creamy Soupy

Whenever I feel like having something warm, I go for a soup or a puree. The difference between them is only in the amount of liquid you’d add (plain water or the water in which the veggies have boiled). My favorite ingredients are red lentils, root vegetables – carrot, celeriac, parsnip, beets, etc – and pumpkin. And of course plenty of seasonings: ginger, garlic, cumin, turmeric, pepper, chilly, sumac, etc.

Even though I usually go straight to the same method of preparation as in raw food – mixing the ingredients all together – I learned that one of the main tricks of creating flavor when boiling vegetables is to add the seasonings while the process is going on. So, depending on what taste you want as dominant – sweet or spicy – bring the spices to the boil. If you have black or white cardamon seeds, cinnamon bark or bay leaves, these will definitely make the difference. Also adding some onion or garlic at this point will considerably enrich your dish flavor.

When the lentils and veggies have boiled – you can cook them together or separate – just mix everything in your food processor, add a bit of oil, salt and lemon juice and check if it allows more seasoning. Rather than adding too much oil, lemon or salt, focus on the spices 🙂

Here are a few of my favorite recipes:

Red lentils & sweet potato puree

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list of ingredients

  • red lentils
  • carrot
  • sweet potato
  • grated ginger
  • ground cinnamon
  • ground cumin
  • ground black pepper
  • olive oil
  • salt
  • lemon juice
  • sumac and ‘leurda’ (wild garlic) for serving

Pumpkin coconut puree

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list of ingredients

  • pumpkin
  • carrots
  • celeriac/ parsnip
  • grated coconut
  • grated ginger
  • ground cumin
  • olive oil
  • salt
  • poppy seeds/ black sesame for decoration

Red lentil cream with turmeric (photo in the post header)

list of ingredients

  • red lentils
  • pumpkin
  • parsnip
  • onion
  • cinnamon
  • grated ginger
  • ground turmeric
  • chilly powder
  • olive oil
  • salt

 

Energy Balls

There’s one great thing about this desert: you can make it from whatever comes handy. All you need to have is some presoaked nuts and dried fruits, the rest is just improvisation!

I gathered some of my favorite ingredients along with a few tips of how to mix it:

– if you are in a bit of a rush and you don’t have any  presoaked nuts, go for those that require less hydrating time (cashews – 4h; sunflower seeds – 2-3h) instead of the ‘time consuming’ ones (almonds or walnuts – roughly 8h)

– if you’ve just made nut milk, you can use the leftover pulp

extra fat is not necessary, but welcomed; especially when you’re using just the pulp (which is already fat depleted) instead of the whole nuts. go for a bit of coconut oil, cream or butter or, if you fancy chocolate, cacao butter. even tahini works out pretty well.

dates or figs are the best to go with, but you can also use raisins, dried cranberries or plums. don’t forget to take out the pits 🙂 soak them for half an hour and strain;  if you have a high power food processor, you might not need to do this, but consider rinsing simply to have them safe and hygienic

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– mix these two base ingredients in the food processor – you should have more nuts than dried fruits or else the composition will turn out too sweet

grated coconut is necessary as you’ll need something to eat up all the water from the soaked ingredients. otherwise the composition will be too sloppy and you won’t be able to mold it into balls. alternatively, you can use psyllium husks, a good source of dietary fiber which helps in providing a good transit, or plain oats

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– now you have to decide on the flavor: you can have choco mint balls or lemony balls, rose water balls or cardamom cinnamon balls, black or white, pink or orange, and so on. just use your imagination!

– always take into consideration that whatever ingredient you might add, the final texture should be doughy enough for you to shape the balls.

– you can make it crunchy by rolling the energy balls over a combination of grated coconut and sesame or poppy seeds. moreover, you can save some roasted nuts and add them either into the mixture or on the surface

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list of ingredients

1. base

  • presoaked walnuts/ cashews/ almonds/ sunflower seeds, etc
  • slightly soaked dates/ figs/ raisins/ plums/ cranberries, etc
  • coconut oil, butter or cream/ cacao butter/ tahini, etc

2. texture

  • grated coconut, psyllium husks, oats
  • poppy/ sesame seeds or roasted nuts

3. flavor

  • cacao powder/ carob
  • grated lemon/ orange peel
  • rose/ orange blossom water
  • ground cardamom/ cinnamon/ nutmeg, etc

 

Cauliflower Forever

Most of the people are simply astonished when they have raw cauliflower. Wow, it’s so great! but…what is it? rice….or cheese? If you’re not familiar with it, you literally have no idea what is that you’re eating. We of course owe it all to the food processor, able to break down the cauliflower into tiny white pieces resembling rice. You can do it by hand as well, but the result will be slightly different.

I haven’t yet discovered a better and faster recipe than the cauliflower rice.  It goes like this: you shred the cauliflower in your food processor and you mix it with peas, corn (both fresh or frozen) pepper (capia or capsicum) and green onion/garlic. In case you want to add some greens, I totally recommend lovage or dill. Make a basic dressing out of olive oil and lemon juice and that’s it. Now you can enjoy the best summer salad!

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Another vegetable that goes pretty well with cauliflower is carrot. I’ve used it in this thai version of the cauliflower rice. The whole idea is to make a coconut based dressing, keeping everything else the same. For this you would ideally need coconut cream or milk (I use Renuka or Biona brand as it doesn’t have any additives). You can also add shredded coconut or coconut flakes directly into the salad, but be aware it will draw in all the liquid, so you might have to add some more in a few minutes. The perfect seasoning is curry, mild or hot, and fresh basil. In the picture I’ve served it with sunflower seeds pate spread on bell pepper.

list of ingredients

  • cauliflower
  • peas
  • corn (if not fresh, see that it doesn’t have added  sugar)
  • pepper/capsicum
  • olive oil
  • lemon juice
  • salt

optional:

  • green onion/garlic
  • lovage/dill
  • coconut milk or cream
  • shredded coconut
  • curry
  • fresh basil

 

Cashew Pate

Ever since I’ve encountered cashew I found it intriguingly soft and exotic. The best part of it is that you can easily turn it into a salty spread or a delicious desert.  Either way, be generous with the lemon juice.

For this one I used fresh mint, garlic and salt. Put the hydrated nuts into the food processor, add the seasonings and mix well.  I was inspired by the way my mother use to stuff the peppers with soft cheese and then slice it, but I have to admit the texture here is not firm enough as the cheese 🙂 Better serve it as a spread on any kind of peppers or leaves.

If you don’t have enough cashew, you can easily incorporate some grated coconut and carrot. Instead of fresh mint, use dry one or simply mint water . Just get rid of the garlic and you’ll get a pretty fancy spread.  Serve it with pomegranate seeds and juice and you’ll have a winner for the dinner!

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list of ingredients

  • cashew nuts, soaked for a couple of hours
  • fresh or dry mint/ mint water
  • lemon juice
  • salt
  • option 1: garlic
  • option 2: grated coconut and carrot + pomegranate