1) RAW Lemon-Lavender Doughnuts (?!) Wowowowow.......!
Ingredients:
Doughnuts:
2 1/2 cups raw almond meal
2 1/2 cups dried shredded unsweetened coconut
1 cup sprouted buckwheat flour or additional coconut
2 Tbsp lemon zest
1/4 cup lemon juice
1/4 tsp sea salt
1 tsp pure vanilla extract
2/3 cup raw coconut nectar
2 drops lavender essential oil
1 Tbsp dried lavender flowers
Frosting:
3/4 cup raw cashew pieces (preferably soaked overnight)
2 Tbsp coconut water
2 Tbsp lemon juice
1 Tbsp lemon zest
1 cups fresh young coconut meat (or additional soaked cashews if not available)
3 Tbsp raw coconut nectar, raw agave nectar or raw honey
1/4 tsp sea salt
1 teaspoons vanilla and seeds of half a vanilla bean
2 drops du Terra lavender essential oil
1/4 cup raw coconut oil (warmed to liquid)
a few drops *natural purple food coloring
dried lavender flowers for garnish
Methods/steps
For the doughnuts:1) combine the almond meal, coconut, buckwheat flour, and sea salt in the food processor and process until finely ground like flour (but not too long or it will turn to nut butter).
2) Add the lemon juice and zest, vanilla, coconut nectar, and lavender oil and process until smooth. Stir in lavender flowers until evenly blended.
3) Form batter into 12 doughnuts on a lined dehydrator sheet. Dehydrate at 115 for about 8 hours, or until dry but still soft.
For the frosting:
1) combine the cashews, coconut water, lemon juice and zest, coconut, coconut nectar, sea salt, vanilla, lavender oil and process until smooth.
2) With the motor running, add the coconut oil and process until blended. Add the food coloring and process until evenly colored.
3) Place the frosting in a bowl and put it in the freezer for about 30 minutes to an hour (depending on how warm it has gotten) until it is chilled to frosting like consistency.
4) Once chilled, place in a pastry bag (or plastic ziplock with the corner cut off) and pipe onto doughnuts. Sprinkle with dried lavender and serve!
Additional Tips
* Red cabbage can be used to make natural purple food dye! Simply cut and boil the cabbage until the water is very dark and concentrated which will give you a very pigmented dye.***
2) HIGH-RAW VEGAN Avocado-Carob "Haystacks"!!
They are magnificent. The avocado lends a buttery, nutty, creamy quality that is offset by the sweet roasted malty flavour of the carob and the textural crunch and nutty deliciousness of the grains and coconut.
Ingredients:
1/4 cup carob powder (or cocoa, if you don’t like carob)
1 tsp vanilla extract
sweetener to taste, such as stevia or agave (for a more neutral flavour), or perhaps maple syrup or raw honey
1/3 cup desiccated coconut
1/3 cup 5-grain mix (or just rolled oats) (heaping)
In a food processor, process the avocado, carob or cacao, vanilla extract, and sweetener until well combined. The food processor I was using is rather unimpressive, and couldn’t get this mixture anywhere near smooth. My mixture had very discernable tiny blobs (ugh, that word again) of bright green avocado, but honestly it doesn’t matter at all. Just get the mixture blended as well as you can!
Take the metal blade out of the food processor and stir in the coconut and grains.
Spoon the haystacks onto a lined baking tray, and pop into the freezer for one hour (or for days, until you eat ‘em all). Personally, I preferred to leave these out of the freezer for a little while before eating them, but I know some like them best straight from the freezer. Do what works for you!
Nom nom nom.
Take the metal blade out of the food processor and stir in the coconut and grains.
Spoon the haystacks onto a lined baking tray, and pop into the freezer for one hour (or for days, until you eat ‘em all). Personally, I preferred to leave these out of the freezer for a little while before eating them, but I know some like them best straight from the freezer. Do what works for you!
Nom nom nom.
3) Paleo Cocoa-Coffee Chili!!!! Although the raw desserts win first & second place, This is number 1 on my list this week for utterly unique, nutritiously FABULOUS, Paleo-style dinners or anytime....!
By: Victoria Wren
Servings: 10 (at least!)
Ingredients:
1600g ground beef
140g chopped bacon
2 red onions
5 garlic cloves, crushed
2 tins chopped tomatoes
2 tablespoons tomato puree
2 tablespoons pure cocoa powder
2 tablespoons instant coffee granules
2 tablespoons mild chilli powder
2 tablespoon balsamic vinegar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon extra hot chilli powder
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Instructions: Chop up the red onion and bacon into small bits.
In a very large pot, throw the olive oil, bacon, crushed garlic and onion and cook slowly until the onion is translucent and the bacon more or less cooked.
Toss in the ground beef and brown it. While it’s browning, measure the rest of the dry ingredients in a bowl: cocoa powder, coffee granules, chilli powder (both mild and hot), cumin, paprika, oregano, sea salt and black pepper.
Add this mixture to the pot and stir well. Then add your chopped tomatoes, tomato paste and balsamic vinegar.
Let this cook for a good half hour or preferably more on a slow, low heat. Even better, cook the day before and then reheat and serve the following day!
Notes: This makes a HUGE batch of chilli and is perfect for freezing!
***
4) Ayurvedic, Vegetarian KADHI :
Kadhi is a lovely, healthy Ayurvedic dish which looks a bit like soup and has a sour taste. It is a great remedy for colds, coughs and throat problems when drank hot...
"A popular delicious Indian dish in Ayurvedic Way"... and wonderfully delicious & healing!
Cook time:
Total time:
1kg Yoghurt
1 Liter Water
70-80g Chickpea Flour
15ml or 1 ½ tsp oil (olive or any other plant oil that you like to use)
½ tsp fenugreek seeds
¼ tsp mustard seeds
1 Pinch asafetida
10 curry leaves
1 tsp turmeric
1 lemon, according to taste also more
salt according to taste
"Pour the water together with the yoghurt into a bowl and whisk the mixture.
Mix the chickpea flower into it with the hand and make sure that it is well mixed. The flour has to be completely in the yoghurt and water so that there is no dry chickpea flour left. The mixture should be thin like buttermilk.
Heat the oil in a pot and when it is hot, shortly fry fenugreek seeds, mustard, asafetida and curry leaves. Before any of the spices burns, add the yoghurt mixture and keep on churning while bringing it to boil. Add turmeric and salt according to your taste and keep on churning.
The longer it boils, the better the taste will be. It should boil at least about 20-30 minutes but you can boil and churn it for two hours, it will only increase the good taste!
"In India we use sour yoghurt for this dish but when we are traveling out of India we often use lemon juice to make the Kadhi sour. Just pour it in in the end and enjoy hot Kadhi on rice.
You can add Pakori if you like and some people like it thicker whereas others like it very liquid. You can regulate this very simply by a bigger or smaller amount of water. Enjoy!!!!!!
Tip: When the Kadhi starts boiling and rising in the pot, just put a small steel bowl into the pot, too, and there will not be any need of churning anymore. The curry will happily boil on its own while you prepare the rest of your meal."
***
5) GREEK Traditional (& Obscure!!) Leg of Lamb & Orzo..... ("Arni Youvetsi").....
2 tablespoons fresh lemon juice
1 teaspoon oregano
1/2 teaspoon dried thyme
1 cup red wine
1/2 cup melted butter or 1/2 cup olive oil
1 1/2 cups water
2 lbs fresh tomatoes, peeled, seeded and pureed
1 large onion, minced
2 garlic cloves, minced
1/4-1/2 teaspoon cinnamon (depending on preference)
1 lb orzo pasta
freshly-grated parmesan cheese or kefalotiri
Enjoy, enjoy, enjoy my dears!!!!!! :) Happy Weekend & Happy Cooking/Preparing!!!!!!!!!!!!! Leave me comments how everything turned out. Xxo blessings!!!!!!! :-)
Mix the chickpea flower into it with the hand and make sure that it is well mixed. The flour has to be completely in the yoghurt and water so that there is no dry chickpea flour left. The mixture should be thin like buttermilk.
Heat the oil in a pot and when it is hot, shortly fry fenugreek seeds, mustard, asafetida and curry leaves. Before any of the spices burns, add the yoghurt mixture and keep on churning while bringing it to boil. Add turmeric and salt according to your taste and keep on churning.
The longer it boils, the better the taste will be. It should boil at least about 20-30 minutes but you can boil and churn it for two hours, it will only increase the good taste!
"In India we use sour yoghurt for this dish but when we are traveling out of India we often use lemon juice to make the Kadhi sour. Just pour it in in the end and enjoy hot Kadhi on rice.
You can add Pakori if you like and some people like it thicker whereas others like it very liquid. You can regulate this very simply by a bigger or smaller amount of water. Enjoy!!!!!!
Tip: When the Kadhi starts boiling and rising in the pot, just put a small steel bowl into the pot, too, and there will not be any need of churning anymore. The curry will happily boil on its own while you prepare the rest of your meal."
***
5) GREEK Traditional (& Obscure!!) Leg of Lamb & Orzo..... ("Arni Youvetsi").....
4 lbs leg of lamb (the weight is approximate)
- Preaheat oven to 375F (190C).
- Wash and pat dry the leg of lamb. Rub with the lemon juice and pour melted butter or olive oil over. Season generously with salt, pepper, oregano and thyme. Place in a large baking pan and pour wine, 1 cup water, the tomato puree, minced onion, garlic and cinnamon around meat (if you have an earthenware casserole - even better!). Give the sauce a stir and roast, turning meat over occasionally when you see a crust forming (to brown all sides) for 1 to 1 1/2 hours (note: Greeks like their lamb well-done, if you prefer a shorter cooking time, cook to your personal preference). ;)
- In a large saucepan, bring plenty of water to the boil, salt generously and boil the orzo pasta for 8 minutes. Remove and drain - retain a cup of the cooking water. Add the pasta to the lamb casserole and give everything a stir to distribute orzo throughout the pan.
- Increase heat to 400F (200C) and continue to bake another 15-20 minutes, or until pasta is fully cooked and has absorbed most of the liquid in the pan (it should still be fairly 'juicy' - not dry). If the pasta is too dry, stir in enough of the pasta cooking water you've retained to keep it saucy.
- Have lots of freshly-grated parmesan or kefalotiri cheese to sprinkle over pasta at table. (Love, love, love.....)
- I actually want to just mention, the MOST traditional way (& too obscure to even find online when I looked) is to just stew everything together for a few hours...... not baking....... I have a crumbling photocopy of a recipe with this way written on it, I need to scan & will post someday too! It requires a LOT of watching & stirring though, as the orzo sticks & scorches so easily... even with all that oil, it scorches almost instantly!!!! But that is the usual way I have made it. ;) Secret old recipe from my first husband....! This is a more modern & easier recipe I have posted here.
***
Enjoy, enjoy, enjoy my dears!!!!!! :) Happy Weekend & Happy Cooking/Preparing!!!!!!!!!!!!! Leave me comments how everything turned out. Xxo blessings!!!!!!! :-)
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