The end of the week didn’t turn up the way i wanted so we all needed a good energy boost at home to put a big smile on our faces! I had organic pecan nuts brought from UK this summer, local dates from Abu Dhabi, carob powder (Organic Food Cafe at Nation Towers has carob powder) and some beautiful vanilla powder brought by my friend Helena from Uganda … So whats to do with all of this?
Raw pecan & carob brownies of course!
This is so yummy and the brownies didn’t last 10 minutes! those brownies will make you smile
Raw pecan & carob brownies
- 1 cup of pecan + 1/4 cup crushed
- 1/2 cup of carob powder
- 1 cup of pitted dates
- 1/4 ts of vanilla powder
- pinch of salt
- 1 or 2 tbs of water if needed
- Place the pecan in a food processor, process into small chunks
- Remove 1/4 cup of pecan. Set aside
- Add the dates, process, add the carob powder, vanilla & salt, process until you get a sticky mixture
- Add water if needed, but not more than 2 tbs.
- Add the rest of the pecan nuts. Stir well
- Press the mixture in a square pan.
- Place in the fridge for 1 hour or 15 minutes.
- Cut in squares or any shapes and enjoy
This salad is full of goodness: raw, fresh and gluten free, it will give you a good energy boost.
I was going to have this very nice lunch with my lentils sprouts when i broke the germinating sprouting jar! No need to tell how upset i was.
I bought a new and bigger one a few days earlier from Rawbites.ae and got some seeds at the same time. Radish lentils and quinoa. But if you don’t have a sprouting jar or do not have time you can find some sprouted alfalfa in few supermarkets such as Lulu, Waitrose or Carrefour in Abu Dhabi.
The nutrients you get from sprouts are amazing. The peppery taste of the radish seed is mild, a perfect choice for salads. Quinoa is high in protein, phosphorus, calcium, iron, magnesium, potassium, copper & zinc.Lentils are rich in iron, magnesium, sodium, phosphorias, zinc, vitamins A, B12, B2, B6, E and C; It is also a very good source of proteins.
Buckwheat is not a grain but actually a fruit seed. Perfect for people who are sensitive to wheat or other gluten products. It is also a very good source of manganese , it contains magnesium and copper.
I hope you will enjoy this salad as much as i did. It is a great way to introduce more raw food in a daily routine.
Raw buckwheat & sprouts salad, tahini & miso dressing
- Raw buckwheat salad
- 1 cup of raw buckwheat groats (soaked overnight, drained and rinsed)
- 10 cherries tomatoes
- 2 small cucumbers
- 10 or less kalamata olives
- 1 cup of kale or spinach
- 1 cup of red cabbage
- 1 cup of sprouts of your choice
- Salt and pepper to taste
- Tahini & miso dressing
- 3 tbs of organic tahini
- 1/2 cup of water
- 1tbs of miso paste
- 2 tbs of lemon juice
- 1 garlic clove
- Salt & pepper to taste
- Sesame seeds (garnish)
- Soak the buckwheat groats overnight or at least for 8 hours
- The next day rinse the buckwheat groats, place in a salad bowl, add the lemon juice and stir well.
- Chop the kale, tomatoes, cucumbers, red cabbage, add it into the salad bowl, with the sprouts and olives.
- To make the tahini & miso dressing, place all the ingredients in a small blender. Blend until smooth.
Now that my daughter Mia has started nursery, it is time to kick start my weekly workshop with my son Nathan. Every week i will share easy & kids friendly recipes.
Today Nathan made vegan apple tartlets, apple and mango compote. The crust is made of spelt flour, coconut oil and water which is much lighter than a traditional non vegan dough. This recipe is very easy to prepare. If you don’t have time you can get some already made compote and prepare the dough in advance. The crust is made with spelt flour but it will work with wholemeal or buckweat flour too.
Rolling and playing with the dough was definitely lots of fun!!! I was so amazed to see Nathan being so detailed and delicate when placing the apple slices.
Vegan apple tartlets, apple & mango compote
- 150 grams of spelt flour
- half cup of melted coconut oil
- 2 tbs coconut sugar
- 20 cl of warm water
- 1 pinch of salt
- 20 cl of water
- 2 ripes mangoes
- 4 apples
- 2 ts of lemon juice
- 1 ts of vanilla powder
- 1 tbs of coconut sugar ( optional)
- 5 apples
- 1 tbs coconut sugar
- 1 tbs coconut oil melted
- For the compote
- Peel the mangoes and apples, then cut in small cubes.
- Pour the fruits into a saucepan with water and lemon juice, slow heat for 15 minutes
- Let it rest for 1 hour, then blend (will prevent possible burning accident) together with the vanilla
- Et voila! The compote is now ready. It can be stored in a jar for up to 4 days in the fridge.
- For the tartlets
- Preheat the oven to 240 degrees
- Peel the apples, slice and set aside.
- Add the spelt flour, coconut sugar, salt and melted coconut oil in your food processor.
- Pulse for 30 seconds.Slowly add the warm water until you get a dough.
- Shape the dough into 6 balls and flatten into a disc. Start rolling the dough and place into the tartlet tray.
- Repeat the same until you run out of dough.
- Prick the dough with a fork.
- Add the mango and apple compote.
- Place the apple wedges in a spiral shape, begin at the edges of the tart and finish at the center.
- Sprinkle the coconut sugar over the tartlets then brush with coconut oil. This will give the tart some moist.
- Place the tartlets in the oven and bake for 45 minutes.
- You will make 6 or 7 tartlets out of the dough depending how thin you like the tarts.