Raw cacao truffles/ Truffes de cacao cru

 

This is my last recipe before christmas and believe me those raw truffles are very tasty, it can be a nice homemade present too.

I have decided this year I would me making my own chocolates and not buy any of industrial sweets during the festive season.

These raw chocolate balls are made with three ingredients only. Simple, healthy and wholesome. I would recommend using organic or natural dates with no added sugar or syrup to ensure the raw balls do not become too sweet and too sticky.

 

Cette recette sera la dernière jusque noël et croyez moi ces petites truffes aux chocolat sont un vrai délice.

J’ai decidé cette année de ne pas acheter de chocolats industriels mais de les faire moi meme, surtout pendant cette periode de fêtes. 

Juste 3 ingrédients pour réaliser ces truffes aux chocolat, simples et délicieuses. Déposer les truffes dans un bocal en verre pour un cadeau fait maison 

Je recommende d’utiliser des dattes de bonne qualité, sans sucre ajouté ou de sirop pour être sur que ça ne sois pas trop sucré

 

Raw chocolate truffles
Serves 4
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Ingredients
  1. 1 cup of pecan nuts
  2. 2 cups of medjool dates
  3. 3 to 4 TBS of raw cacao + extra for the coating
  4. Cinamon (optional)
Instructions
  1. Place the pecan nuts in a food processor. Process until finely ground
  2. Add the medjool dates little by little and process again for 2 minutes.
  3. Add the cacao, process again.
  4. You can add a pinch of salt and cinamon if you wish
  5. Process until you get a dough.
  6. Once you get a dough scoop one spoon and roll it into a ball.
  7. Make the balls and roll it into raw cacao
  8. Place in the freezer for 30 minutes or the fridge for 2 hours
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Truffes de chocolat cru
Serves 4
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Ingredients
  1. 1 tasse de noix de pecans
  2. 2 tasse de dattes (medjool de préférence)
  3. 3 à 4 C a S de cacao cru
  4. Pinch de canelle (facultatif)
Instructions
  1. Déposer les noix de pecans dans un robot (utiliser la lame S). Mixer pour obtenir une texture poudreuse.
  2. Ajouter les dattes petit à petit et continuer à mixé.
  3. Ajouter le cacao cru et mixer encore pendant 2 minutes jusqu'à ce que le tout soit homogène et se Tienne ensemble.
  4. Former des boules avec une cuillère a soupe.
  5. Recouvrir les boules de cacao cru.
  6. Deposer dans le frigo pendant 2 heures ou 30 minutes dans le freezer
  7. Et voila xxx
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Raw vegan almond & zaatar cheese / Fromage cru vegan aux amandes et zaatar

 

 

Christmas is around the corner and what a better time to think about a few health recipes to add to all the goodies you will be having. I know it’s not really the time of the year when low-fat dishes are on our mind, but if you are a little concerned with the calorie intake, you can easily swap a few dishes with healthier options. 

 

I am sharing a beautiful tasty and yummy recipe for a raw vegan almond & zaatar cheese spread. It is rich in protein but low in fat and is simply delicious on crackers, sourdough bread or baguette. 

 

Les fêtes arrivent à grand pas et c’est le bon moment de penser à des recettes saine et facile à réaliser.
Aujourd’hui je vous propose un fromage cru et vegan aux amandes et zaatar, riche en protéines et faible en gras,  délicieux avec du pain ou des crackers. 

 

 

 

 

Raw vegan almond & zaatar cheese
Serves 4
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup of almonds (soaked, drained & skin removed)
  2. 1/4 cup of water
  3. 2 TBS of olive oil
  4. 2 TBS of nutritional yeast
  5. 3 TBS of lemon juice
  6. 1 TS of agar agar + 2 TS of water
  7. 1 TS of zaatar (feel free to add more for a stronger taste)
  8. 1 garlic clove
  9. Pinch of salt
Instructions
  1. Soak the almond for 2 hours in hot water, remove the skin. It takes a little time but it is easy.
  2. Place the almonds, garlic,nutritional yeat, lemon juice, zaatar, olive oil, and the salt in a food processor.
  3. Process until smooth
  4. In a small saucepan, add the agar agar and water, stir for 15 seconds, pour the mixture in the food processor. Process again for 1 to 2 minutes
  5. Place a little of olive oil in a ramekins, depending on the size you might need 2 or 3 ramekin.
  6. Pour the mixture and place in the fridge for 2 hours.
  7. Unmold the cheese and place on a plate.
  8. Serve with raw crackers, raw veggies, baguette
Notes
  1. Nutritional yeast is available at Organic food cafe.
  2. I have seen it at lulu supermarket too for about 30 aed
  3. It can be kept for up to two weeks in the fridge and only takes about 10 minutes to prepare and 2 hours to set.
http://fhttuae.com/
Fromage cru vegan aux amandes et zaatar
Serves 4
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Prep Time
10 min
Cook Time
2 hr
Prep Time
10 min
Cook Time
2 hr
Ingredients
  1. 1 tasse d'amandes (trempé, peau retirer)
  2. 1/4 tasse d'eau
  3. 2 C a S d'huile d'olive
  4. 2 C a S de levure maltée
  5. 3 C a S de jus de citron
  6. 1 gousse d'ail
  7. 1 C a S de zaatar
  8. 1 C a C d'agar agar + 2 C a c d'eau
  9. Sel, poivre
Instructions
  1. Faire tremper les amandes dans un bol rempli d’eau chaude pendant 2h.
  2. Retirer la peau ( ça prend un peu de temps mais reste facile).
  3. Déposer les amandes, la levure maltée, citron, zaatar, huile d’olive et le sel dans le robot ( utiliser la lame S).
  4. Mélanger le tout pendant 1 minute.
  5. La préparation doit être lisse et homogène.
  6. Dans une petite casserole ajouter l'agar agar avec l’eau, mélanger pendant 15 secondes.
  7. Verser le liquide dans le robot et faire tourner pendant 1 a 2 minutes.
  8. Préparer 2 à 3 ramequins et déposer un peu d’huile d’olive ( le fromage se démoulera plus facilement)
  9. Remplir les ramequins de fromage , déposer dans le frigo et laisser refroidir pendant 2 heures.
  10. Démouler les fromages dans une belle assiette.
Notes
  1. Si vous ne trouvez pas de zaatar, les herbes comme le thym, le romarin ou herbes de provence seront très bien.
  2. Les fromages se gardent 1 semaine au frais
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Introduction to Raw food workshop Level 1

 

Introduction to raw food level 1 

A workshop designed for those new to the concept of raw food, who would like to change their way of eating. Discover raw cooking techniques, what to store in your kitchen pantry.

Learn how to make healthy and easy recipes, sprout pulses, dehydrate fruit & veg and make your own crackers.

The workshop includes preparation of dishes, making them, tastings, going through nutritional topics, shopping list, and equipment basics. 

A  workshop folder with recipes and all topics covered will give you the confidence to start introducing more raw food into your daily life.

All products used are vegan, organic and where possible locally sourced.

For bookings please send me a message via the blog or at marilyndefer@gmail.com

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Tabouleh salad / Taboulé de légumes crue


 

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We had such a good time in Europe this year. It was great to be surrounded by good friends. Amazing time in Bretagne, Paris, Berlin and London

This tabouleh salad is very easy to prepare, the couscous can be replaced by quinoa or millet (for a GF version)
Eating healthy without spending too much time in the kitchen … It was our summer goal!

Nous avons passé de superbe vacances cette année en Europe. Génial d’être entourée de nos amis.
Et de bons moments avec belle maman au Croisic

Ce petit taboulé est facile a préparé, ont peux facilement remplacée le taboulé par du quinoa ou du millet (pour une version GF) Manger sainement sans passée trop de temps en cuisine! c’etait le but de l’été.

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Tabouleh salad
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1 cup of couscous
  2. 1 cup of hot water
  3. 2 tbs of olive oil
  4. half cup of chick peas
  5. 2 to 3 tomatoes (cut in small cubes)
  6. 2 small cucumbers (cut in small cubes)
  7. Shallots
  8. Mint
  9. Parsley
  10. 1 handful of dried raisins
  11. Lemon, olive oil, salt, pepper to taste
Instructions
  1. Place 1 cup of couscous in a bowl, add 2 tbs of olive oil, stir well, add the hot water.
  2. Stir well, set aside for 10 minutes.
  3. Stir again the couscous should be ready. Allow to cool down for 1/2 hour
  4. Cut the tomatoes, cucumber, shallots.
  5. Chop the mint & parsley
  6. Place in a big salad bowl add the couscous.
  7. Drizzle some lemon juice & olive oil, add salt & pepper.
  8. Place in the fridge for 1 hour
  9. et voila Tabouleh salad is ready
Notes
  1. If you want to eat the salad later do not put the lemon juice.
http://fhttuae.com/
Taboulé de légume crue
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1 tasse de couscous
  2. 1 tasse d'eau chaude
  3. 2 c a s d'huile d'olive
  4. 1/2 tasse de poix chiches
  5. 2 tomates (coupé en petit dés)
  6. 2 petits concombres (coupé en petits dés)
  7. Menthe
  8. Persil
  9. Echalotte
  10. 1 poignée de raisins
  11. Jus de citron, huile d'olive, sel et poivre
Instructions
  1. Mettre le couscous dans un bol, y ajoute les 2 cuillères a soupe d'huile d'olive puis l'eau chaude, Remuer légèrement puis laisser reposer pendant 10 minutes.
  2. Une fois le couscous prêt laisser refroidir pendant 1 heure.
  3. Couper les tomates, concombres en petit dés, ciselé la menthe et le persil.
  4. Metter le tout dans un grand bol a salade.
  5. Rajouter le couscous, assaisonner de citron, d'huile d'olive, sel et poivre.
  6. A manger de suite ou laisser reposer dans le refregirateur pendant 1 heure
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Vegan banana pancakes & raw chia/berries jam

 

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I am finally posting the recipe of my 5 ingredients vegan banana pancakes along with my favorite raw jam. The jam is delicious and packed with good things. It can be store for 10 days in the fridge.

So easy and healthy it is a winner at home.

Marilyne xx

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Vegan banana pancakes & raw chia /berries jam
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Ingredients
  1. 1 cup of gluten free flour
  2. 1 1/2 cup of almond/rice or oat milk
  3. 1/2 ts of baking powder
  4. Pinch of salt
  5. 2 to 3 bananas
Raw chia/berries jam
  1. 1 cup of berries ( raspberries, blackberries, blueberries)
  2. 2 tbs of blackstrap molasses
  3. 1 to 2 tbs of chia seeds
  4. 1ts of lemon juice
Instructions
  1. Place the bananas and the almond milk in a high speed blender. Blend until smooth.
  2. Place the flour, baking powder and salt in a bowl, pour the flour mixture into the banana mixture.
  3. Preheat a pan with a little coconut or canola oil, pour 3 to 4 tbs of batter on the pan.
  4. Cook for 3 minutes or until the pancakes are golden on both sides.
Raw chia jam
  1. Blend the berries, lemon juice & the molasses in a small chopper or food processor, process until well combined.
  2. Place the mixture in a bowl , add the chia seeds and leave it in the fridge for 1 to 2 hours.
Notes
  1. The jam can be kept up to 10 days in the fridge
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Berries/ banana ice cream

Another easy ice cream recipe this morning ❤️

Easy, low fat, and full of nutrients.

Bananas are a good source of vitamin B6, vitamin C, folate, manganese, potassium, magnesium.

Berries are a excellent source of vitamin C, low in calories, high in fiber and rich of nutrients 

 

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Berries/ banana ice cream
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3 frozen bananas
  2. 1/2 cup of fresh blueberries
  3. 1/2 cup of strawberries
  4. 1/2 cup of frozen blackberries
  5. 1/2 cup of coconut cream or milk
Instructions
  1. Place all the ingredients in a food processor
  2. Process until smooth
  3. Add any topping of your choice
Notes
  1. Enjoy ❤️
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Roasted butternut squash & lentil soup

It is raining here !!! And I have to say I love it … Enjoying a little bit of coolness before the sun heat us up

This soup is perfect for this weather and will warm you up for sure ♥

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Roasted butternut squash & lentil soup
A creamy roasted butternut squash and lentils soup with a hint of turmeric
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 3 cups of butternut squash (cut in small cubes)
  2. 2 tbs of olive oil
  3. 1 1/2 cup of red lentils
  4. 3 to 4 carrots
  5. 1 onion
  6. 1 garlic clove
  7. 1/2 ts of turmeric
  8. 1/2 cup of nut milk
  9. Salt and pepper to taste
  10. Pinch of cumin
Instructions
  1. Preheat the oven to 180 degrees
  2. Place the butternut squash in a baking tray and toss with 2 tbs of olive oil.
  3. Cook for 25 minutes. Set aside
  4. In a large pot, place the lentils, carrots, onion, garlic, cumin and water. Simmer the soup for 25 minutes, stirring occasionally.
  5. Allow the soup to cool down so you don't burn yourself when blending.
  6. Place all the ingredients in a high speed blender, add the turmeric, salt, pepper and nut milk, blend until smooth.
  7. You might need to add more water or more milk.
Notes
  1. The soup can be kept in the fridge for few days or in a freezer up to 3 months
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Coco/ banana ice cream

Sometimes we just want to stay in bed, watch a good movie and eat an ice cream!!! this is what happened to me this week end. This coconut, vanilla and banana ice cream is a winner.

You can add any toppings and  i am sure everyone will enjoy it

Try and let me know ♥

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coco/banana ice cream
Serves 2
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 3 frozen bananas
  2. 1/2 cup of coconut milk
  3. 1/4 ts of vanilla powder
  4. Maple sirup (optional)
Toppings
  1. Dark chocolate
  2. Sesame seeds
  3. Blueberries
Instructions
  1. Place the frozen bananas in a food processor, process for few seconds.
  2. Add the milk & vanilla, process until you get a smooth & creamy mixture
  3. Serve in a bowl adding any topping of your choice
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Vegan mini cupcakes & avocado/ chocolate frosting

My daughter turned one last Saturday. I cannot believe how fast time went by. 
To celebrate this big day I wanted to make something easy, healthy that everyone of course could eat, especially Mia.  So here we go: Vegan mini  Cupcake & Avocado/ Chocolate Frosting. 
 
These cupcakes are light and so yummy : 
 
 
 
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Vegan mini cupcakes & avocado/ chocolate frosting
Serves 16
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 1/2 cup of wholemeal flour
  2. 1/2 cup of melted cold press coconut oil (or olive oil )
  3. 1 tbs of baking powder
  4. 1/2 ts of vanilla powder
  5. 1/2 cup of maple sirup
  6. 3/4 cup of almond milk (or any nut milk)
  7. Avocado/ chocolate frosting
  8. 1 avocado
  9. 100g of melted chocolate or 1/2 cup of raw cacao ( I use green and black )
  10. 3 tbs of maple sirup ( add more if needed)
Mini cupcakes
  1. Preheat the oven to 240 degrees
  2. Combine the flour, baking powder, vanilla powder
  3. Add the melted coconut oil, maple sirup, almond milk,
  4. Stir well
  5. Place the mixture into a mini cupcake tray
  6. Bake for 20 minutes
  7. Let it cool down while preparing the frosting.
  8. To make the avocado/ chocolate frosting
  9. Simply place the avocado, melted chocolate and maple sirup in a small blender. Blend until smooth
Cupcake assembly
  1. Place the frosting on the cupcakes using a spoon or a decorating tip.
  2. Eat immediately
Notes
  1. This time i use some melted dark chocolate from Green & Black but some raw cacao or carob powder will have a nice taste too. I made 16 mini cupcakes from the mixture but had only one cupcake tray so i made it in 2 times.
  2. If you wish to eat the cupcake later, place the frosting in the fridge and assemble last minute.
  3. I hope you will enjoy as much as we all did.
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Vegan apple tartlets, apple & mango compote

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.

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Vegan apple tartlets, apple & mango compote
Serves 6
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Cook Time
45 min
Cook Time
45 min
For the dough
  1. 150 grams of spelt flour
  2. half cup of  melted coconut oil
  3. 2 tbs coconut sugar
  4. 20 cl of warm water
  5. 1 pinch of salt
For the compote
  1. 20 cl of water
  2. 2 ripes mangoes
  3. 4 apples
  4. 2 ts of lemon juice
  5. 1 ts of vanilla powder
  6. 1 tbs of coconut sugar ( optional)
For the tart
  1. 5 apples
  2. 1 tbs coconut sugar
  3. 1 tbs coconut oil melted
Instructions
  1. For the compote
  2. Peel the mangoes and apples, then cut in small cubes.
  3. Pour the fruits into a saucepan with water and lemon juice, slow heat for 15 minutes
  4. Let it rest for 1 hour, then blend (will prevent possible burning accident) together with the vanilla
  5. Et voila! The compote is now ready. It can be stored in a jar for up to 4 days in the fridge.
  6. For the tartlets
  7. Preheat the oven to 240 degrees
  8. Peel the apples, slice and set aside.
  9. Add the spelt flour, coconut sugar, salt and melted coconut oil in your food processor.
  10. Pulse for 30 seconds.Slowly add the warm water until you get a dough.
  11. Shape the dough into 6 balls and flatten into a disc. Start rolling the dough and place into the tartlet tray.
  12. Repeat the same until you run out of dough.
  13. Prick the dough with a fork.
  14. Add the mango and apple compote.
  15. Place the apple wedges in a spiral shape, begin at the edges of the tart and finish at the center.
  16. Sprinkle the coconut sugar over the tartlets then brush with coconut oil. This will give the tart some moist.
  17. Place the tartlets in the oven and bake for 45 minutes.
Notes
  1. You will make 6 or 7 tartlets out of the dough depending how thin you like the tarts.
http://fhttuae.com/