raw

Cheesy kale chips

Cheesy kale chips

Kale chips, a super-snack! Easy to make with only a few ingredients, all that is required is big scoop of patience...

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Cheesy kale chips
Cheesy kale chips
Cheesy kale chips

Ingredients

  • 6-8 big kale leafs

  • 1 cup cashews

  • 1/3 cup water

  • 2 tbsp nutritional yeast

  • 1 tsp salt

  • 1/4 tsp bell pepper spice

  • pinch chili flakes

Directions

  1. Wash and dry your greens

  2. Remove the stem and tear the leaves into smaller pieces. How big you want the kale chips is up to you. I like them quite big

  3. Place the dry greens on an oven tray.

  4. Mix all ingredients for the cheese dressing by blending cashew nuts, water, nutrients and spices in a blender or food processor. If you are using a food processor, you will need to blend for a longer time than if you’re using a blender. You may also need to add some extra tablespoons of water

  5. When the dressing is blended into a smooth cream, pour it over the greens and massage it (with clean hands). Be sure to cover the whole kale leafs with dressing

  6. Then dehydrate the kale chips on 140°F (60-70°C) for at least 8-9 hours. Be sure to keep the oven door open so that there is an even flow of air in the oven. You can use a butter knife or any other wooden kitchenware to keep the oven door slightly open. (If you use a dehydrator, you can put it on 42 degrees for 10 hours.) Make sure the chips are completely dry before removing them.

Cheesy kale chips
Cheesy kale chips
Cheesy kale chips

Purple goodness smoothie + My new low sugar life

Pulsing greens with frozen bananas is a great way to get those chlorophyll nutrients. But if you’re trying to cut down on sugar, that means also saying good bye to super sweet banana based smoothies!

Purple godness smoothie

Hi guys! today I'm sharing with you a low fructose smoothie. Or maybe better described as a non banana based (but still very creamy) smoothie! I don't expect a "newbie" to drink this smoothie and love it! Haha, let's be honest... But if you're an unconventional, cutting edge smoothie drinker that's only looking for a power house of fuel instead of a solid meal, then this one is for you!

INGREDIENTS

  • 1 cup cauliflower
  • 1/2 cup zucchini
  • 2 tbsp almond butter
  • 3/4 cup frozen organic blueberries
  • 1 cup oat milk
  • 3 tbsp full fat coconut milk
  • 1/2 avocado
  • 1/2 tsp organic cinnamon
  • 1-2 date (optional)

DIRECTIONS

  1. Place all ingredients in a blender and blend on high speed until really smooth. This smoothie is definitely thick enough to eat like a smoothie bowl if you want!
  2. Pour smoothie into a glass or a bowl
  3. Top with cacao nibs and coconut chips and enjoy!
Purple godness smoothie

How I started

As some of you might know. I've been changing my diet lately. The change isn't huge. Well, in the beginning it was, but now it's almost back to normal, except I'm trying to eat less sugary foods since I've noticed that it really wasn't making me feel good.

It all started when I decided to make a parasite cleanse in the beginning of April. It was a 30 day cleanse with herb supplements and no coffee, no fatty foods, no sugar (not even from fruit) and no white carbs. It was pretty hard in the beginning but felt right on so many levels!

My body had been screaming for something like this... Last year I developed symptoms like: fatigue, depression, anxiety, chin/neck acne and even panic attacks. I took naps every day and literally couldn't stay awake even when I tried to. My period became irregular for the first time in my life.

The symptoms


I went through many months feeling drained, exhausted from doing absolutely nothing and had no motivation what so ever to work out or go out and socialize. I made several changes this spring (went to a Kinesiologist among other things) and I firmly believe that all the things I did played a part in the improved state that I am in today. Having that said, I can tell you for sure that cutting out sugar, fruit and simple carbs has made a huge difference!

First of all, I'm very, very rarely craving sugar, sweets or desserts anymore! Second of all, I have lots of energy! I easily work out 2-3 times a week at the gym and do yoga 2-3 times a week on top of that.

Finally, I am almost never bloated anymore! This used to be a big problem for me... It's not that my body can't handle sugar or carbs, it's just that my body can't handle sugar or carbs every darn day! For example, I used to drink a smoothie based on bananas every single day. I also ate acai bowls regularly (with bananas, of course). As you can imagine this adds up to quite a few bananananas... Nothing wrong with that fine yellow fruit! It's just that now I've understood that maybe limiting my fruit/simple carbs intake to maybe once or twice a week works much better for my body.

Hormones and eating according to my cycle

I also started reading this book called WomanCode by Alisa Vitti, I decided to read this book after seeing a nutritionist that told me that I should look up PCOS. My symptoms were pretty obviously related to some kind of hormonal imbalance.

So I started reading the book and it taught me so much about hormones, the menstrual cycle, gut flora, and eating food that works better with our female rhythmAlisa has developed a way to live in harmony with our endocrine system. She talks about the best exercises and foods to eat according to our cycle. She talks about how to incorporate rituals into your daily life that will help lower stress on your endocrine system. She also talks about how to harness our female energy and lower our masculine energy. I highly recommend every woman to read this book!

Purple godness smoothie

So basically the solution for me has been to eat more foods that stabilizes my blood sugar, that means more (natural, unheated) fat and less fruit & carbs. Other than that, working out regularly has been really important for me as well as other activities and rituals that lowers stress in the body.

If you have experienced some or all of the symptomes that I've talked about, I really recommend the WomanCode!

And guys! Don't worry, I will still post delicious recipes of raw cakes and desserts! I have not excluded fruits entirely out of my diet, I've just cut down on it! And I'm expanding my horizons when it comes to smoothie and all that kind of good stuff that I eat every day... Like not having fruit smoothies or not having lots of sweeteners in my granola for example.

Raw chocolate & salted caramel smoothie

This is for all the chocolate freaks out there! If you simply can't have enough of chocolate in all shapes and forms, then you'll love this sweet and salty smoothie with raw chocolate sauce and salted caramel!

Raw chololate & salted caramel smoothie

This smoothie is a real treat! I mean it, it's not the kind of smoothie you start of your regular morning routine with... This is perfect for kids and adults that are really in the mood for something super delicious and decadent but still want to avoid that white sugar! This will definitely do the job if youre having friday night chocolate cravings!

Raw chololate & salted caramel smoothie
Raw chololate & salted caramel smoothie3

The caramel is a blend of dates, nut butter and tahini. If you want to make it nut free, then simple use the double amount of tahini instead of the nut butter or exchange the nut butter for any other seed butter. The taste of the caramel will vary due to what type of nut butter or seed butter you'll use, but will still taste delicious! My favorite combo is white tahini and roasted almond butter, that makes the caramel really delicious and with the exact right amount of nutty flavour...

Raw chololate & salted caramel smoothie2

Raw chocolate & salted caramel smoothie

Salted caramel

  • 6-8 fresh dates
  • 1 tbsp nut butter
  • 1 tbsp tahini
  • pinch salt

Chocolate smoothie

  • 2 frozen bananas
  • 2 cup plant based milk
  • 1/2 cup oats
  • 1 shot of espresso (optional)
  • 2-4 tbsp raw cacao

Raw chocolate sauce

  • 4 tbsp agave or maple syrup
  • 4 tbsp raw cacao
  • pinch salt

DIRECTIONS

  1. Make the salted caramel by blending all ingredients in a food processor. (Don't forget to remove the seeds from the dates)
  2. Make the chocolate smoothie by blending all ingredients in a high speed blender until really smooth.
  3. Make the raw chocolate sauce by blending or simply mixing the syrup with the raw cacao.
  4. Assemble the smoothies by dividing the caramel in two medium large glasses. Then pour the chocolate sauce on the inside of the glass. Pour the smoothie in the glass and use a straw or a spoon to create a nice swirl on the inside of the glass.
  5. Enjoy!
Raw chololate & salted caramel smoothie7

The raw chocolate sauce is a nice addition to this already very chocolatey smoothie. But you can also skip it as well as go all in with it. Drizzle it on top and let it fall down the edges of the glass to make it look absolutely over the top! Haha, it can get really messy! Just so you know...

Raw chololate & salted caramel smoothie44
Raw chololate & salted caramel smoothie

Have a lovely day!

Raw mango & passion fruit cheesecake

I love passion fruit! Ever since I discovered it about 15 years ago it has been my absolute favorite fruit! It is perfect in desserts combined with mangoes or enjoyed just as it is!

Hello!

I have been terribly bad at updating the blog lately... I know and I'm sorry. I have several recipes that are just waiting to be published and also lot of recipes that have been requested by you guys, this is of them actually...

This cake is one of the first cakes I ever created! More than 7 years ago, it is mostly thanks to this cake that I fell in love with raw foods and that way of baking and cooking.

This cake becomes a favorite to everyone who taste it! It is incredibly fresh. Sweet and sour with tropical flavors of mango and passion fruit! Enjoy!

Blendtec
Photos: Natalie Yonan

Photos: Natalie Yonan

Mango & passion fruit cheesecake

Prepare by soaking 3 cups of cashews for 4 hours (420g). Time: 1 h + 4 h in the freezer. 12-14 servings, use a 20 cm spring form.

Crust

  •     1 cup almonds
  •     1/4 cup cashews
  •     1/2 cup coconut flakes
  •     1/2 teaspoon vanilla extract
  •     8-12 dates
  •     pinch of salt
  •     pinch of raw cacao
  •     1 tablespoon whole buckwheat

Cheesecake filling

  •     3,5 cups soaked cashews
  •     1/4 cup agave syrup
  •     1 teaspoon vanilla extract
  •     1/4 cup lemon juice
  •     1/3 cup liquid coconut oil
  •     a few teaspoons of water if needed
  •     1 tsp sunflower lecithin (optional - to add a little fluff)

Mango & passion fruit topping

  •     225 g mango
  •     2-3 passion fruits
  •     1 teaspoon agave (optional)
  •     1 tbsp coconut oil

DIRECTIONS

  1. The crust: Mix all ingredients in a food processor, start by mixing nuts and coconut flakes until it becomes a roughly chopped blend. Add all remaining ingredients (except buckwheat) and mix until it becomes a firm dough. Mix in buckwheat by hand form a crust in the bottom of a 20 cm spring form.
  2. The cheesecake filling: Mix all ingredients in a blender (except coconut oil) until it is really smooth. Add the coconut oil in liquid form in the end and mix for a few more seconds. Pour the mixture on top of the spring form.
  3. Place the cake in the freezer while you prepare the topping.
  4. Mango & Passion fruit topping: Mix the defrosted or fresh mango pieces into a completely smooth "sauce". Add 1 tablespoon of liquid coconut oil. Add the passion fruit seeds (without blending!!) mix with a spoon and spread the topping evenly over the cheesecake layer.
  5. Place the cake in the freezer for 4 hours.
  6. Remove the cake from the freezer and let it sit at room temperature for 5 minutes, before loosening it from the edges of the spring form.
  7. Let it sit in the refrigerator or at room temperature for a while. Serve and enjoy!
Photo: Malin Mörner

Photo: Malin Mörner

Happy health breakfast

Happy health breakfast

Oh my! What a heavenly breakfast! This is really my favorite thing to do! A big super yummy selection of healthy breakfast items with lots of different flavors and textures.