Inspired by Es Alpokat, this dessert is nutrient-densed, full with important, healthy fats and probiotics. It is low in sugar and indeed guilt-free.
There are two polarizing sides regarding how we process the avocados. One side love a smooth texture, the other chunkier texture. I love the chunkier one just because that was how my mom made it for me when I was young. You’d be the judge which one is better.
Here it goes, it makes 3-4 servings.
Ingredients:
Blend avocados in a blender or mash them with fork (my preferred method), then add the rest of ingredients. Add more yogurt or kefir if desired or too thick.
Divide into cups, top with yogurt or kefir with shaved chocolate, cocoa powder, or fruits such as blueberries, blackberries or strawberries
]]>This cultured vegan cheez spread really does the trick. Full of live probiotics, it is an ultimate spread for vegetables, bread, crackers or pasta. All you need is patience, for you have to wait 24 hours for it to be ready. But it's worth it! Tasty, affordable, plant-based, healing, vegan and raw living food, too.
makes 1 disk, enough to share with friends and family
1 cup raw cashew nuts soaked overnight in plain kombucha (about 1-2 cups to cover the nuts completely). Next morning, drain nuts, reserving the liquid.
Using a food processor or blender, process:
Add reserve liquid a little bit if the mixture is crumbly and too dry. Blend until very smooth. Add dulse seaweed if you want, or 2 tablespoon thinly sliced green onions or sesame seeds (I used dulse in the picture here).
Put the mixture on top of a small colander lined with coffee filter on top of a small bowl and put it aside in the fridge for about 12 hours. You may find that the bowl collects some liquid. This is what we want, because we want to have a spreadable but dry vegan cheez.
Discard the coffee filter, mold the cheez, serve and enjoy for about a week. Use it in place of cream cheese, add to mashed potatoes or thin it out with a little bit of plain kombucha or water and add to pasta for dinner. To preserve live probiotics, never heat the cheez above 80 degree Celcius.
]]>
2 red beets, peeled and sliced very thin
4 tablespoon raw honey vinegar (see product section)
1 tablespoon raw honey
salt and pepper
Mix and let sit for 2 hours in a glass bowl. Strain beets and reserved liquid as it has high nutritional value (add them to smoothies, dressing, or drink straight). Arrange nicely in a platter with basil or mint leaves.
1/2 cup raw cashew nuts
1 tablespoon miso (unpasteurized, no msg, no preservatives kind, please)
1 clove of garlic
2 tablespoon raw honey vinegar
4 tablespoon extra virgin olive oil
1 tablespoon raw honey or coconut nectar
salt and pepper
Whizz them in a blender. Add a tablespoon or two marinating liquid from beets or warm water to control aioli thickness. Serve aioli on the side to drizzle.
]]>
Teach your spouse and kids to make these thick, fluffy, and full of goodness treats, and you'll thank me during your special days when they do make them for you!
makes about 12 4-inch pancakes
Mix well in a medium bowl:
1 cup milk kefir
1 egg yolk
1 tablespoon melted butter or other oil
1 cup flour (or replace with gluten-free, or half-almond half-flour)
a pinch of salt and a splash of vanilla
In another bowl:
with blender or balloon whisk, whisk 2 egg whites until you get soft-peak
Mix the batter and whipped egg whites gently, try not to deflate the whites. It is totally okay to have streaks of white.
Drop gently a spoonful of batter to the pan or griddle that has been thinly-coated with butter or oil on medium-high heat. Let cook about 2-3 min per side. Enjoy warm with powdered sugar, butter, maple syrup, sweetened kefir or yogurt.
Woohoo!
makes 3/4 cup dressing
3 tablespoon black or white sesame seeds, toasted and blended in a blender
2 tablespoon Japanese soy sauce
1 tablespoon raw honey
2 tablespoon sake or mirin (if not using, replace with 1/2 tb raw honey)
2 tablespoon raw honey vinegar (see our product section)
Mix all ingredients in a blender, drip bit by bit 4 tablespoon avocado oil or any good neutral-tasting oil with blender on until mixture emulsified.
Enjoy!
Ingredients:
2 bottles of Heal kombucha (Pure Bliss, Very Berry Kisses, Ginger Kisses or Chai Sky)
2 heaping tablespoons of gelatine powder (choose porcine, bovine, or halal, choose according to your beliefs)
1/4 cup hot water (not boiling)
1-2 cups of pureed or cut-up fruits (mango, cherimoya, berries, passion fruits, or persimmon)
Method:
Mix gelatine powder with hot water in a small bowl, whisking until well combined. In a larger bowl, mix kombucha and gelatine liquid, whisking until well mixed.
Pour into 4 pretty cups and refrigerate for 3 hours or more. Top with cut-up fruits or pureed fruit. Serve with yogurt ice cream or yogurt, if desired.
]]>