Browsing Tag



Fig bonbons (vegan & sugar free)

December 19, 2014

I made these tasty sweets one time when I wanted to prepare another desert, but I was missing one key ingredient, the dates.

fig bonbons

So I replaced them with the next best sweet thing I had at home, figs.

For preparing 12 bonbons I used 150 grams dried figs, 100 grams mixed nuts (pecan, almonds, Brazilian nuts, walnuts etc.) and two spoons of desiccated coconut flakes for decoration. I soaked the nuts for about 10 minutes in water, then I drained them well.

Dice everything with the aid of a food processor for about two minutes, then check if the mixture is blended well enough. If you have the feeling that it isn’t sticky enough you can add a tablespoon of honey or maple syrup. Add a pinch of cinnamon for a touch of Christmas. Another time you can flavour them with vanilla or cocoa powder.

Roll the mix into bonbons and spread them with the dessicated coconut.

Refrigerate for about an hour before serving and get ready to make more soon, as I’m sure you’ll fall in ♥ with them!




Vegan zucchini “pasta”

December 17, 2014

Looking for alternative pasta recipes, I kept on stumbling on various zucchini “pasta” dishes. You see it once, then forget about it, you see it twice and then think….hmmmm why not?

The only “tool” you’ll need for this is a julienne peeler, which helps you make really finel looking spaghetti.

You can prepare this type of pasta with any kind of sauces, with cheese on top, with meat and so on. This time I went for a totally vegan version with a raw tomato sauce and sauteed mushrooms , which I enjoyed so much that it quickly jumped to the top of my recent food preferences.

So…here it goes. For a meal for 2 persons,

You’ll needvegan zucchini pasta

  • 3 zucchinis
  • 2 tablespoons olive oil
  • 100 grams mushrooms
  • salt and pepper

For the sauce:

  • 400 grams raw tomato sauce (or 5-6 ripe tomatoes)
  • 2 garlic cloves
  • 1 small onion
  • 1 small red bell pepper
  • a pinch of cayenne pepper (or more…depending on your “spicy” preferences)
  • salt and pepper
  • 1 tablespoon olive oil
  • 2 tablespoons apple vinegar (another type will also do)


How to:

You’ll start by preparing the zucchini pasta. Peel each zucchini with the aid of the julienne peeler. The result should be very thin and long spaghettis. Stop peeling once you reach the middle part of the zucchini, where you have the seeds. This part is too soft to use in the pasta, so I just used it the next day in a soup.

Place the fresh zucchini pasta in a bowl, spread it with salt and let it rest for about 30 minutes. The salt helps remove the excess of water from the zucchini. If you skip this step, the pasta will be all soft and mushy…and you don’t want that :)

Now your timing is perfect for preparing the sauce and the mushrooms.

I just cut the mushrooms into slices and sauteed them with a bit of olive oil, salt and pepper, for 5 minutes, then placed them in a bowl.

The sauce I prepared was a raw one. My husband prepared it for the first time as a dip for tortilla chips and we loved it so much that we always look for reasons to make it again. And it’s also the quickest sauce you can make when your guests will be at your door in 5 minutes.

Put all the sauce ingredients in the food processor and blend them well, until you obtain a homogeneous paste. The sauce is done! If you have a lot left over, you can boil it for 10 minutes and consume it another day.

When the zucchini pasta has rested for 30 minutes, wash it with cold water to remove the salt and make sure you drain the water well.

Heat some olive oil in a wok pan and sautee the pasta for 5 minutes, stirring from time to time. Serve together with the sauce and the mushrooms.

I never thought vegetable pasta could taste so nice and be so close to the pasta we’re all used to, but it does! Hope you will feel the same 😉



Raw sugar free chocolate cake

November 23, 2014

This recipe was initially the creamy top layer of another cake, but I found it so delicious by itself that just decided it should get all the attention on the plate.

It’s very easy to make and doesn’t involve any baking and due to its high cocoa concentration it lasts quite long, even though it’s a small sized cake. A small slice can satisfy the sweet tooth better than a bigger one from another kind of cake.

In this recipe you will need the help of a food processor, quite indispensable once you start doing more and more cooking at home.

You’ll need:

  • 2 cups of dates (pitted)DSC_1109
  • 6 tbsp. desiccated coconut
  • 6 tbsp. cocoa powder
  • 3 tbsp. coconut oil (melted on steam)
  • 50 ml water
  • cocoa nibs or desiccated coconut for decoration

How to:

If you have very soft and fresh dates (for example Medjool dates), they don’t need to be soaked. If you have dry dates soak them for about 10 minutes in lukewarm water. After that, pass the dates through a sieve, so that there is no more water left in them.

Put the dates, desiccated coconut and cocoa in the food processor.DSC_1113

Melt the coconut oil above steam and then add it over the other ingredients. Mix everything well for two or three minutes, then check the consistency of the mixture. Can is easily be modelled into a cake or do you need add some water? If you do, add just a bit (50 ml) and then mix everything again for one or two more minutes in the processor and check again. It has to end up having the normal consistency of a dough.


Line a small cake mould or pot (with the diameter of aprox. 15 cm) with plastic foil, pour the mixture inside and tap it flat with your hand and decorate it with cocoa nibs or desiccated coconut. (The cocoa nibs taste more bitter and  offer a nice tasty contrast to the cake.)

Refrigerate it for about 1 hour, then remove from the foil and serve it in slices.


Now…you have nothing left than to enjoy your sugar free & guilt free chocolate homemade cake! ♥



Healthy raw cake

November 16, 2014
raw nuts and dates cake slice

My husband discovered this recipe after we quit sugar, as sometimes our craving for sweet was asking for something a bit more than just a piece of fruit. This is a very simple recipe and requires minimum effort and ingredients.

We now prepare it during the weekend and enjoy a piece every morning of the week with our coffee. The high content of nuts keeps our stomach happy and satisfied until the “fruit break” later on during the day.

You’ll need:

250 g mixed nuts (pecans, hazelnuts, Brazil nuts, almonds, all raw, not baked, neither salted)
250 g dates (without pit)
3-4 spoons desiccated coconut flakes

A medium sized oven tray with low edges (aprox. 30 cm diagonal) or a square salad bowl .

How to:

Soak the nuts and the dates in lukewarm water for about 15 minutes. Raw nuts and dates cake
Then pass them through a strainer and be sure you remove all the water, because you don’t want your cake to be soft and difficult to cut in pieces.
Mix them together with the aid of a food processor, until they make a uniform sticky dough.

Spread some grated coconut over the whole surface of the tray, the add the mixture and flatten it a bit with the hand.

Spread a layer of grated coconut over everything and flatten it well with the aid of the bottom of a glass or something similar. The harder you press it, the more compact and easy to serve cakes you will have.
Refrigerate for about 1 hour, then cut into squares.


Summer favorite – Gazpacho!

November 2, 2014
summer favorite gazpacho

(for 1,5 liters of gazpacho)

You’ll need:

  • 4 medium tomatoes
  • 1 large cucumber (pealed)
  • 1 small red onion (pealed)
  • 3 garlic cloves (pealed)
  • 1 red paprika
  • 400 ml fresh tomato juice (from a can or homemade)
  • 40 ml olive oil
  • the juice of one lemon (or more)
  • salt and pepper

Continue Reading…


Raw chocolate candies

October 26, 2014
chocolate candies

(20 candies)

You’ll need:

  • 4 tablespoons melted coconut oil
  • 5 teaspoons raw cocoa powder
  • 3 teaspoons stevia powder (or any other natural sweetener you like: maple syrup, honey etc.)
  • 1 vanilla bean (stick)

pecan nuts, mixed seeds, almonds….whatever you like in your candies

How to:

First prepare the shapes in which you will make the chocolate. I used a heart shaped silicone mold for making ice.

Then spread seeds, almond pieces or nuts inside every shape, or just leave the mold empty, to obtain simple and pure chocolate candies.

Put the coconut oil in a small pot. Place it over a pan of barely simmering water (a bain-marie) and allow the almost solid coconut oil to melt, stirring occasionally.

After it is totally liquid and transparent, add slowly the cocoa powder, mixing constantly. Then the sweetener and the inside of the vanilla bean.

When the mixture is well blended, pour it in the mold. If you are worried that you will pour too much, just use a spoon to divide the now liquid chocolate in each shape.

Place the mold in the refrigerator and in about 30 minutes you will be able to serve your first home made chocolate candy.