Raw chocolate-orange mousse cake

This cake is honestly one of the most tasty, creamy and delicious cakes I have made :) Have I told you that I looooooooove avocados?  Yesssss, you guest it right... this cake is made of creamy avocados, although you will not be able to tell :) The taste is just like the traditional chocolate mousse made with tons of cream and dairy products. With this cake you will be able to enjoy the same taste, but in a much more healthy form:P
I added the orange juice and zest, because I really enjoy the combination of chocolate and orange. The two tastes harmonize well together and make this cake really a special treat :)

Sooo, let's see how to prepare it :) 
Crust:
- 100 grams of walnuts (soaked overnight) - you can use any nuts of your choice
- 150 grams of almonds (soaked overnight)
- 2 cups of Medjool dates
- pinch of salt
- pinch of pure vanilla
- 2 tbsp coconut oil



Filling:
- juice of 1 orange, freshly squeezed 
- zest of 1 orange
- 1 cup of Medjool dates (soaked for  30 minutes)
- 1 cup of coconut oil (melted)
- 2 tbsp maple syrup
- 4 heaping tbsp of unsweetened cocoa powder (preferably raw)
- 3 ripe avocados
- 1 tbsp psyllium husk 
- 1 cup of cashew nuts (soaked for 2-3 hours)
- 1/2 cup of rice milk (or any plant based milk)


Method:
Crust:

1. Make sure that the dates are pitted. If they are a bit more dry, soak them for around 30 minutes. Usually soft Medjool dates don't need to be soaked :) 
2. Soak the nuts overnight, or at least for 10-12 hours. The next day discard the water and wash them through running water. 
3. Place all ingredients to a S-blade food processor and process until a smooth dough is formed, and everything sticks together (usually this means a big ball of dough running around your food processor ;).
4. Place the crust to a cake form, even it out with your fingers throughout the base of the form, and place it to the freezer while you are working on the filling.

Filling:

1. Please make sure the dates are as well pitted and soak them, if they are more on the dry side.
2. Melt the coconut oil and place it to a mixing bowl together with the maple syrup. Add the cocoa powder spoon by spoon, slowly stirring each spoon into the coconut oil - maple syrup mixture. Keep on stirring until a smooth paste is formed. This will make it easier to mix the cocoa well throughout the filling. 
3. Place all ingredients, but the milk, to a S-blade food processor (or a high speed blender, if you have one). Leave a little orange zest for decoration.
4. Start by pressing the "Pulse" function on your food processor, and gradually mix all ingredients well together.
5. Add as much milk as you need to create a very smooth dough -> keep on mixing until you create a very smooth, chunk free paste. 
6. Take the crust out from the freezer and pour the filling over it. Even the filling out using a spatula and place the cake to the fridge. Refrigerate for 4-5 hours before serving :)

 Enjoy :)

Creamy green smoothie

Here is an easy smoothie recipe I made yesterday with my friend Gabriela after practicing yoga :) It tasted delicious and refreshing :)

Here is what you need:
- 2 cups of mixed lettuce leaves (green and purple)
- 1/2 cucumber
- 1/2 avocado
- 100 grams frozen raspberries
- 1 apple
- 1 frozen banana

Method:

1. Add the lettuce and cucumber to the high speed blender and blend on high until smooth
2. Add the apples and raspberries and blend it until everything is well combined
3. Add the banana and avocado at the end to create a smooth texture
4. enjoy and share with a friend on a nice terrace :)

We enjoyed the smoothie on the terrace of my place having a nice talk :) Here is a picture to show the amazing view. I feel very blessed to live here :)

Summer Kohlrabi salad

This salad is super easy to prepare and is perfect for hot summer days :=) It only takes a few minutes to prepare, and your dinner is ready :) I used a spiralizer to cut the zucchini and the kohlrabi, but you can as well use a slicer or a shredder to get very thin pieces.
 
Serves 2:
What will you need:
For the salad: 

- 1 kohlrabi
- 1 medium zucchini
- 1 avocado
- 1 red bell pepper
 
For the dressing:
- 2 tbsp white almond butter
- juice of half a lemon
- a little mineral water



Method:

1. Peel the kohlrabi and create "snale" shape with a spiralizer.
2. Wash the zucchini and use to spiralizer to create spaghetti like shape.
3. Wash the bell pepper and cut it into small cubes.
4. Cut the avocado into small cubes. Mix everything together in a big mixing bowl.
5. Mix all ingredients for the dressing. Add some mineral water if the texture is too thick.
6. Pour the dressing over the salad, mix well.
7. Enjoy :-)

Mango avocado salad

This salad is absolutely on the top of the list of my favorite salads! I love it and make it at least once a week :) It is super easy to make, satisfying as a separate dish or as a starter. I hope you will start making this salad too, it really worth to give it a try ;)

Serves: 2-3

What will you need:
Salad:
- 2 avocados
- 1 ripe mango
- 3 cups of mixed salad
- 2 tbsp sunflower seeds

Dressing:
- 1 tbsp olive oil
- 1 tbsp hemp seed oil (if you don't have, use another oil, which you like)
- 1 tsp maple syrup
- salt, pepper
- 1/2 freshly squeezed lemon or lime juice  

1. Cut the avocados and mango into small cubes. 
2. Wash and drain the salad.
3. Toast the sunflower seeds on a nonstick pan until golden brown.
4. Mix all ingredients for the dressing and massage it into the salad.
5. Serve and enjoy :)

Purple lentil quinoa

Hello everyone. This time I have an interesting recipe for you, which actually came out of my partner's head :)  The recipe is very easy and can be varied. I hope you will enjoy it as much as I did:)
Yields to 3-4 servings.

What will you need: 
- 300 g quinoa
- 750 ml water for quinoa
- 2 tbsp mom's vegetable broth
- 1/2 head of a red cabbage
- 5 tbsp sunflower seeds
- 2 ripe avocados
- 1 cup of brown lentils, soaked overnight
- 2 tbsp white almond cream
- 50 ml water
- salt and pepper

Method:

1. Cook the quinoa according to the instructions on the package. I like to add 2 tbsp of my mom's vegetable broth, which makes the quinoa tasting even better :)
2. At the same time rinse the lentils and cook them in a separate pot according to the instructions on the package.
3. Next, add the cabbage into a pan which is filled with water up to about half a centimeter. Cook the cabbage on medium heat with a closed lid, until the water is gone. 
4. Meanwhile, in a separate mixing bowl mix almond cream with water, salt and pepper. Pour it over the cabbage mix. Turn off the heat.  
5. Add the cut avocados to the cabbage. 
6. In a separate pan toast the sunflower seeds on a little oil until they become golden brown. Add a little salt on top. Pour it over the cabbage mix.
7. Serve the cabbage mix on the top of the quinoa, or mix everything together. 

Enjoy :)

Valentines day raw cake

Do you celebrate Valentines day?  We don't really make it a special day, as we think that we should express our love not only on one particular day, but whenever we feel like giving a nice love gesture or a little gift to each other :) And that is certainly more often, than only one day in a year :):):)
Nevertheless, it was a good excuse to make another raw cake, this time with less nuts and more avocados :)

What will you need:
For the crust:
- 1.5 cups of dates
- 2 cups of walnuts
- 1 tsp vanilla
- pinch of salt
- 1 tbsp coconut oil
- 1 tsp cocoa

For the filling:
- 0.5 cups of dates 
- 1 cup of cashews 
- 3 avocados
- 1/2 cup of melted coconut oil  (or 12 tbsp)
- 200 grams frozen berries
- 1 tbsp psyllium husk 
- 1/2 cup or rice milk (or more, if needed)
- 2 tbsp agave nectar
- 2 tbsp raw cocoa powder
- pinch of vanilla 
- pinch of salt


Method:

1. Melt the coconut oil by simply putting the whole jar in a pot filled with hot water. Wait until the coconut oil melts. 
2. Crust: Place the dates and the coconut oil in a food processor and process until a smooth paste is formed. Add in the walnuts, salt and vanilla and pulse a few times, so the walnuts stay chunky. Press the dough firmly into the bottom of either a cake or pie form. Put the crust to the freezer to set for approximately 30 minutes.  
3. Meanwhile, prepare the filling. Place all ingredients into a high speed blender but LEAVE the cocoa out. Blend on high until a very smooth and creamy batter is formed. If you need, add more rice milk (or liquid sweetener for a sweet tongue :) to the paste. If you don't have a blender you can as well use a food processor. 
4. Take about 3 tbsp of the batter in a separate bowl for decoration.
5. Add the cocoa powder to the blender, and process until everything is mixed well together.
6. Pour the filling over the crust, distribute evenly using a spatula or by shaking the form side to side.
7. Take the paste for decorating, which you have previously separated (in step 4). Put it into an icing kit, and decorate your cake following your own fantasy :)
8. Place the cake to the fridge and refrigerate at least for 3-4 hours. The best is to refrigerate overnight, covered.
9. Serve the cake immediately after taking out from the fridge.  

Easy mixed salad

I had this salad the other night for dinner. It takes about 5 minutes to prepare :)  I bought the salad mix on the market, yumi yumi, so delicious :)

We shared this portion within 2 people.

What will you need:
salad mix: 
- 3-4 cups of mixed salad
- 1 medium avocado
- 2 medium tomatoes
- 2 tbsp sunflower seeds
- 1 cup of whole, green olives

dressing:
- 1 tbsp hemp seed oil
- 1 tbsp olive oil
- 1 tbsp sweet mustard
- 1 tsp balsamic vinegar
- 1.5 tbsp homemade hummus (optional)
- salt and pepper

1. Toast the sunflower seeds in a pan on medium heat, until they become golden brown. Remove from heat.
2. Wash all veggies, cut the tomatoes and avocados. Mix all ingredients for the salad mix and add the toasted sunflower seeds.
3. Mix everything together for the dressing in a small bowl and pour it over the salad mix. Massage the dressing in the salad (I like to do this step with my hands :)

Enjoy :)

Very green smoothie

I call this smoothie a very green one, because this time I didn't add any other color to the smoothie, only green veggies and avocado ;) Ok, plus the pea protein powder :P The smoothie mug is as well green :) I got the mug from a friend of mine, and I am in love with it, I take it everywhere with me:):) It is from a Swedish company called Sagaform.  The smoothie holder is BPA free and it seals perfectly. No drops in the bag :):) 


Ok, so here is the recipe:

- handful of spinach
- 1/2 medium cucumber
- 1/2 avocado
- a bit of parsley (according to taste)
- 1 tbsp pea protein powder
- filtered water

Put the spinach, cucumber, parsley and water to the high speed blender. Blend until smooth. Add the avocado and the protein powder. Blend again.

Enjoy :)

Chickpea-avocado curry spread

I make something out of chickpeas almost every week. I soak a whole pack in water for a night, cook them the next day and think about different ways to use them up :) This time I came up with a combination of chickpea and avocado spread, which was inspired from a spread I had in a restaurant before :) 
Here comes the result: 

What will you need:

- 1 1/2 cups cooked chickpeas
- 1 medium avocado
- 2 small or 1 medium tomato
- juice of 1/2 lemon
- 1 heaping tsp curry powder
- 1/2 tsp cumin powder
- 1 tsp Dijon mustard
- a bit of cayenne pepper (according to taste)
- salt and pepper, according to taste 

Place all ingredients to food processor and process until a smooth paste is formed. Serve with bread,  sweet potato chips, on faltbread or next to a salad :)

Enjoyyy :) 

Raspberry avocado pudding

I loveeee avocados..you can use them to make sooo many tasty things: smoothies, salads, spreads and desserts too! At the beginning I was very skeptical to use this green fruit to make desserts, but now I'm converted ... and everyone who tries the desserts as well ;). This pudding takes about 5minutes to make and its a delicious, healthy replacement of the conventional puddings. Fast, nutritious and satisfying.

What you will need:

- 4 dates

- 2 heaping tsp of pure cocoa powder

- 2 ripe avocados

- 1.5 cup frozen raspberries (or fresh raspberries, or any other berries you like)

Place all ingredients to the food processor and blend until a smooth, creamy paste is formed. Divide the pudding into three cups and place them into the fridge. If the berries were not frozen, you can place the pudding into the freezer for half an hour. 
Top with berries, serve and enjoyyy :)

Birthday cupcakes

I've made these cute cupcakes for a birthday of my partner's daughter... She is super cute and I was trying to make her birthday dessert just as sweet as she is :))

I've found a cupcake set, which is a combination of pink and brown colors.. How do you like them? I find them adorable :)

The cupcakes are very easy to make and don't contain that much sugar as traditional cupcakes, although the frosting does have powdered sugar in it... bur for special occasions like this, I don't mind ;) 
Hint: Nowadays, a wide selection of cute cupcake sets are available. Try one, you will enjoy to dress up the muffins and will be surprised by the huge difference they make:) If you are like me and just can't make the frosting look that perfect, this is the way to decorate the cupcakes ;) You can write on each little label something different and make such a picture with retro effect ;)

I have taken the recipe from this page:

http://kblog.lunchboxbunch.com/2013/02/chocolate-frosted-banana-cupcakes-vegan.html
I used spelt flour instead of white flour, which is a great substitution if you are trying to avoid wheat.
So let's see what will you need to make these cuties:

Banana Cupcakes:
- 3 bananas, mashed (extra-ripe)
- 2 cups white spelt flour, organic
- 1/4 cup virgin coconut oil, melted

- 1 cup sugar, organic
- 1 cup almond milk, vanilla (any non-dairy milk)
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 1 tsp apple cider or white vinegar

Chocolate Frosting:
- 1 1/2 cups avocado cubes
- 1/3 cup virgin coconut oil, melted 
- 1 cup powdered sugar, organic
- 1/4+ tsp salt
- 1/8 tsp vanilla extract
- 1/4-1/3 cup cacao powder

 

To make the frosting: 

Mix all ingredients listed for "Chocolate frosting", but leave the powdered sugar and the cocoa out at the beginning. Blend in the food processor until smooth and silky. Slowly add the powdered sugar and the cocoa. Place the frosting in the fridge to cool.

To make the banana muffins:

Preheat oven to 350 degree. 
Combine first the dry ingredients: flour, salt, baking powder and cinnamon in a large mixing bowl. Add the wet ingredients: almond milk, vanilla extract, oil and vinegar to the bowl and beat until smooth. Do not use high speed blender. Beat on low.

In a separate small bowl, mash the bananas and sugar together until having a consistency of somewhere between thick, fluffy and spoonable.
Stir in the banana sugar mixture to the other parts. For extra smooth cupcakes you can beat on low for a second time.
Grease the cupcake tin and fill until the top to get 12 cupcakes and the over-spread look, or fill up to 3/4 of the way to get more cupcakes. 

Bake at 180 degrees for about 20-25 minutes. Remove from oven and let the cupcakes cool on a tray before applying the frosting.

Decorating the muffins: 

Meanwhile, the coconut oil should have done it's work and make the frosting nice and sticky. Before using the frosting, microwave it for a few seconds, or wait for about 20 minutes. This will help the frosting to become more creamy and flexible. You won't feel the avocados in the frosting, but you will feel the creaminess of them together with the buttery coconut oil ;)
Serve and store on counter top, in a sealed container for up to one day. After than, store cupcakes in the fridge. 

Enjoy :)