Sweet Pinwheels

Made from crispy puff pastry, filled with your favorite jam... and ready in 15 minutes :)

Makes 28 small pinwheels:
Vegan puff pastry (400g)
Peach jam (sugar free -1/2 cup)
Cashew butter (1/2 cup)
Coconut sugar (1 teaspoon)
Cinnamon (1 teaspoon)

1) Preheat oven to 200C.
2) Unwrap the puff pastry onto a floured surface and divide in two.
3) In one, spread the peach jam and and roll up the puff pastry as tightly as possible without losing jam on the sides.
4) In the other, spread the cashew butter, top with coconut sugar and cinnamon and roll up the puff pastry, as you did with the other half.
5) Now, cut your logs with a sharped knife into 1 cm thick rolls.
6) Place rolls cut side up on to a prepared baking sheet.
7) Bake for 15 minutes or until golden brown. Enjoy!

Blueberry cashewcake

Another delicacy made special with Roberts Berries :) Yummy!

Serves 4:
Almonds (75g)
Dried Figs (pitted - 75g)

For filling :
Cashews (raw - 100g)
Lemon juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp - melted)

Topping:
Chia seeds (2 tbsp)
Berrie wild blueberry (200g)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add almonds and figs to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.
7) Mix berry wild blueberry and chia seeds together. Let it sit in the fridge for a couple of hours and top the cashew cakes before serving.

Fried rice with mushrooms, cashew and dried tomato

Amazingly easy and delicious.

Serves 2:

Jasmim rice (150g - cooked and cooled)

Mushrooms (200g - chopped)

Cashews (50g)

Dried tomato (1 - chopped)

Olive oil
Soya sauce (gluten-free)

1) Heat oil in a wok or skillet, add chopped mushrooms, cook them over medium-high heat for about 3 minutes. Add cashews, rice and cook for 3 minutes.
2) Add the dried tomato, season with soy sauce and cook for 2 more minutes, until warm.

Strawberry Cashew Cake

Vegan summer pleasures :)

Serves 4:
Pecan nuts (75g)
Dates (pitted - 75g)
Rolled Oats (raw & gluten free - 25g)

For filling :
Cashews (raw - 100g)
Strawberries (6 - frozen)
Lemon juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp - melted)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add nuts,dates and oats to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them and the strawberries to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

3 Cs Stir-fry Rice

Delicious and fast :)

Serves 2:
Basmati rice (200g - cooked and cooled)
Corn (100g - cooked)
Cashews (30g)
Cranberries (30g - dried)
Olive oil
Soya sauce

1) Heat oil in a wok or skillet add all the ingredients and warm through.

Raw Cashew, Banana and Blueberry Mousse

Made from whole dried wild berries, Biokia’s berry powders contain no added ingredients. One hundred grams of berry powder equals approximately one kilogram of berries, offering the health effects of berries in a highly condensed form.

Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Banana (1 - frozen, organic)
Blueberry powder (1 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend cashews with banana until it forms a very smooth paste.
2) Add the blueberry powder, coconut oil and mix  until combined.
3) Spoon into two small serving dish, if you wish a thicker consistency you can let mousse set up in the fridge for 30 minutes.

Barebar - Apple&Cinnamon bar

These bars taste like an indulgent treat, and yet they’re full of nutrition. Sweetness comes in the form of dates and agave nectar... apple and cinnamon turn a fantastic bar into a great dessert!

Mushrooms, avocado and cashews stir-fry

A delicious combination mushrooms and cashews for an easy and fast meal.

Serves 2:
Mushrooms (100g - sliced)
Yellow pepper (50g - sliced)
Olive oil (1 tbsp)
Ginger (1 tsp - shredded)
Avocado (1 - cubed)
Handful cashew nuts (2 tbsp)
Raisins (1 tbsp)
Soy sauce (1 tbsp)

1) Heat the olive oil in a frying pan. 
2) Add the ginger, pepper and mushrooms cook for 5 minutes.
3) Add the avocado, cashew nuts and raisins. Cook for another 2 minutes
4) Sprinkle with soya sauce and serve.

Raw Energy Bites

I´m still amazed with the goodness of some samples that have been sent to me. The spirulina and the açaí, from High Tech Scandinavia, used in this recipe provided high value nutrients and great taste to this bites.

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Makes 12 small bites:
Cashews (1/2 cup)
Coconut flakes (1/4 cup)
Sunflower seeds (1/4 cup)
Raisins (1/2 cup)
Figs (dried - 2)
Apricots (dried - 5)
Spirulina (powder - 1/2 tsp)
Açaí (powder - 1/2 tsp)

1) Combine cashews, oats and dates in a food processor. Pulse until the ingredients have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
2) Add the spirulina and the açaí.
3) Process continuously until the ingredients clump together and gather into a ball.
4) Make small balls. Store the bites in the fridge and enjoy.

Skillet Cake with Açaí Frosting

This week has kept me very busy, the days seemed to have 48 hours ...
the dinners had to be simple, quick and nutritious. And so açai powder and coconut oil played a main role at dessert time.

High Tech Scandinavia products are tastefull and you can order them online.

Serves 4:
Muscovado Sugar (50g)
Vegetable milk (200 ml)
Coconut oil (1 tbsp + 1 tsp)
All purpose flour (150g)
Baking powder (1 tsp)

For the frosting:
Cashews (raw - 50g - soaked for 2 hours) 
Lemon juice (fresh - 1 tbsp) 
Agave (1 tbsp) 
Açaí Powder (1 tbsp)

1) In a bowl, mix all ingredients until well combined.
2) Melt one teaspoon of coconut oil in a woven proof skillet, add the dough, smoothing with a spatula. Cook over low heat for 10 minutes.
3) Put in the oven, under the grill and cook for another 5 minutes, until golden brown.
4) Rinse and drain the cashews. Add them to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the açaí powder and give it another quick blend.
5) Spoon into the cake and enjoy.

Overnight Oats and Rye with Forest Fruits

Browsing through the supermarket products we discovered a wide selection of rolled flakes. So we decided to try adding some rye to our old overnight oats recipe... it tastes really yummy... today topped with fresh strawberries and blueberries!

 

Serves 2:
Rolled Oats (50g)
Rolled Rye Flakes (50g)
Cashew Milk (240 ml - or other vegetable milk)
Forest Fruits (or any other fresh fruits)

1) Stir everything together in a bowl. Place in fridge overnight.
2) In the morning top with the fresh fruits, and enjoy! 

No-bake Energy Balls

After a run, under a warm rain, in a summer day...

Makes 8-10 balls:
Cashews (soaked overnight - 1 cup)
Oat flakes (1 cup)
Dates (12 - pitted)
Cocoa (raw - 1 tbsp) opcional

1) Combine cashews, oats and dates in a food processor. Pulse until the ingredients have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
2) Add the cocoa powder.
3) Process continuously until the ingredients clump together and gather into a ball.
4) Make small balls. Store the balls in the fridge and enjoy.

Cashewcake

Soft, delicious and full-bodied... almost raw, vegan... 

Serves 4:
Walnuts (75g)
Dates (pitted - 75g)
Oat flakes (25g)

For filling :
Cashews (raw - 100g)
Lime juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add walnuts,dates and oats to a food processor and blend until sticky. 
3) Press the mixture into a lightly oiled pie plate.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews then add them to a blender with the lime juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

Oat-Fig Balls

Makes 10
Cashews (raw - 50g)
Figs (dried - 6)
Cocoa (powder - 1 tsp)
Maca (powder - 1 tsp)
Oats (1 tbsp)
 
1) Soak the cashews at least 2 hours.
2) In a food processor, blend the cashews. Toss in the figs, cocoa, oats and maca and let them whirl for a minute or two. The dough is ready when you can easily pinch it together with your fingers.
3) Roll the misture into balls. It helps if you wet your fingers a bit.
Chill in the fridge for at least an hour or enjoy right away.
4) Store in the fridge.

Raw Strawberry Mousse

On a cold and rainy day, after a wet race, a raw dessert delicious and very easy to make...

Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Chia seeds (2 tsp mixed with 1 tbsp water)
Strawberries (100g - frozen, organic)
Banana (50g - frozen, organic)
Agave nectar (2 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend cashews and chia.
2) Add the fruits until it forms a very smooth paste.
3) Mix agave nectar and coconut oil until combined.
4) Spoon into two small serving dish and let mousse set up for at least 30 minutes.

Raw Cashew and Red Fruits Mousse

And today after a lunch full of veggies, the dessert was...

Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Strawberries (100g - frozen, organic)
Blueberries (50g - frozen, organic)
Agave nectar (2 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend cashews with fruits until it forms a very smooth paste.
2) Add agave nectar and coconut oil. Mix again until combined.
3) Spoon into two small serving dish and let mousse set up for at least 30 minutes.

Vegan Salami

Serves 4:
Raw Cashews (100g)
Flaxseed (3g)
Onion (3g - powder)
Sea salt (1 tsp)
Mustard (5g)
Pepper (1/2 tsp)
Water (300 ml)
Lime juice (1 tbsp)
Ketchup (30g)
Agar flakes (5g)
Cornstarch (7g)

1) Lightly oil 2 small ramekins.
2) Finely grind the cashews in a food processor. Add the flaxseed, onion powder, salt and pepper. Reserve.
3) In the food processor mix water, mustard, ketchup, lime, agar and cornstarch. Bring to a simmer, in a saucepan, over low heat until the agar is dissolved, stirring occasionally.
4) Add the cashew mixture and stir until it's smooth and creamy.
5) Then remove from heat and pour immediately into the ramekins.
6) Cover and refrigerate at least 4 hours.