Scrambled Chickpeas, Watermelon Bacon and Pistachio Pesto

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Great breakfast or Sunday brunch!
A good friend pointed out that my dried, salted, watermelon fruit snack both looked and tasted just like bacon. Combined with the spiced chickpea scramble, the water melon provides a lovely hint of sweetness. But please note, if you want to serve this dish together with the watermelon you need to start the preparations one day ahead. In the dehydrator.
It is well worth it!!
The pesto is quick and easy to make. This batch of pest makes more than you really need for this dish but the left-over pesto is nice to store in the fridge and to use with many other meals!

Serves 4

¼ of a watermelon, thinly sliced (keep peel on)
Salt

Pesto:
150 ml pistachios (shelled)
200 ml basil leaves, loosely packed
1 tablespoon lemon juice
2 tablespoons olive oil
¼ tsp salt
(optional: 1 garlic clove, minced)

Chickpea scramble:
50 ml chopped shallots
250 g canned (or soaked) chickpeas plus 4-5 tablespoons chickpea soaking water
¼ tsp smoked paprika
½ tsp turmeric
salt and pepper to taste
(Optional: 1/2 tsp chili flakes)
Olive oil to fry in

(Optional: 200 g spinach)

(Optional: Chopped parsley, chopped dried watermelon and black, Hawaiian salt for decoration)

1. Place the watermelon slices in a dehydrator, salt and let dehydrate at 45 C overnight (longer if needed)
2. Place all ingredients for the pesto in a (mini) food processor. Run for 45 seconds.
3. Place all ingredients for the chickpea scramble in a food processor. Pulse to combine. You still want chunks, not a smooth puree.
4. In a warm sauté pan, spread out the chickpea mix and gently fry in olive oil over medium heat for about 3-4 minutes (it takes a while to achieve a texture that you can actually turn over), turn the scramble and fry another 2-3 minutes until you have some colour.
5. Add in the spinach (to the scramble). Turn a few times and then serve hot with pesto and watermelon.

Summery Citrus Salad

Summery Citrus Salad-5654

Just a simple salad – but, oh, how lovely! Refreshing, tasty and with a crunch to each bite. Complements anything from the BBQ – how about serving with some grilled halloumi cheese?

100 g mixed lettuce leaves
1 grapefruit, peel and white pith cut out
2 oranges, peel and white pith cut off
1 large avocado, sliced
50 ml toasted sunflower seeds
50 ml toasted pine nuts
50 ml toasted pumpkin seeds
1 red onion, cut in 2 halves and thinly sliced
100 ml olives

Dressing:
1 tablespoon fig balsamic dressing
1 tsp Dijon mustard
50 ml olive oil
salt and pepper

1. Combine the salad in a bowl
2. Shake/whisk the dressing well and toss with the salad.
3. Serve

Balsamic Bean Salad

Balsamic Bean Salad-5678

A great dish to go with your BBQ dinner, or just on its own for lunch.
So easy – so delicious!

100g cooked kidney beans
100 g cooked white beans
100 g cooked chickpeas
50 g fresh spinach
1 sliced red onion

1 tbsp dijon mustard
3 tbsp balsamic vinegar
3 tbsp olive oil

1. Rinse the beans under running water.
2. Place in bowl together with the onion and spinach.
3. Mix mustard, oil and vinegar.
4. Pour mixture on beans.
5. Let sit for a few hours in the fridge for extra flavour.

Apricot Pecan Bite

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This week is quite busy, but I managed to make a wonderful apricot cream that I would like to share. Spread it on top of the Pecan Base (Raw Food Pecan Pie) which I posted in May (I am repeating the recipe below). Great afternoon snack or guilt free dessert!

APRICOT CREAM
150 ml pre-soaked (overnight) macadamia nuts
50 ml almond milk
2 tsp lemon juice
½ tsp vanilla extract
Dried apricots, 30 g, chopped

1. Blend everything except the apricot until smooth and creamy. (This is a great cream base for other flavors too).
2. Add dried apricots
3. Blend again, it is OK to leaves small pieces of the apricot.
4. Set aside.

PECAN BASE:
(This recipe I posted already a few weeks ago but it is so yummy it really deserves to be included again.)
100 ml almonds
100 ml pecans
50 ml dried cranberries
50 ml pitted dates (about 5 pieces)
1 tablespoon coconut oil, melted
Dash of salt

1. Place all, except the oil, in a blender and mix until an even, creamy crumble.
2. Add the oil and blend another few minutes.
3. Spread the Pecan Base into a rectangular mold (using baking parchment or other non-stick sheet in the bottom).
4. Spread an equally thick layer of the apricot cream on top.
5. Refrigerate 1 hour minimum.
6. Cut into small, bite sized squares.
7. Serve chilled.

Red Sauce

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Red Sauce (not a ketchup).
Sometimes, it is good to have some healthy, tasty sauces on hand. I like to make this Kidney Bean sauce which can be used together with so many different things. It’s beautiful pinkish red coloured sauce to plate with (goes especially well with smoked and BBQ dishes). Make ahead and keep in the fridge.
Below you will find three other suggested uses.

The Red Sauce:
250 g Kidney Beans, cooked (about 350 ml)
1 lemon, juice from
1 tablespoon olive oil
½ medium sized red onion
1 tsp apple cider vinegar
A few drops of honey
Pinch of salt
½ tsp chili flakes

1. Run in blender until smooth. Taste. Season some more if needed.
2. If too thick add another spoon of olive oil. Consistency should be like a smooth apple sauce.

SERVE AS A SAUCE WITH GRILLED AUBERGINE/EGGPLANT AND DIJON BALSAMIC DRESSING: (great starter or snack)

– pour the Red Sauce into a squeezy bottle and place in fridge until time of use.

Dijon Balsamic Dressing:170607 Not a Ketchup -5569
50 ml olive oil
50 ml red wine vinegar
1 tsp Dijon mustard
Salt

1. Whisk or shake to combine. Make sure it blends well.
2. This sauce is rather thin, plate with pipette or drop from tip of spoon.
3. Drizzle on plate.

Roasted Aubergine:
1 large, sliced aubergine
Olive oil
Sea salt

1. Oven on 200 C
2. Place on baking sheet. Drizzle with salt and oil.
3. Roast 35 minutes.

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SERVE ON TOP OF AN AVOCADO SANDWICH:
Please see my previously posted Crisp Bread recipe.
SERVE AS A DIP:
– with serve with carrot sticks, celery or sliced apple

Marinated Carrots with Fennel Foam

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A healthy, tasty and colourful starter! Sometimes, I add a few drops of brandy to the foam (a little goes a very long way) which adds a rounder flavour. Possible a drop of vinegar would have the same effect?

2 large carrots, thinly sliced (best to use a mandolin slicer)
1 tablespoon lemon juice
2 tablespoons olive oil
Sea salt

Some fresh spinach leaves on the plate to serve on.

1. Heat oven on high grill setting
2. Toss the carrot slices with juice, oil and salt. Leave for 30 minutes.
3. Place the carrot slices on an oven sheet
4. Roast under the grill for about 10 minutes, until slightly charred and caramelized

Fennel Foam:
1 fennel bulb, tips and “grassy tops” only
Water
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A few drops agave syrup
Dash of salt
½ tsp olive oil

½ tsp lecithin

1. Cut off the tops (including the grassy parts) from the fennel bulb. The bulb can be saved for use another time.
2. Bring some water to boil and blanch the tops for 30 seconds.
3. Remove the tops from the boiling water and put in an ice bath (to secure the green colour).
4. When cool, place in blender with a 2 table spoons of water. Add some more water if needed. You want a smooth, thick mix but do not over blend.
5. Add the syrup, salt and oil. Blend briefly to mix.
6. Set aside until you are ready to make the foam (may be prepared and kept in the fridge until the following day)
7. Mix in the lecithin.
8. Pour the mix into a large shallow container. Using a handheld blender, incorporate air into the mix, thus creating a foam. Might take a few minutes! Spoon off the foam into a separate bowl and repeat until you have a bowl of foam.

Serve the carrots with the foam on top.

Alternative to the foam:
If you’d rather make a fennel cream to go with the carrots, you can either mix in a couple of tablespoons of coconut cream or some double cream. No lecithin. By choosing the coconut cream you will have less of the fennel taste and, instead, some coconut flavour which goes wonderfully with the carrots.

(On this photo I have sprinkled some black, Hawaiian salt on top.)

Raw Food Pecan Pie with Raspberry Cream

Nut and Fruit Pie with Cashew Cream-5421

This is a great raw food pie. Easy and delicious. The cashews (for the cashew cream) must be soaked for 12 hours so please don’t forget to place them in water a day in advance.
Serve with one of the two creams suggested below and any fresh fruit/berries of your liking! The cashew cream is a favourite with its subtle nutty taste and creamy texture. Please give it a try (a good blender is a must to achieve a smooth cream)! (In this photo I have drizzled dried raspberry on the plate).

Serves 4
Pie base:
100 ml almonds
100 ml pecans
50 ml dried cranberries
50 ml pitted dates (about 5 pieces)
25 ml coconut oil, melted
Dash of salt

1. Place all, except the oil, in a blender and mix until an even, creamy crumble.
2. Add the oil and blend another few minutes.
3. Press thinly into in portions sized pie molds or free hand rounds.
4. Refrigerate at least 1 hour.

Serve with one of the two creams below and mixed berries:

1) Raspberry Cream:
200 ml cashews (that have been soaked overnight)
50 ml water
25 ml lemon juice
25 ml almond milk
½ tsp vanilla extract
Dash of salt

50 ml frozen raspberries (fresh works too but frozen will keep the temperature down in the blender)
Mixed berries (to serve with the pie)
1. Blend all (except the raspberries) until completely smooth.
2. Add the frozen raspberries
3. Blend a bit more until desired consistency.
4. Pipe the cream on top of the portion sized pies.
5. Serve with mixed berries on top.

2) Raspberry Crème Fraiche:
200 ml crème fraiche
50 ml fresh berries
Mixed berries (to serve with the pie)

1) Whisk the crème fraiche fluffy
2) Add the raspberries, whisk to combine and slightly crush the berries
3) Pipe the cream on top of the portion sized pies.
4) Serve with mixed berries on top.

Asparagus Nut Cheese Starter

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A tasty and fresh spring starter. For a smaller/lighter starter, serve just one cheese ball per person.

Serves 4
(3 small balls per person)

Steamed Asparagus:
12 green, young asparagus
2 tablespoon olive oil

Pine Nut Cheese:
200 ml pine nuts, soaked for at least 2 hours
1/2 of small garlic clove
1 1/2 tsp nutritional yeast
2 tsp olive oil
2 tsp lemon juice
Salt and pepper to taste
1 1/2 tsp chili flakes

Decorations:
Toasted pine nuts, chili flakes and the tips of the asparagus.

1) Heat an empty pan on the stove. Add the asparagus and 3-4 tablespoons of water. Cook until all water has evaporated. Add the olive oil. Shake to coat, cover with a lid and take off heat.
2) Run all ingredients for the Pine Nut Cheese except the chili flakes in a food processor until smooth. Stir in the chili flakes. Set aside.
3) Cut of the tips of the asparagus. Set aside.
4) Chop the asparagus stalks into small pieces. Fold the small pieces into the nut cheese.
5) With a small ice cream scoop or a melon baller, make balls of the pine nut cheese mix. Place 3 balls on a plate, decorate with asparagus tips, pine nuts and chili flakes.
6) Optional – serve with gluten free crackers.

Chocolate Avocado Mousse

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This is a very quick and (almost) healthy recipe for a great chocolate mousse! The creamy avocado provides the thick, fluffy consistency in this mousse. A must try! Also, this recipe is dairy free, vegan and low fodmap (if you eat maximum 1/4 of the whole dessert).

Serves 4 (small servings)

300 ml coconut milk
3 tbsp cacao
1,5 tbsp maple syrup
1 tsp vanilla extract
½ ripe avocado
Dash of salt

Decorations:
Blueberries, raspberries, cacao nibs, banana, orange slices…

1. Combine all ingredients in a blender and process until smooth and thick.
2. Refrigerate minimum 2 hours before serving.

Variations:
Add some chili flakes to the blender or some crushed licorice candy (gluten free) after the choco mix has been processed.

Sweet Potato Crunch with Vegetables

Sweet Potato Crunch with Noodles, Pickled Onion and Salsa

A beautiful vegan dish, served on its own or as a side dish.
This recipe is quite similar to another sweet potato dish I have previously posted. The accompanying vegetables makes it into a new dish though. The potato crunch can be used as a base in many different recipes, even for desserts! An absolute favorite of mine. This is also one of the recipes I have developed under the guidance of Matthew Kenney Culinary School.

If you do not have a dehydrator, you can use a normal oven and bake the Crunch at 175C for 30-40 minutes (depending on the thickness of your Crunch).

Serves 6

Sweet Potato Crunch:
1 large sweet potato
2 carrots
1 red apple
¼ cup lemon juice
2/3rd cup of cashews
1 tsp salt
½ tsp freshly ground black pepper

Zucchini Spaghetti:
3 medium sized zucchini
2 tbsp olive oil
1 tbsp apple cider vinegar
¼ tsp salt
¼ tsp agave
2 tsp fresh thyme

Pickled Red Onion:
2 red onions, thinly sliced
1 tbsp white wine vinegar
3 tbsp olive oil
½ tsp agave
¼ tsp salt

Tomato Corn Salsa:
1 cup diced tomato, seeds removed
1 cup sweetcorn
½ tsp salt
¼ tsp Cayenne pepper
3 tsp lemon juice
2 tbsp cilantro, chopped

Avocado Puree:
2 avocado
3 tbsp lime juice
¾ tsp salt
½ tsp ground black pepper
¼ tsp agave

Garnish:
1 cup rocket salad (drizzled with a little bit of olive oil for shine)
Pea sprouts
3 colors of cherry tomatoes
Chili flakes

1. Clean the vegetables to be used for the crunch mix and cut up in chunks.
2. Process the vegetables and nuts in a mixer.
3. Make 18 (3 per person) small rounds (use a mold to shape them) or rectangular sticks if you prefer (see photos).
4. Dehydrate over night (or longer, depending on the thickness of your rounds), or bake in a 175 C oven for 30-40 minutes depending on the thickness.
5. Spiralize the zucchini and marinate in the oil, vinegar, salt, agave and thyme mixture for about 30 minutes.
6. Slice the red onion thinly, using a mandolin. Marinate in the vinegar, oil, salt and agave for 30 minutes.
7. Combine the ingredients for the salsa. Set aside for the flavors to blend and mature, 30 minutes.
8. Serve the colorful dish on individual plates. Garnish.

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Amazing Cake Base

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This cake base is made in a few minutes only. I like to chill the base in the fridge for an hour or so before using, but this is not necessary. Any topping goes, here I have made one with cream cheese and vanilla. Don’t forget to strain the sauce as it comes out much nicer without the seeds.
I have created the base to be able to serve it dairy free, low fodmap, vegan and raw as well as gluten free of course. The rest depends on what sauce and topping you choose. For a more interesting look, I would sprinkle some freeze dried strawberry powder on top, but, at the time of the photo shoot, I didn’t have access to any.

Serves 4

The base:
100 ml desiccated (dried and grated) coconut
2 tbsp cacao nibs
1 tbsp almond butter
1,5 tbsp melted cacao butter
1 tbsp rice syrup
50 ml fresh raspberries
Dash of salt

Topping:
2 tbsp crème fraiche,
100 g Philadelphia cream cheese
½ tsp vanilla extract

Sauce:
250 g frozen raspberries cooked with
25 ml water
1 tbsp icing/powdered sugar
Some extra raspberries for decoration

1. Mix the base ingredients with a fork. Press into 4 ring moulds. Add some topping and refrigerate.
2. Combine the ingredients for the topping. Pipe onto the cake base. Refrigerate.
3. Simmer the raspberries with the sugar and water over low heat. Add more water if needed. When slightly thickened, strain and cool.