-flax seed flour
-coconut or olive oil (optional)
-garlic (for garlic naan)
-onion (for garlic naan, optional)
-fresh parsley (garnish)
-spices of your choice (optional)
🌺Mix coconut and flax seed flour together. Add enough water to create a dough with fluffy and thick consistency.
🌺Add coconut or olive oil (optional) and mix well. Let the dough sit for 15 minutes.
🌺Spread the dough on a dehydrator sheet making sure not to spread it too thinly.
🌺Top the naan with herbs and spices of your choice or keep it plain.
🌺For garlic naan, add fresh parsley, black pepper, salt (optional), and chopped garlic and onion on top of the naan. Drizzle olive oil on top (optional).
🌺Dehydrate the naan at 113°F for about 10 hours and turn it around for another 2 hours or until you achieve a desired texture. Dehydration and flipping times will vary depending on the kind of dehydrator you have.
🌺Eat the naan with any toppings, sauces, or dips but tahini, salsa, and pesto go extremely well with this bread. You can also break the naan into chips or use it as a pizza crust. Enjoy! 🙌🎶💓
🌻lemon or lime juice
🌻apple cider vinegar
🌻olive oil (optional)
🌻flax seed powder (optional)
✨Soak dried chickpeas in water overnight (about 12 hours in the fridge).
✨In a food processor, add soaked and rinsed chickpeas and all the other ingredients. Add a bit of water if needed to help with consistency and blending.
✨Process the ingredients until the consistency is fine but not puree-like.
✨Shape the mixture into small balls using your hands or two spoons.
✨Dehydrate the falafel at 113°C for about 7 hours or until the crust is crispy but the falafel is still moist inside.
✨Enjoy falafel on their own, with your favorite salad, or in a green leaf wrap. Excellent sauces that go well with falafel are tahini (or a spicy version with green chili pepper and ginger), cashew cucumber dill sauce or even guacamole! 😘⚡🙌💫
🌴 dried coconut flakes
🌴 water or coconut water
🐵 fresh coconut meat
🐵 coconut water
💕 Soak dried coconut flakes in water or coconut water overnight.
💕 Blend rehydrated coconut flakes with remaining water.
💕 Strain the coconut pulp (you can use it for making cookies, as a smoothie bowl topping, in salads…) and store the beautiful home-made coconut milk in the fridge for about a week.
or…for a creamier coconut milk…
🍶 Open up a young or mature coconut.
🍶 Save the coconut water and take out the coconut meat. (You can also use frozen coconut meat and water or purchased coconut water.)
🍶 Blend the coconut meat with the coconut water until smooth. Strain the milk if necessary.
🍶 The milk can be stored in the fridge for about a week.
🌠 cacao powder
🌠 cacao nibs
🌠 coconut oil
🌠 raisins (or other sweet dried fruit)
🌠 vanilla powder or extract (optional)
🌠 cinnamon (optional)
🌠 sesame or hemp seeds (optional)
💫 Mix enough coconut oil with a desired amount of cacao powder so that the powder dissolves well and the consistency of the mixture isn’t too thick.
💫 Add cacao nibs, raisins, vanilla, cinnamon, and sesame or hemp seeds to the cacao powder/coconut oil mixture and mix well.
💫 Add more coconut oil to the mixture if it is too thick. The consistency should be that of melted chocolate.
💫 Freeze the mixture for about 5 minutes and enjoy this incredibly magical and delightful dark chocolate with surprises of sweetness and texture!
🌹 coconut milk
🌹 rose petals (fresh or dried)
🌹 ripe banana
🌹 coconut oil
🌹 soaked sesame seeds
🌹 cinnamon (optional)
🌹 vanilla powder or extract (optional)
✨ Infuse coconut milk with rose petals overnight in the fridge.
✨ Soak raw sesame seeds in water overnight in the fridge.
✨ Blend rose coconut milk with coconut oil, banana, and the optional spices.
✨ Add soaked sesame seeds to the blended ingredients and mix well.
✨ Pour the mixture onto a dehydrator sheet in the shape of circles the size of your palm and dehydrate at 113°F (45°F) for about 8 hours.
✨ Enjoy alone or with a filling of your choice (you can add the filling between two wafers).