Raw Vegan Naan

coconut naan raw bread

-coconut flour
-flax seed flour
-coconut or olive oil (optional)
-water
-garlic (for garlic naan)
-onion (for garlic naan, optional)
-fresh parsley (garnish)
-black pepper
-salt (optional)
-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! 🙌🎶💓

 

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Raw Vegan Falafel

falafel

🌻dried chickpeas
🌻onion
🌻garlic
🌻fresh parsley
🌻fresh cilantro
🌻lemon or lime juice
🌻apple cider vinegar
🌻olive oil (optional)
🌻cumin
🌻turmeric
🌻cayenne pepper
🌻curry powder
🌻dried oregano
🌻black pepper
🌻flax seed powder (optional)
🌻salt (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! 😘🙌💫

Introducing “Raw Magic Around the Globe: Simple Raw Vegan International Food Recipes”

Boundless Raw Magic Book 254

Do you want to introduce more raw food into your diet but do not want to give up Indian, Mexican, or Ethiopian food so yummy that you even dream about it? I am 🌸happy to introduce to you my new book full of simple raw vegan recipes in which I recreate some of my favorite dishes around the world.  Now you can enjoy all the delicious flavors around the globe and improve your health too! Today and for the following two days, you can download the ebook on Amazon for free here:

Raw Magic Around the Globe: Simple Raw Vegan International Food Recipes

If you like the book and would like to support me, here is the link where you can donate any amount that you feel the book is worth to you:

Thank you for donating!  

Wishing you vibrant health and lots of love and light! 💫💜💕

Raw Vegan Home-Made Coconut Milk

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🌴 dried coconut flakes
🌴 water or coconut water

or

🐵 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.

Raw Vegan Midnight Sky Chocolate

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🌠 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!

Raw Vegan Rose Sesame Seed Wafers

rose sesame seed wafers

🌹 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).

Practicing Self-Love with Pure Sunshine Tea

IMG_20180312_162333I discovered the beauty of the ginger/white tea combination serendipitously at a coffee shop in Berlin, when I tried to spice up white tea with another herb that the coffee shop had on the menu – ginger. The combination turned out to be so delicious that I had to recreate it with a few exciting twists! 😉

 fresh ginger (thinly sliced)
 white tea
 cinnamon
 pinch of black pepper
 coconut milk (preferably home-made)

 Add fresh ginger slices to water, bring to a boil, and simmer for 15 minutes.

 Mix cinnamon and black pepper into the hot water.

 Pour over white tea and infuse for about 10 minutes.

 Strain the herbs and add coconut milk.

 Stir and enjoy!

Raw Vegan ChocoCoco Banana Cookies

IMG_20180311_122906

  ripe bananas
  cacao powder
  cinnamon powder
  vanilla extract or powder
  coconut oil
  coconut flakes (soaked)
  cacao nibs (optional)

 

  Soak coconut flakes in water overnight.

  Blend the soaked flakes with remaining water and separate the coconut pulp from coconut milk using a strainer (save the milk for tea, coffee, desserts…).

  Add ripe bananas, cacao, cinnamon, vanilla, coconut oil, and cacao nibs to the coconut pulp and blend.

  Shape the mixture into small cookies and dehydrate them at 113°F (45°C) for about 6 hours.

  Enjoy these moist chocolatey cookies any time, as many as you want!

How to Quickly Make a Healing Skin Oil from Dried Herbs

IMG_20180310_154517

How do you make a quick medicinal skin oil in the winter when fresh herbs aren’t readily available? It’s so easy, especially if you have some dried plantain, chickweed, violet, or dandelion ready from last year’s harvest (you can also purchase these dried herbs).

 Take equal parts of plantain, chickweed, violet, or dandelion (aerial parts – any combination you like), crunch them up into smaller pieces, and rehydrate the herbs with water.

 Drain excess water and place the herbs into a mortar.

 Add olive oil to the herbs and extract as much medicine as possible with a pestle.

 You can use the oil right away or infuse it with the herbs overnight for higher potency.

 Use cheese cloth to extract all the medicinal oil from the herbs and store it in a glass dropper bottle. (It is best to use the oil within one week as it can start growing mold because of the high water content.)

Simple Way to Make Herbal Tinctures

tinctures

During the recent new moon, I decided to prepare chaga mushroom and wormwood tinctures, powerful healing and cleansing herbal extracts. I wanted to share with you how simple it is to make tinctures at home using any of your favorite herbs (fresh, dried, or powdered).  🌱🎨

Here is one simple way to do it:

  Chop up fresh or dried herbs (roots and barks might be a bit more difficult to chop so just do your best and don’t worry about the size of the pieces).

  If you would like, start your herbal extraction during the new or full moon to take advantage of the moon’s power.

  Place your herbs into a glass jar and pour 40% vodka, rum, or brandy over the herbs so that the alcohol covers them completely.

  Close the jar and shake it every day to help the healing components dissolve into the alcohol.

  After 60 to 90 days or longer, squeeze out the herbal extract using cheese cloth and place the liquid in another glass jar.

  Store the herbal extract in a cool and dark place.

  Pour single herb extracts or created herbal formulas into glass dropper bottles for every-day use.

  Add your herbal extracts to tea or water and enjoy their beautiful healing properties!🌸😊