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 youΒ 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! Β 

Wishing you vibrant health and lots of love and light!Β πŸ’«πŸ’œπŸ’•

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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).

When in Berlin: Raw Vegan Eats and Treats

For the last two summers, I was so happy to get the opportunity to spend some time in the beautiful and green city of Berlin. With the glorious architecture and many gorgeous parks full of awe-inspiring trees, herbs, berries, calming bodies of water (yes, there is even a park with a magnificent waterfall running through it) and organic grocery stores at every corner, it’s hard to surpass Berlin in its environmentally conscious, animal-friendly, vegan mentality. I would like to share with you three of my favorite places to eat, have coffee or tea, or enjoy a delicious dessert. You won’t be disappointed!

 

Rawtastic

Danziger Str. 16, 10435 Berlin

This is a raw vegan’s dream come true! All of your favorite dishes, including raw pizza, yummy soups, sarma, kelp noodles, rolls and wraps, cheese platters, crapes, and incredibly delicious desserts – a must visit for any raw vegan and impossible to disappoint.

My pick: any of their delicious raw pizzas and desserts

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Hope Superfood Deli

Akazienstraße 28, 10823 Berlin

I was so lucky to have this gem right in my neighborhood during my stay in Berlin. This delightful deli offers some raw vegan eats such as smoothies, juices, and a yummy zucchini noodle bowl, but what tops my list are the unbeatable raw desserts. If you are in Schoneberg and are in the mood for dessert and coffee or tea, this cozy and friendly spot on one my favorite streets in Berlin is for you!

My pick: raw chocolate truffles and any of the raw vegan cakes

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Frida Cafe

Graefestrasse 75,Β 10967 Berlin

If you are in Kreuzberg, don’t miss this beautiful charming oasis of a cafe on another one of my favorite streets in Berlin. Frida Cafe is a sanctuary, where you can read, write your next book, chat with friends, or just daydream. It’s a poet’s dream! Although there are many vegan options, there is one raw vegan dish (or you can ask for them to make it raw) called the Superfood bowl which is a half of a cantaloupe filled with berries, chia seeds, granola, and vegan yogurt. They have incredible coffee and tea too!

My pick: Superfood bowl

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Raw Vegan Chocolate Smileys

chocolate smileys

– soaked dates or date paste
– cacao powder
– maca powder
– cinnamon powder
– clove powder
– cardamom powder
– coconut oil
– vanilla powder or extract

Blend or knead all the ingredients together and make small smileys out of the date dough.

Enjoy this fudgy, yummy, and simple dessert!!!

Raw Vegan Arugula Pesto Spaghetti

arugula pesto spaghetti

Ingredients:

– spiralized zucchini
– cherry tomatoes
– cucumbers
– arugula
– pine nuts
– olive oil
– lemon juice
– Himalayan pink salt
– black pepper
– paprika
– fennel seeds

 

Preparation:

Blend arugula, pine nuts, olive oil, and salt to make arugula pesto.

Spiralize zucchini and mix in cherry tomato and cucumber pieces.

Add arugula pesto, lemon juice, and herbs and spices and mix well.

Enjoy!

Sweet Raw Magic is Here!

Just in time for the Holidays, I am so happy to introduce to you the fist volume of my healthy lifestyle book series,🌟✨Sweet Raw Magic: Simple Raw Vegan Dessert Recipes!✨🌟 Of course the first book had to be about desserts! Sweet Raw Magic is a compilation of recipes that I experimented with over time and found delicious and simple to make. In addition to being simple, the desserts have a short list of ingredients that are easy to find in most grocery stores. You can easily make any substitutions – the important thing is to have fun making and eating them!Β I hope that the desserts will inspire you to introduce more raw food into your life.Β Thank you so much for all your love and support – I am so happy to be able to help others transition into a healthier way of eating and living!

πŸ’β„πŸŒŸβœ¨πŸŒŸβœ¨πŸŒŸβœ¨πŸŽ‰Lots of love and Happy Holidays!!!πŸŽ‰βœ¨πŸŒŸβœ¨πŸŒŸβœ¨πŸŒŸβ„πŸ’

Sweet Raw Magic: Simple Raw Vegan Dessert RecipesΒ by Sebila Kratovac

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Raw Vegan Magic Chocolate

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Ingredients:

ripe banana

coconut oil

cacao butter (optional)

sea salt (optional)

spices such as cayenne, cinnamon, clove, ginger, and turmeric if you like spicy chocolateπŸ”₯; herbs such as peppermint; orange peel or other dried fruit πŸ“ (optional)

 

Preparation:

Blend until creamy and smooth and serve at room temperature or freeze for a solid chocolate consistency.

Raw Vegan Turkish Delights

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– pitted whole dates
– tahini
– coconut flakes
– cacao powder and/or cacao nibs
– banana (optional)

Stuff whole dates with a bit of tahini. Blend Tahiti with cacao powder and/or banana for more chocolaty sweet taste.

Add coconut flakes and cacao nibs on top.

You can also add a slice of banana on top if you’d like.

Simple, easy, oh-so-sweet, and incredibly tasty – enjoy!!! πŸŒžπŸžπŸ˜„πŸŒΉπŸŒΈ

Raw Vegan Chilaquiles Verdes

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Tortillas/Tostadas:

– zucchini
– yellow bell pepper
– flex seeds, soaked
– lime juice
– turmeric
– cumin
– cayenne or jalapeno pepper (optional)
– sea salt
– olive oil (optional)

Soak flax seeds for about 1 – 2 hours.

Blend all the ingredients together except flax seeds.

Mix in soaked flax seeds for a coarser texture or blend in the flex seeds with other ingredients for a smoother texture.

Pour the mixture on a dehydrator sheet and dehydrate for 8 – 10 hours at 113F.

Salsa Verde:

– green chile (such as jalapeno, serrano, verde, pablano)
– cumin
– onion
– garlic
– lime juice
– cilantro, fresh
– tomatillos
– sea salt
– oregano, fresh or dried
– raw pumpkin seeds, soaked, preferably sprouted (optional)
– green bell peppers (optional)
– cayenne or black pepper (optional)
– olive oil (optional)

Blend all the ingredients together until the consistency is slightly chunky.

Preparation:

Break dehydrated tortillas into smaller pieces and pour salsa verde over them. Add cilantro, radish pieces, or even avocado chunks on top.

 

I had this amazing dish for the first time in Mexico City. I fell in love with it immediately and have recently decided that I have to create a raw vegan version. This hits the spot! πŸ™ŒπŸ’•

Raw Vegan Baklava

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Crust (3 layers):

– ripe bananas
– coconut oil
– vanilla extract or powder
– cinnamon

Filling:

– walnuts, soaked
– dates, soaked (keep date water for the syrup) or date paste
– cinnamon
– clove (optional)
-sea salt

Pour-over Syrup:

– lemon juice
– date water or date paste dissolved in water

Blend bananas, coconut oil, cinnamon, and vanilla together and pour the batter on dehydrator sheets.

Shape the batter into a desired shape making sure that it is not too thin. Make three shapes for three baklava layers.

Dehydrate the layers at 113F for about 10 hours or until the layers are easily peeled off.

To make the filling, combine soaked walnuts with soaked dates (or date paste) and cinnamon (use twice as much walnuts as dates by volume) and pulse in a blender or food processor until the walnuts are finely chopped.

Place the first baklava layer on the bottom of a pie pan.

Add half of the filling you made and spread evenly.

Place the second layer on top and add rest of the filling.

Cover the filling with the last layer.

Cut the baklava into smaller pieces resembling diamonds.

Make the pour-over syrup by combining lemon juice with date water (or dissolve date paste in lemon juice and water). Pour the syrup over the pre-cut baklava.
Pour as much of the syrup as the baklava can absorb.

Enjoy at room temperature or chilled in the fridge. The longer the baklava stays in the fridge, the more its flavors will develop.

This is my parents’s favorite raw vegan dessert recipe! I don’t blame them – it’s yummy, richly sweet, and extremely satisfying. πŸ‘ŒπŸ˜‹πŸ’—πŸ’—πŸ’—