Almond butter

INGREDIENTS:

1 C of almonds

INSTRUCTIONS:

  Put the almonds in a food processor and blend for 2, 3 minutes turn off for 4,5 and repeat until yo get the butter. if you notice the processor is over-working then up to 6,8 minutes the rest time. Ready!! really simple!!!

Strawberry-chia and mocca ice-cream

INGREDIENTS:

(STRAWBERRY-CHIA)

3 frozen bananas
2 C of frozen strawberries
2 Tbsp of chia
almond milk (as much as needed)


(MOCCA)

3 frozen bananas
2 Tbsp of raw cacao or cocoa powder
1 tbsp of ground coffee
almond milk (as much as needed)
coconut sugar (optional)

INSTRUCTIONS:

  STRAWBERRY-CHIA: Put the bananas and the strawberries in a food processor, add some milk and blend until you get the ice-cream, put the mix in the cotainer and add the chia seeds and mix well. cover the conatainer and freeze it at least for one hour.

  MOCCA: Put the bananas in the processor blend while you slowly add the milk until the icea.cream appear. Put the mix in a container and add the rest of the ingredients and mix very well. Check the sweet and add or not the sugar. Keep it frozen and cover. Enjoy!!

Chocolate coconutty

INGREDIENTS:

1 C dry and unsweetened coconut
2 tbsp melted coconut oil (or warm water if you don´t want too much cocnut flavor)

FOR THE COVER:

1/2 C of melted coconut oil
3 Tbsp of raw cacao or cocoa
cocnut sugar or rice syrup (opcional)



INSTRUCTIONS:

  Put the  dry coconut in the food processor and blend, the coconut is going to start to release oil if that not happen add slowly water or coconut oil until you get a hard paste. Now give the paste the form that you want , squares, balls , cubes or like me a big square to break it later. and put them in the freezer whil you make the cover.


FOR THE COVER: Put 1/2 melted coconut oil in a bowl and add the cacao and mix well and add ( if you like) the sugar or syrup now.

Remove the bars, squares from the freezer and cover with the chocolate sauce and freeze again at least 30, 40 minutes. Remove from the freeze and break the big square in tiny or big pieces and taste the joy!!

 

Peanut, nougat, rasins and coco Chocolates (healthy snickers)

INGREDIENTS:

1 C of raisins
1/2 C  dry coconut
1  bitter chocolate tablet (80-90%)
1/2 C raw peanuts
2 C hot water
















INSTRUCTIONS:

  Toast the peanuts in a pan, moving constantly for 2,3 minutes and reserve. In a food processor put the raisins, coconut and blend high speed, add slowly some water until you get a hard paste, refrigerate this mix.




Melt the chocolate water bath ( i did not add any sweet but you could add some) once is all melted keep them over the boiling water but you turn off the heat. Remove the paste from the fridge and start to shape the bars an put them in a tray cover with wax paper, put the peanuts on the top and  cover with the melted chocolate . Repeat with every bar. Refrigerate or freeze them ( if you are in a hurry) for an hour. Keep them in a cover cantainer in the freezer :)

Flourless veggie pizza

INGREDIENTS:

1 big Yucca
1/3 C ground flaxseed
1 garlic glove
3 medium tomatos
1 1/2 C sliced mushrooms
4  chopped sparragus sticks
1/2 C chopped green beans
1/2 sliced purple onion
basil leaves
sal, pepper and lemon juice




INSTRUCTIONS:

  Peel the yucca and cut it into cubes and put it in a food processor with the flaxseed, some lemon juice, salt and pepper, blend until you get a dough if it is too dry add some water, Grease a pizza tray or cover with baking paper and form the base for the pizza and bake at 120°C (20°F) for 15 to 20 minutes until the edges get darlk golden.

  Broil the tomatos and the garlic and throw them in the blender with some salt and basil and maybe oregano.

  Remove the pizza from the oven and spread the sauce and top with all the veggies and put it back in the oven for another 10 minutes. Ready!!

Sea-flavored rice noodles with veggies and peanuts

INGREDIENTS:

2 Packs of rice noodles
1 extra-firm tofu block
3 carrots (chopped)
2 chopped celety sticks
1/2 purple onion (sliced)
1 garlic glove
2 C of chopped green beans
1 hanfull (or more if you like) of peanuts
1 sushi sheet cutted in tiny slices
sea salt, pepper and basil
lemon juice (as much as you desire)




INSTRUCTIONS:

  Steam all the veggies but the garlic and onion, no more than  minutes we want the a little crunchy. In a wok pour some avocado oil fry the onion and garlic then add the tofu cutted in little squares.

  Cooked the noodles as stated in the package. Add the veggies to the wok and season with salt, pepper, basil and lemon juice. Turn off the heat and add the noodles and cover the wok. When you serve is the time to put the peanuts to keep them crunchy. Provecho!!

Chocolate AND Chocolate cookies

INGREDIENTS:

1 C of cooked and drained chickpeas

2 to 3 Tbsp of cocoa or raw caco powder

10 unpitted dates ( if your sweet taste is higher add 2 more dates)

1 tbsp of ground flaxseed

1/2 C veg. milk

cinammon powder and vanilla pods

FOR THE CHOCOLATE COVER:

1/2 C  melted coconut oil

cocoa or cacao (2 Tbsp or more)

rice syrup

INSTRUCTIONS:

  Put the chickpeas, the dates, flaxseed in a food processor, blend at low speed while you slowly add the milk until you get a firm dough. Pur the mix in a bowl and add the vainilla, cinammon and cocoa and whisk it up until it all is integrated.

  Make small ball (use a spoon to measure) and press the ball in a lined tray with baking paper, bake them at 160°C (320°F) for 10 minutes, flip them over and bake for another 10 minutes. Let the cookies cool while you make the chocolate cover.

  For the chocolate cover: mix all the ingredients until is smooth. Cover the cookies with this mixture and frefrogerate them for an hour and enjoy. If your not gonna eat them right away keep them in a cover container in the fridge.