Bluberry pie with fresh fruits

I love this combination of flavours and colours. I know that blueberry taste the best in Jun but sometimes is so difficult to wait till then:-). So sometimes I  buy and make delicious dessert like this one. I made a small pie and a few jar size desserts for breakfast. Yes this pie you can serve morning or evening if you like. 

The pie is 100% raw, vegan and gluten free, totally healthy type of treats, so make one for yourself and for a family:-)

Ingredients for the crust:

300 g pitted dates soaked in hot water for 30 minutes 

100 g any favourite nuts, I used peanuts 

20 g coconut oil, melted

 

Ingredients for the filling:

250 g blueberries

200 g cashew nuts, soaked overnight 

100 g coconut oil, melted

1 tsp vanilla extract 

2 tbs rice syrup 

Process all the ingredients for the crust in a food processor with an S-blade.

Transfer the crust mixture to a 20 cm loose-based tart tin. Using a spun press the mixture evenly into the base of the tin and half way up the side.

To prepare the filing, blend all the ingredients in a high- speed blender until smooth and creamy.

Pour the filling into shaped crust and shake the tin to even out the filling.

Put tin to a frige and refrigerate for 5 hours.

Serve with fresh fruits

 

Chia seeds pudding with figs and blueberry

I love to start the day with something very tasty and filling. Lately my breakfast was this beautiful looking jar full of goodies.

Chia seeds are so tasty, especially when you add some favourite milk, vanilla paste and blended fruits.

Thats what it takes to start a healthy and energetic day, so why don't you start today:-)

Ingrediens for chia seeds milk:

3 tbs of chia seeds

300 ml of milk

1 tsp of vanilla paste

Ingrediens for fruit mousse:

4 figs

1 cup of fresh blueberry

1 tsp of dry rose petals 

Put chia seeds to a tall jar and cover with milk, add vanilla paste and stir well. Leave for 10 minutes. After that time stir again, cover the jar and put to a fridge for 4 hours. Better yet, mix it the night before and leave it to soak overnight in a fridge, for a ready breakfast to wake up to:-)

To do fruit mousse put all the ingredients to a blender and mix until you get smooth consistency.

Pour mousse over the chia milk and top with some fresh figs and blueberry.

Enjoy:-)

 

Healthy vegetarian salad in a jar

My favourite way of eating salad. I can put to a jar every thing i want and like to eat. On the other hand is so healthy that you can eat every day and if You prepare the day before the next day is as fresh as could be. This one is with brown rice in a yoghurt dressing and beetroot, tarragon, goat cheese, nuts, cherry tomatoes and sprouts.

Ingrediens for rice:

½ cup brown rice

1 tsp nut oil

1 cup of boiling water

1 tsp salt

Ingrediens for dressing:

45 ml raspberry vinegar

1 tbs honey

100 ml greek yoghurt

80 ml nut oil

salt and peper to taste

Ingrediens for salad:

1 small beetroot

1 tsp fresh tarragon

10 g goat cheese

20 g walnuts

3 radishes

4 cherry tomatoes

10 g yong beet leaves

10 g favorite salad leaves

10 g favorite sprouts

To prepare the rice:

Pure the oil to the pan and add the rice and salt.

Roast the rice, stirring  for 5 min.

Ad the boiling water and cover the pan. Cook rice for 30 min.

Leave the rice to cool completely.

To prepare dressing:

Combine together the raspberry vinegar and the honey.

Add the yoghurt and stir

Add the nut oil and stir

Chill in a fridge

To prepare salad:

Preheat the oven to 160 C

Roast the walnuts for 7 min

Peel the beetroot  and cut thin.

Mix the beet with the tarragon

Put the dressing to a 500ml jar

Add the rice

Add the goat cheese, beet with tarragon and walnuts

Add the radishes and cherry tomatoes

Fill up with beet leaves, salad leaves and sprouts

Pumpkin soup with cumin

I’ve liked soups since I was a little girl, and because I’m from Poland my favorite one is cabbage, cucumber or beetroot soup:-)

But my family don’t enjoy so much, they have more English taste so they prefer creamy type of soups instead.

Pumpkin soup we all love, specially this one, with a hint of cumin and garlic. My secret is to roast the vegetables before putting them in to water, the soup has more aroma and give us this nice warm filling. You have to try this autumn:-)

Ingredients:

1 pumpkin, clean, piled and sliced

1 carrot

1 onion

1 potato

2 clove of garlic

100 g celery ( root )

1 parsnip

1 tsp. cumin

½ tsp. pepper

salt

2 tbs. olive oil

10 g parsley

700 ml water

Preheat oven to 220 C / Gas 7.

Place pumpkin, carrots, onion, celery, parsnip and peeled garlic in a baking dish or roasting tin. Add cumin and a pinch of salt and drizzle with olive oil.Bake in a preheated oven for 25 minutes until soft.

In a large saucepan over medium heat, bring water to the boil. Cook potato in simmering water until soft, about 20 minutes.

Combine potato and water with roasted vegetables and puree in a liquidizer or food processor until smooth. Return to pan over low heat and stir in pepper and salt. Heat gently and serve with chopped parsley, soya cream and nice bread.

pumpkin soup

Beetroot & pomegranate smoothie

It is my favourite drink this autumn.  Very healthy and very tasty smoothie, good source of ion and has the most beautiful pink colour. I recommend not only for vegan:-)

Ingredients:

1 small beetroot

1 pomegranate

1 plum

1 tsp dried rose petals

¼ glass of  raspberry syrup

½ glass frozen raspberries

½ glass ice cubes

1 glass of water

Method: 

Peel the beet and cut

Squeeze the pomegranate, you should get about 1/2 glass of juice

Remove a stone from the plum

Put all the ingredients to a blender and mix until smooth

Chia seeds pudding

With raspberries jam,soy yoghurt and raspberries 

This is a very delicious dessert and good alternative for sweets. Its very healthy, as the chia seeds are source of fibre, omega-3 fatty acids, calcium, protein. You can eat healthy and enjoy so nice flavours. For me this is a summer vegan delight.

Chia seeds pudding

For an original recipe click here, thank you Delimamma:-)

for 2 servings

Ingrediens:

3 tbsp chia seeds

190 ml soy milk

2 tbsp agave nectar

1 tsp cocoa powder

20 g dark chocolate

Pour the milk over the chia seeds and live for a night, so the seeds will soak in the milk and double in size. Next day put the chia seeds together wit the milk in a food processor ( I'm doing all my mixing in Vitamix ), add the rest of the ingredients and mix until a mixture become smooth and creamy. Pour the cream to a glass and serve with soy yoghurt, fruit jelly and  your favourite summer fruits.

Enjoy!