Retete culinare

Pentru a şti care sunt cele mai bune alimente, trebuie să studiem planul originar al lui Dumnezeu pentru alimentaţia omului. El, care l-a creat pe om şi care îi înţelege nevoile, a stabilit şi hrana pentru Adam. „Iată”, a zis El, „v-am dat orice iarbă care face sămânţă şi orice pom, care are în el rod cu sămânţă: aceasta să fie hrana voastră” (Geneza 1,29). Părăsind Edenul pentru a-şi câştiga traiul muncind pământul aflat sub blestemul păcatului, omul a primit permisiunea să mănânce şi din „iarba de pe câmp” (Geneza 3,18).

Cerealele, fructele, nucile şi legumele constituie dieta aleasă pentru noi de Creatorul nostru. Aceste alimente, pregătite într-un mod cât se poate de simplu, sunt cele mai sănătoase şi mai hrănitoare. Ele dau o tărie, o rezistenţă şi o vigoare a intelectului pe care o dietă mai complexă şi mai stimulatoare nu le poate da."

Dietă și Hrană, Ellen G. White
BRÂNZĂ TOPITĂ / SPREADING CHEESE
ROMÂNĂ

Ingrediente: 200 grame de nuci caju crude 2 catei de usturoi Zeama de la o lamaie Sare de mare sau sare de Himalaya putina apa Nucile caju se lasa in apa pentru aproximativ 2 ore Se introduc toate ingredientele in robotul de bucatarie, si se proceseaza pana devine o pasta cremoasa. La nevoie se mai adauga putina apa, pentru a facilita procesarea si a ajunge la consistenta dorita. In functie de gusturile si preferintele fiecaruia se mai poate adauga unul dintre urmatoarele ingrediente, asta pentru a da un plus de savoare: rosii uscate la soare, gogosari sau ardei gras, ceapa verde, ierburi aromate...si lista poate continua

ENGLISH

Ingredients: 200 grams of raw cashews nuts 2 cloves of garlic Juice from one lemon Sea salt Water Keep cashew nuts in water for about 2 hours. Place all ingredients in a food processor and blend them until becomes a creamy paste. If necessary add some water to facilitate the process and reach the desired consistency. Depending on the tastes and preferences can be added one of these ingredients to give extra flavor: sun dried tomatoes, bell peppers, onions, herbs… and the list goes on.

BISCUIȚI DE PORUMB / RAW CORN CHIPS
ROMÂNĂ

Ingrediente: 3 Cupe, miez de porumb (taie-le de pe stiulete,desigur!) (Nu conserve de porumb va rog!) 1 1/2 Cupe de ardei galben 3/4 Cup seminte de in (macinate fin, foloseste seminte sau piseaza seminte întregi intr-o rasnita de cafea) 1 Lingura de suc de lime (proaspete) (ai putea folosi, probabil si lamiae) 1 Lingura praf de chili 1 Lingurita sare de mare 1. Procesati porumbul si ardeiul galben pana devine o pasta. 2. Adougati restul de ingrediente si procesati pana se amesteca uniform Nota: Semintele de in sunt agentul de unire iar aceasta reteta are nevoie de seminte de in. 3. Pune toata compozitia in dehidrator 4. Deshidratati la 115 grade pentru o ora , iar mai apoi la 105 grade pentru intervalul de timp ramas pana la completare. Verificati-le dupa patru ore. Daca e posibil intoarcetile pt a putea fi dehidratate pentru alte patru ore.

ENGLISH

Ingredients: 3 cups fresh raw corn kernels (cut 'em off the cob, of course!) (no canned corn please!) 1 1/2 cups yellow pepper 3/4 cup flax seed (finely ground, so use ground flax seed or grind some whole flax seeds yourself in a coffee grinder) 1 tablespoon lime juice (fresh) (you could probably use lemon if you have to) 1 tablespoon chili powder 1 teaspoon sea salt 1. Throw the corn and yellow pepper in the food processor. Process until almost smooth. 2. Add the remaining ingredients and process in your food processor until nicely blended for cracker/chip type texture. Don't over-process. Note: Flax seeds act as the binding agent (keeps this recipe stuck together) so don't omit the ground flax. This raw corn chip recipe needs flax! 3. Throw the mixture in your dehydrator.  4. I usually dehydrate at 115 degrees for the first hour and then lower to 105 for the remaining time frame. Check them after four hours. If possible, flip them over and dehydrate for another four hours or so. Remember, dehydrating is an art and depends on lots of variables. Check on 'em once in a while.

BISCUIȚI DE SEMINȚE DE IN / RAW FLAX CRACKERS
ROMÂNĂ

Ingrediente: 1 Cup Nuci (inmuiate timp de o ora) 1 Cup seminte de floarea soarelui (inmuiate timp de o ora) 1 Cup migdale (inmuiate timp de o ora) 1 medium de rosii 1 Cup ceapa rosie toccata 3 Linguri de seminte de in 2 Lingurite de sare de mare (sa nu uiti) Pune toate ingredientele in blender. Proceseaza-le bine pana se amesteca uniform si consistent (aprox. 40 sec.) Puneti totul peste 2 foi in dehidrator. Folositi hartie pergament (NU folositi hartie cerata!) Deshidratati timp de 1 ora la 115. Taiati superficial biscuitii cu un cutit ca sa ii puteti separa mai usor la sfarsit. Continuati deshidratarea inca 6 ore la 105. Dupa 6 ore, intoarceti biscuitii si scoateti hartia pergament. Continuati deshidratarea pentru inca o ora la 105 pana sunt uscate complet. Nu folositi blender de mare viteza. Un procesor de mancare este mult mai bun. Deshidratarea variaza in functie de sezon si de umiditate sau dehidrator. Incercati sa nu ciuguliti prea mult inainte de terminarea retetei!

ENGLISH

Ingredients: 1 cup walnuts (soaked for one hour or so and then rinse 'em) 1 cup sunflower seeds (soaked for one hour or so and then rinse 'em) 1 cup almonds (soaked for one hour or so and then rinse 'em) 1 medium tomato 1 cup red onion (chopped) 3 tablespoons flax seed 2 teaspoons sea salt (very important! do not omit) 1. Add all ingredients to food processor. Process well, until quite well blended but still chunky. 40 seconds or so. 2. Spread onto two dehydrator sheets. Use parchment paper or Teflex sheets. (For the love of God, never use waxed paper!) 3. Dehydrate for 1 hour at 115. After one hour score the crackers with a knife so that they’ll be easier to separate later. Dehydrate for another 6 hours at 105. After 6 hours flip crackers and remove parchment paper or Teflex sheets. Dehydrate for one more hour at 105 until dry and cracker-like! Do not use a high-speed blender for this recipe. A food processor will work much better. Dehydrating times can vary wildly depending on the season, the humidity and your dehydrator. The best thing to do is hang out at home and check on them every couple of hours until you get the hang of making crackers. Try not to nibble too much on these raw flax crackers before they're done!

CASTRAVEȚI CU CREMĂ DE BRÂNZĂ / CHEESE FILLED CUCUMBERS
ROMÂNĂ

Ingrediente: castraveti boia dulce si frunze de marar pt. decor 1/2 cana seminte floarea soarelui crude 1/2 cana seminte dovleac crude 1/2 cana caju crud (optional) 1 lg seminte canepa decorticate (optional) 1 lg seminte in macinate 2 legaturi marar 3-4 catei usturoi zeama de la 1 lamaie sare de mare Semintele de floarea soarelui, de dovleac si caju-ul se tin la inmuiat in apa peste noapte. A doua zi se scurg, se clatesc si se pun in robotul de bucatarie impreuna cu canepa si inul si se proceseaza pana se omogenizeaza. Apoi se adauga mararul si usturoiul pisat, zeama de lamaie si sarea si se proceseaza pana devine ca o pasta. Castravetii se spala, se taie capetele, se taie in doua sau in trei parti, se scobeste interiorul (samburii) cu o lingurita mica dar nu de tot (mai lasati un pic de pulpa la un capat) si apoi se umplu cu crema de "branza" si se orneaza cu boia si frunze de marar. Puteti umple si alte legume cu aceasta crema sau o puteti servi ca sos la un platou de legume proaspete taiate betisoare.

ENGLISH

Ingredients: cucumbers paprika and dill leaves for decor 1/2 cup raw sunflower seeds 1/2 cup raw pumpkin seeds 1/2 cup raw cashews (optional) 1 tablespoon shelled hemp seeds (optional) 1 tablespoon ground flax seeds 2 bunches dill 3-4 cloves garlic juice from 1 lemon sea ​​salt Soak the sunflower seeds, pumpkin seeds and cashews in the water overnight. The next day, drain, rinse and place in food processor with hemp and flax and process until smooth. Stir in dill and garlic, lemon juice and salt and process until it becomes a paste. Wash cucumbers, cut the ends, cut in two or three parts, carve inside with a spoon but not too much and then fill it with cream "cheese "and garnish with paprika and dill leaves. You can fill with other vegetables that can serve as a cream or a sauce to a platter of fresh cut sticks.

PATE DE NUCI / RAW NUT PATE
ROMÂNĂ

Ingrediente: 1 cup de nuci de caju, neinmuiate 1/2 cup migdale, neinmuiate 1/2 ceapa 1 lingura de Bragg de aminoacizi lichizi 1/2 ardei rosu gras 12 frunze de busuioc proaspat 1/4 cup de apa Inmuitati nucile in apa timp de 45 de minute pana la o ora, pana ce caju vor deveni moi si sfarimicioase, iar migdalele se umfla. Taiati ceapa felii, puneti-o intr-o oala mica si acoperita. Deasemenea adaugati aminoacizii lichizi de braga. Aceasta va inmuia ceapa si va adouga gust la pateu. Dupa ce nucile sunt inmuiate, aruncati apa si puneti nucile intr-un procesor impreuna cu celelalte ingrediente. Cand adaugati ceapa, adaugati 1 lingura de braga pentru aroma. Folositi o viteza mica la procesor in asa fel incat sa nu devina o pasta lichida. Opriti blenderul si uitati-va la consistenta, daca este necesar, folositi o spatula pentru a îndeparta ingredientele din lateralel blenderlui, adaugand mai multa apa, daca este necesar. Amestecati pana cand totul este  ca si o pasta. 

ENGLISH

Ingredients: 1 cup cashew nuts, unsoaked 1/2 cup almonds, unsoaked 1/2 onion 1 tablespoon Bragg's liquid aminos 1/2 red bell pepper 12 leaves of fresh basil 1/4 cup water Soak the nuts in water for 45 minutes to one hour, until the cashews become soft and crumbly and the almonds plump up. Slice the onion, put in a small bowl and cover it with Bragg's liquid aminos. Let the onions marinate for 30 minutes. This softens the onion and adds a salty flavor to the pate. After the soaking time for the nuts is finished, drain the water and add the soaked nuts to a blender or food processor with all the rest of the ingredients. When adding the onions, also pour in about 1 Tablespoon of the Bragg’s Liquid Aminos for flavor. Use the slow speed to blend so that the mixture does not liquefy. Stop the blender, look at the consistency, if necessary, use a spatula to scrape the ingredients from the side of the blender, and add more water if needed to blend until everything is an even texture. If doing this in the blender, the pate might be more liquid and you can refrigerate it to get it to firm up.

DOVLECEI ÎNVELIȚTI CU SOS PESTO / RAW ZUCCHINI PESTO WRAPPED
ROMÂNĂ

Ingrediente: 3 dovlecei mari, decojiti Un Vârf de cutit de sare de mare Suc de la o 1/2 lamaie Pentru Presto Pesto 2 cupe de nuci tocate 2 cupe de frunze proaspete de busuioc verde si violet 3 catei de usturoi 1 lingura cu varf de miso rosu 2 rosii tocate Busuioc tocat verde si mov, pentru garnitura: Folosind un cutit de curatat legume, taiati coaja subtire si taiati dovleceii in lungime in bucati late. Asezati benzile de dovlecei intr-un castron, se acopera cu apa, se adauga sare de mare si suc de lamaie, si inmuiatile timp de 2 ore, sau pâna când au un gust curat (nu de amidon). Se scurge, se spala, si se scurge din nou. Pentru a pregati pesto, puneti nucile si frunzele de busuioc, impreuna cu usturoiul într-un storcator sau procesor de alimente si se omogenizeaza, creând o pasta uleioasa.Transferati pasta intr-un castron si amestecati în miso. Pentru a pregati fiecare impachetare, puneti o banda de dovlecei apartament pe suprafata de lucru. Arunca o lingurita de sos pesto în centrul benzii de dovlecei. Apasati pe o bucata mica de tomate în pesto. Îndoiti sau rulati banda dovlecei. Fixati Wrap depiercing-l cu o scobitoare sau de locul pe care îl, cusatura cu fata în jos, pe o farfurie de servire. Se serveste garnisit cu busuioc tocat.

ENGLISH

Ingredients: 3 large zucchini, peeled Pinch of sun-dried sea salt Juice of 1/2 lemon For Presto Pesto 2 cups chopped walnuts 2 cups loosely packed fresh green and purple basil leaves 3 cloves garlic 1 heaping tablespoon red miso 2 tomatoes, cubed Chopped green and purple basil, for garnish 1. Using a vegetable peeler or mandoline, cut thin, wide strips lengthwise down the zucchini. Place the zucchini strips in a bowl, cover with water, add the sea salt and lemon juice, and soak for 2 hours, or until they taste clean (not starchy). Drain, rinse, and drain again. 2. To prepare the pesto, place the walnuts, basil leaves, and garlic in a homogenizer juicer or food processor and homogenize, creating an oily paste. Transfer the paste to a bowl and stir in the miso. 3. To prepare each wrap, lay a zucchini strip flat on your work surface. Drop a teaspoon of pesto in the center of the zucchini strip. Press a small piece of tomato into the pesto. Fold or roll up the zucchini strip. Secure the wrap by piercing it with a toothpick or place it, seam side down, on a serving plate. Serve garnished with the chopped basil.

PIZZA PRIMĂVARA / PIZZA PRIMAVERA
ROMÂNĂ

Ingrediente: Crusta: 1 cana seminte de in* 1 cana pulpa de migdale ramasa de la lapte sau faina de migdale 1/2 adrei rosu gras 1 catel usturoi 1 praf sare de Himalaya Sosul:  2 linguri de branza   3 rosii uscate la soare 1 lingurita ulei de masline presat la rece 1/2 lingurita oregan 1/2 lingurita busuioc Toate ingredientele se mixeaza pana devin o pasta omogena. Peste semintele de in se toarna 2 cani de apa si se lasa la temperatura camerei pentru aproximativ 24 de ore. Toate ingredientele se pun in robotul de bucatarie si se mixeaza pentru aproximativ 2 minute. Se ia din compozitia astfel obtinuta si se intinde in forma aluatului de pizza pe o tava a uscatorului de fructe. Se lasa aproximativ 5 ore pe o parte dupa care se intoarce pe cealalta parte si se continua deshidratarea pentru inca cateva ore pana cand blatul este deshidratat in totalitate. "Coacerea" nu se face la temperaturi mai mari de 42° C.

ENGLISH

Ingredients: Crust: 1 cup flax seeds * 1 cup almond pulp left over from milk or almond flour 1/2 red pepper addressed 1 clove garlic 1 pinch of Himalayan salt Souce: 2 tablespoons of cheese 3 sun-dried tomatoes 1 teaspoon olive oil cold pressed 1/2 teaspoon oregan 1/2 teaspoon basil Mix until all ingredients are smooth. Pour 2 cups of water over the flax seeds and leave at room temperature for about 24 hours. Place all ingredients in food processor and mix for about 2 minutes. Take the composition and stretch it in a pizza dough shaped tray of fruit dryer. Allow approximately 5 hours on one side then turns to the other side and continue dehydrating for another few hours until the dough is completely dehydrated. Don’t bake on temperatures above 42 ° C.

MACAROANE SĂNĂTOASE / HEALTHY MACAROONS
ROMÂNĂ

Ingrediente: 2 cani (cups) migdale (almonds) 2 cani (cups) nuca de cocos (coconut) neindulcit 1/3 cana (cup) ulei de cocos (coconut oil) 1/3 cana (cup) agave sweetener (agave indulcitor) ¼ tsp himalayan sea salt (sau celtic salt, sare de mare) ½ tsp vanilla extract

ENGLISH

Ingredients: 2 cani (cups) migdale (almonds) 2 cani (cups) nuca de cocos (coconut) neindulcit 1/3 cana (cup) ulei de cocos (coconut oil) 1/3 cana (cup) agave sweetener (agave indulcitor) ¼ tsp himalayan sea salt (sau celtic salt, sare de mare) ½ tsp vanilla extract

PRĂJITURĂ AMERICANĂ / AMERICAN PIE
ROMÂNĂ

Ingrediente: Crusta: 1 mana nuci autohtone 1 mana alune braziliene 1 mana de stafide 1lingura de miere zaharisita Se pun toate in robotul de bucatarie si procesam pana obtinem un aluat lipicios si putin crocant Umplutura: 4 mere mari 1 lingurita scortisoara Merele se dau pe razatoarea mare, se storc bine de suc, se adauga scortisoara si se omogenizeaza cu mana sau cu o lingura de lemn Glazura: 10 linguri de sirop de artar 1 lingura ulei de cocos topit 1 lingurita scortisoara jumatate de pumn de stafide Se dau in blender si se proceseaza pana devin pasta Blatul il punem intr-o forma de tort cu pereti inalti, il presam bine avand grija sa formam si un perete inalt de aproximativ 3 degete. Peste blat turnam merele iar peretii blatului daca sunt prea inalti ii turtim pana la nivelul merelor. Turnam glazura si dam la frigider pentru minim 4 ore. Se decoreaza dupa dorinta si gustul fiecaruia.

ENGLISH

Ingredients: Crust: 1 handful of local nuts 1 handful Brazil nuts 1 handful of rasins 1 Tablespoon of candied honey Place all in a food processor and process until we get a sticky and crispy batter. Filling: 4 large apples 1 teaspoon cinnamon Grate the apples, squeeze the juice over add cinnamon and mix by hand or with a wooden spoon. Glaze: 10 tablespoons maple syrup 1 tablespoon melted coconut oil 1 teaspoon cinnamon Half of handful raisins Blend all until becomes paste. Put the filling in a pan with high walls, press it well until forms a 3 fingers high wall. Pour the filling on top of the crust, then press until flatten to the apples level. Pour the glaze on top and refrigerate for 4 hours. Garnish as desired...

TORT DE CAJU / RAW CASHEW CAKE
ROMÂNĂ

Ingrediente: Crusta: 1/2 Cup migdale (se pot folosi si nuci) 1/2 Cup Curmale moi 1/4 Lingurita sare de mare Umplutura: 1 1/2 Cup cajus, inmuiate cel putin 5 ore Suc de la 2 lamai Semintele de la fasolea de vanilie sau 1 lingurita de extract de vanilie 1/3 Cup ulei de nuca de cocos 1 Cup zmeura 1. Procesati nucile si curmalele impreuna cu sarea de mare pana cand au densitatea dorita, iar ingredientele stau unite. Puneti crusta intr-o forma de 7 inches si apasati tare pana toate colturile sunt pline. 2. Incalziti uleiul de nuca de cocos si mierea de albine pand se fac lichide, apoi amestecatile bine. 3. Puneti umplutura intr-un blender puternic amestecand pana cand obtineti o crema subtire 4. Turnati aproximativ doua treimi din amestec peste crusta si aranjati cu o spatula. Adaugati zmeura la umplutura care a ramas, procesandu-le din nou pana cand formati o noua crema. Turnati apoi peste primul rand turnat anterior. Puneti tortul in congelator pand se intareste. 5. Scoateti tortul din congelator cu 30 de minute inainte de servire. Folositi la taiere un cutit trecut prin apa fierbinte. Puteti sa adaugati fructe proaspete la servire.

ENGLISH

Ingredients: Crust: 1/2 cup raw almonds (pecan or walnuts will also work) 1/2 cup soft Medjool dates 1/4 tsp. sea salt Filling: 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best juice of 2 lemons the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract) 1/3 cup raw coconut oil, melted 1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.) 1 cup raspberries (thaw completely if using frozen) 1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. 2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine. 3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). 4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid. 5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit .

TORT DE BRÂNZĂ CU CĂPȘUNI / RAW STRAWBERRY CHEESE CAKE
ROMÂNĂ

Ingrediente: Crusta: 1 Cup de nuci pecan 1 Cup migdale 1/4 lingurita sare 4 smochine fara samburi si taiate. Crema: 3 Cupe caju, inmuiate peste noapte (sau cel putin 3 ore) 1/2 Cup sirop de agave 1/4 Cup de apa 1/4 Cup suc de lime 1 Lingurita extract de vanilie 32 oz. capsuni decojite (aproximativ 4 pahare) 3/4 Cup ulei topit de nuca de cocos Se unge cu unt de cocos un platou de 9 inches. Pentru a pregati crusta, puneti intr-un procesor nucile si sarea. Cand nucile devin firimituri fine adaugati smochinele si procesatile pana se tin impreuna. Puneti crusta intr-un inel culinar. Pentru umplutura, procesati cajus pana se fac sfaramicioase. Adaugati agave, apa, sucul de lime si vanilie procesandu-le pana devin o pasta uniforma. Adaugati capsunile procesandu-le pana aveti o compzitie uniforma de culoare roz. Apoi adaugati uleiul de cocos topit intr-un flux constant. Se toarna umplutura pe crusta si se acopera cu o folie de plastic. Se tine la frigider cel putin 4 ore.

ENGLISH

Ingredients: Crust: 1 cup pecans 1 cup almonds 1/4 teaspoon salt 4 dates, pitted and chopped Filling: 3 cups raw cashew pieces, soaked overnight (or at least 3 hours) 1/2 cup agave syrup 1/4 cup water 1/4 cup fresh lime juice 1 teaspoon vanilla extract 32 oz strawberries (reserve 9 for decorating), hulled and halved – about 4 cups 3/4 cup coconut oil, melted Lightly grease a 9 inch spring form pan with coconut oil and set aside. To prepare the crust, pulse nuts and salt in a food processor fit with a metal blade. When nuts are fine crumbs, add the dates and pulse until the dough holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared cake pan. Set aside. To prepare the filling, pulse cashews in food processor until crumbly. Add agave, water, lime juice and vanilla and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything. Feed the strawberries through the top of the food processor and puree until incorporated. The filling should turn a pretty pink. With the processor running, add the melted coconut oil in a steady stream. Pour the filling into the cake pan. It will look like a smoothie and you’ll think no way it will set, but it will! Cover with plastic wrap and place in the fridge to set. Make sure it’s level so that your cake doesn’t come out wonky. Let set for at least 4 hours.

TORT DE VIȘINE CU FRIȘCĂ / SOUR CHERRIES WITH WHIPPING CREAM
ROMÂNĂ

Ingrediente: 2 cani caju ¼ nuca cocos 2 Lg indulcitor natural 1 pahar de apa 3 linguri de zeama de lamaie ½ pastaie vanilie sau esenta de vanilie pura Pentru ornat: 1 pahar visine congelate 1 kiwi felii Toate ingredientele, cu exceptia visinelor si fructului de kiwi se proceseaza in blender. Compozitia moale se rastoarna intr-un inel culinar, se presara visinele congelate si se da la congelator pentru aproximativ 1 h. Atunci cand doriti sa-l consumati, il puteti lasa la temperatura camerei pentru 10-20 min. Testul ca se poate consuma, este simplu. Daca incercati sa taiati, si cutitul poate patrunde fara probleme, este gata de consumat. Tortul se poate pastra la congelator timp de o saptamana.

ENGLISH

Ingredients: 2 Cups cashews 1/4 coconut 2 Teaspoons sweetener 1 Cup Water 3 Tablespoons Lemon Juice 1/2 Vanilla Bean or Pure Vanilla Extract For Garnish: 1 Cup frozen Sour Cherries 1 Kiwi Fruit Slices Process all ingredients in a blender except cherry and kiwi fruits. Pour the soft composition in a cooking ring, then sprinkle frozen cherries and put in the freezer for about one hour. When you want to eat, leave them at the room temperature for 10—20 minutes. To test that can be consumed just try to cut and if the knife enters without problems, is ready to eat. You can keep the cake in the freezer for a week.

TORT DE CIOCOLATĂ CU ZMEURĂ / COCOA GANACHE RASPBERY CAKE
ROMÂNĂ

Ingrediente: 1/2 Cup Migdale macinate fin 2 Linguri de Cacao 1 Lingura de Unt de Cocos sau ulei de nuca de cocos 1 Lingura de sirop de Agave Combina toate ingredientele si pune un strat de 1/4 inch intr-o forma inelara. Crema de ciocolata: 1/2 Cup Pudra de Cacao 1/2 Cup sirop de Agave 1/4 Unt de Nuca de cocos topit Amestecati toate ingredientele impreuna Asamblare: 1 Pint de zmeura Crusta Crema de ciocolata Puneti crusta intr-o forma inelara de 1/4 inch grosime. Apasati tare pentru a le face solide. Acoperiti cu un strat subtire de crema de ciocolata. Acoperiti apoi cu un strat de zemura apoi complectati cu crema de ciocolata pana la 1/2 din partea de sus a tavii. Acoperiti cu zmeura. Bagati la frigider pana se intareste. Cand doriti sa serviti scoateti cu atentie impingand de jos in sus.

ENGLISH

Ingredients: 1/2 Cup Almonds, ground fine 2 Tablespoons Cacao 1 Tablespoon Coconut butter or Coconut oil 1 Tablespoon Agave Combine all ingredients and pat 1/4 inch layer into the ring mold Ganache: 1/2 Cup Cocoa Powder 1/2 Cup Agave 1/4 Cup Coconut Butter, softened Whisk together all ingredients Assembly: 1 Pint raspberries Crust Ganache Pat crust into 3” ring mold to make a crust 1/4” thick. Press hard to make it solid. Top whit a thin layer of ganache. Top the ganache with a layer of raspberries, then fill with ganache to 12” from top of mold. Top with raspberries. Refrigerate until firm, carefully un-mold, pushing up from the bottom. .

TORT GLAZURAT DE MERIȘOARE / GLAZED CRANBERRY CAKE
ROMÂNĂ

Ingrediente: Tort 3 cani* merisoare uscate 2 cani caju 2 linguri miere 1 lingura unt cocos (opt.) 1½ cani apa 1 cana merisoare pentru a presara pe compozitie Glazura alba 1 cana caju ¾ cana apa 1 lingurita miere 1 lingurita zeama de lamaie Glazura de merisoare 1 cana merisoare 1 lingurita miere ½ cana apa Pentru decorare merisoare congelate migdale foliate fulgi deshidratati de cocos Ingredientele pentru tort si cele doua glazuri se mixeaza pe rand in blender. In compozitia pentru tort se presara merisoarele uscate, se aseaza intr-un inel culinar si se da la congelator timp de o ora. In felul acesta compozita care deja este bine legata si nu lichida, se va intari putin insa nu se va ingheta complet. Dupa o ora sau mai mult, se va scoate de la congelator, se va turna glazura alba pe margini si in mijloc, se vor presara fulgi de cocos si se va pune in mijloc glazura de merisoare. La final se va orna cu ingredientele dedicate decorarii.

ENGLISH

Ingredients: Cake3 Cups dried Cranberries, 2 Cups Cashews, 2 Tablespoons Honey, 1Tablespoon coconout butter, 1 1/2 Cups Water, 1 Cup Cranberry mixture to sprinkle on. Cranberry Glaze1 Cup Cranberries, 1 Teaspoon Honey, 1/2 Cup Water DecorationsFronzen Cranberries, Sliced almonds, Dehydrated coconut White Glazeflakes, 1 cup Cashews, 3/4 cup Water, 1 Teaspoon Honey, 1 Teaspoon Lemon Juice The ingredients for the cake and the two mix are all blended separately. In the cake composition sprinkle the dried cranberries, then put them in a ring mold and place it in the freezer for an hour. This will make the composition to be well connected and not liquid. It will harden a little bit but will not freeze completely. After an hour or more, remove from freezer, pour the glaze on the edges and center, then sprinkle the coconut flakes. Put the cranberry glaze in the middle. Finally, the ingredients will be decorated.

TORT TEO / TEO CAKE
ROMÂNĂ

Ingrediente: Strat unu (Blat) 2 cani (~250g) - nuci (ne-hidratate) 1 cana (~150g) - fulgi de cocos  2 cani (~250g) - curmale (ne-hidratate) 1 praf sare Start doi (Crema) 2 1/2 cani caju (~300g) - hidratat 2-4 ore 1 1/2 lamaie (zeama) - sau, dupa gust coaja rasa de la 2 lamai 5-6 linguri de miere - sau, dupa gust 1 praf sare Strat trei (ciocolata) 6 linguri unt (ulei) de cocos 75g cacao 5-6 linguri de miere - sau :-) dupa gust 1 praf sare 1/4 betisor vanilie - sau 1 lingura esenta de vanilie (optional) Prepararea blatului: in robotul de bucatarie punem nucile si le macinam mititel (cam cat o boaba de mazare); adaugam cocos, sare si curmale (fara samburi) si procesam pana ce compozitia, presata cu degetele, este lipicioasa; Rasturnam macinatura in forma de tort si presam cu mainile pana ce arata a blat. Prepararea cremei: punem caju-ul si sarea in blender; adaugam zeama de lamaie si mierea (pastrand putin din fiecare astfel incat sa putem regla, la sfarsit... dupa gust); adaugam apa pana ce egalam nivelul caju-ului din blender. Procesam pana ce obtinem o crema fina de tot. Poate fi necesar sa procesam in doua randuri. Amestecam coaja de lamaie in crema cea de lamaie. Turnam crema peste blat. Crema de ciocolata: amestecam, pur si sumplu, ingredientele intr-un castronel; vom avea nevoie sa incalzim untul de cocos intr-un castronel (la temperatura camerei, untul de cocos este solid). Turnam crema de ciocolata peste cea de lamaie si nivelam cat mai bine.

ENGLISH

Ingredients: First layer(crust): 2 cups (~ 250g) - nuts (not hydrated) 1 cup (~ 150g) - coconut flakes 2 cups (~ 250g) - dates (non-hydrated) 1 pinch salt Second layer (Cream): 2 1/2 cup cashews (~ 300g) - hydrated 2-4 hours 1 1/2 lemon (juice) - or ... to taste grated zest of 2 lemons 5-6 tablespoons of honey - or ... to taste 1 pinch salt Third layer (chocolate): 6 tablespoons butter (oil) coconut 75g cocoa 5-6 tablespoons of honey - or to taste :-) 1 pinch salt 1/4 stick vanilla - or 1 teaspoon vanilla (optional) Preparation of dough: put nuts in food processor and grind them into tiny pieces (about the size of a pea), add coconut, salt and dates (pitted) and process until mixture, pressed with your fingers until sticky; Pour in a caked shaped form and press with your hands until it looks like dough. Preparation of cream: put the cashews and salt in a blender, add lemon juice and honey (keeping a little of each so we can adjust, in the end). Add water until the cashew's level is equal in the blender. Process until you obtain a completely smooth cream. You may need to process twice. Mix lemon juice in the cream. Pour cream over top. Chocolate cream: mix, just simply mix the ingredients in a bowl, we need to add  warm coconut butter in a bowl (at room temperature, coconut butter is solid). Pour over the chocolate and lemon then level everything well.

TORT DE NUCȘOARĂ CU NUCĂ DE COCOS / COCONUT CARDAMOM CAKE
ROMÂNĂ

Ingrediente: Crusta: 1 Cup Migdale 2/3 Cup Stafide 1 Varf de cutit de sare 1/2—1 lingurita de apa Intr-un procesor de alimente se piseaza migdalele in firmituri. Adauga stafidele si sarea. Se proceseaza pana cand stafidele sunt complet maruntite. Adauga apa incepand cu o jumatate de lingurita. Daca amestecul este prea faramicios, adaugati mai multa apa. Amestecul ar trebui sa se tina impreuna atunci cand este apasat cu mana. Puneti compozitia intr-o cupa sau intr-un pan de 8 inches. Crema: 1 Cana de cubulete de mango 2/3 Cup caju 6 linguri de apa 3 linguri de agave 1 1/2 lingurite de vanilie 1 lingurita de suc de lamaie 1/2 –1 lingurita de nucsoara 4 linguri de unt de nuca de cocos 7 linguri de ulei de nuca de cocos Se amesteca toate ingredientele fara untul si uleiul de nuca de cocos pana se omogenizeaza si continutul devine cremos intr-un blender de mare viteza. Se adauga ultimile doua ingrediente si se amesteca. Se toarna umplutura peste crusta. Se raceste in frigider timp de 8 ore, sau in congelator timp de 5 ore.

ENGLISH

Ingredients: Crust: 1 cup almonds 2/3 cup raisins Pinch of salt 1/2 - 1 teaspoon water In a food processor grind the almonds into crumbs.  Add the raisins and salt. Process until the raisins are completely broken down.  Add the water starting with 1/2 teaspoon. If the mixture is still too crumbly, add more water. The mixture should hold together when pressed in your hand. Press into the bottom of mini silicone muffin cups or bottom of an 8" spring form pan.  Filling: 1 cup diced mango , 2/3 cup cashews, 6 tablespoons water 3 tablespoons agave, 1 1/2 teaspoons vanilla, 1 teaspoon lemon juice 1/2 - 1 teaspoon ground cardamom (I used 3/4 tsp), 4 tablespoons melted coconut butter, 7 tablespoons melted coconut oil Blend all but the butter and oil until smooth and creamy in a high speed blender.  Add the last two ingredients and blend to combine.  Pour the filling over crust. Chill in the fridge for at least 8 hours or in the freezer at least 5 hours.

BATOANE DE LĂMÂIE / RAW LEMON BARS
ROMÂNĂ

Ingrediente: 1 Cup Migdale 1 1/2 Cup Curmale moi 1 Lingura de Extract pur de Vanilie 1 Lamie organica (coaja) 2 Lingurite de suc de lamie 1 1/4 Nuca de Cocos uscata 3/4 Lingura de Sare de mare Procesati migdalele pana se fac o pulbere fina. Adougati curmalele, vanilia, sucul de lamaie (fara samburi) si coaja de la lamaie. Amestecati toate aceste ingrediente foarte bine. Puneti continutul deoparte pentru moment Intr-un bol mare puneti nuca de cocos uscata si sarea. Amestecati in asa fel incat sarea sa fie uniform distribuita Amestecati nuca de cocos impreuna cu continutul obtinut la inceput. Amestecati totul cu mana pana se omogenizeaza. Puneti tot continutul intr-un alt vas si apasati puternic pana totul se combina perfect. Cel mai bine este ca la final sa puneti continutul la frigider pt. o jumatate de ora pentru a se intari, iar astfel se va putea taia mai usor.

ENGLISH

Ingredients: 1 Cup Almonds 1 1/2 Soft Dates 1 Tablespoon Pure Vanilla Extract 1 Organic Lemon (zest) 2 Tablespoons organic lemon juice 1 1/4 cup dried coconuts 3/4 Teaspoon Celtic See Salt 1. Place almonds in food processor and process into a fine powder. 2. Add dates, vanilla, lemon juice (if using fresh squeezed don't let any lemon seeds go into the recipe!) and lemon zest to food processor. A note re: lemon zest: Lemon zest is simply lemon peel. Process again until well mixed. 3. Once everything seems pretty well processed thus far, set food processor lemon bar mixture aside for a moment. 4. In a large mixing bowl, place your dried coconut and salt. Mix with a spoon to distribute sea salt. 5. Now dump your food processor mixture into the mixing bowl. Mix everything together with your clean hands so that it's nicely combined and resembling a delicious lemon bar dough! 6. Transfer your raw lemon bar dough into your final dish. Now press the mixture down into the dish with your hands so that the mixture sticks together nicely. 7. Ideally, you should refrigerate your raw lemon bars for about an hour so that they really stick together and are easy to cut.

TORT DE CIOCOLATĂ CU CREMĂ DE PORTOCALE / ORANGE CHOCOLATE CAKE
ROMÂNĂ

Ingrediente: 1 Cup Migdale 1/4 Cup Pudra de Cacao 3 Curmale Combina toate ingredientele in blender pana se formeaza o pasta care se va tine impreuna cand este apasata. Daca este necesar adaugati apa, cate o lingura pana cand se obtine pasta dorita. Puneti continutul intr-o forma rotunda de 6 inches in frigider. * Intodeauna am tinut migdalele la inmuiat, uscandu-le cand aveam nevoie. Umplutura: 3 Portocale bune 2/3 Cup Agave 2 1/2 Cups Caju 3/4 Cup Ulei de Nuca de Cocos 1/2 Lingurita ulei de portocale (optional: nu este crud, dar este sanatos) Curatiti coaja de la portocale (ar trebui cel putin 3 linguri). Fiti atenti sa luati numai partea de portocala fara maduva alba care este amara. Stoarceti sucul din portocale (aproximative 2/3 cup). Amestecati caju, agave, untul de nuca de cocos, coaja de portocale si uleiul de portocale in procesor pana devine o pasta. Toate acestea se toarna peste crusta, iar apoi se tin la frigider cel putin 4 ore inainte de servire.

ENGLISH

Ingredients: 1 Cup Almonds 1/4 Cup Cacao Powder 3 Dates Combine all ingredients in the food processor. Process until ground fine. Mixture should hold together when pressed. If it doesn’t, add water, 1 Tablespoon at a time until texture is achieved. Set aside 1/4 Cup. Press remaining into bottom of 6” spring form pan. Place in refrigerator. *I always pre-soak all my almonds and dry them as soon as I get them. Filling: 3 Oranges (make sure you have very good oranges) 2/3 Cup Agave 2 1/2 Cups Cashews (soaked at least 3 hours) 3/4 Cup Coconut Butter 1/2 teaspoon Sweet Orange Essential Oil (optional as it is not raw but still very healthy) Grate the zest off of all the oranges. You should have at least 3 Tablespoons. Be careful to only get the orange part as the pith (the white) is bitter. Squeeze the juice out of all the oranges. You should have about 2/3 Cup. Place cashews, agave, coconut butter, zest, essential oil, and agave and orange juice in the food processor and process until very smooth. Pour over crust, sprinkle extra crust on top and refrigerate for at least 4 hours before serving.

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