RAW PIZZA WITH RED PEPPER CRUST - VEGAN

RAW PIZZA WITH RED PEPPER CRUST - VEGAN

By onegreenplanet.org - Emily von Euw

SERVES2-6

Cheese

150g/1 cup pine nuts

Juice of one lemon

1 garlic clove

2 teaspoons herbes de provence (or other fave herbs)

2 tablespoons rejuvelac or water

2 tablespoons nutritional yeast

Salt, to taste

Crust

1 red bell pepper

50g/1/3 cup each of sunflower seeds, hemp seeds and flax seeds

Salt and pepper, to taste

Toppings  -  About 2 cups of whatever veggies you like, 1 teaspoon each of tamari and extra virgin olive oil

Sauce

180ml/¾ cup chopped tomatoes

3 tablespoons sundried tomatoes

½ teaspoon lemon juice

1-2 dates

1 tablespoon miso

1 small garlic clove

Fresh or dried basil and oregano, to taste

Cheese

Blend all the ingredients until very smooth and thick.  Wrap in cheesecloth, place in a bowl and leave alone for preferably 2-5 days. You can use the cheese right away but the longer you let it age, the more flavour and texture it will develop.

Crust

Put all the ingredients in your food processor and process until everything has combined into rough, slightly wet “dough”.  Spread this evenly onto parchment on a pizza pan and dehydrate in your oven at its lowest temperature for 3-5 hours or until it’s like a giant cracker.  If you have a dehydrator, you can use that instead and set it to just above 115 degrees.

Toppings  -  Evenly coat the veggies in tamari and oil and let them marinate in your oven at its lowest temperature, or in your dehydrator, for about an hour.

Sauce  -  Blend all the ingredients until smooth.  Spread this evenly on your crust, followed by pieces of cheese, then the marinated veggies. 

AVOCADO AND LIME CUPCAKES

AVOCADO AND LIME CUPCAKES

By elderflowerkitchen.com

Serves: 6-8

For the base

½ cup oats or dessicated coconut (50g)

½ cup sunflower seeds (70g)

100g/½ cup soft dates (approx. 10 small dates or 5 medjool dates)

1 TBSP chia seeds, plus 3-4 TBSP water to soak

1 TBSP coconut oil, softened

pinch of salt

For the cream

1 smaller avocado (approx. 120g flesh)

¼ cup coconut milk (60ml)

¼ cup honey (60ml) - organic and raw is best, can be substituted with agave syrup to make vegan

1 lime, juice and zest

1 tsp agar-agar or gelatin, plus 50ml water (important to make the cream firm)

1 heaped TBSP organic raspberry jam of choice, or try a homemade chia jam version

Instructions

Preheat the oven to 170°C.  Start by making the base. Mix the chia seeds with water and let them soak until gooey and gum-like.  In a food processor, quickly pulse the sunflower seeds and coconut to get a crumbly dough. Add the soft dates, soaked chia seeds and soft coconut oil and mix until the dough holds together nicely and is fairly sticky.  Lightly wet your hands and press small amounts of the dough each of the muffin tins (greased or lined with sheets).  Bake for approximately 20 minutes, until lightly golden and firm. Let them cool completely before proceeding with the assembling of the cream.

To make the avocado cream:

Put the avocado flesh, coconut milk, honey and lime juice plus zest in a blender and blend until smooth and creamy.  In a small pot, gently whisk together water and agar-agar or gelatin. Bring to a low boil and take off the heat as soon as bubbles appear. Not stopping to whisk, pour this mixture into the cream and quickly combine - this is a little difficult as the agar-agar likes to form clumps so you might want to blend it again.  Let the cream cool in the refrigerator for at least 30 minutes.  When your cream has firmed up and the base has cooled down, take 1-2 TBSP of cream for each cupcake base and top them with the avocado cream, using a spatula or knife to form an even surface.  Take half a teaspoon of jam (mix with a little water if it’s too jelly-like) for each cupcake and drizzle it over the cream topping. Store in the refrigerator for up to 3 days or refrigerate for up to 1 month.

CHOCOLATE PECAN PIE - GLUTEN FREE AND NO SUGAR

CHOCOLATE PECAN PIE - GLUTEN FREE AND NO SUGAR

By healthfulpursuit.com

Serves: 12

Grain-free, Paleo Pie Crust

2 cups (260 grams) ground blanched almonds

¼ teaspoon Himalayan rock salt

2 tablespoons coconut oil

1 egg

Chocolate Pecan Pie Filling

6 tablespoons coconut oil, melted

85g/3 oz. unsweetened dark chocolate squares (dairy-free), melted

3 eggs

200g/1 cup finely grated courgette (255 grams freshly shredded, 195 grams once liquid has been wrung out)

1 ½ teaspoons pure vanilla extract

¾ teaspoon alcohol-free stevia

150 grams raw pecan halves, divided

Preheat oven to 350F/175C.  For a 9” pie, lightly oil a 9-inch pie pan with coconut oil. Set aside.  For 3” tarts, lightly oil six 3-inch circular tart pans with coconut oil. Set aside.  To make crust, add almond flour, salt, coconut oil and egg to the bowl of your food processor. Process and pulse with the “S” blade until a ball forms, about 30 seconds. Transfer to prepared pie or tart pan. Press dough, pressing up the sides. Set aside.  Before preparing the chocolate pecan pie filling, be sure to “wring out” grated courgette. To do this, place grated courgette in a clean cloth and wring out lightly. I’ve included the measurements of the wet and dry courgette so you can see the difference.  Add melted coconut oil, dark chocolate, eggs, courgette, vanilla and stevia to the bowl of your food processor or high-powered blender. Process or blend on high until smooth, about 1 minute.  Remove the processor bowl from the base and stir-in 75% of the pecans. If using a blender, transfer chocolate mixture to a clean bowl, then stir in 75% of the pecans.  Drop the chocolate mix into the prepared pie or tart pan. Top with remaining pecans.  

For pie, bake in preheated oven for 35-40 minutes, until top is set and sides become golden. Once complete, allow to cool overnight.  For tarts, bake in preheated oven for 18-20 minutes, until top is set and sides become golden. Once complete, allow to cool for 1-hour before removing from tart pan. Tarts can be consumed immediately, or chilled overnight.  Serve with coconut whipped cream.  Makes six 3-inch tarts or one 9-inch pie.

36 QUOTES TO GET YOU THROUGH BAD DAYS

36 QUOTES TO GET YOU THROUGH  BAD DAYS

By lifehack.org - Coralle Panrucker

A bad day can sometimes be misinterpreted as having a bad life. But essentially that’s what it is: just a bad day. There’s many factors which may be contributing to your negative mood – you might feel stressed with work and in need of a long holiday somewhere hot, or maybe you feel like you’re stuck in the same routine and consequently you feel discouraged. But it’s not abnormal to feel this way, in fact most people will at some point in their lives.

This list of inspiring quotes will hopefully give you the motivation you need to pick yourself back up and work towards your life goals.

1. “It is impossible to live without failing at something, unless you live so cautiously that you might as well not have lived at all – in which case, you fail by default.” – J.K. Rowling

2. “No matter what people tell you, words and ideas can change the world.” – Robin Williams

3. “Success is not final, failure is not fatal: It is the courage to continue that counts.” – Winston Churchill

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