Here you will find our experiments and play of food, herbs, spices, ferments, tinctures, drinks, etc.
OUR MANTRA is
healthy, wholesome, nourishing and delicious.
Raw vegan Cheese Part 1 to 4
Watch these video’s below to see how easy it is to make vegan raw cheese. In the 1st video I made 3 different varieties and put them into my fermenting cupboard to age for 3 days. ENJOY
Turnip Cakes, my version is Sweet Potatoe Cakes
Watch the video for step by step instructions.
Vegan Gluten Free Blueberry Muffins
This is a no egg, baking soda or yeast batter. The trick with getting a good rise with these muffins is making the batter and letting it sit in the fridge for 12 hours minimum.
What I am using for an egg replacement is 6 Tbsp of Chickpea Flour and 6 Tbsp of high quality water. Mix the two together and set aside for an hour do that first.
I also make my own oat flour from oats in my vitamix 1 1/2 cups at a time. Preheat oven 400°
3 Cups oat flour
3 tsp baking powder
1/2 tsp cinnamon
1 tsp tapioca flour
1 cup coconut sugar
1/2 cup melted coconut oil
1/4 cup dairy free yogurt
6 Tbsp chickpea flour
6 Tbsp water
1 tsp vanilla
1 1/4 cups water
Mix all dry ingredients together.
Mix the chickpea batter, yogurt, vanilla and water.
Combine the liquid ingredients into the dry and add the melted coconut oil at the end.
Put the batter in the fridge and cover for 12 hours.
Place the batter on the counter the next day and leave until it’s reached room temperature. Then add frozen or regular berries and stir in with a spatula. Place muffin moulds in each one and scoop the batter in 2/3 full.
Make crumble for top before baking. Mix 1/2 cup oat flour, 1/2 cup coconut sugar, 3 Tbsp coconut oil. Sprinkle all over the tops of the batter.
Bake for 12 minutes @ 400°. Continue to bake for 20 minutes @ 350°.
Sprouted Mung Bean Soup
2 Cups of Organic Mung Beans, cover with good water (not tap water) 1/2 inch above beans. The beans will expand, so keep adding water. Will grow tails then they are ready. Will take 2 to 3 days.
1 medium red onion chopped
2 cloves of garlic minced
4 finger size in length ginger rhizome minced
2 small finger size turmeric minced
1/4 cup of coconut cream
1/4 cup coconut water
Saute onions first then add the ginger, garlic, and turmeric in the Insta pot on the saute setting. Cook for about 5 minutes then add coconut cream and water. Add the sprouted mung beans then add enough water that the entire thing is covered with 2 inches of good quality water.
Put the lid on the insta pot with the pressure setting straight up and down as we are going to pressure cook this for 7 minutes on the manual setting.
Make sure you relieve pressure as per insta pot instructions. Then turn lid to release. Get an emulsifier out and use on the soup to consistency you like. Salt to taste.
Serve with fresh cilantro, parsley and with some yeast.
Base: 1/8 C. walnuts, 1/4 C. pumpkin seeds, 1/8 C. Shredded coconut, a 1/4 of a lemon zest, 10 dates.
Top: 3 Tablespoons Coconut butter, 2 Tablespoons Coconut oil, remaining lemon zest 3/4 lemon, squeeze whole lemon, sweeten to taste, I used maple syrup and honey.
Base: First place dates in food processor, process enough it breaks the dates down evenly just before they begin to ball up in processor. Add pumpkin and walnuts till all the pieces are quite small and if you grab a small amount and squeeze together into ball and shapes and holds this enough. Add lemon zest and coconut, process until all mixed evenly. Place in pan an press all of it evenly in the bottom of pan to make a crust. Set aside and make top.
Top: On low heat melt coconut butter and oil together add zest and juice once all melted. Stir in and add your sweetener to taste. Now pour melted ingredients over entire base make sure it is even all over base. Sprinkle shredded coconut over top. Place in freezer until hard. Just before its solidified fully make cuts into squares. Finish solidifying in freezer. And serve. Once cut into bars I store mine in freezer. Happy creating!!!🥰💜🌻