Popcorn With Cinnamon, Coriander And Peanut Butter


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Popcorn With Cinnamon, Coriander & Peanut Butter
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
 
Course: Dessert, Snack
Cuisine: Raw, Vegan
Servings: 8
Author: RawEnergico
Ingredients:
  • 1 cup of high quality popcorn kernels
  • 2 tablespoons of cocoa butter (melted)
  • 2 tablespoons of peanut butter
  • 1 teaspoon coconut oil (for popcorn; optional)
  • 2 tablespoons of maple syrup
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of coriander powder
For chocolate topping:
  • 2 tablespoons raw organic cocoa powder
  • 2 tablespoons of honey (or agave syrup)
Instructions:
  1. Heat the coconut oil and wait, cover the pot and make popcorn.

  2. Put popcorn in a large bowl. In the second bowl pour cocoa butter, peanut butter, maple syrup, cinnamon and coriander and mix. Pour over popcorn and mix with spatula.

  3. Put popcorn into paper baskets. Make chocolate topping: 2 teaspoons of cocoa and 2 tablespoons of honey make a chocolate topping and pour over the popcorn.

  4. Keep in the refrigerator for about 1 hour.

  5. Enjoy!

 

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Hemp Spinach Hummus



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Hemp Spinach Hummus
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
 
Course: Snack
Cuisine: Raw, Vegan
Servings: 4 Servings
Author: RawEnergico
Ingredients:
  • 1 cup of spinach
  • 1/4 cup of hemp seeds (Manitoba Harvest Hemp Hearts)
  • 1 can of chickpeas
  • 2 garlic cloves
  • 1 tablespoon hemp oil (optional)
  • 1/2 fresh lemon juice (2 tablespoons)
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon ground cummin
  • pinch of salt
Instructions:
  1. Mix in food processor chickpeas and hemp seeds. Add washed spinach and mix for a few minutes. 

  2. Add garlic, ground cumin, salt, hemp oil and mix again.

  3. Put in a jar and hold in the fridge for 3 days. 

Recipe Notes:

It can be served with corn cakes as a snack.

 

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Honey Puffed-Rice Bars With Chocolate And Lucuma













 

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Honey Puffed-Rice Bars With Chocolate And Lucuma
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 
Course: Dessert, Snack
Cuisine: Raw, Vegan
Servings: 8 Servings
Author: RawEnergico
Ingredients:
  • 4 or 5 large cups puffed rice
Main part for puffed-rice:
  • 1 cup honey (or agave syrup)
  • 1/3 cup coconut oil
  • 1/2 cup peanut butter
  • 1 tablespoon maple syrup
Lucuma peanut butter topping:
  • 2 teaspoons raw lucuma powder
  • 1/3 cup coconut oil
  • 1/2 cup peanut butter
Chocolate topping:
  • 2 tablespoons cocoa powder
  • 1 tablespoon honey
  • 2 tablespoons water
Instructions:
  1. Put puffed-rice into a large bowl. Add the main ingredients and make the main bark. Put on aluminum foil with coconut oil. Use the spatula to align all the edges. 

  2. Leave in the freezer for 15 minutes. In the meantime, make peanut-lucuma topping. Pour over the puffed-rice. 

  3. Make a chocolate topping and make chocolate lines. 
  4. Leave 15 minutes in the freezer or longer (about 1 hour). Remove from the freezer and cut into cubes.
  5. Enjoy

Recipe Notes:

* You should get about 20 chocolate cookies.
* Taste is identical to chocolate Snickers.

 

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SWEET SNACK WITH POPPY SEEDS




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Sweet Snack With Poppy Seeds
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
 
Course: Dessert, Snack
Cuisine: Raw
Servings: 4 Servings
Author: RawEnergico
Ingredients:
  • 2 cups medjool dates (peeled, cleaned)
  • 1/2 cup (or more) ground poppy seeds (See Notes)
  • 1 ripe banana
Instructions:
  1. Leave medjool dates in water for a while.

  2. Peel medjool dates and clean.

  3. Cut every medjool dates in two parts.

  4. Roll every part medjool dates into the ground poppy seeds. Make balls or flat parts.

  5. Cut a banana into thin circles. Put balls on banana slices.

  6. Serve as a snack.

Recipe Notes:

* Use only ground poppy (look for in the store of healthy food minced poppy seeds without sugar).
It can also be served separately from bananas.

 

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BUCKWHEAT BARS WITH OAT FLAKES AND CRANBERRY






 

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Buckwheat Bars With Oat Flakes & Cranberry
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
 
Course: Dessert, Snack
Cuisine: Raw, Vegan
Servings: 5 or 7 Servings
Author: RawEnergico
Ingredients:
  • 2 cups buckwheat
  • 2 tablespoons homemade sunflower butter (see Notes)
  • 1 tablespoon cinnamon powder
  • 1/2 cup of coconut-almond milk
  • 2 cups of oat flakes (organic)
  • 1/2 cup cranberries
  • 2 tablespoons sesame seeds
  • 10 medjool dates (peeled, soaked)
  • 75 grams of almonds (grounded)
Instructions:
  1. Dip buckwheat in water and leave overnight. 

  2. The next morning, wash the buckwheat with water and transfer it to a large bowl.

  3. In the food processor put soaked and peeled medjool dates with 2 tablespoons of homemade sunflower butter (see Notes). Add coconut-almond milk. Mix for a few minutes. Add the mixture to the bowl.

  4. Add oat flakes, sesame, cinnamon powder and cranberries.

  5. Put nylon bags on your hands and make a compact mass.
  6. Prepare for dehydration, put buckwheat on ParaFlex Ultra Sheet. With a spatula cut the cubes.

  7. After dehydrating about 3 hours, turn the buckwheat bars to dehydrate on the other side for the next 3 hours.

  8. Dehydrate for about 7 hours, at a temperature of 39 degrees (or until they become crisp). 

  9. Put buckwheat bars in a larger bowl.

Recipe Notes:

* Make homemade sunflower butter, see page Homemade Sunflower Butter.

* It is necessary to turn the buckwheat bars and dehydrate on the other side.

 

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CHOCOLATE PASTA WITH APPLES AND RAISINS









 

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Chocolate Pasta With Apples & Raisins
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
 
Course: Breakfast, Snack
Cuisine: Vegan, Vegetarian
Servings: 2 Servings
Author: RawEnergico
Ingredients:
  • 1 handful chocolate pasta (see Notes)
For chocolate pasta:
  • 3 cups of whole wheat flour (i used "Vega")
  • 2 or 3 tablespoons cocoa powder
  • 2 tablespoons coconut sugar
For addition:
  • 1 red apple
  • 1 handful raisins
  • 1/2 tsp ground cinnamon
  • mineral water (I used "Minaqua")
  • 1 tsp maple syrup (optional)
Instructions:
  1. Make a chocolate paste: 
    In a large bowl, mix 3 cups of whole wheat flour, cocoa powder, coconut sugar and mineral water (grind the coconut sugar in a coffee grinder to get coconut powder). 

  2. Knead the dough, until it’s done and cut into small peaces. Make flour mixture and then continue rolling. You should get thin dough sheet (not too much). Sprinkle with flour and continue rolling. Make a paste from the dough.

  3. In a pasta machine, cut pasta (or you can also use a knife). Before cutting, sprinkle with whole wheat flour on both sides.  Can be sliced wider or thinner (I used and chose a thinner shape).
  4. Dehydrate the paste (in dehydrator) until it becomes crispy (approximately 2 hours, or more). It can also be dried in the sunlight (in that case, it takes more time, approximately a few hours). Dehydrate the paste for 2 or 3 hours and place it in larger jars. You can get 3 jars.

  5. Cook 1 handful of chocolate paste, add apple and cinnamon.

  6. Add grated and peeled apple, raisins and ground cinnamon.

Recipe Notes:

* See how to get simple paste, this is a similar method. see page Homemade Pasta With Walnuts.

 

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RAW BEETROOT BALLS

 

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Raw Beetroot Balls
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
 
Course: Dessert, Snack
Cuisine: Raw, Vegan
Servings: 6 to 7 people
Author: RawEnergico
Ingredients:
  • 1 fresh beetroot
  • 1 large cup of medjool dates (peeled, soaked)
  • 1/2 cup of coconut (or more)
  • 1 handful of coconut (for rolling balls)
Instructions:
  1. Peel the beet with a peeler.

  2. Grate beet by hand.

  3. Transfer to the food processor and add peeled and soaked medjool dates.

  4. Add 1/2 cup of coconut. Mix about 3 minutes.

  5. Put nylon bags on hands, make balls and roll in coconut.

Recipe Notes:

* Approximately, you can make 12 beet balls.
* Delicious and healthy.
* If you like beet you can make and juice, see Juice of beet

 

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COCONUT CHIPS


• Sliced fresh coconut with peeler to make coconut chips.
• Mix lime zest, lime juice and 1/2 teaspoon of apple cider vinegar.
• Add coconut and 2 tablespoons water (or more).

• Mix with spatula. Leave for about 10 minutes.

• Prepare for dehydration.

 • In one part coconut chips add cinnamon powder, coriander powder, nutmeg powder and coconut sugar. Grind the coconut sugar in a coffee grinder to get coconut powder.

• 
In other part add salt, onion powder, cayenne pepper (or chili powder).

• Coconut chips after dehydration.




 

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Coconut Chips
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
 

25 minutes + time for dehydration (approximately 3 hours)

Course: Snack
Cuisine: Raw, Vegan
Servings: 2 Servings
Author: RawEnergico
Ingredients:
  • 1 fresh coconut (or more)
  • 1 lime zest
  • 1 lime juice (from 1 lime)
  • 1/2 teaspoon apple cider vinegar
  • 2 tablespoons water (or more)
For sweet coconut chips:
  • 1 teaspoon cinnamon powder (or less)
  • 1 teaspoon coriander powder (or less)
  • 1 teaspoon nutmeg powder (or less)
  • 1 teaspoon coconut sugar (powder)
For salt coconut chips:
  • 1 teaspoon cayenne pepper (or chili powder)
  • 2 teaspoons onion powder (or more)
  • sea salt
Instructions:
  1. Sliced fresh coconut with peeler to make coconut chips.

  2. Mix lime zest, lime juice and 1/2 teaspoon of apple cider vinegar.
  3. Add coconut and 2 tablespoons water (or more).
  4. Mix with spatula. Leave for about 10 minutes.

  5. Prepare for dehydration.
  6. In one part coconut chips add cinnamon powder, coriander powder, nutmeg powder and coconut sugar. Grind the coconut sugar in a coffee grinder to get coconut powder.
  7. In other part add salt, onion powder, cayenne pepper (or chili powder).
  8. Enjoy!

Recipe Notes:

* How to open a coconut see Coconut Water
* If you want more chips, use more coconuts.
* If you like chips with less spices, then use less spices.

 

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HOMEMADE PASTA WITH WALNUTS


This is my unusual recipe how to made healthy and delicious pasta with walnuts.
No eggs, no oil and no baking powder. 


1. In a large bowl, mix whole wheat flour “Vega”, salt and mineral water (I used Minaqua).
Knead the dough, until it’s done and cut into small peaces.


2. Make flour mixture and then continue rolling. You should get thin dough sheet (not too much). Sprinkle with flour and continue rolling.

3. In a pasta machine, cut pasta (or you can also use a knife). Before cutting, sprinkle with whole wheat flour on both sides. 

4. Can be sliced wider or thinner (I used and chose a thinner shape).

5. Dehydrate the paste (in dehydrator) until it becomes crispy (approximately  2 hours, or more). It can also be dried in the sunlight (in that case, it takes more time, approximately a few hours).

6. Put in a larger jar. You can get 3 jars.
7. Add them to your favorite vegetable soup or make healthy sweet paste with walnuts or other nuts.

8. Cook pasta for 10 minutes in one cup of water, dried off water, add ground walnuts and 1 tbsp of coconut sugar.
Enjoy!

Print
Homemade Pasta With Walnuts
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
 


Course: Breakfast, Dessert, Dinner, Snack
Cuisine: Raw, Vegetarian
Servings: 2 people
Author: RawEnergico
Ingredients:
  • 1 handful homemade pasta
Ingredients for homemade pasta:
  • 3 cups of whole wheat flour (I used "Vega")
  • 1 cup, or more mineral water (I used mineral water "Minaqua")
  • 1 teaspoon of sea salt
For sweetening:
  • 1 handful of ground walnuts
  • 1 tablespoon coconut sugar
Instructions:
  1. In a large bowl, mix integral flour, salt and mineral water (I used mineral water Minaqua).

  2. Knead the dough, until it’s done and cut into small peaces.
  3. Make flour mixture and then continue rolling. You should get thin dough sheet (not too much). Sprinkle with flour and continue rolling.

  4. In a pasta machine, cut pasta, (or cut with a knife). 
    Before cutting, sprinkle with whole wheat flour on both sides.

  5. Can be sliced wider or thinner (I used and chose a thinner shape).
  6. Dehydrate the paste (in dehydrator) until it becomes crispy (approximately 2 hours, or more). It can also be dried in the sunlight (in that case, it takes more time, approximately a few hours).
  7. Put in a larger jar. You can get 3 jars.

  8. Add them to your favorite vegetable soup or make healthy sweet pasta with walnuts or other nuts.

  9. Cook pasta for 10 minutes in one cup of water, dried off water, add ground walnuts and 1 tbsp of coconut sugar.

 

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HAZELNUT WAFFLES WITH MANGO & CORIANDER




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Hazelnut Waffles With Mango & Coriander
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 
Course: Breakfast, Dessert, Snack
Cuisine: Raw, Vegetarian
Servings: 2 Servings
Author: RawEnergico
Ingredients:
For hazelnut waffles:
  • 250 gr oat flour
  • 80 gr of ground hazelnuts
  • 1/2 cup (or more) almond milk (or other plant-based milk of your choice)
  • 1/2 cup (or more) mineral water (I used mineral water Minaqua, instead baking soda)
  • 1 red apple ground in food processor
  • 2 tablespoons coconut sugar
  • 2 tablespoons maple syrup
For Mango:
  • 1 ripe mango
  • 1 tsp (or less) ground cinnamon
  • 1/4 tbs coriander powder
  • 1/4 tsp nutmeg powder
  • 2 tablespoons maple syrup
Instructions:
  1. In large bowl, mix oat flour and mineral water (Minaqua).

  2. Add all ingredients for waffles, except mango, coriander and cinnamon. 

  3. Mix in food processor: 1 chopped and peeled red apple with 1 teaspoon (or more) water (until it becomes smooth). Add apple with other ingredients in a bowl.

  4. Make dough with mineral water and all ingredients for waffles and make waffles on device for waffles.

  5. Mango cut into cubes, put on a waffle and sprinkle with maple syrup, cinnamon, coriander powder and nutmeg powder.

Recipe Notes:

* Waffle should be thinner when baking.
* How to cut mango, see the page on the link here.
* If you like a waffle for breakfast, you can also prepare and Chocolate Jaffa 

 

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