Nachos with Guacamole and Salsa

INGREDIENTS:

For chips:

Corn tortillas – 8 pcs., cut into small triangles

Olive oil – 1 tbsp.

Lime – ½ pcs.

Ground Zira – ½ tsp.

Ground chilli – ½ tsp.

Salt

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5 energy bar recipes

Energy bars – a convenient, ready-to-eat source of carbohydrates. Yes, regular food can be tastier and healthier, but the main plus of the bars is convenience: compact, light, packed. The bar can be eaten at full speed on a bicycle, and on the run, and immediately after the finish.

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Cheese balls with fruits

cottage cheese 150 g

raisins 20 g

1 banana

1 peach

coconut chips

vanilla

sweetener

Preparation:

1.Make balls with cottage cheese, vanilla, sweetener and raisins

2.Cover it with coconut chips.

3.  Cut fruits and to mix together

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Vegan sneakers with fruit

Ingredients:

Dates – 400 g

Walnut – 150 g

Maple Syrup – 150 ml

Coconut shavings – 60 g

Coconut oil – 50 g

Vanilla Flavoring – 1 tsp

Salt – ½ tsp

Hazelnuts – 160 g

Dark chocolate – 110 g

Cocoa butter – 500 g

Cocoa powder – 200 g

Honey – 450 g

Cooking method:

Nuts, dates, grind in a blender to a state of crumbs. Place all ingredients in a container and mix well. Form the bars. Separately from chocolate, cocoa butter, honey and cocoa powder to prepare chocolate: to do this, heat it in a water bath and mix these ingredients. Chocolate bars dipped in chocolate, then put in the freezer for 20 minutes.

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Cake “potatoes” with walnuts

Since my childhood I adored these sweets, I could not imagine myself without having at least a small piece.

The recipe for this dessert will be a real salvation for sweet teeth. The cake will help out in those situations where the soul requires “something tasty.” At the same time you do not have to deviate from the principles of healthy eating. In addition, the potato cake is also a vitamin-rich snack that will help you gain energy.

Cooking time – 5 minutes.

Ingredients:

dates – 200 g

walnut – 115 g

cocoa powder – 2 tbsp

Cooking method

Put the peeled walnuts in a blender and grind until smooth. After that add dates, as well as cocoa powder. Stir again. From the resulting mixture, sculpt the balls: there should be 14 not very large cakes. The dessert is ready for serving. If desired, especially in the summer, it can be left for 10-15 minutes in the refrigerator.

Raw Food Jade Truffle Candy

 8-10 pieces/  20 minutes of cooking

In Chinese culture, jade is considered a sacred stone, since it personifies 5 virtues at once: compassion, wisdom, courage, moderation and justice. And since it is in high esteem among the inhabitants of China, these greenish truffles are instantly associated with this country, even though the prevalence of red and gold is widespread.

They can be made in different colors depending on the mood: pink (using beet powder), yellow (due to turmeric), purple (using maquis powder), or green (using spirulina). Green candies are really very similar in color to the gem jade.

Speaking of colors, it is important to keep in mind that a larger amount of powder does not necessarily make the glaze more bright. Although it seems that the more spirulina is added, the more beautiful it will turn out, the result is a swampy, not very attractive color. And if you use more turmeric, the final product will not be “yellower”, but will get a brownish tinge, and not the most appetizing.

INGREDIENTS

FOR TRUFFLES:

0.75 cup coconut flour

0.25 cup raw cocoa powder

0.5 cups agave syrup

0.5 cups of vegetable / nut milk (unsweetened almond is used here)

0.25 cup coconut cream (optional)

1 teaspoon vanilla extract

0.25 teaspoon sea salt

FOR GLAZE:

4 tablespoons of coconut oil softened but not melted *

2 tablespoons agave syrup

0.5 teaspoon crushed vanilla pod seeds (can be replaced by vanilla extract)

0.125 teaspoon of spirulina (or another natural dye)

FOR TOPPING:

edible rose petals, raw cocoa beans or chocolate drops from raw chocolate

1. To make truffles, place all ingredients in a food processor and grind to a relatively homogeneous mass. If the mass turns out to be too liquid, add some more coconut flour and scroll again.

2. Form round candies from the obtained mass, measuring off approximately equal portions using a tablespoon. Put the candy on a baking sheet made with parchment paper and put in the freezer for 30-60 minutes.

3. The baking tray is better to use metal, as it will provide the candies with a better hardening after icing. Candy should also be cold so that the icing grabs well **.

4. To make the icing, mix all the ingredients well with a fork in a small cup.

5. Remove the chilled sweets from the freezer. Glaze them one by one, dropping them from the edge of the fork into the glaze. Pulling candy from the glaze, wipe the bottom of the fork on the edge of the cup to get rid of excess glaze. Place the candies on a cooled baking sheet with parchment paper.

6. If a large batch of candies is made, distribute the candies over several metal baking trays and take them out of the freezer one at a time so that the frosting grabs better. If desired, sprinkle candies with cocoa beans and rose petals.

7. Ready sweets again in the freezer for 20 minutes for complete solidification. Store leftovers in the refrigerator or in the freezer until serving.

8. * For the recipe to work, coconut oil must have a certain consistency. It is necessary that it is softened, but in no way melted. If the oil is too liquid, it will separate from the agave syrup when mixed. The color of the oil should be white (not transparent), and the texture should resemble apple sauce.

9. ** Because of the coconut oil in the composition, the icing hardens when it comes into contact with something cold. In this regard, it is better to glaze candy, after cooling them. Using a chilled baking tray helps the glaze not to spread over its surface, but rather to set quickly. Parchment paper provides easy removal of candy from the pan.

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Сыроедческие Нефритовые Трюфельные Конфеты