Microwave cupcakes: 8 recipes

Blueberry Muffin


2 tbsp.  soft butter,

1 medium egg,

1 tbsp.  low-fat milk 1.5–2.5%,

1 tsp vanilla extract,

3 tbsp. brown sugar or other sweetener,

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9 delicious and healthy dishes that can be made in a mug

Fast granola

You will need:

maple syrup or honey – 1 tbsp.

water – 2 tsp.

oil (olive, coconut or cream) – 2 tsp.

fine sea salt – 1/8 tsp.

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Lviv cheesecake


500 g of cottage cheese
3 eggs
sweetener to taste
1 bag of vanilla extract
1 tbsp. of corn starch
1 lemon
a handful of raisins
50 g dried apricots

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Delicious pumpkin, 7 pumpkin recipes

Pumpkin is a very nutritious fruit (oddly enough, pumpkin is not a vegetable), rich in antioxidants, fiber and vitamins. In addition, low-calorie foods contain a lot of beta-carotene and potassium.

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Yesteday’s healthy baking)

I decided to experiment with ingredients and it turned not bad)
Pumpkin bread which I posted before, but I doubled ingredients to make it bigger. 
Cake with figs and dry apricots.
400-500 g of whole wheat flour
50-60 g of oat bran
650 ml of kefir
100 ml of orange juice
4 eggs
180 g of figs
80 g of dry apricots
1 tsp of turmerec
1 tsp of baking soda
Lemon juice (about 1/2 of tsp)
Orange zest
Vanilla extract

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Raw food cake: cooking features, 8 recipes

Fresh vegetables and fruits, nuts, herbs, berries and dried fruits are all suitable for raw food. The main condition is that the products were of plant origin and not subjected to heat treatment. But this does not mean that raw foodists do not cook anything at all. There is a mass of recipes from raw ingredients, including delicious cakes.

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Pasha with saffron


1 cup peeled unsalted pistachios

cottage cheese – home, 2 kg

9 yolks

300 g butter

2 cups peeled almonds

0.5 glasses of brandy

5 tbsp. l sour cream 30%


10 stamens of saffron

1 cup golden raisins

1 cup of candied fruit

1 cup dark raisins

Colander put in a deep dish, lay several layers of gauze in it, put the cottage cheese, cover with the edges of the gauze and put a pressure of at least 5 kg. Leave on for 10–12 hours, from time to time draining the resulting serum. Squeezed cottage cheese rubbed through a fine sieve. Raisins and candied fruits pour brandy and leave for 1-2 hours. Beat the butter, gradually adding sweetener. When it becomes white, without interrupting, add one yolks one by one. Just mix sour cream. Mix a lot with cottage cheese. Chop nuts and put in cottage cheese; add pistachios and pressed raisins with candied fruits, leaving little for decoration. Grind saffron into powder and pour into Pasha. Mix everything thoroughly. In a deep and narrow bowl lay gauze and lay out the Easter, not crushing it. Cover with the edges of the gauze and film, put in the refrigerator. 1–2 hours before serving, remove from the refrigerator, open and turn into a dish. Remove gauze, decorate Pasha with candied fruit and almonds.

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Choux Pasha with Almonds


1.5 kg fat farm cottage cheese

300 ml fat farm cream

250 g butter

8 yolks

200 g brown sugar or other sweetener (I use stevia, but smaller amount)

150 g raisins and / or dried cranberries and cherries

100 g of peeled roasted almonds

50 ml of port wine

1 vanilla pod

0.5 tsp. sea ​​salt

1.Press cottage cheese under a heavy press, laying it out in a colander laid with a kitchen towel for at least 4 hours.

2. At the same time soak dried fruit in port.

3. Cut the butter into small pieces, put in a saucepan, add the vanilla pod cut in half (scrape the seeds with the tip of the knife and fold into the saucepan too), pour the cream over a small fire to boil, remove from heat, close and let it brew for 10 minutes.

4. Meanwhile, rub the yolks with white sugar. Remove the pod from the cream mixture, bring it to a boil again, remove from heat. While stirring all the time, pour a little hot cream (about 150 ml) into the yolk mass. Then pour the yolk mixture into the saucepan with the cream and mix well. Cool, 5 min.

5. Add yolk and creamy mixture to cottage cheese, beat with an immersion blender until smooth. Add dried fruits and chopped almonds, mix. Cover the form for Pasha with gauze moistened with cognac, put the curd mass, cover the top with the hanging edges of the gauze and put in the refrigerator for 36–48 hours. Before serving, turn the Pasha over on the dish, remove the gauze, decorate it to your liking.

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Raw food cakes

Raw food carrot cake

Ingredients for the dough

Carrots – 3 pcs. large size;

Dates – 10 pcs. medium size;

Walnuts – 6 tbsp.;

Raisin – 1 tbsp. with a slide;

Coconut oil – 0.5 tbsp;

Spices dry, ground: cinnamon, ginger.

Ingredients for cream

Cashews – 200 g;

Coconut oil – 1.5 tbsp.

Coconut milk – 7 tbsp.;

Honey – 2.5 tbsp;

Lemon juice – 1-2 tsp.

Prepare the ingredients by soaking them in clean drinking water:

  1. Cashews – for 3-8 hours (the pomp and tenderness of the cream depends on their moisture content)
  2. Walnuts – for 1 hour
  3. Raisin – for 30 minutes.

We start grinding the prepared ingredients in a blender. First, twist the walnuts and peeled carrots (pre-cut it into pieces). Then add dates.


Our goal for dough consistency is moderate density, i.e. a mixture of small pieces – with a fraction of friability.

At the end of the dough, add spices, raisins and coconut oil.

Now let’s do the cream:

Cashew + lemon juice + coconut milk and butter + honey = all ingredients are carefully mashed and whipped in a blender.

If you do not have a powerful blender or a combine, then to get a really delicate cream in a regular kitchen blender, you should keep the cashew in water for at least 12 hours, ideally – 24 hours.

We make a cake

  1. Divide the dough and cream in half.
  2. We stamp one half of the dough with a round cake.
  3. Smear half the cream on the cake.
  4. Top puts the cake from the second half of the test.
  5. We coat the entire cake with the remaining cream.
  6. Decorate with raisins and chopped nuts.

Before serving, cool in the refrigerator – up to 4 hours.

Coconut Raw Food Cake

We need

Coconut chips – 200 g;

Bananas – 4 pcs. large size;

Kiwi – 10 pieces (put off 4 pieces for topping);

Dates – 400 g. Or other dried fruits, especially tasty with raisins and prunes in equal proportions;

Hazelnuts – 200 g or other nuts – from your favorites;

Currants – 10-15 pcs. for decoration.

  1. Grind water-soaked dates in a blender at high speed. For convenience and speed – pour some water.
  2. Add soaked nuts to the blender and continue to chop. Our goal is sticky sticky dough.
  3. From the test mixture, we tamp the cake in a baking mold of medium size (up to 25 cm), we form small sides.
  4. We clean and grind bananas in a blender.
  5. Add coconut chips to bananas.
  6. Half of the resulting fruit and coconut mixture is distributed over the nut cake.
  7. We clean the kiwi and cut it into beautiful small triangles. Spread the pieces evenly over the banana-coconut mix.
  8. Spread over the pieces of kiwi the second half of the mixture. It turns out a thin filler layer, as if the pieces of kiwi were mixed in banana-coconut puree.

Decorate the cake on request. After completing the design, put the cake in the fridge – for 4 hours.

Remember that kiwi slices are very beautiful! We can play them with geometry. Especially, if you dilute the juicy green color with burgundy patches of currant berries.

Raw banana cake


Walnuts – 300 g;

Dates – 4 pcs .;

Bananas – 3 pcs (2 per dough, 1 per stuffing);

Coconut chips – optional, for decoration.

  1. We arm with a blender and twist walnuts + dates + 2 bananas for the dough.
  2. After the mash for the filling 1 banana.
  3. We collect a small cake: dough + stuffing + topping from coconut chips.
  4. Another raw food masterpiece goes to the fridge in order to grasp in 3 hours and be ready for delicious eating!

Creative experiments

And now let’s pay a little attention to creative experiments. Kerob fits perfectly into this recipe – for all chocolate taste lovers: add it to the banana filling and topping.

When summer comes, you can make a filling of your favorite berries, for example, from strawberries. In autumn, bananas can be replaced by persimmon (you may need to thicken slightly with nuts, dried apricots or coconut flakes).

In winter – a layer of thawed cherries, cut into semicircles. Look for your ways and new combinations! And then your craving to create culinary masterpieces for raw foodists will not stagnate even in low-hulking raw food cooking.

Raw food cake with nuts and dried fruit

This cake is prepared using the same technology as previous recipes. It contains three layers.

The first layer of cake:

(sunflower seeds + dates) 200 g of each component

The second layer of cake:

(dried apricots + almonds) 200 grams of each component + zest of ½ lemon + lemon juice (1-2 tbsp)

The third layer of cake:

coconut 150 g + almond 200 g + coconut oil 1-2 tbsp. + honey 1 -2 tbsp + lemon juice 1-2 tbsp.

Recall that nuts and seeds should be soaked in water at room temperature for at least 3 hours before cooking, and dried fruits – at least 30 minutes.

We collect the cake, tamping the layers alternately – in the form for baking, greased with vegetable oil, or in a bowl, covered with food film. Put the cake to cool in the fridge for 4 hours.

By the way, this cake is wonderfully stored for a celebration, being cooked the night before. And what a beautiful cut you get by choosing this particular recipe!

Conveniently, you can substitute any of the layers of cake for raw foodists with juicy cream of raw seasonal fruits, which are pureed with a small amount of soft nuts.

It offers strawberries, peaches, nectarines, oranges and currants. You can also experiment with brightly colored vegetables – pumpkin and beetroot. If necessary, sweeten – add honey, and to the beets do not forget about prunes.

Beautifully decorate the cake – not a problem either! For example, slices of kiwi and small triangular slices from a round slice of orange. A delightful contrasting combination of vibrant natural colors!

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