Pizza on the basis of cauliflower

Cheese 200 g
Cauliflower 300 g
Chicken egg 1 piece
Tomato paste 70 g
Salt to taste
Oregano to taste
Sweet pepper 40 g
 Onion 15g

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Pomegranate Raspberry Cake

Hello, everyone! Today is a cake day. Would you like to have birthday cake like that? Today I got older. I keep myself healthy, but I still love cakes. There is nothing I can do. Enjoy!


Raw cashews

Light agave syrup

Agar agar

Raw almond



Coconut oil

Sea salt

Pomegranate juice

Lemon juice

Vanilla extract

For the base (on the form 16 cm):

100 gr soft dried apricots

100 gr almonds

1 pinch of sea salt

1 teaspoon ground vanilla

1 tablespoon agave nectar

For filling:

300 grams of cashews (soak overnight in water, then rinse and dry)

200 grams of frozen raspberries (defrost)

2 tablespoons lemon juice

2 tablespoons agave syrup

100 ml melted coconut oil

1.5 tablespoons of agar

1 teaspoon vanilla extract


125-150 ml of pomegranate juice

2 tablespoons agave syrup

1 tablespoon agar slides

3 tablespoons of pomegranate seeds, fresh mint or lemon balm for decoration

  1. Grind all the ingredients for the base in the combine to obtain a sticky mass. .Transfer to the form, previously covered with parchment paper, and carefully wring your hands to the bottom.
  2. Mix the thawed raspberries with lemon juice and agave syrup in a small saucepan. Warm up for 5 minutes over medium heat.
  3. Remove from fire. Grind in a blender in mashed mass. Rub the mash through a sieve to get rid of the kernels. Add 6 tablespoons of water to mashed mass and let cool.
  4. Blend cashews with 2 tablespoons of agave syrup, 1 teaspoon of ground vanilla and 100 ml of melted coconut oil to a completely smooth and creamy mass.
  5. In the cooled raspberry puree add 1.5 tablespoons of agar and mix thoroughly. Immediately put on the fire and heat, stirring constantly, until the agar is completely dissolved. Then pour the raspberry puree into a cashew cream blender. Mix until smooth.
  6. Pour the mass onto the base.
  7. In another saucepan, mix 125 ml of cold pomegranate juice with a tablespoon of agar. Put on medium heat. Add 2 tablespoons of agave and heat up. Stir until the agar is completely dissolved. Remove from the stove and allow to cool slightly. Then pour on the raspberry cream and put the form in the fridge for an hour or two.
  8. Decorate the cake with pomegranate seeds and mint leaves or lemon balm.

Raspberry Cashew Cake

Cheesecake raw food analogues are very easy to prepare. Such desserts usually consist of two parts, a base and a filling, but you can turn on the fantasy and experiment. For example, increase the number of layers, make a base of different nuts or even carrots, add favorite spices, berries, fruits and dried fruits, try various toppings. The result will definitely please you if you are guided by your taste and preferences. The recipe is designed for a form with a diameter of 18 cm.

For filling:

1½ cups raw cashews (soak in water for at least 5 hours)

juice of 2 lemons

seeds 1 vanilla pod

60 ml melted coconut oil

60 ml of honey or agave extract to taste

raspberry glass

For basis:

½ cup raw almonds

6 pieces royal dates

¼ tsp sea ​​salt


Cover the form with baking paper or cling film. Crush dates, almonds and salt in a combine: the mass should be homogeneous and sufficiently sticky – you can check it by rolling a small ball in your hands. Put the nut-date mixture in the form, tamp well and level the surface. Crush and mix in a food processor cashews, lemon juice, vanilla, coconut oil and honey until completely homogeneous. Pour about two thirds of the mixture into the mold. In the remaining mixture, add the raspberries, finely chop again and mix. Pour the mixture onto the first layer of filling and put the dessert in the refrigerator or freezer until it is completely set. Remove the cake from the refrigerator half an hour before serving and cut it with a knife heated under hot water.

Lime and avocado ice cream

It’s hard to come up with something better than a magical banana and berry ice cream. However, we know another unbanal recipe based on avocado, which can be altered by changing the amount of ingredients used and adding new ones to taste.


480 ml of ripe avocado (puree)

120 ml of fresh lime juice

1 tsp lime peel

180 ml agave syrup

½ tsp vanilla extract

a pinch of salt


Mix all the ingredients in a food processor and store in a freezer in an airtight container for 3-4 hours. Ice cream can be served with raspberry sauce, cardamom or any syrup to taste.

Gluten Free Clafouti with Plum

Preparation time: 20 minutes

Cooking time: 20 minutes

Number of servings: 4


500 g plums

3 eggs

110 g sugar

225 ml of coconut milk

0.5 tsp vanilla extract

30 g butter

25 grams of cornstarch

  1. Preheat oven to 190 ° C. Forms lubricate.
  2. Cut the plums into slices and place in a baking dish.
  3. Beat eggs with sugar.
  4. Add coconut milk, vanilla extract and melted margarine.
  5. Gradually add starch, whisk until smooth.
  6. Pour the dough over the plums and bake in the oven for about 20 minutes.

Spice Rice Pudding

5 portions/ 1 h. 0 min. cooking time/175 Kcal / 100 g


Rice – 250 g

water – 0.5 l

cream – 120 ml

butter (room temperature) – 50 g

sugar – 50 g

raisins – 40 g

prunes – 40 g

walnuts (chopped) – 20 g

egg – 1 pc.





1.Pour water into  the washed rice, bring to a boil and simmer until the water is absorbed. Add cream and cook over low heat until cooked.

2.Whisk mix butter with sugar and egg.

3.Mix egg mixture with rice, add chopped prunes, raisins and nuts.

4.You can bake pudding in molds, buttered and sprinkled with ground nuts.

5.Or in silicone forms. After cooling, the puddings keep their shape well.

6.Bake at 180 degrees for about 25 minutes until golden.

How to prepare quinoa: 10 delicious recipes

1. Rolls with quinoa

If you do not eat rolls because of white rice, which is certainly included in their composition, then try replacing quinoa rice. Start rolls with something tasty – tuna, avocado, and even salmon with curd cheese.

30 minutes of cooking time


Quinoa 1 cup

Vegetable broth 2 cups

Almond 1 tbsp

Sunflower seeds 1 tbsp.

Nori seaweed 4 leaves

Avocado 1 pc.

Carrots 1 pc.

Cucumber 1 pc.

1.First of all cook the quinoa. Fill the groats with cold water for a minute, then remove the floating grains. Place the cereal in a saucepan, cover with broth and turn on medium heat. As soon as the liquid boils, reduce the heat and cook the cereal for about 15 minutes, stirring from time to time. Once the quinoa is soft, drain the remaining broth and place the cereal on a cutting board. Let cool.

2.In a food processor or blender, chop nuts and seeds, then mix with quinoa.

Slice avocados into thin slices, cucumbers into strips, and rub carrots on a fine grater.

3.As soon as the cereal has cooled, you can start making rolls. Place a strip of quinoa (about 2 cm wide) on the edge of a sheet of seaweed nori, put a few cucumber straws and avocado slices in the center of the cereal and sprinkle the whole carrot. Carefully roll up the algae so that the filling does not spill out, and the nori are not torn. If you have a bamboo napkin, you can shape the rolls with it.

4.Using a very sharp knife (preferably pre-wet the blade with water), cut the roll into several pieces and serve with soy sauce.

2. Guacamole with quinoa and avocado

We do not say that nachos should be served with this guacamole, rather the opposite. It is a complete dish that can do without corn chips, but it contains a lot of protein and complex carbohydrates. Ideal for both breakfast and lunch.

10 minutes of cooking


Ripe avocado 1 pc.

Lime 1 pcs.

Salt 1/4 tsp.

Quinoa boiled cereal 2 cups

Garlic 1 clove

Ripe mango 1/2 pc.

Cherry Tomatoes 3/4 cup

Chopped cilantro 2 tbsp.

Red onion 1/3 pcs.

Ground cayenne pepper 1/4 tsp.

Zira (cumin) 1/4 tsp.

1.Mix the avocado pulp, lime juice and salt in a deep bowl, and beat the mixture thoroughly with a fork.

2.Dice onion, mango and tomatoes, squeeze garlic. Mix everything with avocado, add quinoa, cilantro, cayenne pepper and chili. Serve warm or cold.

3. Spring rolls with quinoa and shrimp

If you have never cooked rice paper rolls, familiarity with them should start with this dish.

25 minutes of cooking time


Shrimp peeled 400 g

Rice paper for spring rolls 12 sheets

Salad leaves 3 pcs.

Cooked quinoa grain 1.5 cup.

Cucumber 1 pc.

Carrots 1 pc.

1.Preheat oven to 180 degrees Celsius. Cover the baking paper with baking paper. 2.Put the shrimp on a baking sheet and cook until they turn pink – about 6-8 minutes. 3.Let them cool.

4.Grate the carrot on a fine grater, cut the cucumber into strips and cut the shrimp in half.

5.Put one sheet of rice paper one by one in warm water for 10 seconds, then place them on the table. Start with lettuce, 2 tbsp. Quinoa, a slice of cucumber, carrots and shrimp.

6.Roll up the rolls and serve with soy or nut sauce.

4. Chicken Nuggets with Avocado Sauce

For those who still remember the taste of fried nuggets from McDonalds, but desperately trying to forget them (and rightly so). This dish is a great wholesome fast food replacement, and so tasty.

60 minutes of cooking time


Chicken fillet 600 g

Water 1 cup

Quinoa 1/2 cup

Ground chilli 1 tsp.

Ground cumin (cumin) 1/2 tsp.

Salt 1 tsp.

Ground pepper 1/4 tsp.

1/3 cup rice flour

Starch (better corn) 1 tbsp.

Chicken eggs 2 pcs.

Lime juice 2 tbsp.

Ripe avocado 2 pcs.

Cilantro leaves 2 tbsp.

Garlic 1 clove

1.Put quinoa in a saucepan, cover with water and bring the liquid to a boil. Reduce heat and simmer cereal for 20 minutes. Move the quinoa into a bowl, put in a cool place and let the croup cool. Then season with pepper, zira, 1/2 tsp. salt.

2.Preheat oven to 180 degrees Celsius, spread baking paper on a baking sheet.

In a strong package, mix rice flour, starch and 1 tsp. salt. Shake well to make the mixture more or less homogeneous. Put the mixture in a deep bowl.

3.In another bowl beat the eggs from 1 tbsp.  lime

4.Cut the chicken fillet into strips (1 cm wide, 2 cm long).

5.Roll each piece of meat first in a flour mixture, then in an egg, and then in quinoa. 6.Put the pieces on a baking sheet. Bake for 20-25 minutes until the chicken is browned.

7.Make a sauce with which you will serve the nuggets. In a blender, mix the leaves of cilantro, 1 tbsp.  lime, garlic and avocado pulp.

5. Salad with quinoa, oranges and cranberries

This simple and delicious salad can be your best meal. Make it in advance and take with you to work in the lunchbox – get a charge of complex carbohydrates, protein and vitamin C.

25 minutes of cooking


Quinoa 1 cup

Dried cranberry 1/2 cup

Orange 1 pc.

Goat cheese (can be replaced with feta) 50 g

Celery 2 sticks

Basil 1/2 bunch

Salt and pepper to taste

1.Wash the orange and remove the zest with a vegetable peeler. Just do not throw away the zest – it will be useful for quinoa.

2.Fill the cereal with water, put the zest in it (leave one fresh piece of peel for serving) and cook for 20 minutes until the quinoa is soft. Remove the orange peel.

3.Squeeze the juice out of the orange and fill it with cranberries while the quinoa is being cooked. So the berries will become sweeter and softer. When the cereal is cooked, add the cranberries and stir.

4.As soon as quinoa has cooled, add the chopped celery, salt and pepper. Season the salad with cheese and serve, garnish with orange peel.

6. Quinoa with Brussels Sprouts

A great option for a light dinner or for those who do not eat meat.

30 minutes of cooking


Quinoa 1 glass

Water 2 glasses

Salt to taste

Leek 1 pc.

Brussels sprouts (preferably fresh) 500 g

Olive oil 4 tbsp.

Garlic 2 cloves

Dried dill 1 tbsp.

Balsamic vinegar 2 tbsp.

1.Cook the quinoa for 20 minutes until the quinoa is soft.

2.Preheat oven to 180 degrees Celsius. Wash the onions and cabbage thoroughly. 3.Cut the leek into circles, and the cabbage into halves. Grate the garlic.

4.Mix in the form for baking cabbage, onion, garlic, oil, dill and vinegar. Salt the dish and put in the oven for 20-25 minutes.

5.Mix the cabbage and vegetables before serving. You can add a few chopped raisins and almonds.

7. Stuffed Quinoa Mushrooms

40 minutes of cooking


Very large champignons 4 pcs.

Olive oil 1 tbsp.

Quinoa 1/2 cup

Red onion 1 pc.

Celery 2 sticks

Garlic 6 cloves

Rosemary flower

White dry wine 1/2 cup

Water 1 cup

Balsamic vinegar 2 tbsp.

Salt and pepper to taste

1.Dice onion and celery. Remove the legs from the mushrooms and chop them finely, and rinse the caps with water.

2.Finely chop the garlic, mix half with half the oil and vinegar. Lay out 1/2 tsp. mix in each cap of the fungus, there add a leaf of rosemary. Put in the oven for 15 minutes. 3.During this time, just cooked cereal. Just do not overdo the mushrooms in the oven, better get them out of the heat a little earlier. Remove rosemary.

4.Preheat oven to 160 degrees Celsius. Fry the onion, mushroom legs, leftover garlic and celery in a little oil, then add quinoa, white wine, water, salt and pepper to the pan. Keep the mixture on the fire for about 15 minutes, until the croup absorbs all the liquid. If the quinoa is still stiff, add some water.

5.Spread the quinoa over the mushroom caps and serve immediately.

8. Risotto with quinoa

Another vegetarian dish in which rice is replaced with quinoa.

40 minutes of cooking


Quinoa 1 cup

Dried porcini mushrooms 10 g

Boiling water 2 cups

Mushrooms sliced ​​1 cup

Asparagus 1 bunch

Fresh Spinach 3 Handfuls

Bulb 1 pc.

Garlic 2 cloves

Salt and pepper to taste

Olive oil 1 tbsp.

Vegetable broth 2 glasses

1.Soak the white mushrooms in boiling water for 20 minutes. Remove the mushrooms, pour the water into the saucepan. Add the quinoa, bring to a boil and reduce the heat.

2.Meanwhile, heat the olive oil. Dice onion and garlic, fry with mushrooms and champignons for about 2-3 minutes. Wash the asparagus, cut it into pieces 2 cm long and fold to the garlic and onion. Keep on fire for 5 minutes while stirring the vegetables periodically. Salt, pepper and remove from heat.

3.When the quinoa is ready, put the vegetables in it. Stir well. Add spinach and mix again. In a minute he will be ready.

4.Pour in a small amount of broth (1/3 cup) and, while stirring, keep the risotto on fire. It should have a creamy consistency. If necessary, add some broth. Let the risotto stand for another 10 minutes, then remove from the heat and immediately serve to the table. You can decorate with grated cheese and fresh herbs.

9. Salty schoolboy bars with quinoa and pistachios

This is much better than snickers and any other chocolates that can be found at the checkout in the supermarket or in the vending machine with snacks.

40 minutes of cooking


Bitter chocolate 220 g

Ground red pepper (spicy) 1/8 tsp.

Quinoa 1/4 cup

Peeled pistachios 1/2 cup

Salt 1/4 tsp.

1.Fry Quinoa in a skillet until golden brown.

2.Melt the chocolate in the microwave (just make sure that it does not bake). Add the pepper and mix well. Spread baking paper on a cutting board and pour chocolate on it.

3.Sprinkle quinoa chocolate, pistachios and salt and refrigerate for 30 minutes. Break into pieces and eat!

10. Quinoa truffles

It seemed to us that these chocolates cannot be made even tastier. It turns out we were wrong.

65 minutes of cooking


Pitted dates 3 pcs.

Quinoa Cooked 1/2 Cup

Flaxseeds 1 tbsp.

Cocoa powder without sugar 1/4 cup

Honey 2 tbsp.

Peanut butter 2 tbsp.

Coconut oil 3 tbsp.

Maple syrup 2 tbsp.

Cocoa powder unsweetened (for sprinkling) 2 tbsp.

Salt pinch

1.Crush dates in a food processor. Then add quinoa, flaxseeds, cocoa powder and mix thoroughly.

2.Add butter and honey and turn on the processor again. Form balls of dough, put on a plate and send to the freezer for half an hour.

3.Mix coconut oil, cocoa powder and maple syrup. Dip each truffle in the resulting chocolate sauce, put it back on the plate and place in the freezer for another half hour. Before serving, keep the candy in the refrigerator.

Raw coconut milk ice cream on almond flour cake

8 portions/ cooking time 30 min + 3-4 hours in the freezer


Ground cinnamon 1 tsp

Lime 2 pcs.

Salt sea small pin

3/4 cup almond flour

Coconut Cream 1 jar

Honey flower 150 g

Coconut oil 3 tbsp.

1.Almond flour, 3 tbsp.  coconut oil, 1 tsp. ground cinnamon, pinch of salt and 3 tbsp. honey mix until smooth.

2.Thin in a parchment-covered baking tray

3.Beat the cooled coconut cream thoroughly. Add the juice of two limes, all the remaining honey. Beat for 5 minutes.

4.Pour into a baking tray with almond mass. Sprinkle with a grated zest of one lime. In the freezer for 3-4 hours

Enjoy your meal!

Hemp porridge on coconut milk

Hemp seeds – the record among the cereals in the content of nutrients. It tastes a bit like nuts and sunflower seeds. Hemp cereal is pleasant to all – vegans, adherents of healthy lifestyles and just lovers of cereals. By the way, in hemp seeds there is no gluten at all – another plus in favor of wholesome cannabis.


hemp seed – 80 g

coconut milk – 80 g

water – 500 ml

salt / sugar to taste

mint and a handful of any berries (strawberries, blueberries, blueberries) for decoration

1.Mix hemp porridge and coconut milk. Pour with hot boiled water, mix thoroughly with a whisk, add salt / sugar to taste. Close the lid and leave for 8-10 min.

2.Open the lid, whisk and arrange the porridge into plates. Garnish with berries and mint.

Raspberry dessert with millet

2 portions/ 0 h. 35 time/ 164 Kcal / 100 g


Millet – 100 g

Milk – 200 ml

Lemon – 1 pc.

Vanillin – 1 tsp.

Brown sugar – 50 g

Almond – 20 g

Raisin – 20 g

Starch – 6 g

Apple – 1 pc.

Raspberry – 150 g

Honey – 1 tbsp

Butter for greasing forms


1.Rinse the millet thoroughly with water. Pour milk in the ratio of 1 part of millet to 2 parts of milk. Using a vegetable peeler, remove the lemon zest in large pieces. Add sugar, lemon zest and vanillin to the pan. Cooking time – 30 minutes after boiling.

2.Raspberries to sort and add honey. Grate the apple on a grater, squeeze the juice. In a small amount of juice, dilute the starch and combine with raspberries and honey, bring the mass to a boil in a small saucepan. When raspberries lose their shape, remove from heat.

3.Almond crumble with a knife. When the porridge is cooked, remove the lemon zest from it. Add vanilla, raisins and almonds. Mix well.

4.Smear the molds with butter, fill with millet porridge and bake in the oven, preheated to 180 ° C, for 5 minutes.

5.When serving, pour the dessert raspberry sauce.