Activated Caramalized Buckweat Granola or Buckinis

Got myself a dehydrator!!

So I can finally make those crunchy buckinis or sprouted buckweat granola to top of my smoothie I have been seeing all around my favorite foodblogs...

Woep woep!!

Have googled a recipe and this is what I made,

and they were delicious!

And all gone by now!

1 cup raw buckwheat groats

3-4 Tbsp raw honey or maple syrup  (I avoid agave, click here and here and here to see why)

2 tsp cinnamon 

2 tsp Maca Powder *

1 Tbsp Mesquite Powder *

A pinch of Himalayan or sea salt

* If you don't have these superfoods on hand, just up the cinnamon, tasting as you go. You could get creative with other spices like nutmeg & cardamon? Haven't tried that myself but it sounds good!

And this if how you make them

First, activate your buckwheat - this is simply the process any seed must go through in order to sprout - rain saturates dormant seeds, releasing their protective coating allowing them to grow. 'Activating' mimics this natural process, releasing enzyme inhibitors so the seeds' nutrients are more available to our bodies. Soak 1 cup of buckwheat overnight. In the morning, drain and rinse super super well because buckwheat releases alot of thick goopy slime that you will want to wash off. Soak again for another 8 hours or so (from morning to evening).

1. Once activated, drain and rinse well. Place the buckwheat in a bowl and stir in the honey, salt, cinnamon, mesquite and maca powder. Mixity mix. 
2. Lay flat on dehydrator sheets and dehydrate at 40 degrees overnight*
3. Wake up in the morning and enjoy crunchy flavoursome buckinis! It's a yummy cereal on it's own, served with almond milk, berries and banana. Or, you can sprinkle it on your smoothies, over yoghurt, porridge or add to baking for crunchy texture. 

*If you don't have a dehydrator, set your oven to the lowest temperature and leave the door open a jar. They should take about 8 hours to dehydrate.

Recipe from here

Happy healthy 2014 - green recipe

Try to beat that!!!

Yeah you;  aspirine, dafalgan, spidifen,...

Instead of turning to pills to help me survive the day after new year,

I just blended up all of my veggie friends

and loaded up on all kinds of vitamins and minerals!!

My new favorite raw green soup!

And so easy you can make it in any state! 

Sober , still a bit drunk, completely hung over,..

Julie from Julie's Lifestyle go me totally dependent on her green garden blend!

Blend baby blend!

 So for 2 generous bowls

You'll need;

1 ½ cup purified water

1 orange, peeled and chopped

1 apple, cored and chopped

2 cups leafy greens, packed*1

½ cup fresh herbs (cilantro, parsley, basil…), packed

1 ½ tablespoon light miso

½ tablespoon lemon juice

¼ teaspoon garlic, crushed

½ green onion

6 drops of liquid stevia

pinch of cayenne

pinch of salt

pinch of black pepper

½ avocado, peeled and seeded*2

*1 I like a combination of red and green leaf lettuce, rocket and kale, but you can easily combine your own favourites like spinach, collard greens, chard, mustard greens, romaine lettuce…

*2 If you prefer a creamier texture, you can add an entire avocado.

what to do

Combine the water, orange, apple, miso, lemon juice, garlic, onion, stevia, cayenne, salt and black pepper, and blend until smooth.

Add the leafy greens and fresh herbs. Use the plunger to push the pieces down and blend until smooth.

Taste test. If you feel like the soup just needs that little extra, try to add another pinch of salt. If the soup is too bitter, you can add more stevia. If the soup is too sweet, add more greens. Don’t adjust too much; the creamy avocado will bring all the flavours together.

Add the avocado and blend briefly until smooth. If you blend the soup for too long, you will create air bubbles and those will affect the soup’s creamy texture.

Serve immediately with a sprinkle of fresh herbs on top, preferably those you used in the soup

Want more great green recipes?

Check out Julie's site filled with raw deliciousness!!

Julie's Lifestyle

Merry Christmas Cookies !!

Merry Christmas!!!

Wonder what these cookies are?

Super easy vegan gingerbread cookies from food 52

Makes 25 to 30 small cookies

What you'll need:

2 2/3cups all-purpose flour (plus extra for rolling) 

1 1/2teaspoon baking soda 

1/2teaspoon baking powder 

1teaspoon cinnamon 

1teaspoon ground ginger 

1/2teaspoon ground cloves 

1/2teaspoon salt 

1/2cup molasses  - or subsitute for maple syrup ( honey, not vegan)

1/2cup melted coconut oil 

1/2cup demerara sugar, coconut sugar, or evaporated cane juice 

1/4cup almond milk, soy milk, or rice milk 

1teaspoon vanilla extract 

How to make them:

Preheat oven to 350° F. 

Sift dry ingredients together into a large mixing bowl. 

Whisk together the oil, molasses, sugar, milk, and vanilla extract. 

Mix wet ingredients into dry, using a whisk, an electric hand mixer, or your hands, until uniform. Flatten the dough into a disk and refrigerate, wrapped in saran, for 30 minutes (or overnight). 

Dust a clean surface with flour. Roll the dough out till it's a scant 1/4 inch thick. Cut into desired shapes. 

Bake cookies for 8 minutes, or until the edges are just browning. Let cool before serving. 

From a great cooking website

Food 52

To Watch - Mr. Porter's The Way I cook

Ather  watching the ' The way I get dressed series' Mr.Porter also has ' The way I cook' video's

easy recipes I need to try!

Find more on..

Mr. Porter's You Tube channel

To Cook - Pink Soup

Never ever ever thought about mixing up beets with coconut milk and avocado,

but damn it works!!

got the recipe from one of my favorite new foodblog discoveries,

Go Lubka

This is the recipe

but make sure to check out the rest of 'bookmark'-worthy blog

Pink Soup with Roasted Onions and Broccoli

2-3 small to medium beets – peeled and cubed

2 garlic cloves – minced

sea salt

2 small to medium red onions – peeled and quartered or cut into eighths, depending on size

grape seed oil

1 head of broccoli – cut into bite-sized florets

2 cans Thai coconut milk

pinch of chili powder or a dash of cayenne

1/2 lemon – juiced

1-2 ripe but firm avocados

freshly ground black pepper

arugula leaves for garnish

1. Add beets to a medium-sized saucepan along with the garlic and a pinch of salt and barely cover with water. Bring to a boil, lower the heat and simmer until beets are tender.

2. Meanwhile, preheat the oven to 350F (180 C). Place onions on an oiled baking sheet, lightly brush with oil and roast until golden, for about 20 minutes.

3. While waiting for the beets and onions to cook, bring a large pot of well-salted water to a boil and blanch the broccoli for 3 minutes. Immediately transfer into an ice-water bath to stop the cooking.

4. When the beets are tender, add in coconut milk and a pinch of salt, bring to a gentle boil and simmer for 3 minutes. Add in the broccoli, stir to heat it through and then remove from the heat. Squeeze lemon juice over the soup and adjust salt if needed.

5. Cube the avocado. Ladle the soup into bowls and top with roasted onion wedges, avocado cubes and arugula leaves. Serve with sourdough and/or sprouted bread avocado toasts.

To check out:

Go Lubka Kitchen

Travel - Fat Radish - New York

It has been on our side bar must do list in New York since forever,

but it was writing about The Leadbelly that made me realize that I haven't written about the Fat Radish.

There isn't a day that goes by I don't think about their dukkah on flat bread!!

Dukkah what?

Bought dukkah at Ottolenghi in London after I saw a recipe in their book.. and just had to have it!

Didn't know what it exactly was or what it tasted like, of what its uses for but the ingredient list sounded very promising!

So I played around with it,

but it wasn't until I tasted The Fat Radish Dukkah on Flatbread dish

that i had a Dukkah revelation!!!

Dukkah mixed with olive oil, salt flakes, flat bread,

It was like salty healthy nutella!!

Words cant descibe it!

But let me tell you!

Not a day goes by! Not a day!!

short recipe to make it

For the dukkah
70g hazelnuts, with their skins
2 tbsp sunflower seeds
1 tsp fennel seeds
1 tbsp cumin seeds
1 tbsp dry green peppercorns (or white, as an alternative)
3 tbsp coriander seeds
1½ tbsp sesame seeds
½ tsp nigella seeds
½ tsp Maldon sea salt
1 tsp paprika

So exept for the dukkah ( that got me hooked in a sec) I actually love everything about this place!

Amazing dishes, seasonal, market to table vibe, beautifully decorated, great little touches here and ther ( a bike, those truckers cap, a fat radish as a starter and some great piece of artwork

Put this place down on your must do list!!

To Eat

The Fat Radish

Check some of their recipes online:

The Fat Radish Cookbook

Foodstyling

Amazing foodstyling and even more amazing recipes like gluten free doughnuts , peachcrumble with coconut ice cream, banana hemp and salted dark chocolate popsicles, fig and bourbon flan mixed up with other blogging articles check out
 The Artful Desperado

Hi I am a .... My New Roots Newtella addict

Last year around this time, I read something very exiting on one of my favorite blogs ever; My New Roots.

She was giving another cooking class in Amsterdam!

So of we went!

I don't know what it is with winter time, but I crave nut butter ALL. THE. TIME!!

There is something about it! The nutty flavor, the texture, eating a healthier version of my childhood staple - really, I ate the stuff non stop with a spoon, finishing jar after jar! totally addictive I have now realized! what do you expect, they specialize in finding the right sugar-salt balance to keep us hooked! And I was their top consumer  - 

Now, knowing the importance of nutrition, trying to avoid all the processed crap, and making what I can myself...

 I eat hazelnut, almond,... butter that only want the best for me!

- not what is best for the compagnies tching tching - 

Think healthy fats, vitamins, protein,... all natural

And last year I learned by Sarah firsthand how to make that addictive nutella the healthy way!

Roast -or roast them not  higher that 42degrees - your nuts of choice

Grind them in your foodprocessor

add some cocao powder and some coconut sugar 

and

Tadaaaaa!!

Its THAT easy!