BROWNIE

Brownie

250 ml cacoapowder

300 ml coconutoil

120 gr almond butter

100 ml agave or maple sirup

1ts vanilla

a bit himalaya salt

oughly cut almond,goji or pecan

Blend well untill it sticks together, Press on a cutting board and put it in the freezer for 30 min.
Cut in small pieces and leave in the freezer or fridge. Enjoy as they are or with Cherry sauce or Blueberry smoothie.

EQUIPMENT NEEDED:
Blender or Foodprosessor

ALIVE LASAGNA

ALIVE LASAGNA
2 persons

GREEN PESTO
30 gr Pistachio
30 gr Pine nuts
handful Basil leafs
handful Parsley
1/2 Avocado
1 tbs Lemon
1/2 Garlic
50 ml Olive oil
Himalaya salt and pepper


Blend well. Taste with salt and pepper.

TOMATO SAUCE
 2 Tomato without the inside
4 Sundried Tomato
4 tbs Olive oil
1/2 Garlic
1tbs Lemon juice
6 Basil leafs
Himalaya salt and pepper

Blend well.


CHEESE
90 gr Cashew
30 gr Pine nuts
handfull fresh Parsley leafs
1 tbs Lemon juice
Himalaya salt and pepper

Blend. Add water till is smooth.

VEGETABLE 
6 Olives
1/2 bellpepper
2 Scallion
Spinach

Cut in small pieces.
Spinach is nut cut.

LASAGNA LAYER
1 Squash

Sliced in thin slices.

Layer. Add some hempseeds or as me black sesamseed.

EQUIPMENT NEEDED:
Blender

ALMOND MILK

ALMOND MILK

2 dl soaked almond
5 dl water
2 drops stevia
1 tbs agave
1 ts vanilla
pinch himalayasalt

Soak the almonds (at least 2 hours) preferable over night. Blend some of the water with all the nuts. When all the nuts are blended, all all the other ingredients together and rinse it through the Nutmilkbag.
Enjoy with raw cereal, in smoothies or as a base for cakes. Its always nice to have some almond milk in the fridge. The milk can be enjoyed to days, but is best new.

.................

Happy rawfood!

EQUIPMENT NEEDED:
Blender, Nutmilkbag

STRAWBERRY CHEESE CAKE

STRAWBERRY CHEESE CAKE

Bottom layer

100gr coconut meat

200gr almond 

4 soaked dates

50ml coconutoil

1 ts vanilla

1/2 ts himalaysalt

Cheese layer

400gr soaked (over night) cashew

50ml coconutoil

2 ts vanilla

1 fresh pressed lemon

1/2 himalayasalt

Strawberry creme

400gr frozen strawberry

4 drops stevia

2 tbs coconutcreme

Blend each layer separately until a good consistence. The bottom layer can be chunky, the  cheese layer should be smooth and the top layer as well. Decorate the cake and enjoy.Store in freezer.

EQUIPMENT NEEDED:
Freezer, Blender

SWEET NUTS

SWEET NUTS

400gr walnuts
100gr hazelnuts
100gr cashew
100ml maple sirup or raw agave
2 ts cinnamon
1/2 ts cardemom
1/2 ts ginger
1 ts vanilla
1/2 himalaysalt

Mix all the ingredient together, with crushing the nuts. Taste to make sure it really is delicious.
Put them on the paraflex of the dehydrator and let them dry for 12 hours. Turn them if needed.
Fell free to use different nuts, crush some of them, or different spices.

Equipment needed:
Dehydrator