Marinated Kale with Pears

Ingredients:

1/2 bunch parsley
1 clove garlic
4 -5 leaves of kale, washed and stems cut off
Juice of 1 lemon
2 Tbsp hempseed oil
1 Tbsp of Bragg's
Sea salt to taste
Pinch of cayenne

2 pears
1 avocado
handful of sprouted buckwheat groats

Method:

• Place parsley and garlic in the TMX-bowl and chop for 4-5 seconds on speed 5
• Cut or tare kale leaves and add with with lemon juice, oil, Bragg's, salt and cayenne and mix for 1 minute on speed 3
• Serve with the pears, avocado and sprouts or incorporate them under on reverse speed

The marinated kale will keep 1-3 days without the pears, avocado and sprouts. I like some Crunchy_Buckwheaties with my salad.

Crunchy Buckwheaties with Cocoa

Buckwheat is sprouting very fast. Even soaking for 1 hour is enough and easy to digest. 2 cups unsoaked seeds will yield about 3 1/2 cups soaked. I saok them over night in a bowl covered with water, rinse really well , place them for up to 2 days into a sproutgrower or colander until the tail is about the size of the buckwheat. We eat one part fresh as cereals or in a salad . The other part dehydrated plain or with cocoa and maple syrup/agve.

Ingredients:

320 g / 2 cups sprouted buckwheat groats

100 g maple syrup

1 Tbsp raw cocoa powder

1/2 tsp sea salt

1 tsp vanilla extract

1/4 tsp maca powder

Method:

• Place the sprouted buckwheat groats in the TMX bowl and add the remaining ingredients
• Blend them for 20 seconds on speed 5
• Spread on one or two Teflex-lined dehydrator trays and dehydrate at 115*F for 8 hours or until the Teflex peels away
• Dehydrate until complete dry for a few hours until dry and crunchy
• Break into pieces and store in an airtight container or keep them in the fridge
• They don't last long at our house

Raw Carrot Cake with Cashew Frosting

I use the pulp left over from juicing carrots for this cake.

If you don't have a juicer, process your carrots in the TMX on speed 4-5 . Press the pulp through a fine colander, strainer, nutmilk bag or cheese cloth to extract the juice. The pulp should not be too soggy. I used cashew cream for the frosting, which can be stored for 2-3 days in the refrigerator or frozen. Place 2 cups soaked and rinsed cashews in the TMX-bowl, cover them with fresh water and a squeeze of lemon. Blend on speed 8-10 smooth

Ingredients:

Cake

200 g Pecans ( soaked in water for 6-12 hours and drained)
150 g Dates (soaked in water for 5-10 min)
600 g dry Carrot Pulp (around 4 cups)
1 Tbsp Vanilla extract
1 Pinch of Salt
1 Tbsp Cinnamon
1 tsp Cardamon
2 Tbsp Mesquite flour
1 Tbsp Golden Flaxseed, ground
1 tsp Maca
75 g Coconut oil

Frosting

200 g Cashew Cream
180 g Dates
50 g Date soak water
1 Tbsp Vanilla extract
Juice of 1 orange
35 g Coconut flour or flakes

Dried Coconut flakes (for garnish)

Method:

• Pulse the dates, pecans and carrot pulp 10 times
  ( set to closed lid function and press turbo)
• Add remaining ingredients for the cake and process and speed 5
• Split cake batter in half into even circles with a springform a cake ring (on waxed paper or platter lined with plastic wrap)
• Blend the ingredients for the frosting on speed 5 . If necessary allow to thicken in the refrigerator.
• Spread less than half of the frosting in the middle of the bottom layer and do not fill completely to edges.
• Flip the other layer onto the frosted layer.
• Spread the remaining frosting on top and sides of the cake and garnish with dried coconut flakes.
• Chill and set in the refrigerator for an hour or more.

Scary Fingers

Snacks for the haunted house at school. I decided, to make something as natural as possible. I do not use any food color. The fingers had to get an additional manicure since their school is peanut & nut free. I removed the fingernails after baking and added melted chocolate.

Ingredients:

180 g Spelt
70 g Kamut
250 g Unbleached Flour
1 Egg (not necessary, I left it out)
100 g Butter or Coconut Oil
40 g Honey250 g Milk ( Dairy, Rice or Nut)
20 g Fresh Yeast
5 g Salt

1 tsp Spirulina Powder
1 tsp Cacoa Powder

soaked almonds, peeled and separated with knife

Method:

• Grind spelt and kamut 1 min 30 sec on speed 10
• Add other ingredients except spirulina and cocoa and knead 2 min 30 sec on Intervall speed
• Divide the dough in 3 equal parts
• Place one part with the sprulina back in the bowl and knead another 1 min 30 sec on Intervall speed
• Do the same with the cacao
• Preheat the oven to 170*C / 350*F
• Form skinny fingers with the dough, place on baking sheet
• Cut knuckle marks into the finger and press half a almond at the tips
• Bake for 12 min or until done

To melt the chocolate: Place chocolate in a cup to fit in the steamer basket with a little coconut oil and melt 5 min on speed 2-3 at Varoma with 500ml water in the bowl

Black Salsify Root Salad

The skin of the root is black and inside creamy white.

Ingredients:

1. 300 g peeled black salsify, about 10 roots, cut in pieces
2. Juice of 1/2 Lemon
3. 150 g Carrots, in pieces
4. 1 Apple, in pieces
5. 30 g Coconut flakes
6. 3 Tbsp Coldpressed Oil
7. Salt, Pepper, Herbs
8. Cinamon to taste

Method:

• Put all ingredients in the Thermomix® bowl and mix 7 sec. at speed 5

Apple Sauce

Ingredients:

5 Mutsu Apples, about 900g, unpeeled and cored
Pinch Himalayan Salt
5 g Liquid Vanilla
90 g Water
Juice of 1/2 Lemon, about 30g

Method:

• Place all ingredients in the Thermomix® bowl and chop 5 sec on speed 4
• Cook for 10 min at 100*C on speed 1
• Blend for 20-30 sec on speed 9

Hazelnut Crostini

I doubled this recipe from Sarma_Melngailis for a raw potluck and added chia .

Ingredients:

300 g hazelnuts, soaked 2 hours or more
50 g flaxseed
25 g chia seeds
2 1/2 tsp nutritional yeast
1/2 tsp grey or pink salt
45 g extra-virgin olive oil
140 g filtered water

Method:

• Mill the flaxseed and chia seeds in the Thermomix® on speed 9 for 15 seconds


• Add all other ingredients and process on speed 10 for 20 seconds with the help of the TMX spatula


• Spread the batter on 2 Teflex-lined dehydrator trays. Shape the batter with a cookie mold and


• Dehydrate for 3 hours. Peel away from the Teflex and dehydrate on the mesh screens for 15 hours at 115*F, or until crispy