Thursday, December 24, 2009

Homemade Seitan with Red Fife Wheat - Part 2

Seitan will keep for at least 1 week refrigerated in its cooking broth. For freezing, it should be removed from the broth.

Ingredients for the stock:
1 600 g water
1 strip kombu
100 g Braggs Liquid Aminos or Tamari
10 g (1 Tbsp) fresh grated Ginger
1 tsp dried rosemary
1 bay leaf
5 cloves of garlic
370 g raw gluten Part1
  • Put the stock ingredients (without gluten) into the Thermomix jug, cover with the steaming basket, close the lid. Set the timer for 60 minutes on speed 1 at 100°C, after 10 minutes to 80°C.
  • Form the gluten into cutlets by stretching, rolling or pulling until thin
  • Drop them one by one into the simmering stock through the lid b lifting the meassuring cup
  • Stir during the first few minutes with the spatula to prevent sticking.
  • Allow the seitan to cool completely in the broth before using

Wednesday, December 23, 2009

Homemade Seitan with Red Fife Wheat - Part 1

Seitan is quite simple to make. I decided today, to try fresh ground Red Fife Wheat, grown at the WholeCircleFarm . I used my grain mill for milling, sifted the flour and freeze the 120 g sifted Red FiFe Bran. You can use whole-wheat bread flour or spelt flour instead the Red Fife.


880 g whole-wheat bread flour ( sifted or not)
880 g cold water

  • Mix flour and water on speed 5 for 1 minute and knead on intervall setting for 20 minutes
  • Turn into a bowl and cover the dough with cold water and let sit for at least 30 minutes
  • Set the bowl in your sink and knead the dough this time with your hands slowly and carefully in the water until the water becomes thick and white . Pour off the liquid.
  • Cover he dough with water and knead again. After about 6 rinses only the gluten (around 370 grams) will remain and the water will be almost clear.
If you do not plan to cook the seitan the same day, store the gluten, covered with water in a bowl in the refrigerator. It may be refrigerated for at least 3 days or frozen indefinetly.

Friday, December 11, 2009

Raw Nori Maki Rolls

Nori is most commonly used to wrap around rice balls. I prefer the black untoasted nori to wrap whatever I like. These rolls are delicious without any dipping sauce and popular in my children lunch boxes.


10 g / 1 Tbsp of ginger ( to your taste)
1 clove of garlic
1/2 tsp sea salt
150g almonds or brazil nuts ( soaked and rinsed, or unsoaked + 60 g water)
Juice of 1-2 limes

2 carrots
1 avocado

4 nori seaweed sheets

  • Chop ginger, garlic, salt and almonds/brazil nuts 10 seconds on speed 10
  • Scrape down the sides and add lime juice, mix another 10 seconds on speed 10 and 20 seconds on speed 5
  • Emty paté into a bowl and chop carrots on speed 5
  • Place nori sheet on a bamboo rolling mat. Spread about 1/4 pate onto each nori sheet, arrange carrots, avocado and sprouts
  • Roll up nori as tight as you can. Dip your fingers into the water and coat the edge
  • Let the roll sit, sealed sides down, for a few minutes
  • Cut into small pieces or half and enjoy 

Tuesday, December 1, 2009

Raw Birthday Cake

I made this Carrot_Cake for a birthday party. I can't wait to hear about on Thursday :-)

Raw Oat Porridge / Muesli

120 g organic oat groats
1/2 MC almonds or golden flax seed
200 g water
1 apple1 pear
1 banana
1 dash lemon
1 handful of raspberries or blueberries
  • Pulverise oats for 6 sec at speed 10
  • Add almonds or golden flax seed for 3 sec on speed 10
  • Add water and mix at speed 2 • Soak it for 30 minutes
  • Add apple, banana, pear in pieces and chop 3-5 on speed 4-5
  • Fold in raspberries or blueberries in the clockwise rotation, and pour into bowls garnish with whipped cream, raspberries or blueberries.
Add instead pear another apple, chopped oranges and cocoa nibs
instead the berries more pears

für 4 Personen

Uns schmeckt der Frischkornbrei am besten mit Hafer. Da reicht die Quellzeit von 30 Minuten und nicht laenger als 5 Stunden, sonst wird er bitter.

120 g Hafer
1/2 MB Mandeln
oder goldenen Leinsamen
200 g Wasser
1 Apfel
1 Birne
1 Banane
1 Spritzer Zitrone
1 Handvoll Himbeeren oder Blaubeeren

  • Hafer 6 Sek./Stufe 10 mahlen oder frisch flocken
  • 1/2 MB Mandeln oder goldenen Leinsamen 3 Sek./Stufe 10 mahlen
  • Wasser zugeben, auf Stufe 2 verruehren und 30 Min. quellen lassen
  • Apfel, Banane, Birne in Stuecken zugeben und auf  Stufe 4-5 kurz zerkleinern
  • Himbeeren oder Blaubeeren im Linkslauf unterheben und in Schuesseln fuellen
Ich garniere dann mit Sahne aus dem ISI und Himbeeren oder Blaubeeren.

Anstatt der Birne 1 Apfel mehr, auf Linkslauf kleingeschnitte Orangen und/oder Kakaobohnennibs zugeben

Easy Granola


1000 g rolled oats ( I like to flake my own)
160 g coconut oil
175 g honey
2 tsp cinnamon
2 tsp vanilla


• Preheat oven to 175 ° C
• Warm honey, cinnamon, vanilla and oil in at 50 ° C on speed 2
• Pour over oatflakes in TPC-casserole (or other)
• Stir well and place in the oven for 10 minutes
• Stir and bake for another 10 minutes
• Stir, place back in the hot oven, close the door, turn off the heat and leave overnight
• Do not open until the next morning

Add coconut flakes, raisins, gojiberries or whatever you like Variation: mix with coconut flakes, dried applepieces, pecans, sunflower seeds and pumpkin seeds before you turn the heat off

Raw Version:
Warm honey, cinnamon, vanilla and oil at 37 ° C on speed 2 and dehydrate the granola on your trays overnight

Easy Granola....... ueber Nacht im Backofen

1000 g Haferflocken
160 g Oel (ich nehm Kokosoel kaltgepresst oder Butter)
175 g Honig
2 TL Zimt
2 TL Vanille

  • Backofen auf 175 °C vorheizen
  • die PC-Auflaufform (oder sonstige) mit den Haferflocken fuellen
  • Honig und Oel im Mixtopf auf Stufe 2/50 °C schmelzen
  • Zimt und Vanille unterruehren
  • Mischung ueber die Haferflocken geben, gut verruehren und fuer 10 Minuten backen
  • umruehren, weitere 10 Minuten backen, nochmal umruehren
  • Backofen abschalten und bis zum naechsten Morgen nicht mehr oeffnen
  • nach Belieben Kokosflocken, Rosinen, Gojibeeren oder was das Herz begehrt untermischen
Variante: vor dem Abschalten beim letzten Umruehren Kokosflocken, getr. Apfelstuecke, Pekannuesse, Kuerbis- u. Sonnenblumenkerne untermischen

Friday, November 20, 2009

Marinated Kale with Pears


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


  • 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.

Thursday, November 19, 2009

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.


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


  • 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

Tuesday, November 10, 2009

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



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


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)

  • 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.

Thursday, October 29, 2009

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.


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 Honey

250 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


  • 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

Saturday, October 24, 2009

Black Salsify Root Salad - Schwarzwurzelsalat

The  black salsify , also known as Scorzonera, is similar to the oyster plant or vegetable oyster. The root is black and inside creamy white. Wash and peel them carefully. Once the outer layer of skin has been removed the roots must be quickly covered with cool water containing lemon juice or vinegar in order to prevent discoloration.


300 g peeled Black Salsify, about 10 roots, cut in pieces
Juice of 1/2 Lemon
150 g Carrots, in pieces
1 Apple, in pieces
30 g Coconut flakes
3 Tbsp Coldpressed Oil
Salt, Pepper, Herbs
Cinamon to taste

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



300 g geschaelte Schwarzwurzeln, ca. 10 St. in Stuecken
Saft einer halben Zitrone
150 g Karotten, in Stuecken
1 Apfel, in Stuecken
30g Kokosflocken
3 EL kaltgepresstes Oel
Salz, Pfeffer, Kraeuter
Zimt nach Geschmack

  • Die Zutaten der Reihe nach in den Thermomix® geben und 7 Sek. auf Stufe 5 zerkleinern

Apple Sauce






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

  • 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

Wednesday, October 21, 2009

Hazelnut Crostini

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


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
  • 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