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.