Friday, January 29, 2010

Raw Banana Coconut Pie

Inspired by a question for Cashew Cream, which was to runny at Forum Thermomix , I came up with this pie. Everybody, who tried it at the Health & Wellness Fair loved it.


200 g Almonds, soaked and dehydrated
200 g Dates, pitted
20 g Coconut, desiccated

130 g Cashews (unsoaked)
150 g Water, filtered
80 g Honey, raw local
60 g Coconut, desiccated
1 tsp Lemon Juice, fresh
1 pinch of Himalayan Salt
1/2 Vanilla Bean, split and scraped

3 to 4 ripe Fair Tade Bananas (sliced and brushed with fresh lemon juice)
2 Tbsp Coconut to sprinkle

  • grind the almonds for the tart shell 2 sec/speed 8
  • add dates and coconut, blend 15-20 sec/speed 5 and press evenly with moist fingers into tart pan
  • blend the ingredients for the filling for 1 min/speed 10. Mixture should have the consistency of thick pancake batter. Pour into prepared shell
  • Arrange bananas in overlapping rows beginning at the edge of the tart. Sprinkle with the reserved coconut. Chill for 1 hour

Rohkoestliche Bananen-Kokos-Pie


200 g Mandeln (vorher eingeweicht und gedörrt)
200 g Datteln (entkernt)
20 g Kokosflocken

130 g Cashewkerne
150 g gefiltertes Wasser
80 g unpasteurisierter Honig
60 g Kokosflocken
1 TL frischer Zitronensaft
1 Pr. Himalayasalz
1/2 Mark einer Vanilleschote

3 bis 4 reife Fair Trade Bananen (in Scheiben geschnitten und mit frischen Zitronensaft bepinselt)
2 EL Kokosflocken

  • Mandeln für den Boden 2 Sek./Stufe 8 zerkleinern
  • Datteln und Kokosflocken zugeben, 15-20 Sek./Stufe 5 und mit feuchten Fingern in eine Tarteform pressen
  • Zutaten für die Füllung 1 Min./Stufe 10 mixen und in die vorbereitete Form giessen.
  • Mit den Bananen dekorieren und den restlichen Kokosflocken bespränkeln. Für 1 Stunde kühl stellen.

Thursday, January 28, 2010

Georgetown Health & Wellness Fair and Tosca Reno

I had last Saturday a booth at the Health & Wellness Fair in Georgetown organized by Living on Live Food Coach Susan Wilson.
Prepared and with the help of the Thermomix were samples of Green Smoothies, Raw Pizza Crackers, Red Beet & Carrot Salad, Raw Banana Coconut Pie, Dipping Oil, Red Lentil Hummus, Baguettes, Farmers Bread, Banana Espresso Spelt Cake and Blueberry Matcha Spelt Cake available. As promised, I'm going to post the recipes.
Guest speaker was Tosca Reno, author of the Eat-Clean Diet. I couldn't believe how gorgeous and inspiring she is. I did some reading before: Every recipe in Tosca Reno's Eat Clean Cookbook has a beautiful photo, with serving size and nutritional information. It is not a vegetarian but a veggie-friendly cookbook with a couple vegan recipes made with wholesome ingredients. All her books are on her website and book stores available.
The other highlight were young green coconuts fresh shipped from Costa Rica.

Monday, January 11, 2010

Seitan Stroganoff - Part 4


2 Tbl Olive oil
180 g Onions
2 cloves of Garlic
100 g Shitake mushrooms (2 cups), sliced
200 g White mushrooms (3 cups), quartered
100 g Portabello mushrooms ( 3 cups), sliced
1/2 tsp Paprika
Pinch Cayenne pepper
320 g Rice mylk
130 g Seitan stock (or vegetable broth)
1 Tbl Shoyu or Miso Damari
250 -500g Seitan
Parsley, Salt & Pepper to taste
  • Chop onions and garlic on speed 5 / 5 seconds
  • Add olive oil and sauté 5 minutes /100°C/speed 1
  • Add half of the mushrooms , sauté 10 minutes/100°C/speed1/reverse speed
  • Add paprika, cayenne, rice mylk and stock and blend 1-2 minutes/speed 9-10
  • Add remaining mushrooms and seitan. Cook 10 minutes/80°C/speed 1/reverse
  • Add remaining ingredients and serve with dumplings or pasta

Seitan Herb Marinade - Part 3

for the Herb Marinade :

150 g Filtered water
1 tsp Braggs or Shoyu
2 tsp Agave
1 handful Herbs (cilantro, parsley, dill, thyme)
2 tsp Mustard
1 Tbl Lemon juice
1 Tbl Apple cider vinegar
2 Tbl Olive oil
2 clove of garlic
Pinch Cayenne

Blend the ingredients in your TMX-Bowl and place with the seitan in an oiled casserole. Preheat the oven to 375°F/190°C, marinate for 20 minutes and bake for 20 minutes.