tag:blogger.com,1999:blog-43657191422776784112024-03-13T16:14:46.445-07:00Tebasiles KitchenA blend of raw, vegan & vegetarian Thermomix® RecipesTebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-4365719142277678411.post-48760964041204553602013-05-03T16:36:00.000-07:002013-05-03T16:37:16.415-07:00Tahini Mustard Dressing<br />
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Use whatever you have on hand: fresh garlic, garlic or wild leek paste<br />
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<a href="http://4.bp.blogspot.com/-EJEZeBL1x7I/UYRGXqntf-I/AAAAAAAABpE/tZgoC48-Z58/s1600/comp_P1070642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-EJEZeBL1x7I/UYRGXqntf-I/AAAAAAAABpE/tZgoC48-Z58/s400/comp_P1070642.jpg" width="400" /></a></div>
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<strong>Ingredients:</strong></div>
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<strong></strong> </div>
Juice of 1 Lemon<br />
4 TBS Tahini, raw<br />
2 TBS Olive Oil<br />
2 EL Flaxseed Oil<br />
2 Garlic Cloves ( or 1 TBS <a href="http://tebasileskitchen.blogspot.ca/2010/06/green-garlic-paste-wild-leek-paste.html" target="_blank">Green Garlic / Wild Leek Paste</a> or <a href="http://tebasileskitchen.blogspot.ca/2010/09/garlic-paste.html" target="_blank">Garlic Paste</a>)<br />
2 Tsp Mustard<br />
2 Tsp Maple Syrup<br />
200 g Water<br />
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<strong>Method:</strong></div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
Blend <strong>1 min / Speed 5</strong> </div>
</li>
</ul>
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<strong>Variation:</strong> add a small piece of ginger</div>
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<a href="http://2.bp.blogspot.com/-PcqNwm0VKQc/UYRGf2JsRSI/AAAAAAAABpM/2EaWdiAGNNE/s1600/comp_P1070634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-PcqNwm0VKQc/UYRGf2JsRSI/AAAAAAAABpM/2EaWdiAGNNE/s400/comp_P1070634.jpg" width="400" /></a></div>
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<br />
<span style="color: #8e7cc3; font-size: x-large;">Tahini Senf Dressing</span><br />
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<br />
<strong>Zutaten:</strong><br />
<br />
Saft einer Zitrone<br />
4 EL Tahini (ungeroestet)<br />
2 EL Olivenoel<br />
2 EL Leinoel<br />
2 Knoblauchzehen ( oder 1 EL <a href="http://tebasileskitchen.blogspot.ca/2010/09/garlic-paste.html" target="_blank">Knoblauchgrundstock</a> oder <a href="http://tebasileskitchen.blogspot.ca/2010/06/green-garlic-paste-wild-leek-paste.html" target="_blank">Gruene Knoblauch / Baerlauch Paste</a>)<br />
2 TL Senf<br />
2 TL Ahornsirup<br />
200 ml Wasser<br />
<br />
<br />
<strong>Zubereitung:</strong><br />
<ul>
<li>alle Zutaten ca. <strong>1 Min./Stufe 5</strong> cremig ruehren </li>
</ul>
<br />
<strong>Variante:</strong> ein kleines Stueck Ingwer zugebenTebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com2tag:blogger.com,1999:blog-4365719142277678411.post-33219852074725094082013-03-06T14:17:00.000-08:002013-03-06T18:19:02.783-08:00Warm Green Smoothie / Soup<span class="ft"></span><br />
<span class="ft">A very quick way for a warm soup or 'smoothie'!</span><br />
<span class="ft"></span><br />
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<a href="http://3.bp.blogspot.com/-c1yBQAMqPzc/UTe5Y6Q9LwI/AAAAAAAABoc/hOKuiN80WPU/s1600/P1360245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-c1yBQAMqPzc/UTe5Y6Q9LwI/AAAAAAAABoc/hOKuiN80WPU/s400/P1360245.JPG" width="300" /></a></div>
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<strong>Ingredients: </strong></div>
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<strong></strong> </div>
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330 g Filtered Water</div>
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1,5 cm Ginger</div>
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1/2 Avocado</div>
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1 Lemon, peeled</div>
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1/2 Bunch Celery </div>
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150 g - 200 g <a href="http://naturesnurturing.blogspot.ca/" target="_blank">Sunflower Sprouts</a></div>
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Dulse</div>
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<strong>Method:</strong></div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
Blend all ingredients, except dulse, <strong>1 Min / Speed 9/ </strong> and warm <strong>3-4 Min / 37°C or 50°C / Speed 2-3</strong></div>
</li>
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Sprinkle with Dulse and enjoy</div>
</li>
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<a href="http://1.bp.blogspot.com/-TUsrjRmYHPE/UTe7ucpz_ZI/AAAAAAAABos/ca9GcaEhUEU/s1600/P1360243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-TUsrjRmYHPE/UTe7ucpz_ZI/AAAAAAAABos/ca9GcaEhUEU/s400/P1360243.JPG" width="300" /></a></div>
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<span class="ft"><strong></strong></span><br />
<span style="color: #8e7cc3; font-size: x-large;"></span><br />
<span style="color: #8e7cc3; font-size: x-large;">Warmer Gemuese Smoothie / Suppe</span><br />
<span style="color: #8e7cc3; font-size: x-large;"></span><br />
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<strong>Zutaten:</strong></div>
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<strong></strong> </div>
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330 g Wasser</div>
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1,5 cm Ingwer</div>
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1/2 Avocado</div>
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1 Zitrone, geschaelt</div>
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1/2 Bund Sellerie </div>
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150 g - 200 g <a href="http://naturesnurturing.blogspot.ca/" target="_blank">Sonnenblumensprossen</a></div>
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<br /></div>
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Dulse</div>
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<strong></strong> </div>
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<strong>Zubereitung:</strong></div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
Alle Zutaten, ausser Dulse, <strong>1 Min / Stufe 9 mixen </strong> und <strong>3-4 Min / 37°C oder 50°C / Stufe 2-3</strong> erwaermen</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Mit Dulse bestreuen and geniessen</div>
</li>
</ul>
<br />Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com0tag:blogger.com,1999:blog-4365719142277678411.post-16923128396058053402013-03-06T13:19:00.000-08:002013-03-06T13:19:31.459-08:00Flu Fighter<br />
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I used to juice the ingredients but blending and the clean up with the Thermomix is much easier .....<br />
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<a href="http://1.bp.blogspot.com/-XRMCLrf5DVg/UTepvDsjORI/AAAAAAAABn0/5-K0XZSdfE8/s1600/P1360251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-XRMCLrf5DVg/UTepvDsjORI/AAAAAAAABn0/5-K0XZSdfE8/s320/P1360251.JPG" width="297" /></a></div>
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<a href="http://1.bp.blogspot.com/-b6G0J5e_6lw/UTevxECFXlI/AAAAAAAABoM/1s6GT-w982A/s1600/P1360247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-b6G0J5e_6lw/UTevxECFXlI/AAAAAAAABoM/1s6GT-w982A/s320/P1360247.JPG" width="310" /></a></div>
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<br />
<strong>Ingredients:</strong><br />
<strong></strong><br />
1,5 cm Ginger<br />
1 Clove of Garlic<br />
50 g Spinach<br />
1 Lemon, peeled<br />
3 Stalks Celery<br />
250 g Carrots<br />
220 g Filtered Water<br />
<br />
Cayenne<br />
<br />
<br />
<strong>Method:</strong><br />
<ul>
<li>Blend all ingredients except cayenne <strong>1 Min / Speed 10</strong></li>
<li>Strain through a nut milk bag</li>
<li>Pour liquid back into Thermomix Bowl, add a pinch of cayenne and warm for <strong>3-4 Min / 37</strong>°C<strong> or 50°C / Speed 2</strong></li>
<li>Pour into a large mug and enjoy</li>
</ul>
<br />
Use the leftover pulp for crackers!<br />
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<a href="http://2.bp.blogspot.com/-SA6Kx2aBoxY/UTesxHKfOyI/AAAAAAAABn8/D_Dc7c6H_W0/s1600/P1080296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-SA6Kx2aBoxY/UTesxHKfOyI/AAAAAAAABn8/D_Dc7c6H_W0/s320/P1080296.jpg" width="320" /></a></div>
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<span style="color: #8e7cc3; font-size: x-large;"></span><br />
<span style="color: #8e7cc3; font-size: x-large;">Virencocktail</span><br />
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Frueher hab ich die Zutaten entsaftet, mixe aber alles zwischenzeitlich im TM. Hilft gegen unfreundliche Bakterien und Viren .... <br />
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<strong>Zutaten:</strong><br />
1,5 cm Ingwer<br />
1 Zehe Knoblauch<br />
50 g Spinat<br />
1 Zitrone, geschaelt<br />
3 Stangen Sellerie<br />
250 g Karotten<br />
220 g Wasser<br />
<br />
1 Prise Cayenne<br />
<br />
<br />
<strong>Zubereitung:</strong><br />
<ul>
<li>alle Zutaten ausser Cayenne <strong>1 Min / Stufe 10 </strong>mixen und durch einen Nussmilchbeutel filtern </li>
<li>und im TM mit dem Cayenne fuer <strong>3-4 Min / 37°C oder 50°C / Stufe 2</strong> erwaermen </li>
<li>umfuellen und langsam trinken </li>
</ul>
<br />
Die Pulpe fuer Kraecker weiterverwenden! <br />
<ul>
Die Senfoele und das Potassium im Knoblauch sind sind natuerliches Antibiotikum. Der Saft verduennt das Blut, verbessert die Zirkulation und foerdert das Schwitzen. Das Zink und Kupfer im Ingwer foerdern das Immunsystem. Cayenne ist eine der hoechsten Quellen von pflanzlichen Vitamin C. Die Zitrone , abegesehen vom Vit.C., aromatisiert den Cocktail und reduziert die Schaerfe vom Cayenne. Gute Besserung!</ul>
Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com3tag:blogger.com,1999:blog-4365719142277678411.post-6131089727399430402013-01-16T15:30:00.000-08:002013-01-16T15:30:54.712-08:00Thermomix at theToronto International RV Show<br />
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Have you got your <a href="http://www.thermomixcanada.ca/" target="_blank">Thermomix</a> ? Come and see the smallest smartest<strong> </strong>kitchen in the world for your RV or Caravan.<br />
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<span id="goog_2042535123"></span><span id="goog_2042535124"></span><br />
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<a href="http://4.bp.blogspot.com/-JtklElLy-T8/UPcs-xqQ8QI/AAAAAAAABlw/aC1YfEu5dRo/s1600/P1080504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-JtklElLy-T8/UPcs-xqQ8QI/AAAAAAAABlw/aC1YfEu5dRo/s400/P1080504.JPG" width="400" /></a></div>
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<div>
<span title="(Français/Anglais)">Where: Toronto International Centre</span></div>
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<span title="(Français/Anglais)">Date: February 28 - March 3, 2013</span></div>
<div>
<span title="(Français/Anglais)"> <a href="http://www.torontointernationalrvshow.ca/" target="_blank">www.<wbr></wbr>torontointernationalrvshow.ca</a> </span><br />
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<a href="http://2.bp.blogspot.com/-2jASMVy9rug/UPc1c9xSZrI/AAAAAAAABmI/CEKlnsrtKis/s1600/P1210897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-2jASMVy9rug/UPc1c9xSZrI/AAAAAAAABmI/CEKlnsrtKis/s640/P1210897.JPG" width="480" /></a></div>
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Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com4tag:blogger.com,1999:blog-4365719142277678411.post-84510207507609200422012-12-04T16:31:00.000-08:002012-12-04T16:54:14.784-08:00Vegan Celery & Cashew Soup<br />
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<a href="http://1.bp.blogspot.com/-EUi6liOcS5M/UL6VBBAJDpI/AAAAAAAABks/jvn_oWiJhoo/s1600/P1340126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-EUi6liOcS5M/UL6VBBAJDpI/AAAAAAAABks/jvn_oWiJhoo/s400/P1340126.JPG" width="400" /></a></div>
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<br />
<strong>Ingredients:</strong><br />
75 g Raw Cashews <br />
2 TBS Olive Oil<br />
750 g Stalks of Celery<br />
3 Cloves Garlic<br />
1 l Boiling Water<br />
1TBS <a href="http://www.gobiofood.com/organic-yeastfree-vegetable-broth-powder-p-2045.html" target="_blank">GoBIO! Vegetable Broth Powder</a><br />
1 TBS <a href="http://tebasileskitchen.blogspot.ca/2011/02/raw-almond-butter.html" target="_blank">White Almond Butter</a><br />
1/2 Tsp Sea Salt<br />
<br />
<strong>Method:</strong><br />
<ul>
<li>Soak cashews in water and set aside</li>
<li>Chop Celery and garlic on <strong>Speed 5 </strong></li>
<li>Sautee with olive oil <strong>5 min / Varoma / speed 2</strong></li>
<li>Add boiling water and vegetable broth powder and cook <strong>10 min / 100</strong>°C<strong> / speed 2 </strong></li>
<li>Add strained cashews and white almond butter. To avoid splashing cover TMX bowl with oven mitts and blend creamy. </li>
</ul>
<br />
<span style="color: #8e7cc3; font-size: x-large;">Vegane Stangenselleriesuppe mit Cashewkernen </span><br />
<br />
<strong>Zubereitung:</strong><br />
75 g Rohe Cashewkerne <br />
2 EL Olivenoel<br />
750 g Stangenselleie<br />
3 Knoblauchzehen<br />
1 l Kochendes Wasser<br />
1TBS <a href="http://www.gobiofood.com/organic-yeastfree-vegetable-broth-powder-p-2045.html" target="_blank">GoBIO! Gemuesebruehpulver</a><br />
1 TBS <a href="http://tebasileskitchen.blogspot.ca/2011/02/raw-almond-butter.html" target="_blank">Weisses Mandelmus</a><br />
1/2 Tsp Meersalz<br />
<br />
<strong>Method:</strong><br />
<ul>
<li>Cashewkerne in Wasser einweichen und zur Seite stellen</li>
<li>Knoblauch und Stangensellerie auf <strong>Stufe 5 </strong>zerkleinern</li>
<li>Mit Olivenoel <strong>5 min / Varoma / speed 2 </strong>duensten</li>
<li>Kochendes Wasser und Gemuesebruehpulver zugeben und <strong>10 Min / 100</strong>°C<strong> /Stufe 2 </strong>garen</li>
<li>Abgetropfte Cashews und Mandelmus zugeben. Den Mixtopf mit Topflappen abdecken und cremig puerieren. </li>
</ul>
Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com1tag:blogger.com,1999:blog-4365719142277678411.post-58282110815119250442012-11-15T12:16:00.000-08:002012-11-15T12:16:25.802-08:00Blender Fruit Juice<br />
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<a href="http://2.bp.blogspot.com/-iDTGyGZgDq4/UKU8mBu0t4I/AAAAAAAABiw/5m1GCOA41Jw/s1600/P1330343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-iDTGyGZgDq4/UKU8mBu0t4I/AAAAAAAABiw/5m1GCOA41Jw/s400/P1330343.JPG" width="300" /></a></div>
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<br />
<strong></strong><br />
<strong>Ingredients:</strong><br />
<strong></strong><br />
Chunks of watermelon (cantaloupe, grapes or cherries)<br />
Lemon- or Lime Juice<br />
<strong></strong><br />
<strong></strong><br />
<strong>Method:</strong><br />
<ul>
<li><div style="clear: both; text-align: left;">
Place fruit pulp - including seeds- into Thermomix <span style="font-family: HelveticaNeue;"><span style="font-family: HelveticaNeue;">™ Bowl </span></span></div>
</li>
<li><div style="clear: both; text-align: left;">
<span style="font-family: HelveticaNeue;"><span style="font-family: HelveticaNeue;">Blend on <strong>Speed 4</strong> and strain through Thermomix strainer or sieve</span></span></div>
</li>
<li><div style="clear: both; text-align: left;">
Enjoy or use for sorbet</div>
</li>
<div style="clear: both; text-align: left;">
</div>
<span style="font-family: HelveticaNeue;"><span style="font-family: HelveticaNeue;"></span></span>
<span style="font-family: HelveticaNeue;"><span style="font-family: HelveticaNeue;"></span></span></ul>
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<span style="font-family: HelveticaNeue;"><span style="font-family: HelveticaNeue;"></span></span><br />
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<a href="http://3.bp.blogspot.com/_r5FivfH_Vhs/TPQODeY4NTI/AAAAAAAAA3Y/LbE6UAYtCaw/s1600/P1030897.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" ox="true" src="http://3.bp.blogspot.com/_r5FivfH_Vhs/TPQODeY4NTI/AAAAAAAAA3Y/LbE6UAYtCaw/s400/P1030897.jpg" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<span style="color: #8e7cc3; font-size: x-large;">Saft</span><br />
<br />
aus Melonen, Cantaloupe oder Kirschen<br />
<br />
<br />
<strong>Zutaten:</strong><br />
Melone ( Wassermelone, Cantaloupe oder sonstige)<br />
Zitronen - oder Limonensaft<br />
<br />
<br />
<strong>Zubereitung:</strong><br />
<br />
<ul>
<li>Melone ohne Schale, mit den Kernen auf <strong>Stufe 4</strong> zerkleinern </li>
<li>den Saft durch den Gareinsatz in eine Schüssel giessen</li>
<li>geniessen oder als Sorbet weiterverarbeiten</li>
</ul>
Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com2tag:blogger.com,1999:blog-4365719142277678411.post-10944489426215642762012-11-14T13:46:00.000-08:002012-11-14T13:46:40.817-08:00Red Beet & Cabbage Sauerkraut Salad<div>
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<strong> </strong></div>
<div>
<br />
<br />
I love to <a href="http://www.discountjuicers.com/spiralo.html">spiralize</a> the beets for this salad :</div>
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</div>
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<a href="http://3.bp.blogspot.com/-KphXlrhrL0g/UKPuyoXa_II/AAAAAAAABiI/diwE_-tG06M/s1600/P1030872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-KphXlrhrL0g/UKPuyoXa_II/AAAAAAAABiI/diwE_-tG06M/s400/P1030872.jpg" width="400" /></a></div>
<div>
</div>
</div>
<div>
<strong>Ingredients:</strong><br />
<br />
1 small Red Onion<br />
250 g Fresh Raw <span class="highlight" style="color: #444444;">Sauerkraut</span> - made by <a href="http://www.pfenningsfarms.ca/" target="_blank">Pfennings Organics</a> or homemade<br />
250 g small Red Beets quartered or spiralized<br />
1 Tbs unrefined Sunflower Oil<br />
2 Tsp Lemon Juice or Apple Cider Vinegar<br />
1/2 TM 31 Measuring Cup Sunflower Seeds or Hemp Seeds</div>
<div>
Herb Salt </div>
<div>
Parsley, Cilantro or Sunflower Sprouts<br />
<b><br />Method:</b></div>
<ul>
<li>Chop the onion on <b>Speed 5</b>
<li>add remaining ingredients and mix <strong>5 - 10 Sec / Speed 5</strong></li>
</li>
</ul>
<strong></strong><br />
<ul>
<li>with spiralized beets <strong>5 - 10 Sec / Speed 5 / Reverse Speed</strong></li>
</ul>
<div>
</div>
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</div>
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<div>
<b><span style="color: #8e7cc3; font-size: x-large;">Rote Bete Sauerkraut Salat</span></b>
<br />
<br />
Fuer die Optik nehme ich fuer die Rote Bete gerne den <a href="http://www.lurch-shop.com/D/ProductFrames.asp?&adilang=D&KatID=6&ArtNr=00210015" target="_blank">Spiralo</a> .</div>
<div>
<br />
<b>Zutaten:</b><br />
<br />
1 kl. rote Zwiebel <br />
250 g rohes <span class="highlight"><span style="color: black;">Sauerkraut</span></span> ( Weiss- oder Rotkraut)<br />
250 g
Rote Bete<br />
1 EL unraffiniertes Sonnenblumenoel<br />
2 TL Zitronensaft
oder Apfelessig<br />
Kraeutersalz <br />
Petersilie nach Geschmack<br />
1/2 MB
Sonnenblumenkerne oder Hanfsamen<br />
<b><br />Zubereitung:</b>
</div>
<ul>
<li>Zwiebel auf <b>Stufe 5</b> zerkleinern
<li>restliche Zutaten zugeben und <b>10 Sek./Linkslauf/Stufe 5</b>
<li>ohne Spiralo <b>5-10 Sek./Stufe 5</b> </li>
</li>
</li>
</ul>
Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com0tag:blogger.com,1999:blog-4365719142277678411.post-28205412123079717362012-10-25T10:48:00.001-07:002012-10-25T10:48:15.897-07:00Raw Kale Soup<br />
<br />
People are surprised how satisfying and delicious raw soups can be.<br />
<br />
<br />
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<a href="http://1.bp.blogspot.com/-JB4UpuYIRoU/UIbqQnVt4UI/AAAAAAAABhQ/5ApbbOxD46c/s1600/P1270776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-JB4UpuYIRoU/UIbqQnVt4UI/AAAAAAAABhQ/5ApbbOxD46c/s400/P1270776.JPG" width="400" /></a></div>
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</div>
<strong></strong><br />
<strong>Ingredients:</strong><br />
<br />
50 g fresh Spinach<br />
50 g <a href="http://unclegeorgessprouts.com/html/sprouts.html" target="_blank">Alfalfa & Red Clover Mix</a> or <a href="http://naturesnurturing.blogspot.ca/2012/07/benefits-of-microgreens-microgreens-are.html" target="_blank">Pea Shoots</a><br />
50 g / 3 leaves fresh Kale, stems removed<br />
1-2 TBS fresh Mint or 1/2 Tsp <a href="http://tebasileskitchen.blogspot.ca/2010/06/green-garlic-paste-wild-leek-paste.html" target="_blank">Green Garlic Paste</a><br />
3 Organic Dates <br />
300 g fresh Pineapple<br />
5 Ice cubes<br />
<br />
Blend smooth on <strong>Speed 9-10</strong> and top with <a href="http://naturesnurturing.blogspot.ca/2012/07/getting-our-greens.html" target="_blank">MicroGreens</a> and Papaya<br />
<br />
Makes 2-3 Servings. <br />
<br />
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<span style="color: #8e7cc3; font-size: x-large;"></span><br />
<span style="color: #8e7cc3; font-size: x-large;">Rohkoestliche Gruenkohlsuppe</span><br />
<br />
<strong>Zutaten:</strong><br />
<strong><br /></strong>50 g Alfalfa - oder Erbsensprossen<br />
50 g Spinat<br />
3 Blaetter Gruenkohl ohne Stiele <br />
1-2 EL frische Minze oder 1/2 EL Baerlauch oder 1/2 TL <a href="http://tebasileskitchen.blogspot.ca/2010/06/green-garlic-paste-wild-leek-paste.html" target="_blank">Baerlauchpaste</a> ersetzt werden.<br />
3 Datteln<br />
300 g frische
Ananas<br />
5 Eiswuerfel - optional<br />
<br />
<br />
<b>Zubereitung:</b>
<br />
<ul>
<li>alle Zutaten im Mixtopf auf <b>Stufe 9-10</b> puerieren </li>
</ul>
<br />
Die Suppe schmeckt am Besten frisch zubereitet, ist aber im
Kuehlschrank 2 Tage haltbar. Ergibt 2-3 Portionen.<br />
<br />
<br />
Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com0tag:blogger.com,1999:blog-4365719142277678411.post-89915626046377309932012-09-01T20:45:00.000-07:002012-09-01T20:45:37.509-07:00My custom kitchen pantry<br />
<br />
We have recently moved. To increase the storage space of the kitchen we decided to go with custom made cupboards from raw fir, raw cherry and plywood. The cupboards are designed, made and installed by Pete Long from <a href="http://evolvebuilders.ca/" target="_blank">Evolve Builders</a> Group Inc.. The new kitchen pantry arrived today. I am so in love with it and excited to share some pictures: <br />
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Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com6tag:blogger.com,1999:blog-4365719142277678411.post-42823549731075631782012-06-20T10:00:00.000-07:002012-06-20T10:00:21.088-07:00Chocolate Oat Balls<br />
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<a href="http://4.bp.blogspot.com/_r5FivfH_Vhs/TMSEyqYR2BI/AAAAAAAAA0w/jRx3_v9_TmA/s1600/P1050870.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="http://4.bp.blogspot.com/_r5FivfH_Vhs/TMSEyqYR2BI/AAAAAAAAA0w/jRx3_v9_TmA/s320/P1050870.jpg" width="320" /></a></div>
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<strong>Ingredients:</strong><br />
150 g Dates or Dried Apricots (cut with scissors)<br />
150 g Oats (fresh rolled or processed with TM)<br />
50 g Cranberries, dried (or raisins)<br />
40 g Cashews<br />
10 g Walnuts<br />
10 g Almonds<br />
1 Apple, peeled ( ca 140g)<br />
100 g Apple Rings, dehydrated (cut with scissors)<br />
20 g Cocoa Powder ( or Nibs or Carob)<br />
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<strong>Method:</strong><br />
<ul>
<li>Blend all ingredients on Speed 5</li>
<li>Roll into small balls and then roll in coconut or hemp seeds if desired</li>
</ul>
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<span style="color: #8e7cc3; font-size: x-large;">Schoko Hafer Kugeln</span><br />
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<strong>Zutaten:</strong><br />
150 g Datteln oder getr. Aprikosen ( mit der Schere kleingeschnippelt)<br />
150 g Haferflocken (frisch geflockt oder im TM feiner gemahlen)<br />
50 g getr. Cranberries ( oder Rosinen)<br />
40 g Cashewkerne<br />
10 g Walnuesse<br />
10 g Mandeln<br />
1 Apfel geschaelt ( ca 140g)<br />
100 g getr. Apfelringe ( mit der Schere kleingeschnippelt)<br />
20 g Kakaopulver ( oder gem. Kakaobohnen roh, oder Carob)<br />
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<strong>Zubereitung:</strong><br />
<ul>
<li>Alle Zutaten auf Stufe 5 zu einer homogenen Masse verarbeiten </li>
<li>Mit feuchtem Loeffel abstechen </li>
<li>zu Kugeln formen und in Kokos oder geschaelten Hanfsamen waelzen. </li>
</ul>
Im Kuehl- oder Gefrierschrank aufbewahren. Ergibt ca 30 KugelnTebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com1tag:blogger.com,1999:blog-4365719142277678411.post-31560185931820233572012-06-16T17:48:00.000-07:002012-06-16T17:48:12.014-07:00Kamut PancakesThis recipe has been a staple at our house for more then 10 years. Everyone I've served these soaked pancakes adapted from <a href="http://www.amazon.ca/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735" target="_blank">Nourishing Tradition</a> loves them, too. You can use whatever grains you have or use soaked chia seeds ( 1 part chia in 9 parts water soaked for 30 min) instead eggs. Leftovers can be reheated on the griddle, cast iron pan or toaster. <br />
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<strong>Ingredients:</strong><br />
300 or 500 g Kamut<br />
1/2 l or 1 l <a href="http://pinehedge.com/products.htm" target="_blank">Kefir</a><br />
2 Eggs or 100 g Chia Gel<br />
1 P. Salt<br />
1 Tsp Baking Soda<br />
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<strong>Method:</strong><br />
<ul>
<li>Grind the kamut in grain mill or Thermomix and blend with kefir for 15 Sec / Speed 5</li>
<li>Let soak in a warm place for 12 - 24 hours</li>
<li>Add remaining ingredients and mix 10 Sec / Speed 5</li>
<li>Cook on <a href="http://ravenna-smakelijk-eten.blogspot.ca/2012/06/tebasiles-kitchen-live.html" target="_blank">griddle</a> or cast iron pan until surface of pancakes have bubbles and flip with a spatula</li>
<li>Cook until golden brown</li>
<li>Stick in the warm oven until ready to serve.</li>
<li>Enjoy with butter, maple syrup, fruit salad and yogurt or whatever you like</li>
</ul>
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<strong>Variation: </strong>Instead kefir - yogurt, buttermilk or water with 2 Tbs whey or lemon juice or vinegar<br />
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<h3>
<span style="color: #8e7cc3; font-size: x-large;">Kamut Pancakes</span></h3>
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Die Pancakes gibt es bei uns sonntags oft zum Fruehstueck/Brunch. Ab 5 Personen mach ich automatisch die doppelte Menge. Eventuelle Reste kann man am naechsten Tag noch mal gut in der Pfanne waermen. <br />
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<strong>Zutaten:</strong><br />
300 oder 500 g Kamut <br />
1/2 l oder 1l Kefir <br />
2 Eier<br />
1 Pr. Salz<br />
1 TL Natron <br />
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<strong>Zubereitung:</strong><br />
<ul>
<li>Kamut in der Muehle oder im TM auf Stufe 10 mahlen </li>
<li>Kefir dazugeben und 15 Sek/Stufe 5 mischen ( evtl. umfuellen) und fuer 12 - 24 Stunden einweichen </li>
<li>restl. Zutaten zugeben und 10 Sek/Stufe 5 mischen </li>
<li>in der Gusseisenpfanne kleine Pfannkuchen ausbacken</li>
</ul>
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Die Pancakes blumenfoermig auf den Teller geben, mit Butter/Kokosoel bestreichen, Ahornsirup druebergeben. In die Mitte kommt Obsalat und Joghurt.<br />
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<strong>Variante:</strong> Kamut anstatt in Kefir in Buttermilch, Joghurt oder in Wasser mit 2 EL Molke, Zitronensaft oder Essig einweichen.Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com4tag:blogger.com,1999:blog-4365719142277678411.post-82307149915359075022012-04-25T19:36:00.001-07:002012-04-25T21:04:30.238-07:00Wild Leek Sunflower / Hemp Spread and Soup<br />
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<strong>Ingredients:</strong><br />
150 g Sunflower Seeds<br />
225 g Water<br />
2 TBS Lemon Juice<br />
4 - 5 TBS Sunflower Oil or EVOO<br />
<a href="http://tebasileskitchen.blogspot.ca/2010/06/green-garlic-paste-wild-leek-paste.html" target="_blank">Wild Leek Paste</a> (whole batch)<br />
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<strong>Method:</strong><br />
<ul>
<li>Soak the seeds overnight in water</li>
<li>rinse and blend with remaining ingredients on <strong>Speed 5-6</strong></li>
</ul>
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<strong>Variation:</strong><br />
<br />
1-2 TBS <a href="http://tebasileskitchen.blogspot.ca/2010/06/green-garlic-paste-wild-leek-paste.html" target="_blank">Wild Leek Paste</a><br />
65 g Sunflower Seeds<br />
85 g Hemp Seeds<br />
100 g Cashews (soaked)<br />
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Blend leftovers with water and enjoy a warm soup: <br />
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<span style="color: #8e7cc3; font-size: x-large;">Sonnenblumen Baerlauch / Hanf Paste</span><br />
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<strong>Zutaten:<br />
</strong>150 g Sonnenblumenkerne<br />
225 g Wasser<br />
2 EL Zitronensaft<br />
4-5 EL Sonnenblumenoel oder EVOO (Olivenoel)<br />
1 -2 EL <a href="http://tebasileskitchen.blogspot.ca/2010/06/green-garlic-paste-wild-leek-paste.html" target="_blank">Bärlauchpaste</a> ( 100 g Baerlauch, 100 g Oel, 10 g Salz)<br />
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<b>Zubereitung:</b> <br />
<ul>
<li>Sonnenblumenkerne ueber Nacht im Wasser einweichen </li>
<li>spuelen und abgetropft mit den restlichen Zutaten auf <b>Stufe 5-6 </b>zerkleinern </li>
<li>die Masse mit dem Spatel immer wieder nach unten schieben. </li>
</ul>
<strong>Variante:</strong><br />
Nur 1-2 EL Baerlauchpaste, 85 g geschaelte Hanfsamen, 65 g Sonnenblumenkerne und 100 g eingeweichte Cashewkerne<br />
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Reste mit 1 Tasse Wasser in den Mixtopf geben, Turbotase druecken, erwarmen und als Suppe geniessen<br />
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</div>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com4tag:blogger.com,1999:blog-4365719142277678411.post-36059572080745665522012-03-27T07:56:00.000-07:002012-03-27T07:56:30.430-07:00Sprouted Whole Grain Spelt or Kamut BreadThis is a version of my <a href="http://tebasileskitchen.blogspot.com/2010/05/100-sprouted-spelt-bagels.html" target="_blank">100 % Sprouted Spelt Bagels</a> , 250 g sprouted spelt baked in the slowcooker on low for 8 hours: : <br />
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<div style="clear: both; text-align: left;">500 g sprouted kamut with a dash of vanilla and cinnamon baked for 2 hours at 125°C on a baking stone and left in the oven over night :</div><div style="clear: both; text-align: left;"><br />
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</div><div style="clear: both; text-align: left;"><span style="font-family: Comic Sans MS;">Hier hab ich das Essener mit Kamut, einer Prise Zimt und Vanille auf dem PC-Stein im Backofen gebacken. 2 Std bei 125 °C und ueber Nacht im ausgeschalteten Ofen ruhen lassen. </span></div><div style="clear: both; text-align: left;"><br />
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</div><div style="clear: both; text-align: left;"><span style="font-size: x-large;"><span style="color: #8e7cc3;"><span class="highlight">Gekeimtes</span> Dinkelbrot ....... gegart im Crockpot oder Backofen<br />
</span></span><strong>Zutaten:</strong><br />
250g Dinkel<br />
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<strong>Zubereitung:</strong> </div><ul><li>Dinkelkoerner fuer 8 Std oder ueber Nacht einweichen </li>
<li>3 x taeglich spuelen und abtropfen lassen, ca 32-48 Std, bis die Keimlinge und noch kein Gruen sichtbar ist </li>
<li>Nicht mehr spuelen und gut abtropfen lassen </li>
<li>Durch den Kempo Green Power oder <strong>20-30 Sek./Stufe 5</strong> im TM zerkleinern </li>
<li>Zu einer Kugel formen und mit frisch gemahlenem Maismehl bestreuen </li>
<li>In eine Pyrex oder ofenfeste Form, die in den kleinen Crocky passt, geben und ca 8 Std auf niedrigster Temperatur garen </li>
<li>oder im Backofen auf <strong>120</strong>°C<strong> </strong>fuer <b>2 Std</b> auf dem Backstein backen </li>
<li>im ausgeschalteten Backofen oder mit einem Geschirrtuch abdecken und auskuehlen lassen </li>
</ul><div style="clear: both; text-align: left;"><br />
</div><div style="clear: both; text-align: left;">Das Brot bekommt eine dicke Kruste und ist innen weich. Es sieht nach wenig aus, reicht aber fuer 4 Personen, da es sehr nahrhaft ist. Es schmeckt wie Manna-Brot, bleibt fuer 3-4 Tage eingewickelt bei Zimmertemperatur oder ca 1 Woche im Kuehlschrank frisch. </div><div style="clear: both; text-align: left;"><br />
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</div>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com0tag:blogger.com,1999:blog-4365719142277678411.post-24823618272344571612012-02-26T02:05:00.001-08:002012-02-26T02:30:14.425-08:00Zucchini Brownies<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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<b><span lang="EN-US" style="color: black; font-family: "Tahoma","sans-serif";">Ingredients:</span></b><span lang="EN-US" style="color: black; font-family: "Tahoma","sans-serif";"><br />
<br />
60 g walnuts, chopped<br />
60-100 g of chocolate, chopped or chocolate chips<br />
<br />
150 g light spelt flour<br />
90 g spelt flour, fresh ground<br />
30 g cocoa powder<br />
1 / 2 teaspoon baking soda<br />
1 / 2 teaspoon salt<br />
1 zucchini - approx. 350 g<br />
1 egg<br />
150 g cane sugar<br />
130 g kefir or yogurt<br />
110 g oil<br />
1 teaspoon vanilla <br />
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<b>Preparation:</b> <o:p></o:p></span></div><br />
<ul type="disc"><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Tahoma","sans-serif";">Preheat oven to 175 °C / 350 °F </span></li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Tahoma","sans-serif";">Weigh flour, cocoa powder, baking soda and salt into a separate bowl <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Tahoma","sans-serif";">Chop zucchini on <b>5 sec /speed 4</b> and add to the flour mixture <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Tahoma","sans-serif";">Add egg, sugar, kefir / yogurt, oil and vanilla into <st1:stockticker w:st="on">TMX</st1:stockticker> bowl and blend <strong>1 min/speed 5 </strong><o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Tahoma","sans-serif";">Add flour mix and process <b>5 sec / speed 4 </b><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Tahoma","sans-serif";">Spread into a greased pie form, sprinkle with the chopped walnuts and chocolate and bake <b>35 - 40 min </b><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></li>
</ul><br />
<div class="MsoNormal" style="margin: 0cm 0cm 12pt;"><b><span lang="EN-US" style="color: black; font-family: "Tahoma","sans-serif";">Variation: </span></b><span lang="EN-US" style="color: black; font-family: "Tahoma","sans-serif";"><br />
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</span><span lang="EN-US" style="color: black; font-family: "Tahoma","sans-serif";">80 g oil and 150 g kefir / yogurt<br />
whole spelt fresh milled <br />
sunflower seeds instead walnuts</span></div><div class="MsoNormal" style="margin: 0cm 0cm 12pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 12pt;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-aFPTl4864Cc/T0n7ILW-KgI/AAAAAAAABYs/2wPBnoiZRnw/s1600/P1070147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-aFPTl4864Cc/T0n7ILW-KgI/AAAAAAAABYs/2wPBnoiZRnw/s400/P1070147.jpg" width="400" /></a></div><br />
</div><br />
<span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="color: #8e7cc3; font-size: x-large;">Zucchini Brownies</span></span><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> </span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">Zutaten:</span></b><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";"><br />
<br />
60 g Walnuesse<br />
60-100 g Schokolade (oder Schokochips)<br />
<br />
150 g Helles Dinkelmehl<br />
90 g Dinkel, frisch gemahlen<br />
30 g Kakao<br />
1/2 TL Natron<br />
1/2 TL Salz<br />
1 Zucchini (ca. 350 g)<br />
1 Ei<br />
150 g Rohrzucker<br />
130 g Kefir oder Joghurt<br />
110 g Oel<br />
1 TL Vanille <br />
<br />
<br />
<br />
<b>Zubereitung:</b> <o:p></o:p></span></div><br />
<ul type="disc"><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">Walnuesse hacken und umfuellen <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">Schokolade hacken und umfuellen <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">Mehle, Kakao, Natron und Salz in einer separaten Schuessel mischen <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">Zucchini auf <b>Stufe 4</b> zerkleinern (oder raspeln) und unter die Mehlmischung heben <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">Ei, Zucker, Kefir oder Joghurt, Oel und Vanille in den Mixtopf geben und <b>1 Min./Stufe 5 </b>ruehren <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">Zucchini-Mehlmischung zugeben und <b>5 Sek./Stufe 4 </b>mischen <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">in eine gefettete Tarteform geben, mit den gehackten Walnuessen und der Schokolade bestreuen und <b>35 - 40 Min bei 175</b> <strong>°C </strong>backen <o:p></o:p></span></li>
</ul><br />
<div class="MsoNormal" style="margin: 0cm 0cm 12pt;"><b><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">Variante: </span></b><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";"><br />
<br />
</span><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">80 g Oel und 150 g Kefir / Joghurt</span><br />
<span style="font-family: Verdana;">frisch gemahlenen Dinkel</span><br />
<span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">Sonnenblumenkerne anstatt Walnuesse </span></div>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com8tag:blogger.com,1999:blog-4365719142277678411.post-33653719389232909452012-02-22T21:45:00.000-08:002012-02-22T21:45:08.827-08:00Creamy Carrot SoupThe raw horseradish and ginger can be very effective to unclog the sinuses. Feel free to add more depending on your taste.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-P0YqgsPSCO8/T0XLOgC6OsI/AAAAAAAABYc/Xi-Jn14xSBo/s1600/P1290098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-P0YqgsPSCO8/T0XLOgC6OsI/AAAAAAAABYc/Xi-Jn14xSBo/s320/P1290098.JPG" width="320" /></a></div><br />
<br />
<br />
<strong>Ingredients:</strong><br />
10 g Horseradish Root<br />
10 g Ginger Root<br />
500 g Carrots, chopped<br />
200 g Mutsu Apple<br />
Juice of 1 Lime<br />
1/2 Avocado<br />
600 g Water<br />
1 P. Sea Salt<br />
1 P. Cayenne<br />
1 Tsp. Mellow Miso<br />
<br />
<strong>Method:</strong><br />
<ul><li>Chop the horseradish, ginger, carrots and apple <strong>10 sec / speed 8</strong></li>
<li>Add remaining ingredients and blend <strong>1 min / speed 9</strong></li>
<li>Warm for <strong>5 min / 37°C / speed 4</strong></li>
</ul><br />
<br />
<span style="color: #8e7cc3; font-size: x-large;">Karottensuppe mit Meerrettich und Ingwer - roh</span><br />
<br />
<span style="color: #444444;"><strong>Zutaten:</strong><br />
10 g Meerrettich<br />
10 g Ingwer<br />
500 g Karotten, in groben Stuecken<br />
200 g Mutsu Apfel<br />
Saft von 1 Limone<br />
1/2 Avocado<br />
600 g Wasser<br />
1 P. Meersalz<br />
1 P. Cayenne<br />
1 TL Helles Miso<br />
<br />
<strong>Method:</strong><br />
<ul><li>Meerrettich, Ingwer, karotten und Apfel <strong>10 Sek. / Stufe 8 </strong>zerkleinern</li>
<li>Restliche Zutaten zugeben und <strong>1 Min. / Stufe 9 </strong>puerieren</li>
<li>Fuer <strong>5 Min. / 37°C / Stufe 4 </strong>erwaermen</li>
</ul></span>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com2tag:blogger.com,1999:blog-4365719142277678411.post-88672217163167987532012-01-31T06:50:00.001-08:002012-02-26T01:36:22.829-08:00Red Beet Quinoa Pilaf<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-72JacAtpOmY/Tdw0UU67NsI/AAAAAAAABOo/ew2zyO2RaVo/s1600/P1210225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-72JacAtpOmY/Tdw0UU67NsI/AAAAAAAABOo/ew2zyO2RaVo/s400/P1210225.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;"><strong>Ingredients:</strong></div>1 Onion<br />
2 Beets<br />
2 Stalks of Celery = about 300g all together<br />
200 g Quinoa, prewashed<br />
500 g Vegetable Broth<br />
1 Tsp Lemon Zest<br />
Juice of 1/2 Meyer Lemon<br />
<br />
Fresh Dill <br />
<br />
<div class="separator" style="clear: both; text-align: left;"></div><strong>Method:</strong><br />
<br />
<ul><li> <div class="separator" style="clear: both; text-align: left;">Chop onion, beets and celery<strong> 5 seconds </strong>on <strong>speed 5</strong></div></li>
<li> <div class="separator" style="clear: both; text-align: left;">Add remainig ingredients. Cook for <strong>18 minutes/ 100°C/ speed 1 / on Reverse </strong>and reduce heat <strong> </strong>after <strong>6 Min</strong> to <strong>80°C</strong></div></li>
<li> <div class="separator" style="clear: both; text-align: left;">Allow to sit for 5 minutes before serving and garnish with fresh dill</div></li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qoZ5ydFktL0/T0n89QagVsI/AAAAAAAABY0/y6cCghFk6mI/s1600/P1210204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-qoZ5ydFktL0/T0n89QagVsI/AAAAAAAABY0/y6cCghFk6mI/s400/P1210204.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;"><span style="background-color: #8e7cc3; color: white;"><span style="background-color: white; color: #674ea7; font-size: x-large;">Quinoa Pilaf mit Roter Bete</span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;"><strong>Zutaten:</strong></div>1 Zwiebel<br />
2 Rote Bete<br />
2 Stangen Sellerie = ca 300 g gesamt<br />
200 g Quinoa (in heissem Wasser gespuelt)<br />
500 g Gemuesebruehe<br />
1 TL ger. Zitronenschale<br />
Saft von 1/2 Meyer Zitrone<br />
<br />
Frischer Dill<br />
<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><strong>Zubereitung:</strong><br />
<br />
<ul><li> <div class="separator" style="clear: both; text-align: left;">Zwiebel, Rote Bete und Sellerie auf <strong>Stufe 5</strong> zerkleinern</div></li>
<li> <div class="separator" style="clear: both; text-align: left;">Restl. Zutaten zugeben. <strong>18 Min./100°/Stufe1/ Linkslauf </strong>garen und nach <strong>6 Min </strong>auf <strong>80° </strong>reduzieren</div></li>
<li> <div class="separator" style="clear: both; text-align: left;">Ca 5 Minuten ausquellen lassen und mit frischem Dill servieren</div></li>
</ul>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com5tag:blogger.com,1999:blog-4365719142277678411.post-73738761866674122082011-12-21T22:23:00.000-08:002011-12-21T22:23:40.250-08:00Broccoli Hemp Slaw<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-n77oxPEyNzE/TvLFy79LdKI/AAAAAAAABYI/b-3DSPnIThc/s1600/P1280035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-n77oxPEyNzE/TvLFy79LdKI/AAAAAAAABYI/b-3DSPnIThc/s400/P1280035.JPG" width="300" /></a></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6CKBdF-OrsU/TvLFShhJAVI/AAAAAAAABX8/x3rdHLku-gE/s1600/P1280029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-6CKBdF-OrsU/TvLFShhJAVI/AAAAAAAABX8/x3rdHLku-gE/s400/P1280029.JPG" width="400" /></a></div><br />
<br />
<br />
<strong>Ingredients:</strong><br />
300 g Broccoli ( stalks and florets)<br />
1 Red Pepper<br />
1 Ambrosia Apple<br />
1 Tsp Raw Honey<br />
1 TBS Olive - or Hemp Oil<br />
1 Handful Hemp Seeds<br />
1Tsp Mustard<br />
1 Tbs Apple Cider Vinegar or Lemon Juice<br />
<br />
<strong>Method:</strong><br />
<ul><li>Process all ingredients <strong>3 - 5 Sec. / Speed 5</strong></li>
</ul><span style="font-size: xx-small;"><strong>Source: </strong>adapted from Andrea / WK</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5sIb7jb3BnI/TvLE4lsCz_I/AAAAAAAABXw/MEORJQklOw4/s1600/P1280028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-5sIb7jb3BnI/TvLE4lsCz_I/AAAAAAAABXw/MEORJQklOw4/s400/P1280028.JPG" width="400" /></a></div><br />
<br />
<span style="color: #8e7cc3; font-size: x-large;">Rohkost: Brokkoli Hanf </span><br />
<br />
<strong><span style="color: #444444;">Zutaten:</span></strong><br />
<span style="color: #444444;">300 g Brokkoli <br />
1 Roter Paprika<br />
1 Apfel<br />
1 TL Honig<br />
1 EL Oliven - oder Hanfoel<br />
1 Handvoll geschaelte Hanfsamen<br />
1TL Senf<br />
1 EL Apfelessig oder Zitronensaft<br />
<br />
<strong>Zubereitung:</strong><br />
<ul><li>alle Zutaten <strong>3-5 Sek / Stufe 5</strong> zerkleinern</li>
</ul><br />
<span style="font-size: xx-small;">Quelle: abgewandelt von Andrea / WK</span></span>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com2tag:blogger.com,1999:blog-4365719142277678411.post-44265366641922952932011-11-22T15:03:00.000-08:002011-11-22T16:46:41.359-08:00Steamed Cranberry Spelt Buns<div class="separator" style="clear: both; text-align: left;">For six rolls</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nxwBbSf_PBs/TswpErx_sKI/AAAAAAAABXk/In0kEID57cU/s1600/P1040880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-nxwBbSf_PBs/TswpErx_sKI/AAAAAAAABXk/In0kEID57cU/s400/P1040880.jpg" width="400" /></a></div><br />
<br />
<div><strong>Ingredients:</strong><br />
130 g Apple Juice<br />
15-20 g Fresh Yeast<br />
1 Tsp Salt<br />
250 g Spelt, fresh milled</div><div>1 TL Apple Cider Vinegar<br />
1 TL Coconut Oil <br />
30 g Flax Seed, fresh milled<br />
20 g Sunflower Seeds<br />
1 Handfull Cranberries <br />
<br />
<b>Zubereitung:</b> </div><ul><li>Warm apple juice and yeast <b>2 min /37°/ speed 2</b> </li>
<li>Add remaining ingredients, except cranberries, and knead <b>3 min / Intervall Speed</b></li>
<li>Add cranberries and mix <strong>20 sec / reverse / speed 4</strong> </li>
<li>Form into 6 rolls, flatten with hands and place between baking paper on a trivet in varoma</li>
<li>Leave to rise for 30 minutes </li>
<li>Weigh 1 l hot water in mixing bowl and steam <b>35 min / Varoma / Speed 2</b> </li>
<li>Toast end enjoy</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0WHI8-OooPg/TswjsaoaaTI/AAAAAAAABWk/RkcUNmTzXfk/s1600/P1100392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-0WHI8-OooPg/TswjsaoaaTI/AAAAAAAABWk/RkcUNmTzXfk/s400/P1100392.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DeDuJeIVQRQ/TswkwcpA0_I/AAAAAAAABW0/a2VIxnKhPeI/s1600/P1100385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-DeDuJeIVQRQ/TswkwcpA0_I/AAAAAAAABW0/a2VIxnKhPeI/s400/P1100385.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-q3beJqUhBiw/Tswm0jbJ2OI/AAAAAAAABXE/B8BgtD8kRWI/s1600/P1100367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-q3beJqUhBiw/Tswm0jbJ2OI/AAAAAAAABXE/B8BgtD8kRWI/s400/P1100367.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VRGbYzZpSt0/TswnqgbO7jI/AAAAAAAABXM/3kMgaJN_ju8/s1600/P1100365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-VRGbYzZpSt0/TswnqgbO7jI/AAAAAAAABXM/3kMgaJN_ju8/s400/P1100365.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-voyRQckXc5M/Tswn-VXuScI/AAAAAAAABXU/t8NojSpaj-I/s1600/P1100362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-voyRQckXc5M/Tswn-VXuScI/AAAAAAAABXU/t8NojSpaj-I/s400/P1100362.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1do-BDLNWIo/TswoT4_rsYI/AAAAAAAABXc/qi769xXq66g/s1600/P1100361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-1do-BDLNWIo/TswoT4_rsYI/AAAAAAAABXc/qi769xXq66g/s400/P1100361.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><span style="font-size: x-large;"><b><span style="color: #674ea7;">Dinkel Cranberry Varoma Broetchen </span></b></span><br />
fuer 6 Broetchen<br />
<br />
<b>Zutaten:</b><br />
130 g Apfelsaft<br />
15-20 g Hefe<br />
1 TL Salz<br />
250 g Dinkel frisch gemahlen<br />
1 TL Apfelessig<br />
1 TL Kokosoel ( kaltgepresst)<br />
30 g Leinsamen (geschrotet oder geflockt)<br />
20 g Sonnenblumenkerne<br />
1 Handvoll Cranberries <br />
<br />
<b>Zubereitung:</b> </div><div><ul><li>Apfelsaft und Hefe <b>2 Min / 37°/ Stufe 2</b> erwaermen </li>
<li>Restl. Zutaten, bis auf die Cranberries, zugeben und <strong>3 Min / Teigstufe </strong>kneten</li>
<li>Cranberries <strong>20 Sek / Stufe 4 / rueckwaerts </strong>zugeben </li>
<li>Teig in 6 Broetchen formen und mit der Hand plattdruecken. Zwischen Backpapier im Varoma und Einlegeboden verteilen. </li>
<li>Abdecken und auf den mit 1 l heissem Wasser gefuellten Mixtopf stellen </li>
<li>30 Min gehen lassen und <b>35 Min /Varoma/Stufe 2</b> garen. </li>
</ul></div><br />
<br />
<br />
<br />
<div style="text-align: center;"><br />
</div>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com6tag:blogger.com,1999:blog-4365719142277678411.post-27202754707489746862011-11-22T12:55:00.000-08:002011-11-22T13:01:47.730-08:00Varoma Whole Grain Toast<span style="font-family: Comic Sans MS;">Adapted from "Full Steam Ahead", page 160</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EaQYirQY7GM/TswDCpqRN1I/AAAAAAAABV8/7TJ5q2ztdvA/s1600/P1040098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-EaQYirQY7GM/TswDCpqRN1I/AAAAAAAABV8/7TJ5q2ztdvA/s400/P1040098.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients:</strong></div><div class="separator" style="clear: both; text-align: left;">80 g Spelt Berries</div><div class="separator" style="clear: both; text-align: left;">70 g Ezekiel Flour</div><div class="separator" style="clear: both; text-align: left;">100 g Flour (unbleached or white spelt)</div><div class="separator" style="clear: both; text-align: left;">1 Tsp Salt</div><div class="separator" style="clear: both; text-align: left;">20 g Fresh Yeast</div><div class="separator" style="clear: both; text-align: left;">130 g Water or Whey</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><strong>Method:</strong></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Mill the spelt berries for <strong>30 sec / speed 10</strong> </li>
<li>Add remaining ingredients and knead for <strong>3 min / intervall speed</strong> </li>
<li>Shape dough and place in a greased dish (which fits into the Varoma), cover and leave to rise for 1 hour until doubled </li>
<li>Weigh 1200 g water into mixing bowl. Place dish with dough on a trivet into Varoma and steam for <strong>45 min / Varoma / speed 1-2</strong> </li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yrqU-UAvYjI/TswDEOQ5PXI/AAAAAAAABWE/FMm1X3ZimEc/s1600/P1040097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-yrqU-UAvYjI/TswDEOQ5PXI/AAAAAAAABWE/FMm1X3ZimEc/s400/P1040097.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-cQ3VChu2AKE/TswDG3PEKeI/AAAAAAAABWM/SMFXNBNDm9w/s1600/P1040096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-cQ3VChu2AKE/TswDG3PEKeI/AAAAAAAABWM/SMFXNBNDm9w/s400/P1040096.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wNtV3yOWZm8/TswDIX3eJxI/AAAAAAAABWU/iuimXPtzu3g/s1600/P1040090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-wNtV3yOWZm8/TswDIX3eJxI/AAAAAAAABWU/iuimXPtzu3g/s400/P1040090.jpg" width="400" /></a></div><br />
<br />
<br />
<br />
<span style="font-family: Comic Sans MS;"><span style="font-size: x-large;"><span style="color: #674ea7; font-family: Comic Sans MS;">Varoma Vollkorn Toast</span></span> </span><br />
<span style="font-family: Comic Sans MS;"><br />
Abgewandelt von "Volldampf voraus", S. 160</span><br />
<br />
<span style="font-family: Comic Sans MS;"><strong>Zutaten:</strong><br />
80 g Dinkel</span><br />
<span style="font-family: Comic Sans MS;">70 g Ezekielmehl<br />
100 g Mehl<br />
<strong></strong>130 g lauwarmes Wasser</span><br />
<span style="font-family: Comic Sans MS;">20 g frische Hefe<br />
1 TL Salz<br />
<br />
<b>Zubereitung:</b> <br />
</span><br />
<span style="font-family: Comic Sans MS;"></span><br />
<span style="font-family: Comic Sans MS;"><ul><li>Dinkel <strong>30 Sek / Stufe 10</strong> fein mahlen </li>
<li>Restliche Zutaten in den Mixtopf geben und <b>3 Min / Teigstufe</b> kneten </li>
<li>Eine Auflaufform oder Suppenteller fetten und den Teig ca. 1Stunde gehen lassen bis sich der Teig verdoppelt hat </li>
<li>1200 g Wasser in den Mixtopf wiegen, Schuessel mit dem Teig auf einen Untersetzer in den Varoma stellen und <b>45 Min / Varoma / Stufe 1-2</b> garen </li>
<li>Abgekuehlt in Scheiben schneiden und toasten </li>
</ul></span>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com0tag:blogger.com,1999:blog-4365719142277678411.post-32176593278857186652011-11-22T12:03:00.000-08:002011-11-22T12:59:55.821-08:00Steamed Sourdough Toast<span style="font-family: Comic Sans MS;">Our "wonderbread" has a spongy texture and no crust</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QY5TLoHabbY/TmFfDi8cfVI/AAAAAAAABTk/qj3xj8wz35g/s1600/comp_P1070601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-QY5TLoHabbY/TmFfDi8cfVI/AAAAAAAABTk/qj3xj8wz35g/s400/comp_P1070601.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients:</strong></div><div class="separator" style="clear: both; text-align: left;">100 g Rye Berries</div><div class="separator" style="clear: both; text-align: left;">150 g Flour (unbleached or white spelt)</div><div class="separator" style="clear: both; text-align: left;">1 Tsp Salt</div><div class="separator" style="clear: both; text-align: left;">130 g Water or Whey</div><div class="separator" style="clear: both; text-align: left;">60 g <a href="http://tebasileskitchen.blogspot.com/2011/09/wild-grape-sourdough-starter.html">Sourdough</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Method:</strong></div><ul><li>Mill the rye berries for <strong>30 sec / speed 10</strong></li>
<li>Add remaining ingredients and knead for <strong>3 min / intervall speed</strong></li>
<li>Shape dough and place in a greased dish (which fits into the Varoma), cover and leave to rise for 3 hours until doubled </li>
<li>Weigh 1500 g water into mixing bowl. Place dish with dough on a trivet into Varoma and steam for <strong>45 min / Varoma / speed 1-2</strong></li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gYOxlttx-Yc/TmFfBzBmS3I/AAAAAAAABTg/W4cjdB5fVmY/s1600/comp_P1070599.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-gYOxlttx-Yc/TmFfBzBmS3I/AAAAAAAABTg/W4cjdB5fVmY/s400/comp_P1070599.jpg" width="400" /></a></div><br />
<br />
<br />
<span style="color: #674ea7; font-family: Comic Sans MS; font-size: x-large;">Varoma Sauerteig Toastbrot</span><br />
<br />
<strong>Zutaten:</strong><br />
100 g Roggen<br />
150 g Mehl<br />
<strong> </strong>130 g lauwarmes Wasser<br />
60 g <a href="http://tebasileskitchen.blogspot.com/2011/09/wild-grape-sourdough-starter.html">Sauerteig</a><br />
1 TL Salz<br />
<br />
<b>Zubereitung:</b> <br />
<ul><li>Roggen auf <strong>30 Sek / Stufe 10</strong> fein mahlen</li>
<li>Restliche Zutaten in den Mixtopf geben und <b>3 Min / Teigstufe</b> kneten </li>
<li>Eine Auflaufform oder Suppenteller fetten und den Teig ca. 3 Stunde gehen lassen bis sich der Teig verdoppelt hat </li>
<li>1500 g Wasser in den Mixtopf wiegen, Schuessel mit dem Teig auf einen Untersetzer in den Varoma stellen und <b>45 Min / Varoma / Stufe 1-2</b> garen </li>
<li>Abgekuehlt in Scheiben schneiden und toasten</li>
</ul>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com0tag:blogger.com,1999:blog-4365719142277678411.post-69568298594145240482011-11-16T12:08:00.000-08:002011-11-22T08:44:47.835-08:00The Thermomix on The Marilyn Denis Show<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Y916X1J5BNk/TsPx80KNRGI/AAAAAAAABU0/JfrX8Ma89AE/s1600/P1270578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Y916X1J5BNk/TsPx80KNRGI/AAAAAAAABU0/JfrX8Ma89AE/s400/P1270578.jpg" width="353" /></a></div><br />
<br />
<span class="messageBody" data-ft="{"type":3}"><span class="fsm">I met with Miranda Malisani, the Nutrition Expert for The Marilyn Denis Show, Owner of <a href="http://www.livelightnutrition.com/">Live Light Nutrition</a> and the Live Light Juice Bar, 660 Eglinton Ave East, Suite 120 in Toronto. </span></span><br />
<span class="messageBody" data-ft="{"type":3}"><span class="fsm">It was a pleasure to demonstrate and show the Thermomix to her. We prepared: <a href="http://tebasileskitchen.blogspot.com/2011/11/quinoa-milk.html">Quinoa Milk</a>, <a href="http://tebasileskitchen.blogspot.com/2011/11/quinoa-spelt-rolls.html">Quinoa Spelt Rolls</a>, <a href="http://tebasileskitchen.blogspot.com/search?q=lemonade">Parsley Lemonade</a>, <a href="http://tebasileskitchen.blogspot.com/2010/02/red-beet-carrot-salad.html">Beet Salad with Herb Dressing</a> and Butternut Squash Risotto. </span></span><br />
<br />
<span class="messageBody" data-ft="{"type":3}"><span class="fsm">She will be showing the Thermomix with three other appliances on <a href="http://www.marilyn.ca/">The Marilyn Denis Show</a> Nov 30th. </span></span><br />
<br />
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<div align="left" class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DaKvTL1cWmU/TsP0v_oaENI/AAAAAAAABVM/BQZxamjSr0A/s1600/P1270576.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-DaKvTL1cWmU/TsP0v_oaENI/AAAAAAAABVM/BQZxamjSr0A/s200/P1270576.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/-dvG4S1Nh4jQ/TsPyLn13ywI/AAAAAAAABU8/AJS6ekK1ZwM/s1600/P1270580.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="195" src="http://4.bp.blogspot.com/-dvG4S1Nh4jQ/TsPyLn13ywI/AAAAAAAABU8/AJS6ekK1ZwM/s200/P1270580.jpg" width="200" /></a><a href="http://1.bp.blogspot.com/-DedF7g-xvQo/TsPzZye4FoI/AAAAAAAABVE/RjgKMl1ahCQ/s1600/P1270575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-DedF7g-xvQo/TsPzZye4FoI/AAAAAAAABVE/RjgKMl1ahCQ/s400/P1270575.JPG" width="300" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><br />
</div>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com8tag:blogger.com,1999:blog-4365719142277678411.post-90681999365264154602011-11-16T12:01:00.000-08:002011-11-16T12:01:21.305-08:00Quinoa Spelt Rolls<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-K30UqBgC1rI/TsQO0zc73nI/AAAAAAAABVk/J0ZJAyAkHH4/s1600/P1270579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-K30UqBgC1rI/TsQO0zc73nI/AAAAAAAABVk/J0ZJAyAkHH4/s400/P1270579.jpg" width="397" /></a></div><br />
<br />
<strong>Ingredients:</strong><br />
100 g Spelt<br />
400 g White Spelt Flour<br />
20 g Fresh Yeast<br />
240 g lukewarm <a href="http://tebasileskitchen.blogspot.com/2011/11/quinoa-milk.html">Quinoa Milk</a> + Pulp<br />
20 g Olive Oil<br />
1 Tsp Sweetener<br />
1 Tbs Apple Cider Vinegar<br />
Poppy Seeds<br />
<br />
<strong>Method:</strong><br />
<br />
<ul><li>Mill the spelt grain for <strong>30 seconds / speed 10</strong></li>
<li>Add all ingredients except poppy seed, set dial to closed lid position and knead <strong>2 1/2 min / Interval speed</strong></li>
<li>Remove dough from the bowl and cut with the spatula into equal sized pieces</li>
<li>Dip in water and poppy seeds and place on a baking sheet in a flower shape</li>
<li>Let the rolls rise and heat oven to 220 °C / 425 °F </li>
<li>Bake for 20 minutes</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dyn5Z9L7QaM/TsQWQGDuNqI/AAAAAAAABV0/j3RPW-Uh4uo/s1600/P1270570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-dyn5Z9L7QaM/TsQWQGDuNqI/AAAAAAAABV0/j3RPW-Uh4uo/s400/P1270570.JPG" width="300" /></a></div><br />
<br />
<span style="color: #674ea7; font-size: x-large;">Quinoa Dinkel Broetchen</span><br />
<br />
<strong><span style="color: #444444;">Zutaten:</span></strong><br />
100 g Dinkel<br />
400 g helles Dinkelmehl<br />
20 g frische Hefe<br />
240 g lauwarme <a href="http://tebasileskitchen.blogspot.com/2011/11/quinoa-milk.html">Quinoamilch</a> + Pulpe<br />
20 g Olivenoel<br />
1 TL Suesse nach Belieben<br />
1 EL Apfelessig<br />
Mohnsamen<br />
<br />
<strong>Zubereitung:</strong><br />
<ul><li>Dinkel <strong>30 Sek./Stufe 10 </strong>mahlen</li>
<li>Alle Zutaten bis auf den Mohn in den Mixtopf geben und <strong>2 1/2 Min. / Knetstufe</strong></li>
<li>Teig mit dem Spatel in gleiche Stuecke abstechen</li>
<li>In Wasser und Mohn dippen und blumenfoermig aufs Backblech geben</li>
<li>Broetchen gehen lassen und den Backofen auf 220 °C vorheizen</li>
<li>Broetchen ca. 20 Minuten backen</li>
</ul>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com0tag:blogger.com,1999:blog-4365719142277678411.post-63673300925035648702011-11-16T10:50:00.000-08:002011-11-16T10:50:02.286-08:00Quinoa MilkHere is another cheap homemade alternative to dairy. Use it for drinking, in smoothies, soups or the milk and pulp in baking.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Tu6oGeKXe3M/TsP-TvlcR5I/AAAAAAAABVU/m5dTwWhVxCM/s1600/P1270566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-Tu6oGeKXe3M/TsP-TvlcR5I/AAAAAAAABVU/m5dTwWhVxCM/s400/P1270566.JPG" width="300" /></a></div><br />
<br />
<strong>Ingredients:</strong><br />
60 g Quinoa, prewashed or soaked / sprouted overnight<br />
750 ml Water<br />
<br />
<strong>Method:</strong><br />
<ul><li>Pulverise quinoa for <strong>20 Sec / </strong><strong>Speed 8</strong> </li>
<li>Add water and warm for <strong>4 - 5</strong> <strong>Min / 70°C / Speed 4</strong> </li>
<li>Blend slowly from Speed<strong> 4-8 for 40 Sec.</strong> </li>
<li>Strain through cheese cloth or nutmilk bag and sweeten if you want. </li>
</ul><br />
<strong>Variation:</strong><br />
Add 1 Tbs sesame seeds to quinoa<br />
<br />
<br />
<br />
<span style="color: #674ea7; font-size: x-large;">Quinoa Milch</span><br />
<br />
<br />
<span style="color: #444444;"><strong>Zutaten:</strong> </span><br />
<span style="color: #444444;"><span id="goog_621363355"></span><span id="goog_621363356"></span></span><br />
<span style="color: #444444;">50 g Quinoa, gespuelt oder ueber Nacht in Wasser eingeweicht</span><br />
<span style="color: #444444;">750 g frisches Wasser</span><br />
<br />
<strong><span style="color: #444444;">Zubereitung:</span></strong><br />
<br />
<ul><li><span style="color: #444444;">Quinoa im Mixtopf <strong>20 Sek/Stufe 8</strong> zerkleinern </span> </li>
<li><span style="color: #444444;">Wasser zugeben und <strong>4 1/2 Min. /70°C/Stufe 4</strong> erwaermen </span> </li>
<li><span style="color: #444444;">Langsam von Stufe <strong>1 -8 / 40 Sek.</strong> puerieren </span> </li>
<li><span style="color: #444444;">Durch ein Baumwolltuch abfiltern und bei Bedarf suessen<br />
<strong></strong></span></li>
</ul><br />
<span style="color: black;"><span style="color: #444444;"><strong>Variante</strong>:<br />
1 El Sesamkoerner zugeben</span></span>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com0tag:blogger.com,1999:blog-4365719142277678411.post-33339907458014367122011-10-19T16:13:00.000-07:002011-10-19T16:13:34.111-07:00Pine Nut Dressing<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bDV-yXIDfd4/Tp8mDxVyEaI/AAAAAAAABUM/iSmZHDGabac/s1600/P1190359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-bDV-yXIDfd4/Tp8mDxVyEaI/AAAAAAAABUM/iSmZHDGabac/s640/P1190359.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-43RM7R2xX_o/Tp9IXYrq6AI/AAAAAAAABUU/P0cuSRq5JnA/s1600/P1190358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-43RM7R2xX_o/Tp9IXYrq6AI/AAAAAAAABUU/P0cuSRq5JnA/s400/P1190358.JPG" width="400" /></a></div><br />
<strong>Ingredients:</strong><br />
150 g Pine Nuts<br />
1 Tbs Pine Nut Oil<br />
1/2 Tsp Sea Salt <br />
<br />
<div>75 g Olive Oil</div><div>1 Stalk Celery <br />
1 Date - pitted and soaked</div><div>1 Tsp <a href="http://tebasileskitchen.blogspot.com/2010/09/garlic-paste.html">Garlic Paste</a><br />
2 1/2 Tbs Lemon Juice <br />
2 Tbs Water<br />
1/2 Tbs White Miso<br />
1/2 Tsp Dulse flakes</div><strong>Method:</strong><br />
<ul><li>Pulse the pine nuts, pine nut oil and sea salt <strong>5x / closed lid/ Turbo</strong> until grainy. </li>
<li>Remove from TMX and place in small bowl.</li>
<li>Combine in TMX bowl olive oil, miso, date, garlic paste, lemon juice and water and blend <strong>30 Sec / Speed 5 </strong></li>
<li>Add the pine nut mixture and dulse and mix with spatula or on <strong>Speed 1-2 / Reverse</strong></li>
<li>Serve over a generous portion of crisp romaine lettuce with croutons or onion bread or mix in TMX bowl on <strong>Speed 1-2 / Reverse </strong></li>
</ul><br />
<strong>Variation:</strong><br />
- To make this dressing cheaper substitute half the pine nuts with hemp nut seeds<br />
- Use Flax Seed Oil, Sacha Inchi Oil or Chia Oil instead Pine Nut Oil<br />
<div> </div><div> </div><div>Source: Inspired by Alissa Cohen's Caesar Dressing posted <a href="http://rawrecipescalgary.blogspot.com/2010/12/alissa-cohens-caesar-dressing.html">here</a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8IWuiHFrafs/Tp8lyTb9V9I/AAAAAAAABUE/NcsAs6gNjM4/s1600/P1190357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-8IWuiHFrafs/Tp8lyTb9V9I/AAAAAAAABUE/NcsAs6gNjM4/s400/P1190357.JPG" width="300" /></a></div><br />
<br />
<span style="color: #8e7cc3; font-size: x-large;">Pinienkern Dressing</span><br />
<br />
<span style="color: #444444;"><strong>Zutaten:</strong><br />
150 g Pinienkerne<br />
1 EL Pinienkernoel<br />
1/2 TL Meersalz<br />
<br />
<div>75 g Olivenoel</div><div>1 Stange Sellerie <br />
1 Dattel - entkernt und eingeweicht</div><div>1 TL <a href="http://tebasileskitchen.blogspot.com/2010/09/garlic-paste.html">Knoblauchpaste</a><br />
2 1/2 EL Zitronensaft </div>2 EL Wasser<br />
1/2 EL helles Miso<br />
1/2 TL Dulseflocken - opt.<br />
<strong>Zubereitung:</strong><br />
<ul><li>Pinienkerne, Pinienkernoel and und Meersalz <strong>5x auf Turbotaste </strong>druecken und umfuellen</li>
<li>Die restl. Zutaten bis auf Dulse im Thermomix <strong>30 Sek / Stufe 5 </strong>mischen</li>
<li>Die Pinienkerne und Dulsemischung mit dem Spatel oder im <strong>Linkslauf / Stufe 1-2</strong> unterheben<strong></strong></li>
<li>Add the pine nut mixture and dulse and mix with spatula or on <strong>Speed 1-2 / LL</strong></li>
<li>Dressing ueber Romaineblaetter geben oder <strong>Stufe 1-2</strong> <strong>/ LL </strong>mischen </li>
</ul><strong>Variante:</strong><br />
<strong>- </strong>Haelfte der Pinienkerne mit geschaelten Hanfsamen zubereiten<br />
- anstatt Pinienkernoel, Chia oder Leinoel<br />
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Quelle:<strong> </strong>inspiriert und<strong> </strong>abgewandelt nach <a href="http://rawrecipescalgary.blogspot.com/2010/12/alissa-cohens-caesar-dressing.html">Alissa Cohen's Caesar Dressing</a></span>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com2tag:blogger.com,1999:blog-4365719142277678411.post-90192948384882086392011-10-13T10:38:00.000-07:002011-10-13T10:46:07.874-07:00Butternut Goji Pecan LoafThe squash for this recipe can be baked in the oven or steamed (cubed and peeled) in the steamer basket for <strong>20 min / Varoma / Speed 1</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_r5FivfH_Vhs/TMR_EwfKVcI/AAAAAAAAA0E/4AVmr9MKAlQ/s1600/comp_P1070541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" nx="true" src="http://4.bp.blogspot.com/_r5FivfH_Vhs/TMR_EwfKVcI/AAAAAAAAA0E/4AVmr9MKAlQ/s320/comp_P1070541.jpg" width="320" /></a></div><br />
<strong>Ingredients:</strong><br />
250 g Soft Wheat or Spelt - fresh ground<br />
2 Tsp Aluminfree Baking Powder<br />
1 Tsp Baking Soda<br />
1/2 Tsp Cinnamon<br />
1/4 Tsp ground Cloves<br />
1 P. Sea Salt<br />
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320 g Butternut - steamed or baked<br />
130 g Maple Syrup<br />
1 Tsp Vanilla<br />
2 Tbsp Oil<br />
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75 g Goji Berries or Raisins - soaked and strained<br />
75 g Pecans<br />
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<strong>Method:</strong><br />
<ul><li>Preheat the oven to175 °C / 350°F, grease a loaf pan and set aside </li>
<li>Place a bowl on TMX and meassure in flour, baking powder, baking soda, cinnamon, gloves and salt </li>
<li><span class="highlight"><span style="color: black;">Place butternut</span></span>, maple syrup, oil and Vanilla in TMX bowl and mix <b>1 Min/Speed 5</b> </li>
<li>Add dry ingredients and blend <b>10 Sec/Speed 4 </b></li>
<li>Stir in the goji berries and pecans for <b>5 Sec/Speed 3/Reverse Speed</b> </li>
<li>Spoon into the prepared loaf and bake for 45 minutes, or until a chop stick inserted in the center comes out clean</li>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_r5FivfH_Vhs/TMR_G94-yYI/AAAAAAAAA0I/f2YFBI6cbQM/s1600/comp_P1070537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" nx="true" src="http://4.bp.blogspot.com/_r5FivfH_Vhs/TMR_G94-yYI/AAAAAAAAA0I/f2YFBI6cbQM/s320/comp_P1070537.jpg" width="320" /></a></div><br />
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<span style="color: #674ea7; font-size: x-large;">Butternut Goji Pekan Kuchen</span><br />
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Den Butternut gare ich geschaelt und gewuerfelt im Gaerkoerbchen fuer ca <strong>20 Min / Varoma / Stufe 2</strong> oder ungeschaelt am Stueck fuer ca 1 Std im Backofen.<br />
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<strong>Zutaten:</strong><br />
250 g Vollkornmehl -Weichweizen oder Dinkel frisch gemahlen<br />
2 TL Weinsteinbackpulver<br />
1 TL Natron<br />
1/2 TL Zimt<br />
1/4 TL gem. Nelken<br />
1 Pr. Salz<br />
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320 g Butternut - geduenstet oder gebacken<br />
130 g Ahornsirup<br />
1 TL Vanilleextrakt<br />
2 EL Oel<br />
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75 g Gojibeern - eingeweicht u. abgetropft<br />
75 g gehackte Pekannuesse<br />
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<strong>Zubereitung:</strong><br />
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<ul><li>Backofen auf 175 °C / 350°F vorheizen und eine Kastenform fetten </li>
<li>Pekans auf <strong>Stufe 5</strong> zerkleinern und umfuellen</li>
<li>Mehl, Backpulver, Natron, Zimt, Nelken und Salz in einer Schüssel vermengen </li>
<li><span class="highlight"><span style="color: black;">Butternut</span></span>, Ahornsirup, Öl und Vanille <b>1 Min./Stufe 5</b> cremig rühren </li>
<li>Mehlmischung zugeben und <b>10 Sek./Stufe 4 </b>rühren </li>
<li>Gojibeeren und Pekannüsse <b>5 Sek./Stufe 3/Linkslauf</b> unterheben </li>
<li>in die gefettete Kastenform geben und ca. 45 Min. backen </li>
</ul>Tebasilehttp://www.blogger.com/profile/17465955617202251506noreply@blogger.com2