Red Beet & Carrot Salad

This simple salad is a favourite in our house. It can be made ahead to marinate and blend the flavours. The lemon juice and olive oil help to break down the veggies for easier digestibility. My root vegetables are grown at Whole Circle Farm or from Pfenning's Organic






Ingredients:

500 g root vegetables ( carrots & beets)

1 small apple
20g apple cider vinegar
Juice of 1/2 Lemon
20 g olive oil (or half flax seed oil)
celtic sea salt & pepper
fresh dill weed or parsley

Method:

• Place all ingredients in TM bowl and chop 5-7 sec/speed 5

Optional addition: add 1 clove garlic, 1 tsp. mustard or ginger

Makes 4 cups

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.

Ingredients:

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

Filling:
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

Method:

• 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


Zutaten:

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


Fuellung:
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


Zubereitung:

• 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.

Seitan Stroganoff - Part 4

Ingredients:

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

Method:

• 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

Ingredients 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

Method:
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.

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

Method:

• 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

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.

Ingredients:

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

880 g cold water

Method:

• 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.

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.

Ingredients:

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
sprouts

4 nori seaweed sheets
water

Method:

• 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 

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

Ingredients:

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

Preparation:

• 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.

Variation:

Add instead pear another apple, chopped oranges and cocoa nibs

or

instead the berries more pears

Frischkornbrei 
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.

Zutaten:
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

Zubereitung:

• 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.

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

Easy Granola

Ingredients:

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

Preparation:

• 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

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

Zubereitung:

• 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