2 new fresh strawberry Smoothies

 Strawberry Rhubarb Lemonade Slushy 

This is a low calorie, no fat drink. Although it takes a little preparation, it will leave you feeling satisfied.

 Serves 6

•  3 cups water 
• 1 Rhubarb, chopped 
• 2 lemons zested and juiced 
• 3 cups strawberries, diced 
• Handful of ice

 In a sauce pan combine water, rhubarb and lemon zest. Boil together for 15 minutes. Add strawberries and boil for 3 more minutes. Cool completely and blend. Add lemon juice and ice and blend until smooth. 

 Nutrition Facts:

 Serving size 381g; Calories 49; Calories from Fat 0; Total Fat 0.0g; Cholesterol 0mg; Sodium 7mg; Total Carbohydrates 10.8g 4% DV; Dietary Fiber 2.0g 8% DV; Sugars 7.8g; Protein 1.0g; Vitamin A 0%; Vitamin C 157%; Calcium 3%; Iron 2%

 

 Serves 2

•  1 ½ cup frozen strawberries
•  1 ½ cup rhubarb, chopped
•  1 ½ Tablespoon Raw Honey
•  2 cups almond milk

 Blend all the ingredients together. Add more Honey if more sweetness is desired.

 Nutrition Facts: 

Serving Size 321g; Calories 165; Calories from Fat 24; Total Fat 2.7g 4% DV; Cholesterol 0mg; Sodium 154mg 6% DV; Total Carbohydrates 34.9g 12% DV; Dietary Fiber 4.9g 20% DV; Sugars 27.6g; Protein 1.9g; Vitamin A 12%; Vitamin C 80%; Calcium 39%; Iron 7%

High Protein Buckwheat Parfait

High Protein Buckwheat Parfait 

100 grams of buckwheat contains nearly 13 grams of protein, and 8 ounces of almond milk will give you 2 grams of protein, while 100 grams of Chia seeds contain 17 grams of protein. 

Ingredients 

¼ cup raw buckwheat groats soaked in water

 ¾ cup raw almond milk 

2 tbsp. chia seeds

 1 small ripe banana (mashed)

 ¼ tsp. cinnamon

 ¼ tsp. pure vanilla extract 

Fruit toppings like berries, dried fruits, melons, etc. (optional) 

Method

1- Soak buckwheat groats in water for 6-8 hours or overnight. 

2-In a separate bowl, mix together the milk, mashed banana, chia seeds, vanilla extract and cinnamon. 

3-Place in the refrigerator overnight. 

4-In the morning, wash the groats until all slimy bits are gone. 

5-Mix the groats with the prepared mixture. 

6-Stir well and add fruit toppings

Drizzle some maple syrup or some fruit sauce before serving.

Protein Rich Vegan French Toast

Protein Rich Vegan French Toast

 If you have been missing your French toast, this protein rich recipe will definitely satisfy you. 

Ingredients

 ¾ cup almond milk (recipe for almond milk is given below) 

1 tbsp. chia seeds 3 tbsp.

 chopped dates 

¼ tsp. nutmeg 

¼ tsp. cardamom powder 

1 scoop chocolate or vanilla flavored gluten free vegan protein powder 

½ tsp. ginger 

½ tsp cinnamon

 4 slices of gluten free vegan bread 

Method

1- In a blender, add milk, chia seeds, cinnamon, cardamom and ginger. Blend well. 

2-Add nutmeg and allow the seeds to soak into the milk- will take up to 15 minutes. 

3-Pour mixture in a blender and add the scoop of protein powder. 

4-Blend until the mixture is well mixed and is of a soupy consistency.

5- Dip bread slices in the liquid and fry each slice on either side on a non-stick skillet until golden brown. 

6-Serve hot with fruit spread, maple syrup or non-dairy whipped topping (recipe of which is given above).

Low-Carb Pancake Donuts

Low-Carb Pancake Donuts

Here are some low-carb pancakes to get you fired up in the morning.
Yield: 4

Ingredients:

4 Tbsp almond flou 1 tsp coconut flour 1 tsp baking powder
Q1 tsp vanilla extract
3 large eggs
85 grams (3 oz) cream cheese
Coconut oil for cooking

Method:

1- Pour the ingredients into a large bowl. Use an immersion blender to mix all the ingredients together.

2-Take a doughnut-maker and spray the surface with the coconut oil.

3-Heat up the doughnut-maker and pour some batter into each well.

4- Cook for 3 minutes on one side and then flip the doughnut over.

5-Cook for 2 more minutes.

6-Remove the doughnut and repeat the process using the remaining batter. 

7- Serve Nutritional Values Per Serving: Calories – 32 Fats – 2.7 grams Protein – 1.4 grams Carbs – 0.4 grams Fibre – 0 grams

Goat Cheese and Walnut Stuffed Chicken Breasts

Goat Cheese and Walnut Stuffed Chicken Breasts

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 pound boneless, skinless chicken breasts
½ teaspoon salt
1 teaspoon coarse ground black pepper
½ cup goat cheese
¼ cup pomegranate seeds
¼ cup walnuts, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
1 tablespoon shallots, minced
2 tablespoons apple cider vinegar
2 tablespoons chicken broth

Directions

1-Begin by pounding the chicken breasts until each piece is approximately half an inch thick, then season each piece with salt and black pepper.

2-Set them aside. In a bowl, combine the goat cheese, pomegranate seeds, walnuts, and tarragon.

3-Mix well. Make a slit into the center of each chicken breast that goes down most of the length of each piece, and about three quarters of the way through to the other side.

4-Take the goat cheese mixture and spoon an equal amount into each cut in the chicken breasts.

5-Spread the mixture into the chicken evenly. Secure the opening with wooden toothpicks.

6- Heat the olive oil in a skillet over medium heat.

7- Once the oil is hot, add the chicken breasts and cook for 6-7 minutes per side, or until cooked all the way through.

8-Remove the chicken from the skillet and keep it warm. Meanwhile, add the shallots to the skillet and sauté for 2-3 minutes, or until tender.

9-Add the apple cider vinegar and chicken broth to the skillet and cook, stirring frequently, until the sauce deglazes and thickens. Serve the chicken immediately, drizzled with the pan sauce.

Nutritional Information (per serving) Calories 286.7, Total Fat 17.1 g, Saturated Fat 5.5 g, Total Carbs 3.6 g, Dietary Fiber 0.9 g, Sugars 1.9 g, Protein 30.3 g

Citrus Scented Asparagus Risotto

Citrus Scented Asparagus Risotto

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 pound fresh asparagus, woody ends of the stems removed
4 cups vegetable broth
¼ cup butter
1 cup leek, thinly sliced
1 cup Arborio rice
½ cup dry white wine (optional)
2 tablespoons lemon zest
1 tablespoon lemon juice
1 cup freshly grated Asiago cheese
1 teaspoon sea salt
1 teaspoon coarse ground black pepper ½ cup scallions, sliced

Directions

1-Begin by bringing a large pot of lightly salted water to a boil.

2- Submerge the asparagus and cook for approximately 3 minutes.

3-Remove the asparagus from the water and immediately submerge it in an ice bath for 2 minutes.

4-Remove the asparagus from the ice bath and set it aside on a towel to dry.

5- Cut the asparagus into bite-sized pieces.

6- Place the vegetable broth in a large saucepan over medium heat.

7- Heat the broth until it is steaming, then reduce the heat to low and keep it warm. Place the butter in a large skillet over medium heat.

8-Add the leeks and sauté for 2-3 minutes.

9-Next, add the Arborio rice and cook, stirring frequently, until the rice is lightly browned and toasted.

10-Add the dry white wine (if using) to the skillet and cook for 1-2 minutes to let the wine reduce.

11- Take approximately ½ to 1 cup of the vegetable broth and add it to the skillet.

12- Cook, stirring constantly, until the stock is absorbed.

13- Continue adding the vegetable broth in this manner, waiting until each addition is completely absorbed before adding more.

14-After the second addition of vegetable broth, add the lemon zest and lemon juice.

15-When you have about 1 cup of broth left, add the asparagus. When the risotto is close to being done, it will become tender with just a bit of chewiness and will take on a creamy texture. At this point, stir in the Asiago cheese, sea salt, and black pepper.

16-Serve immediately, garnished with fresh scallions.

Nutritional Information (per serving) Calories 281.0, Total Fat 13.9 g, Saturated Fat 8.9 g, Total Carbs 32.5 g, Dietary Fiber 2.0 g, Sugars 2.0 g, Protein 9.4 g

Strawberry Pecan Salad with Balsamic Pork Tenderloin

Strawberry Pecan Salad with Balsamic Pork Tenderloin

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

1 pound pork tenderloin medallions
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground sage
1 tablespoon olive oil
¼ cup balsamic vinegar, divided
6 cups fresh salad greens
½ cup blue cheese crumbles
¼ cup pecans, chopped
2 tablespoons walnut oil
1 teaspoon stone ground mustard
1 cup fresh strawberries, sliced
½ cup scallions, sliced

Directions

1- Season the pork tenderloin with the salt, black pepper, and ground sage.

2- Heat the olive oil in a large skillet over medium heat.

3-Once the oil is hot, arrange the pork in the skillet and cook for 2-3 minutes per side.

4-Add all but approximately 1 tablespoon of the balsamic vinegar to the skillet.

5- Increase the heat to medium high just long enough for the balsamic vinegar to come to a boil.

6-Reduce the heat to low and simmer, turning the pork occasionally in the balsamic reduction, until the vinegar forms a thick, caramelized syrup over the pork.

7-While the balsamic vinegar is reducing, combine the salad greens, blue cheese crumbles, and pecans in a bowl.

8-Whisk together the remaining balsamic vinegar, walnut oil, and stone ground mustard.

9- Add the dressing to the bowl with the greens and toss to coat.

10-Remove the pork medallions from the skillet and let them rest for 5 minutes.

11- Slice into smaller pieces, if desired. Divide the salad greens among serving plates.

12- Top each portion with sliced strawberries, balsamic pork, and scallions before serving.

Nutritional Information (per serving) Calories 456.5, Total Fat 30.0 g, Saturated Fat 7.1 g, Total Carbs 7.1 g, Dietary Fiber 2.6 g, Sugars 2.4 g, Protein 38.9 g

No Noodle Lasagna Cups

No Noodle Lasagna Cups

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

1 tablespoon olive oil
1 cup green bell pepper, chopped
1 cup red onion, chopped
4 cups fresh spinach, torn
8 ounces lean ground beef
3 cloves garlic, crushed and minced
½ teaspoon salt
1 teaspoon coarse ground black pepper
4 large, firm tomatoes
2 cups sugar free tomato sauce
1 tablespoon Italian seasoning
1 cup ricotta cheese
1 cup fresh mozzarella cheese, thinly sliced
½ cup Asiago cheese, shredded
¼ cup fresh basil, chopped

Directions

1-Heat the olive oil in a skillet over medium heat.

2-Add the green bell pepper and red onion.

3-Sauté the mixture for approximately 5 minutes before adding in the spinach.

4- Continue cooking until the spinach begins to wilt.

5-Use a slotted spoon to remove the mixture from the skillet, and set it aside.

6- Add the ground beef and garlic to the skillet, and season with the salt and black pepper.

7- Cook, stirring frequently, until the meat is browned.

8- While the meat is browning, cut each of the tomatoes in half and scoop out the center flesh, leaving a little more than ¼ inch of shell. Reserve the insides.

9-Drain off any excess grease from the cooked meat.

10-Add the sautéed vegetable mixture back into the skillet with the meat, along with the insides of the tomatoes, and stir.

11- Next, add the tomato sauce and Italian seasoning. Heat over medium-low heat, stirring occasionally, until warmed through.

12-While the meat sauce is simmering, preheat the oven to 400°F and lightly oil a baking dish.

13-Spoon enough sauce into each tomato half to fill it about halfway.

14-Then add a spoonful of ricotta cheese, followed by more sauce, and finally a layer of fresh mozzarella cheese.

15- Place the tomato halves in the baking dish and place them in the oven.

16-Bake for 20-25 minutes, and then carefully remove the dish from the oven.

17-Sprinkle Asiago cheese and fresh basil over each tomato and place the dish back in the oven for 5 minutes. Let sit for 5 minutes before serving.

Nutritional Information (per serving)

Calories 510.5, Total Fat 31.0 g, Saturated Fat 14.3 g, Total Carbs 28.0 g, Dietary Fiber 5.6 g, Sugars 6.7 g, Protein 34.0 g

Vegan ketogenic diet recipes 2

Raw Muesli Ingredients:-

Shredded Coconut (unsweetened) – 2 cups
Pumpkin seeds – 1 cup
Walnut pieces – 1 cup
Almonds (chopped) – 1 cup
Sunflower seeds – 1 cup
Sesame seeds – 1 cup
Linseed (ground) – 1 cup

Directions:-

Combine all the ingredients together and seal in an airtight jar. Serve with coconut cream.

Nutrition Information per serving:

298 Cal, 26 g total fat, 8.6 g carb., 4.4 g fibre, 9.4 g protein.

Scrambled Tofu

Ingredients:-

Extra firm tofu (pat dried) – 8 oz.Red onion (sliced thinly) – ¼ Kale (chopped) – 2 cups
Olive oil – 2 tablespoon
Sea salt – ½ teaspoon
Chili powder – ¼ teaspoon
Garlic powder – ½ teaspoon
Turmeric – ¼ teaspoon
Cumin powder – ½ teaspoon

Directions:-

Mix together the dry spices, salt and some water in a bowl to make the sauce. Heat oil in a skillet and sauté the red pepper and onion in it, seasoning with a pinch of salt and pepper. Mix in the kale and steam covered for 2 minutes.

Crumble the tofu into small pieces and add the tofu to the skillet, sautéing for 2 minutes. Pour in the sauce and stir well. Cook for 5-7 minutes.

Nutrition Information per serving:

252 Cal, 19 g total fat (3 g sat. fat), 516 mg sodium, 12.7 g carb., 3 g fibre, 12 g protein.

Maple-Pecan Fat Bars

Ingredients:-

Pecan halves – 2 cups
Almond flour – 1 cup
Golden flaxseed meal – ½ cup
Shredded coconut (unsweetened) – ½cup Coconut oil – ½ cup
Maple syrup – ¼ cup
Liquid stevia – ¼ teaspoon

Directions:-

Toast the pecans at 350 degrees Fahrenheit in an oven for 6-7 minutes and then crush by placing in a plastic bag.

Mix together all the dry ingredients in a bowl including the crushed pecans. Mix in the wet ingredients and make a dough that is still crumbly.

Spread the mixture onto a casserole dish and press. Bake for 20-25 minutes. Leave to cool at room temperature and then refrigerate for an hour.

Nutrition Information per serving:

303 Cal, 30.5 g total fat, 2 g net carb., 4.9 g protein.

Blueberry Porridge Ingredients:-

Almond milk – 1 cup
Ground flaxseed – ¼ cup
Coconut flour – ¼ cup
Cinnamon – 1 teaspoon
Vanilla extract – 1 teaspoon
Liquid stevia – 10 drops Salt – a pinch

Directions:-

Heat the almond milk over low flame and whisk in the flour, flaxseed, salt and cinnamon.

Mix in the vanilla extract and stevia, once it begins to bubble. Remove from the flame once the mixture is thick. Serve topped with shaved coconut, pumpkin seeds and some blueberries.

Nutrition Information per serving:

405 Cal, 34 g total fat, 8 g net carb., 10 g protein.

Macadamia Breakfast Bars

Ingredients:-

Macadamia nuts (crushed) – 2.1 oz. Almond butter – ½ cup
Coconut oil – ¼ cup
Shredded coconut (unsweetened) – 6 tablespoons Stevia drops - 20

Directions:-

Mix together all the ingredients in a bowl and then pour it into a baking dish lined with parchment paper. Leave refrigerated overnight.

Nutrition Information per serving:

425 Cal, 42 g total fat, 0 mg chol., 9 mg sodium, 9 g carb., 5 g fiber, 6 g protein.

Peanut Tofu Wraps

Ingredients:-

Savoy cabbage leaves (cut crosswise into half) – 4 large
Canola oil – 1 tablespoon
Extra firm tofu (crumbled) – 1 (16-ounce) package Salt – ¼ teaspoon
Prepared peanut sauce – 5 tablespoon Rice vinegar – 1 tablespoon
Lime zest – 1 ½ teaspoon
Julienned Asian pear – 1 cup
Julienned English cucumber – 1 cup Finely chopped cilantro – ¼ cup

Directions:-

Heat oil in a skillet and sauté the tofu seasoned with salt in it for 4-6 minutes until lightly golden brown. Whisk together the vinegar, peanut sauce and lime zest in a bowl.

Remove the skillet from the flame and mix in the sauce mixture, tossing well. On each cabbage piece, place the tofu mixture and top with the cucumber, pear and cilantro.

Vegan ketogenic diet recipes

Coconut Muesli Ingredients:-

Flaked coconut (unsweetened) – 1 cup Sunflower seeds – 1 cup
Pumpkin seeds – 1 cup
Almonds (sliced) – 1 cup
Pecans – ½ cup
Hemp hearts – ½ cup
Cinnamon – 2 teaspoons
Vanilla extract – ½ teaspoon
Vanilla stevia – ¼ teaspoon

Directions:-

Toss together all the ingredients in a baking pan.

Bake for 7-8 minutes at 350 degrees Fahrenheit.

Leave to cool. Serve with almond milk.

Nutrition Information per serving:
200 Cal, 17.8 g total fat, 3 mg sodium, 6.1 g carb., 3.3g fiber, 6.9 g protein.

Fruit & Nut Cereal

Ingredients:-

Strawberries (chopped) – 2 Blueberries – 2 tablespoon
Almonds (chopped) – 3 tablespoon Walnuts (chopped) – 2 tablespoon Pecans (chopped) – 3 tablespoon Sweetener – 3 tablespoon
Coconut milk – for serving

Directions:-

Combine together all the ingredients in a bowl except the coconut milk. Stir in the coconut milk.

Nutrition Information per serving:

308 Cal, 32.59 g total fat, 2.96g carb., 5.79g fiber, 7.88 g protein.

Coco-Coffee Mug

Ingredients:- Flaxseed (ground) – 2 tablespoon Coconut flakes (unsweetened) – 2 tablespoon

Coconut oil – 1 tablespoon

Liquid sweetener – to taste

Black coffee (unsweetened) – ½ cup

Directions:-

Mix together the coconut flakes, coconut oil and flaxseed. Pour the hot coffee over it and mix well along with the sweetener.

Nutrition Information per serving:

277 Cal, 27 g total fat, 7g carb., 5 g fiber, 4 g protein.

Green Breakfast Smoothie Ingredients:-

Almond milk – 1 ½ cup
Spinach – 1 oz.
Cucumber – 1 ¾ oz.
Celery – 1 ¾ oz.
Avocado – 1 ¾ oz.
Coconut oil – 1 tablespoon
Liquid stevia – 10 drops
Isopure Protein powder – 1 scoop
Chia seeds – ½ teaspoon

Directions:-

Blend together the spinach and almond milk in a blender. Mix in the rest of the ingredients except the chia seeds and blend until smooth and creamy. Serve garnished with chia seeds.

Nutrition Information per serving:

375 Cal, 25 g total fat, 4 g net carb., 30 g protein.

Chocolate Granola

Ingredients:-

Coconut oil (melted) – 1.8 oz. Cocoa (unsweetened) – 1/8 cup
Granulated sweetener of choice – 2 tablespoon
Cinnamon – 1 teaspoon
Shredded coconut – 14 oz.
Pumpkin seeds – 3.5 oz.
Sunflower seeds – 3.5 oz.
Almonds (chopped) – 3.5 oz.
Walnuts (chopped) – 3.5 oz.
Flax seeds – 3.5 oz.

Directions:-

Mix together the coconut oil, cinnamon, sweetener and cocoa powder.

Toss together all the nuts, seeds and coconut in a baking dish and pour the cocoa mixture over, stirring well.

Bake for 20 minutes at 350 degrees Fahrenheit until crisp and brown, tossing every 4 minutes.

Nutrition Information per serving:

187 Cal, 17.5 g total fat, 6.2 g carb., 4 g fibre, 4.3 g protein.

Psyllium Breakfast Mix

Ingredients:-

Psyllium husk – 2 tablespoon
Hemp seeds – 7 tablespoon
Ground flaxseed – 5 tablespoon
Ground sesame – 2 tablespoon
Coconut flakes (unsweetened) – 5 tablespoons
Dark cocoa (unsweetened) – 2 tablespoon

Directions:-

Combine all the ingredients in a jar. Shake well and seal. Serve softened with water or black coffee.

Nutrition Information per serving:

49 Cal, 3.8 g total fat, 2.3 g carb., 1.7 g fiber, 2 g protein.

Nutella Spread

Ingredients:-

Hazelnut (peeled, roasted) – 1 cup Macadamia nuts (roasted) – 1 cup Almonds (roasted) – ½ cup
Dark chocolate – 3.5 oz.
Virgin coconut oil – 1 tablespoon Powdered erythritol – 2 tablespoon
Cacao powder – 1 tablespoon
Vanilla powder – ½ teaspoon

Directions:-

Combine the chocolate and coconut oil in a bowl and melt it in a water bath. Process the nuts in a food processor until powdered.

Add the rest of the ingredients and process until smooth. Scoop the squash into a bowls and pour in the cashew milk. Sprinkle the ginger and toasted coconut on top and serve.

Nutrition Information per serving:

193 Cal, 18.7 g total fat (4.2 g sat. fat), 5.9 g carb., 2.9 g fiber, 3.9 g protein.

Macadamia Nut Spread

Ingredients:-
Macadamia Nuts (soaked in water for 45 mines) – 19 oz.
Sea Salt – 2 teaspoons
Ground black pepper – ½ teaspoon Minced shallots – 6 tablespoons
Fresh lemon juice – ¼ cup
Lemon zest – 2 tsp
Chopped parsley – ¼ cup

Directions:-

Add the nuts with 2 cups water in a high-speed blender and blend until smooth. Set a colander over a bowl and line it using a cheesecloth and then pour the blended nut mixture into it. Wrap the cheesecloth around the nut mixture and squeeze it to remove the liquid out. Leave for an hour.

Combine the nut mixture in a bowl with the rest of the ingredients except the parsley and shape into 2 logs, rolling in the parsley. Place in the refrigerator for up to five days.

Nutrition Information per serving (2 tbsps.):

164 Cal, 17 g total fat (3g sat. fat), 0 mg chol., 162 mg sodium, 4 g carb., 2g fiber, 2 g protein.

Mint Choco Smoothie

Ingredients:-

Almond milk (unsweetened) – 1 cup Coconut milk – 1 cup
Avocado – ½
Cocoa powder – 1 tablespoon
Fresh mint – few leaves
Powdered erythritol – 2 tablespoon Cacao powder – 1 tablespoon
MCT oil – 1 tablespoon
Ice cubes – just a few

Directions:-

Mix together all the ingredients in a blender. ​•​Blend until smooth.

Nutrition Information per serving:

401 Cal, 40.3 g total fat (26.6 g sat. fat), 14.3 g carb., 7.8 g fiber, 5 g protein. 

CHOCOLATE COCONUT CAKE

CHOCOLATE COCONUT CAKE

The basis:
2 mature coconut or coconut chips – 1 ½ cups
Maple syrup - 3 tablespoons
Raw maca powder – 1-2 tbsp.
Cocoa butter – 1/3 cup

Topping:
Cocoa butter – 1/2 cup
Cocoa powder – 1/2 cup
Maple syrup - 2 tablespoons

Preparation:

1. Grind coconut chips to a paste using a coffee grinder.

2. Mix coconut paste and all ingredients for the basis in a blender.

3. Put the mass in form and carefully level the surface.

4. Put the form in a freezer for about 2 hours.

5. Mix all ingredients for chocolate topping (do not forget to melt the cocoa butter)

6. Grease topping over the basis.

7. Place the cake in refrigerator until complete solidification.

MAMMEA CAKE WITH TURMERIC

MAMMEA CAKE WITH TURMERIC 

The basis:
Hazelnut – 1 ½ cups
Dates, pitted – 1/2 cup
The flesh of coconut – 1/2 cup
Coconut oil - 1 tbsp.
Lime peel - 1 cup
Lime juice - 1 tbsp.
Agave juice - 3 tbsp.
Himalayan Salt – 1/8 tsp.

Filling:
Cashew - 3 cups
Mammea - 2 pcs.
Coconut oil – 3/4 cup
Agave Syrup – 3/4 cup
Lemon juice - 2 tbsp.
Vanilla extract - 1 tbsp.
Turmeric (Curcuma) to get yellow color Himalayan Salt – 1/8 tsp.

Topping:
Raw chocolate - 1 bar
Hazelnut – 1/2 cup

Preparation:

1. Put ingredients for the basis in a blender and blend until smooth.

2. Place the basis into cake tin and flatten at the bottom.

3. Put in a freezer for 10 minutes.

4. Put all ingredients for the filling in a blender and mix together until creamy consistency.

5. Take out the form with the basis from freezer.

6. Spread the filling over the basis.

7. Put in a freezer for 2 hours until frozen stuffing.

8. Decorate cake with chocolate and crushed hazelnuts.

STRAWBERRY CHOCOLATE MOUSSE CAKE

STRAWBERRY CHOCOLATE MOUSSE CAKE

The basis:

Almonds - 1 cup
Walnuts - 1 cup
Agave syrup – 1/3 cup
Cocoa powder - 3 tsp.
Vanilla extract - 1 tsp.
Himalayan Salt – 1/8 tsp.

Filling:

Strawberry:
Strawberries – 3 ½ cups
Cashew – 1/2 cup
Coconut oil – 1/2 cup
Agave syrup – 1/2 cup
Vanilla extract - 1 tsp.

Chocolate:
Cashew – 2 ½ cups
Cocoa powder – 3/4 cup
Coconut oil – 1/4 cup
Coconut sugar – 1/3 cup
Agave Syrup – 3/4 cup
Vanilla extract - 1 tsp.
Himalayan salt – 1/8 tsp.

Preparation:

1. Mix all ingredients for base in a blender until almost smooth sticky mass.

2. Transfer into a shape and form a layer at the bottom.

3. Mix all ingredients for strawberry filling.

4. Pour 1/2 of strawberry filling on the base. Smooth out.

5. Place for 30 minutes in a freezer.

6. Then remove and place 1/2 of chocolate filling on a top.

7. Smooth out and again place in a freezer for 30 minutes.

8. As soon it hardens, put second part of strawberry filling.

9. Again place in a freezer for 30 minutes.

10. Remove cake and put second part of chocolate filling, level the surface and place in a freezer for 40 minutes.

11. For 2 hours before serving, rearrange from a freezer to refrigerator.

TANGERINE CHEESECAKE WITH HIBISCUS

TANGERINE CHEESECAKE WITH HIBISCUS

The basis:

Buckwheat green sprouts – 1/2 cup Chips of coconut - 3/4 cup 

Flax seeds - 1/4 cup 

Himalayan salt - 1/8 tsp. 

Cardamon - 1/2 tsp. 

Dates pitted - 3/4 cup

Beetroot - 3 tbsp.

Filling:

Coconut pulp - 3 cups 

Coconut oil - 3/4 cup

Coconut syrup - 1/2 cup 

Himalayan salt - 1/2 tsp. 

Vanilla extract - 1 tbsp. 

Tangerine: Carrot - 3/4 cup

Tangerine juice - 1/4 cup

Dried tangerine peel - 2 tbsp.

Hibiscus:

Beetroot - 3/4 cup 

Hibiscus tea - 1/4 cup 

Rose water - 1 tsp.

Topping:

Dried hibiscus flowers Tangerine Petals of Rosa odorata

Preparation:

1. To prepare the basis, mix all ingredients in a blender.

2. Take a detachable form for cake and place the basis into it.

3. Form a cake in the bottom of the mold and place it in freezer for 20 minutes.

4. To prepare the filling in a blender: mix all products at high speed.

5. Mix 1/2 filling in a blender with carrots, tangerine juice and tangerine zest, and set aside the resulting mass in a separate bowl.

6. Rinse blender.

7. Mix the second part of the filling with beets, hibiscus tea and rose water until smooth.

8. Put the filling on the basis, alternating between the two mixtures. Gently stir with a knife on surface to create marbling.

9. Place cheesecake into a freezer for 4 hours.

10. After 4 hours, remove, decorate top of the cake with slices of tangerine, hibiscus flowers and rose petals.

11. Place cheesecake in refrigerator for 1 hour.

LAYERED CHOCOLATE CAKE

LAYERED CHOCOLATE CAKE

The basis:

Walnuts - 1 cup
Coconut - 3/4 cup
Banana - 1/2 pcs.
Dates pitted - 8-10 pieces.
Cocoa without sugar - 4 tbsp.

Filling:

Cashew - 1 cup
Dates pitted - 3 pieces
Cocoa without sugar - 2 tbsp.
Almond milk - 2/3 to 3/4 cup

Topping:

Avocado - 1 pc.
Cocoa powder - 2 ½ tbsp.
Agave syrup - 3 tablespoons
Coconut oil - 2 tbsp.
Almond milk - 2 tbsp.
Raw chocolate - 2 tiles

Preparation:

1. Mix all ingredients for basis, put into a mold and smooth out the thick and sticky mass.

2. Place in freezer until complete solidification.

3. Mix all necessary ingredients for filling.

4. Remove from freezer and place the filling over basis.

5. And put back into a freezer for 40 minutes.

6. Prepare topping: mix all ingredients except chocolate.

7. Remove from freezer and pour out topping on top.

8. Put back into a freezer.

9. Melt chocolate and put it in a pastry bag.

10. Take out the form with cake and decorate with chocolate on top.

CAKE WITH PISTACHIO-LIME ICE CREAM

CAKE WITH PISTACHIO-LIME ICE CREAM

The basis:

Pine nuts - 3 tbsp.
Carob - 4 tbsp.
Buckwheat grains germinated - 1 tbsp. Honey - 1 tbsp.
Coconut oil - 2 tbsp.
The juice of half orange

Filling:

Coconut -3 cups
Maple syrup - 6 tablespoons
Cocoa butter – 2/3 cup

Ice cream pistachio - lime:
Pistachios - 4 cups
Coconut - 4 tbsp.
Avocado - 2 pcs.
Coconut milk - 1 cup
Maple syrup - 5 tbsp.
Lime juice – 1/2 cup
Lime zest - 2 tsp.

Topping:

Coconut paste - 1/2 cup
Cashew – 1/3 cup
Honey (to form balls of coconut)

Preparation:

1. Mix ingredients for the basis in a blender.

2. Pour into a mold and form a cake.

3. Put the form with layer in freezer for 20 minutes.

4. Mixt all necessary products for the filling.

5. Remove from freezer to form a cake.

6. Put stuffing on a top and smooth with a spatula.

7. Place in freezer for 20 minutes.

8. Prepare cream by mixing all necessary products.

9. Remove cake from freezer and place ice cream on top of the filling.

10. Send into a freezer for 20 minutes until an ice cream thickens, but do not freeze it.

11. Form balls of coconut paste and honey. If desired, put one nut inside every ball.

12. Decorate cake with the balls in a circle.

STRAWBERRY CHOCOLATE CAKE

STRAWBERRY CHOCOLATE CAKE

The basis:
Almonds - 1 cup
Honey - 1 tbsp.
Dates - 10 pcs.
Carob chopped - 1 tbsp.

Filling:
Cashew - 3 cups
Strawberries - 1 cup
Beet juice - 1 tbsp.
Chips of coconut - 1 cup
Coconut oil - 1 cup
Agave syrup – 1/3 cup

Topping:

Strawberries (whole berries) - 20 pcs. Cocoa butter – 1/2 cup
Carob chopped – 1/2 cup
Maple syrup - 2 tablespoons

Water as needed Preparation:
1. Mix the ingredients for the base.
2. Form a thin cake in the bottom of the mold and place it in the freezer for 20 minutes.
3. Cut into small pieces 1/4 cup of strawberries with a knife.
4. Mix all ingredients for the filling and 3/4 cup strawberries in a blender.
5. Add small pieces of strawberries into the stuffing and mix.
6. Remove the mold from freezer.
7. Pour the stuffing over the basis and level the surface with spatula.
8. Place in freezer until complete solidification.
9. Prepare the chocolate topping, to do that - mix all necessary ingredients for topping except strawberries.
10. To bring the topping to soft consistency, add a little water.
11. Remove the cake from the split form. 12. Pour the topping on a cake and decorate with strawberries.

STUFFING ’N’ ALL THE BEST BITS SALAD

STUFFING ’N’ ALL THE BEST BITS SALAD

SERVES 8

500 g brussels sprouts
800 g butternut squash
2 large parsnips
3 sprigs rosemary or thyme, leaves picked and roughly chopped, plus extra to garnish
200 g pancetta, cut into 1 cm cubes
½ cup (125 ml) olive oil or 115 g coconut oil
sea salt and freshly ground black pepper 2 cups (300 g) Cooked Buckwheat
1 cup (115 g) pecans, roughly chopped
1 pink lady apple, cut into 1 cm cubes dash of apple cider vinegar
pomegranate seeds, to garnish

Day before:
Preheat the oven to 200°C (gas 6). Spread the vegetables, herbs and pancetta on one or two baking trays. Coat with oil and season to taste with salt and pepper. Roast for 45 minutes, turning halfway. Spread the buckwheat and pecans on another tray and place in the oven.

Roast everything (including the veggies) for another 10 minutes or until the pecans are golden. Remove from the oven and allow to cool. Once cooled, transfer each tray of goodies to separate containers and keep them somewhere cool (the laundry perhaps . . . no need to take up fridge space).

On the day: In a large serving bowl, toss the vegetables with the roasted buckwheat and pecans. Add the cubed apple and drizzle with a dash of apple cider vinegar. Garnish with pomegranate seeds and the extra rosemary or thyme.

Santa Fe Turkey Burger Salad

Santa Fe Turkey Burger Salad

Servings: 6
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients
1 pound ground turkey
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon ground cumin
1 cup pepper jack cheese, shredded
4 cups romaine lettuce, chopped
2 cups cherry tomatoes, halved
1 cup fresh corn kernels
1 avocado, cubed
½ cup low fat mayonnaise
½ cup plain yogurt
1 tablespoon sriracha
¼ cup red onion, finely diced
1 tablespoon rice vinegar
¼ cup fresh cilantro, chopped

Directions

1- Spray a large skillet with cooking spray. Add the ground turkey and season it with the salt, black pepper, onion powder, and ground cumin.

2- Cook over medium heat, stirring frequently, until it is browned and cooked through.

3-Use a slotted spoon to remove the cooked meat from the skillet, and set it aside to cool slightly.

4-Meanwhile, combine the pepper jack cheese, romaine lettuce, cherry tomatoes, fresh corn and avocado in a large bowl.

5-Add the ground turkey to the bowl and toss gently to mix. In a separate bowl, whisk together the mayonnaise, plain yogurt, sriracha, red onion, rice vinegar, and fresh cilantro.

6-Pour the dressing over the salad and toss until the dressing is worked through. Cover and refrigerate for at least 30 minutes before serving.

Nutritional Information (per serving)

Calories 432.6, Total Fat 32.9 g, Saturated Fat 4.6 g, Total Carbs 12.4 g, Dietary Fiber 3.7 g, Sugars 2.4 g, Protein 24.2 g

Pork in Mango Habanero Sauce

Pork in Mango Habanero Sauce

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients
1 pound pork tenderloin or roast, sliced into thin stirps
1 tablespoon coconut oil
1 cup red bell pepper, sliced
1 cup yellow bell pepper, sliced
1 cup Vidalia onion, sliced
2 cloves garlic, crushed and minced
2 cups unsweetened coconut milk
1 cup green salsa (no sugar added)
½ cup plain yogurt
1 habanero pepper, seeded and minced
1 cup mango, chopped
½ cup unsweetened shredded coconut
2 tablespoons lime juice
1 teaspoon ground cumin
¼ cup fresh basil, chopped
½ teaspoon salt
½ teaspoon black pepper
2 cups cooked brown rice for serving

Directions

1- Heat the coconut oil in a large skillet over medium heat.

2- Add the sliced pork and cook for 3-5 minutes, or until browned and mostly cooked through.

3-Using a slotted spoon, remove the pork from the skillet and set it aside.

4-Add the red bell pepper, yellow bell pepper, Vidalia onion, and garlic to the skillet.

5- Cook, stirring frequently for approximately 5 minutes, or until the vegetables are tender.

6-Quickly combine the coconut milk, green salsa, plain yogurt, habanero pepper, mango, unsweetened shredded coconut, lime juice, cumin, basil, salt, and black pepper in a blender.

7- Pulse until a sauce forms. Place the cooked pork back into the skillet with the vegetables.

8- Add the blender sauce into the skillet and cook over medium heat until warmed through.

9- Serve immediately over brown rice.

Nutritional Information (per serving)

Calories 530.4, Total Fat 21.9 g, Saturated Fat 12.5 g, Total Carbs 44.6 g, Dietary Fiber 5.7 g, Sugars 11.7 g, Protein 39.6 g