Wednesday, May 23, 2012

A life change, a life challenge

Since I started writing, I followed this quote:

“1-1-2012 and the adventures are starting.
Every day, for 365 days, do something new, for a first time, a service, an activity, a trip, a surprise, anything, bring in the spices to your life and make it a memorable year! Cheers!!!”
                                     Date: 1-1-2012
I did manage so far to add spices to my life, to create interesting challenges, and enjoy every moment of it. Started by skiing and raising money for kids with cancer, to challenging my knowledge in the kitchen in the raw food and raw desserts, which I adore, and a lot much more activities...

May was full of surprises, meeting new people, and bonding with others. I had a magnificent birthday gathering full of lovely friends and close ones. Met a lot of new interesting people through different other get-together. I didn't get the chance to write and keep you entertained, as I was being taken care by a lovely and incredible person.





The weekend of the 25th to 28th, and for a 1st time, I will be going for a yoga retreat for self-empowerment and personal growth with the Isha foundation
I advice you to try it, as participating with other programs has empowered me in a way.





June will be even more challenging, as I will be volunteering in a new country, to work on a market study to help kids with hearing problems and get them knowledgeable about hearing aids. For that month, I will be focusing on kids, and won't probably have the time to work on my cooking and keep you amused with new recipes. I ask you to please encourage me during my new life helping experiment.
World Wide Hearing




Have a lovely end of May and June and stay tuned to my stories and adventures.

La Reina

Sunday, May 20, 2012

Celebrations!

This Months has been, and still is, so special, from its start and continuing. I have been away from my actual love of  writing and blogging, but trust me it is for a good personal reason....
May is my month of Celebrations,  one is cause I have been born during this month and this day, twice, plus a lot of special friends of mine did too. 
May as well, brings in the spring which I love, embraces our nature, greens our trees and the sun light keeps us warm. We feel like becoming alive again after the snow, cold, and coziness.
Second cause my Astrological sign is Taurus, which is my favorite, if you know Taurus sign, you might get an idea about my character.
A full day of celebrations will start in few hours, wish you can join me!
Thank you for being part of my life, for taking the time to read my blog, create the recipes, and just gaze into my writings, hoping to, at least one day, to meet you..  
Every year has this special day, not only because I was born and still alive enjoying my 30ties +, it is more because I have, throughout my life and still, meeting amazing, loving people, old and new friends, from all over the world, and spread all around the world,we connect anywhere, everywhere, and I'm always blessed to always hear from you any day, specially this day! Love you and miss you All, thank you for making my Birthday more special then it already is -RH

Friday, May 18, 2012

Lasagna a la "Cru"

How about trying a new Lasagna recipe?

I made it, and I loved it..Now, it is your turn.

Raw Ingredients:
3 kg Zucchini
4 2/3 cups Tomato Sauce
1 1/3 cups  Macadam Ricotta Cheese
1/3 Sea salt

Equipment:
A mandolin

Step #1:
Cut zucchini in the sense of length with a mandolin


Step #2:
 Mix gently in large bowl with salt. Let drain for 20 minutes, stirring for 5 minutes

Step #3:
 Rinse and dry properly with a towel
 

Step #4:
  Build up the lasagna and decorate with parsley and Crumesan


PS: I used 1/3 of the ingredients.




Bon Appétit!

La Reina

Wednesday, May 16, 2012

Crumesan

An add-on to the Lasagna.
Crumesan

1 1/2 cups of Brazilian nuts, crushed
1/2 small garlic glove
1 t.s. Sea Salt
1/4 t.s. Black pepper, grounded

Mix by a spoon and add to the Lasagna

Bon Appétit!

La Reina

Tuesday, May 15, 2012

Tomato Sauce

Preparing Tomato Sauce, fast and easy, and can be used in different recipes. Mmmmm.
Sauce au Tomates Seches

Raw ingredients:
4-5 Tomatoes
1-2 cups Dried Tomatoes
1-2 Carrots
1/2 Onions
1/2 cup Celery
1 Garlic, glove
1 tb.s Olive Oil

Macedoine:(to be added later)
1/2 cup Onions, minced
1/2 cup Celery, minced
1/2 cup Pepper, minced

Spices:
Thyme
Basil
Oregano
Black Pepper
Sea Salt
Cayenne

Equipment: 
Vitamix
 
Soak the dried tomatoes beforehand, keep the soaking water for other recipes. Crush the fresh tomatoes with rehydrate tomatoes in the Vitamix, carrots, onios, garlic and olive oil.

Add minced pepper, celery, and onions, and mix with the puree and spices ... let stand 15 minutes.


Use it in other Recipes:
*Lasagna


Bon Appétit!

La Reina




Sunday, May 13, 2012

Macadam Ricotta Cheese

Cheese... yes, we do eat cheese.. we create our own made by Nuts.

How about trying Macadam Ricotta Cheese.

Macadam Ricotta Cheese
Raw ingredients:
2 cups Macadam nuts
1/2 cup of Water
pinch of sea salt
1 Lemon, peeled
1 hand of spinach, or coriander, or parsley

Equipment:
Food processor or a Vitamix

Reduce the macadam nuts into either powder or small piece using a food processor or a Vitamix.
Then incorporate the water and sea salt. Add later the green and lemon and mix well.

This cheese can be used in different other ingredients
*Lasagna



Bon Appétit!

La Reina

Thursday, May 10, 2012

Gâteau Noir Désir

Chocolates, chocolates, chocolates... Did you know that it is an Aphrodisiac, especially when it is totally RAW!

Plan a nice evening with your lover.. and create a Noir Désir, savour it, indulge in its essence, sweetness and Love.
Noir-Désir, "Made with Love"

Starting with the Crust, make sure you have those ingredients.
Raw Ingredients:
40g (1/4 cup) of Hazelnut
40g (1/4 cup) of Brazilian nuts
1tb.s Date Paste
3 tb.s. Coconut Flakes
1/8 t.s. Sea salt
1tb.s. Cacao nibs
Preparation 5 minutes
Portions:1 crust
Equipment: Food processor
Hazelnut
Brazilian nuts






Cacao nibs

Coconut flakes
 





 




















  
Put all ingredients, except the cocoa nibs, in a food processor. Grind a few moments to get a crisp crust, but uniform.
It is important not to over grind in order not to reduce the brazil nuts in butter.

Add the cocoa nibs in a food processor and blend for a few seconds to incorporate them.

Roll out the crust in a small cake pan 22 cm (9in) diameter
Can be conserved for 2 weeks in the refrigerator in an airtight container.
Fast and easy!

The Crust
Preparation 25 minutes
Portions:9
Equipment: Food processor and a blender (Vitamix)
Mousse preparation:

Raw Ingredients: 
250ml (1 cup) Water
60g (3/4 cup) Coconut flakes
90g (1 cup) Hazelnut, grounded
150g (1 cup) Cashew nuts
50g (1/2 cup) Walnut
130g (1/2 cup) Date paste
50g (1/4 cup) Coconut butter
40g (1/3 cup) Cacao Powder
3tb.s. Agave nectar
1/8 t.s. Sea Salt
1/2 t.s. Vanilla Essence
2 tb.s. Cocoa nibs
125ml (1/2 cup) Coconut oil, melted
Coconut milk
Mousse

Prepare the milk with the coconut flakes and water. (similar to-any kind of nut milk preparation, check the sesame milk recipe). We will be using 125ml (1/2 cup) of milk in this recipe.

Place the milk in a food processor with the remaining ingredients, except for the cocoa nibs and the melted coconut oil. Reduce in a uniform and smooth dough. Add the melted coconut oil and continue mixing to incorporate.

Finally add the cocoa nibs in a food processor and mix for a few seconds to incorporate.

Spread the mousse on the crust. Clean the edges of the mold in order not to stain the ganache.

Now last part, the ganache:

Raw ingredients:
2 tb.s Coconut oil, melted
1/4 t.s. Lemon, juiced
45g (1/2 cup) Coconut flakes
60ml (1/4 cup) Agave nectar
2 tb.s Lecithine de tournesol, (ou de Lecithine de Soya)
60g (1/2 cup) Cocoa powder
60 ml (1/4 cup) Water

Put all ingredients, except the cocoa powder, in the VitamixGround into a uniform paste

Add cocoa powder and mix well to incorporate.

Spread the ganache into the mold. Place in refrigerator about 5 hours to harden.

Decoration with Strawberries, the love fruit.

Can be conserved for 10 days in the refrigerator in an airtight container or freezer for 4 months.
Noir- Désir

Bon Appétit!

La Reina

Recipe from: Crudessence Recipe Book 


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Sunday, May 6, 2012

A fresh Sunday Smoothie

Waking up a bit late on this beautiful Sunday morning, after spending last night under the most glamorous full Moon of the year.

Decided to start a fresh day before heading out to have a day in the nature.

What is better then mixing three types of fruits and savor it.

1 Banana
1 Apple
6 Strawberries
0.5 cup of water
Mix them in a Vitamix and drink!

Bon Appétit!

La Reina

Friday, May 4, 2012

Fruits with Kale

Green in a smoothie, doesn't sound tasty for some, but totally nutritional for all. Mixing it with lots of fruits, wouldn't give the full flavor of the green, whereas it is filling your body with good amount of Chlorophyll, adding new blood to your veins.

I tried mixing it this morning, and it tasted fruity!

Looked into my fridge and found some fruits and a kale.

Fruits:
Hand of Blackberries
Hand of Blueberries
1 Apple
1 Kiwi

Raw Nuts:
Cashew, soaked

Sweetener:
3 Dates, pitted
1 t.s. Agave nectar

Green Leaves:
3 Kale leaves

Equipment: 
Vitamix

Blend all, and drink!

 Bon Appétit!

La Reina

Choco-Extacy

Finally the time has come to prepare the first recipe I wrote on March 1, 2012 in the Raw Dessert section; "Choco-Extacy."

Choco-Extacy, "Made with Love" For You and Me
The past weekend, I had to prepare one tarte, and two cakes... Yummy! That was a full energetic weekend.. Was getting ready for my big presentation and tasting project. How exciting!!

The past month was really out of the usual, and I love it!

My favorite month just arrived ..  May, as love, creativity, and a new innovation May be just few days away...
Choco-Extacy, "Made with Love"

Now back to our Chocolate recipe:
Please prepare the following.... and start creating!

Raw Ingredients

Crust:
1 cup of Brazilian Nuts
1 cup of Walnuts
1/2 cup of Sprouted Buckwheat
1/4 cup of Date Paste
1 pinch of Nutmeg
1 pinch of Sea Salt
Brazilian Nuts

Walnuts

Sprouted Buckwheat

Date Paste


Choco-Extacy Crust











Put all dry ingredients in a food processor. Add the date paste then mix until obtaining a paste.
Place in the bottom of a cake pan and spread the paste equally.

Chocolate Mousse:
3 cups of Date Paste
3 cups wet pulp nuts
1 cup of Cacao Powder
11/2 Lemon juice
1 pinch of sea salt
1 pinch of cayenne powder


Chocolate Mousse

Soak the dates for 20 minutes, then place them in a food processor until having a creamy texture.
Mix all ingredients by hand or in the food processor.

Cremage:
2 cups of cashew nuts
2 cups of water
11/2  peeled Lemon
1/3 cup agave syrup
1t.s. Vanilla
1 pinch of sea salt
1 cup of water*
1t.s. Agar-agar
Cremage











In a food processor, make a cream with the cashew nuts, lemon, agave syrup, Vanilla, sea salt and the 2 cups of water.

Place the Agar-agar in the 1 cup of water* and bring to boil within 1 minute while stirring frequently.
Add the boiled Agar-agar in the cream, pour it quickly on the cake and put it in the fridge for 20 minutes.

Decorate after removing it from the fridge.

Choco-Extacy


Bon Appétit!
La Reina
Recipe from: Full day class @ Crudessence.
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Wednesday, May 2, 2012

Morning with some Jazz

Elixir Inner Jazz Smoothie

Kick Start your morning with some Jazzy smoothie full of energy!
Elixir Inner Jazz

Raw Organic Ingredients:
2 t.s. Wheat Grass juice
1 Banana
2/3 cup Pineapple
2/3 cup Mango
1 Orange, peeled
375ml Water
1/2 Ginger

Equipment:
Vitamix

Add all the ingredients in the vitamix, and mix until smooth.
If you want it cold, use ice with the water.

Bon Appétit!

La Reina