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

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

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

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 Vitamix. Ground 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 

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

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.