Poppy Seed Torte - Czech Makovec

Variations of the poppy seed torte are found through Central and Eastern Europe. 

This recipe is a simple version of Makovec from Czech Republic. 

Ingredients:

• 1 cup sugar
• 1 cup all-purpose gluten-free flour
• 1 cup poppy seeds (ground; you can use an electric coffee grinder)
• 2-3 tablespoons baking powder
• 2 eggs
• 1 cup milk (I use unsweetened almond milk)
• 1/2 cup oil (or melted unsalted organic butter)

Directions:

1. Preheat the oven to 375°F. Grease or oil your baking pan.
2. Mix all dry ingredients in a large bowl. 
3. Add the milk, eggs and oil and mix with a hand mixer on medium till the dough is smooth. 
4. Pour the batter into the baking pan. 
5. Bake about 30-35 minutes or until a probe or toothpick inserted in the center comes out clean. 

Serve warm or at a room temperature with a cup of warm tea, coffee or a glass of milk. 

Before serving you can sprinkle the torte with organic powdered sugar or top with a lemon glaze. 

Can also be served with freshly whipped cream. 

Nutella

     

Ingredients:

• 1/2 cup hazelnut butter (you can make your own in a powerful blender; I recommend Vitamix)
• 1-2 tablespoons organic unsweetened cocoa powder
• 1-2 tablespoons organic honey or organic maple syrup (if you prefer sugar, use organic sugar instead)
• 1 tablespoon hazelnut oil (if needed)
  

Directions:

1. Place the hazelnut butter, cocoa powder and honey into a bowl. Mix well with fork. Taste and adjust the ingredients as desired. 
2. If needed add the hazelnut oil (or either coconut oil/walnut oil). 

Enjoy on a fresh toast. Store in the fridge.

Strawberry Coconut Milk Delight

       

Ingredients: 

• 1 lb fresh organic strawberries + a few more for decoration
• 2 cups unsweetened canned organic coconut milk (this is the one I use)
• 14 tablespoons organic honey
• 3 tablespoons gelatin (this is the one I use)
  

Directions:

1. Place cleaned strawberries in your powerful blender, add 1 cup of coconut milk and 10 tablespoons of honey. Blend on high speed till the mix is liquid. 
2. Place the mix in a small pot and warm over medium heat but do not boil.
3. When hot, turn the stove off, add 3 tablespoons of gelatin and mix well till the gelatin dissolves. 
4. Pour the mix into paper cups, filling them 1/3 or 1/5.  You can also use ice cube trays. (I used both, the bottom part is from paper cups and the flower is from an ice cube tray.)
5. Place in the freezer for about 10 minutes or until hard, but do not freeze. 
6. Stir 4 (or as desired) tablespoons of honey into the 1 cup of organic coconut milk.
7. Take the jelly snack out of the paper cups (tear the cup on the side) and place on a plate. Pour the cold coconut milk over the jelly and decorate with the strawberries. 

Enjoy as a delicious, nutritious summer dessert.

Fresh Zucchini Salad

Ingredients:

• 2 zucchinis, small 
• 1 big green apple
• 1 large cooked potato
• 1/2 red onion
• 2-3 spoons of Vegenaise (or whole milk plain yogurt) 
• juice from 1/2 lemon
• Himalayan salt, pepper (you can add any other seasoning that you like) 
• fresh thyme
• 1 hard boiled egg (optional) 

Directions:

1. Peel the zucchinis and the apple. Shred them using a grater on the coarse side.  Place them into a large bowl.
2. Chop the onion into small pieces and add it to the bowl.
3. Cut the potatoes into small cubes and add them to the bowl.
4. Add the Vegenaise and lemon juice, then mix all ingredients.
5. Add the spices and thyme, then mix again thoroughly.
6. Place in the fridge for about 30 minutes and serve chilled.

Breakfast Coconut Muffins

        

Makes 6 regular size cupcakes.
You will need a hand mixer, a muffin pan and unbleached baking cups. 

Ingredients:

• 4 eggs
• 2 tablespoons organic raw sugar 
• 2 tablespoons organic coconut sugar
• 2 tablespoons coconut oil (or any other oil) 
• 3 tablespoons water
• 4 tablespoons coconut flour
• 1 teaspoon baking powder 
• 1/2 cup blueberry for topping, fresh or frozen, optional
  

Directions:

1. Preheat the oven to 375°F and place the baking cups into a muffin pan.
2. Separate the egg whites from the yolks into separate bowls.
3. Using a fork, whisk together the egg yolks with the sugar. Add the coconut oil, water, coconut flour and baking powder.  Mix thoroughly.
4. Using the mixer, mix the egg whites to produce a solid egg snow.
5. Gently add the dough mix to the egg snow and using low speed, mix one more time all together.
6. Place the dough into a muffin pan. 
7. Top with blueberries (optional).
8. Bake for about 20 minutes.
9. Enjoy as a delicious and nutritious breakfast or as a healthy afternoon dessert with your favorite hot drink. 

Serving suggestions coming soon.

Red Bell Pepper Hummus

    

Ingredients:

• 30 oz. cooked chickpeas (garbanzos)
• 1/4 cup raw sesame seeds
• 1 red bell pepper, chopped
• 2-3 tablespoons olive oil
• 1/4 cup fresh lemon juice 
• 1 garlic clove, peeled 
• sea salt 
  

Directions:

1. Place all ingredients, except the salt, into a food processor or a powerful blender (Vitamix) in the order listed.
2. Turn machine on and increase speed to high.  Add water as needed to achieve desired consistency.
3. Blend for one minute or until it reaches a smooth texture.
4. Season to taste with sea salt. 
5. Serve chilled with vegetables, gluten-free pita bread or crackers. 

Date & Nut Snack Bar

 

Ingredients:

• 7 oz / 200 g shelled almonds
• 7 oz / 200 g hazelnuts 
• 15 dates, dried and pitted
• 2 eggs 
• Optional:  60 g dark chocolate or 2 tablespoons shredded almonds 

Directions:

1. Preheat the owen to 350 °F / 175 °C.
2. Mix almonds and hazelnuts in the food processor or a blender into a fine flour. 
3. Chop the dates into small pieces either by hand or the food processor. 
4. Beat the eggs and mix together with nut flour and dates. 
5. Shape the dough into a long tube.
6. Slice into pieces and shape into bars.
7. Place on a baking sheet lined with baking paper. 
8. If desired, top with shredded almonds. Press the almonds gently into the bars.
9. Bake for approximately 20 min.
10. Place the bars on a cooling rack. 

Directions for chocolate-covered bars:

1. Use a double-boiler to make sure you don't burn the chocolate. If you don't have one, you can make one by filling a medium saucepan 3/4 full with water. Then rest a smaller saucepan or a heat-proof bowl inside, in which you place the chocolate.
2. Turn the stove on low heat, stirring occasionally. When the chocolate is nearly all melted, turn off the stove. 
3. Using a wooden spoon, stir the last few pieces to melt them. 
4. Take a single bar and dip one side of it into the melted chocolate.
5. Place it onto a cookie sheet to cool. 
6. Repeat with the remaining bars. 
7. You can place the cookie sheet with the nut bars into the fridge for the chocolate to harden faster.

Green Pea Pesto

Ingredients:

• 3.5 oz / 100 g shelled almonds
• 1 cup / 200 ml frozen peas
• 1/2 lemon, juiced (optional)
• 1 garlic clove
• 1/2 - 1 cup olive oil
• salt and black pepper to taste
• 1 teaspoon sesame seeds

Directions:

1. Place almonds, frozen peas, lemon juice and garlic in a food processor or a powerful blender (e.g., Vitamix) and mix till creamy. 
2. Pour the olive oil into the mixture and continue mixing until it has even consistency. 
3. Add salt and pepper according to taste.
4. Place into a serving dish and sprinkle with sesame seeds.

Buckwheat Sweet Bread

  

Preparation time: about 30 minutes

Baking time: about 50 minutes

Ingredients:

• 250g soft butter 
• 200g organic raw cane sugar
• 6 eggs
• 250g buckwheat flour
• 250g ground hazelnuts (can be substituted with almonds, pecans or walnuts) 
• 1 tablespoon baking powder 
• 400g of your favorite berry jam 
• organic powdered sugar for decoration (optional) 

Instructions:

1. Preheat the oven to 350˚F.
2. Separate the egg whites and yolks. Mix butter and sugar thoroughly then add the egg yolks. 
3. Combine buckwheat flour with the ground hazelnuts and baking powder. Add the egg and butter mix. 
4. Using the mixer, mix the eggs till it makes a solid egg snow. Mix the egg snow into the dough. 
   
5. Cut the baking paper into the shape of the springform and place it in the bottom --  or grease the baking form with butter, margarine or coconut oil.
6. Bake for about 50 minutes.  Using a long toothpick or wood skewer, poke the bread and withdraw.  If it comes out clean, the bread is ready; if the dough sticks to it, continue baking a few more minutes.
7. Open the springform, then very gently flip the cake base onto the cooling rack. Carefully remove the baking paper from the cake and leave it to cool.
8. Cut the sweet bread evenly into half, spread the jam and put the other half back on the top. 
   
9. Sprinkle with powdered sugar as desired. 
10. Serve warm or at room temperature with a cup of dairy-free milk (e.g., almond milk, rice milk or flax seed milk) or a cup of tea. 

When served as a dessert, serve with freshly whipped cream. 

Orange Jelly Candies - all natural

Ingredients:

• 3-4 tablespoons unflavored all natural gelatin
• 2/3 cup orange juice, preferably freshly squeezed and strained 
• 8 tablespoons organic agave 
• 1 teaspoon organic vanilla extract, optional 

Directions:

1. Combine all ingredients in a saucepan on low heat until gelatin has completely dissolved and the mixture is smooth. 
2. Pour into silicon ice cube trays. 
3. Place in the freezer for about 10 minutes. 
4. Remove the tray, pop out the jellies from the form and enjoy these delicious gummy candies. 

Keep in an air-tight container and use within a day or store in the refrigerator for a couple days. Can be also kept frozen for later use.

Coconut Ice Cream

Yields 6 ZOKU pops

Ingredients:

• 3/4 cup + 2 Tbsp (7oc) coconut milk, unsweetened, not light
• 1/4 cup (2 oz) regular almond or coconut milk unsweetened 
• 3 Tbsp water
• 3 Tbsp + 1 tsp organic raw cane sugar 
• 1/2 cup shredded unsweetened coconut 

Directions:

1. Whisk together all the ingredients until sugar has dissolved.
2. Insert sticks into the pop maker molds and pour the coconut base until you reach the fill line. 
3. Let freeze completely, then remove the pops as directed by ZOKU.
4. Repeat with remaining pops and enjoy :) 

Morning Glory

You will need a powerful blender; I use and recommend using a Vitamix. 

Preparation: 3 minutes

Processing: 1 minute

Yield: 3 - 4 cups

Ingredients:

• 1 orange, medium size, peeled and chopped
• 1 peach, chopped
• 1 tablespoon wheatgrass juice, fresh or frozen
• 1 cup of ice

Instructions: 

1. Place the orange, peach and wheatgrass juice into the blender and secure the lid.
2. Turn on at the lowest speed and quickly increase to the maximum.
3. Blend for a few seconds until the fruit is well blended into a juice.
4. Add the ice and bland on the maximum till all the ice is crashed and the texture smooth.

Serve immediately and enjoy :)

Samosas

 

A samosa or samoosa is a fried or baked pastry with a savory filling, such as spiced vegetables, meat and chicken.

Preparation time:  approximately 30 minutes
Baking time: approximately 30  minutes
Makes about 7 samosas.

Ingredients for the dough: 

• 1 cup rice flour
• 1 cup garbanzo flour
• 120g melted butter
• 3/4 cup lukewarm water 
• 2 teaspoons of sea salt 

Instructions for the dough:

1. Mix the flour and salt, add the butter, water and knead the dough. It should not be either too hard or too soft and yes it will be sticky a little bit :) 
2. Cover the dough and put in the fridge to firm up.

Ingredients for the filling:

• 1 large leek
• sea salt and pepper or any other desired spice to taste
• 4 garlic cloves, pressed
• a pinch of sesame seeds (optional)
• 2-3 teaspoons of olive oil 

Instructions for the filling:

1. Preheat the oven to 400°F.  
2. Wash the leeks and cut into small thin slices (small rings). 
3. Pour a couple of spoons of oil into a frying pan, then add the leeks and garlic. Cover and fry on medium heat for about 5 minutes. 

Instructions for making the samosas:

1. Prepare a flat baking sheet and grease it with oil.
2. Remove the dough from the fridge.
3. Take a small handful of dough and quickly form it into a ball.  The dough will be stickier to work with than conventional flour dough.
4. Flatten the ball of dough to a small circle 1/4-inch thick, more or less.
5. Place one full tablespoon of filling in the center of the dough.
6. Gently take one side of the though and flip it over to create the samosa form.
7. Gently seal the edges by pressing them together with the fork. 
8. Using the basting brush, moisten the samosas with melted butter or oil. 
9. Bake for 20 - 30 minutes.

Serve warm or at room temperature. 

Homemade Butter

Nothing can replace the taste of real, fresh butter.

You will need a Vitamix blender or equally powerful blender.

Ingredients: 

• 2 cups / 480 ml heavy whipping cream
• 1/8 - 1/4 teaspoon sea salt, optional 
• Add dry herbs, garlic, or honey for your favorite flavor

Instructions:

1. Place cream into the blender and secure lid. 
2. Select the lowest speed, turn machine on and quickly increase speed to the highest. 
3. Blend until mixture is thick. When you hear a change in the sound of the machine, turn it off. 
4. Scrape down the sides of the container with a spatula to bring ingredients into the center of the container. 
5. Reset machine to medium speed. Turn on and blend for about 5 seconds. Stop and scrape sides again. 
6. Repeat this process several times until you see the mixture start to flow more easily and liquid appears. 
7. Blend for a few seconds more until solid butter starts to set up in center of the container on top of the blades.
8. Place the butter in a fine strainer to drain.
9. Transfer the butter to a bowl and add salt to tase. Work butter with a spatula to remove as much liquid as possible.
10. Store in the fridge in an airtight container. 

BBOW Smoothie

Blueberry Banana Orange Wheatgrass Smoothie

You will need a powerful blender; I use and recommend using a Vitamix.

Preparation: 5 minutes
Processing: 1 minute
Yield: 3 cups

Ingredients:

• 3/4 cup (180 ml) water
• 1 medium orange, peeled and halved
• 1 banana, peeled, fresh or frozen (chop if frozen)
• 1/2 cup (80 g) frozen unsweetened blueberries
• 1 tablespoon of fresh or frozen wheatgrass juice 

If using fresh fruit, add 1 cup of ice and a tablespoon of honey to enrich the taste.

Instructions: 

1. Place all ingredients into the blender in the order listed and secure the lid.
2. Turn on at the lowest speed and quickly increase to the maximum.
3. Blend for 1 minute or until desired consistency is reached. 

Serve immediately and enjoy :)

Broccoli Soup

  

You will need a Vitamix blender or other food processor.

Ingredients:

• 1 to 1-1/2 cups of fresh home-made broth -- either chicken/lamb/beef (when I make it, I freeze it in a small containers for later use)
• 1/2 shallot, peeled
• 1/3 cup (40g) shredded cheddar or any other hard cheese
• 2 crowns of broccoli with the stems, steamed
• salt and freshly ground black pepper or any other spices that you like
• 1-2 table spoons of olive oil

Directions when using a Vitamix blender:

1. Steam the broccoli for about 7 minutes. 
2. Dice and fry the shallot with some olive oil.
3. Place all ingredients into the Vitamix container.  Secure the lid.
4. Turn the machine on and quickly increase speed to variable 10, then to high.
5. Blend for 5 minutes or until heavy steam escapes from the vented lid.

Direction when using a food processor:

1. Steam the broccoli for about 7 minutes. 
2. Dice and fry the shallot with some olive oil.
3. Mix the broccoli thoroughly in the food processor. 
4. Bring the broth to a boil in a pot on the stove.  Lower the heat to medium and add the broccoli, fried shallot, cheese and spices.
5. Cook till the cheese melts. 

Serve warm with fresh home-made croutons, soup toppings or a small broccoli floret on the top. 

Flourless Cashew Cake Base

This cake base is absolutely delicious, very easy and quick to make. 

Preparation time: 15 minutes
Baking time: 20-25 minutes

This recipe makes a 1-inch thick cake base in a 9-inch springform pan. You will need a mixer,  baking paper and a cooling rack.

Ingredients:

• 3 eggs
• 3 tablespoons of hot water
• 100-150g of sugar
• 150g finely ground cashews (I used a coffee grinder to make almost a flour)
• 50g of corn starch 

Directions:

1. Preheat the oven to 350˚F. 
2. Cut the baking paper into the shape of the springform and place it on the bottom --  or grease the baking form with butter, margarine or oil.
3. Using the mixer, whisk the eggs with the hot water and slowly add the sugar.
4. Add the ground cashews and corn starch and mix all ingredients thoroughly. 
5. Spread the dough evenly in the springform.  Bake for 20-25 minutes or until golden brown.
6. Open the springform, then very gently flip the cake base onto the cooling rack. Gently remove the baking paper from the cake and leave it to cool.

Tip:    You can substitute the cashews with almonds or hazelnuts.

Herb Souffle

             

Serves 3-4 people

Preparation time: 10-15 minutes
Cooking time: 15-20 minutes

Ingredients:

• 2 bunches of parsley
• 3 spring onions
• 4 garlic cloves
• 6 eggs
• 1 tablespoon of sesame seeds (black and regular, mixed)
• 14 tablespoons of olive oil
• any desired spices that you would enjoy on your souffle
• pinch of Himalayan salt 

For the garnish:

• 3-4 tomatoes, sliced
• a few stems of fresh basil
• a small bunch of fresh chives

             

Directions:

Follow the instructions below using two medium-size non-stick frying pans to make two souffles.

1. Chop the spring onions. break the eggs, shred the parsley in the food processor and add to it the sesame seeds.  Crush the garlic.
   
2. Add 1-2 tablespoons of olive oil to a non-stick frying pan over a medium-high flame.  When hot enough, reduce the flame to medium and add the spring onions.  When soft, add the garlic and fry some more till the garlic turns slightly brown.  Be careful to not over-brown.
   
3. Thoroughly mix the parsley, eggs, spring onions with garlic and spices in a bowl. 
   
4. Add 3 tablespoons of olive oil to the frying pan.  Heat over a medium-high flame and when hot  add half the mix with a ladle and turn the heat down to medium.  Cover with lid and cook for 5 minutes. 
   
5. Using a wide spatula, lift the souffle and add 3 more tablespoons of olive oil to the frying pan. Flip the souffle over, cover with lid and cook for another 5-10 minutes.
6. Garnish with sliced tomatoes, fresh basil and chopped chives.  Serve warm.

Tip:  Also delicious with either boiled, mashed, smashed or baked potatoes or with gluten-free pita bread.

Garbanzo Bean Crepes

Ingredients:

• 200g garbanzo bean flour 
• 50g potato starch 
• 1 egg
• about 500 ml of almond or flax seed milk
• a pinch of baking powder
• 1/2 teaspoon sugar or honey

Directions:

1. Mix the garbanzo bean flour with potato starch, baking powder, sugar or honey, one egg and stir.
2. Let rest for 15 minutes, the mix will swell.
3. As needed add more milk and again whisk it together. The mix needs to be much more liquid than when making American-style pancakes.
4. Pour with a ladle onto a hot non-stick frying pan in a small amount of olive oil and medium heat on both sides until golden brown.
5. While still warm, top with fruit preserves or jam to taste, roll up, and enjoy :) 

Optionally, sprinkle with powdered sugar.

Grilled Cheese and Alfalfa Sprout Sandwich

This healthy and highly nutritional meal that kids love to eat is easy and quick to make.

You will need:

• Grilled cheese sandwich maker or non-stick frying pan
• Sliced bread
• Alfalfa or other sprouts
• Sliced cheese
• Variety of fresh vegetables on the side 

Need some finding where to buy all the stuff? Here are some links to make it easier for you:

• Bread mix -- our family loves this one the most of all on the today's market: http://www.amazon.com/Bobs-Red-Mill-Gluten-Free-20-Ounce/dp/B000KELHPS/ref=sr_1_6?ie=UTF8&qid=1371909525&sr=8-6&keywords=gluten+free+bread+mix
• Seed sprouter:
  http://www.amazon.com/Victorio-VKP1014-4-Tray-Kitchen-Sprouter/dp/B005FVPP04/ref=sr_1_fkmr1_1?ie=UTF8&qid=1371909256&sr=8-1-fkmr1&keywords=seat+sprouter
• The sprout house organic alfalfa seeds, 1 pound:
  http://www.amazon.com/The-Sprout-House-Organic-Sprouting/dp/B0052LDET6/ref=pd_sim_k_6
• Grilled cheese sandwich maker:
  http://www.amazon.com/Cuisinart-WM-SW2-Dual-Sandwich-Nonstick-Electric/dp/B00006F2MD/ref=sr_1_1?ie=UTF8&qid=1371909776&sr=8-1&keywords=grill+cheese+sandwich+maker

Herb Souffle

Recipe coming soon

Coconut Macaroons

       

Makes about 40 macaroons

• 3 egg whites
• a pinch of Himalayan salt
• 150g / 3/4 cup organic sugar
• 250g shredded coconut 
• baking paper

Preparation time: about 20 minutes

Leave standing: about 4 hours

Baking time: about 20 minutes

1. Line the tray with the baking paper. Whip the egg whites with salt until they become a firm snow.  Add half the sugar and beat/mix until the mix shines. Stir in the rest of the sugar. 
   
2. Mix shredded coconut into the egg snow.  Use two teaspoons to place dollops of the macaroon mix onto the baking sheet.  Let the macaroons dry for 3-4 hours at room temperature.
3. Preheat the oven to 350F. Bake the macaroons for 15-20 minutes.
4. Place the macaroons on a cooling rack.  
5. Serve at room temperature and enjoy. :)

         

Hazelnut Macaroons

         

Makes about 40 macaroons

• 3 egg whites
• a pinch of Himalayan salt
• 150g / 3/4 cup organic sugar
• 250g ground hazelnuts 
• some extra hazelnuts for decoration
• baking paper

         

Preparation time: about 20 minutes
Leave standing: about 4 hours
Baking time: about 20 minutes

1. Line the tray with the baking paper. Whip the egg whites with salt until they become a firm snow.  Add half the sugar and beat/mix until the mix shines. Stir in the rest of the sugar. 
   
2. Mix ground hazelnuts into the egg snow.  Use two teaspoons to place dollops of the macaroons mix onto the baking sheet. Place one hazelnut atop each dollop.  Let the macaroons dry for 3-4 hours at room temperature.
3. Preheat the oven to 350F. Bake the macaroons for 15-20 min. Place the macaroons on a cooling rack.  
4. Serve at room temperature and enjoy. :)

         

Based on internet research I have found that hazelnuts provide the following benefits:

• cardiovascular benefits
• cancer prevention 
• muscles
• skin health
• bone and joint health
• nervous system
• digestive tract health
• high in B vitamins