RICE BALLS

Cook your rice (look at its cooking instructions). I used 1,5 cup of water, 1 cup of rice, half a tablespoon lemon juice and half a tablespoon salt.

Use a hand blender to make a paste out of cooked rice. Let the dough sit in fridge for an hour. Wet your hands before working with it. For different colors use;
beet for pink
carrot juice for orange
olive paste for black
tomato paste for red
spinach juice for green ♥

RICE BALLS

Cook your rice (look at its cooking instructions). I used 1,5 cup of water, 1 cup of rice, half a tablespoon lemon juice and half a tablespoon salt.

Use a hand blender to make a paste out of cooked rice. Let the dough sit in fridge for an hour. Wet your hands before working with it. For different colors use;
beet for pink
carrot juice for orange
olive paste for black
tomato paste for red
spinach juice for green ♥

CINNAMON CARROT BALLS
3 medium carrots, very thinly grated
2 teaspoons of cinnamon
5-7 medjool dates
1/3 cup ground walnuts
Use paper towels to remove excess water in carrots. Then process the dates, walnut, carrot pulp and cinnamon in a food processor. Add salt to taste. Make small balls out of the dough and put them in the fridge. Enjoy after an hour ♥

CINNAMON CARROT BALLS

3 medium carrots, very thinly grated

2 teaspoons of cinnamon

5-7 medjool dates

1/3 cup ground walnuts

Use paper towels to remove excess water in carrots. Then process the dates, walnut, carrot pulp and cinnamon in a food processor. Add salt to taste. Make small balls out of the dough and put them in the fridge. Enjoy after an hour 

VEGAN CHEESECAKE BITES

For the crust; 
200 grams of dates 
100 grams of almonds

For the filling;
200 grams of soaked cashews 
1 lemon’s juice
brown sugar and vanilla

It’s dairy free, raw and tastes exactly the same as “the real cheesecake”…even better ♥

VEGAN CHEESECAKE BITES

For the crust;
200 grams of dates
100 grams of almonds

For the filling;
200 grams of soaked cashews
1 lemon’s juice
brown sugar and vanilla

It’s dairy free, raw and tastes exactly the same as “the real cheesecake”…even better ♥

CORN MILK

(For 3 glasses of milk)

3 Ears of fresh corn
2 glasses of water
Pinch of salt

Scrape the kernels off of the ears of corn. Place the corn kernels in a food processor or blender. Blend well. Then add water and salt. Strain the corn/milk mixture through a fine mesh sieve. Enjoy ♥

CORN MILK

(For 3 glasses of milk)

3 Ears of fresh corn
2 glasses of water
Pinch of salt

Scrape the kernels off of the ears of corn. Place the corn kernels in a food processor or blender. Blend well. Then add water and salt. Strain the corn/milk mixture through a fine mesh sieve. Enjoy ♥

CASHEW MILK

100 grams of cashews
4 glasses of water
Pinch of salt

Soak cashews for 4 hours.
Blend water and soaked cashews in a high speed blender, enjoy ♥

CASHEW MILK

100 grams of cashews
4 glasses of water
Pinch of salt

Soak cashews for 4 hours.
Blend water and soaked cashews in a high speed blender, enjoy ♥

CRUNCHY HAZELNUT SPREAD

Soaked hazelnuts, brown sugar, carob molasses and cocoa powder ♥

CRUNCHY HAZELNUT SPREAD

Soaked hazelnuts, brown sugar, carob molasses and cocoa powder ♥

SWEET POPCORN

3 cups freshly popped corn
1 tablespoon molasses
1 tablespoon maple syrup
1 teaspoon of sea salt

Put molasses, syrup and salt in a small bowl and whisk until well blended. 
Pour it on popcorn, stir to combine ♥

SWEET POPCORN

3 cups freshly popped corn
1 tablespoon molasses
1 tablespoon maple syrup
1 teaspoon of sea salt

Put molasses, syrup and salt in a small bowl and whisk until well blended.
Pour it on popcorn, stir to combine ♥

CHEWY NO BAKE COOKIES

1 cup oatmeal
3 tablespoons of warm water
3 tablespoons of molasses (I used grape)
1 teaspoon of cocoa powder
A pinch of salt

Put everything into a bowl and stir to combine.
Let sit for 15 minutes.
Shape the dough into medium size balls.
Enjoy them for a sweet breakfast or an after-dinner indulgence ♥

CHEWY NO BAKE COOKIES

1 cup oatmeal
3 tablespoons of warm water
3 tablespoons of molasses (I used grape)
1 teaspoon of cocoa powder
A pinch of salt

Put everything into a bowl and stir to combine.
Let sit for 15 minutes.
Shape the dough into medium size balls.
Enjoy them for a sweet breakfast or an after-dinner indulgence ♥

AVOCADO BREAD SPREAD

Half a medium avocado (ripe)
Cashews
Soy sauce

Blend everyting together in a food processor
And enjoy with thin slices of bread ♥

AVOCADO BREAD SPREAD

Half a medium avocado (ripe)
Cashews
Soy sauce

Blend everyting together in a food processor
And enjoy with thin slices of bread ♥

MUSHROOM CASHEW PILAF

1/2 cup cracked wheat
5 medium mushrooms, small diced
30 grams of cashews, chopped
3 tablespoons of soy sauce

Add some boiling water on cracked wheat (about half a cup). 
Saute mushrooms in a small pan with cashews and soy sauce.
Add the saute in wheat and enjoy ♥

MUSHROOM CASHEW PILAF

1/2 cup cracked wheat
5 medium mushrooms, small diced
30 grams of cashews, chopped
3 tablespoons of soy sauce

Add some boiling water on cracked wheat (about half a cup). 
Saute mushrooms in a small pan with cashews and soy sauce.
Add the saute in wheat and enjoy ♥