Posts with tag recipe

raw raspberry chocolate dream

packing, packing, packing… holiday here we come :)
few more days till we hit the sunny coast of latvia…. friends and festivals… hippie times all over :). first one ( straight away from airport… o yeah summer leisure :)
but just before all that one more thing for your sweet tooth…. my summer creation…..

raw chocolate & raspberry cake
1 1/2 cup raw walnuts (pecants)
15 fresh soft medjool-like dates, pitted (adjust to taste)
5 tbsp cacao powder
1 tsp ground cinnamon
3 tbsp coconut oil (room temperature) or olive oil
1 cup raspberies (fresh or frozen)
+raspberries for decoration
a tiny pinch of salt
chocolate & avocado frosting
1/2 avocado
3 to 5 tablespoons agave (adjust to taste)
1/4 cup cocoa powder
2 teaspoons vanilla extract
1 tsp cinnamon
a tiny pinch of salt
place walnuts in a food processor, pulse until crunchy, add dates and pulse again. add the rest of the ingredients and pulse everything until well combine. add the raspberries and pulse again few times. pour the mixture into 20 cm roundpan, place in the freezer for couple of h.
in the food processor place all ingredients, pulse until smooth, place on top of the cake and let cool in the freezer for ½ h. before serving let cake stay for ½ h in the room temperature and decorate with fresh raspberries ☺
have fun and i will see u in a month… woop woop

lemon/blueberry crumble with hazelnut topping

Lemon-Blueberry Crisp with Hazelnut topping
Makes: 6 to 8 serving
Time: 40 to 50 minutes
2 tbs oil plus more for greasing the pans
2 cups fresh or unfrozen blueberries
4 cups apples, peeled, cored and chopped
1 cup hazelnuts
¼ cup agave
½ cup whole-wheat flour
½ teaspoon nutmeg
Pinch of salt
Grated zest of 1 lemon
1 tbs squeezed lemon juice
Heat the oven to 375°F. Grease an 8- or 9-inch baking dish (I used the 6 little ones) with a little oil.
Put ¾ hazel nuts into the food processor until ground, add flour, nutmeg, salt, oil, agave and mix well.
Mix apples with blueberries and lemon juice.
Spread the fruit mixture in the backing dish and sprinkle the top with the lemon zest. Add on top hazelnut crumble, press down gently and cover with remaining chopped hazelnuts (1/4 cup).
Bake about 30 to 40 minutes until the filling is bubbling, and the crust is just starting to brown. Serve.

food matters monday – raw chocolate ice-cream

hey there!
i`m sorry that it took me a while to get back to you, i have been really busy lately, making preparations for my upcoming project, school holidays and even trip back to Latvia to meet up with some of my best friends :) tnx guys for such a nice weekend off, love u all
anyway today actually i’m posting late monday post with Food Matters Project. this week’s recipe is raw chocolate tofu ice-cream by Meg of Fledgling Foodie.

it was super delicious. we made it together with my little ones and even they liked it a lot – another big step into their journey of taste

raw chocolate/banana ice-cream
4 servings
for ice cream
500 g silken tofu
2 ripe bananas
2 tsp vanila extract
1/4 cup cacao powder
1/2 cup agave or more (depends how sweet u want)

put all ingredients in a blender and mix until it is completely smooth, freeze at least 4 h. before serve let thaw it a bit and eat as soon as soften. serves with nuts,fruits or this time we ate it with fresh strawberry/mint sauce (blend it)… yummy
cook with fun :)

food matters monday – mediterranean cobb salad

day in the park with fam and super delicious lunchbox (Sara’spicked recipe from Mark Bittman book ”Food that Matters Cook book”) – mediterranean cobb salad with a lot of greens, energy and tasty Holand’s tomatoes…

challenging day – first steps in rollerskating



mediterranean cobb salad
4 servings
30 minutes
1/3 cup olive oil
2 tablespoons wine vinegar, or to taste
3 anchovy fillets, with a bit of their oil (or use more capers)
1 tablespoon capers, with a bit of their brine
2 tablespoons chopped fresh parsley
4 cups mache lettuce or another lettuce u like
4 cups arugula
1 cup cooked or canned chickpeas
12 cherry tomatoes, sliced in halved
1 small red onion, halved and thinly sliced
½ cup crumbled Gorgonzola (or without)
¼ cup pumpkin seeds
combine the oil, vinegar, anchovies, capers, parsley, and black pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. taste and add more vinegar or pepper if necessary.
put the greens on the plates and spoon the other ingredients around it in rows or mounds. just before serving, drizzle the top with the vinaigrette, toss it at the table, and serve.

lunch box: roasted red peper, walnut spread & whole wheat toast

hey, it’s getting warmer outside, so why don’t we take our lunch box outside?

roasted red peper, walnut spread & whole wheat toast
slice of whole wheat bread
roasted red peper, walnut spred
cucumber, sliced
salt, pepper to taste
toast your bread until golden. top it with generous layer of spread. add handful of rocket, couple slices of cucumber and sprinkle it with salt and chili flakes.

roasted red pepper & walnut spread
2 cups cooked chick peas (+ reserve liquid)
2 garlic cloves
1 c. walnuts
4 roasted red peppers
1 c. fresh parsley, optional
salt, pepper to taste
mix all ingredients in the food processor until smooth. if necessary add reserved liquid to make it lighter. taste and adjust seasonings.
Recipe is adappted

diy: easter cupcakes

sweet holidays on… :)


white chocolate, melted (not hot)
butter paper
plastic bag
coloured paper
coloured ribbon
hot glue gun
chocolate cupcakes (recipe below)

chocolate decoration
fill a plastic bag with melted chocolate (try better to fill in one of the corners).
cut the corner of your bag (1mm deep).
choose the shape of bunny ears u like to make (i use improvisation but u can also draw them before on the butter paper and then fulfill with chocolate).
cool them for about h and decorate

cut coloured paper in 4×4 cm squares.
tight them in the middle with ribbon and use as a decoration for cupcakes.
to stick them on use toothpicks or just place them on the top between bunny ears.

vegan chocolate cupcakes by loveandlemons

1 1/4 cups spelt flour (or blend of all-purpose & whole wheat)
3/4 cup agave syrup
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk (or other milk)
1 teaspoon vanilla extract
3 tablespoons coconut oil
1 teaspoon apple cider vinegar
1/2 teaspoon cinnamon

mix the wet ingredients, mix the dry ingredients, mix together and bake for 15-18 minutes at 325 degrees.

taste the spring!

food matters monday – indian cuisine

happy monday! this week i’m the Food Matters Project host (my first time) – responsible for the recipe of the week. and I have chosen to give a shot to indian cuisine (one of my favourites).


dal with lot of vegetables from Mark Bittman The Food Matters Cookbook
1 tbs vegetable oil, plus more as needed
1 tbs gee
1 cup chopped onion
2 tbs minced ginger
1 tbs minced garlic
2 cups cauliflower florets and stems cut into bite-size pieces
1 cup cubed eggplant (salted, rinsed, and dried if you like)
1 cup cubed zucchini
4 cardamom pods
1 tbs mustard seeds
curry powder
garam masala
2 cloves
1 dried mild chilli optional
1 cup dried red lentils, washed and picked over
½ cup chopped fresh cilantro, for garnish
put the oil in a large pot or Dutch oven over medium heat. add the cardamom, mustard seeds, curry powder, gara masala, stir until the spices are fragrant but not burning, just a minute.
add 1 tbsp gee and then add the onion, ginger, and garlic and cook, stirring, until softened, about 5 minutes.
add the vegetables and lentils and cover with water by about 2 inches. cook until lentils and vegetables are tender about 25 to 35 minutes.
season with salt and pepper to taste. garnish with fresh chopped cilantro and serve.

black beans masala
2 cups black beans (1 cup dried), soaked over night and drained
1 bay leaf
1 tbsp oil
1 cm ginger, peeled and chopped
1 – 2 cloves garlic, peeled and squeezed
½ can chopped tomatoes (3 small tomatoes or 2 large fresh)
1 tsp gr coriander
1 tsp cumin
1 tsp brown mustard seeds
1 tsp paprika
1/2 tsp turmeric
1/2 tsp salt or to taste
chilli flakes (optional)
4 tbsp chopped fresh cilantro
drain and rinse black beans well. add 6 cups* of water and buy leaf into a medium saucepan and bring to a boil. cover, remove from heat, and let stand for 1 hour.
drain the beans, reserving the liquid and set aside.
heat the oil in a large saucepan on medium low heat; add ginger, garlic and mustard seeds until the seeds start to pop.
add the rest of the spices and heat thoroughly in the oil.
add chopped tomatoes, black beans and reserved liquid from the beans. add water if it’s necessary to just cover the beans. cover and cook for 10 minutes.
add the chopped cilantro and serve.
* beans that have been soaked will require about three cups of water for each cup of beans. still, it is always best to add more water and drain at the end. be sure to routinely check the water level during cooking, if you run out of water, the black beans will start to burn and acquire a burnt, smoky taste.

tofu masala
tofu, sliced
4 tsp oil
1 can of chopped tomatoes
1 onion, chopped
pinch of cinnamon
1 bay leaf
3 cloves
1 cm ginger, chopped
3 garlic gloves, chopped
1 tsp cumin
2 tsb of sugar (to taste)
chilli to taste
3 cardamon pots
1 tsp turmeric
1 tsp garam masala
200 ml coconut milk
bunch of cilantro and mint leaves, roughly chopped
heat 2 tsp oil in a large saucepan on medium low heat, add sliced tofu and fry them on both sides until golden brown, set aside.
heat remaining oil, add spices and fry for 30 sec.
add onions and fry about 3 min.
add garlic, ginger and fry for few more minutes.
add tomatoes, sugar, coriander and mint leaves (reserve some coriander leaves to garnish), cook about 5 min.
finally add tofu and coconut milk, cook about 10 min.
garnish with cilantro leaves and serve with rice or naan bread.

tomato onion salad
3 tomatoes, finely chopped
1/2 onion, finely chopped
1-2 tsp oil
Salt to taste
chilli powder
coriander leaves, finely chopped – as much as you like
mix all ingredients together

chocolate brownies

chocolate brownies
35 g walnuts
30 g whole-grain flour
150 g milk chocolate
150 g black chocolate
100 g sweet cream
150 g butter
90 g brown sugar
3 eggs
preheat the oven to 200 degrees.
in a blender bowl, mix together the walnuts and flour and place the rack in the center of the oven.

melt the chopped chocolate, sweet cream, butter and sugar in a stainless steel bowl placed over a saucepan of simmering water (bain-marie or double boiler). once melted and smooth, remove from heat and let it cool for a few minutes. then, add the eggs, one at a time, mixing well after each addition. then, mix the flour/walnut mixture until well blended.

divide dough among 12 muffin cups, filling each about 2/3 full. bake in preheated oven about 12 minutes. allow cooling in the pan for about 10 minutes, then take them out of the pan and let them cool completely.

cauliflower with brazilian nuts

cauliflower with brazilian nuts, by Četras sezonas
700 g cauliflower, roughly divided and steamed al dante
40 brazilian nuts, chopped
70 g sharp tasting cheese of your choice, shredded
salt&pepper, to taste
heat the oven, place cauliflower on the baking dish, sprinkle with oil, salt, pepper, cheese and Brazilian nuts. bake until cheese is melted and brazilian nuts are golden brownish. serve.

roasted potatoes with caraway/ rosemarie or thyme

Roasted potatoes with caraway/ rosemarie or thyme (up to your taste)
1000 g potatoes, sliced 5mm tick
1 tbsp caraway
salt, to taste
Boil the water, add potatoes, bring to a boil and simmer for 5 minutes. Dry them, add oil, thyme (or another flavor) and salt, mix carefully. Place potatoes on the baking dish and bake until golden brownish. Serve.