31/10/2013

ALMOND MILK (Veg.)

Freshly made this morning :)

For some while I bought this milk in the stores, but then decided to try one my own, so here it is:

1 cup almonds
2 cups water (for soaking)
3 cups water (for blending)
2 tbsp honey
2 tsp date syrup

Wash almonds and put in bowl and add 2 cups with water. Leave for over nigh. In the morning put almonds with water in blender and add the rest of the water (3 cups) and honey with date syrup, blend for 2 minutes until ready. Then squeeze the liquid through strainer, so there are no almond pieces. Use this leftover for baking or adding into yogurt, muesli, etc.  


26/10/2013

COTTAGE CHEESE PANCAKES (Ayurvedic for all doshas)

These cottage cheese pancakes are perfect for breakfast, especially for days like this rainy Saturday. 

To make them you will need
Aprox. 200 gr cottage cheese
Flour- up to the need
about 50 gr brown sugar
1/2 tsp haridra/turmeric
manna (pour on the plate) and roll the dough and place with heated coconut oil or ghee. 
Cook from both sides for few minutes. 
Enjoy while warm.

For chocolate sauce:

1 tsp carob powder 
2 tsp brown sugar 
4 tsp sour cream


24/10/2013

RED PLUM PIE (Veg.)

This seasonal dessert may be changed during the seasons, so you may try other versions with other ingredients.

For dough:

400 gr rye flour (wheat, rice, corn, etc.  flour can also be used, but only when mixed)
200 gr butter (melted)
200 gr brown sugar
1 tsp. tvak- cinnamon
1 tsp. ela- cardamom

8 plums (cut in half)
sprinkle with brown sugar and cinnamon

FRESH SALADS (Veg.)

Actually there is no recipe how to make these all season salads as you can vary with many different seasonal vegetables. To make these salads more digestible it is recommended to add pinch of garam masala.
1/2 Iceberg salad
2 medium size cucumbers or any kind of vegetables
200 gr feta cheese
rape oil mixed with pumkin oil and salt
pour on some garam masala

LEEK- GOAT CHEESE MUFFINS (Veg.)

These muffins are great for take-away for busy ones as well as for the ones who enjoy their meals in more peaceful atmosphere, as these muffins can be enjoyed with salads, soups or whatever are the needs and wishes.

You will need:
1 leek (cooked in melted butter)
100 gr butter
500 gr flour (may be mixed with rye flour
2 tsp. baking powder
350 ml kefir
200 gr goat cheese
pinch of salt
1 tsp haridra-turmeric
some chopped greens

Before making the dough, cook leek in kettle with little bit of butter. Mix flour with spices. Melt butter and add all other ingredients.

Mix well and pour in separate muffin papers. Cook in 200* for about 25-30 minutes.