superfood

Top three recipes including superfoods to get you healthy through winter

September 22, 2015 By Lara 1 Comment

When I was a kid I used to be sick during winter between 3-4 times. Crazy thing is, I got kind of used to it and I persuaded myself that I might be born with a poor immun system. I tried really hard to get my daily dose of vitamins in and it made me almost mad that I still got sick on such a regular basis.

Anyway, when I started to sneak in superfoods like goji berries in my muesli, Spirulina in my Chai pudding, Chlorella over my salad I did not really expect something to change or happen. It was only after two year when i noticed that I just caught the flu one time last winter. I am not saying that these “superfoods” are kind of panacea (and if yes then hell yes how cool ;)) but I have to agree that I am feeling much more energized overall. I am not stressing myself to take in superfoods everyday, I just like to add them here and there whenever I am feeling like a little extra kick.

So listed below I have my top three recipes including superfoods. you can find all the recipes on my blog.

VEGAN BLUEBERRY PANCAKES

Simply sneaked in some Acai powder in the sauce.

RAW WHEATGRASS LIME CAKE

Have you already tried my raw Lime Wheatgrass Cake? Nathalie did and look how beautiful her cake turned out (@nathaliedaousader)

RAW BLUEBERRY CHEESECAKE

Raw Cakes are a great way to sneak in Superfoods like powders such as Acai. Since you do not heat up anything in raw cakes it won’t destroy the nutrients within the superfoods.
Check out my Blueberry Raw Cake and also have a looka t the beautiful remakes of
@reneebourke @flywithcarola @rebeccas_vegan_journey (from left to right)

Hope you like these inspirations! Of course there are also much simpler methods such as just adding it to a smoothie or into a smoothie bowl but I guess you can experiment on your own when it comes to smoothies 😉

Raw Wheatgrass Lime Cake

September 13, 2015 By Lara 4 Comments

Lately I’ve been experimenting a lot with superfoods and cakes and I also like to use dried fruit powders. Powders other than fresh fruits makes the cakes stick together better and also the color is much more intensive. Another fact especially in winter is, that fresh fruits like strawberries and raspberries are expensive and are imported here in Switzerland.

It is autumn now so I am using my last frozen berries for the decoration of my Raw Wheatgras Lime Cake. Besides of looking so fancy it is actually a pretty easy cake to make and you can be sure that people will be delighted by the color. I agree that this might be more a “summer cake” but I thought why not bringing summer back one last time and share it with you! So enjoy and don’t forget to scroll down until the end as a little surprise is waiting there.

Ingredient
makes a 8-inch/9-inch springform pan

Crust
1 cup almonds
1/2 cup rolled oats
1/2 cup desiccated coconut
6 big medjool dates or 8 regular ones
2 tbsp agave syrup
1 tsp vanilla extract
a pinch of fine sea salt

(Optional: Strawberries, halved)

Method
Process the almonds, oats and coconut to a coarse meal in a food processor. Add the dates, agave syrup, vanilla and salt and process until well combined.
Press the dough evenly into the bottom of the pan.
Set aside.
(If you like you can place halved strawberries on the side of the pan on the crust.)

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Filling
1 1/2 cups cashews (soaked overnight)
1 avocado
1/4 cup coconut cream (full-fat coconut milk works as well but cream makes the cake thicker)
4 tbsp lime juice and the zest of 2 limes
1 heaped tbsp wheatgrass powder (got mine from Organicburst)
4 tbsp Coconut Oil (melted)
1/4 cup agave syrup
1 tsp Vanilla Extract

Method
Place the cashews, coconut oil, vanilla extract, agave syrup, wheatgrass powder, coconut cream and lime juice into your food processor and process until mixture is smooth and creamy. Add the avocado and mix again for about 20 seconds or until combined. Last add the zest of one lime and combine with a spatula.
Scrape the filling from the food processor into the pan with the crust, and smooth out on top.
Decorate with the zest of the other lime and freeze for about 3 hours or overnight.

Are you not familiar with superfoods such as Wheatgrass and co? You always wanted to try Acai? Or you simply like to win? Take your change and win a bundle of three exclusive Organicburst superpowders!
All you need to do is to follow @organicburst and @vanillacrunnch and repost the picture on Instagram with the Hashtag #vanillacrunnchOB in the main caption and tell us why you want to win the bundle!

GOOD LUCK!

Vegan Oatmeal Chocolate Chip Bliss Balls

August 6, 2015 By Lara 2 Comments

Because of the fact that the heat wave continues, I try to avoid to turn on my oven but still have the desire to “bake” or at least “create” something in the kitchen.

So excited to try bliss balls! I’ve already tried them as a dessert but now figured out that I like them even more as a topping on my oats. Carbs on carbs or as I like to call it.

the Oatmeal inception

These may be the easiest bliss balls around…not to mention the healthiest!
But the fascinating thing about bliss balls is not only that they are ridiculously easy to make but more that you can change the whole flavor by adding new ingredients and combining new flavors.
You can decide on the dryness of the balls and accordingly add more or less “liquid” ingredients. Combining the Oat bliss balls with the fruits and topping of the actual oatmeal is like really Yummi! Oh..and another thing. If you are not feeling comfortable with having “that much oatmeal”, make yourself a thick smoothie (thick because otherwise the balls will go on a diving tour in your bowl) and top your smoothie with the oat bliss balls.

Have fun experimenting!

Ingredients:
1/2 cup oats
1/3 cup white almond butter
2 tbsp raw agave syrup
2 tbsp almond milk
(1 tbsp Lucuma powder) totally optional, feel free to add other superfoods you like
3 tbs dark chocolate chips

Mix everything together in a medium bowl and roll the balls. Makes around 5-8 balls depends on the size you want to have them.
You can keep the in the fridge for 2 days. but believe me they might be gone in one sitting!

Raw Chocolate Brownie-Fudge Slices

July 25, 2015 By Lara Leave a Comment

This is an unusual twist, on two recipes I really like. There is nothing more indulging than a warm brownie combined with a hot almond milk on a rainy day. Yet a rich and creamy fudge piece can make me happy within minutes.
Well why not combining these two textures I thought, and making raw chocolate Brownie fudge slices!
The nuts in the chocolate-brownie base add a nice little crunch to it, the coconut cream is flavoured with cacao and pure coconut oil.

A combination you should not miss! The recipe is so simple and totally bulletproof.

Ingredients

Bottom
1/3 cup processed buckwheat flour
1/3 cup raw unsweetened cacao powder
1/2 cup walnuts
1/4 cup shredded coconut
12 dates, pitted
2 tbsp coconut oil
1 tbsp warm water
a pinch of fine sea salt
1/2 tbs vanilla extract

Fudge Layer
1 can full-fat coconut cream (place the can in the fridge overnight, in order to get the white “creamy” consistency in the can)
3 Tablespoons coconut oil
1/4 cup carob powder
8 oz dark chocolate chips
1/2 teaspoon vanilla extract

Method

Bottom
For the bottom, simply blend the walnuts in a food processor (process as long as you think you want the size of nut pieces to be), add the dates and shredded coconut, the melted coconut oil, water, sea salt, cacao powder, flour & vanilla extract and process again until sticky and well combined.(Yes, you can use your hands :))

Press the mixture into a square/rectangle tin, firm and flat (I used a pancake flipper to press it down evenly and tightly)

Leave in freezer while making the next layer.

Fudge
Scrap the top layer (white, hard texture) above the coconut milk to a medium sized saucepan and bring to a simmer. (drink the remaining coconut milk, the liquid part :))

Add the coconut oil to the saucepan and stir until it melts. Add the carob powder, vanilla extract and the dark chocolate chips and stir until everything is melted.
Pour over the bottom and refrigerate until firm (up to 4 hours) or freeze if you cannot wait with eating and want to them to be ready in 30 minutes.

ENJOY!