Frohe Ostern

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Wild herb soup

Grüne cremige Suppe in weißer Schale, garniert mit frischen Brennnesselblättern, auf rot-weiß kariertem Tuch. Text auf grünem Kreis: Rohkost Rezept.

Ingredients :

1 handful of wild herbs (wild garlic, nettle, dandelion, sorrel, watercress, ribwort plantain, garden cress, yarrow, goutweed)
400 ml water
300 g courgette
1 tbsp raw organic almond puree
2 tbsp lemon juice
2 tbsp linseed oil
½ tsp salt

Preparation:

Place the courgettes with the other ingredients (reserving some of the wild herbs for decoration) in a high-speed blender and blend for approx. 1 min.

Serve the soup on plates, garnish with wild herbs and enjoy!

Carrot salad

Gekochte Karottenspaghetti, garniert mit Petersilie und gewürzt mit Pfeffer und Salz auf weißem Teller. Text in grünem Kreis: Rohkost Rezept.

Ingredients:

500 g carrots
2 tbsp raw agave syrup
½ bunch parsley
5 cm leek
2 tbsp freshly squeezed lemon juice
100 ml Vita Verde Peloponnese olive oil
1 tsp tamari Soyana
freshly ground pepper
sea salt

Preparation:

First remove the green parts from the carrots and then use a slicer to cut the carrots lengthways into strips. Then place in a bowl. Chop the parsley, finely chop the leek and mix together with the remaining ingredients to make a vinaigrette. Pour over the carrots, knead well with your fingers and leave to infuse. Season to taste with salt and pepper before serving. Marvellous!

Tip:

Try an Asian variation: take an additional 2 cm of ginger and chop it very finely, add a small clove of garlic and some ground chilli.

Easter bread

Ein mohnfarbenes, rundes Rohkostbrot mit weißem Topping, bestreut mit Mandelblättchen und grünen Pistazienbruchstücken auf hellem Holzuntergrund. Ein grüner Kreis zeigt den Text Rohkost Rezept.

Marzipan ingredients:

200 g raw almonds, soaked in water for 10 hours
3 tbsp agave syrup

Ingredients almond pomace:

(Alternatively, the whole almonds can also be used. However, the bread will not be quite as fine and will contain more fat)

300 g raw almonds, soaked in water for 10 hours
1 litre of water

Ingredients Coconut pomace :

(Alternatively, the whole grated coconut can be used. However, the bread will not be quite as fine and will contain more fat).

400 g raw shredded coconut
1 litre of water

Dough ingredients:

200 g of the almond pomace above
250 g of the coconut pomace above
50 g raw rolled oats, ground
100 g coconut blossom sugar
1 tbsp raw cashew butter
180 ml water
6 tbsp agave syrup
¼ tsp vanilla powder
1 tsp lemon zest, grated
8 tbsp raw coconut oil, melted
4 tbsp raw coconut butter, melted
2 tbsp psyllium husk flour
2 tbsp raw sultanas

Glaze ingredients:

4 tbsp raw coconut butter, melted
2 tbsp raw coconut oil, melted
1 tsp agave syrup

Decoration ingredients:

Chopped almonds
Raw pistachios, chopped

Preparation:

Marzipan

1. rinse the almonds thoroughly with cold water and then peel the skin off the almonds. To do this, take one almond at a time between your fingers and rub it gently back and forth. With most almonds, the skin comes off very easily and simply.

2. leave the peeled almonds to dry thoroughly in the dehydrator for at least five hours or overnight.

3. process the dried almonds into flour in a high-speed blender and then knead well with the sweetener in a bowl using your hands.

4 Flavour with sweetener and chill the marzipan for half an hour.

Almond pomace and coconut pomace

1. After the soaking time, rinse the almonds with cold water and place them separately from the grated coconut together with the water in a high-speed blender and blend for about one minute on the highest setting.

2. turn the nut milk bag inside out and hang or place it in a large container, for example in a large salad bowl. While holding the nut milk bag with one hand, pour in the almond milk or coconut milk with the other hand and then squeeze it through the nut milk bag with both hands. You are done when no more liquid comes out of the nut milk bag.

3. you can use the almond milk or coconut milk for other purposes, the almond residue or coconut residue that remains in the nut milk bag can now be used for the Easter bread.

Preparation of the dough

1. Process the almond pomace, coconut pomace, oat flour, coconut blossom sugar, cashew butter, water, sweetener, vanilla powder and lemon zest in a food processor fitted with the S-insert to form a smooth dough.

2. add the melted coconut butter, coconut oil and psyllium husk flour and work into the dough. Ideally, knead the dough with your hands. Leave to soak for about 20 minutes.

3. flavour with agave syrup, vanilla powder and lemon zest and then work in the sultanas.

4 Shape the dough into equal-sized loaves and separate the top and bottom with a knife. Now add the marzipan, place the top back on the bottom and press down with your fingers.

5. make a cut in the top of the bread with the knife and place in the freezer for at least two hours.

Preparation of the glaze

Mix all the ingredients for the glaze in a bowl with a fork and brush onto the bread. Immediately sprinkle with sliced almonds and chopped pistachios.

Tip

You can store the bread in the fridge or freezer.

You can also use almonds or shredded coconut instead of almond pomace and coconut pomace. However, the bread will not be as fine and will have a high fat content.

The production of almond and coconut pomace also produces almond and coconut milk in addition to the pomace. You can store this milk and use it as a base for a muesli , for example.

Ideal for preparation

Magimix Cuisine Système 5200XL - Chrome matt

Powerful food processor

€630.00*

Wild herb soup

Ingredients :

Preparation:

Carrot salad

Ingredients:

Preparation:

Tip:

Easter bread

Marzipan ingredients:

Ingredients almond pomace:

Ingredients Coconut pomace :

Dough ingredients:

Glaze ingredients:

Decoration ingredients:

Preparation:

Marzipan

Almond pomace and coconut pomace

Preparation of the dough

Preparation of the glaze

Tip

Ideal for preparation

Ingredients for the recipes

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