Liebe geht durch den Magen

Transparentes Platzhalter Bild für die Struktur des Elementes

Chia-hemp crackers

Raw food crispy crackers

180 g (€60.83* / kg)

€10.95*

More Details

Chinese dates

Rich in vitamin C!

175 g (€39.71* / kg)

€6.95*

More Details

Beetroot carpaccio

Ingredients for fermented horseradish:

125 g cashews (soak for approx. 2 hours)
150 g parsnip
1 tsp (5 g) salt
1 tbsp lemon juice
35 g agave syrup
40-100 g horseradish, grated (fresh or frozen)
160 g water
1 geh. tbsp homemade cashew cream cheese or 1/2 capsule probiotic powder

Ingredients for the carpaccio:

For the marinade:

2 cloves of garlic
100 ml olive oil
Juice and grated zest of 2 oranges
½ tsp salt
1 tsp liquid smoked salt
600 g beetroot, cut into wafer-thin carpaccio using a fine kitchen slicer
4 tbsp fresh cress
120 g dried buckwheat Keimlinge or chopped hazelnuts
6 geh. tbsp fermented horseradish
1 tsp beetroot powder

Preparation:

Fermented horseradish

Puree all the ingredients except the cream cheese in a high-speed blender at the highest setting until very creamy. Then add the cashew cream cheese or the probiotic powder and blend well again. Pour into a jar, cover with kitchen paper or a cloth and leave to ferment for 4 hours at 35 degrees in a dehydrator or another warm place in the home. If you do not have an inoculation mixture to hand and are fermenting with powder, fermentation takes 12 to 24 hours. As soon as small air bubbles form and the mixture has increased slightly in volume, stir the mixture well again and flavour with acid and sweetness if necessary. Then seal the jar and store in the fridge. After 3-4 days, the cream will ferment again and become firmer.

Beetroot carpaccio

For the marinade, grate the garlic very finely with a fine grater and mix well with all the other ingredients using a whisk. Place the beetroot carpaccio in the marinade and leave to marinate overnight in the fridge.

Line the centre of the plates with the carpaccio. Place a tbsp. Place a tablespoon of horseradish in the centre of each plate as a dome or dab. Chop the hazelnuts very coarsely and sprinkle on top or use buckwheat sprouts. Garnish with cress and beetroot powder.

Our vegetable crackers or chia sauerkraut bread go very well with this, or of course any other freshly baked bread if it doesn't have to be 100% raw.

Raw food spaghetti

Ingredients:

For the pasta

4 medium courgettes

For the Brazil nut parmesan

10 Brazil nuts
¼ clove of garlic
¼ tsp Himalayan salt or sea salt

For the raw vegetable Bolognese sauce

2 tomatoes
1 red pepper
¾ cup sun-dried tomatoes
(soaked in water for 2 hours)
¼ cup fresh linseed oil
1 tbsp fresh basil
¼ tsp Himalayan salt or sea salt
¾ tsp fresh oregano
½ tsp fresh thyme
1 tbsp fresh rosemary
¼ tsp freshly ground pepper
1-2 fresh garlic cloves
½ small red onion
1-2 dates
1 ¼ cups sunflower and pumpkin seeds
pumpkin seeds (soaked for 4 hours)
8-10 black thrumba olives

Preparation:

Turn the courgettes into spaghetti using a spiral cutter. Rub in a little salt with your hands and leave the spaghetti to stand for approx. 30 mins. Drain off any excess water .

For the raw vegetable Bolognese sauce, mix all the ingredients, except for the sunflower and pumpkin seeds

and olives, in a high-speed blender to make a thick tomato sauce. Add as much of the soaking water from the tomatoes until the desired consistency is achieved.

Then blend the sunflower and pumpkin seeds and olives in a blender until a chunky consistency is achieved. Mix this mixture with the tomato sauce.

Mix the ingredients for the Brazil nut parmesan in a blender until the desired consistency is achieved. Serve the spaghetti with the sauce on plates and sprinkle with Brazil nut parmesan.

Tip: For the perfect garnish, garnish the spaghetti with fresh herbs and olives.

Seductive chocolate hearts

Ingredients:

6 tbsp coconut oil
2 tbsp coconut butter
2 tbsp almond puree
3 tbsp cocoa powder
4 tbsp almond kernels
2 tbsp raw agave syrup, more to taste

Preparation:

Heat the coconut oil and coconut butter to at least 24 °C. Pour all the ingredients, except the almonds and cocoa powder, into a high-speed blender and blend for approx. 15 seconds on the highest setting. Remove 2 tablespoons of the light-coloured cream and set aside.

Now add the almonds and cocoa powder and run the blender at short intervals until the resulting almond pieces are the desired size. When pouring the cocoa mixture into the mould, make sure that there are enough almond pieces in each mould (leave some space for the light cream).

Then top up with the light-coloured cream and leave to harden in the fridge.

Matching the recipes: appliances and ingredients

Discount -25%