Soulfood recipes | Keimling Natural food

Raw vegetable pizza

Everyone likes pizza. And with this raw vegetable pizza, you don't even have to feel guilty.
Recipe by: Timo goes raw

Ingredients for the base:

2 cups of sprouted buckwheat
1¼ cups ground linseed
½ large vegetable onion
1 cup vegetable juice pomace (e.g. from
carrot and celery stalk)
1 large tomato
1 clove of garlic
1 tsp Himalayan salt or sea salt
½ cup water

Ingredients for the nut cheese:

2 cups macadamia nuts
1 cup cashew nuts
Juice of one lemon
1 clove of garlic
1-2 sprigs of fresh thyme

Ingredients for the tomato sauce:

4 tomatoes
1 cup dried tomatoes
(soaked for 2 to 4 hours and
drained)
1 red pepper
¼ cup Keimling-fresh linseed oil
1 small piece of ginger
1 pinch of salt
1 pinch of pepper
2 tbsp finely chopped basil

Preparation:

1. for the pizza base, mix the ingredients in a blender or food processor to a uniform dough. into a uniform dough. Then spread the dough onto the drying film and dry at 42 °C for around 12 to 14 hours, although it does not have to be completely dry.

2. for the cheese, blend all the ingredients in a blender until smooth.

3. first roughly chop the vegetables for the tomato sauce. All the ingredients are then processed in the blender to make an even sauce.

4. the pizza base is now covered first with the tomato sauce, then with the nut cheese. Fresh vegetables such as peppers, tomatoes and mushrooms are suitable as pizza toppings- there are no limits to your imagination!

5 This finished pizza tastes great cold, but can also be heated up again in the dehydrator.

Preparation tip:
Be creative and vary the herbs and spices in the individual pizza layers! For example, instead of adding thefresh thyme to the tomato sauce or pizza base, add it to the nut cheese. Eating the raw food pizza in this way brings out the different flavours layer by layer.

Chocolate tart
Yummy, better, chocolate!If this isn't soul food to combat the autumn blues, what is?
Photo and recipe by: Glücksgenuss

Ingredients for the base:

100g Deglet Nour dates, pitted
40g macadamia nuts
50g rolled oats
10g cocoa powder
25g coconut oil
1 pinch of salt

Ingredients for the filling:

200g dried plums
40g cocoa powder
50g coconut oil
50g almond butter
1/2 to 1 tsp ground cinnamon
20-50ml water

Ingredients for the decoration:

Macadamia nuts
Spherical figs

Preparation:

Place the dried plums in a bowl and pour water over them. Leave to soak for 20 minutes.

For the base, place the oats, nuts, cocoa and salt in a blender and blend briefly. Add the pitted dates and the melted coconut oil and blend on the lowest setting until a sticky consistency is achieved.

Brush a round tart tin Ø18cm with a little coconut oil and pour in the dough. Use your hands to press the base and sides well and smooth out.

Drain the water from the soaked plums. Place the prunes in the blender with the remaining ingredients and blend on the highest setting until a creamy consistency is achieved. Pour this into the tart tin, smooth out and place in the fridge to rest for at least 5 hours.

Before serving, remove the cake from the tart tin and decorate with the macadamias and fig balls. The tart will keep in the fridge for approx. 4-5 days.

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