Tuesday, October 7, 2014

Raw Strawberry Chocolate Dream Cake

Make sure you also join my facebook page HERE 




Hi again! You may have been wondering why I haven't been uploading anything for a while. Well I was figuring out what to do next and working on some new projects. I was not sure if I want to continue with this blog, but I came to conclusion that I'm not going to give it up. I love creating raw vegan recipes and I always will, so why not to share them. I'll be active on my new blog kristinaladecka.com too and share more of myself, my fitness progress and my diet, lifestyle and design tips. This blog however will be all about diet and recipes. Hope you'll like both of my blogs!
This gorgeous healthy cake is one of the tastiest things I ever made. What is so healthy about this beauty? Well it doesn't contain any sugar, gluten, milk or any kind of processed food. It's 100% raw vegan and it's the best treat for you, your love, family or anybody else you want to make happy. So easy to make and so delicious!

Zdravím priatelia! Možno ste uvažovali prečo som už nejakú dobu nezdieľala žiadne recepty. Tento čas som využla na prácu na mojich nových projektoch a snažila sa prisť na to čo ďalej. Nebola som si istá či chcem pokračovať s týmto blogom, no prišla som na to, že sa ho nemienim vzdať. Milujem tvorenie raw vegan receptov a vždy budem tak prečo sa o ne s vami nepodeliť. Budem aktívna aj na mojom novom blogu kristinaladecka.com kde budem zdielať viac o sebe, mojom fitness progrese a moje tipy týkajúce sa stravy, životného štýlu a dizajnu. Snáď sa vám budú oba blogy páčiť!
Táto nádherná, zdravá torta je hádam to najchutnejšie co som kedy vytvorila. Čo je na nej také zdravé? Neobsahuje žiadny cukor, glutén, mlieko ani nič rafinované. Je 100% raw vegan a je perfektným potešením pre každého! Jednoduchá príprava a užasná chuť!

RAW STRAWBERRY CHOCOLATE DREAM CAKE
makes 1 9 inch/20 cm cake

Crust
1 cup sunflower seeds
2 cups dates, pitted
1/2 vanilla stalk

Chocolate cream
5 big ripe avocados, pealed and pitted
2 big ripe bananas, pealed
2 cups dates, pitted
1/4 cup raw cocoa powder
pinch of cinnamon

Cashew vanilla cream1
1/2 cup cashews, soaked overnight
2 big ripe bananas
1/2 vanilla stalk
4 Tbsp raw coconut nectar (or more if needed) or other sweetener 

1 9 inch/20 cm springform
1 pastry bag
5 strawberries, sliced

For the crust: Combine all ingredients in a food processor and process until you get dough like mixture. Line your springform with a nonstick sheet and press the dough in to create a crust.
For the chocolate cream: Combine all ingredients in a high speed blender and blend until smooth. Pour into the springform and place in freezer.
For the cashew cream blend all ingreadients in a high speed blender until smooth. Place in freezer for about 45 minutes for it to firm. Once the frosting is chilled, place in a pastry bag and pipe over the top of the cake.
Place in the freezer to set until firm, for about 2 - 3 hours. Then remove the springform and top with strawberries. Serve and enjoy!

RAW JAHODOVO ČOKOLÁDOVA TORTA
Korpus:
1 hrnček slnečnicových semiačok
2 hrnčeky čerstvých datli, odkôstkovaných
1/2 vanilkového struku

Čokoládový krém:
5 veľkých zrelých avokád 
2 zrelé banán
1 1/2 hrnčeku čerstvých datlí
1/4 hrnčeka raw kakaa alebo raw karobu 
1/2 vanilkového struku

Kešu vanilkový krém
1/2 hrnčku kešu orieškov, namočených cez noc
2 veľké zrelé banány
1/2 vanilkového struku
4 PL raw kokosového syrupu (alebo viac ak potrebné) alebo iného raw sladidla

5 jahôd, nakrájaných pozdĺžne
1 väčšia forma na torty (s odnímateľným kruhom)
1 cukrárenské vrecko na zdobenie

Na korpus: vložíme všetky ingrediencie do robota/food processora a spracujeme na cesto. Tortovú formu vystelieme s pečiacim/nelepiacim papierom a vtlačíme cesto do formy tak aby sme vytvorili korpus. 
Na čokoládový krém: vložíme všetky ingrediencie do mixéru alebo food processoru a spracujeme na hladký krém. Vlejeme do tortovej formy a vložíme na chvíľu do mrazničky. 
Na kešu krém: vložíme všetky ingrediencie do mixéru a spracujeme na hladko. Vložíme do mrazničky aspoň na 45 minút. Potom vložíme krém do vrecka na zdobenie a ozdobíme tortu. Vložíme znova do mrazničky aspoň na 2 - 3 hodiny kým torta neztuhne. Potom odstránime tortovú formu a ozdobíme nakrájanými jahodami. Servírujeme a vychutnávame!




Tuesday, March 4, 2014

Raw Blueberry Crêpes


          Don't forget to visit also my Facebook page HERE and give me your like and share, thanks!

March is approaching us and I'm unbelievably busy. Spring is the busiest time for me since I usually have plenty of exams and new projects. However I'm super thrilled that summer is slowly coming and I'm already looking forward to the seasonal fruits! Cherries, blueberries, raspberries and all other kinds of berries! I really believe I'm an berryholic. Too bad they're so expensive in winter.


I finally got a dehydrator. It's been almost a year since I started with this blog and yes, I didn't have a dehydrator till now. I believe that dehydrated foods are not as valuable for our health as fresh organic fruits and vegetables and that's why I didn't consider dehydrator as "must have" for me. I bought it eventually for two reasons - pizza and crêpes! Crêpes used to be my favorite dish and couldn't wait to try my own raw vegan ones. I wanted to make it a little more original so I used blueberries in the batter and it turned super delicious!


Raw Blueberry Crêpes 

makes 5 crêpes 

5 ripe organic bananas 
1 cup blueberries
pinch of pure vanilla powder

Filling: 
Fruits of your choice, chopped (I used mangoes, kiwi, bananas and blueberries)
Raw coconut cream, recipe HERE

To make the crêpes: Place bananas, blueberries and vanilla powder in a high speed blender and blend until smooth. Spread the mixture on a nonstick teflex sheet and place in your dehydrator. Dehydrate for about 8 hours at 41°C until you can safely remove the crêpes. Fill with raw coconut cream and garnish with fruits.

//Raw Čučoriedkové Palacinky

približne 5 palaciniek

5 zrelých banánov
1 hrnček čučoriedok
štipka bio vanilky

Náplň:
Ovocie vlastnej voľby (ja som použila mangá, kiwi, banány a čučoriedky)
Raw kokosová šľahačka, recept TU

Na prípravu palaciniek: vložíme banány, čučoriedky a vanilku do mixéru a mixujeme do hladka. Zmes natrieme na teflex podložku a vložíme do sušičky. Sušíme približne 8 hodín na 41°C až kým je možné palacinku bezpečne odstrániť z teflex podložky. Naplníme raw kokosovou šľahačkou a ozdobíme ovocím.


Thursday, February 13, 2014

Winter Fennel Salad with Raspberry Sauce



Don't forget to visit also my Facebook page HERE and give me your like and share, thanks!
Nezabudnite navštíviť aj moju Facebook stránku TU a dať mi svoj like share, ďakujem!


Winter is soon over and I'm looking forward to new season! Even tough I love winter and I'm enjoying every day, the feel of spring coming, nature waking up and sun warming my face is beautiful. Before you say goodbye to winter, try this warming, juicy salad with fennel, orange, papaya and raspberry sauce! Yumm!

// Zima onedlho končí a ja sa neviem dočkať nového ročného obdobia! Napriek tomu, že zimu milujem a užívam si ju každým dňom, ten pocit prichádzajúcej jari, prebúdzajúcej sa prírody a zohrievajúceho slnka je nádherný. Predtým než sa nadobro rozlúčite so zimou, vyskúšajte tento zahrievajúci, sťavnatý šalát s feniklom, pomarančom, papájou a malinovou omáčkou! Mňam!



If you never tried the combination of fennel and fresh fruits, I recommend you to give it a shot. Fennel slightly spices the fruit salad and gives it an interesting taste. Raspberry sauce and carambola as decoration make it all a little more festive. Maybe a romantic Valentine's day dinner? 

// Ak ste ešte nevyskúšali kombináciu feniklu a čerstvého ovocia, odporúčam vám vyskúšať to. Fenikel jemne okorení ovocný šalát a dá mu zaujímavú príchuť. Malinová omáčka a karambola ako ozdoba tomu dodá slávnostnejší nádých. Žeby romantická valentínska večera? 


Winter Fennel Salad with Raspberry Sauce

makes two portions

3 oranges, peeled and sliced
1/2 bigger papaya, peeled and sliced
1 fennel, sliced

1 carambola, sliced

raspberry sauce: 
2 cups raspberry 
1/2 cup fresh dates, pitted
pinch of cinnamon 
water if needed

To make the raspberry sauce: combine all ingredients in a high speed blender and blend until smooth. If too thick, add some water. Mix sliced oranges, papaya and fennel in a bowl. Serve on a plate, pour over raspberry sauce and garnish with carambola slices.

Zimný feniklový šalát s malinovou omáčkou

2 porcie

3 pomaranče, olúpané a nakrájané na kolieska
1/2 väčšej papáje, olúpanej a nakránej na plátky
1 fenikel, nakrájaný na kolieska

1 karambola, nakrájaná na plátky

malinová omáčka:
2 hrnčeky malín
1/2 hrnčeka čerstvých datlí, odkostkovaných
štipka škorice
voda, ak potrebné

Na malinovú omáčku: vložíme všetky ingrediencie do mixéru a necháme vymixovať do hladka. Ak je zmes príliš hustá, pridáme trochu vody. V miske zmiešame na plátky nakrajané pomaranče, papáju a fenikel. Servírujeme na tanieroch poliate malinovou omáčkou a ozdobené plátkami karamboly.


Friday, January 10, 2014

Raw Chocolate Levander Cake with Whipped Coconut Cream


Don't forget to visit also my Facebook page HERE and give me your like and share, thanks!
Nezabudnite navštíviť aj moju Facebook stránku TU a dať mi svoj like & share, ďakujem!

This gorgeous cake was a great success! I made it twice, ones for my boyfriends family for Christmas and ones for our friends that got engaged recently, so we wanted to congratulate them. I planned to make the cake again after Christmas since the pictures didn't turn well and this was a great occasion for such a fancy cake. It was the best chocolate cake I ever tasted, so creamy, sweet and decadent! The combo of levander, coconut cream, chocolate and vanilla was one tasty delight. I absolutely recommend this recipe for any occasion, share it with your friends and they will love you!

Táto užasná torta bola dokonalý úspech! Pripravila som ju až dva razy, raz pre rodinu mojho priateľa na Vianoce a raz pre našich priateľov, ktorí sa nedávno zasnúbili, takže sme im chceli zagratulovať. Plánovala som pripraviť túto tortu ešte raz po Vianociach kedže fotky sa bohužiaľ nevydarili a táto príležitosť sa hodila naozaj skvele pre prípravu takejto krásnej torty. Bola to najlepšia čokoládová torta akú som kedz ochutnala, úžasne krémová, sladká a dekadentná! Kombinácia levandule, kokosovej slahacky, čokolády a vanlky bola jedna chutná báseň. Určite odporáčam tento recept pre akúkoľvek príležitosť, podeľte sa oň so svojimi priateľmi a budú vás milovať!


I've been very busy since beginning of the new year and this is my very first post in 2014. I decided to make a small change on my blog as a New Years resolution which I hope will please my slovak/czech readers - since now on I'll be adding slovak translations. So even those in Slovakia and Czech Republic who don't speak english and are interested in raw vegan food and life style will be able to read my posts and recipes. I got a lot of mails asking me to write in slovak and since I have a lot of slovak/czech followers I realized I should do the translations. 

Od začiatku nového roku som bola veľmi zaneprázdnená a toto je môj úplne prvý post v roku 2014. Rozhodla som sa urobit malú zmenu na blogu ako novoročné predsavzatie, ktoré dúfam poteší mojich slovenkých a českých čitateľov - od teraz budem na blog pridávať aj slovenské preklady. Takže aj tí zo Slovenska a Česka, ktorí nehovoria anglicky a zaujímajú sa o raw vegan stravu a životný štýl budú môcť čítať moje posty a recepty. Dostala som mnoho správ a žiadostí o to abz som písala aj po slovensky a keďže mnoho mojich čitateľov sú aj slováci a česi, uvedomila som si, že by som skutočne mala robiť aj slovenské preklady. 



I chose to write in english because of many reasons, one of them is that even though I was raised in Slovakia, I now live in Sweden and see my future here, speak the language, study their schools and want to start my career here, not in Slovakia. So it is very important to me to get also swedish readers. I didn't want to spend my time writing in three languages so I chose english as an international language. Doing only slovak or only swedish translations didn't feel right. But I'm starting a new blog that I decided to write in swedish and english, so this blog will be in english and slovak. I'm glad I sorted this out and I can share all my recipes and thoughts with all my slovak/czech and even swedish friends and family and still be international.

Rozhodla som sa písať blog po anglicky z mnohých dôvodov, jeden z nich je aj to, že napriek tomu, že som narodená na Slovensku, momentálne žijem vo Švédsku, kde vidím svoju budúcnosť, hovorím ich jayzkom, študujem na ich školách a svoju kariéru chcem začať tu, nie na Slovensku. Takže je pre mňa skutočne dôležité mať aj švédskych čitateľov. Nechcela som tráviť svoj čas prekladaním do troch rôznych jayzkov a tak som sa rozhodla pre angličtinu keďže je to medzinárodný jazyk. Prekladať iba do slovenčiny alebo len do švédčiny sa mi nezdalo správne. No rozbieham nový blog, ktorý som sa rozhodla písať vo švédčine a angličtine, takže tento blog bude v angličtine a slovenčine. Som rada, že som tento problém konečne vyriešila a že môžem zdieľať svoje recepty a myšlienky so všetkými mojimi slovenskými, českými aj švédskymi priateľmi a rodinou a zároveň ostať v rovine medzinárodnosti.


Raw Chocolate Levander Cake with Whipped Coconut Cream

makes 1 9-inch cake

Crust:
2 cups coconut pulp waste from raw coconut cream (recipe bellow) or almond flour
2 cups dates, pitted
1/2 vanilla stalk

Chocolate cream:
4 - 5 big avocados 
1 ripe banana
1 1/2 cup dates, pitted
1/3 cup raw cocoa powder or raw carob powder
1/2 vanilla stalk

Raw coconut cream:
3 big coconuts with hard shell
5 cups water or more if needed
nut milk bag
1/2 tsp pure vanilla powder
3 Tbsp raw honey or other raw sweetener of your choice

Garnish: 
3 Tbsp dried lavender flowers
3 fresh figs, sliced

9-inch sprigform 

For the raw coconut cream: Crack the coconuts and remove the coconut meat. Cut into small pieces and blend in a high speed blender along with the water. Blend well and if too thick, add more water. Using nut milk bag, separate the the coconut milk from the pulp and squeeze well into a bowl so the pulp gets dry enough. Place the milk in the fridge and wait until the cream settles on the top (this can take a few hours so the best is to prepare the cream day ahead). Then spoon it into another bowl and whip with vanilla powder and honey. Place in the fridge. 
For the crust: Combine all ingredients in a food processor and process until you get dough like mixture. Line your springform with a nonstick sheet and press the dough in to create a crust.
For the chocolate cream: Combine all ingredients in a high speed blender and blend until smooth. Pour into the springform and top with the coconut cream. Place in the freezer to set until firm, for about 3 hours. Then remove the springform and decorate your cake with lavender flowers and figs.

Čokoládovo levanduľová torta s kokosovou šlahačkou

Korpus:
2 hrnčeky kokosovej múky - ostatku z kokosovej šľahačky (recept nižšie) alebo mandľovej múky
2 hrnčeky čerstvých datlí, vykôstkovaných
1/2 vanilkového struku

Čokoládový krém:
4 - 5 veľkých avokád 
1 zrelý banán
1 1/2 hrnčeku čerstvých datlí
1/3 hrnčeka raw kaka alebo raw carobu 
1/2 vanilkového struku

Raw kokosová šľahačka:
3 veľké kokosové orechy
5 hrnčekov vody, alebo viac ak je potrebné
vrecko/filter na orechové mlieko
1/2 čl vanilkového prášku
3 Pl raw medu alebo iného raw sladidla podľa vlastného výberu

Ozdoba: 
3 Pl sušených levanduľových kvietkov
3 čerstvých prekrojených fíg

väčšia forma na torty

Na kokosový šľahačku: rozbijeme kokosové orechy a odstránime kokovú dužinu, nakrájame na menšie kúsky a vložíme do mixéru spolu s vodou. Dobre premixujeme a ak je zmes príliš husta, pridáme viac vody. Pomocou vrecka/filtru na orechové mlieko oddelíme kokosovú múku od mlieka, ktoré prepasírujeme cez vrecko do misky. Misku s mliekom dáme do chladničky a počkáme kým sa na vrchu usadí kokosová smotana (môže to trvať aj pár hodín ciže najlepšie je pripraviť kokosový krém deň dopredu). Ked sa šlahačka usadi, pomocou lyzice ju zozbierame a dáme do inej misky. Vyšľaháme s medom a vanilkou a odložíme do chladničky.
Pre korpus: vložíme všetky ingrediencie do robota/food processora a spracujeme na cesto. Tortovú formu vystelieme s pečiacim/nelepiacim papierom a vtlačíme cesto do formy tak aby sme vytvorili korpus. 
Na čokoládový krém: vložíme všetky ingrediencie do mixéru alebo food processoru a spracujeme na hladký krém. Vlejeme do tortovej formy a pokryjeme kokosovou šľahačkou. Vložíme do mrazničky asponň na 3 hodiny kým torta nestuhne. Potom odstránime tortovú obruč a tortu ozdobíme s levanduľovými kvietkami a figami.



Monday, December 23, 2013

Raw Gingerbread cookies


Don't forget to visit also my Facebook page HERE and give me your like and share, thanks!

Are you also experiencing the christmas stress? I spent three hours in kitchen preparing my christmas raw sweets, not being able to clean up afterwards. Fortunately I have a great, thoughtful boyfriend, that did it for me. I wish you all have such helping and loving partner. 


Christmas is a time of love, happiness, thoughtfulness.. but for most of us, it's just time of stress, spending money, overeating and drinking. Forget the money, forget the food and alcohol and just spend time with your family and friends, love and share, enjoy the holidays. Make small things to please you r beloved ones, prepare some healthy sweets, bowl of fresh fruits or something that will make them smile. Christmas shouldn't be about money, it should be about showing love and gratitude.


If you feel stressed and overwhelmed, just stop right there in the middle of what you're doing. Stop and sit down, clear your mind and enjoy yourself. Nothing is more important then your health and as we know, stress is not good for us. So don't let the holidays to make you going crazy over a spoiled pie or christmas dinner, smile and forget. People that care about you will always enjoy your spoiled pie. 

Merry Christmas my dear readers and try my raw gingerbread recipe! Yes, they're as delicious as they look! Sweet, soft and christmasy.



Raw Gingerbread cookies

2 1/2 cups pulp from coconut milk or almond flour
1 1/2 cup fresh dates, pitted
1 Tbs cinnamon
1/2 tsp pure vanilla powder or 1/2 vanilla stalk
1/3 tsp ground ginger
pinch of nutmeg

gingerbread cutters

Place all ingredients in a food processor and process until you get a formable dough. Freeze for at least 2 hours. Stir on a table and use your cutters to create gingerbread men or other shapes. If you're too lazy or stressed by the christmas pressure, just form into balls, they'll be delicious in any shape! Place in freezer at least for 3 hours to firm up.




Wednesday, December 18, 2013

Raw Marinated Mushroom Sauté with Green Salad and Mustard Dressing


           Don't forget to visit also my Facebook page HERE and give me your like and share, thanks!

Couple of mushrooms, bed of green salad, some seasoning and a festive dinner is ready. It's that simple.  I hear often that preparing raw vegan dishes is too difficult and takes way too much time. But really, how much time does it take to make a bowl of fresh salad? Making raw desserts may need some practise, but as soon as you get on the track you'll find it much easier then actual baking, believe me.


If you feel like you need help or guidance on your raw food path, you can try my new coaching program Raw Food Made Easy. You can learn everything you need to know about the Raw Food Diet, how to transition, how to improve your health, your raw kitchen skills and much more...  




Raw Marinated Mushroom Sauté with Green Salad and Mustard Dressing

makes about 2 portions

Marinated mushrooms:
3 cups champions or portabello mushrooms, sliced
1/3 cup fresh rosemary, chopped
2 - 3 garlic cloves, minced
3 Tbs tamari

Salad:
2 cups leaf lettuce, chopped
2 cups radicchio/italian chicory, chopped 
1 cup arugula 
1 cup cherry tomatoes, sliced
1/2 cup leak, chopped

Dressing:
1/2 cup water
1/3 cup mustard seeds
1 Tbs agave nectar or other sweetener
pinch of black pepper and himalayan salt
squeeze of one lime 

To make the mushroom sauté: mix all ingredients in a bowl and place in fridge for couple of hours. 
To make the dressing: place all ingredients in a high speed blender and blend until smooth.
To make the salad: Mix all ingredients in a bowl and pure over with the dressing. Place on a plate and top with the mushroom sauté. 


Friday, December 6, 2013

Raw Saffron Lucia Cookies


           Don't forget to visit also my Facebook page HERE and give me your like and share, thanks!

There are a lot of traditions in Sweden linked to food, especially around holidays. One of them is eating Lucia saffron buns or in swedish Lussebullar on 13th december. My boyfriend enjoys this tradition very much even though he doesn't use to eat bread and baked goods, so I decided to make a raw twist on this traditional swedish recipe. 


Saffron is a spice loaded with vitamins like vitamin C, magnesium, iron, potassium and vitamin B6. These relate to the body for blood sugar regulation, calcium absorption and carbohydrate metabolism, as well as the healthy formation of tissues, bones and sex hormones. Vitamin C fights infection, iron purifies the blood and potassium helps balance fluids in the cells. 



The recipe is very simple, using a few ingredients and the result is absolutely delicious. Perfect for Christmas to enjoy sweets in a healthy and sinless way. The cookies are completely sugar free, gluten free and raw vegan! 


Raw Saffron Lucia Cookies

2 cups pulp from coconut milk or almond flour
1 1/2 cup fresh dates, pitted
1/2 tsp saffron
1/2 tsp pure vanilla powder or 1/2 vanilla stalk

2 Tbsp raisins 

Place all ingredients except the raisins in a food processor and process until you get a formable dough. Form to S shape or simply to a small balls and decorate with raisins. Place in freezer at least for 3 hours to firm up. You can store them in fridge. Enjoy!