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Tag Archives: natural recipes

Natural Organic gluten free Sesame & pumpkin seeds snack delicacy


Naturalpumpkin-sesame-seeds-delicacy-2017-2-1

This recipe is even easier than the last one I just posted.
No nuts to crack open.
In my twenty plus years in macrobiotic I was taught that sesame seeds give more calcium to the body than milk considering that milk gives but takes a lot away in the process, & pumpkin cleans out the liver.
This might give you the extra incentive to try out these recipes considering it’s a perfect alternative to the ready made junk we all use today.

Enjoy it! Let me know, I’d very much appreciate the feedback:)

pumpkin-sesame-seeds-delicacy-2017-1

Ingredients.
———–

1. 2 Tbsp. Organic whole sesame seeds (you can use the regular white one too)
2. 1 Tbsp. Organic rice syrup (honey or any other sweetener)
3. 1 Tbsp. fresh organic ginger juice (that’s optional. I don’t always have the patience to grate & squeeze out the juice but I like the sharp edge it gives to it)

sesame-seeds-delicacy-2017-1

Method.
——

Roast the seeds on small fire on high for 30/50 seconds stirring it all the time as it can easily burn.
Add the syrup stirring all along for about 15/25 seconds depending on how crunchy you want it to be.
Put on plate let it cool, place in paper cupcake holders & serve!
Enjoy it with a hot cup of tea coffee or herbal beverage 🙂

sesame-seeds-delicacy-2017-2-1

Ingredients.
———–

1. 2 Tbsp. Organic whole pumpkin seeds (you can use the regular too)
2. 1 Tbsp. Organic rice syrup (honey or any other sweetener)
3. 1 Tbsp. fresh organic ginger juice (optional)

pumpkin-seeds-delicacy-2017-1

Method.
——

Roast the seeds on small fire on high for 40/50 seconds stirring it all the time as it can easily burn.
Add the syrup stirring all along for about 15/25 seconds depending on how crunchy you want it to be.
Put on plate let it cool, place in paper cupcake holders & serve!
Enjoy it 🙂

pumpkin-seeds-delicacy-2017-2-1

Easy Natural Organic gluten free Nutella snacks recipe


Natural & organic

Natural & organic

Well, it’s been a long time since the last recipe post!
If you are familiar with my natural recipes category, I enjoy most the easiest & fastest. This one is no exception.
It might take up to five minutes it is eaten raw with no electrical appliance needed.
Its taste is a reminder of the Nutella spread but crunchier & fresher.
Enjoy it & let me know!

natural-organic-gluten-free-nutella-2017-1

Ingredients.
———–

1. 2 Tsp. Organic Carob powder (if not particular use regular cacao)
2. 2 Tsp. Organic Rice syrup (you can use honey glucose syrup or any other sweetener)
3. 1/2 to 1 Tsp. olive oil (or any other to your liking)
4. 5 to 7 organic nuts (nuts, depending on preferences, organic is optional)

natural-organic-gluten-free-nutella-2017-3-1

Method.
——

Mix the first three ingredients until smooth.
Add nuts crushing them while mixing with your spoon.
Put them in paper cupcake holders & serve.
Optional. You can put in refrigerator for an hour but
I have not had enough time to experience it 😉

natural-organic-gluten-free-nutella-2017-4-1

natural-organic-gluten-free-nutella-2017-5-1

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natural-organic-gluten-free-nutella-2017-2-1

Easy party recipes (Part 1) Fancy Rum balls made of cake crumbs!


Rum balls ©copyright2013owpp

Rum balls
©copyright2013owpp

A promise is a promise so, here’s the first part!
What do you do after you’ve cut and shaped a birthday cake or sliced and set the fruit or chocolate cakes which are set beautifully on the table but are left with a load of uneven broken slices and crumbs nobody want? You make Rum balls!
Yes, it’s that simple, cheap, quick & easy 🙂 (I got this trick from a friend about a year ago)
I will give you the natural & regular recipe for those who are not particular about sugar.

Ingredients
———-

1. 1/4 of a big bowl of cake crumbs
2. 1/2 to 1 cup of organic soy milk. Half for the rice syrup users. (or regular organic milk)
3. 1/4 cup of rice syrup. That might make it sticky so add a little rice flour to compensate. (1/4 cup icing sugar if you prefer to rice syrup)
4. 1 tsp. vanilla essence (look for the natural ones in a nature shop if possible)
5. 2-4 tbsp of Rum according to taste (optional)

Method
——

Roll in shredded coconut or cover in melted organic (if possible) chocolate, put in paper baking cups, refrigerate and serve!

Raisin flavor
————-

1. Add 1/4 cup raisins
2. A sprinkle of red wine (instead of Rum)
3. Roll in melted chocolate & add one raisin on top

Coconut flavor
————–

1. Add 1-2 cups shredded coconut
2. Pour organic melted chocolate in the bowl instead of rice syrup

This is just a beginning… everyone can put their signature to it. I played around a lot with this recipe along the time. You just have to dare and not be afraid of being creative, you can always correct a mistake by adding a thickener or loosen it the other way with a liquid ingredient while tasting all along, it’ll always turn out good. The Rum balls can range from very small to medium or even large if you fancy. They can be coated in shredded coconut, in plain dark or white melted chocolate, literally any coating of your choice, colored or chocolate sprinkles, caramelized chopped hazelnuts are particularly classy, there is no end to the possibilities… You just need an extra pair of hands to shape the balls and it’s finished in a much quicker time than on your own.

Note:
The chocolate has to be melted with a drizzle of oil, on the very lowest fire you have, from the start or it’ll burn! I use number 1 on my electric cooker or a Bain-Marie which is simply putting a small bowl with your chocolate in within a larger bowl (or pan on stove) of boiling water which will slowly melt it.

Enjoy it and let me know if you tried!

Simple & easy party treat idea!


©copyright2013owpp

©copyright2013owpp

This is the most simple, fast and decorative party snack. All you have to do is melt on a VERY LOW fire, some naturally sweetened chocolate or the regular for those who take sugar with a spoon of oil (the one of your choice) stir all along and once all melted, take off the fire and dip the washed strawberry in, put on a tray and after two minutes literally, store in the fridge and you are done!
If the chocolate hardens while you are working, put it back on the most extremely low fire you can till all melts again, take off fire and continue dipping.
You could use a Bain-Marie to melt it but it’ll then take a bit longer. Oh! Last thing… I felt more comfortable dipping the larger part of the strawberry as I had more grip (my two fingers! Well washed obviously 🙂 )on the pointy side but the first two or three were trials and far from perfect.
I’m sure a lot of you know this trick but I had not thought about it until someone close gave me the idea. I thought it was brilliant and wanted to share it with you, hoping it might help someone out there like me 🙂
Let me know if I am right and the best of luck!

Multi-user-quick & easy 100% natural dough for 18th Birthday special Ganache cake!


Birthday cake 100% natural ©copyright2013owpp

Birthday cake 100% natural
©copyright2013owpp

...or more sophisticated? ©copyright2013owpp

…or more sophisticated?
©copyright2013owpp

In an old post I gave you a multi-user-quick & easy 100% natural dough where I wrote…

On this beautiful Sunday morning I would like to give you a very easy apple cake recipe with a dough that could be used for anything your imagination fancies, from sugarless jam layers, to chocolate ( carob powder for the cocoa sensitive ) or plain lemon, vanilla, rum, coffee, orange, almonds, from real or essence flavors, raisins, or raisins and dried fruits as Mango with pineapple and cranberry if you like, which will make it into a English fruit cake! Just use your creative side and innovate! Have fun while exploring, it’s the best way to have good results!

For the Gluten sensitive, there are countries where you can find specific flowers for that purpose, inquire at your local nature shop.
Enjoy and let me know!

But today I used the same dough for a special birthday cake which gives you another idea of how it could be used for anything under the sun!

Having said that, there is a twist to it and that’s the amazing Ganache recipe I got from a Super blogger http://truecolorblog.com/2013/03/ who posted a short summary of her own journey into healthy nutrition with exquisite improvisation in the culinary domain which she’ll post the recipes in the future. I took the ingredients and worked out the quantities which happened to be very popular on the birthday cake and I must say, it’s the best natural Ganache in my fifteen years of experimenting it, so enjoy and let me know what you think of it, I always appreciate feedback!

18th Birthday cake batter

————————

©copyright2013owpp

©copyright2013owpp

Ingredients

———-

1. 2 1/2 cup white Spelt flour ( Same rule as before, same cup throughout. Any flower you wish if your habits and availabilities are different. It could be wholemeal or for the gluten intolerant you could experiment with Gluten free flour too. )

2. 1 pinch of salt ( Best from a nature shop but not indispensable )

3. 2 tsp ( Dessert spoon ) Baking powder

4. 1 pinch Baking soda

5. 1/2 cup oil ( As I mentioned before, I use extra virgin olive oil and the taste goes away in the baking or cooking but, anything is good )

Pyramid top ©copyright2013owpp

Pyramid top
©copyright2013owpp

6. 1 cup of rice syrup ( Honey, Golden syrup or any natural sweetener or even sugar for those who use that )

7. 1 cup of Soda water or sparkling water if you want.

8. Cocoa or carob powder for the cocoa sensitive, according to strength of taste for one batch and the other could be lemon, coconut or vanilla flavor

Method

———-

Put all the dried ingredients in your bowl, mix by hand for a second, then add the liquids and turn on your electric mixer for about 4-7 mn (if the dough is not thoroughly mixed the fruits will fall at the bottom in the oven) , the ingredients are likely to stick at the bottom of the bowl too, after, so, before pouring into the tin, mix by hand once or twice.

I’m giving you all these minor details as they tend to be annoying to have to discover on the spot

Take a baking tin ( I happened to have a 5 cm =2 inches deep, 23 cm = 9.05 inches wide and 32 cm = 12.59 long, and fitted perfectly ) but anything will do, don’t be afraid to experiment, even if it’s not perfect at the first try, what a sense of victory when it comes out just right!

Color, palate &  poetry... ©copyright2013owpp

Color, palate & poetry…
©copyright2013owpp

Put a baking paper sheet in it, pour your batter in, slide in the oven on 150 degrees Celsius = 302 degrees Fahrenheit, for one hour to one and a quarter. I nevertheless enjoy ” checking ” on it and poke it once with a match or barbecue stainless steal stick to see. If it’s still raw it’ll stick to it. For the muffins it will take only 20-30 mn with a preheated oven.
It is neater to cut if it’s frozen beforehand but then it is not as fresh, whatever…they’ll bless you for it!

Ganache
——-

Ingredients
———–

1. 3 ripe Avocados
2. 1 1/2 to 2 cups pure cocoa or carob powder
3. 400 to 600 gr= 12.86 to 21.16 oz Honey, rice syrup or any kind of natural sweetener

Method
——

1. Mix it with electric mixer until creamy and smooth.
2. But add slowly the malt or honey, taste it and add if necessary.
3. Take the two different colored cakes and alter one to another for contrast and spreading in between a layer of Ganache to make it stick together, make the pieces of cake smaller to shape a pyramid then decorate the cake.
4. As a finish touch you could put grated coconut on top and add pieces of chocolate as decoration and even real roses as I’d happened to have at home!

Let me know your opinion about the white and wholemeal version if you’ve tried them both, I am curious and just enjoy the moment of this special occasion whatever it might be 🙂

My self-grown tomato 2011


©copyright2013owpp

©copyright2013owpp

This was a experiment of mine… Again! I wondered if it was possible to grow something indoors.
Well it took a long time, nine months to be precise, for this tiny tomato and only one dared to
show up 🙂

The good thing that came out of it, I appreciated what I buy at the supermarket!

My dilemma was where do I fit this, in which category? I ended up putting it in the natural
recipes. Mainly because it fitted nowhere, well, it is nature’s recipe after all 🙂

Enjoy!

...and what I'd wish to do! ©copyright2013owpp

…and what I’d wish to do!
©copyright2013owpp

Two celebrations in one day / Inauguration!/Granola bar 100% Natural recipe


©copyright2013owpp

©copyright2013owpp

I’d like to inaugurate my new category with a first recipe!
” Natural recipes ” will contain anything from natural granola bars to self-made
natural cosmetics. The idea came up, today, when my kids demanded our classical
granola recipe. It was so easy and the ingredient so simple…

Those recipes come naturally to me because I’m so familiar with them so, why not give
some pleasure to those around by posting it?
When I say natural, I mean totally clean and free from, coloring, sugar, margarine…
So, I hope you’ll enjoy this new project of mine and let me know if you ventured
into the realization of those recipes.

I’ll introduce you now to the famous granola recipe.

Granola bar recipe ( You can cut the amounts in half )
——————

©copyright2013owpp

©copyright2013owpp

Ingredients

—————

1.   3 cups of rolled oats ( whichever size you have stick to the same cup throughout the recipe )
2.   1 cup wheat germs ( or, rough Spelt flower or, any type if you don’t mind it less natural )
3.   1 cup roasted or raw sunflower seeds
4.   1/2 cup raw or roasted sesame seeds
5.   1/2 shredded coconut
6.   1/4 cup of oil ( it can even be olive oil, I use extra virgin and no one feels anything )
7.   1/2 cup apple juice unsweetened, ( it is available in all the stores everywhere I imagine )
8.   1 cup raisins
9.   2 cups rice syrup ( or golden syrup, honey, any natural sweetener you have )
Optional: Cinnamon ( just sprinkle overall )
Optional: Ginger powder ( but I don’t use it )

All ingredients I use are usually organic.

©copyright2013owpp

©copyright2013owpp

Method

———-

Mix it well in a bowl, put in a flat oven tray with paper baking sheet on  ( 2 cm deep = 0.78  inch, 30 cm wide = 11.08  inches, 40 cm long = 15.74 inches )  flatten it with the spoon and put in the oven for 30 minutes on 170 Degrees Celsius or 338 Degrees Fahrenheit ( without heating it beforehand ) after 30-40 mn ( 40 mn is crunchier, 30 mn might be too soft for some, try and see what is to your liking 🙂 ) take it out, cut carefully with sharp knife immediately or it’ll brake,
let it cool, it’ll harden as it loses its heat. My photos are made of a double recipe as I find it keeps very well in a plastic box.

Enjoy!

©copyright2013owpp

©copyright2013owpp