I eat mostly raw foods and I love chick peas!
For a delicious vegan humus, simply soak chick peas in salted water at least for a night. You can also let them sprout a little bit.
Then mix the rinsed chick peas in the blender with fragrant rosemary, pinch of sea salt, a few tablespoons of virgin olive oil and two lemons or limes.
Enjoy your raw vegan #humus my friend my sister!
Sometimes we don’t have time to go to the store and get produce.
Sometimes we can also make with what we have in the fridge, without any recipe.
Today I made a meal out of the remaining fruits I had.
Did it lack a bit of green? Maybe and I have a solution! Green powder! Whether it is a mix of green powders of simply spirulina, barley grass or wheatgrass, it makes a great easy addition to an only fruit raw vegan meal.
As they say in Cabo Verde, no stress! Stress is worse than junk food.
I was gifted pomegranates by my neighbor, but not any kind of pomegranates: these fruits come from the tree he lovingly takes care of in his garden.
I was so honored! I said to him how much I love fruits and vegetables grown locally.
He added that pomegranates are so good that some people eat the skin to help digestive issues.
After a brief internet search, it was confirmed: eating the skin of pomegranates is very good for the body.
I decided to juice the whole pomegranate. My tip is: go slowly. Have only a few sips of this potent juice a day, because it is very bitter.
However bitter is good for the liver (I learned it thanks to Markus Rothkranz). Moreover, pomegranates are rich in antioxidants.
I added probiotics to the juice and put it in the fridge for tomorrow. Of course I buy my probiotics at RawLiving.
For this delicious and refreshing summer dip, simply mix in your blender the following ingredients:
- Olive oil
- A bit of water to mix everything.
Enjoy my friend my sister!
Soak raw pine nuts overnight in water.
The following day, remove the soaking water then blend the pine nuts with a bit of water, one or two cloves of garlic and a pinch of sea salt.
This creamy salad dressing is perfect with vegan noodles made of cucumbers or zucchinis.
I love olive oil, or liquid gold, but sometimes it is nice to add a bit of variety 🙂
Cucumber noodles are simple to make and so delicious. My 9-year-old son loves making them.
I love having this little cute bowl from Brittany, France inside this beautiful colorful fruit plate from Tunisia:
Simply diced or cut in your favorite way your cucumber then mix it in the blender with mineral water.
The secret for a green juice without an extractor? A mylk bag! It is thanks to a mylk bag that we can extract the pulp, easily and rapidly.
My mylk bag comes from Raw Living of course.
After a few attempts, my recipe for germinated chickpeas is simple.
I soak the chickpeas in mineral water for the night. Then I let them germinate in a glass jar, put on its side to avoid mould, closed by a bit of mosquito net and a rubber band.
My secret tip is to remove the thin white skin around the chick peas before eating them. It is made so easy after they have been soaked and got bigger and softer.