Pesto and pop Eden salad

That’s a pretty crunchy lunch. That’s all lightness but that was very filling. I don’t think these pink flowers are edible. They decorate South-Asian dish. Their presence gives a paradise dream touch to any dish. I picked a box on sale, and I’ve build my jungle around them.

Starting with a bunch of fresh basil.

Let’s pound a pesto in the mortar : basil, sesame, garlic, salt. Plus : olive oil, lemon juice.

Rosy spring cauliflower.

Other raw veggies : new onion, yellow bell pepper, cucumber, favas (broad beans).

The raw vegetables marinated one hour in the pesto.

Place the veggies on a bed of baby leaf salad and more basil leaves.

Add freshly roasted pop corn on top. Add flowers to decorate.

Espresso ! Quickie dessert.

Two minutes for a yummy dessert and your caffeine fix !

Use soft tofu…or whip a lot. And my hand-mixer is dead, so my wrist is sore now. There is a Murphy’s law that says that whatever the recipe you want to make, you never had the ideal type of tofu in stock.
Decorate with raisins, toasted sesame seeds and 2 chips of 100% cocoa.

Blue veggie Spring rolls with lemon balm pesto

Today’s Spring roll are blue, leafy and full of crunchy veggies. I dip them in delicately creamy lemon balm pesto sauce.

The blue color comes from takana (Japanese mustard leaves).

I’ve used 3 layers of rice paper. First 1 layer of RP, 1 of leaves, 1 of RP, the other veggies.

I’ve rolled that and wrapped around 1 more RP. So the blue takana leaves are visible, and some green parts too. They don’t reveal the filling.

Inside : grated carrot, broad beans (blanched), young onion, powdered roasted sesame seeds and a little curry powder blend.

Pesto : lemon balm, a few leaves of beet greens, garlic, olive oil, salt. Plus some water to make it a sauce.

Deep double chocolate muffins

Mmmm…. schrluuuuupppp….
Yeah, they were good. Look at this texture, at the intensity of chocolate !

A bit messy out of the oven. They are easy and plant-based.
In the blender throw :
-3/4 cup of flour + 1 ts of baking powder
-1 tbs ground roasted sesame seeds
-1/2 cup water + 1 tbs oil
-1 big tbs cocoa + 1 tbs brown cane sugar
Pour into molds, and add in broken bits of 100% cocoa (cocoa mass) chips. Bake (my oven decides, that took 43 minutes).
I made 4 small.

The glazing is 1 tbs of coconut butter, 1/2 ts sugar, 1 ts cocoa.
Approximation for 1 muffin :
180 calories, 8g fat, 23g carbs, 4.3 g proteins
Well, one is OK. Well, once in while, 4 are OK. Don’t dream, you will eat as many as you bake.

Once upon a spoon, 3 little rabbits were transformed into carrot cakes…

Let’s eat a cute little legend…

It looks very cake-like the next day. The carrot has become very soft too. But it’s not cooked. The fairies have visited during the night.

Raw carrot cake :
Grate a carrot. Paste 1/2 cup of sesame seeds with 2 or 3 prunes. Add 1/2 ts cinnamon. 2 tbs of dry coconut. 1/2 lemon juice. Mix. Powder 1/4 cup of sesame seeds and add enough to the mix to get a paste. Form rabbits. Let one night in the fridge.
Frosting :
Whip : 1/3 coconut cream + 2/3 of soy yogurt (homemade). Add vanilla powder, a little lemon juice and sweetener to taste. Let one night into the fridge before spreading.
Moustache :
100 % carrot