Yummy Cabbage Sauerkraut

This recipe will improve your microbiome health, boost your immune system, and reduce your risk of cancer with this eye-catching purple sauerkraut that can be added to any meal for a pungent, flavorful kick.

ingredients
One large head purple cabbage
1 to 1 1/2 tbsp salt
1 tsp sesame seeds
1 tsp corander seeds
tsp fresh garlic minced
1 tsp fresh ginger minced

Method Of Preparation

discard any wilted , limp edges of the cabbage, cut the cabbage into quaquarters,d trim out the core. Slice each wedge in half , making 8 wedges, then slice each one crosswise to make thin ribbons.

tranfer into a large bowl and sprinkle the salt over the top . Work the salt into the cabbage by massaging and squeezing it with your hands.the cabbage will gradually become watery and limp the longer you work, about 5-10 minutes is deal.about halfway through this process, add the seeds , garlic and ginger
Begin packing the cabbage into a wide mason jar, tamping it down to pack as tightly as possible.Be sure to also tamp out any air bubbles that are produced in th eprocess. Pour any liquid that was released in the mixing bowl into the mason jar as well,making sure the cabbage is fully submerged beneath the liquid its fully packed in th ejar.

Cover the mouth of the jar with a cheesecloth and secure it with a rubber band or th eouter ring of a mason jar lid .(optional before covering, weigh the cabbage dwon by placing a smaller jelly into the mouth of the jar with stones or marbles in it to act as a weight)

Ferment the cabbage on your kitchen counter, avoiding direct sunlight for at least one week, or up to 3 weeks.Start tasting t after the first 5 days to see the progression in flavor. Once it tastes good to you , screw on the lid and refrigerate.

Grilled Padron Peppers With Romesco Sauce

for the grilled padron peppers:
12-15 fresh padron peppers
1 tbsp olive oil oil
1 tsp coarse see salt

for the Romesco Sauce
2 roasted red peppers
1 dried ancho pepper, rehydrated in warm water and seeded
3 garlic cloves
2 tsp smoked paprika
1/4 cup hazelnuts
1 tbsp lemon juice
1/4 cup oilve oil
Sea salt and fresh ground black pepper to taste.

Method Of Preparation

To make romesco sauce, combine all ingredients into a high speed blender or food processor and pulse until fully combined but still chunky about 2 minutes
Set aside until peppers are ready
Heat olive in large skillet or cast iron pan over medium high heat
Add peppers to the pan and cook on one side until blistered, about one minute
Using tongs, turn each pepper over and cook on other side until blistered, aout one minte longer
Remove each pepper from the skillet and season with ocarse seaa salt
Serve immediately with Romesco sauce on the side.

Healthy Vegan Desserts For You

Healthy chocolate Brownie
An easy way to get an antioxidant boost while enjoying a sweet treat, these brownies are equally rich in taste in polyphenolic compounds.

Ingredients
1 flax egg (1 tbsp ground flaxseed with 3 tbsp water)
1 cup vegan bittersweet chocolate
1/4 cup coconut oil
1/4 cup mashed banana or applesauce
1 tsp vanilla extract
1 cup coconut sugar
3/4 cup whole wheat flour
1 cup almond or oat flour
3 tbsp raw cacao powder
1/2 tsp sea salt
1/2 cup baking soda
1/2 cup enjoy life dark chocolate chips
1/4 to 1/2 cup walnuts for topping (optional)

Method Of Preparation

Preheat oven to 350 degrees and line a 9″x 9″ baking pan with parchment paper
combine ground flaxseed and water to make flax egg, then set aside
Melt dark chocolate oil in a double boiler, stirring until chocloate is melted
in a large bowl, whisk together flours, salt and baking soda
Add the sugar , applesauce or mashed banana flax egg, and vanilla extract to the melted chocolate, stirring together with a rubber spatula
Combine wet ingredients into th ebowl of dry ingredients and mix together gently until combined, being sure not to overmix
fold in dark chocolate chips, then pour batter into prepared pan(top with walnuts, if using) and bake for 32-35 minutes, brownies will still be slightly gooey
remove from oven and let cool completely before cutting.

Delicious cheesecake With Blueberry

Ingredients:

for the crust:
1 cup walnuts
1/2 cup almonds
1/2 cup dates
3 tbsp unsweetened shredded coconut
2 tbsp raw cacao powder
1/2 tsp vanilla powder
1/4 tsp sea salt
1/4 tsp ground cinnamon

For cheesecake filling:
3 cups raw cashews, soaked for atleast 1 hour
1/2 cup fresh lemon juice
1/2 cup coconut oil
1/4 cup coconut milk
1 tsp vanilla powder
1/4 tsp sea salt
1/2 cup blueberries , fresh or frozen
1 banana

Method Of Preparation

In a food processor, pulse all ingredien for crust, then press into 8″ springforn pan
to make cheesecake filling, start by warming coconut oil until melted, then set aside
combine all cheesecake ingredients into a high speed blender or food processor and blend until completely smooth, scraping sides down as needed
Pour cheesecake mixture onto crust and smooth out top, then freeze for at least 4 hours, or overnight
Just before serving cheesecake, our pureee over the top an enjoy immediately.

Vegan Sweet Recipe if You Are Craving For Healthy Sweets

If you lover of vegan ice cream , then this is a perfect treat even for for adults. you wil not believe how good the chocloate sauce can taste without anuy sugar or milk fat. Now you have as much as you like and never feel heavy.so here are yummy sweets for you.
Tooty Fruity Banana Ice cream

Ingredients
for the chocolate ice cream
2 rip bananas
1/2 cup almond butter
2 tsbp coca powder
4 tbsp date paste
1/4 tsp vanilla powder

For the mango ice cream
1 ripe mango, peeled, roughly chopped

for thechocloate sauce
2 tbsp date paste
1 tbsp cocoa powder
2 tbsp almond milk

For garnish
1 tbsp mix of dried raisins/cranberries/blackcurrents/blueberrie
1 ripe but firm banana

Method Of Preparation

for the chocolate ice cream , blend 2 of the ripest bananas to get a smooth consistency.
add the almond butter, cocoa owder and date paste, belnd til smooth.
Pour this mixture into a container for freezing.
when half frozen in about 6 hours, take out the container and stir the ice cream is ready.
For the mango ice cream, lend the mango to a smooth consistency;freeze
after 4 hours, stir to remove crystals and freeze again.
For the chocolate sauce, mix the date paste with the cocoa powder to make chocolate sauce. to get a pouring consistency add the almond milk and mix and mix again.
to assemble, peel and slice one ripe bt firm banana into half lenthways.
Add 3 scoops of ice cream in the middle of the two banana halves.Pour the chocolate sauce over.
Top with your choice of dried berries or raisins.enjoy the healthy deliciousness of this raw treat!

Yummy chocolate and Orange Mouse

this dish is th ehealthier version of the classic and is quite delight ful.the orange rind gives it a refreshing flavour and masks the tofu quite well.

Ingredients
250 gm silken firm tofu
10-15 soft pitted dates(adjust sweetness)
2-3 tbsp dark cocoa powder, adjust to taste
1tsp orange rind grated
1 sprig of mint

Method

Take a little tofu and blend with dates and coca powder
Add the remaining tofu and blend again till completely smooth
Taste for sweetness and if you require more, add more date paste
Add the orange rind and pulse for 10 more seconds.Allow some bits of rind to remain , as this will add some zing to the bite.
Scoop into small or tall tumblers and agrnish with a little rind
Chill in the fridge till ready to eat.
Add a sprig of mint before serving if you like.

Vegan Sweets Recipe full Of Nutritional Benefits

Walnut Muffins With Berry

Ingredients

2 flax eggs (2 tbsp ground flax mixed with 5 tbsp water)
1/2 cup almond milk mixed with 1 tsp apple cider vinegar
3/4 cup whole wheat flour
1/2 cup rolled oats
1/4 cup unsweetened shredded coconut
1/4 cup coconut sugar
1/2 cup shredded apple and /or zucchini
1/4 cup a gave or maple syrup
1 1/2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp sea salt
1 cup fresh or frozen berries(raspberries, blueberries and blackberries used)
1/2 cup walnuts

method Of Preparation

Preheat oven to 375 degrees
Prepare flax eggs in a small bowl by mixing water and flaxseed meal and let rest for few minutes until it forms a gel like tecture.
Measure out almond milk and add vinegar.wait 3 minutes, then add baking soda and stir.Set aside.
in a small mixing bowl, combine flours, oats, shredded coconut , sea salt, cinnamon and baking powder.
In a large bowl, combine the flax eggs, shreeded apple/zucchini melted coconut oil, a gave or maple syrup , sugar and vanila exttract .whisk until combined , then add almond milk mixture and whisk again.
In a small batches, add dry mixture to wet mixture,whisking until just combined. The batter should be slightly thick, yet still thin enough to pour.
gently fold fresh berries and walnuts in with a rubber spatula
Divide batter evenly between muffins tins (they should be 3/4 full)
Optional: add additional berries and sprinkle of walnuts to the top of muffins before baking
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean and edges begin to turn golden brown .Let cool for 15 minutes then gently remove and let cool completely on wire cooling rack.