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Vegan Chocolate Cheesecake With Date & Nut Base


2 ripe avocados, ½ Cup tahini;  200 gm melted dark chocolate, ½ cup good quality cocoa powder

½ cup organic raw sugar, 3 cups rice milk (or water).  Dash of Vanilla essence.  Place all ingredients in blender and mix until smooth


Base   2 cups fine chopped dates1 cup chopped nuts, roasted in oven to light brown

Mix dates and nuts together and press into springform cake pan. To set the topping , use agar agar - a seaweed based gelatin.

Mix 2 teaspoons of agar powder into 100 ml of cold water. Bring agar powder in water to simmer for 1 minute then blend into the topping  for 20 min. Pour the topping immediately onto the base. Set in fridge for ½ hour & enjoy!

Apple/ Cranberry oven-bake

6 red or golden delicious apples, cored and chopped (the night before), 2 cups dried cranberries
1 cup brown sugar, 1 cup water, 2 teaspoons ground cinnamon.

Combine all ingredients in a large bake-safe dish. Bake at high (325 F) 20 minutes or until apples are soft, stirring occasionally.  Serve these juicy baked apples over  warm bowls of oatmeal, or pancakes.

Brown Rice Salad

4 cups cooked brown rice, 1/3 cup raisins, 1/2 medium onion, chopped, 1 cup water or vegetable broth
1 tsp. ground cumin, 3 tsp. curry powder, 1/2 cup orange juice, 1/2 cup dried apricots, chopped

Steam the onion in  water or vegetable broth until soft. Add cumin, curry powder , orange juice and cook some more. Mix this sauce with the cooked rice. Add apricots and raisins, stir in and season with salt and/or pepper if desired. Cover and refrigerate for at least 2 hours to allow the flavors to meld.

Walnut-Flaxseed Hummus (rich in Omega-3 fatty acids)

1, 1/2 cups cooked chickpeas, drained

2 cloves garlic, peeled, 1/4 cup walnuts

1 tbsp. ground flaxseeds, 1/4 tsp. paprika

1/4 cup water or chickpea cooking liquid

1/8 cup lemon juice, 1/8-1/4 tsp. ground cumin

a pinch of cayenne or chipotle chili powder

Toss into food processor: garlic, walnuts, chickpeas, flaxseed, and 1/4 cup of water (or cooking liquid). Begin blending and add the lemon juice. Continue blending until the mixture is smooth, adding a little more liquid if necessary. Add cumin, paprika, cayenne, and blend for another minute, and taste to check the seasonings. If needed, add more cumin and lemon juice. Serve as a dip for veggies, a filling for pita bread, or atop a salad.    Serves: 4

Fettuccine with White Vegetables and Pine Nuts  Make this delectable recipe gluten-free by using brown rice pasta.

1 pound whole grain fettuccine ( linguini or spaghetti fine too);  1 cup vegetable broth, 1 medium onion, peeled, diced;  2 cups cauliflower, chopped into small pieces, 1/2 head white cabbage, cored, cut and thinly shredded;  5-6 garlic cloves, minced, sea salt and freshly ground pepper, to taste; 1/4 teaspoon fennel seed,  1 lemon;  fresh parsley for garnish.  Optional: 2 tablespoons pine nuts, slivered almonds or chopped hazelnuts

In a large pot bring salted water to boil and cook the linguini al dente ( to the tooth). In a big skillet or wok, heat 1/2 cup of the broth over medium heat and sauté the onion for 5 minutes, until soft. Add the remaining broth; add in cauliflower, cabbage, garlic, sea salt, ground pepper, and fennel. Squeeze on the lemon juice. Simmer and stir, cooking until the vegetables are tender-crisp.

When the pasta is al dente, drain and rinse; pour the linguini into the skillet and toss with the vegetables. Add more broth if needed to coat the pasta. Garnish with chopped parsley, sprinkle with pine nuts, if desired. Serve with vegan  or regular parmesan, or pecorino and a generous green salad.

Quinoa Wok Dinner  (4 servings) 

1 cup quinoa, 1 chili pepper,  15 ounces each: vine tomatoes,  1 can beans, rinsed and drained, 1 can corn, rinsed and drained, 1/2 teaspoon each : garlic powder, onion powder, dried thyme,  salt
1 teaspoon each:  dried parsley, dried basil or chili powder to spice it up a bit

Rinse quinoa thoroughly (it will taste bitter if you don't) and cook in boiling water, covered, on low heat for 15 minutes. Stir in tomatoes and chili pepper, beans, corn, herbs and spices and heat thoroughly. Serve.

Zucchini Beans Pasta    (4 servings)  Make it gluten-free by using brown rice pasta.

3 cloves garlic, minced, 1/4 tsp.  red pepper flakes, 3 zucchini, halved lengthwise and sliced
1  can beans, drained and rinsed, 1  can diced tomatoes, undrained, 1/2 tsp salt, a handful of fresh basil, chopped
1 lb bag of  pasta of your choice, cooked and drained

While pasta is cooking, sauté garlic and pepper flakes in a few tablespoons of water , about 1 minute. Add zucchini and sauté about 5 minutes, adding more water if needed. Add beans, tomatoes and salt. Simmer 5 minutes. Top with basil and serve on pasta.

more recipes

all ingredients organic, if available

Gluten is a protein found in wheat, rye, and barley. Some of the flours with no gluten: brown rice , amaranth, bean, cornflour, cornmeal, buckwheat, hemp,  millet, potato, quinoa, flax, chia, tapioca, teff, chick pea, pure oat. B17 - vitamin known to cure cancer can be found in millet, as well as in seeds of apple, apricot, peach, plum and tart cherry.

*Gluten - Free menu is recommended for people with digestive and respiratory problems, as this protein causes number of allergies - due to low - grade inflammation that is hard to detect but in a long run causes chronic bronchitis, arthritis, hay fever, headaches.

Gluten - free diet is often confused for a diet that will make you loose weight. In fact, it can be quite opposite, due to some gluten free products filled with sugar and fats. People who say they feel better on a gluten-free diet are more likely sensitive to a specific kind of carbohydrate in the wheat — not the gluten protein. That carbohydrate is called fructan, and per gastroenterologists, is a carb irritating the guts for some, causing gas, diarrhea, distention and other uncomfortable symptoms.

Gluten - Sugar - Hydrogenated Oil - Genetically Modified Organisms - Pesticides - are the cause of most inflammatory and heart  diseases, and diabetes. Trans Fats - are a byproduct of hydrogenated oil - foreign to our body and cause inflammation.

5 minute  Ice cream  ( chocolate / banana )

all ingredients organic, if available

6 bananas, 1 cup frozen blueberries
1 cup coconut milk,
1 pack dark chocolate with almonds ( 4oz;100g)
2 spoons honey (optional, if you want it sweeter)

peel and cut bananas, break the chocolate bar into pieces, add blueberries, coconut milk and (if) honey - put all in a blender and when done, poor the cream into the glass jar and off to the freezer.

It is delicious!

Quick Gluten Free Pizza

1 cup all purpose flour baking mix Gluten Free,

1/2 cup water , 1 teaspoon sea salt, 1 teaspoon baking soda, 1 teaspoon dried basil

1/3 cup olive oil ( extra virgin, organic, it can be with garlic), 2 eggs, beaten together or separate

Heat oven to 400 degrees. Pour the mixture into the oiled, big rectangular bake dish (oven safe tempered glass). Bake for about 10 minutes. Remove and add topping of your choice. Bake an additional 15 minutes.

(topping ideas:  sliced mushrooms, goat cheese, cut fresh red onion, vine-ripened tomato, fresh basil, oregano, lox or anchovies, or organic meat of choice).

Banana Mini Pancakes ( gluten free)

1 banana, 1 cup almond milk, 1/4 cup all-purpose gluten free flour, 1/4 almond or hazelnut flour ( also labeled almond meal, hazelnut meal), 1 teaspoon baking powder, 1 teaspoon salt, 2 tablespoons coconut oil, Maple syrup for serving

Puree the banana (peeled and cut) and the almond milk in a blender. Pour the mix into a bowl and stir in the flours, baking powder and salt, until smooth.

Heat up the coconut oil (portions), in  a stainless steel  pan set over medium. With a mini ladle ( for small pancakes, about 2 tablespoons worth of batter) cook single pancake until nicely browned, about 2 minutes on each side. Serve with maple syrup, slices of  pineapple and strawberries.

Roasted Chestnuts with Whip Cream

Naturally low in GI and gluten-free, chestnuts are high in fiber content and lower in fat than similar nuts such as pecans and walnuts. They are also packed with minerals manganese, copper -antioxidants and B vitamins.

2 pound organic whole chestnuts; 1 pack whip cream

Preheat oven to 400 degrees, cut the shell to prevent the nut from exploding while roasting/baking. Roast chestnuts for about 15-20 minutes. Let them cool down and peel from the shell by letting them steam the peel off in a covered glass dish, or wrapped in a dump kitchen cloth. Serve with 2 scoops of organic whip cream or chocolate-hazelnut fudge (coconut or milk base, personal preference).

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