So if you have been watching me on the social media, (Facebook , instagram ) you know I had just come back fem being on Holiday. I have to say it was one of the best holidays. I was feeling quite exhausted and often wondered why I was doing what i do (even though I am pretty sure why and absolutely love what i do…)
Spending every day with my daughter was amazing. She is 12 years old now so you can imagine its not always straight forward. But even those sticky moments are the times I appreciate.
Great thing about Hawaii is that the Ocean is so warm! we swam with amazing tropical fish and even saw a turtle. It really made me feel small in a good way. I felt so looked after by this magnificent Earth. I felt like I was part of the nature (sometimes we forget this living in a busy life, right?)
I was ready to come home though. I missed (un)cooking! Pottering around, experimenting in the kitchen just what I do and love.
It’s so good to have plenty of lemons around. here is a comforting raw bread recipe for you. I made with luo han guo but you can also use other sweeteners. In that case you will need to increase the amount by quite a lot.
LEMON AND RASPBERRY BREAD RECIPE
(RAW VEGAN, GLUTEN FREE)
50ml hemp protein powder
80ml chia seed meal
1 1/2 cup almond flour (left over from making almond milk)
1/2 cup desiccated coconut
20ml luo han guo ( or more to taste)
3/4 cup lemon juice
1/8 cup irish moss gel
3/4 cup raspberry
zest of 1 lemon
mix lemon juice, melted coconut oil, stevia
Place all the dry ingredients in a dry vitamix and make them into a flour like texture
take it out and put aside
blend all the wet ingredients and mix
put raspberry and lemon zest and mix well in a bowl.
pack tightly then slide out of the mould (or bowl) and place onto a mesh.
Dehydrate till dry on the outside and still moist inside
drizzle the frosting and serve