Marias fantastiska chokladbollar

• 1 dl raw cashewnötter
• 4 msk riven kokos
• 6 dadlar utan kärnor (kolla så att de verkligen är sirap- och sockerfria)
• 1 msk kokosfett (gärna Cocosa, men annars kan kokosfett uteslutas helt och hållet)
• 4 msk raw kakao (eller vanlig kakao)
• 3 msk malda linfrön
• 1/2 tsk äkta vaniljpulver
• en gnutta salt
• kokos att rulla dem i

Cashewnötterna kan bytas ut mot solrosfrön. Jag la till ½ dl extra blötlagd bovete. 

Kör cashewnötterna och 4 msk riven kokos i en matberedare tills allt är som pulver. Ha i resten av ingredienserna och kör tills det har blivit en deg. Smaka av. Tänk på att vanligt smör innehåller en hel del salt, så om de inte smakar "rätt" så kan du testa att ha i mer salt. Rulla till bollar, rulla i kokos och ha i kylskåpet.

Bean Chili with Walnuts & Chocolate

Serves 6-8

2 tbsp extra virgin olive oil, ghee or coconut oil
1 large yellow onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 tsp cumin seeds
1  fresh chili, minced (more if you like it spicy)
1 tsp ground paprika
1 tsp dried oregano
2 bell pepper, red & yellow, finely chopped
1 carrot, finely chopped
1 parsnip, peeled and finely chopped
2 large stalks of celery with top greens, finely chopped
150 g raw walnuts, very finely chopped
800 g cooked mixed beans (adzuki, kidney, black eye, borlotti)
2 x 400 g cans whole plum tomatoes1 cup (240 ml) water2 tsp salt1/2 cup (120 ml) red wine or balsamic vinegar1/2 cup coffee (optional)70 g 80% dark chocolate, broken in pieces

For serving
1 bunch of fresh cilantro, coarsely chopped
1/2 cup plain yogurt
1 lime, quartered
4 corn tortillas, toasted

Start by preparing all vegetables. Heat oil in a large thick-bottomed saucepan or dutch oven. Add onion, garlic, cumin, chili, paprika and oregano, and let fry for a couple of minutes, stirring occasionally, until the spices smells fragrant. Be careful so they don’t burn. Add bell pepper, carrot, parsnip and celery, let cook for another couple of minutes. Add walnuts, beans, tomatoes, water and salt and let cook for 30 minutes more. Now add red wine, coffee and chocolate, stir around carefully and let cook for 5 more minutes. Taste and season with sea salt and freshly ground pepper. Serve in bowls with a dollop of yogurt, fresh cilantro, lime and toasted corn tortilla.

Raw Chocolate Milkshake Miracle

Ingredients:
• ¼ cup hemp seeds (or use soaked almonds, cashews, sunflower seeds etc.)
• 2 heaping Tbsp. raw cacao powder
• 1 Avocado
• 1 very large frozen banana (or 2 small)
• 2 Tbsp. raw honey, agave, or maple syrup
• dash sea salt
• ¾ - 1 cup water
• 4 ice cubes

Directions:
1. Blend all the ingredients together; add water to thin if desired. It’s a thick one, folks!
And although the urge to chug may take over, don’t forget to “chew” your milkshake for better digestion! Very important.

Wld Mushroom, Lentil and Olive Burgers with Cashew Garlic Sauce

Makes 6-8 patties
1 cup beluga lentils
Knob of ghee or coconut oil
1 red onion, sliced
Couple pinches sea salt
2 cups / 175g mixed wild mushrooms, sliced (shiitake, oyster, chanterelle…)
5 cloves garlic, minced
3 tablespoons fresh rosemary
1 tablespoon fresh thyme
2 tablespoons tamari
½ cup / 80g sunflower seeds
15 kalamata olives
2 tablespoons olive oil
1 tablespoons Dijon mustard
Freshly cracked black pepper
Directions
1. Wash and drain lentils. In a medium saucepan, cover with 2 cups water, bring to a boil, cover, reduce to simmer and cook until tender (about 20-25 minutes). Remove lid off to cool and set aside. Drain if there is any water left.
2. In a frying pan heat a knob of ghee or coconut oil. Add sliced onions and a pinch of salt. Cook until softened, about five minutes, then add garlic, rosemary and thyme. Cook for a few minutes, then add sliced mushrooms. Allow the mushrooms to cook without stirring for a few minutes so that they brown on one side. After five minutes, stir mushrooms and add tamari, stir to coat. When mushrooms are cooked, remove from heat and set aside.
3. In a food processor grind sunflower seeds until they resemble breadcrumbs. Add cooked lentils, mushroom mixture, mustard, olive oil, and plenty of cracked black pepper. Pulse to blend. You may need to help this process by stirring once in a while. Avoid adding too much liquid – the mixture should be really thick. Season to taste.
4. Pit and roughly chop olives. Add to the food processor and stir to combine (you want them to remain in fairly large chunks).
5. Form 6-8 balls with the mixture, slightly smaller than a baseball. Press to flatten into patties, but keep them thick. Press around the outside edge to prevent them from cracking.
6. You can warm the burgers two ways. Remember that they are already fully cooked, so all you need to do is heat them up.
Frying pan: heat a knob of ghee or coconut oil and cook the burger on one side until golden, 4-6 minutes, then flip and cook on opposite side. Serve.
Oven: Cook burgers in a 375°F/ 190°C oven for 15-20 minutes, flipping halfway through bake time.
7. Serve burgers open-faced on a slice of whole grain sourdough toast, or in a high-vibe pita. Garnish with anything you like! I used Cashew Garlic Sauce, pickled onions (recipe here), and a pile of greens.
Cashew Garlic Sauce½ cup raw cashews, soaked for at least 4 hours
Scant ½ cup water
1 small clove garlic (start with just ½)
2 tablespoons extra virgin olive oil
4 teaspoons freshly squeezed lemon juice
2 tablespoons chives
½ teaspoon sea salt
Squirt honey or maple syrup
Directions
1. Soak cashews for at least 4 hours, up to 12. Drain and rinse well.
2. Add cashews to a food processor or blender, which ever is the most powerful. Add ½ clove garlic, all other ingredients and ¼ cup of water. Blend on high and add the remaining water in increments until the desired consistency is reached – not too thick, not too runny. Season to taste and add the other half clove of garlic if desired

Butternut Squash Lasagna

Serves 6-8
Butternut Squash Sauce
2 kg butternut squash
3-4 cloves garlic
1 Tbsp. olive oil
1 tsp. lemon juice
salt to taste

Directions:
1. Cut butternuts in half lengthwise and scoop out seeds. Rub with a little coconut oil and a sprinkle of sea salt. Roast in a 400°F / 200°C oven until soft, about 40-60 minutes (cooking time depends on the size of the squash/es). Remove from oven and let cool.
2. Scoop out flesh from the butternut squash and place in a food processor with the remaining ingredients. Season to taste.

Celeriac “Noodles”
600g celeriac
vegetable broth

Directions:
1.  Begin by peeling the celeriac. Because there is so many knotted roots on the bottom half of the vegetable, it is easiest to use a knife for this job.
2. You can either cut the round celeriac into a brick shape, or leave it round. Cut the root horizontally into very thin sheets (sharpen your knife before doing this!)
3. Braise celeriac sheets in simmering vegetable broth for 3-5 minutes depending on their thickness. Cook just until al dente – not mushy. Drain and set aside until ready to use.

Bean “Béchamel”
2 heaping cups butter beans (or any white bean)
nutmeg, grated to taste
1 tsp. lemon juice
1 Tbsp. olive oil
pinch salt if needed
¼ - ½ cup water

Directions:
1. Cook beans according to your tastes. If using canned, drain and rinse very well.
2. Put all ingredients except for water in a food processor. Add water with the motor running until a creamy sauce results, to the consistency that you like. Make as smooth as possible. Season to taste.

Other elements:
fresh baby spinach
AssemblyYou can freestyle this if you like, but I recommend placing the celeriac on the bottom as the first layer.

In a 8" x 10" (20 x 25cm) casserole dish, layer the following:
celeriac noodles
butternut squash sauce
baby spinach leaves
bean béchamel
celeriac noodles…and so on...

This recipe made enough for two full rounds of the above, plus one extra layer of celeriac and a final topping of the butternut sauce. I sprinkled fresh thyme on top with some cracked black pepper. It could also be nice with dried chili flakes, rosemary or sage.

To cook:
Bake until warmed through. Serve immediately.