Looking through old pictures the other day I got reminded of these really yummy raw banana crepe rolls which brought back some very happy memories. The texture of the dehydrated crepes is just incredible and it’s a very comforting dish as well, perfect to prepare at home as we approach holiday season. I intend to update this post with new and more pictures soon – I just felt like I had to share it with you already. 🙂
This recipe can be easily adapted to the ingredients you have at home – you can top it with a good amount of fresh fruits, marmalade, cashew vanilla cream and / or some melted, homemade chocolate. You will need bananas for creating the crepes that hold everything together.
It can be a nutritional breakfast or dessert, or even a snack for in-between meals, and kids are going to love it too. 🙂
So here are my raw banana crepe rolls made with fresh fruit, strawberry marmalade and crunchy granola!
- 3-4 ripe bananas
- Pinch of cinnamon
- 2-3 pears, cut in small cubes
- 2-3 handfull ripe strawberry
- 2 tbsp coconut sugar
- 1 banana, sliced
- Oatmeal granola/ other crunchy granola
- Blend all ingredients in a blender for about 30 seconds or until well combined. Divide the "banana dough" in half and spread evenly across 2 dehydrator sheets forming a thin layer. Dehydrate at 40 °C for about 8 h. Your crepes should come off the sheet easily.
- Wash & cut the strawberries and add them to a frying pan together with the coconut sugar. Cook for about 10 minutes while stirring until a lovely delicious marmalade texture is achieved. The longer you cook the thicker will be your marmalade, so adjust texture as desired and set aside with other ingredients for assembly.
- Form your banana crepe rolls with the pear filling inside and use all toppings to decorate your dish as desired. Enjoy!
- For the banana crepes you need a dehydrator and the teflex sheets.
Kale Salad with Currants, Pine Nuts, and Lemon-Thyme Vinaigrette is a recipe inspired by “Crossroads” – a vegan cooking book by chef Tal Ronnen.
Crossroads is also a 100% vegan fine dining restaurant in Los Angeles serving plant-based dishes such as “Artichokes Oysters with Tomato Béarnaise and Kelp Caviar” and amazing fresh pasta like “Pappardelle Bolognese” or “Acorn Squash Ravioli with Kale and Black Garlic Butter Sauce”.
In the book you can find great techniques for making the perfect pasta and it includes some inspiring recipes, so I am definitely grateful to have bought it last year!
This salad here is based on a recipe from the book. I have changed a few ingredients and added Raw Onion Rings to it, which I think go very well with it, adding some crunchiness to the whole dish.
Kale is actually one of the healthiest foods on the planet and from all the super greens, kale is king. It contains antioxidants, vitamin C, vitamin K, beta-carotene & minerals. If you are curious to learn more about kale’s benefits, there are plenty of interesting articles on kale to be found online, including this one here for example: https://www.healthline.com/nutrition/10-proven-benefits-of-kale.
Kale and other leafy greens such as spinach, collard greens, swiss chard, turnip greens, mustard greens, beetroot greens, carrots greens, etc. are very important in our alimentation, yet many aren’t aware of it. Salads such as this one here are a great and simple way to integrate more greens to your diet.
Except for the raw onions rings which require dehydration and need to be prepared in advance, the green kale salad needs only about 15-20 minutes to prepare and to be ready for serving.
Enjoy preparing it at home and please leave a comment if you liked it. I would be very happy to hear your feedback.
- 2 bunches kale
- 1/2 cup dried currants/ raisins/ chopped dates
- 1/2 cup pine nuts, toasted
- salt & pepper
- 1/2 shallot, minced
- 1 garlic clove, minced
- 2 fresh thyme springs, leafs stripped from the sterms
- 1/4 cup white balsamic vinegar
- finely grated zest & juice from 1 lime/lemon
- 1 tbsp maple syrup / other sweetener of choice
- 1/2 cup cold pressed olive oil
- salt & pepper to taste
- 2-3 white onions
- 1/4 cup flax seeds, finely grounded
- 1/4 cup sunflower seeds, finely grounded
- 2 tbsp black sesame
- 2 tbsp white sesame
- 1/4 tsp himalayan salt
- 2 tbsp nutritional yeast
- 1/2 tbsp date paste ( from 2 dates)/ 1tbsp of other sweetener of your choice
- 11/4 cup almond milk
- Add all ingredients for the vinnaigrete in a jar and mix until well combined. Set aside.
- Raw kale can be tough, so the key here is to treat it right. To achieve a silky texture you should cut the kale very finely, just like confetti. Lay each kale leaf upside down on a cutting board and cut down both sides of the center rib to remove it. Stack a few leaves at a time, roll them into a tight cigar shape, and cut crosswise into very thin ribbons.
- Put the shredded kale in a colander or salad spinner and rinse well with cold water. Drain and dry well.
- Combine the kale, currants, and pine nuts in a mixing bowl. Drizzle the salad with the vinaigrette and season with salt and pepper. Gently toss with your hands to dress the salad evenly. and let stand for 10 minutes.
- Peel the onions and cut them lengthwise about 1 cm thick.
- Prepare the batter by grinding flax & sunflower seeds into a flour using a food processor or a high speed blender. Pour flour in a bowl and set aside.
- Using the same blender mix the almond milk with the date paste. Add almond date milk to the seeds flour bowl and the rest of the ingredients mixing all until well combined. Add a bit more water if batter is too thick. Dip the onion rings one by one into the batter and then place them on a dehydrator sheet. Dehydrate at 40C for about 12h or until crispy.
- If you don't have a dehydrator you can also use the oven at 50C with the oven door slightly open.
Let’s eat more sprouts! 🙂
Soaking, sprouting and fermenting activates phytase, which inhibits the phytic acid and lectins bound in the phosphorus content of the outer layer of grains, legumes, nuts and seeds. Phytic acid blocks absorption of minerals and inhibits the enzymes needed to digest foods. In the plant world phytic acid is required for protection against insects and to maintain the freshness of seeds for germination and protect against fungi.
Sprouting is the process of germinating seeds — whether grains, nuts, beans or different kinds of seeds — so that they are easier to digest, it neutralizes enzyme inhibitors and your body can access their full nutritional profile which actually increases consistently.
Sprouting is actually very easy and fun!
I love watching those little greens grow in my kitchen. These days you can find a good range of sprouts in most supermarkets but there is nothing better than growing them yourself and to consume them when they are fresh. 🙂
I bought the adzuki beans in an organic store and I would advice you do the same, as you’d want them to be organically grown and definitely not treated in any way. When the seeds you choose aren’t organic it’s likely they won’t sprout.
Sprouting increases the amounts and bioavailability of protein, vitamins and minerals, transforming them into nutrition powerhouses!
I love to sprinkle them on my salads, avocado toasts, adding them on my rice veggie rolls or using them as a topping on any warm meals as well. 🙂
- 1 cup organic adzuki beans
- Add the beans in a jar and cover with filtered water, at least 3-4 times the amount of beans.
- Soak overnight / for about 8-10 hours.
- Rinse and wash the beans a few times until the water is clear.
- Cover jar with sprouting lid or a fine clean cheesecloth secured with rubber band.
- Drain water through lid or cloth and rinse again and throughly drain about 2-4 times per day for about 3-6 days (depending on weather conditions and temperature).
- The sprouts develop well in a moist, but not too wet or too dry environment. Standing the jar in a tilted position (such as in a bowl for support) ensures water does not pool around beans.
- Place out of direct sunlight in a location that is easily seen so that you remember to rinse them.
- Cut the sprouts when ready (2 - 4cm in length) and store them in the airtight container in the fridge. Best consumed fresh in the first 2 days.
- Always maintain a very clean environment and tools when sprouting.