RAW VEGAN GOURMET WORKSHOP 100% ORGANIC
Are you gluten sensitive, lactose intolerant or simply interested in improving and maintaining your health and overall quality of life? Do you want to learn how to make delicious healthy food and thrive every day? Everything is possible now due to the magic of Living Foods!
Inspired by the International Woman’s Day, Bettina and Monica team up to share some of their secrets with you and to bring light into the astonishing world of raw vegan gourmet foods.
If you’re curious or perhaps already thought about getting a deeper look into this topic, now is the right moment! This opportunity can be a fantastic gift for yourself or anyone else with the desire to learn how to make nutritious plant based dishes & mouth-watering desserts. As we know, it all starts within oneself and the rest follows naturally. ♥
You would like to try a plant based diet but you are scared and don’t feel ready to quit the dairy cheese? This is the perfect workshop for you.
We will show you how to prepare a variety of raw vegan chesses that you could grate or cut in slices. At the end of the workshop we will all decorate a big wooden cheese board taking as an example the one from our promotional flyer. Isn’t it really beautiful? We want to say THANK YOU Natasa and Marina for letting us use this great picture. You can find more information about them and delicious recipes on the following link: www.enhealthy.com.
Besides of learning how to prepare an impressive vegan cheese board we will also show you how to prepare a raw vegan delicious meal on time to take it away to work. This recipe is suitable for kids as well and we actually guarantee that they will love it too! ☺
We finished with the salty snacks and its time to talk about….SWEETS! We have a mouthwatering recipe to share with you all attending. You will definitely impress your family/friends when you will prepare it at home. ♥ It’s our secret, ssssssst!
Celebrating the International Woman’s day with flowers and happiness. We will open our heart to be able to receive a lot of love – during a yoga class with Bettina (starts at 14h at Natural Living). The class is optional and included in the price. Those not attending to the yoga class but willing to attend to the workshop please come not later that 15h.
////For the first 2 bookings and for the large groups 2+ inscriptions we offer a 10% discount ///
• Yoga class with Bettina (1hr Vinyasa Flow)
• Welcome drink and lemonade during the class
• Raw Vegan snacks during the class
• Dossier of the recipes
• Pen and paper for taking notes
• Tasting of all the dishes we prepare
• Narration in English & Spanish
• Surprise Good-bye gift
Date: 4th of March
Place: Natural Living
Participation Fee: 59 euros/ For the first 2 bookings and for the large groups 2+ inscriptions we offer a 10% discount
Given by: Monica Tarba & Bettina Knapp
Bettina Knapp, certified RYS 200 yoga teacher specialized in Vinyasa Flow, holistic nutritionist and whole food advocate is excited to share her passion for nutrition and health. Through clean nutrition and yoga we can let go of toxins in body, mind, and soul, and make space for new, exciting things to come!
Monica Tarba, private chef, event organizer and vegan and raw vegan lover, is the founder of “Ibiza Vegan (www.ibizavegan.com) and “Vegi Tales” (www.vegitalesibiza.com).
Plant-Based Nutrition Certificate, Completed (02, 2017), T. Colin Campbell Center for Nutrition Studies and eCornell
>> Spaces are limited<<
To receive further details, make a reservation and get the payment instructions, please send an e-mail with your full name and contact number to email@example.com
Thank you and we’re looking forward to hearing from you! 🙂
It’s been a wonderful year 2015, full of achievements and unforgettable memories for the Vegi Tales project. I am very grateful to have met such inspiring people and being able to share my food creations with them is priceless. Thank you all from the heart!
As a celebration of an amazing last year and just before a special full moon Christmas, I decided to organize a “Vegan Canapés” event together with my dear friends and great vegan chefs, Kuteer & Aga.
SUNday December 20th and 21 degrees in Ibiza was the perfect day! <3
Our vegan canapés buffet united flavours and spices from around the world, with dishes inspired from Europe, Asia and Africa: 3 appetizers, 3 main courses and 3 desserts, each themed by a different country.
It’s almost always the case that the special treat of the meal comes at the end. This time all desserts were prepared raw vegan and came out incredibly tasty.
Kuteer made his lovely Tiramisu, Aga prepared her Superfood dessert with Pinneaple & Chia and I decided to go for my Raw Vegan Caramel Bites with Sea Salt. <3
The Caramel Bites can be stored in the freezer for up to 3 months and you will always have an incredible dessert to surprise your guests with or to simply treat yourself.
For all the guests that attended the event and everyone else reading my post, I promised to post the recipe, so here it goes..
- 1 cup raw walnuts/ other nuts (soaked)
- 1/8 tsp sea salt
- 2 cups dates / raisins
- 1-2 tbsp coconut oil, melted
- 1 cup raw cashews, soaked in filtered water
- 400 ml coconut cream
- 2-3 tbsp agave syrup / coconut nectar / rice syrup
- 2 cups medjool dates
- 2 tbsp tahini
- 1/8 tsp fleur de sel
- 1/2 cup coconut oil, melted
- 1/4 cup coconut oil, melted
- 1/4 cup agave syrup
- 1/4 cup cacao powder
- 1 tbsp vanilla powder
- dash of fleur de sel
- Place all the ingredients in a high speed blender / food processor blade S and mix until you have a sticky paste consistency. Line a cake pan (8 x 8 cm) with parchment paper and press the mixture until it's pretty even.
- In a food processor / high speed blender add cashews and coconut milk. Mix very well. Add the rest of the ingredients and mix again. Pour the filling on the top of the base and put it in the fridge for 1-2 hours before adding the next layer.
- In a warm bowl add the melted coconut oil and slowly mix it with the rest of the ingredients. Be careful and quick when adding the top layer mix onto the caramel layer, as it hardens very fast.
- The edges of the paper should allow you to easily lift and get your mix out of the pan. I chose to cut my Caramel Bites in 25 little squares, but just do it how it pleases you. Enjoy!
- A little tip for cutting the dessert: place the cake upside down and start by cutting trough the bottom layer first, using a very sharp chef knife. Otherwise, when cutting through the chocolate layer first, it might break.
- Bare in mind that using fresh organic products is the best choice and it elevates your meals to another level.
Raw and unsalted almonds are a tasty and nutritious snack packed with plenty of health benefits. Full of minerals (magnesium, potassium, calcium), vitamin E, proteins and fibre.
Almonds can be consumed as raw butter, raw almond milk (a great alternative to dairy milk) or ground into a flour to make delicious desserts.
This time I got inspired to create a salty-sweet recipe, a healthy version of the traditional Spanish “Tostada” – toasted bread served with tomato, olive oil, salt & pepper.
My dehydrated raw “tostada” is crunchy, delicious and super nutritious!
- 500 gr raw almond pulp*
- Pulp from 5 ½ cucumbers (through juicing - I use the Essenzia Slow Juicer)
- Pulp from 1 celery stalk (through juicing)
- Pulp from 2 handful fresh basil (through juicing) or finely cut
- 5 tbsp tamari
- 2 cold pressed olive oil
- 4 tbsp nutritional yeast
- 2 tbsp coriander seeds, ground
- 2 tbsp black sesame seeds
- 4-5 ripe avocados
- 4 tbsp nutritional yeast
- 2-3 tbsp cold pressed olive oil
- salt & pepper to taste
- Mix all ingredients in a bowl using your hands until it's all well combined. This mixture makes about 4 full dehydrating sheets and I divided each sheet into 4 slices (4 "toasts").
- Press the mixture on the dehydrating sheets until you have an equally even surface and dehydrate at 40 degrees for 11-12 hours.
- Mix all the ingredients in a bowl for about 2-3 minutes using a fork.
- Serve the "tostada" fresh or store the raw almond toasts in a paper bag for up to 5 days (making sure that it's sealed well and airtight).
- *Almond pulp - for this recipe I've taken the remaining pulp from soaked almonds used to make almond milk with the Essenzia Slow Juicer.
I would like to thank “Raw Food Magazine” from the heart for featuring my very first Raw Pizza recipe from a couple of years ago in their November 2016 issue. I was delighted to be selected among some truly amazing chefs, which inspired me on my journey.
Since I’ve been dedicating more time to creating raw pizzas, I thought it was time now for an update and a new recipe. This pizza with veggie crust was clearly a favourite during last summer’s yoga & meditation retreats – extremely tasty and very nutritious. 🙂
More veggies in the base and for toppings and a super yum tomato paste make this a pizza dream come true! Healthy, delicious and fun to share with friends and family.
- 7 ripe tomatoes, pulp (through juicing)
- 1 zucchini, pulp (through juicing)
- 1 red bell pepper, pulp (through juicing)
- 1 onion, pulp (through juicing)
- 1 tbsp flax seeds
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 cup ½ ground sunflower seeds
- 2 tbsp tamari sauce
- 1 tbsp ½ dried oregano
- 1 tbsp cold pressed olive oil
- 4-5 ripe tomatoes
- 10 sun-dried tomatoes
- 15 fresh basil leafs
- 1½ cup soaked cashews
- 4-5 tbsp fresh lemon juice
- 4-5 tbsp nutritional yeast
- himalayan salt to taste
- organic arugula
- black&white olives, core out
- cherry tomatoes, cut in halves
- marinated mushrooms (optional)
- sprouts (optional)
- Mix all ingredients until everything is well combined. Press the dough gently onto the drying sheets of your dehydrator, creating thin and even layers. By keeping the layers extra thin you'll get a nice crunchy pizza base. Dehydrate at 40 degrees for about 12 h.* If your pizza base is thicker it may take a bit longer.
- Add all ingredients to a high speed blender or food processor and mix until you have a smooth paste. Set aside.
- Add all ingredients to a high speed blender or food processor and mix until smooth.
- Cut the desired amount of mushrooms in very thin slices. Place it in a bow and marinate overnight with some olive oil, tamari, lemon juice, minced garlic and ginger.
- Use other ingredients for assembly as desired.
- Have fun assembling and creating your pizza slices!
- *if you don't have a dehydrator, use your oven at the lowest temperature and with the oven door ajar.
Asian cuisine is one of my favourites and I simply love to smell those amazing flavours in my kitchen: lemon grass, ginger, cilantro and coconut milk are the main ingredients you need to create a delicious thai-inspired dish!
This recipe is quite easy to prepare and will always be a winner, especially if you are a coconut lover. You can serve it with thai rice, jasmine rice, quinoa or even millet grains.
A warming meal for the winter or any chilled evening during the year, it’s recommended to be served immediately after preparing.
- 2 leeks, finely cut
- 5 gloves garlic, finely cut
- 5 cm ginger, finely cut
- 5 fresh lemongrass stalks, cut in halves
- 10-12 carrots, peeled and diced
- 350 gr long green beans, cut in halves
- 2 red bell peppers, cut in small squares
- 2 orange bell peppers, cut in small squares
- 2 yellow bell peppers, cut in small squares
- 1 green bell pepper, cut in small squares
- 2 broccoli's, cut in medium florets
- 2 bunch of fresh spinach / kale
- 2 cups light veggie broth / filtered water
- 2 l coconut milk (tetra pack)
- 1 kg thai rice
- 250 gr organic smoked tofu, cut in small cubes (optional)
- 2-3 tbsp coconut oil for frying
- 8 tbsp tamari
- 4-5 tbsp apple cider vinegar
- 4 tbsp coconut sugar
- 2 tbsp red curry paste
- Add coconut oil to a cooking pan and bring to a high heat. Add the leeks and fry for 3-4 minutes. Add garlic, ginger and lemongrass and fry for 2-3 minutes.
- Add 1 cup of water / veggie broth, carrots & long green beans. When the liquid starts to boil, adjust temperature to low heat and cook covered for approximately 10 minutes.
- Add coconut milk and bell peppers and continue cooking covered for 7-8 minutes. In a small mixing bowl, add a little bit of the coconut milk from the pan and mix with the curry paste. Add mixture to the pan and stir in gently. Taste for spiciness and adjust as desired. Add broccoli florets and continue cooking covered for about 3-4 minutes, so that there's still a bite to the florets.
- To intensify flavours in the curry add tamari, apple cider vinegar and coconut sugar and set aside (turn off heat). Add spinach and mix well. Cover the pot and let your curry rest for about 10-15 minutes, then serve it warm with thai rice.
- For your rice, follow the packaging instruction as this may vary. Just make sure to wash the rice really well before using. Enjoy!