RAW CRANBERRY MOUSSE PUDDING

ingredients

3-4 ripe bananas
juice of 1/2 lime
1/2 cup fresh cranberries
1 tsp agave syrup

directions

mash the bananas in a mixing bowl; add other ingredients and blend with a hand blender until creamy smooth. spoon the pudding into bowls and chill in a fridge for at least 1 h. you can top it with fresh cranberries, shredded coconut and nuts.

COCONUT and CRANBERRY COOKIES

ingredients 

1 cup whole wheat flour

1/4 cup brown sugar

1/2 cup unsweetened coconut 

2 tbsp unsweetened cocoa powder

handful fresh cranberries

1/3 cup warm water

1/4 cup canola oil

1 tsp vanilla extract

1 tsp backing powder

1/2 tsp salt

directions

preheat the oven to 180 degrees C.

mix the dry ingredients in a large bowl. add oil and water. mix until well combined.

use a spoon to portion out regular cookie shapes. place them at least 2 cm apart from one another on backing sheet lined with backing paper. decorate each cookie with a whole cranberry.

bake for about 20 min. let the cookies rest on the backing sheet for another 10 min before transferring to cool completely. 

variation: instead of cranberries you can add 1/2 cup raisins to the mixture. 

CARROT AND  RED LENTIL SOUP

ingredients

1/2 cup dry red lentils

min 500 g carrots, sliced

1 onion, chopped

2 cloves garlic, minced

1 tbsp minced fresh gingerroot

1 tbsp olive oil

salt, pepper, curry

fresh rosemary leaves

water

directions

in a large pot, saute onion and garlic with olive oil; add ginger and carrots and fry stirring often for 10 min. add lentils and cover with water. add spices and herbs to taste and bring to boil; reduce heat and simmer for 30 mins or until the lentils and carrots are soft. remove the soup from heat and blend it with a hand blender until smooth. 

POTATO AND LEEK SOUP

ingredients

4-5 medium potatoes
2 medium leeks
2 cloves minced garlic
1 onion
fresh rosemary
water
1 tbsp olive oil
sea salt and pepper

directions

cut potatoes with the peel (only organic) into small cubes; slice finely leek. in a large pot saute chopped onion and garlic with oil. add the vegetables and simmer for 5-10 min. then add water (enough to cover vegetables), spices and herbs. cook for 20 min or until potatoes are soft. remove the soup from the heat and use a hand blender to blend it until its smooth (you can add more water to reach desired consistency). simmer for another 5 min.
you can garnish the soup with fresh rosemary.