My absolute favorite currently are Blinis – in my world in a raw vegan version!

For all the ones who are (still) cooking please consider that you also can bake them in an oven or prepare them the same way you do for pancakes.

For the beginning of the raw vegan version one needs to sprout the buckwheat which is quite simple: just put buckwheat in a bowl, cover with water and leave it for about 3-5 hours. (Just as a note, I usually do 500 g at once)

Next step is to put the sprouted buckwheat with the liquid in the jar of a (high speed) blender, add some apple cider vinegar (2-3 tablespoons for 500 g), untreated sea salt (1 teaspoons per 500 g), flaxseed (about 2 tablespoons for 500 g) and cedar seed oil (2 tablespoons per 500 g) – and blend! Start with low speed or pulse and slowly turn higher. You should come to a thickly liquid mass (like for pancakes), depending on the water which is given with the sprouted buckwheat it might be necessary to add a little bit more water.

I leave the ‘dough’ for about 20-30 minutes to settle, then carefully pour it on a dehydrator tray covered with either baking paper or an adequate foil to get small round ‘pancakes’ on which I spread some cedar seeds.

Then I put the blinis in dehydrator (I do at 37°C/98F) and dehydrate until they are firm enough to flip them over (which takes at least 4-6 hours, but sometimes I leave them longer during the night….). Then I flip them, remove the foil or paper and dehydrate until they are totally dry.

The ready made Blinis I store in an airtight closed glass jar in fridge.

You might also add some herbs and/or spices, or differ in salt, vinegar, oil, flaxseed – it’s up to your taste! Just be creative, experiment a bit (the first ones might not be exactly as you wish, but training is all…..) and enjoy these simple but healthy and tasty Blinis as often as you can! It’s a winner!

Copyright by Sabina Stebegg

Homemade Sauerkraut

Did you know that the food we eat has a great impact on our feelings and emotions? Recent studies showed that our gut influences our brain much more than the other way round. An important role comes to our gut bacteria, which leads us to fermented food.
Fermentation is and was not only a mean to make fresh living food durable, it also makes these foods more nutritious and easier to digest and delivers healthy gut bacteria.

Sauerkraut in our region is the most known and common kind of fermented vegetable. Nowadays unfortunately many of the ones available in the stores are pasteurized or similar – which destroys most of the benefit.
So the best way is to make Sauerkraut ourselves. And it’s really easy!

First step is to finely cut the cabbage. The more fine you cut it, the easier is the kneading process for squeezing out enough liquid.
I put the cut cabbage in a big bowl and add natural sea salt, which is 20 g per kg cabbage.
You may also add some spices like caraway, turmeric, curry etc. if you like.
Then I knead the salted cabbage thoroughly in order to squeeze out enough liquid that when filling the cabbage in the jar it will be totally covered by this liquid.

Next step is to squeeze the mass very dense in a glass jar and add the liquid to cover the cabbage. I like to add some juniper berries – as this was the way it was done in my childhood.
Please take care that there is some space on top of the jar, otherwise it might happen that either the pressure in the jar will become to strong during fermentation or some liquid will issue.

For finishing there are different possibilities. I mainly just leave it like described and just close the jar airtight. But you also could put a stone or weight on top to make sure that the cabbage stays beyond the liquid.
In any case it has to be closed airtight and left for fermentation at least 10-14 days at a quiet place at room temperature. It must not necessarily be a dark place but it should be out of reach of direct sunlight.

After the fermentation time as mentioned the Sauerkraut is ready to eat. When opening first time be careful as their might be some pressure from inside. Once opened it’s recommendable to store in fridge.

A fermentation time of 10-14 days is some kind of minimum, but there is no maximum. It can be left much longer before first opening. Only you might check from time to time that there is no mold inside. Usually as long as the cabbage is covered with enough liquid, it will stay well.

So, unpack your creativity and experience to find your very own way of Sauerkraut!
Have fun and put all you love inside which will increase the health benefit even more <3

Copyright by Sabina Stebegg

Nougat treats

I prefer to make my food in general with only little ingredients. These heavenly tasting treats – especially fans of nougat will love them – are just made from hazelnuts, green raisins, salt and vanilla.
The coating is carob powder with some unsweetened coconut flakes.
Made is minutes, and eaten in ….. 🙂

Way of preparation:
First I grind about 2 cups of hazelnuts with a pinch of sea salt in my food processor with s-knife, starting pulsing and then in permanent power! As I wanted some roughly cut nut pieces in my treats I did it not totally finely.
Then I added some vanilla and about 1 1/2 cup soaked green raisins – and did the same process until the mass is properly combined.
For the case that you need some liquid to receive a smooth mixture, you can little by little add some of the soaking water from the raisins until you achieve the consistency you want.

Now there remains only to form balls and coat them in the mixture of carob powder (if not at hand you also can use cacao powder for instance) with some unsweetened coconut flakes (to make the powder a bit looser).

I store my treats in a glass jar in fridge.

Hope you all like these really amazing treats. Have fun!

Copyright by Sabina Stebegg

Almond cheese “Ricotta style”

Recently tried to prepare a new kind of raw vegan cheese – from pitted almonds! And for now found a new love!
For many years I make my own cheese in much different styles and tastes, and I do like them a lot! But the base is always cashews, which by the time started to no more exciting me, as besides adding different spices, oils or others, it started boring me.
So I’m really happy having worked out this new one based on peeled almonds, for which I poured some 80°C water over the almonds, waited until the water was cooled down and removed easily the brown skin.
Your for sure could use unpeeled almonds as well, but of course taste and consistence will differ.

Then I put the almonds, some sea salt, some water (start with little and add step by step as much as needed) and probiotic powder into the jar of my Vitamix and started to blend on low level, raising slowly, so that the whole mass always stays to the ground and is not splashed around. Maybe in between it is necessary to spread down a bit with a spatula from the sides of the jar.)

For the fermentation I put a wet cotton cheese cloth into a suitable strainer set on a bowl (for collecting the slightly dropping liquid) which I carefully folded around the mass and let it rest at room temperature (must not be dark, but no direkt sun).

After 3-4 hours I put a glass jar filled with water on top for more pressure and left it for fermentation in total 12-15 hours.
And that’s all!
It really is that easy to make a healthy tasteful cheese at home which is fully natural and full of living energy!

There is only left to put the cheese out, carefully remove the cheese cloth and put the cheese in a glass jar with airtight cover for storage in fridge.
Of course you might also enjoy right away 🙂

The first batch I enjoyed for breakfast just with a piece of homemade raw vegan seed bread.
Never forget…….!!!

Copyright on recipe, text and pics is exclusivly with Sabina Stebegg

Beetroot dishes

Beetroot to us is a local and seasonal vegetable, which especially in the cold season serves important nutrients, such as folate, vitamins A, C, B, iron, potassium or manganese for example.
This root is associated with many health benefits, such as lower blood pressure, improved blood flow or protection for heart.

I personally prefer to eat it uncooked, in order not to lower the benefits.

One regular I do is to make beetroot carpaccio, for which I slice the root very thin, layer the slices in an even bowl, spread on it some spices, such as pepper, caraway, curcuma, sea salt and cover with apple cider vinegar and olive oil.
Then I cover the bowl and let it marinate at room temperature for 12-15 hours, after which it is ready for further use. What I do not need at once I store in fridge.

One dish I do love a lot is what I call ‘dumplings‘, for which I take one slice of beetroot, put some cream on (like fermented cashew cream), fold to halve, arrange nicely on a plate and decorate with some herbs, scallion or whatever.

Another dish I love is to give some cream on raw bread, arrange some slices of marinated beetroot, and top with other vegetable, herbs, spices…..

And the simple one is just to arrange the carpaccio on an plate and top with herbs, or marinated Sauerkraut, of whatever.

So you see, it’s so simple to make delicious dishes from just one vegetable, which always look different, give a different taste adventure und are supporting my health!

Be courageous, experience and find out what you personally like the most! That’s all about!

Copyright: Sabina Stebegg

Homemade yoghurt

I count on the health benefits of fermented food. There are different ways for fermentation, like making Kimchi or Sauerkraut, for which you only need salt. To prepare yoghurt one needs a starter, namely probiotics. Once started to make yoghurt it is possible to inject the following one for several times with a spoonful from the previous.

I prepare my yoghurts with dried fruits though it might also be possible to use fresh fruits. Reason for me is that I always have on stock some dried fruits and have full choice of what I want to use.
My favorite fruit for yoghurt currently is mango.

Why to prefer homemade yoghurt? Usually the yoghurts in shops are pasteurized or made durable by other ways why the real health benefit, the living probiotics, are no more in force.

My way of preparation:
1 cup dried fruits like pineapple or mango or strawberries….. (or a mixture of some), soaked for at least 5-6 hours or longer
2/3 cup cashews, soaked for about the same time

I put soaked, rinsed cashews in jar of blender, add soaked fruits (usually with all the soaking water), a pinch of salt and some spice like vanilla, tonka bean, cinnamon etc. as well as probiotics.
For above mentioned quantity I use 2 capsules or tablets.

After blending all together to a smooth cream I fill the mass in a glass jar (max. 2/3 as it extends during fermentation), close it airtight and keep it at room temperature at a quiet more dark place (no direct sun).

Some 12 hours or more later one can see how the cream has extended and shows air bubbles which means it is ready!
So I open the jar with care as it could be that some pressure evolves and stir to a homogen cream.
That’s all – yoghurt is ready to eat!
I mostly keep it in fridge before eating for about 12 hours as I feel it intensifies the taste.

By the quantity of liquid one can determine the thickness.
Sometimes I like it thick and creamy, sometimes thin for a yoghurt drink.

One also can use other nuts or seeds for the yoghurt, only for me it turned out that the most delicious one is with cashews. Sometimes I reduce the quantity of cashews a bit and add hemp seeds.

I do not like the yoghurt too sweet why I use the fruits only which I believe is more than sweet enough. But in case you want it sweeter you could add some pitted dates.

Be aware: like for everything one needs to learn. Experience and adapt what maybe did not work out the way you want at first time. That’s the way it goes!

Stay tuned and experience. And have fun and enjoy!

Copyright with Sabina Stebegg

Tomato – superfood with power

Did you know that tomatoes are a true Superfood? For most of us this plant is so normal that we do not give it the attention it really earns!
Tomatoes are rich in vitamins and minerals with low calories and high water content. This alone makes it a valuable part for nutrition.
Beyond many other goodness it is the high content of potassium which is worth to be named. This substance loom large for muscle contraction and regulates neural conduction system.
Besides, the Latin name of tomato, which is Solanum lycopersicum, names the coloring substance Lykopin, which is functioning like a protector against chronic disease and is slowing down cell aging!
You need more reasons to fall in love with tomatoes and eat them regularly? Not me!

A favorite dish of mine is a simple tomato salad.
I slice tomatoes, same as a small onion, sprinkle some sea salt and pepper on it, add some vinegar, cold pressed oil and some squeezed garlic and mingle.
As I am a big lover of mushrooms for this salad I added some sliced shiitake mushrooms.
And instead of simple garlic this time I used wild garlic – as it is still in season here.
I personally prefer to give the salad some time for merger to have my utmost taste experience.

Really hope you fall in love with this superfood with great power – same is me!

Copyright with Sabina Stebegg

Red Kimchi

I’m in love with fermented food and its health benefits. That’s why I start my new Blog with a classical one, kimchi.
All my dishes posted here are made and created by myself, so are the photos.
As I am vegan for almost 30 years and raw vegan for nearly the last 10 of which, it’s self-evident that these criteria goes for all of them as well.
Homemade dishes not only give me the certainty about all ingredients, they are cheaper and not treated in any way to make them durable.
Now you might say that fermentation makes the food durable by itself, which is right. But I do not believe that the ones available in stores would stand all the transport, storage and handling they are in.

Preparing Kimchi is really simple.
The ingredients I used for this one are:
about 6-7 cups finely cut red cabbage
2 small red onions, finely cut
1 TBSP sea salt
2-3 TSP caraway
1 TSP muscat
1/2 TSP clover
1 TSP juniper berries
1 TSP sharp powdered paprika
1 TBSP dried sage
2 cups finely grated beetroot
2-3 mashed cloves of garlic

I put all ingredients in a large bowl and knead them thoroughly  until liquid leaks out. It might be useful for the red kimchi to wear household gloves otherwise your hands get colored red.
As soon as I have squeezed out enough liquid to cover the mass, I neatly press all into a glass jar. As already mentioned there should be enough liquid to at least slightly cover the mass.
Now the work is done. I just close the jar airtight and keep it at room temperature at a quiet more dark place. No direct sun in any case.
Also it’s better not to move the jar during fermentation.
After about 3-5 days it’s ready to eat, but I often leave it longer to maturate well.
Once opened I keep it in fridge until it’s gone.
Get inspired and try! You can very well use other ingredients, spices, herbs. There is no firm specification at all!
I usually use just what I have available and more or less never follow fix recipes. I only measure when I intend to post to give an idea.
Have fun!

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