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