Zizi's Adventures - Real Food, Real Stories

Raw Vegan Orange Date Truffles

by

_MG_1674_a

Was your New Year’s resolution to get healthier? I know it’s not easy to stick to new goals when you’re balancing work and family life. But still, there’s hope.

Stick at least with one, for example to eat healthier snacks or desserts. These orange date truffles are not only delicious, they are full of protein. Hemp seeds (or powder) provide a rich source of gluten-free protein loaded with essential fatty acids and fiber. In addition, hemp seeds contains vitamins such as C, E, B1, B2 and carotene, which are in a fat soluble digestible form and trace minerals such as phosphorous, calcium, potassium and magnesium. The protein in walnuts provides many essential amino acids. Also the form of vitamin E found in walnuts is somewhat unusual, and particularly beneficial.

This is the way Adam eats these truffles: he never eats a whole one, he prefers to have small bites from each. 🙂

montazs01

_MG_1677_a

_MG_1682_a

Raw Vegan Orange Date Truffles

Ingredients (makes 20-25 pieces)

– 1 cup walnut
– 1 cup almond
– 18-20 pieces dates, pitted
– zest of 1 orange and juice of 1/2 orange
– 2-3 drops Lecker’s orange oil (optional)
– 2 tablespoons cacao nibs
– 2 tablespoons hemp protein powder
– pinch of salt

Method

In a food processor pulse the walnut and almond until the consistency becomes flour. Add dates and all the other ingredients to the food processor and run until smooth.

Form little balls with your hands. Eat them straight or keep them in a box in cool place (or refrigerator).

_MG_1675_a

*****

The small bowls were made by me at Apacuka Ceramics Workshop.

Raw Almond Thumbprint Cookies

by

IMG_4844_bBreakfast

One month ago I became a mother for the first time. So many things have changed since the birth of my son… for example I realized how amazing it is to sit down and eat a delicious meal for 20 minutes (now that I have to eat everything in 10 minutes :)) or to spend time with friends.

While I was writing this post it was nice to evoke memories from last July when we spent a long weekend with friends at a wonderful place, called Lake Balaton. I bet our holiday routine will change from this summer but if we have good company, the joy of spending time with your friends is priceless.

IMG_4909_aBrunch – vegan pancakes, jams, vegetarian spreads, vegetables, salad

Lake Balaton is a freshwater lake in the Transdanubian region of Hungary. It is the largest lake in Central Europe and we, Hungarians call it the “Hungarian Sea”.  It has silky green-yellow water and it’s one of Hungary’s most precious treasures and most frequented resorts. The mountainous region of the northern shore is known both for its historic character and as a major wine region (picturesque vineyards in the region produce an assortment of excellent wines), while the flat southern shore is known for its resort towns. During the peak tourist season (from June until the end of August) the average water temperature is 25°C (77F) which makes bathing and swimming popular on the lake.

IMG_4861_aView from the kitchen window… Isn’t it beautiful?

Like every Hungarian, we try to go to Lake Balaton every summer (we are lucky to have friends who have weekend houses around the lake :)). I really appreciate spending precious time with my loved ones in a beautiful milieu. The most important “ingredients” of having a great weekend are good company, sunny hot weather, fresh air, cooking together, long lasting breakfasts, brunches and dinners eaten outside, swimming in the lake, eating lots of ice-cream, corn on the cob and lángos. We shouldn’t forget the rustic, old house that we called home for the weekend (I wish I could have a house like that!).

During the weekend everyone was responsible to cook or bake something for the whole group. I decided to make vegan hazelnut-vanilla pancakes, vegan chocolate popsicles and raw thumbprint cookies (yes, I have a sweet tooth! :)).

IMG_4935_aLake Balaton before storm…

IMG_4960_a
IMG_4901_aSpagetthi with vegan bolognese sauce, fresh salad, baguette

IMG_4992_aTabuleh and baked potatoes

Let’s see this thumbprint cookie recipe. The history of the thumbprint cookie is pretty much a mystery. Credit for the creation of the thumbprint cookie is often given to either the people of Poland or the Jewish people of Eastern Europe. It is a very versatile choice in cookie as the ingredients required vary widely by recipe. All that is really needed to make a thumbprint cookie is the method of forming the cookies before baking. The dough of a thumbprint cookie is rolled into a small ball and then pressed with the thumb which creates an indent that can be filled with any kind of jams or chocolate.

IMG_4982_a

Raw Almond Thumbprint Cookies

Ingredients (makes about 24)

– 3/4 cup dates, pitted
– 3 cups rolled oats
– 1 and 1/2 cups smooth almond butter
– 1/2 cup unsweetened shredded coconut
– 1/2 teaspoon cinnamon
– 1/4 teaspoon salt
– juice and zest of 1 orange

 Method

Put dates into a bowl, cover with hot water and let it soak for 10-15 minutes. Reserve 1/2 cup of the soaking liquid, then drain dates well.

In a food processor, pulse oats until coarsely ground, then transfer into a bowl and set aside. Transfer dates and reserved 1/2 cup liquid to food processor and purée until smooth. Add date mixture, almond butter, shredded coconut, orange juice and zest, salt, cinnamon to oats and “knead” together to make a dough.

Line a tray with parchment paper. Roll dough into 24 balls, transferring them to the tray. Press down your thumb in each cookie to make an indentation in the middle. Spoon a bit of jam into each one and chill the cookies for at least one hour before serving.

IMG_4987_a

Sunshine Juice

by

IMG_9316_a

I think the weather is ridiculous in Hungary but as I see it on Instagram photos, it is crazy everywhere in Europe. It’s already April and it’s still cold, grey and gloomy here, we hardly see the sun and there are two options every day: raining or snowing. This winter has just been too long and looks like it doesn’t want to leave.

I really hope that we will notice the first signs of spring very soon. Fingers crossed that this sunshine juice – that is fully packed with vitamin C – brings us luck and we will see the first warming shines the sooner the better. The juice is powerful that helps boost your immune system after these cold and clammy months.

IMG_9314_a

Sunshine juice

Ingredients (serves 2)

– 220 g pumpkin/butternut squash, peeled and chopped
– 400 g carrot, peeled
– 2 oranges, peeled
– small piece of ginger, peeled

Method

Press everything through the juicer. Serve immediately.

Orange Marmalade And Bocuse d’Or 2013

by

About three weeks ago I ordered 12 kg organic blood oranges through a Hungarian delicate webshop. The oranges came from Sicily, Italy. You can see on the photos how beautiful they were and whatever I made from them (juice, cake, marmalade) the flat smelt amazing. They were tasty, juicy, tangy but sweet enough to enjoy.

Marmalade is a fruit preserve made from the juice and peel (I used the whole orange) of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. I was looking for an easy-to-make recipe and one that doesn’t contain much sugar. This marmalade I cooked is a bit sweet, a bit tangy and a bit bitter, the perfect combination I think.


—

I don’t know if you have ever heard of the Bocuse d’Or but it is the prestigious event of the World Chef Championship and it takes place every two years in Lyon, France. The competition is named after Paul Bocuse, an 87 year-old French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Bocuse’s main restaurant is the luxury restaurant l’Auberge du Pont de Collonges, near Lyon, which has been serving a traditional menu for decades. It is one of a small number of restaurants in France to receive the coveted three-star rating by the Michelin Guide.

I’m happy to annouance that Tamas Szell (plus Team Hungary) is the first Hungarian Gourmet Chef ever who competed with the best chefs of the world at Bocuse d’Or 2013 last week. Tamas is 30 year-old and works as a sous chef at Onyx Restaurant in Budapest (a restaurant that was the second in Hungary to get its first Michelin-star but the first where only Hungarian chefs cook).

Tamas and his team finished the competition at the amazing 10th place (see the whole final result and courses here)! What an achievement! We, Hungarians are so proud of him! The other unbelievable thing is that Hungary won the Best Poster Award at the event (you can see all the posters here). Congratulations to Tamas Szell and the Hungarian Team!

And here comes the orange marmalade…

Orange Marmalade

Ingredients (makes 2*440 ml and 2*230 ml jars)

– 2000 g organic oranges
– 400 g cane sugar
– 250 ml (1 cup) water
– 1 vanilla bean, cut into small pieces

Method

Wash the oranges thoroughly and let them dry. With a knife or a peeler remove only the colored part of the peel (very thinly, without the white part) and set it aside. This outer portion of the peel is what give marmalade its bitter taste. Place the skin in a bowl and cover with cold water. Set aside for two hours.

Meanwhile using your fingers, peel off the remaining white portion of the rind and discard this part. Slice the oranges into thin slices (the tough white part in the center must be cut out and discarded + remove the seeds if you find any). Place the orange slices into a large pan, add sugar and set aside.

After two hours rinse the skin, chop it finely and add it to the pan. Also add 250 ml water, cover the pan and over low heat let it simmer for 2,5-3 hours, stirring occasionally. The marmalade was getting thicker after 2 hours. Test the readiness of the marmalade by placing a teaspoon of the mixture onto a chilled plate or spoon, allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

While the fruit is cooking, fill a large pot full with water, place the jars and tops into the water (make sure the water covers everything). Boil for 10 minutes. Turn off the heat and leave everything in the pot until the marmalade is ready.

Remove jars from the water and drain on a clean towel. Start spooning the marmalade into the jars, place a piece of vanilla on top and close them with the lids. Place the warm jars into a basket or a box lined with blankets, kitchen towels, cover them with the blankets and let them cool in a dry place for a day. Once open, store in the refrigerator.

Coconut Date Energy Balls

by

First I made these cute energy balls for a hiking trips in October. These little bites were a yum trail snack, everybody loved them. They are great energy boosters and easy to store (in a box). Energy foods are engineered to enhance each stage of a workout or outdoor excursion and these coconut date energy bites are great for it.

Because of its success I decided to make them for Christmas as an edible gift. These balls are the healthy option to snack on something. I made two very similar truffles a couple of years ago, don’t forget to check them out to get more inspiration.

Coconut Date Energy Balls
(Recipe inspiration: Daily Garnish)

Ingredients (makes about 36 pieces)

– 1 cup rolled oats
– 1 cup desiccated coconut + extra for coating
– 1/2 cup toasted pumpkin seeds
– 1/4 cup water
– 12 dates, pitted, chopped
– 1/2 teaspoon ground cinnamon
– 1 vanilla bean, split and seeded
– 1 orange’s zest
– pinch of salt

Method

Add rolled oats, desiccated coconut and toasted pumpkin seeds to a food processor and let it spin. Add dates, vanilla, cinnamon, orange zest and salt, then let it process for 2-3 minutes. Slowly start adding the water until the mixture becomes a bit sticky and wet.

Form little balls with your hands and roll them in desiccated coconut. Eat them straight or keep them in a box in cool place.