We haven’t really enjoyed the sunny days this year, but we are still hoping to have a long summer without too much rain. Nevertheless, we use to make quite often ice cream home… to exercise and to be prepared in case the summer it would become too hot :).
This ice cream was made to save some old and forgotten banana’s and maybe that’s why I found it to be one of the best ice creams we have ever made home.

Serves 4 persons
5 banana’s, cut into slices and frozen overnight
200 gr silken tofu
1 cup of coconut milk(200 ml)
1-2 TbSp lemon juice
Vanilla powder

Mix everything and serve!
I always use to make fruit ice cream as my daughters love colours in food, but my favourite ice cream is, without any doubts, the white one. It reminds me the one I grew up with, Plombir: the most white and the most delicious, of course. Amazing how food can bring back emotions!
Vegan tofu-coconut milk ice creamDaca e sa mi fie dor de copilarie, mi e, fara indoiala, dor de o inghetata Plombir. Cea mai alba dintre inghetate, cea mai cremoasa si cea mai delicioasa…Bineinteles ca fiecare isi are Plombirul sau. Eu insa de ceva vreme tot incerc sa gasesc imitatia cea mai buna pentru acest desert din copilarie. Mai e ceva de lucru, insa pentru moment ne delectam cu aceasta inghetata buna si atat de plina de amintiri :

Ingrediente pentru 4 persoane:
5 -6 banane feliate si tinute la congelator o noapte
200 gr de tofu cremos
1 pahat de lapte de cocos(200 ml)
1-2 linguri de suc lamaie
Pudra de vanilie

Mixam totul si inghetata este gata !la vie en rawzIntr o alta ordine de idei, am primit cateva saptamani in urma una dintre cele mai frumoasa carti de bucate din sfera raw-veganismului romanesc. O carticica delicioasa, plina de culori si de savoare, a carui autor este Andreea Lazarescu. Cel mai mult m a atras la aceasta carte reteta de zacusca, pe care am facut o deja de cateva ori la cat de buna e si reteta de supa de mazare. Painica din faina de hrisca si nuci braziliene e la fel tare interesanta. Este o placere sa rasfoiesti aceasta carte, deci pentru cei pasionati de mancare sanatoasa si plina de energie – v-o recomand cu drag. Bucuria e si mai mare pentru ca la aceasta carte a lucrat si Andie (grafica), o persoana foarte draga mie (nu numai pentru ca purtam acelasi nume de familie) si a carui blog mi a fost si imi e de mare folos si inspiratie.

Raw Blueberry Cheesecake

I have this cake in my mind for several months now. First I was waiting for the berry season. This long wait was interrupted by a little holiday to a place so close to my heart. We came back but my heart is still there:Bucharest, the city I used to study in and which is, in some words, closer to me than the place I was born in…It was difficult, I cried the way back, I couldn’t find my rhythm again… I forgot , for some days, that I should be grateful for the nice moments I had there instead of regretting leaving…
This cake was made to cheer me up: my favorite colors ( blue and green) in a healthy combination.Cheesecake aux myrtilles

Servings: 8
Crust :
70 gr walnuts
2 (big) dried figs

Cheese cream :
70 gr cashews
200 gr silken tofu
1 fresh coconut meat
50 gr coconut water
2 TbSp lemon juice
2 TbSp honey/agave
1 banana
To make the crust :
1. Process the walnuts and the figs in a mixer until finely chopped and mix, with your hands, until the composition starts to hold together.
2. Press the mixture into the bottom of a mold lined with parchment paper and set aside.
To make the cheese filling:
1.Mix in a mixer all the ingredients together until the cream is homogenous.
2.Pour it over the crust and let it stiff, in the freezer for 1-2 hours. Decorate with blueberries. Optionally you can decorate with some mint leaves and a little bit of coconut powder mixed with some matcha powder.
Raw blueberry cheesecake Je pensais à cette tarte depuis quelques mois. J’ai tout d’abord attendu la saison de myrtilles. Cette période d’attente a été interrompue par des petites vacances vers un lieu qui me tient à cœur. Nous sommes revenus mais mon cœur est toujours là-bas: Bucarest, la ville où j’ai étudié et qui est, peut-être plus proche de moi que le lieu où je suis née…Ce fut difficile, j’ai pleuré au retour, j’étais incapable de retrouver mon rythme… j’ai oublié pendant quelques jours que je devrais être reconnaissante pour les moments passés là au lieu de regretter cette séparation…
J’ai fait ce cake pour me faire du bien : mes couleurs favorites( le bleu et le vert) dans une combinaison saine.

Pour la croûte :
70 gr de noix
2 figues sèches

Pour la crème de fromage :
70 gr de noix de cajous
200 gr de tofu soyeux
La pulpe d’une noix de coco fraiche
50 gr d’eau de noix de coco fraiche
2 c. à soupe de jus de citron
2 c. à soupe de miel/agave etc
1 banane
Etapes :
Pour la croûte :
1. Dans un robot culinaire mélanger les noix et les figues ensemble jusqu’à ce que le tout est bien mélangé ensemble.
2. Etaler la croûte dans le fond d’un moule à tarte.
Pour la crème de fromage :
1. Dans le robot culinaire, mélanger tous les ingrédients jusqu’à ce que la composition devienne uniforme.
2. Verser la crème sur la croûte puis réfrigérer pour 1-2 h. Décorer avec des myrtilles. Optionnellement, vous pouvez décorer avec quelques feuilles de menthe et un peu de noix de coco mélangée avec de la poudre de matcha.

Dead Sea Mud Soap

When you make soap, you get to be more interested about remedies and ways of maintaining a healthy body and skin. One of these ways is using natural ingredients like herb/flower powders, clays and mud. If I have to choose one soap ingredient, without any doubt it would be mud. When I first tried Black Sea Mud in soap, I was really impressed by the spa qualities of the soap that I had to make more of it. Especially I noticed its effect on a problematic skin, so I can tell you from my own experience that mud is a precious ingredient which you can use over ad over again. I could never be bored of mud that’s why I tried it in soap, facial mask and body scrub. When some months ago I received some Dead Sea Mud, I was really happy. It’s been some time I was dreaming about trying this ‘exotic’ mud and it was a good occasion especially because I was almost running out on Black Sea mud.Dead Sea Mud SoapDead Sea mud is said to have several benefits as: detoxifying the skin, stimulating the blood flow; being so rich in minerals (such as sodium, chloride, magnesium, potassium, iron, calcium), it nourishes the skin; it is useful for treating skin conditions, such as psoriasis, eczema/dermatitis; it is also useful for treating rheumatic conditions, such as rheumatoid arthritis and osteoarthritis. If you make soap, you have to try this magical ingredient, you will simply love that soap!

Tarte Végétalienne Poire-Chocolat /Vegan Pear Chocolate Cake

I wish I could find the words to describe how delicious this cake is. Just imagine a mix of bananas- pears- chocolate… and this is not all! I added also some chestnut puree, which I consider the discovery of 2013 year as I have never used it before in kitchen.

Raw pear chocolate cakeThe recipe:
The crust:
1,5 cup hazelnut
1 cup of walnuts
4-5 pitted Medjool dates
1 pinch of salt

The pear filling:
2 big ripe pears, peeled and taken out the cores

The chocolate mousse:
1/2 cup cashews
2 bananas
1 big ripe pear, peeled and taken out the core
200 gr simple chestnut puree( without sugar)
200 gr bio dark chocolate

To make the crust :
1. Process the walnuts and the hazelnuts in a mixer until finely chopped. Add the dates and the salt and mix until the composition starts to hold together.
2. Press the mixture into the bottom of a mold lined with parchment paper and set aside.
To make the pear filling:
1. Grate the pears (the juice obtained from grating the pears will be used for the chocolate mousse).
2. Pour the grated pears over the crust.
To make the chocolate mousse:
1. Melt the chocoate in a bain-marie, allow it to cool just a little bit warmer than room temperature.
2. Mix the cashews, bananas, pear, chestnut puree and the juice from the grated pears until smooth.
3. Add the melted chocolate and mix well. You will get one of the most delicious chocomousse.
Pour it over the pears and let it stiff!
P.S. As unit of measure, use a cup of 220 ml.tarte poire-chocolat

J’aimerais pouvoir décrire à quel point cette tarte est délicieuse. Imaginez-vous un mélange de bananes-poires-chocolat! J’y ai aussi ajouté de la purée de châtaignes, qui est pour moi la révélation de l’année 2013.
La recette:
Pour la croûte:
1,5 verre de noisettes
1 verre de noix
4-5 dattes Medjool dénoyautées
1 pincée de sel

Pour la couche de poires:
2 grandes poires pelées et épépinées

Pour le chocomousse:
1/2 verre de noix de cajou
2 bananes
1 grande poire pelée et épépinée
200 gr de purée de chataignes (sans sucre)
200 gr chocolat bio (noir)

Pour faire la croûte :
1. Dans un robot culinaire mélanger les noix et les noisettes ensemble. Mélangez jusqu’à ce que les noix soient bien pulvériser et que le tout est bien mélangé ensemble. Ajouter ensuite les dattes et le sel et mélanger.
2. Etaler la croûte dans le fond d’un moule à tarte (couverte de papier sulfurisé sur les bords) de 28 cm (8-10 pers.) de diamètre.
Pour la couche de poires :
1. Râper les poires ( le jus obtenu va être utilisé pour le chocomousse)
2. Verser les poires râpées sur la croûte.
Pour faire le chocomousse:
1. Faire fondre le chocolat au bain-marie, laisser refroidir un peu.
2. Dans le robot culinaire, mélanger tous les ingrédients – sauf le chocolat fondu-: les bananes, la poire, les noix de cajou, le jus des poires râpées, la purée de chataignes jusqu’à ce que la composition devienne uniforme et lisse.
3. Ajouter le chocolat fondu et mélanger. Verser le chocomousse sur les poires.

P.S. Utilisez une tasse de 220ml de contenance comme unité de mesure.

Kvas Soap

selling kvas on streetsIf you are born in one of the former Soviet states, you have certainly at least once drunk some kvas. Sweet, with a taste like a natural cola, kvas represents a major part of Russian culture. It is especially popular in Russia and Ukraine, but also well known in other countries where there is Russian influence. So rich in vitamin B, kvas seems to be good for digestion and detox but we know it especially as the most efficient drink for refreshing during a hot summer day. The most beautiful memory about kvas I have is being sold on streets in yellow portable metal barrels which resemble miniature tanker trailers and people stopping and drinking it. Today this habit so associated with soviet times, is less popular in my country of origin, Moldova. But I do remember during our last visit in Kiev that the 1st thing I wanted to was to get to drink some kvas. Sadly, the taste was different from the one I grew up with…but I was so happy to have found it! I bought some for home too, and of course I made a soap of it.Kvas Soap

For those curious how can you make home your own kvas, you can find an easy recipe here.

Soap made of: kvas, coconut oil, olive oil, cacao butter, sunflower oil, patchouli essential oil, lavender essential oil, basil seeds.

Dragobete’s chocolate mousse

Dragobete este sarbatoarea dragostei la romani. Autentica, puternica, sarbatoarea marcheaza inceputul primaverii si reinvierea iubirii, prilej pentru care, cu siguranta, trebuie sa sarbatorim cu …ciocolata.  Acest desert e pentru cei carora le place sa si condimenteze iubirea cu putina jovialitate, rasfat si zambete ascunse…e pentru indragostitul din fiecare, pentru cei care iubesc iubirea, si o pastreaza inexplicabila si parfumata… sa iubim frantuzeste si sa ne delectam copilareste!

Lucuma chocolate mousseReteta (4 portii):
Pentru mousse de ciocolata-lucuma:
3 banane
200 gr de castane fierte la abur/piure de castane
400 ml de lapte de cocos(bio sau de casa)
70 gr de ciocolata neagra bio
2 linguri de pudra de lucuma
Se amesteca bananele, laptele de cocos si piureul de castane intr un mixer, dupa care se imparte crema in doua: se adaoga lucuma in prima jumatate si ciocolata topita in a doua jumatate de crema. Se toarna in pahare, alternand cele doua straturi. Se orneaza cu ciocolata rasa/coaja de portocale.
Pentru mousse de ciocolata:
Se renunta la lucuma (optional) si se adauga mai multa ciocolata neagra( 100-150 gr). Se orneaza cu crema de lapte de cocos si ciocolata neagra rasa.

Raw chocolate mousseRecipe:

For the lucuma-chocolate mousse:
3 bananas
200 gr chestnut puree/cooked chestnuts
400 ml bio coconut milk(bio or homemade)
70 gr bio dark chocolate
2 TbSp lucuma powder
Mix the bananas, the chestnut puree and the coconut milk with a blender, then divide the obtained cream in 2: add lucuma to the 1st part and the melted chocolate to the 2nd part, mixing well. Pour carefully the both creams into 4 pretty glasses, alternating layers.  Decorate with some grated chocolate / orage peel. Place it in the frigo to let it stiff.
For the chocolate mousse: add to the previous obtained cream more chocolate (instead of 70 gr you can use 100-150 gr). Pour it carefully into glasses and decorate with some coconut cream and some grated chocolate. Place it in the fridge to let it stiff.

P.S. I am sharing this with Jacqueline’s monthly bookmarked recipes event.