Preparation time: 5 min. Cooking time: no cooking needed. Ready in: 2 hours.
For 2 people

Ingredients

1 creamy avocado, peeled and pitted
3 c. mixed berries, frozen
4 tbsp agave nectar, or to taste

Preparation method

Combine all ingredients in a turbo jar blender and blend until creamy.
Place berries soft ice cream in a ceramic or glass bowl and reserve in the freezer for one to two hours.
Serve two ice cream balls per cup.

Bon appetit!

At rebirth-day.org, they state:

The ecological imbalance created by exploiting and polluting the planet, the combined action of consumerism and population growth, causing a state of global unsustainability, the crisis of cultures that have determined the patterns of our common thought and practices—all have taken place in conjunction with an exponential growth of technological and scientific development that has given humankind unprecedented power to build and to destroy, and therefore extreme responsibility.

The whole of human society is now in the reckoning and so must face a historic transition, a complete change.

Humanity has gone through two paradises. The first, in which it integrated fully with nature; the second, in which it expanded into an artificial world of its own, which grew until it came into conflict with the natural world. It is time to begin the third stage, in which humanity will reconcile and unite nature and artifice, creating a new balance at every level and in every area of society: “an evolutionary step in which the human intelligence finds ways to live in harmony with the intelligence of nature” (Michelangelo Pistoletto).

A new perspective opens up that involves everyone, without exception, in the daily effort to implement the process of rebirth – each according to his or her abilities and possibilities.

Early signs of change can already be seen in every field of human activity, from art to spirituality, culture to politics, economics to science, manufacturing to education. But collective awareness and responsibility at the global level are urgent if we are to start the ascent toward a new era of humanity. On 21 December 2012, let us meet in streets and squares all over the world, and on the Web, to take part in the great inaugural celebration of the Third Paradise.

I want to contribute to their big project with my little recipe for Third Paradise spiritual cookies.

These spiritual cookies are not only healthy, but nutritious, organic living food –they have been only dehydrated under the sun rays. They are of course vegan, conscious and made with lots of love. Maybe that is why they taste so special, humble but amazing.

Here follows the recipe, it is very simple. Sure kids would also enjoy helping in the kitchen to create these little sculpted spiritual cookies.

Preparation time: 30 min. Cooking time: no cooking needed. Ready in: 4h 30 min.
For 16 cookies

Ingredients

1 c. raw almonds, soaked in water overnight and rinsed
1/2 c. rolled oat groats, freshly ground
1 c. medjool dates, pitted
1/2 c. sea water
1 tsp lemon zest, freshly ground
1/2 c. 100% raw cacao nibs

Preparation method

Place almonds in a turbo jar blender and blend until wet almond meal is obtained. Place in a ceramic or glass bowl and add oats meal.

Combine dates and sea water in a turbo jar blender and blend until a consistent very sweet paste is obtained. Combine with lemon zest, almonds and oats and mix evenly using a wooden spoon. Once you have a marzipan–like dough, add cacao nibs and mix.

Divide this dough in sixteen portions, one for each spiritual cookie. Now divide every resulting portion in three: two smaller equal portions and a slightly bigger one. Roll each portion to obtain a dough ball, and flatten them using the fingers to make even round patties. Use water as glue –just soak your fingers in water to wet the dough– to assemble the three patties to form a Third Paradise sign without the emptied centres. Finally, use a small wooden spoon or a wooden chopstick to create the holes and other details for the infinite bows.

Transfer the cookies to a perforated tray and dehydrate under the summer sun for 4 hours. If it is not summer or you don’t have enough sun hours, you can use a dehydrator at 42 °C and dehydrate for 4 hours or until cookies are consistent on the outside. Spiritual cookies are crispy and consistent on the outside, but moist and tender in the inside.

So, voilà, Third Paradise spiritual cookies and their recipe ready for Rebirth Day.

Bon appétit!

To learn more about this traditional dish, you can read this very detailed article in Wikipedia.

In my adaptation, I have replaced sea animals for mushrooms, but you can also use other white mushrooms as oyster or red pine mushrooms.

Preparation time: 5 min. Cooking time: no cooking needed. Ready in: 20 min.
Serves 2

Ingredients

8 large mushrooms, thinly sliced
2 avocados, cut in cubes
2 tbsp cilantro, minced
1 tbsp freshly grated ginger
1/2 white onion, finely chopped
1 clove garlic, squashed and with skin
3 lemons, the juice
1/4 c. sea water
1 pinch pepper, freshly ground
onion sprouts

Preparation method

Squash garlic and let sit for about 10 minutes, this way it will be completely digestive. Finely chop the onion and garlic. Place in a glass or ceramic bowl. Add mushrooms, lemon juice, sea water, pepper and sea water. Combine with onion and garlic and marinate for 15 minutes. Add the avocado just a moment before serving.

Serve on plates or bowls and garnish with cilantro and onion sprouts.

Bon appetit!

Today, with this intense sun and heat characteristic of the beginning of summer, I decided to make a green smoothie loaded with benefits to refresh and energise the body.

I used mint which —apart from being refreshing, aromatic and fraught with chlorophyll— is rich in vitamins A, C, thiamine, folic acid and riboflavin. It also contains essential minerals such as manganese, magnesium, copper, potassium, iron, calcium, zinc, phosphorus, fluoride and selenium.
There are many varieties of mint, but all are soothing to the stomach and digestive tract, and all have anticancer properties.

Here is the recipe. It’s simply easy …

Preparation time: 5 min. Cooking time: no cooking needed. Ready in: 5 min.
Serves 2

Ingredients

1/2 papaya, ripe and organic
2 c. mint leaves, well-packed

Preparation method

Wash the skin of the papaya. Clean of seeds and reserve. Cut about six small thin slices of papaya to decorate later on. Cut the papaya into pieces (skin included) and place in a  jar blender together with the mint. Blend well until smooth. Serve in cocktail glasses and garnish with slices of papaya, some seeds of papaya –careful, as seeds are quite peppery— and a sprig of mint.

Depending on the ripeness of the fruit, you may want to add a little water to help blend, or a little of your favorite sweetener if your smoothie is not as sweet as you would want it.

To me, it tastes delicious with nothing else but the fresh fruit and greens. Doubly delicious, by the simplicity of the recipe. A gift from the earth and the sky.

Bon appetit!

Let me know what you think!

Preparation time: 5 min. Cooking time: no need. Ready in: 5 min.
Serves 4

Ingredients

1 red cabbage, thinly sliced
3 c. mixed wild berries (strawberries, blueberries, red berries, raspberries)
1 c. fresh mint leaves
1/2 c. fresh stevia leaves or 2 tbsp freshly ground dried stevia leaves
1 tsp raw vanilla seeds
1 lemon, quartered and skin on
1/2 c. sea water
2. c. spring water
2 tbsp açai powder

Preparation method

Combine all ingredients in a turbo jar blender and blend to desired texture. Decorate to taste.

I like my smoothies on the chunky side,  this way I need to chew ingredients a bit, improving digestion with produced saliva. What side do you like your smoothies on?

Bon appétit!

In the morning you can take a sweet green smoothie and switch from savory to sweet and viceversa throughout the day as you please.

This morning, I took a green smoothie with spinach, apricots, basil and spring water; delicious … And this afternoon, a blended salad or cold soup with the typical flavours of the Mediterranean. It will be rather difficult to find another cold soup that tastes better than this one.

Preparation time: 5 min. Cooking time: no need. Ready in: 5 min.
Serves 4

Ingredients

For the soup
4 c. celery leaves
4 small ripe tomatoes
1 shallot
1 clove garlic, squashed and skin on
1/2 lemon, washed and skin on
1 avocado, the flesh only
1 c. isotonic sea water
1 c. spring water

To garnish
Dead black olives
Onion sprouts
Celery tender young stems, finely chopped
1 tbsp lemon zest, ground
2 sun dried tomatoes, thinly sliced
12 apricot seeds (optional)

Preparation method

Place all ingredients for the soup in a jar turbo blender and blend. The blending time depends on whether you want a fine, velvety soup or a soup with veggie nibs to chew.

Serve the soup in bowls or soup dishes and garnish to taste. I have used dead black olives to garnish; they are called dead olives because they have been allowed to dry on the tree without being processed or seasoned or treated in any way. They are exquisite, oily, and bitter–sweet. Definitely, they should be called living olives. I have also garnished  this soup with apricot seeds, a healthy and conscious way of using the full benefits of the fruit. Apricot seeds are rich in vitamin B17, the same as apple seeds. To obtain the seed you can use a nutcracker, the seeds are well protected.

Bon appetit!

Turnips have little carbohydrate, lots of water, and vitamins C, B6, B3, B1 and B2. When very finely chopped, they have a crunchy texture like rice al dente. Turnips are generally neglected in cuisine, because they are sweet but lack an aroma. However, they have expectorant, sedative, digestive and emollient properties.

As raw risotto with shiitake, turnips are delicious. So the rice pudding recipe made with a base of turnips came naturally, inevitably. Cinnamon and lemon give this pudding the aroma that turnip is missing. This rice pudding is super special, very aromatic, with a very gentle spicy foreground flavour. Sometimes I add lavender flowers to it, a floral touch is very much in tune with the rest of flavours. and the resulting rice pudding continues to be extra special.

Let’s see what you think.

For the oats buttermilk in the ingredients list, you can buy it in  health and nutrition shops. Or you can do it yourself, it is very easy. Grind four tablespoons of rolled oats until obtaining oat flour (you can use a coffee or seed grinder). Place the oat flour in a cup , fill the cup with water and add a pinch of sea salt. Stir with a spoon to mix the ingredients and let stand in refrigerator about 15–30 minutes, so that the mucilage obtains its particular gooey texture. You can strain the mixture to obtain a fine buttermilk, or use it as is.

Preparation time: 10 min. Cooking time: no cooking needed. Ready in: 8 hours
Serves 4 people

Ingredients

4 small turnips
1 cinnamon stick about 5 cm long
1 tbsp of dry stevia leaves
1 c. vanilla small seed
1/2 lemon juice
1 tsp lemon zest 1 cup heavy cream 1 c oat
1 tbsp raw pine nuts, soaked for 2 hours and rinsed (optional)
4 tbsp coconut oil

Preparation method

Grind the cinnamon stick together with stevia for a sweet cinnamon powder and set aside. Wash turnips, discard the hard part of the root and the stem and slice them. Place sliced turnips in a food processor along with the lemon and coconut oil, chop until a grainy texture is obtained. Add the pine nuts and process back briefly, not to loose the grain texture. This will be your rice.
Combine the “rice” with the remaining ingredients and mix well with a wooden spoon.

Serve in dessert glasses and refrigerate for about 4 hours or overnight.

Sprinkle with cinnamon just before serving. You can also decorate it with a slice of dehydrated fruit (orange in the picture) and a cinnamon stick.

Bon appetit!

Preparation time: 20 min. Cooking time: no cooking time need. Ready in: 25 min
Serves 2 people

Ingredients

For the blue cheese
(Blue mixture)
4 tbsp raw pine nuts, soaked for 4 hours
1 small lemon, the juice
2 tbsp of chia seeds
1 tbsp freshly ground spirulina algae, you can use a coffee or seed grinder
4 tbsp olive oil
2 tbsp brewer’s yeast
1 tsp flakes of spirulina algae
1/4 shallot, chopped
1 tsp dry minced garlic
(White mixture)
1 c. raw almonds, soaked for 8 hours
1/2 c. seawater
1/2 c. coconut milk
2 tbsp coconut oil
1 tbsp freshly ground spirulina algae, you can use a coffee or seed grinder
1 small lemon,  the juice
4 tbsp brewer’s yeast
3/4 shallot, chopped
1 tsp dry minced garlic

For the salad
2 medium ripe tomatoes, sliced
1/2 mango, peeled and diced
1/2 c. basil leaves and flowers
2 c. broccoli, cut into small florets
2 baby cucumbers, cut into slices

For the green smoothie
1/2 mango
1/2 c. basil leaves
1 c. spinach leaves
1/2 c. seawater

Preparation method

Place all ingredients for the blue mixture in a turbo jar blender and blend until a dough results. Reserve about 15 minutes in a bowl in the refrigerator while you prepare the rest of the cheese.
Now mix all the ingredients for the white cheese mixture in a turbo jar blender and blend until a thick paste is obtained. Place in a pie mold with a capacity for 2 and 1/2 cups of liquid.
Remove the green-blue mixture from the refrigerator, it will have a moldable consistency. Divide this mixture with your fingers in pieces of about 3 cm and roughly combine with the white cheese. Mix with a thin spatula until desired consistency with big nibs of blue-green mass.
Place in the fridge for an hour, so that the mixture hardens. If you are in a hurry, you can place the cheese mixture int he freezer for about 15 minutes.

Serve the salad ingredients in plates and garnish with rough big nibs of blue cheese.

For the green smoothie: combine all ingredients in a jar blender and blend until a homogeneous smoothie texture is obtained.

Bon appetit!

Inspired by the facts stated by Dr. Gracia, I have begun to introduce seawater into my daily diet, either taken on its own, added to juices, or included in raw vegan recipes.

In the words of Dr. Gracia:

All diets fail because their authors have forgotten that the first cell emerged from the sea and also do not consider that 70% of the volume or body weight of vertebrates, including humans, is seawater (isotopic seawater).

Nor have they realized that obesity does not exist amongst terrestrial wild animals, except for human beings.

Offshore, marine mammals (dolphins, whales, sea bears and seals) and fish do not suffer from obesity, or infections, or pandemic diseases, or cancer, or degenerative diseases.

The dolphin’s diet provides, in a simple language easy to understand, an integrated and holistic diet inspired by marine mammals including the three key factors of an optimal lifestyle: nutrition, exercise and mind.

I leave you now with my simple recipe, and I also take the chance to give millions of thanks to Antonio and Dr. Gracia.

Preparation time: 15 min. Cooking time: no cooking needed. Ready in: 1 hour
For 2 people 

Ingredients

1 large aubergine
1 clove garlic, squashed and skin on
1 tbsp olive oil
1 lemon, the juice
1 tbsp raisins (optional)
1 tsp cumin
2 tbsp white tahini (raw) or raw sesame seeds
2 tbsp chia seeds
1/2 cup seawater
2 tbsp raw hazelnut
1/2 tsp black pepper

Preparation method

Chop larger ingredients. Place all ingredients in a food processor or a jar blender and blend/chop until a coarse puree is obtained.

Serve on plates using a ring mold and keep in the fridge for about an hour.

Remove from the refrigerator 15 minutes before serving and garnish with chopped raw hazelnuts, sprouts and a simple green salad. (In the picture, clover sprouts and spinach salad).

Bon appétit!

Preparation time: 15 min. Cooking time: no cooking needed. Ready in: 2 hours
Makes approx 16 nougats

Ingredients

3/4 c almonds, chopped
1/4 c hazelnuts, chopped
2 tbsp chia seeds
1 tbsp maca powder (optional)
2 tbsp coconut oil, gently melt a bain–marie
4 tbsp agave nectar, or your favourite syrup

Preparation method

Combine well all ingredients in a glass bowl. Place the mixture into silicone little moulds and reserve in the refrigerator for at least two hours.
Unmould five minutes before serving.

Bon appétit!

By consuming cooked and processed foods, the body reacts in what is known as postprandial leukocytosis. Postprandial leukocytosis —or digestive leukocytosis— is an increase in the white blood cell count after eating cooked/processed food. It is an immune response that indicates that the body is fighting compounds identified as threats. Interestingly, leukocytosis doesn’t occur after eating raw food! Taking care of the autoimmune system is clearly a compelling reason to add more raw food to one’s diet… Or, eventually, to stop eating cooked foods.

Increasingly, more biologists, doctors and health professionals recognise that inflammatory and degenerative diseases should not exist had we have a correct nutrition and quality of life —no pollution, no stress, exercise.

That is why this recipe, and other dishes by Kijimuna’s Kitchen, follow a clear raw vegan line. You can eat this dish as is, at room temperature, or heat it on low for about 5 minutes: in the oven at 50 °C and the oven’s door ajar. Ideally, as not to destroy the precious properties of foods, the temperature —if you heat your food at all— cannot exceed 42 °C.

So, what do you think? Raw? Or, not raw? To be? Or, not to be?

Preparation time: 15 min. Cooking time: no cooking needed. Ready in: 15 min.
Serves 4

Ingredients

For the aubergines
1 aubergine
1/2 lemon, the juice
1 pinch sea salt

For the tomato sauce
4 ripe tomatoes
6 dried tomatoes
1/2 small shallot
1 garlic, crushed and peel included
1/2 lemon, the juice
1/2 c almonds, soaked overnight
2 tbsp olive oil
1 tsp oregano

Preparation method

Cut the aubergines into thin slices (about 3 mm thick), place them in a glass or clay bowl and season with lemon and salt. Mix gently massaging with your fingers and let stand while you prepare the tomato sauce.

For the tomato sauce, rouhgly chop all ingredientes and combine them in a jar blender. Blend until creamy smooth.

Serve the aubergine slices on dishes and garnish with the sauce and a sprig of parsley.

Bon appétit!

Preparation time: 15 min. Cooking time: no cooking needed. Ready in: 2 hours
Serves 8

Ingredients

For the cheesecake cream
1 c cashews, soaked overnight and water discarded
2 c coconut milk kefir
2 tbsp coconut oil, melted
1 tsp vanilla seeds
1 lemon, the juice
2 tbsp orange blossom water
10 drops stevia extract (or to taste)
1/2 c fresh blueberries

For the crust
1 c rolled oats groats
1 c dates, pitted
2 tbsp chia seeds

For the mixed berries topping
1 c mixed berries
1 lemon, the juice
2 tbsp agave nectar

Preparation method

Combine all ingredients for the cheesecake cream in a jar blender and blend until a smooth mouse is obtained. Reserve.

Combine all ingredients for the base in a jar blender and blend until a coarse paste is obtained.With the paste obtained, layer the bottom of a spring–form circular cake pan.
Pour the cheesecake cream onto the base and decorate with fresh blueberries. Reserve in the fridge for 2 hours for the cake to gain consistency.

Combine all ingredients for the topping in a bowl and crush coarsely using a fork.

Unmold cake and serve cheesecake in triangular slices and top up with mixed berries and agave nectar.

Bon appétit!