Tag Archives: all natural

Vegan Chocolate Truffle

Posted By: Margie Babon


Reward yourself with all-natural chocolate truffle without dairy or any preservative.


Raw ingredients of Vegan Chocolate Truffle, all-natural

vegan chocolate truffle

A perfect gift for family, friends and loved ones when arranged in a beautiful tin can or box.


1 cup almond milk

1 tbsp. cacao nibs, chopped

100gms raw chocolate cacao

60gms. Iranian dates, chopped

1 ½ cup granulated sugar



3 tbsp golden raw flaxseed

½ cup fresh grated coconut

¼ cup slivered almonds

¼ cup chopped pistachios


  1. Using double boiler, boil a cup of all-natural almond milk then mix the raw cacao chocolate and granulated sugar. Boil for 15 minutes. Mix well, set aside.
  2. While waiting for the chocolate mixture to cool down, chop the dates and cacao nibs.
  3. In a medium size bowl, pour the chocolate mixture then add Iranian dates.
  4. Chill the mixture for 2 hours.
  5. Scoop or spoon a small amount depending on the size that you prefer.
  6. Put each scoop directly to a plate or bowl with flax seed, freshly grated coconut, slivered almonds and pistachio. Coat individually.
  7. Chill again for an hour before serving.


How to Make Almond Milk

Posted By: Margie Babon


It’s easy to make almond milk right at your own kitchen, a very good way of reducing processed food in your home. This is 100% plant-based milk which means you are rewarding yourself to drink milk without any guilt of consuming animal products and most this has no preservatives or any chemical ingredients. This is also a great substitute for cow’s  milk in baking bread, cookies and muffins dairy-free.


almond milk



What you need

1 cup of almond milk

3 cups of drinking water


soaking almond

soak almond to soften the skin



  1. Soak almond nuts in a lukewarm water for 3-4 hours. Soaking will soften the skin and makes it easy to peel.
  2. Peel the almonds. Almond skin taste bitter which doesn’t taste good in drinking milk.
  3. Bring out blender. Pour out 3 cups of water and put the almonds. Blend for 2-3 minutes.
  4. Optional to add sweetener of your choice, either sugar or honey. Serve chilled or warm.
  5. Makes 3 glasses of almond milk



almond milk using blender

You can use blender or food processor in making almond milk


almond milk-blender

Notice the white milk that looks like a cow’s milk except this milk is plant-based and dairy-free.


almond milk2

Almond milk is a great substitute for commercial dairy milk. You can also try other nuts like hazelnut.



How to Make Red Pesto

Posted By: Margie Babon


Red pesto in a jar found in grocery store are expensive. Why not make your own right at your own kitchen.  Taste fresh tomatoes and bell pepper in this all natural and easy to make recipe.

You can add pine nuts or ricotta cheese or vegan cheese for more flavorful red pesto.


Red Pesto


1 kilo red tomatoes, peeled and deseeded

2 red bell pepper

4 cloves garlic, chopped

2 cups basil leaves

2 tbsp. olive oil

Extra olive oil for coating


  1. Boil and peel tomatoes and take out the seeds. To learn how to deseed and peel tomatoes, see this link: http://www.creativegetarian.com/2014/11/07/how-to-peel-tomatoes/
  2. Slice red bell pepper into half and take out the seeds.
  3. Using blender, process all the ingredients until mixture thickens.
  4. Transfer mixture to a sterilize jar. This can fill 750 ml jar or more than 2 cups.
  5. Cover the surface with a thin layer of olive oil
  6. Seal tightly and refrigerate for up to a week. Don’t forget to label the pesto with date on it.


Red pesto serves as pasta sauce, dip or dressing for vegetables.

Take note that salt and freshly ground pepper is optional. You can add salt and pepper while processing red pesto in a blender or while cooking which is better.


How to Make Vegetable Stock


With only 3 kinds of veggies, you can create vegetable stock so worthy. All natural and purely homemade!

vegetable stock


500gms white onion,diced

250gms carrots, diced

250gms celery

4tbsp. vegetable oil

8 liters of water


  1. In a pan, warm vegetable oil in a medium heat and sauté onion until aromatic.
  2. Add celery and carrots and sauté for 10minutes.
  3. Transfer vegetables in large stock casserole. Add 8 liters of water and boil for 25minutes.
  4. Using cheesecloth, strain the stock and transfer into tight container. Freeze vegetable stock to last for more than 2 weeks.


Note: Do not add salt or pepper in your vegetable stock, do it in when you are about to finish what you cook.


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