Rainbow Waffles

INGREDIENTS

2 cups all purpose flour ( sub with GF if you want )

1 tsp soda Powder

1/4 teaspoon salt

  3 eggs ( for vegan use egg flaxseed = 3 tablespoons of flax seeds with 6 tablespoons of cold water , let it sit for 15 min to thicken )

1/2 cup almond milk

1 tablespoon coconut oil melted

2 tablespoon sugar powder ( optional if you want the dough already sweet )

1 tsp superfood for each color ( pink , green , blue )

METHOD

Put it all together, until the batter is thick enough.

Separate the batter in 4 deep plates and add to each one tsp superfood color .

Preheat a non-stick waffle iron. Pour the mixture into the waffle iron and close the lid quickly; do not open until the end. Cook according to the indications of the waffle iron. When finished, use a wooden stick or wand to lift the waffles from the grill. Repeat with the remaining batter. Serve hot.

I do put them also in preheated oven 170 degrees C for 5 min to make them more toasted .

Brownie Bottom Cookie Dough Cheesecake Bars

Ingredients

For the brownies:

1 stick (113 grams) unsalted butter or soy butter , melted

1 cup (200 grams) granulated sugar

1 cup (85 grams) unsweetened natural cocoa powder

1/4 teaspoon fine salt

1/2 teaspoon vanilla extract

2 large eggs

1/2 cup (62 grams) all-purpose flour

For the cookie dough::

4 tablespoons (57 grams) unsalted butter or soy butter , at room temperature

1/3 cup (67 grams) packed light brown sugar

1/4 cup (50 grams) granulated sugar

1/4 teaspoon fine salt

1 teaspoon vanilla extract

2 tablespoons milk

3/4 cup (95 grams) all purpose flour

1/2 cup (80 grams) miniature semisweet chocolate chips

For the cheesecake filling:

2 (8 ounce, 227 gram) packages cream cheese plant based , at room temperature

1 yogurt (120 g) unsalted plant based

/12 cup (100 grams) granulated sugar

2 large eggs flaxseed (2 tbs flaxseeds with 6 tbs cold water let it sit for 15 min )

2tablespoons all-purpose flour

1

/4 teaspoon fine salt

Directions

For the brownies:

Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with foil, leaving an overhang.In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. Spread into prepared pan.Bake for 15 minutes, or until just starting to set but not fully cooked. Let cool to room temperature then place in the fridge to chill until ready to use while you make the other layers. Maintain 325°F oven temperature if baking cheesecake layer immediately.

For the cookie dough:

In a large bowl, use an electric mixer to beat the butter, brown sugar, granulated sugar, salt, vanilla, and milk until smooth, about 2 minutes. On low speed gradually add the flour and beat until combined. Mix in the chocolate chips. Place the dough between two sheets of parchment and roll into an 8-inch square. Refrigerate while you prepare the cheesecake batter.

For the cheesecake:

In a large bowl, use an electric mixer to beat the cream cheese and sugar until well combined and smooth. Beat in the eggs, flour, and salt just until incorporated. Pour the cheesecake batter over the brownie layer. Place the cookie dough sheet over the cheesecake batter.Bake at 325°F for about 50 minutes, or until the cheesecake is set and the cookie dough is barely golden but dry. Cool to room temperature before refrigerating for at least 2 hours to chill. Cut into 12 bars before serving. For clean cuts, use a big sharp knife and run it under hot water and wipe it off between slices. Bars can be stored in an airtight container in the fridge for up to 3 days.

Superfood sushi

You need to have :

*moisten sushi oke/hangiri (a round, flat-bottom wooden tub)

*sushi nori papers * bamboo rolling

For the sushi rice :

540 g Japanese rice short grain

640 ml Water

2 inches kombu (dried kelp) (optional - but it will give nice aroma!)

For colors :

1 tsp @unicornsuperfoods green , Pitaya , blue spirulina

For the marination :

80 ml rice vinegar

3 Tbsp sugar

1 ½ tsp salt ; use half if using table salt)

Instructions

Method :

Put rice in a large bowl. start washing with cold water .

use your fingers to gently wash the rice by moving in a circular motion.Rinse and discard water. Repeat this process 3-4 times.

Put the rice , water in cooking pan , covered ! cook for 10 min over low heat and turn off the fire let it rest for 15 min ( don’t open the cover or touch ).When the rice is cooked, Transfer the cooked rice into the sushi oke and spread out evenly so the rice will cool faster.

While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature

Note : to get it colored divide the rice marination to 3 thirds and in each add 1 tsp of the superfood color , stir and pour over three rice bowls while it’s hot.

Place the bamboo rolling mat on a cutting board so the bamboo strips are running horizontally to you. Spread a strip of plastic wrap over the bamboo mat. Then place a sheet (or a half sheet) of nori on the plastic wrap. Spread a thin layer of sushi rice over the nori. (See below for more about making perfect sushi rice.) Don't use too much rice. Spread about 1 cup of rice per whole sheet of nori, leaving a small space at the top edge of the nori so you can seal up the roll.

TIP: wet your fingers as you spread the sticky sushi rice over the nori. Add your ingredients toward the center of the rice-covered nori. Gently lift the bottom of the mat up and over placing it rice-side down on the rolling mat. Then add your ingredients to the top of the nori.

Gently lift the bottom of the mat up and over the sushi. Press and shape the ingredients into a tube. Roll with pressure so you get a firm roll.

Roll until just an inch of nori shows at the top. Seal the edge of the nori with a little cold water. Firm it up by squeezing the mat around the roll until it feels uniformly snug. Be careful not to squeeze so hard that the ingredients are smashed or come oozing out the sides. It's a fine line; with practice you'll get the feel of it.

Slice the sushi roll in half with a sharp knife on a cutting board. Then cut each half into thirds -- so you have 6 pieces of sushi. To get a nice clean cut, wet the knife with water each time you make a slice.

Line the slices of sushi up on platters or sushi plates. Enjoy with soy sauce, wasabi paste, and pickled ginger, and a little chopped daikon if you like.