Raw carrot and apple muffins - Muffin crudisti mela e carota

English
Yeah, muffins! Raw, dairy free, gluten free, soy free, yeast free and with no added sugars whatsoever. And delicious, how awesome is that?!
I have to admit this is a little harder to achieve than other raw recipes but still very simple and easy. You're going to need a dehydrator though.

Ingredients for the dough:
300g of carrots
200g of buckwheat, ground
2 medium sized apples (I used royal galas)
5 medjoul dates, pitted

Ingredients for the frosting:
1 banana, ripe
1 medjoul date, pitted
ground cinnamon to taste

Blend all the dough ingredients until you have a smooth dough, then spread it on a kitchen foil for dehydration. Leave in the dehydrator for approximately 2 to 3 hours at 40°C and make sure that it's not too dry for working it and making it stick together. When ready shape it to make it look like a real muffin or cupcake (you can do better than me, I know eheh) and make the frosting as follows:
blend the banana and the date with ground cinnamon until it looks smooth and creamy then add it on top of the muffins. Put back in the dehydrator for at least 2 hours until the surface of the frosting and of the muffins is dry. You'll have approximately 4 muffins. Serve them as it pleases you.

Italiano
Muffins, siiii! Raw, senza latte, senza glutine, senza soia, senza lievito e senza zuccheri aggiunti di alcun tipo. E deliziosi, non è fantastico?!
Devo dire che questa è una ricetta leggermente più macchinosa di altre ricette raw ma comunque molto semplice. Sarà necessario un essiccatore però.
Ingredienti per l'impasto:
300g di carote
200g di grano saraceno macinato
2 mele di taglia media (ho utilizzato le royal gala)
5 datteri medjoul snocciolati

Ingredienti per la glassa:
1 banana matura
1 dattero medjoul
cannella in polvere q.b.

Frullate tutti gli ingredienti dell'impasto fino a ottenere un impasto omogeneo, poi stendete su un foglio di carta da forno. Mettete a essiccare per 2 o 3 ore a 40°C assicurandovi che non sia troppo secco per poterlo amalgamare di nuovo. Una volta pronto impastatelo dandogli la forma di muffins o cupcake (potete fare meglio di me, lo so eheh) e preparate la glassa come segue:
frullate la banana e il dattero con la cannella fino ad avere una crema uniforme, poi versatela sopra ai muffin. Mettete i muffin a essiccare per altre 2 ore o fino a che sia la glassa che i muffin non risultino asciutti all'esterno. Il risultato saranno circa 4 muffin da servire a proprio gusto.

Ajoblanco Raw with apple cubes and raisins - Ajoblanco Raw con cubetti di mela e uva passa

English
Ok, I've just got back from my vacation in Malaga (Spain) and I wish I was still there so I've decided to prepare a very good recipe I've discovered there: Ajoblanco. The original recipe is not raw because it has bread in it so I've made a little change and added some eggplant to replace it.
Here are the ingredients:
100g of almonds
2 cloves of garlic
500ml of fresh water
150g of eggplant, peeled
3 tbsp extra virgin olive oil
1 tbsp apple vinegar
Half an apple (or less) diced
A handful of raisins
Salt to taste (optional)
Start mixing the almonds and the garlic together with a spoonful of oil. Add the eggplant and the water. Add the remaining oil and the vinegar. Finally add the salt if you feel the need to and put in the fridge for a few minutes. Add the apple cubes and the raisins when serving. Notes: Two cloves of garlic might be a bit to much for someone unless you're fighting vampires so maybe one would be better but it depends on your taste.

Italiano
Ok, sono appena tornato dalle vacanze a Malaga e vorrei essere ancora lì quindi ho deciso di preparare una ricetta buonissima che ho scoperto lì: Ajoblanco. La ricetta originale prevede il pane, quindi per renderla raw ho fatto una piccola modifica e ho aggiunto un po' di melanzana per sostituirlo.
Ecco gli ingredienti:
100g di mandorle
2 spicchi d'aglio
500ml di acqua fresca
150g di melanzana pelata
3 cucchiai di olio EVO
1 cucchiao di aceto di mele
Mezza mela (o meno) a cubetti
Una manciata di uvetta
Sale Q.B. (opzionale)
Incominciate a frullare insieme le mandorle e l'aglio con un cucchiaio d'olio. Aggiungete la melanzana e l'acqua. Aggiungete l'olio rimasto e l'aceto. Se necessario aggiungete il sale e mettete il preparato in frigorifero per qualche minuto. Aggiungete i cubetti di mela e l'uvetta prima di servire. Note: due spicchi d'aglio potrebbero essere troppi per alcuni a meno che non sia in atto una caccia ai vampiri quindi forse è meglio utilizzarne uno solo, ma dipende sempre dal proprio palato.

Raw pink sauce with herbs - Salsa rosa crudista alle erbe

English
This is the recipe for a light pink sauce. You can smother your veggie or fruit spaghetti with it or you can use it as a salad dressing or just for dipping.

Ingredients:
8 to 10 cherry tomatoes (or similarly juicy and small)
3 big portabello mushrooms
2 teaspoons of tahini
1/2 scallion
About an inch of ginger (peeled)
1 tablespoon of dry yeast
5 or 6 basil leaves
2 tablespoons of extra virgin olive oil
Oregano to taste
Optional: a teaspoon of umeboshi or a pinch of salt

Mix al of the ingredients in a blender until you have a soft and creamy sauce. You can add a few basil leaves on the top of it before serving.

Italiano
Ecco la ricetta di una salsa rosa leggera alle erbe. Si può usare per condire gli spaghetti di frutta o verdura oppure per l'insalata o semplicemente per pucciare.

Ingredienti:
8-10 pomodorini
3 champignon grandi
2 cucchiaini di salsa tahini
1/2 cipollotto
Circa un cm o due di zenzero pelato
1 cucchiaio di lievito alimentare secco
5 o 6 foglie di basilico
2 cucchiai di olio EVO
Origano a piacere
Opzionale: un cucchiaino di umeboshi o un pizzico di sale

Unite tutti gli ingredienti in un frullatore o robot da cucina fino a ottenere una salsa cremosa. È possibile aggiungere qualche foglia di basilico per presentare la salsa.

I'm back

It's been so long since the last time I wrote here and a lot of things happened. My health is always better and I seem to be getting onto what might be my path into food and drinking. I'm not a true fruitarian yet but I'm getting closer and closer to it. My belly is finally not sore anymore but still a bit fatty, still better though. What I'm learning here is that this is a long process and it takes a lot of patience (I'm really not the right person to talk about patience) but if you'll endure you'll be rewarded. Most people quit way before time and that's a real shame because they miss the opportunities that come with this choice. They only pay a very dear price and go home with nothing but complaints and excuses like "this is not my thing" or worse: "don't do it, it's all bulls**t". Again, my suggestion here is to give it a lot of time, maybe a couple of years, start slowly and gradually move to raw.
Back to my experience I'm almost done with my country house and I might be able to move in by the end of the month. It took me longer than I expected (again!!) but now I see the light at the end of the tunnel. As soon as I move in I will be more free and able to get back to what I like most like playing, singing and running. I'm also going to start a raw food recipe book on this or another blog, I still haven't figured that out. I only have a few recipes and I can't wait to share them all with the world. That's all for now. Have a nice (raw) day!