Poppy seed cake with wild berries and coconut-cream

Published in Desserts & Cakes

Poppy seed cake - raw, delicious and beautiful!

Poppy is a real local (!) Superfood, so I want to dedicate my blog post to these black seeds this week. I also love poppy seeds since I was a child. Therefore, the tarts that I have created get along without a crust and are only crowned by a layer of fruit jelly.

But first of all I want to remove some myths about these black seeds, which says, that they can be toxic and addictive, especially when eaten raw. Can we really get addicted from eating poppy seeds? The answer is "no" - because the addictive morphine has been eliminated from the plant in our latitudes allready a long time ago. Health concerns over the consumption of poppy seeds are therefore now unfounded - even raw, the black seeds can be eaten unworried.

The superfood factor in blue poppy seeds have, however great health benefits: Poppy is a super protein source, since the black seeds consist of 20 percent of it. In addition, the seeds provide
 a huge amount of calcium, zinc, potassium, magnesium, iron as well as vitamins E and B1 and the two essential amino acids lysine and leucine. Furthermore it also provides anti-inflammatory effects.

Mohnörtchen with forest berrie-jelly and coconut cream

For 4 people

poppy tart

200 g of poppy, grated
25 g raisins, chopped
100 g cane sugar
1 tablespoons psyllium husk (alternatively ground chia seeds)
200 ml of coconut milk
45 ml of coconut oil
1/4 tsp cardamom
1/2 tbsp lemon zest, grated
1 pinch of salt

Wild berry layer:
250 g wild berries (frozen or fresh)
2 tablespoons cane sugar
2 tablespoons chia seeds
1/2 tablespoon of psyllium husk

coconut cream
200 ml coconut milk (can)

Chop the raisins and place in a bowl. Add poppy seeds, sugar, melted coconut oil, coconut milk, lemon peel and spices, and mix well. Pour the poppy seed into 6 rings on a plate, press in well (1/4 of the ring must remain empty for the berry layer) and let it set in the fridge for 2 hours. Meanwhile, thaw the wild berries, stir in the sugar, chia seeds and psyllium and allow the fruit mass to set for at least 1 hour with occasional stirring. If necessary, add a spoonful of chia seeds or psyllium husks if the mass is still too tight. Then pour the fruit mass over the poppy seeds in the food rings and smooth the top. Put the finished poppy seeds in the freezer for about an hour to make them firm. Using a knife along the Speiseringen and the cake from the Speiseringen loosen and serve with whipped coconut milk (use only the upper, solid layer of the can and hit with a blender) serve.


Juicy carrot cake with a creamy cashew topping

Published in Desserts & Cakes

Carrot Cake - Walnuts swing with carrots in perfect harmony with a creamy cashew topping.

Perhaps some of you think shooting food photos is fun. Well, yes, it is. But. There is a lot, that you don't see in the pictures. You can't see the warfare between photographer, camera, the surrounding materials and this little piece of cake. And as you probably already guessed - it's really hard work! It takes a lot of time and effort until the scenario, that I want to create - including lamps, backgrounds, clamps, mirrors and other photo equipment go together for a nice picture... Sometimes everything works just fine, then you get a nice picture as reward. This is fun and motivates you to repeat the material battle with food and camera again and again.


And because it is starting to become even more rewarding (well I have fun with my pictures at least ;-)) I am planning on my big dream this year - my own cookbook! It is going to be a collection of my "best of"-recipes. One of these best ones is my carrot cake. I love it, because it can be produced quickly and is soooo juicy, fresh and delicious. My sister has already made a comment on the cake: "The only bad thing about this cake is the fact that one piece is never enough!"

Besides the pictures and recipes I plan to bring a few insights behind the scenes, from the making ofs or the places where I get my inspiration from. I hope I can tell you soon provide an update on how the work on my book is progressing ...

Carrot Cake

2 cups carrots
2 cups walnuts (grated)
1 1/2 cups dates, crushed (or raisins)
2 tsp ginger (freshly grated)
1 tablespoon lucuma
1 tsp agave syrup
1 teaspoon cinnamon
¼ tsp vanilla powder
1 tsp coconut

Cashew Cream Topping
2 cups cashews (min. 1 hr. soak in water and strain)
¼ cup coconut oil, melted
½ cup lemon, freshly squeezed
¼ cup agave syrup (alternatively maple syrup)
1 teaspoon ginger (freshly grated)
½ teaspoon vanilla

Chop nuts and dates in blender or food processor, or buy already comminuted. Mix all ingredients for the crust and then press the dough on the bottom of a round springform pan. Put the liquid ingredients for the cashew cream in the blender, then gradually put in the cashews untill you achieve a smooth cream. If necessary, add a little water, if the cream is too thick. Pour the cream on the crust and then store the cake in the refrigerator for about an hour, untill the topping gets firm. You can keep the cake fresh for three to four days in the refrigerator, in the freezer for several weeks.



Published in Drinks & Smoothies

Chia & Blueberries: A real Instafoodie drink: breakfast and smoothie in one!

Since I post on Instagram every day - you can follow me under @bestofrawandsuperfood - I have some difficulties with my german language. I tell you this because I'm afraid that my written style may gradually get worse  ... On the one hand it's because I am posting in English on Instagram where the communication is fast, short and simple.  But the great thing is: You get immediate feedback, likes, comments - from people all around the world. And I suspect, that most of the traffic stays within the platform - people mostly ask after the recipe, although there is a link to the blog. So why do I make all this effort? Because you can get into real dialogues with you users on IG, and that's really nice. But I still don't know what this short and simple style will do to my writing style - in the long term..

Recommended book: "Superfood Smoothies" by Milan Hartmann


Well anyway, I present to you today, a book called "Superfood Smoothies", where I found this great Smoothie: Blueberry-Chia-Smoothie. The combination of Chia and blueberries is great! I have only pimped it up a little bit with acai powder, agave syrup and lemon juice. Best enjoyed ice-cold, then the smoothie tastes really refreshing! I highly recommend the book by Milan Hartmann. You can find a nice illustrated collection of Superfood smoothies from around the world - and a lot of information about superfood. Hartmann studies nutritional science and has started at the age of 15, to mix himself Superfood drinks. My recommendation: Buy the book, read it, mix the drinks by yourselve and enjoy!

Eure, Petra Elisabeth
Chia-Blueberry Smoothie

1.5 EL chia seeds (overnight or at least 1/2 hour in 100 ml of water to soak)
100 ml of water
125 gram blueberries (fresh or frozen)
1-2 tbsp agave syrup
2 tbsp acai powder
1/2 lemon (juice squeeze)

 Super Food Facts: Chia contains twice as much protein as other seeds or grains and their calcium content exceeds the milk fivefold.

Mix all ingredients in a blender at the highest level to a smoothie - enjoy iced!


Super easy cranberry cupcakes with chocolate sauce

Published in Desserts & Cakes

Caution "Superfood effect": The small, sweet cupcakes with Chia, cranberries and cocoa taste delicious and can stop your addiction to candys and sweets!

These cookies taste delightfully fresh and sweet, but they don't cause addiction, because they are exclusively made with natural, fresh ingredients. And the extra superfoods chia, cocoa and cranberry give you more energy! Chia contains twice as much protein as other seeds or cereals and their calcium content exceeds milk five times. Cocoa in turn has the highest magnesium and iron content of all plants. And the cranberries provide you with important antioxidants and they are known to be good against urinary tract infections. Such Superfoods are powerful friends who can strengthen us enormously. Possible, certainly desirable side effect of "Superfood" are: If you consume them over a longer time period, you might notice that your urge for the super sweet stuff stops or you that you even might have difficulties to eat "normal" sweetened brownies, tarts or chocolate. So it's worth to try this "super food effect"! :-)
My tip: manufacture and freeze a large amount of them, then you always have a few Yummies - if you urgently need some sweets! :-)

Yours, Petra Elisabeth


Super simple cranberry cupcakes with chocolate sauce

1 1/2 cups almonds
¾ cup dates
pinch of salt

Cranberry Filling:
1 ½ cups fresh or frozen cranberries (or cranberries)
6 teaspoons of maple syrup
¼ cup Freshly squeezed orange juice
½ cup water
4-5 tablespoons of chia seeds
Orange zest (1 teaspoon)
½ teaspoon vanilla extract

Chocolate sauce:
½ cup agave syrup or maple syrup
½ cup cocoa powder in raw food quality (or at least unsweetened cocoa)
½ cup coconut oil melted,
1 teaspoon vanilla extract (optional)

Mix all ingredients for the ground in a food processor or a heavy-duty mixer and cut out round shapes with a glass and place in paper cases. For the filling, mix the fresh cranberries and give together with the remaining ingredients in a bowl. Let stand for half an hour and stir occasionally until the chia seeds have concentrated the cream. Pour the cream into the molds on the prepared soil and give the finished cupcakes for about 2 hours in the freezer. Stir for chocolate cream to make a sauce and pour over the finished this mini tarts and enjoy after thawing.

Super Food Facts: Chia contains twice as much protein as other seeds or grains and their calcium content exceeds the milk fivefold. Cocoa in turn has the highest magnesium and iron content of all plants. And the cranberries are small vital substance bombs. They are provide important antioxidants and are known to be against urinary tract infections.


Coconut Celery Soup with fresh coriander

Published in Soups

Coconumt puree - my new "inside-fillers", Book tip: "coconut oil" with a lot of knowledge about the healing power of coconut and a super coconut and Superfoodies-source - the health food store Staudigl in Vienna.

Hi everybody! I'm back into Blogger life after a long Christmas break with a new post about a super vitamin-giving soup, which provides lots of energy and fresh nutrients for the cold season. A coconut celery soup that has it all: The celery plant has detox and healing powers, and coconut oil ensures the cellular water supply - and is therefore a real fountain of youth.

During my Christmas break I reda two very interesting books about the coconut:

These two books by Bruce Fife -

The author explains why the ingredients of coconut strengthens the immune system, and that the plant slows down the aging process. And the coconut oil has the ability to detoxify and heal a long list of health problems. In addition to all this knowledge about the brown fruit, you can also find  recipes and many practical tips for the use of coconut products.

For me personally, coconut puree - processed either in a soup or in a smoothie - is something like an "inside-filler". I allways get the feeling, that it charges my inner batteries. Maybe this feeling is based upon the fact, that cocunut oil is good for the cellular water supply. I don't know - it' energizing and tasty anyway :-)

A super source for several coconut and other superfoods in organic quality is  - for all of you who live in Vienna and Lower Austria - the health food store Staudigl in Vienna's historic center. Here you can find everything what your raw - and superfooddemands ever have been asking for: nuts, seeds, teas, superfoods - and not to forget several times a day freshly-mixed smoothies, juices and healthy snacks. Especially the Matcha-coconut-smoothie convinced me personally :-)


Coconut celery soup with fresh coriander

Inspired by Nordisch Roh

1/2 cup coconut meat (or 1/2 cup shredded coconut plus 1 tablespoon coconur puree or coconut oil)
1/2 celery root
1 lime
1/2 ripe banana
1 piece of chilli (green)
1 handful fresh coriander
250 ml coconut milk
250 ml of water
2 celery stalks
1 tsp salt

Superfood coconut: This is a prevention against many degenerative diseases, is effective against viruses, bacteria, fungi, boosts energy and the immune system, helps with weight loss, promotes digestion, prevents premature skin aging (according to Bruce Fife, "coconut oil").

Squeeze the lime and cut the vegetables into big cubes, process all ingredients in a blender to a creamy soup. Garnish with a few coriander leaves, slices of lime and celery cubes. You can enjoy the soup cold or slightly warmed (max.45 degrees).

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