Yoga con Gracia, September 2013




120g garbanzos

80g pipas de girasol

100ml tahini

1 C de cumino molido

1 C de sal

cilantro fresco o perejil (optional)

1 diente de ajo

zumo de limón (optional)

-remochar los garbanzos por 3 dias, cambiando el agua 1 o 2 vezes cada día. Luego dejarlos en un colador, mínimo 4 horas.

-triturar los ingredientes hasta tienen una textura cremosa

Patê de zanahoria

200g zanahoria

1 diente de ajo

2 C aceite de olive


cilantro fresco (optional)

-triturar los ingredientes hasta tienen la textura que deseas.

Pan enzimático

Calabacines ( ca.) 400g

100g semillas ( lino, pipas de girasol, pipas de carabasa) – remojados por una noche

1 C aceite de oliva

-triturar todos los ingredientes

-untar la masa en 2 bandejas del deshidrator. Deshidratar 8 horas, darle la vuelta depues de 4 horas. El pan tiene que ser moldeable

Rainbow Sushi


Pastel de Remolacha

"Almost too good 2 be true" Bliss Balls with Beetroot

400g remolacha

ralladura de 1 limón

7 datiles

25g cacao

100g coco rallado

60ml agave

-pelar y rallar la remolacha

-triturar la remolacha rallada con los otros ingredientes.

-moldearlo como una tarta y a la nevera por un momento.

La Orxata viva


200g chufas, remojadas por una noche

6 datiles

1 C canella

tritura las ingredientes, estrujados con una tela o un colador fino

Pudin de Chia


¼ vaso de chia

orxata viva

10 datiles


1 c canella

2 C aceite de coco

-triturar los ingredientes menos la chia

-remojar la chia en la mezcla

-poner en moldes y enfriar.


Pranakitchen presents: the world’s thinnest APPLE STRUDEL

In the Pranakitchen we are getting ready for the wellness and lifestyle expo in Wels/ Upper Austria. 

Next to our yummy *en vogue* RAW burritos we want to serve something traditional as well and in my vision I saw this RAW vegan apple strudel. Sweet and sour, crunchy and creamy, all at once….THE dessert. OMG. There are vegan recipes out there but where’s the raw one??

This is what we created: The *APPLE FRUIT LEATHER*

IMG_1208      IMG_1211

Can you see the sunlight shining through it? One has to be able to read the newspaper under a strudel dough my grandma used to say. There you go, Oma, we did it!!!

Fruitleathers are not really new. In medieval times dehydration was the way to preserve fruits and vegatables and made vitamis accessible during long and meager winter months. Today we have special ovens to dehydrate in the early days wind and dry heat were used to process.

To do your own fruit leather all you need is about 750g of mature fruit, 2 tablespoons of soaked Chiaseeds and 200ml fresh water, mix all together and spread on 4 trays of the dehydrator. Dry for 6-8 hrs at 42° and store in a dry place, if you don’t finish them right away they’ll stay fresh for long time, if you want to add nuts be aware those shorten the durance of you fruit leather freshness, because nuts get moldy faster.

Fruitleathers are great healthy snacks on a lightweight travel or hiking supply.

100% free from everything you do not want to find in your food!!!!

Ok, I have to go now and work on the filling. If you want to get your piece of Pranakitchen?s veganized Applestrudel visit us at the Lokapala stand at the expo in Wels.