Entries by William van Aspert

Curcum Blissballs

Curcum Blissballs


  Preparation: 35 minutes
  Difficulty: easy
  No refined sugars
  Vegan

Ingredients

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● 135 grams of red lentils

● 350 ml fresh orange juice

● half lemon

● 95 grams grated coconut

● 3 tablespoons Curcum Superfood Syrup

● 2 tbsp coconut oil

● 40 grams of almond flour

possibly:

● 1/4 tsp chili powder for an extra kick

● Edible flowers for extra color

Instructions

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Cook the red lentils in the fresh orange juice and the juice of half a lemon. Cook for about 20 minutes until the lentils are well cooked.

Drain and let cool slightly.

Add the grated coconut, Curcum Superfood syrup, coconut oil and almond flour. (For extra flavor, you can add another 1/4 teaspoon chili powder).

Make small balls and roll them in some grated coconut. you can also mix in some edible flowers for a colorful result!

Enjoy your bliss!





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Apple Curcum Muffin

Apple Curcum Muffin


  Preparation: 30 min | Baking time: 25 min | Rising: 1h30 | Total: 2h25
  Difficulty: easy
  No refined sugars
  Vegan

Ingredients

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● 250 ml almond milk

● 1 teaspoon turmeric

● 1 teaspoon ginger

● 1 teaspoon cinnamon

● 1 frozen banana

● 2 tablespoons Curcuma

● 1 handful of ice cubes

optional:
● whipped coconut cream as whipped cream substitute

● 1 handful of cocoa nibs

Instructions

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Preheat the oven to 175 degrees and grease a silicone muffin tin with some cooking spray. Or choose a metal muffin tin and line it with paper.

Beat the eggs with the oil, applesauce and curcumin syrup. Add the dry ingredients and stir with a spatula until you have a firm and smooth batter.

Grate the apple and stir it into the batter with the spatula.

Divide the batter between the muffin cups and put them in the oven for about 28 minutes. Check with a skewer if the muffins are cooked. Baking time will likely be longer for larger muffins.

Let the muffins cool for 10 minutes and carefully remove them from the tin. Let cool further.

Store the muffins in a sealed container in the refrigerator. Can be stored for a maximum of 4-5 days.

*Prefer vegan? Replace the eggs for 100 grams of applesauce + 1 tbsp extra sunflower oil. Then add some extra baking powder (0.5 tsp). Check whether the muffins need a little longer in the oven.

Enjoy!





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Golden Frappuccino

Golden Frappuccino


  Preparation: 10 minutes
  Difficulty: easy
  No refined sugars
  Vegan

Ingredients

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● 250 ml almond milk

● 1 teaspoon turmeric

● 1 teaspoon ginger

● 1 teaspoon cinnamon

● 1 frozen banana

● 2 tablespoons Curcuma

● 1 handful of ice cubes

optional:
● whipped coconut cream as whipped cream substitute

● 1 handful of cocoa nibs

Instructions

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The night before, make the almond milk with turmeric, ginger and cinnamon and put it in the fridge.

The next day, blend the almond milk in the blender with a frozen banana, ice cubes and two tablespoons of turmeric syrup.

Pour the drink into a tall glass and then add the whipped coconut cream.

A handful of cocoa nibs and a little syrup as garnish finish the drink.
Enjoy this pot of gold!





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Curcum Latte

Curcum Latte


  Preparation: 10 minutes
  Difficulty: easy
  No refined sugars
  Vegan

Ingredients

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● 250 ml oat milk

● 10 ml curcum superfood syrup

● teaspoon turmeric

● (Vegetable) whipped cream

● 1 teaspoon ground cinnamon

● Optional: cinnamon stick/star anise

Instructions

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Take a small cooking pot and put it on the fire.

Pour the oat milk into the saucepan and place over a medium heat. Simmer for 5-10 minutes until the milk is warm. Note: the milk should not boil.

Once the oat milk is warm enough, add 10 ml Curcum Drinks and ½ teaspoon turmeric. Stir well with a whisk and pour into a mug.

Cover the Curcum latte with a dollop of (vegetable) whipped cream and sprinkle some cinnamon over it.

Optional: Use a cinnamon stick/star anise as an extra garnish.

enjoy!❤️





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Curcum Bubbly Passion Cocktail

Curcum Bubbly Passion Cocktail


  Preparation: 5 minutes
  Difficulty: easy
  No refined sugars
  Vegan

Ingredients

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● 30 ml apple juice

● 20 ml mango juice

● 10ml orange juice

● 15ml Curcum syrup

● 30ml prosecco

● 25ml aquafaba (optional to make a foam on top)

● 5 ice cubes

Instructions

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Place all ingredients in the shaker and shake well.

Be careful though as the prosecco can get too bubbly.

Mix well for about 30 seconds. Pour into a martini glass (or whatever glass you prefer).

Cheers!





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Vanilla Curcum Oats

Vanilla Curcum Oats


  Preparation: 10 minutes
  Difficulty: easy
  No refined sugars
  Vegan

Ingredients

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● 1 cup oatmeal

● 1.5 cup of milk

● 1 tablespoon ground linseed

● 3 tablespoons Curcum syrup

● 1/4 teaspoon cinnamon

● 1/2 teaspoon vanilla extract

● 1/4 teaspoon lemon

● 1 teaspoon coconut oil

Instructions

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Melt coconut oil in the saucepan or medium saucepan. Add the oats and toast over medium heat until the oats start to smell nice – this should take about 3-4 minutes. Stir occasionally to prevent the oats from burning.

Add milk, linseed, CURCUM syrup, cinnamon, vanilla extract and lemon and stir well.

Cook over low heat to a creamy consistency.

Enjoy ❤️





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Turmeric Apple Galette With Caramel

Turmeric Apple Galette With Caramel


  Preparation: 1 hour
  Difficulty: medium
  No refined sugars
  Vegan

Ingredients

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Dough:
● 170 g all-purpose flour
● 110 g vegetable butter (only slightly softened and cubed)
● 1 tbsp brown sugar
● 1/2 tsp salt
● 3 tbsp cold water

● 1 tsp brown sugar (to sprinkle over the crust)
● 1/4 tsp cinnamon (to sprinkle over the crust)
almond milk (for topping only)

apples:
● 3 red apples
● 1-2 tbsp lemon juice
● 1/4 cup light brown sugar
● 1 tsp vanilla extract
● 1 tsp speculaas mix
● 1/4 cup Curcum syrup
● 1 tbsp all purpose flour

● 1 tablespoon vegetable butter cut into small pieces

Caramel:
● 90 g vegetable butter
● 1/3 cup brown sugar
● 200 ml full coconut milk
● 2 tbsp Curcum syrup
● 1 tsp vanilla extract

Instructions

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Crust and filling

In a food processor, combine the flour, brown sugar and salt until uniform. Add the vegan butter and pulse together until the mixture is a sandy consistency. Add the cold water until the dough is moist enough to form a ball (this should happen automatically in a food processor).
Place the dough on a floured work surface and shape the dough into a flat disk.
It all depends on the type of flour, so you may need an extra tablespoon of water if the dough is too dry or a little extra flour if the dough is too wet.
Wrap in plastic wrap and refrigerate for at least 1 hour.

Meanwhile, prepare the apples.

Wash and thinly slice the apples and add them to a large bowl. Mix all other ingredients (except the butter and flour). Set aside until the dough is in the fridge. Stir occasionally to coat the apples in mixture over and over.

Remove the dough from the refrigerator and let it rest for 10 minutes.

Preheat your oven to 180 degrees.

Line a baking tray with baking paper. Place the dough on a floured work surface and roll out to a diameter of about 30 cm. Place the dough on your baking tray lined with baking paper.
Now remove all the extra water from the bowl of apples and add flour and mix well.
Arrange the apple slices on the dough, leaving a 3 cm border around the edge. Fold the edges to the center.

Take the remaining tablespoon of vegan butter and cut it into small pieces (make sure it is still firm and cold). Divide the pieces evenly over the apples.
Pure almond milk in a small bowl. Mix brown sugar with cinnamon. Brush the edges of the dough with almond milk with a brush and sprinkle the sugar-cinnamon mixture over the top of the dough.

Place in the oven for 40-45 minutes, or until golden brown.

While the galette is in the oven, prepare the caramel.

caramel

Add butter to a small pot. Once it has melted, add the brown sugar, coconut milk. Cook over medium heat, stirring occasionally. It will start to bubble and thicken. Then add Curcum Syrup and vanilla extract and stir well. Cook the mixture for about 10-15 minutes, or until nicely thick.

Once cooled, store in the refrigerator. You will need to reheat the sauce to loosen it before serving.

Remove the galette from the oven.

Transfer to a cooling rack and let cool completely before slicing.
Serve with caramel.

Enjoy





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