Kyra is an activist for health & happiness. This published writer of (culinary) articles and books, certified naturopath specialized in nutrition and lifestyle, yoga teacher and developer of inspirational food & health projects, is somewhat a hippy idealist. But that said, a hardworking one with the ability to realize her dreams and ideas. Kyra’s work has been featured in magazines such as Marie Claire, Happinez, happi.food, Flair, Delicious., ELLE Food, Yoga Magazine and Cosmopolitan. She’s been named one of the most inspiring women of 2014 by glamour magazine and won an award for her vegan cookbook kyra’s kitchen. Kyra has trained Michelin starred chefs, developed a recipe book for popular tea brand yogi tea, was head chef at her very own pop-up restaurant peas and is a professional hammock lover. Her brand new e-book cookbook ‘healing meals’ is out now and available here.
Food: MAGIC MARZIPAN
Magic is all around but mostly within.
There are times when we are not able to connect with our own sense of magic and the world looks terrifying, full or dull. That’s when we need to be reminded of our own greatness, our own whole-ness and our very own magical ability to create mind-blowing beauty.
What we eat is one way to tap into this sense of magic. The ingredients in this Magic Marzipan are foods that activate the unique healing power we all have within. They act as gentle reminders of our very own greatness.
May you be reminded of that always. And may you have a magical & finger-licking 2016!
xoxo Kyra
Recipe Magic Marzipan
Rawfood, superfood, vegan, gluten-free, sugar-free
Full of pure clean goodness
Makes 8 portions
Takes 5 minutes (plus soaking time)
Ingredients
8 pinches of saffron (0,2 gram)
2 teaspoons of water
80 grams of almonds, soaked & de-skinned
40 grams of medjool dates, no pit
4 vanilla pods, scrapings/seeds
12 pinches fresh finely grated ginger (= 25 grams of de-skinned ginger than grated)
4 teaspoons maca powder
8 teaspoons fine coconut blossom sugar
pinch of sea salt
Extra
1 tablespoon fine coconut blossom sugar
2 teaspoons poppy seeds
1 teaspoon of lemon zest
Instructions
Soak almonds overnight. rinse, strain and remove skins.
Let saffron strands soak for 2 hours in 2 teaspoons of water.
Combine all ingredients, except for the ones listed under EXTRAS, and use handblender or food processor to make into homogenous thick paste. If you like a bit of texture don’t blend to much to keep some chunks of almonds. If you’re a fan of creaminess go for a smooth paste.
Use hands to roll into a round edged wand. Roll through coconut blossom sugar listed under EXTRA. Roll through poppy seeds & lemon zest listed under EXTRA.
Place into fridge or freezer for 10 minutes or so. Cut into equal sized pieces.
Bon appetit lovelies!
* The marzipan keeps at least for a few days. Store cool & airtight for optimal enjoyment.
Author: Kyra de Vreeze
Author: Kyra de Vreeze
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