Friday, 20 January 2017

pms energy balls

This January is sugar free and sweet taste free for me, I just like to challenge myself and detox from sugar at the same time. It's been 3 weeks since I've started and I knew it's coming - chocolate craving around `that` time of the month. So, I made this energy balls, full of good fats, magnesium from the cacao and rich in protein and it seems to me that they do the trick . The bad new is everyone else in the family likes them....


8 Tbsp ground almonds
4 Tbsp mixed seeds ( I like sunflower and sesame seeds )
2 Tbsp cacao powder
4 Tbsp peanut butter ( I like good earth )
2 tsp ground cinnamon 
2 Tbsp ground flax seeds
2 Tbsp maple syrup ( optional )
80 -100 ml warm water
desiccated coconut for coating 

Place all ingredients in a food processor and blend until smooth.
Roll into balls smaller then a walnut and coat them with coconut. 
You should aim to get around 20 balls.
Keep them in fridge for up to 7 days.

note: in case you are wondering what food I am avoiding, here is a list:
all dry fruit
food from jars

what I eat:
cooked meals loaded with whole grains and pulses
lots of vegetables
full fat yogurt but small amount
cheese also small amount 
green apple 
home made bread

*note: I am never hungry and I don't loose weight, however, my skin glows, I am full of beans and I sleep like a baby...zzzzzzzzz

Thanks for reading! I would appreciate any comments or suggestions from you.

Wednesday, 18 January 2017

Pumpkin garlic knots

I have published a recipe for garlic knots before but these garlic knots are even better. The dough is fragrant from the pumpkin + extra soft, almost melts in mouth. Perfect company for any pasta dish....


500 gr flour
1 pack of instant yeast
1 tsp salt
2 tbsp oil
150 gr pimpkin puree
200 ml liquid, mixture of water and milk
2-3 cloves of garlic
1 knob of butter, soft

Make the dough as you do for a bread  adding the pumpkin puree and leave it to rest for one hour, covered with a clingfilm .
In a meantime, mince the garlic with a little bit of salt and add it to the soft butter and finely chopped parsley. Set a side.
When the dough is ready, knead it on a floured surface once or twice.
Divide the dough into 12 peaces. 
Form a long sausage shape from each dough and make a knot straight away .
Place the knots into a large baking tray and bake them on 190 C for 20 minutes.
Take them out of the oven and spread the butter mixture while they are still warm.

Serve them hot.

Thursday, 12 January 2017

Leek and kale with dippy eggs

This is a perfect meal to recharge your body after exercise.
Adding some yogurt and wholegrain mustard  makes it extra yummy, the taste is a bit sour-ish but also sweet from the leek....


1 large leek, trimmed and sliced 
150 gr kale
olive oil
3 Tbsp natural yogurt 
1 to 2 tsp wholegrain mustard from jar 
4 eggs

Heat a big frying pan suitable for grill as well.
Add splash of oil, followed by the leek.
Saute the leek until soften, then add the kale, splash of water and put the lid on for 6-7 minutes or until the kale is almost cooked.
Stir in the yogurt and the mustard and simmer for a minute or two.
Make 4 hollows in the kale mixture and crack the eggs into.
Cook for 1 minute without any stirring and then put the pan under the pre-heated grill .
Grill everything for 3-4 minutes, make sure the egg yolks are still runny.
Sprinkle some salt, pepper and chopped parsley.
Serve immediately and enjoy! 

Thanks for reading! I would appreciate any comments or suggestions from you.

Tuesday, 10 January 2017

Detox soup

They are saying eat the rainbow 🌈 so here is a rainbow - right in the bowl .......


olive oil 
1 leek , washed, trimmed and finely sliced
1 carrot
1 parsnip
1/4 head of celeriac 
2 cloves garlic
150 gr green or brown lentils, soaked for a few hours 
1 Tbsp tomato pure
100 gr fresh kale
handful of broccoli florets
purple cabbage
sliced avocado 
chili flakes

Heat a spalsh of oil in a large pan, then add the and cook over s medium heat for 5 minutes. Add the root vegetsbles, all chopped up and cook for 10 minutes or so. 
Add the lentils and 1.5 litres of water or stock.
Cook on a medium / low heat for 35 - 40 minutes or until the lentils and cooked.
Season the soup with salt and pepper and add the tomato pure as well as the kale.
Cook for 5 minutes, then add the broccoli and the purple cabbage and cook for further 3 - 4 minutes.
Ladle into bowls and top with sliced avocado, parsley and chili flakes as well as a splash of extra virgin olive oil.
Serve the soup with or without bread....Enjoy ....

Thursday, 5 January 2017

Cauliflower steak

First post this year and I start with this beautiful cauliflower steak. I often choose to have a cauliflower as a main food on my plate for a reason. Cauliflower have more vitamin C then orange, it is rich with magnesium, some vitamin B and fiber. However, the colour and texture of it can be a bit boring ( to be honest ) so I tried grilling it and so far it is my favorite cooking method. 🍴🍴


 ( for 2 people )

half a cauliflower
salt and pepper
chili flakes

for the salad:

1 raw beetroot, grated 
1 carrot, grated 
150 gr cooked chickpea
rocket leaves


lemon juice and olive oil

Slice the cauliflower to get two "steaks" .
Heat a non-stick pan over a medium to high heat.
Season the steaks with little salt and pepper.
Place the steaks in the pan without oil and let them brown for 4-5 minutes per side.
At this stage I cover the pan with a lid ( any lid will do ) and I let the steaks to steam for 5 more minutes.
Transfer to the plates, add the salad .
Season everything and drizzle with dressing.

Thanks for reading! I would appreciate any comments or suggestions from you.