Cinnamon bread

This recipe was originally posted in October 2015. I won't exaggerate if I say that I bake this bread almost once a week for the past two years, we simply love it. Weekend breakfast is not completed without this bread. We love this bread sliced, toasted with butter spread. For the last few months I've been making this bread with wholemeal spelt flour or mixture of white wheat and wholemeal spelt or wheat. Adding some sultanas ( soaked in hot tea for 30 min ) will give this bread extra luxurious taste........

You can click here for the original recipe 🍞🍞

Kalettes with special rice

This rice is special but only to me 😘 because I get it in Macedonia, it is grown in Macedonia and it is sold in the green markets as a integral rice. Big sack of it, sold in bulk, old lady sitting on a stall happy to chat if you wish to - you get the picture.

Kalettes are very pretty green vegetables with incredible sweet taste.

I simply boiled them for 4 minutes and served them with my special rice as well as some chopped avocado and tomatoes.

Gomashio as well ... 

  

I share this post with eat your greens hosted by Veg Hog blog, beautiful and inspiring recipes, healthy and always on budget ... 

Half way through the Orthodox lent and why I am doing it

It is that time of the year when Orthodox Christian people reflect about their life through eating simple plant based food for six weeks before Easter. But wait, that's difficult ?! - were my daughter's words ..

What I didn't tell her is that the "eating bit" as a matter of fact is easy. The difficult bit is the spiritual site of it. We reflect by staying calm, being thankful and grateful, forgive, pray and more ....

Don't forget who you are and where you from - that's why I am doing it ....💧💛💦💛

I make my simple food looking good as well as being tasty by adding colours and textures, it works ....

This dish is perfect for quick and easy lunch or snack. It can be eaten hot or cold.

Ingredients:

120g fine polenta

550 - 600 ml water

salt and pepper 

8 to 10 black olives, chopped

4 to 5 sundried tomatoes, chopped (optional )

2 spring onions, chopped

1 fresh sliced tomato

dry oregano 

fresh parsley

olive oil

Cook the polenta in the water that you added a splash of olive oil and salt.

While still warm add the veggies and pour into an ovenproof dish ( oiled ).

Top it up with sliced tomatoes and season with oregano, salt, pepper and some more olive oil.

Grill for 5 minutes on high temperature or oven bake on 200 C for 10 - 15 minutes.

This salad is made by leftovers with added some fresh ingredients to keep me happy and healthy..

I used cooked brown rice

cooked brown lentils

handful of chickpeas

I place those three ingredients into a small steamer for 5 minutes.

When food plated, I then add fresh spinach, chili, purple cabbage, avocado and my favorite condiment  Gomashio ...

Best vegan carrot cake

You can find the recipe on my blog, here is the link.

How ever, I added a coconut cream on the top as well as some seeds.

To make the coconut cream simply whisk the cream of one coconut milk ( discard the water, use it later in a smoothie ) 2 Tbsp maple syrup or powder sugar and 1 tsp vanilla extract.

This is the seeds that I used to top up the cake.....