Summer eating 🍅🍆🌿🌽

Harissa glazed aubergines is something we all enjoy eating in the summer. 

method: 

Slice the aubergine, brush with olive oil ( I use spray ) 

Place the slices on a baking tray. It goes in pre heated oven on 180 C for 20 min.

Get the tray out and brush the aubergines with harissa paste ( the one I use is smoky but mild and very oily ) 

Back in oven for another 10 - 15 minutes.

I serve the aubergines with Greek salad with added cooked lentils as well as toasted bread.

Grilled corn quinoa salad with falafels, tzatziki and pita bread 

I can't tell you how much we enjoyed this meal, it's summer on a plate, it's absolutely lovely !!!

I used: 3/4 cup quinoa , handful of chopped tomatoes, half a cucumber, chopped radishes, some red onion, avocado, tin of cooked butter beans, feta cheese, gilled corn, parsley, olive oil, lemon juice, salt and paper.

I grilles the corns under a grill for 20 minutes turning it every now and then.

In a meantime I cooked the quinoa for 15 - 20 minutes and chopped up the veggies.

Mix everything all up, season with paper, easy on the salt as feta cheese is salty enough.

Serve with tzatziki, falafels and pita bread for a perfect balanced summer meal ❤☀🌽 

I have found the best recipe for falafels, made from chickpeas ( of course ) as well as broccoli and cauliflower.  I made them in advance, kept in freezer and bake straight from frozen. Perfect !   here is the link for the recipe !!

Bambino portion 

from the market

My ultimate summer detox salad

This is very light and yet very fulfill salad that I have been eating this summer . The combination of raw cauliflower, herbs, protein-rich lentils, creamy avocado and some colourful salad tomatoes it's just divine. The honey and mustard dressing is the icing of the cake - seriously, this salad is absolute winner this summer ....  

Ingredients:

half head of cauliflower

150 gr brown lentils ( soaked overnight ) or 1 tin of lentils 

3 - 4 springs of onions , chopped

handful of tomatoes, halved 

1 avocado, chopped into chunks 

herbs such as parsley, mint and basil

for the dressing: 

2 Tbsp wholegrain mustard

1 Tbsp honey

3 Tbsp water

3 Tbsp olive oil

juice and zest of 1 lemon 

little salt ( the mustard is salty )

pepper

Cut the cauliflower into small florets and place it into a food processor.

Blitz until breadcrumbs look-like.

Cook the lentils for 20 - 30 minutes or until cooked.

Combine all ingredients into a large salad bowl and set aside.

For the dressing, put all ingredients into a clean jar, put the lid on and shake it.

Pour over the salad that you are going to eat. The rest of the salad / dressing can be stored in fridge for up to 3 days ...

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. 🍴🍴

Ingredients:

 ( 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

parsley

dressing:

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.

Freekeh, kale and avo salad

I've been detoxing a lot this month, nothing major or fancy, just eating more greens and more plant food such as whole grains, seeds and nuts.
This salad is one of my latest favorite lunch, it's ready in 12 minutes ....
I am entering `Eat you greens` which is hosted by The Veghog this month..🌿

Ingredients:

100 gr freekeh

1 avocado

4 handful of kale, stalks removed

handful of roasted seeds ( mixture of pumpkin, sunflower and sesame seeds )

salt and pepper

extra virgin olive oil 

lemon juice

 Soak the freekeh in cold water for 15 minutes. Cook the freekeh in a fresh water with a pinch of salt. Cook for 12 minutes for al-dente . For the last 6 minutes add the kale to be cooked together with the freekeh.
In a meantime chop the avocado and set a on a side.Drain off any water left from the freekeh/kale pan and stir in the avocado. Season with salt and pepper as well as olive oil and lemon juice.Divide into two plates and sprinkle some seeds on the top.

Grilled corn & quinoa super salad

Hello August, the season of corns, tomatoes, figs and other yummy fruits and veg. Usually in August I am in Macedonia, my homeland, visiting my family. Mainly I can be found in my parents garden, sitting under their fig tree and just chilling. Not this year though ..
Although quinoa it is not something I eat when I am over there, the flavour of this salad transports me back home ......If you haven't seen the post Macedonia yet, here is a link 

Ingredients:

serve 4

1 cup of quinoa

1 avocado

4 medium size tomatoes

100 - 150 gr feta cheese

2 corn on the cob

green leaves such as rocket, parsley or basil

salt and pepper

olive oil

Heat 2 Tbsp of oil in a saucepan and add dry unwashed quinoa. Stir couple of times until the quinoa starts to change colour, then add 

1 1/2 cup of boiling water. 

Cook the quinoa covered with lid for a 12 - 15 minutes on a low temperature. 

I love cooking quinoa in this way, it's got a nice and nutty flavour.

In a meantime, heat up your griddle pan and place the corns on it. Turn it occasionally until the corns are nicely charred, then slice off the kernels.  This will take about 30 minutes. 

Dice the tomatoes and avocado, crumble the feta cheese and combine everything together with the cooked quinoa and grilled corn. Season it well with salt and pepper and drizzle some extra virgin olive oil. 

In the end mix in the green leaves. 

Enjoy!!!

note:  for the tea, place 1 teaspoon of fennel seeds in you favorite tea cup, pour in hot water and leave it to infuse for 5 minutes. Add slice of lemon and enjoy this tea, it is good for your digestive department :) 

Црн грав со интегрален ориз / Black beans with brown rice

Brown rice is something I cook once in a week to have in fridge for at least four days. In summer days I often eat rice and beans аs a salads with added fresh veggies. This is my latest favorite  combo, I love it...

Потребни состојки:

Интегрален ориз

црн грав

авокадо

домати

сол, бибер

маслиново масло
сок од лимон

Гравот ставете го во поголем сад со ладна вода и додајте 2-3 лажички сода бикарбона.

Оставете го преку ноќ.

Оризот ако е од органско потекло обавезно ставете го во посебен сад со ладна вода, без сода.

Следниот ден убаво измијте го гравот и варете го на тивко додека не се свари, ке му треба кратко време, содата игра важна улога.

Сварете го и оризот со додаток на сол.

На една чаша кафеав ориз се додава три чаши вода.

Сервирајте ја салатата: ладен ориз и грав, свежо сечени домати и авокадо, сол,бибер,сок од лимон и маслиново масло.

Ingredients:

Brown rice

black beans

avocado

tomatoes

salt,pepper 

olive oil
lemon juice 

Soak the beans in fresh cold water over night adding 2-3 tsp of soda bicarbonate.

If you are using organic rice, soak the rice as well without adding the soda.

The next day, rinse the beans to washout the soda ( otherwise will foam while it's cooking) cover it with fresh cold water and cook it on low temperature until it's cooked.

It shouldn't take long, the soda speeds up the cooking.

Cook the rice in a fresh water adding a little bit of salt.

For one cup of brown rice add 3 cups of water.

Assemble the salad: cold rice and beans, freshly cut tomatoes and avocado,salt,pepper, lemon juice and olive oil.