Lentils, mushrooms & walnuts pate

This pate is a perfect spread, it's so tasty, it's nutritious, light, healthy and vegan ... 

Ingredients: 

- 2 Tbsp olive oil,- 2 - 3 spring onions, chopped,- 2 cloves crushed garlic- 100 gr fresh mushrooms, sliced- 200 gr cooked green or Puy lentils- 50 gr walnuts- fresh herbs ( parsley, basil )- 2 - 3 cider vinegar- 2 Tbsp tahini- a generous pinch of salt and pepper

Heat the olive oil in a frying pan over a medium heat . Add the onions, garlic and mushrooms and saute for 10 minutes.Add the rest of the ingredients and stir well.Tip this mix into a food processor  and pulse until you get a smooth texture.Keep this pate in the fridge in a glass container.

note: recipe inspired from Amelia Freer - nourish & glow

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

Sweet potato falafels in homemade pita bread

Falafels, I can never get them right ...until now .... 

Ingredients:

1 sweet potato, medium size

250 gr cooked chickpeas
2 cloves of garlic
juice of half lemon
2 Tbsp olive oil
1 tsp ground cumin
1 tsp ground turmeric 
1 Tbsp tahini
salt and pepper 
sesame seeds

First, peel the sweet potato and cut it into chunks. Steam it for 20 minutes or until very soft. 
In a food processor place half of the chick peas, sweet potato, garlic, lemon juice, oil, tahini, spices and seasoning . Pulse until smooth then add the rest of the chickpeas and pulse once more but make sure the chickpeas is semi crushed .
Place the sesame seeds into a plate.
Using your hands ( preferably wet ) form patties and roll them into the sesame seeds.
Place them on a baking tray.
Repeat until all the mixture is gone.
Bake them on 180 C for 35 - 45 minutes. 

for the Pita breads you will need:

200 gr white flour
50 gr wholemeal flour
1 tsp dry yeast
half a tsp of salt
1 - Tbsp olive oil
180 ml water

Make the dough and leave it to rest for 45 minutes.
Divide the dough into 5 - 6 balls and roll each ball flat. 
Place a cereal bowl us side down on the top of the flat dough and cut around using a knife.
I know from practice that cutting the dough in this way will help it rais better in oven.
Place the rounds onto a baking tray and bake for 7 -8 minutes on 200 C.

Both falafels and pita breads freeze well. 

Serve the falafels with some yogurt and cucumber sauce as well as any fresh veggies you have...

Chickpeas & veggies soup with rainbow salad

When I was a little girl my parents used to add vinegar to the soup we used to eat as a starter. Oh, I remember now very clear how much I used to hate the taste of it, I would cry or even throw a tantrum until my soup was replaced by a fresh non-sour bowl of soup. Guess what ? I now love adding vinegar to my soup and I buy unfiltered apple vinegar so the taste is as authentic as can be. My father used to make his own apple vinegar from our own apple tree so we were spoiled with taste. Now days any nutritionist will tell you to eat something sour just before you eat your meal to kick start the acids in your stomach so your food is easily digested and you don't get bloated. It can be a Tbsp of vinegar in a little water or it can be a handful of rocket leaves or it can be a bowl of sour soup ☕   I am contributing with this recipe to my fellow blogger veghog, she is promoting " cheap eats week " and I think this soup is very much on budget !!!

Ingredients:

1 onion or 1 leek, sliced

2 carrots, sliced

1 parsnip, sliced

leftover broccoli stalks

1 can of chickpeas

vegetable stock 

olive oil

pepper

handful of pasta 

handful of polenta 

parsley 

In a big cooking pot splash some olive oil and add the vegetables. Let them sweat on a medium heat with lid on for about 15 minutes.

Add 1 litre of stock + more, depend of how much vegetables you have, as well as the chickpeas.

Cook on medium heat for 20 minutes and add the pasta shapes. Cook for further 5 - 10 minutes before you add the instant polenta ( you don't have to, I just fancied thicker soup ) 

Adjust the taste, add some fresh parsley.

For the salad, grate some beetroot ( mine is golden ) and carrot, slice some purple cabbage, add some chopped red pepper and fresh parsley.

Season the salad with olive oil, vinegar and salt.

The bread dipped in the soup on the photo is this one 

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....

Ingredients:

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:

bananas

grapes

all dry fruit

biscuits

cookies

cakes

chocolates 

honey

food from jars

what I eat:

cooked meals loaded with whole grains and pulses

eggs

lots of vegetables

porridge 

cinnamon

full fat yogurt but small amount

cheese also small amount 

blueberries

nuts

seeds

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.

Detox soup

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

Ingredients:

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 

salt 

pepper

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 ....

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.

Protein rich loaf quick and easy version

December is one of the busiest month of the year but we love if. I personally love preparing everything homemade for the festive season and when the time is tight I always look for a quick and easy recipes but still tasty and healthy. This bread is everything what I need when I am in a hurry ! 

Ingredients:

300 gr wholemeal flour ( I used spelt )

100 gr white flour ( again I used spelt )

50 - 70 gr nuts and seeds ( I used pumpkin, sunflower, flax and sesame seeds as well as almonds) 

all toasted 

1 tsp baking powder

1 tsp baking soda

1 tsp salt

450 ml water

1 Tbsp rolled oats for topping 

In a large mixing bowl, place all the dry ingredients.

Add the liquid little by little until you get a soft dough. 

Spoon the mixture into a loaf tin size 22 x 10 cm, greased.

Sprinkle the oats evenly over and bake in the oven for 40 min on 190 C and 15 more minutes on 170 C. 

Once baked remove from the tin and allow to cool on a wire rack.

Slice it and eat it on the day that it's baked. 

Freeze the sliced bread , you will thank yourself when you want a something nice and warm like toast, simply toasted straight from the freezer and enjoy it! 

Super detox purple kale & millet soup

Purple kale, wow! How excited was I, seeing it in the farmer's market. I love adding kale into soups but I knew that this purple kale won't give the most attractive colour. Therefor there will be comments from the consumers especially from the youngest one.
Millet is an amazing seed, it is high in fiber, vitamin B and magnesium and it is easily digestible. I ❤ millet ! 

 

Ingredients:

1 leek

2 parsnips, celeriac or potato

2 - 3 handfuls of kale

50 gr millet 

olive oil
1 liter of veggie stock or water + low salt stock cube 

salt

pepper
chili flakes, optional
yogurt , optional

Start by washing and chopping the veggies. In a big-ish cooking pot heat up some olive oil, add the leek, stir for a couple of minutes and add the parsnip.
Pour in the stock and cook on a medium heat for 15 minutes or until the parsnip is soft. Now add the millet and the kale and cook for further 10 - 15 minutes.
Adjust the taste. Blitz the soup into a food processor and serve it with some chili flakes and a spoonful of yogurt.   

I couldn't go Vegan without these ........

quick and easy changes! 

Every now and then I feel like I don't want any dairy products in my system as well as eggs so I go vegan as long as I can last. My aim is to eat more alkali food. Within a week, I already feel better about my self, I am more creative in my cooking and I can see changes in my skin as well.

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Best non dairy milk for me is this rice milk, it's mild and goes really well in any baking I do. I love it !

Nutritional yeast is my subs for cheese, it's nutty and cheesy and I usually add it to soups, risottos, stews, pasta dishes and home-made pesto.

Cinnamon is my every day spice, vegan or not, winter or summer, cinnamon goes everywhere I go :) 

The pumpkin is on this photo for a reason, I am literally obsessed with eating pumpkin. 

Pumpkin goes in the oven first, I want my pumpkin nicely baked before I mash it, divided into a 150 - 200 gr portions and use it as I need. Pumpkin goes into my bread, soups, tomato sauces, cookie dough, smoothie, pancakes, muffins, cheese cake, or even in my coffee - pumpkin and spice latte - recipe coming soon .....   

I will start with my favorite rolls, they are delicious and I want to have them available at any time so I make a double batch and I freeze half.  

I used 350 gr white and wholewheat flour, 1 tsp salt, 1 tsp quick action yeast, 1 Tbsp olive oil, 1 grated carrot, 250 ml water or more and pumpkin seeds for the top.

In a mixing bowl, place all ingredients and make a dough.Knead the dough until smooth and leave it to rest for an hour.Divide the dough into 12 and using more flour shape each dough into a ball.Place them onto a big baking tray covered with baking paper, brush them with some water or dairy free milk and sprinkle some of your favorite seeds.Cover with tea towel and leave them to rest for about 40 minutes.Bake on 200 C for 15 min. My favorite snack combo is carrot roll with hummus and fermented cabbage and carrot kind of sauerkraut I make on a regular bases.

 

Other snacks I always have in my fridge :

Chopped fresh veggies and sliced oranges !

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

Harisa aubergines bake

I love aubergines, I grow up picking a fresh aubergines from our garden, those days we used to eat seasonal vegetables only. My mum was very creative in the kitchen, she still is, she was preparing aubergines in many different ways which were all delicious. Recently I discovered this recipe and so far it's my favorite because frying process is not in a game so it's easy to digest ... If you are auber-lover, this is must try dish ..

Ingredients:

(serve 4 )

1 onion

2 cloves garlic

300 gr short-grain brown rice

800 ml vegetable stock

salt and pepper

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2 aubergines 

2 Tbsp harisa paste

olive oil

2 - 3 fresh tomatoes cut into cubes

fresh parsley

thick Greek style yogurt to serve

First, slice the aubergines lengthwise. With the tip of a knife, score the flesh in a diamond cross pattern.Spread the harisa paste on the top.

In a big casserole dish heat up 3 Tbsp of oil, add the onion and saute for 10 minutes or so. Add the minced garlic and the rice ( pre-soaked in cold water for at least 2 hours ).

Mix it up, add the stock and place the aubergines on the top.

Put the lid on and cook the rice and aubergines on a low temperature for 20 minutes. Make sure the aubergines are kind of floating. 

If your casserole dish in ovenproof you can just take the lid off, sprinkle tomatoes on the top, season with salt and pepper and place it in oven for 40 minutes on 180 C .

Otherwise, transfer the rice to a ovenproof dish carefully transferring the aubergines ( at this stage they will be soft ) and sprinkle the tomatoes. Season with salt and pepper.

The first 20 minutes keep the lid on of use a foil.

Remove the lid / foil and bake for 20 more minutes until everything looks yummy.

Sprinkle some chopped fresh parsley and serve with yogurt.

note: the harisa paste I was using had already oil and salt in it, that's why I didn't add much on the aubergines.

Some harisa pastes are in a tube and they are quite tick and oil free, if you use this kind of harisa mix it up with tablespoon of hot water and oil as well as salt. 

Granola dust

I am very exited to share this recipe. It's not a porridge or granola or muesli, it is a dust !

Place in a big baking tray 

Bake until golden colour 

Blitz in a food processor

Store in a glass jar

with berries

with banana 

Ingredients:

1/2 kg porridge oats

100 gr mixed nuts

50 gr mixed seeds such as sunflower, pumpkin, flax, sesame, chia, poppy seeds
handful of dry fruit such as chopped figs or dates
zest of 1 orange


Place the oats in the largest baking tray you have, sprinkle the rest of the ingredients except the fruit.
Bake on 180 C for 20 minutes, stirring half way.
Cool it down a bit then blitz the mixture in a food processor in batches. 
Add the fruit. 
Store in a glass jar.
When you want to use it, simply scoop out 1/3 cup or around 50 gr dust, add your favorite milk, cold or warm, add yogurt and fresh fruit. 
And in winter, try a hot drink: heat up 25 gr dust with 200 ml of your favorite milk.
Or make a pancakes:
simply beat 2 heaped Tbsp dust with 1 heaped Tbsp self-raising wholemeal flour, 1 mashed banana and 1 egg, then cook as normal.

note: in the original recipe, the fruit is blended in the food processor together with the oats, nuts and seeds so it is completely dust.
The recipe is from one of the Jamie Oliver's books. 

Raw vegan mini cups

Hello blog readers, this my last recipe before

 I go on holiday! 

Enjoy!!!

 

Ingredients:

for 12 cups

100 gr nuts, brazil nuts, cashew, walnuts or combo

1 tsp flax seeds

1 tsp chia seeds

90 gr dates or dried figs

50 gr dried berries such as cranberries

100 gr porridge oats

1 Tbsp oil, I used coconut 

1 Tbsp date syrup or any other ( even honey )

fresh strawberries

mint leaves

Place all ingredients in a food processor and blitz until everything is nicely chopped.

Scrape off into a clean and lightly oiled surface and form a long sausage shape.

Cut it into half then each half into half and so on to get 12 pieces.

One by one, pat and push into a small cookie cutter, pushing down in the centre and removing the cutter.

They don't need to look perfect. 

Place a piece of strawberry onto each cup and decorate with mint leaves.

note: I made double batch straight away, 12 cups and 12 balls, ready to be eaten as a snack !

Place them in an airtight container and keep them in the fridge for up to 2 weeks. They freeze well too !

recipe from Jamie Oliver!