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Raw Vegan Quiche

This raw quiche recipe by Natalia of Naturelle  is an awesome alternative to traditional quiches. This super healthy recipe can be served as a main dish with or without a green salad. The crust is very similar to a traditional raw pie crust, however instead of using dates or raisins Natalia has used sun dried tomatoes for a delicious savory flavor. The filling is loaded with fresh vegetables such as carrots, spinach, red pepper, cauliflower, onion and zucchini.

quiche

Ingredients

For the crust:
1/2 cup buckwheat dried and ground
1/2 cup ground flax
1 cup walnuts
1/2 cup Brazil nuts
1/2 cup dried tomatoes in olive oil
1 pinch of salt

For the filling:

2 cups carrots (the rest of the preparation of juice)
1 cup spinach (coarsely chopped)
1 cup cashews nuts
½ cup red pepper diced
½ cup cauliflower cut into small pieces
1/3 cup zucchini
½ onion
1 clove garlic
½ cup water
1 tsp turmeric / turmeric
2 tsp soy sauce soup gluten
1 tbsp nutritional yeast flakes
1 pinch of salt

Method

1. Soak cashews in a bowl of water overnight.

The crust:

1. The food processor, combine the Brazil nuts and walnuts until nuts are reduced to crumbs. Add remaining ingredients in food processor and mix until a uniform paste.
2. Spread the crust in the bottom of a pie plate 22 cm (8 inches) in diameter.

The filling:

1. Drain the cashews.
2. Put the vegetable mixture into cubes / pieces (pepper, cauliflower) and coarsely chopped spinach in a large bowl. Book.
3. In blender, grind all the other ingredients until a smooth paste. Then pour this composition in the bowl of vegetables and mix well.
4. Submit content in the crust and refrigerate.

Leave a comment below and let me know what is your favourite raw quiche recipe:) Enjoy! 

quiche2

Edamame Succotash

succotash

Ingredients

  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 small sweet potato, diced
  • 1 small ear of organic corn, cut off the cob and blanched
  • 3/4 cup edamame, blanched
  • 1 teaspoon butter, melted
  • Salt and pepper
  • Crushed red pepper

Directions

  1. Preheat the oven to 350 and line a baking sheet with parchment paper.
  2. Toss the zucchini, yellow squash, and sweet potato in salt, pepper, and a
  3. small amount of melted butter.
  4. Roast for 30 minutes or until soft and a bit brown.
  5. In the meantime, blanch the corn and the edamame in salted boiling water and drain.
  6. Toss together and season with salt, pepper, and crushed red pepper flakes.

Butternut Squash & Kale Tostadas

Butternut squash and kale make me think of fall, and I love finding new ways to pair them together. These crunchy vegetarian tostadas are loaded with black beans seasoned with garlic and cumin, thinly sliced kale, roasted butternut squash, diced red onion, and avocado sour cream.

Preheat oven to 400 degrees. Peel and cube a 1.5 lb butternut squash. Place on baking sheet and toss with olive oil, salt and pepper. Roast squash about 25 minutes, stirring with a spatula halfway through.

While squash is cooking, pour two cans of low sodium black beans into a saucepan, and add garlic and cumin. Warm on low heat.

Wash kale thoroughly. Cut kale leaves from the ribs. Roll kale leaves up and thinly slice. Place kale in colander and rinse with hot water for about 15-30 seconds to slightly wilt leaves, then rinse with cold water to stop the cooking.

Eggplant and Bell Pepper Terrine

Eggplant

So what is a terrine? My online Apple dictionary defines it as: 1. a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container; 2. A container used for such a dish, typically of an oblong shape and made of earthenware.

This recipe conforms to both definitions and is a wonderful vegan appetizer. If you’re an eggplant lover, this one’s for you. It takes about an hour of prep time and can be made the day before. In fact, it is best if made the day before so the terrine fully marinates. Bring it to room temperature before serving for best flavor.

Ingredients:

4 red bell peppers
2 medium eggplants  – cut ¼ inches thick rounds
1 small shallot  (peeled and minced)
1 tablespoon balsamic vinegar
½ teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra virgin olive oil
¼ cup organic tofu (mashed)
2 cups loosely packed fresh basil leaves (Now appearing at the Farmers’ Market)
Vegetable oil cooking spray

Directions:

Roast the bell peppers under the broiler until skins begin to bubble and peel. Peppers will almost be black when they are ready. Transfer to a large baggie and close the top carefully (peppers will be plenty hot). Let steam in the baggie until cool enough to the touch – approximately 15 minutes. Peel, seed and skin peppers. Cut into 1-inch wide strips. Set aside.

Preheat oven to 400 degrees.
Spray two baking sheets with cooking spray. Working in batches, arrange the eggplant rounds on baking sheets in a single layer. Roast until tender – about 20 to 25 minutes. Turn the rounds over after 12 minutes to ensure even cooking. Using a spatula, transfer the rounds to a wire rack to cool (wax paper works well but if you can use a rack it lets the air circulate to both sides).

In a small bowl, combine the shallot, vinegar, salt and pepper. Whisk in the olive oil until smooth. Set vinaigrette aside.

Spray a terrine with cooking spray (I use a 9×4 inch earthenware loaf pan). Arrange one-third of the eggplant rounds, slightly overlapping, to cover the bottom of the pan. Brush lightly with vinaigrette. Arrange half of the bell pepper strips, slightly overlapping, over the eggplant. Using a rubber spatula spread half of the tofu over the peppers. Top with half of the fresh basil and brush lightly with vinaigrette.

Make another layer of eggplant, vinaigrette, bell pepper, tofu and basil. Brush with vinaigrette. Top with a third layer of eggplant. Brush with vinaigrette. Using your hands, press down firmly but gently on the terrine, compressing the layers.

Cover tightly and marinate, in the refrigerator, for 12 to 24 hours. Carefully un-mold terrine onto a platter and garnish with fresh basil prior to serving.

What’s for Breakfast? Sweetcorn Fritters With Roast Tomato.

Recipe of the Day

corn

This time when we returned from Canberra the boot of our car  was filled with plums, tomatoes, sweetcorn, spinach, sweet basil, capsicum, cucumbers and zucchini. All freshly picked from my father’s garden. And two enormous bunches of hydrangea in hues of pink, lilac and blue.

Our holidays are well and truly over and we are getting back into the swing of things. School might not start until next week, but my daughter is back into her swimming routine. I picked her up from the pool this morning. As usual she was absolutely ravenous. “What’s for breakfast?” she asked.

She particularly loves sweetcorn. Especially from her grandfather’s garden. Not surprisingly this is one of her favourite breakfasts. Sweetcorn fritters with roast tomato. Another classic from Bill Granger. It’s still on the menu at Bill’s Cafe. All day. Served with bacon. We decided to give the bacon a miss today. Putting the focus entirely on our beautifully fresh produce.Somehow things always taste better when you grow them yourself.

roasted tomato

Sweetcorn Fritters With Roast Tomato

Serves 4

For the roast tomatoes

4 ripe Roma tomatoes, sliced in half lengthways
4 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper

For the fritters

1 cup plain  flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon paprika
2 eggs
1/2 cup milk
2 cups fresh corn kernels from the cob
1/2 cup diced fresh capsicum (pepper)
1/2 cup sliced spring (green) onion
1/4 cup chopped coriander and parsley
4 tablespoons vegetable oil

For the roast tomatoes

PREHEAT the oven to 180 C. Place tomatoes on a baking tray cut side up,and drizzle with olive oil. Sprinkle liberally with sea salt and pepper.
ROAST in oven for 20 minutes.

For the fritters

SIFT flour, baking powder, salt and paprika into a large bowl and make a well in the centre.
IN a separate bowl, combine eggs, and milk.
GRADUALLY add the egg mixture to the dry ingredients and whisk until you have a smooth, lump-free batter. The batter will be quite stiff.
PLACE corn, capsicum, spring onion and herbs in a mixing bowl and add just enough of the batter to bind them.
HEAT 2 tablespoons vegetable oil in a non-stick frying pan on medium heat, then drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time.
COOK for 2 minutes or until the underside of each fritter is golden. Turn over and cook fritters on the other side. Transfer to a plate and keep warm while cooking the remaining fritters.
SERVE with roast tomatoes and rocket.

Fall Salad: Roasted Pear, Pomegranate, and Gorgonzola with Maple Balsamic Vinaigrette

salad

If you’re looking for an easy, crowd-pleasing salad then here you go! The roasted pears add a nice twist, and the pomegranate seeds burst in your mouth. I buy the pomegranate seeds already packaged, but if you have the time you can meticulously de-seed the pomegranate. Don’t worry if you don’t know how to do that…I had to watch a You-Tube video! If you don’t like gorgonzola or blue cheese, you can easily substitute goat, feta, or Parmesan. You can also use candied walnuts or pecans, but the maple syrup in the dressing already adds a nice sweetness. Enjoy!

Roasted Pear, Pomegranate, and Gorgonzola Salad with  Maple Balsamic Vinaigrette

Serves 4-6

Ingredients:

Roasted Pears:

  • 3 Anjou pears, quartered and cored
  • 1 tablespoon EVOO
  • 1 tablespoon sugar

Maple Balsamic Vinaigrette:

  • 1 shallot, finely chopped
  • 1 tablespoon dijon mustard
  • 4 tablespoons balsamic vinegar
  • 1/4 cup EVOO
  • 2 tablespoons maple syrup

Skirlie stuffed savoy cabbage – total comfort food

stuffed cabbage

I’m on a bit of a veg kick at the moment, when I’ve got loads of work on I tend to cut out meat, pasta and potatoes as I find it gives me much more energy and focus. Every Sunday, if I’m home, I head to my local car boot sale to buy the week’s veg from Maureen and Bridget. I’ve spoken of these two wonderful ladies quite often on here, they live just over the border in Lincolnshire and Bridget grows the most impressive veg and Maureen is the queen of pies, fruit vinegars and lemon curd.

The weather is dreary and wet today which leaves me craving comfort food. Off I went as usual in the driving rain to get my veg and came back with a mountain for less than £10: purple cauliflower, romanesco cauliflower, cavelo nero, green and purple kale, red cabbage, purple sprouting broccoli, bunched…

 

Farro salad with pomegranate

Fall salads made with farro arugula e pecorino cheese, rich in healthy ingredients

This is a farro salad rich in healthy ingredients as pomegranate seeds, arugula and extra virgin olive oil. This is one of my favorite fall recipes, because is a fresh meal and a rich source of dietary fiber. Pomegranate is a super food rich in antioxidants, vitamins and minerals, and it adds an elegant touch to the farro salad.

Serves 2-3

INGREDIENTS

100 g of whole grain farro or pearled farro (remember that whole grain farro is the richer in fiber content but it must be soaked for 12 hours prior to cooking)
30 g of arugula
40 g of pecorino cheese shavings
2 pomegranates
Salt.

Salad dressing

35 ml of pomegranate juice
2 tablespoons of extra virgin olive oil

PREPARATION

Cook farro in boiling salted water for 20- 25 minutes. Drain the farro and put it in a bowl, add a tablespoon of extra virgin olive oil. Stir and let the farro cool.

Fall salads made with farro arugula e pecorino cheese, rich in healthy ingredients

Cut a pomegranate in half, and remove all the seeds using your fingertips, discard the  white attached membranes.

With the second pomegranate prepare the juice using a manual juicer, as if you are squeezing  an orange.

Pour the juice through a strainer.

When the farro is cold add a tablespoon of olive oil, 60 g of pomegranate seeds, 35 ml of pomegranate juice. Add the pecorino cheese. Season with salt to your liking. Only before serving, add the arugula.

Are you a pomegranate lover? Please suggest your favorite pomegranate recipes!

You may be also interested in the following posts

Pre Workout Foods

Is a Pre Workout Meal Vital?

Food eaten throughout the training week as well as food and fluid consumed during exercise is just as important. Consuming food and fluid before exercise should be seen as an opportunity to fine-tune carbohydrate and fluid levels and to ensure you feel comfortable.

When should I eat?

Food consumed before exercise is only useful once it has been digested and absorbed.  You therefore need to time your food intake so that the energy becomes available during the exercise period.  The time required for digestion depends on the type and quantity of food consumed.  Foods higher in fat, protein and fibre generally take longer to digest than other foods, and can cause stomach discomfort during exercise.  A general guide is to have a meal about 3-4 hours before exercise and/or a lighter snack about 1-2 hours before exercise.

What if I Exercise Early in the Morning?

If you do, try and opt for a light snack about an hour before exercise.  Examples are: Fruit or a museli bar on the way to training along with some fluid such as a glass of almond milk or juice.

What should I eat?

Food eaten before exercise should provide carbohydrate containing low GI complex carbohydrates, about 15-20 grams of protein and a combination of good fats (monounsaturated fats and omega 3′s). This combination of foods will break down slowly, keeping your energy levels consistent and provide the necessary nutrients to aid muscle growth. Most exercise sessions emphasizes on carbohydrate and fluid for the pre-event meal.

Some food suggestions suitable to eat 3-4 hours before exercise:

  • Salad with pumpkin and tofu
  • Tuna and salad sandwich (wholemeal) and an apple
  • pasta or rice with for example tomato, root vegetables and egg
  • Baked beans on toast (whole grain)
  • Quinoa and vegetables + banana
  • Fruit & vegetable smoothie
  • Fruit salad with nuts

Note: The main goal of pre workout meal is to keep your blood sugar levels consistent throughout your training session to prevent muscle catabolism (breakdown of muscle for fuel). Therefore low GI carbohydrates should form the basis of this meal in combination with lean sources of protein.

Some food suggestions suitable to eat 1-2 hours before exercise:

  • Fruit and vegetable smoothie
  • Sports bars (check labels for carbohydrate and protein content)
  • Raw chia seeds almond milk porridge with berries
  • Organic rolled oats with almond milk
  • Coconut milk yogurt
  • Fruit

The ideal pre-workout snack is one that is quickly digested and predominately consists of water and carbohydrates. Examples include solid foods like an orange, banana or grapes. Liquid snacks might include fruit juice, a pre workout shake or a sports drink.

Are Foods With a Low Glycemic Index Better?

Carbohydrate-containing foods have different effects on blood glucose levels.  Foods with a low glycaemic index (GI) cause a slower, sustained release of glucose to the blood, whereas foods with a high GI cause a rapid, short-lived rise in blood glucose.  Research has shown that low GI foods could be useful in the pre-event meal as they would result in a slower and more sustained release of glucose during exercise maintaining blood glucose levels for a longer period.

Athletes: What if I am too Nervous to Eat?

You will perform better when you are well-fuelled and well hydrated, and the pre-event meal could play an important role.  Athletes need to experiment to find a routine that works, and foods that are safe and familiar.  Liquid meal supplements such as protein shakes provide an alternative for anyone who has difficulty tolerating solid foods pre-exercise. Muesli bars and sports bars can be eaten if you nibble them slowly over the hours leading up to your game or competition.

Avoiding Carbohydrate Pre Workout

In some cases, eating carbohydrates can improve the outcome of the session.  However, a small percentage of people experience a drop in blood glucose levels and symptoms such as fatigue, shakiness and dizziness after consuming carbohydrate immediately before exercise.  This is a response to the increase in carbohydrate use that occurs after the intake, associated with a rise in the levels of the hormone, insulin.  However, for most people, this is a temporary event which is quickly corrected by the body without any side-effects.

What if I am Trying to Lose Weight?

Exercising in a fasted state (around 8 hours since the last meal) results in a greater proportion of fat being used as energy compared to doing the same workload after a carbohydrate-containing meal or snack.  However, you may be able to exercise harder and for a longer period if you consume carbohydrate before exercise.  As an overall, this will result in increased energy use and a greater contribution to fat loss. If your primary goal is weight loss, (and do the same amount of exercise regardless of whether you eat or not), save your meal until after the session.

If your primary goal is weight loss, (and do the same amount of exercise regardless of whether you eat or not), save your meal until after the session.

Resources

http://www.ausport.gov.au/ais/nutrition/factsheets/competition_and_training/eating_before_exercise

http://www.sportsdietitians.com.au/resources/upload/GI_and_sports_performance.pdf

http://www.ausport.gov.au/ais/nutrition/factsheets/body_size_and_shape/increasing_muscle_mass

nuts and raisins