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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

Spicy buckwheat veggie risotto

risotto

Hello everybody!

Here is a great Indian spicy recipe. I adore spicy food, so this one is one of my favourites.

The ingredient list:

  • 1 cup buckwheat soaked overnight
  • 1 onion
  • 1 carrot
  • 1 red pepper
  • 1 green pepper
  • 1 clove onion
  • some capers
  • 2 tbsp  of coconut oil
  • Thai curry paste
  • salt

Heat some coconut oil in a pan, add the onions, fry it slowly for about 3-4 minutes than add the carrot and the peppers. After 5 minutes add the minced garlic and let it cook for about 10 more minutes.

When the vegetables have softened add the buckwheat and turn on the heat. The buckwheat  will  now begin to slightly fry, so keep stirring it.

Add a little coconut milk and keep stirring, add a tablespoon of Thai curry paste and salt. Add some more coconut milk and just a little water. Let it boil for 10-15 minutes on a low heat.

When it’s ready add the capers and you excellent meal is ready!

I hope you enjoy this recipe, try it out and tell me how you did.

Have a wonderful day! See you soon!

 

My Morning Routine

Lemon Water & Snack

I like the mornings. It’s like the night has cleaned the air and left it fresh for a new day. A good morning makes such a big difference for the rest of the day – for me anyway. I start by having a glass of lemon water and a little snack like berries or figs before heading to work. Lemon is a great kick start of the day as it alkalises your body. I usually go 1/2 lemon in two glasses of water – one for me and one for my man. Lemon water helps breaking the fast-mode that your body went into while you were asleep. For those who didn’t know, breakfast comes from “braking the fast” – makes sense:)

lemon water

lemonwater2

Walk the Walk

Although I have a car, I try to catch the train most days – for several reasons. One of the reasons is of course that it’s better for the environment. But also because I really enjoy a walk in the morning. Going from the train station to where I work gives me a solid 20 minutes walk. In that time I get to wake up, think about what I want to achieve for the day and simply enjoy just breathing in the fresh air. I’m very lucky to be working close to the ocean and get to smell the salt water every day.

Smoothie Time

When I get to work it’s time for a big smoothie full of nutrients and goodness. I normally put pumpkin seeds, shredded coconut and chia seeds in together with chunks of fruit like banana and strawberry so that I have something to chew on. For some reason I don’t feel that it fills me up properly when I don’t chew – it’s more of a meal if I don’t just drink it. I’ll be uploading some smoothie recipes soon, so hopefully that will give you some inspiration for a healthy start to your day!

smoothie

What is your morning routine?

Squash, chipotle and bean bonanza chili

Recipe of the Day

chili

I defy all bean haters to dislike this chili. Likewise you squash haters out there. And those few and far between pessimists with no faith in meatless chili. But maybe that’s my bias as a lover of these foods? Maybe you have to like all vegetables in order to love vegetarian chili? As far as I know my little brother only ate one vegetable–and no others–until his mid-20′s (it was broccoli). Would he have set down his steakums and ramen for a bowl of my chili?

Make this spicy. 1) Because spicy is good and if you don’t like spice, build up to it. You will be richly rewarded. 2) You want it spicy because the squash, corn and cilantro cool it down a little, as does the rice and greek yogurt.

chili 2

You can add whatever vegetables you want, such as carrot, mushroom, zucchini, red onion, celery. I tend to use bell peppers, onions and garlic. You can add in any kind of bean you like, or all kinds of beans. I recommend a mix of black and pinto beans with a little bit of kidney beans. This is one of those occasions when you can use leftover beans you cooked and stored in the freezer.

chili 3

Ingredients for 4 people

4-5 cups of cooked beans (black, pinto and kidney beans or all black beans)
1/2 small butternut (or other) squash, cubed
3 cloves garlic, minced
1 jalapeño chili (seeded or not, depending on your spice super power)
2 chipotles from a jar of chipotles in adobo sauce, chopped (secret weapon pantry ingredient)
1/2 each of green, red, yellow bell peppers, diced (or other vegetable combo, whatever!)
1 onion, diced
4-6 pickled jalapeño slices from a jar
1 tbsp cumin
1 tsp ancho chili powder (optional)
1 or 2 tsp chili powder (or chipotle chili powder if you don’t have the canned chipotles)
1 veg stock cube
2-3 fresh or canned tomatoes chopped
1/2 cup corn
large handful cilantro, chopped
olive oil
salt and pepper
water as needed

For the rice

2 cups basmati rice
handful of cilantro, chopped
1 clove garlic
sea salt and fresh ground pepper
extra virgin olive oil
juice of one lime

Garnish

strong cheddar cheese
greek yogurt or sour cream
or neither if you want it vegan!

** Being specific on this recipe is really hard for me as I’ve made this about twice a month for many years now (with or without the squash) and kind of do it on autopilot. The leftovers are wonderful as enchiladas, burritos, chili omelette or nachos. I also cook this in a small pot or a big pot depending on how many people are eating. So please know that this is chili and can be corrected and adjusted as you go. Word to the wise, if you’re unsure of cooking with chilies and chili powders then be careful. You can always add in more spice later, or serve a hot sauce! It is harder to de-spice the chili if you throw everything in and then realize that, oops, smoked paprika is about as spicy as you can handle.
1) Rinse and cook the basmati rice. American long grain rice is great too but I tend to use my perfect basmati.
2) While rice is cooking, sauté the garlic, onion and jalapeño chili (as well as the harder veggies like carrots or celery if using) until soft.
3) Add in all the other ingredients except the corn and cilantro–the bell peppers, beans, squash, chipotles, veggie bouillon and spices. Add in enough water for a good chili consistency. Stir to break down the veggie bouillon. The beans will absorb some water–add more to keep the chili consistency like a hearty stew.
4) Bring to boil and then turn down to simmer. Cook until squash is tender.
5) Add in the corn and chopped cilantro. Adjust seasoning if needed, for example you may need more chili powder or salt and pepper.
6) When the rice is cooked, fluff with a fork. Add sea salt (about 1/2 to 3/4 teaspoon) and garlic clove to a pestle and mortar and grind to a pulp. Add this to the rice along with the chopped cilantro, lime juice and a couple glugs of extra virgin olive oil. Mix with a fork until all the flavorings are combined.
7) Serve the chili over the rice and add shredded cheese and Greek yogurt unless you want to leave out the dairy.

chili 4

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

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!

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