The Colourful ‘n Easy Lunch Plate

FullSizeRenderSome would argue that healthy meals are time-consuming and hard work, but I beg to differ. All you need is a bunch of colourful vegetables, some seeds, grains, and herbs; and just a little bit of prep’. Healthy doesn’t mean fancy, it can be very simple and affordable.

It took me about 15 minutes to prepare this lunch plate, and it’s so beautiful (and delicious) that I wanted to share it with you.

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The Chili Sin Carne (and the power of beans)

A Chili Con Carne – Sin Carne, I could have just named it Vegan Chili, but some people are often skeptical when something is labelled vegan (I’ll come back to that in a further post).

Despite their bad reputation for making people gassy, beans are actually super duper healthy (see below). They’re also a proof that eating healthy isn’t necessarily expensive as they are really affordable and versatile.  You can be really creative when you have for example kidney beans, cannelloni beans, black beans, black-eyed peas, chickpeas, split (green) peas and/or lentils in your pantry.; you can incorporate them in many different dishes such as chilies, dips, soups or salads.

This recipe is easy enough but will take you about an hour; it serves 4 people. You can combine it with some whole rice and quinoa to have complete protein.

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The Vegetable Tofu Loaf

IMG_6280I know what you’re going to say… tofu, really? I’m not a big fan of tofu either, but as I don’t eat meat – and barely any fish anymore – I need to find protein somewhere else. On the other hand, tofu can actually be pretty good when well-prepared, and this vegan recipe is concrete evidence of that fact

A few days ago, I came across this cooking idea I had scribbled at my yoga, mediation and detox retreat and remembered being blown away at the time as I had in mind that tofu could only be eaten fried or in ramen soups. I checked out a few recipes online to get the technique right, and made my own version with the vegetables I had in my fridge. Again, be creative and have fun cooking; you can use any vegetable you like although I wouldn’t use tomatoes or courgette as they’re very watery.

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The Red Lentil and Spinach Dal

Indian cuisine is my new cooking thing. It’s flavourful, colourful and also very healthy. It’s full of vegetables, spices and herbs (cumin powder, coriander powder, ginger powder, black mustard seeds, red chilli powder and turmeric powder among others), it’s high in fibre and low in saturated fat.

This is my very first Dal, I actually combined 2 recipes as I didn’t have any coconut milk – which most recipes require. On the other hand, I had 2 small sweet potatoes and some spinach that needed to be cooked urgently so I integrated them. The outcome? As good and tasty as your favourite Indian take-away. It demands very little effort, time and money!

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The Sweet Potato Toast

A sweet potato toast? Yes ma’am! It might sound a little surprising but it’s actually a super healthy and original alternative to a regular slice of bread. If you combine them with some superfood toppings, you get a seriously nutrient packed and absolutely delicious breakfast, snack or meal. I reckon that your kids would absolutely love them as they’re a bit sweet and fun to eat.

In terms of toppings, the sky is your limit. You can be as creative as you want and basically eat them with anything  – just like you would with bread, really.

  • mashed avocado, a little bit of lemon, salt and pepper
  • cottage cheese, some herbs, salt and pepper
  • tahini and sesame seeds
  • peanut butter (haven’t tried it yet but I’m sure it works super well)
  • etc. etc. etc.

 

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The Carrot ‘n Pear Juice

This juice is a very bright and happy way to start your day! You might think that carrots and pears are a weird combination, but it’s actually really good and creamy! 29497818_10156232722877640_303879445976973312_o

I love making up juice recipes; I made this one up with the veggies and fruits I had left. The important thing to keep in mind when you invent your own juices is to make sure that you roughly have a 70% veggie – 30% fruit ratio so you don’t end up with a juice that contains too much sugar.  Continue reading