Month: October 2017

ALKALINE PLANT-BASED VEGAN PATE

ALKALINE PLANT-BASED VEGAN PATE

OMG! How good is that! The taste exceeded my expectations! Ladies and gentlemen this is  ALKALINE PLANT-BASED VEGAN PATE, completely vegan, delicious and all in gold colors! Why alkaline? -Because it cleanses the body, thus purifying it and detoxifying it. – Eliminates fatigue, headaches (even […]

BISCUITS WITH A COCONUT-PUMPKIN CREAM

BISCUITS WITH A COCONUT-PUMPKIN CREAM

Unusual mini biscuits, it is ideal for our toddlers! Gentle as a cloud, delicious chocolate, based on rice flour and without the addition of cow milk will satisfy even allergy sufferers. Necessarily biscuit in small molds “with the chimney” or then fill the coconut – […]

Buckwheat with rosemary Brussels sprouts

Buckwheat with rosemary Brussels sprouts

Do you want to strengthen your immunity and not get sick in the colder months of the year?

Must include this dish for your fall-winter menu!

Because sometimes the simplest things are the best and the most reliable!

The combination of anti-cancer Brussels sprouts, antiviral rosemary with warming buckwheat is a true firecracker for fall and winter!

And as soon as you add a full vitamin C cranberry and anti-inflammatory walnuts it’s already winter you are not terrible.

 

It is one of my “top” fall-winter dishes, because it warms up well and full for a long time.

Recently reigns with me in fall breakfasts 🙂

“Positive plus” is satiety and lack of eating for several hours.

“Negative” is not, unless someone does not like brussels sprouts 🙂

A propo Brussels sprouts!

Since the baby was one of my favorite vegetables, unlike most children who at the same time turned their noses into bitter taste.

I remember the childhood soup soup and my “fishing” in a pot of brussels sprouts 🙂

Soup was always devoid of “small cabbage”.

Brussels is a typical fall vegetable, growing on a long stem.

Comes from the same family as cabbage, kale, cauliflower or broccoli.

The biggest benefit is its anticancer effect. Also full of vitamin C and vitamin K.

 

Do you like rosemary?

I love it, especially in combination with cabbage and buckwheat vegetables!

It should be added to the food, because in addition to antiviral action, it acts anti-inflammatory and diastolic-stimulates the secretion of digestive juices.

It smells nice and gives an amazing aroma.

 

 

To prepare 1 serving you need:

½ cup cooked buckwheat groats

1/3 cup cooked brussels sprouts

1 sprig of fresh rosemary (or 1 tablespoon dried)

1 tablespoon dried cranberries (remember to choose one that is not sweetened with sugar)

1 tablespoon of walnuts

1 tablespoon of balsamic vinegar

Himalayan salt, freshly ground pepper

2 tablespoons butter or coconut oil (for brussels sprouts).

 

Cooked brussels sprouts fruing on clear butter or coconut oil on a lightly browned color. During frying, add rosemary.

At the end of the frying, add the boiled buckwheat, rosemary and salt and pepper.

Add dried cranberries and walnuts.

Sprinkle with balsamic vinegar.

Let’s eat and eat warm.

CAUTION: Warm up! 🙂

Gingerbread millet pudding

Gingerbread millet pudding

If you have no idea for breakfast – Gingerbread Millet Pudding will be perfect!  Super easy and taste like a gingerbread cookie 😉 For one serving you need: 1 cup cooked millet (with coconut milk) 1/2 tspn cinnamon, Pinch of ginger and nutmeg Honey or […]

DIWALI – FESTIVAL OF LIGHTS

DIWALI – FESTIVAL OF LIGHTS

Every year in October/November, DIWALI (Festival of Lights) is celebrated in India – one of the most important holiday of the year (compared to the Christmas holiday). This year starts on October 19th and lasts for 5 days. The festival symbolizes the overcoming of evil […]

Almond tart with pear and coconut cream

Almond tart with pear and coconut cream

If you have mature pears and no idea what to do with them, this tart is the perfect choice.

Tart surprises simply ingredients, but sometimes the simplest things taste better.

Without added sugar, gluten free, with almond flour and delicate coconut cream.

A delicious combination of pear and cinnamon.

And how not to love fall ? 🙂

Print
Almond Tart with pear and coconut cream
Prep Time
1 hrs
 
Servings: 8 people
Ingredients
Almond cake:
  • 2 cups almond flour
  • 2 tablespoons of almond butter
  • 1/3 cup almond milk
  • Pinch of Himalayan salt
  • 1 teaspoon of erythrol or stevia
Coconut cream
  • 1 can of coconut milk (remember to choose these without preservatives and unnecessary additives - in the composition only coconut extract and water)
  • 1-2 teaspoons of "sweetened" (erythrol or stevia)
2 Pears
  • 1 teaspoon of cinnamon
Instructions
Almond cake
  1. Mix all ingredients, form a ball and put them on the greased baking tray.
  2. Bake at 375 degrees for 5-7 minutes.
Coconut cream
  1. Coconut milk and "sweetened" are cooked in a large and HIGH* pot until the contents of the pot (about 20-30 minutes) have evaporated to a thick consistency.
  2. Remember to mix the milk while evaporating the water, otherwise burn us to the bottom of the pot.
  3. * For cooking, use a HIGH pot if you do not want to have a volcano and a lava shot all over the kitchen 🙂
  4. My first approach was in a small, shallow pot, and the effect was to clean the kitchen.
Pears
  1. Ripe pears cut into thin slices (great for the mandolin), sprinkle with lemon juice, cinnamon and put on an almond crust (leave a few slices pear on top).
  2. Pour coconut cream and toss the tarts into slices of pears in cinnamon.
  3. Bake at 375 degrees for about 20 minutes (to get golden top).
  4. You’ll surely feel the amazing smell of cinnamon in the kitchen!

Good to know:

Although pears have a cooling-down nature, they change their heating properties during baking. The cinnamon additive even warms us up “from the inside”.

 

Warming Homemade Apple Cider!

Warming Homemade Apple Cider!

Warming, strengthens, cleanses and gives a good kick of energy! It works antibacterial and fights against invasions of viruses that fight for domination and win the fight in the form of swine flu or other infections. Reliable in the period, when looking out the window […]

Baked eggplants with juicy tomatoes in aromatic herbs

Baked eggplants with juicy tomatoes in aromatic herbs

How the fall smells? For me definitely the fruit and vegetables that ripen in the sun. It also smells of herbs and warm memories of summer. Autumn is the perfect time to reach for the exquisite, purple eggplants and juicy tomatoes. Autumn is also a […]

Pumpkin soup with warm masala, peanut butter and spinach

Pumpkin soup with warm masala, peanut butter and spinach

Coooooldddddd …. Time to warm the chilled body with something nutritious, tasty and spicy!

I guess there is nothing better than cream soup with fall vegetables 🙂

For the first fire perfect.

Just cook the soup early and then savor her taste wherever you get hungry.

A great and reliable way that I can recommend to you to invest in a good quality thermo soup!

This is my inseparable friend who inhabited my (dreaded and so stuffed) handbag! 🙂

 

Print
Pumpkin soup with masala, peanut butter and spinach
Prep Time
30 mins
 
Servings: 3 people
Ingredients
  • 1 small pumpkin
  • 1 small onion
  • 1 clove of garlic
  • 1 tablespoon of clarified butter (or vegan version: coconut oil)
  • 1 tablespoon of Garam Masala **
  • 1/3 teaspoon powdered turmeric powder
  • 1/3 teaspoon powder curry
  • 1 tbsp peanut butter (choose without salt, sugar and hardened vegetable fats)
  • ½ cup coconut milk or almond
  • Chili , Himalayan salt to taste
  • ½ cup freshly chopped spinach
  • Pumpkin seeds to sprinkle top of soup
Instructions
  1. Pumpkins are thoroughly washed and depending on the variety we do not peel *.
  2. Hollow the center and cut into cubes.
  3. In the pot dissolve clarified butter (or coconut oil) and fry the mixture of spices.
  4. Chop the onions cut into cubes, garlic cloves and sliced ​​pumpkin.
  5. Mix and pour in enough water to cover the vegetables.
  6. Cook under the cover until the pumpkin softens and begins to decompose.
  7. Add coconut or almond milk, peanut butter and season with salt and chili and leave to cool.
  8. All blush on a smooth cream and add chopped fresh spinach to the warm soup.
  9. Cover the lid - the spinach will soften, but will not lose its structure, because we will not cook it.
  10. Soup is the best with crushed pumpkin seeds on a dry pan.
Recipe Notes

* I use Hokkaido because it is fleshy, compact and has a thin skin that I don't pick. It is in this lush orange skin that most of the beta carotene, a dye that gives the pumpkin a beautiful color.

** Garam Masala consists of cloves, nutmeg, cinnamon, cumin, coriander, fennel, black pepper and fenugreek.

If you want the dish to be more filling, add lightly fermented buckwheat (HERE) to the pumpkin cream. It will still be delicious and warmer! (buckwheat super warms the body from the inside :)).


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