All posts tagged: cooking

roasted root vegetables with herbes de provence

Here is a seasonal root vegetables recipe inspired by a recent dinner at a friend’s place. Very easy to do, works well on it’s own or as a side dish. Take some Brussels sprouts, 1 yellow turnip (or swede or rutabaga all meaning the same), 2 turnips, 2 yellow carrots, some white cabbage and celery. Wash the Brussels sprouts and remove any yellow outer leaves, cut them in half. Peel the turnips, yellow turnip and carrots, cut them in cubes. Wash the cabbage and the celery and cut them in pieces. In a large bowl mix all the vegetables with some olive oil, salt, pepper and 1-2 teaspoons of herbes de provence spice mix. Place the veggies in a baking tray and cook in 175c for about 45 min. Check-in on them regularly to give the veggies a stir.

red quinoa salad

Ingredients: 2dl red quinoa (uncooked) 1dl chick peas rinsed 1/2 cucumber cut in cubes 2 big seeded tomatoes 2-3 scallions 150 g feta cheese 2 tablespoons extra virgin olive oil 1 tablespoon dried oregano 1-2 tablespoons sun flower seeds ½ teaspoon of Himalayan salt 1 tablespoon of balsamic vinegar juice of half a lemon ½ teaspoon freshly ground black pepper broccoli sprouts (optional) Boil the quinoa according to the instructions on the pack (average 15-20 min) and set it aside to cool. Seed & chop the tomatoes in small cubes, chop the cucumber and the scallions. Crumble the feta cheese. In a big bowl combine all the ingredients except from the broccoli sprouts and mix them well together. Add the broccoli sprouts on top of the dish when serving. If possible, leave the salad in the fridge for an hour or two before serving, this will make the flavors more intense. Serves 4.

chocolate and peanut butter cups

I know this blog has been all about food lately, and I’m going to continue… I have just been so interested in food for the past months. Here is a recipe for a little vegan treat. These dark chocolate and peanut butter cups are just perfect to accompany your afternoon tea or coffee; or even as a little dessert after a dinner with friends. Here is what you’ll need (the amounts are “about” measures, the main thing is that you get a paste that is together enough to become more solid in the fridge but liquid enough to come off the spoon when you measure it into the small paper baking molds) 1-1,5 dl of oat meal 1-1,5 dl of almond milk 3-4 generous table spoons of natural unsalted peanut butter 2 generous table spoons of almond paste 2-3 table spoons of agave syrup 1/2 tea spoon of vanilla extract 200 g of dark chocolate (melted) Mix all the ingredients except for the chocolate in a large bowl and blend them into a paste with …

The better “bad” with spinach and ricotta

I love pizza. It’s just too bad that after a tasty and juicy margarita I often feel bloated and heavy. Also too bad that the gluten-free pizza bases don’t tend to offer that same crispy stone-baked feel. So, while looking for the perfect gluten-free (vegan!) pizza that exists in my dreams and at Blazing Salads in Dublin, I decided to try and make a slightly healthier version. The base has less gluten and more nutrients and the toppings include leafy greens and fresh herbs. All ingredients are organic of course, so I won’t mention that separately on each line. This recipe makes two pizzas. Pizza base: 2 or 2,5 dl of whole grain rice flour a good 3 dl of whole grain wheat flour 2 large table spoons of tapioca powder 1 bag of dried yeast 2 table spoons of extra virgin olive oil ( + 1 table spoon separately) 0,5 tea spoon of Himalayan salt 2-2,5 dl of warm (not hot!) water Mix the rice flour, wheat flour, tapioca powder, dried yeast and salt …

super bowl

I can’t believe it’s February already! I’m sorry for the silence, I’ve been prioritizing my newly re-found passion for yoga and studying about food, Ayurveda, vegan-ism and raw food trying to figure out what would be the best way to go for Me. There are so many truths out there, so I guess the right way is to turn attention inward and listen & observe my body. So it’s been a quiet period with a lot of movement under the surface. But now, it’s time for a nutritious breakfast. Get a kick start for the day with this gluten-free Super Bowl of forest fruit, whole grains, seeds and yogurt. Start by stocking up your freezer with frozen organic berries (if you can get to the forest in the autumn and pick your own stock for the winter – even better. If not, you’re local bio shop will have some). I take a portion of berries out in the morning and let them warm up to room temperature while I do my yoga and prepare a …

Dec 19: secret Santa

The present bought for secret Santa at the office can often be a real hit or miss when people are buying low budget gifts to colleagues they barely know, but l have to say l just love what l got this year! The big porcelain cup is dressed up in a pretty tasteful and cute Christmas jumper and holds in it a hot chocolate mix, marshmallows and even a small whisk. If you’re looking for a small and sympathetic gift, these are apparently available at Delhaize 🙂

lunch: when in Belgium

Last Sunday I spent a lovely girls’ afternoon with my friend Marina here at home. While she was taking pictures of the apartment, I prepared us a little lunch. I’m not big into junk food but when in Belgium… The frites are just too good to ignore! So, as I had some frozen bio frites in the freezer, I decided to serve them with a Greek style salad. As I prefer to cook the fries in the oven, they often lack that wonderful crispiness. But this time I got an idea and it worked perfectly: First cook the fries in the oven, then heat a tablespoon of coconut oil in a wok pan, throw the fries in and let them fry for a few minutes, turning them regularly. This way you’ll get your crispy perfect Belgian frites without trans fat or cholesterol: Coconut oil is actually said to be good for you!

no pumpkin = no problem?

As it is October, the month of the pumpkin, I decided to buy one at the bio shop the other day. It was beautiful, orange and round and I had no idea what to do with it. The truth is I had never cooked fresh pumpkin before. So I had to look for some ideas and out of all the delicious pumpkin recipes in the internet, I decided to make a nice pumpkin soup. The recipes I found were all a bit different, so I made a bold move and made up my own recipe based on the different soups out there (and what I had in the fridge). The soup turned out so good that I want to share this recipe with anyone who is also sitting at home with a pumpkin with no idea where to start 😉 Fresh Pumpkin Soup You’ll need: 1 red onion, 2-3 carrots and 1 apple all peeled and chopped. 2-3 gloves of garlic and a piece of ginger finely chopped. 1-2 table spoons of butter, fresh thyme …