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A typical day of winter is here reminds me of my home country. Somehow my palate tries to replicate every dish I used to eat while growing up in Argentina. I like that. Although my knowledge about cooking, ingredients, techniques, and flavors has expanded over the years, I could never leave behind my cultural cuisine background.

Stews are incredibly required back home during the cold season, not to mention famously fulfilling. They have the ability to revive body and soul with a single spoonful! In my hometown, the essence of a flavorful stew is mainly focused on the protein of meat, pulses like beans and vegetables. These stews are much elaborated, and can usually take the whole morning to prepare. Flavors need to complement one another and be cook slowly to create something rich and aromatic. It certainly is a labor of love.

But in my intention to recreate those hometown flavors I put together this ‘Egg & Cannellini Beans Potato Stew’. Sure is not as elaborated as those flavorsome stews back home but without any doubt, this stew can be easily put together much quicker. Is the perfect comfort dish to warm up during the cold season, it just gives you that endurance and energy the body needs. It has a fantastic flavor that comes from that creamy red sauce, doesn’t have any meat (which means it cooks faster), and is absolutely fulfilling.

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Ps: For those of you enjoying summer time, I’ll come back with a summery recipe soon. In the meantime, if by any chance you have an unexpected rainy cool day, you know you can warm up with this dish.



VEGETARIAN EGG & CANNELLINI BEAN STEW

3 Medium Potatoes, peeled and cut into dices
1/2 Medium Onion, finely chopped
1 Garlic clove, finely chopped
1 Medium Carrot, grated
1 x 400 g Diced Tomatoes can
1 Tbsp. Tomato paste
1 1/2 C. Vegetable broth
1 1/2 tsp. Pimeton or Paprika
1/2 tsp. Turmeric powder
Salt to taste
Pepper to taste
5 Tbsp. Olive oil or Sunflower 
420 g Cannellini Beans, cooked
2 Eggs

To Garnish:
Fresh Basil leaves, chopped (optional)
Fresh Red chile, sliced (optional)

Preparation:

-In a saucepan add oil, garlic, and onion and cook for about 5 minutes over medium high heat. Then add potatoes and saute for another 5 minutes. Add diced tomatoes, tomato paste, grated carrot and vegetable broth.

-Then add spices; pimenton or paprika, turmeric, salt, pepper. Cover and simmer over low medium heat for 20 minutes or until potatoes start to get soft and tomato sauce has become thicker. 

-When the potatoes start to get soft add cannellini beans and stir. Add more salt and pepper if needed.

-Break and drop eggs over the stew, cover with a lid or plate and cook for 5 more minutes or until eggs are cooked.

-Serve with fresh basil and slices or fresh chile.

Vegetarian Egg & Cannellini Bean Stew


The only thing that I enjoy the most about winter season is warm comforting food and chocolate treats. Somehow I believe those things make the cool, rainy and gray days worthwhile.  And yes, some foods like chocolate can’t be overlooked during the cold season. I mean what not to love about chocolate in winter, right? We are not big eaters of sweet treats. But when we have a craving to indulge ourselves with something sweet we like having a good big bowl of this sweet popcorn, or these truffles or just a nice bowl of homemade cereal/ granola.

This chocolate and tahini cereal has been our favorite treat of the season so far. It has a very rich chocolate flavor and is just perfect to have as it is when you feel the need to have something sweet and covered in chocolate! 

For this chocolate cereal I use raw cacao but if you’re unable to get raw cacao you can always substitute with unsweetened cocoa powder for baking. I also use rolled oats in here but have look below for ingredients and substitution if you're sensitive to oats. You can also serve this delicious chocolate cereal with cold or warm milk!

I hope you're enjoying the season...either summer or winter.


CHOCOLATE + TAHINI CEREAL

If you're sensitive to oats, you can substitute with quinoa flakes. In here I use puffed spelt cereal but if you're unable to get this type of cereal you can substitute with unsweetened puffed rice cereal. You can either use coconut sugar or organic rice syrup or maple syrup.


2 C. Rolled Oats
2 C. Puffed Spelt cereal 
1 1/2 tsp. Cinnamon powder
3 Tbsp. Raw Cacao powder / or substitute with Unsweetened cocoa powder for baking
2 Tbsp. Unhulled Tahini or Regular Tahini
1/4 C. Sunflower oil
5-6 Tbsp. Coconut Sugar
1 tsp. Vanilla Extract (Optional)

Preparation:
+ In a bowl add rolled oats, puffed spelt and cinnamon powder, mix and set aside.

+ In a medium saucepan add tahini, raw cacao powder, vanilla extract, sunflower oil and cook over medium high heat for a few minutes until preparation starts to bubble. Add the coconut sugar or syrup and cook for another minute. 

Take off the heat and pour over rolled oats cinnamon mixture. Mix well until everything is well coated with the chocolate + tahini preparation.

+ Place the chocolate cereal mixture over a large baking tray or two medium trays and spread evenly. Bake at 150C/300F for about 10-15 minutes or until chocolate starts to form little bubbles around cereal. Let it cool completely and transfer to airtight container/ jar. This chocolate cereal will last you two weeks.

You can serve this cereal with cold or warm milk!

Chocolate & Tahini Cereal Recipe

When I started changing my eating habits one thing that I would do is implement a new (to my –knowledge) nutrient dense food or as most people call it: ‘Superfood’.

Superfoods have the particularity to be incredibly nutritious and it can provide your body with an array of health benefits.

One of my favorites is Spirulina – ''Spirulina'' is a type of microalgae and it’s a great natural multivitamin with a high content of protein, iron, vitamin B, chlorophyll, and antioxidants. And a single dose can add over hundred nutrients to your body. Spirulina is incredibly powerful and it is considered one of the most nutritious food in the world some called it ‘green gold’.

Consuming Spirulina:

Spirulina has a very distinctive green color and a seaweed-like flavor. Some people would mix the spirulina powder with water and drink it straight but I prefer adding it to my juices or smoothies. When blended with fruits or plant-based milk the spirulina flavor is almost unnoticeable and the taste is certainly much more enjoyable!

Some benefits of spirulina include:

+Balance blood sugar
+Detoxifier
+Anti-inflammatory
+Great Alkaline Food / It can balance the body’s ph
+Boost Immunity
+Decrease muscle fatigue
+Increase vitality.

Buying Spirulina:

You can either buy spirulina powder or tablets. I prefer spirulina powder since I can easily add it to my smoothies and recipes. And always remember to verify the quality of the product and choose certified organic spirulina when buying.

A Word of Caution:

If you’re under a certain type of medication you should consult with your doctor before consuming spirulina, since it can interact with some types of medications. It is not recommended for Pregnant and nursing women and it be should avoid. People with a special medical condition need to speak with their doctor first before consuming spirulina. Just to be on the safe side, always check with a doctor first.
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This is an amazing nutritional food and its benefits are extensive. Having a spirulina smoothie or juice can increase vitality naturally without caffeine, sugary drinks or foods, isn’t this great? That’s why I want to share this Spirulina + Apple Smoothie with you that I love having at mid-morning or as a refresher + wake-up drink in the afternoon.


SPIRULINA + APPLE SMOOTHIE RECIPE
Makes 650 ml / 23 oz 

If you want to reduce the taste of the Spirulina powder, even more, you can always add some fresh mint leaves and 1/2 frozen banana! 

2 1/2 Small Green apples or 2 Medium, peeled and cut into quarters
2 Pineapple cut into cubes
1/2 Lemon, peeled
Thumb-Size Piece of Fresh Ginger or about 1/2 tsp. ground ginger
300 ml Clean Water or Coconut Water
1/2 tsp. Spirulina Powder
Ice optional

Preparation:

In a blender add apples, pineapple, lemon, ginger, water and spirulina powder. Blend all ingredients until you get a smooth but semi-thick consistency. Serve and enjoy!

Spirulina & Apple Smoothie + Implementing "Superfoods"


Nowadays I get to spend much more time in the kitchen with Lia. She has grown so much! She recognizes every movement that I make in the kitchen and most of the time she knows exactly what utensils, pots, pans, and ingredients I’ll need when preparing a meal or making a snack.

Our favorite time to spend together in the kitchen is while making popcorn! And every time is funnier than the last. We like having a bowl of popcorn mostly in the afternoon. Lia would open the kitchen cabinet and reach for a pot and a bowl and put them both next to the stove while I’d take the popping corn jar. Right after pouring the kernels into the pot, we both stay quiet for a few seconds while staring through the pot glass lid waiting for that fascinating second when kernels start to pop. And let me tell you that we're never tired of it!

I grow up making popcorn at home, so this is something that I’m quite familiar with. Whether was watching a movie at home or just playing with puzzles; popcorn was the easiest, delicious and most satisfying quick homemade snack we could ask for as children.

We used to heat a pot, then cook the popcorn kernels into vegetarian oil and then add salt or sugar after they popped. I still using the same technique my parents used on making popcorn but I substitute vegetarian oil with ghee or raw coconut oil and add natural sweeteners or spices to enhance its nutrition.

Popcorn is quite nutritious though, it has a lot of fiber, is completely gluten-free and is a very powerful antioxidant as well, this is not any kind of snack you see? And if you want to read more about popcorn, just have a look at this savory turmeric + garlic popcorn recipe -this, by the way, is a quite delicious savory popcorn recipe to try- So yes, as I was saying popcorn is quite nutritious and it can be made even healthier when using natural ingredients to cook it.

Not only is this an incredible, quick ‘Super Healthy Snack’ for toddlers and moms but everyone. Believe me, Lia’s little friends and moms love this sweet and salty popcorn recipe. Either way, you’re a busy parent like me or just love healthy snacks and want to have a nice treat after school or work this popcorn recipe is perfect!

It gives you a nice boost of energy and keeps you satisfied for longer during afternoon hours or between afternoon and dinner time.

In the video recipe I prepared bellow I show how to make stovetop popcorn at home just using a pot! Plus a simple way that you can incorporate wholesome ingredients when making this healthy snack. 


As always love hearing from you, any questions or comments or healthy recipes you want to see on the blog let me know by leaving a comment or just send me an email! 


Click play to watch the recipe video!



SWEET & SALTY HEALTHIER POPCORN 
If you are unable to find ghee you can substitute for clarified butter or sunflower oil. For the seasoning, you can also use organic agave, organic maple syrup or coconut sugar.

1/2 C. Popcorn Kernels/ Popping Corn
1 1/2 Tbsp. Ghee or 3 Tbsp. Raw Coconut oil
Himalayan Salt or Regular Salt to Taste
Organic Brown Rice Syrup to taste

Preparation:

In a pot/saucepan melt coconut oil on medium-high heat (not high-maximum heat). Add popping corn and cover pot with the lid, while shaking pot often until kernels start to pop. They should be ready in a couple of minutes, so be careful not to let them burn. 

Take them out of the heat as soon as they are ready. Put popcorn into a bowl, add the salt and brown rice syrup, mix well and serve. Enjoy!

3 Minutes Healthy Delicious Snack > perfect snack recipe for Toddlers + Mommies (and Others) + Video


Besides dinners, lunches are super important in our little family. I guess it's just the way I was raised. But during working days we don't get to have lunch all together. Lia and I have lunch at home while J. has his lunch at work. So we tried to get organized the night before and start preparing and packing J's. lunch for the next day. 

I know that sometimes can be challenging to keep organized with lunches and dinners during the week, especially when raising little ones. That's why I put together these healthy and budget friendly recipes for you. All recipes are vegetarian but very versatile, so feel free to add or substitute with any type of protein of your choice.

Super 'Delicious Healthy Lunches' are not only convenient and easy on your pocket but they also taste good! Say goodbye to snacks or other not-so-healthy foods, they're highly processed and have non nutritional value. You can keep your body nourished by preparing and packing your own on-the-go lunchesYou will feel satisfied and in control of sugar cravings.


Lastly, if you haven't already done so, don't forget to check out the 'aldentegourmet' new YouTube Channel. And watch our last video!

4 EASY HEALTHY DELICIOUS LUNCH RECIPES TO GO 


#1 RAW VIETNAMESE VEGETARIAN SANDWICH

This sandwich is incredibly delicious, full of fresh and crunchy raw vibrant colorful vegetables, fast, budget friendly and tremendously satisfying. This is one of our favorites when it comes to lunches on-the-go. I call it 'The Super Vegetarian Roll'. It's a humble food but the flavor combination is simply superb! Finally, this sandwich is completely vegetarian but if you want to add some protein to it, you can add some grilled chicken or tofu


Click here to get the recipe





#2 RADISH + RED QUINOA POTATO SALAD

This salad is packed full of goodness, amazingly delicious and very satisfying. All the ingredients in this salad work very well together and you can either make this 'Red Quinoa & Potato Salad' as a lunch to go or have it for dinner. You can also substitute the red quinoa for white quinoa or brown rice.





#3 PASTA BOWL with BROCCOLI PESTO BOOST

This is also a very quick and versatile lunch. It's only takes minutes to put together this simple but rich dish.The addition of 'Broccoli Pesto' not only elevates the flavor of the pasta but also it's a great way to add more greens into your everyday cooking. Broccoli it's filled with amazing nutritional value, so it will definitely give you that extra boost of energy at lunch time.


Click here to get the recipe




#3 RAW BEETROOT + EGG SALAD

Here's it is another favorite; 'Raw Beetroot & Egg Salad'. Also quick to prepare, budget friendly and satisfying! You can also substitute raw beetroots for cooked beetroots, either way it's delicious. You can also add some nuts or seeds if you'd like some extra crunchiness or some slices of mozzarella cheese or goat cheese


Click here to get this recipe

4 Easy Healthy Lunch Recipes To Go

refined sugar-free, healthier, cake, easy recipe, healthy recipes

Hello friends, so yes, I’m finally back here. Sitting down and sharing with you another blog post. The reason behind my absence is simply a lack of time, running a family and a broken computer. But I enjoy this little virtual space of mine and can honestly say that is becoming more than just a creative outlet for me. This just makes me happy and has been giving me the opportunity of meeting people from all over the world not only online but offline as well. Simply because we have one thing in common; 'we love food'. And for that I’m grateful. So I’ll be coming back here to share and connect with you as often as I can.

While planning the food styling and photoshoot for this carrot cake, which by the way is one of my favorite cake recipes, I’ve also got the idea of making a short video about it. That you can watch on my new Youtube Channel. I’m not an expert on making videos, so I apologized in advance. I made this video mainly because I wanted to show you how simple it is to make a healthy-delicious cake, without using a lot of ingredients and spending a lot of time in the kitchen. I hope you enjoy the simplicity of this recipe and like our little family movie carrot cake.

I mostly use gluten-free raising flour for this recipe but you can also use regular raising flour if you are all right with it. You can also add walnuts or pecans to the batter preparation if you'd like, they give a wonderful nutty flavor to this carrot cake and even a better crunchy texture. I like serving this with some coconut cream on top. But regular cream, plain yogurt or greek yogurt also works great.  

I wish you a blessed and joyful Easter season. And despite all the sad events happening in our world. Our world still beautiful and whatever we do, whatever thought cut across our mind, let it be a good, happy thought, and an even better action. 

Click play to watch the recipe video! 


SIMPLE HEALTHIER CARROT CAKE

200 grams/ 7 onces Self-Raising Flour (I use gluten-free raising flour)
1 tsp. Baking Soda
Lemon zest of 1 lemon
1 1/2 tsp. or to taste ground Cinnamon
1 tsp. or to taste ground Nutmeg 
1 C. or to taste Coconut Sugar or honey
2 large Eggs or 3 small
1 1/2 C. Sunflower oil
A little water 
2 large Carrots, grated (about 1 1/2 C.)

Preparation:

Preheat oven at 180 C/ 356 F. Greased a cake pan and set aside.

-In a bowl mix sugar, oil and eggs. In a separate bowl sift the flour, baking soda. Add cinnamon and nutmeg. Start mixing, add a little water (about 1/4 cup) and keep mixing. Add lemon zest and grated carrot.

-Pour batter into the prepared cake pan, and bake for 35' - 45'. Or until it feels firm and toothpick comes out clean. When ready remove from oven and let it cool completely on a wire rack. 

-Serve with a cream or by it self. Enjoy.

Simple Healthier Carrot Cake


My oven doesn’t behave so well. Sometimes it would work perfectly but other times simply not good at all. I enjoy baking. I’m not obsessed with it but I certainly do a decent amount of baking work in my oven. I like having a slice of this cake or this banana bread, from time to time and if any of these two aren’t available, well you can always find some granola in my cupboard.

It feels nice having a bowl of granola in the morning with some milk or yogurt for breakfast. Or after a light lunch, afternoon snack or as a healthy treat after dinner while the home is quite and you have that extra time for yourself to relax.

I often make a batch of granola at home during the weekends or whenever we need a refill. I have to admit, I’m completely fond of it. Granola is not something I was raised with. In fact ‘granola’ doesn’t exist from where I come from. Is not in our list of culinary delights, but sometimes I think it should be. Whether it is its simplicity, its crunchiness or its delicious taste, it got me!

But there’s something particular about homemade granola. And this is quality and cleanliness. I’ve tried different brands of store-bought granola and I have to say that I still choose to make my own granola at home instead of buying it. It might taste good but the addition of sugar, oil and other tricky additives in it is not something that I appreciate in ingredients with a high nutritional value such as oats, nuts, and seeds (which contain lots of fiber, iron, vitamins, healthy fats and other goodies). The nutrition simply is not there anymore.

By choosing to make your own food, you allow yourself to know what’s inside the food you eat! And that, without a doubt, can make all the difference in the world to your body and your health.

You can combine and add as many different grains, seeds, and spices as you like when making granola. You can even make oat-free granola if you have a certain reaction to oats by just using seeds, nuts, and quinoa flakes. You can use a natural sweetener (instead of using processed sugar with zero nutritional value) like organic brown rice syrup, organic maple syrup, honey, dates sugar or coconut sugar.


And if you’re like me or better said; if you have an unpredictable not-so-well-behaved oven like mine, or simply want to simplify the cooking process when making your own granola, just use your stovetop instead! Using the stovetop to make granola somehow feels ten times easier and faster, and to be honest it tastes as delicious as oven-baked granola. Gather the ingredients, get a pan, cook the granola and enjoy. 

Healthy Food is not complicated and it can be super budget friendly as well when you take a few minutes of your time to prepare it. Yes, a few minutes of your time, a little effort = healthy happy food for you and your bodyIt’s the simple things, right?

I hope you’re starting this year with lots of good food and good health! 🍃xx

You can also have a look at my other granola recipes: Simple Vegan Granola, or this Almond Salty Caramel Granola, or make this Carrot Sweet Granola Bread using granola or make this Berries and Coconut Crumble Granola.


CLEAN STOVETOP GRANOLA RECIPE

2 C. Oats (you can also substitute for quinoa flakes)
1/2 C. Raw Buckwheat Groats (no toasted buckwheat / kasha)
1 C. Shredded Coconut or Coconut flakes
1/4 C. Sesame Seeds
Nuts of your choice, optional
6-7 Dates, chopped
Pinch of Himalayan Salt, optional
Olive oil or Coconut oil
Organic Rice Syrup or to taste 

Preparation:

In a bowl combine all dry ingredients and set aside. Then heat a pan on a medium high-heat, add olive oil or coconut oil. When oil is starting to get hot add all dry ingredients previously prepared. 

Cook for a few minutes until they start to get brown and you can smell they're toasted. 

When ready, add Himalayan salt and rice syrup or natural sweetener of your choice. (At this step you can also add spices of your choice like; cinnamon). Once cool store into a jar glass/airtight container. The granola will keep well for up to 2 weeks (as long as you keep it in a airtight container).

10 Minute Clean Stovetop Granola for a Healthy You


Christmas is almost upon us again. I can help but feel excited, hopeful, nostalgic and grateful that a new year is about to begin. And that is incredible! The holiday season is such a special time, a new opportunity in life to start over, to work toward our dreams and let our light shine. I was recently reminded by Jane Taylor words on ‘Twinkle, Twinkle Little Star’... how beautiful the creations of this world are- even the stars in the sky are made for us. We’re not alone in life.


Twinkle, Twinkle, Little Star

Twinkle, twinkle, little star, How I wonder what you are! Up above the world so high, Like a diamond in the sky. 


When the blazing sun is gone, when he nothing shines upon, then you show your little light, Twinkle, twinkle, all the night. 


Then the traveler in the dark Thanks you for your tiny spark, how could he see where to go, If you did not twinkle so? 


In the dark blue sky you keep, Often through my curtains peep for you never shut your eye, till the sun is in the sky. 


As your bright and tiny spark Lights the traveler in the dark, though I know not what you are, Twinkle, twinkle, little star.


- Jane Taylor.
                                                                  

Happy Holidays!  🎄🎅🎇 
Big hugs to every one of you! Eat well, be happy and merry!

XX



DESSERT IN A JAR: 
STRAWBERRY + MASCARPONE (GLUTEN-FREE) (REFINED SUGAR-FREE)

Mixed Berries, frozen or fresh, to make berry jam
Mascarpone Cheese, softened (you can also use cream cheese)
Gingernut Biscuits, gluten free if possible
Honey, to taste
Some Fresh Strawberries, or any berries of your choice to garnish

Preparation:

+ Choose favorite jar. Clean and set aside.

+ In a saucepan add mixed berries, a bit of water. Cook for a few minutes until berries start to soften. Add honey to taste when ready. You just made homemade berry jam! Turn off and set aside. Let it cool.

+ Place gingernuts biscuits in a plastic bag (or food processor) and crush with a rolling pin until crumbled. Set aside.

+ In a bowl add mascarpone cheese and cut fresh strawberries into slices. Set aside.

Easy-Peasy Assembling Dessert Jars:

+ Take the jar. Place 2-3 Tbsp. crumbled gingernut biscuits, then add berry jam (about 2 Tbsp) and  mascarpone cheese. Repeat the process, starting with the gingernut biscuits. Add sliced strawberries on top and refrigerate until ready to eat. 

Dessert in a Jar + (Strawberry and Mascarpone)