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I’m loving this week so far! And let me tell you that I can't wait for this upcoming weekend to begin. Weekends are the most precious days of the week, right?... For us mean to slow down and to do things one step at a time. Waking up late and have a nice late breakfast in our pajamas!

While preparing our breaky-lunch (I think it sounds cheerful than brunch, don’t you think so too?!) on weekends, we enjoy food that can satisfy our taste buds but also foods that are load with nutrients, that way we know will get the energy our body need to feel great throughout the day.

Trust me simple + wholesome ingredients can make a huge difference to feel nourished inside and out! But “Simple Ingredients” with a 'kick' of power, full of rich nutrients that can be delicious too.


Chickpea Crepes! Protein rich, fibre, iron, potassium…just to name a few amazing properties of chickpeas. Plus completely gluten-free and a great substitute for all-purpose flour and wheat flour. We love preparing these on weekends with sauteed tomatoes, vegetables and adding natural or Greek yogurt, ricotta or pesto. But you can also serve these crepes with a fresh or warm salad too. They’re extremely satisfying and so good! 


CHICKPEA CREPES with SAUTEED CHERRY TOMATOES + SPINACH (VEGAN) (GLUTEN-FREE)


1 C. Chickpea Flour (aka garbanzo flour or Besan flour)
1 tsp. Salt
1 1/2 C. Water
1 Tbsp. Olive oil


To Cook the Crepes:

To cook the crepes you can use coconut butter, olive oil or unsalted butter.

Preparation:

> In a bowl add chickpea flour and the teaspoon of salt. Mix well.

> Add the tablespoon of olive oil to the water. Now, start by slowly adding the water + oil to the flour and mix vigorously.

> Heat an 20 cm frying pan over medium-high heat, add butter or oil and swirl around until frying pan is evenly coated with it. 

> Add scoop /pour 1/4 cup batter into the pan and with a circular motion coats the surface of the pan evenly with the batter. Cook (one side) for about 20 seconds or until lightly golden, then using a spatula turn over and cook the other side for a further 20 second. Transfer to a plate and repeat with the rest of the batter


For The Sauteed Cherry Tomatoes and Spinach:

Cherry Tomatoes or Regular Tomatoes 
Spinach Leaves
1 Garlic clove, optional
Olive oil
Salt to taste
Pepper to taste, optional

Preparation:
In a frying pan heat oil over medium high heat, add tomatoes and season with salt and pepper to taste. Saute shaking frying pan frequently or using a wooden spoon. After a couple of minutes add chopped garlic and cook for a couple more minutes, until tomatoes are soft and skin start to wrinkle. Add spinach leaves and cook briefly (no more than 30 seconds). And is ready! 


Chickpea Crepes with Sauteed Cherry Tomatoes and Spinach /// (Vegan) (Gluten-Free)


Happy Earth Day! I hope you’re celebrating and enjoying our planet today! I’m celebrating with a bowl of granola with homemade coconut milk here while picking tomatoes from our little veggie patch (I’ll show you some pictures of it soon).

So It has been granola making-week at home. Just coconut flakes, hazelnuts and a few seeds and we are ready! Easy + quick + fun and way more nutritious and budget friendly than any store-bought granola or cereal out there.

And when you make your own granola, you know what’s in it, and the best part is that you can experiment with all kind of seeds, nuts and make it just to your taste.



So here it is another version of this buckwheat granola I made last year (which by the way has been our favorite). This new vegan granola recipe is refined sugar-free like this one, but we used fewer nuts and more seeds to add more nutritional power in it.

Enjoy + eat to nourish!


SIMPLE VEGAN GRANOLA W/ HAZELNUT + COCONUT + SEEDS (REFINED SUGAR-FREE)



1 C. Raw Buckwheat Groats (no toasted buckwheat / kasha)
Oats
1/2 C. Pumpkin Seeds
1/4 C. Sesame Seeds
1 C. Hazelnuts, chopped or substitute w/ cashews or almonds
1 1/2 C. Coconut Flakes

Natural Sweetener:
10 Regular Dates chopped in small pieces (Soaked in hot water for 30 minutes) 
1/2 C. Coconut Sugar 
Rice syrup to taste
1/4 C. Coconut oil (melted) or Olive oil

Preparation:
Preheat oven at 150C/300F.  

In a large bowl add the dry ingredients. Set aside.

In a separate bowl combine soaked dates, coconut syrup, coconut sugar.

Pour sweetener mixture + oil over dry ingredients and give it a good stir so everything gets covered. 

Place vegan granola mixture over a large baking tray / or two medium baking trays and spread evenly, bake for 15 minutes, remove from the oven stir and bake for another 5-8 minutes. It will be ready when its nice, crispy and golden brown. Let it cool and transfer the granola into a glass jar!

Simple Vegan Granola with Hazelnut + Coconut + Seeds /// (Refined Sugar-Free)


While we love eating nutritious and healthy in our home, we know certain foods are way out of the budget sometimes. So we’re always making our foods. Mainly for two reasons, one to save some money in our pockets and two; because we like to know what's inside our food. And I promise you; we make 'a lot' of food in our tiny kitchen (and I'll tell you more in another post).


However, one food that we can’t stop making is “Coconut Milk”. Making this can certainly keep your pantry (and pocket) budget friendly. Needless to say; much healthier too. It’s super rich in fiber, has lots of vitamins, minerals, healthy fatty acids and is lactose-free.

We make this milk all the time. We use it in our smoothies, chai lattes, porridge, and also add it to our drinking chocolate; which by the way is insanely delicious!


The process of making coconut milk is beyond easy and totally foolproof. You can use Desiccated coconut, shredded coconut or coconut flakes. And the only equipment you’ll need is a blender and a mesh colander or muslin/cheesecloth. That’s pretty amazing, right?!...Yes, I think so too!


So now, you too can make fresh plant-based milk at home by simply using two ingredients; Coconut + Water. Oh, and it tastes incredible refreshing poured right out of the cold refrigerator. I made a short video just for you to show you the texture and deliciousness of homemade coconut milk.



Eat to Nourish!





HOMEMADE COCONUT MILK RECIPE

1 C. Unsweetened Desiccated Coconut, Shredded Coconut or Coconut Flakes  (I use Desiccated Coconut)
1 Lt. Hot Water (75C-80C)

Blender
Mesh Colander or Muslin/ Cheesecloth

Preparation:

> Heat water,( about 75C-80C), but do not boil. Set aside.

> In a blender add coconut, slowly add the hot water. Cover the lid with folded kitchen towel so it's completely covered. Remember is hot, so be careful.  Blend on high for a couple of minutes.

> Pour mixture though a mesh colander and using a wooden spoon press to get most of the coconut milk out (like in the picture above). Pour into a glass jar and keep it refrigerated.


How To Make Coconut Milk at Home + Video


I’m always behind schedule lately. There’s this and that plus that little thing that I needed to do, and then suddenly I remembered that I was about to go shopping for some free range eggs to make this pear gluten free cake that J. have been asking me for almost a month now.

Adulthood-land right?! But hey, there’s always that moment at night, after putting Lia to bed, when J. and I reward ourselves with something sweet. Just a cup of warm peppermint tea and one of these chia + cacao power balls and everything becomes a happy place. So today I’m sharing with you these super raw cacao power sweet treats. We always enjoy having these in the fridge; they’re very rich in taste, not to mention healthy, quick to make and delicious. And it also makes a lovely gift.



Raw chocolate/ cacao is full of antioxidants, vitamins, fiber, healthy fat and protein. So if you never have tried making these treats before and you’re not sure where to find cacao powder or any of the ingredients mention in the recipe, don’t worry. Just head to your nearby health food store, bulk food store or look at your local supermarket in the healthy food section, and you’ll find them. But in any case you are unable to find cacao powder you can try my other recipe; Chocolate + Almond Truffles, using unsweetened cocoa powder. Enjoy your weekend!




CHIA + CACAO POWER BALLS /// RAW/ VEGAN/ GLUTEN-FREE/ 

REFINED SUGAR-FREE

Make 10


In this recipe I'm using regular dates, but you can always use Medjool Dates. Just keep in mind that medjool dates are much sweeter than regular dates, so you'll have to adjust the quantity of  rice syrup. Follow the same process by soaking them in hot water and remove seeds.

1/3 C. Cacao Powder
1/3 C. Desiccated coconut
3/4 C. Almond meal
1 1/2 Regular Dates soaked in hot water for about an hour
1 tsp. Coconut oil
3 Tbsp. Rice Syrup or to taste
10 tsp. water 

*Chia Seeds, for coating 
*Desiccated Coconut, for coating

Preparation:

> In a food processor cacao powder, desiccated coconut, almond meal, dates, coconut oil, rice syrup and water. Then pulse everything together into a paste-- just like in the picture above

> Make small-medium balls by rolling cacao paste with your hands. In a small dish add some chia seeds and some desiccated coconut in another. Roll some of them in chia seeds and some in coconut. Store in the fridge and enjoy your healthy treat!    



Chia + Cacao Power Balls /// (Raw) (Vegan) (Gluten-Free) (Refined Sugar-Free)


Hey, here I am! I told you I would be back to show you my recipe on how to incorporate cauliflower rice into meals-- and if you haven't seen the previous post yet + the video just click here to check it out. And since you have been asking for more vegetarian quick week-meals I’m positive you’re going to love this one.

So moving on, this recipe is one of our favorite meals, and it is by far the most heartwarming, quick and needles to say nutritious dish to satisfy every inch of hungriness. It doesn’t take more than 30 minutes to make, is super budget friendly and the most fun way to trick toddlers (or fussy adults) to eat more vegetables. I’m telling you Lia can barely resist getting the spoon to start eating it, as soon as I put the plate in front of her, she just take a handful of this cauliflower risotto and doesn’t stop until there’s almost nothing left on the plate. Yes, that's her in the picture below.


In this recipe, I use Indian brown basmati rice, but the cooking process is the same as the risotto. The basmati rice adds a soft crunch to this dish, and it has a lot of goodness in it too. A lot of protein, fiber, vitamins, minerals and zero sugar. But if you can't find it, you can substitute for regular brown rice. The texture and aroma of this rice are incredible and combined with the cauliflower rice and pumpkin…well is like eating a plate of happiness. 





CAULIFLOWER + PUMPKIN CRUNCHY RISOTTO RECIPE

Serves 2 adults and 1 (cute) toddler


3/4 C. Brown Basmati Rice 
1 C. Cauliflower Rice
1/2 Onion, finely diced
1/2 Celery stalk  (leaves included) finely chopped
1 C. Pumpkin, (any kind you like) cut roughly into cubes
3 1/4 C. Boiled Water
1 Cube of Vegetable Bouillon 
3-4 Tbsp. Olive oil or Coconut Oil

Parmesan Cheese to serve

Preparation:

1- Wash basmati brown rice under water  for a couple minutes. Until water is clear. Set aside.

2- In a saucepan over medium heat add oil, once the oil is hot add onions and saute for about 5-8 minutes. Then add celery and rice, and give it a stir. Add boiling water, vegetable bouillon, cauliflower rice and pumpkin. Stir one more time and cook for 25 minutes over medium-low heat. Once ready serve with grated parmesan cheese and enjoy.


Cauliflower + Pumpkin Crunchy Risotto /// (How to Incorporate Cauliflower Rice into Meals) ///


Hey, hey, hey! Aldy here. Today I'm sharing this super easy How-To with you and also my first (photo) video! I hope you like it. Oh, by the way, I'm a total novice about video making...so bare with me. And of course, I'd love to hear your thoughts about it. A new post will follow after this, where I'll share with you my favorite way of preparing and cooking cauliflower rice. So expect another post in the next few days.


One of the things about making cauliflower rice is that is by far the most incredible and fun way to incorporate more green vegetables into your everyday eating-- it still tastes like cauliflower though but by doing this process, the cauliflower becomes the size of a grain of regular rice. And combined with other ingredients, it just tastes Super Delish! So if you have children, and they are a bit (extremely) picky about veggies, and one of them is cauliflower, well let me tell you that once you make it this way they would not even realize they're eating it. I mean I can eat cauliflower mostly in all forms, raw, roasted, sauteed, but Lia…would ‘only’ eat it when I make it into rice-like pieces. Sometimes the simplest trick can make a difference.



I use color cauliflower or white just whatever color I'd find available. I’m using a box grater here because the consistency and texture of the florets become more evenly. But with a food processor—which is faster; you need to process the florets with a bit of care, since sometimes they become too small in size or to uneven, and also a bit soggy-wet consistency. But this is just me! You’re more than welcome to try both methods and see which one you like the most. I’ve used both methods but –as you can see-- using the box grater is by far my favorite. So I included both methods.





HOW TO MAKE CAULIFLOWER RICE 


1 cauliflower head, any type you’d like You can use color cauliflower or white cauliflower, they both work great.


Preparation:

1- Wash cauliflower.
2- Remove the outer leaves.
3- And cut the core.
4- Cut any tough stems


+ Using a Box Grater: 

start by grating one floret on the medium or large holes of the box grater), do the same with remaining florets until you get pieces that reach a consistency similar to regular rice-grain. (Just like in the video above!)


+ Using a Food Processor: 

place pieces of cauliflower florets, (one by one) and press the pulse button in your food processor for a few times, until you get the right consistency. 




How to make Cauliflower Rice ///


How about Tiramisu' for this weekend?... I can imagine you clapping and doing a little dance now! While answering with an Italian accent; Si Aldy! Bravo! That's how happy I imagine you will be about this dessert. I mean there's more than one reason to be happy with this kind of dessert... soft layers of creamy biscuits cover in chocolate, I think that just covers the point, right?!

Once in a while, we roll out the red carpet and make tiramisu' in our home, more of a special occasion kind of thing, for a birthday, a holiday or (you guessed it...) valentine's day. This recipe is not entirely wholesome per say but is SO amazingly great that deserves the taste.

And even though I wish there will be refined sugar-free biscuits to make this dessert a bit more wholesome, on the other hand, I came up with some great options to make it easier and quick to prepare, family friendly and budget friendly too. The highlights about this recipe are simple but great, ok. So bear with me.

The classic tiramisu' contains raw eggs and rum, but this recipe does not include either of those ingredients.This recipe is completely kid-friendly and pregnancy-friendly. Yes, raw eggs-free and alcohol-free. Oh, and also completely decaffeinated! I don't use regular coffee here, believe me; it tastes beyond delicious without regular coffee, the raw eggs, and the rum. 


Now having said that there's also one more twist to it. Traditionally tiramisu' is made with mascarpone cheese, incredibly rich cheese in texture and scrumptious in flavor (but most of the time a bit overpriced). So I like combining mascarpone cheese with ricotta cheese and sometimes I even make tiramisu' just using ricotta cheese. And yet taste amazing too. (and if you're unable to find both of these cheese, check below the recipe for DIY easy ricotta), So this is tiramisu' my way, something that the whole family can enjoy.  


Happy  Weekend!



TIRAMISU' RECIPE 

(RAW EGGS-FREE) (ALCOHOL-FREE) (CAFFEINE-FREE)

Serves 4-6

24 Ladyfinger Savoiardi biscuits
250 g / 8.81 oz Ricotta cheese 

250 g / 8.81 oz Mascarpone cheese (+)
2 Tbsp Coconut sugar (or any sweetened of your choice)

1 1/2 C. Decaffeinated coffee, slightly cooled / or regular coffee
Unsweetened Cocoa powder, about 
1/2 cup (+)

Preparation:
 
> 1- In a bowl add the sugar with the ricotta + mascarpone cheese and mix until well combined. If the mixture of the ricotta is a bit thick, just add a 3-4 Tbsp. milk (organic regular milk or plant- based milk ) to make it more soft and light. Set aside.

> 2- Arrange 12 savoiardi biscuits in a rectangular dish (just like in the photograph above) and using a spoon pour the coffee on each biscuit (some people prefer to pour the coffee into a container and quickly dip the biscuits one by one, but these biscuits are delicate and most of the time they just fall apart. So I prefer to pour the coffee using a spoon once the biscuits are arrangedIt's easier and less messy too. 

> 3- Cover with half of the ricotta+mascarpone mixture and spread evenly. Dust with the cocoa powder. Repeat to make the second layer with the 12 remaining ladyfingers / savoiardi biscuits just like the first layer (biscuits + coffee + ricotta and mascarpone mixture + cocoa powder). Super easy, right?!

> 4- Place in the fridge for at least 2 hours before serving or until the next day. The Longer you leave it in the fridge the better the concentration of flavors and the taste. Enjoy!

See for note and tips bellow.


Options + Variations for this Tiramisu' Dessert:


(+) If you're unable to find mascarpone cheese you can substitute using ricotta cheese, and make the whole tiramisu with just ricotta. It tastes amazing too! And if you can't find ricotta cheese, don't worry because you can make your own and it's incredibly quick and easy to make. You can find the recipe here.

(+) You can use unsweetened cocoa powder or sweetened cocoa powder. This is according to your taste and how sweet you like it to be. I use unsweetened cocoa powder.

(+) Note: 
If you are willing to use raw eggs in this tiramisu recipe, just make sure you use fresh eggs (preferably free-range eggs or organic eggs) at room temperature.

And this is what you have to doJust whisk the egg yolks with the sugar until the mixture is creamy, add the ricotta cheese (or mascarpone) to the mixture and mix until well combined. In a separate bowl, add the egg whites and whisk until stiff. And gently incorporate to first preparation (egg yolks + ricotta mixture) by using slow movements until all is incorporated. Set aside and continue as showed in steps 2, 3 and 4 at the recipe above.



Love means Tiramisu' // Family-Friendly Easy Weekend Recipe //


Hey, hey, hola! How’s February so far?! To be honest, I still in January mood… don’t you, too?! But hey, it’s time to shake it off and start embracing this new month! And so in the spirit of happiness, I want to share with you this super awesome (+ budget friendly) idea/recipe!  Some of you have asked for more easy vegetarian meals in the short survey that I’ve recently sent you, and so here it is one favorite of ours! 

So, these Pizzetas, as we call them in Argentina are (as you can see) Baguette Bread Pizzas. But as simple as they look, they are seriously delicious in flavor. Let me tell you that these can be easily made ‘literally’ in no time. And ‘for all of us crazy over wholesome food I think this recipe/idea is a pretty nice way to eat well, healthy enjoyable vegetarian food on the budget!  

They can be load with many different vegetables, you can make them with or without cheese, plus you can also use any bread of your choice, from a french baguette, sourdough baguette or seed bread to add even more nutrition to your pizzetas. We love having these on the weekends, they’re just perfect for those days when you just want to relax and watch a movie at home or simply are not in the mood for spending tons of time in the kitchen. Artichoke, black olives, tomatoes, feta cheese and basil is the one flavor we enjoy the most in our Pizzetas, but Lia likes mozzarella and tomatoes! (Kids just love these).


Happy Weekend!!!


I hope you'll have some fun preparing and creating your favorite vegetarian pizzeta topping at home. As always I’d love connecting with you,  share with me in the comments bellow or via Twitter!



VEGETARIAN PIZZETAS a.k.a BAGUETTE BREAD PIZZAS


To make these pizzetas you'll need:

1 large size Baguette bread (or two medium) 
Feta Cheese
Mozzarella Cheese, or any cheese of your choice (or vegan cheese if you're vegan)
Fresh Tomatoes
Some thin Slices of Red onion, optional
Artichokes, marinated 
Olives
Fresh basil or dry
Olive oil, optional

For the Super Express Pizza Sauce:


4 Tbsp. Tomato Paste
1 Garlic clove, finely chopped
1 C. Water
Salt to taste

Preparation:

Preheat oven to 175C / 350F.

1- Start by preparing the pizza sauce. In a saucepan add all ingredients and cook over medium heat until the sauce start to make bubbles and become thick. Set aside. 

2- Cut the baguette across and flatten out by pressing baguette with your hands. Then add a thin layer of sauce over the top of the baguette bread. Then add mozzarella cheese, artichokes, tomatoes, olives, feta cheese, slices of red onion, fresh basil and drizzle with olive oil. 

3- Place in the oven for 5 minutes or until cheese has melted and the vegetables and bread are lightly brown and crust is crisp. Serve immediately! Enjoy!



Vegetarian Pizzetas /// (Fast + Easy + Budget Friendly) /// + Totally Wholesome! ///