Tag Archives: vegan

Red Lentil Soup

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Today would have been my dear Grandma’s 97th birthday. Unfortunately, she left us 5 years ago but she will forever have a very special place in my heart. One of many things she taught me was the importance of a home cooked meal (and a nicely set table). When you visit her, she always served amazing meals prepared with love and specifically designed for you (when I turned vegetarian at age of 15 she always put extra effort in finding new recipes to try out with me). So to honor the memory of her today, I decided to make this Red Lentil Soup that she once taught me to make. It’s so easy to make and only takes about 15-20 min.

1 diced onion
1 garlic clove
1/2 cup red lentils
1 can diced tomatoes
1-1.5 cup vegetable broth (or water + 1 bouillon cube)
Curry, turmeric, paprika powder, cayenne pepper
Salt and pepper

1. Lightly brown onion and garlic with some olive oil.
2. Add red lentils and spices. Stir for a couple of minutes.
3. Add diced tomatoes and vegetable broth and boil for approximately 15 min.
4. Add salt and pepper to taste.
Optional: add a dash of coconut milk for some extra creaminess and taste.

Served with homemade crisp bread and hummus.

Vegan Buckwheat Pancakes (gluten free)

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I am doing a Vegan Month this month and I am now trying to find alternatives to my otherwise standing egg lunches. I love salads, but eating just salads makes me super cold, and after reading a lot about my dosha type (ayurveda) I also realize that cold salads probably isn’t the best diet for me. I am totally aware that buckwheat is also considered a cooling food in Ayurveda, and maybe not recommended for a vata-body type. But I also know that buckwheat can be grounding for a hyper vata-mind.

Anyhow, I love buckwheat and feel good when I’m eating it in moderation – so I will keep doing that. I also happened to have a new bag of raw groats in my cabinet and decided to make some blueberry pancakes for lunch.

I kinda just grab whatever I found at home but since they turned out amazing, I at least wanted to share the approximate recipe.

1/2 cup buckwheat groats (or flour)
1/4 cup coconut flour
1 flax egg*
1 tsp baking powder
2 TBS maple syrup
1 tsp vanilla extract
1 cup almond milk
blueberries

1. Grind buckwheat groats in blender (I usually use our coffee grinder) or use buckwheat flour. Combine it with coconut flour and baking powder in a big bowl.
2. Add rest of ingredients and whisk the batter until smooth.
3. Mix in fresh blueberries. Note: If you use frozen blueberries I think it might be better to add batter to skillet first and then top with the berries to prevent bleeding.
4. Cook in coconut oil. This mix made 6 pancakes for me.

* Flax Egg – Grind 1 TBS flax seeds into flour (again, I use the coffee grinder) and add 3 TBS water. Let stand for a couple of minutes. Note: Do not buy pre-grounded flax seeds. Flax seed oils are extremely unstable and will loose their health beneficial effects almost immediately after grinding.

 

Mashed Sweet Potatoes with Coconut Flakes

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Sweet Potatoes | Coconut Oil | Coconut Flakes | Salt

As simple as it sound. But amazingly good!

Cut Sweet Potato into chunks. Steam (or boil, if you don’t have a steamer rack) until soft.
Mash with a fork. Add Coconut Oil, Flakes and Salt to taste.

Enjoy!

…

Until next time: Listen to Your Body, and Stay Strong!
Connect with me on Twitter, Facebook and Instagram.
#healthbyyou

Raw, (almost) Vegan and Paleo-friendly Chocolate Fudge

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I know! Too many hip words in this post’s subject. But this Amazing Chocolate Fudge is Raw, almost Vegan (if you eat honey), and Paleo-friendly (again if you eat honey). I swear to neither of these diets, but I for sure like to experiment with both raw and vegan food. The Paleo Diet kind of intimidates me, and since it includes so much animal protein, I feel that I couldn’t live by it. But that said, I have also read plenty about the Paleo Diet, and it does make a lot of sense – for some people – but as I said, not for me. It’s all about listen to your own body, and feel what is best for you. And who decides that you have to choose one kind of diet, and swear by it every day and every meal? I’m a flexitarian, eating what I believe that my body needs at the moment. Right now, it’s a lot of raw and vegan food, but if and when I wake up one morning and crave egg, fish or chicken, I’ll eat it (I haven’t eaten red meat since I was 15 years old and I honestly never crave that kind of food). Don’t be too rigid about what you’re eating and not. Listen to your sweet body, and be nice to it! It does everything it can to never fail you.

♣

But anyhow, where were we? Chocolate Fudge! This one is so easy to make, and freaking healthy (if you don’t eat the whole thing in one sitting, as someone did…oops!).

Chocolate Fudge

1 cup Coconut Oil

1/4 cup Coconut Milk
(canned, and not light version!)

1/2 cup Raw Cacao Powder

1/4 cup Raw Honey

1 teaspoon Vanilla Extract
(or even better, Vanilla Beans!)

Optional: Sea Salt

1. Whisk Coconut Oil and Coconut Milk together until glossy and thick (~ 5 min).

2. Add the rest of the ingredients, and mix until everything is smooth and fully combined.

3. Lay a sheet of parchment paper inside a bread pan, and pour the chocolate mixture into it.

4. Freeze for 20-30 min.

5. Cut in pieces. Enjoy!

If you get any leftovers; store it in an airtight container in the freezer.

Until next time: Listen to Your Body, and Stay Strong!
And connect with me on Twitter, Facebook and Instagram.
#healthbyyou
And now you can also follow my blog with Bloglovin.

Vegan Quinoa Sushi

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One of my weak spots, if you can call them that, is for sure sushi. I don’t think it’s a bad thing though, to eat sushi every now and then, and here in San Francisco you can found the most creative sushi rolls that will send you to sushi heaven straight away. But last day, I decided to try to healthify homemade sushi a tiny little bit.

If you make a quick google search on Quinoa Sushi, you will get hundreds of ways of doing it. I went for the easy way, using what I already had at home. Boiled a cup of Tri-Color Quinoa (you can of course use whichever quinoa you have at home) for 15-20 min, added some japanese rice vinegar, salt and just a tiny bit of agave and let it cool down in the fridge.

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The best thing about DIY is that you can fill the rolls with whatever you like. I used celery, carrots, cucumber, avocado and chives. In one of the rolls I also added the Not A Salmon Pate I made a couple of days ago. Lastly, I sprinkled some hemp seed on top (sesame seeds are also delicious on sushi rolls!). Use a sharp and clean knife to cut into preferred sizes of slices.

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And lastly, a little bit about Quinoa. Quinoa is one of the most protein-rich foods we can it, and it contains all nine essential amino acids. It’s actually not a grain but a seed and is packed with fibers. For more health benefits, please take a look here (I just realize I’m running out of time).

Until next time: Listen to Your Body, and Stay Strong!
And connect with me on Twitter, Facebook and Instagram.
#healthbyyou

Not A Salmon Pate

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I got this recipe from Raw Bay Area, and I just love it! I can’t stop being amazed over how much things you can do with nuts and seeds. I’m one of those people who would handle being allergic to nuts very bad. Please try this alternative to Salmon Paté – you will not be disappointed, I promise!

1 cup sunflower seeds, soaked overnight (8-12 hrs), drained and rinsed.
0.5 cup raw almonds, soaked overnight (8-12 hrs), drained and rinsed.
0.5 cup grated carrots
0.25 cup water
2 tbl spoons lemon juice
0.5 teaspoon sea salt
0.25 cup minced celery
2 tbl spoons minced red onion
2 tbl spoons (or more!) minced fresh dill

(note to my European readers – 1 cup = 240 ml)

I also added a pinch of cayenne to spice it up. Heather at Raw Bay Area suggested to add some flakes of nori – If you ask me – worth the try!

1. Blend the sunflower seeds, almonds, carrots, water, lemon juice and salt in a food processor or blender into a paste.
2. Add celery, onion and dill.
3. Add spices after taste.
4. Enjoy!

The pate will keep for 5-7 days in the refrigerator. Store in a sealed container.

If you try it – shoot me a pic on instagram or twitter using the hashtag #healthbyyou