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Vegan buckwheat, olive oil and roasted chicory root cookies

Ingredients:

buckwheat flour

warm water

olive oil

brown sugar

baking powder and a teaspoon of vinegar

cinamon

a pinch of salt

a spoon of roasted chicory root that is normally used as a coffee substitute

Optional: one full spoon of chia seeds, chopped almonds, chopped walnuts, sunflower seeds, sesame seeds, flax seeds, lemon or orange zest, fennel seeds, cocoa or carob

Directions: mix the buckwheat flour, brown sugar and some olive oil until you get a crumbly dough that does not stick together. Add the baking soda and vinegar, let it bubble, and then mix everything. Add some warm water so that the dough becomes sticky, the right consistency to shape into cookies by hand.

Add the rest of the ingredints of your choice: roasted chicory root, nuts, seeds, salt and cinamon, and mix.

Shape into round flat cookies, and place in the greased pan. Bake for about 20 minutes. The cookies will still be soft, don’t remove them from the pan right away, they’ll crumble, wait until they coold down and they will harden and become cruncy. DSCN0493

Chicory root is comonly used as a coffee substitute and it has many health benefits. If you’re worried about makind these cookies for kids, chicory root is safe for kids, and even more, it benefits them in many ways: enhances calcium absorbtion, controls weight, supports digestive health and bowel regularity,  detoxifyes, protects liver and helps the body fight inflamations.

For people with diabetes or on weight loss, you can skip the sugar, and they taste just fine.

https://smartypantsvitamins.com/5-benefits-of-chicory-root-for-kids/

https://draxe.com/chicory-root/

 

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Sauteed red beetroot greens

If you ever buy fresh beetroot and throw away the stalks and the green part of it, do it no more! There is an easy way to prepare this part of the beetroot as a side dish.

Chop some garlic, wash and cut the stalks. In a pan, ad some olive oil and the garlic. Add the beetroot stalks and greens and sautee for about 5 minutes, until softened but still kind of crispy. Sprinkle a bit of salt and pepper, or some herbs if you wish. Serve warm. DSCN0495.JPG

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Vegan rye spelt olive oil cookies

This recipe is inspired by the Greek olive oil  cookies Koulourakia. The ingredients, flavors…may vary, bu the main ingredients stay the same: olive oil, brown sugar and the type of flour you prefer, ideally a healthy one such as whole wheat, rye, barley or spelt. It’s easy and quick to make, especially if you keep the ingredients simple. The cookies are wonderfully  crunchy, especially if you bake them thin.

Ingredients:

4 cups of flour (a mix of rye and spelt)

2 cups of olive oil

half cup orange and lemon juice mixed

one cup (or less) brown sugar

one spoon flax seeds

one spoon chia seeds (optional)

one teaspoon baking soda

one teaspoon cinnamon

one spoon grated ginger (optional)

one teaspoon grated lemon peel

one teaspoon vinegar

one pinch of salt

optional, for variations: sesame seeds, coconut,almonds, cardamom, brandy, spicy cayenne

 

Directions:

Mix the flours, salt, sugar, chia seeds, flax seeds, in a bowl. In a bowl, mix the baking soda with the vinegar, let it foam, and after that add it to the flour mix. Add the oil and the orange/lemon juice and mix well, then knead with your hands tot shape it into a ball. Add more oil or flour as needed, to make a dough that stick together and can be shaped well. You don’t want it crumbly, but too oily either.

Shape the dough into the desired form, you can shape it with your hands, balls, balls that you press flat, or cut it into various shapes with cookie cutters.

Arranged on a greased pan, and bake in the preheated oven at 170 degrees for about 20 min, or until golden brown. They will still be soft when taken out of the oven, but will harden as they cool down. Remove them  from the pan carefully while they are still warm, not hot, but not completely cooled down. When they are hot they break easily, and when they are completely cooled down, they tend to stick more to the pan.

You can make variations: add one cup of shredded coconut, or sesame seeds, or 2-3 spoons of brandy. Add vanilla or orange flavour, cocoa, almonds, cayenne, coffee. Be creative!

Here in the image you have: flat round cookies are cinnamon/ginger. The round ones – coconut, the long ones – sesame. DSCN0141.JPG

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roasted peppers, soy sauce and seaweed salad

Ingredients:

one large red pepper sliced in long thin slices

one large onion sliced thinly

one cup of dry seaweed (any kind you prefer) soaked and desalted

2 cups cherry tomatoes cut in half

3 cloves of garlic chopped

sesame seeds

(unfiltered organic) olive oil

half cup (organic) soy sauce

2 spoons apple cider vinegar

2-3 spoons of sunflower oil or coconut oil to roast the peppers

Directions:

Heat a pan (preferably cast iron pan as this is the only kind of pan that heats up really well  and roasts the potatoes this way, giving them a nice flavour) really well with the oil in it. Add the sliced red pepper and on high heat, keep moving them around from time to time. You are aiming to get that slightly burnt effect on the pepper’s skin, which gives it a really nice flavour, but don’t over burn it of course. This should take about 10 min.

Set the pepper aside in the bowl in which you will make the salad and let it cool.

In the same pan, add the onion, with a bit more oil, and lower the heat. Cook the onion for about  10-15 minutes, until soft and golden brown, and add the garlic. Cook it for one more minute, and place it over the roasted peppers in the bowl.

Strain the soaked seaweed, try to eliminate as much water as you can, try to even pat it dry with a paper towel, and add it to the salad mix.

Mix the soy sauce and apple cider vinegar, and pour it over the roasted pepper mix. Add a bit of salt if needed, and some olive oil to taste. Toss.

Sprinkle sesame seeds on top and serve cold.

 

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Raw vegan zuchini noodles with walnut lemony sauce

Most online recipes I found for zucchini noodles tell you to use a spiralizer. I don’t have one, so I simply cut the peeled zucchini in as thin long pieces as I could. Set them aside in a bowl of water with a bit of lemon juice.

Make the sauce: blend the juice of one half juice, half  cup olive oil, half cup walnuts, a dash of salt, some pepper or cayenne and some fresh parsley leaves if you wish.

Just before serving, place the zucchini noodles in a pan with a dash of oil, and lightly stir fry them for only one  minute or less, not more, you only want to soften them a bit and warm them up, not cook them. Strain the juice, and serve them (with as little liquid as possible) with the sauce on top. You can also serve them cold and raw, without any warming up.

 

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Nutty-lemony olive oil vegan sauce

I wanted a vegan sauce for roasted vegetables, and here it goes. It’s tastes better than I expected, and it’s so easy to make, ingredients are easy to find, nothing over the top, and it can be used as a dip, it can be used as a sauce for pasta, salad, raw zucchini pasta…it’s so versatile!

Ingredients:

half cup walnuts

one small onion or 2-3 small scallions

juice of one small lemon or half large lemon

one large garlic clove crushed

pepper

some dill, oregano, parsley (fresh is better)

one cup extra virgin olive oil

some pepper, coriander

a pinch of salt

 

Directions:

mix all ingredients with a blender

Feel free to use other kind of nuts, such as pine nuts or almonds.

You can use other herbs and flavours, for example instead of fill, organo parsley and coriander, you can use turmeric curry and cayenne for an oriental style dish.

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Strawberry oats and chia seeds pudding

Craving for something sweet and healthy, that will also fill you up so you won’t need to eat a big portion, and you won’t crave for more? Blend some fresh strawberries, add some oat flakes and a teaspoon of coconut oil and blend more. DSCN0342 (3) For a titchy bit of spiciness add a few slices of ginger root and blend well. Add a teaspoon of chia seeds and stir well with a spoon. Let sit in the fridge for about an hour, so the chia seeds absorb some of the liquid and expand. Serve cold, honey or agave nectar on top if you wish and added sweetness. Sprinkle some cinnamon or coconut on top, or even a bit of cayenne pepper if you wish.

Chia seeds are very filling, coconut oil has lots of healthy properties and taste great. Ginger is great for your digestion, weight loss, detox….Oats are an excellent soruce of….blah blah…it’s delicious and healthy, and really easy to make! Enjoy!