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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!

 

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vegan orange-ginger-rum cake

Another successful experiment: vegan, and filled with fiber and flavor! Can’t go wrong with this cake, it’s more than healthy, really easy to make, moist, light,dscn0232 and it’s absolutely delicious!

Preparation time: 10 min

Baking time: about 40 min

Level of difficulty: easy

Ingredients:

whole wheat self rising flour (about 4 cups)

oat flakes (one cup)

one cup or less brown sugar

flax seeds (half cup or less)

grated ginger

grated orange and lemon peel

fresh squeezed orange or mandarine juice and lemon juice (one full cup or more)

cinnamon

unrefined olive oil

one spoon of rum

one cup oat milk optional

Mix all the dry ingredients. Add the juice and the olive oil, and mix well. The dough should be kind of liquid, not quite as liquid as to be poured out of the bowl, but not as consistent as to form a big lump. If it’s too hard, then add as much oat milk as needed to make it more runny, add the rum and mix again. Pour it into a greased pan and bake for about 40 min, medium temperature (170 Celsius, preheated oven), or until golden brown on top and until the inside is fully baked, doesn’t stick to a wooden stick when inserted.

Let it cool down before you cut it, otherwise it will be sticky.

Since it’s vegan, you can’t have it with a glass of milk!

Enjoy!

 

 

 

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Broccoli salad with avocado curry dressing

Ingredients:

one full broccoli broken in small pieces

one sweet or red onion

walnuts

raisins

carrots

raw spinach

optional: pumpkin seeds, goats cheese, tomatoes, sesame seeds, apples. No cucumber, won’t taste good in this combination!

for the dressing:

one avocado, curry (half teaspoon), cayenne pepper

, olive oil, salt, crushed garlic, lemon juice(one lemon), honey or agave nectar.

 

Directions: mix all the salad ingredients in a big bowl.

Crush the avocado with a fork, or mix all the ingredients except the garlic in the blender, and add the garlic at the end. (if you blend the garlic it’s flavor will become too strong and harsh on your stomach).

If the dressing is too thick, add more water.

 

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chia seed and oat flakes pizza dough

Ingredients:

half cup chia seeds

one cup  warm water or warm milk or rice milk

half cup oat flakes

two cups oat flour and corn flour

one cup olive oil or melted butter, your prefference

Directions:

place the chia seeds in the water and let them sit for 2-4 hours, stirring occasionally

in a bowl, mix the flour with a pinch of salt, and the corn flakes. Add the soaked chia seeds and mix, add the olive oil and knead. If  the dough is too soft, add more flour, or if it’s too hard add more warm water.

Spread in an oiled pan and bake in the preheated oven, at medium heat, for about 15 min, until it begins to harden and is slightly golden brown but not completely baked. Add your pizza ingredients and bake more.