I love soup. In fact I make soup more often than I make any other dish. I have just returned from vacation (nothing quite like escaping the winter for three weeks), and needless to say the cold is really getting to me. Today I decided to make some soup to warm my tummy and give me an energy boost. It is easy to make and inexpensive. You can use pretty much any ingredients you want, and it is bound to be tasty.
Here is the recipe that I used. It was delicious and hearty.
2 yellow onions, 1 red pepper, 1 green pepper, 3 cloves fresh garlic, 4 ripe tomatoes, 1/2 cup red lentils, 4 long sticks of celery, 2 cups spinach 1/2 cup courgette, 700ml water, a dash of nutmeg, oregano and basil.
1. Chop all the ingredients depending on how chunky you like your soup.
Pre-soak the lentils (about 1 hour)
2. In a large pot, saute the garlic and onions for 2 minutes. Then add the courgette. After about 2 more minutes add the peppers, celery, spinach and tomatoes.
3. Drain the lentils and add. Add the water and all spices.
4. Boil all the ingredients together for about 10 mins. Then reduce and simmer for 5 mins.
I don’t have an oven, and sometimes I really feel like some baked awesomeness. So, I decided to try my hand at making some no- bake oatmeal squares They came out pretty well, I struggled to get them to bind well, but really yummy and healthy anyways! They really hit the spot!
Oatmeal is a versatile ingredient. It tastes good with many different flavors and keeps you feeling full for a long time. It also helps to lower cholesterol and reduce high blood pressure.
You can add pretty much any nut/seed or dried fruit to this recipe. But this is how I made my oatmeal squares.
2 bananas, 2 cups oats, a handful of almonds, a handful of dried cranberries, a handful of raisins, 50 ml soy milk, 1 tablespoon maple syrup, 1 tablespoon agar powder, 1 teaspoon cinnamon
1. Blend the bananas.
2. Add the blended banana to the oats, add the cranberries, almonds and raisins. Mix a little.
3. Add the soy milk, maple syrup and the agar powder and cinnamon. Mix a little more.
4. Put the mixture in the microwave for about 1 min 30 secs. Take out and mix again.
5. The mixture should be thick and sticky. If it isn’t sticky add some more maple syrup or soy milk, and a little extra agar podwer. Put the mixture into a 20cm tray, push down with a spoon until the mixture is evenly dispersed in the tray.
6. Put in the fridge for 2-3 hours to set.
7. EAT AND ENJOY!
Pancakes are the shiz! There is nothing better than Sunday morning breakie, pancakes and all.
No eggs or dairy necessary! This vegan recipe substitutes normal milk with soy milk, and egg with banana. The result = light, fluffy banana flavored pancakes. You can spice up the mixture with blueberries, cinnamon, nuts, or anything else that you heart desires.
250 g Store bought pancake mix (or 1 cup organic flour, 1 tablespoon brown sugar, 1 tablespoons baking powder, a pinch of salt)
1tsp vanilla essence
1 cup soy milk ( you can use coconut milk to for a richer version)
1 teaspoon cinnamon
1. Put dry pancake mix in a mixing bowl. Mash up one banana, heat in the microwave for 30 seconds, mash again.
2. Add the banana, soy milk, vanilla essence and cinnamon to the dry mix. Mix well. Heat the pan with a little olive oil.
3. Spoon enough batter for one pancake into the pan. Cook until you see bubbles in the middle of the pancake and turn.
Try not to eat all the pancakes until finishing! Nom nom nom 🙂 Enjoy!
Delicious optional extras for pancake mix – blueberries, almonds, walnuts, orange essence, organic peanut butter, strawberries, apple pieces, lemon zest
Fall is upon us, and there are pumpkins everywhere. I feel that pumpkin is one of the most underrated vegetable. There is just so much you can do with it. From appetizer to dessert, it makes a hearty addition to any meal. Pumpkins are full of carotene which are powerful antioxidants. They have great anti-aging properties and contain many disease preventing nutrients. The high fibre content will satisfy your hunger and aid digestion, leaving you feeling fuller for longer. This recipe is perfect for a chilly evening, and tastes even better when kept in the fridge overnight and reheated.
This recipe was my first attempt, and the result was a delicious, hearty soup that was perfect for dinner. It felt warm and nourishing, I will certainly be making this again soon.
2 medium-sized pumpkins (soft-boiled and peeled), 300g -400g spinach and kale (use according to your taste preference), 1 yellow onion, 3 cloves fresh garlic, 100g ginger, 1 tablespoon cinnamon, 1 tablespoon turmeric, 200ml coconut/soy/almond milk, 200ml water.
1. In a large bowl, mash the pumpkin and add your choice of milk. In another large pot or wok, saute the onion, ginger and garlic in the turmeric for 2 minutes.
2. Add the pumpkin mix to the pot, mix thoroughly and add the water and cinnamon. Boil on a low heat for about 30 minutes, you can add more milk or water in the boiling process as you feel necessary.
3. Towards the end of the boiling process add the greens and boil for a further 5 minutes. Serve and Enjoy.
This recipe makes at least 4 large servings.
I love this recipe, it’s colorful, tasty and easy to make. The ingredients pack a powerful punch in the nutrition department. Butternut is filling, yet surprisingly low in calories ( just 45 cal per 100 g.) It contains no saturated fats or cholesterol, and is a rich source of dietary fiber. Sweet potatoes are rich in antioxidants and have a high vitamin A (immune system) content. They make the perfect pair! Sweet and simple.
1 medium-sized butternut
2-3 medium-sized sweet potatoes
1 red onion
2 cloves fresh garlic
1 teaspoon olive oil.
1/2 teaspoon cinnamon.
1. Cut and peel the butternut. Pre-boil the butternut and sweet potato.
2. In a pan or wok, saute the red onion and garlic in some olive oil for about 2 minutes.
3. Add the butternut and sweet potato to the onion and garlic. Lastly add a dash of cinnamon.