Tuesday, December 30, 2014

Grain-free Vanilla Cake

I love cakes. This turned out quite nicely! Plantains are really a keeper J


You can adjust the sweetness per your taste, I don’t like baking with stevia, so I managed to find a nice ratio with 4 TBS of a mix of organic brown sugar and xylitol.

I needed some “dry” cake to carry as a snack so I totally ignored the frosting.


Sunday, December 28, 2014

Plantain Stuffing

I didn't use it as a stuffing; it made a very nice meal actually...

To make it vegetarian, use vegetable broth for the chicken broth.







From Purely Twins
Recipe: http://purelytwins.com/2013/11/20/best-classic-real-food-thanksgiving-stuffing-paleo-gluten-free-recipe/

Saturday, December 27, 2014

Onion Soup

Testing some soups for winter.

4 small onions, chopped into half moons
1 heaping TBS ghee (or organic butter)
1 heaping TBS tapioca flour (or any other gluten-free flour)
½ liter homemade or bio vegetable stock
1 tsp turmeric
Salt, pepper & seasonings to taste

(serves 2)

Chop onions into half moons. In a pan, heat ghee. Add onions and cook until they start to get transparent. Add flour (sift it), and then add vegetable stock. Add salt, pepper and other seasonings to taste. Cover pan and let it simmer for ca. 20 minutes over low heat.


Friday, December 26, 2014

Mushroom Buckwheat Risotto with Brussel Sprouts

I used roasted brussel sprouts instead of the peas in the original recipe. Delicious dinner.

Ingredients:

3 tablespoons olive oil, divided
¼ cup finely chopped shallots
220g sliced mushrooms
1 cup buckwheat groats
Kosher salt
½ cup roasted brussel sprouts
2 ½ to 3 cups low-sodium vegetable broth

Directions:

In a large sauté pan over medium-high heat, heat 2 tablespoons olive oil. Add the mushrooms and cook for 5 to 7 minutes till browned and soft. Season with salt, to taste. Set aside.

In a medium saucepan over low heat, warm the broth.

Meanwhile, in a medium saucepan over medium-high heat, add the remaining olive oil and shallots. Cook for 1 minute or until softened.

Add the buckwheat and stir to coat the groats with oil. Cook for another minute to toast the buckwheat.

Add ½ cup of broth and stir until all the liquid is absorbed.

Add the remaining broth, ½ cup at a time, stirring after each addition. Cook until the groats are softened and slightly chewy, about 18 to 20 minutes.

Add the reserved mushrooms and peas and cook for 1 to 2 minutes. Season with salt, to taste.

This recipe was based on this recipe online that was apparently deleted: http://www.ivillage.com/mushroom-buckwheat-risotto-peas/3-r-517164

Thursday, December 25, 2014

Easy Sweet Potato Chocolate Pudding

Try this for a very satisfying dairy free dessert or snack. For a vegan version, use maple/agave for the honey.

Note: I totally recommend keeping a liquid sweetener for more softness.





From Delicious Obsessions
Recipe: http://www.deliciousobsessions.com/2014/03/easy-sweet-potato-chocolate-pudding/


Wednesday, December 24, 2014

15-Minute Creamy Avocado Pasta

I needed an avocado pasta so much! Just couldn't be easier and faster to make this. I served with rice spaghetti for a gluten-free dish.

From Oh She Glows
Recipe: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

Tuesday, December 23, 2014

Carrot Cake with Maple Cream Cheese Frosting

I LOVE carrot cakes… Since this one is gluten-free and with no refined sugars I can enjoy it with no bad side effects ;) Mild, moist and fabulous. This was so good that my husband asked me to rebake it for our Christmas family reunion.



NOTE: If you’re cutting fats and/or need a lactose-free option, then skip the frosting. I have a weakness for butter (organic, of course), I just couldn’t avoid it… It’s just too good!

From She Cooks… He Cleans

Monday, December 22, 2014

Coconut "Bacon"

You must be kidding me :D It's incredibly amazing. Really (but you must have liquid smoke, otherwise it won't look/taste "kinda like" bacon).


















From Cookie and Kate
Recipe: http://cookieandkate.com/2014/how-to-make-coconut-bacon/

Sunday, December 21, 2014

Baked Fig Plantain Bread Pudding

It worked perfectly with dried figs here. A thick and healthy pudding.











From Purely Twins
Recipe: http://purelytwins.com/2013/09/18/figplantainbreadpuddingrecipegraindairyfree/


Saturday, December 20, 2014

Carrot and Coriander Patties

A not-so-boring way to use carrots.

Ingredients:

3 medium carrots, peeled and grated
3 TBS garbanzo bean flour
3 TBS olive oil
½ cup fresh cilantro, chopped
1 tsp asafetida
1 tsp chilli flakes
½ tsp cumin
½ tsp of Himalayan salt
pinch of black pepper
ghee to fry (or any oil of your preference, if vegan)

Directions:

Mix all ingredients in a large bowl. Heat ghee in a skillet over medium heat. Make patties with your hands and fry them (ca. 8 min., flipping them halfway). I served with some kefir.

Thursday, December 18, 2014

Baked Whole Rice Balls

Rice leftovers? No problem!

 Ingredients:

1/2 cup gluten-free flour
1 cup cooked brown rice
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
red pepper flakes, to taste
1/4 cup finely grated goat cheese
1 egg, beaten
fresh cilantro, to taste
3 tbsp olive oil

Preheat oven to 215°C. In a bowl, combine all ingredients, except oil. With damp hands, form balls. Line a baking pan with olive oil. Put the prepared balls in the baking sheet, making sure that they are all fully covered with the oil. Bake for about 25 minutes, or until golden brown, making sure to turn the balls half way through.

Yields ca. 9-10 balls depending on the size you roll them.

Serve with some delicious Tatziki!

Tuesday, December 16, 2014

Oat Chia Porridge with Figs and Pear

Talking about comfort food...



200 ml almond milk
3 TBS gluten-free oats
1 TBS chia
3 dried figs
1 small pear
sweetener to taste (I used natural beet and apple sirup)

Soak chia and oats overnight in almond milk. Pour mix into a pan over medium heat. When warm, add figs and pear. Cook for another minute or so, stirring all the time. Remove from heat, pour into a bowl and drizzle with the sweetener of your choice. Serve warm.

Monday, December 15, 2014

Sunday, December 14, 2014

Coconut Flour Carrot Cake (Dairy-free)

This is sooo soooo good J

I didn’t have any pineapples, so I ignored them. Also ignored the glaze because I wanted it to be more like a simple cake.

Recipe: http://detoxinista.com/2014/10/coconut-flour-carrot-cake-dairy-free/

Saturday, December 13, 2014

Gluten Free Ginger Cookies

Enjoy these delicious Xmas cookies!

My substitutions:

Almond flour = gluten-free mix
Yacon syrup = apple beet syrup

Due to the different flour, I baked for 15 minutes.

Recipe: http://elanaspantry.com/ginger-cookies/

Friday, December 12, 2014

Spicy Roasted Chickpeas

I’m so happy I decided to cook a huge batch of chickpeas J So many gorgeous recipes I still have to make with this super nutritious food!

You won’t regret baking this awesome snack.


Recipe: http://snack-girl.com/snack/spicy-roasted-chickpeas/

Wednesday, December 10, 2014

Ghee and Cinnamon Spread

Don’t know how managed to live so many years without ghee. Spread this almost every morning on plantain bread.

1 TBS Ghee + 1 tsp cinnamon + 1 tsp honey
 …or other ratio according to your preferences. THAT’S IT.


Tuesday, December 9, 2014

Garlic Roasted Vegetables with Grilled Halloumi

Isn't this lovely?

1 eggplant, chopped in cubes
1 zucchini, chopped in cubes
2 big tomatoes, chopped in cubes
2 TBS olive oil
3 cloves of garlic, minced
1 grilled Halloumi
cumin, to taste
salt and pepper to taste
chopped chives, to taste

Preheat oven to 220ºC and cover the oven pan with aluminum foil. Place vegetable cubes in the pan and toss with olive oil and garlic. Roast for 18-20 minutes, until cooked through and tender. 

While veggies roast, grill the Halloumi. When veggies are done, toss them with cumin, salt, pepper and spring onions. Add Halloumi. Serve.


Inspired by this recipe: http://www.foodmayhem.com/2008/04/roasted-eggplant-and-red-pepper-salad.html

Monday, December 8, 2014

Easy Tzatziki

Love this Greek sauce. I make this regularly here using Kefir or Natural yogurt to increase my dietary intake of probiotics.








Saturday, December 6, 2014

Baked Homemade Falafels

Another delicious and nutritious recipe with chickpeas (garbanzos) from the huge batch I cooked the other day.

Personal notes:

1)      I pre-cooked cooked my garbanzos, though. Last time I tried a falafel recipe it was awfully bitter. After some research online, I got some info that when you bake them (instead of frying), it's usually better to pre-cook the peas in order to avoid bitterness.
2)      I was also scared about the amount of cumin and coriander powders, didn’t want them to be too overwhelming, so used a bit less: 1 tsp of each, instead of 1 TBS.
3)      Baked them: 200ºC for 30 minutes (flipping them halfway).

Thursday, December 4, 2014

Quinoa with Leftovers

This was the perfect recipe for what I had in the fridge.

Ingredients:

1 cup quinoa, cooked
1-2 TBS olive oil
1 small onion, very finely chopped
2 garlic cloves, minced
1 bell pepper
a handful of chopped almonds
4 sundried tomatoes
½ lime
chopped cilantro
salt and pepper, to taste

Directions:

Using a skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the onion and cook until a bit translucent. Then add garlic and pepper. Cook until pepper is a bit soft and then add cooked quinoa, lime juice, almonds and sundried tomatoes. Cook until everything is heated.

Add salt and pepper and adjust to taste. Top with grated vegan or goat cheese. Garnish with fresh chopped parsley. Serve.


This is how it works here, his
 food on the left, my food on the right ;)
Based on this recipe: http://www.tastespotting.com/features/mushroom-quinoa-risotto-recipe

Wednesday, December 3, 2014

Whole Wheat Muffins with Zucchini and Walnuts

I could never EVER have imagined that zucchinis would make such incredible muffins! They are so tasty and fluffy! 100% approved. One of these vegan recipes any non-vegan will love too. Smells like Christmas!

And I also made this gluten-free with my buckwheat flour mix, which made them a little bit starchier (as starches tend to make up a significant portion of gluten-free flour blends and mixes).

Another recipe from Veganana, my favorite Brazilian vegan blog!!! Click the link and scroll down for English version. Veganana is now gradually updating her blog with recipes in English, you’ll soon be able to enjoy everything she has to offer!

From Veganana

Monday, December 1, 2014

Homemade Spicy Hot Cocoa


Ingredients:
1 cup non-dairy milk
2 tablespoons of organic raw cacao powder
1 ½ tablespoons raw, organic honey or maple
¼ teaspoon of cinnamon powder
2 pinches of cayenne pepper

Adapted from this recipe: http://www.therisingspoon.com/2012/12/how-to-make-hot-cocoa-with-cacao-powder.html

Sunday, November 30, 2014

Savory Vegetable Muffins (or Bread)

Instead of muffins I just baked in a silicon form and enjoyed this delicious and nutritious vegan recipe as a meal! From my dear friend Veganana; there are still so many of her recipes that I need to try!



And these were my substitutions:

normal flour – gluten-free flour mix 
granulated sugar – coconut sugar
red bell pepper – mix of red, green yellow peppers

Depending on the flour you use, you might need more time. I baked for 45-50 minutes.

Sprinkle some vegan parmesan on top and enjoy this little piece of heaven!

From Veganana
Recipe: http://blog.veganana.com.br/2014/07/muffin-salgado.html

Saturday, November 29, 2014

Egg Muffins

Easy and cheap dinner. You can make your own combination! Tip from friend Fernanda V., who posted this suggestion on her Facebook page.

2 eggs, beaten
leftovers, vegetables, herbs, cheese, bacon… whatever you want (I used some carrots, herbs and Feta cheese)
Salt and pepper, to taste

Put first the filling of your choice into muffin tins and then pour egg mix over them. Pre-heat oven at 180°C and bake for 18 minutes. Yields 3 muffins depending on the amount of things you add.

Friday, November 28, 2014

Chocolate Peanut Butter Avocado Pudding

Creamy and mega nutritious pudding with avocado.

Half recipe yields 2 servings.














Recipe: http://minimalistbaker.com/chocolate-peanut-butter-avocado-pudding/?utm_content=buffer122e6&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

Thursday, November 27, 2014

Braised Tofu

Getting rid of my last block of tofu with this all-time favorite!


NOTE: I'm trying to avoid non-fermented soya. I eat tofu very much seldom, having recently substituting it for Tempeh.







My substitutions:

Soy sauce > Tamari
Sugar > Coconut sugar
Cooking wine > Rice vinegar

From Kiran Tarun
Recipe: http://kirantarun.com/food/2013/04/30/braised-tofu/

Wednesday, November 26, 2014

Gluten/Lactose/Egg-free Carrot Cake

In the mood for a super light and moist carrot cake?

Ingredients:

1 medium carrot, peeled
¼ cup olive oil
½ cup honey or maple syrup for vegans
1,5 TBS flaxseed flour
1 TBS baking powder
½ cup cashews or walnuts
150 ml water
1 cup gluten-free flour

Directions:

Blend all ingredients (except gluten-free flour). Pour blended mix into a bowl and stir in the flour. Pour into a non-stick pan, and bake in pre-heated oven at 180°C for 30-35 minutes. 

I'd like to thank Silvia Aparecida P. T and her husband Adriano T. (active members of one of the food communities I joined) who authorized me to translate and publish their recipe.

Tuesday, November 25, 2014

Plantain Pizza

One more use for my beloved plantain flatbread. This time I used a larger mold to bake, making it thinner as a real pizza.

Toped with lactose-free goat cheese, tomatoes, oregano and sprinkled some lactose-free gouda!

Buon appetito!




Monday, November 24, 2014

Egg-free Bread

I shall introduce you to what I believe to be the perfect combination of flatbread and wrap!

I was a little bit scared of this bread because I had the feeling it would just burn in the oven; it’s so thin! But no: it was perfect! After nearly 20 minutes, the batter was firm and almost crunchy but still a little flexible.


Recipe in the book 50 Easy Everyday Grain-free Recipes Without Almond Flour: Gluten-free Paleo Friendly (you can see it on the online preview though).

Sunday, November 23, 2014

Indian Style Buckwheat Salad

Who loves Indian cuisine? o/

And this is just… AAAAAAAAAAAAAWSOME!!! I totally love the blog where this recipe came from.



Recipe: http://www.farmonplate.com/2014/08/16/buckwheat-salad/

Saturday, November 22, 2014

Raspberry Ripple

For those already in love with chocolate made with coconut oil.

Personal note: Used 1 additional TBS of rice syrup (I have a hell of a sweet tooth sometimes) and also added 1 tsp of vanilla extract because vanilla BELONGS to chocolate :P





Recipe: http://iquitsugar.com/recipe/my-raspberry-ripple/

Friday, November 21, 2014

Lemon Rice from Southern India

I love Indian food. Just can’t get enough of it… Brought for you today some Southern India traditional rice, but a little bit adapted to my taste and to what I could find around here.


2 cups of cooked whole-grain basmati rice
Juice of 1 small lime
1 tsp mustard seeds
1 tsp chili flakes
a pinch of asafoetida
½ tsp turmeric powder
1 tbsp roasted cashews, halved or chopped (optional)
¼ cup roasted almonds (optional)
3 tbsp sesame oil (optional)
Hymalayan salt or sea salt, to taste

To roast almonds and cashews: Spread the almonds and cashews out in baking dishes and bake at 180°C for 10 minutes, until you smell a nutty aroma. Remove from oven and sprinkle them with salt.

DIRECTIONS:

Cook rice and then pour it in a bowl, cover and set aside too cool.
In a skillet, heat sesame oil and then add the mustard seeds. Roast seeds until brownish. Add chili flakes and fry for another 15 seconds. Then add the almonds/cashews, and stir. Add the asafoetida and turmeric powder. Fry everything over low heat, be careful not to burn.

Turn off the heat and add lemon juice and salt. Stir and immediately pour the mix on the rice. Mix very well. Keep the lemon rice covered for the flavors to blend for 4-5 minutes. Serve as a side dish.

This recipe was adapted from this one: http://www.vegrecipesofindia.com/lemon-rice/

Thursday, November 20, 2014

Chocolate Coconut Buckwheatie Cookies

Crunchy buckwheat cookies!

I didn’t dehydrate (to make it raw) because there was no time. Used the oven for aprox. 20 min. at 180°C. They might look a little too soft but they’ll firm up when they cool.

I’ll also add some coconut sugar next time, I believe they could be a little sweeter :P
I would not recommend increasing maple syrup because it can change consistency… I really don’t know if it’s gonna work; I would rather add some other healthy sugar powder.

Wednesday, November 19, 2014

Green Protein Pancakes

Some healthy green pancakes to start the day! Used 2 tsp of wheatgrass powder instead of spinach indicated in recipe. Worked great J



IMPORTANT: As I always state here -- talk to your doctor/nutritionist before using protein powder. I use it very much sparingly and at my own risk.





Tuesday, November 18, 2014

Homemade Almond Butter

Really. You. Need. Patience.


Took me close to 1 hour! I have a small food processor now (thanks, Mom!) and stopped to scrape the edges every 3 pulsing. Took a break, checked e-mails… Didn’t want to overheat the motor.

But worth it if you don’t want to pay 12 € for a small store-bought jar at the Bio Shop. 100 g raw almonds yielded aprox. 3-4 TBS of almond butter.


NOTE: As per the author recommendations, DON’T use wet almonds (previously soaked without drying them) or be tempted to add water, any oils, extracts or liquids in general. It will severely reduce shelf-life. In case you're making a small amount for immeadiate use, you can try it; but in case of adding oil, for example, it can change the taste.

Monday, November 17, 2014

Buckwheat Salad with Chanterelle & Blueberries

This salad was one of the best dinners I've had lately. This combination is simply amazing. For a vegan version, use maple syrup instead of honey.


Sunday, November 16, 2014

Zucchini Ricotta Cheesecake

It’s in Sarah Wilson’s book “I Quit Sugar”, but you can also find it online. From time to time I open it and always find something interesting. A great book with delicious and simple recipes, totally recommend.


This pie is great served at breakfast or even as a side-dish. I believe you can add anything to it – like other vegetables or finely chopped marinated tofu (which I did later). If you’re not vegetarian, some high-quality organic bacon would be perfect.

From Pop Sugar
Recipe: http://www.popsugar.com.au/fitness/I-Quit-Sugar-Sarah-Wilson-Zucchini-Cheesecake-Recipe-34786351

Saturday, November 15, 2014

Crunchy Tofu

Something absolutely simple that adds a twist to your recipes.


Tofu, finely chopped
Olive oil
Herbs, to taste
Onion powder, to taste
Liquid smoke, to taste



Heat a skillet with the oil. Fry tofu and the other ingredients until crunchy.

ENJOY as a topping over any dish!

Friday, November 14, 2014

Buckwheat Brittle

Loved them! I recently “discovered” buckwheat groats and now I want to make everything with them :D


They make everything crispy and delicious; additionally, they’re gluten-free! Remember to soak them for 24h in water before use in any recipe. (Make it vegan using any other liquid sweetner instead of honey.)

Personal note: This was the first time I baked these. Next time

I’ll actually make them already cookie-shaped or line a muffin sheet to make separate pieces. Things get a little too messy when you have to flip them half way and they break. Delicious anyway :P

Recipe: http://blog.foodswithjudes.com/buckwheat-brittle/