The Best Sweet Potato Fries Recipe

Ingredients:

• Sweet potatoes
• Seasoning of your choice (I used my own ''chicken'' seasoning made from mix of different spices - recipe soon) or dried/fresh rosemary. 
• 1-2 tbsp. of melted coconut oil

1.Cut sweet potatoes (you can leave skin on if you prefer)

2. Put all potatoes into a bowl and pour melted coconut oil and spices and mix together. 

3. Place the potatoes on the tray and bake for around 30 min. or until golden brown.

Enjoy!

Kale Rice Salad

Ingredients:

• 1 cup of rice (uncooked)
• 200g of kale
• A handful of cherry tomatoes
• 1 bell pepper
• half to 1 avocado

Dressing:

• 3 tbsp. of apple vinegar (you can use balsamic vinegar)
• 1 tbsp. of mustard 
• 1 tbsp. of honey/maple syrup
• A pinch of salt

1. Cook 1 cup of rice in salted water. 

2. Add the ingredients to the bowl.

*To make the kale softer massage it for a few minutes alone.

*Make sure the rice cooled down before adding, or if you prefer warm salad you can add the rice when it's warm.

3. Combine all the dressing ingredients, pour it into the salad and mix everything together.

Enjoy!

Vegan & Gluten Free Cauliflower Quinoa Burgers

Ingredients:

• A half of a medium cauliflower
• 1 large onion
• 2 garlic cloves
• 3/4 cup of quinoa
• 1/2 cup of toasted sunflower seeds
• 1/4 cup of potato starch
• 1/4 cup of coconut oil
• 1/2 tsp. of sweetener of your choice 
• Seasoning of your choice (I used chicken seasoning)
• Salt and pepper

1. Cook 3/4 cup of quinoa with 1 1/2 cup of water and salt for around 15-20 min. 

2. In a food processor place cauliflower, onion and garlic and pulse until everything is fine chopped.

3. In a bowl place all the ingredients and using your hands mix them together.

4. Form medium balls and squash them before place them on the baking tray.

5. Bake for 20 min. at 200C and then turn them around for another 5 min. 

*You can bake the for longer if your prefer them to be crispier. 

        

Enjoy!

10-Minute Vegan Chickpea Curry

Ingredients:

• 1 coconut milk 400ml can (If you don't have it you can use any plant-based milk of your choice and look at the last point with *)
• 1 passata/chopped tomato can
• 1 chickpea can
• 1 medium onion or 2 small ones
• 1-2 tsp. of sweetener (I used date syrup)
• Herbs and spices: fresh or powdered garlic and ginger, curry, cumin, coriander, paprika, turmeric, salt and pepper, chili (optional)

1. Add some coconut oil into the pan and add chopped onions, garlic and ginger (if you're using fresh). Stir for 1 minute.

2. Add the rest of the ingredients except for herbs and spices and stir. 

3. Then add herbs and spices. And that's it!

* You can decorate it with fresh cilantro or parsley.

* Serve it with basmati rice. 

* If you want the sauce to be creamier, put 1 tbsp. of flour of your choice into a small jar with 1/3 cup of plant-based milk or cold water and quickly shake. Pour the mixture into the curry sauce and bring it to the boil while still stirring.

Enjoy!

Gluten Free Pizza (Quinoa Crust)

Ingredients:

• 1 cup of quinoa 
• 1 tsp. of apple cider vinegar 
• 2 tsp. of Italian herbs + other seasoning (optional)
• Salt to taste 
• Coconut oil for the baking tray 

Toppings: (I used)

• Passata with Italian herbs
• Mushrooms
• Red bell peppers
• Red onion 
• Fresh rosemary and thyme

1. Soak quinoa for few hours or overnight. 

2. Preheat the oven to 200C

3. Pour apple cider vinegar, Italian herbs, salt and drained quinoa into the blender/food processor and blend until smooth. 

4. Take a baking tray, pan with coconut oil and pour enough mixture to form a crust. 

5. Place into the over and bake for 15-20 min. 

6. Later, take it out from the over, put your toppings on and place the baking tray into the oven for few minutes again or eat them raw of you want. 

Enjoy!

Raw & Vegan Zucchini Noodles With Creamy Tomato Sauce

Ingredients: (1 serving)

• 1 zucchini (courgette)
• 2 tomatoes (I used vine tomatoes) or more to taste
• 1 garlic clove
• 1 avocado or 1/2 cup soaked nuts
• Himalayan salt/sea salt to taste
• Italian seasoning/herbes the provence to taste
• Ground pepper to taste
• Ginger to taste (optional)
• Cumin to taste (optional)
• And other spices you like

1. Using spiralizer make zucchini noodles or if you don't have it you can use peeler (peel from the top to the bottom) to make long wide stripes.

2. Add the rest of the ingredients into a blender and mix everything together. Don't forget to add the leftovers from the zucchini noodles, if you're using spiralizer.

* To make the tomato sauce more creamier pour it into the strainer.

Enjoy!

Creamy Asparagues Coconut Soup

Ingredients:

• 2 bunches of asparagus
• 1 onion
• 2-3 garlic cloves
• Coconut milk (tinned one)
• Coconut oil/butter (for frying)
• 1 litre of water (or more if needed)
• Himalayan salt and ground pepper (to taste)

1. Chop the asparagus heads off and put them away for now.

2. Chop the rest into pieces and fry them using coconut oil or butter.

3. Add chopped onion and garlic.

4. Pour water and coconut milk to make it creamier.

5. Blend everything together.

6. Add himalayan salt and pepper to taste.

7. Fry the heads for 2-3 min. using coconut oil or butter on a different sauce pan.

8. Lightly season them with himalayan salt and pepper and decorate the cream soup by putting them on top.

Enjoy!

Quinoa and Mushroom Stuffed Peppers

Ingredients:

• 4-5 small peppers (red or orange)
• 1/2 cup of quinoa  (you can change it to rice or couscous)
• 300g of mushrooms
• 1 onion
• 1 egg
• 2 garlic cloves 
• Coconut oil or butter for frying
• 1 tsp. of Italian seasoning/herbes the provences (oregano, thyme, basil)
• Himalayan salt to taste 

Stuffing:

1. Cook 1/2 cup of quinoa in 3/4 cup of water for around 20-25 min. 

2. In the meantime, fry the mushrooms and onion using a little bit of coconut oil or butter. 

3. Turn the heat off and add cooked quinoa, garlic, seasoning and himalayan salt to taste. 

4. Mix everything together and leave it for few minutes until it cools down. 

5. Add an egg and mix it again.


Make sure the stuffing cools down before you add egg, as it may get harden.


6. Cut the top of the peppers or cut out the green part with seeds (as I did - see the pictures below).

7. Fill the peppers with the stuffing. Put back the peppers' top if you did it the first way.

8. Place it in the over for around 40 min. at 170-180 C.

Enjoy!

Healthy Wholemeal Pizza

Ingredients: (3 large pizzas)

For a base:

• 4 cups of wholemeal flour
• 2 1/4 cup of warm water
• 1/2 tbsp. of dries active yeast
• 1 tsp. of himalayan salt
• a pinch of xylitol or cane sugar

Tomato sauce:

• 1 cup of pasata
• 1 tsp. of olive oil
• 1 tsp. of Italian herbs/herbes de provence (oregano, basil, thyme)
• a pinch of himalayan salt
• a pinch of sugar (xylitol, stevia, cane sugar or any other sweeterner)
• fresh or dried garlic

Toppings: (The one I used)

• Mushrooms
• Mozarella
• Onion
• Tomato

In a small bowl put dried active yeast, 1/4 cup of warm water and sugar.

Mix until all liquid.

In a large bowl put wholemeal flour, 2 cups of warm water, himalayan salt and the yeast mixture. Mix everything together.

You can add some herbs for the base if you want.

Place the mixture in a warm place (in the oven on 30°C or by the radiator for 20-30 min.) until it rise up. Place as much mixture as you want on a tin to create pizza. Put some olive oil on your hands and the tin and form a base.

To make a tomato sauce place all ingredients in a bowl and mix them together.

Pour tomato sauce, add toppings that you like and place pizzas in the oven for around 20 min. at

220°C. 

Remember to leave the edges for the crust.

Toppings:

Place the mushrooms onto a sauce pan with a little bit of butter. Fry it for around 10 minutes on a high heat. In the meantime, add garlic, Italian herbs, himalayan salt and mix everything together.

Chop onions and slice tomatos.

Go ahead and add black olives, sweet corn, meat, pineapple, spinach or any other ingredients to make different flavours!

Enjoy!

Vegetarian Lecho - Vegetable Version

Ingredients:

• ½ of butternut squash
• ½ of zucchini
• 1 small aubergine/eggplant
• 1 garlic clove
• 2-3 green peppers
• 1 big onion
• Passata or tomatos
• 1 small courgette
• 1 tsp. (or more to taste) of each Italian seasoning (e.g. oregano, thyme, basil etc.)
• A pinch of himalayan salt and sweetener (or more to taste)

1. In a large sauce pan melt 1 tbsp. of coconut oil/butter/olive oil and add chopped onion, green (or red) peppers and butternut squash. 

2. Stir them until tender - but not for too long as they may get overcooked.

3. Lower the heat and add zucchini, eggplant, courgette (all the soft vegetables that can overcook very quickly). 

4. Stir it for a minute and add chopped garlic, pasata (or tomatos), Italian seasoning, himalayan salt and sweetener. 

5. Stir it again and you're done.

Enjoy!