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!