Veggie Spring Rolls

A meatless recipe that I have enjoyed at home lately and thought you might like it too.

 

To make the spring rolls, fill a bowl or pan big enough to fit the rice paper with warm water. Soak the rice paper in the water for about 30 seconds – until pliable but not soggy. Place the rice paper on a work surface, put a sixth of the filling onto the wrapper and roll up like a fat sausage. Wet the edges of the wrapper, press to seal. Repeat with other wrappers and the rest of the mixture

To serve, leave the rolls whole or cut them in half with a sharp knife. Sprinkle with sesame seeds (if using) and serve with the dipping sauce.

Strawberry, Goat Cheese & Balsamic Salad

Celebrate the New Year with substantial salads made with refreshing strawberries, nuts and goat cheese.

It is as easy as combining all the ingredients once they are prepped.

Drizzle the balsamic vinegar reduction over the salad. Add the mint for freshness if you want

Enjoy!

Crispy Breaded Chicken

Get away from your desk to enjoy crispy breaded chicken.

 

This is a very easy recipe. You just have to blend all the ingredients together, except for the chicken fillets of course.

Put the flour mix in a dish and coat the chicken on both sides.

Cook the chicken in a previously hot  and oiled skillet until crispy on both sides.

5 minute, No-oven-needed Granola

Grab a pan and start warming it up.

Place the oats, nuts and omega 3 seed mix and toast them a little bit.

Add the coconut shreds and cacao, and mix well.

Add the honey and continue mixing until everything is incorporated.

Turn the heat off and let cool for 2 minutes.

Enjoy with a bowl of yoghurt and fruit

Omega 3 seed mix

Mix the seeds together in a glass jar.

How to store

You can keep this seed mix at room temperature for 1-2 months (depending on how fresh the seeds are).

How to use

Add to yoghurts, smoothies,  porridge, bread mixes, sprinkled over pasta, soups or salad.

Chia Pudding

There are two ways you can do this recipe.

1. Add all ingredients to a blender and blend until smooth. Then pour the  mix in individual moulds and place in the fridge.

2. Mix the almond milk with the chia seeds and wait 5 minutes until the seeds get hydrated. Then add the rest of the ingredients and mix by hand. Place in individual moulds in the fridge.

Top them with berries, chocolate chips, coconut chips, granola, nuts or whatever you fancy.

Roasted Beets and Garlic Pasta Sauce

The sweetness of beetroots will lift spirits at your table

 

Roast the 3 heads of garlic  in a preheated oven (200C.) Peel and discard the papery outer layers of the whole garlic bulb.

Leave intact the skins of the individual cloves of garlic. Cut 1/4 to a 1/2 inch from the top of cloves. This exposes the individual cloves of garlic.

Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.

Cover the bulb with aluminum foil.

In the same baking tray add the beets, drizzled with oil and salt.

Bake at 200C for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed and the beets are roasted.

Once cooled, press the garlic cloves to release the paste and add them to a blender. Add the beets, lime/lemon juice, olive oil, salt and yoghurt.

If you want a lactose-free, or vegan version, substitute the yoghurt with boiled potatoes and water to thin it out to creamy consistency

Blend and adjust to taste. Add to your favourite pasta

 

Avocado Toast with Poached Egg

A fresh, versatile dish with different textures and delicious taste.

When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes

While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. Add the cooked  or raw spinach. Place the eggs on top and add a pinch of chilli flakes.

 

*If you don’t want, or know how, to make poached eggs, a fried egg is equally delicious.

Rice with potatoes

In a pot make a sofrito, which is softening the onions, garlic and paprika (or chorizo) in olive oil, on slow heat, so they don’t burn. Once softened add the potatoes and fry them a little bit on the outside, then add the rice and keep on mixing everything so nothing burns. Add the water (you could add chicken stock as well) and salt. Mix a little bit so everything is incorporated, increase the heat and let come to a boil. Once  the first boiling bubbles appear, reduce the heat  and let simmer for about 15 minutes, check if the rice is cooked or if you need to add more liquid.

When the rice is done, turn off the heat and let it rest for a few minutes before serving.

Shrimp with black garlic and ginger

Do a marinade for the shrimps with lime juice, salt, avocado oil,  black garlic and minced ginger. Let marinade for at least 1 hour. Cook the shrimp in the oven 200ºC for 20 mins, or on the stove in a pan.

Accompany it with a bowl of rice with cucumber and nectarines. Add cherry tomatoes, celery, and omega 3 seed mix. ( Sunflower seeds, pumpkin seeds, sesame seeds, flax seeds.)

This bowl can be eaten as a lunch on its own, by adding hummus to the mix.

Vegetables Nuggets

Boil the potatoes, carrots and onion.

Blend the spinach and cilantro with a splash of water.

Once the root vegetables are cooked, blend until puree consistency. Add a splash of water to thin it out and make it easier to blend.

In a bowl add the flours, egg, salt, spinach and cilantro puree and the potato and carrot puree. Mix well until everything is incorporated.

In a hot pan, add a teaspoon of oil, make small nuggets of the mix, like little croquettes or mini burgers and cook on both sides until golden brown.

Vegan brownie with strawberries and cherries

Gooey, fabulous and vegan. The perfect snack for every day

Mix everything in a blender, except for the fruits.

Once you have the mix, add the berries (cut), fold throught the batter and bake for 10 mins at 200ºC.