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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.
In a heated pan add the onion and garlic. Once they soften, add the tomato sauce, peanut butter, soya sauce and Tahini. Mix well and let simmer. Add the almond milk and mix well and let simmer. Once everything is cooked for 5 minutes, turn the heat off, add the yoghurt while mixing.
Pour over your favourite pasta or a bowl of rice and enjoy!
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.
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.
Boil or steam the sweet potato, once cooked add to a food processor or Vitamix with a tablespoon of ghee and a pinch of pepper. Mash everything very well until creamy. Transfer to a dish and add the parmesan cheese on top.
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.
Pre-heat oven to 180ºC
Put the salmon in an oven dish, add a bit of salt.
With a spoon add a thin layer of mustard on the salmon fillets, then add a drizzle of honey and a drizzle of soy sauce.
You can add broccoli, asparagus or other veggie you like.
Put in the oven for 15/20 mins.
You can enjoy it with sweet potato puree.
Two cans chickpeas.
Chopped red onion, celery whatever other veggies you have (red pepper, carrots etc) follow your heart. Mayo.
Splash Apple Code Vinegar. Jalapeños if you want. Salt and Pepper to taste.
Simply mix everything together and add to bread to create a sandwich with lettuce & tomato.
Start by drying the tofu very well. Once dry, cut the tofu in sticks lenghtwise and then again by half horizontally, so you get 2 sticks from each original stick.
In a bowl add the soya sauce or coconut aminos, the lime juice, a handful of dried parsley and the sesame seed oil. Mix everything very well with a whisk, and add the tofu. Let it marinate for at least 1 hour.
Meanwhile, in a food processor add the oats, paprika, herbs de provence and salt. That will become the coating flour for your tofus. Don’t throw away your liquid mix, use it as a dipping sauce.
Start heating a pan. While that happens take out the sticks and roll them on the flour, coating them very well. Once all of them are breaded, add the to the pan and start searing them and cooking them on each side. They should become crispy, golden and delicious.
Cous cous is so insanely easy to make. Just boil water or veggie stock, add the cous cous, remove from heat and cover for 5 minutes. You can even add turmeric to the boiling pot for a nice yellow color. It is best to separate the grains of cous cous by tenderly running a fork through them once they have soaked up the stock
Roast veggies at 425 F for 15 minutes, stirred, added minced garlic and set it back in the oven for 10-15 minutes longer.
Enjoy!
Pre heat the oven to 180ºC.
Get ready a baking tray and oil it.
In a bowl mix the flours, baking powder and salt. Mix well. Add the yoghurt and mix with a fork or spatula until well incorporated. The dough must look like breadcrumbs.
In a clean surface, add a bit of flour, take the dough and mix it around 15 times, until it’s not sticky any more.
Divide into 4 equal parts. Make little balls and make a whole in the middle with your finger.
Put the on the baking tray. Grab the beaten egg and with a brush, brush the dough on the surface and add the desired toppings.
Put it in the oven for 25 minutes. Let cool for at least another 15 minutes before cutting them.
Cook the lentils. I usually soak them for 12 hours, but when I forget, I simly soak them for a few hours in boling water.
Befor cooking, drained them and add to a pot with salt, cumin cumin powder, ¼ onion and 2 cups of water.
Cook the mushrooms. I wash and cut them. In a pan add oil, add the mushrooms, salt and let cook. Put them aside.
In a hot pan with oil, add the celery chopped in small pieces, same as the carrot, onion and tomato. Once the vegetables are soft I puree them in a blender. If needed add a splash of water or bone broth. Trasfer the puree back to the pan and let simmer.
Take a smaller pan and add a drizzle of oil, add chopped onion. Once it is cooked take the pan off the heat and add the paprika and stir. Add the puree and let simmer. The sauces will thicken.
Taste to adjust with salt or sugar if needed. The sugar will balance the acidity.
Once it simmered for 5 minutes add the mushrooms and lentiles and stir.
Cook your favourite pasta and add the sauce. Enjoy!
