Almond Cheesecake with Raspberries with Chocolate Bottom

Perfect cheesecake with a hint of almond and toasted almonds. Delicious!

Ingredients:

chocolate bottom:

• 100g of dark chocolate
• 100g butter, softened
• 80g of sugar
• 2 eggs
• 100g of wheat flour
• pinch of salt

almond cheesecake:

• 750g fat cottage cheese or semi, ground at least twice
• 250g Mascarpone cheese
• 100 ml whipping cream 30% or 36%
• 5 large eggs
• 200 g of sugar
• 2 teaspoons almond extract
• 3 tablespoons flour
• 1 tablespoon cornstarch
• 300 g of raspberries
• 3/4 cup almond flakes

Instructions:

Chocolate bottom

Break chocolate into pieces and melt (on low heat), slightly cool. 

Beat soft butter with sugar until light and fluffy, add melted chocolate and stir. Then add the flour, a pinch of salt and mix again. Beat eggs and add to the chocolate mixture. Mix gently.

Put the mixture into the prepared molds and place in the preheated oven to 160°C and bake for 20 minutes. Remove from the oven and immediately pour the cheesecake curd.

Almond cheesecake
All ingredients should be at the room temperature.
Beat eggs in a bowl. Add sugar and stir.
In mixer bowl put cheese, Mascarpone, sour cream, beaten eggs with the sugar, almond extract, both flours (sifted). Mix all ingredients, just for a moment. Mixed cheesecake mixture pour on the baked chocolate bottom.
At the top of the curd put raspberries. Sprinkle with toasted almonds.
Bake at 150 °C for 1 hour 15 minutes or longer, until the center of the cheesecake is truncated and resilient. Let cool in the oven slightly ajar.
Cool in refrigerator for several hours.

Enjoy!

Pasta with Pumpkin, Spinach, Sundried Tomatoes and Feta

This healthy pasta is packed with vegetables and flavor. 

Can be great as a Sunday dinner or next day as a lunch at work.

Ingredients (2 servings):

• 260g diced pumpkn
• 250g whole-grain pasta
• 1 clove garlic, cut into small slices
• 2 tbsp pumpkin seeds
• 6 sundried tomatoes 
• 100g spinach (frozen or fresh)
• 60g Feta cheese

Instructions:

Bake pumpkin in the oven (200 deg. C for 20 min.), or fry in a small pan with non-stick bottom (on low heat, covered, occasionally stirring, approx. 10 minutes). 

Cook the pasta in salted water. 

In a skillet, fry garlic and pumpkin seeds. In the meantime, add chopped sun-dried tomatoes ( cut into strips) and spinach. Fry 5 minutes. 

Mix pasta with pumpkin and other vegetables.

Sprinkle with feta.

Enjoy!

Nuts in Honey

This season gives us full list of different types of nuts,
Nuts in honey are great as a snack or you can use them as one of the ingredients of your autumn dessert (use ricotta or mascarpone cheese and nuts and you will get easy dessert).
When you put them in decorative jar, it can be also very original handmade gift.

Ingredients:

• 200g mixed nuts
• 70g dried cranberries, chopped
• 250g honey

Instructions:

Roast the nuts on the frying pan.
Mix nuts and cranberries.
Fill jar with nuts, to the bottom of the lid screw part.
With a large spoon or small ladle, pour honey over nuts. If your honey is hard, you will need to warm it in hot water for 20 min or so.
Gently tap the side of the jar to help the honey settle between the nuts. Continue to put in honey and tap until all the spaces around the nuts are filled with honey.
After 1 week your nuts are ready to eat. If you keep the jar in the fridge, the nuts will be fresh for more than 4 weeks,

Enjoy! 

Breakfast Quinoa with Raspberries

Quinoa is one of the world’s most popular health foods.

It is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.

It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Cooked quinoa seeds become fluffy and creamy, yet maintains a slight crunch. 

Sounds like a good thing to have for breakfast, right?

Ingredients:

• 1 cup quinoa
• 2 cups milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• banana
• chia seeds
• raspberries

Instructions:

Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.

Put it in a medium saucepan with the milk. Set over medium heat and bring to a simmer. Turn the heat down to low and cook, stirring often, until most of the milk has been absorbed.

Add maple syrup and cook until the rest of the milk has been absorbed, the quinoa is soft and the mixture is thick.

Cooking quionoa takes about 20 minutes.

Serve warm with banana, raspberries and chia seeds.

Enjoy!

Millet Cake with Plums and Raspberries (gluten & sugar free)

There are several versions of cake made with millet.
My recipe of this cake is for those who love sweets but prefer healthier and lighter versions of desserts. 1 piece of this delicious cake has only 170 kcal.
Definitely worth trying! :)

Ingredients (9 servings):

• 200g millet (weighted before cooking)
• 4 eggs
• 100g plums, pitted
• 1 handful fresh raspberries
• 125g cottage cheese
• 1 tablespoon vanilla extract
• pinch of cinnamon
• 3 tbsp of honey (or any sweetener of your choice)

Instructions:


Rinse millet in cold water and cook according to the instructions on the package. You can cook it a little longer to make it easier to blend. Leave it to cool.
In a big bowl put all ingredients (except from fruits) and blend it until you get a homogeneous mixture.
If it's not sweet enough for you, you can add more honey, stevia or any sweetener.
Put the mixture into a square mold lined with baking paper and put fruits on top.
Bake at preheated oven for 30 mins at 180 C.

Enjoy!

Pasta with Tomatoes

I usually have no time for cooking during the week but it's very important for me to eat healthy meals that I prepare.
This dinner is easy to make and takes just 15 minutes to prepare it.
There are many kinds of pasta in supermarkets so you can choose any looking as nice as mine. I used green spinach pasta that looks absolutely amazing.

Ingredients (2 servings):

• 200 g cooked pasta
• 15 cherry tomatoes, cut into halves
• 3 tbsp red beans
• fresh basil
• salt and pepper
• pinch of harissa

Instructions:

Fry tomatoes over medium heat for 5 minutes.
Add beans, pasta and basil.
Season with salt, pepper and harissa.

Enjoy!

Nectarine Tart

Tart with really huge amount of nectarines.

Ingredients for the short pastry:

• 400 g wheat flour
• 240 g butter, cold and diced
• 120g caster sugar
• pinch of salt
• 5 - 6 tbsp cold water

Sift flour, add the butter, chop quickly with a knife until the dough will resemble crumble. Add sugar, salt, cold water and quickly knead. Form the dough into a ball, wrap it with plastic wrap, cool in the refrigerator for 30 - 60 minutes.

The cooled dough divide into two parts, one should be little bigger.

Spread the cake tin with butter and sprinkle with wheat flour. The cooled dough (bigger part) roll out to a thickness of about 3 mm and put it to the form - the bottom and sides of the mold.
Put nectarine filling (recipe below) and blackberries on top. Roll out the remaining dough to a thickness of about 3 mm and cut out of it strips 2 cm wide. Put the strips on top of the filling. Spread the pastry with beaten egg.

Bake at 180 ° C for about 50 - 60 minutes.
Sprinkle the cake with caster sugar.

Additionally:

• 1 egg beaten with 1 tablespoon water for brushing the top

Nectarine filling:

• 1 kg of nectarines, halved
• 1/3 cup sugar
• 3 tablespoons potato starch
• 10 blackberries

Put all ingredients in a bowl and mix.

Enjoy!

Blackberries and Nectarines Yogurt

I am not a big fan of flavoured yogurts as they contain a lot of sugar and very often almost no fruit.
You can very easily make your own  flavoured yogurt. You can add your favourite muesli, chia seeds, dried fruits or other seeds or nuts.
Today I am gonna show you one of my favourite one. Blackberries and nectarines are very good combination.

Ingredients:

• 2 cups blackberries
• 5 big nectarines
• 1 tsp honey
• natural yogurt
• muesli 
• chia seeds

Instructions:

In a large pot put blackberries and nectarines. Cook for few minutes until fruits are tender. Add honey. Blend. You don't need to blend them very well. It's good you can see some fruits inside :) Tomorrow I will use my fruits to make really great smoothie.
I added chia seeds to fruits. In a small glass I put yogurt, my blackberries and nectarines with chia and I sprinkled with muesli.

Enjoy!

Buckwheat Cutlets

Great recipe to lunch box!

Ingredients:

• 100g cooked buckwheat
• 2 eggs
• 1 tbsp rice flour
• few sprigs of chives
• salt and pepper

Instructions:

Mix all ingredients.
Fry cutlets on both sides until golden.
Serve with any vegetables.

Enjoy!

Apricot Oatmeal Bars (Sugar free)

Delicious with a cup of tea or coffee, good in a lunch box too or an after school snack.

Ingredients:

• 70g coconut oil, melted
• 3/4 cup apple mousse
• 400g oatmeals
• 100g maple syrup
• 25g date syrup
• 100g rice flour
• 2 tbsp vanilla extract
• 1 1/2 tsp baking powder
• pinch of salt
• 2 tbsp desiccated coconut
• 1 tsp cinnamon

Filling:

• 100g sun dried apricots
• 1 blended apple
• 100g dried dates
• 1/2 tsp cinnamon
• 1 tsp ginger

Instructions:

Preheat the oven to 180°C.

Pour boiling water on dates for 10 minutes. After this time, drain dates from water.

Mix 200g oatmeals (should look like flour).

Add 60g coconut oil, apple mousse, vanilla extract, date and maple syrups. Mix well.

Put the mixture into a big bowl and add the remaining oats, flour, baking powder and salt, Mix well using your hands.

Use 150g of a mixture to prepare crumble topping.

Press the remaning oatmeal mixture into the prepared pan to form an even bottom layer.

Bake until the surface is puffed up and looks dry and slightly browned, about 10 minutes.

Blend all the ingredients for the filling to get smooth mixture.

Pour the filling on the top of the baked cake.

Prepare toppig. To the oatmeal mixture add 10g coconut oil and desiccated coconut. Mix well.

Top the crumb mixture, making sure to distribute to the edges and the corners to form a border.  Press down gently to secure.

Bake about 18-20 minutes, until the crumb topping is lightly browned around the edges.

Cool bars completely in pan on a wire rack.

Enjoy!

Summer Smoothie

Summer is a great season for smoothies. There are plenty of fresh fruits and vegetables.
This smoothie is great after workout outdoors becasue it's loaded with proteins.

Ingredients (2 glasses):

• 1 banana, peeled
• 2 handful blueberries
• 1 plum
• 2 small apricots
• 1/2 tsp guarana
• 1  scoop whey protein (I used taste cherries)
• 1 cup cooled milk

Instructions:

Blend everything together until smooth.

Enjoy!

Mango Banana Muffins (sugar free)

Moist and crunchy muffins made with mango, banana, yogurt, whole grain rice flour, and toasted coconut.
Perfect for evening snack or to work.

Ingredients:

• 1 cup whole grain rice flour 
• 1/2 cup white whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• pinch of salt
• 2 tbsp honey 
• 2 bananas
• 1 cup of mango chunks
• 1/4 cup coconut oil, melted
• 1/4 cup Greek yogurt
• 1 large egg, room temperature
• 1/2 cup oatmeal
• 1/2 cup shredded unsweetened coconut, for topping

Instructions:

Blend banana, mango chunks, greek yogurt, melted coconut oil, honey and egg. You should get smooth puree.

To fruit mixture add all the remaining ingredients and gently fold everything together. 

Preheat oven to 180°C.

Fill muffin tins almost to the top. Top with coconuts.

Bake for 20 minutes.

Allow the muffins to cool in the pan for at least 20 minutes before transferring to a wire rack.

Enjoy!

Risotto with Chickpeas

Risotto is Northern Italy’s answer to pasta. The dish is made with short-grain, glutinous rice that grows in the Po Valley. This type of rice is unique in that it is able to absorb a great amount of flavor from everything it is cooked with, while also remaining firm in texture.

You can add everything you love to risotto. Today I am gonna show you how to make healthy, super easy risotto with chickpeas.
It's a perfect dish for Sunday dinner.

Ingredients (for 2 servings):

• 1 tbsp olive oil
• 150g Arborio rice
• 1/2 cup dry white wine
• 2 cups warm vegetable broth
• 1 tsp turmeric
• a pinch of saffron 
• large handful of Parmesan cheese
• 1 cup chickpeas (garbanzo beans), cooked or canned and drained
• 1/4 cup chopped fresh parsley
• salt and fresh ground black pepper, to taste

Instructions:


In a large pan, heat olive oil over medium heat. Add the rice and gently toast it in the oil. You're not really looking for color on the rice, you're just trying to get each grain nicely coated in oil.
Deglaze the pan with white wine while stirring. Cook until the liquid has cooked down quite a bit, until the rice is almost dry and you can no longer smell the alcohol from the wine. 
Add the hot bfrroth to cover the rice completely and give it a stir. Turn up the heat on the rice until the rice is simmering throughout. Reduce the liquid until the rice is almost dry again, stirring frequently as it cooks down.
Add more broth to barely cover the rice again, give a stir and let the liquid reduce about halfway, stirring frequently.
Add saffron, turmeric and broth to barely cover the rice again.
Once the rice is tender, add Parmesan cheese while constantly stirring. Once it is thoroughly incorporated into the rice, stir in the chickpeas and parsley and remove from heat. 

Enjoy!

Millet-Corn Tart with Red Currants

This gluten-free and sugar-free tart is perfect for evening snack or in the morning for a breakfast.

Ingredients:

• 2 cups cooked millet
• 1 cup milk
• 5 tbsp maple syrup 
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 cup cornstarch
• 1 cup red currants

Instructions:

Blend millet, milk, maple syrup, honey and vanilla extract until smooth.

Add flour and mix all,

Put the mixture into baking sheet.

Add the red currants on the top.

Bake at 180 °C for about 35-40 minutes.

Enjoy!

Oven Roasted Vegetables with Arugula

Oven Roasted Vegetables. Easy recipe but when you add fresh arugula and pumpkin seens the dish becomes extraordinary.

Ingredients:

• 5 small carrots, sliced
• 5 small potatoes, peeled and sliced
• 1 white bell pepper, sliced
• 1 medium zucchini, diced
• 2 small onions, sliced
• 2 cloves garlic, sliced
• 250g cherry tomatoes, cut in halves
• 1 can corn and green peas
• salt and ground black pepper
• mixed herbs
• 2 tbsp walnut oil
• 2 tbsp pumpkin seeds
• 2 handful of arugula

Instructions:

Arrange vegetables in a baking dish or roasting pan in a single layer.
Drizzle the vegetables with olive oil and toss to coat well.
Sprinkle with pepper, salt and mixed herbs.
Roast in oven at 180°C for about 30 minutes until veggies are tender, stirring occasionally.
Serve with arugula and pumpkin seeds.

Enjoy!

Whole Grain Pasta with Mozzarella and Zucchini

Simple and nutritious idea for a tasty dinner.

Ingredients:

• ¾ cup whole-wheat pasta
• ½ ball of mozzarella cheese
• ½ small yellow zucchini
• 1 tsp tarragon
• 3 dried tomatoes
• 4 cherry tomatoes, cut into halves
• 1 tablespoon olive oil 
• sea salt, freshly ground black pepper

Instructions:

Wash zucchini and it cut into slices. On the hot oil, fry the zucchini, add tarragon and chopped sun-dried tomatoes, salt and freshly ground pepper. 
Cook the pasta al dente. 
Mix pasta with vegetables and diced mozzarella. 
Serve with cherry tomatoes.

Enjoy!

Millet Porridge with Banana and Cinnamon

Most people have not even heard of millet, much less understand the benefits of millet nutrition.
This tiny "grain" is gluten-free and loaded with many vitamins and minerals. In fact, while it's often called a grain because of it's grain-like consistency, millet is actually a seed. 

Millet is full of nutrients your body needs, such as: Magnesium, Calcium, Manganese, Tryptophan, Phoshorus, Fiber, B vitamins and Antioxidants.

Millet is a delicious way to start or end your day. You can very easily prepare it with banana and cinnamon for nutritious breakfast.

Ingredients:

• 1 cup of cooked millet 
• 1/2 banana, sliced
• 5 tsp low fat yogurt 
• 1 tablespoon sunflower seeds
• 1 teaspoon cinnamon

Instructions:

Add yogurt to cooked and warm millet. Put on top slices of banana. Sprinkle with cinnamon and sunflower seeds.

Enjoy!

Quick Breakfast Idea: Banana with Raspberries and Oats

You don't have to go without a healthy breakfast in the morning, even if time is tight. Here is a way you can start your day out with a quick, nutritious meal that will keep you energized throughout the morning.

Ingredients:

• 1 banana, sliced
• 2 tsp raspberries sauce 
• 5 tsp natural low fat yogurt
• 2 tsp rolled oats
• pinch of cinnamon

Instructions:

To prepare raspberries sauce you need to put raspberries (fresh or frozen) to a pan. Boil few minutes. Add honey (as much as you want) and boil another 2 minutes. Sauce is ready.

In a bowl put sliced banana, yogurt, respberries sauce, and oats. Sprinkle with cinammon.

Enjoy!

Delicious Sour Cream Cake

The first day, this cake tastes like a light foam, the next day you will say it's the most delicate cheesecake in the world. This cake is one of the best ones.

Shortcrust pastry:

• 3 cups flour
• 5 egg yolks
• 1/2 cup of powdered sugar
• 250 g butter, chilled and diced
• 1,5 teaspoons baking powder
• 1 packet of vanilla sugar *

Put all ingredients in a blender and blend to get a compact, smooth ball shortbread. 
You can also prepare the dough using your hands - put butter in a large bowl, add flour and sugar, chop with a knife. Add the remaining ingredients and quickly form to get a smooth dough. 
Divide the dough into two equal parts. Wrap them in foil and place in a freezer for about 3 hours, or longer (the dough can be prepared several days earlier and kept frozen).

* you can add 1 vanilla bean instead of vanilla sugar


Sour cream layer:

• 5 egg whites, at room temperature
• pinch of salt
• 1 cup of sugar
• 1200g sour cream (18%) at room temperature
• 2 packages of pudding cream without sugar (1 pack - 40 g)

Additionally:

• 400 g mix of cherries or raspberries, whether fresh, frozen or in syrup / compote (fruit should be thawed and drained the juice)

In mixer bowl, beat egg whites with a pinch of salt to stiff peaks. At the end of churning add sugar, spoon after spoon, whisking constantly. The mixture should be a dense, shiny foam.

To foam add the sifted pudding powder and mix. Add cream, gently and slowly with stirring to the protein so that it doesn't collapse.

Take baking sheet (size 33 x 20 cm) and put baking parchment paper on it. Take one portion of the dough from the freezer and grate it on the bottom of the mold. On the pastry put the sour cream mixture. On the top put fruits. Grate the remaing part of the pastry on the top.

Bake at 180 ° C for about 50 - 60 minutes. To cool in the oven slightly ajar.

Enjoy!

Tomato Quinoa Soup

Very tasty and simple soup to try!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons oregano
• 1 cup cooked quinoa
• 3 cups tomato puree
• 2 cups vegetable broth
• pinch of sea salt and ground pepper
• ¼ teaspoon crushed red pepper
• 1 handful of cheddar cheese, grated

Instructions:

Heat olive oil in a saucepan over medium low heat. Add onion and cook for 7 to 10 minutes. Add garlic and oregano and cook few seconds more. 

Increase heat to medium high and tomato puree and broth. Bring it to boil.

Add quinoa, salt, pepper and crushed red pepper. 

Reduce to simmer and cover. Cook for 10 minutes.

Using a blender puree soup until smooth. 

Serve with grated cheddar cheese.

Enjoy!

Breakfast in a Jar: Raspberry Oats

Start the day with oatmeal, antioxidant-rich raspberries and sweet honey.

Ingredients:

• 1 cup rolled oats
• 3 tbsp honey
• 1 tbsp flax seeds
• 1 cup raspberries
• 1 handful of chia seeds
• natural yoghurt

Instructions:

Dry roast oats in a pan until a nice aroma comes and oats starts slightly browning up. Add flax seeds and 2 tablespoons of honey (you can add more if you like more sweet).
Combine raspberries and honey in another pan. Let fruits boil for few minutes. Add chia seeds. Put aside and let it cool.
In a jar put raspberries, yoghurt and oats on top. 

Enjoy!

Chickpeas with Peanut Butter Curry

Peanut Butter sauce is easy to make and the flavor profile is loved by everyone. You can very easily change the flavors with thai red curry paste, or soy sauce, or Indian spices and herbs, or african chile blend. Add veggies, tofu or beans or lentils as you want.
Serve over rice or cooked grains.

Ingredients:

• 1 chopped onion
• 2 cloves of garlic
• 1 inch knob of ginger
• ½ tsp coconut oil
• ½ tsp ground cumin
• ¼ tsp cinnamon
• ¼ tsp cardamom 
• ⅓ tsp cayenne
• ½ tsp turmeric
• 3 tbsp peanut butter
• ½ cup milk
• ¾ cup water
• ½ red bell pepper, sliced
• 2 sliced carrots
• 2 cups cooked chickpeas 
• salt and ground pepper, to taste 

Instructions:

Blend the onion, ginger, garlic with 2 to 3 tbsp water until smooth. 
Heat coconut oil in a skillet over medium heat. When hot, add pepper and carrots. Cook for 5 minutes. Add cumin, cinnamon, cardamom, cayenne and cook for 15 to 30 seconds.
Add in the onion puree and mix. Mix in the turmeric and cook until the mixture is well roasted and onion does not smell raw. 7 to 9 minutes. Stir occasionally.
Add in the nut butter, milk and mix in. It will take a half minute for the nut butter to mix. Add water. Mix well.
Add chickpeas, salt and pepper. Mix, cover and bring to a boil. Reduce heat to medium low and continue to cook for 5 minutes. 
Continue to simmer for another 3 to 4 minutes until the curry thickens a little. Serve over rice or cooked grains of your choice.

Enjoy!

Tomato and Basil Risotto

The great thing about risotto is, the basic method for preparing it. It is generally always the same recipe: Arborio rice is cooked slowly while warm liquid (usually broth) is gradually stirred in. The best thing is that you can add extra ingredients as you like. Mushrooms, tomatoes, peas, different cheeses…when it comes to Risotto, there are as many variations as there are grains of sand in all the beaches in the world. And its deliciously creamy texture—oh, it’s so wonderful.

Tomato and basil is a timeless combination – the sweetness and fragrance of each of them simply works so well in tandem. 

Ingredients:

• 1 medium yellow onion, finely chopped
• extra virgin olive oil
• 300g arborio rice
• 1/2 cup dry white wine 
• 4 cups vegetable broth 
• 2 tbsp butter 
• 1 big handful of grated Parmesan + 1 handful to sprinkle the dish
• salt and freshly ground black pepper - to taste

• 2 cloves chopped garlic 
• 300g cherry tomatoes, cut in halves 
• olive oil
• fresh basil leaves

Instructions:

In a medium saucepan preheat 2 tablespoons of olive oil.
Add finely chopped onion and cook until soft, about 8 minutes.
Add rice and stir until it's well-coated with olive oil and it begins to turn whiter, 2-3 minutes.
Pour the wine and continue stirring until the wine is mostly absorbed.
Then add 1 cup of broth every 1 minute. You have to stir your risotto all the time.
Cook for additional 16-17 minutes or until al dente.

In the meantime prepare tomatoes (you can prepare them earlier if you want). In another saucepan preheat 2 tablespoons of olive oil. Add minced garlic and fry for few seconds. Don't burn garlic. 
Add tomatoes and basil; cook until tomatoes are very tender, season to taste. 

Combine risotto, butter and Parmesan. Mix it well.
Add tomatoes to the pot and mix.

Remove saucepan from the heat and cover with a lid. Let to stand for 2-3 min.

Serve hot, topped with the fresh basil leaves, Parmesan, and drizzled with the remaining olive oil.

Enjoy!

Carrot Soup

This carrot soup is thick and smooth. I garnish the soup with pumpkin seeds and freshly ground black pepper.

Ingredients:

• 1 tsp coconut oil
• 1 onion, peeled
• 1 garlic clove, peeled
• 1 kg carrots, peeled and sliced 
• 1 red chilli
• 4 cups water
• pinch of: salt, turmeric, nutmeg, black pepper, curry
• freshly squeezd juice from 1 orange

Instructions:

Heat the oil in a large pan and stir in the onion, garlic, chilli and carrots. Cover the pan and cook the vegetables over a medium heat until they are starting to soften.
Add water and bring to the boil. 
Turn the heat down and simmer until the vegetables are soft.
Add spices and orange juice.
Blend everything until thick and smooth.

Enjoy!

Oyster Mushrooms with Vegetables

Easy, tasty and fast dinner. 
This recipe is perfect for busy people who love tasty food that can be prepared in less than 30 minutes.

Ingredients:

• 250g oyster mushrooms
• 1 onion, chooped
• 3 big carrots, grated
• 2 parsley root, grated
• 1 celeriac, grated
• 1 can tomatoes
• 2 tsp tomato paste
• 1/2 tsp smoked pepper
• pinch of chilli pepper
• 1/2 tsp garlic flakes
• salt and ground pepper, to taste
• 2 bay leaves
• 3 pimentos    

Instructions:

Heat the olive oil in a large pan.
Add onion and fry until golden.
Add carrots, parsley and celeriac. Fry until vegetables are soft.
Add tomatoes, tomato paste and all spices.
Cut oyster mushrooms into small slices,
Add to vegetables.
Cook for 15 minutes,
Serve with bread.

Enjoy!

Banana - Oat Cookies /No sugar, No flour/

Who knew that a flourless and sugar-free cookie could taste so good?

Substitute this cookie recipe for a sugary pastry in the morning. Instead of butter and eggs, in this recipe it is used a potassium-rich banana.

Ingredients:

• 2 medium bananas, mashed
• 1/2 cup apple puree
• 3/4 cup old fashioned rolled oats
• 1/2 cup puffed rice
• 3 tbsp peanut flour
• 1/2 cup almond milk 
• pinch of cinnamon
• 1/4 cup flaxseed
• 1 handful of sunflower seeds
• 1 handful of goji
• 1 handful of dried cranberries

Instructions:

Preheat the oven to 170 C degrees. Line a baking sheet with parchment paper.
Mix the mashed bananas, apple puree and milk a in a large bowl.
Fold in the rest of the ingredients and combine.
Use a tablespoon to form the cookie balls.
Bake for 15-18 minutes until the edges are golden.

You can use any different nuts or dried fruits.

Enjoy!