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!
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.
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!
