Veggie delicious food

Sunday, 14 April 2013

Energetic banana smoothie – Saturday's 3rd menu

Energetic banana smoothie – Saturday's 3^rd menu

Bananas have so many benefits that just by themselves they already make a complete meal!

Did you know that just two bananas provide the body the necessary energy for a 90 minutes strong exercise? Now, add dates, the miracle fruit, filled with healing properties, simple carbohydrates, complex vitamins and proteins. A super food! And what about adding coconut oil and water, rich in enzymes, vitamins, minerals, amino acids, carbohydrates and antioxidants?!...

For the final touch, hemp seeds and cinnamon!

Hemp seeds, another super food, a complete source of protein that also contains all essential amino acids and are rich in omegas 3, 6 and 9.

Finish it with the taste and aroma of cinnamon powder, an antimicrobial action ...

A flavorful super smoothie that fullfilled my nutritional needs until the end of the day!

Ingredients:

2 bananas

4 dates

2 cups coconut water

1 tbsp of coconut oil

1 tbsp of hemp seeds

1 tsp of cinnamon powder

Grind all the ingredients and drink it immediately!

Bon appétit!

Raw sushi - Saturday's 2nd menu

Raw sushi - Saturday's 2^nd menu

After the soup, a true delight, especially for me, fond of Asian flavors!

My raw sushi required some technique but it was quick to prepare and it was very good.

To prepare the sushi you need a bamboo mat, nori algae, soy sauce, cabbage, carrots and avocado.

Ingredients:

nori algae

1 cup cabbage cut into julienne

1 cup grated carrot

½ avocado sprinkled with lemon drops

You may heat the nori sheet a little, if you want a more crunchy texture.

Place the nori on the bamboo mat and on top, in layers, place the cabbage, the carrot and the avocado. Wrap it with the bamboo mat and press well each time you roll. Straighten the edges so the filling does not come out and when all the algae is wrapped, cut into the desired size.

Serve it with soy sauce and edible flowers.

Bon appétit!

Raw beetroot and carrot soup - Saturday's 1st menu

My Saturday was 100% raw, a kind of personal celebration, to reintroduce solid foods in the body, after four days on green juices.

Raw food properties are authentic as they keep the original flavor and textures and in particular, the actual colors that enrich the visual presentation of the dishes.

Raw food diet is based on uncooked and organic food to keep the enzymes that are present in nutrients, ensuring an excellent digestion and absorption of all these nutrients.

The challenge of preparing raw food is stimulating. Enthusiasm and curiosity lead me to this new universe where I'm taking my first steps. That is precisely why I share with you my Saturday's menu.

The day began with the usual green juice enriched with wheat grass, spirulina and chlorella. (See recipe here: Start 2013 with a green juice! ) .

Lunch had an Asian touch, combined with a soup to strengthen the immune system and increase the antioxidants in the body.

By mid-afternoon, an energetic smoothie that made the rest of my day …

Raw beetroot and carrot soup - Saturday's 1^st menu

Raw food can be warm up to 115 F but the day was warm so it was not necessary to warm it. I kept it by room temperature and iit was delicious!

Ingredients:

(serves two)

2 medium carrots

1 medium beetroot

4 mint leaves

salt to taste

water in the desired quantity

To garnish:

lentil sprouts

sliced radishes

1/2 small carrot, sliced

fennel

4 sliced mushrooms

Place the carrots, beets, mint, salt and water in a blender and grind until you get the desired consistency.

Place the soup in a bowl and garnish it with the sprouts lentils, carrots, radishes, mushrooms and fennel.

Bon appétit!

Monday, 8 April 2013

Stuffed red peppers with rice from the sun

The balance underlying the vegetarian diet is still, according to common sense, an abstract way of life, mainly as it is connected to the misconception that a vegetarian only eats salads, which actually is not true.

My convictions led me to create this virtual space to share my experiences with the world about this exciting topic of healthy and sustainable eating. This is my enthusiasm in the day-to-day routine and my motivation, hoping to give my little contribution to a happier world.

Speaking about routine, this week, when I visited the market and found organic red peppers, I felt an immediate boost to prepare a delicious dish with peppers.

Peppers are originated from South America and Central. There are several varieties and colors - sweet or spicy, ranging from green, red, yellow, orange and white.

When buying peppers, check if the skin is firm and glossy and if the the stem is green. These are signs that the pepper is fresh and of good quality.

I prepared stuffed peppers with "rice from the sun" - basmati rice flavored with saffron and enriched with tempeh and sultanas.

For a lighter digestion, I steamed the peppers and then stuffed them with the remaining ingredients. They were light and tasty!

Ingredients:

(Serves 4)

4 red peppers

4 hands of rice

1 ½ tsp saffron powder

300 g tempeh

4 garlic gloves

2 tbsp olive oil

1 cup sultanas

salt

greens for a salad

Wash the rice and soak it for 1 hour.

Wash the peppers. Cut the top in the form of a cap and clean the inside removing all seeds.

Steam until tender but firm enough to stand.

Meanwhile, chop the garlic and sauté in olive oil. Add the tempeh cut into small cubes. Season it with salt and cook for 3 or 4 minutes over medium heat. Reserve.

Put water in a pot and when it starts boiling, pour the saffron. Bring it to boil again and add the rice. Season it with salt, stir it well and cook it for 5 minutes over medium heat. Drain and let it stand for another five minutes.

Prepare the salad.

Add the tempeh to the rice, wrap well and add the sultanas. Taste and if the flavor is good, stuff the peppers.

Serve it with a green salad.

Bon appétit!