Tag: vegetarian

Purple & green quinoa salad

Purple & green quinoa salad

Lots of green and purple goodness and vegan proteins with this easy quinoa salad, great for a light lunch, side or healthy luchbox, and great for the whole family. Radish is great to help liver detox, green beans bring lots of fibers for gut health, whilst purple sprouts […]

Spinach and cherry tomatoes “quinotto”

Spinach and cherry tomatoes “quinotto”

Sometimes the best recipes are the ones that are not planned, but made out of convenience and lack of ingredients. I made this “quinotto” on a day that I was really craving something healthy but cooked, and I had nothing left in my cupboard apart […]

Courgettes, watercress & rocket soup

Courgettes, watercress & rocket soup

I love soups. They can be made in advance, frozen and they are a great and delicious way to keep weight under control and to cleanse our systems in a natural way.

Luscious and green, this creamy soup is great for the summer too, helping you counteract some holiday indulgence, while the fibres will help you cleanse the body in a natural way.

The recipe is very simple and made with no fancy ingredients, but simply with courgettes and a packet of watercress, rocket and spinach salad leaves, that are easily available in most local supermarkets.

Courgettes, watercress & rocket soup

November 9, 2017
: 2
: easy

Luscious and green, this creamy soup is great for the summer too, helping you counteract some holiday indulgence, while the fibres will help you cleanse the body in a natural way.

By:

Ingredients
  • ngredients ( serves 2)
  • 2 medium courgettes
  • half a packet of watercress, rocket and spinach salad
  • 2 small brown onions
  • 3 baby potatoes
  • 3/4 of kalo organic stock cube
  • extra-virgin olive oil
  • fresh grated Parmesan cheese ( optional)
  • balsamic vinegar (optional)
  • Pumkins seeds ( vegan option)
Directions
  • Step 1 Place the washed and cut vegetables in a pot with some water to simmer for 25 min.
  • Step 2 Blend and put back on the stove for a couple of minutes. Add a sprinkle of good quality olive oil and some freshly grated Parmesan cheese.
  • Step 3 For vegans, you can add a sprinkle or pumpkins seeds instead. Enjoy this beautiful soup!

 

 

Polenta with mushrooms & crushed walnuts

Polenta with mushrooms & crushed walnuts

A gluten-free and vegan autumnal recipe, delicious, super easy to make and ready in 15 minutes! It is perfect for those chilly nights in, when you want something comforting but don’t feel like cooking, and it is a great addition for dinner party, for those […]

Chickpeas & kale turmeric stew

Chickpeas & kale turmeric stew

When we reach the colder season it is natural to start craving warmer and more cooked meals. This turmeric chickpeas & kale stew is comforting enough but extremely easy and quick to make. Rich in soothing spices, this stew is a perfect vegan meal choice […]

Carrots & basil soup

Carrots & basil soup

A nice late summer soup, great for kids and grown ups alike. Perfect to use up all you veggies leftover and gently cleanse your body. Great as a healthy starter, or for a lighter dinner.

 

Carrots & basil soup

September 7, 2017
: 2-3
: easy

A nice late summer soup, great for kids and grown ups alike. Use up all you veggies leftover and gently cleanse your body. Perfect as a healthy starter, or a lighter dinner.

By:

Ingredients
  • 2-3 celery stalks
  • 2 courgettes
  • 2-3 carrots
  • 1 brown onion
  • a couple tablespoons of organic tomatoes paste
  • a pinch of dries oregano
  • a dash of olive oil
  • few fresh basil leaves
  • 1/2 organic stock cube ( Kalo)
Directions
  • Step 1 Wash and roughly cut all the vegetables, and place them in a pot with some water, the stock cube, the herbs and a dash of olive oil.
  • Step 2 bring to boil, and then let it simmer for 25 min. Blend it, Enjoy it!
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Looking for other soup ideas? Check out my “Peas, courgettes mint soup” and my delicate Celery, carrots & fennel seeds soup”.

 

Courgettes & pepper summer salad

Courgettes & pepper summer salad

A lovely and extremely versatile recipe, that can be used in a number of different ways. It can be made in advance and frozen, making it even more convenient and a time saver. Delicious, rich in fibers and a nice variation from the usual side […]

Peas, courgette, rocket & mint soup

Peas, courgette, rocket & mint soup

An homage to the English garden and weather, with this summer soup. It is super easy to do, perfect for the whole family. You can make it advance and freeze it and use it as a starter or main meal. It is packed with gut […]

Baby kale and black olives salad

Baby kale and black olives salad

I love this kale salad, for its stronger taste and unusual combination. Perfect with fish like sea bream or lean meat like turkey, it has purple, green and red leaves, for a greater variety of nutrients.

Baby kale has a milder taste than the ordinary one, and does not need to be “massaged”. I would recommend though to add the olive oil and lemon to its leaves and make sure it really spread through the salad ( it can be done with your bare hands) to make sure that the kale soften a bit.

If you are struggling to find the radicchio in London, you can head to any branch of Wholefoods, or visits the beautiful and well stocked Natoora on Pavillion Road in Chelsea.

Ingredients

  • Half a packet of baby kale 45 gr
  • 4-5 radicchio rosso leaves
  • 4-5 black pitted olives
  • few thin slices of cucumber for garnish
  • Extra-virgin olive oil
  • A dash of lemon juice
  • Sea salt to taste

Simply wash and prepare all the leaves, chop them roughly and put them in salad bowl with the olives cut in half. Add the seasoning as described above and enjoy!

Potatoes and herbs frittata

Potatoes and herbs frittata

A very tasty and speedy frittata, filling,  and great to use up left overs. For this recipe I used a non-stick 20cm pan, ( I found an excellent one in Wilko), the doses are for one person as a main meal, or for two if this […]

Celery, carrots and fennel seeds soup

Celery, carrots and fennel seeds soup

A very delicate, cleansing soup, great even for the summer months. The fennel seeds help to get rid of bloating, so this soup is great if you need to show off a flat tummy in summery clothes! If you have overindulged, maybe eaten too many […]

Turmeric cous-cous salad

Turmeric cous-cous salad

Perfect for a meat-free lunchbox, ready in minutes and packed with vegetable proteins and nutrients. Don’t be put off by the long list of ingredients. Most of them are only spices that you can keep in your cupboard and use again to give flavor to your dishes. The use of spices and herbs is a great tool for a healthy diet, as they allow you to add flavor, without piling on the calories.

Ingredients

For the cous-cous

  • 1 bowl of cous-cous
  • a dash of turmeric
  • a dash of Zataar
  • a dash of cumin
  • a dash of sumac
  • Sea salt to taste

For the salad

  • 1/2 bag of spinach
  • 1/2 can of chickpeas
  • 1/2 red romano pepper
  • 3-4 spring onions
  • Extra virgin olive oil
  • a dash of lemon juice
  • a dash of sumac
  • chili ( optional)

Sea salt ( optional)Place the spices in a cup, add some boiling water from the kettle, and use this water to prepare the cous-cous according to the packet instructions. While you waiting for the cous-cous to be ready, wash and chopped all the vegetables, place then in a bowl and add the drained chickpeas. Add the olive oil and lemon juice, stir well and add a 2-3 tablespoon of the cous-cous, mix and serve!