Ingredient: Himalayan Sea Salt
PISTACHIO & BLUEBERRY-FILLED COOKIES
PISTACHIO & BLUEBERRY-FILLED COOKIES Loaded with nutrients, Pistachios are one healthy nut! They are among the most antioxidant-rich nuts around. Combine this nut with the amazing benefits of blueberries and chia seeds, you have one healthy & nutritious cookie to enjoy guilt-free! Servings 20 cookies…
SUN-DRIED TOMATO & BASIL PESTO PINWHEELS
SUN-DRIED TOMATO & BASIL PESTO PINWHEELS
Servings 6 people
Prep Time 20 minutes
Cook Time 15 minutes
Ingredients
FOR THE DOUGH
- 3 cups Whole Wheat Flour
- 1 tsp Sugar (I use brown sugar)
- 1 tsp Himalayan Sea Salt
- 3 tbsp olive oil
- 2 1/2 tsp Instant Yeast
- 1 cup Warm Water
FOR THE SUN-DRIED TOMATO & BASIL PESTO
- 1/2 cup Raw Almonds (with skin)
- 1 cup Sun-dried Tomatoes drained from oil (Reserve the oil for later)
- 1 large clove garlic
- 10-12 basil leaves
- 2-3 tbsp Reserved oil from Sun-dried tomatoes
- Freshly Ground Black Pepper (to taste)
- Himalayan Sea Salt (to taste)
Instructions
To make the DOUGH
- Place the instant yeast, sugar and ½ cup of warm water in a bowl and stir altogether allowing the mixture to bubble and set aside for 15 minutes.
- In another bowl, add the flour and salt, olive oil and start mixing the ingredients. Add the yeast mixture (after having waited for 15 minutes) and mix. Gradually add the remaining ½ cup of lukewarm water and continue mixing. Add more water if the dough is still dry.
- Cover the dough with olive oil and place in a warm place for 2 hours until it doubles in size.
To make the SUN-DRIED TOMATO AND BASIL PESTO
- In a dry pan over medium heat, add the raw almonds and allow them to toast, tossing occasionally until they begin to brown and become fragrant.
- Pulse all ingredients until you get a thick paste, scrap down the sides, add the reserved sun-dried oil and pulse again.
- Set the pesto aside, until your dough is ready.
To make the PINWHEELS
- Once your dough is ready, sprinkle your surface with some flour and roll out the dough into a rectangular like shape.
- Spread the Sun-dried tomato and basil pesto, and start rolling the dough into a sandwich like shape.
- Roll the sandwiched dough with cling film and refrigerate for 30 minutes; this makes it easier to cut the dough into pinwheels without it sticking to your knife.
- Remove the dough from the fridge, roll out the cling film and cut the rolls evenly.
- Slightly grease your baking pan and place the rolls side by side (brush the top of the rolls with some additional sun-dried tomato oil) and bake at 180 degrees Celsius for about 30 minutes.
Recipe Notes
The fragrance that will fill your kitchen will be absolutely amazing! Enjoy this amazingly yummy snack over brunch or an evening get together with friends ! I guarantee, you cannot stop at just 1 !
BUTTERNUT SQUASH & MUSHROOM STROGONOFF
BUTTERNUT SQUASH & MUSHROOM STROGONOFF
A fulfilling and comforting vegan dish rich in flavor!
Servings 4 Servings
Prep Time 20 minutes
Cook Time 15 minutes
Ingredients
- 1 tbsp coconut oil
- 3 cups Button mushrooms thinly sliced
- 1/4 cup Red Onion finely chopped
- 4 cloves Garlic crushed
- 1 tbsp grated ginger
- 1/2 cup Tomato Sauce
- 2 cups Butternut Squash puree
- 1 can coconut milk
- 1 tsp Dried Oregano
- 1 tsp Dried Parsley
- 1 tsp Dried Basil
- 2 tsps Himalayan Sea Salt
- 1 tsp Freshly Ground Black Pepper
- 1 pack uncooked Rigatoni Pasta (I use whole wheat pasta for added nutrition)
Instructions
- Boil a large pan of water and add the uncooked pasta allowing cooking for 15 minutes.
- While your pasta is cooking, add one tbsp of coconut oil to your saucepan, chop the onions and cook for 8 to 10 minutes until caramelized.
- Add the minced garlic and grated ginger mixing with the onions and sauté for a few minutes until fragrant.
- Add the mushrooms and cook on medium heat until they have softened and shrunk in size.
- Add the spices (Dried oregano, parsley, basil salt & pepper), tomato sauce and mix. Keep stirring for 5-7 minutes
- Add the pureed butternut squash, coconut milk and water. Mix altogether and allow to cook on low heat for 10 minutes.
- Add the cooked pasta and stir for another few minutes.
- Best served hot.
Recipe Notes
A Creamy & nutrient-loaded comforting dish!
CAULIFLOWER TABBOULEH SALAD
CAULIFLOWER TABBOULEH SALAD
Lightness and freshness combined in a bowl
Servings 4-6
Prep Time 15
Cook Time 10
Ingredients
For the Cauliflower Tabbouleh
- 1 medium head Cauliflower
- 1 medium red onion finely minced
- 1 Cucumber finely cubed
- 2 cups Cherry Tomatoes halved
- 1 generous handful Fresh Parsley finely chopped
- 1 handful Fresh Mint finely chopped
- 1/2 cup Pomegranate Seeds
- 1/2 cup Red Radish chopped
- 1/2 cup Pine Nuts Roasted
For the Dressing
- 2 Lemons Juice of
- 1/4 cup olive oil (I like to used chili oil for an added twist)
- 1/2 cup Tahini
- 1 tsp Turmeric
- Splash of water
- Freshly Ground Black Pepper to taste
- Himalayan Sea Salt to taste
Instructions
- Break the cauliflower into florets, thoroughly wash (I usually wash all my vegetables with white vinegar) and add to your food processor. Pulse until you have finely crumbled cauliflower rice. As you pulse scrape down the sides of your food processor to have an evenly crumbled batch. Add to a large bowl once done.
- Finely chop the parsley and mint, add to your bowl and mix with the riced cauliflower
- Next, finely mince the red onion, cut the cucumber into small cubes and halve the cherry tomatoes. Toss altogether along with the pomegranate and radish to combine.
- Toast the pine nuts over low heat (you can add a tsp of olive oil if you wish) until evenly browned and add to your mixture (Leave some aside for garnish)
For the Dressing
- Using a medium bowl, add the tahini and mix with a splash of water in order to loosen the dressing a little.
- Squeeze your lemons and gradually add to the tahini.
- Whisk in the oil and turmeric and mix well
- You can garnish your now ready cauliflower tabbouleh bowl with the remaining pine nuts and some additional halved cherry tomatoes and mint leaves.
- Add salt and pepper to taste.
Recipe Notes
Garnish your now ready cauliflower tabbouleh bowl with the remaining pine nuts and some additional halved cherry tomatoes and mint leaves.
Bon Appetit!
