Veggie Bowl with Green Tahini Sauce
A vibrant quinoa veggie bowl loaded with roasted broccoli, cauliflower and carrots, all drizzled in a zesty homemade green tahini sauce.
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Hazelnut Chocolate-Filled Oat Cookies
Wholesome oat cookies with a gooey Medjool date and roasted-hazelnut chocolate filling, naturally sweetened with maple syrup.
Freekeh Fresh
FREEKEH FRESH
A fragrant, spice-laced freekeh pilaf finished with caramelized onions, roasted almonds and jewel-like pomegranate seeds.
Ingredients
Method
For the FREEKEH
- Begin with washing and draining your freekeh, two to three times, and picking out any foreign debris. Then cover it with fresh water to soak for 20-25 minutes, then drain and set aside.
- In a large pot, add the olive oil and diced onions and sauté with a pinch of salt until the onions caramelize (10-12 minutes) & stir frequently. When nicely browned remove half of the caramelized onions and set them aside in a bowl to use for the tomato topping mix
- In a blender, combine the parsley, cilantro, chile, and salt with the 2½ cups of water. Blend on high until completely blended (the water will turn into a green color) and set aside
- Put the pot with half of the caramelized onions back on medium-high heat, add the garlic and sauté for 30 seconds then add all the spices: 1 tsp cardamom, 1 tsp coriander, 1 tsp paprika, ¾tsp allspice, ¼tsp fennel, black pepper, ⅛tsp cinnamon, ⅛tsp turmeric, and bay leaf.
- Stir the spices around until fragrant, then add the freekeh and the blended herb water. Bring it to a boil and simmer for about 10 minutes, then cover the pot, reduce your heat, and cook for another 25-30 minutes or until well cooked.
For the TOMATO TOPPING
- For the tomato topping, combine the chopped tomato, parsley, olive oil, lemon juice, pinch of salt, the remaining half portion of caramelized onions, and the pomegranate seeds if you choose to add them
- In a saucepan, roast some almonds with a drizzle of oil until golden brown.
- After 25-30 minutes remove the freekeh from the heat, uncover and fluff with a spatula, then cover again.
- Garnish with the tomato topping, toasted almonds & optional pomegranate seeds.
Notes
Rich in nutrients, protein, and fiber this Freekeh Salad-like dish will leave your taste buds dancing with intense flavors!
A nutty & smoky taste, a healthy Nutrilicious Delight!
PISTACHIO & BLUEBERRY-FILLED COOKIES
Tender oat-flour cookies with a fresh blueberry-chia filling and crunchy pistachios, sweetened with maple syrup.
Chia Seeds
A superfood, full of antioxidants, protein and fibre. The benefits of chia seeds have been widely researched and include improving digestive health, promoting heart health, boasting your energy and metabolism, and can even help treat diabetes. Chia seeds are one of the most powerful sources…
SUN-DRIED TOMATO & BASIL PESTO PINWHEELS
SUN-DRIED TOMATO & BASIL PESTO PINWHEELS
Soft whole-wheat pinwheels swirled with a rich almond, sun-dried tomato and basil pesto — the perfect savory bite.
Ingredients
Method
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.
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 !
Vegetable Lo-Mein
Better-than-takeout lo-mein noodles tossed with crisp vegetables in a savory ginger-garlic sauce.
Vegan Chocolate Chip Cookies
Soft and chewy vegan chocolate chip cookies made with whole-wheat flour, coconut oil and dark chocolate.
Spinach Tart
SPINACH TART
A savory yeasted spinach and mushroom tart with melty Swiss cheese in a golden homemade crust.
Ingredients
Method
Making the Dough
- In a large bowl, add the whole wheat flour, salt, sugar, yeast and mix altogether.
- Add 3 tablespoons of Olive oil, and start mixing with the dry ingredients.
- Gradually start adding the lukewarm water, bit by bit, to the rest of the ingredients and mix until you start forming a dough. Be careful not to over add water as the dough will become sticky.
- Add a little bit of olive oil to your hands and knead the dough for a few minutes.
- Once you have formed the dough cover with a cloth and allow to rest for 25 minutes.
- Grease your baking pan with a bit of olive oil and begin flattening the dough with your hands, starting in the center and working outwards.
- Brush the top of your dough with a little olive oil, allow to rest for 5-10 minutes.
- Transfer your pans to a preheated oven and allow to cook for 5 minutes before adding the sauce and building your pizza.
Making the Spinach Filling
- Add 1 tbsp of olive oil to your wok and add the minced garlic allowing to cook for a couple minutes until fragrant.
- Add your mushrooms and cook for 3-4 minutes until softened, then add the frozen spinach and let it thaw for 5 to 10 minutes. Once the water and juices begin to release mix all ingredients in the wok and add either your milk of choice, cream or ricotta cheese
- Add salt and freshly ground black pepper to taste and if you wish you can also add 1 tsp of butter (optional) for added taste.
- After you have cooked the dough for 5 minutes, remove from the oven and sprinkle all the grated Swiss cheese and return to oven for another 5 minutes to let the cheese melt.
- Remove your pan once more and add the cooked spinach filling over the cheese and return to oven for another 8 – 10 minutes.
Notes
Loaded with nutrients and antioxidants, and an extremely healthy green, SPINACH in a pie is simply succulent !
Make sure to try this recipe and add this health-boosting leafy green to your diet
Bounty Balls
No-bake coconut bounty balls with a sweet desiccated-coconut center wrapped in dark chocolate.
