Spicy Braised Cabbage With Mushrooms And Spirulina

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When outside is cold there is nothing better than some delicious and spicy treat. I found that this dish is not only good for taste, it has also the detoxifying ingredients like cabbage and spirulina. Cabbage contains the magical skin beauty vitamins A, C, E. Cabbage is high in fiber, so it clears the waste that contest in your internal organs. Cabbage is also helpful for proper muscle development and is rich in minerals, such as calcium, magnesium and potassium. The B vitamins in cabbage help soothe the nervous system and boost energy. And spirulina which boasts around a 60 percent dry weight of protein, supplying the most concentrated source of protein known to man, without the energy-zapping effects of heavy animal proteins. It is particularly rich source of iron, B complex, D and K. Spirulina is also rich of natural beta-carotenes. Some researchers have found that spirulina possesses potent detoxifying properties and can cleanse mercury and other heavy metals and toxins out of the body. At the same time, it’s extremely rich in antioxidants, fighting free radicals that can damage your cells. Because of its high level of protein and other nutrients, spirulina contributes to greater stamina and can help curb hunger. It can be especially helpful if you are an athlete.

It’s a multipurpose, mega-detox treat!

Serving x 4:

  • 1 medium cabbage
  • 500 gr mushrooms
  • 1 medium carrot
  • 1 medium onion
  • 2 cloves
  • 2 Tbs extra virgin olive oil
  • Salt and cayenne pepper  to taste
  • 1 cup spirulina

Over medium heat cook minced onion and garlic with oil. The onions are done when they’re turned golden-brown. Add mushrooms previously chopped and cook for a 5 minutes. Now you are ready to add chopped cabbage and let it softener for a 20 minutes. Add salt and cayenne pepper to taste. Serve with some spirulina on top.

Enjoy!

 

 

 

 

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Avocado Mousse with Honey Muesli And The Beetroot Blend

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This morning I decided to prepare a delicious breakfast for the good start to the rainy day. This is the recipe that I saw at the MasterChef Australia with some modification of my.

Muesli:

  • 1 cup Oatmeal
  • 1/2 cup Raisin
  • 1/2 cup Dried figs
  • 1/2 cup Walnuts
  • 1/2 cup Sunflower seeds
  • 1/2 cup Almonds
  • 1/2 cup Pumpkin seeds
  • 2 Tb sp Honey

Mix all dry ingredients directly into the baking dish and add the honey. Bake in oven for 8-10 min at 180°.

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Once cooked do not forget to turn the whole thing and let cool down.

Mousse:

  • 1 Avocado
  • 1/2 Lemon juice
  • 1 Tb sp Sugar

All you have to do is to blend well avocado with lemon juice and sugar until it becomes creamy.

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Beetroot blend:

  • 1 large Beet (scrubbed, halved)
  • 2 stalks Celery
  • 1 Apple
  • 1 Pear
  • 2 cups baby Spinach
  • 1/2 Lemon
  • 1 cup Almond milk

Add all ingredients into a juicer and juice. Add almond milk to the juice.

Now that every thing is ready you have to combine all ingredients… Put on the bottom of the pot muesli, place the ball of mousse in the center and decorate with some the fresh berry.

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The preparation of this dish may seem complicated, but it is not. You can prepare it in 15 minutes 😉.

Enjoy your breakfast or make it like dessert.

 

Veggie Dinner From My Little Helper

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For this evening my little helper made dinner for all family 😉. She is 11 and very smart person. Today she come to me with intention to help me… At the end I was supervising her work 😃 with nothing to do. She was so pretty in her apron 😇. So for the dinner we had a special veggie soup.

Servings x 4:

  • 4 Carrots
  • sweet Onion
  • Extra Virgin Olive Oil
  • 2 Celery stalk
  • Sweet Potato
  • Some Swiss Chard leaves
  • 1/2 Cabbage
  • Chives
  • Salt
  • Cayenne pepper

The only think to do is fry the onion before you put all vegetables cut above and 2 liters of water. It’s really simple to do and it was made from my little girl 😉.

Thank you my dear sweet love ❤️.

Veggie Millet With Some Leftover Goodies

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It’s fresh and delicious and I made it with some leftover I had in my fridge. There are days that you need to clean your fridge… This was what happen to my today. Some day ago I have prepared pasta with mashed peas and purée I made was to much so I put it a part for an other use ( it was good idea), yesterday I have made some fresh beans salad… So today I add millet and put it all together!

What I have done is to soak overnight millet and cooked. Browned the onions I added zucchini and eggplant  with cayenne pepper for the spicy taste. When millet is ready I mixed all together. It’s fast to prepare and it’s possible to use all kind of veggies you have (pepper, peas, corn, mushrooms…)

I only used olive oil and fresh lemon for seasoning fresh beans.

My family loved this leftover invention 😉

You will need:

  • 500 gr of Millet
  • medium Onion
  • 2 small Zucchini
  • 1 Eggplant
  • Olive Oil
  • 1 Lemon
  • Salt and Cayenne pepper
  • fresh Tomato

Colorful Bean Salad

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Are you ready for lunch? Personally I am obsessed with beans. I actually prepare beans as more often as I can. Beans are good for anyone switching to a vegetarian diet. They have favorable qualities, such as a high protein content and an abundance of minerals, vitamins and phytonutrients.

Today I have prepared the borlotti beans (you can use any type of beans) with stir-fried vegetables and arugula.

Servings x 4:

  • 250 gr Borlotti beans
  • White onion
  • 3-4 Carrots
  • Red pepper
  • Parsley to taste
  • Himalayan salt to taste
  • 250 gr Arugula
  • Extra virgin olive oil
  • Apple cider vinegar ( for arugula salad dressing)

Preparation:

Soak the beans overnight, rinse and cook.  Fry the onion add the carrots and red pepper. When the vegetables are ready add parsley and previously cooked beans. Serve with arugula salad on top.

You can replace red pepper with zucchini, mushrooms or corn. Use what you have and be creative.

Veggie Ice Cream

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Yesterday I welcomed home a new friend, the ice cream maker!

Today I have made my first peach-coconut veggie ice cream!

After 40 minutes the result is good. Actually it is more like sorbet, but it is at the same time creamy, gluten free and you can enjoy your creation with friends.

Servings x 4:

400 ml coconut milk

200 gr peach puree

30 gr sugar

1tsp lemon juice

 

 

Deliciously Spicy And Sweet Veggie

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Have you ever didn’t know what to prepare for lunch or dinner? That moment when you open the fridge and think, now what?? This thing just happened to me today.

When I opened my fridge the first thing I saw were the carrots. It’s the best food for summer tan! (Carrots are well know as an important food for eye health and should help to create the gorgeous hair. Carrots have the highest amount of beta-carotene, contain calcium, potassium, iron, fiber, vitamins B1, B2, B6, C, K and biotin). Even better looking I saw of asparagus! (which are high in fiber, vitamin K which helps the body absorb calcium. Asparagus is very low in sodium which means that eating asparagus helps to reduces puffiness under-eye). And my thought was: how about some steamed vegetables?

Yes! I have prepared some steamed vegetables with fried onion, coconut milk (which gives a sweet flavor) and cayenne pepper (for the spicy taste). At the and of cooking I add some collard greens and leftover rice.

I have prepared lunch in 15 minutes and I can say that it was the best lunch ever!

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Be sure to keep veggie sticks and salsa around as a great beauty snack to knosh on, at your work fridge and home while getting dinner ready or anytime! All the fiber, enzymes, vitamins and more make for a beautifying snack that won’t set your body, skin or energy back (like some other options we all know and can think of!)

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Homemade Veggie Burgers

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Since my family don’t eat any kind of meat, I’m always on the hunt for new recipes to prepare.  This version is easy and supersalutare that my girls wants at least once a week.

My girls  love these burgers with avocado.

Servings x 4 :

  • 2 Tbs extra virgin olive oil
  • 1 small yellow onion
  • 2 cloves garlic (peeled and diced)
  • 1 pinch of cumin powder
  • Half tsp of salt
  • 1 generous pinch of black pepper (fresh ground)
  • 420 gr of canned black beans drained and rinsed (personally I prefer to soak beans overnight in plenty of water in  a large bowl and rinse well)
  • 75 gr cooked brown rice
  • 1 Tbs of fresh cilantro (finely chopped)
  • 2 Tbs of flour
  • 4 round sandwiches

Heat the olive oil in a medium skillet over medium-low. Brown onion, garlic and cumin until soft and fragrant. Add salt, pepper, beans, rice and cook, stirring for 2 minutes.

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Add the cilantro and pass the mixture through a potato masher to give some compactness: hamburgers must have a certain consistency.

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Let the mixture cool until you can handle. Form 4 patties mashed, toss them in the flour. At this point you can put the hamburger in fridge.

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Heat oil in a large skillet over medium-high heat and saute the hamburger 1 minute per side. Serve in round sandwiches or as you prefer. We accompanied with homemade cornbread.

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Start Your Day With Green Smoothie!

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Coconut water~Romain Lettuce~Spinach~

Apple~Pear~Banana~Lemon Juice

Blend and enjoy your day!