My Chilli con vegmince

I loved chilli con carne and sometimes I tried use a spice mix from Tesco or Sainsbury's. Why not, it was always tasty, but.....Because I have two children and they are too small for chilli and over spice food, I must make my own version. And this was definitely the best one

You will need
1 frozen mince
2 medium onion, chopped
5 cloves of garlic, chopped
2 peppers (I used green and red), sliced
1 can kidney beans in chilli sauce
1 can chopped tomatoes
1 cup water
2 tbsp smoked paprika
1 tbsp tomato pure
2 tsp ground cumin
1 tsp ground coriander
1 tsp granulated onion
1 tsp granulated garlic
1 tsp cocoa powder
salt to taste

Method
In a large pan mix the onion, garlic and frozen mince. Add splash of water, cover and leave about 5 minutes. Then add the tomato pure, mix and season with smoked paprika, cumin, coriander, granulated onion and garlic, cocoa powder and about 2 tsp of salt. Add peppers, kidney beans with chilli sauce and chopped tomatoes with water, cover and leave to cook about 20 minutes. Season with salt, if necessary and serve with bread or grain.

Kale & Pear & Ginger smoothie

You will need
300ml unsweetened almond milk
60g kale (only leaves)
1 pear, peeled
1 banana, peeled
2,5 cm fresh ginger, peeled
4 dates, pitted
1 tbsp hemp seeds
1 tsp lemon juice

Method
Place the almond milk and kale in a high speed food processor and mix well. Add pear, banana, ginger, lemon juice, dates and hemp seeds and blend until very smooth. Serve immediately.

GSB - Green Smoothie Bowl

You will need
240ml oat milk
50g kale, only leaves
2 ripe pears, chilled, peeled and without seeds
1/2 avocado, chilled, without skin and seed
1 tbsp hemp seeds
1 tbsp lemon juice
1 tsp vanilla extract
fruit

Method
Place the kale with milk to the high speed processor and mix well. Add pears, avocado, hemp seeds, lemon juice and vanilla extract and blend until smooth. Serve with fresh fruit. I used blueberries and strawberries and sprinkle with more hemp seeds.

French lentil salad

You will need
Lentil
1 1/2 cup Puy lentil
3 cups water
1 tsp flakes of seaweed
1/2 tsp granulated onion
1/2 tsp granulated garlic
1/2 tsp salt

Salad
250g cherry tomatoes, halved
3 stalks celery stick, diced
2 shallots, diced
1/4 cup parsley, chopped

Dressing
2 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp yellow miso paste
1 tsp Herbes de Provence
1 medium garlic, minced

Method
First make the lentils. Combine the lentil, water, granulated onion and garlic, salt and seaweed flakes and bring to a boil over high heat. Reduce the heat to medium and simmer for 20-25 minutes (no cover), until the lentils are tender but still firm. Drain any remaining liquid and chill in the fridge for at least 30 minutes.
In a big bowl combine the mustard, vinegar, miso paste, Herbes de Provence and garlic, and whisk. Stir in the celery, tomatoes, shallots and parsley. Add chilled lentils, toss well to combine and chilled for minimum 30 minutes. Serve chilled as a side dish or main dish.

Dreena Burton's "Sweetballs"

I really love Dreena Burton's recipes. And this is one very good and quick. When you have nut allergy or you must omit the nuts (because of school, for example), replace the walnuts and almond with 1/2 cup of pumpkin seeds and 1/3 cup of hemp seeds. You can try forming patties with this mixture for quick and scrumptious burgers.

You will need
1 cup rolled oats
3/4 cup cooked and cooled sweet potato, skins removed
1/2 cup walnuts
1/2 cup almonds
2 tbsp nutritional yeast
1 1/2 tbsp tamari
1 tsp mustard
1/2 tsp fresh rosemary or thyme
1 clove garlic (or more for extra garlic bite)

Method
Place the walnuts, almonds, oats and garlic to the food processor and process through until crumbly. Then add the sweet potato, nutritional yeast, mustard, herb and tamari and process until just well combined. Transfer the mixture to a large bowl and refrigerate for about 30 minutes. When ready to bake, preheat oven to 180 degrees and line a baking sheet with parchment paper. Take scoops of the mixture and place on the prepared baking sheet. Bake for 20 minutes until golden and just firm to the touch. Remove, and serve with pasta or tomato sauce, or as an appetizer with dipping sauce.

Oatmeal apple and cinnamon cups

Love my new cookbook Whole Food Energy. Is full of wonderful recipes and ideas and I tried several of them. This Apple and cinnamon cups are wonderful, moist and very very tasty. And because we are not using oil/margarine in our family, I used the white part from canned coconut milk and it worked well. But it is necessary have a  silicone muffin moulds

You will need
175g oats (you can use gluten free)
2 tbsp flaxseed (ground)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
240ml unsweetened almond (or other non-dairy) milk
100g apple sauce
50g date (or maple/agave) syrup
2 tbsp coconut cream (the white part from canned coconut milk)
1 apple, peeled and chopped

Method
Preheat the oven to 170 degrees. In a medium bowl combine the oats, flaxseed, baking powder, cinnamon and salt. Then add milk, apple sauce, syrup and coconut cream and mix to combine. Add a half of chopped apple and stir well. Pour the mixture into the prepared silicone muffin pan, sprinkle with second half of chopped apple and bake for 25 minutes.

Oatmeal cups with lemon and blueberries

Love my new cookbook Whole Food Energy. I tried these lemon and blueberries cups and they are so yummy ;) And because we are not using oil/margarine in our family, I used the white part from canned coconut milk and it worked well. But it is necessary have a  silicone muffin moulds

You will need
175g oats (you can use gluten free)
2 tsp lemon peel, grated
1 tsp baking powder
1/2 tsp salt
240ml unsweetened almond (or other non-dairy) milk
100g apple sauce
50g date (or maple) syrup
2 tbsp coconut cream (the white part from canned coconut milk)
150g blueberries (fresh or frozen)

Method
Combine the oats, baking powder, salt and lemon peel in a medium bowl. Then add coconut cream, almond milk, apple sauce, date syrup and mix to combine. Add the blueberries and stir well. Pour the mixture into the prepared silicone muffin pan and bake for 25 minutes in a preheated oven to 170 degrees.

My "GOLD" soup

You will need
3 medium carrots, peeled and chopped
1 medium courgette, chopped
1/4 cauliflower, chopped
2 celery stick, peeled and chopped
5 garlic cloves, peeled
1 can butter beans
1/2 cup amaranth
5 cups water
1 cup almond milk (no need)
1 tsp turmeric
salt to taste

Method
In a large pot add carrot, courgette, cauliflower, celery stick, garlic, butter beans, amaranth, turmeric, a teaspoon of salt and water. Cover and let cook about 20 minutes or until veggie are fully cooked. Use hand blender and mix everything as smooth as possible. Add milk, if you want, season with salt and serve.

Pink bars

You will need
200g dates, pitted
60g sunflower butter
75g dried fruit (I choose dried blueberries and cranberries)
50g oats
1 tbsp beetroot powder
1 tsp vanilla extract
1/2 tsp salt

Method
Place the oats in a food processor and pulse until is almost looks like flour. Transfer the oat flour to the bowl. Then place pitted dates in a food processor and pulse until finally chopped (it could be almost like paste). Add the mixed dates to the bowl and mix with oat flour, sunflower butter, beetroot powder, salt and vanilla extract. When the mixture is stick together, add the dried fruit and mix again. Transfer the mixture to the prepared baking tin with baking paper. Use a sheet of baking (or parchment) paper on top to press and flatten evenly using the palm of your hand or any cup/glass. Cover with baking paper and leave in the fridge for 1 hour. Then you can slice how you want.