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Chocolate and raspeberry truffles

After enjoying a couple of glasses of home-made carrot and orange juice, an important amount of salad and plenty of baked potatoes and sweet potatoes topped with home-made vegan pesto, my friend served us the most amazing dark chocolate truffles. They were moist, soft, very flavourful and perfectly sweet. No added sugars, just dates. My mind was blown... That night during my meditation before bed, I couldn't stop thinking about the damn truffles. I was hit by a wave of inspiration on different truffle flavour combinations, which had me get up and grab a pen and paper to write them down before they escaped!

Throw into a food processor the raw walnuts, Medjool dates, coconut oil, vanilla powder, salt and cacao powder. Process for a minute or until completely combined.
Add the raspberries and pulse one or two times, enough to incorporate them into the mix without them blending in completely.
Using a teaspoon, scoop out the mixture into the palm of your left hand. Turn the mixture into a small ball using both hands in a circular motion. When done, in a bowl, coat them in the 2-3 tablespoons of raw cacao powder by rolling them around.
Place in a plate or container and set in the freezer for 30 minutes to an hour. Take out of the freezer a couple of minutes at room temperature before enjoying.
( Tip ) Experiment with other fun coating flavours such as Maca powder, barley grass powder, Matcha powder, raw beetroot powder, etc!

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Crunchy Broccoli and Pomegranate Winter Salad With Sweet Miso and Tahini Dressing

This salad is made using in-season produce from the farmers market (it will usually have a lot more flavour than what you can get at a regular supermarket) and combined with a delicious creamy dressing that will leave you feeling filled and satisfied, I promise. It's also a great recipe to prepare if you have guests coming to your place since it is so pretty and colourful, and also really easy to make. The truth is I have a crush on this salad, I have been making it almost every single night for the last month or so, and it is slowly becoming a favourite, not only because the dressing is seriously addictive, but because it has broccoli in it, and it is my new obsession, I eat it all the time either boiled or steamed with a bit of lemon juice over the top and nothing else. And there is more, I prefer the stem way more than the flower! You need to boil it until it is crunchy but not raw and it still has that gorgeous vibrant green colour.

Try This: Crunchy Broccoli and Pomegranate Winter Salad With Sweet Miso and Tahini Dressing Try This: Crunchy Broccoli and Pomegranate Winter Salad With Sweet Miso and Tahini Dressing I know what you’re thinking… ‘A salad recipe!? it is freezing outside!’, but hear me out, it is very important to eat raw salads in the winter either as a main course or as a starter, because fresh fruits and vegetables keep us the healthiest and we need to keep our immune system working perfectly during the colder months! This salad is made using in-season produce from the farmers market (it will usually have a lot more flavour than what you can get at a regular supermarket) and combined with a delicious creamy dressing that will leave you feeling filled and satisfied, I promise. It's also a great recipe to prepare if you have guests coming to your place since it is so pretty and colourful, and also really easy to make. The truth is I have a crush on this salad, I have been making it almost every single night for the last month or so, and it is slowly becoming a favourite, not only because the dressing is seriously addictive, but because it has broccoli in it, and it is my new obsession, I eat it all the time either boiled or steamed with a bit of lemon juice over the top and nothing else. And there is more, I prefer the stem way more than the flower! You need to boil it until it is crunchy but not raw and it still has that gorgeous vibrant green colour. I'm also loving pomegranate now that they are in season, aren’t they delicious?! I remember my dad used to prepare bowls of pomegranate seeds for me to snack on, it was one of my favourite fruits as a little girl for sure. Crunchy Broccoli and Pomegranate Winter Salad With a Sweet Miso and Tahini Dressing Dressing: 2 tablespoons of white tahini 1,5 tablespoons of sweet/white miso paste 1,5 to 2 tablespoons lemon juice 6 tablespoons mineral water 1/2 teaspoon of maple syrup or honey (optional)
You can find miso paste and tahini in most health stores. In a bowl, mix the tahini and miso paste together with a spoon until smooth and homogeneous. Add the lemon juice and maple syrup and stir. Finally add the water and stir again until smooth.
Feel free to use other seasonal fruits you might have around: pear and clementine would be lovely. In a sauce pan, put water to boil. Mean while, cut the broccoli flowers individually and the stem into 2-3 centimetre pieces. When the water is boiling, throw the broccoli in for 3 to 5 minutes until tender but not over cooked so we keep it crunchy and vibrant green. Drain and set aside.
ontinue to prepare the other ingredients starting with the pomegranate. With a sharp knife, cut it in half sideways. Place on of the halves looking down on the palm of your hand over a big bowl. Using a big wooden spoon, smack it until all the seeds have popped out. Repeat process with the other half.
Now cut the yellow pepper into 1centimetre pieces (take off the white part on the inside first) and do the same with the cucumber (I like to leave the skin on so it is even crunchier) and the chives. If you are using kale, use only the tender leaves and discard the stem. If you are planning on using other green leaves, cut them into bite size pieces. In a big salad bowl, throw in all the ingredients, drizzle the dressing, toss, serve and enjoy!

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Gnocchi With Green Asparagus, Mushrooms, Cured Cheese and Basil Leaves

This is a very simple recipe that you make in ten minutes; ideal for when you are starving and just can’t be bothered with anything too complicated.

Place a frying pan on medium heat with a drizzle of olive oil or coconut oil. Cut the asparagus in 3cm pieces (get rid of the white parts) and throw them in.
Add the honey, salt and pepper. Cook for a couple of minutes until they turn vibrant green.
Now cut mushrooms in half and add them to the asparagus.
Cover with a lid for one to two minutes (toss once or twice). Turn off the heat.
Meanwhile cook the gnocchi in boiling water (this should take 2 minutes aprox, but check the instructions).
When the vegetables are ready, simply mix them with the gnocchi, the cured cheese (I like to crumble it with my hands) and the basil leaves.

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Greek Yogurt, Pistachios and Honey Pancakes (gluten free)

You might already know that tomorrow is Pancake Day (Shrove Tuesday) and you are probably as excited as I am about it, simply because pancakes are the most delicious thing in the world, after a juicy hamburguer, pizza, or mac n' cheese. The thing is, you can't eat these delicious foods all the time or else... you know what will happen. I don't digest gluten and dairy products well and always end up with a horrible stomach ache after eating regular pancakes, so I've done my best to come up with a gluten-free recipe using chickpea flour (gram flour) and rice milk that is quite close to the original pancake recipe everyone uses and loves. If you don't tolerate gluten or dairy products and are planning on stuffing your face tomorrow (I am) then you might want to try these out. You might find the taste of chickpea flour a bit strong (although I love it) and there are plenty of gluten-free flour options out there, so just go to your nearest health f

Mix all the dry ingredients in a big bowl. Then add the wet ingredients and mix together well. If you can, use an electric whisk as it will air the mixture and make the pancakes fluffier. If you can, try to keep the heat low, as I've found the pancakes to burn very easily with the chickpea flour.
As soon as your pancake starts to show bubbles on the surface, flip it over with a spatula, they should come out golden and delicious.
Serve with honey, crushed pistachios, blueberries and maybe some more greek yogurt on top?

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Yogurt, Amaretto and Mint French Toast

I know many of you love healhty recipes, but I am also sure you love to indulge over the weekend, so here's my contribution to making your weekends even better. Ingredients (for 2 people) 4-6 slices of bread (2 cm thick) 50ml rice milk (or milk of your choice) 2 eggs 1 teaspoon vanilla extract 2 tablespoons amaretto (or cognac) 4 tablespoons honey or brown sugar 125 gr of plain yogurt 1 handfull of fresh mint 20-30gr butter or coconut oil

In a bowl or big container whisk together the eggs and honey or sugar. Then add the milk, vanilla, amaretto, yogurt and chopped mint. Cut your bread into 2cm slices and soak them in the mixture you've prepared. Make sure each slice of bread is soaking for at least one minute on each side.
Now place a pan on a medium heat and add some of the butter until melted, then place two slices of bread until golden on one side and turn over til golden on the other. Repeat the process until you've cooked all your French toast! Serve with some more honey or sugar on top, a bit more mint and a bit of cinnamon. Enjoy!

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Avocado, Strawberry & Blue Cheese Quinoa Salad w/ Japanese Sesame Dressing

So today I wanted to share a new discovery I made last week, the best salad dressing I've ever eaten. It is so so good that I even eat it with a spoon when no one's looking... It is a japanese sesame seed dressing that works great with any type of salad. For this post I have cooked a quinoa, blue cheese, avocado and strawberry salad, because I love it, but you can use the dressing recipe with any salad of your choice.

Measure 200gr of quinoa and put it in a cup, then measure a tiny bit less than double the water with the same cup. Place the quinoa and water with a bit of salt and oil in a sauce pan and let the water boil.
Once the water is boiling, turn the heat down and cover the with a lid. Let it cook for 10-15, but make sure you check on it often so the bottom doesn't burn. When the water has completely evaporated, turn the heating off and scoop the quinoa out into a bowl to cool.
Meanwhile get the remaining ingredients ready by simply cutting them into the size you want and set them aside.
To make the sesame dressing, use a mortar or a blender to grind the sesame seeds and the sugar, this allows the flavour of the sesame to come through. In a separate bowl mix the wet ingredients until you get a smooth consistency. Finally add the ground sesame seeds and sugar and mix together.
Serve the quinoa with the remaining ingredients in a salad bowl, add the dressing and enjoy!

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Raspberry, Lemon and Ginger Curd

Lemon curd is one of those things that takes me back to my childhood. We used to have a jar of it every once in a while as a very special treat that my aunt would bring from London when she visited. I never knew how easy it was to make from scratch until last year when I made these Madeleines with Lemon Curd. Not too long ago I realised that curd can be made with any acid fruit you like and I immediately thought of raspberries. For this recipe I have kept the lemon and added some ginger as I love how it goes with sharp flavoured fruits. Ingredients: 150ml lemon juice freshly squeezed 60gr of raspberries 1 lemon grated zest 2 teaspoons of grated ginger 2 eggs and 2 extra yolks 80gr butter 40gr sugar (or more if you like it sweeter) In a saucepan melt the butter, then add the lemon juice, lemon zest, grated ginger and the raspberries (you can throw them in directly or press them through a si

In a saucepan melt the butter, then add the lemon juice, lemon zest, grated ginger and the raspberries (you can throw them in directly or press them through a sieve using a spoon as in the picture). When all the ingredients are combined, set aside.
In a bowl, whisk the 2 eggs and the 2 egg yolks. Now add a tablespoon of the butter, lemon and raspberry mixture to the eggs to warm them up a little and so avoid them turning into an omelette. Now slowly add them to the fruit mixture in the saucepan and stir well.
Put the saucepan back on medium heat and stir continuously until the consistency thickens and begins to bubble around the sides.
Turn off the heat and press the curd through a sieve to get rid of any remaining lemon zest and ginger fibers that might be left.
Keep in a Mason jar in the fridge and enjoy on toast, as a topping on a cake, in a tart (see photo above), with yogurt... the list is endless.

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Potato pancakes (Latkes)

Easy, quick and yummy.

Grate potatoes and onions. In a bowl combine them with eggs, flour, salt and pepper (with 0,5kg potatoes goes 1 big onion, 1 egg, 2-3 spoons of flour). If you think there is too much water, get rid of it.
Heat oil in a frying pan, spoon potatoes and cook as pancakes. You can eat it with sugar, sour cream, gulash (then it\\\'s called hungarian potato pancakes) and basically anything.

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