Gazpacho is a cold soup made of raw vegetables typical from the southern Spanish region of Andalusia. It’s refreshing and packed with nutrients – a great way to eat vegetables during the summer!
Continue reading “Gazpacho”
I came up with this recipe a couple of years ago, when I was working in a cafe in which we were serving fresh apple & carrot juice. I was shocked by the quantity of juice pulp we were throwing away and imagined the same must happen in lots of home. Such a waste of fibres, when they are so good for our gut! So I had the idea to use this pulp in combination with lentils (or even a can of beans) to make vegan burgers.
Continue reading “Juicer Lentil Burgers”
I am a big fan of salads. As a main dish or as a side. All kinds. Colourful. And I insist on the colour, it’a an important factor in the choice of ingredients. Because it’s visually more appealing and because it will help you to get a wider variety of nutrients – the broader the colour palette, the more variety of fruits and veg you will eat.
Salads are also a great way to use leftovers. I had the chance to have this “Pick and Choose” salad recipe published in The Gift of Waste, an anti-food waste recipe book produced by the charity Hubbub for the North London Waste Authority (2015). Continue reading “Colourful Salads”
I love pulses! Pulses (subgroup of the legume family) refer to the edible dried seeds and include dry bean, pea, lentil, chickpea, faba beans, etc. Legumes used for oil extraction (soybean), harvested green (green pea) or used solely for sowing purposes (clover) are not considered as pulses. Continue reading “Why we should increase our consumption of pulses”
I started cooking gluten-free a few years ago, back in Barcelona, where one of my good friends has celiac disease. In this gluten-free vegan lasagna recipe, the leaves of the cabbage replace the pasta sheet. The filling is composed of vegetables, rice and mung beans to make it a complete meal.
I discovered the mung beans (also called green gram) in India. Rich in nutrient and really filling, they also have the advantage to cook quite quickly when compared to other pulses. Continue reading “Gluten-free vegan lasagna”
My adaptation of the traditional Kerala Green Peas Masala Curry, with added spinach (I’m such a fan of spinach!). Can be served with rice for the gluten free version, or with semolina.
Don’t freak out if you don’t have all the spices for the masala. Garlic, ginger and cumin are basics, for the rest do with what you have, be creative! Continue reading “Green Masala Curry”
I finally made the famous beetroot vegan brownies! And … it was nice! Tasty & moist, chocolaty & nutty… in one word, yummy!
As often, recipe inspiration from Made In Hackney, check their web for full recipe. Here comes my version: Continue reading “Beetroot & Chocolate Brownies”
Quick and fun recipe for some indulgent but guilt-free energy balls. Sugar-free (the sweetness comes from the dates), they are the perfect snack for all the family!
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I usually have this refreshing quinoa salad for lunch although you can also serve it as a side dish. Easy to make, this recipe is quite versatile – please do some ingredient swaps according to your taste & fridge content!
Continue reading “Quinoa Salad”
A great way to make the most of the carrot tops, loaded as the roots with minerals and vitamins. (This recipe can actually be made with any leafy greens.)
Continue reading “Carrot Top Dip”