Fennel and Grain Salad

A wholesome grain and quinoa mix, combined with fragrant and flavorful fennel, along with roasted pine nuts and a simple vinaigrette. This one delivers a nice nutritional balance with a load of superfood content; lots of protein, supported by complex carbs and a bit of healthy oils.

This salad has been the theme of this week for me and I have been keeping a steady supply of it in the fridge. I really love the texture and the complex, playful flavor. Oh and it is just as good cold, served right out of the fridge. Definitely a winner for me. The recipe is here:

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Chickpea Salad Sandwich with Hearts of Palm

This chickpea salad with hearts of palm is perfect for powering up on those days when you don’t really feel like cooking but still need something filling, nourishing and delicious! Packed with protein and fiber, this is a comfort food you can feel great about eating. It takes merely 15 minutes to make with no cooking involved. Though it is easy enough to make on a whim, the recipe will make enough for several hefty sandwiches to so that you can store it in the fridge for a quick take-away lunch option, for snacking on as a dip or using it as a topping for salads. The recipe is below:

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Purple Carrot Kvass

This beautiful red home fermented drink is called the purple carrot kvass, and besides being a delicious probiotic, it is also an interesting savory drink option.

I am a big fan of fermented drinks; their sour, earthy, mouthwatering taste, and their awesome probiotic benefits. I had published a continuous brew kombucha recipe before, and I still regularly make it. But I am now adding this kvass option to my home fermenting as my savory option. There aren’t many non-sweet and non-alcoholic drinks available, at least in the western cuisine, and I think that is unfortunate. I believe we get enough sugar as is, and I appreciate when there is a drink option that does away with sugar altogether. It may taste strange at first, sort of like a milder pickle juice, but it is a taste I came to crave on the regular. The recipe is below:

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Sweet Tahini Tortilla Rolls

This is perhaps one of the easiest (and fastest) pastries you can make with minimum time investment and absolutely impressive results. Made with only a few common ingredients, the recipe is pretty much about spreading a few things over a tortilla and rolling it up before sending it to oven. I always loved using tahini in desserts, I think it creates a wonderful contrast to the sweet taste and lends a luscious, almost earthy flavor in a very good way. The tortillas, of course, are the time savers here. They eliminate the need to make a pastry dough from scratch and they bake into a wonderfully crunchy texture.  The recipe, along with a video is below:

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Cashew Yoghurt

I don’t know why it took me this long to start experimenting with homemade vegan yoghurt but here I am after a few first batches and I am super excited. Made with raw cashews, and raw (unpasteurized), unfiltered apple cider vinegar, this creamy yoghurt turned out extraordinarily well for dipping fruits in or as even as a spread over toast. And it couldn’t be easier to make, the recipe is below.

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Garbanzo Bean Flour Omelette

Garbanzo bean flour omelettes are my new breakfast addiction. Besides the fact that they are packed with protein, and that they are amazingly tasty, they are also so very easy to make using just a handful of ingredients whisked together. Feel free to craft the flavor to your liking of course using your choice if spices. I personally went with one of my all time favorites, the Spicemode Tikka seasoning. You have heard me mention Spicemode before, I am so grateful to have discovered this company every time I crack open the lid of one of their spice blends, so fragrant, fresh and flavorful <3

The recipe, along with a video is below 🙂

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Artichoke Hummus

Artichoke hummus is absolutely one of my favorite variations on this super versatile and nutritious spread. I am a big fan of artichokes themselves and I was curious to see if any of that flavor would carry into a hummus. It took me by surprise just how amazing it turned out to be! The artichoke flavor is definitely there but not overwhelming, perfectly complementing the rich, earthy, slightly sour and wholly satisfying taste profile. The recipe is below.
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