Lima beans with garlic, sunripe tomatoes, chili and zucchini

The perfect mix –  sun ripe organic tomatoes, fresh zucchini, garlic and chili – and Lima beans. An easy dish enjoyed on its own or as a perfect companion to fish, chicken, etc.

Lima beans with garlic, sun-ripe tomatoes, chili and zucchini

Prepare the beans

200 g Lima beans

a sprig of fresh thyme

2 bay leaves

sea salt

Rinse well in cold water. Add beans to a big pot of cold water, bring to the boil, drain and rinse in cold water. Do the same 3 times before finally boiling in water added salt, fresh thyme and a couple of bay leaves. Cook till tender – cool.

and then the zucchini, garlic, tomato and chili

2 small zucchini

3 ripe tomatoes

3 shallots

2 cloves of garlic

fresh red chili or dried

Olive oil

Slice the zucchini, finely chop the tomatoes, the garlic and the shallots. In a frying pan, fry the zucchini till golden, add the garlic and shallots. Continue cooking until the shallots and garlic are soft. Add the tomatoes and cook for a couple of minutes while mixing and stirring. Add the cooked Lima beans and season with sea salt and freshly ground pepper. Add chilli to taste. Serve hot and enjoy on its own or as the perfect accompany to fish or chicken.

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Plant-wild week-day 6

This morning I made yumilicious pancakes without milk and without eggs and without butter – sounds terrible? Well, we were surprised – they were the fluffiest, tastiest pancakes ever!  I used homemade almond milk, vanilla, banana and fresh blueberries…………………

We started the day by drinking a big glass of cool freshly pressed watermelon juice, with lime and lots of fresh mint from the garden. So refreshing!!

Breakfast

Banana, blueberry pancakes

Almond milk:

1 cup of raw almonds

3 cups of water

vanilla

Put the ingredients in the blender and blend into a really tasty delicious milk – you can add dates to make it sweet. If you don’t have a high power blender, it is a good idea to soak the almonds in water first, to make them soft and easier to blend. This milk is so, so, so delicious.

Pancakes:

1 cup of organic unbleached flour

1 1/2 cup of almond milk

2 teaspoons of baking powder

a pinch of sea salt

2 tablespoons of raw sugar

1 ripe banana

a good handful of fresh blueberries

Add the flower, the baking powder, sugar and salt in a bowl – mash the banana and mix it with the almond milk. Now mix the banana and almond milk with the dry ingredients – add the blueberries.

Fry in either olive oil or coconut oil.

Enjoy with extra blueberries, maple syrup and your favorite cup of tea – or coffee!

Snack

Mango/raspberry smoothie with almond milk and hemp hearts

1 mango

3 cups of fresh raspberries

2 cups of almond milk

ice

2 tablespoons of hemp hearts

Blend in to a delicious smoothie

Lunch

Guacamole with grilled tomato bread

4 ripe avocado

1/2 small red onion

1 clove of garlic

freshly squeezed juice of one lime

freshly squeezed juice of one lemon

1/2 red chilli

one bunch of fresh cilantro

sea salt

pepper

Mash the avocado, add lime and lemon juice, add freshly squeezed garlic, add the finely chopped red onion and some finely chopped fresh cilantro. Add the finely chopped red chili.  Season with sea salt and freshly ground pepper.

Cut slices of good stale bread – put them on a baking tray, drizzle with olive oil and cut thin slices of tomatoes on top. Sprinkle with sea salt and put them in an 350F oven and bake till they are golden or grill them first on one side – then add the tomato and the sea salt and grill again.

These little breads are perfect with the guacamole!

Dinner

chickpeas and lentil curry with cauliflower, spinach and cilantro,  served with mango chutney and naan bread

1 cup of chick peas

1/2 cup of green lentils

2 tablespoons of finely chopped fresh ginger

4 shallots

3 cloves of garlic

600g of tomatoes

olive oil

2-3 teaspoons of good curry

2 teaspoons of tomato paste

1 l of vegetable stock

one bunch of fresh spinach

one head of cauliflower

one big bunch of fresh coriander

Bunch of spring onions

Soak the chick peas ahead of time, for at least 4 hours, rinse and drain them.

Chop the tomatoes. Finely chop the shallots and the garlic and saute in a big pot, add the ginger then the curry and saute for a minute.  Add the tomato paste and the fresh tomatoes and then the chickpeas. Saute with all the spices and then add the vegetable stock. Cook for about 10 min. then add the green lentils. Cut the cauliflower head into smaller pieces. When the chickpeas and the lentils are almost ready, add the cauliflower. Cook for 5-8 min then add the spinach, cook for a min. and add the finely chopped fresh coriander.

Serve the dish with fresh lime on the side, chopped spring onions on top, some mango chutney and a piece of whole wheat naan bread.

Inspired by tortilla soup from heaven

A few weeks ago, I made tortilla soup inspired by a recipe from one of my favorite Canadian cook books “Whitewater Cooks at Home “, by Shelly Adams.  It was with all the trimmings and it was so tasty and so good. Spicy, hearty and full of intense flavors. It was such a success that I named it “Tortilla Soup from Heaven”. And then I started thinking, hmmm, how can I make a healthier version of this?

I guess I have been wanting to make soup lately because the weather on the West Coast of Canada has been kind of  crummy, cold and rainy – I heard someone call it Junuary – so quite frankly, when the weather is like this, you need a good soup to comfort the soul and brighten the spirit.

 

The soup above is so tasty and so good – it has all the trimmings, chicken, tasty cheese and fried tortillas!

Okay – so I really wanted to create a healthy version of this. And this is what I came up with – a healthy variation inspired by my earlier Taco Soup from Heaven.

Instead of chicken, cheese and fried tacos, I added sautéed mushrooms and zucchini with lemon and garlic and steamed quinoa.

For 6 portions

3 shalots

1 small tbsp ground cumin

5 cloves of garlic

2 small bunches of fresh cilantro

half a small red chili

Olive oil

2 small tbsp of flour

2 teaspoons of sea salt

Freshly ground pepper

6-7 sun ripe tomatoes

1.2 liter of mushroom broth

1/2 cup of sprouted quinoa

400 g of brown mushrooms

1 medium-sized zucchini

1 Lime

Finely chop the shalots and the garlic, throughly rinse (one bunch)the fresh cilantro and chop it, finely chop the chili, cut the tomatoes. In a pot heat some olive oil, add the shalots, the garlic, the cumin, and the cilantro, saute till all is soft.

Add the chopped tomatoes and saute till the tomatoes are tender, add salt – add it to the blender and blend into a smooth sauce.

Add a bit more olive oil to the pot and add the flour, whisk it around till it has dissolved, put it back on the heat and add the tomato mix, reduce over medium heat for about 5-10 minutes while stirring. Add the mushroom broth.

Cook 1/2 cup of sprouted  quinoa – set aside.

Stir fry the mushrooms in olive oil until they are golden brown, add a squeeze of lemon juice, some freshly pressed garlic and sea salt. Saute the zucchini till golden, add lemon juice, freshly pressed garlic and sea salt.

To the soup add a small bunch of finely chopped fresh cilantro, the juice of one lime – taste with salt and pepper.

In a bowl put the quinoa, some mushrooms,  some zucchini and some avocado bites

– pour the hot soup over the mixture and serve

If you would like to make the original “Tortilla Soup from Heaven” with chicken, cheese, etc., just follow the recipe above but use chicken broth instead of mushroom broth. And use chicken instead of mushrooms and zucchini.

In the healthy version, I used quinoa instead of making fried tortillas. If you would like to make them, in a separate pot put 1/2 cup of olive oil and gently fry strips of tortillas, turning them once – til they are just slightly browned. Put them aside on a piece of paper towel.

When the soup is ready add 400g of cubed fresh organic chicken breast and gently poach it in the soup for about 5 min and then add the cilantro and lime juice. Serve the soup with fresh avocado bites, freshly grated cheese and the fried tacos.

Enjoy!

So while writing this post the sun has come out and it is the most beautiful day! I’m wondering, if writing blog posts about warm hearty soups to comfort the soul on a rainy day, works in the same way as every time you remember to wear your gumboots and to bring your umbrella – the sun is sure to shine?

I am off to enjoy a green smoothie in the sunshine!

Green and Delicious Spring Rolls

Outside it is pouring down with rain so what better excuse than to head for the kitchen and create something healthy and delicious.

I love discovering new and creative ways to add more green food to my diet – but I absolutely will not compromise on taste. It has got to be really, really tasty otherwise it is not for me!

So, today’s “discovery” is a recipe for  green spring rolls. I hope you will enjoy them as much as I do!

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Fresh and Crunchy Chili

This dish is a raw food version of chili that I created today in an attempt to really fill us up with something very healthy and delicious!

In the blender I put

1 cup of walnuts

1 cup of raw sunflower seeds

1 clove of garlic

1 teaspoon of paprika

1 teaspoon of cumin

1 teaspoon of ground coriander

2 spoons of Braggs

I blended it all and got this

I chopped up 6 large brown mushrooms and marinaded them in a dash of olive oil and another dash of Brags

Then I finely chopped 2 stalks of celery, 1/2 of red pepper and 1/2 a zucchini like this

     

Then I made a tomato chili sauce

I added 6 small ripe tomatoes to the blender, 1/2 red chili add more if you like it hot, 1. clove of garlic, 1/4 red pepper, 4 sun dried tomatoes and a pinch of sea salt and freshly ground pepper

and blended it all into one tasty sauce.

The walnuts and sunflowers were then mixed with the chopped and marinaded mushrooms, the diced zucchini, pepper and celery . All of this was then mixed with the tomato chili sauce.