Sick and tired of dieting?

Are you sick and tied of dieting? I was so sick and tied of diets that promised that they could work wonders, but never changed a thing. I was tired of feeling deprived of the great meals that I was missing, of eating boring, tasteless food that really didn’t satisfy me in any way. I was sick and tired of counting calories and feeling guilty if I ate something “bad”. Life is too short for that.

The great revelation for me was to eat more plant-based foods!

In our family, we have now changed many of our meaty meals to plant-based foods.

Sometimes we do VB6 – Vegan before 6, meaning no animal products until dinner. Then you eat anything you like for dinner. Sounds  fabulous? It is! VB6 was invented by NYT food journalist Mark Bittman because his health was suffering (see the link below). But through VB6  he got his health back.

I love this idea, it is something we can all do, quite easily. It is totally doable, not a big change, but it has huge impact on our overall health and well-being. By eating like VB6 or a similar scheme, you can keep your cholesterol down, your blood pressure healthy, your blood sugar good, your weight down and, at the same time, you will feel energized and full of life.  We love this way of eating so much that we actually sometimes expand the idea to VUF – Vegan until Friday!

Eating this way is delicious, tasty, satisfying and nourishing and it feeds your entire body and soul. It is the perfect way to stay healthy and loose the extra weight. I never think calories when I eat like this – my weight stays ideal and I feel ideal – there is no going back for me. I love this way of living and eating – I enjoy my meals and I never feel I am missing out because I am not.

Take this burger for instance – a quinoa burger with all the trimmings, guacamole, arugula on a homemade bun. The perfect exchange.

A favorite burger – Quinoa burger made with sweet potatoes and mushrooms.

500g Mushrooms – I use the brown mushrooms or Portobello

3 shallots

2 medium size sweet potatoes

2 cups of cooked quinoa

2 teaspoons of paprika

3 tablespoons of flax-seed meal

2 cloves of garlic

Sea salt and pepper

Flour

Chop the mushrooms, chop the shallots, add some olive oil on to the frying pan and brown the mushrooms,garlic and onions. Add sea salt and freshly ground pepper.

Bake the sweet potatoes till they are soft, e.g., for about an hour in the oven. Scoop out the sweet potato from the skin and put it into the blender, add the mushrooms, onions and  garlic. Blend into a soft mixture. Put the mixture into a bowl and mix in the flax-seed meal. Mix it well.  Let it cool. Make the patties and gently turn them on a plate with a bit of flour/sea salt/pepper on all sides. Fry the quinoa burgers in olive oil till they are golden brown on both sides.
Serve on a warm homemade bun, with slices of red onions, homemade guacamole, slices of tomatoes, and lots of fresh crisp arugula.

Enjoy!

Another delicious veggie burger from Somer at  Vedgedout

We went plant-wild for a week, check it out here

Read more about Mark Bittman and VB6

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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.

Rawlicious tacos with freshly made tomato salsa and guacamole

This is such a great dish. Full of all the best, vibrant with life, enzymes, vitamins and minerals – a recipe that boosts you from the very first bite and leaves you satisfied and full of energy for hours to come. Perfect both for lunch and dinner.

Guacamole

3 ripe avocados

freshly squeezed lemon juice

freshly squeezed lime juice

2 cloves of garlic

sea salt and freshly ground pepper

Mash up the avocados and add lemon and lime juice,  minced garlic and taste with salt and pepper

The Taco “meat”

2 cups of walnuts

2 teaspoons of Braggs

1 teaspoon of ground coriander seeds

1/4 red pepper

1 garlic

Add it all into the blender and pulse till everything is well blended – how easy can it get 🙂

Pico del gallo/ tomato salsa

I could eat this for breakfast, lunch and dinner ever day for ever!

5 ripe tomatoes

1 red chili

1 small red onion

bunch of fresh cilantro

freshly squeezed lime juice

sea salt and pepper

Cut tomatoes into small bits, finely chop red onion, fine chop red chili and fresh cilantro – add it all into a bowl, taste with sea salt,  freshly ground pepper and fresh lime juice.

Ready to serve the Tocos – use Romaine baby lettuce as tacos shells, add the “meat” add guacamole and top with  the salsa pico del gallo