Lemon Basmati Rice (white or brown or half and half)

Serve with any vegetables in season- steamed broccoli, roasted butternut squash, as a side dish to any main or on its own for some healthy vegan gluten free carbs.

Serve with any vegetables in season- steamed broccoli, roasted butternut squash, as a side dish to any main or on its own for some healthy vegan gluten free carbs.

Ingredients:

2 TBSP Rice Bran Oil
1/2 TBSP black mustard seeds
1 roughly chopped green chilli
1/2 TSP or more ground turmeric
grated fresh root ginger to taste
250-300 g of cooked fluffed basmati rice
1 small freshly squeezed lemon juice
dried crushed curry leaves
chopped fresh coriander leaves

Heat the oil over a medium heat and add the mustard seeds and chilli. Lower the heat and add the turmeric and ginger. Add cooked rice, stir well to infuse the flavours. Add lemon juice, stir some more and then turn off the heat. While the rice is still warm mix in curry leaves and cover the rice with a lid for 20 minutes to absorb all the spices. Once ready to serve garnish with fresh coriander.

Serves 2-3 people

All Green Guacamole

Serve with toasted sourdough drizzled with olive/avocado oil, or any oat/rice/corn crackers as a late evening post yoga practice snack!

Serve with toasted sourdough drizzled with olive/avocado oil, or any oat/rice/corn crackers as a late evening post yoga practice snack!

Ingredients:

1 medium ripe avocado
1 finely chopped fresh green chilli
freshly chopped parsley
freshly chopped coriander or some ground coriander instead
pinch of Himalayan pink salt
freshly squeezed slice of lime or lemon juice
ground black pepper
red chilli flakes to garnish

Mash all the ingredients in a blender or with a fork so it’s smooth and consistent. Let it sit for 15 minutes to infuse the flavours. Garnish with red chilli flakes. May be eaten immediately or store covered in a fridge for a few days.

Serves 1-2 people

Politika Cabbage Rolls

Are you one of those people who think that vegans eat only grass and lettuces? Do you want to know the truth, the real truth?
I give you my favorite Greek Inspired Vegan recipe!

Are you one of those people who think that vegans eat only grass and lettuces? Do you want to know the truth, the real truth?

I give you my favorite Greek Inspired Vegan recipe!

Ingredients:

  1. a medium size Organic Cabbage (any type, my favorite is the Savoy)
  2. 1.5 cups of Organic Tomato Passata (carton or fresh tomatoes, if they are in season. Never buy can tomatoes, here is why.)
  3. 1/2 cup of organic sultanas
  4. 1/2 cup of organic pine nuts
  5. 1/2 tbsp of cinnamon powder
  6. 1/2 tsp of clove powder, cardamom powder, nutmeg powder
  7. 1/2 tsp of Greek saffron
  8. 2 cups of quinoa or 1.5 cups of white rice (or mix and match)
  9. 3 tbsp of Greek organic Olive Oil
  10. Salt and pepper to taste

The 5 easy steps to mouth heaven:

  • Separate the leaves of the Cabbage with care, so they don’t break. Don’t worry if you can’t! There is a trick, just follow the next step.
  • In a big pot with boiling water add the leaves of the cabbage or the whole cabbage. If you are adding the leaves, switch of the stove and wait for them to soften for 5 minutes. If you have the whole cabbage keep the stove on for up to 10 minutes (depending on the strength of your kitchen stoves)
  • Mix all the other ingredients together in a big bowl. If they are too dry add some more tomato passata. You want your mixture to be moist but not watery.
  • Separate the leaves gently, if you haven’t already and after they have cooled down fill them with a teaspoon or more if the leaves are big, of the mixture. Roll the bottom edge then the two sides and then roll the cabbage leaf all the way till the end. If the mixture is seeping out, you have added too much. Do the same for all the leaves.
  • cabbageroll2In an empty pot place the cabbage rolls next to the each other without any gaps between them. Then place a plate on top of the cabbage that fits inside the pot and pour enough water to cover the rolls. Put the lid on and cook on low heat. Check after 20 minutes, if the water has absorbed. Taste one and check that the quinoa is done – your food is ready!

A great MEZE food to have with friends. Who would have thought you can make that with cabbage, hey?

KALI OREKSI!

Post Vinyasa – Cupcakeyogini Disco Balls

Full of zinc, protein, magnesium, Vitamin E, copper and healthy fats. Sugar free, gluten free, wheat free, dairy free, vegan but nutritious and sweet delicious. Contains lots of nuts.

Full of zinc, protein, magnesium, Vitamin E, copper and healthy fats. Sugar free, gluten free, wheat free, dairy free, vegan but nutritious and sweet delicious. Contains lots of nuts.

Ingredients:

50 ml of pure coconut milk
125-150 g crunchy or smooth pure cashew nut butter
20-40 g ground cacao
30-50 g pumpkin seeds
30-50 g sunflower seeds
30-50 g desiccated coconut ( no added sugar)
70-80 g coconut flower
1-2 TBSP Agave or Date Syrup ( sweeten to taste)

Place all ingredients in a blender until smooth and consistent. Remove with a spoon and roll each spoonful into a ball. Makes roughly 25 truffles. They can be stored in a fridge in an airtight container for up to 10 days. Feel free to sprinkle them with coconut or dark ground chocolate. Sparkles are optional.

Chocolate Cake

Is anything more exciting than a cake? Well maybe THE Chocolate Cake!
Baking for me is somehow Love making and believe when I say, that everyone will love you after they have eaten this Chocolate Cake.

Is anything more exciting than a cake? Well maybe THE Chocolate Cake!

Baking for me is somehow Love making and believe when I say, that everyone will love you after they have eaten this Chocolate Cake!

It’s Gluten Free, Vegan and Spiced to make any cold  month more sexy

The dry ingredients:

  • 1 ½ cup gluten free flour
  • ½ cup cocoa powder
  • 1 cup coconut sugar
  • ½ teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon salt
  • 1 (or more…how hot can you go!) red chilli pepper chopped

The wet ingredients:

  • 1 cup coconut milk
  • ½ teaspoon vanilla extract
  • 1/3 cup coconut oil

Mix dry and wet ingredients separately until they blend together.
Then add the wet to the dry and mix for the magic to happen

Your mixture should be like a thick soup, if it’s too dry add some more coconut milk or if it’s wet…. well you know what to add!

Bake in a preheated oven for 25-30 minutes

Have fun with it!!!!

Ayurvedic Tip: eat the cake first before you eat anything else

Healthy sweet snack for extra energy

Roasted chestnuts immune boosting, rich in calcium, B vitamins, vitamin C, magnesium, gluten free.

Roasted chestnuts immune boosting, rich in calcium, B vitamins, vitamin C, magnesium, gluten free

Ingredients:

Fresh 10 chestnuts

Wash chestnuts under the cold water. Don’t dry. Pierce a cross through each nut with a sharp knife. Place on a heated baking tray in the centre of fan assisted oven heated up to 190/200c. Roast 10-12 minutes. Once baked allow them to cool down for a few minutes before peeling and devouring them.

Bon Appetit!