I first tried this delicious, garlicky dip on a trip to Santorini and I loved it immediately. I guess you could compare it a little to humous, it is smooth and comforting and lovely served with hot pitta bread. I wouldn’t recommend it if you are going on a date as the garlic packs a punch! Made with a few simple ingredients, with the star being yellow split peas (not fava beans – go figure!) it is a staple on a lot of the Greek islands and is served as one of many meze dishes. It’s been around for thousands of years, so if you haven’t heard of it – where have you been?! 🙂 Also this is soooo cheap! – you will thank me!Continue reading “Fava Dip”
Happy New Year! I went to the Queen of Hosts yesterday 🙂 (Tracey Fenner is the Queen!) for a wonderful New Years Eve visit – there was amazing food, lots of laughs and even some tractor driving thrown in! Now, I don’t think anyone has ever left Tracey’s home hungry – maybe rubbing their belly because they over induldged but never hungry! So, there were snacks before we went for our country walk and then a massive meal when we came home – and our snack before we set off was this amazing mushroom pate served on toast. I always plan to pace myself and eat delicately but this was just too good and very tasty so I just got stuck in! This is a great dish to serve as a starter or when having friends over and will be my new favourite for a snack. As mushrooms are full of vitamin D – they actually help fight off colds – they also contain selenium which helps support the immune system and prevent damage to cells and tissues.
So get some toast or crackers and get involved 🙂
Continue reading “Marvellous Mushroom Pate”
I was fortunate enough to spend a few hours cooking with an Ethiopian chef a while back, making this dish as well as a few others. The tip I took away from that day was to cook the onions and garlic until they almost become a puree (this does mean you have to keep stirring!) but the result is delicious. You can spice up this dish as much as you want – I prefer a gentle warm sensation! Split peas are so overlooked nowadays – they are a great source of plant-based protein , folate, iron and potassium, while being low in fat and high in fiber – and best of all they are cheap! Great for diabetics.
I would advise soaking over-night – just to make sure they are gentle on the tummy, if you catch my drift 🙂
This is probably my favourite West Indian soup – I have eaten it mainly at funerals! but nevertheless it’s been so tasty and filling and really comforting. Red peas are kidney beans and this soup allows you to experiment with different vegetables – pumpkin, sweet potato, yam, butternut squash etc. The beans need soaking overnight or use a pressure cooker to cook them and save time. Kidney beans are a good source of plant-based protein, fibre and have a low glycemic index rating – all round a good, healthy bean! Every time I have eaten this soup it has had ‘spinner’ dumplings in it – which are delicious and make it a meal on its own – so I have included the little dumpling recipe aswell.
Continue reading “Ital Red Pea Soup”
A lovely, light but satisfying lunch dish made with courgettes/zucchini. You can eat a good plateful without feeling guilty! Courgettes have a low GI and are great for people who have diabetes as they won’t have much of an effect on blood glucose levels. Courgettes are also a good source of potassium, vitamin C and folic acid. The tomatoes add a long list of nutrients, especially when cooked – add in fresh dill, mint and parsley and this is a longevity winner – and best of all it is great for the waistline – no after-lunch slump with this one!Continue reading “Stuffed Courgettes”
This was a dish I loved when I was a meat eater (many years ago) And finally a version with no dairy and no meat! You never need to be in a flap again when your non-meat eating friends come for lunch 🙂 The pasta used in this dish is readily available in most supermarkets now and the dish is very easy to make. A friend of mine in Rhodes used to make a vegetarian version of this which was amazing also. This recipe comes from one of my favourite Greek Chefs – Akis Petrezikis – who seems to be Greece’s answer to Jamile Oliver!
Continue reading “Plant Based Pastitsio”
Thanks to my good friend Charlene for making me lunch! I am trying to get away from all forms of processed food and that includes ‘healthy’ vegan or plant-based options – the list of ingredients still look too big to me with these convenience foods and if you make double the mixture for this home-made version, you can freeze them for those evenings when you just need to make something super quick. Add a lovely tomato sauce to these and you can serve with rice, bulgur or wholewheat pasta. The only thing you really need is a food processor or some elbow grease! You can add in the flavours that you like and adapt as you see fit but you will love these 🙂
I love to find recipes that are bursting with goodness but still taste delicious and comforting – and this dish delivers. I found this on Ozlem’s Turkish Table and as I have never really used Freekeh before, thought I would give it a go. Not one spoonful of this went to waste! I ate it hot and cold and it was equally delicious. Freekeh is an acient grain (even mentioned in Leviticus in the bible) and is full of fiber, it has a unique, almost nutty taste and texture and aids digestion. Full of zinc, iron and calcium you can really eat without guilt!!! It’s simple to prepare and all ingredients are easy to source. Thank you Ozlem!
Another great soup for these crisp winter days. I have to say I do use a lot of coconut milk at the moment but it adds such a lovely creaminess and flavour that I can’t resist it. This is economical and will last about 4 days in the fridge. This is delicious served with some black olives on the side and a toasted slice of sourdough. 🙂 I now have a brilliant pressure cooker which does the whole thing in 10 minutes but have given you the traditional saucepan recipe. Butternut squash is a great source of fibre and vitamins, coconut milk reduces blood pressure and cholesterol and improves digestion – so don’t take my word for it – make this and see how you feel after!
Continue reading “Squash, Chilli and Coconut Soup”
I’m on a bit of a curry vibe at the moment 🙂 largely because I live very close to Brick Lane, the famous curry mile near Shoreditch in East London renowned for its excellent curry houses. I recently visited with a friend and we had a wonderful plant-based meal with lovely soft chapatis. It inspired me to learn how to make them. It always concerns me that the shop bought ones have such a long shelf life ? Can’t be good.
Another great longevity recipe from the Blue Zone community – this originates from the Seven Day Adventists in Loma Linda California who live long and strong and practice a plant-based diet (these Californians live about a decade longer than most other people!). Meals like this can be rustled up quickly and can be a meal on their own – the addition of chickpeas means you will feel full without having resorted to adding any grains or rice etc.
I had this dish for the first time when I went to visit friends and my friend got into a flap because I don’t eat meat. So she ran across to her Nigerian neighbour to ask for help! I have adapted the recipe to suit my family. It’s very easy and has a lovely chilli kick so goes well with plain rice. I am in Crete at the moment and have been able to get all the ingredients and put this together very quickly. You can use fresh, tinned or frozen spinach for this recipe whatever you have at hand.
I am eating a lot of salad at the moment and as much as I love olive oil, I am trying to cut down a little on the amount of oil I consume without compromising on flavour. This little salad dressing does the trick! I used my Nutri-bullet to blend it in seconds. This comes from Dr. Joel Fuhrman’s bestselling book Eat for Life and is used as part of a whole food plant-based lifestyle. It’s easy and tasty and will allow you to add generously to salads!
This lovely beetroot salad is a great side dish and reminds me of lazy lunches on hot sunny afternoons in Greece. It is very simple and beetroot is great for digestion, great for controlling blood pressure and lowering cholesterol. I also add this to sandwiches to give them a lift.
Continue reading “Zingy Beetroot Salad”
I think I might start to look like a mushroom soon! I have a husband who loves all things mushroom and as they are a good source of vitamin D why not! These little empanadas were really tasty and had a nice little kick to them, they are smokey, sweet, and spicy. Surprisingly they tasted great cold as well.
Continue reading “Spicy Mushroom Empanadas’”
These may look a little rustic 🙂 but they are very comforting. Although I have added them into the weekend section, they really didn’t take that long to prepare and cook. They got a thumbs up from my husband and would definitely be a winner at a social gathering – I even think meat eaters would like these. This is another recipe that you can adapt to your favourite spices and all the ingredients are readily available. Sweet potatoes are highly nutritious and support the immune system, and are rich in fibre, combined with chickpeas which are high in protein, mushrooms that have vitamin D and you have a winner!
Continue reading “Sweet Potato, Chickpea and Mushroom ‘Sausage Rolls’”
I have always avoided making this dish, it looked complicated and a bit of a faff! but I recently went on holiday to Crete and my friends amazing mum showed me how to make it. It’s great with fresh bread as a dip or as a side dish but I also use it as a replacement for butter in sandwiches – filled with crispy salad.