Aubergine Meatballs

Healthy Food.com

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 🙂

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Bulgur, Freekeh and Green Beans

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!

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Vegan Breakfast Stack

 

This is my new favourite breakfast/brunch meal. This packs a nutritional punch and tastes delicious – okay, my stack looks a little wonky! but I am sure yours will be much better! I added some mushrooms and a bit of toast which kept me satisfied until later in the day. Who knew that julienned  sweet potato in the oven could taste so good! This is also a great dish to serve when having friends over.

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Wholemeal Chapatis

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.

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Roasted Potatoes with Green Beans and Mustard Drizzle

Blue Zones

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.

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Tangy White Bean Salad

As the sun slowly starts to put in an appearance it’s time to start moving away from winter comfort food and embrace spring! (Even if we can’t physically get out much at the moment 🙂 ) I need easy recipes that are filling but still deliver on taste. A few days of anything processed or skipping meals and I start to feel run-down. It’s super tasty and you can add in whatever you please to bulk it out – though it’s pretty filling. All of the ingredients are available, and with a zingy dressing  – it’s a great, time-saving lunch.

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The Cretan Rhythm

So, you will have noticed by now that I am a bit of a Grecophile! I have travelled to Greece extensively and have been fortunate enough to visit some of the most unspoiled corners of the country. Places where you are welcome to visit but you are not catered for – bliss! No fast food, no English food on offer  – just seasonal, home-cooked food – like it or leave it – me, personally I liked it! Continue reading “The Cretan Rhythm”

Fresh Beans in Tomato Sauce – (Fasolia)

What amazes me about some Greek dishes, is how a few ingredients can taste so wonderful! This dish is one of those – it’s sweet and thick and delicious. It’s cheap, easy to make and most of all its healthy. This is a staple in any Greek home, I often swap the above beans for the flatter type – either works equally well.

I am a fan of using whatever is in the fridge or needs using up – so to make the dish more filling I will sometimes add a few chunks of potato, red pepper and carrot.
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