This salad is my wonderful ‘throw together’, put in the fridge, and let it marinate beauty! I love the flavours in this salad and with the cost of living rising sharply, it’s pretty cheap and very filling. Even if you are not a fan of chickpeas (which is probably because they have been served in a bland way) the mixture of mint, lemon and paprika are just delicious. I always use the jarred chickpeas which I pick up in my local Turkish supermarket for 89p a jar! (they have gone up recently by 20p) Chickpeas are high in fiber and protein and break down slowly in the gut, keeping you fuller for longer. did you know that chickpeas (or garbanzo beans) are considered a vegetable and a legume because they are so nutritious? well, you do now!Continue reading “Arabic Chickpea Salad”
I am sharing a plate full of Caribbean sunshine here! This dish has all the flavours that I love and is healthy and nutritious. I miss my mother-in-law and this Jamaican dish reminds me of her. This dish can be rustled up pretty quickly and is I believe, a breakfast dish but it’s amazing any time of day. The whole dish probably took me about 20 minutes to make and I will be sharing this with friends served with rice and an avocado salad. It’s vegan and is very kind on the budget, which is just as well as everything has gone up massively.
Continue reading “Butter Bean and Callaloo Stew”
I hope I am not the only one who loves brussel sprouts?! They are one of my favourties and they are in season at the moment. This is one vegetable that grows in the UK (they thrive in cold weather) and are incredibly good for you, unfortunately a lot of our mothers boiled them to death and they became something to be endured rather than enjoyed! These little green heroes are full of vitamin K (which can promote bone health), fibre and suprisingly contain Omega 3 fatty acids. This is a great side dish to liven up any dish and ofcourse its heatlhy and fairly cheap.
Continue reading “Maple Roasted Sprouts and Potatoes”
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 found this very simple olive bread recipe from watching My Greek Oddysey – ok this show which documents Australian Greek, Peter Manias navigating the Greek islands in his super yacht got me through the long months of dingy English weather and working from home! Considering the superyacht part, he seems a down to earth guy who is really enthusiastic and passionate about his homeland so he has my vote 🙂 The lovely, cuddly chef Kyriako throws this bread together very easily, and apart from the fact it has to rise a few times, its really easy to make but a word of caution – its very, very moreish and needs to be put out of sight or you will eat the lot! It is vegan and pretty cheap so can become part of your store cupboard staples. This recipe is not light and fluffy but they digest well and can be stored in the freezer for when you have guests.
I love bulgar wheat and despite the onset of Autumn I still enjoy a nice, hearty salad. This recipe is cheap, easy and very tasty – it can be eaten hot or cold and lasts very well in the fridge. Bulgur wheat is a minimally processed whole grain and is packed with fibre and a decent amount of magnesium and iron. Kisir is a popular dish in Turkey and a sprinkling of pomegranate seeds will raise the dish to a very satisfying lunch!Continue reading “Kisir Salad”
Sometimes you just want something sweet and almost like ice cream :-) this simple smoothie can be as fancy or as simple as you want and there is no end to the healthy ingredients you could add. I have a suggestion to add some Baobab powder, which I happen to like the taste of and takes this drink to a new level of healthiness! So you can slurp away, safe in the knowledge that you are consuming vitamins, minerals, fiber and anti-oxidants :-)
Continue reading “Vanilla Ice”
You know something is going to taste good when you see a rainbow of colours on your plate. The sky is the limit really with the ingredients for this refreshing salad BUT it needs to have crunch! You can be adventerous with salad leaves and you can use noodles or brown rice to bulk this salad out. The dressing is very tasty and easy to make.
Despite the cold snap of weather we are having, better weather is on its way 🙂 (promise!) The lighter the days get the more I enjoy a nice tangy and fresh salad. This salad lends itself to a mix of tomatoes types – cherry, plum, yellow, vine etc. The addition of cubes of stale sourdough bread (or any uncut bread you have) make this more filling – this is a bit of grown-up salad! With origins in Tuscany, Italy the salad was created like most great, rustic dishes to avoid waste and is a typical peasant dish. If that makes me a peasant – I’m happy to be!
Any kind of white flour is becoming an issue for me. My stomach just doesn’t appreciate flour too much – a little organic wholemeal is ok, or organic unbleached but any foodstuff that has refined flour in makes my stomach bloat and I feel uncomfortable. Soooooo, finding these little beauties was wonderful. The best bit is oat flour can be hard to find BUT you just whizz porridge oats in a blender and hey presto! Oat flour! These are great for breakfast or as a snack – I will be hiding them however as I live with a bunch of vultures! 🙂
Our neighbours have blessed us a couple of times recently with some wonderful Bengali cooking (see – even in London there are still good neighbours!) The rice they have sent us via their young daughter was out of this world tasty, non-oily and just amazing. As you know by now I am starting to love Indian cooking and this dish is a great way to brighten up mid-week meals. Lentils are a rich source of protein and keep you full for longer.
Although it looks like a lot of ingredients – the process is simple, so don’t let that put you off 🙂
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 🙂
Sometimes I need a breakfast that will keep me satisfied until lunchtime -and this porridge does the job! My late Jamaican father-in-law was a regular porridge eater and he lived until he was 90! Some Caribbean porridge recipes call for condensed milk but as this is a blog site about longevity, I am omitting the less healthy version 🙂 Oats are an all round good food – a great source of soluble fiber, a rich source of magnesium and it is great for controlling blood sugar. Best of all – oats are fairly low cost (DO NOT use instant oats – they are not good!) and when my kids are hungry – this is a go to for them any time of day.
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!
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.
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.
Let’s face it. Summer is pretty much over here in the UK. My thoughts are turning to soothing comfort food. I needed something comforting the other day and I remembered this simple bean soup that uses the best of seasonal vegetables and delivers in flavour and nutrition. I haven’t been so organised lately, long working hours and a family to keep on track has taken up a lot of my time. I am going to make another batch of this rich and thick soup for the week, so I know I have a bowl of goodness waiting for me at lunchtime. Just remember to soak your beans in cold water the night before you plan to make it.
Continue reading “Fasolada (Bean Soup)”
Most people are used to eating Beef Stifado but this is just as tasty (with the same spices etc) but the meat is replaced with mushrooms. Its best to use a really firm mushroom such as chestnut or portobello so they keep their firmness through the cooking process. I like this served with rice and a little tzatziki on the side! Continue reading “Mushroom Stifado”
Ok – so this looks kind of plain! BUT……it is so tasty and easy to make. Thank you to Kyria Katerina from Stavros, Chania for introducing me to Cretan Wedding Rice! Just when I thought I knew about Greek food up popped another surprise. We were served this rice with traditional Cretan bread and garlic, fresh olives, feta and salad! delicious 🙂 This rice is quite wet almost like risotto – I have adapted of course as it is most often served or cooked with meat and meat stock. Continue reading “Veggie Gamopilafo (Wedding Rice)”
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 just had this for lunch and it was delicious! I was very skeptical of this tasting any good but it was sooo tasty and the best part is that it’s cheaper than tuna! The humble chickpea is so versatile – they are a rich source of vitamins, minerals, and fibre, they improve digestion and the best bit for me is they aid weight loss as they keep you fuller for longer! Chickpeas are also high in protein and essential amino acids. I would recommend you use the chickpeas in a jar – they are much softer and easier to mash.
Continue reading “Vegan Chickpea ‘Tuna’”
This is a staple at any Greek taverna – it is almost impossible to find giant butter (Lima) beans in the UK but standard butter beans will do. It is always worth using dried beans (soaked overnight), the taste and texture are very good but if you are in a hurry you can use tinned butter beans which are also good and cheap!. This humble bean (very much overlooked in the UK) is great for heart health, diabetes prevention, increased energy levels, enhanced digestion and good blood circulation – again I stand in awe of the Greeks and their ability to take basic ingredients and make a delicious meal for a very small cost. You can buy this dish (Gigantes plaki) in a tin – but once you have made them yourself there will be no turning back! The other benefit of eating beans like this regularly is that they fill you up, making you less likely to snack on other things 🙂
Continue reading “Greek Butter Beans (Gigantes)”
The magic of mushrooms! The humble mushroom packs a great immune-boosting punch, they are full of proteins, vitamins, minerals, amino acids, , and . They are a rich source of fibre, selenium, vitamin C, and vitamin D – so even though these are a tasty treat, they are also pretty good for you. Chilled and frozen pastry seems to be in good supply in the UK as are all the other ingredients – so get the kids and give this a go!
Continue reading “Mushroom Parcels”