Vegan Buddha Bowl

Bursting With Health!

A Tasty Morsel!

 

 

This plant-based bowl of goodness is so delicious to eat and beautiful to look at and so easy to put together! For those of you who are not quite familiar with Buddha bowls, it’s basically a vegetarian meal in a bowl, this dish consists of a combination of healthy whole grains such a quinoa or brown rice, I used black rice in this instance , plant proteins such as chickpeas or tofu and vegetables. I absolutely love black rice, as it has impressive health benefits , I usually get it from a local Chinese supermarket, you could try health food stores as well. It is the perfect and most satisfying meal you could have for lunch or dinner and takes just over half an hour to prepare. Using black rice as a base, provides you with a wholesome gluten free meal. There are contrasting textures of the spiced crispy chickpeas, creamy avocado and fresh greens drizzled with a tang of White Balsamic Vinegar, Dijon Mustard, Lime juice and aromatic herbs.

So, why not delight all of your senses in this plant-based Buddha Bowl that’s not only beautiful but more importantly healthy , filling and nourishing!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Serves 2

Ingredients

  • 1 Avocado (chopped or sliced)
  • 2 small beetroot  ( steamed and cubed)
  • bundle of tender stem broccoli ( about 6 stems blanched for 3 minutes)
  • bundles of fine green beans ( about 7 each)
  •  Tear lettuce leaves or salad leaves ( I used Romaine lettuce)
  • 1/2 red cabbage (shredded)
  •  3/4 cup black rice

For the spiced chickpeas

  • 1 can organic chickpeas (drained, rinsed+patted dry)
  • 1/2 medium onion ( finely diced )
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin (optional)
  • 1 tsp olive oil
  • salt to taste ( I used Himalayan salt)

 

For the dressing

  • 2 Tbsp white balsamic vinegar
  • 2 Tbsp  fresh lime juice
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme

Instructions

  1. While rice and vegetables are cooking, heat skillet over medium heat, add chickpeas to a bowl and  toss with seasonings.
  2. Add oil to skillet, sautee chickpeas for 10 minutes, stir frequently. If chickpeas are browning quickly, reduce the heat, if there is not much browing, increase heat. I found that 10 minutes of sauteeing chickepeas just over medium heat to be perfect.
  3. Prepare dressing by adding balsamic vinegar, lime juice , dijon mustard and herbs to a bowl and whisk until well combined. Set aside.
  4. To serve : Divide rice, vegetables, and chickpeas between 2 serving bowls. Drizzle dressing.
  5. This meal is best served fresh, although it will keep for 2 or 3 days in the fridge.
  6. Enjoy!

 

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Egg Fried Rice With Edamame Beans!

Egg Fried Rice With Edamame Beans

Delicious!

Stir Your Soul!

This is simply one of my  easiest side dishes to prepare or have as a main meal.  It is healthy, so delicious  and quick. So, if you are in a hurry or just feeling peckish, this wholesome meal will surely fill you up! I like using fresh ingredients in my recipes and it does make a world of difference to any meal.

I used Brown Basmati rice, which  I prepared  a day before to prevent rice grains from sticking to each other or becoming mushy when frying. You can cook rice on the same day if you prefer, a good tip would to place the cooked rice on a baking sheet and allow to cool for 1 -2 hours.

It’s also a great way to use up left over rice!

Serves 2

Prep Time: 20 minutes

Cook time: 20 minutes

Ingredients

  • 3 eggs ( beaten)
  • 3 cups cooked rice (cooled)
  • 1 big onion (diced)
  • 2 stalks spring onion (chopped)
  • 2 Tbsp vegetable oil ( I used olive oil, you can use sunflower, canola, coconut oil)
  • 1/2 cup edamame beans (cooked)

Seasoning

  • Salt to taste
  • 1/2 tsp white pepper
  • 2 Tbsp light soy sauce

Instructions

  1. To begin with, have prepared 3 cups of cooked and cooled rice. Also have eggs, spring onion, oil, as well as seasoning ready.
  2. Wet your fingers. Run through rice so as to remove clumps.
  3. In a bowl, beat eggs. Dice onion and chop spring onion. We are now ready to fry rice!
  4. In a non-stick pan, add oil, sautee onions until translucent, now add rice and stir fry, mix well.
  5. Fry rice for about 1-2 minutes until heated through.Use the back of a spoon to gently tap and break any clumps of rice.
  6. Move the rice to one side of the pan and scramble eggs. Once cooked, stir rice until coated with eggs. for another 2 minutes.
  7. Constantly stir fry egg fried rice as it will burn, lower the heat. Add salt, pepper and edamame beans. Give a quick mix.
  8. Pour soy sauce around the edges of the pan, and stir fry. Finally add chopped spring onion and mix well until combined. Dish up and top with more spring onions.
  9. Serve and enjoy!

Notes

To prepare fried rice, use 1 cup of water to cook 1 cup of rice. Use less water to cook rice than you normally would, otherwise, you will end up with mushy rice which can’t be fried.

Use rice that has been cooked and cooled for at least 2 hours. Please do not use freshly cooked rice.

Try using medium to long grain rice. Avoid  using short grain, sushi rice and glutinous rice.

Use a big pan to fry rice so as to prevent the rice from overcrowding.

Have all ingredients ready before you begin frying.

Finally, only add seasoning towards the end of cooking since  salt causes rice to stick to the pan. Use wet seasonings such as sauces with moderation.

Thought For The Day!

Infused Water For Weight Loss

Infused Water For Weight Loss

Sip All Day: Delicious And Super Hydrating Indulgence!

Sip Sip Hooray!

What is Infused Water?

Also known as Detox water , fruit flavoured or fruit infused water, infused water is basically a combination of fruits, vegetables and fresh herbs submerged in cold water. Infused water is full of flavour and has no calories, making it the ultimate weight loss tool and achieve better health and well-being.

Benefits Of Infused Water

  • Uplift your mood
  • Flushes toxins out of the body
  • Keeps you full, so you don’t eat more junk food
  • Naturally assists body in releasing fat cells for water weight loss
  • Helps food move through your system
  • Helps keep organs healthy while you sweat
  • Reduces muscle fatigue when exercising
  • Assists in quick recovery from a workout
  • Helps keep you from feeling sleepy in the afternoon

 

Water and weight loss go side by side. Consuming water to lose weight  and gain a healthier you is most definitely one of the easiest habits you can instil!

 

Drinking Water For Weight Loss

Studies show that drinking flavoured water aids weight loss and assists in long term weight loss maintenance. By drinking water, it increases the total calories you burn by as much as 24-30% within ten minutes of consuming water and this water weight loss boost can last for as long as sixty minutes!

 

How To Make Fruit Infused Detox Water?

There are many ways to make detox water, I used strawberries, lemon and mint. Strawberries have a unique flavour and can be paired with any fruit or vegetable and still taste good.

Tips For Making Strawberry Detox Water

  • You can get about 2-4 fill-ups from the first batch of ingredients , but you can change them sooner if you prefer a  much potent flavour.
  • The longer the water stands, the more potent the flavour. It’s mild tasting at first but after a couple of hours or if left  overnight in the fridge, it can become quite strong tasting.
  • Strawberries must be washed, de-stemmed and sliced to infuse in water.

 

Strawberry Lemon Water Recipe

 

Sip Sip Hooray!

 

 

For this delicious Strawberry Lemon Water recipe, you will need a half-gallon jar  or pitcher or even a water bottle, glass is always best to use! Layer with strawberries, lemon slices and ice cubes,  add a sprig of mint or two, very refreshing!

Fill your  jar, pitcher or bottle with water. Let it sit for ten minutes and simply enjoy!

Strawberry Lemon Water Ingredients:

1 cup fresh strawberries (Sliced)

2 Lemons or you could use Lime (Sliced or quartered)

Sprigs of Mint ( I sometimes use fresh Sage)

Yummy!

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Veggie Quessadillas With Homemade Guacamole

Veggie Quesadillas With Homemade Guacamole

Eating Well!

Simple Food!

Packed With Nutrients and Oh So Good For You!

This is no doubt one of my many favourite recipes, I love making Quesadillas for my family, it is a fun way to get them to help out in the kitchen!

So nutritious and easy to prepare! The Quesadillas  are made with sautéed veggies and a creamy guacamole , using the freshest ingredients, avocado, lime juice and coriander- simple yet delicious! An accompaniment to vegetables and meaty mushrooms, this creamy guacamole makes these quesadillas  a satisfying vegetarian meal!

Serves 6

Ingredients

For The Vegetables

  •  1 Tbsp Olive oil or Coconut oil
  • Wholewheat Tortillas
  • 1 punnet mushrooms ( I used big brown mushrooms)
  • 2 baby marrows
  • 1 sweetcorn, remove corn from the cob
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion  thinly sliced
  • 1 can black beans
  • 2 garlic cloves
  • grated cheese (optional) I used white Gouda, you could try Vegan Cheese if preferred

For The Guacamole

  • 3 avocados
  • 1/2 a red onion finely chopped
  • pickled jalapenos thinly sliced , to taste
  • 1 Tbsp lime juice
  • chopped coriander
  • pinch of salt and cracked black pepper

 

Instructions

  1. Add oil to a large skillet, sautee onions and garlic over medium heat until fragrant. Then add julienned vegetables, cook for approximately ten minutes or so.
  2. Please remember to not overcook  veggies, as vital nutrients will be lost. While veggies are cooking, prepare guacamole. cut avocados in half and and spoon out flesh into a large bowl, add remaining guacamole ingredients and mash well with the back of a fork.
  3. Drain  black beans and add to cooked vegetables and give it a stir. Remove from heat
  4. In another skillet, toast Tortilla on a low heat, add vegetables to one half of tortilla and top with grated cheese, then fold tortilla in half and flip it over to the other side until cheese melts.
  5. Cut tortillas into triangles and serve with guacamole. Garnish with coriander.
  6. Enjoy!

 

Thought For The Day!

 

 

 

 

 

 

Chia Pudding- Low Carb Yum

Dessert for breakfast?

 

Breakfast in a jar!

This pudding is rich and creamy chocolate heaven that tastes like dessert but has the nutrition of a breakfast. Make your mornings more delightful with Chia Pudding, breakfast on the go! This treat can be prepared ahead of time . Chia seeds are packed with nutrients, a super food that can be used  in many fun and inspiring ways.

Chia seeds are used as a thickening product since they  form a gel-like  substance when mixed with liquids. They are a good source of protein, omega-3 fatty acids as well as fibre. It is great to add chia seeds to oatmeal, smoothies, puddings, and cereals. These amazing seeds contain 5 grams of omega-3 fatty acids, which play a vital role in energy production as well as information reduction. Two tablespoons of this super food has 3 grams  of plant-based protein, they also contain fibre, manganese, phosphorous, magnesium, calcium, and iron. Breakfast is an important component which regulates your metabolism and determine what you might eat in a day. According to research, those who ate breakfast religiously have higher performance during the day. If you are not a breakfast person, you can start the day by drinking a warm glass of water. You can always add something like , a piece of fruit or 1 serving of mixed nuts . Gradually work your way on top until your morning appetite is ready to try this delicious  breakfast in a jar!

You can prepare for up to 5 days and simply refrigerate.

  • Prep time: 3 minutes
  • Cook time: 6 hour
  • Total Time:6 hours 3 minutes
  •  Yield:1 serving

Ingredients

  • 3/4 cup Almond milk, unsweetened
  • 2 tsp maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1 Tsp cacao powder

Instructions

1.Add milk, maple syrup and vanilla to a Mason jar or any glass container with a tight lid. Then add chia seeds and cacao powder. Add all ingredients in the order as listed in the recipe – liquids first.

2.Whisk or stir vigorously using a fork until cacao powder is well combined.

3.Refrigerate for about 6 hours or overnight. When ready to indulge, stir well, some lumps are fine, simply stir well.

Store: Refrigerate for up to 5 days.

Notes

The thickness and sweetness can be adjusted to your taste and satisfaction!

If using coconut milk, make certain it’s from the carton and not from the can. For the consistency, use 4 Tbsp Chia seeds, for a soup like consistency use just 3 Tbsp.

 

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Berry Smoothie Bowl

Berry Smoothie Bowl

 

 

Summer is here, so I’m making the most of it with this sumptuous Berry Smoothie bowl!

I am a huge fan of smoothie bowls since they are super easy to make  on busy mornings or even lazy Sundays, they look amazing and need fun toppings to go with! Smoothie bowls  are so flexible  which make  them really fun and easy to prepare.

I absolutely love adding a variety of toppings such as fresh fruit, chia seeds , hemp hearts, goji berries, coconut shavings, walnuts, almonds, etc.

There are many different flavours, textures and variations so you really cannot  mess this up, so give it a try! I always keep frozen fruit on hand  and also freeze bananas when they are pretty ripe as they make smoothies wonderfully creamy.

Also feel free to add in some greens too, like spinach or kale.

Hope you all delight in this smoothie bowl and cheers to enjoying Summer!

 

 

Berry Smoothie Bowl

Serves: 1 Serving

Ingredients

  • 1 cup frozen mixed berries
  • 1/2 cup unsweetened almond milk
  • 3 Tbsp plain Greek yoghurt
  • 1 banana (Optional)
  • Ice, for thickening (Optional)

Optional Toppings of your choice:

  • Fresh fruit ( I used blueberries, strawberries, kiwi and banana)
  • Granola
  • Hemp hearts
  • Chia seeds
  • Goji berries
  • Cacao nibs
  • Walnuts
  • Almonds
  • Coconut shavings

Method:

  1. Place all ingredients in a blender or food processor and blend until smooth. Add all your delicious toppings and enjoy!

 

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