Oh hey, welcome to one of my favourite recipe creations OF ALL TIME! Sometimes (a lot of the time) I exaggerate, but today is not one of those days 🙂 Continue reading “Loaded veggie tikka masala”
This fried rice recipe features a fall mixture of sliced Brussels sprouts and parsnips, but feel free to use whatever is fresh and in season. This recipe works best in a wok— a skillet is too small for the volume of food and requires more oil to prevent sticking. Always use cold cooked rice otherwise the fried rice will be gummy and sticky.
Artichoke hearts, olives and a splash of red-wine vinegar give this ultra-quick, healthy vegetarian gnocchi recipe pizzazz. For an additional hit of Mediterranean flavor, try topping with feta cheese.
The butternut squash-and-black bean base in these healthy vegetarian tostadas has a mild, sweet-spicy flavor thanks to ancho chile powder. If you can’t find ancho chile powder, other mildly spicy chili powder can be used. Serve with your favorite hot sauce.
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
It feels a bit incongruous to be posting this hearty, warming recipe for red lentil, sweet potato, and coconut curry just as everyone gets excited about spring temperatures, but it’s so good that I can’t help myself. I shared this curry on Food52 a few weeks ago, as part of my vegan lunch series. It’s a favorite: rich, flavorful, easy to prepare, and incredibly filling. You can serve it on top of a bed of quinoa or rice, or all on its own.
Like many curries, the recipe is adaptable. Yellow split peas can work in place of red lentils. If you’d like to add celery or omit the carrot, or swap butternut squash for sweet potato, that’s fine. It’s the spices and the hearty texture of legumes + root vegetables that make the dish.
I’ll admit it – I’m in my off season. So although I’m still following the “ultrafood” guidelines… I might not be doing so as ‘hardcore’ as when I’m in full on training mode. So no, there’s no tart cherry juice in this post-run recovery shake (however, I did drink a glass separately later haha!) – but there is the yummy superfood CACAO in there! Give it a try for a special post-run treat!
To make tabouleh salad you’ll need a looot of parsley, this being the main ingredient of the dish. Technically, you’ll eat a parsley salad „seasoned” with tomatoes and cucumbers. Iar acesta este un lucru minunat! Daca iti inchipui ca nu poti sa mananci atata patrunjel deodata, fa o proba! Vei descoperi o salata absolut delicioasa si foarte sanatoasa!
Patrunjelul este o doza concentrata de antioxidanti, printre care luteina, un flavonoid care elimina efectele radicalilor liberi. Impreuna cu luteina, vitamina C, prezenta din abundenta in patrunjel, are efect anti-inflamator. Si mai mult decat atat, patrunjelul contine si un compus organic (miristicina) prezent in uleiul esential de patrunjel, care nu ca doar inhiba formarea tumorilor, dar poate activa si o enzima care lupta cu oxidarea moleculara.