Mean Green Salad Dressing

  1. 1 Avocado
  2. 1 large bunch of Parsley
  3. 1/2 Lemon juice
  4. 1 medium Green chili

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Strawberry Crush Salad Dressing

  1. 1/4 cup Strawberries
  2. 1/2 Lemon juice
  3. 3 soaked Dates
  4. 1 large Green chili
  5. 1 tbsp Tahini
  6. 1/2 tbsp Olive oil

No Blender Tahini Salad Dressing

  1. 2 tbsp Tahini
  2. 1/2 Lemon’s juice
  3. 1/2 Orange’s juice
  4. Water, if needed, to adjust consistency

Berry Almond Milk

  1. 1/2 cup Almonds, soaked and peeled
  2. 3 soaked dates
  3. 3/4 cup mix berries
  4. 1 cup water

Mix Berry Mousse

If you’ve seen my Chocolate Mousse recipe, and my Chocolate Avocado Mousse recipe, and know me well, then you know my love for berries is too high to not make a berry mousse!

This cherry berry mousse was more tart than sweet, perfect for someone who doesn’t have a sweet tooth like me! 🍒🍓❤️
Moreover, try something different, why should things be super sweet all the time? 

INGREDIENTS:

  1. 1/2 cup soaked cashews
  2. 1 can coconut cream (not milk)
  3. 1/2 cup frozen mix berries
  4.  Sweetener of choice
  5. Pinch of coarse sea salt

    All you need to do next is blend all your ingredients in a blender and pour it into your serving bowls of choice. Save some of it (a few tablespoons) to make the swirl on top.

    For the swirl, into the saved mixture, add in a couple of more berries, give it a good blend, then add dollops of it into the bowls of the already poured in mousse, swirl it carefully using a knife and let the mousse set in the refrigerator for a few hours, or ideally, overnight

    Can be used as dessert, makes a lovely breakfast too! 

    Enjoy! ❤️

    PS. Stay tuned for many more simple recipes, and subscribe for new posts straight in your inbox, if you haven’t already, so that you don’t miss out on anything! 📥

    Lentil Stuffed Peppers

    Making stuffed peppers is a fairly long and complicated task. There! I said it! I started with something negative. But hey, that should absolutely not put you off from making this recipe! Know why? Simply because no pain, no gain! And it’s totally worth it in the end, I promise! 👍

    Now stuffed peppers can be prepared in multiple different ways, and the stuffing options are endless too! For the sake of this recipe, I will stick to my favorite version, that is lentil stuffed peppers. Other options could include quinoa, beans, mushrooms, root vegetables like carrot, potato or sweet potato, a mix of everything, or anything else that you fancy! 👏

    INGREDIENTS:

    1. 2-5 bell peppers, depending on the number of mouths you have to feed, halved and deseeded
    2. 2 cups cooked lentils, your choice here, I do mixed lentils
    3. 1 cups chopped mushrooms 🍄
    4. 1 small onion, chopped 
    5. 3 cloves garlic, minced 
    6. 1 large, ripe, red and juicy tomato, finely chopped/blended 🍅
    7. Herbs and spices of choice, keeping this 100% up to your tastebuds, although you can read my recommendations down below*
    8. Oil to sauté (optional)
    9. Salt to taste
    10. Any plant cheese** ðŸ§€
    11. Lots of patience! 

    *I’ve made this recipe quite a few times with different herbs and spices, but hands down, favorite of all time is the “Qeema Masala“, easily found in the spice isle. Other than that, fresh basil and/or parsley goes will with it. Also, red chilli flakes, dry oregano, dry thyme, black pepper and cumin powder is highly recommend. You could add bay leaves in too, I personally find it a pain to take them out later so I always avoid it!

    **Recipe for my grateable cashew mozzarella coming soon, keep watching this space!

    DIRECTIONS:

    1. Sauté the onions and garlic with the salt until translucent.
    2. Add in your chopped mushrooms.
    3. Add in your herbs spices and sauté.
    4. Dumped in the tomato and let it simmer until it is cooked through.
    5. Lastly, add in the cooked lentils, let the mixture dry out completely, then set aside.
    6. Place your halved bell peppers in a baking dish and bake it for 15-18 minutes at 180°C.
    7. Take it out once it is done, then stuff in your lentil mixture carefully, trying not to burn yourself.
    8. Top it off with the cheese, then bake for another 20 minutes or so or until the cheese turns golden.
    9. Serve hot! 🔥

    Stuffed peppers can also be made on the stove top or in an air fryer!

    Enjoy! 💚

    PS. Stay tuned for many more simple recipes, and subscribe for new posts straight in your inbox, if you haven’t already, so that you don’t miss out on anything! 📥

    Chocolate Mousse

    I made a Blueberry Cheesecake the other day, and I figured hmmm, why not make a chocolate cheesecake, most people around me are major fans of chocolate anyway. So I prepped the ingredients, for the cheese layer, that is kept the cashews for soaking, kept the coconut cream in the fridge to firm up and made a lovely date paste. 

    But when it was time for me to actually make it, I absolutely had no interest in doing the base layer for the cheesecake. So I directly jumped into making the chocolate cheese layer, which, judging from the title, you’ve already figured, ended up being a thick, decadent and creamy melt in your mouth Chocolate Mousse!

    INGREDIENTS:

    1. 1/2 cup soaked cashews
    2. 1 can coconut cream (not milk)
    3. 1 bar Lindt 70% dark choc, melted
    4. 1 tbsp date paste (you’d like more, I don’t have that big of a sweet tooth when it comes to desserts)
    5. A pinch of coarse sea salt
    6. A little dash of cinnamon
    7. Topped off with pistachio dust (ground pistachios).

    Now all you’ve gotta do is blend until it is completely smooth and creamy, pour into your serving dishes of choice and let it set overnight.💤

    Enjoy! 💚

    PS. Stay tuned for many more simple recipes, and subscribe for new posts straight in your inbox, if you haven’t already, so that you don’t miss out on anything! 📥