Archives for the month of: November, 2014

Very easy, again. Just few ingredients and I wasn’t able to measure them (again) so get intuitive about the measurements and add by sight 😉

yum yum yuum, pizza's served

Ingredients:

  • whole grain flour – I used whole barley flour, about 250grams for 2 small pizzas
  • water at room temperature
  • yeast – compressed fresh yeast. I like my dough with yeast, it’s very soft and airy, I don’t eat pizza often so why not:)
  • tsp of brown sugar
  • toppings you like – I used canned crushed tomatoes, tomatoes, onion, zucchini and canned corn
  • seasonings – oregano of course, dried garlic

Preparation:

In a bowl mix 1/2 of a small cube of yeast – that’s about 15grams I guess? you can also use dried yeast, about 1 tsp. Put 1/2 cup of water (room temperature) and 1-2 tsp of brown sugar, mix well and let sit for 5 minutes. Add flour and mix and then add more water/flour until you get desired consistency- you can roll the dough with your hands and form a big ball out of it, dash with flour, cover and let sit for 10-15 minutes.

Preheat your oven at 220 degrees Celsia in the meantime and prepare your toppings. Slice tomatoes, chop onion and zucchini.

Form a pizza crust(s) into the oven for 5 minutes. Then put on tomato sauce, veggies and spices. Bake for 15-20 minutes at 200 degrees.

Serve and eat with love ❤

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I have fallen in love with this group and especially this song!

Just another variation of my basic oatmeal. Yum yum, I progressed myself- I eat my oatmeal even for dinner sometimes! But this is mostly a perfect breakfast dish, warms you up and satisfies until midday or longer.

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Ingredients:

  • 1 cup rolled oats, blended into flour
  • 1 cup water + 1/2 cup oat milk
  • 1 tsp cinnamon
  • 1 Tbsp rice syrup
  • dates and apple jam for toppings

Preparation:

Put oat flour into a small pan, cover with boiling water, mix well and bring to boil, then to medium heat. Add more water if necessary, cook for 1-2 minutes, mix in rice milk, cinnamon, syrup and cover with lid. (turn off your stove)

Top with pitted dates and apple jam. Enjoy this autumn warming healthy vegan high carb recipe!

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I have fallen in love with dumplings lately. I don’t eat them daily because they take longer to prepare and I like to have variety in my diet but I do them at least once a week. This time I used mashed sweet potato in the dough and it tasted wonderfully. I don’t know exact measurements, I cook intuitively and also it depends on quality and type of your flour – how much water it soaks and how well you mix and roll it!

asymetrical dumplings (ehm) with steamed kale leaves

asymetrical dumplings (ehm) with steamed kale leaves

Ingredients:

  • 1 big sweet potato
  • whole grain flour (I used whole wheat soft flour)
  • water
  • bit of rice milk
  • sea salt, turmeric, saffron, marjoram, dried garlic – as much as you like!

Preparation:

Boil your sweet potato, don’t peel or anything. Just boil until very soft and mash with a little bit of rice milk (about 2 Tbsp) in a medium sized bowl.

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Add about 1 cup of flour, I ended up using about 2 cups in total. Mix well, add a little bit of water and spices. I used dash of sea salt, 1 tsp turmeric, 1 tsp dried garlic, 1/2 tsp saffron and dash of sweet paprika. Add more water or flour and mix with spatula until you get nice thick consistency. Add more flour and roll with your hands until your dough is firm.

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mixing my dough

Form balls, roll them in flour so they’re covered. Put them in boiling water and boil until they start to float on the water surface (about 3 minutes?). Strain and let them cool a little.

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I served my dumplings easily – with a little canned tomato sauce, steamed kale leaves and fresh tomato. Yum! (Dumplings taste amazing eaten just like they’re actually…)

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These pancakes are very very easy to prepare and need just few ingredients. I don’t eat them very often as I’m in love with my oatmeal (which is also easy to carry around) and I want them to remain special and have them on the weekends to pamper myself with something which I used to eat as a child (butter covered thin crepes with Nutella, jam and quark actually, but still this recipe reminds me of those times, haha).

easy HCLF pancakes, this time with maple purhee and fresh apple

Ingredients:

  • 1 cup whole spelt flour (or wheat or barley works well)
  • 3/4 cup organic rice milk
  • 1 tsp baking powder
  • 1 Tbsp rice syrup (isn’t necessary)

Preparation:

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Mix all the ingredients in a bowl. How easy is that! Let it sit for few minutes and in the meantime heat your non-stick pan to medium. Use NO oil, fat or butter (not even water). Pour small blops of batter on the hot pan and bake for about 5 minutes on first side (until the batter starts to make bubbles and it’s visibly easy to flip), much less on the other side (until it’s slightly brown from the bottom, just about 1-2 minutes). Cover your pancakes with whatever you prefer – I love maple syrup and banana slices or rice syrup and sprinkled cinnamon. This time I used just apple purhee. Enjoy ❤

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When I stopped eating Raw till 4, I had to find something new and tasty instead of my fruity breakfasts (I usually had bowl full of grapes or a banana-cinnamon smoothie). I have always loved morning porridges, but in the past they were always filled with milk, nuts and added fats. I don’t like oats cooked on their own, I just don’t adore that texture. That’s why I started blending my oats into a “flour” and cooking it afterwards and it is AMAZING. It is then very quickly done (without need to soak your oats overnight) and I love the fluffy smooth texture. Here’s my recipe:)

Helens porridge

Ingredients:

  • 1 cup organic oats
  • 1/2 cup rice milk
  • 1 Tbsp rice syrup
  • 1 tsp cacao
  • dash of cinnamon
  • 1 1/2 to 2 cups of boiling water
  • banana

Preparation:

Put your oats into a bowl or something and mix with a hand-mixer or you can put them into a blender. Just blend it somehow so you get an oat floar (there can be some pieces, just as you like it:)). Put oat flour into a pot, pour boiling water over it, start with little and add more gradually, it soaks A LOT. Don’t forget to stir it a lot, add rice milk, cacao and cinnamon. Put off the stove, mix in your rice syrup. Pour your oatmeal into a nice bowl, decorate with banana, let it cool a little and enjoy with a nice cup of tea ❤

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I am sometimes (or okay, always) lazy to cook my lunch in the evening for the next day (which is great because you have enough time and you can make something more tasteful and full of flavours), but lately I usually forgot to cook something in advance or I just didn’t want to, so next day I ended up buying some whole grain bread or pie (which are higher in fat for me these days and I want to reduce my bread intake anyways :)) and overally – spending more money than necessary.

I decided to stock my kitchen with some kind of foods which will be EXTREMELY easy and quick to prepare and remain healthy, high carb and vegan. Cous-cous is one of these foods and it is also one of my FAVOURITE foods, so why couldn’t I eat it almost daily?

yum yum cous cous (not taking this one anywhere and eating it at home)

yum yum cous cous (not taking this one anywhere and eating it at home)

Ingredients:

  • 1 cup organic cous-cous
  • 1 tsp curry powder
  • 1 Tbsp organic soy sauce (sadly…my new addiction)
  • 1 carrot
  • 1 big tomato
  • about 1/3 cup of organic canned beans

Preparation:

You just basically put desired amount of dry couscous into the plastic box (which you will then take with yourself) – make sure not to add too much, it soaks loads of water and gets twice much volume. Pour boiling water on it. (about 3 cm above the couscous) Mix in some curry, organic soy sauce and when it is done (after 5-7 mins of just soaking) you can add your favourite toppings – I use tomatoes, carrot, tomato sauce and organic beans (I buy cans, I am too lazy to soak and cook my beans).

Enjoy this delicious LOW fat HIGH carb vegan dish, which is very very filling, satisfying and easy to digest (if you don’t add too much beans, haha).

I’ve decided to start doing some more progress with my body.  Most of the time I love it, but that doesn’t mean that I shouldn’t do anything about it. I am eating healthily, exercising, but the weight is remaining the same and the BMI scares me a little, I should drop few kilos to feel lighter and not be ashamed of my weight.

From now on:

  • I will do an update post with photos every month (this is the first one!)
  • continue eating Starch solution, but reduce my salt and overtfat intake a little (that means not that much bread and whole grain vegan cookies 😦 )
  • exercising 6 times a week – my lovely interval yoga, swimming, dance but also including a good sweaty cardio –> running at least once a week to make my lymph moving
  • get a massage from time to time, helps releasing toxins
  • do dry skin brushing at the weekends
  • listen to Binaural beats which help with metabolism, weight loss, detoxyfication
  • write a food log into my diary (no calories included)
  • start drinking herbal teas again, I have tons of herbs at home and don’t use them very often, not even in my baths 😦
  • weight myself once a month (doing it more often is turning me down)

My goals are:

  • dropping about 6 kgs (giving it as much time as it needs of course 🙂
  • toning my belly and but
  • getting thinner thighs

So here are the photos, sorry if it offends you, then not visit my blog! I included two of them always, not flexing while inhaling and trying to be skinnier with exhaling (everyone takes photos in that position..I guess it looks better, haha!)

belly november belly november2 belly november3