Lentil Beet Salad

\ Leave a Comment \ by

My pantry is always stocked up with whole grains like rice, beans and lentils. They are such a staple food for me whatever I decide to make. What I love about whole grains is that not only they taste awesome but also contain important nutrients including vitamins, minerals, protein and fibre. They are complex carbs meaning they break down slowly, leave you feel full longer and provide sustained energy. If you are used to white rice and processed foods, it might take a bit of time for your digestive system to get used to. Try to introduce whole grains gradually into your diet for example mixing half of brown rice with half of white rice, replacing white pasta with whole grain pasta, spreading hummus in your sandwich instead of butter. Soaking and cooking grains helps too. I normally soak grains overnight, then rinse and cook until they are soft and tender. Soaking reduces cooking time, helps to optimise nutrition absorption and makes easy on the digestive system. Once cooked, I then add veggies, nuts, dried fruits or herbs and spices to make it more interesting.
lentil beet saladI used Puy lentils to make this salad today. They are originally from Le Puy in central France and taste quite earthy and sweet. These little guys are a great vegetarian source of protein and rich in iron which most vegetarians are lack of. If you didn’t soak them in advance, you just need to add more water and cook a bit longer. I think it would be also nice to sprinkle some toasted nuts or crumbled goat cheese on top. Enjoy x

Ingredients

1 cup Puy lentils, soaked overnight
1 beetroot
1 carrot
1 tsp smoked paprika
1 tsp cumin
1/2 tsp cayenne pepper
lemon juice from 1/2 lemon
1 tbsp balsamic vinegar
1 tbsp honey or maple syrup
2 tbsp olive oil
salt and pepper to taste

Rinse pre-soaked lentils and cover with cold water in a pot. Bring it up to a boil and simmer over medium heat for 15-20 minutes until cooked. Drain and set aside. Finely chop the green top of beet root and grate beetroot and carrot. Place them in a large mixing bowl along with cooked lentils. In a separate bowl, add all dressing ingredients and mix well. Pour the dressing into the salad and toss to combine. Taste and adjust seasoning. Transfer to a serving bowl/ plate.

Posted in: Dinner, Gluten Free, Lunch, My recipes, Vegetarian

Turkey2

\ 2 Comments \ by

T13T16T9 More Turkey photos continue…When I’m travelling, I don’t mind waking up at 3-4am (thanks to a jet lag) and making myself tea and coffee (just because I cannot decide which one I want) and flipping through a hotel magazine until the sun comes up. Then I head down to have the most important meal of the day, breakfast, that always has yogurt and olives in Turkey. Everything is so fresh.
T15We had a tea time up on the hills where you can see Istanbul city. On first impression Istanbul is always busy and bustling, though the views from up here are undeniably peaceful and beautiful. Cool school kids sitting together and having a casual chat looked so relaxed and cute. One of the guys kept looking towards my camera and me pretending not taking a photo of them. Ah..awkward!
T12
T19Vegan lunch full of fresh herbs and vegetables, just the way I like it.
T10You should try this champagne and pomegranate juice. Cheers!
T14Divine dinner tasting plates. They look amazing as well as flavourful. A lot of vegan dishes, yes! Char grilled capsicum stuffed with rice, dolma, mushroom stuffed with goat cheese and beetroot chip, sushi roll filled with peas, hummus, chickpea salad. My taste buds were in heaven. The great thing was chefs constantly checking if everyone was happy with the food they cook and just being passionate about serving modern Turkish food. I was so well looked after since they also gave me recommendations for vegan/vegetarian options.

Before visiting Istanbul, all I knew about Turkish cuisine was kebab, hummus, Turkish delight and dolma. It is much more than that. My experience with Turkish food was incredible. Fresh ingredients, a delicate balance of flavours, fragrant spices, beautiful black tea, my favorite sweets – lokum Turkish delight! Turkish wine was surprisingly good, too. These is no way you will leave hungry in this city.
T18It is always nice to explore a new city for more than what’s written about it on internet or paper. Istanbul was full of energy, beautiful architecture, friendly locals, clean streets, crazy traffic (quite chaotic on the roads and violent drivers) and delicious food. I cannot wait to return.

Posted in: Europe, Travel

Black Sesame Loaf

\ Leave a Comment \ by

black sesame loafI was so glad to find a bag of ground black sesame seeds at the Asian grocery today. I think black sesame seeds are nuttier and more fragrant compared to white or brown kinds. These little black guys are an excellent source of copper and a very good source of manganese. They are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber. So what do these nutrients mean? Eating them helps to lower cholesterol and blood pressure, prevent osteoporosis, migraine and PMS, protect your liver from oxidative damage. Amazing right? They are good for you inside out, as well! Powerful antioxidants and antibacterial properties in them help to nourish and detoxify your skin. So we will all look glowing and dewy after eating them, in theory anyway 🙂

The way I like using them is lightly toast and sprinkle over salads or stir-fries or noodles. Nuttiness and crunchiness brings the dish up to another level. Don’t forget it looks pretty, too. I added ground black sesame seeds in my baking today. A slice or two of this black beauty has become my favourite breakfast and snack. Enjoy x

Ingredients

1/2 cup coconut oil, melted
5 eggs
1/2-3/4 cup coconut sugar
1/4 cup coconut milk
2 cups of almond flour
1/2 cup of black sesame seed powder
1 tsp baking powder
1 tsp baking soda

Gently whisk eggs in a bowl and add melted coconut oil, coconut milk and coconut sugar. Put all other dry ingredients in in a separate bowl and combine well. Add wet mixture into the bowl and combine well. Pour the cake mixture into a prepared loaf tin and bake in the preheated oven (180) for 40-45 minutes until cooked. Let it cool before slicing.

Posted in: Baking, Breakfast, Dessert, Gluten Free, My recipes, Snack, Vegetarian

Chickpea Tomato Stew

\ Leave a Comment \ by

chickpea tomato stew

I adore a nourishing bowl that is vegetable centric and also full of flavour. This bowl happens to be one of my favorites and on my menu almost every week. When I build a vegetarian or vegan meal either salads or stews, I always combine grains, legumes and vegetables to make it filling and satisfying because a bowl of veggies is just not enough and nutritionally unbalanced. Herbs and spices are a must to kick up the flavour. My favorites are cayenne pepper, smoked paprika, cumin, fennel seeds, za’atar, parsley and coriander. For a texture, you can change your cooking method – raw, grilling, steaming, braising, roasting, stir-frying, etc. Another way is to sprinkle some toasted nuts on top. It makes a meal more appealing and ,of course, adds healthy fat into your diet.

This bowl has nutty chickpeas, salty black olives, colourful vegetables, warm spices and herbs braised in rich tomato sauce. It is an ultimate hearty meal, though it could be nice and refreshing in summer with a slice of toasted bread, too. Enjoy x

Ingredients (serves 2)

1 cup of soaked chickpeas
1 carrot
1/2 white onion
1/2 cup broccoli
1/2 cup cauliflower
8-10 pitted black olives
1 bunch of parsley
1 tomato
1 tbsp coconut oil
1 tbsp tomato paste
1 tsp minced garlic
1 tsp smoked paprika
1 tsp oregano
1/2 tsp cayenne pepper
1-2 cups of water or vegetable stock
salt and pepper to taste

Cover soaked chickpeas with water in a pot and boil over medium heat for 20 minutes until cooked. Drain and set aside. Add coconut oil into a skillet over medium heat. When oil is melted, add chopped vegetables except parsley and spices. Stir with a wooden spoon until vegetables are tender and coated with all spices. Season with salt and pepper. Add cooked chickpeas along with water or stock into a skillet. You can add less or more water depending on how thick you want your stew to be. Bring it up to a boil and simmer for 10-15 minutes or until veggies are cooked for your liking. Stir in chopped parsley before serving. Ladle into a bowl and serve warm as either main or sides.

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian

Turkey

\ Leave a Comment \ by

T1T2I ventured abroad a few times last year. Lucky me! I know. It is such a privilege to travel to find yourself out of routine, put yourself to new adventures, tastes and culture. I love travelling alone as well as with a travel partner who has same interests, tastes and energy. I have been itching to travel again recently and looked back at old photos in my camera and thought I would share some images.  T3Having a foot spa in Pamukkale, Denizli. It literally looks like “cotton castle”, breathtaking views.
T7It is no surprise that I get most excited about the amazing local food and produce while traveling. Fresh fish grilled to perfection and chicken kebab served with rice and salads were simple and tasty. Fresh ingredients and honest food always win! Freshly squeezed pomegranates are every where, only 2 euros a cup. You cannot compare with a bottled pom juice.
T4T6T5Olives…Olive skin Turkish guide…T8One of the things I love about traveling is meeting new people and making a friendship. Turkish men are so relaxed, playing games, drinking teas, chatting and chatting. When do they work?
T11T17

Posted in: Europe, Travel