Chickpea Patties with Wasabi Tzatziki

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chickpea pattiesBesan or gram or chickpea flour is basically made from ground chickpeas and available at health food shops and Asian groceries. It is gluten-free and high in protein compared to other types of flour. I usually use it to make socca and also falafels without a process of soaking, cooking and blending chickpeas. It is super quick and easy to make with a little ingredients and so yummy. Good thing about this recipe is that you can make different variations such as adding pumpkin or sweet potato mash for more veggie intake or mixing with tuna or salmon for protein boost.

You can eat it just by itself or smear this wasabi tzatziki sauce which will give you a bit of kick in your nose 🙂 I’m sure most of you have tried green wasabi peas as beer snack, right? Spicy and salty, perfect to munch on. I got to admit I’m not that good with spicy food though I do love it! Wasabi is one of those that I know I shouldn’t go overdose when eating sushi, but I always do. Did you know wasabi belongs to a brassicaceae family like horseradish and cabbage? Wasabi not only has a unique and powerful taste but also provides health benefits like reducing a risk of cancer, inflammation, infection, allergies and respiratory problems. The antioxidants in wasabi also are great for detoxing and boosting the immune system. It is rich in vitamin C, thiamin, riboflavin, niacin, folate, vitamin A and vitamin B6. Yes, it is an awesome ingredient to include in your healthy balanced diet. If you don’t like it spicy, then feel free to leave out the wasabi powder. Easy flavoursome vegan dish served x
chickpea patties1Ingredients (makes 6 little patties)

100g of chickpea flour
1/4 tsp curry powder
1/4 tsp smoked paprika
1/4 tsp nutmeg
1/4 tsp cumin
1/4 tsp coriander
1/4 baking powder
1/2 tsp sea salt
100g hot water
coconut oil for cooking

a pinch of wasabi powder
2 tbsp of cottage cheese
finely chopped cucumber
a pinch of salt
lemon juice from half lemon

Mix all ingredients in a large bowl, make a well in the middle and add water into a well. Stir to combine with a spatula until it becomes thick mixture. Cover and let it sit for 15-20 minutes. Heat a frying pan over medium heat and add coconut oil. Spoon the patty mixture into the pan and press the middle to shape into little discs. Cook 3-4 minutes each side or until golden brown. For wasabi tzatziki sauce, mix all ingredients in a bowl. To serve, place chickpea patties on a serving plate and top with the sauce. Drizzle balsamic glaze and serve with greens on the side.

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

Raw Goji Ripe Bars

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Goji Ripe BarsI had such a determination after a daily consume of baked goods like homemade muffins and cakes for months. It’s time I had something different like porridge, smoothie, fruit bowl or something. Then all sense of discipline melts away next day. I just admit I cannot live without them because of a joy of making them plus utterly fabulous taste after a bite. Oh well, at least I make them healthy. It is okay, right? I had to share these raw snack bars with you because they are incredibly delicious and healthy for you. I have tried a packet of cherry ripe in the past (it tastes like SUGAR) and wanted to recreate the same flavour with natural ingredients. Base has beautiful cinnamon and sweet dates. I used dried goji berries and turmeric powder in the filling mixture which are packed with anti-oxidants and anti-inflammatory components. My cravings are well taken care of. Knowing that there is no nasty sugar in them allows me to go ahead, free from pangs of guilt. Raw desserts seem so hard to make, but trust me! It is easy to make and is kept very well in the freezer. Only downfall of this recipe is you have to resist the urge to devour all of them at once. Enjoy x

Ingredients (makes 10 bite sizes)

Base

2/3 cup walnut
4-5 Medijool dates
30g cacao powder
1 tbsp raw honey
1 tbsp coconut oil, melted
1 tsp cinnamon powder
a pinch of sea salt

Filling

50g goji berries, soaked in warn water and drained
50g vanilla protein powder
1 tbsp desiccated coconut
1/2 tsp turmeric powder
1 tsp vanilla extract
1 tbsp coconut oil, melted
a pinch of sea salt

Icing

2 tbsp coconut oil, melted
1 tsp cacao powder

As preparation, line a container (20cm x 10cm) with a baking paper or Glad wrap. Place all the base ingredients in a food processor and blitz until the mixture comes together. Add a bit of water if too dry. Transfer the mixture into a prepared tin and press down with the back of spoon or spatula. Place in freezer while making fillings. Blend all filling ingredients in a food processor and pour the mixture on top of the base. Press down, smooth the top and place in freezer. For icing, mix melted coconut oil and cacao powder in a small bowl. Pour over the filling and set in freezer for a couple of hours. Take it out of freezer about 10 minutes before cutting into little squares and keep them in freezer.

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

Healthy Chocolate Cups with Pink Peppercorns

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Christmas and this time of the year to me is all about reflecting on what has been happening in your life and planning for the new coming year. Yes, just a quite one. We walk around the streets full of bright lights and carols and look around window displays, maybe snow too. I think I enjoy the excitement and anticipation more than Christmas day itself. That is how my family ‘celebrates’ Christmas, not a kind of tradition having to cook a giant turkey or mountains of foods in an utterly chaotic kitchen. Don’t get me wrong, I like a celebratory Christmas feast, too. Anyhow, I made a little Christmas treat here (excuse my love affair with making sumptuous desserts at the moment). Cacao is rich and bitter sweet and pink peppercorns add a bit of spicy savoury yuminess. Total deliciousness full of antioxidant and mood enhancer without refined sugar or dairy. This is real clean eating 🙂 Keep them in your freezer for hungry emergencies or sweet craving moments. Enjoy and I hope you all are having a great time with your family and loved ones x

homemade chocolateIngredients (makes 8 mini cups)

3 tbsp coconut oil, melted
2 tbsp raw cacao powder
2 tbsp almond ground
1-2 tsp honey or any of your favorite sweetener
1 tsp cinnamon powder
1/2 tsp vanilla powder
a pinch of sea salt
a bit of water
pink peppercorns

Combine all ingredients in a bowl until smooth. Add a bit of water if too dry. Spoon the mixture into little molds and top with pink peppercorns. Chill in the freezer and serve cold.

 

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

Lettuce Boats

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Lettuce Boats1As the holidays approach, we love indulging ourselves in all the favorite foods – wine, cheese platter, chips, meat, etc. I’m seeing a lot of Christmas ads at the shops like cold meat platter, prepacked dips, tons of cheese and crackers, discounted chips and soft drinks. Seriously? Plan ahead and shop smart. I want to see more fresh seasonal homemade foods on the table that are made with love.

This is a great finger food and a healthy delight, perfect for entree or appetiser. You can taste freshness in every single bite. It is healthy, crunchy, light, pretty and no mess to eat. You can put any kind of fillings in lettuce cups, maybe add some protein (fresh diced tuna, chopped poached chicken breast, boiled eggs) to make a complete meal. Mine just had some veggies for afternoon snack. Butter lettuce and endive both work quite well to hold the fillings in, but endive has a fairly bitter taste. I will list some good flavour combinations below, but feel free to be creative and make your own 🙂

Serving suggestions:
boiled egg salad
curried chicken
chilli-peppered tofu
braised lentils with feta cheese
chorizo, halloumi, tomato salsa
apple, brie cheese, currents, walnut
Asian minced pork
prawns, mango, avocado
Mediterranean couscous salad
beef with horseradish sauce

I finely chopped tomato, avocado, kale and celery. Put them in a mixing bowl and dressed with simple dressing made of lemon juice, olive oil and 1/2 teaspoon of Dijon mustard. Add salt and pepper to taste. Spoon the filling onto the lettuce cups. Serve as entree or snack.
Lettuce Boats

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

Watermelon Chia Juice

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watermelon chiaI don’t know if I can call this recipe. Sometimes there are recipes or the things I make that are too simple and ordinary to share. I still post here anyway just to give you an idea what you can do with chia seeds. Chia seeds are a well known nutritional bunch – less calories, more fibre, loaded with antioxidants, high in omega-3 fatty acids, great vegan protein source. You can use for baking, making puddings, jam and smoothies. Awesome awesome ingredient you need to stock up in your house!

Summer definitely brings an abundance of beautiful sweet fruits. When I grew up in Korea, the way I know it is nearly summer is by finding mountains of little watermelons at the markets. Mum used to make a yummy fruit punch with watermelon and melon balls – my after-school treat. Oh I miss it so much! I don’t understand why kids need sugary cordial or artificial juice these days. This healthy drink truly takes me back to my childhood, full of a summer vibe in it. Refreshing watermelon, bright pink colour and energising chia. I think it would be a mighty fine addition to your Christmas table or in your little picnic box.

Ingredients

2 cups of diced watermelon
1 tbsp of chia seeds
lemon juice from 1/2 lemon
1 tbsp of maple syrup or raw honey
a pinch of sea salt
1 cup of sparkling or soda water

Put all ingredients except sparkling water in a blender and blitz until all combined. Chill in the fridge and add sparkling or soda water before serving. You can replace it with coconut water if you are not a fan of carbonated drink.

Posted in: Breakfast, Drinks, Gluten Free, My recipes, Snack, Vegetarian