Tag: olive oil

  • Almost-raw quinoa salad with rhubarb

    Almost-raw quinoa salad with rhubarb

    A deliciously fresh, tangy quinoa salad, light and filling.

    We’re used to eating rhubarb sweetened, boiled even to soften it up. But this celery like pink stalk can also be eaten raw and then it has a nice bite and nicely sour, tangy taste, perfect to complement more earthy flavors!

    A beautiful Summer dish (which is when you’ll find rhubarb on the markets), perfect for vegans because it contains proteins and healthy fats from different sources: green peas, pumpkin seeds and quinoa.

    The lemon zest goes together so nicely with the peas and olive oil, wow! You’ll want to remember that combo.

    While you’re preparing green peas, make some extra and watch out for my green peas ‘hummus’ recipe, coming soon ;).

    1. Rinse and prepare 1 cup of quinoa following the instructions on the packaging.
    2. Steam half a cup of green peas until nicely creamy with a gentle bite.
    3. Toast a handful pumpkin seeds in a pan until fragrant.
    4. In a bowl, mix two teaspoons of lemon zest with a good gulp of extra virgin olive oil and a spoonful of nut oil, such as walnut or pumpkin seed oil and a teaspoon of honey.
    5. Finely cut beetroot, fennel and rhubarb totalling one half to 1 cup.
    6. Mix everything together. Let sit for some minutes to let the flavours combine. Add salt, lemon juice and pepper to taste.
    7. Serve on a bed of velvety green leafs lettuce and sprinkle with more olive oil.

    Enjoy <3

    PS: If you like rhubarb, try my rhubarb smoothie or breakfast bowl recipe!

  • Tahini Olive Dip for Raw Veggies

    Tahini Olive Dip for Raw Veggies

    This is a perfect dip to go with raw vegetables such as peppers, celery or carrots. Just delicious. Friend Alani shared the recipe with me back in 2013 already… wow. Thanks man!

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  • Avocado and halloumi salad

    Avocado and halloumi salad

    As we all know, India is the holy land of curries (spiced everything dishes) and dhals (spiced lentil dishes). Little did i expect my first recipe after India to be about… simple avocado and Greek grilled cheese.

    🙂

    Back to basic

    Truth is, all the amazing curries, thalis, dhals and breads i ate while in India, have in the end of my stay ignited an enormous craving for raw and almost bland food.

    And so once i discovered that our favorite beach restaurant served a simple salad of carrot, cabbage and cheese, i couldn’t get enough.

    However, no worries! There will also be curries. Only a bit later.

    Contactgrill

    Lately, i’ve been raving over my new contactgrill (bought secondhand, unblemished, for only 5 euros). This recipe is an example of why: just toss some raw veggies in a bowl, top with nuts and seeds and olive oil and serve with shortly grilled halloumi cheese (or zucchini slices, or seitan strips). Looks great, very healthy and ready within only a few minutes. Minutes!

    Halloumi

    Halloumi is a Greek cheese that can be grilled and still remains its bite and form. It is quite salty so it’s a perfect companion for otherwise unsalted foods – be sure not to add more salt. It combines great with sweet foods such as raisins, pomegranate seeds and honey.

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    Recipe for Avocado and halloumi salad

    For one person:

    • Halloumi cheese, three 5 mm slices
    • Cabbage (green, white, red or chinese), two handfuls
    • Raisins or mulberries, 1 small handful
    • Avocado, one half
    • Hemp seeds and cashew nuts
    • Pepper
    • Olive oil

    Heat the halloumi slices on the contactgrill or in a pan. Meanwhile, cut the veggies and toss together. Sprinkle with olive oil, add some pepper. Place the lightly browned halloumi slices on top, add a few more drops of olive oil and some nuts and seeds.

    Great with sprouts as well, and just use any veggies in your shrink![/fusion_highlight]

    Enjoy this tasty, healthy quickie. I love it!

    And now, for the Dutchies…

    Recept Salade met avocado en halloumi

    Per persoon:

    • Halloumi, 3 plakken van 5 mm
    • Kool (groen, wit, rood of chinese), twee handen vol dunne reepjes
    • Rozijnen of moerbeien, een handje
    • Avocado, half
    • Hennepzaad en cashewnoten
    • Peper
    • Olive oil

    Verhit de halloumi op een grillijzer of in de pan. Snijd intussen de groenten en hussel samen. Besprenkel met olijfolie en maal peper erboven. Leg de nu gebruinde halloumiplakken op de salade en druppel er nog wat meer olijfolie bij. Top af met noten en zaden.

    Ook super met sprouts, en qua groenten kun je natuurlijk lekker varieren met wat je toevallig in je koelkast vindt.

    Enjoy![/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]