Fruit loaf from farmers market leftovers

Feb 21-2

I normally make vegan cakes only (as I am normally vegan only), but recently I started incorporating various things in my diet which I wouldn’t normally have, namely eggs, bone broth, and fish in smoked or sushi form. I am still eating plant-based diet 90-95% of the time, but adding these few extra things seemed to either have made a positive change – because I am feeling better,  or alternatively, it made no harm and I am feeling better for other food-unrelaed reasons. To be completely frank, although I wholeheartedly support vegan diets, and know for good I’ll be (mostly) vegan till the rest of my days,  I also know that I was worrying too much about what I eat and being over-stressed about what I put in my body. Food should be fun and joy! So to be completely frank, easing grip on my diet probably made a positive change both physically and emotionally, as well as adding a couple of extra nutrients I know for sure I lacked, as I was falling ill and feeling down all the time.

It goes without saying I tend to choose only organic and local animal-based products and I eat vegan when eating out – the only exception being occasional eggs when brunching with friends or even more occasional sushi. I am loving my little routine of going to the farmers  market every Sunday and bringing home a bag-full of veggies, flowers, and occasional smoked mackerel =)

As I woke up yesterday, I discovered I still have quite a few things from previous week’s shopping, which is how this fruit loaf was born: I used carrots, apples, and eggs – all from last Sunday’s raid on Marylebone Farmers Market. I also used the sprouted buckwheat flour that I am really in love with, and which can also be found in my previous recipe of vegan pancakes – just cheek out the earlier post! This fruit loaf is completely sugar-free, and I only used a bit of honey for sweetening, so if you have a really sweet tooth feel free to add more. Enjoy for breakfast or dessert, and as usual, let me know how you find it! xx

Feb 21-3

Preparation: 60 minutes, Servings: 6-8

Ingredients:
1 cup of gluten-free flour (I used sprouted buckwheat from Rude Health)
2 eggs
1/2 glass of dairy-free milk of choice
3-4 mediium carrots
1 apple
1/2-2/3 cup of raisins
1 tbsp chia seeds
1/2 tsp soda bicarbonate with 1 tsp of apple cider vinegar
t tbsp honey
1 tsp cinnamon, and a bit more for decoration
1 tsp of coconut oil

Method:
1. Beat the eggs with a whisk, fork or hand blender in a large bowl.
2. Add honey, chia seeds, cinnamon, and soda bicarbonate with ACV
3. Slowly add flour, couple of tablespoons at a time while continuing to whisk the mass.
4. Grate the carrots and apple, and stir them in the dough mass. Add the raisins too at this point.
5. Pre-heat the oven to 180’C
5. Spread a bit of coconut oil on the pan bottom and sides evenly. Pour in the dough
6. Bake for 45 minutes. Let it cool – tested, tastes better when cool as obviously I could not wait when I made it and ate it straight out of the oven! Serve with almond butter or coconut yoghurt, or anything else you like. Enjoy!

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Gluten-free vegan pancakes: Saturday morning delight

Gluten-free vegan pancakes

I couldn’t sleep last night – partly because I was dreaming up what I was going to make for breakfast this morning. Not sure the sleepless night was worth it, but I am quite pleased nevertheless. Vegan pancakes is always a bit of a challenge: despite using flax seed and chia seed “eggs”, bananas, and other superfood substitutes the result is always a bit of mystery. This time it worked straight away, so I thought I’ll write down the recipe, both for the sake of humanity and my own convenience next time! Without further ado, here it is:

Ingredients:
1 cup dairy-free milk of choice (I used coco rice)
2 tbsp chia seeds
1/3 cup of sprouted buckwheat flour (I used Rude Health, bought it for the first time last week as I was quite curious to try it after I spotted it in the organic shop. Superfoodie can never go past any superfood she hash’t yet tried!)
1 tbsp coconut flour
1 tbsp coconut cream
1/4 tsp of bicarbonate of soda with 1 tsp of lemon juice
no salt or sugar in my case – feel free to add according to your taste

Preparation: 

  1. Couldn’t be easier! Mix all the ingredients well: I start by putting liquid in the bowl followed by chia seeds. I then stir the mixture for few minutes to allow the chia seeds to do its magic,  and then gradually add all the dry ingredients.
  2. Pre-heat the pan. If you have a special pancake pan, that’s perfect. I am not a regular pancake consumer, so simply use a regular pan, the smallest one I can find in the cupboard. I add a bit of coconut oil at the very beginning so the first pancake is slightly greasy, but I don’t add any other oil after that.
  3. Pour the batter on a pan. Cook your pancake for  couple of minutes on one side, flip over and cook for one minute only on the other side.
  4. Ready! Serve with fruit, berries, honey, coconut yoghurt, maple syrup, chocolate, nuts or any other indulgence of choice.

 

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Raw vegan coconut wraps with pineapple salsa

Coconut wrap-10This might be not exactly “finding water on Mars” kind of invention, however I am quite pleased with myself: the dinner of raw vegan (and even paleo, should you be interested) coconut wraps was an indisputable success!
As some of you know, I went high carb low fat on 1 August – and have been raving about the #hclf since then. So why coconut wraps then?? As you can imagine, these are pretty fatty – 5g of fat calories per wrap to be precise. However I’ve been curious to try them since I first saw them in Planet Organic in London couple months ago. The shocking price of £9 for 10 of these USA-imported “raw” “paleo” beauties seemed insane though – and it is. But as I am in US right now, I thought I ought to try!

Of course, you don’t have to buy coconut wraps, you can make them yourself provided you have a dehydrator – which I might try when I get back home as I am definitely not paying £9 for 10 pancakes! And another option is obviously to replace coconut wraps with any other wrap or pancake of preference – not a nori wrap though! As a low fat vegan I am hardly going to indulge on these regularly, but if you want to impress your guests, I think this might be a good bet! Super-easy and fast to make, and impossible to spoil too: a good combination when in need of quick idea of a treat for guests arriving in 30 minutes.Coconut wrap-3In other news, I decided to include more photos in my recipes now – think the instructions are much more digestible that way, and hope you like it too! Et voila, the account of my creativity in the kitchen today:

VEGAN COCONUT WRAPS WITH PINEAPPLE SALSA

Serves 2
Preparation time25-30 minutes
Equipment: sharp knife, food processor or grater, blender

Ingredients:
for wraps
4 coconut wraps
1 red cabbage
1/2 of papaya
1 avocado
alfa alfa sprouts
for pineapple salsa dip
3cm-slice of avocado
juice of 2 limes
1/2 od red onion
1/2 tsp of chilli flakes

Instructions:
1. Prepare your veggies: slice the avocado and papaya lengthwise, and any other vegetables you would like to use.
2. Shred cabbage in the food processor or simply grate it as I did not having a food processor at hand

Coconut wrap-2
3. Take the wraps out of the package 😉 (you get the message, this dish is really easy to make – you could have a lot of fun making it with your kids for example)
for pineapple salsa dip:

Coconut wrap-1 4. chop onion finely (not so fine in my case as you can see)
5. Rather than cutting pineapple in tiny chunks like salsa normally calls for, I used a blender as: a.I am too impatient as you can tell looking at my “finely chopped” onion, b. I wanted a more liquid texture for a dip. So put your pineapple, lime juice, and chilli flakes in blender, and blend for a very short time, few seconds only, so that the pineapple turns to a liquid mass but remains chunky.
Back to wrap:

5. Place the wrap on a chopping board, put all the ingredients on an edge closer to you and roll carefully.
Coconut wrap-5
6. Serve with salsa on the side, decorate with alfa alfa sprouts, pineapple, chilli flakes, or anything else you fancy.
Bon app, and let me know how it goes!

Coconut wrap-9

 

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Green Cream vegan dip

Green Cream dip

Quick weekday carby dinner has never been easier: boil some rice or grill some veggies (or even go crazy and do both), add some herbs and spices, and have a big bowl of greens on a side – quick, easy, tasty, but needs just one extra thing to make it more exciting, right?  This lush and creamy, yet low fat, dip might just be answer!

Green Cream vegan dip

Ingredients:
1/2 avocado
1 medium size courgette
1 tbsp soya sauce
1 clove of garlic
chili flakes on top for an extra kick

Method:
Chop the courgette, mix with the rest of ingredients and blend with a hand blender to a desired consistency: either extra smooth for a creamy version or a bit more textured like in my case. That’s it! Takes literally 5 minutes, yet delicious and goes well with literally anything: brown rice, sweet potatoes chips, carrot and celery sticks, on top of portobello mushrooms – anything.

Bon app, dear friends, let me know how it goes and wish you a wonderful rest of the week!

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Skin glow smoothie bowl

A smoothie bowl a day is a perfect way to get that extra glow! Here is a super simple , yet yummy blend for your daily dose of inspiration.

Smoothie bowl

Ingredients:

1/2 head of lettuce
4 frozen bananas
water
1 cup frozen blueberries

Preparation:

Freeze bananas one night in advance. I used frozen blueberries already, but you can either add fresh or frozen.

Method:
Blend all the ingredients together in a high speed blender, or alternatively use half of bananas and lettuce for one smoothie. and the remaining bananas and berries for the second one. You can then mix the two together, to achieve the fancy marble effect😊

I used only half glass of water, but you can add as much as you wish depending on whether you want to eat or to drink your smoothie. I myself went for a thicker version, topped with some chopped strawberries and blueberries and had it with a spoon!

 

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Craving Thai? Have some Thaice-cream!

18 June-2Recently I’ve been craving some Thai cuisine so I made this coconut peanut butter chilli lime nana ice cream, hehe. Not to say that I am not going to have any “normal” Thai – but having coconut curry in the morning perhaps would’ve been a bit over the top) And to be honest, I am not cooking/eating anything cooked these days – it’s summer and all I want is spinach and cherries.  Which is perfectly fine with me, apart from one little problem – my eczema seems to have flared up these days – something I don’t normally experience in summer that much, but I am guessing I should  really try and incorporate a wider variety  of foods in my diet than greens, berries, bananas and soya yoghurt.  Especially since I am doing ballet 4-5 times a week and using lots of energy as a result. If there are any eczema sufferers amongst my readers, do let me know – perhaps we could combine efforts in fighting this nasty beast!

But back to Thaice-cream though. Healthy Jon expressed interest in the recipe after I posted an image on my Insta so i thought I’ll share it here – something I was planning to do anyway…but I’ve been planning to post SOMETHING (anything) since 3 weeks ago, so I am really happy to finally be back here, and hopefully stick to a slightly more regular schedule😄 Anyway, thank you Jon for prompting me!

Here is the recipe, please feel free to alter/share/ignore and do your own thing, as this is more of invitation to be playful in the kitchen and explore your cupboard in a bit more depth – something I am going to have to do myself to try to get off leaves and cherries diet.

Ingredients:

3 frozen bananas
1 Tbsp peanut butter  (I used MyProtein – more on this brand in a following post)
4 Tbsp coconut flakes
1/8 tsp cumin
1/8 tsp chilli flakes
juice of one lime
more chilli flakes and coconut flakes for decoration

Method:

Blend all ingredients until creamy in high-speed blender, serve in a bowl or a coconut shell and sprinkle with coconut flakes and chillies on top.  I add coconut flakes because I love the crunchiness they add so make sure you don’t blend for too long to preserve this lovely coco-crunch effect😊

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Tomorrow: “Fashion Revolution Day” in East London

FASHION REVOLUTION DAYGot plans for Friday night? Of course you do! Unmissable event for you to go to tomorrow, please find all the details below and make sure you do go. I am sure you’ll meet a lot of fellow #Hbloggers there as well as I posted this on wearehealthbloggers.com too!

London Ethnic will join the global movement “Fashion Revolution Day” which was launched after the horrific Rana Plaza catastrophe in Dhaka, Bangladesh the 24 April 2013, which I am sure you all remember. The factory collapse led to 1133 victims dead and thousands more injured making many of us realise for the first time the grim reality behind the glossy facade of high street shops.

London Ethnic will be hosting a commemoration in London at the Lollipop Galldery tomorrow, on 24th of April, for the fashion workers who lost their lives that terrible day. The event will raise money for their families and increase awareness of the human work exploitation in fashion brands and the importance of ethical and sustainable principles in the fashion industry.

The fashion presentation will include ready-to-wear designs from the London Ethnic House. The London Ethnic AW15 collection was inspired by the London Skyline and street colouring transformed into simplistic shapes in the hues of blue and grey.

The programme includes talks from politicians, leading ethical fashion campaigners about the ethics of fashion and how it is that thousands of people were harmed making clothes that the wearers of the clothes, and the label ordering the clothes, knew nothing about. There will be the chance to mingle with press, bloggers, ethical campaigners, politicians, fashion industry members and photographers.

There will also be complimentary drinks, nibbles, live music and an exhibition from the artist Dragica Carlin entitled: ‘A Myriad of Marks’.

All proceeds from the event will go to the families of the victims of the disaster.

Fashion Revolution Day is a global event with sister organisations hosting similar commemorations around the world on the same day. We encourage you to join us on 24th April 2015, turn an item of clothing inside-out and ask the question behind Fashion Revolution Day: “Who Made My Clothes?!”

Date: 24th April 2015

Time: 7pm – 9.30pm

Venue: Lollipop Gallery, 58 Commercial Street, London E1 6LT

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“Life-changing” multi-seed gluten-free bread loaf – my adaptation

Multi-seed bread loafThis scrumpalicious bread I made for lovely #HBloggers Breakfast Club at Raw Press last Saturday is actually Superfoodie adaptation of Sarah’s My new Roots incredible award-winning and truly life-changing loaf. My version however is completely gluten-free and nut-free, so hopefully allows even more of us to enjoy this super-easy and rather delicious better-than-bread creation.

Please do try it and let me know how it goes!

Ingredients:

  • 1 cup soaked overnight sunflower seeds
  • 1 cup soaked overnight pumpkin seeds
  • 1 cup soaked overnight raw buckwheat
  • 4 Tbsp. psyllium husk powder
  • 2 Tbsp chia seeds
  • 1 tsp. Himalayan salt
  • 1 Tbsp. maple syrup
  • 3 Tbsp. coconut oil
  • 1 ½ cups  water

Method:

  1. Combine all dry ingredients in a bowl.
  2. Whisk maple syrup, oil and water together in a different bowl. Add this to the dry ingredients and mix very well.
  3. Grease the bottoms and sides of a loaf pan (or other baking dish) with extra coconut oil. Place the dough in the pan, and smooth out the top with the back of a spoon or knife.
  4. Let sit out on the counter for couple of hours or overnight like I did.
  5. Preheat the oven to 190°C. Place loaf pan in the oven on the middle rack, and bake for 30 minutes.
  6. In 30 minutes remove the bread from the loaf pan, place it upside down directly on the rack and bake for another 30 minutes.
  7. Allow to cool (though I myself can never wait that long =), slice and serve: with avocado and cayenne pepper for a savoury option, or with berries, honey and coconut yogurt for a sweeter delight.
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Best healthy breakfasts in London

BEST HEALTHY BREAKFASTS IN LONDONIt is probably safe to say that Breakfast is every healthy foodie’s number 1 meal of the day – both in terms of time order and preference. Why is that? There are plenty of reasons, and I suspect that nana ice-cream, dates, peanut butter and smoothies are at least partially to blame. Though the aforementioned guilt-free pleasures are there to be enjoyed throughout the day, and indeed they often are, we usually start indulging in the morning… and yes, then carry out throughout the day with occasional breaks for avocados, green leaves and sweet potatoes.

Feel like getting out on a sunny Sunday morning like today’s? Here are some ideas for you of after-yoga/post-workout/pre-shopping ideas of where to head for a new-age super-green smoothie, or decadent eggs and toastie.

For breakfast with boyfriend’s parents: Nopi

Opt for the gluten- and dairy-free option of black rice and coconut milk porridge, or shakshuka and a glass of orange juice that will contrast cheerfully with the polished white interior of this smart Soho venue. Arrived too late for breakfast? Even better, as you can always indulge into Ottolenghi’s signature salad platters that look absolutely irresistible and I bet will turn any hard-core carnivore father into the most fervent veggie-lover. Seriously, they are that good.

For girly chat in yoga pants: Retreat Café

Looking for something more casual? Head to Reatreat Café nearby, the yummiest food joint that is part of the Triyoga centre in the Kingly Court.

My recommendation is ginger muffins and a jug of matcha tea – the former not too sweet, not containing any nasties – obviously, and just heavenly-tasty and filling. The latter – a huge tank of liquid antioxidants to give you that extra glow. Extra bonuses: a yoga session beforehand and a shopping session afterwards – all good for soul, body, and spirit – tested, enjoyed, and approved!

For eggs à la turque: Red Art Café

I was really hesitant to include this East-London treasure in a public list: Red Art is my local secret that I shouldn’t be really telling anyone for the fear of it getting noticed by TimeOut and ruined by crowds and popularity. Yet, I can’t resist to share the gem with my dear fellow #HBloggers.

Red Art is where I go when I feel like eggs…a lot of eggs (being raw vegan foodie most of the time that doesn’t happen as much as it used to in the past, I must confess). Red Art’s signature dish is menemen, a Turkish specialty of eggs, peppers, tomato and spices cooked in a pan (not to be confused with shakshuka!) – hearty, warming and mega-filling. One dish is enough for two to share, and the price tag is very modest, to say the least. Another item on the menu that the café excels in is orange juice which in their case is always very fresh, sweet and fluffy, nommmmmm.

For the best vibes: Grain Store

I love Grain Store: not for the abundance of veggie options with a gourmet twist created by French stellar chef Bruno Loubet, not for introducing me to banana ketchup, not for the unusual combination of grains and beans kitchen staples with unique molecular experiments, but for it’s young hip and creative atmosphere that makes me feel like I am having my breakfast in the centre of the world. Let’s be frank: a lot of cash has been put into this venture (as Bruno’s co-partners with heavy pockets Michael Benyan and Mark Sainsbury can surely attest to), but it is the cleverness and artful elegance with which this money was spent that never cease to impress me. The wonderfully airy space with exposed brick walls, open kitchen, dessert chef in the middle, and waiters running around in all directions like busy ants, is right what you need on an early spring late Sunday morning – just trust me on this one.


Hope you’ll make a good breakfast choice next weekend! And just to remind you, #hbloggers are launching the very first e-book devoted exclusively to breakfast recipes called “Desserts for Breakfast”, and you still have time to submit your glorious recipes! Just get in touch with me, if interested.

Because Superfoodie loves you. And because Superfoodie loves breakfast. 

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ALL-BERRY DREAMCAKE: raw vegan cheesecake delight

Raw vegan berry cheesecakeFinalement! It only took me hundred and one years to finally find this recipe for the dream cheesecake I made some time ago and then hid the recipe so well in the deserted corners of the unpublished recipe pile (and my brain). But having been so inspired by the #HBloggers tea party we held last weekend, I am now planning to relaunch raw dessert production line in the Superfoodie kitchen!

So without too much of going on about nothing, here we go: the recipe for ALL-BERRY DREAMCAKE is all yours now. Don’t thank me but do let me know how it goes after =)

One thing to be noted though. Don’t forget you need to plan your cake in advance as you have to soak all the nuts overnight. And voila the recipe:

Ingredients

Base layer:

1 1/2 cup nuts (I used almonds but walnuts or pecans work great as well)

½ cup sunflower seeds

½ cup coconut flakes

½ cup pitted dates (soaked for couple of hours if dry)

½ cup dried mulberries

1 tsp cinnamon

a dash Himalayan salt

(N.B. All nuts and seeds are pre-soaked overnight)

Dream cream layer:

3 cups cashews

2 cups fresh berries (whatever is in season or available – I used blueberries and blackberries for this one)

½ cup coconut oil + 2 tbsp cacao butter melted gently on a stove

juice of 1 lemon

1/3 cup maple syrup

1tbsp vanilla extract

6 capsules of Organic Burst acai berry (for yet more powerful superberry-boost

Method

To make the crust simply put the nuts and seeds in the food processor and run it on high speed until all the nuts are crushed. You can blend until very fine or leave some bits for an extra crunchy texture. Then add the dried fruit, coconut flakes and spices and continue blending until sticky “dough” is formed. Press the mixture into a tin base and set aside.

To make the filing, simply blend all the ingredients in the blender until smooth and creamy. Pour the “cheese” in the tin and place in the freezer for few hours. Get the cake out an hour before serving so it defrosts. Decorate with whichever berries, seeds and flower petals you fancy. Can be served as dessert or lush and filing breakfast – yes, breakfast! Superfoodies are allowed to eat cakes in the morning with no consequences apart from excellent mood and big bright smile for the rest of the day.

 

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