This is a super easy Indian meal, something I typically eat for dinner. It is authentic and deliiiicious!
For the rice you will need:
- half a tablespoon of turmeric powder
- one tablespoon of jeera seeds (cumin)
- one cup of rice
- two cups of water
Wash the rice and put it into a pot with the water (I like to add some olive oil or butter). Heat it up and add the turmeric powder and the jeera seeds. Simmer with the lid half-open. I think it will take around 20min… but just keep on checking to see if it is done. :)
For the Sabji you will need:
- chopped tomatoes, around 1/2 can
- one green capsicum (bell pepper), cut into big slices
- one red capsicum (bell pepper), cut into big slices
- one large onion or two medium ones, cut into big slices
- fresh green chillies, cut into small pieces (I used two, it really depends on how spicy you want it to be)
- garlic paste – one teaspoon
- ginger paste – one teaspoon
- sour cream or yoghurt
- oil (I use olive oil)
- ghee or butter (margarine is an option as well)
- jeera seeds (cumin) – one teaspoon
- jeera powder (cumin) – one reaspoon
- chillie powder – 1/2 teaspoon
- garam masala powder – 1 1/2 teaspoons
- coriander powder (cilantro) – one teaspoon
Heat the oil in a large pan and add the jeera seeds, jeera powder, chillie powder, garam masala and coriander powder. Wait ca. 30 seconds, then add the ginger paste, garlic paste and fresh green chillies. Stir thoroughly. Add the onion and fry for a few seconds, then add the green and red capsicum. Stir and fry for around two minutes. Add the chopped tomatoes and stir. Put the lid and let it simmer for a few minutes.
Add some sour cream, yoghurt or melted ghee according to your taste. Eat with the rice.
You can serve this meal with some yoghurt on the side (I mixed the yoghurt with some pudina/mint powder) and achaar.
This ‘stew’ is simply delicious and so rich and filling… and of course vegan and super easy to make!
You will need:
- a glass of kidney beans (if they are dried, soak them over night)
- a few potatoes, cut into pieces and boiled in salt-water until done
- one big onion, roughly cut
- one cup of coconut-milk
- one capsicum/bell pepper, cut into pieces
- fresh coriander
- coriander powder, cumin powder
- tomato-puree (according to your taste)
Heat the margarine in a large pan and add the onions. Once they turn ‘glossy’, add 1 1/2 spoons of the coriander powder and 2 spoons of cumin powder (if you like, you can add some chillie powder). Stir and fry for a minute.
Add the capsicum/bell pepper, tomato-puree and kidney beans and fry for a few minutes. Add the coconut-milk and let it simmer for a few minutes.
Cut the fresh coriander and add it to the stew. Serve with the boiled potatoes.
Super yum. Enjoy! Much love & light!
A few weeks ago I realized that I am allergic to gluten. I cut out everything that contains gluten from my diet, including bread which I love so much. Luckily I found a great collection of gluten-free, organic breads in a shop next to my house and since it is a bit more expensive than normal bread, I make the utmost use of it! In my home, sandwiches now have to be delicacies ;)
I have come up with three sandwiches that are incredibly delicious, vegan and super healthy.
The ‘Reuben’-Inspired Sandwich
- sweet (and hot) mango chutney
- whole-grain mustard
Truth be told, I have never had a Reuben in my life and only know it thanks to Hollywood. But after I looked up the recipe I was inspired to make this sandwich. I used a whole-grain, thinly sliced bread. Spread mustard on one piece and the chutney on the other. Then top the one with mustard with lots of Sauerkraut and thick slices of cucumber, then top it with the chutney-covered slice. There are so many flavours in this one, you will absolutely love it! Btw, this also tastes great in a toasted burger bun!
The Basil-Zucchini Open Sandwich
- a few slices of zucchini/courgette
- fresh basil leaves
- sweet Balsamic vinegar
Spread the Tahini and Hummus on a toasted slice of bread. Top with a few fresh basil leaves and the zucchini slices and sprinkle some Balsamic Vinegar on top. Ohhhh so good!
Avocado Meets Gherkin Open Sandwich
- Avocado, mashed
- soy-sausage slices (or any other ‘fake sausage’, otherwise cucumber slices will do)
- sliced gherkins/pickles
- fresh coriander
Spread the mashed Avocado on a toasted slice of bread. Top with the sausage slice, a few gherkin slices and the fresh coriander. The gherkins I used were a bit sweet which was delicious, but I’m sure any flavour will do.
The ‘Avocado-Gherkin’ on the left, and the ‘Basil-Zucchini’ sandwich on the right.
Today I just wanted to spend my morning curled up on the sofa with a book and some good music… but of course I was in need of some good breakfast after I got up. So I decided to go for a sweet and creamy smoothie to brighten up my day.
You will need:
- 4 bananas (make sure they are ripe)
- 2 teaspoons of carobpowder
- 1 teaspoon of honey
- 4 tablespoons of oats
- 2 cups of water
- 1 cup of soy milk (any other non-dairy milk will do)
- 1 teaspoon of bee-pollen
Mix it all and grind it up! It is sooo delicious and heart-warming. If you want some excitement, add a pinch of cinnamon! DELIIICIOUS!!!!
Have a lovely, blessed Sunday! Love & Light!
- 1/2 – 1 watermelon
- 1 cup of coconut-water
- a few mint leaves
Grind it all up until smooth. This smoothie is very liquidly and feels like a juice which is great if you don’t have a juicer. Watermelons help to protect your skin from the sun so indulge in as many watermelons as you want during the summer months. Coconut-nut water is filled with electrolytes and potassium – again a ‘must-have’ for a day in the heat.
The Honeydewy or Cantaloupely
- 1 honey or cantaloupe melon
- 2 hand-fulls of green/white grapes
Grind up the ingredients and mmmmmhhhh… :) These melons are pumped up with Vitamin C and the Cantaloupe got an extra boost of beta-carotene. Grapes too are a source of Vitamin C and Vitamin B6 and K.
The Coconutty (I think the best smoothie I ever EVER had)
- 2 bananas
- 1 can of coconut-milk (or fresh if available)
- 1 hand-full of strawberries (frozen or fresh)
- 1 glass/cup of pineapple juice
- juice of 1/2 a lemon
- 1 tablespoon of spirulina powder
Again, grind it all up and have a sip and WOWOWOWOOWOWOWOWOW :D By far the most delicious smoothie I ever had, I swear! It is sooo creamy and yummy and just wooohooo!!!
There are already so many recipes online but I decided to put one up anyway :)
You will need:
- a few nori sheets
- a few carrots
- one avocado
- a handful of mushrooms
- soy sauce
- one beetroot (sweet & pickled or fresh)
- a glass of cashew paste
- sesame seeds to sprinkle
For the dip you will need:
- fresh beetroot juice
- fresh ginger (grounded or cut into small pieces)
- a few drops of soy sauce
First spread the cashew paste on the sheets. Cut the mushrooms into slices and sprinkle with some soy sauce. Cut the carrots, beetroot and avocado into stripes (not too thin so you dont lose the crunch of the carrots). Spread the mushrooms, carrots, beetroot and avocado lengthwise on the cashew paste. Role up like a ‘normal’ sushi roll and cut. Sprinkle the sesame seeds on top.
For the dip, simply put together all the ingredients in a little bowl and start dipping and indulging!!!!
I cannot tell you how deliiiicious this sushi is and how surprisingly filling. The portion on the picture filled up two grown and hungry stomachs!