Greek tacos with tsaziki, vegan optional and gluten free

These are so simple!

1/2 cup chickpea flour

1/4 cup soda water

Coconut oil for frying

Tsaziki sauce (yogurt, garlic, dill, cucumber)

Avocado/hazelnuts and sea salt for a lovely garnish

1. Mix flour and soda water together. Add spices if you wish. I added cumin.

2. Fry with coconut oil about 1 minute per side over medium heat.

3. Make tsaziki sauce as you wish.

4. Add remaining garnishes. 

Next time I will add red bell pepper too. Such a simple dish and delicious to boot!

Happy Monday!

GF Zucchini spaghettini with Vegan Greek meatballs

Zucchini spaghetti with red lentil meatballs

4-5 medium zucchinis

1 cup red lentils

1/2 cup oat or chickpea flour

3 TBSP broth or coconut oil

1 onion

Spices: cumin, coriander, paprika

Sea salt

Sauce: olive oil and lemon juice

1. Cut zucchini with a veggie sharpener (like a pencil sharpener but for veggies).

2. Place in a steamer and steam for 10 min.

3. Meanwhile boil the lentils, broth, onion and spices with 1.5 cups water about  3 minutes then reduce to a medium simmer for another 15 minutes.

4. Pull from heat, allow to cool. Stir in oat flour.

5. Roll into balls and bake for 15 minutes at 400F.

6. Place zucchini on a plate and top with lentil balls.

7. Garnish with olive oil and lemon.

8. If you wish to get fancy you can grind some cashews and use as a faux cheese.

Adapted from The Green Kitchen

Vegan Banana muffin pancakes

3 TBSP flax seeds, soaked overnight in 1/3 cup water

2 ripe bananas, small

1 cup oat groats, soaked and dehydrated

Dash vanilla

2-3 TBSP coconut oil

Dash stevia (optional)

Garnish

Honey spiked Coconut cream

Walnuts, soaked and dehydrated

1. Blend everything in your vitamix or blender.

2. Fry for 3 min per side over medium heat with coconut oil.

3. Garnish with coconut creme and walnuts!!

This recipe will not disappoint! Happy Saturday!!

Raw sugar free Banoffee fudge

2 bananas

8 medjool dates

1 TBSP tahini

1 TBSP coconut oil

Dash of cinnamon and sea salt

1. Blend and set in a pan drizzled with coconut oil.

2. Freeze for an hour to set.

Yummy for the whole family! Kids love this one!!

Gingerbread Fudge

1/2 cup dates

1/4 cup tahini

1 TBSP molasses

1/2 pod vanilla

Winter spices

1. Blend together until a gooey, soft consistency forms in the blender.

2. Set in fridge to set, about 1 hour.

Vegan GF giouvarlakia, Greek meatball soup

This recipe is inspired from One Green Planet! I left the rice out as we had rice for lunch and we wanted to eat lighter this evening. Did not miss the rice one bit!!!

1.5 cups of soaked and dehydrated lentils

2 cups broth (veggie, beef or chicken)

3 -4 TBSP ground flax seed, fresh

Dried parsley, oregano and thyme

Sea salt

Coconut flour

Coconut oil

1. Cook lentils in the broth, adding a bit more water as necessary. Bring to a boil and simmer for 15 minutes or so.

2. Pull from heat, drain and set sauce aside as this will be the base of the soup.

3. Blend lentils to a paste with 1-2 TBSP coconut oil in your Vita-mix or blender. 

4. Transfer to a bowl, add spices and and flax and roll into balls. (Meanwhile bring broth to a boil, reduce to simmer).

5. Roll balls in come coconut flour and place in broth again.

6. Cool for 15 minutes. Adding water to your desired consistency.

7. Garnish with lemon juice.

This is an amazing dish!! Two thumbs up! 

Pumpkin pie balls

These are heaven. Wow. So simple and delicious. Great for the whole family.

1 small pumpkin, cooked with skin

2 TBSP tahini

1TBSP coconut oil

Dash of stevia

Dash of cinnamon

Dash of sea salt

Garnish: coconut and nutmeg

1. Blend in a blender and roll in coconut shavings and ground nutmeg.

Enjoy!

Coconut Carrot pancakes, gluten free

1 cup soaked and dehydrated buckwheat
4 organic omega-3 eggs
1 handful of organic parsley
2/3 cup shredded carrots
Sage, sea salt

1. Blend all ingredients together.
2. Fry with coconut oil over medium heat, about 2 minutes per side.

I topped with homemade fermented ginger carrots and miso-tahini glaze.

Amazing!!

Quick coconut tahini ice cream

This is quick and divine!

1/2 cup coconut milk (I scraped mainly fat from the top of the can)

1 TBSP coconut oil

2 TBSP tahini

Splash of nutmeg and cinnamon

Stevie to taste 

Blend in a bowl and pop in the freezer for 30 minutes and you are good to go! 

Banana cream meltaways

Melt in your mouth!

1 banana
1/4 cup dates
2 TBSP coconut oil, melted
1/4 cup large pieces of shredded coconut
Nutmeg

1. Mix ingredients in a blender until smooth.
2. Pour into silicone muffin cups or an ice tray and freeze for 30 minutes or so.

I put ground almonds on the inside of the ice tray- a nice splash of crunch and color.

Enjoy!!

Chocolate chip layer cake with avocado silk

Avocado silk
2 avocados
1/4 cup coconut oil
1 TSP sun warrior greens (or mint extract)
2 TBSP raw honey
Mint leaves (optional)

Chocolate chip cake
1 cup dates
1/2 cup almonds
2 TBSP dates (medjool)
Dash of salt
1 TBSP coconut oil


1. Blend both sets of ingredients separately.
2. Form the jest two layers, starting with the cake and then with the avocado cream. Place in fridge to set for one hour and continue with the next set.
3. Makes 2-4 layers, depending on the size of the cake.

I made a mini cake and therefor had many layers!! Garnish with lemon wedges or mint leaves.

Mint avocado velvet mouse

2 avocados, ripe
1/8 cup coconut oil
1 TSP sun warrior greens (or mint extract)
1 large TBSP raw honey
Mint leaves (optional)


1. Blend in a blender- I used my vitamix and it turned this recipe into edible velvet.

Use in a parfait or as a frosting on cake. If you want a thick frosting increase coconut oil to 1/4 cup.

Raw Blueberry mousse

200g raw cashews
Blueberry tea
1 TBSP raw honey
1/8 cup coconut oil
Lavender


1. Brew two cups of blueberry tea.
2. Soak cashews in 1.5 cups of tea for two hours.
3. Combine all ingredients and about 1/4 cup of tea, more or less and blend till creamy.
4. Place in fridge to set.

Use as a parfait or as a frosting for cake.

Travel snacks: blueberry pomegranate butter bites

When I travel I always keep snacks in my room- in order to ensure I am able to find healthy snacks in a world that supports convenience foods.
This was my breakfast:

1 TBSP soaked flax seeds from the evening before (in water)

Raw crackers or gluten free crackers
Fresh blueberries and pomegranate
Sunflower seed spread
Dash of sea salt


Delicious and filling. Gives me iron, protein, healthy data and antioxidants.

Raw Tahini butter cups

Greek chocolate recipe
1TBSP tahini
1TSP raw honey

1. Fill cupcake molds halfway and freeze for 10 minutes.
2. Top with a small spoon of the tahini mixture and cover with more chocolate until tahini mixture is submerged.
3. Freeze for about 1 hour.

Raw fudgey raspberry cupcakes with coconut frosting

Cake
1 cup walnuts
2 TBSP raw cacao
12 small dates, soaked in orange juice for 2- 10 hours
Dash of sea salt
1 TSP raspberry extract

Frosting
1 cup shredded coconut
1 TBSP raw honey
1 TBSP coconut oil

1. Process the cake ingredients and push into muffin cups.
2. Process frosting and spoon on top of the cake.
3. Garnish with flowers!

The best aside on this recipe and all recipes is to use high quality ingredients. Medjool dates will give you a much better cupcake than other dates.

Winter squash spinach bake

Delicious without an ounce of oil.

Bake some squash in water for about an hour; cut up squash into slices and add spinach, onion, nutmeg, curry and a dash of sea salt and bake for about 30 minutes.

Holy bananas this is good!!!

Hot apple tahini mash

1 cup cooked apples, organic
Dash cinnamon and nutmeg
1 TSP molasses
1 TSP tahini
10 raw cashews


1. Throw all ingredients together in a per-warmed bowl and enjoy.

This recipe is great for the blood and is full of iron, calcium and fiber.

Strawberry chocolate shake

7-8 organic strawberries
1 cup nut milk ( I used almond milk)
Dash of organic bee pollen
1 scoop raw chocolate or raw protein powder (sun warrior is raw and plant based- a delicious choice!)

1. Blend and enjoy!

Fudgey avocado brownies

Yuuuummmy!!!

1 can kidney beans
3 bananas
1/2 cup golden flaxseeds, lightly ground
1 ripe avocado
1/2 cup filtered water
3/4 cup oat flour
1/2 cup dates
1/2 cup dried plums
1/4 cup maple syrup
1/4 cup shredded coconut (optional)
2 TBSP tahini (optional)
1 TSP each: baking powder and baking soda
1/2 cup organic cacao powder

1. Blend wet ingredients.
2. Mix dry ingredients in a separate bowl.
3. Blend together.
4. Bake at 200C for about 30 minutes and then at 160 for about 20 more minutes.

Enjoy with Yogi Choco tea!

Be prepared to go straight to heaven. And you will glow with all the delicious, healthy fatty acids in this recipe- keeping you slim, smiling and radiant.