Fermented foods: Pickled Okra

If you had a chance to read my blog about Gut Health, you will remember I mentioned that fermented foods are great to help us protect and increase our good bacteria. Well, I decided to do this recipe and I loveeee it! It was easy and the best part is that they last long so I don’t need to eat them all at once. So go ahead and start fermenting!

pickled-okra3
Ingredients:
1 1/2 pounds of fresh Okra
4 garlic cloves
sliced lemons
2 cups of apple cider vinegar
2 cups of water
3 Tspns of salt
1 Tspn brown sugar
Spices:
1 tspn fennel seeds
1 Tbsp chili flakes
1 tspn black peppercorns

Continue reading “Fermented foods: Pickled Okra”

Banana Coconut Mini Cupcakes

 

IMG_5379 (1)

By: Maria X Ospina

Servings: 12 mini cupcakes

This recipe is super fun, easy and simple. I love to do it as a treat for my nephew who also loves cupcakes. It is light and healthy because it only has the sweetness of the banana and the blueberries.

Directions:

Place all ingredients in the blender until bananas are fully broken down. Pour a bit of the batter in the mini cupcakes baking dish just to cover the bottom fully. Then add a couple of blueberries and finally continue to add the rest to fill the cup. Decorate with a blueberry on the top.

Bake for 35 to 40 minutes on 325F (160 C) depending on the oven.

Your kids will LOVE them!

Continue reading “Banana Coconut Mini Cupcakes”

Vegan Chana Saag

IMG_5241

By Chef: Del Soufre (Forks over Knives Cookbook)

Servings: 4

Remember the Chickpeas and Kale India style recipe? well, this is the original version and I must say I loveee spinach so this one would be my choice No.1.  I made slight changes to the original recipe: changing the almond milk for coconut milk and adding coconut oil. Spinach makes it creamy so the texture is very smooth. As it has lots of spices, it is cooked the Ayurvedic way, which means the spices are cooked first (with the yellow onion) to release their amazing aroma and increase their properties.

Continue reading “Vegan Chana Saag”

Chickpeas and kale Indian style

FullSizeRender

By: Chef Del Sroufe (Forks over Knives Cookbook)

Serves: 4

Vegan

The original version of this recipe has spinach instead of kale, I wanted to try it with kale and it worked perfectly. This dish is very aromatic, it has lots of spices and its full of flavor. It is delicious with basmati rice (white or brown). It will definitely keep you satisfied (and happy).

Continue reading “Chickpeas and kale Indian style”

Turkey Picadillo​

IMG_4026

By: Maria X Ospina

Serves: 4 servings

(Low fat/high protein)

Turkey is a lean meat that you may find in different supermarkets. This recipe takes 20 mins max to do. It goes well with brown or white rice. The brand I chose is 99% lean 1% fat. It will keep you satisfied and with good energy levels throughout the day and the best is that is very low fat.

Continue reading “Turkey Picadillo​”

Eggplant Parmigiana

IMG_3707

By: Maria X Ospina (Inspired by a Wholefoods market recipe)

Serves: 6 servings

This recipe could be a main dish or a side dish. In the spirit of making it healthy, I chose low-fat organic mozzarella cheese and for the top, I used Parmigiano Reggiano cheese with moderation. I made the sauce, which is a bit more time, but you know exactly what’s in it, so it’s worth the effort.

Continue reading “Eggplant Parmigiana”