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Amygdalota (almond truffles) with matcha & rose petals

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We are so excited to share with you the healthy version of our favorite Cypriot sweet: Amygdalota (almond truffles) with the addition of the best green tea in the world, MATCHA! They are insanely delicious, raw, vegan and super healthy for your body! We created this video with the collaboration of our friends Maria and Nicola from Ev Zin bio!

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Amygdalota (almond truffles) with matcha & rose petals
 
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Author: EnHealthy
Ingredients
  • 1 cup (200 g) of almonds without the skin
  • 2 tablespoons of orange flower water (anthonero)
  • 5 tablespoons of agave or honey
  • 1 teaspoon matcha powder

Toppings
  • 10 tablespoons dry rose petals
Instructions
  1. Pour the almonds in a food processor and blend for 2 minutes. Add the orange flower water, honey and matcha to the mixture.
  2. Blend it again until a dough is formed.
  3. Shape small balls from the dough.
  4. Put the rose petals on a kitchen board and roll the truffles in the rose petals
  5. Place the almond matcha truffles into an airtight container and refrigerate for about 1 hour. Consume within 5 days.
Notes
12-14 truffles

GET YOUR EVZIN BIO MATCHA HERE

Key Ingredient: Matcha

FIND OUT MATCHA NUTRITIONAL BENEFITS

Matcha-nutritional-benefits

Banana Date Jam

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Banana Date Jam
 
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Author: EnHealthy
Ingredients
  • 4-5 bananas (1 ½ cup mashed)
  • ¾ cup dates, pitted
  • 2 tablespoons vanilla essence
  • ½ cup water
  • 1-2 tablespoons lemon juice
Instructions
  1. Soak the dates in warm water for 15 min.
  2. Mash the bananas well with a folk and mix them with the lemon juice.
  3. Drain the dates, add them in the blender with ½ cup of water and blend until creamy.
  4. Pour date pure, vanilla and bananas in a saucepan and cook in low heat for 15-20 min.
Notes
6-8 Servings

Baked fries with BBQ sauce

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Baked fries with BBQ sauce
 
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Author: EnHealthy
Ingredients

BBQ sauce
  • ½ cup chopped onions
  • 3 tablespoons olive oil
  • 2 garlic gloves
  • ½ tablespoon smoke paprika
  • 1 tablespoon dried mustard
  • 4 tablespoons vinegar
  • 4 tablespoons tomato paste
  • ⅓ cup ketchup
  • ¼ cup carob syrup
  • 3 tablespoons tamari
  • salt and pepper

Fries
  • 8 big potatoes chopped in 1 cm thick fries
  • 1 tablespoon smoke paprika
  • 1 tablespoon fresh thyme
  • 1 tablespoon onion powder
  • 4 tablespoons olive oil
  • salt and pepper
Instructions

Fries
  1. Preheat oven to 220 degrees C. Line a baking sheet. Place chopped potatoes in a big bowl field with water for 30 min. Drain liquid and dry potatoes well.
  2. Place chopped potatoes in the bowl and add paprika, thyme, onion powder.
  3. Mix potato well, spread coated potato chips in a single layer, leaving space around each potato, on the prepared baking sheet.
  4. Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

BBQ sauce
  1. In a medium saucepan, add olive oil, chopped onions, sauté until soft and brown. Add the rest of ingredients of the BBQ sauce. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 5-7 minutes.
Notes
4-5 Servings

Vegan “trahana” superfood soup

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Trahanas is the ultimate Mediterranean soup recipe and one of the oldest that are known in the area! Is a traditional Greek and Cypriot dish that has passed from generation to generation.

Traditionally is made of fermented mixture of grain and yoghurt or fermented milk, usually made into a thick soup with extra milk or water.

We are so proud to share with you our gluten free vegan version of this delicious super food dish! Actually to tell you the truth, just like all the great discoveries were made by accident, our trahanas as well was accidentally made due to a mistake 😊! While we were preparing our vegan  ‘fetta cheese’ we had to soak almonds with no skin but we forgot to peel them off, so we continue the procedure with whole almonds. The taste of the final product was surprisingly good so we had the idea to use the wrong ‘fetta’ recipe to make a soup.

This was really close to trahana soup we used to enjoy since we were kids! With some key ingredients we added,  our gluten free trahanas turned into a fantastic dish! It deserves a try!

Vegan “trahana” superfood soup
 
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Author: EnHealthy
Ingredients

“Trahanas”
  • 140 g raw almonds, with skin, and soaked in water for 12 hours
  • 100g cashews soaked in water for 4 hours
  • juice of ½ lemon
  • 1 tablespoon apple sider vinegar
  • ½ teaspoon of salt
  • 1 tablespoon vegan probiotics

Soup
  • 1 litre water
  • 2 tablespoons organic vegetable stock powder
  • 1 tablespoon tomato paste (optional)
  • 4 tablespoons vegan yogurt + 4 tablespoons for topping
  • 3-4 tablespoons lemon juice
  • 1 teaspoon salt
  • pepper
Instructions

“Trahanas”
  1. Drain almonds and cashews, add them to the food processor, then add lemon juice, apple cider vinegar, salt, blend until the mixture becomes creamy. With a spatula, scrape down the sides as needed.
  2. Add the trahana mixture in a glass bowl. Then add probiotics with a plastic spoon and mix.
  3. Cover the bowl with a plastic film and put it in the oven for 3 hours at 50 °. Let it rest in the oven covered with a towel. Check every 2 hours until have the necessary acidity according to your taste. The result depends on the room temperature. (See note).
  4. Transfer the trahana into a freezer bag and place it in the freezer for up to 3 months.

Trahanas soup
  1. Add 1 litre of water in a large saucepan and bring it to boil on high heat, add trahana, vegetable stock powder, tomato paste, vegan yogurt, salt. Simmer for 30-35 minutes.
  2. Use an immersion blender, or transfer soup to a blender, and blend until creamy and smooth.
  3. Taste and adjust seasonings adding salt if needed.
  4. Serve very hot with with 1-2 tablespoons vegan yogurt and freshly ground black pepper on top.
Notes
You can skip the resting time if you don’t have much time. Will taste delicious but it might missing the characteristic acidity of trahana.

5 Servings

Vegan Tiramisu

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Vegan Tiramisu
 
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Author: EnHealthy
Ingredients
  • 1½ cup cashews soak for 3-4 hours
  • 4 tablespoons vanilla extract
  • 3 tablespoons nutritional yeast
  • ⅓ cup coconut oil
  • 5 tablespoons maple syrup or honey
  • 2 tins coconut milk (chilled overnight in the refrigerator)
  • 1 espresso shot 30 ml
  • 2 tablespoons amaretto (optional)
  • 12-15 sugar free digestive cookies
  • 6-8 espresso shots

Chocolate sauce
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup or honey
  • 3 tablespoons cacao
  • 2 tablespoons espresso

Toppings:
  • A bit of extra cacao powder for dusting
  • A few coffee beans
  • 2 tbsp cacao nibs for sprinkling
Instructions
  1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
  2. Remove the coconut milk or cream from the fridge, remove the lid.
  3. Scrape out the top, thickened cream and leave the liquid behind [reserve it in the fridge for smoothies or cooking rice etc].
  4. Place thick cream in the blender, add cashews, vanilla, nutritional yeast, coconut oil, maple syrup, amaretto (optional), espresso shot and blend until smooth and creamy. Set aside.

Chocolate sauce
  1. Add all ingredients in a bowl and mix well until sauce consistency. Set aside.
  2. Assembly: To assemble, have ready a tiramisu dish or individual glasses. Dip in the digestive In the espresso for just a second or two, brake them and place into the bottom of the glass.
  3. Drizzle with chocolate sauce.
  4. Top with a layer of Cream. Freeze for 10 minutes.
  5. Once out of the freezer, top with a layer of Soaked digestive cookies, drizzle with chocolate sauce and top with cream.
  6. Dust the tops of you Tiramisu with cocoa powder, cacao nibs, coffee beans and leave in the fridge for at least 4-6 hours to firm up.
Notes
Stored in the refrigerator up to 3 days and setting out for 10-15 minutes before slicing/serving to enjoy the best texture.

 

Matcha banana ice cream

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Matcha banana ice cream
 
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Author: EnHealthy
Ingredients
  • 2 cups banana pieces, frozen
  • 1 teaspoon matcha powder
  • 1 tablespoon vanilla extract
  • 4 tablespoons coconut flour

Chocolate Topping (optional)
  • 1 tablespoon cacao
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon coconut oil

Topping
  • 1 tablespoon pistachios, roughly chopped
Instructions

Chocolate Topping (optional)
  1. Add all ingredients for the topping in a small bowl, mix well until very smooth.
  2. If you're not using the chocolate topping, sprinkle the ice cream with some cacao.

Ice cream
  1. Add all the ingredients in a blender and blend until creamy and smooth.
  2. Serve in a bowl immediately, drizzle with the chocolate topping and top it with some pistachios.
Notes
2 Servings

Matcha unicorn smoothie

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Matcha unicorn smoothie
 
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Author: EnHealthy
Ingredients
  • 4 cups bananas
  • 1 tin coconut milk chilled overnight
  • 1 teaspoon matcha + ¼ tea spoon matcha
  • 1 teaspoon turmeric
  • 1 teaspoon beetroot powder

Toppings
  • 2-3 tablespoons of the chilled coconut milk chilled
  • 2 teaspoons coconut flakes
  • ⅓ matcha powder
Instructions
  1. Remove the coconut cream or milk from the fridge. Scrape out the top, thickened cream and leave the liquid behind.
  2. Add bananas in a food processor and blend until creamy.
  3. Add 2 tablespoons of the chilled cream from the coconut milk and blend.
  4. Divide the mixture into 4 bows.
  5. In the first bowl add 1 teaspoon matcha and blend well. In the second ball add ¼ teaspoon matcha and blend well. In the third ball add the turmeric and in the last one add the beetroot powder and blend well.
  6. Serve in a big glass adding first the dark green matcha mixture, following by the lighter green, yellow and pink.
  7. Top it with coconut cream, coconut flakes, matcha powder and enjoy.
Notes
2 Servings

 
Matcha unicorn smoothie
 
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Author: EnHealthy
Ingredients
  • 4 φλιτζάνια μπανάνες
  • 1 κονσέρβα (400γρ) γάλα καρύδας, παγωμένη στο ψυγείο από το προηγούμενο βράδυ
  • 1 κουταλάκι του γλυκού matcha + ¼ κουταλάκι του γλυκού matcha
  • 1 κουταλάκι του γλυκού κουρκουμά (turmeric)
  • 1 κουταλάκι του γλυκού σκόνη παντζαριού ή μισό παντζάρι ψημένο

Γαρνίρισμα
  • 2-3 κουταλιές της σούπας από την κονσέρβα γάλα καρύδας
  • 2 κουταλάκια του γλυκού νιφάδες καρύδας
  • ⅓ κουταλάκι matcha
Instructions
  1. Ανοίγουμε την παγωμένη κονσέρβα με το γάλα καρύδας και βάζουμε σε ένα μπολ μόνο την κρέμα που σχηματίζεται στο πάνω μέρος της κονσέρβας.
  2. Βάζουμε σε ένα μπλέντερ τις μπανάνες και ανακατεύουμε μέχρι να γίνουν σαν κρέμα.
  3. Προσθέτουμε 2 κουταλιές της κρέμας από το γάλα καρύδας και ανακατεύουμε.
  4. Χωρίζουμε το μείγμα σε 4 μπολ.
  5. Στο πρώτο μπολ προσθέτουμε 1 κουταλάκι του γλυκού matcha και ανακατεύουμε καλά. Στο δεύτερο προσθέτουμε ¼ κουταλάκι του γλυκού matcha και ανακατέψτε καλά. Στο τρίτο προσθέτουμε τον κουρκουμά και στο τελευταίο προσθέτουμε τη σκόνη παντζαριού και ανακατεύουμε καλά. (Αν βάλουμε ψημένο παντζάρι το χτυπάμε στο μπλέντερ).
  6. Σερβίρουμε σε ένα μεγάλο ποτήρι προσθέτοντας πρώτα το σκούρο πράσινο μείγμα με matcha, στη συνέχεια το ανοιχτό πράσινο, το κίτρινο και ροζ.
  7. Γαρνίρουμε με κρέμα καρύδας, νιφάδες καρύδας και σκόνη matcha.
Notes
2 Μεγάλες μερίδες

 

Key Ingredient: Matcha

FIND OUT MATCHA NUTRITIONAL BENEFITS

Matcha-nutritional-benefits

Portobello mushrooms with prunes & orange sauce

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Portobello mushrooms with prunes & orange sauce
 
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Author: EnHealthy
Ingredients
  • 8 portobello mushrooms
  • 1 cup basmati rice
  • Salt and pepper
  • 2-3 tablespoons olive oil

Prunes & orange sauce
  • 15 pitted dry prunes (soak them in warm water for 15 minutes and drained)
  • 1 cup hot water
  • 1 tablespoon fresh thyme finely chopped
  • 1 big onion (150 g) finely chopped
  • 2-3 tablespoons olive oil
  • 2 garlic cloves minced
  • Zest from 1 orange
  • Juice of 1 orange
  • ¼ cup carob syrup
  • ½ teaspoon chopped sweet chili
  • 1 tablespoon minced fresh ginger
  • Salt and pepper

Toppings
  • 2-4 slices of orange
  • 1 spring onion sliced
  • ¼ cup fresh cilantro leaves
Instructions
  1. Preheat oven to 200 °C.
  2. Brush dirt from mushrooms using a damp towel. Get rid of the stem, peal of the skin (optional) and the large gills underneath the cap. The dark gills will discolor (turn black).
  3. Place cleaned mushrooms on a baking sheet and drizzle with 2-3 tablespoons olive oil.
  4. Add in a blender the hot water and the drain prunes. Blend for 1 minute. Set aside.
  5. In the meantime, prepare the sauce, heat a medium pan over high heat. Once hot, add 2 tablespoons olive oil, thyme, onions, chili and garlic. Sauté for 3 minutes, stirring frequently.
  6. To prevent splattering, remove pan from heat and add orange zest, juice, carob syrup, blended prunes, ginger, salt , pepper and stir to combine.
  7. Place back over heat. Once simmering, reduce heat to low for 2 minutes, remove from heat and set aside.
  8. Pour the prune sauce over each mushroom (leave some sauce to serve on rice) and bake for 30-40 minutes.

Basmati rice
  1. Place the rice in a large bowl and fill with water. Stir the rice, the water will go cloudy. Once you've stirred for a minute, pour off the water. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 times.
  2. Fill up the bowl 1 more time and let the rice soak for 30 minutes.
  3. Drain the rice. Fill a medium saucepan with 1¾ cups water, add a pinch of salt, and bring to a boil.
  4. Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
  5. At the end of 15 minutes, turn of the heat. Let the rice sit for 5 minutes. Fluff the rice with a fork.
  6. Serve the mushrooms on top of basmati rice, drizzle with the left over prune sauce and top it with orange slices, spring onions and cilantro.
Notes
3-4 Servings

Fig & wheat berries salad with balsamic ouzo dressing

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Fig & wheat berries salad with balsamic ouzo dressing
 
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Author: EnHealthy
Ingredients
  • ½ cup (120 g) wheat berries soak in water overnight and drain
  • 1 litre of hot water
  • 3 cups of mini rocket
  • 3 big ripe figs cut in quarters
  • 4 dry apricots sliced lengthwise
  • ½ red onion sliced

Balsamic ouzo dressing
  • 1 tablespoon ouzo
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar
  • 5 tablespoons olive oil
  • Salt and pepper
Instructions
  1. Place the wheat berries in a large heavy saucepan. Add water and salt.
  2. Bring to a boil over high heat, then reduce heat, cover, and simmer for 1 hour, stirring occasionally. Drain and rinse with cold water.
  3. In a small bowl mix all the dressing ingredients together and set aside.
  4. In large serving platter or salad bowl. Place the cooked wheat berries first then rocket and figs. Add apricots and onions. Top with balsamic ouzo dressing.
Notes
3-4 Servings

Key Ingredient: FIGS

FIND OUT FIGS NUTRITIONAL BENEFITS

Figs-nutritional-benefits

Fig savoury tart with vegan cream cheese

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Fig savoury tart with vegan cream cheese
 
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Author: EnHealthy
Ingredients
  • 2 sheets of ready whole grain country style pastry
  • 3-4 tablespoons olive oil for brushing
  • 5-6 figs cut in thin slices

Vegan cream cheese
  • 1 & ⅔ cups sunflower seeds
  • (soak for 3 hours or overnight)
  • ⅓ cup fresh basil
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons onion powder
  • 3 tablespoons nutritional yeast
  • Juice of 2 lemons
  • 3 tablespoons olive oil
  • 1 garlic clove or 1 teaspoon garlic powder
  • ½ cup non dairy milk
  • 1 teaspoon salt
  • Pepper
Instructions

Vegan cream cheese
  1. Pour all the ingredients of the “cheese” in a blender and blend until smooth and creamy. Taste and adjust flavor adding mote lemon if is needed. Set aside.

Tart
  1. Unroll the pastry sheets.
  2. Take 1 sheet of the pastry and cut it in the middle (is going to be 15 cm X 30 cm each piece). Take one piece of the pastry and place it in a baking pan on a baking paper, brush the pastry with olive oil and place the other piece of the pastry on top.
  3. Spread the cream "cheese" over the pastry, leaving a 2 cm border.
  4. Fold edges of pastry up onto the cheese, press the corners with a fork and brush the edges with olive oil. Arrange the figs on top of the cheese. Follow the same procedure for the second tart.
  5. Bake in a preheated oven at 180°C until golden brown, about 20 minutes.
Notes
2 Tarts (about 10X25cm each)

Key Ingredient: FIGS

FIND OUT FIGS NUTRITIONAL BENEFITS

Figs-nutritional-benefits

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