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Amygdalota (almond truffles) with matcha

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Amygdalota (almond truffles) with matcha
 
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Author: EnHealthy
Ingredients
  • 1 cup (200 g) of almonds without the skin
  • 2 tablespoons of flower water
  • 2 tablespoons of honey
  • 1 teaspoon matcha powder

Coating
  • 1 teaspoon matcha powder
  • 2 tablespoons of dry, shredded coconut
  • 7 whole cloves
Instructions
  1. Pour the almonds in a food processor and blend for 2 minutes. Add the flower water and honey to the mixture.
  2. Blend it again until a dough is formed. Divide the dough into 2 equal portions.
  3. Place one of the portions of dough back into the food processor.
  4. Add 1 teaspoon of matcha powder and blend until the dough becomes green.
  5. Shape 7 small balls from the white batch of dough. Shape 7 small balls of dough from the green batch.
  6. Put the shredded coconut into a small bowl.
  7. In another bowl, place the remaining matcha powder.
  8. Roll the green truffles in coconut. Dip half of the white truffles in matcha powder.
  9. Stick a clove into the white truffles for aesthetics and aroma.
  10. Place the almond matcha truffles into an airtight container and refrigerate for about 1 hour. Consume within 5 days.
Notes
14 Truffles

For more information & recipes about Matcha refer HERE

Key Ingredient: Matcha

FIND OUT Matcha NUTRITIONAL BENEFITS

Matcha-nutritional-benefits

Vegan tzatziki dip

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Tzatziki is one of my favorite dips. This is a vegan version of the traditional tzatziki recipe, it tastes like the original, the flavor is very similar. With sunflower seeds and cashews, rich in Vitamin E, copper, B Vitamins, zinc, antioxidants, a healthy source of essential fatty acids, protein and more.

If you want a perfect tzatziki you need to drain very well the cucumber and let the tzatziki stand for at least three hours in the refrigerator for more intense flavor.

It is ideal as a dressing for salads, falafel, soutzoukakia, pasta, stuffed grape leaves (koupepia) or as dipping sauce for veggies!

You can eat tzatziki with almost anything! Hope you enjoy the recipe!

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Vegan tzatziki dip
 
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Author: EnHealthy
Ingredients
  • ½ cup sunflower seeds soaked for 3 hours
  • ½ cup cashews soaked for 3 hours
  • ½ cup water
  • 1 garlic clove
  • 2 tablespoons dried mint
  • Pepper, salt (up to taste)
  • Juice of 1½ lemon
  • 2 mini pickle cucumbers
  • 1 cucumber roughly grated and drained
  • 1-2 tablespoons olive oil + extra for garnish
Instructions
  1. Drain sunflower seeds, cashews and place them in a blender with the water, garlic dried mint, salt, pepper, lemon juice, pickle cucumbers, olive oil and blend until smooth and creamy.
  2. Taste and adjust flavor adding more lemon juice, salt or pepper.
  3. Add grated cucumbers and stir. Let it stand for at least 2-3 hours in the fridge. Serve cold with pita bread, salads, falafel, pasta, soutzoukakia, stuffed grape leaves (koupepia) or as dipping sauce for veggies!
Notes
4-5 Servings

Soutzoukakia, vegan “meatballs” with tomato sauce

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These are Greek vegan “meatballs” made with potatoes & walnuts, in a rich and spicy tomato sauce. Here is a simple vegan recipe, based on the traditional way of making delicious Soutzoukakia. They are lovely, nutritious and delicious. So yummy!

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Soutzoukakia vegan “meatballs” with tomato sauce
 
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Author: EnHealthy
Ingredients
  • 3-4 potatoes (precooked and mashed, 2 cups)
  • ½ cup chickpea flour
  • ½ cup oat flour
  • 1 cup walnuts (140 g) blend
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon smoke paprika
  • 1 teaspoon anise powder
  • 1 cup finely chopped parsley
  • 4 spring onions finely chopped
  • 1-2 garlic cloves (minced)
  • ⅓ cup olive oil for frying
  • Salt, pepper (up to taste)

Tomato sauce
  • 2 tablespoons olive oil
  • 2 big onions, finely chopped
  • 2 tablespoons cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon anise powder
  • 1-2 garlic cloves (minced)
  • Salt, pepper
  • 1 teaspoon agave syrup or honey
  • 2 bay leaves
  • 1000 g tomato sauce or (6-7 big very mature tomatoes + 300 ml water and blend)
  • Juice from half lemon
Instructions
  1. Pour the mashed potatoes in a big bowl, add chickpea flour, oat flour, blended walnuts, cumin, coriander seeds, paprika, anise, chopped parsley, spring onions, minced garlic, add a generous amount of salt and pepper and mix well with your hands until well combined.
  2. Shape the mixture in to long oval shapes, which is the traditional shape of soutzoukakia. They should be about 4-5 cm long.
  3. Place a nonstick pan over medium to high heat. Add the 2-3 tablespoons of olive oil and let it heat for 1 minute.
  4. Add soutzoukakia to the pan one at a time. Brown all sides for about 5 minutes total. They will cook further in the oven.
  5. When ready, remove from pan and place them in a pyrex or baking pan. Set aside.

Tomato sauce
  1. Place a pot over medium heat. Add the olive oil to the pot.
  2. Add the onion. Stir and sauté until the onion caramelizes.
  3. Then add the rest of the tomato sauce ingredients and sauté for at least 10-15 minutes.
  4. When the sauce is ready pour it into the pyrex, make sure all soutzoukakia are covered in sauce.
  5. Bake them in the oven for about 15-20 minutes at 200°C. Serve with salad or rice!
Notes
4-5 servings

Truffles with carob syrup (As seen on TV)

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Truffles with carob syrup (As seen on TV)
 
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Author: EnHealthy
Ingredients
  • 1 cup raw cashews
  • 1 cup dates
  • 1 cup oats
  • 5 tablespoons carob syrup
  • 1 tablespoon honey or agave syrup (optional)
  • 1-2 tablespoons dry shredded coconut for topping
Instructions
  1. Place the raw cashews, dates, oats, carob syrup, honey in a food processor and mix well, refrigerate for about 20 minutes.
  2. Remove the mixture from the refrigerator, scoop out 1 tablespoon amount and roll into balls. You can make about 15 truffles.
  3. In a small bowl, put a few tablespoons of shredded coconut. Roll each ball in the coconut and place them into airtight container.
Notes
15 Truffles

 

Granola with coconut cream (As seen on TV)

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Granola with coconut cream (As seen on TV)
 
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Author: EnHealthy
Ingredients
  • 1 cup (130 g) dates (without the pits)
  • ½ cup (150 ml) olive oil
  • 1½ teaspoon cinnamon
  • 3½ cups (500 g) roll oats
  • ¼ teaspoon salt
  • ¾ cup (80 g) walnuts roughly chopped
  • ½ cup (70 g) sunflower seeds
  • ½ cup (80 g) chia seeds

COCONUT CREAM
  • 2 canned coconut milk or cream (chilled overnight in the refrigerator)
  • 4 tablespoons agave syrup, honey or other sweetener
  • 2 tablespoons vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
Instructions
  1. Preheat oven to 160°C.
  2. Fill 1 cup with dates and add hot water to cover them for 20 min.
  3. Pour the dates with their water and the olive oil in the blender, mix well until they become creamy.
  4. Add oats, salt and cinnamon to a large mixing bowl - stir to combine.
  5. Pour over the wet ingredients (dates and olive oil) in the bowl with the dry ingredients and stir to combine until all oats are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
  6. Bake for 20 minutes. Then remove from oven and stir the granola. Bake for minutes more. Watch carefully not to burn the mixture.
  7. Remove again from oven, stir add the chopped walnuts and sunflower seeds, bake for 5 more minutes at 150°C.
  8. Let cool completely and add chia seeds. Store in a container at room temperature for about 2 week.
  9. Layer the ¾ of a small jar with granola, then add 2 tablespoons of the coconut cream and top it with strawberries.

COCONAT CREAM
  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. Scrape out the top, thickened cream and leave the liquid behind [reserve it in the fridge for smoothies or cooking rice etc].
  3. Place thick cream in a mixing bowl. Stir for 30 seconds with a Balloon whisk until smooth and creamy.
  4. Then add vanilla, zest, lemon juice and honey and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed. Store in the refrigerator.
Notes
12-15 Servings

Cupcakes with grape syrup and vegan chocolate whipped cream

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Cupcakes with grape syrup and vegan chocolate whipped cream
 
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Author: EnHealthy
Ingredients
  • ¾ cup (185 ml) grape syrup or any other liquid sweetener
  • 1½ cup (350 ml) water
  • ¼ cup (35 ml) apple cider vinegar
  • 1 tablespoon (5 g) liquid vanilla
  • ¾ cup (125 ml) olive oil
  • 1 cup (50 g) dried shredded coconut
  • 2 cups (250 g) whole grain flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda

Vegan Chocolate whipped cream
  • 75 g sugar free dark chocolate
  • 200 g cashews
  • 50 g almonds
  • 1 tin coconut milk
  • (refrigerated overnight)
  • 25 g cacao
  • pinch of salt

Toppings
  • 1-2 dry strawberries roughly chopped
  • 1 teaspoon cacao nibs
  • 1 teaspoon coconut flakes
Instructions
  1. Preheat oven to 180°C.
  2. Place all ingredients for the cup cakes in a food processor and blend until well combined. Pour mixture into cup cake cases and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove from baking pan and allow to cool at room temperature.

Vegan Chocolate whipped cream
  1. Melt the chocolate in a double boiler.
  2. Add the cashews and almonds to a food processor and process until the mixture is smooth.
  3. Add the melted chocolate, the coconut milk (both cream from the milk and the liquid in the bottom of the tin), the cacao and salt in a food processor.
  4. Process for a few seconds, until smooth and creamy.
  5. Transfer to a bowl and refrigerate for at least two hours.
  6. Frost cupcakes depending on your preferred design. Top each cake with dry strawberries, cacao nibs and coconut flakes.
Notes
12 cupcakes

For easy ways on how to make coconut whipped cream, refer HERE, from mykingcook.com.

Cypriot louvana soup (yellow split pea)

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Louvana is a traditional Cypriot soup, It’s a delicious, nutritious, vegan and very easy to make. ‘Louvana’ are small, yellow split peas high in protein and low in fat. Great soup especially when is very cold! Give it a go!

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Cypriot louvana soup (yellow split pea)
 
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Author: EnHealthy
Ingredients
  • 3 white onions (2 cups, chopped)
  • 2 tablespoons olive oil + 4-5 tablespoons for garnish
  • 1 cup Louvana (yellow Split Pea)
  • ¼ cup brown rice (or any other rice)
  • 2 teaspoons onion powder
  • 1 tablespoon vegetable stock
  • Salt, Pepper

Toppings
  • ½ cup black olives
  • 1 lemon
  • 3-4 tablespoons olive oil
  • 10-14 cherry tomatoes
  • Some rocket leaves
Instructions
  1. To a large saucepan over medium heat, add olive oil, onion and sauté for 3-4 minutes.
  2. Add 3 liters of hot water, yellow Split Pea, red lentils, onion powder, brown rice, vegetable stock, season with a little salt and pepper and cover to simmer for 35-40 minutes, or until yellow Split Pea are soft and ready.
  3. Use an immersion blender, or transfer soup to a blender, and purée until creamy and smooth.
  4. Taste and adjust seasonings, adding, salt, pepper or onion powder as preferred.
  5. Serve with black olives, lemon juice (as needed), cherry tomatoes, rocket leaves and drizzle with 1-2 tablespoons olive oil.
Notes
5-6 Servings

Peanut butter spread

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Peanut butter spread
 
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Author: EnHealthy
Ingredients
  • 500 gr salted peanuts
  • 1 tin (400 gr) coconut milk, refrigerated
  • juice of ½ lemon

Topping
  • ½ cup raspberry jam or any other jam of your choice

RASPERRY JAM
  • 1½ cup frozen raspberries
  • 1½ cup water
  • 1 tablespoon corn flour
  • 3 tablespoons honey
Instructions
  1. Pour peanuts into a food processor and process until the mixture becomes creamy and smooth, scraping down the sides as needed.
  2. Add coconut milk and lemon juice. Process until everything are combined.
  3. Put a clean film in a 15cm round pan and transfer the mixture. Refrigerate for at least 4 hours.
  4. Remove the spread from the pan and top it with jam.

RASPBERRY JAM
  1. Add into a small saucepan the frozen raspberries, the 1 cup off water and bring to a boil over medium heat, simmer for 15 minutes. Dissolve the corn flour in the ½ cup off water and stir it in the saucepan, and continue to simmer 2 more minutes. Finally add the honey.

Butternut squash vegan cheesecake

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Butternut squash vegan cheesecake
 
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Author: EnHealthy
Ingredients

CRUST
  • ¼ cup (60gr) buckwheat groats
  • ½ cup (25 gr) shredded dry coconut
  • ¼ cup oats
  • ¾ cup medjool dates (without pits)
  • 2-3 tablespoons coconut oil
  • 2 tablespoons vanilla extract

CREAM
  • ¾ cup (130 gr) cashews (soaked overnight)
  • 1 cup (100 gr) walnuts (soaked overnight)
  • 1 can coconut cream, use only 2 tablespoons from the chilled cream (chilled overnight in the refrigerator)
  • 3-4 tablespoons honey or maple syrup
  • 2 tablespoons vanilla extract
  • 1 teaspoon of the spice mix
  • Juice of ½ orange
  • Zest of ½ orange
  • 200 gr butternut squash shredded and squeezed to drain

SPICE MIX
  • 4 teaspoons cinnamon
  • 2 teaspoons ginger powder
  • ¼ teaspoon clove powder
  • ¼ teaspoon nutmeg powder
  • 1 teaspoon all spice

TOPPING 1 (Vanilla coconut cream)
  • The rest of the coconut cream
  • 1 tablespoon honey
  • 2 tablespoons vanilla extract

TOPPING 2 (Chocolate sauce)
  • 3 tablespoons coconut oil (melted)
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon of the spice mix
  • 2 teaspoons cacao
Instructions
  1. Chill the can of 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 from the fridge, remove the lid. Scrape out the top, thickened cream and leave the liquid behind.

CRUST
  1. Pour buckwheat in a food processor, process for 1 minute, then add dry coconut, oats, dates, vanilla, coconut oil and process until a loose dough forms. If too dry add a bit more melted coconut oil.
  2. Oil the sides of a 20cm spring form pan and transfer mixture in the pan, press down until it’s evenly distributed.

SPICE MIX
  1. In a jar, pour cinnamon, ginger powder, clove powder, nutmeg powder and all spices, close the jar with the lid and shake until well combined.

CREAM
  1. Pour cashews, walnuts, 2 tablespoons of the chilled coconut cream, honey, vanilla extract, spice mix, juice of the orange, zest and shredded butternut squash in the food processor, blend, scraping down the sides as needed until the mixture becomes smooth and creamy. Add the cream onto the crust and put it in the freezer for 1 hour.

TOPPING 1
  1. In a bowl add the remaining coconut cream, honey, vanilla extract and mix well. Refrigerate.

TOPPING 2
  1. Pour all ingredients for the chocolate sauce in a bowl and mix well.
  2. To serve, remove from the spring form pan and top with the vanilla coconut cream. Drizzle with the chocolate sauce and sprinkle with the spice mix.
Notes
8 servings

Curried butternut squash soup

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Curried butternut squash soup
 
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Author: EnHealthy
Ingredients
  • 1 big onion chopped
  • 1 cup leek chopped
  • 2-3 tablespoons olive oil
  • 4 big potatoes (about 5 cups chopped in cubes)
  • 4 cups (500 gr) butternut squash chopped in cubes
  • 2 bay leaves
  • 1 or 2 tablespoons mild curry powder (up to taste)
  • 2 tablespoons thyme
  • 1 tablespoon vegetable stock powder
  • 2 litters of hot water
  • 1 can coconut milk
  • salt

TOPPINGS TO SERVE
  • Juice of 2 lemons
  • 5-6 tablespoons of coconut milk
  • 5-6 tablespoons olive oil
  • 2-3 tablespoons fresh chopped cilantro
Instructions
  1. Bring a large saucepan over medium heat, add olive oil, onions, chopped leeks and sauté for 3-4 minutes.
  2. Add 2 liters of hot water, chopped potatoes, butternut squash, curry powder, bay leaves, thyme, vegetable stock, coconut milk and season with a pinch of salt. Simmer for 30-35 minutes or until the potatoes and pumpkin become soft.
  3. Use an immersion blender, or transfer soup to a blender, and purée until creamy and smooth.
  4. Taste and adjust seasonings adding salt if needed.
  5. Serve with lemon juice (up to taste), drizzle with 1-2 tablespoons olive oil and coconut milk.
Notes
5-6 Servings
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