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Pumpkin fritters with noodles & sweet chili sauce

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Pumpkin fritters with noodles & sweet chili sauce
 
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Author: EnHealthy
Ingredients
  • 1 package (300 gr) rice noodles
  • ⅓ cup olive oil or coconut oil

PUMPKIN FRITTERS
  • 2 spring onions chopped
  • 1 cup shredded butternut squash pumpkin
  • 1 cup oat flour
  • 1 cup (100 gr) pre-cooked corn
  • ⅔ cup coconut milk
  • 1 tablespoon baking powder
  • 1 tablespoon dry mint
  • 1-2 teaspoon curry powder (up to taste)
  • Salt, pepper
  • ½ teaspoon cinnamon

SWEET CHILI SAUCE
  • ½ or 1 fresh sweet chili pepper chopped (up to taste)
  • ⅓ cup rice or white wine vinegar
  • 3 tablespoons sesame oil
  • 2 tablespoons soya sauce
  • 3 cloves of garlic mince
  • 1 tablespoon fresh ginger minced
  • ½ cup coconut sugar
  • 1 tablespoon cornstarch dissolved in ⅔ cup water

TOPPING FOR SERVING
  • ½ yellow, ½ orange, ½ red bell pepper, chopped in big cubes
  • 2 fresh onions cut in thin slices
  • 2 cucumbers cut in thin slices
  • ½ sweet chili cut in thin slices
  • 1 cup fresh cilantro roughly chopped
Instructions
  1. Bring a large pot of water to a boil. Add rice noodles, and cook for 5 to 8 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
  2. Add in a big mixing bowl the chopped spring onions, shredded pumpkin, corn, dry mint, curry powder, salt, pepper, cinnamon and mix to combine. Once well incorporated stir in oat flour, baking powder, milk and mix well. Taste and adjust seasonings as needed. Refrigerate for 20 minutes.
  3. In the meantime, make the sauce by adding into a saucepan the chopped sweet chili, rice vinegar, sesame oil, soya sauce, mince garlic, minced ginger, coconut sugar and bring to a boil over high heat, simmer for 5 minutes. Dissolve the cornstarch in the ⅔ cup off water and stir it in the saucepan, and continue to simmer one more minute.
  4. Place a large frying pan over a medium heat and add 3 to 4 tablespoons of olive oil. Once the oil is hot, carefully lower in heaped tablespoons of the mixture and flatten them out into little patties.
  5. Fry for 2 to 3 minutes, then flip and fry on the other side for 2 more minutes. When the patties are ready set aside.
  6. Divide the noodles between two serving bowls pour 3-4 patties on each bowl and top with peppers, fresh onions, cucumber slices, fresh chili slices, fresh cilantro and last add some of the sweet chili sauce (up to taste).
Notes
2 Servings

Easy 5 ingredient truffles

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Easy 5 ingredient truffles
 
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Author: EnHealthy
Recipe type: Easy 5 ingredient truffles
Ingredients
  • ¾ cup (45 gr) shredded dry coconut + 2-3 tablespoons for coating
  • 1⅓ cup (250 gr) raisins
  • ¾ cup (130 gr) raw cashews
  • 1 cup (85 gr) oats
  • ½ cup (140 ml) rice milk
  • optional: 1 tablespoon vanilla essence
Instructions
  1. Put all ingredients except rice milk and vanilla in a food processor and blend until everything are combined.
  2. Add rice milk and vanilla to the mixture and blend again until a loose dough is formed.
  3. Shape the dough into small balls, around 30.
  4. In a small bowl, put a few tablespoons of shredded coconut. Roll each ball in the coconut and place them into airtight container.
  5. Refrigerate for about 1 hour. Consume within 5 days.
Notes
30 Truffles

 

Chocolate granola with nuts

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Chocolate granola with nuts
 
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Author: EnHealthy
Ingredients
  • 3½ cup (500 g) roll oats
  • ½ cup (35 g) shredded dry coconut
  • ⅓ cup (30 g) cacao
  • 1 cup dates without pits
  • ½ cup (150 ml) olive oil
  • ½ cup (100 g) raw almonds, roughly chopped
  • ½ cup (70 g) raw hazelnut, roughly chopped
  • pinch sea salt
Instructions
  1. Preheat oven to 160°C.
  2. Fill 1 cup with dates and add hot water to cover for 20min.
  3. Pour the dates with their water and add the olive oil in the blender and mix well until they become creamy.
  4. Add oats, coconut chips, cacao and salt to a large mixing bowl - stir to combine.
  5. Pour over the wet ingredients (dates and olive oil) in the bowl of 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. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake 15 minutes more.
  7. Remove again from oven, stir and add the chopped nuts, bake for 5-10 more minutes at 150°C. Watch carefully not to burn the mixture.
  8. Let it cool completely. Store in a container at room temperature for about 2 weeks.
Notes
12-15 servings

Oyster mushrooms with carob syrup & mashed potatoes

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Oyster mushrooms with carob syrup & mashed potatoes
 
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Author: EnHealthy
Ingredients
MASHED POTATOES
  • 5 potatoes medium size
  • 1 leek
  • 2 garlic cloves
  • 1 teaspoon salt
  • Pepper
  • 1 tablespoon vegetable broth
  • juice of ½ lemon
  • 3-4 tablespoons of olive oil

OYSTER MASHROOMS
  • 500 gr oyster mushrooms
  • 1 big onion
  • Peppers of different colors (½ yellow, ½ orange, ½ red)
  • 1 Carrot
  • 3-4 tablespoon olive oil for frying
  • 2 bay leaves
  • 1 tablespoon fresh or dry thyme
  • 1 clove garlic minced
  • 1 teaspoon grated fresh ginger
  • 5 tablespoons carob syrup or agave syrup
  • Salt, Pepper
  • 80 ml water
  • 1 teaspoon corn flour
Instructions
MASHED POTATOES
  1. Peel the potatoes and cut into cubes. Place potatoes in a large saucepan, Chop the leeks add them to the potatoes and cover with hot water. Bring to a boil over medium-high heat, add 1 tsp of sea salt, vegetable broth, cover and cook for 25-30 minutes or until very tender.
  2. Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
  3. Mash your potatoes using a potato masher.
  4. Add in olive oil, lemon juice, black pepper and stir to combine. Taste and adjust seasonings as needed.

OYSTER MASHROOMS
  1. Finely chop the onion. Add olive oil to a large saucepan over medium heat. Then add onion and season with a pinch of salt and pepper. Cook for 3-4 minutes or until the onions are caramelized. Add 2 tablespoons of carob syrup, stir well, remove the onions from pan and set aside.
  2. Cut the mushrooms into long strips. Add the mushrooms in the large saucepan with 2 tablespoons of olive oil and cook for about 2-3 minutes, add the cooked onions bay leafs, thyme, garlic, ginger, the rest of the carob syrup, salt, pepper and water.
  3. Lower heat for about 15 minutes and cover with the lid.
  4. Slice the peppers into thin strips and the carrot into long sticks. When the mushrooms are ready add the peppers and carrots in the saucepan and cook for one minute.
  5. Dissolve the corn flour in 4 tablespoons of water and pour into the pan. Stir well, cook for another one minute. Set aside.
Notes
4 servings

 

Apple, kale & grape detox smoothie

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Apple, kale & grape detox smoothie
 
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Author: EnHealthy
Ingredients
  • 1 green apple
  • 1 banana
  • ½ cup red grapes
  • 1 tablespoon honey or agave syrup (optional)
  • ¼ cup of kale
  • ½ cup of ice
  • 1 cup of coconut water
  • 1 tablespoon Vanilla
  • 1 tablespoon maca powder (optional)
Instructions
  1. Place all of the ingredients in a blender and blend for 1 minute.
  2. Pour into a glass and enjoy.
Notes
2 servings

 

Tabbouleh salad

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Tabbouleh salad
 
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Author: EnHealthy
Ingredients
  • 1½ cup (290 gr) bulgur (cracked wheat)
  • 2 cups (560 ml) hot water
  • salt and pepper (up to taste)
  • ½ (120 gr) yellow bell pepper
  • ½ (120 gr) orange bell pepper
  • ½ (50 gr) red onion
  • 10-12 cherry tomatoes
  • 1 pomegranate, peeled and seeds separated
  • 1 tortilla
  • Juice from 1 or 2 lemons (up to taste)
  • 2 cups finely chopped parsley
  • 7-8 tablespoons olive oil (up to taste)

TOPPING
  • 3-4 tablespoons grape syrup or agave syrup
Instructions
  1. Place bulgur in a large bowl, mix in 2 cups boiling water. Let stand for 15-20 minutes until bulgur is tender and water is absorbed.
  2. Finely chop onion, yellow and orange pepper in small cubes. Cut cheery tomatoes in quarters.
  3. Mix in a bowl the bulgur, tomatoes, parsley, ½ of the pomegranate seeds, onions and peppers. Add olive oil, lemon juice and toss to blend. Season with salt and pepper. Taste and adjust flavor adding more salt, pepper or more lemon juice.
  4. Top it with the rest of the pomegranate seeds.
  5. Drizzle with the grape syrup or agave syrup.
  6. Refrigerate and let stand at least 30 minutes to blend flavors.

Superfood salad

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Superfood salad
 
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Author: EnHealthy
Ingredients
SALAD
  • 2 apples (cut in cubes)
  • 2 beetroots (cut in cubes)
  • 2 carrots (cut in cubes)
  • 1 cup parsley
  • 2 tablespoons sunflower seeds

DRESSING
  • 20ml olive oil
  • 10ml apple cider vinegar
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon fresh thyme
  • salt, pepper
Instructions
  1. Put the carrots in a food processor, blend for a few seconds until roughly chopped and set aside. Repeat the same procedure with the beetroots and apples.
  2. Finely chop the parsley and combine with the previous ingredients in a mixing bowl.
  3. Pour all ingredients for the dressing in a small bowl and whisk until smooth. Taste and adjust flavor as needed, adding more salt and pepper.
  4. Dress salad with dressing and toss, then top with sunflower seeds and serve.
Notes
4 Servings

 

 

3 vegetables vegan moussaka

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This recipe makes your veggies taste like heaven! Béchamel is great combination with vegetables and when its dairy free its lighter and tastier.

I enjoy preparing this for my family or friends and because usually everybody likes béchamel it’s a plate that can satisfy even meat lovers.

3 vegetables vegan moussaka
 
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Author: EnHealthy
Ingredients
Vegetables Vegan Moussaka
  • 4 eggplants
  • 2 big zucchini or 4 small
  • 10 mushrooms
  • Olive oil for brushing the vegetables
  • ½ cup (50gr) breadcrumbs
  • 1 teaspoon oregano
  • Garlic powder (up to taste)
  • Salt, pepper

Tomato sauce:
  • ⅓ cup (100 gr) tomato paste
  • ¾ cup water
  • ½ cup fresh basil
  • 1 big very mature tomato
  • ½ teaspoon oregano

Béchamel:
  • 1 Liter rice milk
  • 1½ cup whole-wheat flour
  • ¼ cup (60 gr) olive oil
  • Nutmeg (up to taste)
  • Salt, pepper
Instructions
  1. Pre-heat oven to 200°C.
  2. Cut the vegetables lengthwise into thin slices and put first the eggplants on baking sheet.
  3. Brush both sides with a little olive oil and sprinkle oregano, garlic powder, salt and pepper.
  4. Bake for 10 minutes and set aside.
  5. Place zucchinis and mushrooms in baking sheet drizzle with olive oil, sprinkle oregano, garlic powder, salt and pepper and bake for 10 minutes.
  6. In a blender put all the ingredients for the tomato sauce, mix well and set aside.
  7. Put the milk and the remaining ingredients of Béchamel in a large skillet, bring in to boil, whisk until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.

To assemble:
  1. In an ovenproof dish arrange the eggplants slices across its base and sprinkle with 2 tablespoons of breadcrumbs. Then layer the zucchinis and sprinkle with 2 tablespoons of breadcrumbs.
  2. Finally layer the mushrooms with the remaining eggplants and sprinkle with breadcrumbs (save some breadcrumbs for topping).
  3. Pour the tomato sauce over the vegetables and last pour béchamel sauce.
  4. Top it with the remaining breadcrumbs.
  5. In a pre-heated oven bake for 35 minutes to 180°C and then another 5 minutes until golden brown.
  6. Remove from oven. Allow to cool for at least 1 hour.
  7. Cut into pieces, serve and enjoy!

WINE SUGGESTION

With this vegan version of Moussaka used alternative ingredients to create the classic flavors that will melt in your mouth, make you feel that will leave you wanting more. The Eggplant is such a filling and versatile vegetable and because it’s slightly sweeter, it gives added depth to dishes. For this recipe especially in wintertime I would crave a Woodsy Pinot noir from Burgundy, which enjoys such ingredients and will explode all the flavors in your mouth.

Trust me you will want an extra glass to congratulate yourself along with this super healthy & delicious meal.

Figs with coconut cream

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This recipe is great as a starter especially if you would like to add a gourmet touch to your meal! The combination of figs with coconut cream is phenomenal! I am making this recipe very often especially in the summer time and my guests always love it. Figs are my favorite fruits, especially the sweet and juicy Mediterranean figs because you can create very tasty appetizers!

Figs with coconut cream
 
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Author: EnHealthy
Ingredients
  • 10 figs
  • 1 can coconut milk [chilled overnight in the refrigerator]
  • pinch of salt
  • 10 mint leaves for garnish
Instructions
  1. Cut the figs crosswise up to ⅔ without cutting them completely.
  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].
  3. Place hardened cream in a mixing bowl. Add salt. Mix for a few seconds until creamy.
  4. With a spoon, put some cream on each fig.
  5. Garnish with mint leaves and serve.
Notes
Key Ingredients: Figs

FIND OUT FIGS' NUTRITIONAL BENEFITS

Pomegranate & ginger juice

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Pomegranate & ginger juice
 
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Author: EnHealthy
Ingredients
  • 1 cup pomegranate arils + 1-2 tablespoons more for garnish
  • 1 apple
  • 1 tablespoon grated ginger
  • 1 tablespoon honey
  • 2 cups cold Water
  • ½ cup ice cubes
  • Juice of half a lemon
Instructions
  1. Put all ingredients in a blender and blend for 5 seconds, no more than that.
  2. Strain the mixture in a cheese cloth. Taste and adjust as needed, adding more honey.
  3. Add the juice into two glasses and serve with crushed ice and garnish pomegranate arils.
Notes
Key Ingredients: a) Ginger & b) Pomegranate

Find out Ginger's nutritional benefits
Find out Pomegranate's nutritional benefits
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