Ας αντισταθούμε στην μοναρχία του φαλάφελ!

Λατρεμένο ρεβυθάκι! Αλλά ας φάμε και λίγη ροβίτσα βρε παιδί μου, να γίνουμε πιο εναλλακτικοί. Ενάντια στον διαβήτη τύπου 2, στα καρδιαγγειακά νοσήματα & στην παχυσαρκία.
Πολύτιμο πραγματικά όσπριο, παραγκωνισμένο όμως. Χάρηκα που το βρήκα εκτός από τα βιολογικά καταστήματα και στο Μy Market. Δεν με φουσκώνουν και έχουν υπέροχη γεύση και σαν κρύα σαλάτα. Ζήτω! Είμαι πολύ φυτό, το ξέρω.. 🙄😏🙃

⚜️Υλικά:

1 1/2 φλυτζάνι ροβίτσα βρασμένη

1 1/2 φλυτζάνι βραστές πατάτες

2 κρεμμυδάκια φρέσκα

1 κολοκυθάκι

1/2 πιπεριά πράσινη

3/4 κ.γ. Κύμινο

1/2 κ.γ. Θυμάρι

1 χούφτα φρέσκο δυόσμο

1 κ.γ. Αλάτι Ιμαλαΐων

⚜️Οδηγίες:

Βάζουμε την ροβιτσα σε νερό αποβραδίς. Μισή συσκευασία φτάνει μια χαρά για την συνταγή. Βράζουμε την ρόβιτσα σε νερό για 20 λεπτά περίπου έως να μαλακώσει. Ξαφρίζουμε. Βράζουμε τις πατάτες. Ψιλόκόβουμε τον δυόσμο και τα κρεμμυδάκια και τρίβουμε το κολοκυθάκι. Κόβουμε την πιπεριά σε μικρα κυβάκια.  Σε τηγάνι τσιγαρίζουμε με λίγο ελαιόλαδο το κρεμμύδι το κολοκυθάκι και το κολοκύθι και αλατοπιπερώνουμε. Σε βαθύ μπολ βάζουμε τις πατάτες και με το εργαλείο πίεσης, (αυτό το στογγυλό με τρύπες που συμπιέζει;; Προσθέτουμε όλα τα υλικά και πλάθουμε κεφτεδάκια πλακουτσωτά. Μετά τα περνάμε από ρυζάλευρο και τηγανίζουμε σε λίγο ελαιόλαδο ώσπου να ροδοκοκκινίσουν. Σερβίρετε μέσα σε πιτούλα με βιγκαν τζατζίκι, χούμους ή μουστάρδα! Απίθανα! 💚

Get a spiralizer!

Raw food is magic to me. I give credit for that to the awesomeness of veganism. I mean, I would have never thought of making this prior to eating vegan food. What a revelation!

Veggie & beans Malaysian Rendang for Easter!

Is Malaysian food anywhere close to Greek culture? Nope. But! I have a Malaysian brother in law that

This yummy sweet syrup treat is my favourite!

I rocked this attempt to veganise my favourite traditional sweet treat. Yeah! I wanted to make these for so long! Obviously the traditional recipe has milk & eggs but I found it easy to remove and the result was very good!

Fresh, delicious & easy no bake

Sweet potato Cheesecake, vegan, gluten free and fabulous!

Nuts for Nutella!

I went to the market today and guess what? I got hazelnuts! I did not found hazelnut oil though for the Nutella I decided to make BUT as we say around here,

Here’s to ‘Greek Skordalia’ dip made with pumpkin🎃,

sunflower seeds & red pepper flakes!

Pumpkin? Am I nuts? Totally. Nuts about this traditional garlic dip that is brilliant by the way cause my people are indigenously smart. They eat

Mom, you are brilliant!

So my mom is a great cook. Best one I know. This is one of her get together meals that everyone loves. Fish cooked with lots of onions, parsley in tomato sauce. Traditional, yet not everybody nails it. Mom does though. Here is her recipe, from her heart. 💜

Ancient seed low gluten bread.

Homemade ancient seed bread & Savory mustard seed applesauce dressing!

Yet, this bread is everything.

⚜️Ingredients:
450 gr triticum dicoccum flour(emmer),
100 gr chick pea flour,
1/2 tsp pink salt,
1 pack dry yeast (8gr) wet ingredients:
350 ml warm water,
1tbsp honey or agave nectar,
2 tbsp olive oil.

⚜️Directions:
Put wet ingredients in a deep bowl. Put half of the flour mixture on top, sprinkle the dry yeast and add the rest flour. Make the dough and let rest for 30 min covered. It will double in size. Then add your favorite seeds: sunflower seeds, flaxseeds, poppyseeds. Make the dough round and place in an oiled surface. Wet the surface of the bread slightly and add your seeds again pressing them down to stick. Bake at 190 C for 10′ and then at 170 C for 35 minutes or until brown and a knife comes out clean.

Want a yummy salad dressing to accompany your fab bread? I guessed you would..!
⚜️Savory Applesauce dressing:
makes 1/2 cup:
In a blender put 1 asian pear, 2 tbsp olive oil, 1 tbsp white vinegar, 2 tsp mustardseed mustard, salt, pepper. Yum.

Betalains & Nitrates for the win!

This is it you guys. Low Gluten Rustic Beet Bread. Pink as can be, all natural, all beet power! The taste though… incredible! 😋 Yummiest bread I have ever made, and trust me on this, I have baked enough bread!

Again! Bioavailability is the key! For a food component to be considered beneficial for health it must be bioavailable in vivo, that is, following ingestion, the active compounds are absorbed through the gastro-intestinal tract and made available in the circulation, in sufficient quantities, to be utilized by cells. Beetroot contains the pigments betalains & a whole lot of nitrates.

1. Anti inflammatory action: Since the 1970’s, traditional treatment for inflammatory disorders has been non-steroidal anti-inflammatory drugs (NSAIDS). However, these drugs, particularly in chronic doses, may actually have deleterious consequences for health and evoke negative side effects. Betalains and beetroot extracts have emerged as potent anti-inflammatory agents.
2. Endothelial function: Beets contain nitrates that convert to nitric oxide (NO). One of the most important functions of endogenous NO is to maintain endothelial function which has critical role in the regulation of vessels. A depletion in NO availability, as seen with aging, has been singled out as the principal cause of endothelial dysfunction. Endothelial dysfunction is proposed as a primary risk factor for several cardiovascular disorders and has been implicated in the pathogenesis of hypertension and atherosclerosis.

So! I am convinced. Beets are medicine!  I haven’t even mentioned all their actions. Now let’s eat some beet breat.

⚜️Dry ingredients:
Barley flour 200gr,
oat flakes 200 grams,
buckwheat flakes 150 gr,
corn flour 50 gr,
1 tbsp chickpea flour (optional), 1 tsp pink salt.
⚜️Wet ingredients:
300 ml warm water,
1 tbsp maple syrup,
2 tbs olive oil,
1 packet dry yeast(8gr), 3 medium beets boiled= 1 cup beet purée,
A handful sunflower & pumpkin seeds.
⚜️ Directions:

Ground buckwheat & half of the oats. (Keep 100 gr oats flakes aside). Whisk all dry ingredients together. Mix all wet ingredients to dissolve well and add dry yeast. Let rest for 10 minutes. Mix wet & dry ingredients together and add the beet purée.
Now, the result is a sticky dough! Don’t be alarmed if you can’t get it off your fingers! But if you think it’s too sticky, add some more oats flakes. Cover and let rest for 30 minutes at a warm place. Oil a round 20 cm pan and put the dough making as round as you can. Oil the upper surface of the dough and sprinkle some more seeds. Black sesame would also be a good idea💡!
About the corn flour, I use natural corn flour not the powder corn flour sold in supermarkets. But if you cant find some use that instead. Preheat oven & let for 10 minutes at 190 C and then at 170 C for 35 minutes, depends on the oven. Let cool and cut with a sharp knife.
Be patient with it because it’s rustic unrefined texture needs your affection. 💖