Since I'm a devoted lover of savory breakfast, I find it hard to start my day with a warm, sweet and puffy bowl of porridge, as everyone else I know on Instagram does. It's just not me.
And I am a bit upset about that, as I really love a good porridge topped with crazy stuff.
It's comforting, nourishing, healthy and so satisfying. Usually I would eat this at lunch as a dessert, after a light raw salad.
But to be honest, most times I simply forget or I'm too busy to cook oats in the middle of the day. Anyway, when I find the time I cook something like this. And I always find myself wondering in my head "oh you're so good! why can't we be friends?''
But here we are: I remembered and made it for dinner this time, using my last frozen cherries from my mom, amazing golden berries and raw milk.
Makes 2 bowls, takes 15 minutes
Put the oats in a saucepan, pour in the milk and sprinkle in a pinch of salt. Don't bring it to a boil but stir from time to time and turn off the heat when it becomes creamy. If you want it thicker, cook more or if it gets too thick add a bit of milk or water.
To serve pour into bowls, top with cherries, golden berries, chopped almonds, dates and sprinkle hemp and chia.
Drizzle with as much honey as you like. Bon appetit!
Vegan, Raw, Soy Free, GMO Free
Cut the cabbage as you prefere (big or small pieces). Place the cabbage in a large bowl and using your hands, massage the salt into it until it starts to soften. Add water and cover the bowl. Let stand overnight.
The next day: rinse the cabbage under cold water a few times and drain in a colander for 15 minutes.
Meanwhile you can make the red paste. Combine the garlic, ginger, and red pepper flakes using a tablespoon. Add more or less pepper flakes according to your taste.
Using a wooden spoon, mix the cabbage with the scallions and add the red paste in a clean bowl.
Pack the mixture into a very clean jar, press down on it until the brine rises to cover the vegetables and seal with the lid.
Let it ferment at room temperature for about 5 days. Check it daily (and press down the veggies with a clean spoon to keep them submerge under the bride) and refrigerate when is ready.
Raw, Vegan, Gluten Free, Soy Free, GMO Free
Place the milk in large bowl and add the rest of the ingredients. Wisk for about 1 minute every 3 minutes and then leave it until the chia seeds absorb the milk and the pudding starts to thicken. Now place in smaller bowls and add the toppings. If you want them sweeter feel free to add more agave syrup on top of them.
Vegan, Soy Free, GMO Free
Peal the oven baked potatoes and smash them in a bowl together with the peas and spices.
Prepare the green salad by mixing all the ingredients in a bowl. Add as much dressing as you like and top with a nice layer of tahini
Samosa recipe HERE
Vegan, Soy Free, Refined Sugar Free, GMO Free
Prepare the dough by mixing the flour with the olive oil, water and salt. The mixture must be a bit hard and thick, kind of like play-doh so you can model it in shape. Form it into a ball,
put it in a plastic bag and leave it for 10-20 mins in the fridge. Take the dough out and prepare the surface with a bit of flour. Spread the dough to a 2mm thick sheet and using a round shape (e.g. the neck of a cup) start cutting discs out of it. Place roughly a teaspoon of filling in the middle of a disc and place another disc on top so the 2 of them line up. Now press around the edges with a fork to seal them. Spray them with olive oil and place them on a tray. Bake until lightly brown at 180 degrees Celsius. Eat the same day, as they tend to dry really quick.
Vegan, Soy free, Refined Sugar Free, GMO Free
Preaheat the oven to 180 degrees.
In a bowl, mix all the dry ingredints
Place your chopped apples and coconut milk in your blender, and mix until you get a nice apple sauce.
Pour the apple sauce over the dry ingredients and if your dough is too dry, add more coconut milk (and if you want- another blended apple)
Pour the batter into your prepared loaf pan and garnish with almonds and cardamon pods. Bake for 1 hour (check at 50 minutes), or until a tester inserted into the center comes out clean.
Remove from oven and cool completely on a rack. Remove the chocolate bread from the pan. Slice and serve with coconut yougurt or vegetable milk.
Vegan, Gluten Free, Soy Free, GMO Free
Place the cooked lentils and chickpeas in a food processor and mix until smooth. Then add oil, tahini, garlic&ginger, lemon juice and ume plum and mix again.
Take out the paste and place it in a bowl. Add the curry and chilly flakes and mix with a wooden spoon. Add more salt if it isn't salty enough for your taste, and
more lemon juice if the same reason applies.
Garnish with black sesame seeds, tossed hazelnuts, olive oil and more curry powder.
Serve with sauerkraut or veggies, with your salad or on sourdough bread.
Vegan, Soy Free, GMO Free
For the crepes:
Start by mixing all the ingredients for the crepes in a big bowl. Mix the batter well and add more water until you reach a pancake batter concinstency. Cook as regular pancakes, about half a minute on each sides.
Chop all the veggies, mix them in a bowl and put them aside.
Preapare the dressing by stiring all the ingredients in a cup. Add a few drops of water if you want the dressing to be more runny or more tahini if you want it thicker.
When the crepes are cooled, you can stuff them with the veggies and serve with a generous layer of tahini dressing.