Winter Warmer – Yellow Split Pea Soup

It’s getting cold out there. For me It’s farewell salads hello soups. Today I had my super pink hat and gloves on for the first time and when we got home I whisked up this warming and filling soup with yellow split peas and potatoes. Not much prep and cheap as chips!

Winter Warmer Soup: Yellow Split Pea

Ingredients:

– 1 cup yellow split peas

– 200 gram potatoes

– 2 medium red onions

– 2 garlic cloves

– 1 tablespoon coconut oil

– 1/2 tablespoon paprika

– 1/2 teaspoon thyme

– 2 tablespoon marigold

– 1/4teaspoon chili flakes

– 1 1/2 pint of water

♥L

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Healthy Eats – London: Yeotown Kitchen

Had a few hours to kill between voice-over jobs on Monday. (one where I had to sound like a 10 year old girl…not an easy task!!) No wonder I was starving afterwards!
I headed to Marylebone’s Chiltren Street to new healthy restaurant Yeotown Kitchen.

The mood is healthy- happy: loads of yellow, wood and motivational quotes. Just up my street. There’s a take-away area and a restaurant room with table service.
Down stairs there’s a small meditation area with cocooning egg chairs where you can re-charge with a short guided meditation. Loved it!

On to the food. The menu is long and full of goodness like Courage Bowl with Kimchee, Positivity Autumn salad, Vegan Burger, a wide selection of  smoothies, juices, vegan ice cream and sweet treats.
Unfortunately on the day I visited all my first choices were unavailable.
Had I taken my kids, or my parents for that matter, there would have been a complete melt down!
But I had been chilling downstairs and was filled with white light, so I patiently chose the a Warming Hot-plate Of The Day with Columbia beans, quinoa, spinach, sprouted mung beans and soy cream with cucumber for £11.95. So warming and filling, perfect for the first cold autumn day.  I also had a  Yeotonic Cherry Strawberry Kefir drink. at £5.95  and that really perked me up!

♥L

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Roasted Cauliflower

I’ve yet to meet a child who does not like Roasted Cauliflower!
It’s worth a try if you struggle to feed your family vegetables.
Cheap as chips, minimum prep and maximum flavours.
Hope you like it!

Roasted Cauliflower
– 1 cauliflower head
– 1/3 cup coconut oil
– 1/2 – 1 teaspoon sea salt
– black pepper
– chili flakes

Directions
1. Pre heat the oven to 200C
2. Cut the cauliflower into 1cm slices.
3. Warm up the coconut oil. Mix with salt pepper and chili flakes and work into the cauliflower.
4. Spread the on an oven dish. Save the very small pieces.
5. Roast for 15min. Turn the large pieces over and add all the small pieces and roast for another 25 min.
6. They are ready when soft and slightly browned.
7. Enjoy!

 

TRANSKRIPT

Hi everyone, I hope you’re all well today. I’m going to make a cauliflower dish that everybody loves, kids, adults, everyone. I’ve yet to meet anyone who doesn’t like this. It’s super easy, and cauliflower is so cheap now. It’s only, you can get it for a pound. It’s a really good thing to make.

                              You might think, “Okay. She does a lot of vegetables. Her kids are used to it. They might even love it.” No. I’ve got very, very fussy kids, very fussy eaters, but they love this. Every time I serve it, they want more. If I make this whole thing for the whole family, for four people, they always want more. This is a fail-safe vegetable dish to make.

                              First, you preheat the oven to 200 degrees. For this dish, you need a cauliflower head, a whole one, and some coconut oil, salt, pepper. I’m also putting in a few chilli flakes, and that’s optional, but if I put a little bit in, the kids don’t mind it at all. You cut off all the leaves. You end up with just the head, and then we’re going to slice it. We want it maybe that thick. Can you see? Sort of a centimetre, I suppose that is. If it can sort of stay together then that’s really good. This one I’m not sure. Some of it might, but we’re going to use all of it, even the small parts.

                              In this I’m going to add between a half and one teaspoon of salt, and I always use Himalayan crystal salt, or sea salt, in between there, depending on how salty you like things. My kids are quite into their salt, so I used almost one teaspoon. Also, a little bit of black pepper, just a tiny bit, and I’m going to use a bit of chilli flakes, a quarter of a teaspoon. They normally don’t mind it, but if you’ve got kids who are quite sensitive to spicy foods, then maybe you don’t have to have that. I think it adds an extra little flavour to it.

                              The last thing you add is the coconut oil. I’m going to heat that up a little bit just to get it completely liquid. Pour it on, it’s between a third of a cup and a fourth of a cup, probably more like a third of a cup. Then just mix it all up, so all the pieces are covered in the oil, so all this lovely stuff gets going in. After 15, 16 minutes this is what they look like.

                              Basically, now it’s the time. They become a little bit brownish. I don’t know if it shows up on the camera. Then, just turn over. Is that turned over? Then, you add all your little pieces. Put that all in there, and it’s ready. Almost 40 minutes in the oven, completely soft and a little bit of colour. This is when you want to take it out of the oven. I love this stuff. It’s so yummy. Very hot, but very, very good.

                              I hope you get to make this, and this is a great way of getting the kids to eat Cauliflower, or adults that are a little bit not super happy with vegetables. It’s so good. It’s so easy, as well, so few ingredients. I hope you like this video and that you will come back next week for another one. Please like and subscribe, if you want to, and have a fabulous week. See you next time. Bye.

 

♥L

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Spicy Pumpkin Soup with Vegan Cheese and Fermented Pumpkin

As a last hurrah for Halloween and hello Bonfire Night I’ve made a delicious Spicy Pumpkin Soup, topped with Fermented Pumpkin (HERE) and Vegan Cheese.
This is a great way to eat your
Halloween decorations now it’s all but over.
I have put all the spiders, rats, ghouls and  rapping skeletons  in their boxes and I’m left with loads of small pumpkins. (The larger carved pumpkins have been binned). The smaller ones are great for cooking.

Spicy Pumpkin Soup with Vegan Cheese and Fermented Pumpkin Topping

– I small pumpkin I used a harlequin Pumpkin about 450g when peeled and de-seeded.

– 1 large carrot cut into pieces

– 2 celery sticks

– 1 small red onion

– leek about 35g

– fresh ginger 10g

– 2 garlic cloves

– 2 tablespoons coconut oil

– 1 tablespoon bouillon powder

– 1/2 tablespoon curry powder

– 1/4 teaspoon cumin

– 1/8 teaspoon cinnamon

– 500ml water

Topping – optional

– grated vegan cheese

– 1/2 tablespoon fermented pumpkin per person (when using the fermented pumpkin in the soup I normally don’t mix it with maple syrup as it’s not needed)

– pumpkin seeds

DIRECTIONS:

1. Pre heat the oven to 190C
2. Peel and de-seed your pumpkin.
3. Cut your pumpkin into pieces and mix with 1 tablespoon with coconut oil and let it roast for about 40 min or until soft.
4. Add 1 tablespoon coconut oil to a pan and add first union and then all the other veg. When soft add the spices. Last add the roasted pumpkin.
5. Add the water and the stock powder. Let it simmer for about 5-10min.
6. Use a hand mixer and mix until smooth.
7. Serve  and top with a tablespoon of fermented pumpkin, grated vegan cheese and pumpkin seeds.

♥L

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Fermented Pumpkin – Happy Halloween

Happy Halloween!
Hope you had a wonderful evening with loads of candy and mayhem.
We’ve been out for hours, I’m sure my baby Killer Clown had several kilos of sugar in his bucket.
I have incredibly creative neighbours. The decorations were absolutely amazing. It’s so fun to see the kids take over the streets with their friends. We lost some of them for a good 30min and after that I had a well deserved drink outside the my favorite pub together with the sugared-up kids and tipsy neighbours. Love it!

Did you get lots of extra pumpkins for decorations?
Why not make some lacto fermented pumpkin?

This is how:

Transcript:

Hi, everyone, hope you’re all well. Happy Halloween. I love Halloween. I love everything about it. The one thing is you end up, normally if you’re me, with a lot of pumpkins. And some of them like this big one we’re going to cut out and it’s going to be in the house and normally gets a little bit yucky after a while so we just have to throw them out. But these smaller ones like the onion ones and the harlequin one, they’re just for decoration and I’m not going to cut holes in that one.

                              So instead of just throwing it away, I’m going to make sort of a pumpkin fermented little sort of jammy type thing that you could use either ona raw pumpkin pie maybe or on pancakes or sometimes I eat it with a little bit of cheese. Vegan cheese or cow’s cheese. it works quite well with cheese or just with a meal. It has all the amazing friendly bacteria that we need in there and it’s also a bit of a fun because it’s going to stay orange. So it’s a nice sort of colour to add to everything else at the table.

                              So this is what you need. A small pumpkin. I’m using an onion pumpkin. That normally works quite well. You also need your filtered water and your salt, Himalayan Crystal Salt or ordinary sea salt. You normally mix one litre of water to 20 grammes of salt but this one I think needs a little bit more salt so I’m going to use 25 grammes of salt to one litre of water.

                              Also for the ferment I’m using a little bit of black tea, just a pinch. And one tablespoon of pumpkin pie spice mix. And if you don’t have the mix you could just make your own just mix up nutmeg, cinnamon, ginger and cloves. And when the whole thing has fermented I’m going to mix it up with some maple syrup, just two tablespoons of maple syrup. But that’s optional. I think it tastes a bit nicer with it but it’s completely optional.

                              You also need a Kilner jar. So I measured up the salt and I’m going to mix that together with the filtered water. So that’s our brine that we really need to keep the pumpkin submerged under water. Now I’m  cutting up the pumpkin and I’m going to remove the skin and then I’m going to let it go through the food processor because I’m too lazy but you can just use a hand grater if you want.

                              We put it all in a mixing bowl and then I put the black tea in and the pumpkin pie spices mix and then … okay and now in a sterilised Kilner jar I’m going to start packing it. Keep it really tight. Then we need the water, the brine. Mix it really well because otherwise you might end up with too little salt. The vegetable needs to be covered by salt brine at all times and also you need to leave a little bit of room for expansion.

                              For this one I’m going to use these pebbles to keep the pumpkin submerged. Put it on the kitchen counter and after three days I would taste a little bit to see if it’s done its thing. Otherwise wait until five days, after that it should be  good. When you feel it’s all done, you can mix it up with some syrup, I do, because I use this a little bit more like a jam. Then just put it in the fridge. Make sure it’s submerged in water and you can keep it in there for a really long time.

♥L

 

 

5 Reasons Why You Should Eat Fermented Foods

5 reasons why you should eat fermented foodsHere are 5 good reasons why you should eat Fermented Foods.
There are far more than 5!
So don’t be surprised if you see another post with another 5 reasons very soon!
You probably know that I’m completely in love with lacto fermented foods, and I’m beyond pleased it’s become the next big thing.

1. Probiotic galore:  Lacto Fermented foods contains plenty of friendly bacteria and can help restore the  balance in our gut, that might be out of whack due to unhealthy diet,  antibiotics, stress  etc. We all know that taking a probiotic supplement is helpful for our wellbeing but by eating lacto fermented foods you get a wider variety of healthy bacteria and also loads more of them than if you only rely on a supplement!

2. Boosts absorption:   Fermentation Improves absorption of Iron and other minerals .
The healthy bacteria help break down a substance called phytic acid which is found in grains and nuts and blocks mineral absorption.  So fermented foods can enhance absorption of all the food on your plate.

3. B12 Factory:  Lactobacillus makes Vitamin B12 – The energy vitamin.
B12 is mostly found in milk, meat and eggs. So deficiency is therefore common in vegans,
but research has found that B12 deficiency is also common in carnivores, and the older you are the more likely you are deficient in this very important vitamin, which is involved in the metabolism of all cells in the body.

4.  Increased Immunity:   Lacto fermented foods are awesome for keeping your immune system working to full capacity. A healthy gut equals a healthy immune system. The more healthy bacteria the more you increase your chances of fighting off  infections. The gut is  the first line of defence against pathogens and also aids in the production of anti-bodies.

5. It tastes so GOOD:  The taste of the food changes when you ferment it.
It will be slightly tangy and mellow and well, just gorgeous in my opinion!
Bringing interesting new flavours to your food.

♥L

How to ferment Vegetables:

Ferment Vegetables for Natural Probiotics

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Kombucha 2nd Fermentation for Fizz and Flavour

Hi everyone.
A while back I did a post about making kambucha for beginners HERE.
This is the follow-up. how to flavour it and making it fizzy with a second fermentation.

My two favourite kombucha flavours are with lovely fresh raspberries, or plain oranges.
The kids really like these two flavours, they are uncomplicated and sweet.
If I’m brewing just for me I might get a bit more adventurous with fresh turmeric, cinnamon or even rose

When your first fermentation of your kombucha is done, and you are happy with the taste it’s time for the second fermentation.this will really make it fizzy and will also elevate the taste.

(Put your Scooby in a jar together with 1 cup of the kombucha liquid and store in the fridge until you are ready to make your next batch).

Now you can get creative with your kombucha using all sort of different flavours or play it safe like I do in this video where I use 3 peeled and sliced oranges.
Transfer your kombucha liquid into a jar with an air tight lid so the fizz don’t escape, a big kilner jar is perfect.
Leave a little bit of air at the top of the jar.
Add the oranges, close the lid and wait for 24 hours, have a taste.
Depending on how hot it is it might be ready or it might take up to 3 days before perfect.
Taste as you go along. When you feel the taste is just right then you are done.

Fish out your fruit and either transfer to glass bottles or just keep it in the jar in the fridge.
Now you have a super lovely drink that you made all by yourself and it’s so full of good probiotics that you actually made yourself. You’re taking back your power 🙂 Enjoy!.

Kombucha for beginners: HERE

How to Make Water Kefir


Hi everyone.
Water Kefir is amazing for our guts and our health in general.
It’s so easy to make your own water kefir and it contains millions of beneficial probiotic microorganisms, vitamins, minerals amino acids and live enzymes.

If there’s one thing we’re missing in this day and age, it’s good bacteria,
Antibiotics, unhealthy foods and our general western stressy life-style kills off our friendly bacteria that we so desperately need to keep ourselves in tip top form.
Brewing your own  water kefir could be helpful in  balancing the bacteria in the gut.

Kefir is mild and a little fizzy and only takes about 24 to 72 hours to brew.

You need  your water kafir grains,  you can get them online or from a friend (you will have more than you need after a couple of brews).

Mix it with white sugar, ginger, lemon juice and a handful of dried fruit.
The grains grow and metabolise the sugar and you end up with a really tasty , refreshing drink full of healthy bacteria.

I use white sugar because I think it gives the drink a smoother taste, but you can use most sugars, but stay away from honey as it’s antibacterial and can hamper the grains growth.

You can put a lid on your jar or just a cheesecloth with a string around to keep creepy crawlies out.
Leve it on your countertop for at least 24 hours, the warmer your house the quicker it goes.. Taste as you go along.

Use a wooden or plastic spoon. to taste..

When your kefir is done, strain with a plastic sieve..
The grains are ready to be used straight away or you can keep them in the fridge for a week with a little sugary water.
I use the fruits in my stews.
Transfer to bottles and keep in the fridge.

Water Kefir
Ingredients:

– Water Kefir Grains  I get mine here

– 1 litre filtered water

– 1/3 cup suger

– thin slice of ginger

– 5 apricots without sulphites

– juice from 1/2 lemon

Method:
Dissolve the sugar in the water. Add ginger, apricots, lemon juice and the kefir grains. Let it brew between 24 and 72 hours. Use 1/2 cup of the grains or a bit less to start the batch.

♥L

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Quinoa with Pomegranate, Cucumber and Parsley

Hey everyone!
My favorite grain is defiantly quinoa. I love the nutty taste and it’s also so good for us as it contains all 9 essential amino acids, loads of fibre and it’s gluten free.
Even though I quite like plain quinoa, sometimes the occasion calls for a  jazzed up version.
This elevated quinoa recipe get’s the thumbs up from kids and adults alike.
Win win.

Quinoa with Pomegranate, Cucumber and Parsley
Ingredients:

– 1 cup dry quinoa

– 1 cup frozen peas

– 150g cucumber, diced

– 80gram pomegranate seeds

– 2 tablespoons roasted/sun dried tomatoes. diced

– A handful of fresh flat parsley, chopped

– A handful of chopped fresh mint, chopped

– a lemon cut into wedges

– 2 tablespoons olive oil

– 1 tablespoon of vinegar

– 1 tablespoon tamari

– black pepper to taste

Method:

1. Rinse and cook the quinoa.
2. De-frost the peas.
3. Mix all the ingredients except the pomegranate and the lemon straight in the pan where you cooked your quinoa.
4. Place on a plate, sprinkle over the pomegranate and add the lemon wedges on the side.
5. Serve ( you can also put it in the fridge and take it to work the following day)

♥L

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Roasted Beetroot with Clementines and Spinach

 


Hey everyone!

If you are a regular here you will probably have noticed I eat a lot of beetroot.
I adore the sweet taste and colour and they are so full of health promoting goodness that I recommend you regularly add them to your diet.
They are a really good source of Iron so if you are not big on meat beets could be a fabulous contributor for your iron intake.
Young athletes might need a bit extra iron and so does teenage girls due to rapid growth and because of menstruation.

This gorgeous tasting beetroot dish contains  very few ingredients and demands very little effort!
My type of cooking!

I was served a variation of this dish in Sweden and l changed the recipe  to make it a bit healthier and to suit a vegan diet.


Oven Roasted Beetroot with Clementines and Spinach
Ingredients:

– 500g-600g Beetroot

– 1/4 cup Clementine juice

– 100g spinach

– 2 tablespoons maple syrup

– 2 tablespoons olive oil

– 1/2 teaspoon salt

– black pepper to taste

– flax seeds for decoration
Method:
1. Pre-heat the oven to 225 C
2. Peal and cut up the beets and place in an oven dish with a teaspoon of coconut oil.
3. Whisk together the clementine juice, olive oil, maple syrup, salt and pepper and pour over the beets.
4. Roast until tender for about 40 min.
5. Just before serving place 1 teaspoon of olive oil in a frying pan add the spinach and a pinch of salt, turn it over and immediately place on a plate/tray.
6. Arrange the beets on top of the spinach a sprinkle flax seeds on top.
Serve immediately.

♥L

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