Super Quick Vegan Dinner

When I’m in Stockholm I always pop in to Renee Voltaire’s health food store/cafe to pick up some interesting food stuff. If you are not familiar with Renee Voltaire she is the Queen of Clean Eating in Sweden. Her shop Pep-Stop in Östermalm is a must for me  (along with Svenskt Tenn, Acne and Eytys). There’s always something new, innovative and tasty in her beautiful shop. Last time I was there I picked up a Veggie Burger Mix with Beet and Chia, put it at the back of my cupboard and totally forgot about it.
This week I had a spring clean-out of said cupboard, found the bag and decided to mix and cook even though I was confident the kids would turn up there nones as per usual. Not so!! The loved it and said they would have it again. I’m amazed. It contains, buckwheat, quinoa, linseed, chia seeds, ginger and beetroot. You mix it with water. Let it soak. Make  little patties and fry. Very quick.

Here in the UK you can order online and  Totally Swedish on 32 Crawford Street in London and in Barnes stock a few of her products. Sadly not this mix.


Mushroom Toast with Sage and Cashew Cream

Do you love the whole egg benedict thing as a weekend hungover cure but want a veggie/vegan alternative? Then I can really recommend this recipe. Mushrooms on toasted bread with a fabulous cashew cream with sage.
Yum yum yum!


Mushroom with Sage and Cashew Cream
Ingredients:

– 250g mushroom

– bread

–  fresh sage

– garlic 1 clove

– squeeze of lemon juice

– 1 tablespoon of coconut oil

– salt and pepper

Cashew Cream
-1 cup of cashew pieces soaked  for a few hours

– 1/2 cup water

– 1 tablespoon of vinegar

– 1 tablespoon of nutritional yeast

– 1 teaspoon of miso paste

– 1/2 teaspoon of salt

Direction:
Fry the sliced mushroom in coconut oil, add the garlic, salt pepper, sage, salt, pepper and lemon juice. Toast the bread. Blend all the ingredients for the cashew cream in a high speed blender.
Assemble: the mushroom on the toast, add a large dollop of cream on top of the mushroom and sprinkle some chopped sage on top. 

 

l

Beauty Food: Mushrooms Recipe


Mushrooms are a beauty food! But I’m normally not a big fan, and the kids hate them. I only like Marinated Mushroom recipe HERE and the above recipe. If you are old enough to remember the number one bestseller Fit for Life you might be familiar with this recipe 🙂

So what is so beautifying about mushrooms?
Mushrooms comes with anti-inflammatory action which has been linked to aging and most disease. They help boost immunity which in turn help fight off inflammation. They are also low in calories and at the same time very nutrient dense. Containing 15 vitamins minerals and phytonutrients, including folate and hard to come by Vitamin D and Selenium.  Mushrooms can be a good substitute for meat as it has that denser texture that you might miss if you are used to eating meat.  It’s really important to only eat organic mushrooms as they absorb and concentrate whatever they grow in.

Mushrooms with Garlic and Lemon
 – 300 gram Mushrooms
– 2-3 Garlic Cloves
– 1 Tablespoon Coconut oil
– 2-3 Tablespoons of Fresh parsley or 1 teaspoon of dried
– Fresh Lemon Juice about 1 Tablespoon
– Salt & Black pepper to taste

Directions:
Wash and slice the mushrooms. Saute the garlic and mushrooms in the coconut oil until soft. Add salt and pepper to taste. Squeeze some lemon juice in. Add the chopped parsley. Serve.

It literally takes two minutes!
I either serve it as a side dish or on top of pasta made of lentils.

♥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

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
FOLLOW ME ON INSTAGRAM @lisagusto

 

 

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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Warm Uncooked Avocado Soup

Hi everyone!
This weeks recipe is a really nourishing soup and we’re not cooking any of the ingredients but the soup is going to be served warm!
I’m keeping everything fresh and raw, all the enzymes, vitamins and minerals will be just as nature intended and I’m mixing the vegetables with hot water, making the soup warm and toasty!
.
This soup serves one person and I’m using half an avocado, fennel and celery (so good for detoxing bodies). I’m adding chilies to speed up the metabolism, ginger – really good anti inflammatory and loads of greens like rocket and parsley, 1/2 a freshly squeezed lime adds zing and vitamin C.

You need a blender for this soup.  I’m using the Nutribullet, the small container works well for this soup for one.

Warm Uncooked Avocado soup
Ingredients:

-1/2 avocado

– 150g cucumber

– 1 celery stick

– 70g fennel

– 1 tablespoon flat parsley fresh

– handful of rocket

– piece of ginger

– 1 tablespoon olive oil

– juice from 1/2 lime

– salt & pepper

– chilli flakes to taste

– 1/2 cup of hot water

Directions:
Add everything to a blender. Blend until smooth. Serve straight away.

♥L

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Pea and Mint Quinoa

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I love Quinoa It’s my favorit grain hand down and I’m in good company: it’s been voted a super crop by the UN!
The power-packed quinoa is considered a complete protein as it contains all 9 essential amino acids, and contains almost twice the amounts of fibre of other grains, it’s gluten free and very easy to digest.
I adore the gorgeous nutty taste and I could easily just eat it on it’s own with some salt and olive oil.
My kids like their quinoa less plain and this recipe is there favorite.
The fresh mint, peas and dressing makes it  more like a dish on it’s own and I sometimes have it as a quick lunch – hot or cold it works equally well!

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Pea and Mint Quinoa

– 1 cup quinoa

– 1 cup peas

– 2 spring onions

– 2 tablespoons chopped fresh mint

dressing:

– 3 tablespoons olive oil

– 1 1/2 vinegar

– 1/2 tablespoon maple syrup

– 1/2 teaspoon salt

– black pepper

How to cook Quinoa:
I like mine fairly dry so this is what I do:
Rinse, bring one part quinoa one part water to boil under a lid.
Lower the temperature and let it simmer for 10 min, take it off the heat and leave for another 10 min.
Fluff it up a few times.
serve.

♥L

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Vegan Taco Bowl -Nut Free

 

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I never get bored of this super healthy NUT FREE Vegan almost Raw (bar the quinoa) TACO BOWL.
If I was told I could only have this meal for the rest of my life I would not be sad at all!!
It’s  full of taste, It’s clean and super easy do make, a requisite for me, as you might have noticed 🙂
Hope you like it!
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Vegan Taco Bowl Nut Free:
Serves 2
Ingredients:

– 1 cup sunflower seeds

– 1/2 cup sundried tomatoes

– 1 1/2 tablespoon olive oil

– 1/4 teaspoon chiliflakes

– 1/2 teaspoon cumin

– 1/4 teaspoon salt or less

serve with:

– Quinoa

– Romanie lettuce

– parsley on top

♥L

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Raw Marinara Spaghetti

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Hi everyone!
Don’t Italiens make the best tasting food ever?
This is my raw vegan Marinara recipe so delicious and comforting, perfect as a family meal!
I know some kids put their noses up when they see the spiralizer being used but then you can just make them the sauce which is full of vitality.
And since it’s raw it will take you no time to whip up, especially if you are quick with a knife!

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Raw  Spaghetti Marinara
Ingredients
Serves 2-4

– 1 1/2 cup chopped and deseeded tomatoes

– 1/2 cup sundried tomatoes

– 2 tablespoons fresh basil

– (2 tablespoons olive oil if you don’t use the sundried tomatoes that comes in oil)

– 2 garlic cloves

– 2 teaspoons dried oregano

– 1 teaspoon vinegar

– 2 large zucchini for your spaghetti

♥L

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