Cooking with Kids: Taco Rice – Vegan

Hi! The kids were off for half-term last week and me and my 10 year old made a couple of delicious, quick and easy-to-make dinners.
We recorded a few new recipes and this is the first one in this new series.
Let me know what you think in the comments!
XXX

TACO RICE
Ingredients:

– rice for 4 people

– 1 tin of pinto beans about 235 gram

– 1 celery stick

– 1 red bell pepper

– 1 onion

1 garlic clove

– handful of Kalamata olives

– 1 cup of tomatoes

– salad (romaine)

– 3 tablespoons tomato pure

– 1 tablespoon coconut oil

– 1 1/2 tablespoon mixed taco spice

– 1 tablespoon stock powder + 1/3 cup water

– tamari to taste

– black pepper

Directions:
Cook the rice. Fry the chopped union in coconut oil. Add the chopped red pepper, celery and garlic. Add stock powder + water, tomato pure, taco spice and pinto beans then tamari and black pepper. Let it simmer for a few minutes while you place chopped romaine lettuce in serving bowls. Chop up tomatos and olives. Combine the rice with the sauce and place on top of the salad. Add chopped tomatoes on top of the taco rice and then olives on top of tomatoes. Serve.

 

Healthy Eats London: AVOBAR

Avocados are my number one go-to beauty food. I eat 1/2 avocado every day.
So now that London has got it’s own avocado-eatery AVOBAR I had to try it out.
I had the avocado burger, just because I don’t like normal burgers and because I was curious of how it was made. Instead of a bun you have an avocado covered in black and white sesame seeds. A knife and a fork is required.
It was delicious and looked gorgeous and fun! But for me a whole avocado in one sitting is just too much fat. The burger also comes with a fresh very filling coleslaw, made with coconut yoghurt which I can’t stand unfortunately.

I almost finished the “burger” but left the coleslaw and I had no room for pudding so I have to come again as I really want to try the avocado brownie and avocado ice cream.

(I have a fantastic Lime & Avocado Ice Cream recipe Here)

At the moment this restaurant on Floral Street in Covent Garden is a pop-up, so of course the interior is a bit weak, I’m sure when the permanent restaurant open on Henrietta Street later in the year it will look absolutely gorgeous.


The Best Granola!

I’m so pleased with this granola recipe as the kids LOVES IT!  My boys are picky eaters and especially about what they have for breakfast. It gives me enormous peace of mind to send them out to the world on a healthy stomach!
I have to say I love it too but I let them have it as I can’t make it fast enough… There is soaking and dehydrating involved which makes the nutrients more available and a real power-house breakfast!
This Granola is both GLUTEN -FREE & NUT-FREE.
Sprouted Granola
Ingredients:

– 500 gram buckwheat

-1/2  cup sunflower seeds

-1/2 cup flaxseeds (I normally get pre-sprouted then you can add this at the end otherwise soak them together with buckwheat and seeds)

– 1/4 cup pumpkin seeds

– 1 cup dried fruits (I normally go for mango, apricots and blueberries)

– 4 tablespoons maple syrup

– 1 and 1/4 teaspoon cinnamon

– 1 teaspoon of vanilla or 1 pod (if hard to get hold skip the vanilla)

– 1/4 teaspoon of sea salt

– 1/4 teaspoon of turmeric

-Freeze dried red berries

Directions:
Soak buckwheat, and seeds overnight.
Rinse and drain put aside and cover with a clean tea towel for a couple of hours.
Mix the flavourings together and mix together with the sprouted buckwheat and seeds.
Spread out on 2 owen trays and let it dry in the owen 50C with the door slightly open for 8 to 10 hours until dried out.
Cut up the dried fruit into small pieces add to the dehydrated granola.
Add som frieze dried berries for extra flavour.


Hope you like it! XX L

Healthy Eats: London – Squirrel


I love all the fast food health cafe’s that have popped up all over London the last couple of years. I’ve been to Squirrel in South Kensington a few times before and I love the treehouse décor! It’s very cute. The overhead lamps are shaped as acorns, plants and trees are everywhere. Minimalistic it’s not!
Squirrel offer a wide range of healthy foods, catering for all types of diets at any time between 8.30am and 10pm. You can customize your own salad, or chose something from the menu. The picture above is “The Mexican” from the breakfast menu.  I also had a “Glowing Squirrel” smoothie.

Squirrel is on 11 Harrington Road in South Kensington, 2 minutes from the tube station.


Turmeric Latte

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As the winter nights draw closer bring in some warmth and sunshine with this Turmeric latte!
The spice turmeric contains a super powerful pigment called curcumin.
It’s one of the most powerful antioxidants found and it comes with strong anti-inflammatory action so really good for auto-immune disorders.
Researchers  has also found it has anti-carcinogenic action so may protect the body against cancer.
The only problem is it’s not easily absorbed by the body, so to boost absorption I blend it  in warm milk and also add some black pepper.
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Turmeric Latte

– 1 and 1/2 cup almond milk

– piece of fresh turmeric

– piece of fresh ginger

– stevia or maple syrup

– cinnamon

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
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Kombucha for Beginners

Kombucha is a drink, where bacteria and yeast from the mushroom or scoby (symbiotic Culture of bacetria and yeast) work together with tea, sugar and water and ferments into the final health promoting kombucha drink.
It’s full of probiotic microorganisms, active enzymes, beneficial bacteria, C and B vitamins.
According to researchers it can have a positive effect on stomach ulcers and liver/kidney function.
The drink originally comes from China, but it’s also consumed in eastern europe and Russia, and is used for treatment of a whole host of disorders.

I love it that I can grow my own probiotics at home, It’s really empowering, easy and cheap, and it tastes so good as well!

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Kombucha for Beginners
Ingredients:

– Scoby medium size (mine was from here)

– 4 teabags

– 1 litre filtered water

– 90-100 grams sugar about 1/2 cup

– 1 tablespoon raw vinegar

Simple Steps:
Wash your glass container in the dishwasher on a high temperature or put it in the oven 150 C for 20 min to sterilize it.

Boil your filtered water and add tea and sugar, seep for around 20 min, remove tea bags and let it cool.

When luke warm add the scoby and vinegar.

Cover the container with a cheesecloth, muslim or thin kitchen towel. Place in warm dark place like an airing cupboard.

Leave it for 5 days, then with a wooden or plastic spoon taste it every fem days until it has the strength you like.

When it’s ready take the culture out together with some of the kombucha and start the next batch.

It’s now ready to drink!

(look out for my post about 2nd fermentation where you add flavourings! Coming soon)

♥L

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Watermelon and Mint Salad

 

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So apparently we’re getting a proper heat wave this weekend!
I Can’t wait!
And with the hotter weather I’m craving fresh, delicious and healthy salads like this Watermelon Mint and Avocado salad.
Incredible easy to make and it goes with whatever you decide to throw on the barbie the weekend.
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Watermelon and Mint Salad
Ingredients:

– 3 cups watermelon

– 1 avocado

– 1/2 red onion

– small bunch of mint leaves

– 4 tablespoons balsamic vinegar

– salt and pepper

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
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Lime and Rose Dessert Raw and Vegan

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This Lime and Rose dessert is so good!
I love love love to use rose in puddings, well in actually  everything I can get away with.
This is also the perfect way to hide avocados for the kids as they think (well the little one does) that the green colour comes from the limes.

Lime and Rose Dessert:
RAW and VEGAN

Ingredients:

– 3 avocados

– 6 majool dates

– 2 lime zest and juice

– 1 tablespoon rose water

– 1/2 teaspoon vanilla extract

– pinch of Himalayan crystal salt

– berries for decoration: strawberries, raspberries, pomegranate, blueberries

 

♥L

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Vegetable Soup for Fussy Eaters

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Getting kids to eat a health-inducing warming soup is not always easy!
Especially if you got several kids who like really different types of foods and are fussy in different ways.
Add some food allergies into the mix and it’s easy to throw in the towel.
In this video I show you what I did to get my kids used to and later liking this healthy vegan vegetable soup.

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Warming Vegetable Soup
Ingredients
Serves 4

– 1 litre water

– 2 tablespoon gluten free vegetable stock powder

– 1 large or 3 small red onions

– 1 sweet potato

– 3 carrots

– 2 tomatoes

– 2 handfuls of kale

– 1-2 garlic cloves

– piece of ginger

– fresh herbs thyme and or rosemary

– 1/2 teaspoon turmeric

– 1/4 teaspoon cinnamon

– black pepper

– olive oil

– fresh coriander for decoration

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
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Raw Vegan Curry

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Spice up your life with a Raw Vegan Curry!
Blend the sauce in a high speed blender, chop up the veg and hey presto you got yourself a incredible satisfying creamy raw curry!
Hope you like it .
♥L

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RAW VEGAN CURRY
Ingredients:

DRESSING:

– 5 tablespoons coconut manna

– 3/4 C water

– 2 tablespoons olive oil

– 2 tablespoons raw apple cider vinegar

– 1 tablespoon coconut nectar

– 1 tablespoon tamari

– juice from 1/2 lime

– 1 garlic clove

– 1 1/2- 2 teaspoons curry powder

– 1/2 teaspoon chilli flakes

Salad:

– 1 small cauliflower

– 1 cup red cabbage

– 1/2 cup tomatoes

– 3 tablespoons red onion

– 3-4 tablespoons fresh coriander

– pumpkin seeds

– black pepper

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: http://www.youtube.com/lisagusto
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