Quinoa Vegetable Rolls

The recipe I am going to share with you today is like most of my recipes totally adjustable to one's taste. Quinoa vegetable rolls are a gorgeous light still filling meal for detox time and you can choose any of your favourite veggies and even substitute quinoa with rice (brown, of course) and make the rolls in a more traditional way. My choice of vegetables is the simpliest - these can be found in anyone's fridge in any season. Feel free to adjust and please yourself with a beautiful lunch!

Quinoa Vegetable Rolls

 

Ingredients (serves 2):

For marinade:

4 tablespoons white wine vinegar

2 tablespoons water

2 teaspoons honey or brown sugar

2 teaspoons fine sea salt

a slice of raw beet (optional)

For rolls:

3/4 cups dried quinoa

1 carrot

1 beet

1 celery stalk

1 cucumber

10 cm length piece of leeks

a handful of spinach

7-10 cm length piece of ginger root

3 nori sheets
sea salt

Wasabi soy sauce for serving

Directions:

First step is to prepare the marinade.Whisk together white wine vinegar, water, honey or brown sugar and sea salt, devide the mixture into 2 halves and set one aside for dressing our quinoa.

Thinly slice the ginger root, mix it with a bit of sea salt and set aside in a colander for 5-10 minutes to let the juice out. After that rinse the ginger thoroughly and squeeze the rest of the liquid out of it. Now put the pieces into the marinade and place them in the fridge until everything else is ready. You can optionally add a piece of raw beet to the marinade and it will color the ginger pink. I like to make half of the ginger colored pink and leave the other half naturally yellow, it brightens up the whole dish even more!

Cook quinoa in unsalted water and when done dress it with the rest of the marinade. Set aside to cool.

Cut your veggies really thinly lengthwise.

When all the ingredients are prepared take a sushi mat, place it on the table with the slats lying horizontally and place a nori sheet on it with its shiny side down. Put a thin layer of quinoa over the side of the nori sheet closest to you. Put the veggies over quinoa and start to roll picking up the edge of the sushi mat closest to you, tucking it up and pulling it carefully to form a beautiful roll.

Repeat the same with the rest of quinoa and nori sheets, you may have some veggies left depending on how tightly you "pack" your rolls.

Using a really sharp knife cut small rolls and place them on a plate or a serving board. Remember to clean the knife after you cut every other piece of roll - it will make the cutting easier and the rolls neater.

Serve with pickled ginger, soy sauce and wasabi and enjoy!

Beautiful Raw Detox Salad

I am not a vegan or a raw food eater, I enjoy weekend meals with meat and bread much but I love sometimes to stick to their principles for just a meal or for a couple of days. To start a morning with a beautiful green smoothie for a full of energy day or to have a plate of raw greens and sprouts for dinner after a hard day - it's always so good for your body!

Yesterday I cooked a lovely light detox salad for dinner - greens, veggies and a light dressing are a perfect meal for a detox menu. If you deside to go detox - bookmark this recipe, it's absolutely beautiful!

Raw Detox Salad

Ingredients (serves 2):

2 handfuls baby spinach

1 raw beet

1 carrot

1 tablespoon sesame seeds

1 grapefruit

1/2 cm thick ginger root

1 teaspoon za'atar

a pinch of curcuma

extra virgin olive oil

sea salt and freshly ground black pepper

Directions:

Squeeze the juice out of your grapefruit into a bowl. Finely grate the ginger root and add it to the juice. Peel and thinly slice the beet and shave the carrot to have really thin, almost transparent slices of veggies. Place them into the bowl with juice and add a pinch of curcuma. If you are using a red beet it will color the carrot, so if you want your carrot to stay orange simply use 2 separate bowls. Set aside to marinate while preparing everything else.

Lighly toast sesame seeds in a pan to open their flavor. Mix them with za'tar and set aside.

For the dressing mix extra virgin olive oil with a little of liquid in which your veggies are marinating. I took the liquid from the carrot bowl again not to color everything red. Add a pinch of salt and freshly ground black pepper, taste and if necessary adjust the quantities of ingrediens used. Classic proportions are 3 parts oil to 1 part acid but you are certainly free to adjust to your taste.



Mix your spinach with lightly marinated veggies, sprinkle with sesame seeds and za'atar and dress the salad. This is a gorgeous meal for a detox day - light and full of vitamins and diet fiber.



Beets are extremely good for detox: the beta cyanin cleanses your liver and helps your body to eliminate toxins which will prevent you from building-up excess fatty deposits if you eat raw beets regularly. Carrots are greatest antioxidants ever, they have a huge anti-aging effect. Spinach helps to develop immunity. Grapefruit and curcuma speed up your metabolism and help you to burn calories. The dish looks like a health heaven, doesn't it?

And the key point of a successful detox (any successful beginning actually) is to care of yourself  and love yourself. And your greens :)

Bon Appétit!

Passover Coconut Fish Stew

This time during Passover it felt like the Passover itself was unusually easy, from preparing the house for the holiday to living whole 8 days without bread, granola, grains and other beautiful things you can't use during Pesach. I think I finally achieved the meaning of the holiday - the holiday of freedom, "big" freedom in general and "small" particular freedoms from stuff like foods and habits! It's nice to be independent of stuff and be happy and satisfied just because you're happy and satisfied, for no particular reason. The state that everyone should tend to achieve one day.

And speaking of foods today I am going to share with you an icredible fish dish that I prepared for one of the Passover meals - Coconut Fish Stew with tropical notes, healthy, light and absolutely delicious!

Coconut Fish Stew

Ingredients (serves 5):

300-350 g fish fillets like cod or sea bass

1 yellow onion

1 red bell pepper

2 medium tomatoes

1 cup chopped pineapple

a few spring onions

1 head of garlic

half of a coconut

200-400 ml coconut milk

1 lemon

1 tablespoon potato starch (actually any other starch will be fine, I used potato starch because of Passover)

paprika

sea salt

extra virgin olive oil

Directions:

Take half of your garlic and finely chop the garlic cloves. Cut your fish fillets into small cubes, place in a bowl, add chopped garlic, squeeze half a lemon over them, mix well and put away to marinate until everything else is ready.

Heat a little olive oil in a heavy bottomed pan, thinly slice your onion and add it to the pan. Slice the pepper and rest of garlic and add them to the pan stirring occasionally. When the vegetables soften add roughly chopped tomatoes, pineapple and spring onions and thinly sliced coconut. Mix well, let cook for a couple of minutes and add the fish.

After that you have to cover everything with liquid. Here's the thing: it's nice to add at least a little coconut milk for sweetness and more of coconut flavour, and the quantity of coconut milk depends on how sweet and coconutty you want your stew. Simply add right for you quantity of milk and some water to cover the fish and vegetables, or simply use only coconut milk or even only water.

Generously add sweet paprika and sea salt, then a tablespoon of starch, mix well and bring to the boil, then turn the heat down and let simmer for 10-15 minutes. Garnish with a few thinly sliced spring onions and dig in, it tastes like heaven!

Bon Appétit!

Simple Roast Salmon Salad with Tahini Dressing

Last week I was lucky to buy a huge piece of wonderful farmer salmon, so fresh and flavorful and... healthy pink - I just couldn't resist it!

And now I would love to share with you what I call "the ideal dinner". Greens, proteins and a lovely dressing. Perfect!

Simple Roast Salmon Salad with Tahini Dressing

Ingredients (serves 2):

2 x 200 g salmon pieces (try to buy farmer salmon, the difference is just huge!)

2 big handfuls of your favourite greens (I took arugula and leeks)

paprika

good quality olive oil and sea salt

For tahini dressing:

3 teaspoons tahini paste

3 teaspoons water

1 garlic clove

a lemon for squeezing

sea salt and freshly ground black pepper

Directions:

Preheat the oven to 200ºC. Brush your salmon with a little olive oil and rub it with paprika and sea salt. Place the pieces on a baking tray and bake for 20 minutes, it should be enough.

For the dressing finely chop a clove of garlic, take 3 teaspoons tahini paste, 3 teaspoons water, squeeze a little bit of lemon juice, add a pinch of sea salt and freshly ground black pepper and mix well. Taste it and adjust the quantity of lemon juice and salt if necessary. Play with the taste until you get what you like. For me usually work even quantities of tahini paste, water and lemon juice and about half of teaspoon salt but it's all to personal taste.

Serve your salmon over a light green salad, add segments of lemon and top with this wonderful tahini dressing. This is a perfect evening meal!

Bon Appétit!

Healthier Macaroni and Cheese

Several years ago I made my choice in foods and life style to stick as much as possible to all kinds of health and beauty stuff. I believe everyone shall inderstand one day that it just doesn't work in another way: you want to stay young and attractive as long as you can - you have to know what you do and what you eat. Non-starchy vegetables, proteins and a right quantity of unsaturated fats are your best friends, it's like an ABC for building your dietary intake. Simple, not hard to stick to, no need of staying hungry. Seems like perfect!

Still there are those magic products we are all crazy about - comfort foods which our moms cooked us in the childhood and keep cooking when the family gather together. Foods that bring nice emotions inside, foods we rely on like a sedative when we are not feeling okay. Crispy baked potatoes? A big burger? A bag of chocolates? Macaroni and cheese? I love these things too, I just don't want to agree that this should be totally useless food comforting your soul and meanwhile destructing your beautiful body.

I understand you can't give it 100% of health but you definitely can not make it 100% useless. Add fresh light pesto to baked potatoes. Take a whole wheat bun for your burger. Substitute a part of your cheese with mashed vegetables in mac and cheese. At least balance your meal with a good portion of green salad! It's still your favourite comfort food, just made with a little hint of health, try it and you will see it's worth it!

Ingredients (serves 2):

2 1/2 cups dry pasta

2 cups frozen green beans

200 g light cheddar cheese

4 tablespoons milk

2 garlic cloves

1 tablespoon fresh thyme leaves

good quality olive oil

sea salt

Directions:

Cook your pasta according to the instructions until al dente.

To make the sauce pulse your frozen beans in a food processor. Finely chop your garlic, heat a little of olive oil over medium heat in a saucepan, add garlic and thyme leaves and stir for a moment for the oil to incorporate the flavor. Add your beans and continue stirring for a couple of minutes, then add grated cheese and about 4 tablespoons milk. Continue stirring until the cheese is melted and the sauce is smooth.

Mix the sauce into your pasta and enjoy!

Bon Appétit!

Mama's Matzo Balls Soup

I tasted matzo balls soup for the first time when I visited my friend in Israel. His mom cooked a delicious soup with lightest matzo balls ever. Fluffy and mild they made me fall in love with them immediately. What a weird surprise it was to find out they were made of an "instant matzo balls mix" certainly full of stuff that would better be in a chemistry lesson summary than on a foodstuff label.

I still couldn't leave it like that and promised myself to make these gorgeous matzo balls 100% natural. And here is the result - a perfect recipe for the lightest and fluffiest matzo balls. Perfect for a friday night meal with your family. Filling, comforting and so peaceful.

Matzo Balls

Ingredients (makes 30 balls):

100 g matzo meal (3/4 cup)

2 eggs, devided

1 1/2 tablespoons good quality olive oil

1 garlic clove

1/2 yellow onion

1 tablespoon dried parsley

about 7 tablespoons water

a pinch of sea salt and freshly ground black pepper

Directions:

Finely chop garlic and onion. In a bowl lightly beat egg yolks and add matzo meal, olive oil, garlic, onion, dried parsley and a pinch of salt and freshly ground black pepper. Mix well and add about 7 tablespoons water to help the ingredients to combine.

In another bowl beat egg whites until soft peaks form and mix them gently into the matzo paste. Place the bowl in the fridge for half an hour, the paste will become rather firm. With your hands form little balls taking aboul 1 heaped teaspoon of paste at a time.

Put the balls into boiling water and cook for 15-20 min on a medium heat. These matzo balls go perfectly with classic light chicken soup.

Light chicken soup

Ingredients:

1 kg chicken (organic or free range is always prefferable)

3 litres cold water

3 garlic cloves, washed but unpeeled

3 celery stalks

1 yellow onion

2 medium carrots

1/2 teaspoon curcuma

5-6 whole black peppercorns

a small bunch of fresh thyme and sea salt

Directions:

Remove the skin from your chicken, we don't want excess fat in our soup. Place the chicken into your pan, add smashed garlic, roughly chopped vegetables, thyme, spices and sea salt. Add cold water, bring to the boil, turn the heat down, cover with a lid and let simmer for 2.5-3 hours. Remember to skim from time to time.

When ready, pour the stock into plates, add a couple pieces of vegetables, matzo balls and serve. You will love it!

Bon Appétit!

FOR HIM. FOR HER. SANDWICHES

The idea of combining 2 actual meals into one blog post certainly came from recently celebrated Valentine's day.

I know that mostly people tend to cook cute cupcakes or chocolate pizzas - but if I wanted to celebrate the day with my beloved I would love to have something I can't live without (besides my beloved, of course :)). First thing to come to my mind - sandwiches. Perfect meal to adjust and make a "his" and "her" version.



"For Him" Sandwich

Unbelievably filling while absolutely meatless this sandwich is like a vegetarian version of Sloppy Joes. Inspired by A Couple Cooks' wonderful recipe.

Ingredients (serves 4):

3 cups cooked beans (I used soya and kidney beans)
1 cup canned tomatoes, roughly chopped, reserve the juice
1 yellow onion
1 celery stalk
3 tablespoons tomato juice (reserved from canned tomatoes)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
2 teaspoons paprika
2 teaspoons dried oregano
1 teaspoon garlic powder
olive oil
sea salt and freshly ground black pepper

Directions:

Chop your onion and celery, heat olive oil over medium heat and add the vegetables to the pan. Cook them just until tender for 5 min, add beans, sauces and spices, mix well and simmer for 15 min. Serve on pieces of whole wheat bread.

"For Her" Sandwich

Thinking of "her" version I remembered my constant search for a light sandwich. Without meat or cheese but still filling and certainly healthy. I love egg and tuna sandwiches but mayo is what one should hardly ever eat. Home-made mayo can be fine but store-bought... no, that's really not healthy. I had been looking for a proper mayo substitute for a while and I found a number of options, surprisingly they all appeared to be the simpliest things you can ever cook - here I will make "mayo" of just plain greek yogurt, salt and white wine vinegar.

Ingredients (serves 4):

4 hardboiled eggs
1 ripe avocado
1 small red onion
3-4 tablespoons plain greek yogurt
a splash of white wine vinegar
a pinch of sea salt

Directions:

Finely chop the eggs, avocado and onion. In a cup mix well greek yogurt, white wine vinegar and a pinch of sea salt. Taste it and if necessary adjust the quantities of ingredients. For me 3 tablespoons yogurt, 1 tablespoon vinegar and a pinch of salt work perfectly. Dress the salad with this "mayo" and serve with toasted or simply fresh whole wheat bread.

Bon Appétit!