This recipe will make enough for four people.

2 medium mugs red lentils (check packet to see if they need soaking, some do, some don’t).

1/2-1 tsp dried chili flakes. (start off with little amount, can always add more for a hotter taste).

1 tin chopped tomatoes.

2 medium sized onions.

2 level tsp ground turmeric.

1 tsp ground cumin.

4 tsp ground coriander.

1 tsp garam masala.

generous handful of fresh coriander washed and chopped (stalks removed).

2 vegetable stock cubes.

1 tbsp  ginger fresh /frozen.

3 tsp  garlic fresh/frozen.

1 tsp salt.

2 tbsp olive oil.

3 medium cups water.

1/4-1/2 tsp chili powder. (start off with small amount, add more if needed).

———————————————–

1. Rinse the lentils in cold water until the water runs clear and drain.

2. Dice the onion and place into a large pan on medium heat (or wok) with olive oil.

3. Add cumin, coriander, garlic, chili flakes & salt and cook for 5 minutes – stir well.

4. Add ginger and turmeric and cook for a further 5 minutes – keep stirring to avoid sticking. (If sticking add a few drops of water)

5. Add chopped tomatoes, water and lentils, half of the coriander and vegetable cubes, bring to boil (stir well) and then simmer on moderate heat for 20 minutes. Add the rest of the coriander and garam masala. Add additional water according to the consistency you want. Simmer for a further 10 minutes.

Serve with rice and or chapattis

• 2 teaspoon grated fresh ginger
• 2 tablespoon soy sauce
• 4 tablespoons crunchy peanut butter
• 4 tablespoons sweet chilli sauce
• 4 tablespoons honey
• 1/4 cup water

Doesn’t taste like satay until you simmer it for a bit – maybe 5mins.  Very quick and easy.

http://www.healthyfood.co.nz/recipes/2009/june/satay-sauce

• 1 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 2 tablespoons crunchy peanut butter
• 2 tablespoons sweet chilli sauce
• 2 tablespoons honey
• 1/4 cup water

Instructions

HFG Tip

Drain the dried mixed mushrooms and reserve the water,
Fry the onions, garlic and mushrooms over a low heat with fry light until soft,
Add the water the mushrooms were soaked in, the veg stock and the Philadelphia and mix well
Turn up the heat and simmer gently until the sauce has thickened and reduced and onions are translucent,
Stir in the basil and black pepper and add to the pasta mixing well

This recipe is for one person and can be altered to serve more people. This is syn free if using Philadelphia as your HEA and if not it is 6 syns.
*edit- I’ve just been informed that only the plain light Philadelphia can be used as HEA so if you don’t want to use 6 syns use plain philli and add garlic and herbs or chilli to taste. My apologies!

We hope you are feeling good and enjoying your time.. right here, right now! Remember that nothing is more important than YOU feeling good. Everything else comes on second place. You will do more good and attract good – when YOU are in a good mood. If you think you have a lot of things to do and feeling stressed. We cannot tell you enough that the only thing you should do is really to lie down and breathe. Breathe. Breathe. Breathe. When you feel you are coming back to yourself. Then you can start to act and we promise with all of us that you will finish doing what you were supposed to do SO MUCH FASTER and that in a STATE OF JOY. Trust us! Nothing is more powerful than to work with the energy flow, than against it.

The first question we always get when people wonder what wer are eating? Is it simply salad and fruits? We have to say that we actually prefer to keep it very simple when we are eating alone. Our bodies feel absolutely the best when we give it simple food; like smoothies, juice or a plain salad. BUT we do enjoy to create more “advanced” food creations with all the amazing ingriedients our planet is providing us with, especially if we have friends over for dinner. That was excactly what happened the other night and we prepared a raw food dinner and it turned out veeery tasty (have to admit it ourselves ) and we want to share a delicious recipe with you that is a perfect nice dinner creation and will definitely impress on most people. Healthy eaters or not! We promise it is so so so good.

So let´s make some Raw Lasagna and you can decide if you want to make nice rolls as we have done, wich works perfectly as a appetizer, on a buffé or a delicious complement on your dinner plate. Otherwise you can make a proper “lasagna” out of it and build it with layers. We will explain in the recipe!  For the dinner as you can see in the pics we also made a big bowl of raw zucchini pasta with our beloved hemp salsa, the recipe is here.

INGREDIENTS
- Toothpics (if you make rolls!!!)

- Zucchini

Tomato marinara sauce
- Sundried tomatoes (soaked)
- Cherry tomatoes
- Garlic
- 1-2 Dates
- Oregano
- Basil
- Salt/pepper

Basil pesto
- Fresh basil
- Pine nuts (soaked)
- Garlic
- Lemon juice
- Oil (optional)
- Salt

“Cheese” (cashew) sauce
- Cashew (soaked)
- Lemon juice
- Garlic

As always we have not mentioned any measurement since it always depends on how big you want to make it and on your fresh and living ingredients – it will taste delicious eitherway how you do it. Simply play with the ingredients and it will turn out amazing!

Start with preparing your marinara and simply put all the ingredients in your food processor. The dates are actually the secret ingriedents that will give the sauce a perfect touch of sweetness. Try it – so good! Put it aside in a bowl.

Make your basil pesto and put all the ingredients in your food processor. Add as much or no oil depending on what you prefer. Put it aside in a bowl.

To do your cheese sauce, you put all the ingredients in your food processor and mix. Put it also aside in a bowl.

The combination of these three sauces will work perfectly together!

Now slice your zucchini as nice as you can. If you have any advanced tools – feel free to use them. We simply sliced the zucchini with a knife and it worked good as well. Donnot make them too thick or too thin. Try to find the perfect balance between.

Now you can choose if you prefer to make a proper “lasagna” or the rolls we have created (see pic). To make the rolls you simply take one slice of zucchini and put all the ingredients on the top of one side of it. Roll it nice and gently – put a toothpick in it.

If you decide you want to make a “lasagna”. Take a form and cover the bottom with zucchini slices. Add the three different sauces in layers and do this as many times you prefer and you will have a nice and delicious lasagna.

This one  is soooo good and the sauces are so tasty. The lasagna will make you thrive and you will feel so good when you eat it.. and most important AFTER! No tiredness or heavy feeling that can easily be felt after a cooked lasanga. Eat, Love and Enjoy! 

With our hearts,
Julie & Katrin

I love cooking this because it tastes so good and it makes me feel all warm and toasty. Even though I’m a major dessert person, this is my ultimate comfort food. There is just nothing like a bowl of warm chicken soup!

You’ll find the recipe here.

Enjoy!

One of the most powerful things you can do is to be grateful. When you put yourself in a state of complete appreciation you are automatically increasing your vibrations. You fill yourself with love which is a really powerful indication for universe to conspire and deliver what your heart desire. It is an easy practice and something we do every day. It is one of our precious moments of the day to write in our appreciation journal. We are stating all the things we are grateful, showing our appreciation and love for people and things around us. It is the small things that count so be grateful for what you have and are surrounded by at this very moment.  When you start to feel more and more empowered in your grateful state of being we promise you that you are going to be amazed of how MUCH there is to be grateful for. You will most likely realize that there are many things you take for granted but that actually play an important role in your everyday life and surrounding. When you get into the flow and have raised your vibrations high enough you can also add your dreams on to the list. Write them as you already have them and are living them. Give thanks for what you have and FEEL what sensations your dream life is giving you. By being grateful and giving thanks you are also going to realize what magic circumstances will show up in your life. We really encourage you to practice this. As an advice if you are not familiar practicing gratitute in this way do what makes you feel good and comfortable, if it is writing a list or in a text form. Find your way because the only thing that matters is that you feel comfortable and good about it. You are immediately going to feel more vibrant and it will open up new doors for you, we promise.

We also want to mention our new discoveries when it comes to our raw food diet and meal choices. One thing that we have started to appreciate in a completely different way after becoming raw vegans is the flavour of each and single food item we put in our mouth. It is extraordinary how our taste buds have become adjusted to the natural essences and the real joy each piece of food is giving. We donnot feel the need to add anything extra to a salad for instance. Comparing to before when a salad was not satisfying enough without a dressing. With this we want to give you a lovely Tuesday lunch inspiration and it is our Joyful Mixed Salad.

INGREDIENTS
- Green mixed salad
- Mushrooms
- Radish
- Celery
- Avocado
- Apple
- Cherry tomato
- Apple cider vinegar (optional)

You just have to chop the ingredients and place them on a plate or in a bowl. Add apple cider vinegar if you fancy and it is just to go at it! Hope you enjoy! Simple salads are the best! :)

Todays´s powerful words are by Albert Einstein. It is a famous quote you might have heard, the words are beautiful and carry such a great meaning.

“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.”

Love,
Julie & Katrin

On Saturday evening after a fairly relaxed day I made toad in the hole for everyone.  As we didn’t have a big enough tray to cook the toad in the hole in I decided to “ de-construct” the dish, to put it simply I cooked the Yorkshire puddings and sausages separately and then combined everything once it had all been cooked…  By cooking everything separately made the whole process far easier – the sausages were nicely cooked and the Yorkshire puddings rose beautifully and had a lovely light texture.   I served the toad in the hole with red onion gravy which added a slightly sweet flavour to the dish which worked really well.  I have to say I think this meal is another one of those great comfort foods that are ideal for a cold day, enjoy!

Toad in the hole (De-constructed)

Ingredients: (serves 6)

• 18-24 good quality sausages
• 5oz plain flour
• ½ tsp salt
• 3 egg
• 225ml milk
• Vegetable oil (for cooking with)

Steps:

1.  Preheat oven to 190C Fan.

2.  Place the sausages in a roasting tray and cook for 30-35 minutes

3.  Whilst the sausages are cooking put the flour and salt in a bowl, using a whisk beat the egg into the dry mix.

4.  Slowly add the milk whisking all the time so stop any lumps forming then, decant the batter into a measuring jug.

5.  Take a non-stick muffin tray (with 12 moulds) and pour a little oil roughly ½tsp – 1tsp into the base of each mould.   After the sausages have been cooking for around 20 minutes place the muffin tray in the oven for 3-5 minutes so that the oil is hot then, remove from the oven and pour the batter evenly between each of the pre-oiled moulds and bake for 15-18 minutes.

6.  Once the sausages and the Yorkshire puddings are cooked, remove from the oven and serve, with celeriac and potato mash, veg and red onion gravy (see recipe below).

Red Onion Gravy

Ingredients:

• 2 red onions (finely sliced)
• 1tsp sugar
• 2-3tbsp olive oil
• 1 heaped tbsp plain flour
• 1 glass red wine
• 1 heaped tsp honey (optional)
• 150-250ml beef stock
• Seasoning

Steps:

1.  Place the oil, onions and sugar in a saucepan cover with a lid and cook very slowly until the onions are soft (this can up to half an hour).

2.  Once the onions are soft, add the flour and stir well.

3.  Turn up the heat and then slowly add the wine, stirring all the time.  Once all the wine has been added, slowly add the beef stock until you have the consistency you are looking for.

4.  Taste and add the honey and season as required.

You know when you don’t really like a food but you want to enjoy it in some shape or form? Well for me, that food is grapefruit. It is too tart for my taste, and am I the only person who finds it impossible to eat with a spoon!? However, I did once see (what I found to be) an AMAZING grapefruit-specific spoon! I found it so cute that I considering buying it despite the fact that I would never use it on account of disliking grapefruit. It wasn’t cheap either, so… luckily my common sense overrode (overrode?) my ability to impulse buy on this occasion. 

Oh look! I found a picture: it is a spoon with serrated edges! Testament to the fact that yes, you do have to hack them to pieces with a normal spoon to get any flesh off of the fruit and into your mouth.

Plus! A breakfast food!? Come on how is that meant to keep you going for longer than 5 minutes?

But I digress, because this recipe uses grapefruit juice and it is flipping beautiful.

I didn’t really know what to expect with the combination of flavours used for the topping, but I’m so glad I gave it a go because it is the brightest, most vibrant tasting dish and everything works together so harmoniously. I will make this again and again and again!

Full credit by the way, goes to Aggie over at Aggie’s Kitchen who must be profoundly genius to have come up with this. I altered literally nothing, but I did accidentally pick up lightly smoked salmon rather than regular unsmoked – a very happy mistake it turned out! It is the first recipe I’ve tried from her site but I am now subscribed via e-mail and have written down a little note to myself to stalk the blog ferociously until I have tried everything that appeals. Probably 99.9% of it. So I hope she doesn’t mind a bit of ferocious stalking for a while.

Serves 2.

• 2 salmon fillets (lightly smoked if liked)
• 1 tsp olive oil
• 2 tsp honey/agave
• juice from 1/4 grapefruit
• 1/4 cup pistachios (approx 30g)
• pinch of smoked paprika
• salt and pepper, to taste

Before I go on to share the recipe, I’d like to suggest the side I served with ours! I boiled some new potatoes and set them aside. Then I heated a little oil in a pan and tossed in some leftover okra we had (but use green beans they taste very similar and of course they’ll be much easier to find!), a sprinkle of salt and the cooked potatoes. I tossed them around until the okra was cooked but retained some bite, and the potatoes were lightly charred. SO flavoursome!

1. Preheat the oven to 200°c and lightly grease a suitable baking sheet/tray for the salmon to sit on while you make the topping.
2. In a food processor, tip in all of the remaining ingredients. Whizz a few times. This may take a while depending on the power of your processor because the pistachios don’t break up immediately. You may even like to roughly chop them beforehand, although I shouldn’t think it would make too much difference.
3. Spoon the mixture on top of the salmon and smooth it out evenly. Bake for 10-15 minutes until the fish flakes easily.

Such a simple recipe, but it sings. Honestly it does!

#95 Titanic – Ship Of Dreams Part 19

Me and Mr Funny had lunch, I showed him my pictures that I’d drawn, we had dinner and went to the front of the ship for a kiss. The food we were having at the dinner picture is supposed to be Peaches in Chartreuse Jelly. I found a recipe for it. Here it is.

Peaches in Chartreuse Jelly

Ingredients:
3 large cling stone peaches
4 cups water
2 cups granulated sugar
1/4 cup lemon juice
1 cinnamon stick
3 whole cloves
Fresh lemon balm leaves or edible flowers

Chartreuse Jelly:
5 teaspoons of powdered flavorless gelatin or approximately 5 teaspoons of vegeline
2 cups water
1/3 cup granulated sugar
1 cup Chartreuse

Directions:
1.Chartreuse Jelly:
Dissolve the gelatin or vegeline in 1 cup of water. In a small pot, bring the remaining cup to a boil. Then add the sugar and stir until it is completely dissolved. Remove from heat and allow it to cool for about 20 minutes. Add the Chartreuse and the gelatin or vegeline and stir to combine. Pour into a 9 x 13 inch glass baking dish lined with waxed paper; refrigerate until completely set.

2. Meanwhile, submerge the peaches in a large pot of boiling water for about 30 seconds, then move them to ice water. Slip off the skins, cut them in half and gently remove the stones.

3. In a large pot, mix the water and sugar, cook over medium heat stirring gently until sugar is dissolved. Bring to a boil and cook for one minute or until syrup is clear. Add some lemon juice, cinnamon stick and cloves.

4. Add the prepared peaches making sure they are entirely submerged, cut a piece of parchment that is slightly smaller than the pot and place over the top of the peaches to make sure they remain submerged.

5.Bring the syrup to a boil and lower the heat to medium-low and poach the peaches gently for 6 minutes or until soft (they should be easy to cut into with a spoon). Allow the peaches to cool in the syrup. This can be stored for 24 hours in the refrigerator.

6.To serve, turn out the jelly onto a cutting board and cut half into even little squares, the remaining half should be cut into decorative shapes using a cookie cutter. Plate the cut squares onto the centre of a flat plate, arranging the jelly shapes around the edges. Slice peaches from one end to almost the other, and spread it out onto a bed of jelly. Garnish with edible flowers or lemon balm leaves.

Well I’ll finish here for now.

Happy Wednesday

Today the sun is shining as bright it possible can here in Amsterdam. Let´s hope the proper spring is on its way! Even if we all live a healthy lifestyle including a diet rich in all kind of good things the body needs and excerice properly – it is something with the sun and its vitamin D. The winter gets so very loooong up in the Northen parts of the world so it feels like every sunbeam makes an almost magical impact on our bodies and minds.

Today it is our fourth day together here in Amsterdam and yes we have been going everyday to our bikram yoga. We have bought one month unlimited access – so we better use it properly! It seriously does magic for the body (together with a clean diet). We feel so good and vibrant! We have also noticed that bikram definitely speeds up the detox symptoms when we are sweating so much in the 40degree room. But does pimples really matter.. when you know you get rid of all the toxic in your body? Not really if you ask us. We prefer all time a healthy and vibrant body from within. So let´s make a spring clean!

One of our favourite moments during the day is to wake up early in the morning. Prepare a light green smoothie or grab fresh squeezed juice and bike to our bikram yoga studio. Have 90min class and on our way back home stop by the market to get vegetables and fruits. The pic to the left is today´s post-yoga lunch. A massive salad to keep us going during the day. Never has a salad tasted this good! It is amazing how the taste buds are really getting in tune with the natural tastes mother nature is providing us with. We donnot need all the extra fake flavours when we clean our systems we can truly enjoy the taste from our green friends.

Before we leave you for now we want to share these powerful words with you to keep as your Wednesday mantra:

“I can choose to let it define me, refine me, outshine me, or I can choose to move on and leave it behind me.”

With love,
Julie & Katrin

Ok.

What is the DEAL with this springtime weather we have been getting? I am totally one of those people who has an opinion about these things. (Yikes!)

But, seriously? We got a snow day yesterday, March 25th, five days after spring was supposed to, well…SPRING! Not my fave.

I long for warmth and sunshine and flowers and iced coffee and cookouts! Yes, I do.

I guess this means I have to be patient? Sigh.

So, in the spirit of making the best of things, I decided to celebrate one of my favorite things about the cold. Chili and cornbread!

I’ve shown you my absolute favorite meatless chili recipe, and now I’m going to give you the most fabulous traditional version. Of course not without plenty of non-traditional twists ;)

Like lime. And corn. And cocoa powder?

I promise you! It all works together. So well. Almost too well for as many ingredients as there are. The combination of the ground turkey, plus the three different varieties of beans lends to a chunky, hearty texture.  All of which are enveloped in this smooth, deeply flavorful sauce, that has a touch of spice without killing your mouth. The lime juice and the cocoa bring out the authentic chili flavor, so you can really enjoy each and every dynamic bite.

And I don’t know about you, but that is the kind of bowl I want to warm me up!

SOUTHWEST CHILI

1 teaspoon olive oil

1 pound ground turkey

2 green onions, chopped

1/2 yellow onion, chopped

1/2 teaspoon garlic powder

3/4 cup salsa (Use your favorite kind!)

1 15 ounce can diced tomatos with green chilis

1 15 ounce can tomato sauce

1 cup chicken broth

2 tablespoons dried cilantro

2 tablespoons chili powder

1/2 tablespoon cocoa powder

1/2 tablespoon ground cumin

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 teaspoons lime juice (About half a lime.)

1 15 ounce can dark red kidney beans, drained

1 15 ounce can black beans, drained

1 15 ounce can pinto beans, drained

1 cup frozen corn, thawed

***sliced avocado, cheddar, sour cream/greek yogurt

In a large pot, heat olive oil over medium high heat. Add ground turkey and break it into small pieces with a spatula. Cook until browned all the way through.

Drain ground turkey into a colander with a bowl underneath to catch grease. Set ground turkey aside and pour 1 tablespoon of left over grease back into the large pot.

Add green onions, yellow onion, and garlic powder to the pot. Saute over medium heat for 3 minutes, until onions are slightly soft.

Next, pour in the salsa, diced tomatoes, tomato sauce, chicken broth, cilantro, chili powder, cocoa powder, cumin, paprika, oregano, salt, pepper, and lime juice. Stir to combine and add in the ground turkey. Reduce heat to low, cover pot, and simmer for 45 minutes. Stir occasionally.

Increase the heat to medium and stir in kidney beans, black beans, pinto beans, and corn. Cook for 15 more minutes.

Ladle into bowls and serve with avocado, cheddar, and sour cream or greek yogurt. Devour that deliciousness!

TINA’S TIP: You can pair this over rice, in a bread bowl, with a baked potato…OR WITH THIS CORN BREAD! 

Inspired by Cooking Classy.

Ingredients:
Dried chillis (how many depends on how hot they are)
Handful of dried prawns (you can get these at an oriental supermarket and one packet will last you for ages. I got mine in the one at the west end of Hackney Road)
2 spring onions roughly chopped
Inch of ginger root
2 star anise
Loads of ground black pepper
Chicken stock or water
2 chicken breasts
2 cloves chopped/pressed garlic
1 cm chopped ginger
2 finely chopped spring onions
A medium fresh red chili, sliced with seeds and white bits removed
Any delicious veg of your choice – peppers, pak choi etc
Loads of beansprouts
2 tablespoons fish sauce
Juice of one lime
1 tbsp sugar
2 portions of noodles (dry or the weird gooey ones)
A couple of slices of lime to serve

Serves 2

Instructions:

1. Put prawns, spring onions, garlic, ginger, star anise, pepper in a sauce pan with the stock or water. Give it a good old boil for a few mins then turn down a little and shove the chicken in to poach for 15 mins.

2. Stir fry the garlic, onions, ginger, chili in some oil and add the other veg as appropriate. Add the lime juice and fish sauce and sugar. Cook the noodles meanwhile. Pop the beansprouts in for literally a minute.

3. Taste the stock and adjust seasoning as required.

4. Assemble – put noodles in bowls, drop the stir fry in, then tear the chicken into strips and add to the bowls. Drain the stock, discarding the bits and keeping the stock [don't make this while drunk because you'll pour the stock down the sink. Scientific fact.] Throw the stock into the bowls and you are ready to EAT.

We made this raw zucchini pasta with a delicious hemp salsa for lunch yesterday here in Amsterdam and it turned out so good that we have to share it with you!

INGREDIENTS (2 pers)

Raw pasta
- 3-4 zucchini

Hemp salsa
- 2 avocado
- Garlic
- 4-5 tbl tamari (start with less depending how much of tamari taste you want)
- 3 tbl hemp seeds
- Herbs (as you prefer)
- Salt, peppar

Start with preparing your noodles. Slice your zucchini in to noodles. We used a cheese slicer but you can use a peeler or of course if you own a spirilizer – use that! Put it on your plate.

Do the delicious hemp salsa by mixing all the ingredients except the hemp seeds. Feel free to play with the spices. We used thai herbs and it turned out delicious but we are sure whatever spices you use it will be good since it tastes super tasty even without. Add the hemp seeds at last by stiring them in the salsa mixture with a spoon.

Massage your salsa in to your noodles. Preferable with your hands if you donnot mind! Enjoy it with a nice salad and let your taste buds go banans!

Before we leave you for now we want to highly encourage you to watch this movie - what the bleep do we know! It is one of our favorite movies and it explains the quantum physics on a good level so it is much easier to grasp how it is actually works with energy and the universal laws. You will defenitely start to question your point of view of your life (if you have not already). The movie will probably awaken many emotions and questions you have within – and hopefully it will make you more eager to know how this universe is working, our position within it and HOW YOU CAN TAKE CONTROL OVER YOUR LIFE! We highly recommend you to watch this movie. Seriously. It is beyond powerful and will give you deeper understanding about EVERYTHING in life. It is a must see to understand all that is on a much deeper level. We promise! And thank you Gaby who reminded us about this movie – so please continue to share your fave movies/books/teachers etc with us so we can all benefit and widen our horizons.

Love,
Julie & Katrin

Ingredients

• 2 (15 oz.) cans of low-sodium red kidney beans, drained and rinsed
• 1/2 cup plain panko crumbs
• 1/3 cup minced scallions
• 1 tsp each of ginger and fresh minced garlic
• mixture of 1 Tbsp flaxseed meal and 3 Tbsp water (equivalent to 1 egg), let sit for 1 minute
• 1 Tbsp lite soy sauce
• 1 Tbsp olive oil

Steps

1. Mash beans in a medium bowl with a potato masher. Stir in remaining ingredients except oil until well blended. Form into 4-5 patties.
2. Heat oil in a large nonstick skillet over medium heat. Cook patties 4 minutes per side and repeat until heated through.
3. Serve burgers on oversized buns with lettuce, tomato, avocado and sauce (see below for ingredients and steps).

Burger Sauce

Mix ingredients in a small bowl:

• 1/4 cup Vegenaise
• 1 Tbsp minced scallions
• 1 tsp lite soy sauce
• 1/2 Tbsp Sriracha
• 1/2 tsp spicy mustard

This recipe was veganized and originally came from Woman’s Day: Wednesday Night is Vegetarian Cookbook.

Last week I made my first batch of meatballs – they were tiny, teaspoon sized, bite sized, perfectly sized for big mouths and for the little mouth. They were fennel and garlic flavoured, and baked to a crisp brown with lashings of tomato and garlic sauce, sitting atop spaghetti. And I wondered… “why have I never made these before?”

I have a moment, with anything like this, where I start to mix with the spoon. But really, it is best to just get your hands in there from the outset and squish and mix and enjoy being really involved with the food.

The main change I made to the original recipe was to bake the meatballs instead of pan-frying and simmering them. Is that against meatball rules? Why add the extra fat and effort when the oven can do all the work? I think these little morsels would be great as a canapé, with a sweet chili sauce, a smoky tomato sauce or a herby yoghurt sauce. And so much easier if you can have them prepared and just pop them in the oven 20 mins before serving.

Thanks so much to the people who follow my post – I am really humbled and inspired by your interest, comments and feedback. This one goes out to you and your family Khash-man!

 Adapted from Lottie and Doof

Ingredients

2 tablespoons extra virgin olive oil

1 large onion, very finely diced

3 large garlic cloves, pressed or very finely diced

2 tsp fennel seeds

1 tsp freshly ground salt

½ tsp freshly ground pepper

800g tin crushed tomatoes

½ cup dried breadcrumbs

Zest of ½ a lemon

¼ cup flat leaf parsley, finely chopped

1 tbsp thyme, finely chopped

1 tsp rosemary, finely chopped

500g turkey mince

1 egg

500g spaghetti

¼ cup basil leaves, sliced

Freshly shaved or grated parmesan cheese

Method

Preheat the oven to 200°C and line a baking tray with baking paper.

Heat the olive oil in a frying pan over medium heat. Add the onion and cook for about 8 minutes, until soft. Add the garlic and fennel seeds and season with salt and pepper. Continue to cook for a few more minutes before transferring half of the onion mixture to a large mixing bowl.

Add the tomatoes to the remaining onion mixture in the pan and set on a low heat to simmer.

For the meatballs, combine the breadcrumbs, lemon zest, parsley, thyme and rosemary with the onion mixture in the bowl.

Add the turkey and egg to the same bowl and squish and mix it together, Jamie Oliver style.

Using a teaspoon of mixture, form bite-sized balls and place on paper-lined tray.

Bake for 20mins, turning meatballs once at 10mins.

While the meatballs bake, cook the spaghetti according to packet directions.
To serve, coil the spaghetti on the plate, top with tomato sauce, meatballs, a little more sauce and basil leaves. Add a sprinkling of freshly cracked black pepper and parmesan if desired.

I don’t know why, but it is one of my favorite foods.  Maybe because I’m always cold, and soup is so warm.  Truth be told, I love soup even in the summer.  But don’t tell anyone.

This soup is one of my favorites to make.  It is sooooooooo easy, and it (somehow) always turns out delicious.  And, seriously, who doesn’t love chicken noodle soup??

I would like to say this is my own creation, but it’s not.  Although, I’m not sure where I found the original recipe from.  And, I think I’ve made enough tweaks to it that I can pretty much all it my own.  See, I’m becoming a real chef!  Hehe.

Here’s what you’ll need for the soup:

- 1-1/2lb uncooked chicken, cut into 1/2″ cubes
- 2 cans stewed (or diced, or crushed) tomatoes, undrained
- 2 c sliced carrots (or other favorite vegetable)
- 1-1/2 c chopped onion
2 tsp oregeno
1-1/2 tsp rosemary
1-1/2 tsp thyme
1 tsp salt
4 c chicken broth, or water (or homemade chicken broth – yum!)
1 c egg noodles

There are 3 things I LOVE about this recipe:

1.  So. flippin. easy.
2.  Versitile – take out the chicken, you have a vegetarian meal.  Take out the noodles, and you have a gluten-free, dairy-free, egg-free meal.  Yeeeeees!
3.  Delicious.  Yum yum yum!

So, here’s how it’s done:

1.  Put everything except the noodles in the crockpot
2.  Cook on high 4 hours, or low for 6-8 hours
3.  Stir in noodles.  Cook for another 15 minutes
4.  Serve it up!

And, yes, this makes a GREAT from-the-freezer meal!

See, aren’t you drooling already??

(allotted oz) Chicken Breast

1 (allotted serving) Melba Toast, Crumbs

1 Tablespoon Lemon Juice

1/2 teaspoon Apple Cider Vinegar

1/8 teaspoon Oregano

1/8 teaspoon Chili

1/8 teaspoon Marjoram

1/8 teaspoon Paprika

1/8 teaspoon Onion Powder

1/8 teaspoon Garlic Powder

1/8 teaspoon Basil

1/8 teaspoon Sage

Salt and Pepper to Taste

Directions:

Mix Melba Toast with Seasonings and set aside.

Pound and Flatten Chicken Breast.

Cut Chicken Breast into strips.

Marinate Chicken in lemon juice and aminos for 20 minutes.

Roll chicken in Melba Toast mixtures.

Bake 400 F for 10 minutes.

Serve with Shape ReClaimed BBQ Sauce

Enjoy!!

For more information on Shape ReClaimed, Check out: www.cornerstonecpk.com

We hope you are feeling good and are in peace with all that is in this very moment. Never fight negative thoughts or bad emotions. Embrace them. Be friend with them. Soon you will notice that they will slip away – leave you. They simply have to when you have become friends with your emotions and you are aware of what they are trying to tell you. We want to share this powerful quote written by Rumi with you:

“This being human is a guest house. Every morning is a new arrival. A joy, a depression, a meanness, some momentary awareness comes as an unexpected visitor…Welcome and entertain them all. Treat each guest honorably. The dark thought, the shame, the malice, meet them at the door laughing, and invite them in. Be grateful for whoever comes, because each has been sent as a guide from beyond.”

Simply see every emotion or situation as a teaching. An opportunity instead of complications. Focus on all good and you will slowly see more evidence of it. Remember what comes will not leave before it has taught a lesson!

We also want to share this short video with you and we really encourage you to take 3,34 min to watch it. We promise it will make you feel empowered and understand that we are the universe and it will hopefully make your fears feel much more insignificant!

Amazing right? We will post more videos and movie reccomandations regarding this topic from now on.

Today we also want to make some raw vegan “sushi” with you. There are really no rules when it comes to this (as with everything ) and you can simply put whatever you have at home in to your nori rolls. We will list the ingredients in this version for some inspiration.

INGREDIENTS
- Nori rolls

Raw “rice” and dressing
- Cauliflower
- Lemon
- Tahini
- Fresh ginger
- Garlic
- Salt

Avocado dip
- Avocado
- Lime
- Garlic
- Chili flakes
- Salt

Exampels of veggies to add
- Red bell pepper
- Carrots
- Sprouts
- Tomatoes

Let´s start to make a version of “raw rice“. This is totally optional but it can be a good variation to your “rice” if you are used to eat it plain – it is to make a little dressing to the” rice”. Mix tahini with lemon, fresh ginger, garlic and salt. Now put your cauliflower into your food processor and add the dressing. Let it process together. Tada. Now you have a nice and tasty rice!

You can also make a nice avocado dip. Simply process your avocado with garlic, chili flakes, salt and press some lime over it. Super delicious!

We like to add some chopped red bell pepper, carrots, sprouts and tomatoes but of course the variations are endless!

Voilá! Dinner is ready to be served

With love,
Julie & Katrin

(allotted oz) lean steak, cut into 1 & 1/2 inch Cubes

1 serving Teriyaki sauce

4-6 Cherry Tomatoes

4 Onion petals

Skewers

Directions:

Skewer Beef, Onions, and Tomatoes. (Should make 2 skewers)

Baste the Skewers with Teriyaki Sauce.

Barbecue, Bake, or Broil until meat is done. (7-10 minutes) (you will want to turn occasionally)

Enjoy!!

For more information on the Shape ReClaimed Diet, Check out: www.cornerstonecpk.com

4 (allotted oz) Ground Beef

1 Tablespoon Apple Cider Vinegar

1 teaspoon Liquid Smoke

1 & 1/2 teaspoon Garlic Powder

1 teaspoon Mustard Powder

1/2 teaspoon Salt

1/4 teaspoon Cayenne pepper

1/4 teaspoon Black Pepper

Directions:

Mix spices with Ground beef.

Separate the meat into 4 (allotted oz) servings.

Refrigerate for 4 or more hours.

Form patties for each (allotted oz) serving patties.

Fry with a little bit of water until completely cooked.

Enjoy!!

For more information on the Shape ReClaimed Diet, Check Out: www.cornerstonecpk.com

1 Medium Tomato, Slicd

1/4 Cup Beef Broth or Water

1 Tablespoon Tomato Paste

1 Clove Garlic, Crushed and minced

3 Basil Leaves, minced

1 Tablespoon, Minced Onion

1 teaspoon Italian herb seasoning mix

1/8 teaspoon Garlic Powder

1/8 teaspoon Cayenne Pepper

Directions:

Brown ground beef with onions and place in medium baking pan.

Top with sliced Tomatoes, Basil, Garlic, and Spices.

Add Broth and bake at 400 F for 25 min.

Enjoy!

For more information on the Shape ReClaimed Diet, check out: http://cornerstonecpk.com/

You’ll find the recipe here. I fed this to my family and they loved it, so even if you’re the only health nut in your family, chances are you’ll still be able to feed this to everyone else!

Enjoy!

Today we want to share some dinner inspiration with you. This meal was super easy to prepare and reminded a bit about risotto.. but of course with out both rice and cheese, and all the other not very raw vegan ingredients! The question is, what is then left? So let´s have a look how to make today´s dinner.

INGREDIENTS

Raw “risotto” rice
- Cauliflower
- Butternut squash
- Avocado
- Lemon (the more the better)
- Salt
- Turmeric (optional)
- Oil (optional)

Optional sallad
- Red bell pepper
- Broccoli
- Snap peas

The main part of this meal is the raw rice and feel free to add whatever you want to in your dish. We have listed the ingredients that was used this time but take whatever you feel for and have in your fridge.

Ok. Let´s start with preparing the rice. Simply put preferable amount of cauliflower, butternut squash and avocado in your food processor. The avocado will make the texture more like a risotto. If you choose to exculde it you will have more of “normal rice”. Add some salt and oil. We encourage you to use turmeric since the health benefits are AMAZING (se below) and it really do not taste that much, so we try to add it as much as possible in to our diet. It is also thanks to turmeric the food turned out yellow! Mix it until you have created your perfect “risotto” and put it on your plate. Chop some veggies and add it. Squeeze as much lemon you want. The more the better!

Before you start to indulge in today´s dinner we want to explain shortly the amazing health benefits turmeric will give you.

If you think you are not familiar with turmeric you have probably had it without knowing, since it is used in curry to give it the yellow color. Turmeric is a powerful medicine that has long been used in the Chinese and Indian medicine as an anti-inflammatory aget to treat all kind of conditions like flatulence, jaundice, menstrual difficulties, toothache, chest pain and many more. It is also said that turmeric is effective in treating cancer since it increases liver function, and the liver is the one that helps to eliminate toxic from our bodies. Seriously, turmeric does wonder and it would take a lifetime for us to list all the health benefits Google it, and you will see a never ending list with positive aspects and you will start to add it whenever possible! We also want to add that turmeric is a good source of vitamin B6, dietary fiber and potassium. Have a look at the pic below as well – if you are not convinced yet!

Now we say BON APPETITE with today´s powerful words by Echart Tolle, so you can go and enjoy your dinner in harmony:

“Stress is caused by being ‘here’ but wanting to be ‘there’”

With love,
Julie & Katrin

Sources: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78 http://turmerichealthbenefits.org/turmeric-dosage/

2 Tablespoons Apple, minced

1 Serving Melba Toast Crumbs (optional)

2 Tablespoons Chicken Broth or Water

2 Tablespoons Juice from Apple

1 Tablespoon Onion, Finely minced

Dash Garlic

Dash Onion

Dash Cinnamon

Dash Clove or Nutmeg

Dash Cayenne

Stevia, Salt, and Pepper to taste

Combine ground chicken, diced apple, and dry spices in a bowl.

Add in minced onion and apple juice mix well.

Form 203 round patties and fry in chicken broth or water until fully cooked

Deglaze periodically with water to keep patties moist.

Enjoy!!

For more information on Shape ReClaimed check out http://cornerstonecpk.com/