Browsing Tag

healthy

Deserts

Tall, dark and handsome chocolate

November 1, 2015

Good morning all you wonderful chocolate loving people out there!

I keep on reading lately about the benefits of eating chocolate. A bit strange, right? Because ever since we were small kids we were told to lay off the chocolate. On one hand people were giving us chocolate as a reward or a treat and on the other hand we could never eat as much as we wanted because it wasn’t good for us.

Well….luckily stuff changed now that we are all “grown up” :p

So what about those benefits? Well….most of them include the positive effect chocolate has on our hart and arteries, on our weight – a small piece of dark chocolate with low sugar levels keeps us happy, energetic and can satisfy our sweet tooth (without us needing to eat a whole bar). Apparently raw cocoa powder contains a very high level of iron, which helps our bodies heal from different ailments and magnesium which is a natural relaxing mineral.

Anyway, I don’t think I should be trying to convince anyone of how good chocolate is for us, because most of us already love it, but I should start sharing my new favourite homemade dark chocolate recipe, sugar free, guilt free and so so sooo lovely!

Basic ingredients:

  • 4 spoons of solid coconut oil (which you will melt over a bain-marie)
  • 4 spoons of cocoa powder
  • 3 spoons of maple syrup

These three ingredients are already enough for you to make a good dark chocolate. But we won’t stop here. At least for me, the more nice stuff I add to my chocolate, the more I love eating it!

Some special extras:

  • orange peel (cut into small pieces)
  • raisins
  • raw hazelnuts
  • puffed quinoa

…and the list could go on forever. These are the ingredients I have used this time but feel free to use any other type of nuts, cinnamon for a Christmassy touch, dried coconut for a bit of extra aroma, any type of dried berries and whatever goes through your mind and you know you’d like having in your chocolate.

The “How to” part is very easy, too:

First prepare your beautiful extras, so that you have them ready on time.IMG_4085

Then melt the coconut oil over a bain-marie (that’s a fancy term for a small pot placed over a bigger pot of steaming water).

Stir in the cocoa and the maple syrup and line a baking tray with parchment (you won’t need to bake anything, though!)

Pour the now liquid chocolate in the baking tray and spread the extras (for example the orange peel, raisins, hazelnuts and quinoa) all over, quite evenly. You’ll want to have a bit of each in every bite you take.

Then refrigerate. You will be able to enjoy your chocolate in about an hour.

The coconut oil gets back to its solid state when kept at a cool temperature and it keeps all the other ingredients together.

Break the chocolate into pieces and go wild!

IMG_4087 IMG_4088

 

 

 

Appetizers & Snacks

Chickpea flour crackers (gluten free)

October 27, 2015

This is a super simple recipe for all you gluten intolerants out there (and I know there are a lot of us). Intolerance towards a certain food or substance is different than an allergy, but still as dangerous as it can easily lead to allergies. I found out not long ago that gluten was not the thing for me… Even though my body was trying to tell me that for a long time, I only believed it until I was put in the situation of taking some blood tests. So now I know and I try to rediscover my favourite goodies in their just as delicious gluten free version.

So…everybody loves crackers, right? Salty, simple, with or without herbs and always nice to have around.

Here’s my quick and easy recipe which will satisfy your appetite for crunchiness.

You’ll need:

150 g chickpea flourDSC_0329

20 g ground flax seeds

100 ml water

1 tbsp. olive oil

a pinch of salt

1 tbsp. mixed dried herbs (I mixed some rosemary, oregano and cumin seeds)

1 tbsp. sesame seeds on top

 

How to:

Preheat the oven at 175 degrees Celsius.

For baking I used a silicone mat. Check on the back to see what’s the highest temperature you can use it at. (mostly max. 200 degrees Celsius, so you’ll have no problem using it for this recipe). You can also use a regular flat baking tray for your crackers but a silicone mat is much more flexible and easy to use when making these really thin crackers.

Place a baking sheet on your mat so that the crackers don’t get stuck to it.

Now let’s prepare the batter. Mix the flax seeds with the water in a blender. In one or two minutes the mixture should be sticky and wobbly, kind of “eggy”. (this mixture is actually called flax eggs and is used a lot in vegan recipes instead of normal eggs).

In a big bowl mix the flax eggs with the flour, salt, oil and herbs.

Transfer the dough onto the baking sheet and spread it with your wet hands. (if you wet your hands constantly while spreading it, you will spread it better and it won’t get stuck to your hands).

Do the rest of the spreading with the aid of a wet rolling pin (yes, also wet!) and spread the dough as thin as possible.

Spread sesame seeds and a bit of sea salt all over and then press them with the rolling pin.

Bake at 175 degrees Celsius for 25 – 30 minutes. Leave to cool down slowly, then break into pieces. Serve them
simple or with a hummus spread.

 

Dinner

Nourishing cauliflower cream soup

September 9, 2015

cauliflower soupHi folks!

Autumn is starting strong, at least in this part of the world, so I sometimes come back home from work feeling a bit chilly and in a mood for a hot comforting cream soup. I searched one day for a 100% vegan cauliflower soup which didn’t involve any added flour, butter, cheese and stuff like that….and I can say it was quite a tough mission.

I finally came up with this lovely recipe that doesn’t feel like it’s missing any of the above ingredients and still is super creamy, filling and delightful. So there it goes!

What you’ll need:

  • vegetable broth (1 liter 250 ml) – recipe follows below*
  • 1 medium sized cauliflower head (aprox. 600 grams)
  • 1 onion
  • 2 garlic cloves
  • olive oil
  • salt and pepper

How to:

Start by preparing the vegetable broth*. While it’s busy boiling, you’ll have plenty of time to get the other ingredients ready.

For the vegetable broth you’ll need:

  • 1 liter 500 ml water (part of it will evaporate while boiling)
  • 2 carrots
  • 1 onion
  • 2 celery stalks
  • dried herbs (1 bay leaf, 1 teaspoon dried lavage and a pinch of oregano)

Set everything to boil in a big soup pan for about 20 – 30 minutes. Then save the broth and remove the boiled vegetables (you can serve these separately, with some marinated horseradish, or lemon, olive oil and a pinch of salt).

In the meantime, let’s get back to the main ingredient, the cauliflower! Wash it well and separate it into florets. Don’t bother making them too small as you will pass everything with the blender a bit later.

Cut the onion and the garlic cloves into small pieces. Then heat 2 – 3 tablespoons of olive oil in a large soup pan and bake the onion and garlic for about 2 minutes. Add the cauliflower florets and the broth and boil for about 20 minutes. Add salt and pepper and leave to cool down. In the end blend the soup with a mixer until it becomes creamy.

Serve with croutons, a bit of olive oil and a pinch of salt….or just as it is!

Lunch

Israeli salad

June 13, 2015

After quite a few months of absence due to personal reasons, I’m back on The Good in Goodies, together with an appetite for fresh, healthy and easy to make food.

My favourite thing in summer, after sun, sea and lazy holidays, are cooling fruit and fresh salads.

Although I’ve known this recipe for quite a while, I don’t know why it took me so long to prepare it. But once I got the taste of it, the Israeli salad is present on our tables almost every day.

Israeli saladFor a large salad, served as a side dish to about 4 persons,

You’ll need:

  • 2 fresh juicy tomatoes
  • 1/2 of a big cucumber
  • 1 red onion
  • 1 red bell pepper (medium sized)
  • 1 yellow bell pepper (medium sized)
  • a handful of fresh parsley
  • the juice of 1/2 a lemon
  • salt and black pepper (according to taste)
  • olive oil

 

How to:

Now it’s time to get the serious work done!

Chop all the vegetables into cubes and place them in a large salad bowl. Add the finely chopped parsley, and season with the salt, pepper, lemon juice and olive oil.

Serve as a side dish or as a light summer main dish.

Deserts

Homemade granola

February 17, 2015

Since I started my gluten free journey, I’ve been looking for healthy and delicious recipes to keep the tummy happy during the whole day. But I’ve noticed I still don’t have the multitude of options I would like to, for what’s the most important meal of the day, breakfast.

homemade granola

I like to start my day with a good energy boosting juice (see: http://www.good-in-goodies.com/incredibly-green-juice/) or a nice green smoothie rich in fibres, or a filling raw cake. A bit later some more different types of fruit (in solid shape, this time) and, when I’m lucky and sleep in late (weekend, I ♥ you!), I have an extended 12 o’clock “breakfast” with all the goodies I have around.

But, especially in the cold season I find myself missing a warm, comforting breakfast. So looking for some ideas I thought: why not give the famous granola a try? And I’m happy I did :)

You can have it for breakfast with a bit of yoghurt or hot milk (vegan options: rice, soya, almond milk) and some fruit.

You’ll need:

  • 250 grams of oats (check packaging for the 100% gluten free option)
  • 150 grams mixed raw nuts (almonds, pecan nuts, pistachios, cashews, walnuts)
  • 75 – 100 grams mixed raw seeds (sunflower, pumpkin, flax and/or sesame seeds)
  • 100 grams dry coconut pieces
  • 6 tablespoons of honey or maple syrup
  • 2 tablespoons of oil (coconut oil or mild tasting olive oil)
  • a pinch of salt
  • a pinch of nutmeg
  • 1/2 teaspoon cinnamon

After baking, you can also add dried fruit like goji berries, mulberries, dates, figs or raisins.

The beauty of granola is that you can create it according to your own taste. Is there a type of nuts or seeds that you don’t like? Just leave it aside and substitute it with a type that you like. The other beauties are the fact that it’s super easy to make, tastes delicious and when you prepare it your house will smell wonderful.

How to:

Mix the dried ingredients in a big bowl or pot, then slowly add the honey or maple syrup and the oil.

Spread the mixture on a tray lined with baking paper and bake at 150 degrees Celsius, for 30 minutes, until nice and golden. The granola becomes crunchy once it cools down, so you need to wait for it a bit, before digging in.

Preserve it in an air tight cookie jar or pot and enjoy your happy breakfasts!