Recipe of the day - Sweet Potato Muffins

Sweet Potato Muffins 

Ingredients:

2 1/2 cups cooked sweet potatoes

3/4 cup soy milk

1 1/2 cup wholewheat flour

3 tsp baking powder

1 tsp cinnamon

1/2 tsp vanilla extract

1/2 cup brown sugar

1 pinch of salt

2 tbs pumpkin seeds

2 tbs sunflower seeds

Garnish with coconut flakes

Preparation:

1. Preheat the oven on 200 degrees C        
2. Mix cooked sweet potatoes and soy milk together in food processor

3. Mix all dry ingredients together (wholewheat flour, baking powder,                          
    cinnamon, sugar, salt, sunflower and pumpkin seeds)

4. Mix sweet potato mix and vanilla extract with dry ingredients)

5. Divide batter evenly between muffin tins (should be enough for between 11-12)
6. Garnish with coconut flakes
7. Bake for 30 minutes     

Recipe of the day - Chinese Green Bean Corn Pasta

Chinese Green Bean Corn Pasta

Ingredients:

1 cup cut green beans

1 tablespoon olive oil

1 cups fresh corn kernels 

Hand full chopped purple cabbage

1 chopped tomato

3 tablespoons flax seed

1/2 Himalayan teaspoon salt

1/4 teaspoon black pepper

1 cup vegetable stock

Chinese pasta

Preparation:

1. Cook pasta in boiling water 10 minutes
2. Heat oil in a large nonstick pan over medium heat. 
3. Add corn, green beans, cabbage and onions and sauté 8 minutes
4. Add tomato and flax seed, salt, and black pepper
5. Add vegetable stock and shimmer for 10 minutes
6. Remove from heat
7. Stir in pasta and sprinkle with spring onion

Flax Seed:

You can add flax seed to your: Cereals, Smoothies, Salads, Soups, Casseroles & Stews and any baked goods.

It contains:

• Omega 3 acids (1 tbs contains 1.8 grams of plant omega 3's)
• Fiber (Soluble and insoluble type)
• Phytochemicals

Gandhi once said

 “wherever flax seed becomes a regular food item among people, there will be better health.”

Recipe of the day - Peanut butter ginger chickpea stew

Peanut butter ginger chickpea stew

Ingredients:

1 cup soy milk

3 tbs peanut butter

1 can chickpeas

1 cup hot water

2 diced tomatoes

2 diced carrots
2 diced patatoes

2 tsp fresh ginger

1 tsp cinnamon

1 teaspoon cayenne pepper

Himalayan salt 

Quinoa 

Preparation:
1. Mix the peanut butter and the soy milk together over low heat till peanut butter is melted
2. Fry carrots, patatoes and tomatoes over low heat for few minutes
3. Add chickpeas
4. Add hot water
5. Add rest of herbs and spices (ginger, cinnamon and cayenne pepper)
6. Add peanut butter soy milk mixture and shimmer for 10 minutes
7. Add Himalayan salt to own personal taste

I only use Himalayan salt in my cooking, the reason, Himalayan salt is the purest type of salt and is made of the same components as table salt,  but the crystal structure is larger than normal table salt, and by volume Himalayan have less sodium per 1/4 t. serving, just because the sea salt crystals take up less room on a teaspoon than highly refined tiny table salt. 

Himalayan salt have a few benefits:

• Create an electrolyte balance
• Increases hydration
• Regulate water content both inside and outside of cells
• Balance pH  and help to reduce acid reflux
• Prevent muscle cramping
• Aid in proper metabolism functioning
• Strengthen bones
• Lower blood pressure
• Help to absorb nutrients
• Prevent goiters
• Improve circulation
• Dissolve and eliminate sediment to remove toxins

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Recipe of the day - Broccoli Apple Salad

Broccoli Apple Salad

I try to make my lunch my main dinner for the day, so in the evening I try to eat something light like a salad.

Ingredients:

1 head broccoli

2 hands full of purple cabbage

2 green apples

3 tbs sunflower seeds

2 tbs flax seeds

3 tbs vegetarian mayonnaise 

Preparation:

1. Cook broccoli just a little, it still need to be crunchy

2. Cut the raw cabbage in thin slices

3. Cut apples in blocks, you can leave skin on or take it off

4. Mix with seeds and mayonnaise

5. Serve with bean and rice salad, and asparagus if you want to eat more than just the salad

I use the B-Well Canola Mayonnaise. I like the taste it is not as sour as the rest of the Mayonnaise we get in the stores and they a bit healthier than other Mayonnaise.

• Approved by the heart foundation
• Consist of all Omega 3 oils
• Its dairy, eggs and gluten free (great alternative for vegans)

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Recipe of the day - Spicy vegetarian bean and corn stew

Spicy vegetarian bean and corn stew

I took all the last bits and pieces of food from my fridge, to make this stew.
I don't like to go shopping if i haven't finished all fresh goods in my fridge. I don't believe in wasting.

Ingredients:

1 Egg plant
1 Onion
1 Green Pepper
2 Tomatoes
7 Peppadews
3 tsp crushed garlic
2 cups cooked kidney beans
1 cup cooked corn
1 squeezed lemon
Vegetable stock
Salt
Black pepper
Oregano
1 Cup brown wild rice

Preparation:

I do bulk cooking over weekends like my beans, corn and chickpeas. It really freeze well and it saves me a lot of time.So the day i want to use it I just take it out the morning from the fridge and defrost it during the day. When I do my cooking I just add it the last 5 minutes.

1. Start to cook your wild rice and spice after your own personal taste
2. Cut all your ingredients and start to fry it all together (Egg plant, Onion, Green pepper, tomatoes and peppadews)
3. Add your garlic
4. Add your vegetable stock and lemon
5. Add Salt, black pepper and salt to own personal taste
6. Add your beans and corn and shimmer for 5 minutes
7. Serve with brown wild rice

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