Tag Archives: Sweet potato

My favorite kind of eggs: A healthy hearty breakfast hash

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Since I tried this dish a couple of weeks ago it has been a star in our kitchen, especially on weekends. Ideally you get local, organic or at least free range eggs – not only if you compare the colour of the egg yolk you’ll immediately see the difference to normal eggs and they have a much better flavour, but also they are much healthier than barn or cage eggs.

I’ve spent the last couple of days recovering at home and I can definitely observe getting better day by day by gauging my desire to start cooking again myself. Luckily there are some healthy options around here which deliver their yumminess home or at least offer their food for take away (beg your friends or partner to bring you some). Main thing: Don’t let being sick and weak drag you down and make you tempted to eat chunk. Especially those days you and your body need the nutrients, vitamins, antioxidants etc. more than ever! It’s so important to make the best out of those times… listen to interesting podcasts, watch documentaries or movies you’ve always wanted to see, meditate, read and just give yourself lots of rests and quiet time to get back on track. Another lesson I learned this time, it can also be wonderful to be taken care of and looked after. Thanks to my darling P on this note ❤

Anyways, today is the first day I feel my culinary spirits reawaken! After one of my lovely friends even spoilt me and delivered my organic veg and freshly baked spelt bread home (lucky me ❤ ), I’m dying to use this lovely kale I got again. (Did I mention I got soooo hooked on it? I know, it’s quiet late to join the hype, but things take a bit longer here in Malta – hehe!). So, tomorrow is a public holiday and I decided if I am a good girl today and rest and be quiet, tomorrow will be my first cooking day again and it shall start with this super yummy bfast hash. Try it! I hope you’ll like it as much as my love, friends and I do!

Btw, the loveliest home baked bread you can easily make yourself with one of my favorite recipes of the healthy food blog My New Roots. Yep, it’s called Life-Changing Loaf of Bread and it was indeed a life changer for me as it’s so easy that I now bake my own bread on a regular basis which I’ve never done before. Thanks for that, Sarah Britton! You continue to be one of my favorite food bloggers in the world ❤

Healthy bfast hash

What you need….
(serves 2 or more – just take more eggs accordingly)

  • 1 bunch of kale or any other greens like chard, spinach etc. (always go organic if you can, if you can’t at elast soak them in water with seasalt and apple cider vinegar to get rid of the pesticide residues), roughly torn in pieces
  • 1 large sweet potatoes, peeled and diced
  • 1 red onion, 1 garlic, chopped (optional)
  • other veg you’d like to add e.g. tomatoes, pepper (optional – play with them :))
  • 2 organic eggs (or more)
  • salt, pepper (I like cayenne), cumin (optional)
  • some coconut oil
  • sumac to sprinkle it on top
  • Organic bread (I love spelt) (optional)

What to do…

Start melting the coconut oil in a large pan on medium heat and fry first the onions, then garlic. When they start getting nice and glassy, add the diced sweet potatoes, roast a bit and then add the kale. If you use chard or spinach you add it a bit later as kale takes longer to get soft. Season with salt and pepper to your taste and cook it for a couple of minutes. Now make little nests in the veg and crack an egg in each. Put on a lid so the heat and moisture can spread inside the pan to cook the egg. Take it off after 2min, check if the egg white got fully white and solid. Don’t wait too long so the egg yolk stays nice and runny. Give it another round of salt and pepper, sprinkle with sumac and serve with some nice bread!

Enjoy & take good care of yourself & your body cause it is our temple!
Love & sunshine,
Nxxxx

 

 

 

 

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Sweet n Spicy Vegan Sushi with Brown Basmati

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Today is a first. And I’ve been dreaming about it for ages. Today is the first time I introduce friends’ blog posts. Yippey – hurray!!!! As most of my friends are total foodies, too, most of our meetings end up in culinary heaven. Like last weekend when we met on the beach for a picnic and everybody brought an amazing dish! One of the highlights were my dear friend Michelle’s vegan sushi rolls filled with avocado and sweet potatoes. Total yumminess!!! Big love & thanks to Michelle – who is not only a great friend, but also an amazing yoga teacher. Check out her website www.michellebartoloyoga.com  or add her on Facebook. But now, have fun with her recipe! Love, N xx

vegan-sushi

The last few weeks have had me craving sushi  A LOT! But the white rice was making me feel a bit too heavy so I decided to experiment with a healthier sushi that was friendly to my belly.  I looked around the kitchen to see what had to be used up and came up with this delicious beach friendly dish 😉  I was very happy that everyone enjoyed them!  Here is the recipe for all you healthy foodies…

Ingredients:

  • Nori Sheets
  • Organic Brown Basmati
  • 1 x teaspoon Turmeric
  • Desicated Coconut
  •  1 x tablespoon Coconut Oil
  • 1 x Large Sweet Potato
  • 1 x Avocado
  • Bits of finely chopped ginger
  • A handful of fresh coriander
  • Another handful of fresh Spinach
  • 1 x teaspoon of rice vinegar

Dip/Dressing:

  • Tamari (wheat free soya sauce)
  • Juice of ½ a Lemon
  • Pinch of chili flakes

Instructions:

Boil up the basmati, two parts water to one part grain, approx. 30 mins cooking time on medium heat. I always get the water to a rolling boil before I add in the rice (do not rinse the rice before cooking,so it stays as sticky as possible)

Chop up your sweet potato into small chunks and steam them, this only takes about 10 min

Once the sweet potato can easily be cut with a fork , remove from heat and mash them up

Mash up one ripe avocado and mix it into the sweet potato…..then add a 1 x tablespoon of dessicated coconut 😉

Once the rice is slightly overcooked (stickst together better) add in 1 x tablespoon of Coconut Oil, the turmeric and you could add some finely chopped ginger too if you like.

Allow the rice too cool down for about 20 min

Pull out a Nori sheet

Place the spinach on first, if the leave is big enough you can just put the filling inside the leaf! We are very lucky to have fresh spinach with big leaves in season at the moment 😉

Scoop a tablespoon of the rice next, nicely layering but not too wide, remember you have to be able to roll it up!

Then add some chopped coriander

Scoop a tablespoon of the sweet potato and avocado mixture next

Roll it up nice & tight

Moisten the end of the sheet with lemon juice, water or cucumber and seal it shut!

I served mine as sushi rolls as opposed to pieces, but feel free to experiment

Dip/Dressing:

In a small jar pour the tamari in so it comes to about ½ way up the jar

Add in the juice of lemon and a pinch of chilli flakes and dip away…

Horrayyyy healthy sweet n spicy vegan sushi coming up.

Crunchy & light quinoa salad with roasted sweet potatoes & oriental flavours :)

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Ok, I think the times are over when you had to explain why quinoa is just an awesome grain. So let’s just assume you guys and gals know why. If not – read here for a whole list of awesome advantages. For those of you who already have been in love with quinoa for a while, you know how yummy, healthy, quick and versatile this grain is in our daily cooking. So why not give it a twist, instead of always using it the same way?

crunchy quinoa salad with sweet potatoes and oriental flavors

As usually I get inspired by looking in my fridge with a hungry belly. Recently I had half of a sweet potatoe left over in the fridge. I normally love them steamed with coconut oil (another really healthy and yummy thing) but this time I wanted more than just veg. So I decided to make a quick, warm quinoa salad and give it an oriental twist. I just read an article on the great benefits of onions and garlic (great against inflammations and for your immune system) so I also roasted them together with the sweet potato cubes, some ground cumin and freshly grated ginger (also both great immune boosters!). In addition I chopped up a cucumber, 2 tomatoes, fresh chives and mixed everything with currants and almond slivers (this is why the salad gets a nice crunchy texture). Then mix everything with cooked quinoa (I like the red and white mix), add the juice of a lemon, salt, pepper and a generous amount of curry powder. It gives a great blend of flavors – totally different to the ordinary quinoa dishes I had before and can be enjoyed warm as well as cold.

Variations:

If you like, you can also add some cheese. I used a bit of  Gbejniet , the maltese special cheese, but also feta would go well. For a vegan version just skip it. This salad would also go lovely as a side with some grilled chicken or a BBQ.

Detox week 1. A first conclusion & a lovely new favourite salad.

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Today a week ago I started with my detox. No sugars, no alcohol, no dairy, no white flower, no yeast and a 70% – 30% ratio of alkaline – acidic food to sum it up really briefly. In the beginning I felt quite lost. My favorite cooking methods like frying, baking with cheese – not allowed. So, it feels a bit like learning to cook a second time! After shopping all my new “basics” which means tons of grains, seeds, nuts and even more veg I felt well equipped and ready to explore new territories 😀

The first days were pretty awkward. The green smoothies in the morning were the easiest, you mix different greens with 1 apple and water, that’s it. If you like you can add cucumber, celery sticks and one day I tried to make my own almond milk out of soaked almonds and water. But the rest of the day turned out to be a bit more difficult. Lots of the stuff needs soaking so you have to plan ahead. No good for people who work from home like me and normally just go to the fridge when they get hungry! However, some of the grains came out nicely, some less (my amaranth with fresh spinach more looked like baby food) but I survived and felt tiny steps of improvement and broke myself more into the new way of cooking.

When it comes to recipes I only wanna share one thing with you this week, an amazing, super yummy salad and it’s totally alkaline and fits the diet perfectly. More photos of my experiments in the photo gallery below.

Super yummy salad with sweet potatoes, brussel sprouts, fresh peas & a lemon tahini dressing

Ingredients (served 6):
Different lettuces, 3 sweet potatoes, brussel sprouts, fresh peas (peeled), kale (cut in bite sized pieces without the stem), coconut oil, sea salt
For the dressing:  Mix fresh lemon juice, olive oil, tahini (I used the dark one), fresh ginger (finely chopped) and sea salt

Method:
Steam the veggies shortly so they still keep a crunch (apart from the sweet potatoes, they may be a bit soft), put coconut oil on top and sprinkle with seasalt when they are done and hot. Let them cool off. Prepare the plates with your lettuces and spread them nicely. Add the dressing. Arrange the steamed veg. Drizzle with some additional olive oil. Sprinkle if you like  – I used shelled hempseed and crushed whole hempseeds which are a vital source of fatty acids, fibre and protein.

Bon appetite!

(Thanks Mich, for the lovely inspiration, just LOVE the sweet potato – coconut oil combination <3)

P.S. If you are interested in seeing a list with alkaline – acidic foods, I am using the list on The PHMiracle website, developed by Dr. Young the kind of guru when it comes to the alkaline diet. Another website I really liked is Energiseforlife.com where a young guy called Ross takes it further with a bit of a younger, fresher approach.