Healthy food cook market

Beet root and carrot balls








Carrots and beet root, chives and arugula; seasoned with curry powder, ground cinnamon, and ground ginger, salt. These balls are perfect for a snack in the afternoon, for lunch or dinner, with a hummus, or a salad, or a almond cheese.






  • 1 medium carrot
  • 1/2 big beet root or 1 little
  • 4 Tbsp almond flour, or hemp flour
  • salt
  • 1/2 Tbsp of chives
  • 1/2 tsp curry  powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • soy sauce
  • a handful of arugula ( rocket salad )
  • amaranth flour or corn flour for dusting your veggie balls




Preheat oven 180°C.
Rinse, peel, and grate your veggies with a crescent or in a blender, and mix all the ingredients together. With an icecream scoop give a ball shape, then dusting in the amaranth or corn flour. Place on a sheet of parchment paper. Bake 25' - 30', or until they  start to make some cracks on the surface.
Eat it with a big salad, or a cup of wild rice, or accompained by a oat cream.








 Beet root and carrot balls

Avocado Mousse Tart








The avocado mousse is definitely one of the best sweet you can eat. Not only because this vegan cream help our cruelty free soul, but even because this healthy fruit help our body to stay in shape, if eat moderately. It's fast and easy to prepare and you can useit on a tons of sweet recipes, with an almonds whipped cream, with a banana ice cream, on an almond cake, whereever, it's versatile, and over all, soooo good!!!
Enjoy!!!




For the crust:
150g almond flour a pinch of salt 2 Tbsp of agave syrup
For the filling:
1 ripe avocado 1 Tbsp coconut oil 3 Tbsp cacao powder a pinch of salt 3 Tbsp agave syrup





Make the crust, mix together all the ingredients. roll out the dough on a baking paper, in a ceramic baking dish. You can bake your crust 180°C - 10' - 15', or put in the fridge, and wait to fill it with the mousse. Another tip is the addition of hemp seeds flour ( 100g almond flour, 50g hemp seeds flour ). Remove the avocado skin, and take off the core. Reduce it in puree with a hand blender, mix all the remaining ingredients, and blend again until smooth and creamy. Pour the mousse on the crust and spread it with a spatula. Sprinkle some chocolate chips. In the fridge for about 1h - 1h 1/2. 








 

Zucchini, cucumber and cauliflower detox soup








Green soup it's a unique way to detoxify your body, and you have tons of alternatives and mix and match veggies you can opt for.  Today mine have been with courgette, cucumber and cauliflower, AMAZING!!!!!
I know, it'sonly a soup but, what a soup  :D delicate, smooth, so healthy, fresh and detox!!!! If you want eat this dish and you are not in your detox rules, accompained the soup with a cottage cheese or, for the vegan option, prepare your own with tofu, and a slice of parsnip bread!!! parsnip bread??!!! yes, of course dear, this will be the next recipe ;)
Enjoy!!!






  • 50 gr courgette
  • 50gr cucumber
  • 100gr cauliflower
  • a handful of fresh basil
  • 1 tsp flax seeds
  • 1 tsp sunflower seeds
  • 1 tsp grape seeds oil
  • pink salt to taste






Cut, rinse and cook in water on a medium heat the veggies, until tender. When they will be cooked leave in the pan circa 450ml of water. Use a hand blender to reduce all the veggies in a cream, add the remaining ingredients, exept for the seeds, and blend again, until smooth and creamy. Now sprinkle the seeds on top, another drizzle of oil, fresh basil, and eat your Detoxifying recipe.







 

Vegan stuffed sunday roll








For your Sunday, but also during the week, this amazing vegan roll is the resolution!!
Tasty and healthy, and gluten free, what can you ask more?
You can play with using different veggies, spices, and add the sides you consider the best choice to eat with this incredible dish. The best choice it's also accompany the roll with a sour cream or a classic hummus, or a butternut squash hummus or a beet root hummus. As you can see the variations are multiple and funny! Enjoy!!





for the roll:


1C hot water
1 tsp ginger
1Tbsp mixed seasonal herbs
1 Tbsp apple cider vinegar
Tbsp raw brown sugar
1 C buckwheat flour
1/4 C spelt flour
1/4 C chickpeas flour



for the filling:


4 pieces rehydrated soy
a handfull peas
a handfull soybean sprouts
1 medium shiitake mushroom
1 handfull spinach
1 Tbsp mixed seasonal herbs
salt
grapeseeds oil
soy sauce



for the glaze:


1 1/2 Tbsp grapeseeds oil
1 tsp lemon juice
1 Tbsp raw cane sugar
salt
1 Tbsp soy sauce



Mix all the first 8 ingredients to make the roll dough. Roll into a rectangular
shape. For the filling mixe the other 9 ingredients in a sauce pan, and stir.
Fill the roll with the cooked vegetables. Make the roll as a sushi roll, roll
the dough gently, and then brush with glaze. Make the frosting with the last 5

ingredients Bake 175 ° 25 '- 30'

Red Fruit tart ( homemade jam )











Spring is arrived ( really? ) and nothing's better than a fruit tart, with a homemade jam and an almond flour crust. What else? Enjoy your treat time.



for the crust:

100g almond flour
50g hamp seeds flour
2 Tbsp coconut oil
a pinch of salt
4 Tbsp muscovado sugar or 2 Tbsp agave sirup ( more if you like it )



for the jam:


200g mixed red fruit ( fresh or frozen )
1 Tbsp lemon juice
2 Tbsp muscovado sugar or 1 Tbsp agave sirup ( more if you like it )


for the topping:

200g red fruit


Preheat oven 175°C, or eat your tart raw. Mix all the ingredients for the crust, transfer the ball obtained in a round pan of 20 cm, covered by a parchment paper, bake 10' to 15', or set aside in the fridge. Transfer the red fruits in a sauce pan on a medium light heat, add lemon juice and muscovado, stir and let the fruit turn in a puree, don't over cook. Pour the jam on the crust, cover with the red fruits. Optionally, but preferred, you can drizzle some jam with icing muscovado sugar on top, and eat your tart with a strawberry ice cream, or whatever you like. MMMMMM, so good!!!!

Oat flour crackers ( gluten free )








I love oats, even if I eat carefully, because it is not true that it promotes the disappearance of belly, but it builds up on the love handles!!! I find it is a great food for a post workout quite hard and exhausting. So I decided to cook them, healthy, simple and light;  these crackers can be used as starters, with an adzuki beans pâté, or a peas pâté, or with a fig jam, rigorously homemade, and a cinnamon tea.




  • 200 g oatmeal
  • Salt to taste
  • 1 tablespoon cornstarch
  • Water to taste in order to obtain a smooth paste





Preheat oven to 170 ° C

Mix the first 3 ingredients and mixed well, then add the water, a little at a time, to form a dough not too sticky. Form a sausage and divide it before  into two, then divide in half the two sausages obtained, and do the same with the other two. Take one of the pieces of dough, put it between two sheets of parchment paper and roll it very thin. Place it on a baking sheet covered with parchment paper, continue until finish all the dough pieces. Assemble the remains and roll out more crackers. If you prefer you can add rosemary among the ingredients, or the curry or turmeric to your liking. Bake for about 10 ', or until lightly browned.






 

Sweet potato and bell pepper savory muffins









So delicious! The versatility of the sweet potato is amazing, sweet or salty it's one of the best food you may eat! The salty muffin it's funny, tasty and you can substitute the ingredients with whatever else you most like! The sweetness of the bell pepper meets the flavour of the sweet potato, what else!!

  • 1 sweet potato
  • 1 medium bell pepper
  • 1 egg beaten ( optional )
  • 1 tsp baking powder
  • pink salt
  • 1 Tbsp grape seeds oil
  • 1 tbsp chickpeas flour ( optional )
  • 1 Tbsp hemp seeds (or ground hemp seeds)






Preheat the oven 180°C. Rinse, peel and cut the sweet potato, cut in pieces and steam until tender. Rinse and cut in little cube the bell pepper. Reduce in puree the sweet potatoe, add the raw bell pepper, the beaten egg, if used, the baking powder, salt, flour, if used, and blend all the ingredients until well combined. Fill a muffin mold with the mixture, sprinkle on top the hemp seeds and a drop of oil. Bake 25'.