chickpea of the sea

Roasted chickpeas

- 1 can chickpeas
- spices (paprika, salt, pepper etc.)

Drain the chickpeas and place them in a bowl. Add your desired spices, I used smoked paprika, bbq spice, sea salt and some pepper. Incorporate the chickpeas with the spice, so everything is covered.
Spread the spiced chickpeas on a tray and place them in the middle of the oven for 30 min on 200c (or until they turn brown and chrispy)

Enjoy them as a healthy snack or as topping on you lunch or dinner ✨☺️

Low calorie recipes

~Vegan Lunch: (26 cals)
⋆ shirataki noodles (10 calories, 200g)
⋆ spring onion (6 calories, 20g)
⋆ soy sauce (10 calories, 1tbsp)
rinse the noodles well. Put into a non stick frying pan with the soy sauce, add the onions, and stir fried for maybe 10 minutes, so the noodles dry out a little.

~Muffins: (35 cals)
*1 cup Flour
*1 tsp Baking Soda
*½ tsp Salt
*½ tsp Cinnamon
*½ cup (or 3 packets)
*½ cup unsweetened applesauce
*½ cup water
Preheat your oven to 400F. Mix the flour, baking soda, salt, cinnamon and stevia together. Add the applesauce and water and mix well. Bake for 10-15 minutes.

~Turkey Teriyaki Burgers: (180 cals)
4 servings
*1 pound lean ground turkey (such as 93%)
*1 teaspoon minced ginger
*2 tablespoons soy sauce
*1 tablespoon rice vinegar
*2 teaspoons sesame oil
Combine all ingredients in a bowl. Form into four patties (or more if you want smaller burgers). Cook in a skillet or grill pan over medium heat for about five minutes per side, or until cooked through. Serve with whole wheat buns, in a wrap, on a bed of lettuce, or however you’d prefer!

~Spicy Baked Broccoli and Cauliflower: (Serves 1 as a large main meal 471 cals, or 3 as a side 157 cals)
*1 x 400g can of chickpeas
*3 tbsp sriracha
*1 tsp garlic powder
*1 tbsp lemon juice
*½ tsp sea salt
*black pepper
*¼ cup water
*400 g cauliflower and broccoli, cut into bite-size pieces
Pre-heat the oven to gas mark 7/425F/220C and line a large tray with baking parchment and spray it with cooking spray/brush with oil.
Throw the entire can of chickpeas (brine and all) into a blender, along with 2 tbsp of water, the sriracha, garlic, lemon juice, salt and pepper. Blend to a smooth consistency, adding extra water if needed. Adjust spices to taste.
Using a fork, dip each piece of broccoli/cauliflower into the batter and then space evenly along the lined baking tray.
Bake for 30 minutes, turning the tray around halfway through cooking.

~Sweet Potato Fries: (4 servings & 87 cals)
*1 tsp cinnamon
*¼ tsp salt
*1 tbsp olive oil
*2 5 in. long sweet potatoes
Peel sweet potatoes and cut in half crosswise.
Cut in half lengthwise and then cut each piece into 4 wedges.
Place in 9x13in. pan and drizzle with olive oil. Toss to coat evenly. Sprinkle with salt and cinnamon (or any combination of cinnamon, nutmeg, allspice, etc.)
Bake 35 minutes at 400 °F, turning once.

None of these recipes are mine, glad to give credit to whomever posted the original recipe ✨

Currently obsessed with “Chickpea of the Sea” as it was cutely dubbed by someone, somewhere. Basically, sort of, a vegan/vegetarian tuna. Can of garbonza beans, as much chopped fresh celery as your little heart desires, some “creamy” bit like veganiase or my personal favorite, hummus - makes it beany and hearty and good, even some delicious mustard to add the bite of vinegar. Pair those plain beans (pre mixing it all up with the crunchy bits) with some lovely fork mashing skills - or if you’re fortunate enough a food processor- and some great spices - black pepper, red pepper flakes, oregano even, goes with everything, and you have yourself the perfect mix for a crunchy toasted pita pocket and overflowing with tomato slices sandwich. I’m sure many of my vegan followers have heard of this before, and I’m far from a food blog and this is far from a scientific recipe, but I had to share just in case. So if you haven’t eaten this, do; I’m positive you’ll love it. 

anonymous asked:

hey buddy could you do a toast/sandwitch roundup? no burgers or big stuff, sorta the kind of thing for a snack!

I’m not exactly sure what you’re looking for so I’m just going to go ahead and give you recipes to all of the sandwich/wrap/burger recipes I’ve posted before because then it’ll be helpful for others in the future. Let me know if there’s something in particular you’d like posted. Enjoy!

round ups:

breakfast sandwiches:

grilled cheese sandwiches:

other savory sandwiches:


burgers/hot dogs:

dessert sandwiches:


today’s nourishing food ♡ :: 19/12/2016 ::

(i cook all my meals by intuition so quantities are really not my thing hehe. follow your gut! only way to learn is through experience :) & you’ll find exactly the quantities *you* enjoy & need! but of course, do feel free to ask me for a rough idea of what i put in if you really feel the need ~)

~ vegan pumpkin soup ~

:: pumpkin + potatoes + onion + garlic + sweet potato + chayote + carrot + a lil celery + fresh turmeric root + red lentils + ginger powder + sunflower seeds + himalayan sea salt + dried oregano & sprinkled fresh coriander once it is cooked. :: i cook it altogether with water in a pressure cooker & just blend it all when it’s done. easy & simple. soups are the best :)

~ simple couscous meal ~

:: chickpeas + couscous + carrots + himalayan sea salt = all cooked in the water where i cooked the chickpeas (with onion & garlic). & i added fresh celery (but probably won’t do that again hehe). & sprinkled nutritional yeast + fresh garlic smashed with salt and then mixed with olive oil once it was all cooked. :: i cooked the carrots in the chickpeas water & once that was done, i added the already cooked chickpeas into it & once everything was cooked & the liquid still boiling, i turned it off & added the couscous. meanwhile, because i don’t really enjoy cooking garlic as many of the medicinal properties fade away with the cooking process, i just learned a new trick with a friend that is super simple, you just cut the garlic in tiny lil pieces & then mix with salt and smash it altogether with a fork until it is like a paste. let it be for a while & then mix olive oil into it! & once the food is cooked, just add this oil on top & mix it all :) it gives such life & healing power to our food! and that’s that :) super simple too!

these pics are really not the best but my main focus is on the nourishment & healing of the food we eat :) as i was cutting the veggies & cooking everything, i always sing beautiful songs to my food hehehe. love really is the most important ingredient ~*~ in joy!!! <3

anonymous asked:

could you give some examples of foods we could eat (for someone who is thinking about becoming vegetarian) as in breakfast, lunch and dinner! I know there's plenty of vegetables and fruits but I need ideas since I don't want to be eating the same thing every day! and thank you



  • Chia pudding in various flavours (hazelnut milk + cacao + crushed hazelnuts to make nutella, matcha green tea powder + coconut milk + coconut chips, cinnamon + stewed apple + almond milk to make apple pie, soy milk + dried strawberries + fresh strawberries + homemade strawberry jam + whipped coconut cream to make strawberries and cream, pumpkin puree + crumbled spice shortbread biscuits from my upcoming zine + whipped coconut cream to make pumpkin pie… the combinations are endless!)
  • A big bowl of crunchy granola with coconut yoghurt and your favourite fruits on top (grapes, passionfruit, banana, rockmelon, blueberries, pineapple)
  • A stack of fluffy homemade pancakes (peanut butter and chocolate, strawberries and cream, matcha green tea with warm coconut milk, spiced apple pie, sticky date, coffee and chocolate, oreo, and so on are all flavours I have made - I recommend my ebook here in terms of pancake recipes! Woooo shameless self promotion)
  • An acai and blueberry bowl made extra thick by using frozen bananas, topped with additional berries and banana slices, a pile of homemade bircher muesli, and lots of raw nuts and seeds
  • A massive smoothie with loads of frozen banana chunks to make it super thick and creamy - my favourite flavours are blueberry + strawberry + banana + almond milk, cacao + mesquite + lucuma + maca + banana + coconut milk, banana + matcha + rice milk + ice cubes, banana + dates + vanilla + almond milk, and so on
  • A giant fruit salad, or perhaps even a mono meal of fruits e.g. half a watermelon, a bag of oranges, a bunch of bananas, a bag of apples, a bag of grapes, a bag of peaches, a bag of nectarines, a honeydew or rockmelon (cantaloupe in some countries), a pineapple or two, anything you can get your hands on! Preferably organic/local/in season.


  • Rice paper rolls filled with avocado, cos lettuce, rice noodles, red or orange capsicum, cucumber, grated carrot, cherry tomatoes, fresh grated ginger, mint, coriander, basil, parsley, and served with a peanut dipping sauce made with peanut butter, tamari/soy sauce, maple syrup, water, ginger, lemon/lime juice
  • Glutenous black rice and cardamom pudding topped with creamy coconut yoghurt/whipped coconut cream, pineapple slices, and black sesame seeds (you can find the recipe on Belle Gibson’s amazing Whole Pantry app)
  • Homemade brown rice/white rice/quinoa sushi with the apple cider vinegar rice mix that I posted on my Instagram a while ago, filled with avocado, cucumber, carrot, tofu, capsicum, or anything else you desire
  • Rice or corn crackers topped with fresh chickpea hummus, tomato slices, avocado slices, bean sprouts, baby spinach, and cracked pepper/sea salt
  • Oven fries made with a tablespoon of rice bran oil, 3 potatoes finely sliced into wedges, and garlic and herb salt, baked on fanbake until crispy then served alongside guacamole (avocado, tomato, red onion, chilli, lemon, salt, pepper) and tomato sauce
  • A massive bowl of banana icecream made with frozen banana chunks - my favourite flavour is salted caramel (frozen bananas + medjool dates + mesquite powder + peanut butter + sea salt), but any combination goes! Try out peanut butter and cacao, blueberry and strawberry, green tea and lemon, raspberry and cacao butter, and so on.


  • A rich, spicy indian curry made with (in this order) rice bran oil, onion, garlic, curry powder, mushrooms, tomatoes, potatoes, sweet potatoes, carrots, vegetable stock, cauliflower, coconut cream, broccoli, chilli flakes/fresh chilli, baby spinach leaves, coriander, parsley, all on top of a bed of freshly steamed rice or quinoa
  • Homemade vegan pizza made with Orgran’s gluten-free pastry blend, topped with tomato paste, zucchini circles, fresh tomato rounds, capsicum slices, pitted olives, mushroom slices, nutritional yeast, balsamic vinaigrette, and fresh herbs when it’s just come out of the oven
  • Rice or corn pasta spirals/spaghetti with a rich tomato, basil, parsley, onion, mushroom, zucchini, and chilli sauce. Would also be nice with your choice of beans stirred in e.g. lentils, red kidney beans
  • Rice risotto made with vegetable stock, nutritional yeast, mushrooms, some kind of nut cheese if it’s accessible to you, fresh broccoli, asparagus, lemon and other vegetables you love and would work well with the flavour combinations
  • Lasagne made with either gluten free pasta sheets or thinly sliced eggplant/zucchini/sweet potato as the layers, filled with a mix of lentils, tomato, basil, parsley, chilli, garlic, onion, mushroom, and so on (I prefer this without vegan cheese, but feel free to add it in if you’d like)

PS Make enough for leftovers because most of these options taste even better cold the next day, but ensure you store them in glass or metal bowls as plastic bowls taint the food and will stain, particularly with curry or spiced pastas

Big bowl of nurishment
Kale, lettuce, spicy black bean burger, roasted cauliflower and chickpeas, yellow onion, avocado, sea salt, crushed black pepper and a squeeze of lime ♡ mmmm

sobbing-devil  asked:

As a Celiac student living paycheck to paycheck, just want to say your blog is AMAZING. I just found it the other day and was so stoked on how organized it is. I just got paid... anything you're particularly fond of?

woo hoo!!! *gluten intolerant high five*

here are four favorite recipes of mine that came to mind:

the west african soup is the most labor intensive, but it has an amazing flavor profile and makes tons of leftovers. the simple flavored chickpeas are great to make in a bit batch and snack on through the week. the nutella cookies are great to make and share with friends — they taste like they take so much more effort than they actually do! and the vegan chocolate mousse is, well, flawless. it is SO good. (seriously.) (super seriously.) (i do not lie.)

happy cooking! <3 followers, you should link to your favorite recipes in the replies!

I tried out a recipe for healthy, clean peanut butter cookie bars today! I got this picture of the website where I found the recipe, since after I finished baking mine my mom dropped the whole thing on the floor. I was able to salvage a bit from it though and omg so delicious. 

  • 1 can of chickpeas 
  • ½ cup natural peanut butter
  • 1/3 cup pure honey
  • 2 tsp vanilla extract
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 1/3 cup dark chocolate chips 
  • sea salt

I rinsed the chickpeas and put them in a food processor. Then I added all the ingredients except for the chocolate chips and sea salt, and put in through the food processor until it was smooth. I stirred in the chocolate chips, poured it in a pan and baked it for 25 minutes at 350 degrees. You have to let it cool down for about 20 minutes afterwards to harden and then sprinkle sea salt on them.

From Indian Cooking Unfolded:

Chickpea pan Crepes with Onion (Vegan, Gluten-free)

Ingredients (makes 4)

  • 1 cup chickpea flour
  • 1 teaspoon coarse kosher or sea salt
  • 1⁄2 teaspoon ground turmeric
  • 1 cup finely chopped red onion
  • 1⁄4 cup finely chopped fresh cilantro leaves and tender stems
  • 3 to 4 fresh green serrano chiles, stems discarded, finely chopped (do not remove the seeds)
  • 4 teaspoons canola oil

Combine the chickpea flour, salt, and turmeric in a medium-size bowl. Pour in about 1⁄2 cup of warm water and whisk it in quickly. The batter will be thick and you want to make sure it has no lumps. Once it is smooth, whisk in an additional 1⁄4 cup of water. The consistency of the batter should be slightly thinner than a pancake batter.

Combine the onion, cilantro, and chiles in a small bowl. Stir the mixture into the batter.

Drizzle a teaspoon of the oil into a medium-size nonstick skillet or well- seasoned cast-iron pan and heat over medium heat. Halfway through the oil getting warm—about 45 seconds—pour in about 1⁄2 cup of the onion-studded batter and quickly spread it evenly so it is about 6 inches in diameter (if you wait for the pan to get hot, the batter will clump up and you will be unable to spread it uniformly). Let the pan crepe cook until the top turns opaque and loses its glossy look, 2 to 3 minutes. Turn the pan crepe over and cook the second side until it has a few brown spots, 1 minute more. Transfer it to a plate. If you do not plan on serving the pan crepe right away, keep it wrapped between pieces of aluminum foil at room temperature. Storing it in a preheated oven may cause it to dry out.

Before you make the second pan crepe, wet a piece of paper towel with cold water. Squeeze the excess water out. Wipe the hot skillet to lower its temperature then quickly drizzle a teaspoon of oil into the skillet and repeat with another 1⁄2 cup of the batter spreading, cooking, and turning the pan crepe. Repeat the process with the remaining oil and batter.

anonymous asked:

Heyy.. Do you have any vegan sandwich recipes.. Maybe chickpea sandwiches? Thankss xo

Check out this question I responded to for lots of sandwich recipes. Here are others I’ve posted since responding to that question:

specific chickpea sandwiches:

Also, if you’re interested, here’s a chickpea round up and a list of chickpea recipes I’ve posted in the past. Enjoy!

anonymous asked:

What does a typical weekly grocery list look like for you? (Ps love your blog and everything about you)

Hi!! Thanks!! My grocery list is filled with foods that are wholesome and essentially would all go together well for any meal. Grocery list for this week:

  • Bananas
  • Greens (this week was arugula) 
  • Avocados
  • Berries (this week was strawberries)
  • Cucumber
  • Beets
  • Enough green juices to have one a day
  • Protein bars (for a quick pick-me-up)
  • Coconut yogurt
  • Chickpeas
  • Apples
  • Brussels sprouts
  • Sea salt cashew/pistachio/almond mix

I should also note that due to my work, I eat out two-three times during the week so this isn’t a full scope of what I’m actually consuming.

Thanks for reading xo

mstzy  asked:

I'm currently a college student & I don't want to eat food on campus all the time. Do you have any advice or ideas of how I could eat healthier? I bought everything I need to cook my own stuff. 😊

  • avocados avocados avocados!!! they are so satisfying + have so many healthy nourishing oils. i could live on them. just spread them on a rye cracker or corn cracker or whatever you fancy and sprinkle with sea salt + black pepper. so delicious. honestly. i eat this all the time! they healed my skin. and so quick and easy to make!
  • chickpeas salad (cooked chickpeas + raw pepper + tomato + cucumber + onion + garlic + grated beet + grated carrot + cooked mushrooms +  herbs (such as thyme and basil or anything that you enjoy!) + sprinkle of sea salt + black pepper + a lil bit of soya sauce + a lil bit of olive oil + a lil bit of balsamic vinegar + curry spices)… you don’t have to use all of these veggies, just whatever you have at hand and feel called to! don’t force yourself into something you don’t enjoy.
  • stir-fried veggies!!!! (anything at all! just stir fry it. i do stir fries all the time, almost everyday. and they are quite good if they’re at room temperature as well. just mix everything. i’ve been having this lately: leeks + pepper + tomatoes + mushrooms + onion + garlic + zucchini + eggplant + sunflower oil + soya sauce + paprika!!! + black pepper + lil bit of ginger (if you like spicy!!! i love spicy.) + cumin + dried garlic + sprinkle of sea salt. also, stir fried sweet potatoes (with black pepper + paprika + cumin + soya sauce) just on their own are so delicious! and stir fried or baked potatoes mmmm! with just a sprinkle of sea salt + black pepper. yum!!!! just follow your heart, warm the oil and throw everything into the wok + as it softens add the seasonings!)
  • wholewheat pasta + veggies (just cook the pasta, add tomato sauce + stir fry some veggies or cook them with the pasta + season everything.)
  • basmati rice + beans (cook the rice + veggies + add the cooked beans and season it as you please. so wholesome!!!! and endlessly satisfying.)
  • basmati rice + chickpeas + dark green veggies (so good + satisfying + wholesome + nourishing!!!)
  • raw salads (lentil sprouts are my favourite. sprout them at home, it’s so easy + so much cheaper + fills your soul. and then mix with lettuce + radishes + tomatoes + grated carrots + grated beets + avocado. corn is also delicious, i simply don’t eat it much because most of it is gmo. that scares me. if you find non-gmo organic corn then perfect, add that as well!!!) and nuts!!! almonds, sunflower seeds, sesame seeds, flax seeds, pumpkin seeds. i love them in raw salads. as well as sprinkled on top of rice!)
  • lentils curry + basmati rice with almonds + raisins + sesame seeds + coconut oil. yum!!!!
  • stir fried noodles!!!! i lived on stir fried noodles for months. i love them so much. just stir fry veggies on a wok + boil some water in a pot and cook the noodles or even just soak them for 3-4 minutes and then once the veggies are just about cooked + noodles are soft, mix them with all the veggies in the wok and stir fry them for a few minutes + perhaps add scrambled eggs… yum yum yum. i love noodles + veggies!!!!
  • diced melon or watermelon or cantaloupe or pineapple or mango or pear or apple or orange slices or sliced peaches or grapes!!! anything at all is always a great idea and so refreshing. 
  • dried mango as a sweet snack is amazing. also dried pineapple! like vegan gummy bears hehe.
  • salty peanuts (the ones that are just peanuts + oil + salt)
  • cashews!!! 
  • buckwheat + veggies!!!
  • millet + veggies!!!
  • raw red pepper stuffed with avocado + sea salt + black pepper!!! like a raw sandwich. so delicious. just thinking about it makes my mouth water…
  • hummus!!!! hummus is pure bliss. so good. i would just make hummus (cooked chickpeas + garlic + sesame seeds + tahini + lemon juice + olive oil + cumin + sea salt. blend it all. and then just slice lil bits of carrot. or pepper. or cucumber. anything at all. and dip it in the hummus… so good!)
  • tzaziki (greek yoghurt + cucumber + mint + garlic + sea salt + olive oil + lemon juice) and dip some veggies in it.

ah… sweetheart, just be creative! follow your heart. get a lot of goodness from a farmer’s market if possible and then just follow your intuition and whatever you feel like you want to eat, rather than forcing yourself to be healthy. eating is pure joy!!!! it is medicine. then put it all into a tupperware and take it with you. maybe make some herbal tea as well + put it into a glass bottle. or a smoothie. or just pure spring water. i hope this helped at all, sorry for the long ramblings hehe. i get excited when it comes to eating simple good veggie food hehe x x x x