For dinner last night I made this really quick and easy vegan mushroom risotto. There’s nothing like a warm, comforting bowl of goodness to cap off a tiring day! Mushrooms, especially when seasoned well, can be a great replacement for meat because of their chewy texture and how amenable they are to absorbing savoury flavours. Barley is also a great healthier alternative to the traditional arborio rice used in risotto because it’s high in fibre (meaning it’ll keep you fuller for longer) and is chock-full of vitamins and minerals. This is by no means a traditional method of making risotto, but a condensed version for us lazy/time-pressed home cooks!

To make the risotto (3 servings):

Heat some olive oil on medium-high heat in a pot. Add 2-3 cloves of minced garlic, and saute until fragrant, for about a minute or so. Add 1 pack of chopped mushrooms (300g). Add about ½ tbsp of soy sauce and saute the mushroom and garlic mix in that. I find that mushrooms and soy sauce are a match made in food heaven, so definitely give that a try to really replicate that savoury, umami flavour of meat. Once the mushrooms begin to brown and soften, add 1 cup of dried pearl barley. You can get pearl barley in most grocery stores. Be sure to rinse and drain the barley well before cooking it. Mix the barley in with the mushrooms, then add about 3-4 cups of water and bring to a boil. Dissolve 1 vegetable stock cube (break it up into smaller pieces) in the water, once it’s boiling. 

When the water has come to a boil, reduce and allow it to simmer for 20-30 minutes, or until most of the water has been absorbed. Add 1 tbsp dried mixed Italian herbs and smoked paprika to taste. You will probably have to add more water to the barley as it cooks along, because you want it to get quite tender and meld with the other ingredients. You’ll know the barley is cooked when it has almost tripled in size, but still has a bit of bite to it. The starchiness from the barley will help thicken the sauce. The barley should now be coated in a rich, creamy sauce.

Once the barley risotto is cooked, remove from the heat and stir in 4 heaping tablespoons of nutritional yeast. I also added 1 heaping tablespoon of vegan “cream cheese” (I used the Sheesh Original “cream cheese”, which is a coconut oil derivative and tastes just like the real thing)- but this step is completely optional. I’ve made this risotto before without the vegan cream cheese, and it’s worked out perfectly well. 

It’d be great to top it with some fresh basil and a bit of lemon juice too, but I didn’t have any. Instead, I served mine with some oven roasted cherry tomatoes, and the tartness married perfectly well with the salty, savoury risotto. 

This recipe makes enough to feed 3 hungry people. I kept some of my leftovers in the fridge and it was even better the next day for lunch, because the flavours really had time to incorporate overnight. 

Dinner tonight is a block of silken tofu because I live in England and sits summer this week and it’s hot and I can’t cope 😢😰😨😱😭😭😭😭☀️💥☄️🥀

Marinade is just some soy, maple syrup, sesame oil, spring onion and sesame seeds

Healthy Recipe: BBQ Chicken Salad with Tomatoes & Sweetcorn

RECIPE BY BECKY DUFFETT | PHOTO BY ERIN KUNKEL

Summer is here

Time to fire up the grill! But barbecue season doesn’t have to burn all your healthy habits. Try this fresh and fabulous salad, featuring sticky-sweet chicken and colourful summer veg, drizzled in a buttermilk ranch dressing. 

It’s a smart alternative to burgers and hot dogs, but it’s also a delicious way to remix leftovers, if you happen to have some bird hanging around after the big cookout.

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grüner Curry-Kohl mit Kokosmilch und Reis

Okay,… ICH hab es alleine gegessen! Aber ich würde sagen wenn ihr den Reis verdoppelt eicht das ganze locker für 2 “Normalesser”. An sich das Curry könnte auch als kleine Beilage für 3 Personen reichen.

  • 60g Vollkornreis
  • 350g Weißkohl
  • ½ Zwiebel
  • 1 Tl “Mild Green Curry” von Herbaria*
  • 1 Tl Kreuzkümmel
  • 1 El Sesamsamen
  • ca. 8 El Kokosmilch aus der Dose
  • Salz & Pfeffer

Den Vollkornreis in 3 facher Menge Salzwasser ca. 40 Minuten kochen. In der Zwischezeit die Zwiebel vierteln und in Streifen schneiden. Kokosöl in einer Pfanne erhitzen und Zwiebel mit Currypulver, Kreuzkümmel und Sesamsamen anbraten. Den Kohl dazugeben, kurz braten lassen und dann mit etwas Wasser und der Kokosmilch ablöschen - salzen (oder Gemüsebrühe zugeben). Etwa ein Viertelstunde köcheln lassen und Herdplatte auschalten. Pfeffern und mit anderen Zutaten gegebenenfalls nachwürzen.

*Ein Geschenk meiner Mutter un dda es angeblich zu Fisch aber auch zu Kokosmilch passt wollte ich es heute mal ausprbieren… Es enthält:

  • grünen Pfeffer
  • Curryblätter
  • Cayennepfeffer
  • zitronenblätter
  • Meerrettich
  • Lemongras
  • Fenchel
  • Winterheckenzwiebel
  • grüner Matcha-Tee
  • Zitronenthymian
  • und Knoblauch

Ihr seht also: eine interessante und mir bis jetzt unbekannte Mischung!

Ich war sehr gespannt - das Ergebniss war mild durch die Kokosmilch aber im mit einem leichten Hauch…grünem Curry! Und im Abgang scharf. Seehr lecker :)

TREATS💛😛✨ I try to keep my Instagram feed as realistic as I can. I obviously don’t show you every single thing I eat, but I want to emphasise how important it is to treat yourself🙏🏼
I end almost every single day with something home baked such as #vegan banana bread, muffins or slice. Sure, I could choose not to eat after dinner or just have fruit or something, but instead I have what I truly ENJOY. No longer do I force myself to choose the lowest calorie or ‘cleanest’ option, because health is SO much more than that.
I know now that food is nourishment for the body, mind and soul. I know all the ingredients I use are wholesome and nutrient-dense, and most importantly: delicious and make me feel good. I think that’s the REAL definition of a healthy food🌿 Treat yourself!
P.S. The recipe for these soft and crumbly Lemon Blondies are in my Ebook😘

IG: @naturally_nina_

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BBQ Chicken Meal Prep

Well, I know that meal prepping can be daunting and scary. But, I am here to guide you through it. I am here to ease your fears and show you that meal prepping is so stinking easy… Even if you are a self-proclaimed “terrible cook”.

But, I have cracked the meal prep code. I have figured out how to meal prep without wanting to cry or go eat a bunch of cupcakes. And, I meal prepped one of my favorite proteins: chicken.

Read one to check out the recipe:

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