Author Archives: Sarah

About Sarah

I'm a NutriNomad; born and bred in Bonnie Scotland, living in Sunny Greece and on a continuous journey to discover nutritious food from around the globe!

Chickpea & Apple Veggie Burgers – USA

Ingredients • 2 cups cooked chickpeas • 1 cup oats • ¼ cup chickpea flour/cornflour • 2 onions chopped – leave 5mins • 4 garlic cloves minced – leave 5mins • 3 TBS soy sauce • 2 TBS apple cider … Continue reading

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Miruna’s Tahini Salad Dressing – Romania

3 TBS Tahini 0.5-1 TBS Honey/Petemezi*/Agave/Maple syrup 1 TBS vinegar – Balsamic/Apple Cider 6 TBS olive oil BLEND ALL THE ABOVE & ENJOY WITH SALAD Optional extra: Sesame seeds and roasted nuts to sprinkle on top of the salad *Petemezi … Continue reading

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Rocket, Avocado, Pistachio and Blueberry Salad

Salad 3 cups of rocket 1 avocado cubed 2 TBS pistachios 2 TBS blueberries Dressing 0.5 cup Olive Oil 0.25 cup White Wine Vinegar 2 TBS maple syrup/honey 1 TBS Water 0.25 tsp salt pinch of pepper Instructions 1.Combine all … Continue reading

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Leek, Potato and Sweetcorn Chowder – France/Canada

Olive oil for frying 2 leeks 2 onions 5 medium potatoes 1 cup of sweetcorn (~350gr) 1 can of coconut milk (~400ml) 2-4 cloves of garlic, crushed salt and pepper to taste 1. On medium heat fry the leeks, onions … Continue reading

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Ella’s Cabbage Salad – Armenia

Ingredients: Half a white cabbage grated 1 small red cabbage grated 5 carrots grated Dressing: 2-5 crushed garlic cloves Juice of 2 lemons 10 TBS olive oil 1-1.5 tsp sweet paprika 1 tsp salt 0.5 cup of Parsley

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Pretzels – Germany

Ingredients: Dough: 5 tsp instant yeast 1 cup warm water (add more if dough is dry) 1 cup white flour 1 cup brown flour 1 cup of oats 1 tsp salt 2 tsp brown sugar Bathing: 0.5 cup warm water … Continue reading

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Hummus – Egypt

Ingredients 200g chickpeas 1-2 medium lemons 2 TBS whole tahini 4 TBS olive oil 2-4 garlic cloves ½ -1 tsp salt pepper crushed linseeds-optional   Method Soak the chickpeas overnight in water. Bring to the boil the next day in … Continue reading

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