400gr dry butter beans
10 aubergines cubed
4 leeks chopped
2 onions chopped
4 garlic cloves crushed
4 tsp. paprika (optionally also: 2tsp turmeric + 1 tsp cumin + 1 tsp mustard seeds)
800gr tomatoes chopped
0.5 cup red wine
Water as needed
Soak the butter beans overnight or for 24hrs, if you can, since this trick increases the availability of some nutrients that have been in a dormant state in the dry bean. Boil next day in a pot/pressure cooker.
Place the aubergines in a roasting tin, drizzle some oil on top and cook in the oven for 25 minutes.
In the meantime, fry the leek/onion in a small amount of oil until soft. Lastly add the paprika, wine, salt, pepper, cooked butter beans and tomatoes and leave to simmer on a low heat to allow the flavours to infuse. For a more interesting/adult taste also add 2tsp turmeric + 1 tsp cumin + 1 tsp mustard seeds. You can even add chilli too for spiciness.
When the aubergines are cooked, mix in with the butter beans etc. and cook through for about five minutes.
Edited version of the original which you can view here:
- 2 cups flour – 1 white, 1 brown
- 3 tsp baking powder
- 1/2 cup brown sugar
- 2 TBS honey
- 1 teaspoon salt
- 1 cup apple puree
- 0.5 cup coconut milk
- 1 cup peanut butter, at room temperature
- 2 cups chocolate chips
- 1/2 cup blueberries, optional
- 2 tsp vanilla essence
Preheat the oven to 170C.
Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir together.
Combine the applesauce, coconut milk, and peanut butter in another bowl and whisk together until smooth. Pour into the flour mixture and stir together until fairly well blended, then use a whisk until the mixture is smooth.
Stir in the chocolate chips and optional blueberries. Pour into 2 lightly oiled 23cm round or square cake pans. Bake for 30 minutes or until browned on top, and a knife inserted into the center comes out with chocolate, but no batter.
Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.
Edited from the original recipe which you can find here:
So…Steve has a spinach fetish,
It seems that I over-marketed the ‘Popeye eats spinach to get strong’ thingy!!!
He asks for Spinach at every meal and he is willing to improvise to get it
A favourite snack of ours is a closed toastie: 2 slices of toast drizzled with olive oil with salt and oregano sprinkled on it.
Steve insisted that spinach leaves go with that and he was right
600 gr cooled roasted sweet potato flesh
salt and pepper
1/3 cup of olive oil or coconut milk
1/3 cup finely chopped onion
1/3 cup of sun dried tomatoes and pitted olives-omit salt for this version.
1. Preheat your oven to 180C. Grease a 12 hole muffin tin or use 12 individual soufflé pots.
2. Place all the ingredients into your blender and pulse until smooth.
3. Fold in your extras; onions or olives/dried tomatoes.
4. Pour the mixture evenly into your prepared tin/pots.
5. Top each quiche with an onion ring/a tomato slice/olive piece/caper etc, lightly press it down, and bake for 35 minutes or until an inserted skewer comes out cleanly.
‘Toasted nuts’ sounds like swearing to a Scot but seriously I need to tell you of our new food fad!
My brilliant friend Eleni Dervi told me that if you put nuts in a frying pan at medium heat they become toasted…sounds simple…and it totally is! No oil needed-they have their own. Just shake the frying pan from time to time and wait till you see that the nuts have browned slightly. The amazing thing is how they transform from ‘boring’ nuts to warm/crunchy and amazing tasting nutritional bombs
Alex got into trouble the first time he tried toasted sunflower seeds…he was so impressed with the taste that he exclaimed “what the hell are these?!?” What can I say…I have passionate kids
For the sauce:
6 TBS Olive oil
3 TBS Lemon juice
3 TBS Apple cider vinegar
3 cloves of garlic (medium size)
Salt to taste
1 kilo Portobello mushrooms
Preheat oven at 180 C.
Clean very well the Portobello mushrooms with a wet clean cloth.
Then take a medium size jar or a bowl and add in the oil, lemon juice, vinegar, garlic (after you’ve grated it) and salt.
Put sauce on top of the mushrooms and put them in the oven just like you see at the photo.
Leave them in for 25-30 minutes. Don’t forget every know and again to alipsete with the sauce.
Serve with some slices of lemon. Bon appetite!
1/4 cup tahini
1/4 cup water (plus more for thinning)
2 teaspoons fresh grated garlic
2 tablespoons nutritional yeast flakes or Parmesan cheese
2 teaspoons whole grain Dijon mustard
1/4 teaspoon salt
* You can use this dressing in various salads. It’s extremely healthy, compared to the original Caesar’s dressing because of the tahini that has iron and calcium so the more the merrier! Enjoy!
Original recipe which is a salad too:
Baked Aubergine & Barley salad (Mediterranean)
500ml broth or water
-boil until tender and liquid absorbed
5 TBS oil
1 tsp salt
1 tsp pepper
1 tsp cumin
0.5 chilli powder
-Cube vegetables, coat in oil/salt/pepper and bake at 220C for 25mins. Let cool.
1 cup of chopped fresh onion
250gr halved cherry tomatoes
250gr pitted and halved olives
150gr/0.5 cup chopped red onion
1 cup chopped basil leaves
*0.5 cup chopped mint (optional)
3 crushed garlic cloves
2 TBS lemon juice
5 TBS oil
-Whisk all together
Combine everything and devour!
Why use toxic stuff when you can use natural and economical! Per full load I use 3 TBS of white vinegar and 5-10 drops of an essential oil-my favourite is orange 🙂 NOTE: The vinegar softens and brightens and the oil scents. *clothes will NOT smell of vinegar at all-they will have an orange scent or any other oil you use!*
2 cups of quinoa
1/3 cup pitted and chopped olives
1/3 cup drained capers
1/4-1/2 cup chopped fresh/red onion
1 cup chopped tomatoes
Optional – chopped herbs
2 TBS fresh lemon juice
1 TBS of mild mustard
2 TBS apple cider vinegar
2 tsp dried oregano
1/4 cup olive oil
High quality sea salt, to taste
Pre-Prep: soak the quinoa overnight in water and rinse well before using.
- Cook quinoa on medium heat for around 15-20 minutes. Pour through a strainer and set aside to cool down.
- Blend all the dressing ingredients together until smooth in a blender, or simply add them to a bowl and whisk well with a fork.
- Add the quinoa to a large mixing bowl, then pour the dressing on top, and add the olives, capers, onion, herb and tomatoes. Mix well and enjoy your delicious Mediterranean meal!
Edited from the original: http://www.kimberlysnyder.net/blog/2012/01/25/greek-inspired-millet-salad-recipe/