B’s Multi-seeded Cranberry Salad Recipe

Hello everyone.  This recipe has become a staple salad at home as my husband loves all the flavours that it brings!  It’s a light and refreshing salad with an easy home-made dressing. It’s VEGAN/VEGETARIAN/DAIRY FREE/GLUTEN FREE – which means it will suit most diets! 🙂  It was published on Almonds & Raisins and here’s a screenshot of it:

Screen Shot 2014-09-30 at 11.55.11

Screen Shot 2014-09-30 at 11.55.41

Ok hope guys try this salad out!  If you have any suggestions for me to add to it, give me a shout! 🙂

Extremely Easy Baked Banana & Nutella

As you get busier you tend to cut some corners where food is concerned.  This is especially true when snacking.  So to make sure I don’t jump on the full-fatty-wagon,  I keep nuts and seeds nearby my computer.  For a dessert craving that is relatively healthy (as opposed to eating a banana split LOL) is this!  I’d love to take credit for this idea, but its not mine.  I came across it months ago on the internet (I’m not sure where, but the person put chocolate chips in the banana).  I put Nutella.  Not a big diff.  But just to be clear.  It’s a Nutella banana boat!  I’ve just bought Raw Peruvian Cacao Nibs that I will try putting instead.

IMG_2840

Easy Baked Banana & Nutella

Makes: One Banana Boat

Ingredients:

  • One banana
  • 2 tbsp of Nutella

Method:

  • Slit the banana length wise in the middle.
  • Stuff with Nutella
  • Wrap with foil
  • Bake in the oven at 200 degrees for 15 mins.

YES that’s it.  It’s truly decadent.  Feast in.  I’d recommend one each if you are two people LOL.  My husband and I couldn’t share one. Just FYI!

 

xx

B

Ferrero Rocher Banana Smoothie

Hi everyone!  It’s been super hot in London, I actually feel I’m near the equator – like Singapore or something!  You’d never expect London to have a real summer.  It feels weird.  I can’t exactly complain though just ’cause I am soaking the sun up!  🙂  I’ve been experimenting with drinks to combat the heat and make use of my blender. Haha!  

I’m on a Serious Summer Smoothie Mission.

I’ve got a box of Ferrero Rocher as part of a Birthday Gift from someone really special, so I’ve found ways to eat it. HAHAHA!  Not that you need ways to eat chocolate, just to be clear! 🙂  

IMG_2605Yummyyyyy.  It was really heavy though – so treat it like an in between meal.  (Yes there’s such a thing! No one said you can only have 3 meals a day!)

 

IMG_2607

Happy with my photography 🙂

 

Ferrero Rocher Banana Smoothie

Makes:  2 tall glasses

Ingredients:

  • 2 frozen bananas
  • Water 
  • 4-5 Ferrero Rochers
  • A bit of milk (if you want it richer)
  • Chocolate powder 

Method:

  • Blend frozen bananas with a bit of water (3 tbsp or so) and Ferrero Rochers.  
  • Add a bit of milk if you want.
  • Sprinkle Chocolate powder and some crushed chocolate for garnishing.

Enjoy! xx

Fresh Raspberry Lemonade

Hello everyone!  I was feeling nostalgic a few days ago.  Dreaming about my trip to Prague…

In Prague, I had the most amazing drink to quench my thirst on a hot, scorching day.  It was basically a fresh lemonade with a puree of raspberries in it.  So unique!  I loved the burst of flavours and we had 3 days in a row.  I’ve been missing it in London so thought I’d give it a shot.  My husband said it was exactly the same – and well – I do agree! 🙂  Get your antioxidants, vitamin C, A and E in one drink!  Not to mention, raspberries are rich in minerals too. They are a super food and thankfully super easy to eat.  So berry good!

Yummy and perfect for summer!  

IMG_2608

 

Loving it! 🙂

IMG_2609

B’s Fresh Raspberry Lemonade

Makes:  2 tall glasses

Ingredients:

  • 1 Lemon, freshly squeezed
  • 1/2 cup crushed raspberries
  • 1 bottle sparkling water
  • 1-2 tbsp sugar syrup (I make this fresh)

Method:

  • Mix everything in a nice glass.
  • Drink chilled

Note:  Sugar Syrup can be made by adding organic cane sugar to boiling water.  Let it dissolve, keep it in a bottle and use as needed.  I find this makes drinks dissolve sugar better.  Otherwise – when you add raw sugar to it – it tends to sit on the bottom!  

Enjoy the summer!

xx

B

Foodie Fridays: Vietnamese Fusion Rolls with Peanut Hoisin Sauce

Hello everyone.  Fridays = Food.  Well OK to be very honest, Everyday = Food! 🙂  I just absolutely love food.  I’m always on the quest to try out new things as food should be interesting and fun!  I bought rice paper and googled a few recipes for Vietnamese Rolls, most of which seemed rather yummy but I lacked ingredients, so I made up my own.  🙂  Yummy Vegetarian Rolls!

Image

Image

 

Don’t they just look gorgeous?  I tried to make them as colorful as possible 🙂  It’s really a healthy side – somewhat like a salad roll. Yes that’s how I roll. LOL

 

Vietnamese Fusion Rolls with Peanut Hoisin Sauce

Makes enough for 2 people as a side.

Ingredients:

  • 4 rice paper sheets
  • 1 carrot, grated
  • 4 tbsp sweet corn
  • Mock Fish, baked and cut in strips
  • 1/5 packet of Rice noodles, boiled and drained
  • Some shredded lettuce
  • Handful of Thai Basil Leaves
  • FOR DIPPING SAUCE:  2 tbsp Hoisin Sauce, Pepper, Water and Crushed Peanuts

Method:

  1. Prepare Rice Sheets (follow directions on the packet – Dip in warm water and it’s ready to roll!)
  2. Place the ingredients in the middle, and roll it upwards – just like a burrito. Simple.
  3. Mix the sauce in a bowl with some water and crushed peanuts.  Mix it to the desired consistency and taste you would like.  You can add some soya sauce if you like or chilli sauce!

Enjoy!! 🙂

x

B

Vegetarian Tuna Avocado Jacket Potato Topped with Chia Seeds

Hello all!  Yesterday I wanted to eat a Jacket Potato but without all the cheese, just something different.  So I whipped this up – to add to B’s easy collection of Recipes 🙂  

Image

And then I thought.. Let me just add Chia Seeds to it for a boost in health 😉

Image

 

Vegetarian Tuna Avocado Jacket Potato with Chia Seeds

Bakes: How ever many potatoes you bake, I baked 2!

Ingredients:

  • 2 Jacket Potatoes
  • 1 Packet Vegetarian Tuna
  • 1 Avocado
  • 2 Tbsp Mayo
  • 1 can Sweet Corn
  • 2 Tbsp Chia Seeds
  • To taste:  S & P, mustard, tabasco

Method:

  1. Preheat oven to 200 C.
  2. Wash the potatoes.
  3. Cut a cross in the middle of the potato.
  4. Poke all sides with a fork for even baking.
  5. Bake for 1 hour 20 mins.
  6. In the meantime, wash the tuna with a strainer to remove excess oil.
  7. Mix tuna with Mayo, salt, pepper, tabasco, mustard.
  8. Add sweet corn to the mixture.
  9. Put this mixture in the potato when it’s done.
  10. Top it up with pieces of Avocado and sprinkle Chia Seeds on top!

My husband really enjoyed this for lunch 🙂  So it’s definitely going to be something we have more often.  I’ve just been in the whole AVOCADO mood. 🙂  Hope everyones been fab! 

xx

B

Foodie Fridays: Chinese New Year Salad – Yusheng

I got to eat amazing Yusheng this year.  For those of you who haven’t tried it- you are seriously missing out on life itself.  It’s got the crunch, the flavour and meaning behind it.  It’s amazing.

Each ingredient in the salad signifies a different meaning that provides luck for the New Year.  Chinese believe that the higher you toss the salad while mixing it – the more luck you get!  Just imagine, you’re given the green light to make a mess in a sophisticated restaurant.  It’s a child’s dream.  Oh – wait – it was really fun for me too.  Just wonder what does says about me 😉

I took a picture of it before eating it.  It was terribly tough to do that – as I couldn’t wait to dig in.  So happy that I was in Singapore during that period 🙂

Image

 

I really want to try to make it at home.  I did some googling – came across this recipe which I’m thinking of modifying a bit to suit me more.  Will post my version up when I try it out.  I think I might need to make a trip to the Chinese Supermarket for some ingredients though!

Hope everyone’s been quite the foodie lately!

xx

B

 

B’s Oregano Cashew Spread

Hello everyone!  I’ve finally tried a cashew spread that I’ve become reading on vegan blogs forever…  Although, a Vitamix seems to do a much creamier job.  Maybe one day I’ll finally invest in on – or maybe I’ll win one! Haha!  There’s always a benefit to being optimistic.  Or maybe Vitamix will read this and want to give me one. OK SO MAYBE.

 

Image\

It kind of resembled Ricotta Cheese but a lot healthier 🙂

Image

I’ve been using it as a dip for carrots 🙂

 

B’s Oregano Cashew Dip

Makes: Enough for 2-3 people as a side

Ingredients:

  • 3/4 cup of soaked cashews overnight
  • 1-2 tbsp of lemon juice (depends on preference)
  • 1-2 tbsp of water
  • 1 tsp or more of oregano
  • Salt, Pepper and any other seasoning you like!

Method:

  1. Put everything in a food processor.  
  2. Taste and add anything else you might want 🙂
  3. Refrigerate a few hours and store in an air-tight container.

Hope you enjoy this vegan dish!  I absolutely loved it as a healthy alternative.  It’s very easy too 🙂

xx

B

B’s Vegetarian Chinese Crispy Noodles

Hello all!  Today we felt like having noodles – okay when I say we I actually mean more my husband than me.  I rather make something that would be appreciated to be eaten.  The chef needs to be appreciated.  When the eater goes hmmmm – it makes the chef feel good about the hard work that went into it 🙂  Ok – I have absolutely no idea why I’m calling myself a chef and speaking in third person today! I’m going to stop. LOL 🙂

Chinese Crispy noodles involve deep-frying and I didn’t feel like something so unhealthy so I made the exact gravy and had it with boiled noodles.  However – for those of you who want to try it crispy – you can deep fry it or acti-fry it (less oil and same result).

I loved the way it looked.

ImageDoesn’t it just look delish with the veggie chicken topped on it?  It gave it a really new chewy texture!

B’s Vegetarian Chinese Crispy Noodles

Makes: Enough for 3-4

Ingredients:

  • 1 tsp minced ginger
  • 1 tbsp sesame oil
  • Broccoli
  • Carrots
  • 1 can of Water chestnut
  • Baby corn
  • Chinese dried mushrooms (soaked in hot water for 10 minutes – cut the stalks off)
  • 1 cup of vegetable stock (I used OXO cube)
  • 2 Chicken fillets (You can use Quorn steak strips too!)
  • Sauces/Seasoning: 2 tbsp-Soya Sauce, 1 tbsp-Dark Soya Sauce, 1 tsp-Sweet Sauce, 1 tsp-Chilli Powder, 2-3tbsp-Mushroom water, Cornstarch (1 heaped tablespoon mixed with water)

Method:

  1. Saute ginger then add carrots and brocolli in sesame oil.
  2. Oven bake chicken and cut into strips. (Yummy!) 🙂
  3. In a separate pan, boil thin egg noodles. Drain the noodles once done.  (To fry the noodles- deep fry the cooked noodles)
  4. Mix sauces/seasoning in a bowl with vegetable stock.
  5. When vegetables are cooked and sauces to it and bring to a boil.  Add water-chestnut and mushrooms.
  6. Lastly, add cornstarch mixture and let it thicken to desired consistency.

Makes a one-pot vegetarian meal.  Easy to make and healthy 🙂

Enjoy!

x

B