Lunch // Dinner old

 

 

 

 photo kalegigantes_zps7aad5ff2.jpeg

 

Γίγαντες  & κεήλ !

Η συνταγή: μουλιάζουμε τους γίγαντες από βραδύς καί την επομένη τους βράζουμε μέχρι να μαλακόσουν… Κλασσικά πράγματα δηλαδή….Σέ ένα βαθύ μπόλ βαζουμε δύο χούφτες ψιλοκομμένο κέιλ 1 κτ σούπας ελαιολαδο 1 κτ σουπας λεμόνι, αλάτι, φρεσκο τριμμένο πιπέρι και μαλακόνουμε το κείλ με τα χερια σαν να του κανουμε μασαζ! Για κανενα λεπτο… Μετά προσθέτουμε τους γιγαντες και το αφήνουμε νά μαρινάρει για κανά δεκάλεπτο!

 

 Rocket and Pink Grapefruit Salad with mustard poppy seed dress…


 photo IMG_0673-1.jpg

Steamed Brocoli and Quinoa


 photo 63270_10200151225556546_1481628088_n_zps6da2ceef.jpeg

 

 

 

 

King Soba Buckwheat Noodle Soup
 photo noodles_zpsb06812ea.jpeg

1 Pack of buckwheat king soba noodles

1 cup hijiki (soak in water for 15 minutes and rinse)

1 large onion thinly sliced

5 zucchini cut length wise into matchsticks

3 carrots cut into matchsticks

1 tbsp extra virgin coconut oil (or olive oil :P) and a tsp to add at the end of cooking!

1tbs Tamari

 

Sautee onion and hijiki for a couple of minutes then add the rest of the veggies till they are slightly soft. Then add the noodles with 3 cups of water. Stir them in well so that they are immersed in water. Cover the pot. Let cook for 5 minutes and check the noodles stirring them around and testing their texture. Once done add a tbsp. of Tamari Sauce and the teaspoon of coconut oil or olive oil. Mix well and serve hot!

 

Essene Bread

Essene Bread is super nutritious. Sprouting and cooking at a low temperature ensures the maximum vitamin and nutrient content. Sprouting also breaks down the lectins and other substances that some people are sensitive or even allergic to. Making it über yummy and easy to digest 🙂

wheat sprouts

First we sprout the wheat berries. Soak them overnight in a  bowl. Then strain them and keep them in a colander.  Rinse them under running water 2 or 3 times a day (depending on how hot it is — rinse more if the weather is  hot) letting the water run through. To avoid making a mess keep the colander in a bowl or in the sink. It will take 2 or 3 days till they sprout little tails. If the weather is cold it might take 4 days.
You don’t want to sprout them more than we have in the picture. If they sprout longer-they can become too watery when you blend them and you may have to add flour.

Photobucket

Then blend the sprouts with a bit of olive oil until it becomes a smoothish dough. If your food processor isn’t very good and some of the sprouts don’t blend, don’t worry it just means your bread will have some crispy bits in it.

Photobucket

When all your dough is ready, you can choose to make sweet or savory bread. For the sweet bread we like to use cinnamon, walnuts and dates cut up and mixed into the dough. Here we made a savory dough with oregano, salt, a bit of garlic, sunflower seeds and sesame seeds. But feel free to experiment and mix in any herbs or seeds you have available. You can even mix in olives and sun-dried tomatoes but no matter what you choose to add you need to knead the dough well. So that everything is mixed in and an even texture is created. See picture below…

Photobucket

Spread a  bit of oil on the baking tray. Have a bowl with olive oil and a bowl with sesame seeds near you. Use the bowl of olive oil to cover your hands with oil to help you  sculpt  your bread rolls. Once you have formed them, cover them in sesame seeds (or any seeds of your choice) by tossing them in the other bowl. Finally they are ready to be placed in the oiled tray.

Photobucket

We baked them for about 1.5 hours at 100 degrees celsius but this depends on the thickness of your rolls. If you want the bread faster you can bake at 150 degrees for 1 hour… It may take a couple tries to get them just right.  On our first attempts we over baked them. They are nice when they are still a bit moist in the center, so keep checking them, don’t get discouraged if you don’t get it perfect on the first try. It is totally worth it once you get the hang of it…

Photobucket

You can also make it raw in the dehydrator. Here we made pizza crust with the same dough and put them in the dehydrator at 40 degrees celsius for about 8 hours and you have yourself some pizza crusts!! It’s a good idea to cut the slices before they are very dry.

Photobucket

Here we made a marinara sauce and a cashew cream. One pizza was topped with olives, cherry tomatoes and chives, and the other one had oyster mushrooms marinated in olive oil, lemon, salt, and thyme which were then marinated till crispy. Enjoy!!

 photo supersundays2-1.jpg

 RAW FALAFEL LEttuce Wrap
 photo FAlafulll.jpg

 

&nbsp photo sprouted.jpg

Sunflower Sprout

 photo IMG_0286-1.jpg

The Haylee Salad

 photo L1040912.jpg

 

 photo L1040910.jpg

2 replies on “Lunch // Dinner old

  • Stella

    Απλά λατρεύω το blog σας!!!
    Ελληνικά twist σε raw food (κάποιες φορές gourmet :P) συνταγές!
    Μπράβο για την προσπάθεια και συνεχίστε έτσι!
    Ευχαριστώ πολύ!

    Reply
  • Ρανια

    Μηπως μπορειτε να γραφετε τις συνταγες στα Ελληνικα;Ευχαριστω

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

AlphaOmega Captcha Classica  –  Enter Security Code