BuyItHealthy News

These small and delicate bites are a real treat not only because of their fresh taste but also because of the bright combination of colours that call for attention! They can be served not only as appetizer but also as amuse-bouche, to impress your guests!   90g / 2 handfuls of baby spinach 85g / 2/3 cup sunflower seeds 4 tablespoons of olive oil 2 garlic cloves 1 teaspoon lemon juice (to prevent oxidation of greens) Salt, to taste 1-2 tablespoons of water...

This is just one of many variations of kimchi. Take a spoonful or two every day with your main meal to improve digestion. It’s worth making plenty at once and using it up in 30-60 days.   600g / 7 cups green cabbage, cut in thicker strips 520g/ 8 carrots, cut in bite-sized pieces, rolling style 1,2 L / 6 cups cold water 60g / 3 tablespoon sea salt 4 garlic cloves 20g / 3 cm piece fresh ginger, peeled 1 teaspoon turmeric powder ½ teaspoon...

Making coconut milk at home takes only a couple of minutes! Blend it with raw cacao and a couple of other nutritious ingredients and you’ll get a really tasty smoothie!   To make coconut milk: ½ cup desiccated coconut (unsweetened) 2 cups hot water In a high-speed blender blend coconut with water until smooth. Use a nut milk bag to strain the milk. To make the smoothie, return the freshly made coconut milk into the blender jug and add: 3-4...

This is a variation of the bars recipe from my cookbook Raw Food Kitchen. A tasty & healthy snack or dessert that can be made a lot in advance- you can grab one each time you need an pick-me-up!   1 big and ripe banana 1 cup fine rolled oats 2 tablespoons raw cacao beans or 3 tablespoon raw cacao powder 1 tablespoon virgin coconut oil 3 tablespoons chopped dried fruits of choice 1 tablespoon rice/agave syrup 1 teaspoon lemon juice Pinch of cinnamon...

Soft, creamy, full of color and sweet taste, this oat & beet porridge is a real treat for the whole family, especially for babies and small children!   You will need: ½ cup rolled oats 2 cups water or plant milk 1 beet, peeled Pinch of salt 1 tablespoon roasted sesame seeds or gomashio Soak oats in water or milk overnight. Finely grate the beet and squeeze out the juice with the help of a cheese cloth, or use a juicer. Alternatively, you can slow...

This is my version of an old recipe that dates way back to the times of the Turkish invasions of the Adriatic coast. It’s a great lunch that is light yet satisfying, rich in fiber with no rising agent added to the dough. Much healthier than a sandwich or a slice of pizza!   for the dough:   100g / ¾ cup whole meal flour 65 g / ½ cup rye flour 2g / ¼ teaspoon salt 2 tablespoons olive oil 55 ml / ¼ cup + 2 tablespoons cold...

  Judging by its name, you probably think this is a posh, pretentious and complicated dessert that only chefs in five-star restaurants can make. Well, you couldn’t be more wrong! I’m using only plant milk and cream, seaweed gelatin agar-agar, nuts and rice syrup so this is a very light, creamy and wobbly dessert- it takes only a couple of minutes to make it and some patience until it cools down in the fridge!   220ml / 1 cups plant milk, vanilla flavored...

  To make your stews, ragouts, sauces, curries and other lovely vegan dishes extra yummy, it is very important to marinate and fry tofu, seitan and tempeh properly in advance. Prepared this way, each piece will soaks up the spices, and nice crunchy crust will form and the taste will not leak into the cooking liquid. You will need: 290g / 2 cups  2cmx2cm cubes tofu/seitan/tempeh 4 teaspoons tamari soy sauce 1 teaspoon oil of choice (aromatic oils like olive or...

One of those refreshing salads that will clear your mind and feed you with nutrients!   3 big handfuls of any seasonal salad greens (arugula and lamb's lettuce are my favorite combo) 1 strip of wakame, soaked and chopped ½ cup pomegranate seeds 1 tablespoon chia seeds, preferably freshly ground, or whole For the dressing: Lemon juice, flaxseed oil, umeboshi vinegar, rice syrup   Place all salad ingredients in a big bowl and combine. Whisk together...

Great alternative to feta cheese, fermented tofu isn’t difficult to make at all, and it’s creamy texture and aromatic taste will win over many skeptics. Try creating a vegan version of the popular Greek salad with tofu fermented this way- the taste is amazing!   To ferment tofu: 440g/ 4 slices plain, extra-firm tofu 300g /1 cup barley or rice miso Slice the block of tofu lengthwise into four equally thick slices. Spread 75g/¼ cup of miso...