BuyItHealthy News

  I’m in love with fermentation so my kitchen & pantry are full of bubbling starters and hissing jars! When I’m feeding my sourdough starter and need to discard some of the fermented starter to add fresh flour, instead of throwing the extra starter away (which would be a big shame and quite wasteful), I use it to make these rustic grissini! More recipes from my fermentation adventured can be found in my cookbook Fermented Foods for Vitality and Health....

Having a plate full of lively colors every day of the week keeps you healthy inside out! Both nutritionally and aesthetically, this is the right dish to introduce into your weekly menu!                 170g /1 cup quinoa 400ml /1 ¾ cup water ¼ teaspoon sea salt 60g / ½ small beet, finely grated 1 tablespoon umeboshi vinegar 20g/ 1 cup dry arame 460ml/ 2 cups water 1 teaspoon tamari 1 tablespoon lemon...

A wonderful and light dessert that everyone will love!                                       1L/4 cups organic chocolate-flavored soy milk 10g/ 5 teaspoons kanten flakes (agar-agar) 170g/ 2/3 cup brown rice syrup 50g/ 1/3 cup dark vegan chocolate 10g/ 1 tablespoon raw cocoa powder 25g/ 2 tablespoons kuzu   In a big saucepan add milk and kanten flakes, whish well and...

Sometimes, a big bowl of this soup is the only thing I eat for lunch, especially when I feel tired and my energy is low. It’s also a great late-night dinner prtion because it nourishes but doesn’t put much strain on the already sleepy digestive system! Also, dried shiitake mushrooms have a relaxing effect on the body. 100g dried soba noodles or tagliatelle 1,2L/ 5 cups of water (for pasta) 480g/ 2 cups water (added later) 1 teaspoon salt ½ tablespoon tamari...

I love using pumpkin in desserts since it has such a sweet taste and gives desserts a lovely golden colour. This cake is a great combination textures: a slightly crunchy crust and a smooth, rich cream. Serve it well cooled. You can drizzle a small amount of rice syrup over each serving and add a sprinkle of chopped walnuts.   For the cake crust: 200g/ 3 cups spelt biscuits, finely ground 70g/ ½ cup toasted and chopped walnuts ½ teaspoon bourbon...

This recipe is raw , crunchy, full of sea vegetables (minerals) and sprouts (more minerals) and it's fun to make & eat ! To make 8 pieces of temaki zushi (hand- rolled sushi) you will need:   For the filling: 1/2 cup cashew nuts 1/4 cup sunflower seeds 1 small onion 1-2 tablespoons of olive oil 1 tablespoon umeboshi vinegar 1-2 tablespoons lemon juice salt a pinch of turmeric 1 long strip of wakame small handful of arame sprouts...

Each year when the season of Babura peppers starts in June, we enjoy them stuffed with tempeh, seitan or tofu. Traditionally, they are stuffed with minced meat, but who would ever want to use that when there are so many other beautiful ingredients to stuff peppers with! Last year I shared a photo of my stuffed peppers on my facebook page  and the feedback I got was amazing! It seems that everybody else feels about this dish as I do; it's the ultimate vegan comfort food, telling us...

Finally a no-cook recipe! These falafels are also fry-free and chickpea-free and surprisingly easy to make! They are also really filling and full of good quality oil from seeds and nuts!     Since I spend most of my time in the kitchen during the week, during the weekdays, I’m trying to avoid cooking on weekends, and that’s how my raw recipes are born- out of necessity!   Since this mixture keeps well in the fridge for a couple of days, sometimes I...

Here’s a recipe for a yummy porridge you can prepare both for your children and the grown-up members of your family! Oats provide fiber and texture, wheat farina makes it extra creamy, while cocoa and hazelnuts add that special flavor which calls for more! Apart from a filling breakfast, this porridge can be served as a light dessert or a late night comfort food. To make one portion you will need:   3/4 cup oat, rice or almond milk, plain or chocolate-flavored 1/4 cup...

It does seem a bit old- fashioned, but I would still, in most cases, chose a simple pancake dessert over a fancy three-layered cake!   So, to show the world my love for pancakes, I came up with this healthier version of the famous French dessert from the 80’s Crêpes Suzette , and since they are egg, sugar and butter-free, I named them Crêpes Dunjette ! I use agave syrup and coconut oil which results in juicy vegan pancakes with rum-orange aroma, topped with...