Today I bring you an amazing Spanish recipe, perfect for the summer and typically from Cordoba, a town located in Andalusia, near Seville, the ‘Salmorejo from Cordoba: preventing food waste’. Cordoba is a town with a lot of history and archaeology. What sticks me the most is the Moorish architecture, the bright light colours and flowers that provide a bit of freshness in the extremely hot summers. To fight the hot temperatures during the hot summer months, some recipes flourished, being the Salmorejo from Cordoba one of them. It doesn’t involve cooking and you only need 4 ingredients.
Today we bring you veggies brown rice noodles’ recipe. The idea behind this recipe is that you can reduce food waste by cooking delicious meals with the ingredients you left at the end of the week/month. Indeed, there are times when we can just gather what we have available in the fridge and prepare great meals. This was what happened for this recipe. I put together some of the vegetables I had left at the end of the week and that would do a good combo. Then I cooked them and stirred them with some brown rice noodles and voilá, a delicious dinner was ready!
Who doesn’t like a snack? Chips are one of my guilty pleasures, in particular the chunky chips. However, it doesn’t need to be a guilty pleasure: there’s no deep-frying in this chunky oven potato chips’ recipe. This flavourful chunky chips recipe is super easy and fast to prepare and it goes very well with the Cheesy cashew sour sauce dip. It is a wholefood, plant-based healthy version
If you’re a sushi lover and opted for a plant-based/vegan lifestyle, you might struggle a bit for ‘giving up’ on it. However, to most of the foods, you can create plant-based variations which, although are not quite the same, can be delicious and fairly similar. I absolutely love the Maki (sushi rolls) and as the amount of fish they have is small, the plant-based version is surprisingly good. Today’s recipe is all about how to make sushi: a plant-based version, in particular Maki.
I absolutely love summer veggies. I’ve been growing loads of spinach in my garden as well as aubergine (bigger and bigger every day) and squash. And what a good combo of ingredients that is, right? That’s what today’s recipe is all about: a spinach Esparregado with Butternut squash & Aubergine deliciousness. A combo that I love, that is easy to prepare and it sort of reminds me of my childhood due to the Esparregado.
The Cheesy Cashews Sour Sauce already used before in the Cabbage Rolls & Cheesy Sour Sauce recipe. I absolutely love it: it is creamy, it is sour, it is cheesy. Mainly it is delicious, wholefood and super easy and fast to do. All you need is 5 minutes and 5 ingredients.
I think that a good Buddha bowl should be a combo of several different whole food’s portions that, all together, will create a delicious nourishing meal – we’ve spoken before about the bowl concept here. It should provide balance, comfort and health to the body and soul. Some say that the term came from the tale of Buddha caring his bowl to be filled by whatever vegetarian foods villagers would offer.
Balance can be difficult to achieve. We tend to float up and down, like a roller coaster. Our journey towards balance, however, can start with small steps: improving our sleep hygiene, follow our principles, meditation, connect with people, or even minding our diet. Eating well can be seen under very scientific perspective, but it can also be incredibly simple.
Hot days require lighter foods. It’s the perfect weather for funky salads, refreshing beverages and loads of fruits. However, sometimes salads can become boring and it might be difficult to twist that and re-invent them by making them with different ingredients and flavours. Today’s recipe brings a twist to your salad making: zoodles with basil sauce. The funkiness of pasta with the lightness of a salad, and the sauce does the rest of the magic. It has popular and on-season ingredients and it is very easy and fast to do.