I scream, you scream, we all scream for Ice-cream!!
My life is often very busy and not always I have a lot of time to spend in the kitchen preparing fancy dishes. Nevertheless, and as you might have seen by now, you can easily create delicious and yet very simple recipes with very little effort or time. Today’s recipe fits perfectly in that category, having an extra bonus of helping you reducing food waste in your house. A delicious, wholefood, plant-based and super easy to do Ice-cream.
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.
Today’s dish is incredibly simple to do: with only 7 ingredients, it is very nourishing and delicious. The main ingredient is buckwheat. Although it has wheat in its name, it doesn’t contain any wheat, nor gluten. It is often treated as a grain but it doesn’t come from grass. Instead, it is a seed of a plant, and due to the fact that it shares a lot of similar properties with cereals, it’s considered a pseudo-cereal. Its health benefits are unquestionable: amongst others, it is a great source of protein, complex carbs, fibre, iron, and vitamin B. On top of it, the taste is subtle, amazing, and its texture incredibly satisfying!
Today’s recipe is all about aubergines! The Mediterranean diet is well known for being very varied, rich and delicious. The range of vegetables and fruits that you can find is wide and often easy to find something on the season. Some of them you can actually find locally in the United Kingdom. Others are normally imported as they don’t grow efficiently enough to respond to the demand.
Today I bring you a delicious wholefood, plant-based recipe that has as a protagonist tasty spring cabbage. It is super tasty, easy to do, and it looks stunning when you serve it. It becomes even better when you add the ‘cheesy’ cashew sour sauce: best combo! I would like, though, to start today’s article introducing myself and welcoming you to the new phase of the To Real Life.
Every now and then I fancy eating a patty. They tend to be fulfilling and tasty but most of the ones I find around (restaurants, shops, etc.) they are either too processed, too spicy, too greasy or with far too many ingredients of which I can only taste one (normally a spice, onion or garlic).
The good news is that they can be easy to do and with a very flexible recipe: you can choose the amount or type of spices you prefer, you can opt to add more garlic, more onion or more parsley. You can even choose to cook them in the oven or fry them instead.
I am Rita, a young (oh well, 30 years old) Portuguese living in Cambridge, United Kingdom. I am an archaeologist but I have so many other passions such as nature, health, people, and…living! I am looking forward to unravel what this exciting New Year has to offer us.
A lot has happened since New Year’s Eve. We had a very successful to Real Life Gourmet Dinner in Bern. Thanks again to all who came! In addition, I have just finished a training as a baby massage instructor, we are about to move to a new city, and preparations for the big brunch next Sunday are also happening right now. But somehow we are still at the beginning of the year. There is so much more to come. Isn’t this awesome? I have a very good feeling for this year. I believe that several wonderful things will happen..
My biggest learning of the last year, however, is that everything is going to be fine anyway, if I have a positive attitude and take things calmly. Prospi has already told you about my final thesis for the university, which I wrote following the 80/20 principle. Our wedding in September was another great example of this learning. I deliberately put myself in a positive vibe and decided to enjoy the special day without sticking to the idea that everything will be perfect. Even if the marquee would collapse and heavy rain would start at the same time, I could accept this situation and continue to celebrate. In the end, nothing collapsed, and the weather was fantastic. But this attitude has allowed me to take everything as it came, and to enjoy an absolutely magical and unforgettable wedding day full of love and positive energy. Of course, not everything came as planned. It was imperfectly perfect. And that’s how life is.
Are you also looking forward to finding out what 2018 is going to offer?
You can create a very joyful moment for yourself if you take 5 minutes to make the vegan, wholesome and extremely delicious hot chocolate I’m showing you today. I usually make this kind of hot beverages with our blender. But as I know that not all of you have a powerful blender at home, I’ve created a version that can be made with a normal hand blender.
I love the cooking concept of bowls. You simply combine different delicious dishes, nicely arranged in bowls, to get an even more delicious complete meal. It is advantageous to choose components with different colors so that the bowl looks particularly beautiful. You can use all your leftovers in bowls, which is great. You can also be creative and add whatever you feel like today. The world of plant-based foods is so incredibly versatile. I am still thrilled every day. ?
Of course, I only use local and seasonal vegetables in my bowls. What Swiss nature has to offer in autumn, is fantastic. This is why I’ve decided to write down the recipe for an Autumn Bowl. Continue Reading