Today I’ll share with you a review of a cookbook written by a Swiss author. It is very topical, as the book was published in October 2015. Its title «Eat Better Not Less» already tells a lot about the content. Nevertheless, I’m glad to answer you the usual six questions of the cookbook reviews here on Journey to Real Life.
When I look at cookbooks, I’m mostly interested in the special recipes. Luckily, I found a lot of them in “Eat Better Not Less“. There were two recipes who made it in the final selection for the one I’m sharing with you: A date hummus and a sweet potato peanut cream. I decided to pick the sweet potato peanut cream because I had all the ingredients at home. Another reason for this choice was the fact that sweet potatoes are one of my and peanut butter is one of Prospi’s favorite foods. And what shall I say…? The cream just turned out as awesome as expected. To combine sweet potatoes and peanut in a naturally sweetened dessert is just a genius idea!! You’ll find the recipe at the end of this article.
When Prospi and I were looking at the “Oh She Glows” cookbook trying to decide which recipe we want to share with you, after each page turning at least one of us said “Wow, this looks yummy!”. The book is full of recipes we absolutely want to try. I’m afraid my life is too short to try all the delicious culinary (plant-based) combinations, the world has to offer.
Finally, we decided for the “Chia-Power-Pudding-Snack”. I’ve heard and read a lot about chia-pudding, but never made it. As berries are not in season, I decided to make a wintery option instead of serving the chia-pudding with fresh fruit and granola as suggested in the book. This turned out totally delicious! You’ll find the recipe, if you scroll down. First, I’m going to answer you the most important questions regarding the cookbook.
Here is my review of Angela Liddon’s cookbook “Oh She Glows”.
Many of you have been following our Advent calendar 2015. Thank you so much for your support and the positive feedback!
Today I want to share again all the recipes of the Advent calendar in this article. These recipes are incredibly easy and require only 2 or 3 ingredients. For most of them we’ve made a little video. I’m sure you feel like trying out some of them soon. There are just so many things that are worth preparing yourself.
And these are the recipes:
– Quick Wholegrain Bread
– Chocolate Spread
– Olive Spread
– Mulled Wine without Refined Sugar
– Roasted Trail Mix
– Homemade Cinnamon Apple Sauce
I’m actually not a big fan of autumn … Since I’m an early riser, the time in the year in which the sun rises before the alarm clock goes off, is very short. Once the sun rises when I am already at my work desk, summer is definitely over. People are nostalgic. Satisfied, but nostalgic. The omnipresent summery good mood is gone. Everything is quiet. Everyone is busy following his working routine. Regarding this, in my opinion we could skip one and a half months to already reach the romantic and festive pre-Christmas time…
But when it comes to food, autumns is the best time of the year! I love the hearty tastes of autumnal dishes and the magnificent edible plants that we can harvest locally in autumn. Numerous types of squashes, apples, pears, mushrooms, Brussels sprouts, cabbage, grapes, various nuts… and of course chestnuts. All these foods provided by nature in autumn are so delicious that they don’t even need to be seasoned or processed a lot.
They don’t need to, but they can! Chestnuts baked in the oven with a little salt are absolutely delicious. However, they still have a much greater potential. For example, there is chestnut flour made out of raw chestnuts. Chestnut flour is gluten-free. Since it is slightly sweet in taste, it is ideal for the preparation of desserts.
I have recently discovered the wonderful combination of chestnut and cocoa. This combination makes the basis of the tart I show you today. By using chestnut flour, which is very finely ground, the tart filling is fantastically creamy. The flavorful crust contains among others walnuts that are currently falling straight from the trees in Switzerland. If you like the taste of chestnuts and want to make yourself a big (I was about to write “small”, but that would be an understatement) pleasure in the middle of the quiet autumn life, you have to try the recipe.
I have a new dessert recipe for the fruit lovers among you! The strong plum taste combined with lots of cinnamon makes this tart sooo delicious. The recipe has two particular features:
I don’t use fresh plums, but dried ones that I soak overnight. As dried fruits are naturally very sweet, I don’t need to use a lot of other sweeteners. Besides the plums, I add only 5 dates to make this tart sufficiently sweet. No sugar or honey is needed. Furthermore, I always have dried fruits at home. Whenever I want, I can make this tart without planning a grocery shopping for fresh fruits in advance.
Below the fruits, there is a wonderful thick cream made out of cashews. If you regularly read my recipe articles, you know how much I love cashews. Of course, I also like to experiment with other nuts and seeds (like for ex. for the vegetable quiche). Though, my absolutely favorite ingredient to make vegan and soy-free alternatives for dairy products are cashews.This plum tart is not only a great dessert, but can also be enjoyed as a healthy snack. You can eat some dried fruits, some nuts and a slice of wholegrain spelt bread. Regarding the ingredients, there wouldn’t be a big difference. But for the taste, I recommend you choosing the slice of plum tart! 😉
Are you all on holiday reading this article on your mobile phone while laying at the beach and getting tanned? I’m enjoying the incredible summer weather in Switzerland. But I’m also looking forward to finally leave to Portugal next week. For those who don’t know it, I’m half Portuguese. I go to Portugal every year. I just love this country (and I think my love is contagious and infected Prospi).
When I’m in Portugal during summer, I always visit my aunt. She is an artist living in a big and messy house. The garden of this house is paradise! What I love the most is the giant lemon tree that produces hundreds of lemons every year whose size you can’t imagine. These lemons are at least three times bigger than the ones you can buy in the supermarket.
The queen among all milk shake flavours is of course the classical banana milk shake. Today, I’ll show you how you can make an incredibly delicious one with homemade and plant-based milk!
I admit I had some difficulties in finding a name for this recipe. As I don’t use animal milk, I didn’t want to call it a “milk” shake. Instead, I found it better to write “cashew milk”. Even so, the plant milk in this wonderful drink is not only based on cashews, but also on millet and lentils. That means that this banana cashew milk shake offers you a very varied and protein rich indulgence. Its intense sweetness doesn’t come from tons of sugar, but only from the bananas and a little bit of honey (or agave syrup for vegans).
These days, I work a lot from home. I love to enjoy a glass of banana cashew milk shake on our balcony during the breaks. It makes me feel refreshed and full of energy.
In Switzerland, we are experiencing extremely high temperatures. Wherever you are, if you also want to enjoy a healthy and tasty refreshment, you should absolutely try this recipe. I’m sure you will be surprised by the result!
I admit that it may sound a little weird to make a chocolate mousse based on lentils. Okay.. It sounds very weird. But it is way more than just possible. The result is totally amazing!!
Thanks to the lentils the mousse has a not very airy, but nevertheless perfect consistency. The other ingredients make it intensely chocolaty with a slight taste of almonds. As you keep it in the fridge, it’s a delicious, sweet and in comparison to other creams or icecreams light refreshement for these hot summer days.
I’ve recently been asked by some of you to give more information regarding the nutritional values of the recipes. This is why I decided to calculate the amount of proteins in this mousse. There are 10 g proteins per portion. So I absolutely recommend the chocolate lovers that take care of their protein intake among you to try out the recipe. Continue Reading
Oh yes, sweet and sour sauce is one of those things that taste a hundred times better if you do it yourself. And it takes only 10 minutes to prepare. All you have to do is blend the ingredients and boil them up briefly.
Many sweet and sour sauces you buy in the supermarket contain refined sugar as the main (!) ingredient. Besides, there are plenty of artificial additives as preservatives, thickening agents and acidifiers. This is not what I want to serve when I prepare an Asian dinner for guests or for myself. Instead, I want to know what I cook and be convinced that it’s not harmful for me or my fellow human beings.
This is why I thought about how to make a homemade sweet and sour sauce. The only sweeteners in the recipe I propose today are 10 dates and the white grape juice of the white balsamico. The white balsmico and some white wine vinegar provide the sour flavour. Other ingredients you need are tomato paste, soy sauce, curry powder, fresh ginger and tahini. For those who don’t know what tahini is, I explain it below.
When you feel like eating sweet and sour the next time, consider buying these 8 ingredients instead of taking the prepared sauce.You will be rewarded for this decision with a delicious meal! 🙂
The idea with the chutney arose from the visit of an organic Indian restaurant. As I don’t know much about the Indian cuisine, I found it very interesting to look at all those cookbooks laying around in the restaurant. I noticed that each one contained at least one chutney recipe.
The menu was mostly vegan and our food was just delicious. As a starter, we received a hot chutney containing exotic fruits, lemon rind and Indian spices. We combined it with all the other meals that were brought to our table. Among others, these were Indian pasties, lentils, fried vegetable balls, rice, grilled vegetables, papadam (fried flat bread), potatoes.
Before, I used to associate chutneys with barbecues, where they are served with grilled meat. A completly different use. So I realized the huge potential of chutney. Totally different and even very simple meals can become real taste expiriences if combined with a good chutney.
Furthermore, the variety of chutneys is at least as large as the one of icecream flavours. They can be based on nearly all kinds of fruits, vegetables, herbs and spieces. Why is there such a big choice of icecream flavours in the supermarket but no chutney section??
During the weeks after the restaurant visit, I had many ideas and tried chutneys with different combinations of ingriedients, always without using sugar. The result I like the most is clearly this strong, fruity and slightly hot apricot chutney that I’m going to share with you today.