I love aubergine and I love this plant-based recipe. The sharpness of jerk spices against sweetness and freshness of mango and cucumbers is brilliant. I also love the dressing for this salsa. Adding sesame seeds is a great addition to help your digestion. Sesame seeds have so many health benefits from lowering cholesterol to keeping your digestive tract free of worms. Adding them to dressing or simply even roasting and sprinkle them on salads adds not only flavour but health benefits as well.
Lovely spiced aubergine with fresh mango and cucmaber slasa; good for digestion and easy on stomach; dressing has sesame seeds which have amazing digestive properties. It helps lower cholesterol, has ability to relieve constipation and remove worms from the intestinal tract
1Auberginecut in half, vertically
1red chillifinely chopped
Mango and Cucumber Salsa
1 cucumber, diced
1/2red oninon, diced
1/2bunch, coriander (cliantro)
Few spring onions, thinely sliced
Salt and pepper to taste
1tspsesame oil (optional)
Blend everything except for the aubergine in the Nutri blender to form a paste
Cut the aubergine in half, lengthways and score the inside in a criss-cross pattern
Pour the jerk spiced marinade over the aubergine and allow to sit for 20 minutes
Preheat the oven to 200 ̊c/180 ̊c fan and bake the aubergine until lightly brown on top and fully cooked through – approximately 40-45 minutes
Serve with the salsa
Mango and Cucumber Salsa
Cut all vegetables and mixed in the bowl
Prepare dressing, season to taste and add to the bowl and mix
I used to love sushi, so now I have to be inventive with new recipes. The variations are endless and actually I love them. You can use soaked walnuts with spices for mock tuna, you use black rice and plenty of freh raw veggies and avocado. Perfect raw food to have these spring and summer days. I also love dipping sauce. Shop bought have plenty of sugar but making your own is easy.
I also use Doterra essential oils. They are powerful and add beautiful flavour to your food. If you want to know more how to use Dottera essential oils for cooking – book this webinar on my Events page.
Perfect version of regular suhi. This vegan one is great finger food. For variation instead of using Nori Sheets use shaved strips of courgettes, cucamber, mooli or Daikon radish; instead of mock tuna use black rice; you will need sushi mats and piping bag
150gwalnuts , soaked for 4 hours, drained and rinsed
2tbspfresh lemon or lime juiceadd more if you like to
1 1/2tbsp virgin olive oil
1 1/2tbspTamari sauce
1/2medium carrot, chopped
1slice of fresh ginger (with skin), 3mm thickness
2tbspfresh parsley, chopped
1tspfresh dill, chopped
1/4onion, finely diced
2tbspfresh orange juice
1tspfresh orange zest
1dsp (deep spoon)tamari sauce
1dspmaple syrup (optional)
1 dropDoterra essential oil (ginger, lemongrass and lemon) - optional but tastes amazing
Raw Nori sheets
1/4of head of white or red cabbage or butter lettuce
1/2cucamber, cut julienne
1/2red pepper, cut julienne
1cupblack rice cooked (use instead of mock tuna)
1/2avocado , cut into thin strips
Place all ingredients (walnuts to ginger) except the herbs, onion and sesame seeds in a food processor and process into a paste add water in very small increments if it needs binding. Spoon into a mixing bowl.
Stir in the herbs, onion and sesame seeds.
Cover and store in the fridge for up to 3 days
Combine the ingredients in a bowl and stir together, adjusting the flavour as required. Pour into dipping bowls ready to serve.
Assembly sushi using mat and nori sheets. Check my videos on Facebook or You Tube. Aim for fun not perfection. In order to bind the sheets at the end use a bit of dipping sauce or miso paste so it sticks. Enjoy!Original recipe by CNM modified by M.Mateja
Every week I will be presenting three meal ideas to make your cooking life a bit easier. This post is all about lentils. why? Because they are verstaile and fantastic source of protein. Easy to cook, easy to spice up and easy to use accross different dishes. These are my favourite. You could freeze probalby Lentil Shepard’s pie. You can make soup for few days as well as koftas. You can serve all of them with fresh bread, salads and sauces.
I recommend to soak dry lentils overnight , as they will cook easier and that way you will get rid off phytic acid which keep them in good shape when they are dry but is not good for our digestion.
Other benefits: they are good source of protein, fibre and folic acid. They are an excellent source of cholesterol lowering fibre. They not only lower cholesterol but they are of special benefit in managing blood sugar disorders as they keep sugars at bay after a meal.
I also like them in stuffed pepers (you can use the same filling as for koftas) or try in salad with baked cubed sweet potatoes and mustard dressing . Try tossing them with buckwheat soba noodles with broccoli florets and leeks. Add some olive oil mixed with garlic and ginger. Delicious!!
Lovely recipe fo protein alternative . Makes 12 medium size koftas.
1cupuncooked green lentils or puy lentils
1 oninon or leek (just white part), chopped
2cloves of garlic, chopped
200gmushrooms, chopped (optional)
2 tbspsoya sauce or coconut aminos
1 tbspDijon mustard or mustard powder
1tbspnutritonal yeast (optional)
salt and pepper to taste
semolina or breadcrumbs to roll koftas in
olive oil to fry
Trun on the oven 180 degrees
Cook lentils as per instructions
Heat olive oil in the pan and add onion or leek (or both), fry for 5 min and add garlic fry for another 5 min
Add chopped mushroom and fry until no water in the pan is visible
Put everything form the pan into the bowl
Add cooked lentils, chickpeas and all spices, nutrional yeast, mustard, salt and pepper - taste to see if it is well seasoned
Mix with the spoon then mix a bit with the hand blender but leave some chunks.
Form koftas and roll in the semolina or breadcrumbs and place on the baking tray
Bake in the oven for 15 min
Serve with seasonal salad, mushroom sauce or tomato sauce
Koftas are great as a protein part on your plate. I eat them hot or cold serve with salad or without You can use the same mix and bake as a pate . Just mix well with hand held blender and put into the small loaf tin, sprinkle with some semolina or breadcrumbs and bake for 25 min - you can add some cooked beetroot as well.
I work with men and women who are fed up with constant dieting and are ready to crack the code of consistency. I help them to build healthy habits for life so that they do not have to diet ever again. I am passionate about plant-based nutrition and I incorporate a lot of whole plant-based food groups into my coaching and recipes.