🍌dreaming about this GF/vegan/sugar free banana bread from @naliniswholesomestreetfood 🤩❤️ topped with cashew butter, this was the perfect healthy (Ayurvedic!!!) snack while running around Sydney! I’m obsessed with all of the amazing, beautiful, healthy food I’m surrounded by 😍 keep sending me more recommendations! 👏🏼✨ I love trying all of your favorite spots 🤗
Three dip platter (Raw & Cooked)
Hummus of chickpea / tahini, raw almond hummus and babagahnosh served with crudités and our own gluten free bread.
Plato de 3 d (Crudo y Cocida)
Hummus de garbanzos con tahini, hummus crudo de almendras y babagahnosh servido con crudités y pan sin gluten hecho en nuestro local.
Regrann from @yum.recipe - Baked Macaroni Samosa
Servings - 3 - 4
All purpose flour - 480 grams
Beetroot juice - 110 milliliters
Salt - 1 teaspoon
Mixed herbs - 1 teaspoon
Water - 200 milliliters (For Stuffing)
Butter - 2 tablespoons
All purpose flour - 1 tablespoon
Milk - 110 milliliters
Processed cheese - 40 grams
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Boiled macaroni - 200 grams
Mixed herbs - 1/2 teaspoon
Ghee - for brushing
1. In a mixing bowl, add 480 grams all purpose flour, 110 milliliters beetroot juice, 1 teaspoon salt, 1 teaspoon mixed herbs and mix well.
2. Add 200 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 15 - 20 minutes. (For Stuffing)
1. Heat 2 tablespoons butter in a pan, add 1 tablespoon all purpose floured stir well.
2. Add 110 milliliters milk and mix well. Cook for 2 - 3 minutes.
3. Add 40 grams processed cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
4. Now, add 200 grams boiled macaroni, 1/2 teaspoon mixed herbs and mix it again. Set aside. (Rest of the Preparation)
1. Take a small portion of dough. Then roll it with a rolling pin keeping the thickness neither thin nor thick.
2. Cut with a knife or a pastry cutter through the center of the samosa pastry to make two equal sized pieces.
3. With a spoon or with your finger tips, on the straight edge of the sliced pastry, apply some water. Join the two ends bringing the edge on top of the plain edge. Then press the edges so that they get sealed well.
4. Stuff the prepared samosa cone with the prepared stuffing. Once stuffed, apply some water with spoon on the round samosa cone circumference.
5. Pinch a part on the edge (check the video). This helps the samosas to stand. Then press both the edges making sure there are no cracks.
6. Grease a baking tray with ghee. Place the samosas over it and brush them ghee.
7. Preheat the oven to 350°F/180°C. Bake for 10 - 15 minutes.
8. Serve hot with ketchup.
#yumv#yummy#snacks - #regrann#foodstyling#foodphotography#onmytable#feedfeed#thekitchn#thatsdarling#liveauthentic#walkwithindia#buzzfeedfood#huffposttaste#instagram
We have a beautiful little patisserie in St Albans that is a street vendor. They make the most gorgeous pastries and breads @brownbreadonline
When the words don’t come, I fill the gap with cake. Impossible to find the words for this piece of heaven I whipped up last night. So I’ll just say, banana, pecan and chocolate bread, a @thomasinamiers creation. #curateanddisplay
Fridge Foraged Egg Taco with Kimchi Slaw. Blue corn tortilla, poached pastures egg, napa cabbage slaw with kimchi paste, carrot/ginger kraut, pea shoots, fresh herbs, gomasio, Raw Heat hot sauce. This one has gut health written all over it. More importantly, it’s delicious (and helped avoid food waste). .
Raw Heat hot sauce and carrot ginger kraut and pea shoots and eggs
FROZEN CASHEW CAKE 🍰This experiment turned out pretty well! A cashew butter bottom topped with a cream cheese filling sweetened with honey and birch sugar, then frozen to create an almost ice cream like texture. Top it with berries and no one will ever guess it’s made without refined sugar! RECIPE ON THE BLOG! ✨
Hello Thursday ... Fueled up and ready for this day. I am two days away from moving house and I need all the energy I can get. Deviated from my week menu plan but not sorry at all. Love the texture of the granola against the sweetness of the banana.
Recipe is super simple-
Cook granola with milk for a few minutes. Place in a bowl, add peanut butter and swirl. Sprinkle chia seeds, linseeds or any other seed of your choice. Slice half a banana and enjoy. (Told you it was simple 😏) #tbr365#breakfast#kickstart#bringiton
TRUE STORY: people always think that Kyle must eat these gorgeously crafted & beautiful dinners every single night (and what a lucky guy).
THE REALITY: the guy almost always gets leftovers (from a shoot, from whatever we cooked that Sunday or Monday), or a one-pot situation, or “creative” salad of some kind (aka, leftovers over lettuce fancied up with fun toppings). Or.. I make him stand in the freezing cold to BBQ something to add to one of the above. 😳
But you know what? It works. Yes, I’m a food blogger.... but I also run a full time business with a overly packed schedule most days. #reallife. And I’m not willing to compromise on good food because my energy HAS to be on point to do my work in the world. It’s a total non-negotiable for me. Even when it needs to be quick and not so glamorous. 💅🏻
But, yes... there are a few tricks that totally help. One of my favorites? MAKE AHEAD dishes. Most of which require no actual cooking. I have a whole section in the cookbook dedicated to just that because we basically live off of those 👊🏻 .
And 2) sauces and homemade dressings. As in “throw a bunch of stuff in the blender and turn it on” kind of recipes you can make in 2 minutes flat and put on everything and anything (veggies, chicken, potatoes, etc)
This one is one of my weekly favs this time of year- this parsley coconut lime sauce (and the post vacation grilled veggie bowls). Search the blog for the recipe. Real food, for real life. It doesn’t have to be so hard 👊🏻 #simplyrealhealth