Melon and Cucumber Ice Pops

Melon and Cucumber Ice Pops

melon and cucumber ice pop veganIce Pops, what’s there not to love? additives? artificial colors? The reason I make my own is I know exactly, what they contain and I can use the fruit of the season. The recipe calls for salt, which may sound a bit weird in an ice pop recipe, but almost everything does taste better with salt.
For me there would be no summer without ice pops, it’s such a part of my happy childhood memories 🙂
This recipe is from Dessert Angel.

Yields 10

Melon and Cucumber Ice Pops

1 cup equals 2.5 dl.

Save Recipe

Ingredients

  • 1/2 honeydew melon, peeled and seeded then chopped (about 4 cups / 1 litre)
  • 1/2 English cucumber peeled and chopped (about 1 cup / 2.5 dl.)
  • 1 jalapeno seeded and chopped
  • Juice of 1 lime
  • 1/4 cup date syrup
  • Pinch of sea salt

Instructions

  1. Put first three ingredients into food processor and blend until smooth
  2. Add in rest of ingredients and blend until smooth
  3. Fill ice pop moulds and insert sticks
  4. Freeze until solid – around 4-6 hours
Recipe Type: Dessert
6.8
http://allveganfoods.com/melon-and-cucumber-ice-pops/

 

Get access to our free library of menus, shopping lists & recipes for vegans
5 Tips for Lazy Vegan Cooks

5 Tips for Lazy Vegan Cooks

Sometimes you don’t have the time or are simply too lazy to cook – no shame in either. Even in lazy periods we still want to cook healthy vegan meals; the trick is to be well prepared. The following list for lazy vegan cooks comes from my experience of more than 45 years of lazy cooking, with interruptions of time-consuming meals and cooking classes.

At the end of this post, I’ve added links to sources that have helped me cut corners without sacrificing a healthy diet.

1. Spices: spice up your food! not only does the right combination of spices make your meals taste like from a five-star restaurant, they also have healing effects. Here are some of the basic spices I keep on hand:

  • Himalayan salt black pepper
  • Black pepper pink peppercorn (or a good pepper mix)
  • Pink peppercorn (or a good pepper mix)
  • Cayenne pepper
  • Chili flakes
  • Cumin
  • Smoked paprika is another great staple spice I like. It’s a must for “vegan bacon”
  • Vanilla
  • Cinnamon

2. Herbs: I do not cook without herbs. Same as spices, apart of tasting great they also contain healing properties. The best are those you pick in the wild; if you live in the country or an area with natural surroundings, check which herbs grow there. In the mountains, you will often find oregano; in the forest you will often find red clover, burdock, yarrow and Dandelion. Remember leaves from berry bushes are excellent too. My dry herb collection is:

  • Basil
  • Oregano
  • Mint
  • Coriander
  • Bay leaf
  • Flaxseed (yes flaxseed is a herb).

3. Sauces: like teriyaki, soy, mustard, balsamic vinegar and “oyster sauce” are great starters in marinades for plant-protein sources like tofu, beans or tempeh. They are also brilliant in salad dressings.

4. Satisfying ingredients: This means staying away from processed foods and choosing fresh or frozen vegetables and grains instead. I don’t recommend canned/tinned foods, they are not good for us; as an example canned tomatoes, nothing wrong with the tomatoes it’s the packing that’s the problem – the BPA (Bisphenol A), tomatoes are highly acidic, it draws out more of the BPA into the food from the lining. Tomatoes in bottles or glass containers are fine.

5. Take a cooking class: When you have been trained by a chef, you will be able to cook faster and pair foods in more interesting and healthy ways. It’s well worth taking a class. Maybe you can find a local class that will be fun to meet and learn with like-minded folks. There’s also quite a few online classes, Udemy has high-quality e-cooking classes, I recommend “Raw Vegan Desserts – Gluten and Dairy-Free” and “Online Vegan Vegetarian Cooking School”.

Last but not least, the following are 5 vegan recipes for lazy cooks. Click on the recipe name to get to the recipe.

1. Vegan Peanut Noodles

2. Three Bean and Sweet Potato Chilli

3. Ten Ways to Stuff a Sweet Potato

4. Guide to Make Homemade Pizza – Healthy just use pita bread as the base.

5. Five Easy Way to Spice Up Rice & Beans

 

Sources:

BPA: http://www.fda.gov/newsevents/publichealthfocus/ucm064437.htm

Edible plants in a forest: http://katlupesblog.blogspot.fi/ (in English)

Online classes, not only cooking classes! Udemy Classes
and here’s a great vegan course: Online Vegan Vegetarian Cooking School

Get access to our free library of menus, shopping lists & recipes for vegans
Vegan Parmesan Cheese Recipe

Vegan Parmesan Cheese Recipe

Traditional parmesan cheese, also known as Parmigiano Reggiano®,  has been made for at least 800 years in Italy, was and still is made with cow’s milk as the primary ingredients. The cheese is hard and you’ll need to grate it to use it. We use it as toppings for pizzas, spaghetti meals and ovenbaked veggies. Enough of the traditional ways – new times is here.

Parmesan cheese is one of the foods that’s gives your meals that extra yummy taste.

… the good news is, it is possible to make vegan cheese and it is easy-peasy, if you don’t have a high speed blender, then a food processor will do and because of the small amounts of ingredients you can also use a food chopper, that’s what I use.

Recipe:

1 teaspoon = 5 ml, 1 Tablespoon = 15 ml, best use measure spoons.

Ingredients:
¾ cup/ 100 g raw cashews
3 Tablespoons nutritional yeast
¾ teaspoon Sea Salt
½ teaspoon Black Pepper
¼ teaspoon Garlic Powder

How to:

Mix everything together in the blender and pulse and pulse – then slow speed till all has a finely chopped texture – that’s it!

you can also watch the video of how to:

This vegan parmesan will last you a couple weeks in the fridge, well not in my fridge!!!!

Get access to our free library of menus, shopping lists & recipes for vegans
The Perfect Breakfast – Raw Chia Porridge Recipe

The Perfect Breakfast – Raw Chia Porridge Recipe

vegan chia breakfastChia seeds are ever so healthy full of protein among other things, a great food to include in your breakfast. Start the night before by soaking the chia seeds and other seeds n’ nuts you want to have in your porridge, then in the morning you add the toppings. No cooking, no dirty dishes. You just fill your bowl or your jar with chia seeds and vegan milk or water.

I also ad flax seeds because I like this texture better than chia seeds only, it gets a bit too slimy for me. However if you like the texture of chia seeds only, then add substitute the flaxseed with chia, so it will be 5 Tbsp of chia seeds.

1 Tbsp = tablespoon = 15 ml – tsp = teaspoon = 5 ml
2 servings – you can eat one and keep another portion in the fridge 🙂

  • 400 ml / 14 fl. oz almond milk – or any non-dairy milk of your choice
  • 3 Tbsp chia seeds (or 5 if you don’t want the flaxseed)
  • 2 Tbsp ground flaxseed
  • A generous handful chopped walnuts
  • 1/2 tsp ground vanilla

Toppings: 1 ingredient from each of the groups below or choose whatever you like 😉

Fruit – orange, apple, pear, mango, avocado, banana, pomegranate, kiwi etc.
Berries – all kinds, fresh or frozen
Dried fruit – dates, abricots, cranberries, figs etc.
Extra crunch – nuts, seeds, roasted coconut, cocoa nibs, fresh herb leaves like mint.

Directions:

Start the porridge the night before. Mix all ingredients together in a bowl, cover and place in the fridge.
In the morning you divide your porridge into two bowls.

Dress the porridge with the topping your prefer. I try to use at least a thing from each category to make it as delicious and tasty as possible.

The porridge keeps well for 2-3 days in the fridge, and is now either the perfect to-go breakfast or snack meal and of course just keep it for another breakfast.

Get access to our free library of menus, shopping lists & recipes for vegans
Best 5 Vegan Avocado on Toast – Breakfast Time

Best 5 Vegan Avocado on Toast – Breakfast Time

5 avocado on toast vegan recipes

In Tenerife, Spain avocado is grown locally, are cheap and always ripe. What a big difference from Finland, there you feel you won the lottery if the avocado is ripe – and always expensive.

… and since I stay in Tenerife in winter, I bought too many avocados. I decided our new breakfast is “Avocado on toast” – at least until we get tired of it!

Since we are from Scandinavia, we love our rye bread (sour dough) and use that as the toast. You can use your favorite bread; for health reasons I will recommend sour dough or whole grain.

All recipes are for 2 servings
1 tsp = teaspoon = 5 ml * 1 Tbsp = tablespoon = 15 ml

The method is the same for all the recipes:
The avocado *must* be ripe.
Separate the avocado by slicing lengthwise all the way around; twist to separate, and then remove and discard the pit.
Remove (I use a spoon) the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork.
Mix the ingredients in the bowl and spread avocado mixture on the warm toast or cold if you prefer.
You can add toppings, like tomatoes, nuts and seeds.

All recipes are for 2 servings
1 tsp = teaspoon = 5 ml * 1 Tbsp = tablespoon = 15 ml

1. Ordinary Avocado Toast

1 avocado
Juice of half a lemon
1/4 red onion in tiny pieces
pinch of salt
1/4 of a cucumber in slices

2. Mediterranean Avocado on Toast

1 avocado
Juice of half a lemon
1/4 cup / 30 g of vegan feta
1 tsp chopped fresh mint

3. Pepper Avocado on Toast

1 avocado
pinch of salt
drizzle of olive oil
Black pepper, red pepper flakes and a pinch of paprika powder

4. Chili Avocado on Toast

1 avocado
2 tablespoons olive oil
chile pepper flakes as much or little as you like
a pinch of salt
2 tablespoons chopped pistachios for topping

5. Pesto Tomatoes Avocado Toast

1 avocado
lemon juice of half a lemon
Kosher salt and freshly cracked black pepper to taste
1/4 cup halved cherry tomatoes
2 tablespoons Basil Vinaigrette
1 tbs basil

Enjoy!

Get access to our free library of menus, shopping lists & recipes for vegans
Zucchini provides benefits of both fruits and vegetables

Zucchini provides benefits of both fruits and vegetables

benefits of zucchiniby Vineetha Reddy
Zucchini, though botanically a fruit, is regarded as a vegetable all over the world. As staple food that originates in the Americas and Europe, the Zucchini has the benefits of both fruits and vegetables. This is why it is wonderful to add as part of anyone’s diet to attain great health!

According to a study by the Harvard School of Public Health, consuming raw or grilled zucchini is considered equal to nine and a half cup servings of fruits and vegetables consumed each day.

Let’s see how the benefits of fruits and veggies are similar to that of Zucchini:

1. Zucchini is a powerful antioxidant: Just like fresh fruits and vegetables, zucchini has vitamins which are powerful anti-oxidants. Rich in vitamin C and A, zucchini helps to destroy the carcinogens that can lead to different deadly cancers.  Other key antioxidant nutrients included in the zucchini are carotenoids, lutein and zeaxanthin. The last two promote healthy eyesight by filtering light rays as they enter the eyes, protecting it from damage. The skin of the vegetable is in itself a rich source of these antioxidants.

 2. Zucchini helps in reducing cholesterol: Zucchini is an awesome cholesterol- lowering antioxidants. The dietary fiber attaches itself with the bile acids produced by the liver by digesting the fat. This lowers the cholesterol levels in the body as more bile acids are produced. The vitamin A and C reduce the risk of arthrosclerosis by stopping the cholesterol from oxidizing in the blood vessels. This is a similar function of many fruits and vegetables like cabbage, blueberry, avocado and carrots that have powerful anti-oxidants that keep cholesterol levels in control.

 3. Zucchini Helps In Weight Loss: Any weight loss diet includes the zucchini as it has very low calories. It is used as a strong substitute for many calorie rich foods. The fiber content in the vegetable helps in burning fat and also controls your appetite by filling it up with water. The water content in the zucchini is close to ninety five percent. The fiber burns more calories than a person consumes thereby enabling effective weight management. Fruits and vegetables are also low calorie foods which help act as a filler in the stomach when trying to lose weight.

4. Zucchini Lowers Blood Sugar:  The summer squash or the Zucchini has the ample presence of B-complex vitamins like folate, choline B1, B2, B3 etc. which keeps diabetes at bay. The minerals magnesium and zinc also help to burn the sugar in the blood. The blood sugar can also be regulated effectively by the presence of fibres like pectin in the vegetable. Similarly, the potassium and magnesium components help to lower blood pressure and hypertension. It helps the body’s circulatory system function properly. This is similar to the function of fruits that have insoluble fiber like grapes, apples and blueberries that help lower blood sugar levels. Bananas, spinach and potatoes also help to lower blood pressure in the body.

5. Zucchini is great for the skin: Eating nutritious fruits and vegetables like apples, tomatoes, beets, pumpkins and spinach benefit your skin in a lot of ways. The high water content in Zucchini hydrates the skin and flushes out the toxins. It restores the moisture, giving your skin a wonderful glow. The Vitamin A and C rich Zucchini helps to maintain your skin by protecting it from wrinkles and spots.  Vitamin C deficiency causes skin diseases like scurvy. Zucchini helps prevent such problems because of its Vitamin C rich content. The presence of anti-oxidants and its anti-inflammatory properties also give you great skin.

 6. Zucchini is great for the hair: A balanced diet is what is required for healthy hair. Once again the vitamins A and C in the Zucchini promote hair growth by making it strong and silky. Vitamin C helps to maintain the hair follicles. Vitamin A protects the hair from free radicals and dryness. Fruits and vegetables like kiwis, strawberries, spinach and carrots also lead to strong, lustrous and healthy hair.

7.  Zucchini is amazing for the eyes: Zucchini improves eyesight by developing its cells. Zucchini also gets rid of puffy eyes which occur as an effect of inadequate sleep. The high water content in the summer squash removes the swelling around the eyes. Vitamin C, zinc and manganese protect the eyes as anti-oxidants. Vitamin A maintains the health of the eyes by preventing dryness. Kale, orange, black currant, spinach, carrot and a host of other vegetables and fruits promote great eyesight like the zucchini.

 8. Zucchini is a great anti-inflammatory agent: Zucchini helps to cool down the body and protects it from inflammation. It keeps the body at an optimum level of temperature. The vitamins and minerals like copper prevent inflammatory disorders like asthma, osteoarthritis and rheumatoid arthritis. Tomatoes, beets, dark leafy greens, garlic, onions and berries are all anti-inflammatory fruits and vegetables.

 

The benefits of Zucchini are countless. Its all-round advantages to human health make it one of the best foods available in nature. Eat and use the amazing zucchini to reap its wonderful benefits!

References :

  1. http://www.healthdiaries.com/eatthis/8-health-benefits-of-zucchini.html
  2. http://www.huffingtonpost.com/2014/08/15/zucchini-health-benefits-facts_n_5675246.html
  3. http://www.stylecraze.com/articles/benefits-of-zucchini-for-skin-hair-and-health

CC

Get access to our free library of menus, shopping lists & recipes for vegans