Healing White Vegan Gazpacho

Healing White Vegan Gazpacho

This healing white vegan gazpacho soup has many vitamins and minerals. It contains highly anti-inflammatory vitamin E and B and riboflavin in the almonds. The olive oil, cauliflower are also highly anti-inflammatory. The apple is rich in histamine, which lowers quercetin.

Apple cider vinegar is the lowest histamine of all vinegar. It is made from apples which have significant antihistamine and mast cell stabilising activity. Garlic is not only anti-inflammatory but also anti-bacterial. Cucumber is antioxidant which is good for your skin as well as an analgesic, which might decrease pain.

A healthy and cooling soup excellent to beat the summer heat.
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Ever tried White Gazpacho? healthy and great in the summer heat. Click To Tweet
Sources: http://www.ncbi.nlm.nih.gov/pubmed/18433135

and The World's Healthiest Foods

Try something Spanish: 5 Vegan Tapas Recipes

Try something Spanish: 5 Vegan Tapas Recipes

5 vegan tapa recipesLast week was “Tapa 2014″ week here in San Juan de la Ramba, where I've been staying during this 2014/2015 winter. It’s a lovely small village situated in the northern part of Tenerife, Spain. Ten Restaurants competed on serving the most creative tapa. All the restaurants served “their” tapa and a drink for the nice price of €2.50 ($3.10). The problem for me was, of course, that none of the tapas were vegan. So, I decided to find good tapas recipes and recreate vegan versions for myself.

The start of this project was to find the recipes. Here are those that I started out with:

1.  Vegan Jalapeno Poppers 

2. Cherry Tomatoe and watermelon

3. Tufo Triangles

4. Radicchio Cups

5. Dessert tapas – blueberries 😀

Let's take the dessert first – I've never heard of tapas dessert before and I've spent some time in Spain maybe this is a vegan thing… but the taste was delicious.

#1 Jalapeno, too hot for me but my “tasters” love them, so if you are into hot stuff this is for you.

#2  Cherry Tomatoes – just lovely – nice mild taste, to be eaten before anything else 😉 and great for a hot summers day

#3  Tofu Triangles, I used coconut oil (and no taste of coconuts) plus I added nutritional yeast and served them warm – a great “snack” taste, salty!

#4  Radicchio cups, start to make the “cider-pickled beets” 5-7 days before use because it needs to sit in the fridge before use. But well worth it …

All the tapas I tried were so delicious and well worth the effort – not that they are hard to make, but tapas often need a bit of prep time.

A good idea for Christmas dinner starters.

 

 

Vegan Tabbouleh, Easy and Delicious

Vegan Tabbouleh, Easy and Delicious

When we do one-day hikes, we often get hungry in the late afternoons. We like to have a meal that not only reminds us of real dinner but also gives us energy. At the same time, it has to be easy to carry and eat.

This dish is a perfect match. Serve in pita bread and you can have a healthy dinner ready in minutes.

Bulgur wheat is an excellent source of protein, low-fat and low in calories, perfect for an active person.

This recipe is a basic Tabbouleh, add your won favorites, we like

  • Tomatoes
  • Zucchini
  • Mushrooms
  • Leafy greens
  • Herbs
  • Lemon juice

 

You can substitute the bulgur wheat with quinoa, wild rice or even chickpeas.
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Photo Credit: Alpha

42 Vegan Spinach Recipes!

42 Vegan Spinach Recipes!

It is so good for you, full of fibre42 best vegan spinach recipes and beta-carotene, but it seems sooo uninteresting.

The taste is nice but you can't just toss it in everything and hope for the best, can you?

Well, the answer is that you almost can!

I was searching for new ideas on how to use it. And hopefully in a kid-friendly too, and stumbled on this pot of gold: None less than 30 ways to sneak the green little leaf in your food.

All the way from Avocado,Kiwi, Spinach smoothie, to spinach, lentil, ragout.

Just be aware that the recipes are vegetarian and not vegan (most are though) so be sure to use a vegan alternative to cheese and pasta among other things, or just get inspired to use it in the dishes you already make, like I did.

Just follow the link to get to the recipes: http://www.vegkitchen.com/tips/healthy-and-delicious-spinach-recipes/

Vegan Cucumber-Rosemary Lemonade

Vegan Cucumber-Rosemary Lemonade

Cool as a Cucumber –  this drink is great for hot afternoons and evening. Cucumbers is a great source of Vitamin B and are 95% water, keeping the body hydrated while helping the body eliminate toxins. Cucumbers have most of the vitamins the body needs in a single day.

Cucumbers are a good source of potassium. Drinking cucumber water helps your body get more potassium, potentially helping to lower your blood pressure.

Cucumbers are high in vitamin K. In fact, one cup of sliced cucumbers has about 19 percent of the recommended daily value. Your body needs vitamin K to help form proteins that are needed to make healthy bones and tissues as well as to help your blood clot properly. What better way to get this vitamin than through refreshing cucumber water?

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The first Mushrooms of the Forest – Vegan Chanterelle Stew!

The first Mushrooms of the Forest – Vegan Chanterelle Stew!

We have just had a week with loads of rain showers and today the sun was shining & it means that the forest is full of mushroom and berries. So we packed the backpack with coffee and smorgas! – we are from Scandinavia – after all 🙂 Put on our hiking gear and off we went as merry dwarfs to the forest.

On our way to the forest we did see wild strawberries and blueberries, tasted just a few, we wanted to go further away from the road before starting to have a feast in wild berries.

In the forest we were not disappointed; wild strawberries in abundance and loads of blueberries – we had to walk another hour's time before we saw the first mushrooms “chanterelles” and picked two big handful each, enough for two generous servings of Chanterelles Stew.

We always use the same recipe, the season is fairly short, so we just make our favorite. The original recipe calls for butter and full fat cream but it is easy to replace with vegan ingredients as we have done for years by now. We serve with rye bread again we are from Scandinavia, so a natural choice. You can use the bread of your preference, only thing is don't use a sour bread with a too sourish taste, it ruins the mild taste of the musrooms.
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Photo credit: the top photo “Chanterelle Cantharellus cibarius“. Licensed under CC BY-SA 3.0 via Wikimedia Commons.
Photo within recipe by Susanne Flø

 

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