My energy bites

Ingredients (12-16 balls)

-1 ½  cup Roasted Cashews

-3 TBS Crunchy Peanut Butter

-3 Medjol Dates

-1 ½ TBS Maple Syrup

-2 tsp Chia Seeds

-1 tsp Ground Cinnamon

-2 tsp Dehydrated Coconut

Remove the pit from dates and slice them, add all the ingredients into a food processor and mix or blend until you have a solid dough. At this point, taste test the dough and add more maple syrup or cinnamon to achieve the sweetness you prefer (recommended, mild sweetness that develops on the tongue).

Then with the help of a soup spoon, make individual bites or balls and place in the fridge for 2 hours or more (to solidify and preserve for up to 10 days).

Enjoy, feel & eat!

@ramonsfoodsense

Carrot & green lentils soup

Ingredients:

  • 300g carrots
  • 1/2 sweet potato (or 1 small)
  • 1/2 potato (or 1 small)
  • 400g green lentils (from a can)
  • small piece of ginger
  • 1tsp chilli powder
  • 1tbsp olive oil
  • 1tbsp sea salt
  • fresh parsley

Wash the carrots with cold water and peel  and slice them, repeat the same with the potato and sweet potato. (Choose the size or amount of potato according to your preference.)

Add the oil in a pot suitable for making soup, add carrots, potato and sweet potato and sauté for 3-5 minutes and then add enough water to cook all together.  Note, you can add more water later to adjust the consistency of the creamed mixture or finished soup (see below).

Add salt, chilli powder and stir. Peel the ginger and cut it into small pieces and add it to the pot.

Bring it to boil (approximately 20-30minutes). When cooked, use a blender to make a creamy mixture and then add another 1/2 glass of water and the lentils cook before cooking for 15-20 minutes after which it will be done.

You can add some fresh parsley on top.

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Enjoy, feel & eat!

@ramonsfoodsense

 

Black quinoa & cauliflower salad with carrot cream

Ingredients:

For the cream:

  • 2 medium sized carrots
  • 1 small sized potato
  • 1/2 zucchini
  • 1 tsp sea salt
  • 1 tsp white pepper
  • 1 clove of garlic

For the salad:

  • 1 cups black quinoa
  • 1/2 cauliflower
  • 3 vine tomatoes
  • 1 tsp sea salt
  • 1 tsp olive oil
  • 1/2 lemon
  • 1 clove of garlic

 

Peal and slice the carrots, potato and zucchini. Put the oil in pot and fry the garlic until golden, add the vegetables and the salt and fry for 6-8 minutes.  Then the add water and white pepper and cook it slowly for around 30-40 minutes. After cooking as described, use a blender to cream or purée all together until you have a creamy body.

Wash and cut the cauliflower into small pieces and place them in baking tray, cover with aluminium foil and bake for around 20-35 minutes.

Roast the tomatoes separately with garlic, sea salt and squeeze 1/2 lemon on top.

Boil the quinoa with sea salt. When done, make rinse with cool water.

When everything is done, arrange all on big plate for a nice presentation in the following order – creating layers in the final two steps below:

  • Quinoa
  • Tomatoes
  • Cauliflower
  • (And then mix them)
  • Cream
  • And some parsley or basil on top

 

Enjoy, feel & eat!

@ramonsfoodsense

 

 

 

 

 

 

“Torrada de Escalivada”

Working in a health food store gives me the opportunity  to bring home a lot of food that many people will not buy because does not look pretty, but for me that an excellent opportunity to use those goods for my own recipes.

As a mediterranean – more precisely, from Catalonia – I love eating “torrades”, translates as “toasts” but prepared in the Catalonian way. The best “torrada” you can eat ever is the one made with  Pa de pagès (Catalonia farmers’ bread) and toasted on fire… that is simply holistically, healthy delicious!!!

My favourite “torrada” is the Escalivada one, if you want a 5 minute, healthy snack see the  recipe below.

Ingredients:

  • 5-6 green, red, yellow peppers
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 raw apple cider vinegar
  • 1 clove of garlic
  • fresh parsley
  • 3-4 slice of sourdough bread

Preheat the oven to 300 Fahrenheit degrees.

Make “a baking bag” with aluminium paper and place the whole peppers inside and put into a tray.

Place the tray in the oven and roast for 45-60 minutes.

Remove the tray from the oven and leave it cool, then peel the peppers (this is optional, you can eat with the roasted skin) and scoop the seeds. Then cut the pepper into long-thing slices (up to down).

Place the roasted, sliced pepper in bowl and add olive oil, sea salt, black pepper, vinegar, fresh parsley and half sliced garlic clove. Mix it together, when done you can eat it on toast (see below) immediately or leave it in the fridge.

Basically you have prepared the “Escalivada” which can be eaten over the next 5-7 days (store in the fridge).

Toast the bread and rub half a clove of garlic on top (essentially grating garlic directly on the toast), add the “Escalivada” and you have “Torrada de Escalivada”.

Enjoy, feel & eat!

@ramonsfoodsense

One of my Paellas

Paella means, Sunday, family, friends, relax, sun, my roots, mediterranean sea…
Ingredients:
  • 1 espresso coffee cup of rice per person
  • 2 red pepper
  • 3 chicken breasts
  • few pork ribs or pork fillet meat
  • 1 green pepper
  • 3 cloves of garlic
  • 4 tomatoes (ripe)
  • Olive oil
  • Salt
  • Saffron
  • Black pepper
Cut the garlic into small slices, also dice the peppers.
Add 3 tea spoons of olive oil  and fry the garlic until golden.
Meanwhile (or beforehand) slice the chicken and pork.
When the garlic is golden, add the peppers to the pan, cook for 5 minutes and then add the chicken and pork and fry around 15-20 minutes, until cooked through.
Grate the tomatoes and mix with salt, pepper and saffron when everything is mixed properly add to the paella pan and stir for a couple of minutes.
Then, add the rice to the pan and mix, then add the water (remember 3 cups of water for 1 cup of rice).
Bring it to boil until the rice is done – be careful to check the rice and keep the water level high enough to cook the rice until cooked.  (If the water measure is correct at the start, adding the water should not be needed.)
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Enjoy, feel & eat!

Pumpkin Cheesecake

Ingredients:

  • 400g mascarpone cheese
  • 1/2 cup coconut flour
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 350g pumpkin pure (homemade)
  • 350g wholemeal biscuits
  • 2 tbsp unsalted butter
  • 1 tbsp unrefined sugar

Pumpkin Purée

  • 1 medium sized pumpkin
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tbsp maple syrup
  • 1 tsp ground turmeric
  • 1 tsp vanilla paste

 

How to make the pumpkin pure:

Preheat the oven to 300 Fahrenheit degrees

Wash the pumpkin and cut in half. Scoop out the seeds and put the two halves of the pumpkin into a baking tray. Then add water so the pumpkin is sitting in about 1.5 inches of water.

Place the tray in the oven for 45 minutes approximately and keep the eye on the water.

When the it is done, peel the pumpkin and cut it into small pieces and use a food processor to combine with the nutmeg, ginger, maple syrup, vanilla paste and turmeric, blending all together until creamy.

For the base:

Crush the biscuits to a course mixture (does not need to be finely crushed), melt the butter and mix the butter, sugar and coarsely crushed biscuits and spread in an 8×8 inch baking tray to form the crust of the cheese cake. Optionally, put baking paper in the tray before forming the crust. Press the crust to make a firm base.

For the filling:

Prepare the oven by preheating the oven to 320 Fahrenheit degrees

Add the pumpkin puree, mascarpone cheese, maple syrup, cinnamon and coconut flour together in the food processor and mix thoroughly.

Pour the mixture on top of the biscuit crust and bake for around 40 minutes.

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Enjoy, feel & eat!

@ramonsfoodsense

 

Sweet “Falafels”

 

Ingredients:

  • 2 cups of dates
  • 1/2 cup of tahini
  • 1 TBS of maple syrup
  • 1 TBS of sesame seeds
  • 1 pinch of cinnamon

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Cut the dates into small pieces. Add all the ingredients to a blender and mix until  it becomes an uniform dough.

Make small balls with you hands approximately 1cm of diameter (or to match your ice cube tray) and insert one by one into your ice-cube tray. Leave them in the fridge for about 45 minutes and then are ready to eat.

You can eat them with beetroot and mint hummus.(See my recipe for Beetroot Hummus Beetroot Hummus )

Enjoy, feel & eat!

@ramonsfoodsense

Carrot & Basil cream

This is a lovely golden puree or cream that can be eaten warm or cold as a complement to other food items. One suggestion would be to serve roasted asparagus garnished with the Carrot & Basil cream – both colourful and delicious!

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Ingredients:

  • 2 carrots
  • 1/2 butternut squash
  • 1 potato (medium size)
  • 1 clove of garlic
  • 4-6 basil leaves
  • 1 TBS olive oil
  • 1 TBS sea salt

 

Peel and cut the carrot, squash and potato into small cubes. Pour the oil into a pan and fry the garlic until golden. Then add the carrot, squash, potato and sea salt and fry until golden, then add water and boil everything together.

When it is soft, put everything into a blender and add the fresh basil leaves and blend it.

Serve in a bowl and done! You can eat it warm or cold as you like!

Enjoy, feel & eat!

@ramonsfoodsense

 

Pumpkin and Green Pepper Lasagna.

Ingredients:

  • 2 Big slices of Pumpkin
  • 2 Green peppers
  • 8 Mushrooms
  • 1 generous handful of raisins
  • 2 TBSP of sunflower seeds
  • 150g of Spinach
  • Soya/Almond/Hemp milk or Dairy Milk
  • 125g Unsalted butter
  • Grated Mozzarella cheese (100 grams or less, used as topping)
  • 1 tsp Salt
  • 1 tsp Pepper
  • Lasagna Pasta (1 pack).

 

Peel and cut 2 slices of pumpkin in cubes. Then put them into a baking tray, add salt and pepper, put the tray in the oven (150-180C) and bake for around 20-30 minutes.

Put the whole pepper in a tray and roast in the oven. Meanwhile add 1tsp of olive or coconut oil in a frying pan and heat. Slice each mushroom into four slices and add to the pan to fry for 5 minutes or so, then add the raisins and sunflower seeds, fry for a further 3-4 minutes and then add the spinach and stir 2-3 times to mix, cover with a lid and turn off the heat and let it rest (continuing to cook).

Preparing the béchamel

In a pan, add 1tps of olive oil, 1tbsp of unsalted butter and start to heat (melt the butter). In a bowl, add 3tbsp of rye flour slowly to a cup of milk, stirring until mixed — add more flour if needed to achieve the correct consistency for béchamel. When the butter is melted, add the flower and milk mixture and do continuously stirring, add milk and/or rye flour if needed to achieve the correct consistency.

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When green peppers are roasted, cut them in small slices and add to the pan with the raisins, mushrooms, spinach and sunflower. Do the same procedure with the pumpkin. Add a little bit of béchamel and mix all together.

Boil water with a little bit of salt in a pan large enough to cook the lasagna pasta and add pasta to cook. Cook for no more than 4-5 minutes (remove from the water while building the lasagna so it does not continue to cook).

Building the lasagna:

Put 1tsp of oil in a lasagna dish/pan and add 2 slice of lasagna pasta, then add few spoons of the mix to create the first layer, then repeat to add more layers until you have used all the mix. Then cover with 2 slice of lasagna pasta and pour the béchamel on top. Then, on top of the béchamel add 5-6tsp of mozzarella cheese. Cook in the oven at 175 Celsius until the layers are heated through and the cheese becomes golden. (Perhaps watch for the liquid in the layers bubbling.)

Enjoy, feel & eat!

@ramonsfoodsense