Pumpkins and Squashes are here – yellow and orange friends

img_3399The season for pumpkins has been running already since August but now these wonderful vegetables are in their prime. They can be still resting outside until first frost ready to pick up and prepare yummy dishes.

The easiest way to prepare a pumpkin or a squash is to simply put it in a hot over for about an hour, depending on the size. That way you have all the seeds awakened and ready to eat as well. The pumpkin will need hardly any seasoning, just cut it in half and scoop up the flesh with a spoon. You can suck on the seeds later on, excellent alternative to popcorn while watching a movie.

Of course you can also cut any pumpkin or squash into large chunks, season wit salt and pepper, sprinkle olive oil or coconut oil and roast in the oven, medium heat, for about 40min. turning the pieces from time to time.

There is also a pumpkin soup and many variations of it. I will make a separate post about this delicious soup.

Happy eating!


White Bean Stew

White Bean StewWhite beans are an excellent source of fibre and protein. They are loaded with antioxidants and have good amount of detoxifying enzyme, molybdenum. They contain carbohydrates but have a very low glycaemic index and produce alpha-amylase that helps to regulate fat storage in the body. They are also very good supply of magnesium.


1 cup of white beans (flageolets) – soaked overnight

1 red pepper

1 small leek

1 tsp thyme or rosemary

1 tsp cumin

1 tsp sea or Himalayan salt

½ tsp cayenne pepper

1tbsp olive oil

2tbsp milled flaxseeds or porridge oats – optional


Place the soaked beans in 2 cups of water and bring to boil. Add thyme, cumin, salt, cayenne pepper and olive oil. Reduce the heat and simmer for 1 and ½ hour until the beans are soft.

Add chopped pepper and leek and simmer for further 30min until the vegetables are soft. To thicken the stew, add milled flaxseed or oats.

Edible Wild Mushroom Soup

Chicken of the woodsI went on a bike ride today and foraged a wild mushroom commonly known as “chicken of the woods”. This orange fungus grows on hardwood trees like oak or willow. It has a lemony, meaty taste and can be cooked like chicken. Although it can be fried I like it cooked in soups, as frying would absorb a lot of oil (like aubergines). This fungus eats cancerous cells and is an excellent source of protein!


In my soup, for 2 servings I have included the following:


1 cup chicken of the woods, chopped

½ cup red lentil

½ leek, chopped

1 carrot, chopped

1 large tomato, chopped

1 tbsp hemp oil/ extra virgin olive oil/ coconut oil/ flax oil

1 tsp turmeric

½ tsp Himalayan salt or best quality sea salt

1tsp whole cumin

pinch of cayenne pepper

2 cups of of water


Place red lentil and cover with water. Add the spices and oil. Bring to boil, reduce heat and simmer for 10min. add the chopped vegetables. Simmer for another 15min. until the vegetables and lentil are soft. Enjoy!

Sweet Jungle

2014-11-27 07.13.55  Desserts made easy and packed with superfoods. Another sweet treat   with no gluten and no sugar, so you can eat as much as you like. The main ingredient in this dessert is yellow mango but the powerful colour of spirulina changes it to green. Spirulina is an ancient blue-green algae. It is a planet friendly source of protein, fibre, essential amino acids and minerals. This simple dessert is packed with iron, calcium, Vitamin E and chlorophyll and it tastes great!

To make 4-6 portions I have used the following ingredients:
1/2 cup almond milk or any other milk
1 mango
1 banana
1 tbsp spirulina
1 tbsp chia seeds
pinch of sea salt
pinch of cayenne pepper
goji berries to decorate
Place all ingredients in a blender. Blend until smooth for about 1minute. Pour the content into 4-6 ramekin dishes and decorate with goji berries or any other berries. Chill in the fridge before serving.

Raw Spaghetti

IMG_1371This gluten free, raw spaghetti is a delicious and healthy substitute to the traditional pasta. However it is gluten and flour free. It is made within minutes. I have made it using a spiral vegetable slicer but you can use vegetable peeler instead. All you need is a courgette (green zucchini) as your main ingredient.

I have used fresh tomatoes as my main dressing but you can make your own sauce. To make 2 portions you will need:

1 courgette to make the spaghetti

4-6 cherry tomatoes

1 tbsp pine kernels or any other chopped nuts

2 tbsp extra virgin olive oil

1 tbsp cider vinegar or lemon juice

pinch of sea salt and pepper

Slice the courgette. Cut the tomatoes and add to the courgette stripes with all ingredients. Mix well.

Chocolate Mousse

2014-11-20 05.31.11Desserts and sweet things can be enjoyed without guilt and damage to our health if they are made with non-harmful ingredients. This simple mousse contains no sugar and no flour but instead it’s packed with beneficial superfoods. One of which are bananas, now widely available in all corners of the world. These happy fruits contain tryptophan, which is converted to serotonin putting us in a good mood. Eaten before the workout they aid us in sustaining longer energy levels.

The high dosage of potassium protect us from having cramps and high amount of VitaminB6 calm the nervous system. They are great for digestion and often are used as first aid food after stomach upsets, constipation or diarrhoea.

To make 4 portions I have used the following ingredients:

1 cup almond milk or any other milk

3 bananas

1 tbsp chocolate powder

1 tbsp chia seeds

1 tbsp hemp seeds – optional

1 tbsp honey or maple syrup

pinch of sea salt

goji berries to decorate

Place all ingredients in a blender. Blend until smooth for about 1minute. Pour the content into 4 ramekin dishes and decorate with goji berries or any other berries. Chill in the fridge before serving.

Chia Seeds, Superfoods we Need

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Ancient Mayas and Aztecs considered these tiny, black seeds from South America super foods. They are extremely beneficial, packed with antioxidants, protein, fiber, calcium, magnesium, manganese, phosphorus, Vitamin B 1-3, Zinc and Potassium.

Chia seeds can be added to any food. They don’t have to be milled as flaxseeds to be fully absorbed, so you can sprinkle them on your salads, add to soups, porridge, yoghurts and dessert. They easily absorb water and become like jelly, so they are very useful as thickening ingredient making our bodies feeling contempt and full for a longer period of time.

The high content of fiber in chia helps digestion and feeds friendly bacteria in the intestines. Chia is also rich in manganese, a mineral that activates enzymes also helping with digestion. Manganese is also required in building cartilage and collagen, so it is excellent for healthy and glowing skin.

High dosage of antioxidants fight the free radicals keeping our cells oxygenated and protected.

Chia are an excellent tool in keeping our bones healthy (high content of magnesium) preventing us from attacks of osteoporosis.

They are also rich in protein and amino acids, so our bodies can make even more proteins from them.

They improve circulation, help to lower the bad cholesterol (triglycerides) and raise the good cholesterol HDL.

Try to eat chia seeds every day, adding 1tbs of these superfoods will significantly improve your health.