MILLET PUDDING with BERRIES & TURMERIC

Not long time ago, I found one of the best food blogs ever. It is called Gotuj zdrowo! The fact I like the most is that the owner of that blog, Marek, comes from the same city as me ;)

The blog looks amazing. Beautiful photos and lots of information about ingredients used in prepared dishes.
Marek, the same as me, stands for conscious nutrition and eating healthily as a way of prevention. He is aware that food heals and nourishes us.

'Real' food brings health and happiness to your life so you can enjoy it for longer!

"You Are What You Eat"
/Aristotle/

MILLET PUDDING with BERRIES & TURMERIC
/ You can find original recipe here /


INGREDIENTS:

• 1 cup boiled millet
• 3-4 dates
• 1/2 cup almond milk (or any nut milk or mineral water)
• 2 TBS ground almonds
• 1 tsp cinnamon 
• handful of fresh blueberries & raspberries
• 1/2 tsp turmeric

METHOD:

Blend millet, dates, almond milk, almonds and cinnamon. Transfer to a glass or dessert dish, sprinkle with turmeric and top with fresh berries. Mix and enjoy it!

in Polish


SKŁADNIKI:

• 1 szklanka ugotowanej kaszy jaglanej
• 3-4 daktyle bez pestek
• 1/2 szklanki mleka roślinnego (jakiegokolwiek)
• 2 łyżki mielonych migdałów
• 1 łyżeczka cynamonu
• garść owoców jagodowych
• 1/2 łyżeczki kurkumy

WYKONANIE:

Kaszę zmiksować z daktylami, mlekiem, migdałami i cynamonem. Przełożyć do szklanki albo naczynia deserowego, posypać kurkumą i owocami. Wymieszać i rozkoszować się!

My mum's APRICOT JAM

Finally, I received recipe of my mum's apricot jam.  She has been doing it for many years and now, as I am not living close to her, I made mine. It is so easy and actually you can use any fruits you like.

My mum's APRICOT JAM


INGREDIENTS:

• apricots
• coconut sugar

METHOD:

Wash fruits, remove pips and cut into chunks. Weigh fruits and then measure the same amount of sugar (I use a little less as I do not like very sweet jam).

Place apricots and top with sugar in large double bottom saucepan. Set aside for half an hour (my mum leaves them overnight).

Then fry on small gas stirring occasionally until the mixture gets thick. Transfer into clean and dry jars, close tightly and place upside down.

Enjoy on top of toast or with pancakes!

ALMOND & CINNAMON BISCUITS

Seeing photo of Tara Stile's 'Snickerdoodles' made me want to try her simple recipe. I know it sounds strange but I often get attracted by photos first and then I check the recipe and adapt it to myself.

ALMOND & CINNAMON BISCUITS / Makes about 36 biscuits (3 cm diameter)
/ Recipe adapted from Tara Stiles /


INGREDIENTS:

• 2 cups almond meal
• 1/2 cup maize flour
• 1 tsp baking powder
• 1/3 cup coconut sugar
• 1 TBS cinnamon
• 1/3 cup millet milk (any nut milk)
• 1 tsp vanilla extract
• 4 TBS melted coconut oil
• toasted sesame seeds (for sprinkling)

METHOD:

Preheat the oven to 175C. Line baking tray with parchment paper. 

Mix first all dry ingredients in a large bowl. Then add wet ingredients and make sure all ingredients are combined well. Roll in little balls. Place on baking tray and flatten slightly. Sprinkle with toasted sesame seeds. Bake for about 20 minutes. Leave to cool and then you can start enjoying!

in Polish:


Z przepisu wychodzi sporo ciasteczek, jeżeli zrobicie je o średnicy około 3 cm. Można je przechowywać przez kilka dni - jednak trudno się im oprzeć więc ostrzegam ;)


MIGDAŁOWO-CYNAMONOWE CIASTECZKA / około 36 sztuk w zależności od wielkości


SKŁADNIKI:

• 2 szklanki mąki migdałowej (można użyć drobno zmielonych migdałów)
• 1/2 szklanki mąki kukurydzianej
• 1 łyżeczka proszku do pieczenia
• 1/3 szklanki cukru palmowego (można mniej albo w ogóle)
• 1 łyżka cynamonu 
• 1/3 szklanki roślinnego mleka (jakiegokolwiek; użyłam migdałowego) 
• 1 łyżeczka ekstraktu z wanilii (opcjonalnie)
• 6 łyżek rozpuszczonego oleju kokosowego (lekko ostudzonego)
• uprażone ziarenka sezamu (do posypania)

WYKONANIE:

Piekarnik nagrzac do 175 C. Blachę wyłożyć papierem do pieczenia.

Najpierw wymieszać wszystkie suche składniki, następnie dodać mokre i wszystko dobrze wymieszać. Nabierać łyżką trochę ciasta, robić małe kulki w dłoniach, lekko spłaszczyć i położyć na blachę. Posypać wszystkie ziarenkami sezamu i piec około 20 minut, aż będą lekko brązowo-złociste. Wyjąć z piekarnika i zostawić do wystygnięcia.

Smacznego!

SPELT PIZZA with ROASTED VEGETABLES & SPROUTS

Who does not like pizza?!?

SPELT PIZZA with ROASTED VEGETABLES & SPROUTS / Make 3 medium pizzas on very thin base

INGREDIENTS for the topping:

• 1/2 butternut squash
• 1/2 yellow courgette
• 1/2 green courgette 
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1 large portobello
• any seed sprouts

METHOD:

Preheat the oven to 190C and line baking tray with aluminium foil or parchment paper. 

Wash courgettes, peppers and butternut squash. Slice them, place in a medium bowl and  cover in extra virgin olive oil. 

Place into the oven and roast until soft. Take out and leave on a side.

Slice also portobello mushroom and leave on a side.

INGREDIENTS for the sauce:

• 1 tin chopped tomatoes
• 1 clove of garlic
• oregano
• pink salt

METHOD:

Open the tin and use coriander to remove liquid from tomatoes (do not throw it away - keep it to use in another dish). Transfer tomatoes to a saucepan, bring to boil and simmer until the mixture is thick. You can also blend them into the puree. Press the garlic clove, add salt and oregano to taste. And it is ready!

INGREDIENTS for the dough:

• 250 g white spelt flour (or wholegrain)
• 1 tsp pink salt
• 1  TBS extra virgin olive oil
• 3 & 1/2 g dry yeast
• 160 ml lukewarm water

METHOD:

Add dry yeast to water, mix and leave for 5-10 minutes on a side. In large bowl, mix flour, salt, olive oil. Then add water with yeast and knead the dough for 5 minutes. Cover with kitchen  towel and leave on a side for 10 minutes.

Preheat the oven to about 230C or the maximum temperature of your oven. Prepare baking tray or baking pizza stone. Divide the dough in half and roll out on the parchment paper. Transfer onto the tray and bake in the oven for about 8-10 minutes. 

Remove form the oven, spread tomato sauce and roasted vegetables with mushrooms on the top. Put back into the oven and bake for about 7 minutes. Then top with mozzarella and bake for another few minutes until cheese melts. 

Top with seed sprouts and enjoy you healthy meal!

BASIC PANCAKE RECIPE

I am a big fan of pancakes. They can be thin and moist, thick and soft, fried only on one or both sides etc.

The best is the fact that you can serve them at any time of the day with a variety of toppings, as savoury or sweet dish. That is simply perfect!

BASIC PANCAKE  RECIPE / Makes about 6
/ Recipe adapted from here /


INGREDIENTS:

• 2 eggs
• 1 cup of any nut milk
• 1/2 cup water
• 2 tsp melted coconut oil
• 1 & 1/3 cup white or wholegrain spelt flour
• pinch of salt
• 1 tsp maple syrup

METHOD:

Mix all ingredients in a large bowl using whisk. Warm up medium size frying pan over medium heat. Spread the batter as thin as possible over the whole pan. When golden brown, flip the pancake and fry one more minute on the other side.

Serve with favourite nut butter, fresh berries, maple syrup or any other thing you like :) 

PUMPKIN SOUP

Autumn is coming... I have already started craving warming up dishes and seeing so lovely orange round pumpkins I had to make one of my favourite soups. 

PUMPKIN SOUP


INGREDIENTS:

• 1 medium pumpkin
• 2 medium onions
• 2 TBS ghee
• 1 cube of vegetable stock (I use that one)
• 1 tsp cinnamon
• 1 tsp turmeric
• pink salt
• toasted pumpkin seeds

METHOD:

Cut onion in small pieces. Melt ghee on a frying pan, add onion and saute until soft. 

Cut pumpkin in medium size pieces, transfer to a large pan, add onion, vegetable stock cube and cover with water just until it reaches the level of vegetables. Bring to the boil, reduce heat and simmer for about 20 minutes or until pumpkin is soft.

When it is ready, blend it until smooth using hand blender or food processor. Season with cinnamon, turmeric and salt to taste.

Sprinkle with toasted pumpkin seeds and enjoy!