goodmood-food:

Ingredients

• 250g (9 oz) fresh green beans
• 3 large ripe tomatoes cut into wedges
• 100g (3½ oz) olives
• 1 tbs fresh parsley, roughly chopped

for the dressing

• 1 tbs balsamic vinegar
• 2½ tbs extra virgin olive oil
• ½ tsp brown sugar/sweeteners

How to do

Top and tail the beans and…

goodmood-food:

Ingredients

2 avocados (I used one large and one medium sized), (320 g)
7 kiwis (310 g)
½ banana (50 g)
¼ cup (60 ml) agave nectar
zest of two limes
juice of one lime

garnish:

a few banana slices
2 to 3 kiwis, cut into cubes
fresh mint leaves

How to do

1. Put all the ingredients for the pudding in a food processor or blender and process until smooth.

2. Divide the pudding among four small bowls and add a few banana and kiwi fruit slices on top, as well as some mint leaves. Serve and enjoy!

justbesplendid:

Mulberry and Strawberry Shake by Tes At Home

Ingredients (2 servings)

1 cup strawberries

1 1/2 cup mulberries

4 scoop mango ice-cream

Preparation:

Blend everything together until smooth. Top with more fresh berries and ice-cream.

For the spaghetti and meatballs:

• 400g pack Macro organic meatballs
• 100g Macro organic spaghetti, dry
• 8 large tomatoes, chopped roughly
• 1 cup of mixed cherry tomatoes, halved
• 2 cloves of garlic, crushed
• 4 sprigs of thyme, leaves only
• 2 sprigs of basil, leaves only
• 1 cup of red wine
• 1 tbsp olive oil

To serve:

• parmesan cheese

To make the meatball sauce: heat oil in a medium stockpot over high heat. Brown meatballs for about 2 minutes in two batches then remove and set aside. Place the pot back on the stove over medium  heat, add tomatoes, crushed garlic and herbs. Stir around to release the juices and flavours. Add wine and meatballs. Cook for another 10 minutes to allow the meatballs to cook through.

To make the spaghetti: cook according to packet instructions.

To serve: divide spaghetti and meatball sauce between your serving plates. Sprinkle with a little flaked parmesan cheese.

mothernaturenetwork:

Hungarian Mushroom Soup
If you like mushrooms and love soup, then try a bowlful of bliss.

Hungarian Mushroom Soup

If you like mushrooms and love soup, then try a bowlful of bliss.

 

Hungarian Mushroom Soup

Ingredients

• 1 medium-sized yellow onion, chopped
• 2 cups vegetable broth, divided
• 8 ounces crimini mushrooms, sliced
• 8 ounces button mushrooms, sliced
• 2 teaspoons dried dill weed
• 1 tablespoon paprika
• 2 tablespoons soy sauce
• 2 tablespoons unsalted butter
• 1 cup almond milk or dairy milk
• 2 tablespoons all-purpose flour
• 1 teaspoon cooking sherry
• Handful parsley, chopped
• 1/2 lemon, juiced
• 1/2 cup sour cream
• Black pepper to taste
• Handful pepitas (pumpkin seeds), optional garnish

Time estimates

Prep time: 10 minutes 

Total time: 45 minutes 

 

Directions

1. Sauté onions in heavy-bottomed cooking pot with 2 tablespoons of broth. 
Cook until tender, about 5 minutes. Add mushrooms, 1 teaspoon dill, paprika, 1/2 cup broth, and soy. Cover and simmer about 15 minutes.
2. Meanwhile, melt butter in saucepan. Add milk. Slowly add flour. Stir frequently over low heat until sauce thickens, about 10 minutes.
3. Stir sauce into mushrooms. Add remaining broth and sherry. Cover and simmer about 15 minutes. Add parsley, lemon juice, remaining dill, sour cream and pepper. Stir contents, add pepitas if desired and serve.

Serves 2

gastrogirl:

warm vegan winter squash salad.

Warm Winter Squash Salad
Serves 4
1 cup french lentils, cooked
2 cups water
2 medium delicata squash
1 Tablespoon coconut oil
Seeds from 1 pomegranate
6 cups of baby arugula

Add lentils and water to a pot over high heat.  Bring to a boil, and then simmer, covered, for about 30 minutes, or until tender.

Preheat oven to 400 degrees.

Cut squash into equal bite-size pieces.  Toss with coconut oil and lay flat on sheet pan.  Roast for 20 minutes, until tender, turning at least once.

Divide the arugula amongst four plates.  Top with warm lentils, squash, and pomegranate seeds.

Dressing:

1/2 cup extra virgin olive oil

2 Tablespoons maple syrup

juice from 1 lemon

1 Tablespoon brown mustard

salt and pepper to taste

Mix ingredients until combined.  Drizzle over salad and serve. 

What You’ll Need:

• 2 tablespoons extra virgin olive oil
• 2 cloves garlic - crushed
• 26.46 ounces chopped tomatoes - I used Pomi`
• salt/pepper
• 4 large kale leaves - stems removed, roughly chopped
• 1 pound spaghetti

What To Do:

1. Place a large pot of generously salted water onto boil. When boiling add spaghetti and cook until al dente. Drain.
2. Into a medium sauce pan over medium heat add: oil, garlic and tomatoes. Season with salt/pepper. Stir to combine. Cook for approximately 5 minutes, stirring as necessary. Add kale. Stir to combine. Continue cooking an additional 10 minutes.
3. Add cooked pasta to sauce pan. Toss to combine.
4. Transfer to serving dish and serve immediately.

heavylungs:

chaussette:

boyfriendreplacement:

Turn an ordinary PB&J Sandwich into a gooey treat! Grill the peanut butter and jelly sandwich just like a grilled cheese… so good.

Recipe

omg i was seriously thinking of doing this for dinner last night. never knew it rly existed.

k i know what i’m making for dinner