Soft Peanut Protein Balls

10 minutes, makes 4 balls.

Peanut butter (without added salt or palm oil) - 1tbs
Oat - 3 tbs (15gr)
Medijool date - 1
Desiccated coconut - 1 teaspoon
Vanilla essence - 1/2 teaspoon
Whey Protein Isolate Powder - 3 tbs
Cacao nibs - 1 1/2 tbs

In a food processor blend everything together, but not the cacao nibs, adding 1 1/2 tbs of water to make the dough moist and soft.
Then roll the dough into 4 balls, mixing it with the cacao nibs.

Thermomix Charcoal Bread

I found this recipe in Alyce Alexandra's blog. I made it a couple of times and it works very well.

Makes one loaf.

400g baker’s flour
2 tsp food-grade activated charcoal
1 tsp dried yeast
1 tsp fine salt
300g warm water

Place flour, charcoal, yeast, salt and water in TM bowl, mix for 6 seconds, speed 6. 

Knead for 2 minutes, interval speed. You are looking for a sticky consistency where the dough adheres to the bottom of the TM bowl, but releases from the side of the bowl. Add more flour if dough sticks to sides of the TM bowl. 

Place dough into an oiled bowl. Use a spatula to rotate the dough in the bowl coating completely in oil. Cover with a tea towel and set aside in a warm place to double in size. 

Once dough has doubled in size, tip onto a lined baking tray. Shape into a tight round by tucking the dough underneath itself using the edge of your palms. Oil your hands if sticking. Flour can be used if necessary, although the finished product is better if no flour has been used in shaping. 

Spray with water and set aside to prove for 30 minutes. 

Preheat oven to 230°C.

Place loaf in oven and bake for 30 minutes, or until cooked through and hollow sounding top and bottom when tapped. 

Allow to cool for a minimum of 15 minutes prior to slicing. 

Asparagus, Capers & Egg

This is a very simple but tasty recipe from Ottolenghi's book. I slightly readapted it to make it a bit more 'lazy'.

20 minutes, serves 2.

1 or 2 hard-boiled eggs
1 bunch medium asparagus (250g, trimmed weight)
1 tsp small capers
oil, salt & pepper or pink peppercorn

Boil the egg: 15 min in boiling water.
Allow the boiled egg to cool down well and then grate on a coarse cheese grate.

Wash the asparagus, bend them till the bottom ends snap off and discard the ends. Place the spears in a plate and cover, microwave for 4 minutes. 

Divide between two serving plates. Drizzle oil on top and sprinkle capers and some salt and pepper. Top with the grated egg.

Carrot & Beetroot Juice

This vegetable juice it's a good energy booster, without the extra sugar from fruits.
The nitrates in beetroots are proved to enhance sport performance and they're also packed with iron and magnesium. 
Carrots are a good source of antioxidants with their betacarotene = vitamin A.
The gingerol in ginger is a powerful anti oxidants and has got anti-inflammatory properties and also is proven to relieve menstrual pain.
Lime with his vitamin C boost immunity and improves iron absorption.

1 small red beetroot
4 peeled carrots
1 inch of peeled ginger (or 1tsp of ginger powder)
1/4 of lime or lemon
turmeric (extra)

Amaretto & Chocolate Protein Balls

Simple recipe with no cooking involved, just blending and rolling. One ball contains almost 20grs of protein making it perfect as a post workout snack or chocolate treat.

Makes 3 balls.

1/4 cup of almonds
3 tbs oat (15gr.)
20gr whey isolated protein powder
3 teaspoons of cacao powder
Couple of drops of almond extract
1 pitted medjool date

Blend an handful of almonds on the food processor and put them on the side. (This will be used to decorate the balls at the end).

Blend the rest of the almonds with the oat, then add the rest of the ingredients. 
Add one tablespoon of water to add moisture and keep blending till smooth.

It's ok that the blend looks a bit dry. Once it's ready use your hands to create 3 balls. Then roll each ball on the almond pieces to decorate and add the extra crunchiness.

Raw Carrot Noodles & Thai Peanut Sauce

This recipe it's all about this amazing sauce; it has such a strong flavour and it's almost impossible to get wrong.

Serves 2 people.

3 big carrots
Raw or toasted cashew nuts and/or sesame seeds

Sauce ingredients:
3 tbsp. peanut butter
2 tbsp. soy sauce
2 tbsp. lime juice
1 bsp. minced ginger or ginger paste
1 minced clove of garlic or of garlic paste
Salt and chilly to taste

Spiralize the carrots. If you don't own a spiralizer you can use a peeler. 

Put all the sauce ingredients in a cup or small bowl, add 3 tablespoons of water and stir till it becomes a soft paste, then adjust seasonings to taste. You can add 1/2 teaspoon of brown sugar if needed.

Mix the spiralized carrots with the sauce and then plate it. Sprinkle sesame seeds and cashew nuts on top.

Make it a main:
You can make a 'Buddha bowl' by serving the carrot noodles with rice, broccoli, chickpeas and tofu or paneer cheese.

Ottolenghi's Aubergines

This recipe grabbed my attention while browsing Plenty by Yotam Ottolenghi. It's one of the simplest and pomegranate makes everything looks so exciting. Luckily it tastes as good as it looks.

2 big aubergines
Pomegranate seeds
Fresh thyme
Olive oil, salt, pepper.

Ingredients for the sauce:
100g Greek yogurt
140ml buttermilk (I never use it)
1½ tbsp olive oil
1 garlic clove, crushed
Pinch salt

Preheat the oven to 200C/400F/gas mark 6. Wash the aubergines and cut them in two lengthways through the green stalk. Make three or four deep parallel incisions in the cut side of the aubergine, taking care not to cut as far as the skin. 

Put the aubergines, cut side up, on an oven tray and brush with the oil. Sprinkle with salt and pepper, and roast for 35-40 minutes, at which point the flesh should be soft and well browned. Remove and leave to cool.

While the aubergines are in the oven, take the seeds out of the pomegranate. For the sauce, simply whisk together all the ingredients, taste for seasoning and keep cold until needed.

To serve, put an aubergine half on a plate, flesh side up. Spoon over lots of sauce without covering the stalk, sprinkle on lots of pomegranate seeds and some za'atar, garnish with lemon thyme and finish with a drizzle of oil.

Beetroot Hummus

I found this recipe on Deliciously Ella and thought will be a great way to use leftover beetroot pulp from the juicer. There's no cooking involved, just blending.

Pulp of 1 small beetroot (or 1 beetroot).
1 can of chickpeas.
2 tbsp of tahini.
2 garlic cloves.
Juice of 1 lemon.
1 teaspoon ground cumin.

Use a food processor to blend all the ingredients together. Carefully add 1 or 2 tablespoons of water for a creamier consistency. 

Once smooth move the hummus in a pot and sprinkle it with salt, pepper, cumin seeds and olive oil.


The chestnut pie it's a simple Tuscan dish. My grandma would cook this recipe in autumn when chestnuts start to fall.
It's great alone but it's usually served with ricotta cheese and blackberry jam but any soft cheese and Nutella will do too.

Time: 35m

500gr chestnut flour
2 glasses of water
pine nuts
olive oil
walnuts (optional)
raisins (optional)

Heat the oven at 180°C.

Mix the chestnut flour with water and a tablespoon of olive oil till becomes creamy.

Lay the mix in a 25cm backing tray. Once in it should be no more than one cm high.

Add rosemary, pine nuts (raisins and walnuts optional) on the top.

Leave in the oven for 30 minutes. Brush some oil on the top when the pie starts cracking.

Vegan Omelette

Serves 2

1 cup chickpea flour
3 tablespoons nutritional yeast
1 cup water
Salt, pepper, spices

Heat up a frying pan on medium-high settings.
In the meantime combine all the ingredients together in a bowl, breaking up any lumps (I use the blender).
When the pan is hot, pour in half the batter. 
Cook without touching the batter till there are bubbles in the middle.  
Gently flip over and cook for a further minute or two, until the other side is completely cooked.  
Place on a plate, then cook the rest of the batter.