Chickpea Omelette

There is nothing I love more than a lovely, tasty, colourful brunch on a cold and sunny Sunday... and eggs have always been a big part of that.

I remember eating eggs growing up and later in life as a vegetarian because, well, everyone said they were good for me. I loved them poached and boiled... on toast or "en cocotte".
Farmers and food industrialists alike have always promoted eggs as a source of protein and they still continue to claim that they help raise HDL (the good) cholesterol. They tell you that they are good for you so that you eat more eggs and purchase more and more... just like dairy products I might add.
However, many studies have now proved that it is not the case and that they are little cholesterol bombs. In one egg, there's everything a chick needs to become just that... a chick! It is not food for humans. Now would you drink the recommended amount of cow milk to become a calf?? oh wait...

Eggs are very high in dietary cholesterol, they are bad for your heart and you can also get Salmonella. And then there's also the way the hens and chicks are cruelly treated and abused... So let's close the egg debate here for now.

Wouldn't you want a healthy plant-based alternative, also loaded with protein, very satisfying and that keeps you full for longer? Well, I have the chickpea omelette for you! (and isn't it ironic that the word "chick" is right there?) Chickpea flour is also a source of potassium, iron and magnesium and is virtually fat free.

This dish was a revelation! This omelette was light and fluffy and tasty. I topped it with seeds and veg for extra vitamins and fiber. This is now number 1 at the top of my brunch list!

INGREDIENTS (for 3 omelettes - 6 inches or 15 cm)

For the omelettes:
1 large mug of chickpea flour
1 large mug of water
A handful fresh baby spinach
3 tablespoons nutritional yeast
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon turmeric
4 strands fresh dill
1/2 teaspoon baking soda
Salt and pepper to taste
Coconut oil for the pan

For the topping:
a dozen cherry tomatoes
2 big handful of fresh baby spinach
1 teaspoon onion powder
Some pumpkin seeds
A few basil leaves
1/2 teaspoon oregano
Salt and pepper to taste
Coconut oil for the pan

METHOD:

In a bowl, mix all the dry ingredients together (chickpea flour with the onion, garlic, paprika, turmeric, yeast and baking soda). Add the water then the spinach, dill and salt and pepper. You should get a pancake-like batter. Set aside

In a frying pan, heat up the oil. Toss in the seeds, tomatoes, spinach and onion powder. Season and cook for a few minutes on low heat.

In another pan, heat up the oil and ladle in some chickpea mixture. I prefer it not too thick.

Once golden brown on the sides, (approx a couple of minutes),  take a spatula and flip it over.
Repeat for the other two.

Serve with the cherry tomatoes  and top with guacamole.

Peanut butter noodles with raw courgette

This recipe is a favorite of mine. It combines noodles and peanut butter. 'Nough said right? It is vegan, gluten free AND gorgeously creamy.

I've perfected this recipe over the last few months. This recipe was born one evening just because I was craving peanut butter and noodles... and since you can't have noodles on toast, well ... ;-)

Now, I'd had peanut butter noodles in restaurants before but I was always missing a little tangy taste... which you have in my recipe. I added some Dijon mustard and some lime and various spices.
The combo is out of this world. My mouth is watering as I am writing this. Let's dig in, shall we?

INGREDIENTS for 2 people

250 g rice noodles
1 mug grated raw courgette (zucchini) - on the coarse side of your grater
1 scallion
1 tablespoon maple syrup
1/2 lime juice
1 heaped tablespoon smooth nut butter (I choose half peanut, half almond butter)
1 teaspoon Dijon mustard
200 ml coconut milk
200 coconut cream
1 teaspoon coriander powder
1 teaspoon ginger powder
1 teaspoon paprika powder
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon cumin powder
Some coconut oil
Fresh coriander leaves
Pink Himalayan salt and pepper to taste

METHOD:

Cook the noodles according to package directions. I usually do this 5 minutes before my sauce is ready.

Heat up the coconut oil in a pan (on low heat). Add the scallion (finely chopped) then the spices. Stir frequently until roasted ( a couple of minutes). Watch they dont burn.

Add the lime juice, maple and the coconut milk and cream and cook for a couple of minutes. Add the nut butter and Dijon and stir. Cover the pan and cook on low heat for another 5 minutes.

Mix the noodles with the sauce. Top with the raw courgette and coriander leaves.

Moroccan-Style Vegetable Couscous

Comes Fall / Winter and I love a good vegetable couscous. All the veg in a nice sauce, just spicy enough and served with fluffy semolina is all I need to feel satisfied on a cold day. We all know by now that fresh organic vegetables are full of fiber, vitamins and minerals and with this dish only, you'll have your five a day! yes, you're welcome! :-)

I pick organic vegetables and make the couscous when I have time as it takes a while to prep and cook. I would say a half hour to prep the veg and about two hours to cook (on low heat! I actually use a heat diffuser) so make sure you have some time on your hands, maybe at the weekend or during the holidays.

(Now if you are a purist, look away. I have always made my own couscous and never copied anyone and although I am sure there is a "proper" way, I find mine really tasty and full of all the nutrients that your body needs, whether you are fighting an auto-immune disease or not.)

INGREDIENTS (for 4 people)

2 tablespoons olive oil
1 small onion
1 clove garlic
3 small potatoes
3 small carrots
1 yellow turnip
1 large courgette
150 g Mangetout
200 g chickpeas
10 cherry tomatoes
About 10 prunes (pitted)
About 10 dried apricots
2 handfuls sliced almonds
1 handful Corinthian raisins
1 large mug filtered water
70 g tomato paste

Couscous Spice Mix:
1 large Tablespoon cumin
1 large Tablespoon paprika
1 large Tablespoon coriander powder
1 large Tablespoon coriander leaves (chopped)
1 large Tablespoon turmeric
1 teaspoon cinnamon
A pinch of Cayenne pepper

Salt and pepper to taste

METHOD:

I use organic veg but I still peel the carrots and potatoes so start by peeling those and cut into chunks.
Also dice the turnip, courgette, cherry tomatoes, mangetout if too big. Peel and chop up onion and garlic.

In a deep saucepan, heat up the olive oil then throw the onion and garlic in there. Stir for a couple of minutes until golden. Add all the spices and roast for a couple of minutes.
Add the tomato paste and the tomatoes. Stir until everything is combined. Add the mug of water to deglaze and stir. Add the vegetables as well as your prunes, almonds, raisins and apricots. Stir and cover. You can now use the heat diffuser and leave on to cook for about 2 hours on low heat. Stir occasionally.

You can prepare your semolina about 15 minutes before you sit down for dinner. I also use millet semolina for a gluten free version.

Pear, ginger, cinnamon and chocolate Crumble

Pears are in season! Juicy, melt-in-the-mouth and tasty pears!

Pears are rich in fiber, antioxydants and flavonoids. They are fat and cholesterol free. Pears contain vitamin C and K and can help you fight free radicals. This dessert combines pears, spices and dark chocolate which is a good magnesium source when chosen vegan, raw and organic.

This is a pretty straight forward dessert but so good and satisfying. Great cold or straight out of the oven.

INGREDIENTS (for 4 people)

3 large pears
80 g vegan organic dark chocolate (75% minimum)
2 tablespoons ginger powder
1 tablespoon cinnamon
1 tablespoon maple syrup

For the topping:
1 large mug of ground almonds
1 large mug of rolled oats
1 teaspoon cinnamon
2 tablespoons maple syrup
1 tablespoon organic raw cacao
3 tablespoons melted organic coconut oil

METHOD:

Preheat your oven at 180°C.

Peel your pears, cut in chunks and put in a big bowl. Add the spices and maple syrup and give it a gentle stir. Add 40 g of chocolate (chopped). Set aside.

In another bowl, mix together the ingredients for the topping.

Grease an oven dish (I usually take a square or rectangle brownie pan) with a little coconut oil. Put the pear mixture and top with the almonds/oats mixture.
Bake for about 30 minutes. Serve with chocolate shavings (the 40g remnants) on top.

Broccoli tots

Oops... I've been sitting on this recipe FOR WEEKS! ...but Life got in the way.

I first wanted to make this with Romanesco cauliflower but when I opened the fridge that evening, I only had broccoli. (I've since made it with Romanesco and it is delicious too)

This recipe is super easy and SO tasty! You will not believe you're eating your greens.

Broccoli is a nutritional powerhouse as it contains fiber, minerals, vitamins and has a sulfur-containing compound with disease-fighting capabilities. It is a great veg to introduce to your Endodiet.

INGREDIENTS for about 16 tots

1 medium sized organic broccoli
4 tablespoons potato starch
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
2 flax eggs (made 10 minutes ahead)
1 vegetable stock cube (dry, not to be put in water)
1 teaspoon paprika
1 teaspoon cumin powder
Pink Himalayan Salt and pepper to taste

METHOD:

Prepare a baking sheet covered with parchment paper.

Chop the broccoli into small florets and put in a mixer together with the nutritional yeast. You will get a rice-like texture.
Put the mixture in a large bowl, add the rest of the ingredients (remember to crumble to stock cube, don't put it in water) and stir.

Stick in the fridge for about half an hour to get a firmer consistency.

Heat up the oven to 180°C.
Gently press between your hands to form a ball that you will shape into a tater-tot (or use two tablespoons)
Put on baking sheet and bake for about 20 minutes, until golden brown and dip in your favorite sauce! Enjoy while hot!