cookshooteat:

Tandoori Chicken
11th February 2014

Her blog is AMAZING!

Q

betterbeely asked:

Stiiiiill loving your blog, hun. Well, I'm probably a little too obsessed with healthy eating, but your blog is just the best! Do you have any recommendations for other health blogs that are good? :) Just yours is simply not enough (even though it's pretty close to Heaven :D )

A

Since I fell in love with instagram:
@deliciouslyella
@rawsomevegan
@detoxtips
@essenaoneil (

Having one of the sweet potato brownies (AMAZING!!!) with a sliced banana, some almonds and maple syrup ๐Ÿ˜‹

Recipe by deliciouslyella.com

Q

betterbeely asked:

Recipe suggestion: Mashed avocado, a teaspoon of mayonnaise / veganaise, some canned tuna: Mix it up, add salt and pepper and it's a delicious, healthy alternative to ... anything :)

A

Sounds amazing! Since I am really getting tired of mashed avocado on whole grain buns… Thanks, dearest!

Sweet Potato, Black Bean & Kale Skillet

(recipe by Gwyneth Paltrol, www.goop.com) Sweet Potato, Black Bean & Kale Skillet

(recipe by Gwyneth Paltrol, www.goop.com) Sweet Potato, Black Bean & Kale Skillet

(recipe by Gwyneth Paltrol, www.goop.com) Sweet Potato, Black Bean & Kale Skillet

(recipe by Gwyneth Paltrol, www.goop.com)
Veggie Soup with chick peas and carrots
I love to spice up simple dishes like a veggie soup. The mint leaves add a kind of freshness to the soup! Veggie Soup with chick peas and carrots
I love to spice up simple dishes like a veggie soup. The mint leaves add a kind of freshness to the soup! Veggie Soup with chick peas and carrots
I love to spice up simple dishes like a veggie soup. The mint leaves add a kind of freshness to the soup!

Veggie Soup with chick peas and carrots

I love to spice up simple dishes like a veggie soup. The mint leaves add a kind of freshness to the soup!

Breakfast

Banana “pancakes”ย with banana, walnuts and agave syrup

(recipe by the amazing deliciouslyella !!)

Risotto with sugar-snap peas and pine nuts
You need:
200g risotto rice
60g pine nuts
200g sugar-snap peas
1 large onion
1 clove of garlic
600ml vegetable broth
olive oil
salt & pepper

Start with roasting the pine nuts without any oil in a pan until they get a golden/brown color. While doing that, you wash the suagr-snap peas and cut them half. Cook them for about 4-5 min in boiling water.
After that, cut the onion and the garlic and braise them lightly with a drizzle of olive oil. When you add the rice, make sure you stir it well, otherwise it will stick to the pan. Add  the vegetable broth little by littleand go on stiring. After 15-20 minutes the rice should have soaked up all the water and become a creamy mixture. 
Now add the peas and the pine nuts, stir to mix them and season with salt and pepper!

Enjoy! Risotto with sugar-snap peas and pine nuts
You need:
200g risotto rice
60g pine nuts
200g sugar-snap peas
1 large onion
1 clove of garlic
600ml vegetable broth
olive oil
salt & pepper

Start with roasting the pine nuts without any oil in a pan until they get a golden/brown color. While doing that, you wash the suagr-snap peas and cut them half. Cook them for about 4-5 min in boiling water.
After that, cut the onion and the garlic and braise them lightly with a drizzle of olive oil. When you add the rice, make sure you stir it well, otherwise it will stick to the pan. Add  the vegetable broth little by littleand go on stiring. After 15-20 minutes the rice should have soaked up all the water and become a creamy mixture. 
Now add the peas and the pine nuts, stir to mix them and season with salt and pepper!

Enjoy! Risotto with sugar-snap peas and pine nuts
You need:
200g risotto rice
60g pine nuts
200g sugar-snap peas
1 large onion
1 clove of garlic
600ml vegetable broth
olive oil
salt & pepper

Start with roasting the pine nuts without any oil in a pan until they get a golden/brown color. While doing that, you wash the suagr-snap peas and cut them half. Cook them for about 4-5 min in boiling water.
After that, cut the onion and the garlic and braise them lightly with a drizzle of olive oil. When you add the rice, make sure you stir it well, otherwise it will stick to the pan. Add  the vegetable broth little by littleand go on stiring. After 15-20 minutes the rice should have soaked up all the water and become a creamy mixture. 
Now add the peas and the pine nuts, stir to mix them and season with salt and pepper!

Enjoy! Risotto with sugar-snap peas and pine nuts
You need:
200g risotto rice
60g pine nuts
200g sugar-snap peas
1 large onion
1 clove of garlic
600ml vegetable broth
olive oil
salt & pepper

Start with roasting the pine nuts without any oil in a pan until they get a golden/brown color. While doing that, you wash the suagr-snap peas and cut them half. Cook them for about 4-5 min in boiling water.
After that, cut the onion and the garlic and braise them lightly with a drizzle of olive oil. When you add the rice, make sure you stir it well, otherwise it will stick to the pan. Add  the vegetable broth little by littleand go on stiring. After 15-20 minutes the rice should have soaked up all the water and become a creamy mixture. 
Now add the peas and the pine nuts, stir to mix them and season with salt and pepper!

Enjoy! Risotto with sugar-snap peas and pine nuts
You need:
200g risotto rice
60g pine nuts
200g sugar-snap peas
1 large onion
1 clove of garlic
600ml vegetable broth
olive oil
salt & pepper

Start with roasting the pine nuts without any oil in a pan until they get a golden/brown color. While doing that, you wash the suagr-snap peas and cut them half. Cook them for about 4-5 min in boiling water.
After that, cut the onion and the garlic and braise them lightly with a drizzle of olive oil. When you add the rice, make sure you stir it well, otherwise it will stick to the pan. Add  the vegetable broth little by littleand go on stiring. After 15-20 minutes the rice should have soaked up all the water and become a creamy mixture. 
Now add the peas and the pine nuts, stir to mix them and season with salt and pepper!

Enjoy!

Risotto with sugar-snap peas and pine nuts

You need:

200g risotto rice

60g pine nuts

200g sugar-snap peas

1 large onion

1 clove of garlic

600ml vegetable broth

olive oil

salt & pepper

Start with roasting the pine nuts without any oil in a pan until they get a golden/brown color. While doing that, you wash the suagr-snap peas and cut them half. Cook them for about 4-5 min in boiling water.

After that, cut the onion and the garlic and braise them lightly with a drizzle of olive oil. When you add the rice, make sure you stir it well, otherwise it will stick to the pan. Add ย the vegetable broth little by littleand go on stiring. After 15-20 minutes the rice should have soaked up all the water and become a creamy mixture.ย 

Now add the peas and the pine nuts, stir to mix them and season with salt and pepper!

Enjoy!

Q

betterbeely asked:

Just from one nutrition-freak to another: Your blog is lovely, darling! :) kissoo

A

Thank you :)
How is Lucius? hehe