Wonderful walnut pesto

This healthy pesto tastes great with whole grain pasta, as a snack or on your whole wheat bread.


Ingredients

  • 70g walnuts
  • 1 galic clove
  • 1 handful fresh basil
  • 1 tbsp olive oil
  • Salt to taste
Grind the walnuts, galic clove and basil in a food processor. Add the olive oil and mix again. 

Not-so-healthy-but-delicious vegan brownies

While typing this post I'm eating these delicious brownies.. Omnomnom. March 25th is my birthday and I'm trying out some recipes for it. And these bad guys are perfect for a birthday party (or as comfort food or as a little cheat meal ;))


Ingredients

  • 125 g whole wheat flour
  • 100 g cane sugar
  • 40 g cocao powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 125 ml almond milk
  • 1 tbsp ground flax seed with 3 tbsp warm water (click here for more information on how to make a flax seed egg)
  • 100 ml sunflower oil (or any other plant oil)
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Mix the flour, sugar, cocao powder, baking soda and salt in a large bowl. Mix in another bowl the rest of the ingredients and add to the dry ingredients. Stir well until you have a smooth mixture. Pour the batter into a baking pan and smooth it with a spoon. Bake for 30 minutes. Serve hot or cold (also amazing with banana icecream and fruit!)

Sweet potato soup

Sweet potatoes are delicious and healthy! These guys are rich in carbohydrates, dietary fiber and beta-carotene. Our body converts beta-carotene into vitamin A, we need vitamin A for a healthy skin and good eye health and vision. 

Curry powder is a perfect to combine with the sweet potatoes and rye bread croutons are an amazing addition to the soup. Yum!



Ingredients
  • 2 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 tsp curry power
  • 350 grams sweet potatoes (peeled and diced)
  • 1 apple (peeled and diced)
  • 1/2 liter vegetable stock

Rye bread croutons:
  • 2 tbsp olive oil
  • 1 slice rye bread
Heat 2 tablespoons olive oil in a pan and fry the onions. Add the garlic and curry powder, stir for a few minutes. Add the sweet potato and apple. Fry for 15 minutes until the potatoes are brown around the edges. Pour in the vegetable stock. Leave for 2 minutes simmer until the potatoes are tender. Puree with a blender until smooth.

Heat the olive oil in a frying pan and fry the sliced rye bread crisp. Drain on kitchen paper. Sprinkle the soup with croutons and serve immediately. 


Sources:medcicalnewstoday.com
Inspired by: ''Vegan'' by Sue Quinn