Chocolate Banana Avocado Pudding

I was so curious to try making raw pudding made with avocado! The internet is full of amazing pictures of this healthy alternative to the ordinary chocolate pudding. What can I say - this was really delicious. The texture was creamy and you almost can't taste the avocado. I just added a pinch of salt to enrich the flavour a little. I added 100g of honey but if you prefer it less sweet of if your banana is really ripe, first try adding less. There's nothing that could make you feel bad after eating this. Come on, what could be better than a healthy chocolate pudding?! I feel like I'm falling in love with raw food. 

Chocolate Banana Avocado Pudding

1 ripe avocado
1 ripe banana
10g dark unsweetened cocoa powder
70-100g honey
pinch salt

1) Place all the ingredients into your food processor and process until smooth. Voila!

Recipe by collecting memories

Pumpkin Fritters

Pumpkin Fritters 

400g pumpkin, grated

2-3 cloves garlic, minced

½ tsp dried oregano

½ tsp dried basil

½ tsp salt

1/8 tsp chili powder

1 egg, lightly beaten
100g flour

olive oil, to fry

sour cream, to serve

1)  In a large mixing bowl, mix together pumpkin, garlic, oregano, basil, salt and chili powder. Mix in the egg. Stir in the flour and mix just until combined.

2) In a skillet, heat olive oil. Cook fritters on both sides until nicely golden brown. Serve with some sour cream.

Makes 2 servings

Recipe by collecting memories

Brie Quesadillas

Brie Quesadillas

2 tbsp olive oil
1 red bell pepper, chopped into thin strips
1 onion, chopped into thin strips
2 cloves garlic, finely chopped
2 tbsp balsamic vinegar
1/2 tsp ground ginger
1/2 tsp sugar
pinch salt
100g soft brie cheese, sliced
2 wheat tortillas
tomato sauce, to serve

1) In a saucepan, heat olive oil over medium heat. Add onions, garlic and bell pepper. Cover and cook until softened and a little bit browned, stirring occasionally.

2) Add balsamic vinegar, sugar, salt and ginger. Stir to combine, cover, and cook until the liquid has been absorbed.

3) Remove cooked mixture from the saucepan into a bowl. Place 1 tortilla in the saucepan. Spread half of the cooked mixture on one half on the tortilla, arrange half of the cheese and cover with another side of tortilla. Press gently. Cover and cook on both sides until the cheese has melted and the sides are golden brown. Repeat with the remaining tortilla.

4) Remove from heat and slice. Serve warm with some tomato sauce.

 

Recipe by collecting memories

Balsamic Mushrooms

Balsamic Mushrooms

Olive oil for cooking

8 extra large or 400g mushrooms, chopped into medium chunks

4 garlic cloves, finely chopped 

100ml balsamic vinegar
100ml light cream
Salt, to taste

Pepper. to taste

1) In a saucepan, heat two tablespoons of olive oil. Add mushrooms and garlic, toss to coat, cover and let cook until mushrooms release their liquid. Uncover and cook until almost all the liquid has evaporated. 

2) Pour in the balsamic vinegar and cook uncovered until it almost evaporates. Slowly pour in the cream and cook a few more minutes. You may want to increase the heat at this time. Season with salt & pepper and turn off the heat when there's still some liquid left in the pan.

Serve warm on toasted bread.

Makes enough for 4 slices of bread.

Recipe by collecting memories

Cauliflower Fried "Rice" with Balsamic Sauce

Cauliflower Fried "Rice" with Balsamic Sauce

1 small head cauliflower

2 tbsp olive oil, divided

2 eggs

1 onion, diced

1 red bell pepper, diced

200g of frozen cubed carrots

200g of frozen peas

1 small head broccoli, chopped into small florets

1 cup frozen green beans, chopped

2 cloves garlic, minced

Salt, to taste

1 tbsp olive oil

2 tbsp sesame seeds, lightly toasted

Balsamic Sauce (recipe follows)

1) In a pot, bring some water to boil. Add green beans and cook for about 5-10 minutes or until softened. When they finish cooking, remove from the water and drain. Do not turn off the heat. Add frozen peas and carrots to the same water and bring to boil. Cook for about 4-5minutes or until thawed and slightly softened. Remove from water and set aside.

2) Grate cauliflower into rice sized pieces. Set aside.

3) Lightly beat the eggs. Heat 1 tablespoon of oil in a skillet over medium heat and add the eggs. Scramble the eggs and set aside.

4) Heat 1 tablespoon of oil in a skillet over medium heat. Add onions and cook, stirring frequently, about 5 minutes.

5) Add bell pepper, garlic and broccoli and cook, covered, for another 10 minutes until a little bit softened. Stir frequently. Add more olive oil if needed.

6) Stir in cauliflower, carrots, green beans and peas. Cover and cook for another few minutes. 

7) Stir in scrambled eggs and sesame seeds. Drizzle with 1 tbsp of olive oil and balsamic sauce. Serve immediately.

Balsamic Sauce:

120ml/1/2 cup balsamic vinegar

120ml/1/2 cup water

2/3 tsp Ginger

1/2 tsp mustard powder

2 tsp honey

1 tsp Salt

Pinch Pepper

1) In a saucepan, combine all the ingredients and cook on low heat to about 2/3 of its original volume. Let cool a bit before mixing with vegetables.

Recipe by collecting memories