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Yogurt Tahini Mediterranean Carrot Salad

27/12/2018

This mediterranean carrot salad is filled with chickpeas, royal raisins, feta, parsley and tossed with a creamy yogurt tahini dressing.

Prep Time 15 minutes Total Time 15 minutes

Ingredients For the dressing

2 tablespoons tahini
2 tablespoons water + more as needed to thin out
1/4 cup plain Greek yogurt
1 tablespoon lime juice (about 1/2 a lime)
1/2 tablespoon honey

For the salad

2 large carrots
15 ounce can chickpeas, drained and rinsed
1/2 cup royal raisins
1/2 cup chopped parsley
1/3 cup crumbled feta
salt and pepper to taste
black sesame seeds for garnish

InstructionsFor the dressing:

Place tahini and 2 tablespoons water in a food processor. Process until whipped and smooth.
Add the yogurt, lime juice and honey and process again until smooth.
Add additional water (1-2 more tablespoons) as necessary for desired consistency. *I used about 1 tablespoon.

For the salad:

Using a spiralizer on blade D or a julienne peeler make noodles from the carrots and trim into manageable size for eating.
Place the carrot noodles in a large bowl.
Add the chickpeas, raisins, parsley and feta.
Add the dressing and toss until well combined.
Season with salt and pepper to taste. Garnish with black sesame seeds.
Serve immediately or keep chilled until serving.

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Mediterranean Flavored Overnight Oats

26/12/2018

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This is a very filling breakfast and will keep you going for about 4 hours.

Prep Time:12 hr Total Time:12 hr Serves 1

Ingredients

100 g / 3½ oz rolled oats
200 ml / 6¾fl oz almond milk
2 full tbsp cottage cheese
1 banana or apple or pear sliced / chopped
1 Tbsp. almond butter or peanut butter
1 Tbsp. pistachios or walnuts or almonds , chopped
1 tsp raw unprocessed honey
1/2 tsp cinnamon or nutmeg

Instructions:

Fill a jar or a bowl with oats, almond milk and honey. Stir well. Seal with a lid and store overnight in the fridge.
The next morning, pour the overnight oats into a saucepan at medium heat. Stir once a while for a few minutes, until warm or hot, as desired. Add more almond milk if the oats get too dry. (If you prefer to eat them cold or at room temperature, skip this step).
In the meantime, peel and slice the banana. Set aside.
Mix the ricotta cheese with a 1/2 tsp honey, until creamy.
Chop the pistachios.
Once the oats are warm, serve in a bowl.
Top with ricotta cheese, almond butter, banana and pistachios.
Sprinkle additional honey on top.

Notes

You can replace the almond milk. Feel free to replace it with any other milk (alternative).

Adapted from the mediterranealicious: http://mediterranealicious.com/

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Spicy Red Lentil Dip / dairy/gluten free / vegan

26/12/2018

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Super easy and delicious red lentil dip with fragrant Indian spices. This red lentil dip is really filling, and it’s nice and warming, especially in this cold weather ! Crackers were nice for dipping, but you could also serve it with pita bread, pita chips, or even veggies.

Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Servings 6 Calories 111 kcal

Ingredients

1 cup red lentils picked over and rinsed
2 teaspoons curry powder
1 teaspoon onion powder
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/2 teaspoon Garam Masala
1/2 teaspoon cumin
crackers for serving

Instructions

Place the red lentils and enough water to cover them by one inch in a sauce pan.
Bring to a boil, then reduce heat to medium low.
Cook until soft, about 15-20 minutes.
If there is any excess water left, drain off.
Mash the lentils with a fork (they should be very soft already).
Add the spices, and stir.
Serve dip warm with crackers.

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