Category Archives: Healthy Recipes

Brown Rice Stuffed Peppers (Greek Style)

Rice-stuffed peppers like these are an easy, healthy, Mediterranean-style side dish. Cooked rice is mixed with sauteed onions and garlic, as well as raisins and ground almonds. Stuff the delicious mixture into bell pepper and bake.

Ingredients:

2 cups cooked brown rice

1/2 cup (100 gr) almonds

4 yellow, red or green bell peppers

½ cup olive oil

2 medium onions

3 garlic cloves

1 ripe tomato

4 fresh figs or 1/4 cup golden raisins

salt and pepper to taste

2-3 Tbsp chopped fresh parsley

Instructions:

  1. Cook brown rice in steamer or saucepan. Set aside.
  2. Grind nuts in a food processor until finely chopped, then set aside.
  3. Heat the oven to 375F (190C).
  4. Cut peppers in half lengthwise, or crosswise, depending on their shape. (The peppers should be able to sit level, and not tip or roll.) Remove seeds and membrane. Leave the base of the stem on because this will help the pepper keep its shape after roasting.
  5. Finely chop the onions and garlic. Cut tomato into eight pieces. Sauté in a large, heavy-bottom frying pan on medium heat until onions are translucent. If using raisins, drain water and to frying pan and mix. Stir in the tomatoes and 1/2 cup almonds. Add salt and pepper to taste. Continue to cook 1-2 minutes, then remove from heat.
  6. Then, spoon rice mixture into the peppers. Clean off any rice that sticks to the rims of peppers, as it may burn. Sprinkle chopped parsley on top. Place peppers on a cookie sheet. Bake in oven for 20 minutes.
  7. Remove from oven and sprinkle ground nuts on top. Return to oven for 20 more minutes.

 

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Super Healthy Chlorella & Banana Ice Cream (dairy free)

Chlorella Ice Cream

Ingredients:

makes 4 servings
3 peeled medium bananas, sliced into coins and frozen until solid
1 tsp of Chlorella Powder
½ teaspoons Agave Syrup

Directions:
Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in chlorella and agave syrup, and transfer to a freezer container and freeze until solid.

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Raw Chocolate Vegan Easter Egg Recipe

Raw Vegan Easter Egg

Caramel Cream

  • 1 1/2 cups cashews
  • 1 tsp vanilla extract
  • 3 tbl agave syrup or 1/2 cups of soaked Mulberries
  • 2 tbl coconut butter, warmed to liquefy
  • 1/2 cup water
  • Pinch Celctic sea salt or Himalayan Salt

Chocolate

  • 1/2 cup cocoa butter or coconut butter, warmed to liquefy
  • 3 tbl cocoa powder or cocoa paste
  • 1 tbl lucuma
  • 2 tbl agave syrup

Make the caramel cream first by combining all ingredients in a  food processor until smooth. The smoothness of the mixture will depend on the strength of your machine.

Then make the chocolate by combining all ingredients in a food processor or simply stir in a bowl with a whisk or fork ensuring any lumps are broken down until smooth. Pour the chocolate into each egg mould so half is filled. Then spoon some caramel cream into the mould. Then pour over some more chocolate so there is no trace of the filling. Set in the fridge or freezer to set.

Enjoy!!!

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Healthy Lunch Box Recipe Ideas

Packing a healthy lunch box for your children is a daily challenge for parents. It’s so hard to know how to pack healthy kids’ lunch bags. Kids are hungry at lunchtime, so they need a packed lunch that satisfies their appetite and gives them plenty of healthy food, including lots of the all important fresh fruit and vegetables. Trouble is, that it can be a bit of a challenge to keep coming up with healthy lunch box ideas. What to include? As well as providing stuff that’s healthy, parents are also trying to find food that’s a bit more interesting than the predictable cheese or ham sandwich with an apple.

Frittata

A frittata is a baked omelette.

Ingredients:

8 large eggs

150ml (5fl oz) single cream or any nut milk

50g (1¾ oz) Cheddar cheese, grated

1 tbsp chopped fresh parsley

1 cup grated courgette or carrot

salt and freshly ground black pepper

2 tbsp olive oil

Instructions:

Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). In a large bowl, beat the eggs with the cream; add cheese, herbs and salt and pepper.

Heat the oil in a 23cm (9in) oven-safe, non-stick omelette pan over a medium heat until hot. Pour in the egg mixture and shake the pan a little to spread the ingredients evenly.

Transfer the pan to the oven and bake for 20 minutes, or until the omelette is just set in the centre.

Hold a warmed plate upside-down over the pan and turn the two over together so that the omelette inverts on to the plate. Serve hot or warm.

Avocado Hedgehog

lunch box chlorella

Instructions:

1 avocado

Sunflower seed

Raisins

Ingredients:

Cut avocado in half. Spoon it out and lay flat.

Press sunflower seeds into avocado so they will look like spikes

Use two raisin for eyes and one for hedgehog nose

Alfa Alfa Sprout & Avocado Wrap

HITACHI HDC-1499E

 Ingredients

1/8 cup alfa alfa sprouts

1 boiled egg

Half of avocado

1 tsp linseed

1 tbs hummus

Wholegrain wrap (wholewheat, rye or spelt)

Instructions:

 Cut egg and avocado into small pieces.

Add linseed, hummus and alfa alfa sprouts and mix.

Put the mixture in the middle of the wrap and roll.

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Alkaline Raw Vegan Pesto Recipe

raw pesto

Ingredients:

1 cup pine nuts

2 cups basil

½ olive oil

½ lemon juice

¼ walnuts

1 avocado

Pinch of Himalayan salt and black pepper

Instructions:

Blend all ingredients together until smooth

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Hummus Recipe

Try this red pepper hummus recipe for your next snack. The red peppers make a sensational addition to this traditional hummus recipe.

Ingredients:

1 can (16oz -19oz) of chickpeas

1 red bell pepper

1 tablespoon of tahini

1 ½ tablespoons fresh lemon juice

1 ½ tablespoons olive oil

3/4 teaspoon cumin

1 clove of garlic, crushed

1/2 teaspoon salt

1 ½ tablespoons water

Preparation:

Wash and dry red bell pepper. Chop into ½ inch pieces.

In a blender or food processor, blend the chickpeas. Add red bell pepper, olive oil, tahini, lemon juice, garlic, cumin, water, and salt until the ingredients form a creamy, paste-like consistency. Serve immediately or cover and refrigerate for 30 minutes.

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Aubergine Dip (Greek Style – Melitziana Salad)

Ingredients:

2 Aubergines

2 gloves garlic

½ onion

½ cup of olive oil

¼ cup of seamen seed

Instructions:

Slice the aubergine in thin slices and pierce with a fork. Grill in the oven for 10-15 minutes.

Let it cool. Blend all ingredients in blender until smooth.

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Why to dehydrate…

A food dehydrator delivers the vast majority of foods with the same vitamins and minerals as their fresh counterparts, in a remarkable array of concentrated flavors, nutrients and enzymes!
Dehydration process retains almost 100% of the nutritional content of the food, retains the alkalinity of fresh produce and actually inhibits the growth of microforms such as bacteria.

totalhealthnow dehydrating

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Healthy Granola Recipe

 

Ingredients:

½ cup Toasted Coconut Chips

1 cup Rice Pops

½ cup Roasted Almonds (cut in pieces)

½ cup Cranberries ( or roasted/dehydrated apples pieces)

1 cup Qunioa Pops

¼ Cup Cacao Nibs

Mix all ingredients in bowl and serve with a milk of your choice we prefer homemade Almond or Hazelnut Mylk

Super Quick Porridge

1 cup of Oat Flakes

1 cup of Brown Rice Flakes

½ cup Goji Berries or (Cranberries, Raisins, Mulberries)

2 large spoons of Psyillium Husk

2 tea spoons of Chia Seeds

Instructions:

Mix all ingredients in a bowl and keep in sealed container. To cook: add ½ cup of mix in a bowl, add hot water and cover with a lead for 1 minute. Add fresh fruit berries or banana and enjoy your morning porridge

 

 

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Superfood Muesli

Superfood Muesli

cereal

Ingredients (Serves approximately 10):

1 cup oats

1/2 cup of raw almonds (chop in a food processor)

1/2 cup shredded unsweetened coconut

1/3 cup sunflower seeds

1/3 cup pumpkin seeds (pepitas)

1/3 cup chia seeds

1/3 cup wheatgerm

1/2 cup almonds, roughly chopped

4 tbsp linseeds

2 tsp cinnamon

Directions

Mix all ingredients in a bowl then add into a large glass jar to store.

Cornflakes

1 cup of toasted coconut chips

1 cup of sliced Almonds (can slightly roast them)

4tbsp linseeds

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