Preserving – one act of meditating

The biggest deal about going healthy freak for me has been always loosing the opportunity of my  favorite red grapes juice. Why are all juices available in shops full of white sugar?

Actually who cares about it? I found way to preserve red grapes from my garden without help of sugar! Let’s put some late summer sun into jars and open them during long cold winter : )

this juice is full of vitamins and grape seeds oil cause we blend whole grapes :)

Red grapes cold-pressed juice 

Ingredients for 4 liters of juice:

• 4 liters of ecological red grapes separated from branches
• 4 tablespoons of ground ginger
• 2 ripe bananas
• 1 cup of water

step by step:

1. Prepare your blender and fulfill it with whole grapes. Depends on the blender, mostly they are 2 liters big, so make sure to divide all ingredients into two portions.
2. Add ground ginger, bananas and water.
3. Blend it good until it becomes smooth and bloody red
4. place all portions in a big pot.
5. Cover the pot and hit until the juice becomes hot, please be careful and do not cook it!
6. Fulfill the jars with hot juice, invert the jars and cover with warm blanket. This magical step allows your preserves to last over whole winter.
7. Enjoy during cold months :)

Sow-thistle green pesto

This week it’s a real last call for green leaves’ friends! For all summer lovers I would like to present lovely vegan green pesto option full of vitamins and minerals. Let’s become a friend of sow-thistle.

Sow- thistle green pesto

ingredients:

• about 10 fresh picked sow- thistle leaves
• bunch  of fresh parsley
• 125ml of virgin olive oil
• 2 big cloves of garlic
• full cup of sunflower seeds
• pinch of himalaya salt
• 2 table spoons of water
• red radish slices to decorate

Step by step: 

1. Wash sow-thistle leaves and parsley under current water. Chop both greens and place them in your blender.
2. Add sunflower seeds, garlic cloves, water, oil and pinch of salt.
3. Turn your blender on and blend all ingredients into intense green pesto.
4. Decorate with red radish slices. Serve fresh : )

Warm up

Is there any way to smuggle products rich in vitamin B12 like lettuce from cold salads into hot dishes?

The answer is – yes! This very first, cold and rainy day of approching autumn  I have had an honor to smuggle lettuce into very hot curry potatoes.

curry potatoes with lettuce leaves 

Ingredients:

curry paste

• 5 juniper balls                                               
• 2 teaspoons cumin seeds
• 1 teaspoon coliander seeds
• 1 teaspoon cinnamon
• 1 teaspoon red chili flakes
• pinch of salt
• 2 full spoons of tomato purée
• 40 ml of white wine
• 30 ml vegetable oil

the rest of ingredients

• 650g potatoes cut into cubes
• 3 red tomatoes and 3 orange tomatoes finaly grated
• 400 ml water
• 2 big onions chopped
• 2 cloves of garlic cut into slices
• about 10 green and fresh lettuce leaves
• fresh parsley to garnish

step by step

1. To prepare the curry paste hit medium pan and roast (without ay kind of oil!) juniper balls, cumin and coliander seeds til they become golden. Blend roasted spices with cinnamon, salt and chili flakes. In separate bowl combine all ingredients into smoothie paste.
2. Hit the biggest pan you have, pour 2 spoons of vegetable oil into it and fry onions with garlic about 5 minutes. Then, add the curry paste and stirring constantly fry about 3 minutes. This process alouds to bring out the aroma of indian spices and evaporate alcohol from white wine.
3.  Pour water and grated tomatoes into the pan, mix everything and cook on low heat about 1o minutes.
4.  Add potatoes and make sure that all of them are covered with sauce. If needed add more water. Cover the pan and cook 20 minutes over low heat.
5.  Remove the lid and cook for another 10 minutes, so the sauce can become dense.
6. Wash  lettuce leaves and cut them into slices. Add the leaves into the pan and cover it cooking just 2 mintues. Turn off the hit and garnish with fresh chopped parsley.
7. Serve hot and enjoy!

Late breakfast

Blueberry pancakes

ingredients:

• 50 g buckwheat flour
• 50 g whole-grain rye flour
• 200 ml rice milk
• 1 teaspoon vegetable oil
• small pinch of salt
• 2 full spoons of mashed banana
• 100 g blueberries
• 1 teaspoon baking powder

step by step:

1. In a bowl mix both flours, salt and baking powder.
2. separately  stir rice milk with vegetable oil and mashed banana.
3. Pour milk mixture into dry ingredients and mix all together.
4. add whole blueberries.
5. Heat the frying pan and a teaspoon of oil to fry.
6. Using the spoon create 4 little pancakes on the frying pan
7.  Fry till brown and the juicy blueberry part comes out
8. switch the sides
9. serve hot with blueberries on top and some agave syrup