Thai Black Rice Pudding

Oh wow!!! This indulgent, velvety, glossy, silken, so simple and yet so delicious rice pudding recipe is the perfect comfort food.
It is vegan, fat and refined sugar free!!!@nutrition_facts_org 🥰💙🍀
.
.
#mindfulnutrition #mindfuleating #recipedeveloper #healthyfood #fusioncuisine #creativity #passionforfood #glutenfree #vegan #dairyfree #drmichaelgreger #nutritionfactsorg #inspired #refinedsugarfree #sugarfree
#lovewithoutdepending #gratitude

RECIPE (serves 4 to 6)

250g or a cup of Thai black rice
500ml of water soak the rice overnight
1 cinnamon stick
1 litre of water to cook the rice (and plus if necessary)
250ml of oat milk
3 Tbsp of dates syrup (less or more to teste)

METHOD

Add 250g of rice with 500ml of water in a covered container and let it soak overnight.

Next day, drain the rice then add it to a sauce pan with 1 litre of water and the cinnamon stick. Cooke it like normal rice, mixing it every 10 minutes so you can get the starch to creamy the rice.

After 45 minutes add the oat milk and keep cooking and mixing it.

Try it as you cook it to make sure it has achieved the consistency you desire. If necessary add more water.

When it’s done add the dates syrup, mix it well, cover the pan and let it rest for at least 10 minutes before serving.

You can serve with your favourite fruit and even add some nuts or seeds for a crunchy texture. I’m serving it with banana! 🥰

I hope you enjoy it!!!

Much love and gratitude!!!

Nai 🙂 x

The weather is just perfect for this delicious nutritious detox soup recipe! It captures the flavour of seasonal vegetables in a heartwarmingly scrumptious bowl of goodness. Zero fat, low carb, no refined salt, this soup definitely counts towards your 5-a-day! 😍
Did you know that by preparing/chopping broccoli 45 minutes before cooking it, increase its nutritional level? 🥦
If you want to learn more about it and the benefits of miso paste as refined salt substitute, have a look at @nutrition_facts_org web page.
(Very interesting) 🧠👈
🥰💙🍀
.
.
.
#mindfulnutrition #mindfuleating #SumSanos #recipedeveloper #vegan #refinedsaltfree #lowcarb #fatfree #drmichaelgreger #nutritionfactsorg #whitemisopaste #misopaste #glutenfree
#lovewithoutdepending #gratitude

RECIPE (makes 6 portions)

3 garlic cloves
1 medium white onion
3 celery stalks
2 medium carrots
5 spring greens leaves
6 closed cups mushroom
1/2 small white cabbage
1 medium courgette
6 broccoli florets
3 scallions or spring onions
2 Tbsp of chopped parsley
1 Tbsp of white miso paste
1 Tbsp of dried thyme
Enough water to cover the vegetables

METHOD

Start by chopping the broccoli and set aside (take note of the time you did it, so you can make sure you will add to the recipe 45 minutes afterwards)

Chop all the ingredients and add to a large sauce pan and cover it with water.
Add the white miso paste and the thyme. Let it cook until the vegetables are ready.

By the time you finish to chop and cook all the ingredients it pass 45 minutes, so you can add the broccoli now. Let it cook for further 5 minutes and it will be ready to serve.

I hope you enjoy it!!!

Much love and gratitude!!!

Nai 🙂 x

It has to be a strawberry one, because strawberry reminds me of an unforgettable moment in my life!!! Strawberries reminds me of a true love!!! ❤

No words can describe my feelings and my gratitude! Rational/Emotional love!!!
True love! ❤🥰❤

The miracle of gratitude is that it shifts your perception to such an extent that it changes the world you see. “Dr Robert Holden” ❤Love❤Gratitude❤

Raw Vegan Valentine’s Strawberry Cheesecake
This decadent, delightful, guilty free cheesecake is also oil and refined sugar free! Perfection!!!

Happy Valentine’s day!!! 🥰💙🍀🍓
.
.
#loveyouforever #truelove #lovewithoutdepending #unforgettable #gratitude #strawberrylover #love
#valentines #mindfulnutrition #mindfuleating #SumSanos #recipedeveloper #healthyfood #fusioncuisine #creativity #glutenfree #vegan #wildfoodcafe #rawdesserts
#plantbased #sugarfeee #oilfree

RECIPE (makes a 6 inches round baking tray)


CHEESECAKE BASE

170g of pitted dates (soaked in boiling water for 30 minutes)
140g of ground almonds (or more until you have the consistency of a dough)

CHEESECAKE

150g of raw cashews (soaked for 3hrs in hot water or on in cold water overnight)
500g of strawberries (already clean)
5-6 Tbsp of agave nectar (adjust to taste)
½ cup of chilled coconut cream
12g of vegan gel

METHOD

Line the sides of your baking tray with parchment paper

CHEESECAKE BASE

Put the dates in a food processor and process into a paste. Add the almond and process some more. Mix with enough ground almonds to obtain a dough that isn’t too sticky yet still holds together well.

Mould the base mixture to the bottom of your baking tray. Put into the fridge while you make your cheesecake mixture

CHEESECAKE MIXTURE

Add the cashews, strawberries, agave nectar and coconut cream into the blender. Blend until smooth. Once smooth add activated vegan gel. Blend it craping the sides of the blender from time to time if needed. Adjust the sweetness to taste. Blend until completely smooth.

Once you have achieved a smooth consistency remove your baking tray out of the fridge and pour the cheesecake mixture on top of the set base.
Put the cheesecake in the freezer to set. Remove from the freezer 30 minutes before serving. Use your creativity and decorate as you pleased!

Let love inspire you!!!

I hope you enjoy it!!!

Much love and gratitude!!!

Nai 🙂 x

My take on a traditional Brazilian dish. Feijoada is the most popular meal in Brazil and we normally have it at least twice a week.
It is a beans and meat (pork) stew. Normaly served with white rice, spring greens and farofa (made with cassava flour). The original recipe can take up to 3 hours to cook (if you remember to soak the raw beans the night before)😎
This version took 45 minutes and it tastes divine. If you like beans, I recommend you to try this recipe. Oil and salt free, high in protein!!! I’m serving it with steamed spring greens, roasted sweet potato, and a mixture of organic brown and organic black wild rice! 😊🥰💙🍀
.
.
.
#mindfulnutrition #mindfuleating #recipedeveloper #healthyfood #fusioncuisine #SumSanos #vegan #organic #glutenfree #Brazil #feijoada #tradition #proteinpower #cheflife #drmichaelgreger #nutritionfactsorg
#lovewithoutdepending #gratitude

RECIPE (serves 10 – great for freezing)

2 large white onions
4 garlic cloves
3 carrots
1 red pepper
3 Tbsp of chopped spring onions
1 Tbsp of white miso paste (salt substitute)
2 Tbsp of smoked paprika
1 Tbsp of cumin powder
2 bay leaves (very important)
3 Tbsp of chopped parsley
1 Tetra Pak organic chopped tomatoes
2 Tetra Pak organic black beans
2 Tetra Pak organic red kidney beans
Water to cover

METHOD

Add all the ingredients a part from the parsley, into a large sauce pan!

Cover it with water and let it cook for 40 minutes or until the carrots are cooked.

After 40 minutes add the parsley, mix it well and cook it for further 5 minutes.

Ready to enjoy the healthy taste of Brazil 😊👌

I hope you enjoy it!

Much love and gratitude!!!

Nai 🙂 x

I have to admit that the first time I ate Brussels sprouts in UK (not common in Brazil), I hate it.🤢 It was boiled and overcooked and had like a bitter taste. I couldn’t understand how such adorable “mini cabbage” could taste terrible like that. Poor underappreciated Brussels sprouts!!! 😌
So I went on to buy some, and to prepare my own Brussels sprouts! Since then, I’m talking about 15 years ago, I prepare this dish often. In this recipe I’m using walnuts, pomegranate, dates syrups and white miso paste (instead of salt). I can tell you that I’ve managed to convert a few people to like it, with this recipe! Have a go and try it. Be brave!!!😃🥰
Why waiting until Christmas to eat such a nutritious vegetable?
You will find more information about it here: https://nutritionfacts.org/topics/brussels-sprouts/
😋🥰💙🍀
.
.
.
#mindfulnutrition #mindfuleating #recipedeveloper #healthyfood #fusioncuisine #creativity #glutenfree #veganoption #SumSanos #vegan #organic #keepitsimple #dairyfree #brusselssprouts #walnuts #drmichaelgreger #nutritionfactsorg #lovewithoutdepending #gratitude

RECIPE (serves 3 as a side dish)

500g Brussels sprouts cut in half
1 Tbsp of white miso paste
1 Tbsp of sesame seeds
1 Tbsp of dried thyme
50g of walnuts
1 pomegranate
3 Tbsp of dates syrup

METHOD

Set the oven on 200 degrees Celsius.

Clean the Brussels sprouts and halve them. Into a sauce pan add the miso paste, Brussels sprouts and water to cover it. Once the water starts to boil, parboil it for 5 minutes only.

Once ready, transfer it to a baking tray and put back into the oven for 10 minutes.

In the mean time, crunchy the walnuts with your hands or a knife, then add them to a frying pan to toast for 5 minutes or until some of them have like a dark spots.

Now remove the Brussels sprouts from the oven and add the sesame seeds and the dried thyme. Mix it well and put back into the oven for further 5 minutes.

Them last but not least you can carefully and respectfully work of the pomegranate.

For me personally, I look at every single seeds of pomegranate as a rare ruby. So delicate and at the same time with such strong flavours.

Time to add the Brussels sprouts to a serving dish. Then add the walnuts, pomegranate and drizzle the dates syrup all over it.

I hope you enjoy it!!!

Much love and Gratitude!!!

Nai 🙂 x

Wow!!! Fragrant, creamy, crunchy, quorn curry, served with 100% wholegrain flat bread! Two easy recipes made in 30 minutes that will enchant you with its flavours and aroma! 😋🥰💙🍀
.
.
#mindfulnutrition #mindfuleating #recipedeveloper #healthyfood #fusioncuisine #creativity #SumSanos #vegan #organic #keepitsimple #oilfree
#inspired #drmichaelgreger #chef #nutritionfactsorg #curry #selflove #lovewithoutdepending #gratitude

RECIPE FLAT BREAD (makes 6 flat breads)
375ml of plant based natural yogurt
380g of 100% wholegrain organic flour (plus to dust)


RECIPE CURRY (serves 6 people)
400ml of water
2 onions peeled and chopped
3 Garlic cloves peeled and chopped
3 tomatoes chopped
500g of quorn peaces (can use chicken if not vegan)
1 handful of raw cashew nuts (optional)
1 Tbsp of curry powder
1 Tbsp of cumin
1 Tbsp of garam masala
1 Tsp of turmeric
1/2 Tbsp of white miso paste (as salt substitute)
1 pinch of black pepper (it will activate the nutritional content of the turmeric)
200ml of coconut cream
Fresh parsley or coriander for garnish

METHOD for the curry

In a saucepan, add all the ingredients a part from the coconut cream. Let it cook for about 15 minutes. While the curry its cooking, you have time to make the bread.

METHOD for the bread

At the flour and yogurt and mic until you have a dough consistency. Then transfer to a working surface to knead the dough, adding more flour if necessary, until it comes out of your hands. Then divide the dough in 6 parts.

Then using your fingers, open the dough like in the picture below.

Heat up a non stick frying pan, then add the dough and cook it on side for 3 minutes or until you have those black marks and it’s ready to flip the bread and cook the other side. Continue this process until you cook all 6 flat breads.

Now it’s time to add the coconut cream to the curry and let it simmer for 5 minutes and it’s ready to serve.

I hope you enjoy it!

Much love and gratitude!!!

Nai 🙂 x

Soba noodle is made of buckwheat and contains all the essential aminoacids, that can not be made by our body!
Ready in less than 30 minutes, this super healthy oil free noodle stir fry, will surprise you with its flavours!
Wow!!! Came up with this fragrant and delicious sauce, with almond butter, white miso paste, dates syrup, unfiltered apple cider vinegar, soya sauce and chilli flakes to taste. Healthy and delightful!!! 🥰💙🍀
.
.
.
#mindfulnutrition #mindfuleating #recipedeveloper #healthyfood #SumSanos #vegan #oilfree #nutritionfactsorg #drmichaelgreger #healthyfood #fusioncuisine #creativity #passionforfood #delicious #sobanoodle #buckwheat #easymeals #keepitsimple
#lovewithoutdepending #gratitude

RECIPE
Ingredients (serve 2)
90g of soba noodle (cooked following the pack instructions, then rince it in cold water and set aside)
1 small red onion
1 small carrot peeled and chopped
2 garlic cloves
4 closed cups mushroom
3 broccoli florets
1/2 of orange bell pepper (can use any colour)
2 cm of fresh ginger grated (can use 1/2 Tsp of ginger powder instead)
1 Tbsp of black sesame seeds

For the sauce
1 Tbsp of almond butter (peanut butter also works)
1 Tbsp of unrefined apple cider vinegar
1 Tbsp of dates syrup
3 Tbsp of dark soya sauce
1 Tsp of white miso paste
Dried chilli flakes to taste

METHOD

Add half a cup of hot water into a frying pan

Add all the ingredients (a part from the sesame seeds), and cook it until the broccoli and carrots are tender (you may need to add some extra water if the water evaporates and the vegetables aren’t cooked)

In the mean time, make the sauce by adding all the ingredients, mixing well together and once done, set aside.

When the vegetables are cooked, add the soba noodle, the sesame seeds and the sauce to the vegetables, and mix it well. Cook it for 5 minutes and it’s ready to serve!

I hope you enjoy it!!!

Lots of love and gratitude!!!

Nai 🙂 x

So versatile and easy to make!!! Packed with omega 3 from flaxseeds and plus!
In this particular recipe I made “tofu mince beef” (will write down the recipe also), homemade guacamole and some green salad leaves. To finish it off with some plant based yogurt dressing! Amazing flavours and textures! 🌮🌯🥰💙🍀
.
.
.
#mindfulnutrition #mindfuleating #SumSanos #recipedeveloper #vegan #glutenfree #proteinpower #tofu #dairyfree #nutrition #zaatar #chef
#lovewithoutdepending #gratitude

RECIPE
Ingredients for the wraps:
2 cups of chickpea flour
2 vegan eggs (2 Tbsp of flaxseeds plus 6 Tbsp of water – leave to rest for 15 minutes before adding to the recipe)
2 Tbsp of Za’atar
1 Tsp of baking powder
1/2 Tsp of salt
500ml of water (more if necessary)

TOFU MINCE BEEF
2 Tbsp of light oil (such as light olive oil, canola or vegetable)
2 Tbsp of soya sauce
1 Tbsp apple cider vinegar
2 Tbsp of smoked paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
A pinch of salt
1 block 200g of firm tofu crumbled.

MUSHROOM SAUCE TO ADD TO THE TOFU AT THE END
1 Tbsp of extra virgin olive oil
200gm of closed cups mushrooms chopped
1 chopped onion
2 Tbsp of crushed tinned tomatoes
3 Tbsp of sweetcorn
2 Tbsp of chopped parsley

METHOD

Preheat the oven at 200 degrees Celsius then start with the sauce for the tofu mince beef.

Then crumble the tofu

Add to a baking tray and spread out evenly

Put it back in the oven for 30 minutes, mixing every 15 minutes, until its crunchy!

In the mean time, sautéed the onions and mushrooms

Add the rest of the ingredients and the tofu as seeing on the picture below

Crook it for about 15 minutes.

Now that you have the “tofu mince beef” ready, you can make the wraps.

Add all the ingredients and mix it well. For this recipe I had to use a bit more water to get the pancake consistency. It will depend of the flour and the vegan egg.

On a nonstick pan, add the wrap batter mixture and wait until the bubbles appear on the surface, then it’s ready to flip over. Cook for another 2 minutes and it’s ready.

I’ve made 6 large wraps

Served with homemade guacamole and vegan plant based yogurt dressing.

Hope you enjoy it!!!

Lots of love and gratitude!!!

Nai 🙂 x

Wow!!! Wonder what happens when putting together 2 of the most influential healthy food advocates in a dish? A nutritious and delicious raw courgette zoodle inspired by @wildfoodcafe and the healthiest pesto I’ve ever made, inspired by @nutrition_facts_org. It is vegan, oil and unrefined salt free! It’s zingy, refreshing, great for pastas, toasts and also as a healthy dip. 😋🥰💙🍀
.
.
.
#mindfulnutrition #mindfuleating #SumSanos #recipedeveloper #healthyfood #fusioncuisine #creativity #glutenfree #vegan #organic #lowcarb #proteinpower #refinedsaltfree #drmichaelgreger #nutritionfactsorg #wildfoodcafe #rawfood #plantbased #lovewithoutdepending #gratitude

RECIPE
2 cups of baby spinach
2 cups of basil leaves
4 garlic cloves
1 small tomato cut in 4
1 cup of walnuts (for nut free use raw pumpkin seeds instead)
1 lemon juice (about 2 Tbsp)
1 Tbsp of white miso paste (salt substitute)
2 Tbsp of nutritional yeast (optional)
2 Tbsp of water

METHOD
Add all the ingredients into a food processor and mix it well until it has a pesto consistency.

Store in a jar in the fridge for 7 days of can be frozen for 3 months.

In this recipe I used it with a courgette zoodle pasta and baby plum tomatoes.

If you don’t have a spiralizer, you can use a potato peeler and make ribbons instead.

I hope you enjoy if!

Lots of love and gratitude!!!

Nai 🙂 x

Wow!!! This has to be the best avocado chocolate dessert I’ve ever made!!! 🥰
Inspired by another amazing book “Wild: Plant-Based Recipes to Nourish your Wild Essence” by @joelgazdar & @aiste_wildfoodcafe. I’ve been following them since they opened their first cafe in London @wildfoodcafe. This place is out of this world. Definitely worth a visit!!!

This vegan avocado chocolate pie is decadent, rich and made with such wholesome healthy ingredients, that you can indulge yourself without the guilt!!! What not to love? 🥑🍫🥰💙🍀

.
#recipedeveloper #mindfulnutrition #mindfuleating #SumSanos #vegan #glutenfree #dairyfree #nosugar #healthyfood #creativity #plantbasedfood #avocado #wildfoodcafe #rawdesserts #chocolate #foodforthoughts #lovewithoutdepending #gratitude

RECIPE (makes 2, of 6 inches small pie or a 9 inches large pie)

For the crust
150g of pitted dates
150g of mix nuts (almonds, cashews, walnuts) or use the same quantity of your favourite nuts
1 Tbsp of dates syrup

For the filling
2 ripe avocado
225ml for coconut cream
2 Tbsp of dates syrup
180g of 100% organic dark chocolate melted
1 Tbsp of coconut oil
6g of vegan gelatin (1 sachet)

METHOD
For the crust
Add all the ingredients to a food processor and blend it until you have a dough consistency. If it’s still to dry add 1 Tbsp of water at the time.

Refrigerate it while you make de pie filling

For the filling
Add avocado flesh, coconut cream to a food processor or a blender and mix it until smooth. Leave it aside

Put the chocolate in a microwave bowl and melt it 30 seconds at the time

Once its melted add the coconut oil and mix well

Add the melted chocolate to the avocado mixture with the gelatine (dissolved in 50ml of water, like the sachet instructions) and the dates syrup. Mix it well and it’s ready to assembly the pies.

I made 2 small pies and had some extra.
Put it in the refrigerator overnight or until it’s set to cut.

Serve with a side of berries!!!

I hope you enjoy it!

Much love and gratitude!!!

Nai 🙂 x