For those who know me well know that I love pumpkin seeds.🥰
It’s an ingredient that I always have in my kitchen. It’s great for adding texture in cakes, salads, porridge, yogurts, soups and it’s also a delicious, crunchy snack! Pumpkin seeds are a great source of protein and unsaturated fats, including omega-3, contains iron, selenium, calcium, B vitamins and beta-carotene.

Normaly I buy it raw and organic, to toast at home in a frying pan on the stove top (no oil). It’s quick and easy to make. You can leave it plain or spice it up to suit your taste.
https://naiserafinfood.wordpress.com
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Much love and gratitude!!!

Nai 🙂 x

Going back to my lovely Latin America to get inspired by a classic Mexican dish “Burrito”!
Wanted it to be low carb so I swapped the rice for quinoa and the tortillas for spring greens and the final results is an explosion of flavours and textures!!! Served with turmeric yogurt dip!!!
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#recipedeveloper #healthyfood #SumSanos #fusioncuisine #glutenfree #veganoption #proteinpower #chef #mindfuleating #creativity #smallchanges
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RECIPE

1 chicken breast cooked in water
100g of cooked quinoa
Spring greens leaves
1 onion
2 cloves of garlic
1 can of butter beans (you can use any kind of beans)
1 grated carrots
6 baby plum tomatoes
1 bunch of chopped parsley (you can use cilantro/coriander)
1 Tbsp of extra virgin olive oil unrefined (any oil will do)
1 Tbsp of smoked paprika
1/2 Tbsp of cumin powder
Salt and pepper to taste

For the dipping sauce
1/2 cup of natural yogurt (Greek Style)
1 tsp of turmeric
1 tsp of lemon juice
1 Tbsp of extra virgin olive oil unrefined
Salt to taste

Add the oil in to a sauce pan with chopped onions and minced garlic. Cooked until golden brown then add all the other ingredients. Mix it all well. It won’t take more than 10 minutes to cook.

Now you can prepare the spring greens leaves. Wash it individualy under cold water. If possible dry it with a kitchen towel. Place it on top of a chopping board and remove the hard part of the stem as you see on the picture below.

Place the spring greens leave on a flat surface and add the quinoa first and then the mixture.

Don’t worry about the gap left from the stem removed. It will ok to roll.

Gently press it, but make sure you roll it firmly!!!

Ready to serve and enjoy this delicious, low carb, super protein power Burrito!!!

Much love and gratitude!!!

Nai 🙂 x

Carrot cake is a very popular cake in Brazil, although it doesn’t taste or looks like the carrot cake in UK. The one back home is made in a blender with mainly carrots, flour, sugar, eggs, oil and most of the time, covered with chocolate sauce!

As I’m trying to make it healthier and still delicious, I came up with this flourless, gluten free, decadent Brazilian Carrot Brownies covered with 90% dark chocolate! 🥰🥕🍫🇧🇷😊💙🍀

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Ingredients

350g of chopped raw carrots
4 Tbsp of Coconut oil
200ml of oat milk (or any other milk of your preference)
4 eggs
100g of Erythritol (or any sugar alternative)
1/2 tsp of Vanilla extract (optional)
190g Homemade oatmeal flour
1 Tbsp of Baking powder
Walnuts (optional)

Method

Turn the oven on at 200 degrees Celsius

In a blender add carrots, coconut oil, oat milk, eggs, exhibit, vanilla extract and blend it until smooth. When it’s done, transfer to a mixing bowl and reserve.

Combine the oatmeal flour and the baking powder until it’s well incorporated, then add it to the reserved liquid, mixing gently.

I used a rectangular large baking tray with a sheet of parchment paper. Transfer the mixture to the baking tray. It has a liquid consistency. (Hopefully you can see in the next picture).

Inside the oven it goes for approx 40 minutes or until golden brown.

While it gets cold, it’s time to melt 150g of 90% Dark Chocolate. I melt it in the microwave.

The cake doesn’t have to be completely cold for you to cover with chocolate. Then sprinkle with some chopped walnuts for texture and enjoy it!

It can be stored in the fridge for up to 3 days.

Much love and gratitude!

Nai 🙂 x

Practicing mindful eating with colourful and nutritious food choices! Simple little changes make a big difference!
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Woke up wanting something different for breakfast!!! Banana and coconut pancake. Served with coconut cream and date syrup!!!
Made with a ripe banana, egg, coconut flour, cinnamon and baking powder!
If you want a vegan version, replace the egg for 1 “vegan egg” (1xTbsp of milled flaxseed mixed with 3x Tbsp of water).
So delicious, nutritious, healthy and easy to make!!!
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#glutenfree #veganoption #healthyfood #easytomake

Reading @yotamottolenghi recipes @theguardian I came across a very familiar dish, Gnocchi alla romana, bringing childhood memories! So I was inspired by it and decided to create a gluten free version and also combine two traditional dishes in one, from two different cuisines, Italian (Gnocchi) and Turkish (Manti) and the result is heaven!!!!

Carrots, potatoes and Oats gluten free crispy gnocchi served with garlicky natural yogurt, finished off with sumac and smoked paprika flavoured butter!

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RECIPE – for 4 people 🙂

Gnocchi

1 potato (475g aprox)

1 medium carrot

120g of oats flour (homemade in a blender)

1 egg

Salt to taste

Yogurt Sauce

500ml for Natural yogurt (Greek style)

1 large garlic clove

Salt to taste

Flavoured Butter

2 Tbsp of organic salted butter

Half tsp of smoked paprika

Half tsp of Sumac

Crispy Gnocchi

Frying pan

2 Tbsp of olive oilp

METHOD

Peel and cut the potato and carrot. Add to a pan with boiling water and cook it until soft.

Transfer to a bowl and mash it up. Add the egg and and half of the oats flour, mixing well until it’s all combined. Add more flour until you can roll out the dough. It will be a bit sticky, but dont worry about it.

It will look like this when it’s ready to roll.

Now you can shape it like you please. I normally don’t like to spend much time, if it’s not necessary. So for me rolling it like mini balls (a bit bigger than a marble ball), was the fastest way. Then you press it down with your index finger to create craters which will hold the sauce you will add to it later on.

Now that you have all the gnocchi ready rolled, it’s time to prepare the yogurt sauce.

Transfer the yogurt to a container and grate the garlic, add a bit of salt and mix all together. Done!!! 🙂

It’s time to get a sauce pan with boiling water. Add the gnocchi and as soon as it comes to the surface, remove it from the water and place on a plate. If you don’t have a big sauce pan, you can cook the gnocchi in batches.

Crispy gnocchi!!!

Take a frying pan and add olive oil and the cooked gnocchi. Try no to keep turning it. Just leave until you see it’s golden brown, then turn and do the same on the other side. When it’s ready, I transferred to a serving dish and prepared the flavoured butter.

Add the butter on frying pan, medium heat until completely melted, then add the smoked paprika and sumac. Once it starts to form bubbles or a foam, turn off the heat. Now the flavoured butter is ready.

Add the yogurt sauce over or on the side of the gnocchi and last but not least add the delicious flavoured butter all over it!!! Heaven!!!

I hope you enjoy it!

Much love and gratitude!

Nai x

P.s you can sent me questions, suggestions, advices and I promise to look at it all 🙂