Black-Eye Beans with Mushroom

The aroma of cumin that in the dish is whats makes this dish so special. Cook the seeds in oil and wait for them to sizzle, and change colour and develop an aroma. This takes no time at all. The colour should be golden brown, don’t allow to get dark that means you have burnt them.

Ingredients 1 teaspoon cumin seeds

1 teaspoon medium-hot chilli power

1 teaspoon ground turmeric

1 teaspoon garam masala

3 tomatoes, finely diced

400g can black eyed beans, drained and rinsed

300g closed cup mushrooms, washed, patted dry and thickly sliced

Method

Warm 1 tablespoon of sunflower oil in a frying pan, then add the cumin seeds and fry over high heat for 30 seconds or until they start to darken. Add 2 teaspoon of ginger and garlic paste and fry for 30 seconds, add the chilli power, turmeric and garam masala, fry for a few seconds, then pour in a couple of tablespoons of cold water. Cook until the water has evaporated and the oil separates.

Tip in the tomatoes and cook over high heat for 3-4 minutes until they are soft. Stir in the beans, mushrooms and some salt to taste, cover and bring to the boil, then reduce the heat and simmer for 3-4 minutes. Remove from the heat and mash a few beans, if necessary, to make the sauce thick.

Black Eye Beans Nutrition

When it comes to packing in nutrition, you really can’t go wrong with beans, including the super nutrient-rich, black-eyed beans. These savory legumes are an excellent source of complex carbs, fiber and many essential vitamins and minerals. Beans like black-eyed peas are so full of good nutrition that they’re considered both a protein food and a vegetable.

One cup of cooked black-eyed peas (165 grams)

  • 160 calories
  • 5 grams of protein
  • 34 grams of carbs
  • 8 grams of fiber
  • 16 percent of the daily value (DV) for calcium
  • 10 percent of the DV for iron
  • 20 percent of the DV for magnesium
  • 15 percent of the DV for zinc
  • 24 percent of the DV for copper
  • 41 percent of the DV for manganese
  • 52 percent of the DV for folate
  • 44 percent of the DV for vitamin A
  • 37 percent of the DV for vitamin K

Granola Oaty Clusters

My quick easy ready-made breakfast with oats milk, this is the only brand granola I can eat, most granola is filled with nuts when I visit the supermarkets they’re no different so many different granola’s but still filled with nuts and raisins! I like my cereals, plain maybe if I wasn’t allergic to nuts, I could possibly tolerate having nuts in my cereals. The fact that there are so many peanut allergies! And even when I tried the health shops there are no different from the supermarkets their cereals are absolutely filled with nuts, if not cashews it’s peanut or almonds. To be honest, I’m also allergic to coconut and there is about 1.2% coconut in the ingredients and I’m gluten intolerant and it has gluten, it’s not the best. Coconut is the last in ingredients on the box and because I have been living on Antihistamine for the last 23 years, it dampens my system so I’ll sometime take a risk but if I missed a day or two not taking any Antihistamine! I’ll have a nasty reaction in a big way. I’m sure I have bought the same brand in gluten-free before. On the box there is Allergy advice: in bold it warns not suitable for Sesame, Milk, and But allergy sufferers due to manufacturing methods. Again I’m allergic to all of the above but I sometimes take risk or I will never be able to eat. I would never advise anyone to do the same we’re all different and by living with allergies for so many years I know how it affects me and I takes notes of the behaviour of the different pattern how it affects my lifestyle.

FRESH HERB NAAN BREADS

Ingredients

150-200ml vegan milk

20g vegan butter

15g fresh yeast

1 tsp Castor sugar

450g strong white flour

1 tsp salt

1 tbsp Nigella or black onion seeds

150g plain vegan yoghurt

few coriander, mint and flat parsley sprigs oil, to grease

Method

the inclusion of lots of herbs in these naan bread gives them a wonderful fresh flavour. If you freeze the naans at the end of step 4. They can be defrosted, risen and cooked whenever you need them.

1.pour the milk in a small saucepan and bring to a scalding point over a medium heat. Remove from the heat, add the butter and allow to melt. Allow to cool until tepid, about 38°C

2.In a small bowl, mix the yeast with a spoonful or two of the tepid milk, then stir in the sugar. Mix the flour and salt in a large bowl and stir in the nigella seeds. Add the yeast mixture, yoghurt and three quarter of the milk and melted butter mix. Mix throughly, adding enough of the remaining milk to make a soft dough.

3.Tip out onto a work surface and knead the dough for 10 minutes until smooth and elastic. Roughly chop a mixture of herbs, so you can have about 3 tbsp in total, and knead them into the dough. Place in a lightly oiled bowl, cover with lightly oiled cling film and leave to rise in a warm place for about 1 hour, or until doubled in size.

4. Divide the dough into 8 equal pieces and roll each piece into a large oval, about 3 mm thick. Make sure the dough is not thicker than this, or it will not have a chance to cook through in the pan before the outside becomes too dark. You may need to rest the dough from time while rolling as it may become quite elastic and difficult to roll.

5.Lay the rolled bread on a lightly oiled tray or work surface and cover with lightly oiled cling film. Leave to prove for about 15 minutes, or until they are visible rising again and about 5mm thick. Heat the oven to 120°C/gas mark 1/2.

6.Heat a heavy-based frying pan over medium heat and brush it with oil. Working in batches according to the size of the pan, brush the top of each naan with water and fry for 3 minutes before turning it and brushing the other side with water. Fry the other side for 3 minutes until we’ll brown.

7. Keep warm in a low oven while you cook the remaining bread. Serve warm with curries, or cut into slices and served with Indian spiced dips.

F

Creamy Carrots and Broccoli

A creamy sauce with cheese makes vegetables so much more appealing. This dish is more like a Christmas holiday, dish when making always go for a vegetable that’ll be around all year round.

Ingredients

2 cups thinly sliced fresh carrots

  • 2 cups fresh broccoli florets
  • 3 vegan eggs
  • 2 cups oats milk
  • 1/4 cup vegan butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) grated vegan cheese, divided
  • 6 cups cubed vegan egg bread

Method

Place the carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. Of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender.

Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread.

Transfer to a greased 11 x 7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered or until a knife inserted in the centre comes out clean. Let stand 10 minutes before serving.

Tasty spinach with cabbage and none meatless Bacon

One meal dish, take a few minutes to prepare! Feel free to make it more interesting by adding some sweet peppers and mushrooms, I love mushroom and sweet peppers. My allergies will not allow me to have mushrooms or sweet peppers so I made mine’s as simple as possible for me.

Ingredients

Meatless bacon

Mushrooms (optional
1 cup Spinach, fresh
1/2 cup Kohlrabi, cubed (or Turnips)
1/4 teaspoon Black Pepper
1/3 teaspoon White Wine Vinegar

3 cups Cabbage, shredded
1/3 cup Onions, chopped
1 teaspoon Garlic, minced

Method

Cook the kohlrabi in water until it is fork tender. Drain. In a deep pan, cook the bacon until almost crisp.  Add the garlic, onions  until the onion is glazed. Add the kohlrabi, bacon, and seasonings, then continue to stir and fry until the mushrooms are lightly browned if you are using mushrooms.

Stir in the spinach leaves, then add the shredded cabbage. Stir cook the cabbage until it Is limp and just tender, but is not overdone. Remove from the heat and stir in the vinegar. Serve.



Sweet Potato pudding with Polenta

Ingredients

cups fine yellow cornmeal

6 cups of sweet grated potatoes

2 cups of white grated yam

1 1/2 teaspoon salt

1/2 cup rice flour

1 teaspoon grated nutmeg or ground nutmeg

1 1/2 teaspoon ground cinnamon

6 cups plant based cream or coconut milk

1 Tablespoon vanilla extract

1/2 cup (1 stick) butter

2 cups brown sugar

2 Tablespoon dark or white rum (optional)

1 cup raisins (optional)

Method

Preheat the oven to 350 degrees Fahrenheit. Grease a 10 inch spring form baking pan or a regular baking pan with butter. Set aside.

In a medium pot, add sweet potato, yam, coconut milk, butter, brown sugar and vanilla extract

Sift all the dry ingredients: flour, salt, nutmeg, cinnamon and cornmeal in a large mixing bowl. Whisk together, and combined all the members mix well with a whisk. Continue to whisk for a few minutes to make sure there are no lumps and it is smooth.

Pour the mixture into the greased spring from baking pan. If you are adding raisins, sprinkle them in the mixture at this time. 

Bake for 20 minutes to 35 minutes or until golden brown.

Dream Delight

You get the best both worlds with thsese chocolate and vanilla cookies. They’re an appealing addition to any cookie tray, best serve during the holidays season when everyone is around and watch them disappear off the cookie tray so fast, although it doesn’t matter what time of the year you served them.

Ingredients

For Chocolate Dough

1 cup butter, softened

1-1/2 cups sugar

2 tbsp vegan eggs,

2 teaspoons vanilla extract

2 3/4 cups all-purpose gluten-free baking flour

2-3 cup baking cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup coarsely chopped sunflower seeds

5 ounces non -dairy white baking chocolate, chopped

Vanilla Dough

1 cup butter, softened

1-1/2 cups sugar

2 tbsp vegan eggs power

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Method

Using Aloe Vera has Multiple Benefits

Aloe Vera gel is typically used when you get a little too much sun and need some relief. However, an expert at Baylor College of Medicine says Aloe Vera has multiple benefits for your skin.

Aloe Vera has lots of uses,” said Kim Chang, aesthetician with the Baylor Aesthetics Studio. “It contains antioxidants, enzymes, Vitamins A and C, and it is highly anti-inflammatory. It can help treat burns, acne and dry skin.”

Chang added that when it comes to acne, Aloe Vera works best on superficial surface acne rather than cystic or deeper acne.

“The enzymes in it can also help exfoliate the skin to make it smoother, but if you are looking for something stronger I would recommend using a grainy exfoliator paired with a pure moisturizer,” she said.

Another benefit to Aloe Vera is that it can help with future lines and wrinkles. “One popular question is, can it help get rid of my wrinkles, and the simple answer is no. A big thing to differentiate is that it doesn’t reverse your skin from aging , but helps prevent you from getting deeper wrinkles and lines,” Chang added.

Benefits:

If you’re dealing with a chronic skin condition, it’s a good idea to check with your dermatologist before applying any products to your face. Talk to your doctor about the following potential benefits of aloe vera:

Burns:

For minor burns, apply aloe vera gel to the affected area up to three times daily. You may also need to protect the area with gauze.

Sunburns:

While aloe vera helps soothe sunburn, researchTrusted Source shows that it’s not an effective way to prevent sunburn, so make sure you wear sun protection every day!

Small Abrasions:

If you’ve scuffed up your chin or forehead, you can apply aloe vera to the area for quick relief from pain and burning sensations. Use three times per day.

Cuts:

If you’re used to grabbing Neosporin for a minor cut, consider trying aloe vera instead. Its molecular structure helps heal wounds quickly and minimizes scarringby boosting collagen and fighting bacteria. Apply up to three times per day.

Dry Skins:

Aloe vera gel absorbs easily, making it ideal for oily skin. However, it can help treat dry skin, too. Consider swapping out your regular moisturizer for aloe after bathing to help seal moisture into your skin.

Cold Sores:

Unlike canker sores, cold sores develop on the outside of your mouth. Aloe vera may help treat the herpes virus, which is also the underlying cause of cold sores. Apply a small amount of the gel to your cold sore twice daily until it goes away.

Eczema:

The moisturizing effects of aloe can help alleviate dry, itchy skin associated with eczema. Aloe vera gel may also help alleviate seborrheic dermatitis. While this oily form of eczema is most often found in the scalp, it can also affect parts of your face and behind the ears, too.

Psoriasis:

As with eczema, aloe vera may help alleviate inflammation and itchiness from psoriasis. For best results, apply aloe vera gel twice daily to the affected area of skin.

Inflammatory Acne:

Due to the anti-inflammatory effects of aloe vera, the gel may help treat inflammatory forms of acne, such as pustules and nodules. Apply the gel with a cotton swab directly to the pimple three times daily.

Aloe Drink

Ingredients:

2 kiwi

Handful of baby spinach

Handful of water cress

100ml aloe gel drink

1 cup raspberries

1 cup blackberries

1 cup blueberries

1 apple chopped

3 freshly squeezed orange juice

Method

Combine all ingredients and blend together and serve with a small piece of apple and kiwi fruit.

Pumpkin

Pumpkin is a variety of sqush

Pumpkin is a variety of squash that people often think of a traditional Halloween decoration or thanks giving pre filling. However, the flesh of the pumpkin plant provide a range of health benefits outside festivities. Pumpkin is a plump, nutritious orange vegetables, and highly nutrient dense food. It is low in calories but rich in vitamin and minerals, all of which are also in it’s seeds leaves and juices.

These are many ways to incorporate the pumpkin into deserts, soups, salads, preserves and even as a substitutes for butter. Pumpkin has a range of fantastic benefits, including being one of the best-known sources of beta carotene. Beta carotene is a powerful Antioxidant that gives orange vegetables and fruits their vibrant colors. The body converts any ingested beta carotene into vitamin A.

Consuming foods with high volumes of beta carotene may have the following benefits: reducing the risk of developing certain types of cancer. Offering Protection against Asthma and heart disease decreasing the risk disease decreasing the risk of age-related muscular degeneration many studies have suggestion that eating more plants foods, such as pumpkin, decreases the risk of obesity and overall mortality it can also help a person to avoid diabetes and heart, promote a healthy complexion and hair increase energy and healthy body mass index (BMI)

Research Has Demonsted

The the following the benefits: Regulating blood pressure Eating Pumpkin is good for the Heart. The fiber, Potassium, and vitamin C content in pumpkin all support Heart healt. Results of a 2017 study of 2, 722 Participants suggested that consuming enough potassium may be almost as important as decreasing sodium in treatment of high blood pressure. We need to take care of our health especially now with this COVID-19 to build our immune system and stay physically and mentally and emotionally strong, eating healthy and exercising should be a major part of our lives.

Pumpkin Takari

Ingredients..

450 g/1 lb peeled pumpkin, cut in small bites

1 onion, peeled, and chopped

2 garlic cloves, peeled and crushed

1 tsp turmeric

pinch of salt and pepper

1 chilli (optional )

1 package vegan bacon, already cut in small pieces

450 g/ 1 lb white basmati rice, wased and prepared

Method

Prepare a saucepan with the onion and pumpkin tumeric, salt and pepper, vegan bacon, and chilli if using, with enough water to cook all the ingredients together and a knob of vegan butter allow to cook for 15 minutes, until the pumpkin is cooked. Now add the rice to the saucepan with the rest of ingredients, add more if need to making sure there is enough to cook rice with the pumpkin, not too much water, you don’t want to have the rice too soft. cook for 30 minutes until rice is fully cooked.and served hot.

Cornmeal Muffins

1 cup whole grain yellow cornmeal, fine ground

1 cup unbleached all-purpose flour/ gluten-free (optional )

1/4 cup sugar

1/2 tsp baking powder gluten-free

2 vegan eggs

1 cup vegan milk

2 tablespoons vegan unsalted, butter melted

Method

Adjust oven rack to middle position and heat oven to 400 degree F. Lightly butter or spray the 12 muffin pan or fit the molds with paper muffins cups. Alternatively, use a silicone muffins pans, which need neither greasing not paper cups, place the silicone muffin pan on a baking sheet. In a large bowl, whisk together the cornmeal, flour, sugar and baking powder in a glass bowl. Measuring cup or another bowl, whisk eggs milk and melted butter together until we’ll blended pour liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend until better is just combined and evenly moistened. Do not over mix. Divide the batter evenly among the prepared muffin cups. Bake muffins until light and golden brown use skewer to insert into the middle of the muffin comes out clean, should be ready 20-25 min.

The benefits of using cornmeal

Cormeal, is typically made from within or yellow corn, can be produced in a variety of different ways. Fine medium and coarsely ground cornmeal are used to make many different dishes. It’s easy to obtain the benefits of cornmeal, since it’s ingredients is often added to baked goods and used in breading to enhance a food texture. It’s even used to thicken stews and soups. Cornmeal is also the staple of ingredients in a variety of different dishes like hoecakes, cornbread, gift, polenta, tamales and tortillas. According to the USDA, 100 grams (3.5 ounces) of uncooked yellow cornmeal has a variety of different essential nutrients, including 19 percent of the daily value for Iron, 6 percent of the value DV for potassium, 30 percent of the DV for magnesium, 19 percent of the DV for phosphorus, 17 percent of the DV for Zinc, 21 percent of the DV for Copper, 28 percent of DV for Selenium.

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