Finally cherries are available at the market, I just love them ! as a snack, in cakes, pies, muffins, scones and smoothies.
Rich in vitamine A & C !
Cristina for Peas & Peace
Cherries !!!
Tag: healthy lifestyle
Whole Wheat, Pumpkin & Sesame Seed Bread
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Ingredients
– 4 cups whole wheat flour
– 2 cups warm water
– 1 Tbsp instant yeast
– 1/2 Tbsp of sea salt
– 1 Tbsp olive oil
– 1 Tbsp of agave
– 1 Tbsp grounded flaxseeds
– 1 Tbsp of sunflower seeds
– 1 Tbsp of pumpkin seeds
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Instructions
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You can use your mixer by using the dough attachment or you can mix by hand
1. In a large bowl combine: whole wheat flour, instant yeast, salt, olive oil, agave, grounded flaxseeds, sunflower & pumpkin seeds.
2. Add a bit of the water at a time to get the right consistency. You can always add extra flour if you feel that the dough is too wet. It should not stick to the sides of the bowl. Shape into a ball.
3. Grease your Dutch oven pot with olive oil with a brush, making sure you put enough oil on the sides as well so it does not stick. and transfer the dough ball into it.
4. Cover and let rise for 60 minutes.
5. In the meantime, preheat the oven at 390°
6. When the oven is preheated, slash the bread with a knife, making a cut about 1 ½-inch deep or 3 diagonals are also pretty, as you wish !
7. Bake in the oven, uncovered, for 40 minutes, or until deep golden brown and risen. You can use a toothpick or cake tester to double check if it is properly cooked in the inside.
8. Remove bread from the oven and let it rest in the Dutch oven pot for 10 minutes.
9. Remove from the pot and let it cool down before slicing.
Enjoy this healthy delicious bread, dip it in olive oil or as a sandwich ! 🙂
Cristina for Peas and Peace
Follow your dreams !!!
I am 57 years old, and I am here to dispel the notion that being a certain age restricts you in terms of the activities you can do. I am a firm believer in the notion that age is but a number, it is all in how you feel on the inside. I would like to illustrate this via my love of ballet.
From a young age, I have been fascinated with the dance world, and the innovative ways in which it marries music, movement, and expression. I Took ballet classes in my teens, but life caught up with me, and I eventually resorted to simply spectating at performances here and there, nothing more. However, as time went on, I could no longer fight the urge to revisit it for myself. There was one small thing holding me back in my mind. If I were to go back, and start from the beginning, I would be placed in a class with young children, and would need to keep up with them, and the fear of old knee and other injuries flaring as well. Still, despite all of these apparent concerns, something compelled me to enroll myself.
This is a photo of me at my midterm recital, as you can attest, my fifth positon is not perfect and I need to work on and improve many movements and steps. Regardless, I made it! I attend two hour classes twice a week and can keep up with my much much younger class mates. My passion for the art of ballet inspired me to push my limits, stay fit, practice the sequences, and better myself with each and every class.
Somewhere, I am hoping that I could maybe also be an inspiration to a parent or grand parent, anyone really to follow their passion or dream. This goes to show that no matter how old you are, you can do anything you set your mind to, it’s never too late! If there’s something you’ve always wanted to do, find out the necessary steps, and work towards your goal.
Eggless Quiche
*Makes 8 Servings
Ingredients
For the crust:
- 1 tablespoon ground flaxseeds
- 5.5 tablespoons water
- 1 cup almond flour
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1-2 tablespoons water, as needed
For the filling:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup chopped cremini mushrooms
- 1 cup chopped baby spinach
- 500 gr of silken tofu, drained
- 2 tablespoons unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 3/4 teaspoon salt
Instructions
For the crust:
- Preheat the oven to 350 degrees and lightly grease a 9 inch Quiche pan.
- Combine the ground flaxseeds and water in a small bowl and set aside. This is your flax egg.
- In a food processor add the dry ingredients (almond flour, all purpose flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 1-2 tablespoons water as needed until the dough sticks together when you press it between your fingers.
- Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees.
For the filling:
- In a medium skillet, sauté the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.
- In the food processor, add the drained tofu, almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don’t blend entirely.
- Pour the filling into the crust and spread evenly using a spatula. Bake for about 35 minutes.
- Cool for 15 minutes before slicing.
No Bake, Double Chocolate & Peanut Butter Treats
INGREDIENTS
- 3/4 cup smooth peanut butter
- 5 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1/4 cup oat flour
- 1/4 cup cacao powder
- 1 tsp vanilla extract
- Pinch sea salt
- 1/4 cup vegan chocolate chips
- 1/4 cup cacao nibs
INSTRUCTIONS
- In a bowl, whisk the peanut butter, melted coconut oil, maple syrup, vanilla extract and sea salt together until fully combined.
- Stir in the cocoa powder and oat flour until a thick mixture forms.
- Mix in the chocolate chips and cacao nibs.
- With a medium size scooper (*Makes 12), form round shapes and place on a lined tray. Sprinkle on some cacao nibs and more chocolate chips (optional) and place in the freezer for 30 minutes until set.
- Store in the fridge and enjoy !
Matzo Ball Soup
*Makes 12 Balls
Ingredients for the Matzo Balls
1 cup matzo meal
1/4 cup chickpea flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup soya milk
1/4 cup canola oil
Ingredients for the Soup
1 tablespoon of olive oil
2 medium carrots, diced
3 garlic cloves, minced
6 cups vegetable broth
1/4 cup chopped fresh dill
Salt and pepper to taste
Instructions
To make the matzo balls, stir all dry ingredients together in a bowl. Stir in the milk and oil until thoroughly mixed.
Cover the bowl and chill the mixture for at least 30 minutes, while you begin the soup.
To make the soup, coat the bottom of a large pot with olive oil and place it over medium heat. Add the carrot and sauté for 5 minutes, until the carrots just begin to soften.
Add the garlic and continue to sauté for another minute.
Stir in the broth. Raise the heat and bring the broth to a boil. Lower the heat to a simmer.
Shape the matzo mix into 1 inch balls, pressing the mixture firmly together. Carefully drop each ball into the soup right after forming it.
Allow the soup to cook, uncovered, at a low simmer, for 45 minutes. Do not stir.
When the soup is finished cooking, remove it from the heat and season with salt and pepper to taste. Carefully stir in the dill.
Ladle into bowls and serve.
Apple Crumble Cake
It’ apple picking season, easy and delicious recipe to make !!!
Dry ingredients
1 1/2 cup almond meal
1 cup of all-purpose flour
3/4 cup cane sugar
2 tsp baking powder
1 tsp cinnamon
Wet ingredients
1 medium size apple, core removed and grated
1 cup of Almond milk
1/2 cup of canola oil
1 tbsp apple cider vinegar
Topping
1/2 cup pecans
1/3 cup of all-purpose flour
3 tbsp of agave
1 medium size apple, core removed, quartered and thinly sliced
Instructions
. Preheat the oven at 350°F. Line an 8 inch round cake pan with parchment paper.
. To make the cake: Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake pan.
. To prepare the topping: In a small-size bowl, combine the pecans, flour and agave and mix until well combined.
. Arrange the apple slices on the top of the cake in which design you prefer. Then distribute the topping here and there as per photo.
. Bake the cake in the oven for 55-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it.
. Allow the cake to rest in the cake pan for 5 minutes, dust with powered sugar if desired.
. The cake can be kept in the fridge for 3 days.
Enjoy !
Cristina
Peas & Peace
Peas & Peace TM 