Holy Guacamole!

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Basic recipes are what pull apart the apt from the masters. My better half told me once that he had met someone so bad that could screw up some scrambled eggs. Blimey! They are very easy to spoil! Leaving aside the fact that cooking points for eggs, as for meat, are a very personal choice, it is commonly accepted that scrambled is meant to be creamy, slightly runny and moist. I have can count of one hand the amount of times I have been served truly satisfying scrambled eggs.

For me Guacamole falls on the same category of dips that can change dramatically on the  blink of an eye, however we only have ourselves to blame. The amount of times I have heard ” I don’t put cilantro in mine because I don’t like” or “No jalapeño, too hot” and then when they actually try my guacamole they raise their eyebrows and praise it.

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Of course you like it! It is the real deal, and is delicious, and unless you have a real allergy, there is really no reason to leave any ingredient behind because you see, it is only a matter of how much you put in the mixture that will make you hate it.

If you don’t tolerate hot food, with 2 or 3 slices of pickled jalapeño you will get all the flavour and almost a negligible amount of heat. If you don’t like cilantro, add only a few leaves and chop them incredibly small. Those flavours, when mashed together will give your guacamole and unbeatable taste. You may try it and hate me forever, but I have never (so far) had a complain. I hope you guys won’t be the first ones!

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Ingredients

1 extra large or 2 medium ripe avocados

5 slices of pickled jalapeño 

1 tomato, peeled, deseeded and chopped very finely

1/2 red onion, chopped teeny tiny

4 stalks of cilantro, leaves only, chopped

1 lime (juice)

Pinch of salt

Pinch of ground cumin

How to…

In a large bowl mix all the ingredients mash until they resemble a dip. Bear in mind this is a chunky guacamole. If you want it finer, you can put it in the food processor however it affects negatively the texture of the avocado in this instance.

Mole in spanish means to mash, so there you go, the proof is in the pudding as they say 😉

I hope you enjoy it!

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Low Carb Vegan Shepherd’s Pie

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Abrupt mountain slopes rise up to the sky as if trying to touch it. Clean cold air, open lungs, sore muscles, step step step up to the top.

The sun is ruthless, blisters, sweat, the view, the silence. It’s a different world up there.

We forget that traditional food was designed to fit traditional ways of living. Sheep and cows in the high fields, men and women up with the sun and walking with the animals, to the pastures. Small wonder things like a full english breakfast and the shepherd’s pie came about.  For me, sort of small, sort of sitting on my ass half of the day and vegetarian, not such a great option, nutritionally speaking, so I have this new vegan way of cooking one that turned out absolutely delicious, and so easy!

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Ingredients (serves 3)

1 medium cauliflower

250 gr. seitan mince false meat

1/2 red onion

1 carrot

1 glass vegetable stock

1/2 tbsp flour

Salt & Pepper

Pinch of cumin

1 dash of non dairy cream

Extra Virgin Olive Oil

1/3 glass of white wine

Nutmeg

How to…

In a pan, cook the onion and the carrot in a bit of olive oil, until tender and transparent. Add the mince and mix well, then add the flour and let stick to the ingredients for half a minute and then add the wine and the cumin. Let it run dry and then add the vegetable stock, let it cook until the water is gone and there is a thick sauce instead. Correct the salt and pepper and distribute in three ramekin or oven proof dishes.

Boil the clean cauliflower until soft. Drain all the water and blend with the cream, the nutmeg a a pinch of salt. Taste to make sure is creamy and top your ramekins with it. If you are not vegan, you can sprinkle them with a bit of grated cheese. If vegan, with a bit of breadcrumbs.

Bake until golden brown for about 15 to 20 minutes.

Enjoy!

Sugar Free Peanut Butter Cups

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Give me a thousand shy Autumns like this one to cosy up in near a window with a cup of tea and watch the world go orange, red and a myriad shades of copper. I have been busy lately. Crazy busy I would say even, flying around, stressed out, digging up documents, chasing people and trying to organise a move. And thus, I haven’t updated this blog in ages, even my Instagram activity has suffered, and I endeavour to be better, but I am still in the middle of it and I can’t actually commit to it.

I have been writing too, the second part of a novel I wrote a while ago, and this is again an Autumn feeling. It is the nostalgia and quietness of it all that calls to me, that sends me spinning into the depth of my deepest darkest longings, back to my childhood.

As such, I have rescued a simple candy recipe, replicated over social media a million times, to share with you. Peanut butter cups. The scary bit is when you look at the nutritional values of the commercial brand Reese’s, so much everything you really don’t want to be eating too much of it.

These variation is a non added sugar one, I have used a sugar free chocolate brand as a base and no added sugar peanut butter and it just implies melting and pouring.

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Ingredients (for 15 cups)

1.5 No added sugar dark chocolate bars (150 gr)

3 tbsp of no added sugar peanut butter

2 tbsp. cocoa butter/coconut butter

2 tbsp of cocoa nibs

a pinch of salt.

How to…

In a small non metálico jar, put the chocolate broken in pieces and one tbsp of cocoa butter. Melt in the microwave for about 1.5 minutes or more if needed.

Line a small tray that fits in your freezer or fridge with small metallic chocolate liners and pour the melted chocolate on them, filling them up to 1/3 of their capacity.

Put them in the freezer and let them cool down for 5 minutes and in the meantime, melt the peanut butter with the rest of the cocoa butter and a pinch of salt in the microwave. Bring out the liners and fill them with the mixture for another 1/3. Cool down again, melt the chocolate and fill it up to the top and sprinkle with cocoa nibs.

The cocoa nibs add an extra crunchiness and fibre that is very yummy!

Enjoy!

Mediterranean Hake

 

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If you live by the sea you will know what I am talking about. It’s a sound every child that grew up with the scent of sea salt in the nostrils can identify. It is a faint, almost fading eerie sound of bells that come from the sea at down. Some days are clear but where I come from, fog is generally the background setting for the fishermen that return to shore. It grows in intensity as the waves rock the small boats and the engines buzz their way into the port. It means fresh fish. It means tired men. Fishing is done at night, is then when hakes are catch. They live fifty meters under the surface of the Atlantic and Pacific oceans and they are closely related to cods. They are long, thin, slippery predators that feed on lanternfish on the continental shelf. They eat, and they are eaten, the circle of life.

They have a subtle flavour, soft and flaky that makes is a commercially important species and the star of a myriad of traditional dishes in the old continent. Modern fishing techniques, on those giant boats that carry no bells, have polluted the water with anisakis making a parasite that was seldom found in the fish an everyday problem. You see, I recently discovered why, apparently fish are processed as they are caught and the byproduct of the cleaning of the fish, it’s thrown back to the sea, where other fish feed on it. Sounds as an intrinsically good idea, until you realise that we are spreading a disease that was naturally contained before in the fish and that actually causes severe allergic reactions on human beings, well done us. Again.

If you buy your fish at a decent fishmonger, they will be able to spot the parasite if it’s there and remove it, and it is totally safe to eat. It is a highly nutritious fish, low in fat and very good for children. It doesn’t have too many bones and it’s not too “fishy” (if you know what I mean).

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I have paired my hake today with fresh tomato relish with herbs (and no sugar) and some wholegrain couscous. The fish has been cooked in the microwave (steamed) and has a lemon rind, fresh basil and olive oil dressing. All those flavours are very Mediterranean and pair perfectly with one another. It can be made in advance and just heated up in the oven so it’s great if you have people over, pretty easy and fuss free. This recipe is gluten free and low GI which makes it appropriate for low carb diets and diabetic patients. Should you be vegan and not eat fish, tempeh is a great alternative for this recipe.

Ingredients (serves 2):

2 large ripe tomatoes

2 fillets of hake

60 gr. of gluten free couscous

1 bush fresh basil

Fresh Oregano (or dried if you cannot get hold of it)

1 lemon

Extra virgin olive oil

Salt & Pepper

How to…

Chop the tomatoes in small square pieces and cook them in 1/2 tsp. of olive oil with a pinch of salt and pepper and the fresh herbs also chopped. Let the water evaporate until the it acquires the consistency of a sauce, tomatoes are very high in water and it could ruin your dish later on.

Prepare the couscous according to the packaging instructions, usually is twice the volume of water that the one of couscous, pinch of salt and a dollop of butter, you can use olive oil too instead. You can add some sultanas and some toasted pine nuts to the couscous to make it more a more substancial meal (for lunch instead of dinner for example).

Clean the hake fillets and wash them. To cook them in the microwave set them in a tray with 3 tbsp of water per fillet and cover them with transparent film. Cook at 800w for 2 minutes and check if they are ready. Be careful and don’t put them for too long the first time around because it is very easy to overcook fish in the microwave. You can always put more time on them if needed.

For the fish sauce: grate the lemon rind and put it in a mortar, add the fresh basil and mash with pestle. Add a pinch of salt, dash of lemon juice and then carefully mix in 2 tbsp. of good extra virgin olive oil. serve the dish as per the picture if you wish or get creative.

Bon appetit!

Protein Green tea Nice cream with Cacao Nibs

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I come from the best place in the world. It’s not (only) me who says this, we are very privileged, and i like to remind myself of that as often as possible. Being grateful is part of being happy. I was born in a misty coastal region in the most septentrional part of the Iberian peninsula, this place, never conquered, never surrendered is called the Basque Country.

Nested between mountains and green as an emerald, this land goes to die in the winding, rocky cliffs of the Atlantic Ocean. Not a turquoise, sky reflecting sea… a wild, severe and feisty one more like that was claimed the lifes of many fishermen and sailors through the centuries. It’s an ancient land, one were its people speak the oldest, most mysterious language in Europe, of unknown origins. A secret language catalogued by the UN as “the hardest language to learn in the world” followed by Mandarin.

It rains a lot, that is why it’s kept it so clean and beautiful and the reason why the land blesses the inhabitants with flavourful vegetable products. The ample cold waters of the sea provide some of the tastiest fishes in the world, our green pasture feeds excellent cattle and we serve our steaks over coal in pieces that are in excess of 1 kilo of weight.

Maybe that is where my love of food first come. It is difficult not to be a foodie in the Basque Country, and it is difficult not to be disappointed when you travel. From here, I want to invite you all to come and visit my beautiful, peaceful and fantastic part of the world, you wont regret it.

Today, I want to share a small snack recipe that can double up as a breakfast of post workout meal. It is made with green tea, since Japan is one of the few places that I have travelled to and felt that the food culture was equally respectful of the raw material as my own. Different yes, but similar in its perfectionism, and for that, here is my Matcha Nice cream with Vanilla protein. I hope you like it.

Ingredients (serves 2)

1 frozen chopped banana

1 scoop vanilla protein

1 tsp Matcha green tea

Dash of coconut milk

2 mini matcha choc chip cookies

Cacao nibs

Rose petals (dried)

How to…

In a blended, mix the banana, vanilla and matcha with a dash of coconut milk. Adjust the milk to your desired consistency, I wanted mine a bit firm so I put a little less.

Serve and adorne with japanese choc chip cookies, cacao nibs and rose petals.

Your children will love it, since it was cookies and everything is super healthy so win win! Have a lovely week peeps!

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Blue Protein Nice Cream

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I write. I have been writing since I was about 11, when I finished reading The Lord of the Rings. I have always had a thing for fantasy and sci fi and a while ago. I have decided that maybe it would be a good idea to share some tales with you.

So since the aim of this blog is to provide nutritional advice to acquire and maintain a healthy weight, but in a delicious way, sharing tales is not really something you would expect from me. However, I am asking for permission, to all of you. I wonder if you would mind me doing so? And if you don’t, I would like you to challenge me with themes!

Hit me with your best shot and I will do my best to make a short tale with it. Who knows, maybe together we will come up with something good.

For now, let me share with you this protein nice cream recipe, perfect for the coming summer months! Low in fat, slow burning carbs, vegan and high in protein. No added sugar or nasties, great to make for the kids, and for the not so young too 😉

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Ingredients (serves 2)

1 frozen banana

1 scoop vanilla protein powder

100 ml coconut milk

1 tsp. blue matcha

How to…

Mix the blue matcha in the coconut milk and let it sit for 5 minutes. Stir and filter to remove any solid residues. In a blender, mix the frozen banana, the blue milk and the vanilla protein. Mix well and place in a metallic container and back to the freezer for 2 hours.

After 2 hours, check the consistency and if the nice cream is firm, scoop out with an ice cream spoon and serve with frozen berries.

Easy and delicious!

Mango Parfait & Food Pics

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There are very few things that beat the sweetness of a ripe mango. When I was little and globalisation wasn’t yet a thing, we only got local fruit and veg in my region. I am from the north of Spain, so that means a really good assortment of citrus, berries, melons and watermelons, and pretty much anything that grows in my sunny land.

However things like mangoes, passion fruits and avocados where completely unknown, we didn’t even know how they looked like!

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My dad on the other hand had to travel to exotic destinations for work and he brought some of those things for us to try when I was about 6 or 7. I remember that the first time I tried a Mango, I thought it tasted like “pine tree”. I was very creative describing flavours but i didn’t have any other reference. Let’s just say I wasn’t a big fan at the time. Nowadays it’s one of my favourite fruits and I get very protective of a good ripe mango I have been keeping for a special moment.

These pictures are 3 different settings with 3 different light situations for the same parfait. The breakfast is made of a layer of home made granola, greek yogurt, raspberry coulis and Mango.

To make the raspberry coulis you have to boil 1 cup of frozen raspberries with 1/2 cup of water with the juice of 1/2 a lemon and some sweetener, I used sucralose in this case. Let simmer for 10 minutes and then use a ricer to remove the seeds. You can keep it in the fridge for up to 10 days and use as sauce for cheese, yogurts, cakes etc.

Lots of protein in this recipe, good sugars (very good pre or post workout) and fibre from the granola and the fruit.

About the photography, I just wanted to show you how much can a setting and the light change the look of a dish! Which one is your favourite??

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