'A DELICIOUS CHANGE'
I am part of this exciting project, in collaboration with Electrolux, "Sustainable Food". The main idea is to inspire people to create more delicious homemade food and 0 waste (check it out, it is a great initiative!). I thought in these recipes based on some tips that could help us to think more consciously in the way we buy and cook food. I hope you like them!
- Support Farmers Market & Local Production.
- Zero waste, use what you have, be creative.
- Avoid packaging!
- Do it yourself!
FARMERS FLATBREAD PIZZA WITH RUSTIC ROOTS
- Support Farmers Market & Local Production! "
Organic, well- produced food, always have more flavour and healthier benefits. Supporting these farming techniques, will help the environment as well the farmers economy, so they can continue providing us the best quality food for our cooking"
Check the farmers markets in your city, it is always a nice experience and you get so much knowledge about the food you bring at home!
(4 mini flat bread pizzas)
- 4 carrots
- 4-5 tomatoes
- 2 onions
- 2 tbsp olive oil
- ½ -1 cup water
- Two pinches sea salt
Peel the carrots and the onions. Dice the tomatoes and carrots and chop thinly the onions. Pour the oil into a big saucepan, add the onion and cook for 2-3 minutes, stirring with a wooden spoon, until they start to golden. Add the carrots and tomatoes, stir and cook for another 2-3 minutes. Now add the water and salt, cook in medium-high heat for about 15 minutes. Remove from the heat and let it cool down for about 5 minutes, before pouring the veggies into a blender. Mix in high speed to make the sauce.
- 2-3 beets
- 2-3 carrots
- Ruccola leaves
- Fresh basil leaves
- Fresh or dried oregano
- Pine nuts (roasted)
- Black olives
- Chili flakes (optional)
Peel and slice the beets and carrots thinly. Rinse under water. Place in a bowl or plate and drizzle a bit of olive oil over them.
- 4 cups buckwheat flour (500g)
- 1 cup cold water
- ¼ cup olive oil
- 2 tbsp plant or natural unsweetened yogurt
- 1 tbsp arrowroot
- Two pinches sea salt
Preheat the oven to 200°C. Place three cups of the flour in a big bowl, combine with the arrowroot powder and salt. Make a circle in the middle, add the yogurt, oil and water. With a spoon stir all the ingredients until the liquid is absorbed by the flour. Slowly start adding the rest of the amount of flour (a little at the time) massaging the dough with your hands (clockwise ), until the dough become soft but with consistency. Sprinkle some flour on the counter of your kitchen and transfer the dough. Divide the dough in four equal portions. Work one by one of the flat breads with your hands (you hands must be dried before starting). Spread the dough uniformly into flat thin circular portions. Place parchment paper on an oven tray. Place to of the flat- breads pizzas. Spread a couple of spoons of carrot-tomato sauce on the top and bake for about ten minutes. After this, add the beets and carrots slices, olives and sprinkle oregano on the top. Bake for another 10-15 minutes. Remove from the oven and add the fresh ruccola, basil leaves, a pinch of chili flakes and a spoon of pine nuts before serving.
SWEET POTATO & CAULIFLOWER FRITTERS
- Zero waste, use what you have, be creative!
"Sometimes when we open our fridges, we see an ocean of small pieces of "this and that", instead of throwing it into the garbage, stop for a minute and think what can you produce with that. Food waste is becoming a big problem nowadays".
This is a recipe that you can make using the “rest of vegetables” that you have in your fridge (zucchini, kale, spinach, potatoes, beets, carrots…), adding some flower, herbs and voilá! it turns into a delicious dish!
- 1 sweet potato
- ½ cauliflower
- 1 garlic clove or 2 tsp garlic powder
- ½ cup almond flour
- 3 tbsp buckwheat flour
- 3 tbsp chia seeds
- 3 tbsp fresh squeezed lemon juice
- 1 tbsp olive oil
- A handful grass onion
- A handful fresh basil leaves
- Sea salt & black pepper
*Olive oil to fry
- 1 cup chickpeas (previously cooked)
- 2 tbsp tahini
- ½ lemon
- 3 tbsp olive oil
- 1 garlic clove
- ½ tsp cumin powder
- ¼ cup water
- Sea salt
To make the fritters, peel and grate the sweet potato. Chop the cauliflower florets very thinly, into tiny pieces, with a knife (You can also grate the vegetables by using a food processor).Place the grated sweet potato and cauliflower in a big bowl. Chop the grass onion, basil leaves and grate the garlic. Add them to the bowl together with the flours, chia seeds, lemon juice, olive oil, a couple of pinches of sea salt and black pepper. Stir to combine all the ingredients together. Let the fritters dough sit for about 15- 20 minutes on the counter. To make the fritters, you can make them as patties by using your hands and then heat some oil on a pan, and fry the fritters in medium heat, each side for a couple of minutes until golden. Otherwise, heat some oil and add a big spoon of the fritters dough directly into the pan. Spread with a metal or wooden spatula and same thing, fry each side for a couple of minutes. (The frying process, depends on the consistence and size of your fritters)
To make the hummus, place all the ingredients in a blender or mix by using a hand mixer, until it gets a creamy texture (add a couple of extra spoons of water or lemon juice if needed). Keep in the fridge for a couple of minutes. Serve the fritters with some greens, sprouts, herbs, capers... and the creamy hummus.