Celeriac Croquettes Recipe

Croquettes

My recent holidays in Spain inspired me for croquettes. The tapas variations in Spain are endless, and the croquette is the most common one. Traditionally croquettes are made with potatoes. There are regions in Spain that use paella for croquettes.

My new croquette recipe uses celeriac that is sometimes called “root of celery”. This vegetable is rich with vitamins and minerals, and it is twice less calories than potato.

Another ingredient that is a vital part of the traditional croquette recipe is the bread crumbs to keep the shape and make a crust. I am replacing bread crumbs with fine oatmeal. Also, I am using an ingredient that will help me to make a perfect croquette shape, see below 🙂

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Celeriac Croquettes

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Beet Dolmades Recipe

Beet Greens

Beetroots are so good that the greens do get ignored very often. If you buy new season beetroots with greens, don’t throw the leaves away, they have a higher nutritional value than the beetroot itself. You can use them as you would use spinach.

Beet greens supply good amounts of protein, phosphorus, zinc, vitamin B6, magnesium, potassium, copper, vitamins A, C and K, calcium, and even have a higher iron content than spinach. These leaves are also a great source of fiber and are packed with antioxidants.

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Beet Dolmades

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Vegan Muesli Bites Recipe

Barley vs Oats

Barley and oats have a range of healthy cholesterol-lowering properties as was discussed in the Barley Risotto post. There is an important difference between barley and oats, it is that the oats are gluten free. Oats are gaining increasing scientific and public interest for their potential antioxidant-associated health benefits as well as anti-inflammatory compounds.

If you cook porridge in the morning, use the ones that take longer to cook. Also you could buy oat bran (an excellent source of fibre) separately and add some to the breakfast or smoothies. Oats are rich in folate but the folate content is the highest in the whole oat.

If you have an unexpected guest and your guest happened to be a vegan, I have a recipe for you that is quick (will take less than 30 minutes), simple (no experience or skills required) and healthy (no sugar, no gluten, no bad fat). My non-vegan degustators got excited too!

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