Thermomix Recipe: Healthy Pumpkin Soup

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Good morning! I cannot believe it’s already Halloween again in a few days – how did this happen so fast? I’ll actually be coming back home on October 31st from my US business travels, so I don’t know how awake I’ll be or whether the jet lag will have me under control that night! Either way, every year when October starts, when the leaves turn orange, and the halloween decorations come out – I crave a good pumpkin soup! And that is exactly what I cooked the other night – or better, what the Thermomix basically cooked by itself for me!

The recipe, once more with the Thermomix, is super, duper easy! First of all, the ingredients are:
Pumpkin, and
Ginger
Yup, that’s it. All you really need is pumpkin and a little bit of ginger (only if you want a hint of spice!). Now, I of course added spices and herbs, but that really depends on what taste you are looking to get at the end. Here is what I did:
1) cut 800g of pumpkin into large pieces (and roughly 1,5cm of peeled ginger if you like), add them into the Thermomix bowl, cut them for 10 seconds at speed 5
10 sec / speed 5
2) now add around 75g of oil to the pot (I used rapeseed oil), and cook it at 100°C at speed 2 for 5 minutes
5 min / speed 2 / 100°C
3) add all your spices and herbs as you wish! I used a hint of salt and pepper, around 1 tablespoon of curry, 1 tablespoon of sweet paprika, ½ tablespoon of ground chilli (or add in a fresh chill if you like it spicy!) and cook it for another 12 minutes at Varoma steam, speed 2.
12 min / speed 2 / Varoma (120°C)
4) to get it creamy, you now have to stir it for 10 seconds at speed 7.5 – tada, you can now serve the soup hot and tasty!
10 sec / speed 7.5

Thermomix Recipe: The quickest Salad

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3.. 2.. 1.. done! I swear this is the easiest and quickest way to preparing a healthy and yummy salad! Slowly but surely I am falling in love with the Thermomix. I mean, I’ve always wanted one but then when Sam brought it into the apartment, I never really used it as much. I consider myself still being a fan of the “traditional” cooking. I love cutting the vegetables and foods by myself – I find it to being one of the most relaxing things to do after a long day at work. At the same time, however, I often just want to eat and not do anything at all. Ha, anyone feel me?

With the thermomix one can do a salad within seconds it feels. Ok, let’s be honest, not seconds. Yet, I swear it did not take me longer than 5 minutes!

One should start of with what you want in the salad:
1) Salad – I chose the Iceberg Salad, but any green leaves should do
2) Cucumber
3) Paprika / Bell peppers
4) Mushrooms
5) Radish
These are the ingredients that I used.

You simply need to add the salad (medium sized leaves), largely cut cucumber and bell peppers (around 5cm diagonal), the mushrooms and radish (I cut them in halves) all into the Thermomix. Then chop them all for 5 seconds at speed 4. Done. Take out the cut ingredients, add them into a bowl, feel free to add (for example) corn, fruit or seeds, and finish it by adding the dressing. I simply used olive oil and balsamic – and added one cooked egg on top (always gotta have that protein)!
5 sec / speed 4

Vegan Falafel for the Win

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Another week, another recipe! I surely do not want to bore you with recipes only on this blog, but if I am in love with something I need to share it. So here I am telling you about my rather newly discovered love: chickpeas! Who would have known that these little yellow fellows are so healthy, so filling, and can be used in so many recipes.

A new favorite recipe of mine is this vegan falafel recipe! It is so simple that it’s almost scary – so good that you cannot stop eating them and the preparation time takes around 10 minutes at max. Personally, I like simple recipes and things that do not take long to make after coming home (usually somewhat late) after work. Given this reason I made these falafel after work the other day and did not even add a side-dish. What I can recommend, though, is a cucumber salad (speaking of, I found a great recipes that I will share in the near future!).

For these crispy, little falafel, you need

240g (drained) & pre-cocked chickpeas
1 large onion
1 handful of fresh coriander
1 tablespoon cumin
2 tablespoons buckwheat (or any other) flour 
1 tablespoon of extra virgin olive oil
a hint of salt

What to do

  1. Pre-heat the oven to 250°C 
  2. add all ingredients into a food processor and mix until you get a smooth mixture (make sure it doesn’t become too smooth or else you will get a soup)
  3. take roughly one large tablespoon of the mixture and form each patty with your hand
  4. place them on a baking sheet and sprinkle (or paint) all patties with a light layer of olive oil
  5. bake until golden-brown for roughly 18-20 minutes

Et voila – within a couple of mintues preparing and baking, you have the perfect, healthy (and vegan) falafel ready.

Vegan, Sugarfree & Glutenfree Waffles

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Sundays are probably my favorite weekdays. Why you ask? Simple – the week is coming to an end, I can sleep in, usually all household cleaning has been done, and I either go for brunch or make my own larger-than-usual breakfast at home! I have changed up my diet quite a bit these past few weeks – going from eating meat every day to eating completely vegan for a month. The idea behind it was to give my body a break from all the animal derived foods and seeing how my body would adjust to such a change of lifestyle. Although I have gone back to eating meat once in a while now since a week or two, I still try to eat plant-based most of the times these days. I believe everything should be done in moderation and as much as I enjoyed the vegan lifestyle I still do enjoy meat too much once in a while to giving it up completely. Perhaps that will change in the future – or not, we shall see. Either way: during my plant-based diet phase, I tried out several new recipes that were – obviously – vegan.

I am a huge fan of sunday-waffles! Previously, I would make waffles with standard recipes – which usually contained either eggs, butter or some other form of animal derived by-product. This time I went for an all vegan recipe and switched a few things up from the normal recipe I would have used earlier.

What you need (for 8 waffles)

1 large, ripe banana
1 tablespoon sunflower oil
150ml warm water
100ml almond milk with slight vanilla flavor (can use plain almond milk)
200g glutenfree flour (I used buckwheat flour)
2 teaspoons baking soda (glutenfree)

What to do

  1. get you waffle iron ready
  2. mash the banana and add it into a large bowl
  3. add all other ingredients and mix everything together until you have a smooth dough
  4. heat up the waffle iron once without any dough
  5. add two tablespoons of dough into each iron set (or however large your waffle iron is)
  6. let it bake the waffle until ready

This recipe is super easy, quickly done and barely needs any ingredients. Note that the waffles are not very sweet. If you do want it a little sweeter, I suggest adding a tablespoon of maple syrup or the like to the dough beforehand.

I topped up my waffles with some fresh blueberry “jam” which I made whilst waiting for my waffles to bake. Here I used ¾ cup of fresh blueberries, 1 tablespoon of agave syrup and 1 tablespoon of chia seeds and mixed everything up.

Et voila – time to enjoy a lovely little breakfast without having the guilt crawl up after indulging!

 

Guilt-free desserts

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There is something so sweet about it. Something that warms up your soul and satisfies every cell of your body. Yes, I am talking about chocolate. Recently, I have become obsessed with the taste of chocolate and the feeling of satisfaction it leaves you with. Of course, next to snacking on the unhealthier version from time to time (normal chocolate, or worse, M&Ms), I try reaching for the rather guilt-free and healthy version whenever possible. On Saturday I had a friend over for dinner (salad) and made him this tasty guilt-free chocolate mousse for dessert. He wouldn’t believe me when I told him it was mainly avocado and bananas he was eating right then and there. I’ve shared the recipe before, so I will link it again here for you. The salad was absolutely amazing as well – I paired it with some avocado, egg, chicken, and mango; which really gave it that last fresh kick it needed. Especially now that summer is coming (slowly but surely I hope!) I love mixing in fresh fruit and especially berries into my meals. It’s just so satisfying and refreshing. Tomorrow I will have another friend over for dinner before we head out for some drinks and then come back in (a sleep-over; yay!). I will most likely make that chocolate mousse again because 1) I love it and 2) she is the biggest chocolate lover I have ever met in my life (typical Swiss hehe). So it will be interesting to see whether she enjoys the healthy version or whether she needs the real chocolate one to satisfy her cravings. I am still unsure what to make for dinner as such – and am thinking of going for a salad again – but do you have any ideas? I’ve become quite boring with my food choices lately. :)