The Healthy Rainbow Veggie Bowl

We decided to make this delicious Rainbow Bowl using almost all the organic ingredients we bought the other day, check out the recipe now and fall in love!

Advertisements

Hey there!

Here we are again. We are completely in love with vegan recipes. I don’t know if you have noticed lately that our instagram account is full of amazingly easy and clean eating dishes. That doesn’t mean that all the time we eat like that, we think we have to find balance in everything. Yes, most of the time we eat healthy and plant based, but we also have cheat moments when we can’t resist having a piece of chocolate, a cookie or stuff like that. And this is why we like to make our own treats. It’s just so much fun to create healthy versions of our favourite sweet addictions.

OLYMPUS DIGITAL CAMERA

We always want to know what we put in our bodyyyy! We only have one, so we must treat it well. We try to buy organic products as much as we can. The other day we went to an Organic Veggie & Fruit Market heaven in Madrid called Rayo Verde in El Mercado de la Cebada. It was really exciting and we bought lots of things.. ALL ORGANIC.

Processed with VSCO with c1 preset
Mercado de la Cebada – Madrid (La latina)

Why we love to buy organic? There is a huge difference between having a carrot full of pesticides and a delicious and natural one that has none, taste both of them and tell us which one you prefer more. Once in a while we go there to buy veggies, we don’t usually do it because it is more expensive but, anyway  we would say, it’s health worth it (pun intended hehe).

We decided to make this delicious Rainbow Veggie Bowl using almost all the ingredients we bought , check out the recipe now and fall in love!

THE HEALTHY RAINBOW VEGGIE BOWL

OLYMPUS DIGITAL CAMERA

Time: 30 minutes. Serves: 2 people.

INGREDIENTS

  • 2 Medium sweet potatoes.
  • Rice noodles.
  • Lettuce leaves.
  • 1 Carrot.
  • 1 Nectarine.
  • 1 Avocado.
  • 2 Radishes.
  • Walnuts.
  • 1 Tbsp smoked paprika.
  • 1 Tsp thyme.
  • 1 clove garlic.
  • Olive Oil.
  • Tamari sauce.
  • Lime.
  • Salt & Pepper.

OLYMPUS DIGITAL CAMERA

METHOD

  1. First of all heat the oven 200ºC . Then wash and peel the sweet potatoes. Cut them in thick slices, in a large bowl season and add the sweet potatoes with smoked paprika, thyme, a crushed garlic, salt, pepper & a drizzle of olive oil. Mix them so all the slices get the flavour. Put over a tray with a baking paper and put it in the oven for 30 minutes while you are preparing the rest of the ingredients.
  2. Cook the rice noodles, follow the instructions in the packet.
  3. Cut a nectarine in pieces and grill in a non-stick fry pan.
  4. Make your Rainbow Veggie Bowl: We just love to put over our lettuce leaves, grilled nectarines, avocado, radish and walnuts to make the salad; on the side add grated carrots (we use an spiralizer), our lovely savoury baked sweet potatoes, and then add your rice noodles with a tamari and lime dressing with some parsley leaves.

Holly Molly! Spectacular, so fresh and colorful. Really good for your tummy.

Ready for summer?

OLYMPUS DIGITAL CAMERA

With love ,

Irene & Lydia x,

Berry Bites Blog.

                                                       ________________________

Hola hola! Por fin estamos de vuelta. Esta vez tenemos un plato lleno de color y de diferentes sabores que hicimos con productos orgánicos que compramos en un puestito de verduras y frutas ecológicas llamado Rayo Verde en el Mercado de la Cebada en Madrid.

Realmente notamos la diferencia de la calidad de los productos. Es cierto que es un poco más caro, y por eso no siempre compramos de esta forma, pero de vez en cuando merece la pena 🙂

A la vuelta del mercado nos pusimos manos a la obra y éste fue el resultado: Bowl Arcoiris Vegetariano. Rápido y sencillo… Y además os va a encantar!

INGREDIENTES:

  • 2 boniatos medianos
  • Noodles de arroz
  • Hojas de lechuga
  • 1 zanahoria
  • 1 nectarina
  • 1 aguacate
  • 2 rábanos
  • Nueces
  • 1 cucharadita de pimentón
  • 1 cucharadita de tomillo
  • 1 diente de ajo
  • Aceite
  • Lima
  • Salsa tamari
  • Sal y pimienta

 

ELABORACIÓN:

  1. Pre-calienta el horno a 200ºC. Pela los boniatos y córtalos en rodajas. En un bol añadir el pimentón, el tomillo, el ajo picado y un poco de aceite. Añade el boniato y mezcla bien hasta que queden bien impregnadas. Listas para meter al horno durante 30 minutos 🙂
  2. Cocina los noodles según las instrucciones del paquete.
  3. Corta la nectarina en rodajas y pásala por la sartén vuelta y vuelta.
  4. Simplemente coloca el resto de ingredientes en el plato a tu gusto junto al boniato. Añade la salsa tamari y el limón a los noodles.

 

Listo para comer!!

Es súper fresquito para el verano y la mezcla de sabores es genial!

Esperamos que os guste 🙂

 

Irene y Lydia

Berry Bites Blog

 

ULTIMATE OAT VEGAN PANCAKES

These pancakes are the best, so fluffy, moist and sweet with a sutil touch of coconut. They are also wholegrain, easy to make and super satisfying, that it’s all you need to be happy!

Hello berries!

Our favorite meal of the day is breakfast! YAY! We also like pancakes for lunch or dinner (aka brinner). My mum used to make me pancakes when I was kiddo, so it brings me beautiful memories when I eat them.

Processed with VSCO with f2 preset

I have made a vegan version. Although I am still vegetarian I think soya, coconut & almond milk are more fun to use while cooking and don’t forget they are cruelty free… so we don’t see the point in using diary!

These pancakes are the best, so fluffy, moist and sweet with a sutil touch of coconut, I haven’t added any sweetener in the batter. Coconut milk is a must for me, It’s always in my cupboard. You won’t notice they are vegan and super healthy.

We use flax egg*: 1 Tbsp ground Flaxseeds + 3 Tbsp water. *An egg substitute in baking. You can use 1 ripe banana instead if you don’t have flaxseeds. Flaxseeds are a great replacement, full of Omega 3 essential fatty acids, antioxidants and fiber.

These homemade oat pancakes are wholegrain, easy and super satisfying, that it’s all you need to be happy. No excuses to not make them!

ULTIMATE OAT VEGAN PANCAKES

Time: Ready in less than 20 minutes. Serves: 2 people.

Processed with VSCO with hb2 preset

INGREDIENTS

  • 1 cup rolled oats.
  • 1 cup wholemeal flour.
  • 1 +1/2 cups plant based milk (I use coconut & rice milk)
  • 1 tsp baking soda.
  • 1 tbsp ground flaxseeds + 3 tbsp water (to make the flax egg*)
  • 2 tbsp coconut oil and some more to grease the frying pan.

Important: don’t forget natural sweeteners, I use maple syrup & loads of fruits to put on top.

Processed with VSCO with hb2 preset

METHOD

  1. Make a flax egg*.
  2. Add in a large mixing bowl the dry ingredients: Rolled oats, wholemeal flour and baking soda and whisk again.
  3. Then add your plant based milk, the flax egg and finally the coconut oil and stir until combine.
  4. Heat a large non-sticking fry pan and grease it with some coconut oil. Put the batter on medium heat. Make your AWESOME PANCAKES!!!! There should be 6 or 7 pancakes. Flip them when bubbles appear.
  5. Top with your favorite fresh fruit, maple syup & nuts of your choice.

Processed with VSCO with c1 preset

The best part is to eat them all 😀

Enjoy!

Irene & Lydia.

Berry Bites Blog.