Savoury crepes with veggies

 

 

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Hi there!

We love to catch up on Sundays. This time, as it’s boiling hot here in Madrid, we decided to stay at home, turn the AC and music on, and cook something fun and tasty!

We’ve made spelt crepes with veggies, chickpeas and lentil hummus.

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INGREDIENTS (2 people):

To make the crepes:

  • 1 cup spelt flour
  • 1 cup oat milk
  • 1 egg
  • a pinch of salt

To make the filling:

  • Half of a small red cabbage
  • 1 red onion
  • 2 carrots
  • lentil hummus ( traditional or pepper is also fine)
  • 1 can of chickpeas
  • a pinch of sweet paprika
  • parsley
  • extra virgin olive oil

PREPARATION:

To make the crepes, place the spelt flour, oat milk, salt and whisked egg into a bowl and mix everything together until well combined.

Cut the red cabbage in very thin slices, shred the carrots and chop the onion. Brown the onion and then place it together in a bowl with the raw cabbage and carrots.

Rinse the chickpeas well and sautée them in the pan with sweet paprika.

Now you’ll just need to spread some lentil hummus on the crepes, add the veggies and chickpeas on top and sprinkle some parsley.

Ready to enjoy!!

Hope you love them!

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Lots of love,

Irene & Lydia

Berry Bites Blog


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Nos encanta quedar los domingos para ponernos al día de todo. Esta vez nos hemos quedado en casa, pusimos el aire acondicionado a tope (aquí en Madrid hace muuucho calor), un poco de música y ¡a cocinar!

Hemos hecho unos crepes de espelta con verduras, garbanzos y humus de lentejas que estaban de muerte.

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INGREDIENTES (2 personas):

Para los Crepes:

  • 1 taza de harina de espelta
  • 1 taza de leche de avena
  • 1 huevo
  • 1 pizca de sal

Para el relleno:

  • media lombarda pequeña
  • 2 zanahorias
  • 1 cebolla roja
  • garbanzos cocidos
  • pimentón de la Vera al gusto
  • humus de lentejas (también queda muy rico el normal o el de pimientos)
  • perejil
  • aceite de oliva virgen extra

ELABORACIÓN:

Para hacer los crepes, mezclar en un recipiente la leche de avena, harina de espelta, huevo batido y una pizca de sal. Remover bien hasta que quede sin grumos y hacerlos en una sartén antiadherente con un chorrito de aceite (salen aproximadamente 4).

Por otra parte, para hacer el relleno, picar la cebolla y sofreírla en la sartén. Después cortar la lombarda en tiras muy finas, rallar las zanahorias y mezclar con la cebolla.

Lavar y escurrir muy bien los garbanzos y saltearlos en la sartén con el pimentón.

Para el emplatado simplemente untar sobre los crepes humus al gusto, colocar la mezcla de las verduras y los garbanzos por encima y añadir un poco de perejil.

¡¡Listo!!

¿Os animáis a probarlos?

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Irene & Lydia

Berry Bites Blog

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!

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.

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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.

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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

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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.

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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?

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With love ,

Irene & Lydia x,

Berry Bites Blog.

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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

 

Pumpkin, eggplant and chickpea curry stew

We love comfort food, and especially when it’s also healthy and nutritious. Adding herbs and spices (not the too hot ones) is something we usually do when we cook, it brings a special touch to your dishes. This time we were craving for curry, so we ended up making this vegan and gluten-free curry stew.

Hey there Berries!

This time we would like to show you the recipe of one of our favourite vegan curries ever.

We love comfort food, and especially when it’s also healthy and nutritious.  Adding herbs and spices (not the too hot ones) is something we usually do when we cook, it brings a special touch to your dishes. This time we were craving for curry, so we ended up making this vegan and gluten-free curry stew.

It was pretty easy to cook and didn’t take too long, which is also important 🙂

We chose some quinoa to serve, but you can also serve it with rice.

PUMPKIN, EGGPLANT & CHICKPEA CURRY STEW

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INGREDIENTS

  • 2 Tins Tomatoes
  • 400ml Coconut milk (for cooking)
  • 1 large Pumpkin
  • 2 medium Eggplants
  • 1 Can Chickpeas
  • Fresh Coriander
  • 2 Tbsp Curry Powder
  • 1 Tbsp Sweet paprika
  • Salt and pepper
  • Olive Oil
  • 4 Cloves Garlic Crushed
  • Quinoa

METHOD

Cut the pumpkin and eggplant into small cubes.

Place the garlic crushed and olive oil in a large casserole. Cook until soft. Add in the curry powder and the sweet paprika. Stir constantly for about 1 minute.

Then place the tomatoes, coconut milk, pumpkin and eggplant plus salt and pepper. Mix everything well and then place the lid and leave it to cook for about an hour at mid-low temperature. Add the chickpeas, rinsed and drained. Stir until combined all the flavours.

Meanwhile  cook the quinoa. How? You will need one cup of quinoa for three cups of water.

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Once the veggies are soft it will be ready to serve with some quinoa and a pinch of fresh coriander on top if you like 🙂

Lovely lunch/supper ready to enjoy with your loved ones!

With love x,

Irene & Lydia

Berry Bites Blog


¡Hola Berries!

Hoy queremos enseñaros uno de nuestros currys favoritos.

Nos encantan los guisos calentitos llenos de sabor, y sobre todo cuando son nutritivos y saludables. Son perfectos para esos días de frío, que aunque ya están yéndose poco a poco, todavía aparecen de vez en cuando 🙂

Una cosa que nos gusta añadir a nuestros platos son diferentes especias (nunca demasiado picantes) para aportar ese toque especial que cuando pruebas algo no sabes lo que tiene pero te encanta 🙂

Esta vez era uno de esos días en los que llovía y llovía, y llovía sin parar… Así que nos pusimos a cocinar este curry vegano y sin gluten que nos salió para chuparse los dedos 😉

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INGREDIENTES

  • 2 latas de Tomate triturado
  • 400 ml de Leche de coco para cocinar
  • 1 Calabaza grande
  • 2 Berenjenas pequeñas
  • 1 bote de Garbanzos cocidos
  • 2 cucharadas de Curry en polvo
  • 1 cucharada de Pimentón dulce
  • 4 dientes de Ajo picados
  • Cilantro fresco
  • Aceite de oliva
  • Sal y pimienta
  • Quinoa para acompañar

ELABORACIÓN

Corta la calabaza y las berenjenas en pequeños cubos.

En una cazuela, añade aceite de oliva y los ajos picados. Cocina hasta que esté hecha sin llegar a hacerse demasiado. Añade después el curry en polvo y el pimentón dulce, remueve constantemente durante 1 minuto aproximadamente para que coja el sabor.

A continuación añade los tomates, la calabaza, las berenjenas, la leche de coco, sal y pimienta. Mezcla todos los ingredientes muy bien y coloca la tapa en la cazuela para dejar cocinar al rededor de 1 hora a fuego medio-lento. Añade los garbanzos escurridos y remueve todo hasta que se mezclen todos los sabores.

Mientras se cocina, puedes cocer la quinoa. ¿Cómo?  Necesitarás por 1 Taza de quinoa, 3 de agua.

Una vez que los ingredientes estén bien cocinados y un rico olor invada tu cocina, el guiso ya estará listo 🙂

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Ahora sólo tienes que servir junto a un poco de quinoa y añadir al gusto cilantro fresco por encima.

¡Listo para disfrutar!

 

With love x,

Irene y Lydia 

Berry Bites Blog

 

 

AVOCADO-HUMMUS DIP

Avo is LIFE literally! Also chickpeas are high in protein and fibre, combine both ingredients and you will obtain a fantastic healthy dip.

Hey there!

Avo is LIFE literally! Did you know it takes 9 months for an avocado to fully ripen? We use avocado practically in everything. It is high in protein and fibre and we love to combine it with chickpeas making a healthy dip, the result is fantastic. Sometimes we like to turn this dip into a gluten-free option by simply swapping the pita bread or the organic corn chips for carrot sticks.

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We would like to show you our Great & Savoury Avo-Hummus recipe, topped with Paprika Chickpeas and a drizzle of extra olive oil. It’s freaking delicious! Literally an addiction!!! 😀

AVOCADO-HUMMUS DIP

COOK TIME 20 minutes

INGREDIENTS

  • 1 Can of Cooked Chickpeas.
  • 1 Ripen Avocado.
  • 1 Garlic Clove.
  • 1 tbsp of Paprika.
  • Lemon.
  • Extra Virgin Olive oil.
  • Salt.

INSTRUCTIONS

  1. Wash and drain the chickpeas very well.
  2. Separate 1/4 of the chickpeas to make the paprika chickpeas. How? Put them on an oven tray with a baking paper sheet and spread the paprika powder on top. Bake the chickpeas for 15 minutes 180ºC.
  3. Place the rest of the chickpeas in a food processor (or use an electric mixer) with the rest of the ingredients: ripen avocado, garlic clove, the juice of a lemon, olive oil & and salt until everything is blended. You will obtain a creamy delicious mixture. That’s your Avo-Hummus Dip!
  4. Top your Healthy Hummus with your tasty Baked Paprika Chickpeas & a drizzle of olive oil.

Optional: Cut some vegetable sticks to enjoy your gluten-free dip or just some bread! Why not?

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It’s the perfect snack when you are starving and you want to stay fit. We really love to make this recipe in those lazy days. It’s so easy & still delicious.

Spread the love x,

Irene & Lydia.

Berry Bites Blog.

 


 

¡Hola hola!

¿Sabías que un aguacate tarda 9 meses en madurar completamente? Sí, sí… esta fruta que tanto nos gusta está llena de vida, proteínas y fibra. Nos encanta de todas las formas posibles, una de ellas es combinada con otra fuente de fibra como son los garbanzos; juntos hacen una combinación perfecta 🙂

A continuación te enseñamos la receta de nuestro dip de aguacate y hummus con garbanzos tostados y pimentón. Buenísima y saludable a la vez 🙂

INGREDIENTES

  • 1 bote de garbanzos cocidos.
  • 1 aguacate.
  • 1 diente de ajo.
  • 1 cucharada de pimentón dulce.
  • aceite de oliva virgen extra.
  • Zumo de medio limón.
  • Sal.

MODO DE PREPARACIÓN

  • Lavar y escurrir muy bien los garbanzos y colocar 1/4 del bote en una bandeja con papel de horno. Espolvorear la cucharada de pimentón por encima y meter al horno durante 15 minutos a 180ºC.
  • Colocar el resto de los garbanzos con los demás ingredientes (aguacate, zumo de limón, ajo, aceite y sal) en un procesador o mezclar todo bien con la batidora hasta conseguir una mezcla cremosa.
  • Por último, añadir por encima los garbanzos con pimentón y un chorrito de aceite de oliva,  ¡y ya está listo!

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¡Riquísimo!

Opcional: Si quieres hacer tu dip sin gluten, en vez de utilizar pan de pita o triángulos de maíz, puedes simplemente cortar tiras de verdura crudas como zanahoria, pimiento o pepino, ¡y a disfrutar!

Esperamos que os guste la receta. Es genial para esos días con prisa o que simplemente quieres hacer algo sencillo y quieres seguir comiendo sano. ¡Ah, y para fiestas o tener invitados en casa es genial!

Made with love x,

Irene & Lydia.

Berry Bites Blog

 

Best Baked Falafel Ever

We eat falafel very often, so we wanted an easy and delicious recipe we can make at home. We tried this one and really enjoy it. They are so crispy and satisfying. Come on make it at home!

Hi everyone,

We love falafel so much…mmm, It’s one of our favourite vegetarian dishes. We are big fans of this recipe and the best part is that it only has a few ingredients. We try to avoid the frying pan, so we bake them instead, it is the healthier option for us and they are so yummy. You can fry them if you prefer it  though! It’s just a suggestion 🙂

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We eat falafel very often, so we wanted an easy and delicious recipe we can make at home. We tried this one and really enjoy it. They are so crispy and satisfying. Come on make it at home!

BEST EVER BAKED FALAFEL RECIPE:

PREPARATION TIME 15 minutes  COOKING TIME 25 minutes 180ºC

INGREDIENTS 

  • 350 gr Dry Chickpeas
  • 2 Medium Red Onions
  • 2 Garlic Cloves
  • A handful of Parsley
  • 1 + 1/2 Teaspoon of Ground Cumin
  • 1 Teaspoon of Baking Powder
  • Salt & Pepper
  • Extra: Some Chickpea Flour or Plain Flour (to make the falafel balls).

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INSTRUCTION

  1. Soak the chickpeas in cold water two days before (at least 48hours).
  2. Wash & drain the chickpeas very well and after that introduce them to a food processor with the rest of the ingredients (red onions, garlic cloves, parsley, ground cumin, baking powder, salt & pepper).
  3. Blend until everything come together (you will obtain a crumbly dough), then shape into Falafel balls with your hands (add some chickpea flour to help).
  4. Bake around 25 minutes 170ºC until they are golden brown.
  5. Refrigerate or freeze the rest of the Falafel balls you are not gonna eat!

You will need this in your plant-based diet. Perfect in all veggie dishes. Serve your Baked Falafel with Sweet potatoes and grilled eggplant with strawberries, spinach leaves and some avo with some capsicum on top:

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Holy trinity! Amazing 😀

With love,

Irene & Lydia x,

Berry Bites Blog.

DELI HONEY AUBERGINES WITH LEMON AND YOGHURT SAUCE

We’ve just had these deli aubergines and it was such a hit! There is nothing better than sitting down together to enjoy a delicious meal.

Hello happy people!

We’ve just had these deli aubergines and it was such a hit! There is nothing better than sitting down together to enjoy a delicious meal. Sometimes you can be run out of ideas in terms of cooking, this can be helpful. If you are going to prepare a feast soon, don’t forget to include this dish, it tastes as good as it looks. It’s a vegetarian meal for dummies, you don’t need to be a chef to prepare beautiful, healthy and yummy food, believe it!

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Ingredients:

  • Aubergines (1 aubergine per person).
  • Honey.
  • One Lemon.
  • One Greek Yoghurt.
  • A Pomegranate.
  • Sea salt & pepper.
  • Parsley.

Preparation:

Preheat the oven to 200ºC. Wash the aubergines properly and cut them in half lengthways. Also, make a few little slits in the flesh of the aubergines. Place them in a baking tray, skin side down. Spread the honey on the aubergines, sprinkle with salt and pepper and place them in the oven (cooking time depends on it’s size and thickness).

Deseed the pomegranate and prepare the yoghurt and lemon sauce, it’s very simple. Just add the juice of half a lemon to the yoghurt and mix it all together.

When the aubergines are ready, place them on a dish and put the yoghurt and lemon sauce, the pomegranate seeds and the parsley on top.

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A super speedy meal! 😀

They look awesome, don’t they?

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Irene & Lydia x,

Berry Bites Blog

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¡Hola a todo el mundo!

Acabamos de comernos estas berenjenas que estaban de muerte! No hay nada que más nos guste que sentarnos juntas a disfrutar de la comida 🙂 Suponemos que muchas veces, al igual que nosotras, os quedáis sin ideas a la hora de cocinar… Es un rollo, si… Así que bueno, aquí os mostramos esta receta (Berenjenas con miel, salsa de yogur y limón y semillas de granada), que además de estar MUY rica, es saludable, fácil y rápida.

Ingredientes:

  • Berenjenas (1 por persona).
  • Miel.
  • 1 limón.
  • 1 yogur griego natural.
  • Sal y pimienta.
  • Semillas de granada.
  • Perejil.

Preparación:

Precalienta el horno a 200ºC. Lava bien las berenjenas y córtalas por la mitad. Hazles pequeños cortes por dentro para que se cocinen de forma uniforme, unta ambas caras con miel, salpimienta y mételas en el horno (el tiempo de cocción dependerá de su tamaño).

Desgrana la granada y prepara la salsa de limón y yogur (súper simple): añade medio limón al yogur griego natural y mezcla.

Cuando las berenjenas estén listas , sírvelas en un plato, ponles por encima la salsa de yogur y limón, las semillas de granada y el perejil.

¡¡Listo!!

Fácil, ¿verdad?

¡Manos a la obra todo el mundo!

Irene & Lydia

Berry Bites Blog

VEGGIE TACO NIGHT

We are in love with mexican food, so we create some superhealthy amazing tacos. You know our obsession to transform junk food in healthy goodness. No guilt today baby!

Hi beautiful people!

We are really happy to show you this new veggie recipe. Do you feel like tacos tonight? I guess yes is the answer 🙂

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We are in love with mexican food, so we created some superhealthy amazing tacos. You know our obsession to transform junk food into healthy goodness. No guilt today baby!

Goodnesstipo aguacate (transparente)You only need a few ingredients, and you will be ready to enjoy. Why can’t fast food be healthy?

Ingredients:

  • Organic whole spelt tortillas.
  • A jar of kidney red beans (drained).
  • Baby Spinachs.
  • Red pepper, yellow pepper.
  • Fresh Tomatoes.
  • Avocado.
  • Lime.
  • Sea salt & pepper.

Instructions: 

Cut the red pepper, yellow pepper, tomatoes & avocado in little dices. Then, add the lime juice, sea salt & pepper to the drained kidney beans (wash them properly before).

Prepare the tacos, put over the whole spelt tortilla a base of baby spinach leaves, the kidney red beans & the rest of the colorful vegetables.

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They are so nice, very quick and easy to prepare for those busy week nights.

Feed your body with gorgeous food!

Spread the love!

Irene & Lydia x,

Berry Bites Blog.