Sweet Potato Corn Balls and Tzatziki

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For today/ Tonight I show you an other Recipe from my Bridesmaids Night aka Bridal Shower aka Girls Night.
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As I kept everything low fat, I baked these Sweet Potato Corn Balls (I like my food Oil Free and baked). But baking usually makes food dryer then frying.
I believe good creamy Dips and Sauces (low fat of course tzzz) make up for it. So I served them with a lushious vegan Tzatziki Dip, my Tex Mex Salad and some small Tortillas.
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I still had some Corn Meal left from the states, but also used some 2-Min.-Polenta, which works perfectly. The dough stays very sticky. SO get ready for some dirty hands!
Find this Recipe Here or go to “Vegan Delight Bite” for all the information to make these yummies.
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I believe you can also prepare them for a party and serve them cold, as I ate them cold the next day and they still tasted equally good (I just loooove leftovers!! Don’t you too!?).

Read you soon my dear ones!
Emily

Howdy from the delight-bite kitchen

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Howdy Readers and Bloggers of the Internet World
I will keep this post short – but with all the Informations you need to make this easy, fast prepared and delicious plantbased Tex Mex Salad with Avocado-creaminess.
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The pictures speak for them selfs. And it really is that easy to make a beautiful and scrumptious Meal for the whole family and Friends.
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Find this Recipe Here or go to “Salads”

Stay tuned for more delightful bites from the delight-bite kitchen
Adios amigos

Emily

Special Food for Special People

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Today I have something nice for you guys. But even more I have something nice for my Bridesmaids, as they are the ones that actually come and eat the food I have prepared.
I am getting married this summer and even if we don’t have the tradition with the Maids here in Switzerland, I believe it’s a lovely one. So for our special day this summer I’ve decided to have my friends of honor and best sisters being my Bridesmaids. And as they do so much for me through this time (just thinking about all my wedding bla bla they deal with), tonight I can give them back just a little bit, by cooking for them and celebrate our friendships.
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With a big plate full of veggie sticks and some Corn Tortillas to Dip. But these Lentil crackers! Guys! Heaven!
It’s all low fat, vegan, healthy and super yummie!
Find the Recipe Here or go to “Vegan Delight Bites”

Happy Weekend everyone,
Emily

Time to Glow

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I first thought, it might be a bit early for this post (as most people want to detox in spring time), but I changed my mind. It can’t really ever be too early for this!
So it’s the end of cold and freezing january and after all the holiday deliciousness and hearty savory food I enjoyed in the last 2 months, it’s time to get back on feeling-fabulous track.
Also I wanted to wait with this post, because we just saw some green drinkable something in the post before. But then I thought, the green hell with it. You can never eat or drink too many greens. And I myself love recipes that show me new ways how to increase the daily greens. Especially in the winter time…. were we sometimes forget about their existence.
The second reason is, that so many people around me these days are ill and have bad colds etc. So it is definitely time for an immune system boost!
So I thought about this warm half raw- half cooked Soup for the maximum of nutritions.
All you need is a blender (I know I’m a lucky girl with my Vitamix blender, but i believe any blender will work)

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The trick with the soup is to not cook the greens. They stay raw. For the warmth of the soup we add warm water to the blender instead of cold. And for the warmth inside us we add Garlic, Ginger, Pepper and Cayenne Pepper. Only the Peas are cooked and added while still hot.

This metabolism/immune system booster soup is full of Potassium, iron, zinc, and lots of Vitamins. Also the celery is high in sodium and gives the soup a natural salty taste, in case you don’t want to add salt.

It’s a super savory and satisfying meal and perfect for a detox or energy boost.
The preparation time is less then 10 Minutes.
Find this Recipe Here or go to “Vegan Delight Bites”

Stay healthy dear blog friends
Emily

Guest post: Avocado- Tomato Dream Team

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As I promised, here my first guest post from no one less then my mother. For the new years eve dinner she prepared a beautiful Buffet for 16 hungry people. Two of the recipes I would like to share with you, as they are simple and fast to make but are a little star, when it comes to tickle your taste buds.
And…my personal opinion: Little scrumptious food combinations in small classes make me happy just to look at.
This is a great option for a Buffet or also as an appetizer.
For me there is no better cuisine then cooking with simple high quality ingredients. And the combination of sweet Cherry Tomatoes and creamy rich Avocado just scream to be eaten together….at least in my head (common, Avo-Toast with Tomatoes and cracked Pepper- who doesn’t get a kick out of this 2 Minute prep. meal)
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Find this Recipe Here or go to “Appetizers”
As a first course I would maybe make some homemade focaccia to go with it. Or what are your serving ideas?

Light up the dark autumn night with Pink Pasta

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What a looong wordpress summer break I had….guess I was busy drinking that Watermelon-Mint juice. But with this beautiful fall arriving, I created a new Recipe. My kitchen is full of great autumn ingredients like Persimmons, Figs, Grapes, Pumpkins, Apples, Coles and Carrots and Soups and Stews are almost a daily must for dinner.
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9 years ago in Key West, Florida, I ordered a Beet Pasta Plate. I don’t exactly now the combination of the dish anymore. But what I do remember is that impressive pink pasta on my plate and I loved it.
Remembering this, I created a Beet Pesto, with 5 simple ingredients: Beet, Garlic, Sun dried Tomatoes, Cashews and Pepper.
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I have to say, I’m a little bit in love with it! And to keep my karma balanced I of course share.
Find the Recipe Here or go to “Pasta Dishes” in the Recipe Menu.

Have a colorful fall!
Emily

Watermelon Summer!

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This isn’t really about a real recipe…
It’s about the combination of two simple ingredients that match heavenly and are so addictive!
Watermelon & fresh Mint and the Summer can come!
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Blend those two things and enjoy the fresh drink with some Ice, jazz it up for a cocktail night with some Vodka or Rum or freeze it in Popsicles for yourself or the kids!
Enjoy the Summer everyone!
Sunshine love, Emily L.

A cake for Breakfast

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So, I found this girl on youtube, called fullyrawkristina.
No, I don’t go fully raw (especially not while we have about 7 months of freezing cold weather a year). But as I love the 80/10/10 concept of health and living (I might do a post to explain it…, but not right now. Are you reliefed?) and fullyrawkristina and her youtube channel is all about the 80/10/10 lifestyle, I thought I do something inspired by her. So if you love carrot cake, sweetness, cashews and wintery spices: Continue reading. If not: Time to leave and maybe visit me an other time, thanks.
I have to make a confession: This dish is (wait with sniffing at it if you’re allergic to the word) vegan. (Damn, she did it again!) But trust me, you will love this creamy little glass of carrot spice heaven anyway.
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The great thing: I made it as a Dessert, but it’s a nice little Recipe for Brunch or Breakfast too.

——- Carrot base with Dates, cinnamon, Nutmeg, Clove, Ginger, dried Mulberries or Raisins ——-
——————– Cashew Cream with Cashews, Lime, and natural sweetness of Dates ——————–

Find the Recipe Here or go to “Vegan Delight Bites”
Enjoy!
Autumn greetings to you all
Emily

Let’s Couscous!

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I’m back with a few more recipes for you guys…..as mostly easy to prepare.
This Recipe can be perfect for a Buffet at a Party or a lunch or dinner for the family.
*** Couscous with crunchy spicy Falafel and a light “Yoghurt” Sauce ***

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As a little extra to the taste buds I sprinkled Pomegranate Seeds over the dish….goes so well with the oriental spices!
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Interested? Check out the Recipe Here or go to “Vegan Delight Bites”

A yummie weekend everyone!
Emily

The Chai Latte with no Latte

Chai in August? There is a good reason for that. 3 weeks of rain and wind and storm – movie nights, wool socks and tea. Does that sound like August to you?? Maybe in Australia! But not on this side of the world! And I am not kidding, when I tell you, I will make a soup for dinner…
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Most people that follow me, know about my passion for smoothies and so today I combined my passion with some warming spices which took me to creamy heaven! This delicious vegan Chai Mylk was born!
All you need is a blender, Bananas, Dates, Water, Cinnamon, Cardamom, Ground Clove and Fresh Ginger.
Even though its raw, the spices warm you from the inside.
If you follow the 80/10/10 or rawtill4 concept, this is a great breakfast in the winter time.
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Find the Recipe Here or go to “Vegan Delight Bites”
A great day to everyone! Let the fruit be with you!
Emily