Vegan Maki Sushi isn’t a new Recipe invented by the Delight Bite – kitchen but today I gave it a little twist by coloring the rice with natural colors – Spirulina, Turmeric, Beet Juice and Sweet Pepper Powder transformed this simple meal into a rainbow.
With Sauteed Garlic-Mushrooms I added more Omami to the food and served it with pickled Ginger, Soy Sauce, Wasabi and of course Chop Sticks.
A great way to create Finger Food for a Party or simply bring some color to the table in a natural way.
Find the Recipe Here or go to “Vegan Delight Bites” or “A whiff from the far east”
Happy Sunday everyone!
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)
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
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.
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.
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!
In my kitchen I have 2 horse power standing! What? Yes, it’s true. (careful, this might be little surreptitious advertising) And the 2 horse power have a name: Vitamix!
I bought me this High speed Blender about 8 months ago and I have no! idea how I lived without it.
Not just that I make all my Smoothies ( and yes, I drink A LOT of Smoothies), Sauces or fine Soups in it. It’s also great for my next Recipe (not that you really need a Vitamix to make it….but if you have one, you know what I’m talking about Hashtag Vitamixlove)
I’m in Mango heaven with this Dip and could eat it all the time. If your mixer doesn’t chop the Lemongrass fine enough or you don’t have fresh Chili etc, you can also use some Red Thai Curry Paste instead of Chili, Lemongrass, Garlic, Onion and Cumin (Vegan Info: normal Curry Paste contains Fish Sauce)
This Dip is fresh and extremely flavorful and brings me some Summer into this crazy first day of April (we had some snow this morning, then rain at lunch and now for dinner time beautiful sunshine. Make up your mind!)
Find this Recipe Here or go to “Apéro”
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…
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.
Find the Recipe Here or go to “Vegan Delight Bites”
A great day to everyone! Let the fruit be with you!
This vegan Maki Sushi is a wonderful dish for summer nights. For the Rawtill4 Lifestyle you don’t use the soy sauce and pickled Ginger, but it’s a dish, that everyone can join. I filled mine with either Tomatoes and Basil leafs or with different combinations of carrot, cabbage, Avocado, Cucumber and yellow Pepper.
Yuuummmm!!! And so easy to make! And if you don’t have a bamboo mat, don’t worry. I didn’t use one either. I used brown rice, which isn’t as sticky as the traditional Sushi rice, but it works.
Find this Recipe Here or go to “Vegan Delight Bites”
A nice weekend to everyone!