Protein bliss balls (VGN & GF)

Life at work has been slightly hectic and somewhat overwhelming. This is because various unexpected changes (team- and job tasks-wise) have recently taken place and I am still trying to find my overall rhythm again. Since I have been getting home late and knackered, I see my time and headspace for the things that I enjoy doing and that make me feel grounded and at peace rather limited. Thus, if I am not away for the weekend I make sure to devote a couple of hours of my Sunday to meal prep. It saves me some valuable time during the week and makes me feel ready to take on the new week. I don’t know about you but I love to use my time during weekends wisely. Whenever I have a weekend free of major plans, I make sure I carve out some downtime/me time and I prioritise certain tasks that make me feel like I am more on the top of my game.

A few weekends ago, I wanted to make a snack that I could easily take to work with me and what you see in the picture below was the result: RAW VEGAN PROTEIN BLISS BALLS. The name could not be more appropriate as these no-bake balls really are mouthfuls of pure bliss. What a “cooking” accomplishment haha

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Even though this was only my second time making no-bake bliss balls, this recipe turned out to be so much tastier than the one I did for Christmas. I added vegan protein powder with chocolate hazelnut flavour and that was give it such a nice twist! This is an easy peasy recipe with only 4 ingredients. In less than 10 minutes you have a portable protein-packed and energy-boosting snack made of wholesome ingredients. So, without further adieu, here is the recipe:

Ingredients (makes 12):

  • 80gr pitted dates (I used Mazafati dates but you can use any other type such as Medjool)
  • 70gr toasted almonds
  • 15gr unsweetened shredded coconut (plus a bit more for the coating )
  • 7gr chocolate hazelnut protein powder. The one I use is made of brown rice and peas and it is from gold nutrition but feel free to use any other chocolate-flavoured protein powder that you may have at hand.

Directions:

  • Blend almonds in a food processor. Then add in dates and pulse until loose crumbs form.
  • Add in shredded coconut and protein powder and pulse until well combined. Knead together until the mixture sticks together.
  • Roll into balls and dip into shredded coconut (or in any other topping of your choice, such as cocoa or matcha powder )
Notes:
*You can store them in the fridge up to 1 week, or even longer in the freezer.
**You can also use other nuts, like hazelnuts or peanuts, instead of almonds. I am sure they would not compromise on the taste.

I am genuinely happy with how tasty these bliss power balls turned out: naturally sweetened, chocolate-y and slightly crunchy but still fudgey! I took them to the office and during a hectic week of work and it was marvellous to have them as a snack. They are just that perfect pick me up snack to have at work because they fuel you up without weighting you down, you know?

Even though they can be easily consumed as an “on the go snack on the go, you can also store them in the fridge and have them after lunch/dinner since they are a great bite-size dessert. Another alternative is to add to them to your breakfast smoothie/yoghurt/porridge bowl in the morning! I had a rushed morning the other day and as I did not have the time to have my breakfast at home as usually, I packed some puffed spelt, a power ball and a blueberry coconut-based yoghurt with me to eat at work (featured in the picture below). As featured in the picture below, super yummy and easy breakfast prepared in less than one minute!

 

Because this recipe is so quick and simple to make, I am sure I will be making it more often. If you happen to make these deletable grab-and-go bites, please let me know how you like them! 🙂 In case you have a different recipe of no-bake vegan bliss balls, please share it in the comment section below.

Much Love,

Blissfully Grateful

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Veggie Raw Vegan Bistro (Budapest, Hungary)

I flew to Budapest at the end of last year to meet my best friend, who is currently living in Germany. When we were University students and flatmates living in Lisbon we used to say “once we start making money, we will travel together to all the places we have dreamed of and it will be just epic”. Now that the time has come, I am so happy to see that we are actually making happen what we our younger selves once promised. This was our first time in Hungary and our very first trip abroad together and it could not have been more amazing or memorable really. It exceeded both our expectations. ♥

Even though my bestie eats everything and does not have any special dietary requirements like I do, she is also a huge foodie who is always keen on trying new foods! I really admire her love for food in general. She is great cook who loves to experiment in the kitchen, which I find to be quite inspiring. I showed her the list of cafes and restaurants that I wanted to visited and that I compiled prior to our trip. Gathering a list of cafes and food spots that seem to be unique/characteristic in the way they look or in the vegetarian/vegan food they serve is something I always do before traveling! 🙂  It was a real joy to see that she was as excited as I was to go to all the spots I have looked up.. and as a result, we got to eat so much good food in amazing looking places!

After a long walk by the Danilo in the freezing cold, we were ready for a sweet treat and a hot beverage to warm us up. Hence, we decided to stop by the cafe “Veggie Raw Vegan Bistro” before heading to the thermal baths. This cafe was in my list due to its mouth-drooling raw sweet treats and that whole idea seemed just perfect since we were way too cold and in much need of a break from all the walking. As I have mentioned before here, raw vegan cheesecakes are my kind of dessert. They are usually very rich in flavour, creamy and not too sweet. They are also normally made mainly with real and simple ingredients, like nuts and fruits, which I absolutely love.

 

My friend ordered a cappuccino with coconut milk and I ordered a hibiscus tea that came in a big cuppa! It fell like a huge hug coming from a cup. We also ordered these two slices of vegan raw cheesecake (gluten free and only naturally sweetened) to share. And yes, they were as good as they look. * win win *

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If I remember well, these were flavours of the cheesecakes we ordered: Dried apricot and Chocolate & Pomegranate and Raspberry cheesecake.

There was a wide variety of them, which just made it harder to decide which ones to get. Anyhoo, we were both very happy and satisfied with our choices. They were not only aesthetic pleasing but also pretty sinful.

About the cafe and service offered

I found the cafe to be slightly overpriced (certainly more expensive than most places in Budapest) and perhaps a little bit overhyped too. It is a small cute cafe with tasty vegan sweet treats but it seems like it is just lacking in soul. It is not exactly the food spot that I would describe as cozy or inviting.  The entire atmosphere is a bit “meh” and the fact that there is not a real coffee espresso machine, makes it all seem a bit amateurish. Also, the staff did not come across as being very welcoming, friendly or even passionate about her work. This was, in all honesty, a bit disappointing to experience. I mean, do not get me wrong, we still enjoyed to come here due to the delicious sweet treats and hot beverages we had. They hit the spot and were just what we needed but I feel like this would not be a honest review if I did not mention the less positive sides of the service.

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All in all, I think that the place is just not being explored to its full potential. It is a real shame because the food concept is attractive (i.e. all 100% plant-based, raw and gluten free food ) and the menu offers a good variety of healthy and nourishing savoury dishes and sweet treats. Plus, it is in a fairly central and popular area (near the Parliament).

From what I have looked up online,Veggie Raw Vegan Bistro was actually the first 100% raw vegan restaurant opening in Hungary. I am glad I had the chance to visit it and I have now formed an opinion by having experienced it first-hand. I’d still recommend this place in to any person who happens to be in Budapest and is curious about raw vegan food and/or who is a cheesecake lover.

Much Love,

Blissfully Grateful

Red lentil dahl (VGN & GF)

The temperatures have significantly dropped in The Netherlands this past week. It has been snowy and rainy. As someone who was born in a sunny and warm country like Portugal, I must say that I get all excited when it snows! Well, except when I need to grab my bike and realise that I have my saddle frozen… that is just not fun. Apart from that, I love it!! haha It is such a beautiful change of scenery. Anyway, because cold and snowy weather asks for hearty comfort food for the soul, today I bring you my red lentil Dahl  recipe. This is now the third time I have made it (always using different ingredients and measurements) but this recipe turned out to be the tastiest. I was so happy with its thick consistency because a good Dahl is traditionally fairly thick. The boyfriend love it and so did I! 🙂

If you follow me on Instagram or you have been following me here for a while, you guys should now how I am al about humble comfort food, especially when it is thick, creamy and infused with fragrant spices. This dhal is quite simple to make, perfectly spiced and comforting. It will satisfy your taste buds and certainly nourish your body down to the core. ♥

 

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So, here is the recipe:

Ingredients:

  • 300gr of lentils, cooked
  • 1/2 white onion, diced
  • 1 red pepper, diced
  • 1 can of diced tomatoes (400gr) or 2 medium ripe tomatoes, diced
  • 2 1/2 tsp of garlic powder (or 2 cloves of minced garlic)
  • 2 tsp of ground cumin
  • 2 tsp of turmeric
  • 2 tsp of ground ginger (or 1 tbsp of finely chopped fresh ginger)
  • 1 tsp garam masala
  • 1 tsp of paprika
  • 1 tsp of fenugreek (optional)
  • Fresh cilantro
  • Vegan soya or coconut yoghurt (optional)
  • Salt to taste

Directions:

  1. Rinse lentils and soak them overnight in a bowl of water (see note)
  2. In a large pot heat 1/2 cup of water over medium high heat. Alternatively, if you prefer you can also use a tsp of olive oil instead of water
  3. Sauté onion, garlic and ginger for 3-4 minutes, stirring. Once translucent, add in red pepper and sauté for 3-5 minutes, until the onion is fragrant and has started turning gold. Then add salt, spices and turn heat to medium. Stir for another 3 minutes letting the spices toast and release their flavours.
  4. Strain lentils and add to the pot, along with water and tomatoes. Give a good stir, bring to boil, cover, and then turn heat down. Let gently simmer for about 15 to 20 minutes, until lentils are perfectly cooked and soft.
  5. . Afterwards uncover and check consistency. If it is watery, continue to simmer uncovered until it becomes nice and thick.
  6. If needed, adjust seasoning to your liking.
  7. Serve Dahl over a hearty grain like rice or quinoa; or pair it with toasted naan bread or flatbread toast.
  8. Garnish with chopped green onions, fresh cilantro and a drizzle of vegan yogurt.

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*note: whenever I cook dried legumes, I make sure to soak them overnight for optimum digestion and less cooking time. Plus, soaking not only neutralises anti-nutrients but it also increases the nutritional value. It breaks down the hard-to-digest carbohydrates and protein tinto simple components that are easier for our bodies to absorb.

If you give this recipe a go, be sure to leave your feedback in the comment section below! Would love to hear from you.

 

Much Love,

Blissfully Grateful

A week of vegan breakfasts.

Breakfasts make me happy and they have always had. Whenever I have my beloved ones over, I like to surprise and treat them with a beautiful and delicious morning breakfast. After all, one of the best things in life is to eat food we enjoy with with people we enjoy. ♥

We all know how important it is to have a well-rounded and varied diet that includes foods from each of the main food groups (protein, fats, carbohydrates, fruits and vegetables). This is because different foods provide different types and amounts of key nutrients. Nevertheless, I must say that, I unconsciously neglected this for quite some time. I got way too comfortable eating the same foods over and over again and did not even realise how “limited” my diet become. Anyway, I got a wake up call last Summer and said to myself “enough of this. I am a huge breakfast person and as such I should be more creative with the foods I eat first thing in the morning.” I am so happy with the decision of switching up my breakfast game. I have been loving it and it is so freeing to finally make use of all the goodies I have kept in my kitchen pantry for way too long. Plus, by allowing myself to have different things for breakfast, I have noticed these positive things happening:

  • I feel like I am now able to listen to my body more and eat with greater intention and pleasure. I wake up, tune in and ask myself: “What do I feel like eating today?”. I think about all the possible yummy breakfast combos I can have and go for the one that appeals my body the most; the one my body craves the most. Food cravings are just our bodies communicating what they truly need and ignoring them should never be an option.
  • I wake up more excited and looking forward to my first meal of the day.
  • I feel more energised and overall upbeat after having it.

Here is an entire week of breakfasts..and, trust me, I was able to whip up all of them in a matter of minutes.

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Gluten free sorghum cereal from @Nutribex (details about it on this blog post Breakfast Cereals: Current Addictions) soaked in unsweetened almond milk and topped with fresh raspberries, coconut yoghurt from @kokodairyfree and a spoon of dark tahini (my current seed butter addiction!)

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Oat waffle topped with dried red fruits, a dash of organic cinnamon and a spoon of dark tahini. For the waffle recipe I used gluten free oats, unsweetened almond milk, psyllium husk, baking soda and water. Even though the picture only shows one waffle, the recipe makes actually two. I’d say that the texture and consistency of the waffles need improvement but the taste is on point. Now that I finally got myself a waffles machine, I will be experimenting some new recipes (both sweet and savoury) and I can assure you that if they turn out tasty, you will be seeing them here soon.

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Toasted Breton dark whole grain bread with vegan butter from @alpro. This bread was baked and bought at my favourite organic local store and it is just one of the best that I have ever eaten. I kid you not. It is so wholesome and rich in flavour. There are no nasty ingredients added, only grains that have so many amazing benefits for our health, such as quinoa, buckwheat and amaranth

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Chocolate chia porridge topped with cinnamon and passionfruit. I have made it using gluten free free oats, chia seeds, unsweetened almond milk (it makes it so creamy) and vegan pea and brown rice protein with chocolate hazelnut flavour from @goldnutrition.

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Sweet potato breakfast bowl with unsweetened soya yoghurt, toasted soya flakes, organic whole grain wheats filled with raisins from @wkellog_uk ,and a spoon of dark tahini.

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Organic and gluten free oat crispbreads from @jardinbio. I topped one of the crispbreads with coconut yoghurt from @kokodairyfree and strawbs , another one with smashed avocado, lemon juice, cracked pepper and arugula and the other two with dark tahini and strawbs. I ate 4 in total but one of them did not fit on the wood cutting board … I mean we do love photos of aesthetically pleasing food, don’t we? haha)

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Mini oat pancakes topped with coconut-based raspberry yoghurt from @abbotkinney’s, fresh raspberries and a spoon of dark tahini. This recipe is exactly the same as the one of the waffles.

*Remark: The mug you see in some of the pictures has my usual decaf cappuccino with unsweetened soya milk, unsweetened soya almond milk, organic decaf coffee, maca powder and cinnamon! Love it.

 

I hope this post has somehow inspired to get a bit more creative and switch things up at breakfast time! Because – and hey listen this carefully – you should never ever settle for a boring breakfast!

Breakfast should be an enough good reason to make you want jump out of your bed every morning! 🙂

*Brief disclaimer: I am not sponsored by any of the brands I mentioned. Like always, I am just sharing what I enjoy. Plus, it might be useful to share the brands of the foods for those who might wonder 🙂

 

Much Love,

Blissfully Grateful

Raw Coconut Lemon Cheesecake (VGN & GF)

Happy January and Happy 2019! Hope you had a great start to the new year.

Who is (always) in for some yummy raw vegan cheesecake? *hand raised*

I have made this cheesecake recipe both for Christmas and New Years and as it turned out to be a lovely creamy tangy sweet treat, I decided to come here to share it with you.

This is an easy no bake dessert with a date-almonds crust and a lemon-coconut-cashew filling. It is entirely vegan and somewhat allergy-friendly since it contains no gluten or dairy. It is also refined sugar free for those of you who like to go for naturally sweetened desserts. I must say that I do not have the biggest sweet tooth and that is one of the reasons why I love this cheesecake. It has just the perfect balance of sweet sour! Now let’s jump right in! This 11-ingredients no bake cheesecake would make, in my opinion, the perfect sweet treat to have on hand throughout the week for when you crave something sweet or, of course, take along to dinner parties.I personally love how rich, creamy and naturally sweet it tastes. Also, as this recipe does not require an oven, I’d say that it is relatively easy to make as there is not the risk of turning out under- or overcooked!

Ingredients:

Crust:

  • 100g fresh pitted dates
  • 70g toasted almonds
  • 20g shredded coconut

Filling:

  • 200g cashews (soaked in cold water for at least 4 hours)*
  • 200g coconut yogurt
  • 100g agave syrup (or other natural sweetener of your choice)
  • 1 tbsp of lemon zest
  • 1tsp of melted coconut oil
  • 1tsp vanilla extract
  • 50ml lemon juice
  • A pinch of salt
Directions:
  1. Line the bottom of a round cake pan/baking tray with parchment paper.
  2. For the crust, blent all three ingredients in a food processor to a sticky paste. Remove and set aside.
  3. Press the crust mixture with your fingers (you may also use the help of a spoon) into the cake pan/baking tray and compress it until you get an even layer.
  4. Refrigerate for at approximately 1 to 2 hours to firm up (and while you prepare the filling).
  5. Add all the ingredients required for the filling to your (already cleaned) food processor and blend it all until silky and very smooth. If it does not seem like it is together, just add a touch more of lemon juice or even of the coconut yogurt; that should help.
  6. Pour the filling over the prepared crust and freeze it overnight. In  case you do not have that long because you are in a rush, freeze it for 3 hours. Enjoy!!
*Remark: For a softer cheesecake, you can store leftovers in a container in the refrigerator for up to 4-5 days. Alternatively and for a harder cheesecake texture, you can also store it in the freezer up to 1 month.

In my opinion, this 11-ingredients no bake cheesecake would make the perfect sweet treat to have on hand throughout the week for when you crave something sweet or, of course, take along to dinner parties.I personally love how rich, creamy and naturally sweet it tastes. Also, as this recipe does not require an oven, I’d say that it is relatively easy to make as there is not the risk of turning out under- or overcooked!

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(I apologies for not having decent pictures of the cheesecake but I guess I was just way too eager to try it ahah)

 

If you decide to give this recipe a go (which I definitely suggest you to do so haha!), please let me know how it turned out! 🙂
Much Love,
Blissfully Grateful

 

Tofu Scramble

Nothing beats a slow and steady weekend brunch at home with your beloved one(s)!♥ It was so wonderful to slowly wake up to a bright and sunny day this morning and since my boyfriend was at home, I decided to treat him (well, treat us..) to an entirely homemade brunch. Since my boyfriend is British, I promised that I’d include a sort of vegan English breakfast in our brunch. Gladly, he was not disappointed with the result. *phew*

So, today I am here to share my absolute favourite brunch staple: TOFU SCRAMBLE!! It is not only super easy and quick to prepare but it is also very nutritious due to its high protein content and 0% cholesterol.

The recipe below includes the basics I usually use often but you are free to play around with the spices and use any veggies you have left in the fridge.

 

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Ingredients:

  • 200g firm tofu
  • 1 small thinly sliced red onion
  • 1/2 red, yellow or orange pepper diced (I actually used a mix of the three)
  • A big handful of spinach leaves
  • 50 gr mushrooms thinly sliced
  • 1/4 finely sliced leek
  • Fresh parsley to garnish

 

  • Seasonings:
    • 1 teaspoon of turmeric
    • 1 teaspoon of garlic powder
    • 2 tablespoons of nutrional yeast
    • Cracked black pepper to taste
    • Salt to taste

Directions:

  • Start by pressing the tofu, which increases its capacity to absorbe any flavourings and seasonings added to it. You can leave it draining with something heavy on top for about 10-15 minutes
  • While the tofu is draining, you can prepare and chop all the veggies.
  • Warm a skillet over medium heat with some water on it. Once hot, you may add the already thinly sliced onion and pepper(s) and saute until fragrant (about 3 to 5 minutes). Stir ocasionally.
  • Once the tofu is well pressed, you can crumble it slightly using a fork (or simply your hands) to get the preffered consistency for your scrambled tofu.
  • Add the sliced mushrooms, leek and crumbled tofu to the skillet as well as the nutritional yeast and the rest of the seasonings (make sure that the tofu is well coated). You will have most likely to add some more water to thin. Stir until well combined and let it cook it for approximately 5 to 7 minutes, until the tofu starts to get brown.
  • Serve immediately with some fresh parsley on top.

We served our tofu scramble over some gluten free multiseed toasted bread and paired it with vegan sausages. I do not consume processed meat-alternatives like this on a regular basis but it is good fun to switch things up every once in a while. Plus, I could not call it a vegan English breakfast without the sausages, could I?

If you try this recipe, please let me know in the comments how you like it! 🙂

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Small remark: I always buy organic tofu and would advise everyone to do it since, from what I have read, non-organic tofu is most likely genetically-modified and sprayed with toxic chemicals, which is just stuff our bodies do not need.

 

Much Love,

Blissfully Grateful

Source, York (England)

I traveled to the north of England earlier this year and I finally had the chance of visiting the lovely city of York. Going to cozy and pretty cafes and trying new and good foods are always part of my travel itinerary whenever I go on holidays. In my opinion, one of the greatest joys of wandering is discovering that little gem of a restaurant or cafe along the way. ♥

After a well-spent morning exploring York’s ancient walls and alleys, we decided to stop by at the restaurant “Source” for lunch. This time was actually my boyfriend who looked up this restaurant online and I was super glad with his suggestion! 🙂 The cloudy weather got me craving some real comfort food and I must say that the dishes I ordered totally hit the spot!

The restaurant is conveniently located in the heart of the city and all the ingredients used are locally sourced. Even though Source is specialized in slow meats, superfoods and vegetarian dishes, they also have a menu that is entirely vegan. 🙂 Despite its simple decor and relativelly small space, the restaurant has a clean and inviting atmosphere with an open kitchen (a concept that I love) and comfortable seating. The staff was accomodating and friendly.

You can see below the dishes I ordered:

Starters to share (£6.00):

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Caulliflower florets roasted with turmeric, chilli and ginger and garnished with fresh rocket leaves and pomegranate seeds. They came served with a yoghurt dip. As I do not consume dairy products I did not try the dip but boyfriend did and approved! 🙂 *small remark* can we please take all a moment to appreciate how pretty the what looks like to be handmade ceramic dinnerware is? Love it!!

As for the main, I decided to order this mouth-watering and hearty ratoutille (£12.00):

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The ratatoutille consisted of oven baked aubergine, green and yellow zucchinis with a super yummy red pepper and tomato sauce. It came served with some traditional bread, which I kindly asked to be toasted since it was supposed to be “warm” according to the menu. It was absolutely scrumptious and its aroma would leave you drooling trust me. By the way, who would have guessed that my first Ratoutille would be in England, rather than in France? haha

Given the quality and portion sizes of the dishes above, I found them to be fairly priced. I must also add that we did have to wait quite some time for our dishes but as soon as they arrived, we could understand why. It was visible how carefully they were prepared. Plus, it was totally worth the wait because the food was just excellent and wonderfully presented. So, if you guys happen to be in York and want to eat some good food, I’d totaly recommend this restaurant. 🙂

 

P.S. I apologise for not sharing any pictures of the restaurant itself or of the dish my boyfriend ordered but I guess I was too absorbed in the moment and in my food that I totally forgot.

 

Much Love,

Blissfully Grateful