Very much in season and extremely easy to grow – Runner Beans.
Runner beans need to be topped and tailed and may also need stringing before use. They should be sliced lengthways before cooking and plunged into boiling salted water and cooked until al dente. Runner beans are used in salads (young can be eaten raw) as well as added to stews, casseroles, soups and broths. They are also served as a vegetable side dish or mixed with other beans. Flavours and ingredients that go well with runner beans include tomatoes, garlic, lemon juice and chillies.
One of most popular runner beans recipes can be found in Your Instinct‘s Recipes section under:
Runner beans stew
Runner beans are a good source of Vitamins A and C and folic acid.
What is your favourite recipe including runner beans?
Posted in About 'Your Instinct', Food, Health
Tagged bean stew, healthy choices, healthy recipe, meat free, Meatless Monday, no meat, runner beans, vegan diet, vegetarian recipe, vegetarianism
Definitely looks very summery and perfect for our sunny mood, when it gets a bit colder in the evenings 🙂
Vegetable Thai yellow curry.
The ingeredients list looks a bit long, but it is extemaly easy recipe and you can be flexible with the ingredients and use subsitutes when necesary.
Can be served either with rice or naan bread.
Full recipe can be found in the Recipes section of Your Instinct.
Posted in About 'Your Instinct', Food, Health
Tagged food, gluten free, healthy choices, meat free, Meatless Monday, no meat, Thai curry, vegan, vegetarian diet, vegetarian recipe, yellow curry
I’m sure many of us have heard number of times how good the aubergines are for you. However, I’m still on a lookout for my favourite recipe.
Below are some ideas that I have tried and I was pleasantly surprised how good they turned out. The full recipes are, as always, in the Recipe‘s section of Your Instinct.
The second recipe takes a bit longer to cook, but it’s well worth the wait. Continue reading
Posted in About 'Your Instinct', Food, Health, Natural Remedies
Tagged aubergine, eggplant, health benefits, meat free recipe, nutrients, vegetarian curry, vegetarian diet, vegetarian moussaka
Courgette/ zucchini is another underrated vegetable (it is actually a fruit from plant-science point of view) which is simply delicious and so versatile. Most of the time they are served cooked or baked, in various pasta or rice dishes, stir-fries or soups, however they can also be eaten raw in salads or raw pasta dishes.
One of the main courgette’s properties (along with other squashes) is cancer prevention, by inhibiting cell mutations, especially effecting in preventing colon and lung cancer.
It is rich in nutrients like magnesium and potassium which help normalise blood pressure and plays an important role in cardiovascular health in general. The vitamin C content along with carotenoids stops the oxidation of bad cholesterol in the blood, therefore prevents the occurrence of strokes and heart attacks. Apart from Vitamin C they contain lutein which can serve as an herbal remedy for people with vision disorders and for sharpening the eyesight. Continue reading
I’ve just added two new recipes to the Recipes section on Your Instinct:
Celeriac side salad
Celeriac – one of the most underrated vegetables, perhaps just misunderstood… As the winter this year is extremely and unusually long, I’m sure a lot of us is still using the supplies from last year.
This versatile vegetable can be stored for around 5 months. Underneath the spiny roots and perhaps not the most attractive skin there is a soft, velvety flesh that, when mashed, has the creaminess of potato with the added subtle flavour of celery. Celeriac can be eaten roasted, cooked or raw and can replace parsnips in almost any recipe. Continue reading
One of my favourite dishes, tasting even better since I stopped eating meat, is chilli. I now use lentils instead of minced meat. It can be served with rice, tortilla crisps (chips) or garlic bread and a side salad. The recipe is, of course, on Your Instinct in Recipes section:
Chilli without carne
Another recipe which I re-discovered as a vegetarian/vegan is falafel. This recipe below is for burger-shaped falafels and can be served like any other burger. I like mine in a wholemeal pita bread with a bit of salad and some sauces/dips such as tomato chilli salsa, guacamole and tahini. You can also add some sliced fresh and/or pickled vegetables.
I can guarantee that once you try these you will never want to eat another ready made, store bought version. Simply delicious and so easy to make.
I’ve just added a new Desserts section to Your Instinct.
Few new recipes there:
Wholemeal apple pie without eggs
Chocolate banana cake
Wholemeal fruit crumble
Most of them can use wholemeal flour, even if not listed. I’ve experimented with a lot of recipes, including pancakes, and they are all fine with replacing white with wholemeal flour. Also, a dessert does not have to mean ‘sweet’ or ‘sugar’, it could be a beautiful fruit platter or an organic cheese platter for non-vegans. Continue reading
As the winter is lurking just behind the corner, yet again, we better undust our soup recipes, as they may come very handy soon.
I’ve just added a couple of extra quick and easy soup recipes on Your Instinct, packed with lost of nutrients and super tasty too!
Red lentil and chilli soup
Butternut squash and orange soup
Celery and walnut soup Continue reading
A very important aspect of switching to vegetarian/vegan diet is to ensure that we get the best nutrients from our food, therefore we need to try to eat fresh, natural foods and avoid processed and refined.
If your body can tolerate grains and pasta, as we are all different and you have to establish it yourself, you already know that the brown/wholegrain versions of these foods are the ones we should be eating. While all pasta is effectively considered processed food, it is a personal preference, however often could be a food intolerance stipulation, whether to keep it in your diet. Continue reading
How bland our food would be without the wonderful addition of herbs and spices? We use them in our cooked dishes, as well as raw such as salads, sandwiches or juices. However, let’s don’t overlook their nutritional values and amazing health benefits.
I’ve just updated the Nutrition section on Your Instinct, by adding a section devoted purely to the invaluable Herbs and Spices. Continue reading