acai bowl

Where to eat: Sewickley, PA

May 21, 2017


Salud juicery


Delicious and healthy spot in a beautiful Sewickley in Pennsylvania called Salud which means "heart" or "cheers" offers many different smoothies and juices together with bowls made from fruit and superfoods. As the owners say the place was created out of passion for health in every aspect of humans life and they intend to provide healing and wellness to their clients.



Every juice is filled with fruit, veggies, superfood and spices. If you don't feel like a full big juice you can always take a health shot (small juice) 



location: 348 Beaver Street 
open: Mon-Sat 7:30am-5:30pm
website
menu

bowl

Buckwheat bowl

May 17, 2017





I was never the biggest fan of eggplant and sweet potato so I bought them again to try some new recipes. Being vegan cleared my taste buds quite a lot and lately I've been rediscovering all the flavors I thought I did not like and giving them another chance, which I must say I'm very happy about. It definitely gave me a lot of new options and helped making my meals more creative and interesting





ingredients:

  • 1 boiled corn
  • 1/3 cup buckwheat
  • 3 slices of zucchini 
  • 3 slices of eggplant
  • 3 slices of sweet potato
  • 2 asparagus
  • 1 handful of spinach and kale
  • diced tomato and cucumber
  • sweet and hot paprika
  • nutmeg
dressing:

  • 1 tablespoon hummus
  • 1 tablespoon water





instructions:

First boil buckwheat, sweet potato and asparagus and prepare dressing by mixing water and hummus in a blender until it gets the right consistence. When everything in the pan is soft dice zucchini, eggplant and sweet potato and cover it with nutmeg, both sweet and hot paprika and put in previously preheated oven (360F) together with corn. 
When vegetables are ready (about 15 minutes) mix them in a bowl with other veggies and cover with hummus dressing.

baby carrots

On the road snacks: May

May 14, 2017


Important part of HCLF lifestyle is to eat quite often and not let yourself be hungry (well, every healthy lifestyle actually). That's why I try to always have some healthy snack with me when I'm out. There are plenty of options bought pre made or just something you prepare at home.

Here are some of the ones I had in Berlin this month. Hopefully it will be an inspiration for some of you to think about it. It's always good to think about it earlier and not let ourselves be so angry we just buy something unhealthy. Or if you new to vegan lifestyle and struggle with not coming back to your old habits. 




Quick snack while running errands at the ZOO station. The stores name is Hit Ulrich Consumer Market (only three of them in Berlin) and it's a great place to go to if you're in a hurry because they sell fresh pressed juice/smoothies they make in the store and also salad stands where you can build your own. 

My favorite thing to snack on whenever I don't have time or just am on the move are fruit packs. Don't matter the fruit or a brand it's a quick and delicious way to get some nutritions in your body. On every trip i always stuck on those so i'm sure ill never end up hungry and make some stupid, hungry and expensive decision (if you ever travelled on a budget you know what I'm talking about)
Another great option is a fruit/nut bar. There are plenty vegan options with many flavors and styles. 

  • fruit pack
  • raw bar
  • green juice





Here we have one of my lunches in Berlin that we ate in the gardens of Charlottenburg Schloss all of which was bought in Rewe, big store found on every corner in Berlin. 

  • hummus
  • baby carrots
  • pinapple chunks
  • true fruits fresh juice

berlin

where to eat: Berlin

May 10, 2017

Brammibal's Donuts

Walking around one of my favorite neighborhoods in Berlin I came upon this nice, yummy donut/coffee place in the heart of Kreuzberg, Berlin with plenty different options to choose from. 

Everything inside is vegan and delicious and if you feel like something more healthy you can order one of their smoothies to go with your treat




They also have one gluten-free option everyday for those less lucky whose bodies don't like gluten like mine. 




location: Maybachufer 8
open: Mon-Sun 10am-6pm

breakfast

Banana chocolate oatmeal

May 07, 2017


One of the quickest and most nutritious breakfasts of them all - the good old oatmeal. 
As I'm gluten intolerant I use gluten-free oats (quinoa, rice or millet flakes works great as well).

This is one of my favorite oatmeals but there are plenty of other variations depending what you like or have in you kitchen while making it. I'll give you couple more options soon so stay tuned!





INGREDIENTS

OATMEAL
  • 1 cup gluten free oats
  • half banana 
  • 1 teaspoon carob 


RASPBERRY SAUCE

  • handful of raspberries (fresh or frozen)
  • 2 tablespoons water
  • 1 tablespoon flaxseed


TO SERVE

  • half banana
  • 1 teaspoon cacao nibs
  • 1 teaspoon coconut flakes


INSTRUCTIONS

Cook oats with mashed banana and carob powder stirring occasionally while cooking raspberries with water and the flaxseed (it will give it thickness and a bit of marmalade-ish texture) in the other pan until it gets the consistence of a sauce. 

First put oatmeal to the bowl gently pour the raspberry sauce on top and serve with fresh fruit, cacao nibs, coconut flakes or anything you like or have in the kitchen at the moment. 

bowl

Buddha bowl

May 04, 2017






INGREDIENTS


  • 1 cup chickpeas
  • 1 cup quinoa
  • handful of red cabbage 
  • handful of lamb's lettuce
  • 1 cup cucumber
  • half tomato
  • 1 tablespoon sunflower seeds
  • handful of lettuce
  • handful of red pepper

DRESSING - 

  • 1 tablespoon rice vinegar
  • 3 tablespoons water (use oil for non HCLF)
  • salt and pepper



INSTRUCTIONS


It really can't get easier than that! Just cook quinoa with a pinch of salt, cut veggies and put it all in the bowl.
To make dressing put all the ingredients in a small jar and shake couple times till it's well mixed. 







baked

Leftovers: bakes goodies

May 02, 2017






Another week's passed another opportunity (or more a need) to clean the refrigerator and make the 'leftover recipe'. I have to say that couple times doing that I prepared something so yummy I keep doing it till this day. 
I'm only giving the exact numbers of ingredients just to help those who prefer having it, but you can use everything you have in a quantity you have it and mix it with other veggies or anything you want. 


These days I try to cook HCLF (High Carb Low Fat plant based diet) so I do not use any kind of old in my recipe but if you prefer it the old fashioned way just add oil to the bowl with potatoes and chickpeas with spices and also to the dressing instead of the water (or half water, half oil)








INGREDIENTS



  • 1 cup of rice
  • 1 tomato
  • handful of cucumber slices


VEGGIES FROM THE OVEN -

  • 1 cup chickpeas
  • 1 potato
  • sweet paprika
  • hot paprika
  • curry
  • salt and pepper

TAHINI DRESSING -

  • 1 teaspoon tahini paste
  • salt and pepper
  • 1 teaspoon lemon juice
  • 1 tablespoon water
  • 1 garlic clove 



INSTRUCTIONS


Once you prepare all of the needed ingredients the next thing to do is to preheat the oven to 360℉ and cook the rice. 
Drain chickpeas and mix them in a bowl with curry and salt and pepper.
Cut the potatoes into and mix it with sweet and hot paprika and salt and pepper.
Put both potato and chickpeas in the oven. Depending from the oven and size of potatoes the time till it's ready can vary but it should take about 20 minutes. Just check if the potatoes are soft once in awhile.

Mix all the ingredients for the dressing in a small jar and shake it till it's nice and creamy. 

Arrange it all in the bowl and enjoy!

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