✨Self-Love in the kitchen✨
Do you like to cook?
A while ago, I didn’t like to, and I didn’t know how to cook anything at all. (Except for quesadillas, maybe.)
Then I became vegetarian, and my relationship with food shifted completely.
First of all, the vegetarian scene wasn’t at all what it is today, so my best chance to have decent-tasting meals that weren’t just carbohydrates was to make them myself.
I started taking vegan cooking classes and became passionate about making my own meals from scratch with fresh ingredients.
I realized how important it is to nourish the body with healthy and delicious food that supports our physical and mental well-being.
I decided to pay more attention to the quality of the food I was eating. And in the process, I became aware of how even my mood is affected by diet.
Choosing wisely the food you consume is an important act of self-care.
Here are 3 of my favorite snack recipes you can try during this stay-at-home time.
Hope you enjoy them!
¼ cup of chia seeds
1 cup of plant-based milk (almond, rice, coconut or oat)
Stevia to taste
½ teaspoon of vanilla extract
Pinch of salt
- Blend the plant-based milk with stevia, banana, vanilla, and salt.
- Pour this blend and the chia seeds into a jar and mix well.
- Cover the jar and store in the fridge for at least 30 mins.
- When you’re ready to eat, top with your favorite fruit and enjoy!
Baked sweet potato with peanut butter
1 sweet potato
- Preheat the oven to 300º F.
- Cut the sweet potato into thick slices and spread a little coconut oil on each side.
- Place the slices in a baking dish and bake for about 1 hr, until the sweet potato slices are fork-tender.
- Once ready, let the sweet potato slices cool down and then spread peanut butter on top. Enjoy!
1 lb of dried chickpeas (previously soaked for at least 8 hours the night before)
Juice of 2 lemons (or to taste)
3 tablespoons of tahini (a paste made from sesame seeds)
3 garlic cloves (crushed)
1 teaspoon of sea salt
Fresh parsley (optional)
Steamed cauliflower florets (to dip in hummus)
- Drain the soaking water and rinse the chickpeas.
- Add the chickpeas to a large pot, cover them with several inches of water, and bring everything to a boil.
- Reduce the heat and simmer until they reach your desired tenderness, 1.5 to 2 hours.
- Drain the chickpeas keeping aside a cup of this water.
- Blend the chickpeas with the cup of water until smooth.
- Add the tahini, the crushed garlic cloves, the lemon juice, and salt.
- Blend again for about 1 min. until smooth.
- Serve on a plate and add a little olive oil.
- Garnish with fresh parsley (optional).
- Eat with steamed cauliflower florets. Enjoy!
Stay safe during these uncertain times, guys.
Let me know if you tried any of the recipes and how did you like them.