Crispy Homemade Falafel with Garlic Tahini Sauce

Homemade Falafel is SO much better! Learn how to make this deliciously crispy, light and fluffy chickpea fritter the right way, from scratch, with good wholesome and nutritious ingredients! It’s much easier than you think!

Homemade Falafel is SO much better! Learn how to make this deliciously crispy, light and fluffy chickpea fritter the right way, from scratch, with good wholesome and nutritious ingredients! It's much easier than you think!

For the longest time, I believed that falafel was extremely long and complicated to make. Pfft! I just didn’t know better… I guess it’s only because it’s not something I’m really used to making, for they were never really a part of my diet growing up. But eventually, once I got the hang of it, I came to realize that they are in fact extremely easy to make: just throw everything in the food processor and blitz away!

The only thing is that they do require a bit of planning, because the key to making good falafel is that you must absolutely, imperatively make them with dried, soaked but uncooked chickpeas. This is a case where you cannot cheat and get away with using the canned beans. Why? Because since the canned chickpeas have already been cooked, the starch molecules within them have pretty much been washed away in the cooking liquid, leaving the actual beans with very little binding power. If you try to grind them, form them into balls, and deep-fry them, they will invariably completely fall apart in the oil. Sure, there are ways to work around that, like adding flour or other binding agents to the mixture, but then the texture of the fritters will suffer big time! You end up with dense, pasty, almost doughy balls…

Trust me, starting with dry chickpeas and giving them ample time to soak is the only way to go! 

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Cream of Mushroom and Wild Rice Soup

Rich, creamy, thick, comforting, soul warming, and crazy delicious! Yet, you will never believe just how nutritious this Vegan Cream of Mushroom and Wild Rice Soup actually is…

Rich, creamy, thick, comforting, soul warming, and crazy delicious! Yet, you will never believe just how nutritious this Vegan Cream of Mushroom and Wild Rice Soup actually is...

Looks like I’ve been in revisiting old posts” mode lately… Trust me, it’s not a bad thing; not a bad thing at all! In fact, I’m bringing a bunch of truly worthy recipes back to the top of the pile! This beautiful cream of mushroom soup, for instance… I’d created it a while back after I’d gotten inspired by one of my favorite fellow bloggers of the time, and to this day, I remember having fallen head over heels for it at first bite!

However, over the years, certain people had reported in the comments that they hadn’t had much success with the recipe. Some found their rendition turned out too watery, or grainy, while others found it to be kind of bland. I could never quite figure out why, as bland food is something I simply do not do. I would never post a recipe for something that tasted bland…

So I retested the recipe exactly as written — save for a minor change that I had to do to accommodate my new dietary reality — and frankly, I fell in love all over again. This soup, it tastes absolutely fantastic! It’s delicate, simple and earthy, just like any mushroom soup should be… but it tastes really, really good! And it’s crazy creamy, silky, and thick. So thick! Plus, it’s loaded with all kinds of pieces of creamy mushrooms and nutty, chewy wild rice. So good!

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Thai Coconut Curry Soup

Bursting with all kinds of zesty exotic flavors, coconut sweetness and a bit of a spicy kick, this wholesome and comforting Thai Coconut Curry Soup tastes as heavenly as it is easy to prepare!

Bursting with all kinds of zesty exotic flavors, coconut sweetness and a bit of a spicy kick, this wholesome and comforting Thai Coconut Curry Soup tastes as heavenly as it is easy to prepare!

This Thai Coconut Curry Soup is perfect for those nights when you really don’t feel like cooking and happen to be in need of a little comforting. You know, those kinds of nights when you would be super tempted to reach for the phone and order take-out?

Well, put that phone down right now, cuz we’re about to do even better than this! As in way, way better!

Seriously, this soup is almost as easy to make as instant ramen noodles, yet it’s so incredibly tasty, you’ll probably want to eat it right out of the pot using the ladle as your spoon! And all it requires in order to come to life is a little bit of chopping and slicing, and then your totally minimal efforts will be rewarded with BIG, bold, exotic, exploding flavors, and a bowlful of concentrated soul-warming comfort!

So wadayasay… Got 15 minutes? Let’s do this! 

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Oven Roasted Beet Salad

Don’t redecorate the kitchen or waste another piece of foil to cook your beets! Simply throw them whole in a Dutch oven, to concentrate and seal in their sweet and earthy flavor, then easily turn them into this nutrition-packed, scrumptious Oven Roasted Beet Salad!

Don't waste another piece of foil to roast your beets in the oven! Simply throw them whole in a Dutch oven, to concentrate and seal in their sweet and earthy flavor, then easily turn them into this nutrition-packed, scrumptious Oven Roasted Beet Salad!

Beets = crazy good stuff, right? Right! They’re so sweet and juicy and have this super delicious and very distinct earthy flavor that keeps you coming back for more. And best of all is they’re just as good for your body as they are for your taste buds.

Their one serious drawback though is that they’re not much fun when comes the time to cook them. The sweet, earthy and delicious little buggers are worse than tomato sauce if you boil them on the stove top. No matter what you do, they splatter all over the place and quickly turn your entire kitchen all kinds of shades of pink!

Luckily, there’s a very easy solution to that problem: take things down into the oven! You could wrap the beets in aluminium foil and bake them just like you would potatoes, but then you’d end up wasting a whole bunch of precious aluminium foil. I’ve an even easier option for you: just grab your beets and shove them into a Dutch oven, then grab a magazine and read while they are happily roasting away, entirely mess — and waste — free!

No fuss, no mess, no waste… and you’ll get the best tasting beets you will have ever eaten. And when all is said and done, you can choose to eat your beets as is, or just as easily turn them into this crazy delicious Oven Roasted Beet Salad.

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Buckwheat Apple Ring Cake

Cakes don’t get much healthier than this Buckwheat Apple Ring Cake. On top of being completely vegan, it also happens to be free of gluten and refined sugar. Of course, it’s also absolutely delicious!

Cakes don't get much healthier than this Buckwheat Apple Ring Cake. On top of being completely vegan, it also happens to be free of gluten and refined sugar. Of course, it's also absolutely delicious!

This Buckwheat Apple Ring Cake I originally created ages ago, in March of 2012 to be exact, after a friend had challenged me to “heatlthify” an apple cake recipe he’d found on the Internet.

I’d readily accepted his challenge and practically reinvented the thing… Not only did I manage to keep it vegan, like the original, but also made it gluten and refined sugar free. Indeed, the only ingredients in charge of bringing sweetness to this gorgeous ring cake are apples and raisins. Yet, it tastes plenty sweet to be enjoyed as dessert!

HA! I’m telling you, cakes don’t get much healthier than this one. Especially not cakes that taste this good! This one has a really dense yet surprisingly moist texture, and offers very pleasant and distinct notes of buckwheat, which remind me of my childhood’s breakfasts, when my dad used to make buckwheat pancakes for us. Paired with apples, it’s like a match made in heaven!

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White Beans Smoked Almonds Hummus

Fan of hummus? This White Beans Smoked Almonds Hummus is a stellar and delectable change from your traditional beloved chickpea dip. It’ll have you fall in love at first bite!

Fan of hummus? This White Beans Smoked Almonds Hummus is a stellar and delectable change from your traditional beloved chickpea dip. It'll have you fall in love at first bite!

Man do I ever love me a good hummus! I’m a serious fan. I might even be hummus’ number one fan, I dunno… All I know is I could never really be trusted alone with a bowl of this stuff. I’d be totally capable of eating the whole thing by the spoonful!

My ultimate favorite go-to recipe would be my famous Heavenly Velvety Smooth Hummus (Yikes! I should seriously consider revisiting that post!) but sometimes, I like to change things up a bit. Like adding a handful of olives to it, for instance…

In this present case, however, I went all out! I practically threw everything out the window. The chickpeas were given the boot and were replaced by their close cousin, the super creamy cannelli white bean. I then elected to throw in a generous amount of smoked almonds, which not only confer a delightful smokey flavor to the dip, but also contribute greatly to its super velvety, silky texture. A little bit of smoked paprika and chipotle powder totally sealed the deal and made this dip into a seriously delicious, yet super healthy snack!

But don’t take my word for it… I strongly suggest that you whip up your own batch, and the sooner the better!  continue reading

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Vegan Minestrone Soup

Loaded with all kinds of healthy vegetables and hearty beans, simmered in a rich, herby tomato broth, this Vegan Minestrone Soup is the perfect hearty meal to warm you up, inside and out! .

Loaded with all kinds of healthy vegetables and hearty beans, simmered in a rich, herby tomato broth, this Vegan Minestrone Soup is the perfect hearty meal to warm you up, inside and out! .

I can’t believe that I had never shared a Minestrone Soup recipe here before, in all those years of blogging…  I mean seriously, I’m not really big on soup, but Minestrone is one of those comforting soups that I could easily eat on a regular basis without ever getting tired of it.

Not only does it taste amazing, but it also happens to be very filling and satisfying with all the pasta and beans and vegetables that it contains. And it comes together pretty quickly, too, providing that you have some leftover cooked beans lying around in your fridge. And if you don’t, well, you can totally get away with using canned beans here! No one will ever be able to tell the difference…

The best part about this soup, or pretty much any soup for that matter, is that you can easily adapt it to use whatever veggies you really love or happen to have on hand – so feel free to swap and change things up and make this gorgeous soup your own!

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Chocolate Coconut Chia Pudding

Here’s chocolate pudding that’s so good for you, you can totally have it even if you don’t eat your meat! Indeed, this Chocolate Coconut Chia Pudding is made with nothing but wholesome, nutritious ingredients. A dessert you can eat without feeling even one once of guilt!

Here's chocolate pudding that's so good for you, you can totally have it even if you don't eat your meat! Indeed, this Chocolate Coconut Chia Pudding is made with nothing but wholesome, nutritious ingredients. A dessert you can eat without feeling even one once of guilt!

You know the song, right? “If you don’t eat yer meat, you can’t have any pudding – How can you have any pudding if you don’t eat yer meat?”

Well, forget all about that! This pudding right here, you can totally have regardless of what you have — or haven’t — eaten prior! In fact, it’s a nutrition powerhouse disguised as dessert: we’re talking avocado, coconut, cacao powder, chia seeds, dates… all things that are super good for you!

But don’t go thinking that it tastes like bird or rabbit food, though. In fact, this stuff tastes even better than the “just-add-milk-instant-powdered-stuff” and has a far superior texture, too! It’s silky, velvety, soft but somewhat firm, almost like a mousse, but without being too airy, either. It’s perfect in every possible way! 

And the best part is, it’s just as quick to prepare as the aforementioned “just-add-milk” stuff…

Try it once, you’ll be hooked for life!

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Vegan Carrot Bread – No Added Sugar

Made with nothing but wholesome ingredients such as carrots, dates, applesauce, raisins, whole wheat flour and flax, this Vegan Carrot Bread might be healthy, but no one will ever know. Even kids will love it!

Made with nothing but wholesome ingredients such as carrots, dates, applesauce, raisins, whole wheat flour and flax, this Vegan Carrot Bread might be healthy, but no one will ever know. Even kids will love it!

Here’s a carrot bread that contains nothing but wholesome ingredients and no added sugar or animal products whatsoever… some may think that it must taste and feel like pure cardboard in your mouth, but trust me, nothing could be further from the truth. If anything, this cake has even more flavor and texture than any carrot bread or cake I’ve ever eaten.

It’s crazy moist, dense, plenty sweet, slightly spiced… tasty enough to pass for dessert, but healthful enough to eat as a snack, or even as part of breakfast!

One of the things that I’m most excited about with this carrot bread recipe is the fact that it doesn’t even contain eggs. I’ve only just started experimenting with vegan baking and quite frankly I am totally impressed with the results I have been getting. To be honest, I’d been reading about using ground flax seeds as an egg replacement for years, but for some reason I was extremely skeptical that it would work all that great… plus, I never really bothered because I’d always been a firm believer that eggs were good for me. Now I’m not so sure anymore… 

After experimenting with flax egg replacement it for a little while, I have to admit that I absolutely love it! In fact, I think I even prefer flax eggs to the real deal. It’s consistently produced baked goods that had a perfect texture, were extra moist and held super well, too.

I’m definitely a fan. A super excited fan! And I think the chickens are, too! 

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White Bean Pomegranate Salad with Tangy Mustard Dressing – What The Health Book Giveaway

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won’t want to stop eating it!

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

Well, that’s it: I’m taking the plunge! At the beginning of this year, I’ve made a commitment to myself, which I am now making official by telling you all: I’ve finally decided to drastically reduce my consumption of meat and other animal products and transition to a plant-based diet.

This may sound kinda weird, coming from the mouth of someone who just only a few years ago, was signing high and loud the praises of the paleo diet!

Oh well. Only fools never change their mind, they say. Right? Right. And if that’s true, then I must be a crazy wise woman, cuz my mind, I must’ve changed like a million times since I started this quest to a healthier me.

My reasons for making the switch are extremely selfless… Of course, I care about my own health, but mostly, I care about that of our mother Earth. And I care about the animals, too. Switching to a plant-based lifestyle is the fastest, most efficient way to reduce my environmental footprint, which is something I’m really wanting to do. And also, I’m having a real hard time dealing with the thought of an animal having to suffer and ultimately give up its life in order for me to feed my body. This much has always bothered me.

And recently, it started haunting me more and more. I can’t keep my hand in the sand anymore.

Funny enough, not long after I’d made the decision to transition to a plant-based diet, I was offered a review copy of What the Health, a book based on the ground breaking documentary which you’ve most probably heard about, if not watched already (and if you haven’t, you totally should!).

Of course, I accepted it with an immense pleasure! And reading it has helped me greatly in reinforcing my decision.

What The Health Book Cover

What the Health takes you on a science-based tour to help you better understand and see more clearly the dangers brought to our health by consuming animal products on a regular basis – and what happens when you stop and adopt a plant-based diet.

This book is an urgent call to change the way we feed our bodies, while exposing the lies and deceptions used by the food industries and big corporations to confuse the public and keep the people chronically — and profitably — ill.

If you’ve been hoping to change the way you eat, or even considering it, then What the Health is totally for you, and will definitely help you claim back your health and longevity.

It’s even got a recipe section which offers 50 delicious plant-based recipes to help you get started and feel your best!

As you probably guessed, the following salad recipe was taken straight from the book. I rarely follow a recipe to the T but this time I did, and let me tell you, it won’t be the last! This salad is so crazy delicious, I just wanted to keep on eating it. Good thing I had to share cuz I would’ve eaten the whole batch!

I know for sure that I’ll be trying more recipes from that book…

If you want in on that, don’t miss your chance to win on your own copy of the book! Be sure to put your name in the draw at the very end of the post.

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

Like the majority of salad recipes, this one is pretty straight forward and easy to put together: simply combine all the ingredients for the salad in a large mixing bowl.

In this case, we’re talking: 

  • 8 cups of romaine lettuce (I used half romaine lettuce, half baby kale leaves)
  • 6 to 8 tangerines (I used 6)
  • 2 small avocados
  • 1 cup of pomegranate arils
  • 1-1/2 to 2 cups of cooked lentils, or a 16oz can of cannellini beans, drained and rinsed (as you can see, I chose to go with the white beans option) 
  • 1/2 cup of chopped pecans

Interestingly, this salad is called Winter Lentil Pomegranate Salad in the book. Since I opted to go with their suggestion of using white beans instead of lentils, I thought it would make sense to also rename the dish… 

Tangy Mustard Dressing

Now to make the dressing: combine the handful of ingredients that are needed in a high-speed blender and process on high until the desired consistency is reached.

Here’s what you’ll need: 

  • 1/2 cup of cashews (the recipe doesn’t specify what kind; I used dry roasted, unsalted organic cashews)
  • 1/2 cup water
  • 2 tsp spicy brown mustard (I couldn’t find that, so I used extra hot organic Dijon mustard) 
  • 1 tsp apple cider vinegar
  • pinch of salt and pepper

I was a bit skeptical at first that such a small handful of ingredients would turn into a truly interesting dressing, but honestly, this works! That totally makes for a super creamy and surprisingly tasty salad dressing! Man is this thing good… In fact, I strongly suggest that you make a double batch and keep some in the fridge, where it’ll stay good for up to several days.

The only thing is I don’t believe you would get such good results if using a regular blender; the final product would not be nearly as smooth and creamy. If all you had was a regular blender, consider soaking your cashews in the 1/2 cup of water for about a half hour before making the dressing.

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

That’s it! You are now ready to serve your salad; all that’s left to do is give all those ingredients a gentle toss, to combine and distribute everything evenly.

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

Drizzle as much or as little of that delicious creamy Tangy Mustard Dressing all over your salad… and ENJOY!

And don’t forget: if you’re interested in getting your hands on your very own copy of What The Health – A book based on the groundbreaking documentary, enter your name below for your chance to win! 

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

If you’ve tried this recipe, or any other recipe on the blog, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you! You can also FOLLOW ME on PINTEREST, FACEBOOKINSTAGRAM and TWITTER for more delicious, healthy recipes!

White Bean Pomegranate Salad with Tangy Mustard Dressing

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won’t want to stop eating it!

For the salad

  • 8 cups chopped romaine lettuce
  • 6 to 8 tangerines (peeled and chopped)
  • 2 small avocados (peeled, pitted and chopped)
  • 1 cup pomegranate arils
  • 1-1/2 to 2 cups cooked lentils ((or one 16-oz can cannellini beans drained and rinsed))
  • 1/2 cup chopped pecans

For the tangy mustard dressing

  • 1/2 cup cashews
  • 1/2 cup water
  • 1 tsp apple cider vinegar
  • 2 tsp spicy brown mustard
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  1. Combine all the ingredients for the dressing in a high speed blender and process until the desired consistency is reached. 

  2. In a large bowl, combine the lettuce, tangerines, avocados, pomegranate arils, lentils, and pecans. Drizzle with the dressing to taste.
  3. Serve, and enjoy!

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