I am not saying this out of bias, but Nigerians make one of the best fried rice dishes in the world!
Nigerian fried rice is so easy to make, yet it tastes so good. It is easily adaptable for a vegan. However, unlike quite a number of foods, you do not lose the flavour by making the recipe vegan! Isn’t that just wonderful!
I am going to take you down to my West African roots with this vegan version of the wonderful, the beautiful, Nigerian fried rice.
Bon Appétit!
Risotto – a creamy Italian rice dish and my inspiration for this delicious recipe I am bringing to you.
You might be wondering why I decided to use pearl barley for this iconic dish. Well, that’s because my only other option was basmati rice, I saw a bag of pearl barley (which I had never cooked with before this day) and I decided to challenge myself to create a dish with it.
This risotto is creamy and delicious with the lovely addition of vegetables to boost its nutrient count. The nutrients in this recipe include vitamin A, thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pantothenic acid (vitamin B-5), folate (vitamin B-9), vitamin K, choline, magnesium, manganese, selenium, iron, copper, potassium, phosphorus, calcium, zinc, lutein + zeaxanthin, omega-3 fatty acids, omega-6 fatty acids and fibre. As usual, an explanation of the functions of these nutrients can be found in the Nutrient Index.
Without further ado, here’s the recipe.
Bon Appétit!
When in doubt, make curry!
If there are any ingredients I always have, it’s ingredients to make curries with. Curries are delightful dishes that are perfect with almost anything.
Today, I am going to share my go-to recipe for a quick vegetable curry with you. I must add that although this curry is good on the day it’s made, it’s even better on the second and third day.
This recipe includes vitamins and minerals such as vitamin A, thiamin, riboflavin, vitamin C, vitamin K, iron, magnesium, potassium, calcium, sulfur-containing compounds, sodium, niacin, flavonoids, fibre, folic acid and antioxidant polyphenols. The benefits of these nutrients can be found in the Nutrient Index.
Let’s get to the recipe!
Bon Appétit!
What do you do when you have a bunch of apricots? You make jam!
This apricot jam is one of the best jams I have ever tasted! To make it even better, it is guilt-free too as it is completely refined sugar-free.
The special ingredient used to thicken this jam is chia seeds. Chia seeds are my favourite powerhouse of nutrients. Some fun facts about them are that gramme for gramme, chia seeds contain:
Twenty grammes (2tbsp) of chia seeds also contain about 64% more potassium than that found in a banana and 20% of the recommended daily value of protein (for adults). There are many other nutrients and benefits found in these seeds.
The other ingredients in this recipe contain vitamin A, thiamin (vitamin B-1), riboflavin vitamin B-2), niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxamine (vitamin B-6), folate (vitamin B-9), vitamin C, vitamin E, vitamin K, choline, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, phytosterols, calcium and fibre. Descriptions of all nutrients can be found in the Nutrient Index.
Get ready to dig into a bowl of goodness!
Bon Appétit!
Crackers and cream cheese. What a classic snack and party appetiser!
These are not your average crackers. They have added nutrients through the quinoa flour oats and the array of other ingredients used. They are refined sugar-free. However, they are so delicious!
The cream cheese was made from cashews. In general, I hate nuts. However, I still invested in developing this recipe and it turned out amazing. Those who love cashews and tried it said that they couldn’t tell it was cashew-based. This was not just because of its taste, but because of its creaminess too. This cashew cheese can go from a cracker spread to a bagel spread, dip and almost whatever you would normally use cream cheese for.
Nutrient-wise, this recipe contains vitamin A, thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxamine (vitamin B-6), biotin (vitamin B-7), folate (vitamin B-9), cobalamin (vitamin B-12), vitamin C, ergocalciferol (vitamin D-2), alpha-tocopherol (vitamin E), gamma-tocopherol, delta-tocopherol, vitamin K, choline, copper, calcium, beta-carotene, lutein, zeaxanthin, magnesium, molybdenum, manganese, phosphorus, selenium, potassium, phytosterols, omega-3 fatty acids, omega-6 fatty acids, zinc, iron and fibre. As usual, an elaboration of each nutrient can be found in the Nutrient Index.
Let’s get on to the recipe!
Bon Appétit!
Continue reading “4th of July Ideas: Quinoa-Oat Chia Crackers with a Cashew Cream Cheese”
Oatmeal is a great breakfast to customise for the fourth of July. All you have to do is use red and blue toppings (and maybe a white topping too).
I love my sweet cinnamon oatmeals. Usually, I make them as maple-cinnamon, but in these pictures, they’re date-cinnamon as I used a date syrup. I will suggest that a lighter coloured syrup, such as maple and agave, or sugar would be better in order to maintain the light colour of the oatmeal. Also, smooth oat porridges tend to have a lighter final colour than larger oats.
This sweet-cinnamon oatmeal contains vitamin A, thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pantothenic acid (vitamin B-5) pyridoxamine (vitamin B-6), biotin (vitamin B-7), folate (vitamin B-9), cobalamin (vitamin B-12) vitamin C, ergocalciferol (vitamin D-2), vitamin E, vitamin K, copper, calcium, choline, chromium, magnesium, molybdenum, manganese, zinc, iron, potassium, phosphorus, phytosterols, omega-3 fatty acids, omega-6 fatty acids, selenium and fibre. A description of these nutrients and their various roles in the body can be found in the Nutrient Index.
Continue reading “4th of July Ideas: Sweet Cinnamon Oatmeal”
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