Sunday’s Specials – Jan 15, 2017

It should be a known fact that I tend to cook a lot on Sundays.

This weekend was full of firsts. From our morning smoothie to an afternoon dessert.  This morning, inspiration struck and I prepared a Grapefruit-Strawberry Smoothie made from 2 bananas, 6 ripe grapefruits and 250 gr of strawberries. Aside from the delicious taste,  I also fell in love with the color of it! Seriously, isn’t that amazing? I’ve added no addition honey or sweetener; it didn’t require it, in my opinion. 

But really, look at the color! Just the sight alone makes my mouth water! 


Later in the day we had a  mushroom- red pepper and feta  frittata that did not make it to the post as it seems we were quite hungry and I forgot to take the picture. LOL 

For lunch, we once again tried something new. Turmeric Oven Roasted Turnip and Carrots.

Turmeric oven roasted turnip and carrots.jpg

And there is no Sunday without a dessert. The new winner was Cocoa Cookies. They are even more delectable than they look 🙂 

Cocoa vegan cookies.jpg

Have a great week ahead 🙂 




Breakfast, Brunch, Vegetarian

Turmeric Whole Wheat Buns

Fresh from the oven, turmeric whole wheat buns for 2016 last breakfast 😉  


I have already had one 🙂 I couldn’t  resist to that crunchy crust … 




Fluffy Rice Pilaf

When you cook a rice pilaf you should always get started by cooking onion in a small sauce pan. Onion is a must. To the onion you could add garlic, shallots and fennel.This will make the difference between steamed rice and pilaf. As I mentioned, add two tbsp of olive oil or unsalted butter to a sauce pan. Add the onion and  cook until translucent.

Now it is time for the spices. You can go for either coriander and cumin or cinnamon and all spices. I went a bit different this time and I added one teaspoon tandoori seasoning which includes: cumin, coriander, paprika, cinnamon, cardamon, turmeric  and black pepper.I read that you should keep it simple and don’t use to many spices at once but I just like the seasoning I am using as it nicely balances out all the flavors.

Once the onion and the spices are cooked ( about 30 seconds ) it’s time for the rice. Add  one cup of long grain white rice. Cook until rice is well covered in spices and the mixture is translucent.

I added know about 6 white mushrooms and half of red pepper and stirred to mix all the flavors together.

Another  important adding is the cooking liquid. Water should be replaced by broth. You can add either chicken broth, veggie broth or seafood broth. Also a bit of white wine one will be welcomed here 😉 Add about one cup of chicken broth and a splash of wine and bring to a broil for about 10-15 minutes or until the liquid is absorbed. 

Before serving you can add 2 – 3 tbsp of herbs: cilantro, parsley or mint depending of preferences. Next step? You enjoy it 😉



Roasted veggies

I just love veggies. Especially roasted in the oven. I could say this is my favorite way of eating veggies.  They’re easy to make and delicious.

This time I used: cauliflower, broccoli, red onion and baby tomatoes. I roasted the broccoli red onion and tomatoes on one tray and curry cauliflower on a second tray.

Mixed them together or eat them individual. Yummy !