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Summary: This vibrant orange number was inspired by the popular carrot apple orange juice. A bit like ACE juice, named that way because it is rich in vitamins A, C and E, but with added apple and ginger, because we love ginger for its warming and antibacterial properties.
Beta-carotene is another good reason to drink this.
We start by juicing the carrots, apples, lemons and ginger, but instead of juicing the oranges too, we blend the juice with the whole peeled oranges to make sure we get the precious orange pulp and all those citrus bio flavonoids.
We also keep the proportion of apples and oranges to carrots low : more vegetable sweetness, less fruit sugar.
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Summary: These Vegan Quinoa Stuffed Aubergines are really easy to make, even though they look and sound so sophisticated. They are inspired by traditional Mediterranean stuffed tomatoes or other vegetables, but the traditional stuffing of rice / breadcrumbs / meat / cheese is replaced by a tasty quinoa filling. Quinoa is a great alternative to rice, as it is highly nutritious : high in fibre, high in protein, and high in phytonutrients if you choose coloured quinoa. Plus, quinoa is not a grain, but a seed, so make sure to add some to your pantry if you are trying to eat a more varied diet and reduce the amount of grains that you eat. The pine nuts (a seed, not a nut) or pumpkin seeds give the filling a satisfying crunch, feel free to vary the seeds or use nuts if there is no risk of allergy.
You could serve the stuffed aubergines with a drizzle of tahini over the top, and a side salad of fresh, pickled or fermented vegetables.
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Summary: Whether it is beans on toast or a full vegetarian English breakfast, baked beans are a staple. Have you ever thought about making your own baked beans ? It is childishly easy to make, and you can adjust the quantities of seasoning (ketchup, molasses, tamari and mustard) to get it just right for you and your family.
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