#recipe
Talviel’s Redguard “Fire Salt” spice blend
I’m asked on the regular to relinquish my personal recipes for seasonings and spices, so here is one of my favourite blends for meats and vegetables alike. Inspired by alchemical fire salts (but nowhere near as dangerous as the real thing), this spice mix is ideal for when you need to add some oomph and colour to your meals. This recipe will produce a small jar of spice; simply store well and use as needed.
You will need:
2 tbsp pink Himalayan salt, finely ground
2 tsp brown sugar
1 tbsp cayenne powder
½ tbsp smoked paprika powder
3 tsp finely ground pepper
2 tsp cumin
2 tsp sumac
1 tsp cinnamon
1 tsp ginger powder
2 tsp garlic powder
Method:
Combine all the ingredients in a bowl or mortar, and gently crush together until well combined. Transfer to an airtight jar, give it a good shake, and store in a cool, dark, and dry place.
Stormhold baked bananas
If you’re a fan of sweet and salty at the same time, be prepared for your new favourite dessert! It’s super easy to make, though the combination of ingredients may seem a little odd at first. However, the Argonian palette is far more refined than most people think, and this little winner of a treat is delicious once you dig in!
Note from Tal: I spent most of my childhood in Indonesia and banana with cheese, condensed milk and chocolate is a totally normal combination there, I promise I’m not just messing with you!You will need:
3 large ripe bananas, peeled and whole
¾ cup chocolate sprinkles
½ cup grated cheddar cheese
¼ cup crushed peanuts
1 cup sweetened condensed milkMethod:
Preheat oven to 180C/356F.Pack the bananas closely together in a tin lined with baking paper. Drizzle on ¾ of the condensed milk, then cover in the chocolate sprinkles, followed by the cheese and peanuts.
Wrap the tin tightly in foil and bake for 10 minutes. Remove from the oven and leave to cool for at least 5 minutes (they’re about as edible until then as fresh lava from Red Mountain).
Enjoy the bananas as they are, or mash them on untoasted bread! Great with a cup of strong bitter tea or coffee.
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Favorite coffee shake + good reads ✨
This smoothie is one of my favorite combos, it’s packed with all the good stuff to keep you fueled all morning, it’s delicious, it has coffee, and it tastes like a frapp from Starbucks so what else could you ask for?
1 frozen banana, 1 cup of unsweetened almond milk, 1 tbsp of nut butter, 1 scoop of vanilla protein powder (I use @nuzest_europe), ½ tbsp cacao powder, 1 scoop collagen peptides (I use @vitalproteins.es) and a shot of espresso or leftover coffee ( I usually freeze my coffee into ice cubes, it makes your smoothies thicker)
#plantbased #organic #vegetarian #healthyfood #feedyoursoul #food #recipe #foodphotography #healthy #foodstyling #healthylifestyle #veganfood #foodie #foodporn #goodeats #wellness #preworkout #instafood #foodblogger #smoothiebowl #runner #whatieat #intuitiveeating #runnersworld #Cleaneats #breakfast #wholefoods #smoothie #coffee (at Spain)
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Monday power breakkie✨♀️
Vanilla & cherries protein overnight oats✌
To a bowl add ½ a cup of rolled oats, 1 tsp of chia seeds and one scoop of vanilla protein (I use @nuzest_europe ) add in 2/3 cups of almond milk and soak overnight. In the morning mix in some fresh cherries, Greek yogurt and grated dark chocolate
It’s finally cherry and watermelon season and I’m here for it!
Happy Monday! ☀️
#plantbased #organic #vegetarian #healthyfood #feedyoursoul #food #recipe #foodphotography #healthy #foodstyling #healthylifestyle #veganfood #foodie #foodporn #goodeats #wellness #oatmeal #instafood #foodblogger #porridge #runner #whatieat #intuitiveeating #runnersworld #Cleaneats #breakfast #wholefoods #fitness #overnightoats (at Spain)
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Break-fast ✨
Fruit (mango, raspberries, blueberries, strawberries)
Coconut yogurt
@lonijane superfood burcha and goji berries
Happy Thursday!
#plantbased #organic #vegetarian #healthyfood #feedyoursoul #food #recipe #foodphotography #healthy #foodstyling #healthylifestyle #veganfood #foodie #foodporn #goodeats #wellness #smoothie #instafood #foodblogger #fruit #superfood #coconut #intuitiveeating #breakfast #Cleaneats #vegan #wholefoods #kenziburke #veganbreakfast (at Spain)
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Smoothie bowl season is back ☀️♀️
Berry smoothie bowl with all the toppings.
Base is bananas, mixed berries, maca powder, flax seeds and almond milk.
Topped with pb, goji berries, strawberries, mixed nuts and @lonijame superfood burcha.
Happy Saturday! ✨
#plantbased #organic #vegetarian #healthyfood #feedyoursoul #food #recipe #foodphotography #healthy #foodstyling #healthylifestyle #veganfood #foodie #foodporn #goodeats #wellness #smoothie #instafood #foodblogger #brunch #acaibowl #smoothiebowl #intuitiveeating #breakfast #Cleaneats #vegan #wholefoods #veganfood #veganbreakfast (at Spain)
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Green smoothies always hitting the spot ✨
Frozen banana
Kale & spinach
Spirulina
Flax
Almond butter
Oat milk
@vitalproteins.es collagen peptides
@nuzest_europe vanilla plant protein
Topped with @lonijane superfood burcha!
#plantbased #organic #vegetarian #healthyfood #feedyoursoul #food #recipe #foodphotography #healthy #foodstyling #healthylifestyle #lunch #foodie #foodporn #goodeats #wellness #smoothie #instafood #foodblogger #brunch #homemade #smoothiebowl #intuitiveeating #breakfast #Cleaneats #vegan #wholefoods #veganfood #veganbreakfast (at Spain)
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Baby Kale Slaw with tomatoes
- 1 package fresh Baby Kale (5-6 oz)
- 1 medium head Radicchio
- 1 small red onion (or half of a medium red onion)
- 2 medium carrots shredded
- 5 -6 oz of cherry tomatoes
Shred the baby kale or lightly pulse in food processor to desired size. Slice the Radicchio in thin strips. Thinly slice onion. Process carrots through grater attachment to make shreds. Combine in a large bowl with tomatoes.
Add dressing and toss well.
Lemon Dijon Balsamic Vinagrette
- ½ cup olive oil
- 6 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Combine all ingredients in a blender and mix well.
15 minutes prep time
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Vegan Protein boost: tofu&beans
Who said vegan meals are lacking protein?
1. What is required:
- 1 block of tofu (~180 g.)
- 2 medium potatoes
- 1 medium carrot
- 1 medium or 2 small onions (yellow or red)
- 1 can of beans
- 70 g. spinach
- salt and black pepper to taste
2. Prep the ingredients: cut the tofu, potatoes, onions, and carrot.
3. Add all ingredients to a big frying pan and cook on medium heat for 15-20 minutes. Fry in oil (~1 tbsp) if you don’t have a non-stick pan.
4. Add rinsed beans and cook for 5 minutes. Season with salt and pepper. Add spinach and let it wilt.
Serve it with your favourite dressing or sauce. I recommend dijon mustard and sriracha
Roasted sweet potato salad
- What is required:
- 2 sweet potatoes
- 1 small red onion
- 75 g. mixed greens
- 15-17 cherry tomatoes
- dill
- juice of ½ lemon
- salt and black pepper to taste
2. Preheat the oven to 200C/400 F. Peel and cut sweet potatoes into slices. Add salt and pepper. Roast sweet potatoes for 20 minutes.
3. Slice the onion and cut cherry tomatoes into halves or quarters. Chop the dill. Mix all vegetables with the greens. Drizzle the lemon juice.
4. When sweet potatoes are ready, take them out of the oven and let them cool down.
5. Add sweet potatoes to vegetables and mix well. I like to have a big bowl of salad in the fridge. It will serve me at least ½ of the week. I do not add any dressing to the whole salad. Instead, I will add it to a smaller portion for dinner or lunch. If you follow me for a while, you know that my favourite is tahini dressing. Add some water for the desired consistency. If you don’t like the taste of tahini (why and how ), add just olive oil or vinegar dressing (balsamic vinegar, olive oil, maple syrup, and mustard).
