eatingavocadoandcake

Our Sunday lunch was pretty tasty.

Sweet potato fries, baked salmon, corn with butter, radishes, asparagus, cucumber, some rocket salad and crispy onion.

I also added some parsley and coriander sauce that I made with my leftover herbs. All the herbs that have a bit of time left to be consumed, plenty of good olive oil, garlic, salt, lemon juice and blend. Store in the fridge with olive oil on top.

Simple and a good way of reducing your food waste.

Vegan cherry galette with a peanut butter and spelt flour crust

I saw a recipe by Rita Serano at one point which intrigued me. She made a galette dough from almond butter and spelt flour so I tried making one with ingredients I already had at home. I made it with peanut butter and spelt. I made it 3 times before getting the right consistency. Here is the version that worked in the end. It is not very complicated and has ingredients that I like and use often.

Ingredients:

200g spelt flour
140g smooth peanut butter (mine was very thick)
2 tablespoons maple syrup
60 ml ice cold water +/- depending on your consistency (the quantity of water depends on the consistency of your nut butter. Start with 60ml and add more if needed. I added 8 more tablespoons, one at a time, pulsing after each one)

500g frozen cherries
3 tablespoons brown sugar
1 teaspoon cornstarch

Instructions:

Preheat your oven to 180°C and line a baking tray with parchement paper.

To make your dough, mix the flour, peanut butter and maple syrup in a food processor until combined. You will have a breadcrumb consistency. Then, start adding the ice cold water until you have a softer mixture. Make a round patty and wrap it in cling film. Refrigerate it for one hour. Remove it from the fridge and divide it into 3 equal parts. You can make a bigger one too.

Roll the dough into a circle, on a floured surface. It should be about 0,5 cm thick. If it is too hard to roll, leave it for a few minutes to soften. Place the cherries in the middle and fold the border gently over the cherry filling. Brush the dough with a bit of almond milk, sprinkle coconut or brown sugar on top and trasfer easily on the baking paper. Bake for about 30-35 minutes at 180°C.

Enjoy! 🤍

Silken tofu is great for desserts but not only. Here's a savoury, quick way to serve your cold silken tofu.

Silken tofu with roasted beetroot and broccoli with chilli sauce

Ingredients:

1 block of silken tofu (rinsed gently under a cold tap)
2 beetroots, peeled and cut into cubes
A bunch of broccolini

The sauce

2 tablespoons tamari or soy sauce
1 teaspoon rice vinegar
1 garlic clove, minced
1 teaspoon honey
2-3 tablespoons of olive oil + 1/2 teaspoon chilli flakes
1 teaspoon of black and white sesame seeds

Other ingredients:

Spring onion
1 white onion, thinly sliced
Toasted pine nuts
Lemon zest
Pickled chillies

Instructions:

First place your beetroot and broccolini on a tray and season with olive oil, salt and pepper. Roast until cooked through. You will need to remove the broccoli first and then the beetroot.

Meanwhile, you can prepare your sauce. Simply mix all the ingredients in a small bowl and set aside. Adjust the taste to your liking.

Gently slice your silken tofu and place it on a plate. Add the roasted veggies, both types of onion and the toasted pine. Pour the sauce on top and the lemon zest and enjoy.

Have a great weekend, guys!

It's been such a strange week. A rollercoaster of emotions and so little time to stay with them and digest it. We are overwhelmed and tired but happy to see so many dear faces we haven't seen in what seems like an eternity.

Here's a picture of us after eating a lot of covrigi, homemade cakes and goodies. Welcome to Romania, the place where everyone wants to feed you.

I thought I should make some raw bars a couple of weeks ago but they turned out softer than I wanted it to be so we were unable to take it out to work, school etc.

But the result wasn't bad, just different than want I wanted it to be.

This is the last piece I had, not the best looking one but some of you wanted to know how I made the 'bars' so here it is.

Base:

15 soft and large Medjool dates (if your dates are not very soft just soak it i hot water for 20 minutes, drain it and use it)
1,5 cups oats
1 cup pumpkin seeds
3 teaspoons cacao powder
1/4 cup oat milk - add more if needed

Cashew filling

2 cups cahew nuts, soaked for 30 minutes to one hour in hot water or you can leave it overnight. Make sure to drain it.

1 can coconut milk
1/4 cup maple syrup
1 teaspoon vanilla extract

Optional:

I had one can of cherry filing for pies (or just cook frozen cherries mixed with a bit of maple syrup and chia seeds until it thickens. Let it cool and add it on top of your bars. Or use anything, like jam, compote etc)

Instructions:

1. Mix well all the ingredients for the base. Add it to a tray lined with parchement paper and press gently with your hands or a glass.

2. To make the cashew filling, simply mix all the ingredients until creamy. Pour it on top of the base. Add the cherries if using and freeze it for a few hours. After it has frozen, I placed the tray in the fridge to thaw.

I kept mine in the fridge but you can leave it in the freezer if you know you will not consume it in the following days. In case you will keep it in the freezer, make sure to leave it for a few minutes on the counter before eating it.

Enjoy 🌱

Every time I think of Sunday, Lionel Ritchie's song "Easy like Sunday morning" pops into my mind. Sunday is the day to sleep in, to have breakfast in bed, it is the day when everything slows down.
Yoghurt with fruit and granola is a breakfast/snack I love. Yesterday I added a bit of ricotta, a baked and juicy peach and a bit of honey to it and it was extra tasty.
Ingredients:

120 ml greek yoghurt/coconut yoghurt
2 tablespoons ricotta
1 tablespoon coconut flakes
1-2 tablespoons honey
1 peach, roasted
Granola/chopped nuts

Instructions:
Firstly, halve the peach, remove the stone, place it on a small baking tray and drizzle a bit of oil all over. Let it bake for 20 minutes at 180°C.
In a small bowl, mix the yoghurt, ricotta, honey and coconut flakes. Add more honey if you'd like a sweeter dessert.
In a serving bowl, add the ricotta mixture and top it with the baked peach, granola or nuts and a bit more honey if you wish.
It is creamy, sweet and the peach completes the sweet taste.

I hope today's pace is a slow one and you will get a chance to recharge your batteries. Sending you some positive energy.
Reteta in limba romana o puteti gasi in comentariile de mai jos. @ Norwich, Norfolk

Healthy crepes anyone? These are simply delicious, vegan and guilt free.

Ingredients:

1 and 1/2 cups oat flour (blend oats to obtain oat flour)
2 cups almond milk or any other plant based milk
2 flax eggs (mix 2 tablespoons of ground flaxseeds with 6 tablespoons of water and let it rest for 15 minutes until it thickens)

Instructions:

Mix everything in a big bowl or even in a blender. Let it rest for 10 minutes until it thickens. You should have a crepe like consistency. Add more milk or oat flour if needed.
Grease a non stick frying pan, add one ladle of the crepes mixture, let it cook for 2 minutes on each side. Using a spatula, turn it on the other side and cook for 2 more minutes. You do have to let it cook a bit more than the normal crepes and turn it carefully.
I filled it with coconut yoghurt mixed with crushed raspberries and topped it with fresh fruit and mint. My yoghurt was sweet so I didn't add any type of sweetner but you can drizzle maple syrup or honey all over.

They are super delicious. Also, there is a pancake challenge launched by .lorrie and I can never say no to a challenge that involves pancakes. 😁
I hope you will give these a try. Have a great rest of the day, avo lovers
Reteta in limba romana o puteti gasi in comentariile de mai jos. @ Norwich, Norfolk

Today we spent the day at the beach, listening to the waves, eating some delicious treats and enjoying the time away from the urban noise. It was a spontaneous plan so we didn't have time to prepare anything special but we had some delicious homemade crisps that I really wanted to share with you.
Ingredients:

Kale crisps:
Kale
Olive oil (I used a spray)
A pinch of salt

Wash and dry your kale (make sure it is completely dry). Rip the leaves into crisps size pieces. Place the kale on a baking tray lined with parchement paper. Spray or drizzle the olive oil all over the kale, sprinkle sea salt and bake for 10 to 15 minutes at 150°C. Keep an eye on the kale as it is delicate and it burns easily. Remove from the oven and let it cool for 10 minutes.
Beetroot and carrot crisps:
2 carrots, peeled and sliced
2 beetroots, peeled and sliced
Olive oil
Sea salt

Slice the vegetables (about 1,5 mm thickness). Place it in a colander, sprinkle sea salt on top, mix and let it sit for 30 minutes (I used 2 separate colanders as the beetroot stains).
Dry the vegetables, arrange it on a baking tray, drizzle olive oil all over it, sea salt and bake for about 40 minutes or until it becomes crisp at 150°C. (You will need to check it from time to time and remove those that are crisp). Once they are all baked, remove it from the oven and let it cool completely.
Zucchini crisps:
1 large zucchini, sliced
Olive oil
Sea salt

I used the same method as for the root vegetables but I've let it a bit more in the oven, 40-50 minutes but it depends on the oven. You need to make sure they are not wet or uncooked.
It really is a great snack. We ate all of it at the beach. Yummy! I hope your day was as peaceful and quiet as ours.

Reteta in limba romana o puteti gasi in comentariile de mai jos. @ Norwich, Norfolk

I've always loved seafood. This is probably the type of meat I enjoy the most. Yesterday, after our walk at the beach, I really fancied some spicy prawns with freshly baked sourdough. I've been watching The Chef Show and those guys make me crave all sorts of dishes, especially at night. So, Alina, stop watching cooking shows after 8 pm!
The pictures were taken at a late hour so it doesnt do this simple and delicious dish any justice but still, here's the recipe.

Ingredients:
300g fresh, peeled prawns (you can use shelled prawns too)
3 garlic cloves, chopped or sliced
2 teaspoons olive oil
1/2 lemon, juice
A handful of fresh parlsey, chopped
Chilli, sliced
Chilli flakes
Sea salt
Sourdough bread

Instructions

First, I've sliced my bread, poured a bit of olive oil and sea salt all over it and baked it at 200°C until it became brown.
Meanwhile, heat the oil in a frying pan, add the garlic and chillies and fry for one minute. Add the prawns and cook for a couple of minutes until they turn pink. Add the lemon juice, chilli flakes and sea salt and stir a bit. Remove from the pan, add the chopped parsley and serve while warm.
You can't go wrong with this simple combination. It is flavourful, spicy and garlicky.
Reteta in limba romana o puteti gasi in comentariile de mai jos. @ Norwich, Norfolk

Today I woke up to the sound of rain. I cozied up in bed, thinking how nice it would be to be able to spend all day like this, reading, drinking tea. And then, reality kicked in. Alexa started singing, Anais moaning and Lemon, the cockatiel, screaming for attention.
It was still a perfect moment. And I was inspired to bake this one bowl, gluten free, no sugar and delicious ricotta, almond and orange cake.

Ingredients:
300g ricotta
1 and 1/2 cups almond flour
1/4 cup semolina
1/2 cup almond milk
1/2 cup maple syrup
3 eggs
2 teaspoons baking powder
3 teaspoons orange zest
1 tablespoon orange juice
1 teaspoon almond extract

Instructions:
Mix everything in a big bowl, pour the mixture into a lined baking tray and bake it for 35 minutes in the preheated oven, at 180°C. Let it cool completely before serving.

I served it with greek yoghurt mixed with a splash of maple syrup. It is tasty and easy to make.
I hope you are having a good start of the day, foodies.

Reteta in limba romana o puteti gasi in comentariile de mai jos. @ Norwich, Norfolk

In the morning, I was planning to make some vegetable wraps with swiss chard so I baked my potatoes, cooked my quinoa but when the time to assemble my wraps came, I noticed that the chard was not fresh. So, I thought I should wrap my already made goodies in nori sheets. It was delicious. Not the usual way of using nori but I was pleasantly surprised by the taste.

Ingredients:
2 sweet potatoes
1 cup quinoa, cooked
Carrots, sliced lenghtway
Cucumber, sliced
Avocado, sliced
Spring onions, chopped
Nori sheets
Chilli flakes
Sesame seeds

Dressing:
1/4 cup almond butter or peanut butter
1/4 cup water
2 teaspoons sesame oil
2 tablespoons sriracha
1 teaspoon sesame seeds
2 tablespoons lemon juice
Mix everything and adjust the taste according to your palate.

Firstly, preheat the oven to 190°C. Line a baking tray with parchement paper, place the fry shape potatoes onto the tray, season with olive oil, smoked paprika, garlic granules, salt and dried parsley. Bake for 20-25 minutes, depending on your oven.

Spoon the quinoa over the nori wrap, top with the veggies and roll into a cone shaped wrap. Seal it with a bit of water. Season with sea salt or pour a bit of soy sauce on top.

Serve it with the almond or peanut dressing. I will leave a few highlights for you to see how I wrapped everything.

Have an amazing day, guys.

Reteta in limba romana o puteti gasi in comentariile de mai jos

Yesterday, after ages of craving watermelon, I finally ate some. And because it was dinner time, I thought I should make an easy salad.

This is the tastiest way I have ever eaten watermelon. I think it's also the perfect appetizer to serve your guests. I'm sure they will love it.

Slices of cold watermelon with crumbled feta cheese, fresh mint and chopped pistachio. So simple and so delicious.
Do try it and tell me if you are as excited as me about this combo.
P.s We ate the whole watermelon and my husband was so happy about the taste that he wants to buy another one today. Chill, man! :) @ Norwich, Norfolk

Last week I craved a lot of chocolate so 50% or my snacks consisted of something chocolatey.

Initially, I wanted to make the base of these cupcakes from dates and nuts but my chocolate cravings won again.
So this is a puffed rice, chocolate and mango cupcake. Just blend, mix and freeze. Simple as that.

Ingredients:

The base:
200g dark chocolate, melted
50g whole grain puffed rice

The mango layer:
1 large and ripe mango, puree
1 can coconut milk, just the solid part
1-2 tablespoons lime juice
2 tablespoons maple syrup (optional)
Lime zest (to decorate)

Instructions:
In a bowl, mix the puffed rice with the melted chocolate until combined.
Divide the mix into 9 cupcake holes and press tightly.

Add all the ingredients for the mango layer into a blender until smooth. Adjust the taste according to your palate. Add more lime juice or maple syrup if needed.
Pour the mixture on top of each cupcake and top with lime zest. Place into a freezer until the top of the cupcake is set.
Before serving, leave it on the counter a bit as it is quite hard. I stored mine in the freezer.

It is an easy and delicious treat. I hope you will give it a try. Have a good start of the week, foodies.

Reteta in limba romana o puteti gasi in comentariile de mai jos. @ Norwich, Norfolk

I am the type of person that gains weight even when she breaths. It took me more than two years to get back to the weight I had before my pregnancy. As my body changed, I realised how important it is to treat it with the respect it deserves. I truly believe that our bodies are our temples so I mostly give it nourishing food.
I was thinking yesterday: even if my constitution allowed me to eat without gaining weight, I would still eat the same as I do because this is my way of showing my body gratitude.

Getting back to today's recipe. It is a simple and tasty one: mini peppers with whipped feta cheese and roasted sweet potatoes.

Ingredients:
4 mini peppers
150g feta cheese
70g ricotta cheese
1 clove garlic, minced
2 tablespoons olive oil
Dill, chopped
Chilli flakes
Micro greens (optional)

Instructions:
Preheat the oven to 200°C. Line a baking tray with parchement paper. Cut the peppers in half and remove all the seeds and the flesh. Arrange the peppers on the tray and bake for 10 minutes or until it becomes tender.
In order to make the whipped feta, add the ricotta, feta and olive oil in a food processor or blender. Blitz until it becomes smooth (I had to stop a few times and scrape the cheese from the processor's walls). Add the minced garlic ane chopped dill if you are using, and blitz for one more minute.

Using a spoon, fill each pepper with the whipped cheese, garnish with chilli flakes, micro greens and more dill if you wish.
I served mine with sweet potatoes ( I've cut it into small cubes, seasoned it with olive oil, salt and garlic granules and baked it for 15 minutes at 200°C). It was delish. Have a peaceful day, foodies!

Reteta in limba romana o puteti gasi in comentariile de mai jos. @ Norwich, Norfolk

This is my type of fast food. I am not the type of person that cooks three times in a day. I lack the patience and the desire to spend hours in the kitchen so I always cook lunch. And for dinner, it is every man for himself.
My dinner usually consists of a salad, hummus, vegetables, leftovers, wraps.

This combination is one of my favourite and was kind to share it with me.

A tortilla wrap, baby spinach or rocket salad, avocado slices, black olives, mango, goats cheese, chilli flakes (optional), black sesame seeds, sea salt. You can add cherry tomatoes too.
If you have never combined mango with goats cheese, you have no idea what you are missing. It is extremely delicious and my favourite way of eating goats cheese.
Do you cook more than once a day? 🤔 @ Norwich, Norfolk

Tuesday, 9:00 am. I thought I should give buckwheat groats a try this morning. It is rich in fibre, it contains antioxidants, improves your gut health and it is gluten free.
Ingredients:

1/2 cup buckwheat groats (soaked overnight, rinsed and drained)
1 cup almond milk or milk of your choice
1 banana (1/2 mashed and 1/2 sliced)
2 teaspoons maple syrup
1 teaspoon coconut oil
Toppings: pine nuts, almond butter, h**p seeds, goji berries

Instructions:

Combine the milk and buckwheat in a pan, bring to a boil, then reduce the heat and let it simmer for 10 minutes. It should be a thick consistency.
Caramelized banana:
In a non stick pan, add the coconut oil. Add the sliced banana and fry for a couple of minutes. Pour the maple syrup over the banana slices, let it cool for another minute until caramelized. Then flip and cool for another 30 seconds.

Mix the buckwheat and mashed banana in a bowl (you can use maple syrup or honey to sweeten it - I wanted it naturally sweetened), add the caramelized banana on top, almond butter, h**p seeds, goji berries, pine nuts or whatever you fancy. A splash of maple syrup if you want it sweeter.

It was delicious. And also, you can boil a bigger batch, store it in the fridge and have it in the morning.
Have you ever tried buckwheat porridge?

Reteta in limba romana o puteti gasi in comentariile de mai jos.

Do you sometimes use just half of cabbage or salad and forget about the other half in the frigde? It happens to me quite often.
Today I saved half of old cabbage and turned it into a delicious side dish. It can even be a main dish if you want a light meal.

Ingredients:
1/2 cabagge
2 tablespoons of olive oil (I used some oil I had left from a jar of sundried tomatoes)
Salt and pepper

Dressing:
4 tablespoons of olive oil
3 tablespoons lime juice
1 clove of garlic, minced
Coriander, chopped
Sea salt
Chilli flakes
Mix everything and season according to your own taste.

Preheat the oven to 200°C. Slice the cabbage without removing the core. It will hold the leaves in place.
Place the cabbage slices onto a baking tray lined with parchement paper. Season generously with the oil, salt and pepper. Bake for 20 minutes, turning halfway. Once the cabbage is done, drizzle the dressing on top and devour it.
It is so, so tasty and it requires no effort.
You can serve it with anything you like: meat, tofu, nuts.
Have a peaceful day, foodies.

Reteta in limba romana o puteti gasi in comentariile de mai jos. @ Norwich, Norfolk

Are there any people that never tried gnocchi? I had it just once, a few years ago but a store bought version and I completely disliked it. Since then, the thought of buying it or even making it didn't appeal to me. I had an old butternut squash (it even had a smiley face on it too) and I had no idea what to make with it so I thought I should try the gnocchi. I liked it and it was easy to make and I might try different ones too.

Ingredients:
300g butternut squash, cooked and mashed
150g buckwheat flour ( you can use any type of flour and just adjust the quantity until you have a soft dough) plus more for dusting
2 cloves garlic, crushed
A handful of spinach
2 tablespoons butter or olive oil
Salt and pepper
Any other spices you like

Instructions:
You can boil or roast your butternut squash in order to make the puree. Once you have the puree, combine it with the flour, salt, pepper or any other spices you like. The squash is sweet so in order to give it flavour you need to season it well.
Spread flour on a working surface, divide the dough and roll each piece into a long sausage shape. Then, cut it in small bites. You don't need to create the gnocchi shape but if you want, you can just press it against a fork. I used a few skewers.
Fill a big pan with water and bring it to a boil. Add the gnocchi and let it come to the surface. Once you see them float, you can remove it with a palette and place them on a plate or chopping board.
In a non stick pan, add the butter, the garlic and the gnocchi and let it fry on all sides. You can add a handful of spinach and let if cook for a few minutes until it has wilted. You can now season it with salt, pepper, or chilli flakes.
I wanted a simple recipe but the variety of gnocchi is so big.
You can top it with parmesan or any type of grated cheese.
I hope you are having a great Saturday, guys. 🍃

You will find a few steps in highlights to see how I made it.

Reteta in limba romana o puteti gasi in comentariile de mai jos. @ Norwich, Norfolk

The suspense is over. I know you have been thinking about that secret spread that I posted yesterday. It is a vegan mushroom pate and I destroyed the kitchen mixing and choosing the ingredients until it tasted as I liked. But, in all honesty, this happens all the time. My kitchen is a mess after I prepare something.
Ingredients:
300g mushrooms, sliced
100g butter beans, drained (I used canned ones)
1 small onion, chopped
2 cloves of garlic, sliced
50g walnuts
2 tablespoons nutritional yeast
1/2 teaspoon harissa
Salt and pepper

Heat 2 tablespoons of olive oil in a large pan, add the chopped onion and cook it for a few minutes. Add the garlic and cook for one more minute. Then, you can add the mushrooms and a bit of salt. Let it cook until there is just a little liquid left. You can add the walnuts, nutritional yeast and the harissa, if using. Transfer the mixture to a food processor, add the drained butter beans and blend until you reach the desired consistency. If the mixture is too dry you can add a bit of olive oil.
Season with more salt if you wish.
I served mine with homemade sourdough bread and spring onions. I made a small batch without harissa for my daughter and one with harissa for us.
I hope you will give it a try and let me know if you enjoyed it.

Reteta in limba romana o puteti gasi in comentariile de mai jos. @ Norwich, Norfolk

Warm days make me want to stay as little time as possible in the kitchen so I always prepare something that doesn't require much effort.
My daughter wanted chips for lunch so I made her baked potatoes, which are as tasty as deep fried chips from my point of view.
I slice the potatoes, season it with olive oil, smoked paprika, garlic granules, onion granules, dried parsley and bake it for 20 to 25 minutes at 180°C. I always sprinkle the salt all over the potatoes after I remove the tray from the oven.
We served ours with baby spinach, asparagus, a boiled egg, pine nuts, pomegranate, chilli flakes. Season with lemon juice and salt and enjoy it.
Have an amazing day, avo lovers. 🤗 @ Norwich, Norfolk

I have a thing for desserts that contain vegetables. You can find sweet potato brownies, sweet potato muffins, zucchini and chocolate chips bread on my feed. I have been thinking of making a carrot cake too but until I decide to make it I will just leave a more simple and faster option. These oats and carrot biscuits are sweetened naturally, flourless, delicious and nutritive.

Ingredients:
The biscuits:
140g carrot, grated
180g oats
180g banana, mashed (2 large, ripe bananas)
50g walnuts, chopped
40g dried cranberries, raisins
2 tablespoons of maple syrup or honey (optional - if you want sweeter biscuits)

The cashew frosting:
80g cashew, soaked overnight or in hot water for 30 minutes
5 tablespoons of maple syrup
2 tablespoons of almond milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
To make the frosting, just blend everything together in a high speed blender or food processor. It will be a thick consistency so add a bit of milk if you can't blend it. Not too much though as it will be too thin.
Instructions:
Preheat the oven to 180°C and line a baking tray with parchement paper. Then add all the ingredients for the biscuits in a big bowl, mix well and using your hands, form little round shapes. Bake for 10 to 12 minutes, depending on your oven. Let it cool.
I have served mine with the cashew frosting but you can have it on its own too. I do recommend keeping the frosting in the fridge. I made little sandwiches for the sake of the picture but it is best to spread the frosting on each biscuit as it is not extremely thick.
Sending some positive vibes your way. @ Norwich, Norfolk

I was telling you a while ago, on my stories, that I don't like labelling my eating habits. We are all different and have different needs so what works for me, it would probably not work for others. I used to be a vegetarian a few years ago and my body didn't react well so I started reintroducing small amounts of meat into my diet. Perhaps I was younger and wasn't informed enough in those years and now I would do it better. It is good to listen to your body and give it what it needs.
And if you are wondering why I don't post meat too often is because I don't eat it too often. I do enjoy salmon and sea food and a barbeque from time to time. Today I made a salmon burger and it turned out great.

Ingredients:
3 salmon fillets (15×3cm)
2 spring onions, chopped
1/2 cup almond flour or breadcrumbs
A handful of fresh parsley, chopped
1 tablespoon Dijon mustard
2 flax eggs (mix 2 tablespoons of ground flaxseeds and 6 tablespoons of water and let it aside for 15 minutes)
Salt
1 teaspoon Sriracha sauce, optional

Instructions:

Firstly, preheat the oven at 200°C and bake the seasoned salmon for 15 minutes. Then place the cooked salmon in a big bowl and flake it into small pieces using a fork. Add the rest of the ingredients and mix well. Then, using your hands, form small burger shapes. Heat 2 tablespoons of olive oil in a non stick pan and fry the burgers for 3 minutes on each side. Do not put too much oil in the pan and when you flip it, do it gently as they are delicate.
I served mine with the homemade buns I made earlier (you can find the recipe in highlights), smashed avocado, pickled gherkings and baby spinach. It was simply delicious. If you do make it, let me know if you enjoyed it. ♡

Reteta in limba romana o puteti gasi in comentariile de mai jos. @ Norwich, Norfolk

Earth is a precious gift, the place we call home.
Leading a sustainable life means more than combating climate change. We, people, are greedy and selfish and now it is up to us to change the harm we've done.
We may feel like the things that we do to help are small, but all the small things added together make a huge difference to the world.
While I was pregnant, 4 years ago, I started changing little things in our everyday life.
In the kitchen: our cleaning products are natural and non toxic, the cling foil was replaced with homemade beeswax wraps; paper bags; we began reducing our meat consumption and gave up red meat;
In the bathroom we have bamboo toothbrushes, natural cosmetics and as little as possible, soap bars instead of shower gels; reusable bamboo make up removers; charcoal dental floss; our toilet paper is recycled and made by an amazing company called
We buy local as much as we can, we use reusable cups, bags. We buy less and try to choose natural fabrics. Half of my wardrobe is second hand. There are many, many changes and it would probably be a very long post but change is possible if you really want it. One step at a time.

And getting back to food. Today's recipe is a nutritive and delicious grilled pineapple and feta salad.

Ingredients:
1 fresh pineapple, grilled
Chickpeas, roasted
Carrot, grated
Cucumber, grated
Feta, cubed
Walnuts
Pomegranate seeds
Radishes, sliced
Blueberries
Sweetcorn
Coriander
Black sesame seeds

Dressing:
1/4 cup lemon juice
2 tablespoons soy sauce
1/2 tablespoon honey
2 teaspoons sesame oil
1 clove of garlic, grated
Mix everything and season and adjust it according to your own taste.

Instructions:
Firstly, I grilled the pineapple in the oven for 10 to 15 minutes but you can also fry it in a non stick pan, on the stove. I seasoned the chickpeas with olive oil, salt, garlic powder and smoked paprika and roasted it for 20 minutes at 180°C.
Then you can assemble your salad. Pour the dressing all over and enjoy it. It is delicious and filling.
Sending love your way ♡

Reteta in limba romana o puteti gasi in comentariile de mai jos. @ Norwich, Norfolk