Now more than ever we all want to eat healthy. Find the perfect dishes to cook for ourselves our family and friends. But how would you tell your son that you are replacing his regular burger with a veggie one? Or tell your husband that the thursday’s pizza will be replaced by healthy focaccia? We found THE solution for you! Plenty of bloggers and cooks questionned themselves to find a solution to turn fattening dishes into healthy ones. It is with great joy that we are giving you 5 recipes of transformed dishes that will be as tasty as beautiful. You will be surprised and enjoy each bite!

 

 

THE BURGER / replaced by a beetroot steak
recipe from the Green Kitchen Stories ‘s blog

Ingredients (makes 6-8 burgers):

  • 750 ml grated raw beetroots (approx. 4-5 beets)
  • 150 g rolled oats or flakes of your choice
  • 1 small onion
  • 200 g sheep’s feta cheese or firm tofu
  • 2 cloves garlic
  • 2 tbsp cold-pressed olive oil
  • 2 organic eggs
  • 1 handful fresh basil
  • salt and pepper

For the rest of the burger:

  • lettuce or cabbage
  • mango
  • avocado
  • tomatoes
  • onions
  • fresh bread ( for the burger buns)

Preparation

  • Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached. Place the grated vegetables in a large mixing bowl. Add olive oil, eggs and rolled oats and mix everything well. Add sheep’s cheese or tofu, basil, salt and pepper and stir to combine.
  • Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
  • Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 6-8 patties with your hands.
  • Grill the beetroot burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.
  • Serve with grilled sourdough bread and toppings of your choice.

 

PESTO SPAGHETTI / the pastas are replaced with courgettes
recipe from Ella’s blog Deliciously Ella

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Ingredients (serves 2):

For the pasta:

  • 2 courgettes

For the sauce:

  • 1 ½ avocados
  • a large handful of fresh mint leaves
  • 12 brazil nuts
  • ½ a cup of water
  • 2 tablespoons of olive oil
  • ½ a lime
  • salt to taste
  • a dozen chestnut mushrooms

Preparation :

  • Start by making the courgette spaghetti according to the instructions on the individual machine. Place the spaghetti to one side and begin the sauce.
  • Cut the mushrooms into thin slices, drizzle with olive oil and gently heat in a large frying pan for about 5 minutes. During which time place the brazil nuts in a food processor and blend for the same amount of time, until they become creamy.
  • Then add in the avocado, olive oil, lime, mint leaves and salt – blend again. Gradually add the water as the sauce blends to create exactly the right consistency for you.
  • Add the sauce and spaghetti to the mushrooms in the frying pan and gently heat for a couple of minutes to warm the dish up and soften the pasta a little, alternatively enjoy it raw. Both taste equally delicious.

 

LASAGNAS / with spinach, mushrooms and ricotta cheese
recipe from the book : Larousse des recettes végétariennes

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Ingredients (serves 4 people):

  • 2 garlic cloves
  • 500gr of mushrooms (any kind)
  • 90gr of butter
  • 1kg of cooked and sliced spinach
  • 250gr of ricotta cheese
  • parsley
  • 1/2 l of milk
  • 35gr of flower
  • 1/2 c.s. of nutmeg
  • 60 gr grated parmesan cheese
  • 250 gr of fresh lasagne sheets
  • salt and pepper

Preparation :

  • Preheat the oven at 180°. Cut the garlic and the mushrooms. Fry gently the garlic in a bit of butter for 2 minutes then add the spinach. Let it cook fot 2 minutes and the pour it in a bowl, then add the ricotta cheese and stir together.
  • Heat 20gr of butter in a pan with the mushrooms and let it cook until they are soft, set it aside in a bowl with the parsley.
  • Heat the milk gently in a pan, in the meantime melt the rest of the butter in another pan and add flour. Let it cook for 1 minute while stiring slowly. Pour the milk in the butter/flour mixture while stiring vigorously until you end up with a thick mixture. Then add salt, pepper, nutmeg and half of the parmesan cheese. Leave it to cool.
  • Spread a bit of the sauce in the bottom of the dish, then top it with some lasagne sheets, then a spinach layer, then a mushroom layer, then another sauce layer, start over until you have nothing left. You should have at least two layers of each preparation! End with a lasagne sheet layer, add the rest of the sauce and the rest of the grated parmesan cheese.
  • Let it cook in the oven for 1 hour and then enjoy your meal! Bon appétit !

 

CHOCOLATE CAKE / with raw chocolate & no sugar

recipe found in an article in the ELLE magazine

Start the recipe the night before, or the morning as you have to leave it in the fridge for a while!

For the pastry :

  • 150 g of almonds
  • 80 g or raw cocoa beans
  • 8 tender dates
  • 2 tbsp od cocoa powder
  • 2 csp peruvian carob
  • 1 pinch of salt

For the mousse :

  • 90 g of cocoa butter
  • 40 g cocoa beans (you can replace it with cocoa powder)
  • 4 tbsp of cocoa powder
  • 200 g of cashew nuts
  • ½ of vanilla clove
  • 5 à 10 cl of water

Preparation :

  • Mix all the ingredients for the pastry. Set it at the bottom of the cake tray.
  • For the mousse, let the cashew nut in water for 4 to 6 hours before the preparation.
  • Let the cocoa butter melt in a bain-marie and then blend the cashew nuts, add the cocoa beans and the water until you end up with a soft mousse.
  • Add the cocoa powder and the vanilla.
  • Pour the mousse on top of the pastry and decorate however you feel like it!
  • Leave it in the fridge for at least 3 hours! Enjoy :)

 

GREEN CURRY / vegetarian & detox

recipe from the blogger Lucile Woodward

Ingredients :

  • Coconut oil or olive oil
  • Different fresh veggies or frozen. Here we used spinach, beans, peas and onions.
  • coconut milk (2 small cans) If you don’t have coconut milk you can use tomato use, but don’t forget not to put the curry spices ;)
  • Salt
  • Curry spices. Curcuma, cumin, coriander and ginger
  • Quinoa, rice or orange lentils.

Preparation (less than 30 min) :

  • Boil water in a big pan.
  • Cut the veggies in big chunks and fry them slightly in 2 tbsp of oil. You can put the fresh and frozen ones at the same time.
  • Rince the rice, lentils or quinoa and put them in the boiling water (with no salt) for about 15 to 25 minutes.
  • Salt the veggies to your taste. Let it simmer for 15 minutes.
  • After 15 minutes add the spices in the veggies, about 3tbsp overall. Stir and then add one can of coconut milk. Stir.
  • Take out the rice, quinoa or lentils when ready and let aside.
  • When the curry is ready add a bit of salt or coconut milk of needed. You have to end up with a creamy mixture that’s not too thick!
  • Then add cashew nuts, almonds or nuts and add a bit of coriander.

 

Ready! Set! Cook!