četrtek, 15. september 2016

Vegan, Gluten-free Plum Crisp / Veganski & brezglutenski slivov drobljenec

“Searching for the scent 
of the early plum,
I found it by the eaves
Of a proud storehouse.” 

Matsuo Bashō, The Narrow Road to the Deep North and Other Travel Sketches

I filmed my first foodie video!

I went running this morning. My feet again decided they like to run. Sadly this happened a bit late, because it will soon be the end of warm days and I don’t like to run when it’s cold. Forest in the morning is the most beautiful thing I have ever seen.  Danes zjutraj sem šla teči. Spet me je prijelo za tek. Škoda, ker bo kmalu konec toplih dnevov in bo mojih tekaških dnevov bolj malo. Jutranji gozd je nekaj najlepšega. 
Forest in the morning is the most beautiful thing I have ever seen.
I felt that Autumn vibe today and all I could think about during running, was how this year's Autumn will be a good time because I’m different, I’ve changed and everything will be different ... and how I will try to prepare as many Autumn recipes I can, because this makes me happy. I like everything that is nice, comfortable, …  everything they are selling us in movies, and every single person can make their life so pretty, but sadly people don’t want to put a little bit of effort into it. Why can’t I have a beautiful picnic in Autumn? Make hot chocolate? Bake pies? Do something with apples, pumpkins, chestnuts? Why wouldn’t you? Danes sem prav čutila tisti jesenski vibe in zato sem med tekom razmišljala predvsem o tem, kako bo letošnja jesen fajn in zima tudi, ker sem jaz drugačna in bo vse drugačno… in kako se bom potrudila, da bom pripravila čim več jesenskih receptov, ker me to osrečuje. Všeč mi je vse, kar deluje prijetno, vse kar nam na nek način prodajajo v filmih in si čisto vsak lahko svoje življenje naredi tako prijetno, samo ljudem to niti na pamet ne pade. Zakaj ne bi imela jesenskega piknika? Skuhala goste vroče čokolade? Spekla pite? Naredila nekaj iz jabolk, buč, kostanja? Zakaj ne bi tudi ti?
… this year's Autumn will be a good time because I’m different, I’ve changed and everything will be different ...
On the way home, I was stopped by two grannies, who were looking for a pastry shop and they asked me for directions. They were so cute and kind, that I wanted to pinch their cheeks and aske them if I can be their granddaughter. Na poti domov sta me ustavili dve babici, ki sta iskali neko slaščičarno in sta me prosili za pomoč. Bili sta tako luškani in prijazni, da bi ju najraje uščipnila za lička in ju prosila, če sem lahko njuna vnukinja.
They were so cute and kind.
I baked a crisp for the first time ... what a beautiful dessert, that is very suitable for Autumn fruits. It’s so simple to make and feels so homely as Grandma's strudel. I loved this recipe so much that I will use it many times in the future, with other fruits. I will probably use apples first.

With love, Neja
Prvič sem naredila drobljenec … to lepo sladico, ki je zelo primerna za jesenske sadeže. Pa tako preprosta je in deluje tako domače, kot babičin štrudl. Recept mi je tako všeč, da ga bom naredila večkrat in z drugim sadjem. Najprej verjetno kar z jabolki.

Z ljubeznijo, Neja

Recipe from: Eat healthy eat happy

The Recipe

Ingredients

Filling:

2 lb. plums, pitted and sliced (leave the peel on)
1/3 c maple syrup
3 tablespoons cornstarch
1 tsp ground cinnamon
pinch ground cloves

Topping:

1 cup old-fashioned oats
1/2 c almond meal (can be made from a heaping 1/2 c sliced almonds ground to meal in your food processor)
1/3 c sliced almonds or coconut chips
1/3 c maple syrup or agave
1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp salt
4 Tbs melted coconut oil
2 Tbs unsweetened almond milk (or your favorite milk)

The process

Heat the oven to 350. Combine the filling ingredients in a 9" x 9" or 10" x 7" baking pan and stir together well.

Combine all the topping ingredients except the oil and milk in a medium bowl and stir to combine. Stir in the oil and milk until the mixture is thoroughly damp.

Dollop the topping semi-evenly over the filling and bake for about 55 minutes.

Let rest for 5-10 minutes before serving. Serve alone or with your topping of choice.
Sestavine

Nadev:

1 kg sliv, izkoščičenih, narezanih na četrtine
110 g javorjevega sirupa
3 žlice koruznega škroba
1 čajna žlička mletega cimeta
ščepec mletih klinčkov

Posip:

110 g ovsenih kosmičev
50 g mandljeve moke
25 g mandljevih lističev ali kokosovega čipsa
110 g javorjevega sirupa ali agavinega sirupa
1/2 čajne žličke mletega ingverja
1 1/2 čajne žličke mletega cimeta
1/4 čajne žličke soli
4 žlice stopljene kokosove masti
2 žlici mandljevega mleka (ali vašega najljubšega mleka)

Postopek

Segrejte pečico na 160 stopinj C (pazite, da se ne bo na vrhu zažgalo, raje postavite na nižjo polico).

Sestavine za nadev združite v pekaču dimenzij 23 x 23 cm in dobro premešajte (tako, da bo koruzni škrob izginil).

Združite vse sestavine za posip, razen kokosovega olja. Vmešajte olje in mleko, in mešajte toliko časa, dokler niso vse sestavine vlažne.

Posip posipajte enakomerno čez nadev in pecite približno 55 minut.

Preden drobljenec postrežete, pustite, da se rahlo ohladi (5-10 min). Ponudite samega ali s sladoledom, smetano,…

sobota, 10. september 2016

Vegan Ratatouille Pasta / Veganske Ratatouille testenine


“Everything you see I owe to spaghetti.” 
― Sophia Loren
Pasta girl, pasta girl, I will forever be a pasta lovin’ girl. Irrespective of calories, weight loss and other silly things, I will always remain faithful to pasta and Italian food. I'm not vegan but lately the majority of my meals are vegan.It’s interesting for me to discover new grains, vegan recipes and I'm happy because the fridge is always full of vegetables from my mom’s garden. Pasta girl, pasta girl, I will forever be a pasta lovin’ girl. Ne glede na kalorije, hujšanje in druge smotane stvari, bom vedno ostala zvesta testeninam in italijanski prehrani. Nisem veganka ampak zadnje čase imam večino obrokov veganskih. Zanimivo mi je odkrivati nove žitarice, veganske jedi in vesela sem, ker je hladilnik poln zelenjave in to naše domače.
Pasta girl, pasta girl, I will forever be a pasta lovin’ girl.
Yesterday I made Vegan Ratatouille pasta that I already made a year or two ago, but in the end I was not happy with the photos, so I never posted the recipe. But I never forgot these spaghetti recipe. This recipe goes to my notepad, where I write in recipes for dishes that are in regular use. At this moment, I am most happy that I still have some pasta left from yesterday and I will again have this fabulous lunch. I can't wait to devour it. With plenty of Parmesan cheese. As I say, I'm not vegan =). Včeraj sem si naredila Veganske Ratatouille testenine, ki sem jih za blog že naredila leto ali dve nazaj ampak na koncu nisem bila zadovoljna s fotografijami, zato recepta nikoli nisem objavila. Ampak nikoli nisem pozabila teh špagetov. Ta recept gre v mojo beležko, kjer imam zabeležene recepte za jedi, ki so v redni rabi. Ta trenutek sem najbolj vesela tega, da mi jih je od včeraj še nekaj ostalo in bom za kosilo spet imela jed, v kateri uživam. Z goro parmezana. Saj pravim, nisem veganka =).
I can't wait to devour it.
I thought of this recipe, because Žan from Serious Blends offered me their spices. Their Original blend of spices was perfect this recipe. The scent is divine! I think it's the onion the one in this mixture that gives that dot to the i. For me, onions make every dish taste better. Na ta recept sem pomislila zato, ker so mi pri Serious Blends prijazno ponudili njihove začimbe. Njihova Original mešanica začimb je bila za ta recept ta prava. Pa kako diši!! Mislim, da je čebula tista v tej mešanici, ki da piko na i. Zame čebula vsako jed naredi boljšo.
The scent is divine!
Brand Serious Blends was founded by Sašo and Žan. I like their story and intentions. I like to support ambitious people. They make sure that their spices are handcrafted, Slovenian origin, 100% natural, MSG free, gluten-free, preservatives free and even their design looks cool =)!

With Love, Neja
Znamko Serious Blends sta ustanovila Sašo in Žan. Všeč mi je njuna zgodba in namen. Rada podpiram ambiciozne ljudi. Skupaj skrbita, da so njune začimbe ročno izdelane, slovenske, 100% naravne, brez ojačevalcev okusa, brez glutena, brez konzervansev pa še dizajn je lep =)!

Z ljubeznijo, Neja
For me, onions make every dish taste better.





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Recipe from: The woks of life

The Recipe

Ingredients (for three portions)

2 cups diced zucchini
2 cups diced eggplant
2 cups red pepper
1 onion, diced
3 cups cherry tomatoes
¼ cup olive oil
1 teaspoon Serious Blends Original 
4 cloves garlic, minced
8 sun dried tomatoes, minced
2 tablespoons tomato paste
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 ¼ teaspoon salt
¼ teaspoon fresh ground pepper
8 oz. spaghetti
fresh basil, julienned (optional)
fresh parsley, chopped (optional)
Parmesan cheese (vegan, if you want it to be a vegan dish)

The process

1. Preheat the oven to 400 degrees F. In a large mixing bowl, combine diced zucchini, eggplant, peppers, onion, and cherry tomatoes. Make sure that all the vegetables are diced in about the same size as the tomatoes.

2. In a small bowl, combine the olive oil, minced garlic, sun-dried tomatoes, tomato paste, and 1 tablespoon minced onion (just grab a couple pieces of onion from that big bowl and mince it up).

3. Add the dried herbs, salt, and pepper. Add this mixture to the vegetables and toss until everything is well coated.

4. Line a sheet pan with non-stick foil or parchment paper and transfer the veggies to the pan.

5. Spread everything out in one layer.

6. Place in the oven and roast for 45 minutes, stirring the vegetables once halfway through baking.

7. You want everything to be super soft. Falling apart. And wrinkly.

8. Optional: add fresh basil and parsley.
Sestavine (za tri porcije)

2 manjši bučki (na kocke narezani)
1 jajčevec (na kocke narezan)
2 rdeči papriki
1 čebula, narezana na kocke
300 g češnjevih paradižnikov (celi)
¼ skodelice olivnega olja
1 žlička Serious Blends Original
4 stroki česna, mletega
8 sušenih paradižnikov (narezani na manjše koščke)
2 žlici paradižnikove mezge
¼ žličke posušenega timijana
¼ žličke posušene bazilike
1 ¼ žličke soli
¼ žličke sveže mletega popra
300 g špagetov
sveža bazilika, sesekljana (neobvezno)
svež peteršilj, sesekljan (neobvezno)
Parmezan (veganski, če želite, da bo jed veganska)

Postopek

1. Segrejte pečico na 200 stopinj C. V veliki skledi združite na kocke narezano zelenjavo: bučke, jajčevec, papriki, čebulo in cele češnjeve paradižnike. Zelenjava naj bo narezana na kocke ki bodo približno enake velikosti, kot češnjev paradižnik.

2. V manjši posodi zmešajte olivno olje, sesekljan česen, narezane sušene paradižnike, paradižnikovo mezgo in 1 žličko sesekljane čebule (iz velike sklede pograbite par koščkov narezane čebule in jih sesekljajte).

3. Dodajte posušena zelišča, sol in poper. To mešanico prelijte čez zelenjavo in vse skupaj dobro premešajte.

4. Na pekač položite folijo ali peki papir in nanj stresite zelenjavo.

5. Zelenjavo poravnajte tako, da bo sloj enakomerno debel.

6. Postavite v pečico in pecite 45 minut. Zelenjavo vmes enkrat premešajte.

7. Po 45 minutah bo zelenjava mehka, nagubana.

8. Po želji: dodajte svežo baziliko in peteršilj.

torek, 05. julij 2016

Coconut Bars / Kokosove rezine


My mother was very strong.
Once, she picked up a coconut
and smashed it against my father's head.
It taught me about women defending themselves
and not collapsing in a heap.

-Alice Walker

Today, I would like to talk about a very special day, when I became a volunteer for one day. I've always wanted to do something like this but I never had the courage and confidence. Couple of months ago I FINALLY became confident and I said YES when the opportunity presented itself.

The event was organized by the Institute Open hearts day and Happy house, plus, the volunteers were the coolest people from B:HIP Europe. We spent the day with hundred children from less privileged backgrounds. It started squeezing me in my heart as soon as children started to come, because it made me feel sad, that such events are even necessary at all. I expected that the children will be scared and sad and it was just the opposite. They were mostly open, happy and could hardly wait to experience something new, which made me happy.

This was the first time that I experienced the feeling when a child turns to you, trusts you, listens to you and allows you to teach him/her something new. What a nice feeling.

Recipe of the day is again a sweet one but healthy sweet. We will not destroy our bodies, right peeps ?! =)

With love, Neja
Danes bi rada govorila o posebnemu dnevu, ko sem za en dan postala prostovoljka. Vedno sem si želela narediti nekaj takšnega pa nikoli nisem imela poguma in samozavesti. Par mesecev nazaj sem KONČNO postala samozavestna in zato sem bila ZA, ko se je ponudila priložnost.

Dogodek sta organizirala Zavod dan odprtih src in Srečna hiša, poleg tega pa so bili zraven kot prostovoljci najbolj cool ljudje iz B:HIP Europe. Dan smo preživeli s stotimi otroci iz socialno šibkejših okolij.  Začelo me je stiskati pri srcu takoj, ko so otroci začeli prihajati, ker mi je bilo hudo, da so taki dogodki sploh potrebni. Pričakovala sem, da bodo otroci zaprti in žalostni in bilo je ravno obratno. Večinoma so bili odprti, veseli in komaj so čakali, da bodo lahko doživeli nekaj novega, kar me je osrečilo.

Prvič sem doživela občutek, ko se otrok obrne nate, ti zaupa, te posluša in ti pusti, da ga nekaj novega naučiš. Občutek je zelo lep. 

Recept dneva je spet sladek ampak zdravo sladek. Ker sebe pa ne bomo uničevali ane?! =)

Z ljubeznijo, Neja


Recipe adapted from: Art and the kitchen

The Recipe

Ingredients 

1 cup organic coconut oil
2 cups unsweetened shredded coconut
¼ cup organic maple syrup
12 ounces organic dark chocolate

The process

Warm coconut oil just until it is liquified.

Add shredded coconut, and maple syrup.

Combine well.

Line shallow baking pan with parchment paper (I used 30x9 cm).

Press mixture into baking pan, freeze or refrigerate until solid.

Melt chocolate and spread over coconut.

Cut into bars and keep refrigerated.

Cut bars at room temperature to make chocolate easier to cut.
Sestavine

210 g kokosovega olja
185 g kokosove moke
85 g javorjevega sirupa
340 g temne čokolade

Postopek

Na nizkem ognju segrejte kokosovo olje, samo toliko, da se utekočini.

Dodajte kokosovo moko in javorjev sirup.

Dobro premešajte.

V pekač vstavite peki papir (jaz sem uporabila  30x9 cm).

Maso stresite v pekač in jo dobro pritisnite k dnu, postavite v hladilnik ali skrinjo za 20 min.

Stopite čokolado in jo prelijte po vrhu kokosove mase.

Narežite na rezine in jih hranite v hladilniku.

Rezine narežite potem, ko boste maso nekaj časa pustili na sobni temperaturi, da se bo čokolada lažje rezala in ne bo pokala.

nedelja, 12. junij 2016

Quinoa Chocolate Clusters / Cokoladke s kvinojo


And so she decided 
to start living 
the life she'd imagined.

Everything changed in the past few months. I socialize with new and old people. Sometimes I don't recognize myself. It is true what they say: If you want to have a different life, you have to make a different decisions. This is the only path to lead a different life. I am having so much more fun now, that I'm not stuck anymore. I am preparing a longer post about this topic for my  Neja's Milkshake section.

I started working out in addition to all this new things…. with someone who, unlike me, actually knows stuff  about fitness. The new me is waking up at 6 am..and I even workout in the morning. Me ... the night owl ?? I do not feel the need for unhealthy food... for  white sugar. I eat 4x - 5x / day and I am never hungry. I want to enjoy as much quality food as possible.

Therefore, I gladly tested RAWR chocolate. All Rawr chocolate bars are raw, vegan, gluten-free, contain 100% organic ingredients, naturally sweetened and have a Fairtrade certificate. I like it, especially the one with menthol in it. My toung still wants something sweet now and then. I am so happy that these super cool Quinoa Chocolate Clusters  are wainting for me in the fridge. Few and quality ingredients plus done in a heartbeat!

With love, Neja
Zadnje mesece je vse na glavo..vse je drugače. Družim se z novimi in starimi ljudmi. Včasih še same sebe ne prepoznam…svojega življenja. Res je, kar pravijo: Če hočeš imeti drugačno življenje, moraš začeti sprejemati drugačne odločitve. Le tako se lahko kaj spremeni. Boljše se imam, odkar ne stojim več na mestu. O tem pripravljam malo daljši zapis za Neja's Milkshake.

Poleg vsega dogajanja je novo tudi to, da sem začela trenirati..skupaj z nekom, ki se za razliko od mene spozna na fitnes. Po novem vstajam ob 6ih in že dop treniram. Jaz…nočna sova??  Ne čutim potrebe po nezdravi hrani..po belemu sladkorju. Jem 4x – 5x / dan in nikoli nisem lačna. Uživati hočem čim bolj kvalitetno hrano.

Zato sem z veseljem testirala RAWR čokolade. Vse Rawr čokolade so presne, veganske, brez glutena, vsebujejo 100% organske sestavine, naravno sladkane in imajo Fairtrade certifikat. Meni so všeč, še posebno mi je bila mentolova všeč. Sem pa tja si še vedno zaželim nekaj sladkega. Prav pomirjena sem, ker imam v hladilniku na čakanju tele super cool čokoladke s kvinojo. Malo sestavin, hitro narejeno in kvalitetna živila!

Z ljubeznijo, Neja



Recipe adapted from: Wendy Polisi

The Recipe

Ingredients

1 tablespoons coconut oil
½ cup quinoa, rinsed
1 pinch sea salt
3½ ounces Chocolate Bar

Instructions

Line a baking sheet with parchment paper and set aside.

Heat a skillet to medium heat. Add coconut oil and allow to melt. Add quinoa and cook, stirring often, for about 5 to 8 minute, until the seeds are golden brown. They should expand slightly and a few seeds will start popping out of your pan. (But nothing like pop corn. The change will be to their texture.) Transfer to a medium bowl.

Place the chocolate in the top of a double broiler. (You can also use a metal bowl over a pot of boiling water) Heat until melted, stirring often to prevent burning. Be careful not to get any water into the chocolate!

When the chocolate is melted, add it to quinoa and stir well until combined.

Drop by spoonfuls into prepared parchment paper.

Place in the refrigerator for 15-20 minutes, until hardened.

Keep it in the refrigerator.
Sestavine

1 žlica kokosovega olja
90 g oprane kvinoje
1 ščepec soli
100 g veganske, presne čokolade

Postopek

Na pekač položite peki papir.

Na srednje močnem ognju segrejte ponev. Dodajte kokosovo olje in pustite, da se stopi. Dodajte kvinojo, pogosto mešajte (pazite, da je ne zažgete)  in jo pustite  približno 5 do 8 minut, dokler se seme ne obarva zlato rjave barve.
Kvinojo nato preložite v drugo posodo.

Čokolado stopite v posodi nad vrelo vodo. Bodite previdni, da ne bo kaj vode kapnilo v čokolado!

Ko se čokolada ne raztopi, jo prelijte čez kvinojo in dobro premešajte.

Z žličko zajemite maso in jo spustite na peki papir.

Postavite v zamrzovalnik za 15-20 minut, dokler se čokolada ne strdi.

Čokoladke hranite v hladilniku.