The ladies of Live and Taste, Laetitia and Theresa, food bloggers and authors of liveandtaste.com are back with exclusive healthy recipes to help you through fasting and boost your immunity.
BANANA AND DATE BREAD
This is a vegan bread with delicious and healthy pieces of date hiding inside. It keeps you full longer the healthy way!
Ingredients
150g oats (gluten free)
150g buckwheat groats
3 ripe bananas
5 dates, stone removed and cut into small pieces
2 tbsp chia seeds
4 tbsp almond milk
1 tsp baking powder
1 tsp cinnamon
Topping (optional)
1/3 banana, sliced
Pinch of vanilla powder
1-2 tsp maple syrup
Method
- Preheat oven to 200°C (fan).
- Using a blender, pulse oats and buckwheat groats until ground into flour (it should take approximately 20 to 60 seconds depending of the power of your blender). Set aside.
- Using a medium sized mixing bowl, mash three bananas with a fork.
- Add the pieces of date to the banana mixture and mix again.
- In a small bowl, mix chia seeds with almond milk and add straight away to the mashed banana and date mixture. Mix well.
- Add half of the oat and buckwheat flour, baking powder and cinnamon to the banana and date mixture. Mix well with a wooden spoon but don’t overmix. Add the remaining flour and mix again until flour is well combined. It’s OK if the batter has a few lumps.
- Prepare a rectangle baking pan (22cm x 12 cm), lined with wax paper and pour your bread mixture into it.
- Add topping to decorate the bread (optional): slices of banana, some vanilla powder and brush the top with a bit of maple syrup.
- Reduce oven to 180°C (fan) and bake it in the middle of oven for around 35-40 minutes (usually the top is brownish/gold and crusty when ready). Take it out and let it cool down. This bread is moist and great with your choice of chocolate paste, peanut or any nut butter
GRILLED RED BELL PEPPER SOUP
This soup contains immune system boosters. Did you know that red bell pepper is packed with vitamin C?
Ingredients
6 red bell peppers, washed
2 stalks of celery, chopped
1 red onion, chopped
2 garlic cloves, chopped
1 tbsp minced fresh ginger
1 tsp turmeric powder
1 tbsp tomato paste
2 cups vegetable broth
1/2 cup of coconut milk from can (or more)
Pinch of black pepper and salt
Topping (optional)
Fresh squeezed lemon
Chilli flakes
Roasted buckwheat groats
Fresh parsley leaves
Method
Preheat oven to 200°C (fan) and place red bell peppers onto a lined baking tray.
Let them roast in the oven for about 25 minutes until the skin is getting dark.
Take the peppers out and set aside to cool down.
Put 1 tbsp olive oil in a medium pot and fry the onion, garlic and ginger on medium heat until soft and golden brown.
Add turmeric powder, tomato paste, salt and pepper.
Add celery and one cup of vegetable broth. Let it simmer on medium heat for five-10 minutes.
Meanwhile peel red bell peppers and place in a blender or mixer.
Add ingredients from the pot to the mixer, add the remaining vegetable broth and coconut milk. Blend until smooth.
Taste and season with some extra salt and pepper. Add more coconut milk or vegetable broth, if needed.
Serve in two or three bowls with some Chilli flakes, roasted buckwheat and fresh parsley leaves.
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