After the indulgent excesses of the holiday season, many of us started the new year promising to eat healthier, to cook more food from scratch, to introduce more variety or simply to eat more greens. A month into 2017, we’re forced to admit that the concept of cutting out sugar, alcohol, fried foods and all things decadent from your diet on the coldest, darkest, most miserable month of the year is a truly joyless idea. But fear not: you can still indulge in delicious plant-based goodness while keeping your health goals on track. Sara and Olivia, our resident foodies, have whipped up a little something to suit every taste – and keep you feeling your best.
The Taco Bean Star
by Sara Carraro, Food Editor
“A body built on plants and stars” – with this dish, that’s pretty much true.
Healthy food doesn’t have to be boring and you don’t have to dramatically overhaul your whole diet. Just tweak a few ingredients and learn to enjoy cooking.
Think about what makes you happy – I’m a creative person who loves crafts. I find them really calming and almost therapeutic. So I bought cookie cutters to use for cooking and started creating food art, which makes cooking so much more fun.
Something else that makes me happy is tacos. As I am too lazy to make my own taco bread, I used to buy the pre-made ones, which are far from ideal, health-wise. But instead of giving up tacos because of the bread, I’ve simply swapped it for salad – a good tip for raising the health bar on your favourite dishes.
Moral of the story: there’s no need to stop eating what you like just because it contains something unhealthy. Change the recipe and turn cooking into a fun project, or, like I did, a therapeutic night art craft session.
To get you started, here’s the recipe for my healthy and easy-to-make Taco Bean Star.
– Two cups pre-cooked beans (from a can or homemade soaked and cooked dried beans)
– One can of corn
– 1/2 broth cube
– One garlic glove
– ½ teaspoon chilli powder (or more if you like spicy food)
– Crushed tomatoes
– One garlic glove
– Salt and pepper
– ½ teaspoon chilli powder
Plant-based cremé fraiche
For example Oatly or Tofutti
Heat the beans and the corn in a pan with some minced garlic, 1/2 broth cube and the chilli.
Chop the vegetables, onion, avocado and banana in small pieces and if you want, use small cookie cutters to make fun shapes.
Heat the crushed tomatoes in a pan with the garlic, onion, chilli, salt and pepper.
Take a salad leaf and fill it with beans, vegetables, taco sauce, some plant based cremé fraiche and enjoy!
Healthy Choco Bliss Balls
by Olivia Kahlin, Fashion & Lifestyle Writer
As I am a huge chocolate lover, it’s no surprise that these are among my favourite snacks. The best thing about them is that even though you can eat them knowing that you’re only putting goodness into your body, they still taste delicious! I have made them with almond butter before, which is great if you want to have them as a energy bite before or after a workout.
They’re super easy and quick to make and so far I haven’t met a single person who didn’t fall head over heels for them. You basically just throw all ingredients in a food processor, make them into balls and roll them in some shredded coconut – done!
-18 pitted dates
-0.8 cup oats
-2 tablespoons chia seeds
-2 tablespoons raw cacao
-1 tablespoon plant milk