Thai Green Curry Chickpea Salad

Thai Green Curry Chickpea Salad

THAI GREEN CURRY
CHICKPEA SALAD

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #43

It’s hard to find a light vegan salad dressing since most are cream or mayo based. Adding a dollop of store brought dressing can also easily turn your healthy salad into something not-so-healthy. Eating a plain salad however might not be the tastiest way to get your greens in, that’s why we came up with the dressing in the first place, right?

Trying to figure out a way to add extra taste to my big bowl of salad, I came up with this thai green curry chickpea salad dressing. Combining two of my favorites: chickpeas and green curry paste, this dressing will take your everyday salad to a whole different level. Natural yogurt makes it creamy, yet light and sunflower seeds add a crunchy factor. The preparation will only take you two minutes. I think it’s time to level-up your salad game!

Thai Green Curry Chickpea Salad
(makes 3-4 servings)

250g canned chickpeas
4 tbsp natural non-dairy yogurt, e.g. oat or soy based
3 tsp thai green curry paste
a big handful of sunflower seeds

Rinse the chickpeas with cold water. Place into a blender/food processor with all the other ingredients. Blend until smooth and even or pulse just a couple of times to leave a bit more structure. Serve with lots of fresh and/or cooked veggies, enjoy!

FEATURED RECIPE AUTHOR: (MORE RECIPES BY ELLA INSIDE THE CLUB!)

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

Quinoa Oatmeal

Quinoa Oatmeal

QUINOA OATMEAL

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #42

Looking for a different porridge option? Something as comforting as regular oatmeal but with a little extra protein and good nutrients? I got you.

I’m an eternal breakfast and especially oatmeal lover. Oats have been my go-to brekkie for so long and I eat them every morning with various toppings, such as fresh or frozen berries and fruits. This time I wanted to try a little different variation and cooked the oats with quinoa. As quinoa is the ‘superfood’ giving you all the 9 essential amino-acids to build up proteins in your body. That magic, grain-like, seed contains also a good amount of calcium and iron. I’d say the perfect power boost to your regular oatmeal, especially if enjoyed pre or post workout.

Vanilla Quinoa Oatmeal
(makes 2 servings)

1 cup water
⅓ cup quinoa
½ cup almond mylk (substitute to any other plant mylk)
½ cup rolled oats
1 tsp pure vanilla extract
pinch of salt

+ optional: 1 tbsp pure maple syrup

In a pot bring the water to boil. Rinse the quinoa with cold water and transfer to the pot with boiling water. Reduce the heat to medium and let simmer covered for about 15-20 minutes, occasionally stir.

Add the almond milk, rolled oats, vanilla extract and salt. Stir well to combine and let simmer for additional 5-10 minutes. Add more almond mylk if the porridge is getting too thick or you like a runnier structure. Serve with lots of fresh fruit or berries and enjoy!

FEATURED RECIPE AUTHOR: (MORE RECIPES BY ELLA INSIDE THE CLUB!)

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

How to Convert Your Food Business from Hobby to Cash

How to Convert Your Food Business From Hobby to Cash

HOW TO CONVERT YOUR FOOD BUSINESS FROM HOBBY TO CASH

Article by Marlo Wright
Photo Credit: Ella Suihko
Magazine: Issue #12

If you’re like most people, then you love amazing food! If you’re like some people then you love cooking good food. If you’re like a small amount of people, you have the unique skill and flair to cook really well -- enough for your friends and family to say things like, “Girl, you should sell these/this!” Perhaps you should be selling your famous grandmother’s cake recipe. You might be able to make a little extra money and even turn it into something more, but is it really worth it? 

Here are a few things to consider before you take the Food Business plunge:

#1 Costs

Is it going to be profitable! How do you allocate for all the costs that go into making/baking/cooking/cleaning, etc.? 

#2 Is it unique?

People are searching for something different and delicious!

#3 Is it something people want?

Your friends and family are one thing - bias. Test it out gently with total strangers!

#4 What’s the story?

Facts tell, stories sell! People connect with products because of the amazing stories behind them. 

#5 Labor Intensive

Food prep takes a lot of time on your feet and is “back breaking” work. Consider the change of pace from what you’re currently doing. 

#6 Cottage Laws

Is it best to use these laws as a first step? 

Amazing food-preneuer opportunities could add to your household, or allow you to leave your full-time job. There’s always room for something new! Local Craft Food Products are in demand as the shift to eating local is encouraged from every platform. It encourages stimulation in local economy and introduces community building. If you have a Craft Food Product that you’d like to develop or scale up, there’s no better time than now!

It might be your time to get in the kitchen and get cooking! 

Brown Rice Risotto with Summer Greens

BROWN RICE RISOTTO WITH SUMMER GREENS

Brown Rice Risotto

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #40

Basically everything green is always super good for you. Sometimes eating not only enough but also a good variety of different kind of greens may become a struggle. 

Made with lots of onion, zucchini, carrot, green bell pepper and green peas, this brown rice risotto with summer greens is one way to easily incorporate more green veggies into your diet. Green peas are teeny tiny wonder veggies with an outstanding concentration of protein, fiber and micronutrients. Onions contain a healthy amount of folate and vitamin C which is needed for the building and maintenance of collagen which provides structure to skin and hair. This healthy risotto is also super simple and fast to cook which makes it another great go-to meal for these warm summer nights.

Brown Rice Risotto with Summer Greens
(makes 3-4 servings)

1 cup brown basmati rice (uncooked amount)
1 yellow onion, diced
1 spring onion, diced
1 zucchini, grated
2 carrots, grated
1 green bell pepper, sliced
1 cup green peas, fresh or frozen
1 tbsp extra virgin olive oil

1-2 tbsp coconut sugar
2 tbsp tamari soy sauce
1 tbsp apple cider vinegar
2-3 tbsp sriracha sauce

Start by cooking the rice in two cups of water for about 30-35 minutes.

In a frying pan heat olive oil over medium heat until just hot. Add the diced onions, grated zucchini and carrot, sliced green bell pepper and green peas. Sauté for 10-15 minutes or until softened a bit.

Add the coconut sugar, tamari soy sauce, apple cider vinegar and sriracha sauce. Stir well to combine. Mix with the cooked rice and remove from the heat. Serve with fresh lime and enjoy!

FEATURED RECIPE AUTHOR: (MORE RECIPES BY ELLA INSIDE THE CLUB!)

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

Vegetable and Red Lentil Quinoa Soup

VEGETABLE AND RED LENTIL QUINOA SOUP

Vegetable and Red Lentil Quinoa Soup

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #38

Soups are easy to cook and make an excellent healthy stock up meal as you can prepare a batch in the weekend and munch all week long. And usually the flavor only gets better on the next day as well.

Made with a dreamy combination of red lentils, quinoa and all the vegetables, this nutrient-dense superfood soup is loaded with vitamins, minerals, antioxidants, essential fatty acids and fiber, all of which are critical for boosting your natural beauty: glowing skin, strong nails and luscious locks.

Take some time to meal prep with this easy, healthy and delicious soup recipe and start glowing from the inside out.

Vegetable and Red Lentil Quinoa Soup 
(makes 3-4 servings)

1 yellow onion, diced
3 cloves of garlic, minced
3 cm knob of ginger, minced
1 tbsp extra virgin olive oil
1 tsp ground turmeric
1 tsp ground cumin
½ tsp chili flakes
2-3 cups low sodium vegetable stock
¾ cup dried red lentils
⅓ cup quinoa
500g mixed vegetables, chopped (e.g. carrot, sweet potato, broccoli, cauliflower)
salt & pepper to taste

In a large pot heat olive oil over medium heat until just hot. Add the diced onion, minced garlic cloves and ginger. Sauté for about 5-10 minutes or until golden. Stir in the spices and continue to cook for an additional 2-3 minutes. 

Add two cups of vegetable stock, rinsed red lentils, quinoa and the chopped veggies. Bring to boil and add the third cup of veggie stock if needed to cover all the ingredients. Let simmer for about 20-25 minutes or until the lentils, quinoa and vegetables are cooked. Season to taste with salt and pepper. Serve and ENJOY!

FEATURED RECIPE AUTHOR:

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

Vegan Rainbow Pad Thai

Vegan Rainbow Pad Thai

VEGAN RAINBOW PAD THAI

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #38

Love Pad Thai but have no clue have to make it yourself? This recipe is so easy (and yummy!) you’ll be making it night after night!

Basically you can use any veggies available, spiralize, chop or grate them - whatever makes your soul shine. Noodles are the easy part, you can use any noodles of preference; rice, brown rice or even the ones made from beans. The sauce ingredients really go with everything. No strange things included makes no weird once used leftover bottles lying in the fridge. Eating more veggies has never been this easy or tasty. 

I ensure this Vegan Rainbow Pad Thai will become your next summer staple!

Vegan Rainbow Pad Thai
(makes 3-4 servings)

1 yellow onion, diced
1 zucchini, spiralized or grated
3 carrots, spiralized or grated
1 red bell pepper, sliced
corn kernels of one cob
1 tbsp extra virgin olive oil
about 140g rice vermicelli noodles (dry weight)
2 tbsp coconut sugar
2 tbsp tamari soy sauce
1 tbsp apple cider vinegar
2-3 tbsp sriracha sauce

In a frying pan heat olive oil over medium heat until just hot. Place the diced onion, spiralized/grated zucchini and carrot, sliced red bell pepper and corn kernels into the pan and sauté for about 10-15 minutes. Add the coconut sugar, tamari soy sauce and sriracha, stir well to combine. Remove from the heat.

Bring about a liter of water to boil. Place the rice noodles into a large bowl and pour the water over to ‘cook’ the noodles and stir couple of times. Using a strainer, pour off the water. 

In case you’re using ‘thicker’ noodles or brown rice noodles, cook them in a pot as they take more time to soften.

Transfer the cooked noodles and veggies in a large bowl, stir well to combine. Serve with lime wedges and enjoy!

FEATURED RECIPE AUTHOR:

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

Sweet Potato Burger

Sweet Potato Burger

SWEET POTATO BURGER

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #37

Summer is here again and so is the barbecue season. 

Many of us consider barbecue as something very fatty and unhealthy, which it to be honest usually is. But it can be also made healthy and figure-friendly with a couple of quick fixes. Here’s my number one tip when it comes to burgers: swap the white wheat bun to sweet potato and the beef to a veggie patty, and you got yourself a lighter and healthier burger option!

These veggie patties are made with a delicious combination of kidney beans, chickpeas, sweet potato and oats. Combining your legumes with a grain makes it a complete protein source. Adding sweet potato brings a burst of sweet flavor and a healthy dose of beta-carotene (vitamin A), which will make your skin glow, boost your immune system and can also help protecting your skin from the sun. Serve with lots of fresh veggies and your healthy dinner is complete!

Sweet Potato ‘Buns’

1-2 large sweet potatoes (the amount depends on the number of hungry eaters)

Start by preheating the oven to 200°C and line a baking tray with parchment paper. Wash the sweet potato(es) and cut into thick slices. Place the slices onto baking tray and bake in the oven for about 25-30 minutes.

Or you can also cook them in grill along with the patties.

Kidney Bean and Sweet Potato Patties
(makes approx. 8-10 patties)

200g canned kidney beans
200g canned chickpeas
1 cup grated sweet potato
½ cup rolled oats
1 yellow onion, diced
3 cloves of garlic, minced
1 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp paprika spice
¼ tsp chili flakes
salt and pepper

Preheat a frying pan to medium heat. Add the olive oil, diced onion and minced garlic cloves, sauté until golden. Add the grated sweet potato and spices, sauté for another five minutes. Remove from the heat.

In a food processor/blender or using a fork, mash the kidney beans and chickpeas. In a large bowl combine the beans, sweet potato, onion mixture and rolled oats. Stir well and form into 8-10 even-sized balls. Press flat and bake in the oven for about 20-25 minutes.

In case you are using a barbecue, freeze the patties first for about half an hour to set (and not crumble) and then grill as usual.

Serve with sweet potatoes, lots of fresh veggies and mashed avocado. ENJOY!

FEATURED RECIPE AUTHOR:

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com

Chickpea & Quinoa Buddha Bowl with Green Goddess Dressing

Chickpea & Quinoa Buddha Bowl

CHICKPEA & QUINOA BUDDHA BOWL WITH GREEN GODDESS DRESSING

Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #36

For the busy entrepreneur, the search for a quick-and-easy but still healthy dinner idea is never ending. Let me introduce you the Buddha bowl. Fully-loaded bowl of veggie goodness with a fancy hippie name will solve your dinner problems for good. The dish comes with endless variations and can be whipped up in minutes. And finally you also have some use for the end of the week leftovers in the fridge.

Pairing your legumes with a grain makes it a complete protein, which means it contains all the essential amino acids your body needs. Add half an avocado for the essential fatty acids and lots of fresh veggies to get in all the remaining nutrients and vitamins. Healthy food never tasted so good!

Chickpea & Quinoa Buddha Bowl with Green Goddess Dressing
(makes 2 servings)

200g canned chickpeas
spices e.g. chili flakes, mustard seeds, cumin, onion, black pepper, salt
1 cup cooked quinoa
lettuce, tomato, cucumber, avocado + any other veggies of preference 

Start by preheating the oven to 200°C. Line a baking tray with parchment paper. Rinse the chickpeas with cold water and transfer onto baking tray. Season with spices to taste and pop in the oven for about 15-20 minutes.

Meanwhile the chickpeas are in the oven, you can chop the salad and veggies. Place in a bowl with cooked quinoa and chickpeas, and top with green goddess dressing. Serve and enjoy!

Green Goddess Dressing

1 cup of vegan cream cheese
½ cup fresh parsley
juice of half a lemon
1 tbsp agave nectar
1 tbsp extra virgin olive oil
salt and pepper

Combine all the ingredients in a blender. Blend until completely smooth. Store in an air-tight jar in the fridge for up to a week

FEATURED RECIPE AUTHOR:

Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at EllasExperimentalKitchen.wordpress.com