Blog | Recipes

Shredded Jackfruit

September 22, 2020
Shredded Jackfruit

I’ve been pretty familiar with jackfruit since you do see it quite often in Brazil. Except back home we call it jaca. It’s this huuuge fruit that grows in trees. I remember loving going to the botanical garden in Rio de Janeiro and walking around looking up at the beautiful jaca trees. Always very careful though since the jackfruit can get quite big. Can you imagine if one of those land on you?

Jackfruit on tree

Jackfruit is a delicious and sweet fruit. Whenever you walk close to a jackfruit tree, you can even smell its sweetness. I love it!

So when I started seeing meat alternatives made out of jackfruit, I became beyond excited for many reasons. First, it’s an actual natural and healthy alternative in the sense that it’s a fruit and not a science experiment – like in the case of many common meat alternatives. Second, I get absolutely fascinated with how simple ingredients can completely transform into something else. Like magic! And third, well whenever I see something that is typical in Brazil I get excited :).

From a nutritionist perspective, here’s little FIY when you want to have jackfruit as a pork/chicken/crab substitute. Jackfruit is, well a fruit. Although it has fiber and amazing vitamins and minerals, its protein amount is not that high. So keep that in mind when you balance out your dish. This is actually the main reason why I added chickpeas.

Having said that, this recipe is not only delicious but so easy and quick to make. You can have a meal ready in 20 minutes or less. It is also plant-based (vegan friendly) and gluten-free. And it is really inexpensive to make. Even with organic ingredients!

Shredded Jackfruit Recipe

Serves 4

Ingredients:

  • 1 can green jackfruit in brine ( I get mine in Trader Joe’s)
  • 1 can chickpeas (rinse and drain)
  • 1 can diced tomatoes (organic without salt)
  • 1 small purple onion chopped
  • 4-5 garlic cloves minced
  • Handful fresh parsley
  • Handful green onion chopped
  • 2 TBSP green olives chopped
  • 1 TBSP oregano
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Olive oil

Instructions:

  1. Rinse and drain jackfruit and use your clean fingertips to shred the jackfruit pieces. Add to a medium bowl and mix with parsley, green onion, green olives, oregano, turmeric, garlic powder, smoked paprika, a little salt, and drizzle some olive oil. Set aside.
  2. In a medium pan over medium high heat, cook onions and garlic with a little olive oil until it softens.
  3. Add to the pan the can of tomatoes, followed by the chickpeas, and the seasoned jackfruit.
  4. Cook for a few minutes just until everything heats up. Try it and tweak spices if needed.
  5. Enjoy with rice, quinoa, or as a stuffing for a pie.

Shredded Jackfruit

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Cilantro Garlic Vegan Dip

September 3, 2020
Cilantro Garlic Vegan Dip

Let’s keep this short and sweet shall we? Here are a few reasons why you should try this Cilantro Garlic Vegan Dip:

  1. It’s super easy and quick to make.
  2. Requires minimal equipment, basically a blender.
  3. It tastes so fresh and delicious!
  4. It’s packed with protein, antioxidants, and vitamins.
  5. It’s the perfect example of making healthy taste oh so good!

This cilantro garlic vegan dip makes for a great addition to your weekend meal prep. You can have it as a snack with corn chips or crackers and it also works very well as a salad dressing or a spread for your wraps. Its garlicky and fresh flavor is an amazing explosion of flavors in your tongue and will bring extra goodness into your dishes.

Cilantro Garlic Vegan Dip Recipe

Ingredients:

  • 1/2 organic tofu block (about 10 oz)
  • 5 garlic cloves cooked in olive oil
  • 1 garlic clove raw
  • Handful of fresh cilantro
  • Juice of 1/2 lemon
  • 2 TBSP olive oil
  • 2-3 TBSP dairy-free unsweetened milk (I used homemade almond milk)
  • 1 tsp of whole grain Dijon mustard
  • Salt to taste

Instructions:

  1. Blend everything in a blender until smooth cream is formed.
  2. Store in mason jar with lid.

Cilantro Garlic Vegan Dip
Cilantro Garlic Vegan Dip

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Garlic Lemon Cashew Dip

April 13, 2020
Garlic Lemon Cashew Dip

The first time I realized that cashews could be transformed into a cream, I was in awe!

How amazing is that? Blending cashews with a little water/milk, lemon, and garlic, can turn out in the most creamy delicious creation. Maybe it’s just me, but it does fascinate me.

The entire process is pretty simple. Most advise to soak the cashews overnight with filtered water. In the morning, dispose of the water, rinse the cashews, and they’re ready to blend.

To soak or not to soak…

I confess that I have made cashew cream without soaking it first. It still resulted into a cream, but less creamy. If that makes sense. But one MAIN reason why it’s advised to soak cashews is to also help with digestion and vitamin and mineral absorption. So this is an important step.

Yes, it does add an extra step when you’re cooking. And for many, that is kind of a turn off. BUT here’s the good news. There’s quick way to soak cashews. Say what?!?

That’s right, to speed up the process and be able to make a delicious cream out of cashews without having to wait overnight, all you have to do is use hot water. Pour boiling water over the cashews and let it soak for about 30 minutes. In the meantime, you can start prepping whatever other dishes you had in mind to make and come back to the cashews after.

Why I love with this recipe

I love this recipe for many many reasons. It’s easy to make and goes well with so many different types of snacks and dishes. You can use it as a dip for veggies/crackers, you can enjoy it as a spread in a sandwich/wrap, or just add it to your dishes as a dressing. It’s garlicky and lemony and just perfect!

I’m going to give you a base recipe and can’t recommend enough that you make it your own magic. If you want a thicker consistency, add less water. If you are a garlic lover (and don’t mind a little garlic breath) add an extra garlic clove. If you are a smoked paprika addict (heck yeah!) add a tsp of it. Well you get the idea.

Now go have fun playing mad scientist/ chef in the kitchen. See you there my dear friends! 😉

Garlic Lemon Cashew Dip

Garlic Lemon Cashew Dip Recipe

Serves 4

Ingredients:

  • 1/2 cup soaked cashews
  • 1/2 cup unsweetened almond milk (or water)
  • Juice of 1 lemon
  • 1 garlic clove
  • 1 tsp salt

Instructions:

  1. Soak cashews overnight or for 30 minutes if using boiling water.
  2. Drain and rinse cashews.
  3. Add all ingredients into a blender and blend until you reach a creamy consistency.
  4. Try the cream and tweak seasoning to your taste.
  5. Enjoy with your favorite savory snacks and dishes!

Garlic Lemon Cashew Dip

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Apple Crumble

March 23, 2020
Apple Crumble

I love everything about warm baked apples with cinnamon. For me, that’s one of the most comforting types of desserts. Don’t get me wrong, I’m still very much so a chocolate lover. But how can you say no to a warm apple crumble?

I’ve made many crumbles before, but with other fruits. Confession time – I typically make them with berries because it’s a bit quicker since there’s no peeling or chopping involved. But apple crumble still beats berry crumble when it comes to flavor in my humble opinion.

This apple crumble happened during quarantine coronavirus times. Meaning that I had all the extra time in the world to peel and chop. Not only that, but having apples at home are pretty handy since they tend to last a little longer than many other fruits.

A little side note about my peeling apples experience. Not trying to jinx myself here, but it had been a while that I experienced any whoopsies with a knife. And guess what? I had a little whoopsie with a peeler. A peeler! Out of all the kitchen tools. So just a little reminder to not underestimate the whoopsie power of a peeler. But no worries, I’m fine. 😉

Back to the recipe. This apple crumble is gluten-free and vegan friendly. And if you don’t have any apples at home, no need to run to the store to buy some. You can always swap it for another fruit that you do have. Same applies for the walnuts. That’s just what I had at home. Swap it for any other type of nuts or just stick to adding extra oats.

Well, let’s jump right to it. See you in the kitchen my dear friends!

Apple Crumble

Apple Crumble Recipe

Serves 4-5

Ingredients:

Filling

  • 2-3 apples peeled and chopped in small bite-size pieces
  • 4 TBSP apple sauce
  • 1 TBSP corn starch
  • Juice 1 lemon
  • 2 TBSP brown sugar
  • 1 1/2 tsp cinnamon (or to taste)
  • Sprinkle sea salt

Top crumble

  • 1 cup walnuts (crushed or cut in small pieces)
  • 1/2 cup oats
  • 1/3 cup brown sugar
  • 1/2 tsp baking powder
  • 1/2 TBSP cinnamon (or to taste)
  • 1/3 cup coconut oil (melted)

Instructions:

  1. Preheat oven to 375 degrees F.
  2. In a small bowl, mix well all top crumble ingredients and set aside.
  3. In a medium bowl, mix well all filling ingredients.
  4. Add filling ingredients in a baking dish. Top with crumble ingredients.
  5. Bake for 30-35 minutes.
  6. Enjoy warm or chilled :).
Apple Crumble

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Cabbage Side Salad

March 17, 2020
Best Cabbage Side Salad

Cabbage is one of those veggies that people usually turn to when they are going on some detox of sorts. That’s because cabbage, along with kale, cauliflower, and Brussel sprouts, are all part of the cruciferous veggie family.

Cruciferous vegetables are a great source of fiber, vitamins, and minerals, while also being rich in antioxidants and sulfur containing compounds called glucosinolates. These compounds have become quite famous in the health community for its support to liver and cell health in general. Hence why detoxes love them.

I don’t know about you, but the thought of starting another diet or detox seems painful, dull, and has zero appeal to me. Instead, I’d much rather enjoy the benefits of veggies and whole foods in a delicious and pleasurable way. That’s always my goal when it comes to cooking – making healthy taste good to me.

And I invite you to do the same! Starting by making an easy and delicious side veggie dish with the famous cabbage.

In my humble opinion, a side dish shouldn’t take too much time to make or you’ll end up spending an entire day prepping, cooking, and doing dishes. As much as I enjoy my time cooking, I’m not one to get excited with the idea of spending all day in the kitchen.

Which is why this cabbage side salad is perfect! It takes max 20 minutes to make and uses minimal equipment. Meaning less pans and dishes to wash – score! Basically, this recipe does everything right in accordance with The Nutrinut standards: simple and fast to make, inexpensive ingredients, nutrient superstar, and tastes really good.

For my gluten-free and vegan friends, you can enjoy this recipe freely. Just remember to use gluten-free soy sauce. The cabbage side salad goes pretty well with just about anything. It’s such a lovely recipe to give a nutrition boost to your dishes.

See you in the kitchen my dear friends. 😉

Cabbage Side Salad

Cabbage Side Salad Recipe

Serves 2

Ingredients:

  • 2 cups shredded cabbage
  • 1 garlic clove minced
  • 2 TBSP filtered water
  • 1/2 TBSP gluten-free soy sauce
  • 1/2 TBSP sriracha
  • 1 tsp ground turmeric
  • 1 TBSP sesame seeds
  • 1 tsp sesame oil
  • 1 TBSP sliced green onion

Instructions:

  1. In a small pan, add all ingredients (except sesame oil) and cook over medium low heat for about 10 minutes or until cabbage shreds softens.
  2. Remove from the stove and top with sesame oil and extra sesame seeds.
  3. Serve warm.
Cabbage Side Salad

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