Sweet Coconut Cream Rice (vegan, low histamine) / Slatka riža na kokosovom vrhnju (veganska, niskohistaminska)

Alright, confession time. I planned on making a rice pudding. But somehow, this batch of rice was so stubborn that the grains just refused to break apart. I simmered and simmered, but lo and behold, the grains still looked whole and intact. In the end the greed and impatience simply got the best of me and I decided to dig in. The smell of cloves and vanilla didn’t help my willpower to wait a bit longer. And the rice was so, so tasty. So there you have it, a rice pudding that wasn’t meant to be, but turned out amazing nevertheless.

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INGREDIENTS:

(Yields 4 servings / 1.07 EUR per serving / 4.26 EUR for all)

For the rice:

2 cups precooked rice (0.20 EUR)

1 can coconut cream (2.13 EUR)

1 cup water (–)

2 tbsp honey (0.27 EUR)

½ tsp ground cloves (0.03 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Additional for serving:

1 cup frozen blueberries (1.33 EUR)

4 tbsp crushed toasted hazelnuts (0.27 EUR)

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METHOD:

Place rice, coconut cream, water, honey, cloves and vanilla in a pot and simmer on medium heat for 40 minutes, until thickened and rice becomes really soft. Stir frequently, so the rice doesn’t burn. Add in a splash more of water if necessary. Serve warm over frozen blueberries, sprinkled with crushed toasted hazelnuts.

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Ok, vrijeme je za priznanje. Planirala sam napraviti puding od riže. Ali ova riža koju sam imala je bila abnormalno tvrdoglava i zrnca se jednostavno nisu htjela raspasti. Krčkalo se i krčkalo, ali zrna riže su na kraju i dalje bila cijela i netaknuta. Na kraju su pohlepa i nestrpljivost prevladali i odlučila sam navaliti na hranu. Miris klinčića i vanilije definitivno nije pomogao mojem krhkom strpljenju. A i riža je bila stvarno jako, jako fina. Tako da, eto vam recept za neuspjeli puding od riže, koji je svejedno ispao super.

SASTOJCI:

(Za 4 porcije / 7,99 kn po porciji / 31,95 kn za sve)

Za rižu:

2 šalice kuhane riže (1,50)

1 konzerva kokosovog vrhnja (16,00 kn)

1 šalica vode (–)

2 žlice meda (2,00 kn)

½ žličice mljevenih klinčića (0,25 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Dodatno za posluživanje:

1 šalica smrznutih borovnica (10,00 kn)

4 žlice drobljenih tostiranih lješnjaka (2,00 kn)

PRIPREMA:

Stavite rižu, kokosovo vrhnje, vodu, med, klinčiće i vanilija u lonac i krčkajte na umjerenoj vatri 40 minuta, dok se sve ne zgusne i riža ne bude jako mekana. Učestalo miješajte kako riža ne bi zagorila, a po potrebi dodajte malo vode. Poslužite toplo preko smrznutih borovnica, posipano sa drobljenim tostiranim lješnjacima.

Sweet Coconut Cream Rice (vegan, low histamine) / Slatka riža na kokosovom vrhnju (veganska, niskohistaminska)

Roasted Root Veggies (vegan, low histamine) / Pečeno korjenasto povrće (vegansko, niskohistaminsko)

If you stopped by my blog during the past week you’re already aware that I’ve posted two pesto recipes. Now I bring you a quick and healthy dish, which isn’t really a recipe at all, for simple roasted root veggies that go fantastic with aforementioned pesto.

INGREDIENTS:

(Yields 6 servings / 0.63 EUR per serving / 3.79 EUR for all)

1 kilo of mixed orange, yellow and purple carrots (2.00 EUR)

3 parsley roots (0.50 EUR)

1-2 large parsnips (1.00 EUR)

2 tbsp coconut oil (0.27 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Wash, peel and halve or quarter all the veggies. Toss with coconut oil, salt and pepper and spread on a baking sheet. Roast from 45 minutes up to one hour, until veggies are softened and slightly caramelized. Stir once halfway through roasting to ensure even doneness. Serve dolloped with pesto or any other sauce of your choice.


Ako ste u zadnjih tjedan dana navraćali do mojeg bloga, znate da sam objavila dva recepta za pesto. Sada vam donosim jednostavno i zdravo jelo, koje zapravo niti nije recept, za lagano pečeno povrće koje super ide uz gore spomenuti pesto.

SASTOJCI:

(Za 6 porcija / 4,72 kn po porciji / 28,31 kn za sve)

1 kg miješanih narančastih, žutih i ljubičastih mrkvi (15,00 kn)

3 korijena peršina (3,75 kn)

1-2 velika pastrnjaka (7,50 kn)

2 žlice kokosovog ulja (2,00 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i raščetvorite ili prepolovite svo povrće. Pomiješajte sa kokosovim uljem, soli i paprom, te raširite po protvanu za pečenje. Pecite od 45 minuta do jednog sata, dok povrće ne omekša i lagano se ne karamelizira. Promiješajte jednom na pola pečenja kako bi osigurali da je sve jednako gotovo. Poslužite sa pestom ili nekim drugim umakom po vašem izboru.

Roasted Root Veggies (vegan, low histamine) / Pečeno korjenasto povrće (vegansko, niskohistaminsko)

Basil and Pumpkin Seed Pesto (vegan, paleo, low histamine) / Pesto od bosiljka i bučinih sjemenki (veganski, paleo, niskohistaminski)

Dear friends, I wish you all a bit belated very merry Christmas and that you thoroughly enjoy the rest of the holidays and festivities. I’m still recuperating a bit from the cleaning and cooking frenzy. As much as I try to keep everything low-key, it’s still difficult to resist the general tendency of going over the top. With the overflow of foodstuff, I haven’t cooked anything substantial since Christmas Eve.

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I’m sure I’m not the only one still gnawing on leftovers, so here’s a super quick and easy pesto recipe to brighten things up and dollop over your pasta, salads, roasted veggies or pretty much anything else you can think of. We had three really big indoor basil plants that were ripe and ready for harvest so pesto seemed like the best choice. If you’re going to do a bigger batch of pesto, and there really isn’t any reason why you shouldn’t, freeze whatever you have leftover for later.

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INGREDIENTS:

(Yields 1 cup / 0.52 EUR)

Big handful of fresh basil (0.00 EUR / We grew it ourselves for free!)

2 tbsp pumpkin seeds (0.13 EUR)

3 cloves garlic (0.10 EUR)

2 tbsp coconut oil (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

METHOD:

Add all ingredients to a food processor and pulse to desired consistency. Taste to adjust seasoning. Voila, your pesto is ready!

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Dragi prijatelji, svima vam sa malim zakašnjenjem želim jako sretan Božić i da puno guštate u ostatku blagdana i slavlja. Ja još uvijek dolazim k sebi od manije čišćenja i kuhanja. Koliko god se trudila da sve bude niskog intenziteta, i dalje mi je teško skroz se oduprijeti općoj tendenciji pretjerivanja. Sa svom tom količinom hrane, nisam skuhala ništa konkretno još od Badnjaka.

Sigurna sam da nisam jedina koja još žvače ostatke, tako da evo vam samo jedan brzinski i lagani recep za pesto sa kojim ćete podignuti i osvježiti tjesteninu, salate, pečeno povrće i bilo što drugo što vam padne na pamet. Mi smo doma u teglicama imali tri ogromna bosiljka koja su već neko vrijeme čekala da ih pobrstimo, pa se pesto činio kao najbolji izbor. Ako ćete raditi veću količinu pesta, a nema razloga da to ne napravite, sav višak možete slobodno smrznuti za kasnije.

SASTOJCI:

(Za 1 šalicu / 3,81 kn)

Veliki pregršt svježeg bosiljka (0,00 kn / Mi smo sami svoj uzgojili besplatno!)

2 žlice bučinih sjemenki (1,00 kn)

3 češnja češnjaka (0,75 kn)

2 žlice kokosovog ulja (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Stavite sve sastojke u multipraktik i pulsirajte do željene gustoće. Kušajte i prilagodite začine. To je to, vaš je pesto spreman!

Basil and Pumpkin Seed Pesto (vegan, paleo, low histamine) / Pesto od bosiljka i bučinih sjemenki (veganski, paleo, niskohistaminski)

Creamy Cauliflower Parsnip Soup (vegan, paleo, low histamine) / Krem juha od cvjetače i pastrnjaka (veganska, paleo,niskohistaminska)

With an abundance of rich holiday foods and sweets floating around, I decided to sneak in a healthy dish and give us a little break in between munching on cookies. This soup is super creamy in texture, but very light and loaded with veggies. It’s also a breeze to make and that’s a huge plus, especially now when we are all running around to get as much done as humanly possible in preparations for the upcoming festivities. I decided to take advantage on running the oven for other things so all the veggies for the soup got roasted. But feel free to make the soup stovetop if that’s more convenient for you.

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INGREDIENTS:

(Yields 4 generous servings / 0.62 EUR per serving / 2.49 EUR for all)

2 large parsnips (1.00 EUR)

1 large parsley root (0.20 EUR)

2 tbsp coconut oil (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 cloves of garlic (0.10 EUR)

1 small head of cauliflower (0.67 EUR)

4 cups water (–)

2 tbsp of chopped freshly parsley leaves (0.13 EUR)

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METHOD:

Preheat oven to 200°C. Wash, peel and roughly chop parsnips and parsley root. Toss them together with coconut oil, salt and pepper and spread out on a baking tray. Quarter onion and halve garlic cloves, both with their skins intact, then nest them with parsnips and parsley. Place in the oven and roast for 30 minutes.

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Meanwhile, wash and cut cauliflower florets. After 30 minutes of baking, stir veggies in the tray and arrange cauliflower florets on top, then return to the oven to roast for additional 30 minutes. Once done, allow veggies to cool a bit then peel and discard onion and garlic skins. Pulse all veggies with water in a food processor until smooth. Bring soup to a boil, taste to adjust seasoning and serve sprinkled with chopped fresh parsley leaves.

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S obzirom na trenutno izobilje bogate blagdanske hrane i svih dostupnih kolača, odlučila sam podmetnuti jedno zdravo jelo u pauzi između žvakanja keksa. Ova je juhica kremasta u teksturi, ali jako lagana i nakrcana povrćem. Ujedno ju je jednostavno za napraviti, što je ogroman plus, posebno u ovom užurbanom periodu kada svi imamo hrpetinu obaveza za obaviti dok se pripremamo za nadolazeća slavlja. Ja sam odlučila iskoristiti činjenicu da mi je pećnica bila u pogonu radi drugih stvari te je stoga svo povrće za juhu pečeno. Ali, ako vam je to nezgodno, slobodno sve skuhajte u loncu na štednjaku.

SASTOJCI:

(Za 4 izdašne porcije / 4,64 kn po porciji / 18,56 kn za sve)

2 velika pastrnjaka (7,50 kn)

1 veliki korijen peršina (1,50 kn)

2 žlice kokosovog ulja (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 mala glavice cvjetače (5,00 kn)

4 šalice vode (–)

2 žlice svježeg sjeckanog peršinovog lista (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i grubo narežite pastrnjak i korijen peršina. Pomiješajte sa kokosovim uljem, soli i paprom te raširite po protvanu. Raščetvorite luk i raspolovite češnjak, sve skupa sa ljuskama, te ih ugnijezdite među pastrnjak i peršin. Stavite u pećnicu i pecite 30 minuta.

U međuvremenu operite i odrežite cvjetiće karfiola. Nakon 30 minuta pečenja, promiješajte povrće iz protvana i po vrhu poslažite cvjetaču i onda sve skupa vratite u pećnicu na još 30 minuta. Kada je sve gotovo, pustite da se povrće malo ohladi prije nego što skinete i bacite ljuske sa luka i češnjaka. Povrće skupa sa vodom ispasirajte u multipraktiku da bude glatko. Pustite da juha provrije, kušajte i prilagodite začine, te poslužite posipano sa malo svježeg sjeckanog peršina.

Creamy Cauliflower Parsnip Soup (vegan, paleo, low histamine) / Krem juha od cvjetače i pastrnjaka (veganska, paleo,niskohistaminska)

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

We’re having a case of really moody weather over here and as a result everyone seems to be down with a cold. This soup is loaded with ginger and will help clear out those clogged sinuses. Plus, it’s also yummy and super simple to make.

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INGREDIENTS:

(Yields 6 servings / 0.36 EUR per serving / 2.18 EUR for all)

2 large sweet potatoes (1.33 EUR)

3 large carrots (0.20 EUR)

1 thumb-sized piece of ginger (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.01 EUR)

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

6 cloves of garlic (0.20 EUR)

6 cups water (–)

2 tbsp chopped parsley (0.13 EUR)

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METHOD:

Preheat oven to 200°C. Peel and chop up sweet potatoes, carrots and ginger, then toss together in a baking tray with salt, pepper and coconut oil. Quarter the onion with its skin intact and arrange among diced veggies together with unpeeled garlic. Bake everything for 45 minutes, until veggies start to get slightly charred.

Allow veggies to cool a bit before squeezing garlic cloves out of its skins and discarding onion peels. Add all the vegetables to a food processor with 6 cups of water and pulse until smooth. Bring the soup to a boil and serve hot, sprinkled with chopped parsley.

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Pošto je vrijeme u zadnje vrijeme stvarno čudljivo, svi su navukli nekakve prehlade. Ova je juhica dobro napucana sa đumbirom, pa će vam za čas pročistiti zaštopane sinuse. Osim toga je i jako fina i super jednostavna za napraviti.

SASTOJCI:

(Za 6 porcija / 2,73 kn po porciji / 16,36 kn za sve)

2 velika batata (10,00 kn)

3 velike mrkve (1,50 kn)

1 komad đumbira veličine palca (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,10 kn)

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

6 šalica vode (–)

2 žlice sjeckanog peršina (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ogulite i narežite batat, mrkvu i đumbir, pa u protvanu pomiješajte sa solju, paprom i kokosovim uljem. Raščetvorite luk skupa sa ljuskom i zajedno sa neoguljenim češnjakom rasporedite među narezanim povrćem. Pecite sve skupa oko 45 minuta, dok se povrće lagano ne karamelizira.

Pustite da se povrće mrvicu ohladi prije nego češnjak istisnete iz ljuski i bacite ljuske od luka. Sve propulsirate u multipraktiku skupa sa 6 šalica vode dok ne dobijete glatku masu. Stavite juhicu da prokuha i poslužite vruću, posipanu sjeckanim peršinom.

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

Buckwheat Flour Apple Cookies (vegan, low histamine) / Keksići od heljdinog brašna sa jabukama (veganski, niskohistaminski)

For all you folks on a low histamine diet, deserts are probably only a distant memory. Well, here come the cookies that actually taste quite good and are super easy to make. I used a silicone mini muffin tray to keep the cookies in place and ensure an easier clean-up, but you can definitely just dump them on a parchment lined baking tray.

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INGREDIENTS:

(Yields 11 small cookies / 0.12 EUR per cookie / 1.35 EUR for all)

1 large apple, peeled and grated (0.20 EUR)

3 tbsp coconut oil, melted (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp honey (0.27 EUR)

3/4 cup buckwheat flour (0.40 EUR)

2 tbsp shredded coconut (0.07 EUR)

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METHOD:

Preheat oven to 180°C. In a bowl, mix together grated apple, coconut oil, salt and honey. Add in buckwheat flour and stir until uniform. If the mixture appears too thick, feel free to add in a tablespoon of water. Divide the cookie dough between muffin cups, or space out on a parchment lined baking sheet and sprinkle with shredded coconut. Bake for 15-20 minutes, until slightly golden on top.

I can’t tell you how long the cookies will last, because we ate them all right away. 😀

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Za sve vas koji ste na niskohistaminskoj dijeti, deserti su vjerojatno samo stvar daleke prošlosti. E pa imam za vas recept za keksiće koji su fini i super jednostavni za napraviti. Ja sam upotrijebila silikonski kalup za mini mafine kako bi keksići ostali na mjestu i čišćenje bilo brzo, ali naravno da ih možete peći na protvanu obloženom masnim papirom.

SASTOJCI:

(Za 11 malih keksića / 0,91 kn po keksu / 10,01 kn za sve)

1 velika jabuka, oguljena i naribana (1,50 kn)

3 žlice rastopljenog kokosovog ulja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice meda (2,00 kn)

3/4 šalice heljdinog brašna (3,00 kn)

2 žlice ribanog kokosa (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. U zdjeli pomiješajte ribanu jabuku, kokosovo ulje, sol i med. Dodajte heljdino brašno i miješajte da sve bude jednolično. Ako vam se smjesa čini pregustom, slobodno dodajte žlicu vode. Podijelite smjesu za kekse među posudicama za mafine, ili ju raširite po protvanu obloženom papirom za pečenje, a keksiće posipajte ribanim kokosom. Pecite 15-20 minuta, dok keksići ne budu zlatno-žuti.

Rado bi vam rekla koliko dugo keksići mogu stajati, ali problem je u tome što smo sve odmah slistili. 😀

Buckwheat Flour Apple Cookies (vegan, low histamine) / Keksići od heljdinog brašna sa jabukama (veganski, niskohistaminski)

Mozzarella and Veggie Stuffed Peppers (vegetarian, low-histamine) / Paprike punjene mozzarellom i povrćem (vegetarijanske, niskohistaminske)

Peppers are everywhere and the smell of them cooking is just too tempting to be ignored. This is my take on traditional stuffed peppers in an attempt to feed a vegetarian boyfriend on a low-histamine diet.

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INGREDIENTS:

(Yields 7 stuffed peppers / 0.30 EUR per pepper / 2.07 EUR for all)

7 large bell peppers (0.67 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

1 large carrot (0.07 EUR)

1 small zucchini (0.07 EUR)

Handful of fresh parsley (0.07 EUR)

1 cup precooked rice (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 ball of mozzarella cheese (0.93 EUR)

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METHOD:

Preheat oven to 200°C. Wash peppers and remove stem and seeds with a small paring knife, while leaving the rest of the skins intact. Cut mozzarella into 7 equal segments. Wash and finely chop up onion, garlic, carrot, zucchini and parsley, then mix together with rice, salt, pepper and paprika. Using a spoon, place small amount of stuffing in each pepper, add mozzarella slice in the center and then fill up with more stuffing.

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Arrange upturned peppers in an oven-safe dish and bake for 45 minutes, until tops are crispy and slightly charred.

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Paprike su svuda oko nas, a mirisi koji se šire dok se kuhaju su jednostavno prezamamni da ih se samo tako može zanemariti. Ovo je moj pokušaj da modificiram tradicionalne punjene paprike i nahranim dečka vegetarijanca na niskohistaminskoj dijeti.

SASTOJCI:

(Za 7 punjenih paprika / 2,19 kn po paprici / 15,31 kn za sve)

7 velikih paprika babura (5,00 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

1 velika mrkva (0,50 kn)

1 mala tikvica (0,50 kn)

Pregršt svježeg peršina (0,50 kn)

1 šalica kuhane riže (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 loptica mozzarelle (7,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite paprike pa im nožićem izdubite peteljke i sjemenke, pazeći da ne oštetite ostatak kože. Narežite mozzarellu na 7 jednakih dijelova. Operite i fino nasjeckajte luk, češnjak, mrkvu, tikvicu i peršin, pa pomiješajte sa rižom, soli, paprom i crvenom paprikom. Žlicom stavite malu količinu nadjeva u papriku, u sredinu stavite komadić mozzarelle, pa onda napunite do kraja papriku sa još nadjeva.

Složite paprike okrenute prema gore u vatrostalnoj posudi i pecite 45 minuta, dok vrhovi ne budu hrskavi i zažareni.

Mozzarella and Veggie Stuffed Peppers (vegetarian, low-histamine) / Paprike punjene mozzarellom i povrćem (vegetarijanske, niskohistaminske)