Whole grains
- Millet with Sweet VegetablesMillet is a very digestible and nutritious grain. It provides complex carbohydrates that give steady energy. It has fibre and minerals such as iron, magnesium and phosphorus. It contains no gluten and is very easy to absorb. Combined with sweet vegetables such as pumpkin, carrot or onion, it nourishes the stomach, spleen and pancreas. So it brings calm by relaxing the digestive system. Its fibre also regulates intestinal transit. You can add a small piece (approx. 2 cm) of kombu seaweed to bring more minerals to the dish. For a creamier texture add a little more water and/or blend. ❤️
- Vegan Bowl💛A very complete combination plate. In this bowl you mainly have the carbohydrates in the wholegrain cereal “basmati rice”, the protein in the beans and the textured pea protein, and lots of vitamins and minerals in almost every ingredient.. good quality fat in the extra virgin olive oil and in the sunflower seeds 🌻 The truth is that I love creating dishes with different textures, colours, cooking methods and that are also very complete, with all the necessary nutrients in them… I have been bringing all this into my diet as I went deeper into macrobiotics, and it is incredible how you feel on a physical, emotional and mental level… 🍵To go with it I made a warm carrot cream with coconut milk, ginger, lemon and toasted sunflower seeds. 🍋 Enjoy and lots of love!!! ❤️
- Seitan Tajine with CouscousA typical dish from Moroccan cuisine adapted to macrovegan nutrition with wholemeal couscous. If you want to make it gluten-free, there is rice and corn couscous, and instead of seitan you can use tempeh. ❤️
- Vegan Maki Roll SushiHere is the recipe, so you can enjoy a very healthy sushi. With brown rice and no sugar (😉☺️😋 just my style 😜) 🍥 Served with wasabi, tamari and pickled ginger. ❤️
- Risotto with Vegan ParmesanThe photo of this dish is from my 44th birthday, when I was travelling in Italy, specifically in Conversano, a little town in the south, in Puglia. After several days of eating out, I decided I wanted to invite my friends to a dish cooked by me. In the town's health food shop I found a vegan parmesan that looked really good, and that inspired me to make the risotto, which turned out finger-licking good. Well, after the finger-licking I have to say that the olive oil was incredible. We still remember that day. How important the quality of the ingredients and the way they combine are to get pure flavour. To go with it and add a little touch of freshness, I added rocket and of course a little more parmesan on top. ❤️
- Millet and Cauliflower Purée with Shiitake Mushroom SauceMillet is delicious. It is a cereal that nourishes the stomach, spleen and pancreas, and it is also very tasty, easy to cook, and you can make it in so many different ways. When I was little it was typical to have mashed potato from time to time. When I was training at the Kushi Institute in the United States, they prepared this recipe for us. It is the vegan version (the traditional one usually has milk in it) and also far more nutritious than the potato one. There are two versions: one with cauliflower and onion, which I tell you about below, and this simpler option with just millet. But you have to try both, OK? Optional and very delicious: add shiitake mushroom sauce at the end (shitake mushrooms gravy) Method 1 measure of millet to 2.5 of water, bring to the boil in a small pan with a pinch of salt and cover. Leave it to cook for about 20-30 minutes. Turn off the heat and leave it to rest for a few minutes. Add a splash of olive oil to taste and blend! Option with onion and cauliflower: ❤️
- Pizza with a Millet Base🌱 With all due respect to the original traditional Pizza recipe, here is an option that is gluten free and also for people who don't want to eat flours. The base is made from a delicious whole grain called “MILLET” 💛😊 Millet is very energising because it provides good quality complex carbohydrates that will keep you going for a long time. It is very nutritious because it provides minerals, vitamins (especially B) and fibre. It regulates glycaemic index levels. Millet is linked to the earth element and nourishes the stomach, spleen, pancreas… I looove it!!😜 See the recipe: Onion and Beetroot Sauce. ❤️
- Buckwheat BreadDo you like bread? Then this is a really good option. Simple to make, with delicious and very filling results! And gluten free too! ❤️
- Paella ValencianaThe recipe is inspired by the Sunday paella my aunt Carmen made every Sunday in Navajas (Castellón), which I enjoyed so much during my childhood and teens. I love the flavour you get when you ‘veganise’ it, as you will see. In the traditional recipe the timings are different, it is made with white rice and it has no onion either: here I am letting you in on my little trick to make it tastier, which is why the onion has to be chopped very finely so you can't tell it's there 😉😋. 🥘If you don't have a ‘paella’ pan or you are short on time, you can make it in a pot following the same steps… The only thing to bear in mind is that the cooking will be different: if you make it in a pot with the lid on, it will take a little less time. ❤️
- Vegan Seafood PaellaA vegan version of the traditional Valencian ‘seafood paella’, inspired by the one my grandmother used to make (endless gratitude). Here is my vegan version, where the seaweed gives a soft but intense taste of the sea. 🌊☀️🌴💙 ❤️
- Mac & Tofuchesse“MAC & TOFUCHEESE” is my version of the classic “MAC & CHEESE” (macaroni with cheese, very typical of the United States) but as well as making it vegan, I've given it my personal touch 😉. When baked it's creamy inside and crunchy outside, sooo delicious!!! To round off the menu I made some griddled sweet potato (boniato) and boiled kale with vinaigrette. ❤️
- Brown Rice and Lentil StewA super nutritious dish that strengthens the immune system, especially in autumn and winter, but good all year round. It's also recommended when you have a cold, both to heal it and to prevent one when you feel it coming on. Here I'm giving you this recipe with these vegetables, but other times I make it with different vegetables, and the method is practically the same!! Enjoy!! ❤️
- Millet Salad with TofunesaI love the sea and spending long stretches of time there, so it's important to take good provisions such as MILLET SALAD with TOFUNESA (homemade) and a few nibbles: olives and corn chips… It's a very complete dish, we combine the carbohydrate (millet) with the protein (tofu) plus the vegetables and the salad, to give our body good energy and nutrients. Instead of millet, you could make it with any other wholegrain such as rice, quinoa, barley… I chose to use the tofunesa for the protein the tofu brings, as it's a dish for spending the whole day out. If it were more of a tapa like Russian salad you could use the vegan mayo. If you try both options, let me know which one you liked best! ❤️
- Barley Salad🌾 Barley is the spring grain, the tree element. As well as providing good quality carbohydrates, being a wholegrain, it also helps to clear stagnant fat from the body. It needs to be cooked a little longer than rice, but you can also use it in lots of recipes. 🌾 To make it nutritionally complete I added some azuki beans, to bring protein to the recipe. 🌾 For the dressing, a mustard vinaigrette, but it would also go well with a vegan mayo 😉 ❤️
- Rice SaladI used some brown rice I already had cooked and turned it into a rice salad with vegan mayo, to be the filling for these little rolls made from blanched curly kale and red cabbage leaves. Super nutritious and delicious. See the Blanched Leaves recipe. ❤️
- Baked riceBaked rice, “arròs al forn”, is a traditional Valencian dish that has been part of my life. My grandmother Encarna made a delicious one. And here is my version, with the vegan black pudding from “suaitzo”, made with azuki beans (you can find it in health food shops). It is really well done and means this dish does not lose its traditional essence, and it sits very well. It is a very comforting dish and nutritionally complete. ❤️
Your account
Every recipe, open to you
Create your account with your email and a password to see every recipe in full and save your favourites.
Every recipe in full
The ingredients and the step-by-step method for every recipe, not just the photo.
Your favourites, saved
Save the ones you love and keep them close at hand.
On your phone too
Log in on your phone and take the recipes into the kitchen with you.
Already have an account? Open your recipes
What if your recipes were chosen for you?
On the nutrition programme I give you recipes for each phase, chosen around what agrees with you and the rhythm of your week.It starts with a free consultation.