Hippie Wholefood was created for the people to realize that vegetarian life style is NOT boring and is most certainly NOT limiting. It is kind of odd to imagine those who are confirmed meat lovers to enjoy eating without meat dishes. Fortunately, Hippie Whole Food recommended some useful recipes that will change every meat lovers’ mind to try on fun and yummy dishes minus the meat.
The name ‘Hippie Wholefood’ was to represent that vegetarianism is an alternative way to get a wholesome diet; it is not as some believe a weight loss scheme to limit one’s intake of certain foods. It’s just simply another form of balanced meal. It tells people that there is a lot more variety in ingredients and substitutes for exciting and health-benefiting veggie dishes to be incorporated more often into people’s diets. If meats the tastiest part of your dinner add something else a little naughty to forget the lack of meat i.e. cheese or a dollop of mayo! People seem to have this idea that vegetarians live off rice, pasta and the occasional lettuce leaf but if anything, this preconception pushes Hippie Wholefood to experiment more and more with ingredients and avoid bland flavours!
Hippie Wholefood helps its followers on how to achieve vibrant health on naturally wholesome vegan diets, as well as making it easier than ever to avoid the poor nutritional choices that often result in the “ex-vegetarian” phenomenon. It also gives information that all nutrients required by the human body can be obtained from non-animal sources, including plenty of protein, iron, calcium, vitamin D, vitamin B12, and fatty acids such as Omega and DHA oils.
Now, start making it a habit to go at the green and fruit section when going at a grocery store! You may found yourself appreciating food more and enjoying a much wider variety of foods.
Nana Nicecream Recipe
Eating fruits and adding protein such as peanut butter for breakfast help you to concentrate and keep you from going through a mid-morning slump
This recipe takes less than 10 minutes to make and can be altered depending on what ingredients you have available or whether you eat dairy, also easily eaten on the go if you own a blend active or nutribullet.
100g frozen bananas
100g frozen fruits of your choice
1 tsp peanut butter
200 ml milk or dairy substitute (i.e. almond rice or milk)
toasted pumpkin seeds
- Blend together 100g of frozen bananas, 100g of frozen fruits of your choice (Holly generally used frozen mixed berries), 1tsp of peanut butter and 200ml of milk or a dairy substitute i.e. almond or rice milk
- Once blended smooth top with jumbo oats (these will soak up excess liquid and
provide a more filling meal); You can add chia seeds as well as fresh fruit, toasted pumpkin seeds and banana chips to add texture and a variety of flavors.
Nettle Pesto Pasta
Nettles are high source of iron great for vegetarians as they are more likely to suffer from anaemia (a lack of iron) due to not reaping the benefits found in red meats. They have also been proven to improve skin conditions like eczema, make your hair shinier and thicker as well as aiding in clearer skin. Also the Nettle is 10% protein which is the highest level found in any vegetable with the exception of Hemp.
100g Pine nuts
2 Tbsp Olive oil
20g Fresh Basil + Extra for garnish
15 Halved Cherry Tomatoes
2 chopped Garlic Cloves
250g Spaghetti noodles
- Firstly, place the Nettles, chopped Garlic, half the Pine nuts and all the olive oil into a pan, turn on a medium flame and cover with a lid to seal in moisture. Once Nettles become limp and a darker green move onto stage
- Now add in the Spinach and Basil and cover with a lid until limp.
- Place all your mixture into a blender, you will need to just cover your mixture in cold water otherwise it will be too thick and dry to blend.
- Finally return mixture to pan and turn on low heat, add chopped Cherry Tomatoes and remaining pine nuts and before serving rip up the last of the fresh Basil and mix into spaghetti to serve.
Fiber muffins are a super healthy breakfast on the go or lighter way to have a treat. Fiber is an important contributor to a healthy digestive system and the seeds and nuts used in this recipe also aid glossy hair.
-Makes 12 large Cup Cakes-
- 2 ripe Bananas
- 1 cup of mixed berries
- 2 Cups Plain Flour
- 1/2 Cup Rolled Oats
- 1 Cup Runny Honey
- 1 Cup of Chopped mixed seeds and nuts
- 1/2 Cup Sunflower Oil
- 1/2 Tsp Baking Powder
- 1 Tsp Bicarbonate Soda
Optional: 1/2 Cup of Chopped seeds and nuts, 100g of Milk Chocolate for decoration
- Preheat oven 180c on the baking setting if possible.
- Mash all ingredients together in a bowl until there is an even berry purple throughout the mixture.
- Place mixture in cup cake cases and place in oven. Once muffins begin to golden and have a spongy texture take out and leave to cool.
Optional: After melting the Chocolate, drizzle over cooled muffins and sprinkle the remaining chopped seeds and nuts. Refrigerate until chocolate hardens.
Halloumi and Pepper Spaghetti
A 50-gram serving of Halloumi cheese provides around 166 calories. One ounce of this tasty cheese provides about 90 calories. Reduced fat or light Halloumi cheese can help you save on the calories; these varieties have 68 calories per ounce.
This recipe is simple and quick to make, recommended if you’re low on ingredients but need something super juicy and tasty. The cheese soaks up all the juices from the peppers, onions and garlic and once crisped is such an amazing flavor!
- 1 pack of Halloumi-diced
- 2 Red Peppers-cut into strips
- 2 Chopped Garlic cloves
- 2 Sliced Onions
- 1 TBSP Olive Oil
- Spaghetti noodles
- Put spaghetti noodles on the boil. Whilst this is cooking place all the other ingredients into a frying pan with a medium heat, stir regularly as Halloumi has a tendency to stick.
- Once Pasta is cooked, Halloumi is crisped and peppers are nicely fried serve up! You can top this meal off with a little homemade garlic oil to keep the spaghetti from sticking and get that extra garlic kick.
To learn more about Hippie Wholefood and to be updated with her recipes visit her Instagram @hippie_wholefood .
Photo and Recipes by: Holly-Nottrott Chew
This article was originally published at Fair Magazine.