Hi guys!
Today, I'd like to share with you 4 Easter recipes that are surely going to
be on my Easter table this year.
All of them are vegetarian.
Even though I'm not a vegetarian
myself, but I do like throwing in vegetarian days into my diet.
They're all very refreshing,
full of fresh vegetables and fruit, and they're just so amazingly healthy and good for you.
So I hope that you're going to like them as much as I do, and let's get started!
The first
recipe is one of my most favorite salads ever, and it's The Freshest Tabbouleh.
You'll need
1 cup of organic bulgur from wheat or spelt, 3 spring onions, 1 cup of fresh mint, 2 cups
of fresh parsley, 1 lb. of tomatoes, 4 tbsp. of lemon juice, 6 tbsp. of olive oil, and
that's it.
So we're going to start by boiling the bulgur.
You need one cup of bulgur to
two cups of water, and boil it for around 15 mins with the lid closed until it softens
enough.
Then I'm going to start by chopping the onions really finely.
The next thing to
do is chopping the parsley, and it really doesn't take that long if you do it by hand.
If you do it with a blender, it's not going to be the same consistency, so definitely
try to chop by hand.
It's going to take probably 3-4 mins max.
And then I also chop up the
mint in the same way.
Then it's time to chop the tomatoes quite finely as well.
By now,
bulgur is ready, it's nice, soft, and creamy - just the way I like it.
Then, it's time
to juice the lemons.
Finely, it's time to put the salad together, so I start by adding
the onions, the tomatoes, all the wonderful herbs.
I add some olive oil and it wasn't
enough, so I added some more because I love tons of love.
Then I'm adding the bulgur,
the lemon juice, some salt, and some black pepper, and then it's time to mix everything
together until all the colours blend.
I just love this salad because of all the amazing
colour contrasts.
It's one of the most beautiful things ever and it's absolutely mouth-watering.
I always finish by adding a bit of a decorative touch with three leaves of mint.
As it's Easter
time, of course I had to throw in an egg recipe.
You'll need three eggs, 1/2 small avocado,
1/2 tomato, 1 tbsp.
olive oil, and that's it.
We'll start by boiling the eggs and I
always add a tablespoon of baking soda just to make it easier to peel because fresh eggs
can be a pain to peel.
Then I chop the tomato really finely.
Then it's time to deal with
the avocado, and by the way, this is the way my husband does it, and I think it's a brilliant
way to get perfect cubes for your salad.
I think it's a genius idea, so if you want,
you can do it this way as well.
I add the avocado to the tomatoes, I add some olive
oil, some salt, and I also decided to add some ooregano at the last moment because I
wanted it to taste like pizza, but it's optional.
And then I peel the eggs and even though I
added some baking soda, they're still very hard to peel.
It's just because they're fresh,
nothing I can do.
Then, you need to cut the eggs in half and the next job is taking all
the egg yolks out with a spoon, which was quite difficult for this one, but the other
ones were much easier.
Then I chop them up, just to be small enough for the salad.
Then
I add the egg yolks to the salad, mix everything together, and the filling is ready.
Then it's
time to decorate the plate.
I like putting some arugula at the bottom just to give a
nice pop of green colour.
Then I take each egg one by one and I fill it with the filling.
It doesn't have to be too tidy because it's going to look beautiful anyway with all those
different colours.
It's such an easy and amazing recipe, and it's not just for Easter.
We eat
it all the time for breakfast or with any kind of salad.
It's such a good and easy recipe.
Super good for you as well.
And here it is together with the amazing tabbouleh together.
Together they taste amazing.
You have to try them.
So the next recipe is a salad with a
twist.
You'll need 2 ounces of arugula, 1/2 lb. of boiled beetroot, 2 oranges, 2 tbsp.
of lemon juice, and 2 tbsp. of honey.
I suggest wearing gloves because you don't want to look
like you've just killed somebody, and it's impossible to wash off.
So I start by chopping
the beetroot in cubes, and then I slice the oranges because I find it easier to peel them
like that.
These ones are quite a pain to peel but they are local, they are from local
farmers and they taste amazing, so I don't mind the extra work.
Then you need to chop them into smaller pieces, just small enough to go onto the salad.
And then I start layering all the ingredients.
I start with beetroots, I top them with some arugula, then I massage them together to blend
all the tastes and colours, and then I top everything with the oranges.
Then it's time to make the dressing, so I add the olive oil, the lemon juice, the honey,
and then it's optional, but you can also add some mustard powder, just because it gives
a little bit of spiciness, and then i add the salad dressing on top of the salad, and
it's ready for you.
I just love the mixture of the different colours: the orange, the purple, the green.
It looks soooo spring-like and so beautiful.
I hope that you're going to enjoy it as much as I do.
it's just a perfect recipe for Easter and for summertime as well.
So the next recipe is a dessert, and it's the pistacchio and clementine parfait.
So you're going to need 2 clementines, 1.5 cups of unsweetened yogurt, 1/3 tsp. of vanilla
powder, 4 tbsp. of honey, 4 tbsp. of unsalted crushed pistaccios.
I'll start by adding the vanilla to the yogurt, and you'll be surprised how much it actually
needs to make it taste like vanilla.
Then I mix everything together.
Then I peel the clementines and break them into pieces.
Then it's time to hull the pistacchio nuts.
Then Jimmy decided to come and investigate.
I think he was really interested and he wanted to star in the video.
I'm old fashioned, but I like using a pestle and mortar for crushing my nuts, but you can
also use a food processor or whatever you like.
The end result should look something like this.
Now it's time to put the dessert together.
So I'll start with the first layer of yogurt and it should 1/3 of the glass.
Then I add some honey on top.
The next layer is clementines.
Then I sprinkle some pistacchio nuts on top, around 1/4 of the whole amount and then the
next layer is yogurt again, then some honey, the clementines, and top with the pistacchio
nuts.
And that's it!
Super easy and quick, but trust me it tastes amazing.
It's best if you leave it in the fridge for a few hours at least before you eat it because
all the tastes are going to blend and it's going to taste amazing.
So I hope you're going to enjoy it!
So I hope that you enjoyed watchign this video and I hope I've given you some ideas for your
Easter table.
My next video is going to be about a very special weight loss drink, which I love drinking
around the time when bikini season is getting closer, so if you're interested in that, keep
an eye out for my next video.
I'll see you then!