Only Amazing Recipes

Amazing gluten-free, low GI, completely guilt-free and simply delicious and healthy food!

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Green & Easy

Right. Its been a while since my last post. The excuse it that I was finishing my dissertation, was very busy at work, have done quite a bit of travelling…oh excuses, excuses! 🙂

Still I have a few amazing recipes to share! Today it is going to be an easy-peasy fantastic side dish.

I love greens. “Greens” I mean various green leaves, salads, spinach, etc etc. They do so much good to the human’s body – no sugar, not to much water, lots of fibre. Recently I discovered something called “Spring Greens”. As well as very easy way to cook it.

Ok, lets crack on!


  • Spring greens
  • Water
  • Salt
  • Extra virgin olive oil
  • Lemon


Get your spring greens and big saucepan of water ready.

Thats the type I used

Wash the greens

Put them on the pot of a slightly salted boiling water and cover it.

Boil until ready: very soft and dark green now. Sprinkle with extra virgin olive oil and lemon juice. Fantastic with white fish!




Raw Pleasure


Western Christmas, New Year, Orthodox Christmas, Old New Year… My body is begging me for a break from the non-stop wining and dining!  I decided to go for a 7 days detox and eat only raw food. It is a kinda fashion now – this raw food diet. I am sure it make sense in many ways. Some time ago I read Tom Venuto’s book “Burn the Fat, Feed the Muscles”. Tom divides all food in 4 categories depending on how much processed it is. For example:

A – apple
B – apple juice
C – apple jam
D – apple pie

He recommends to eat as many A products (most “real” and full of good energy) as possible and avoid the D ones (most processed) as much as possible as well.

All this makes perfect sense although I am not sure a 100% raw food diet is for everyone :-/. For me it is definitely a temporary measure 😉

As Epicurus (341 BCE – 270 BCE) said: “In order to enjoy more, restrict your pleasures!” 😉

Even on a raw food diet I have discovered some pretty amazing stuff.


– 1cup almonds (100gr)
– 2cup walnuts (200gr)
– 1/2c dates
– salt and cinnamon
– 2 carrots

You can use other types of nuts as well. I used almonds and cashew nuts. 

– 200gr strawberries
– 1.5 cup of soaked cashews
– 1 cup of dates
– Vanilla extract
– Salt
– 1/2c coconut oil (I didnt use) 
– 1-3 drops of sweetener: honey or stevia
– agar agar or gelatine
– water: min. 1 cup to dissolve agar agar or  gelatine. You might need some more water (approx 0,5 cup. )  if the strawberries are not juicy enough.

Crust preparation:
In order to make the crust you should take the ingredients from the crust (1c of almonds, 2c walnuts, 1c dates) and soak them for at least 1 hour.

Then drain and put in the food processor together with your carrots, add 1 pinch of salt and some cinammon to taste.
Process until you get a sticky paste. Spread the mixture at the bottom of the pan and press with your fist against it so it’s firm and even.

Cheese/filling preparation:
1. Soak the 1,5 c of cashews and the cup dates for at least 1hour.
2. Prepare your gelatine 30 min in advance: soak 1 sheet in 1 cup of warm water.
3. Then put it in a high speed blender along with 1 cup of the strawberries, 2c water, 3ts vanilla, 1ts salt, 1/2c coconut oil.
4. Blend and add some water if it’s difficult to start: the mixture should be dense but not completely liquid.
5. Add the soaked gelatine water.
6. Blend

Taste the mixture and depending on your taste and on how sweet the strawberries are or how big the dates, add 1/2c of honey if you feel it needs to be more sweet. (I don’t think you will need any sweetener – the dates are way too sweet!)

Once the filling is ready, pour it in the cake recipient and start making the topping/glossing.

I didnt do the glossing so cant tell you who it works!! If you try – let me know!

For the glossing:
Put the other half of the strawberries (100gr) in the clean blender, with 1/2 cup of honey and a 1/2c of water. Pour it on top of the cheese.

Now put the cake in the freezer for 3 hours minimum, then switch to the fridge and take it out few minutes before serving!

Enjoy! 🙂


P.S. You can freeze this cake if you want. Cut into pieces, put in a plastic container and wrap in a cling film.

 Watch this How to make it video. This girl is a master if this stuff. 

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Amazing Melanzane alla Griglia (Grilled aubergines)

Total cook time: 30 – 60 min (depending on a quantity of aubergines and the quality of a grill pan you use:)

Before you start make sure you have:

  • 2 Aubergines
  • Salt
  • 1 small otr1 1/2 big clove of garlic (finely chopped). (Don’t put too much garlic unless you want to become a “garlic dragon” hehe)
  • Extra virgin olive oil
  • Balsamic vinegar
  • a few mint leaves

Please find the HOW TO picture slide show at the end of this recipe. 

Slice aubergines. The slices have to be approx. 5 mm. wide.

Sprinkle them with salt and leave for 30-60 min to release the water.

I usually put them in a “standing” position:)  using a tall sauce pan. You can also use a chopping board, just make sure one side in higher than the other and the water can flow down.

Put your good proper heavy grill pan on fire. To make this aubergines the way they should be, you have to use a cast iron grill pan. Check the cooking tips section.  The pan must be very hot!

Wipe the aubergines with the kitchen towel properly.

Put on a hot grill and leave for a minute before you start checking if the are getting ready by lifting them and looking at the downside:). ATTENTION. No oil is used at this stage! But the secret is: nothing gets stuck to the pan if it is really hot and you dont start disturbing whatever you grill straight away.

When you see the slices become stripy as the marines t-shirt – its time to flip them over.

Once the aubergines are done from both sides you take them out and let cool down while grilling the rest.

Now take a deep container (I use a simple plastic container)  and put a layer of aubergines on the bottom. Cover with olive oil and sprinkle with finely chopped garlic and balsamic vinegar. Add some mint. Another layer – olive oil, garlic and balsamic, mint. And so on.

Attention! This is exactly the case when LESS is MORE! Be careful with garlic, balsamic and especially mint – put literally “some”, a little and later add if you think it is not enough. The only ingredient which cannot be “too much” in this dish is Olive Oil! Yes you can cover the aubergines “with the head” 🙂

Keep in the container, serve on a plate. Or on a piece of grilled bread – it will become a bruschetta!


* After you’ve made it a few times and know the taste quite well, try a bit different recipe:
from the above list minus (-) garlic and plus (+)  finely grated zest and juice of one lemon and 1-2 teaspoons of sugar. 
Let me know what you prefer!! 

Your HOW TO is here

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