hedonizmus másképp

Month: February 2016

all-time favorite gluten-free pancakes

all-time favorite gluten-free pancakes

If I had to choose one meal to eat for the rest of my life, it would be pancakes. I won’t admit how many times I make them during a regular month, because it would be too embarrassing. So you can imagine how desperate I […]

how to win arguments: killer communication tactics

how to win arguments: killer communication tactics

Arguing is like doing karate. Both are misinterpreted as something aggressive where one party defeats the other. However the philosophy behind karate teaches its followers to be “inwardly humble and outwardly gentle”, because only this way can anyone stay focused and be open to a real […]

roasted chickpeas: a healthy snack to go

roasted chickpeas: a healthy snack to go

Today I’m gonna write about one of the best and healthiest snacks ever: roasted chickpeas. Chickpeas have a low glycemic index of 28, contain lots of fiber, protein, folate and phosphorus. An ideal gluten-free and low carb snack on busy weekdays and on fancy parties as well.

You can modify the recipe any way you want by changing the seasoning. There are hundreds of combinations which work great and today I’m going to show you one of my favorites. Crispy, salty and spicy – always a hit!

The only problem is: they are extremely addictive. Eat at your own risk 😉

roasted chickpeas
roasted chickpeas to go

In this recipe I used dried chickpeas. Make sure to soak them before roasting. There are two reasons why it is important: they need to be softened before roasting, and thanks to the water they will be more digestible too.

Ingredients:

  • 500 g dried chickpeas
  • 4 tbsp olive oil (the more the better)
  • few drops of lemon juice
  • salt
  • pepper
  • cumin
  • ground paprika

Serves: 8

Preparation time: 1 night + 10 minutes (if you use canned chickpeas instead of dried ones, it will be only 10 minutes)

Roasting time: 40 minutes

  1. Place the dried chickpeas in a huge bowl and pour cold water on them. They will absorb lots of water, make sure that they have enough space to do that. Wait at least 12 hours. (You can skip this step if you use canned chickpeas.)
  2. Preheat the oven to 180°C.
  3. Prepare the sauce: mix the olive oil with the other ingredients.
  4. Drain the chickpeas by pouring them into a colander. Dry them as much as possible. You can use two dishtowels too.
  5. Toss the chickpeas with the oily mixture and spread them on two big baking sheets.
  6. Roast the chickpeas in the oven for 30-40 minutes. Stir them or shake the pan every 10 minutes.
  7. After 30-40 minutes you can check whether they are cripsy enough or not.
  8. Roast until they are slightly darkened and crispy all over on the outside.
  9. Enjoy!
roasted chickpeas
before
roasted chickpeas
after

What kind of seasoning would you use?

3+1 tips for those who hate valentine’s day

3+1 tips for those who hate valentine’s day

I have lot of friends who – openly or secretly, but – hate Valentine’s day. On my negative days I can totally understand them. This day of the year can be a burden for not only singles, but for those who live in a relationship […]

high tatras and high expectations

high tatras and high expectations

High mountains, long ski runs, friendly people and fair prices: yes, we were in the High Tatras! The only thing missing was snow… Most of the time it was raining, but we were lucky enough to experience one really beautiful and snowy day before the […]

mouthwatering gluten-free side dish

mouthwatering gluten-free side dish

Looking for a side dish which is tasty, interesting and healthy? Don’t need to look further 😉 Here comes an unusual recipe, one of my winter-favorites.

When I started eating gluten-free, one of the most challenging tasks were to find side dishes which didn’t feel like boring right away. I hated rice, the glycemic index of potato and corn-based variants were too high – I wasn’t easy to please, I know. Fortunately I found a lot of tasty alternatives in the end, and I’m going to share these recipes with you one by one. Today it’s time for a filling, sweet and spicy side dish.

It’s colorful, free from gluten and milk, low carb and contains a lot of fiber and vitamins. I just love it!

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chopped colors

You will need:

  • 1 sweet potato
  • 2 carrots
  • 3 celery stalks
  • 2 red onions
  • 1/4 pumpkin
  • 1 beetroot
  • sauce:
    • 4 tbsp olive oil
    • 2 tbsp lemon juice
    • 1 tbsp honey
    • salt, pepper
    • spices: nutmeg, thyme

Serves: 4

Time: 40-50 minutes

Method:

  1. Preheat oven to 200 °C.
  2. Wash and chop everything.
  3. Put the vegetables in a heat-resistant bowl.
  4. Prepare the sauce, pour it on the vegetables.
  5. Cover the bowl with aluminium foil and put it into the oven.
  6. Check it after 35-40 minutes, if it’s almost ready, uncover the bowl and put it back for another 4-5 minutes.
  7. Enjoy!
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a side dish to die for

I don’t know what it could be called… Maybe ‘Winter colors salad a’la The Puur’? 🙂