Recipes – Mila's Wellness Vision https://milaswellnessvision.com Fri, 30 May 2025 16:25:41 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://milaswellnessvision.com/wp-content/uploads/2025/05/download.svg Recipes – Mila's Wellness Vision https://milaswellnessvision.com 32 32 Seasonal Recipes https://milaswellnessvision.com/seasonal-recipes/ Fri, 23 May 2025 10:08:21 +0000 https://milaswellnessvision.com/?p=8641

Turkish stuffed artichoke hearts

INGREDIENTS

  • 4-6 artichoke hearts(bottoms) canned
  • 1 diced onion
  • 450g/16 oz frozen vegetable mix (peas, carrots, potatoes or similar)
  • Juice of 1 lemon
  • 1/2 cup fresh dill finely chopped
  • 1/2 cup vegetable broth or water
  • Salt and freshly ground black pepper to taste
  • a pinch of paprika

 
INSTRUCTIONS

  1. In a large pan sauté onion until soft. Add vegetable mix and cook for another 5 minutes.  Season to taste with salt, pepper, and a pinch of paprika.
  2. Divide the mixture between the artichoke bottoms and put them back to the pan, adding some broth/water. Cover with the lid and cook on low heat for 5-7 minutes.
  3. Serve warm or cold, sprinkled with chopped dill and balsamic vinegar.

 

Strawberry cheesecake

Crust

1/2 cup pitted dates
1/2 cup oat flour
1/2 cup crushed walnuts
½ teaspoon vanilla powder

Filling

2 cups of soaked cashews (for lower fat use 1 cup of cashews and 1 cup of cooked white sweet potato, or white cooked beans)
1 cup pitted dates
1 teaspoon vanilla
1 3/4 cups plant milk of your choice or water
Juice of one lemon
2 cups of cut-up fresh strawberries

  1. Blend the crust ingredients in a small blender or food processor until mixture is a consistent texture.
  2. Press mixture into the bottom of a 6-inch springform pan.
  3. Blend the filling ingredients in a blender until the mixture is smooth.
  4. Put the layer of cut up strawberries ½-1 cup on top of the crust.
  5. Pour into springform pan on top of crust layer and smooth the surface.
  6. Top with another layer of strawberries, making a more decorative pattern.
  7. Place it in the freezer for 4 hours.
  8. It can be stored in the freezer until use or in the fridge in an airtight container for about a week. 

Cooking Class

20 $
Group cooking Classes

Per Person

Group (5-8) cooking Classes in different categories: breakfasts, soups and salads, baked and stuffed dishes, deserts. Healthy and useful tips on weekly meal planning and cooking. Easy to follow mouthwatering recipes with few ingredients.

Live class $20/person;

Zoom class$17/person

Contact Me
]]>