Estimated reading time: 2 minute(s)
Autumn is here and it’s time for delicious fall foods. Beatriz Moliz, a healthy eating influencer, is encouraging people to switch out their salads, raw foods and cold dishes for slow cooking, yummy stews, and comforting soups. In fact, she says these recipes are her favorites: “The meals I enjoy most are ones that include legumes and baked vegetables,” says Beatriz.
Roasted Cauliflower with Mustard, a Chickpea Golden Curry, or a Sweet Potato Stuffed with Beans and Vegan Cheese… You can enjoy these and other very fall-themed recipes on her popular website (https://beatrizmoliz.com/). She has many great ideas on how to transition your cooking for the colder days ahead and on how to get into good habits for a healthy diet this new school year.
Question: What advice would you give to those who want to start taking care of themselves this new school year?
Beatriz Moliz: It may seem difficult, but eating healthy is simple. I always recommend prioritizing fresh and unpackaged foods (always prioritizing vegetables) and avoiding nutritionally empty foods and alcohol. I also believe it is important to try to make our food as sustainable and environmentally friendly as possible. I do this by trying to reduce waste wherever I can and I stick to seasonal foods. If we add to this a bit of physical activity, you will without a doubt have a good starting base to build a healthy lifestyle this year.
In fact, these are the pillars that Beatriz promotes not only on her website and on her social media but also on The Green Fuel Academy, a project she founded a year ago with two colleagues where they offer online therapeutic cooking classes to help people feel good, “the way we eat is closely related to how we feel,” Beatriz emphasizes.
Simplicity in her recipes
The Green Fuel Academy continues to launch new courses on how we can best take care of ourselves, but it’s also about enjoying food, and needless to say, their recipes are super tempting to try!
Question: What has your most successful recipe been since you started your project?
Beatriz Moliz: A vegan mozzarella with 5 ingredients that I love. I’m not surprised at its success as it is a true delight.
Question: What’s the secret to your recipes?
Beatriz Moliz: Honestly, I think their simplicity. All the dishes have seasonal, easy-to-find ingredients. My recipes are also about cutting out food waste.
Question: What’s the key to your diet?
Beatriz Moliz: Basically, I always try to have on my plate some high-quality vegetable protein, lots of greens, and a good splash of extra virgin olive oil. I’m from Cordoba so olive oil is used on everything 😉
Question: Do you usually snack?
Beatriz Moliz: If I feel tired and feel that I lack the energy to train. I usually snack on some fruit, my favorites are melon, pears, and figs. I also like to have energy bars every once in a while, and I love nuts or a bag of Kale Chips.
“I’m obsessed with Kale Chips, not just as a snack but I add them to salads, pair them with hummus the list goes on… I’m hooked!!”
Another fall-inspired snack that Beatriz recommends is this delicious chocolate pastry in the shape of a bow that can be in the shape of a bow or whatever you’d like. So, get out your Cocoa and Hazelnut Spread, and let’s get to work!
Did you know that this Cocoa Hazelnut Spread contains no added sugars or sweeteners and only has 4% natural sugar?
Chocolate Pastry by Beatriz Moliz
- 1 + 3/4 cups Baker’s yeast
- 3/4 cup coconut milk
- 15 gr fresh yeast (or 5gr. Of dried yeast)
- 2-3 tbsps honey
- Cocoa and Hazelnut Spread
Gently heat up the coconut milk and then dissolve the yeast and sugar in it. Let sit for 10 minutes. In a large bowl, sift the flour then add in the coconut milk. Knead everything together for a few minutes with your hands.
Make the dough into a ball and let sit for a couple of hours until it doubles in size. Next, divide the dough into 4 pieces. Roll each out with a rolling pin then add the Cocoa and Hazelnut spread into the middle.
After the spread is added roll the dough up and cut it in half with a knife. Then braid the dough into the shape of a bow. Preheat the oven to 180º and bake for 15-20 minutes until you get a nice golden color. Then remove it from the oven and set it on a wire rack to cool before you dive in!