Autumnal, healthy and vegan recipes

Discover our list of autumnal, healthy and vegan recipes.

Autumn is here and with it an endless number of very healthy culinary possibilities. The freshness and color of summer give way to the warmth and comfort of this new time of year . The leaves are dressed, little by little, in orange tones. The days are getting shorter. The light changes its intensity and becomes more homely and wintry.

In the Spanish autumn , pumpkins, mushrooms, persimmons, custard apples, grapes, avocados, sweet potatoes, spinach, broccoli, red cabbage... A kaleidoscope of incredible color and smell. An explosion of vitamins, especially those that we consider more defensive (such as vitamin C).

Food begins to be baked, cold soups give way to more comforting creams, fresh fruit is replaced by denser fruit, and our defenses require more awareness.

The changes of season usually bring with them changes in the organism . Maintaining a balanced diet is essential to transit this time of year with vitality and energy.

For this reason, at Believe Athletics, we have devised a series of autumnal, healthy and vegetable recipes to take care of your body and keep your body in balance.

Broccoli Salad with Macaroni and Avocado Cream :

Ingredients: (portion for 2)

- 150gr of gluten-free macaroni,

- 1 ripe avocado,

- 1/2 squeezed lemon juice,

- 1 broccoli,

- 100g of spinach

- 1 zucchini,

- 50gr of cashews

- 1/2 cucumber.

Preparation:

Cook the macaroni according to the instructions on the package. Booking.

In a blender, mini blender or food processor, mash the avocado, lemon juice, salt and pepper to taste. Mix this creamy sauce with the macaroni.

Steam the broccoli. Cut the zucchini in the shape of noodles.

Crush or crush the cashews.

On a plate or bowl, place a base of spinach, macaroni with avocado sauce, steamed broccoli, cut cucumber, zucchini noodles and sprinkle with cashews.

Brown Rice Salad with Grapes and Pistachios :

Ingredients: (portion for 2)

- 150g of brown rice,

- 1 ripe avocado,

- 100g of lamb's lettuce,

- 1 cucumber,

- a handful of violet and purple grapes,

- 50gr of pistachios,

- chives,

- garlic powder,

- 2 tbsp toasted sesame seeds.

Preparation:

Wash the brown rice and cook it according to the instructions on the package. Booking.

In a food processor, puree the pistachios, chives, EVOO, garlic powder, salt and pepper to taste. Booking.

Cut the grapes and cucumber into slices and the avocado in half.

On a plate or bowl, place a base of lamb's lettuce, brown rice, crushed pistachio, grapes, sliced ​​cucumber, avocado and sprinkle toasted sesame seeds.

Kale, Quinoa and Pear Pesto Salad :

Ingredients: (portion for 2)

- 150g of quinoa,

- 1 ripe pear,

- a bunch of basil,

- 1/2 clove of garlic,

- EVOO, salt and pepper,

- 100g of marinated kale cabbage,

- 2 baby cucumbers,

- 1/2 red onion,

- 1/2 green cauliflower,

- 2 dried apricots,

- a handful of pumpkin seeds,

- curry powder.

Preparation:

Cook the quinoa with a touch of curry powder according to the instructions on the package. Booking.

In a blender, mini mixer or food processor, crush the pear, basil leaves, half a clove of garlic, EVOO, salt and pepper to taste. Let it cool down.

Massage the kale cabbage with the juice of half a lemon.

Cut the cucumber and red onion.

Steam the green cauliflower.

On a plate or bowl, place a base of massaged kale, curried quinoa, pear pesto, green cauliflower, cucumber, red onion, dried apricot, and pumpkin seeds.

Red Cabbage Salad, Kale Pesto and Peas :

Ingredients: (portion for 2)

- 100g of brown rice,

- a bunch of basil,

- 1/2 clove of garlic,

- EVOO, salt and pepper,

- 100g of marinated kale cabbage,

- 1 broccoli,

- 1/3 of red cabbage,

- a handful of purple grapes,

- a handful of hemp seeds.

Preparation:

Wash the brown rice and cook it according to the instructions on the package. Booking.

In a blender, mini mixer or food processor, shred kale and basil leaves, EVOO, garlic powder, salt and pepper to taste. Booking.

Cut the grapes and red cabbage.

Sauté the broccoli in the Wok with the peas.

On a plate or bowl, place a massaged kale base, brown rice with kale pesto, wok-fried broccoli and peas, grapes, red cabbage and sprinkle with hemp seeds.

These fall salads are packed with vitamins and minerals, antioxidants, and essential nutrients. Enjoy this time of year with health and energy. Nurturing you with life.

Mae Knapnougel