Quick Raw Carrot Salad

This recipe makes for an on-the-run lunch or snack that gets better the longer you let it sit. If you know you can’t make it out of the office for lunch or need something to help you power through the afternoon, you can make this salad the night before or morning of and can rest assured knowing it will taste even better later – the orange juice soaks into the carrots and raisins and the flavor of the dill becomes stronger.


I have carrots in some form every day, and for many glowing reasons:

Carrots: lower the risk of breast, lung and colon cancer due to their falcarinol content, are packed with vision-improving vitamin A and beta-carotene, prevent heart disease, reduce the risk of stroke, nourish the skin and can help to treat acne, possess anti-aging properties due to its antioxidant beta-carotene, and are natural abrasives that can help clean your teeth and contribute to dental health.

Quick Carrot Dill Salad

by Aylin @ Glow Kitchen

Prep Time: 5 minutes

Keywords: no cook lunch snack side dish raw vegan vegetarian carrots dill orange cumin

Ingredients (Serves 1)

  • 1 large carrot
  • 1/4 red onion
  • 1 small handful dill
  • Handful of raisins (about 1/4 cup)
  • 1/2 tsp cumin
  • 1/4 tsp hot red pepper
  • Dash of salt and pepper
  • Juice of 1/2 an orange


Shred the carrot, dice the quarter red onion, stem and chop the dill, squeeze the lemon, and combine all the ingredients in a bowl. Add a dash of salt and pepper.


Serve for one.


The raisins give more texture and density to the dish, while the fill and orange keeps this light and zesty. The cumin tones down the sweetness of this dish, giving it a Moroccan twist.




Bon Appetit!

xo Aylin

Hummus Vegetable Wraps

Usually when I make hummus, I prepare it in bulk so that it’ll last me through a few days. During that time, I like to use it in different ways so I don’t get bored. Large green leaves make for the perfect wraps. Today, I paired yesterday’s beet hummus with julienned carrots and cucumber and chopped tomato, parsley and scallions.


No formal recipe here. Whip up a batch of the roasted beet hummus, or use any hummus for that matter:

White Bean Hummus

Roasted Red Pepper Hummus

Roasted Garlic and Sun-Dried Tomato Hummus

…or use a no-fuss store-bought version.

Assemble the fixin’s.


Remove part of the stem of the green you choose (collard greens work best), which is difficult to work with, then pile and roll.


P.S. I swear I have two hands.

Slice diagonally for a lovely presentation. Then eat.


Enjoy as a snack, lunch or an appetizer.



Bon Appetit!

xo Aylin

Surprise Chocolate Bread Muffins

With a lot of leftover dough from yesterday’s post, I used some to make bread muffins, only with a hidden piece of dark chocolate in each one. They bake to a perfect warm and fluffy bread muffin in just under 10 minutes. The chocolate surprise keeps things interesting.


So moist and bready and delicious!


Surprise Chocolate Bread Muffins

by Aylin @ Glow Kitchen

Cook Time: 8-10 minutes

Keywords: dessert snack side bread vegan vegetarian chocolate whole-wheat muffin

Ingredients (Servings vary)

For the Dough

  • 1.5 cups whole-wheat flour (give or take depending on conditions)
  • 1.5 cups lukewarm water
  • 1 tsp yeast
  • 1 tsp salt

For the Stuffing

  • Dark chocolate bar


For the dough, in a large bowl, add to the lukewarm water the salt and yeast. Add the whole-wheat flour in 1/2 cup increments until the mixture thickens. You may find yourself exceeding the recommended flour amount. Feel it out.

Knead the dough for about 10 minutes  on a floured surface until it smoothens and can form a pretty little dough ball. Place into a bowl that has sides covered in olive oil (to prevent sticking), and cover with a moist towel. Store in a warm place until the dough doubles in size – approximately 1 hour.

You know it’s ready when you poke into the dough and the hole you create doesn’t puff back up.

For the dough recipe’s pictures, check out yesterday’s post.

For the prep, fill oiled tin muffin cups halfway with dough, layer with a small piece of chocolate, and then top the chocolate with a chunk of dough to seal it off.


Bake at 375 degrees Fahrenheit for approximately 8-10 minutes or until tops are golden brown.






Bon Appetit!

xo Aylin

Maple Kabocha

Nothing beats a bitter cold Winter day like the comfort of baked squash and the scent of caramelized maple syrup. The result is warm, satisfying, and absolutely healthy. Kabocha is a lighter, less starchy squash than butternut, but it cooks and complements very much the same way in recipes. I think it’s best eaten as simple as possible – baked with butter – but when channeling Winter comfort, nothing hits the spot like the addition of maple syrup.


Its color glows, but so too will you!

Kabocha Squash: is low in calories and carbohydrates, is a great source of beta-carotene, which can be converted to vitamin A in the body, promotes healthy white blood cells for good immunity and night vision, provides 70% of the recommended daily allowance of vitamin A in one cup, contributes to healthy hair and skin, is anti-inflammatory, and is packed with fiber.

Maple Kabocha

by Aylin @ Glow Kitchen

Ingredients (2 servings)

  • 1 kabocha squash
  • 1/4 cup maple syrup
  • 2 tbsp extra-virgin olive oil
  • Dash of salt
  • Raisins for garnish


Slice kabocha into even sized pieces, about 1-inch thick and several inches long. Place on a baking sheet and coat all the pieces evenly on both sides with olive oil and maple syrup. Dash with salt.


After baking in the oven at 400 degrees Fahrenheit for approximately 25 minutes, the kabocha is ready! The scent of caramelized maple syrup is out of this world.


Serve with a garnish of raisins.


Enjoy! Tender, warm, and hits the spot on a cold Winter’s day.




Bon Appetit!

xo Aylin

Greek White Bean Salad

The best way to bulk up any salad is to add protein-rich beans. It turns a salad into a meal and adds welcome texture to a bowl of greens. In this recipe, I combine Mediterranean flavors with white beans to make a satisfying, yet light lunch or a fun side dish.


Beans, beans they’re good for you heart, the more you eat them the more you…glow.

White Beans: are one of the most concentrated food sources of detoxifying enzyme molybdenum, are low on the glycemic index, keep cravings at bay, lower the risk of heart disease and adult-onset diabetes, slow the absorption of carbohydrates (and thus body fat), prevent premature aging with their high-antioxidant content, and are very high in magnesium and thus helpful for handling stress and preventing celiac disease and gastrointestinal problems.

Greek White Bean Salad

by Aylin @ Glow Kitchen

Prep Time: 10 minutes

Ingredients (2 servings)

  • 14 oz can white beans
  • 1 cup of cherry tomatoes, sliced in half
  • Handful of parsley, chopped
  • 4 oz feta cheese, crumbled or sliced into cubes
  • Handful of black olives
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Juice of half a lemon
  • 1/4 cup high-quality extra virgin olive oil


Remove the stems from the cherry tomatoes and cut them in halves.


Drain and rinse the white beans.


In a bowl, toss together the halved baby tomatoes, the beans, the chopped parsley, black olives, and crumbled cheese.


In a separate, small bowl, whisk together the extra-virgin olive oil and juice of half a lemon. Pour over the white bean mixture and season with salt and pepper.


Fold the dressing into the beans and vegetables until it is evenly distributed. Serve.






Bon Appetit!

xo Aylin

Hot Second Homemade Ketchup

This simplified homemade ketchup, though an accompaniment, deserves a post of its own, only because it replaces an otherwise sugar and salt-intense alternative, which we could all do without. But, truth be told, many of us can’t – ketchup is a side piece to many of our favorite grub. What’s a burger without it? Subpar. Hotdog? Meh. While living in Germany, I remember dousing everything I ate for the first 2 or 3 months in an ocean of ketchup, because I felt like there wasn’t enough oomph to anything I ate. Once I got used to the simpler palette, I no longer needed the ketchup overdose to be satisfied, but I still love the taste and have always wanted to recreate a healthier version of it. However, if I’m going to make ketchup myself, it sure as hell better be easy as 1,2,3. And it is!


So here it goes. And, for the sake of all that glows, this is the dish on ketchup’s most salient component.

Tomatoes: are an abundant source of antioxidants (especially lycopene, which is enhanced by slight heating) protecting against prostate, cervical, stomach, pharynx, oesophageal, breast and mouth cancers, reduce LDL (bad) cholesterol and tryglycerides in the blood, are a rich source of vitamin C, vitamin A, vitamin K, potassium and iron, counter the effects of cigarette smoke with its coumaric acid and chlorogenic acid content, improve vision, keep the gut healthy, lower hypertension, alleviate diabetes, contribute to healthy sin, prevent urinary tract infections, and prevent gallstones.

So, yeah. Tomatoes are no joke. Keep dipping…


Homemade Vegan Ketchup

by Aylin @ Glow Kitchen


  • 1 cup tomato paste
  • 1 tbsp maple syrup (or agave)
  • 1/4 tsp mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/4 cup water


Combine all ingredients and mix until smooth. Easy as 1,2,3.



Serve in a small dipping bowl or cup.


And serve with just about anything, but most notably – fries.


No proper recipe needed here. Simply cut 1-2 sweet potatoes into sticks, season with salt and pepper, coat with olive oil, and bake in the oven at 375 degrees for approximately 25 minutes, or until they are soft on the inside and crispy on the outside. Before cooking, you can also season them with garlic powder, cinnamon, cumin, or any other spice that tickles your fancy.


And voila!







Bon Appetit!

xo Aylin