15 LichField Road556835 Singapore
Hey another smoothie recipe sharing with you guys 🙂 Cause it’s summer (well all year round in SG…. but right now in Europe:) and there’s a huge heat wave, so this kind of brekkie is ideal to share with my caucasian friends 🙂 And also because kids love smoothies and I have found it is a really good way to have them eat whole fruits and even veggies, without even noticing it. I love cold pressed juices and we have a great juicer at home, but I usually prefer making Smoothies for them from a nutritional standpoint. If you add some seeds, plant milk it becomes a 100% balanced snack for them and they won’t ask for another cookie or chocolate square after a nutritious smoothie, trust me 🙂
The trick with this one is the use of raw carrots, spices, oats and a little mango to get the same kind of flavor as carrot cake and that super pretty orange colour 🙂
5 min recipe just below so you can try and share your thoughts with me 🙂
INGREDIENTS FOR 2 SERVES
- 3 raw carrots, washed peeled and cut
- 3/4 cup GF oats
- 1/3 cup ripe frozen mango (chopped)
- 1 cup almond milk
- Optional 1,5 Tbsp plant based protein powder
- 1,5 tsp cinnamon
- 1 tsp vanilla bean extract
- 1/3 to 1/2 tsp turmeric (to taste)
- Pinch of nutmeg
- 2/3 to 1 cup ice cubes (until you get the desired consistency)
- Optional: 1 large soft date (if you have a sweet tooth 🙂
Blend everything in your high speed blender (I have a thermomix) gradually increasing the speed. Add the ice cubes until you get the texture you like. You can either drink it or eat it as a smoothie bowl (thicker consistency in that case). If you have a smoothie bowl, dust with a little more cinnamon, some chopped walnuts, a few raisins and shredded coconut and enjoy 🙂
Nb: can be prepared the day before. You will probably need to add a little more water or milk if you have it the next day as oats will make it thicken overnight.
Blueberries are a must have staple in my fridge and freezer. Those cuties are so yummy and good for you 🙂 rich in vitamins, antioxidants, with a low GI and a pretty colour, what’s not to like ? When we were living in France I planted some blueberries plants in our garden… as we’ll be back in our house for a few days this summer I wish they grew and we can pick up some straight from the bushes ! Lately I have been eating some almost everyday in my chia puddings, breakfast muffins, as a compote to top my banana bread or to make scones. Today it’s a smoothie I wanted to make with these beauties. So here it goes: 100% vegan, GF, indulgent yet nutritionally balanced (especially if you add some plant protein). The perfect way to start your day ! Try it and let me know 🙂
For 1 serve
- 2/3 cup frozen blueberries
- 1/3 cup frozen blackberries
- 1/2 frozen banana
- 1/2 avocado
- 1/2 tsp grated fresh ginger (adjust to taste)
- 1 heaped tbsp tahini
- 1 cup almond or cashew (creamier) milk
- Optional: 1 tbsp protein powder
- Optional: 1 to 2 soft dates if you have a sweet tooth 🙂
Blend everything in your high speed blender (I have a thermomix), adding the milk gradually to get the desired consistency. You can opt to drink it (in that case add more milk or complete with water) or make a smoothie bowl and then stop when the consistency is still thick. Top with fresh berries, coconut flakes, raw cacao nibs, a little tahini (yum) and enjoy !
Nb: you can make it 1 day ahead, though the colour will not be as nice due to the banana and smoothies are better made just before eating to enjoy all their nutrients and vitamins.
Nb2: if you don’t like banana, skip it and replace with 1/3 cup frozen mango.
I don’t know if you are like me, but I put a STROOOOONGGGGGG emphasis on the look / aesthetic of my plates and food, especially at breakfast time. Can not imagine starting the day without breakfast, but would sometime rather skip it than have some dull or processed food, like the one you can find in cheap hotels, railway stations or planes :(. Anyway, to me the statement “you eat first with your eyes” is 100% true, hence the idea of this pretty pink granola. Cherry on the cake it is a good way to add some veggies in your granola, without even really noticing it (except for the nice colour, it brings a little sweetness, and its flavor remains subtle).
100% GF, Vegan, refined sugar free, rich in fibers, minerals, some proteins and calcium with the use of nuts and seeds, the ginger gives a little nice kick (which you can adjust according to your taste).
If you try this recipe, let me know your thoughts and how you like it (for me it is usually wit plant yogurt, sometimes greek yogurt, and some fresh fruits)
Link just below. ENJOY !
Hey Granola lovers ! A long due recipe, finally available on the blog 🙂
If you love Sicily, pistachios and apricots, then this granola will become a permanent in your pantry 🙂
Super flavorful, with a nice spice hint and a subtle olive oil flavor (yum), crusty, nutty,… and of course gluten free, refined sugar free and Vegan.
If you want to change pistachios for other nuts (cheaper ones like almonds could also work ) and you can use other dry fruits if you don’t have apricots (cherries would also be a good combo with the pistachios :).
Super easy recipe just below. Try and enjoy 🙂
Ingredients
- 3 cups GF rolled oats
- 3/4 cup raw pistachios
- 1,5 cup raw pumpkin seeds
- 3/4 cup coconut chips (can be omitted if you don’t like coconut)
- 1/2 cup maple syrup (depending on your sweet tooth 🙂
- ½ cup extra virgin olive oil
- 1,5 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 teaspoon ground cardamom
- 2/3 cup chopped dried apricots
Instructions
- Preheat oven to 145°C fan forced
- Combine everything except the coconut flakes and apricots and ensure it is well coated.
- Spread it in a thin even layer on your baking tray layered with baking paper
- Bake for 15 minutes, stir, then bake again for 15 min. Add the coconut flakes and bake for 5 min more
- Take it out from the oven, add the chopped apricots and let it cool down completely before transferring to an airtight container
Nb: can keep for a few weeks (though doubt it will last that long) and can also be frozen for longer shelf life.
I remember I didn’t like so much green soups when I was a kid 🙂
Well now, I love them and even make raw green veggies juices and smoothies all the time ! Thank god, we change 🙂
The smoothie recipe I share below is very creamy as it features avocado. It is also super nourishing so I will have it as a meal or after a strong workout session.
It is really a supergreen and superfood smoothie:
avo is loaded in good fat, fibers, vitamin B and C and minerals, spinach is rich in calcium, fibers, vitamins and kiwi is your vitamin booster. Adding protein powder (optional) enriches it with proteins and maca makes it a super energy booster !
Sip it or eat it in a bowl topped with fresh fruits and seeds.
INGREDIENTS (serves 2)
- 1,5 cups fresh spinach leaves (washed, ideally organic)
- 2 kiwis, peeled and sliced
- 0,5 cup diced cucumber
- 1 medium diced ripe avocado
- 1/2 to 1 cup unsweetened almond milk (or other nut milk)
- 1cup ice
- 1 to 2 tbsp lime
- 2 tbsp vegan protein powder (optional)
- 1 to 2 tsp maca powder (brings a nutty flavor)
- 1 to 2 tbsp maple syrup (if you have a sweet tooth. I did not put any as I added toppings which were sweet enough)
DIRECTIONS
- Put all ingredients except the nut milk in your high speed blender (I use my thermomix). Pulse at high speed and add gradually the nut milk until you get the consistency you like
- Taste, add more sweetener or lime according to your tastebud.
- Drink it or pour it in a pretty bowl topped with your favorite toppings (I used passion fruit, melon and pumkin seeds, tahini and some lime juice)
If you are a banana bread lover like me, but want to change… sometimes… you should try this coconut loaf.
I hear you say: “I don’t like coconut flavor”, “I don’t like coconut texture”, ….
Well this loaf is super moist, has the perfect crust and does not taste like coconut at all 🙂
I eat it for breakfast or as a treat for snacking. It is not fat free for sure 🙂 uses no refined sugar (an very low in sugar actually), made with ancient wholegrain spelt that has more nutrient and fibres than wholewheat flour. And most importantly it is really delicious.
Recipe can be accessed using the link below.
Xmas is in the air !!
I live in a tropical country, but I can feel winter is around the corner, the urge for cozy moments by the fireplace and Christmas cookies cooking session with the kids !
So why not a Christmassy chia pudding for breakfast ?
This super easy recipe below reminds me of gingerbread each time I eat it… so good and comforting.
Try it and let me know what nice Xmas souvenirs it triggers 🙂 !
Recipe (serves 2)
- 1/2 cup coconut milk
- 1/2 cup almond milk
- 1/3 cup water (or plant yogurt for a super creamy version)
- 1/3 cup chia seeds
- 1 to 2 tablespoons maple syrup (I put one only, but don’t have a sweet tooth 🙂 and I added dried figs as toppings )
- 0.5 teaspoon cinnamon
- 0.15 tsp nutmeg
- 0.15 tsp ground ginger
- 0.15 tsp ground cloves
+ Dairy-free yogurt, walnuts, dry figs, granola, crumbled gingerbread cookies… for topping
Directions
- Combine milks, water and maple syrup . Add the spices and chia seeds to the bowl and whisk until thoroughly combined.
- Whisk again after a few min to ensure that the chia seeds don’t clump together.
- Refrigerate for at least 30 minutes (usually I prepare it overnight)
- Serve with a dollop of yogurt and other toppings you like and associate with gingerbread 🙂
Nb: can be made 2 days ahead
Today I have finally decided to update my blog 🙂
Don’t know why, but I am definitely not a blog person 🙂
I love cooking and sharing recipes, bit I wish the whole blog filling could be done automatically ! At some point I feel it is really too much time behind screens and I’d rather spend it developing new recipes 🙂
On the other hand, some of my followers have given me such great feedbacks recently after they had tried some of my recipes, that I am really happy to share those with you !
Today I had planed to eat bircher muesli for breakfast. Which evolved in a bircher muesli base topped with red fruit compote and fresh berries.
After all you can dress up your bircher the way you want, providing the porridge base is yummy.
And trust me this one is super delicious, super easy, can be prepared the night before and is super well nutritionally balanced.
Recipe just below for you to try.
Enjoy 🙂
INGREDIENTS
- 1/3 cup old GF rolled oats
- 1/3 cup almond or oat milk
- 2 tbsp apple sauce (preferably homemade and sugar free:)
- half green apple, peeled and grated (ideally organic)
- 1 tbsp PB or almond butter (or sunset butter if you are allergic to nuts)
- 1 tsp raisins
- ¼ teaspoon ground cinnamon
DIRECTIONS
- The night before, combine oats, apple sauce and nut butter. Stir well and add the plant based milk. Stir well again and add the cinnamon, raisins and grated apple.
- Put in the fridge (I will always prepare in a glass container with a lid, such as weck jars)
- In the morning, take it out, add a little plant milk or yogurt, top with raw apples slices and some nuts and seeds for the traditional version. Or any other fruits and toppings you fancy on that day 🙂
Nb: you can prepare this up to 2 days ahead.
New granola trial today 🙂
Super crunchy, nutty, without fruits and very lightly sweetened with maple syrup.
The twist comes from the use of sesame and tahini to binds the oats altogether, so you get a subtle sesame flavor in every bite !
Gluten free, baked in 30 min … why do you hesitate any longer ? Recipe is below !
Tahini, almonds Granola (makes 500grs granola)
Ingredients:
1,5 cups GF rolled oats
1 cup almonds roughly chopped
1 cup coconut flakes (sub with hazelnuts if you don’t like coconut)
0,5 cup pumpkin seeds (or sunflower)
2,5 to 3 tbsp tahini (if you use unhulled tahini which is stronger, 2,5 is enough)
2 tbsp sesame (I used black which is slightly stronger and to get a nicer contrast in my granola)
3 to 4 tbsp maple syrup
1 tbsp coconut oil
1 pinch of sea salt
Mix all dry ingredients together (except coconut flakes) and do the same with wet ones in another bowl.
Mix the all the ingredients all together and stir thoroughly to ensure everything is well coated.
Transfer it on a baking tray layered with baking paper and put in the oven preheat fan forced at 145°C.
Ensure it is a thin uniform layer to get a consistent baking time.
After 15 min stir and put it back for 10 min. Add the coconut flakes and let it for the last 5 min.
Take it out from the oven and let it cool totally before you transfer it to an airtight container.
Keep it for 2 weeks or freeze it if not eaten before 🙂 Freezing granola ensure you can keep it longer and crisp 🙂
Hey everyone !
Have seen so many carrot cake posts on insta over the last few weeks, it reminded me I hadn’t done any for a long time.
The seriously good one I did a few months ago was not vegan with a super yummy icing… not super healthy but so satisfying I will do it again for sure 🙂
For today I wanted something more balanced, I could have for breakfast or as a light snack, and less sugary 🙂
So my recipe below is : vegan, GF, low fat and low calorie !
You can try and let me know your thoughts.. pretty sure you will not notice it is a healthy cake… but will definitely tick the “it’s a yummy cake” box 🙂
Follow the link below to go to the recipe.