15 LichField Road556835 Singapore
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)
Mushroom soup on the menu today !
Seems a bit unexpected in Singapore, but it’s been raining so much lately, that the sky and the light in my apartment is very much like in Europe now anyway !! Plus I / we love mushrooms anyway…
The soup is really super super easy… if you have a thermomix like me, you definitely need no cooking skills at all.. and if you don’t have any, it’s the same, just follow the instructions below. And share your thoughts after you have tried it 🙂
INGREDIENTS
- 400 grs sliced mushrooms (used parisian ones)
- 1 medium potatoes cut in small dices
- 1 large yellow onion, chopped
- 2 to 3 cups unsweetened almond milk (or oat)
- 2 cups vegetable stock
- 1 tbsp olive oil
- 1/2 tsp ground ginger
- 2 to 3 tbsp fresh thyme
- 3 to 4 tbsp lemon juice
- Cracked pepper and salt ( if needed)
DIRECTIONS
- Medium heat a pan and add the olive oil, then the onions, and cook until they are translucent (8 min). Add the potato, spices and herbs and stir for 2 min to coat them. Add the mushrooms and stir again for 1 min. Add the vegetable and bring to a boil.
- Simmer over medium-high heat for about 15/20 minutes, adding 1 cup of almond milk after 10 min.
- Blend the soup with your high speed blender, add the lemon juice and then add gradually the remaining milk to get proper consistency.
- Taste and add more salt, cracked pepper, lemon,… if needed(ginger, black pepper and lemon juice), stir and serve.
- Serve it topped with topped sautéed mushrooms, herbs, a dollop of yogurt.
If you are reading this post, it probably means you have seen my Insta post today an are craving for some seriously creamy Thai flavored carrot soup !
100 vegan, gluten free, flavorful and done in 20 min in your Thermomix or high speed blender !
Add some flatbread toasts with bean houmous or some spiced grilled tofu and you have a perfectly balanced meal !
Why would you consider having anything else for lunch 🙂 ?
I put the recipe just below for you to try it when you feel like it.
As always, share any feedbacks. Makes me happy to read you 🙂 !
Recipe: for 4 pax
- 1 tsp coconut oil
- 1/2 cup white onion
- 3 cloves of garlic, chopped
- 450 grs chopped carrots
- 1 to 1,5 cup vegetable broth
- 1/4 cup peanut butter
- 1 to 2 tbsp red curry paste (adjust depending on how spiced you like you it 🙂
- 1 tbsp fresh minced ginger
- 1/4 tsp sea salt
- 1 tsp sriracha sauce (or more depending how sensitive you are to spices 🙂
- 1/2 tsp lime zest
- 1 tsp sesame oil
Directions:
-
Heat up medium low a large pan, add the coconut oil, then the onions. Cook until translucent (roughly 7/8 minutes). Then add, spices and garlic. Cook for 1 min, then add salt and cook for 1 more min
-
Add the carrots and cook for 1 minute.
-
Add the broth (1 cup only at this stage) and sesame oil, bring to a boil and let it simmer for 20 minutes.
- Blend everything
- Add the peanut butter and blend until super smooth. Add more broth to adjust the texture as you like it. Taste and adjust spices, and salt if needed.
- Serve hot in bowls, topped with crushed peanuts, coconut yogurt, chili flakes and shirasha sauce and some cilantro and thai basil.
Enjoy ! (can be kept for 2 days on fridge or frozen once totally cooled down)
I know I keep on repeating you should always have colorful meals.
But I can’t prevent myself !
I believe I love too much the sun and nature to have dull plates !
Also, always remember to combine textures. Even when you make a soup, add a little crunch to twist a plain soup into a gourmet experience !
The soup I share today is a chowder, so basically a rich, thick and chunky soup … Using corn it is super creamy and a little sweet, you counterbalance toping it the acidity of plant yogurt, fresh tomatoes and herbs.
As always, super easy to make and yummy yummy yummy !
Recipe just below 🙂
Green is such an attractive and energizing colour !
This kale smoothie had every kids in the house hooked….well until they learnt it was made with kale.. (they thought it was kiwi :)).
Should not have told them as I am sure they would have tried it and most probably loved it !
Anyway, I was happy they didn’t want as I had only one smoothie and was not in the mood to share 🙂
You can find the recipe if you want to make this green delight anytime soon.
Happy to hear what you think and if you also turned into a kale addict 🙂
Kale super green smoothie (for 2)
- 1 cup washed and trimmed kale
- 1 cup cucumber washed and peeled if not organic
- 2 cups coconut water (or coconut milk for an indulgent creamy version)
- 1 cup ice cubes
- 1 cup green apple peeled and cut in chunks
- 2 dates or 1/4 banana (or none if you don’t want any sweetness)
Put everything in your high speed blender and add the liquid gradually until you get the thickness you like.
Add some fresh mint, fresh ginger or some lime zests (organic) for a tangy twist !
A little obsessed with coffee over the past few days, as I am doing a barista training this week end !
So I pulled out this espresso smoothie recipe I had noted many months ago and made one to share with Romain today.
Whaou, so satisfying !!! Very very very good and not so bad from a nutritious standpoint as it is sweetened by date, gets the flavour from a real espresso and raw cacao, and is rich in proteins !
I would suggest to share the recipe below for 2, but after a great workout session it can also be for one only (or if you are super hungry :).
In any case, you should try this killer smoothie 🙂
Recipe:
- 1 espresso (single or double shot depending on how strong you want it)
- 1,5 tbsp raw cacao powder unsweetened (if you love chocolate go for 2 tbsp)
- 2 tbsp vegan protein powder
- 1 tsp chia seeds
- 1/3 to 1/2 cup almond milk (adjust to get the consistency you like)
- 2 ice cubes (or place your almond milk in ice cub tray and use it like that)
- 2 to 3 dates depending on how sweet your tooth is
- 1 tbsp coconut oil
- 1 tsp vanilla powder
Put everything in your high speed blender and pulse until the perfect creamy, velvety texture and Enjoy 🙂
Superfood for breakfast today !
Again I vote for green as it definitely wakes me up 🙂
I have had many kale smoothie or smoothie bowls so far, but never combined it with apple strangely enough.
It brings a subtle sweet note, a nice acidity and lots of fibers !
Such a fresh and balanced combo. And definitely a superfood bowl: kale, apple, chia, almonds, goji berries ! wholesome nature goodness in one bowl 🙂
And once again, you really don’t feel like you are eating kale (I love it but wouldn’t fancy its taste at 7.00 am though :).
I let you make your mind if you try the recipe just below and share your comments by mail or on Insta.
Recipe:
- 1 cup kale (stems removed, ideally organic)
- 1 small green apple cut in quarters (organic or remove the skin)
- 2 tbsp vegan protein powder
- 1 tbsp almond butter (or PB but stronger taste)
- 1 tsp chia seeds
- 1/3 to 2/3 cup almond milk (depending on the texture you like)
- 1/2 tsp vanilla extract
- Optional: 1 date (I did not put any, as the sweetness of goji bites in the bowl was enough for me, but if you like it rather sweet, add 1 to 2 dates)
Put all the ingredients in your high speed blender, ensuring you add the milk gradually, and pulse until you get a smooth creamy texture.
If you want it iced, place your almond milk in iced cubes trays the day before and add these almond milk ice cubes instead of liquid milk.
If you want to eat it in a bowl, top with goji berries, chia seeds, melon seeds (or pumpkin seeds) and strawberries (fresh or dehydrated).
Enjoy !
A little sick this morning, I felt I needed a cosy smoothie to get me through the day.
Opted for this vegan chai spiced version, I had tried and loved in Australia a few months ago.
It is super balanced, blending fruits and veggies :), proteins and good fats. And the spices will bring a nice flavor and are said to have great anti inflammatory qualities !
I guess it could become a regular, as it turned out so good !!
Sharing the recipe below so you can enjoy it too and share your comments 🙂
Enjoy
INGREDIENTS
- 1 frozen ripe banana cut in chunks
- 2/3 cup peeled cucumber
- 1/3 cup almond milk (unsweetened, better if home made 🙂 you can switch for other plant based or even regular milk if you are not vegan)
- 1 tbsp almond butter (or hazelnut or PB)
- 1 tbsp flaxseed flour
- 1 tbsp vegan protein
- 1 tsp vanilla
- 1/2 to 1 tsp cinnamon
- 1/4 tsp ginger
- 1/8 to 1/4 clove (according to your taste)
- 1/4 tsp cardamon
Put everything in your high speed blender, adding the milk gradually up to the consistency you like.
Drink it or have a smoothie bowl, adding some crunchy bites like raw cacao nibs, dried mulberries, dried apples or figs, ..
ENJOY 🙂
Most of the time I will eat my fruits and veggies or blend them in smoothies to keep the goodness of fibers.
But once in a while I go for a homemade cold pressed juice, especially for a good detox juice.
My friend Franziska had told me about this fantastic combo when we were walking in Singapore Botanic Garden and I was craving for it since then 🙂
Don’t be afraid by the beetroot which has a strong earthy flavor. In this blend it is tamed by the apple and twisted with the lemongrass.
So refreshing and subtly flavored. And look at this color !
Trust me if you try it, you could get addicted 🙂
The recipe is as simple as:
- 1 small raw peeled beetroot
- 1 medium red apple (keep the skin if organic otherwise peel it)
- 3 tbsp lemon juice
- 1 to 2 2 cm ginger bits (I love ginger but maybe try with only a small amount first)
- 1 to 2 lemongrass sticks (again I put 2 but start with one), use the internal par of the stick that is tender.
Put everything in your cold press juicer, ensuring you put the ginger and lemongrass between the fruits to maximize their juice extraction.
Enjoy (you can try and add more spices / lemon according to taste)
Still super hot in Singapore, but fancying a soup today !
Not so many ingredients in my fridge, but enough to make a super tasty vegan soup 🙂 Topped with sunflower petals, parsley, seeds and a good serve of coconut yogurt, it turned out to be heaven on our table.
Follow the link below to try it.