15 LichField Road556835 Singapore
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 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 follow me you know I am addicted to green 🙂
So today I thought I would add more green to my avocado toast.. using crispy edamame that would also bring proteins to transform a yummy comforting avocado toast into a totally balanced main 🙂
Until I moved to Singapore I had only eaten edamame in Japanese restaurants, snacking on them before our meal.
Here I can find some fresh ones so easily, that we eat some every week.
Super easy to cook also: throw them just 5 min in salty boiling water after cuting their tips. Then place them in an ice bowl to keep their nice green colour and stop the cooking.
That’s as simple as that !
If you want to make the spread here it is :
- 1 large ripe avocado
- 2 cups cooked edaname
- 1/3 cup lime juice
- 1 tbsp coconut yogurt
- 1 small blanched garlic clove chopped
- 1/4 tsp ground coriander
- A good handful cilantro chopped
- A good pinch of salt and cracked pepper
- Olive oil to drizzle and lime wedges to top when serving
Put all ingredients in the blender keeping 1/4 cup edamame to serve. Pulse a few time ensuring you keep some texture.
Eat as a dip with raw veggies, on rye toasts, with your falafels …
Can keep for 1 day in glass container in your fridge.
I love green colour ! from clothing to food, anything green will do !
I guess unconsciously it is the link with nature, the vibrant plant energy and the freshness it inspires that attracts me.
Also, when I have been a little overindulgent over the week end 🙂 I need to go for green food !
So today, I say yes to an all green veggies lunch salad.
I chose wholewheat soba noodles as I had been running 9 km this morning and needed some good carbs to pair with my veggies.
If you want to make yourself this super easy 10 min yummy Asian salad, follow the link below.
In Singapore the local food courts – Hawker centers – are packed all day long, starting with breakfast where you can find noodles, ramen, fried rice, eggs any style… and porridges.
So this morning I thought I would try a savory oat porridge for breakkie for a change. I twisted it with a Japanese umami flavor, using miso and gomasio.
Only 10 min to prepare and super yummy, nutritious and colorful.
You can even prepare it the night before and reheat it in the morning.
Follow the link to get the full recipe.
Enjoy and don’t forget to rate this recipe and share your comments if you try it.