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.
Long time since I posted a Houmous or a dip recipe. As I was taking part to the launch project of a new cafe here in Singapore, we did some recipe testing and I proposed those vibrant flavorful dips during one of our meetings.
The pinky bubble gum colored one was not meant to be that color.. as I chose purple sweet potatoes by mistake… was meant to be rather orange… but everyone loved this playful colour 🙂
As for the yellow one, the curry powder gives it this colour and its flavored with coconut to get a very nice thai twisted flavor.
Both houmous (like the third spread which is baba ganoush) are of course vegan, GF and really nutritious.
Recipes super easy to follow are just below. Try it and let me know if you liked it !
Enjoy your food, enjoy your day 🙂
Thai spiced houmous
Ingredients
- 1 1/2 cups cooked chickpeas
- 1/4 cup coconut milk
- 2 cloves minced garlic
- 3 to 4 tbsp fresh lime juice
- 1 tbsp lime zest
- 2 tbsp tahini
- 1,5 to 2 tbsp yellow curry paste
- 1 tbsp olive oil
- Salt and pepper, to taste
- Pinch of Red chili flakes and grated coconut
Directions
- Place all dry ingredients in your high speed blender. Add 3 tbsp lime juice, half the coconut milk and blend at high speed.
- Add gradually the remaining coconut milk. Add the olive oil and a little water if too thick.
- Taste and add the remaining lime tbsp, more salt or some chili flakes if you like it really spicy.
- Transfer to a glass jar and store in the fridge for 2/3 days. Before eating, stir, top with a drizzle of olive oil, unsweetened grated coconut and some more chili flakes.
Sweet potato houmous aka “bubble gum houmous” 🙂
Ingredients
- 2 medium sweet potatoes (go for the Japanese purple one to get this pinkish color or golden ones for a more standard colour and a bit less sweet)
- 2 cups cooked chickpeas
- 3 tbsp tahini
- 4 Tbsp olive oil
- 3 tbsp lemon juice (approx 1 lemon)
- zest a full lemon (start with 1/2 in the recipe and add more according to taste)
- 2 garlic cloves
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1 tsp dried chilli flakes (start with 1/2 and add according to taste)
- Pinch of salt and cracked pepper according to taste
Directions
- Bake your sweet potatoes in preheated oven at 190°C for approx 50 min
- Put all your other ingredients in your high speed blender, except the olive oil, and add the chopped baked sweet potatoes (skin removed :). Add the olive oil gradually.
- Blend until it becomes smooth and the texture you want (might need to add a little water, lemon juice or zest, more spices or salt according to taste)
- Serve topped with some sesame seeds and chili flakes, chopped fresh cilantro and a good drizzle of olive oil.
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)
Back from amazing China… I haven’t been cooking a single dish for the past 2 weeks… seems weird to be back in my kitchen and in charge of the family food again !
We have experienced so much variety with food in China .. I did not expect we would enjoy our meals so much I must confess ! Of course we stayed on a vegetarian diet and ate mostly veggies, noodles and rice… But as Chinese share their meals, we always ended having 5 /7 different veggie dishes on our table with steamed, stir fried, roasted, … variations and so many different green leaves, mushrooms and cabbages options, … A real discovery indeed !
However, kids have been craving for some cakes, as they did not eat much of those during that trip for sure 🙂
So I promised my first baking would be those tahini GF blondies I had in mind for a long time.
Follow the link below to make those beauties and enjoy !
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 🙂