Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Vegan Gluten-Free refreshing apricot coconut smoothies! :)

Apricot cococnut Deliciousness!

Apricot coconut Deliciousness!

Good morning, my lovely people! :) This morning, I made the two of us these delectable Vegan & Gluten-free apricot-coconut-breakfast-smoothies! They are filled with seasonal apricots & a tasty coconut drink! I added chia seeds to full your stomach & unsweetened almond flakes for a bit of extra nut power! :) You won’t taste the almond flakes! ;)

Check it out!

The smoothy before adding the chia seeds! :)

The smoothy before adding the chia seeds! :)

Recipe: For 1200 ml = nearly 5 cups!

Ingredients:

600 ml cold, straight from the fridge coconut-rice drink, I used from Alpro

10 fresh juicy ripe apricots, stone removed

1 tablespoon chia seeds

50 gr unsweetened almond flakes

Method:

1.Take your Vitamix & add ingredients in this order in it. Place fitted lid on & the tamper too! Blend on full power & on high until it all comes beautifully together by pushing your ingredients into the running blades.  Taste! You must taste the coconut & then the apricots! Pour into lovely smoothy glasses & enjoy straight away with a loved one! :) MMM,…:)

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Vegan Gluten-free Raw Cherry Cashew Yoghurt! :)

Yesterday afternoon, I invented this glorious cherry cashew yoghurt!! ooh yes! I sweetened it a bit with pitted dates & a bit of raw maple syrup! Check it all out!

RAW, VEGAN & GLUTEN-FREE CHERRY CASHEW YOGHURT!

RAW, VEGAN & GLUTEN-FREE CHERRY CASHEW YOGHURT!

Yum,…Yum,…I hear you thinking! I made it pretty simple,….Let’s check it out again!

Before going into the fridge to stiff up a bit! :)

Before going into the fridge to stiff up a bit! :)

I used a combo of soaked cashews & not-soaked cashews, pitted dates, fresh pitted cherries, 1 teaspoon pure raw maple syrup & clean water. That is it! :) Simple yet so delicious! This cherry cashew yoghurt is a bit sweet but not too sweet!! You could drink it straight away, like a pouring yoghurt or eat it instantly, but I put a fitted lid on & placed it in the fridge, for at least 5 hours, to stiff up a bit,…Yum yum yummy! :)

Recipe: For about 5 cups = 1250 ml cherry cashew yoghurt

Ingredients:

1 cup soaked cashews, rinsed & well-drained, soak water discarded

1/2 cup of not-soaked raw cashews

2 cups of clean water ( or less to make a thicker yoghurt )

1 + 1/2 cup of pitted cherries

7 pitted normal dates, not Medjool! If you have Medjool dates, you need a lot less dates, they are sweeter & larger!!!!

1 teaspoon raw maple syrup

Method:

1. Take your Vitamix & add water, soaked & not-soaked cashews, pitted dates & pitted cherries. Place fitted lid in with the tamper. Blend on high & on full-speed until it is fully joined by using the tamper to push ingredients into the running blades. My yoghurt was ready after 15 to 30 seconds of blending. Taste! You must taste the sweeter cherries & the cashew yoghurt. Pour into a big container with fitted lid. Place into the fridge for at least 5 hours to stiff up a bit. This is a more pourable yoghurt, not too thick! Maybe next time, I will make a more stiffer cashew yoghurt by using less water! ;)

It must look something like this:

Yummm!

Yummm!

Enjoy! :)

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You might like:

1. Vegan Gluten-free strawberry cashew spread aka thicker yoghurt!

2. Vegan rucola cashew cheese spread!

3. Vegan pear cashew cheese spread!

4. Vegan pumpkin, chocolate cashew cheese spread!

 

38 Comments »

Vegan Gluten-Free Breakfast Smoothies!

Today, I made these glorious winning filling breakfast smoothies! One really fills you up! That is what I aim to do in my breakfasts! ;)

Can you guess the ingredients???

Can you guess what is in it?

Can you guess what is in it?

Did you guess it yet? Yes? NO? Scroll downwards then!

 

There are,…………………………….Cherries,………….Almond Butter,……Silken tofu,………and a bit of Coconut Sugar in them! Yes, yes! :)

Simple,…..very filling,…easy to make,….not to mention,…very delicious too,…..Cherries are in their peak season now! So, go on, make one!!!!

Recipe: For less then 4 cups = less than 1000 ml!

Ingredients:

2 cups drained silken tofu

2 cups chopped pitted cherries

2 tablespoons coconut sugar, if you need to

2 tablespoons good whole almond butter

Method:

1. Take your Vitamix & add silken tofu, chopped cherries, 1 tablespoon of coconut sugar & 2 tablespoons of almond butter in it. Place fitted lid on & tamper in it. Turn on full-power & high-speed until it is fully blended. Use your tamper to push ingredients into the running blades. Taste. You must taste the cherries & then almond butter. I added 1 tablespoon of coconut sugar extra & blended on high again. It was just perfect. :) Enjoy!

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Vegan Gluten-free cherry oat pancakes with cacao nibs!

A lovely tasty stack!

A lovely tasty stack!

In the last post, I mentioned that I received some lovely cherries from my parents! I used some of the cherries in these lovely Carob Cashew Cherry smoothies but I wanted to use the rest of them in something different. So, I made these glorious Vegan Gluten-Free Cherry Pancakes with Cacao Nibs for some extra energy!! I need my energy in the morning!!! I have never made cherry pancakes let alone vegan cherry pancakes! Great for a tasty breakfast or brunch!! :)

Frying until golden!

Frying until golden!

Recipe: For 14 smaller to medium thicker pancakes

Ingredients:

* The dry ingredients:

1 cup Gluten-free medium-sized oat flakes

1 cup of home-made Gluten-Free oat flour ( Gf oat flakes ground into a flour in your Vitamix dry container, measured 1 cup! )

1/4 cup raw cacao nibs

1/3 cup coconut sugar

2 tablespoons ground flax-seed ( Broken flaxseed ground into a flour in your Vitamix dry container, 2 tablespoons measured! )

2 teaspoons Gluten-Free baking powder

* The wet ingredients:

1 cup unsweetened soy milk

1 cup unsweetened soy yoghurt

1 teaspoon sherry vanilla extract

1/4 cup canola oil

a bit more than 1 cup fresh pitted cherries, cut up

Method:

1. In a larger bowl, add GF oat flakes, GF oat flour, cacao nibs, coconut sugar, baking powder & ground flaxseed. Mix well.

2. In another bowl, add soy milk, soy yoghurt, sherry vanilla extract & canola oil. Whisk well. Fold in the chopped pitted cherries.

4. Pour dry ingredients to the bowl of wet ingredients & stir together with a longer wooden spoon just until combined. It will be a thicker batter. Taste! The batter will not be too sweet, just right. I prefer to add sweeter toppings on my pancakes!!

5. Heat a smaller non-stick pan on medium-high heat. Pour enough canola oil in it & swirl around. Place a smaller dollop of the batter in the middle of the pan & spread it with the back of a spoon into a pancake shape in your pan. See that the batter is evenly spread out. Fry for about 2 to 4 minutes on one side or until you see, the sides getting brown & cooked & then, with the help of a fork & pancake spatula, carefully flip the pancake over & fry on this side for a few minutes more or until cooked through. Place on a clean plate & place a larger plate upside down on it & repeat the process until all the pancake batter is used up. Adjust or lower your heat, if you need to! You do not want the pancakes to burn!!! It took me a while, with a smaller pan! Everytime, you want to fry a pancake, add a few swirls of canola oil. Heat up & add the pancake batter in small portions. This way, it is easier to flip the pancake over! Keep warm & enjoy while still warm with one of your favorite toppings! I added a few drizzles of maple syrup on mine! Enjoy! :)

Delectable drizzled with some good maple syrup!

Delectable drizzled with some good maple syrup!

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You light like:

1. Vegan pumpkin spiced pancakes with home-made pumpkin spice!

2. Blueberry pancakes!

3. Sophie’s wholesome apple pancakes!

56 Comments »

Avocado-strawberry-melon breakfast smoothies! :)

Yummy vegan smoothies!

Yummy vegan smoothies!

I made these stunning, tasty & filling vegan smoothies after my cardio & strenght-training work-out! It was also my breakfast!  :) Vegan deliciousness!  :) Yes!

yum yumm!

 

Recipe:For 2 persons, each 2 drinks= 4 cups= 1000 ml!

Ingredients:

1 cup of sliced strawberries

1 cup of unsweetened oat milk

1/2 cup of ice cubes

3 Medjool pitted dates

1 cup +1/2 cup of honeydew melon, peeled, cut into smaller chunks  (& then put into the 1 + 1/2 cup )

1 avocado, peeled, big stone removed & avocado flesh spooned out with a large spoon

juice of 1/2 lime

2/4 teaspoon of ground speculaas spices ( You can also make your own speculaas spices, see below!!! )  3 teaspoons black chia seeds * For the home-made speculaas spices:

4 tablespoons of ground cinnamon

1 tablespoon of ground cloves

1 tablespoon of ground ginger

1 tablespoon of ground nutmeg

1 tablespoon of ground green cardamom

Mix all spices together in a fitting bowl. Whisk everything well togheter & use 2/4 teaspoon for this tasty recipe. Store the rest in a jam pot with fitting lid & label it. Store in a dry cupboard. Use the rest in Speculaas cookies, in pancake batter, in cookies, in waffles, etc!

Method:

1. Take your Vitamix & place every ingredient in this order in it. Blend on full power for about 1 to 2 minutes using the tamper in your fitting lid. Push the ingredients into the blades, up & down. Taste! It will be a thicker smoothy, best drunk or eaten with a spoon. It will be a bit sweet, just right, like I love my smoothies! 2. Eat 2 straight away or place the other 2 smoothies in the fridge. Eat the last 2 smoothies within the following hours.  :) Enjoy!

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You might like:

1. Vegan energizing avocado, rice milk, orange & carob smoothy served in a soup bowl!

2. Vegan banana, avocado & carob puddings!

3. Vegan banana, avocado & chocolate puddings!

4. Vegan breakfast smoothies!

 

44 Comments »

Mangoliscious Puddings! Vegan & Gluten-free!

Mangolicious cardamom puddings!

Mangolicious cardamom puddings!

Today, I made these tasty MANGOLISCIOUS desserts aka puddings! :) I loved the sound of that tasty title! I had several things left in my pantry so I made these delicious Vegan & Gluten-Free desserts. These are more like thicker puddings! But because these are a bit creamy, very healthy & a bit filling, you can easily savour these as a nice breakfast! So, these make a delicious dessert and even breakfast, how good is that, hey? ;)

Recipe: For 2-3 persons or about 650 ml desserts!

Ingredients:

1/2 cup drained silken tofu

1 tablespoons unsweetened coconut flakes

1/2 teaspoon vanilla powder

3/8 teaspoon ground green cardamom or use less, it is up to you! :)

1 very ripe mango, peeled & big stone removed, flesh cut up or spooned out with a spoon

2 teaspoons broken flaxseed to bind a bit & to add healthy stuff

1/3 cup + 1 tablespoon unsweetened coconut-rice drink, I used Alpro

After mixing: add 1 tablespoon of chia seeds

Method:

1. Take your Vitamix & blend everything in this order but DO NOT Add the chia seeds! Use the tamper to push the ingredients into the running blades & on full power too! Taste! You must taste the mango, than the cardamom. You can taste a hint of coconut at the end of your tongue. That is nearly it. Pour this into a larger bowl & add your chia seeds. Mix well with a spoon. Leave it for about 15 minutes & stir every 5 minutes or so. It soon will become thicker. Spoon into fancy dessert tea cups or so & place into the fridge to cool down & to stiff up a bit, for at least 60 minutes = 1 hour! Do not leave it longer otherwise the cardamom becomes overpowering!!! If you leave the puddings in the fridge for 1 hour, you can taste more of the cardamom so if you do not like that, use less cardamom or leave the desserts only in the fridge for 15 minutes or so!!!! :)

2. Take them out of the fridge & serve instantly & enjoy every spoonful! :) MMM,…

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Vegan Gluten-free Chocolate Banana Strawberry Coconut oatmeal with a special ingredient!

Because it still rains outside, I needed a warm, comforting, tasty breakfast! So, I made this:

Yum yum yum!

Yum yum yum!

= I made chocolate banana strawberry coconut oatmeal with a special ingredient, called hemp seeds! This is a creamy gluten-free vegan breakfast that is very nourishing, healthy & good-for-you! :) I added organic hemp seeds for extra nutty, crunchy flavour & because they are super healthy too! :) Yes, yes!

What are organic hemp seeds, I hear you say??

I buy organic hemp seeds, tha are unpeeled!! This way, they are the healthiest! Hemp seeds ( hennep ) in Dutch, provides a healthy dose of protein, omega fatty acids, fiber, antioxidants and minerals. These eco-friendly seeds have a mild nutty flavor, and can be enjoyed straight out of the bag, or sprinkled on almost any dish to gain a boost of green nutrition. You can use them hot or cold!

Hemp is a well-balanced vegetarian protein source that includes all the essential amino acids. It has 35% of wholesome proteins, so they are good for you! Not only is hemp one of the best veggie sources of protein, it’s easy for the body to digest and assimilate. Hemp also features plenty of other nutrients including abundant fiber, chlorophyll, vitamins and omega-3 and -6 essential fatty acids. So, you use & eat hemp seeds instead of meat!

Hemp has been cultivated for over 12,000 years around the globe. The hearty plant has been used as a food, fiber, textile, paper, and even fuel. It is believed that Tibetan women first discovered how to produce string and cloth from the hemp fiber.

Recipe: For 3 bigger portions

Ingredients:

2 cups gluten-free medium oats

3 tablespoons vegan gluten-free dark chocolate drops

unsweetened coconut-rice drink: 500 ml

unsweetened coconut flakes: 1/4 cup

1 ripe large banana, peeled & cut up finely into thinner rounds

13 medium fresh juicy strawberries, hulled, each cut up into 2

1 tablespoon organic hennep seeds

Method:

1. Take a fitted cooking pot & add all ingredients. Bring to the boil & cook according to your packet instructions. Mine needed 10 minutes of cooking & stirring. When the chocolate has melted & your oats are cooked, your warm oatmeal is ready. Place a fitted lid on & let the oats well for about 5 minutes. Serve instantly with loved ones! ;) MMM,…:)

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My favourite ricotta sandwich! Archive post!

Yum Yum

Yum!!!

This is my favourite ricotta sandwich of the moment! This is one of my beloved archive posts on my blog. It was first posted on my blog, on April the 6th 2009! When strawberries are in Season, I eat it frequently! I bet, you will do so too! ;)

What is sheep’s ricotta, I hear you say?

Fresh Sheep's milk ricotta!

Fresh Sheep’s milk ricotta!

Ricotta is originally no real cheese. It is a byproduct of cheese. It is an Italian whey cheese made from sheep (or cow, goat or Italian water buffalo) milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the keratin proteins that remain after the casein has been used to make cheese. Thus, ricotta can be eaten by persons with casein intolerance.

Ricotta (literally meaning “recooked”) uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by more fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.

Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also comes in aged varieties which are preservable for much longer.

I find the fresh sheep’s ricotta to be much lighter & more low-fat than the cow’s one! I am lactose-intolerant & find that I can eat the fresh sheep’s ricotta without any problem!!

I have made many tasty sheep’s ricotta recipes on my blog. I have made 12 recipes on my blog using fresh sheep’s ricotta & you can find them all, in my right corner of my blog, filed under: Recipes by Ingredient, jus click onto it & scroll down, to Ricotta! You can find them all there! ;) I linked them all up! Just click onto the recipe! :) xxx

Recipes by ingredient

Ricotta:

1. Spinach & ricotta filled large mushrooms topped with Parmesan cheese ( VEG, GF )

2. Spelt chocolate ricotta muffins with dark chocolate chips ( VEG )

3. Sophie’s fresh sheep’s ricotta & strawberry sandwich ( VEG )

4. Ricotta dessert topped with Licor 43 marinated khaki’s ( VEG )

5. Beetroot risotto with ricotta & Parmesan ( VEG, GF )

6. Mixed pasta with ricotta, zucchini, mint & garlic ( VEG )

7. Ricotta, olive & chorizo scones & parmesan & rosemary scones with a side salad & a mustard & lemon dressing

8. My favourite fresh sheep’s ricotta sandwich ( VEG )

9. Sophie’s smoked salmon & ricotta wraps 

10. Ricotta tomato Quiche ( VEG )

11. Farfalle with spinach, roasted pine nuts & fresh sheep’s ricotta ( VEG )

12.  Vegetarian sheep’s ricotta rigatoni with oven roasted vegetables ( VEG )

13. Tasty Ricotta Appetizers! ( GF )

 

Yummm!

Yummy!

Recipe: For 1 person, 1 slice of bread

Ingredients:

1 thicker slice of bread, I prefer spelt or sourdough bread
a bit of unsalted butter or margarine
a thick layer of fresh sheep’s ricotta
3 or 4 fat strawberries, cleaned, culled & cut up into thicker slices
1 teaspoon of your best Balsamic vinegar
Method:
1. Take your slice of bread.
2. Smear it thinly with unsalted butter or margarine.
3. Smear a thick layer of the fresh sheep’s ricotta over the bread slice, equally divided.
4. Arrange your strawberry slices on top.
5. Take your teaspoon of the best Balsamic vinegar & drizzle it over your strawberries & the ricotta! Enjoy!!

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My favourite breakfast of the moment! Gluten-free!!!

You know, 2 posts ago, I told you all that the 1st fresh Belgian strawberries are in Season, yeah! I made these delicious Raw Dreamy Creamy Strawberry Smoothies & now, I have a new favourite breakfast of the moment, being all Gluten-Free too,… Check it all out!

MMM! A power Vegan & Gluten-free breakfast!

MMM! A power Gluten-free breakfast!

Doesn’t this bowl of Gluten-Free Deliciousness looks incredibly tasty???? Can you guess or see what ingredients are in it???

Yum Yum Yummm!

Yum Yum Yummm! Can you see the bee pollen?

This breakfast is not vegan because I used to top my breakfast with a special ingredient called bee pollen,…so technically it is not vegan! You can’t leave them out because you really need them in here! :)  What are bee pollen, I hear you say,…Bee pollen is collected by bees from flowering plants and formed into granules. Every variety of flower in the universe puts forth a dusting of pollen. 

Bee pollen is the food of the young bee and ithas about 40% protein. It is considered one of nature’s most completely nourishing foods. So bee pollen are 100% natural & considered a superfood! It has nearly all nutrients required by humans.

Pollen are rich in energy, regulating & purging! Pollen of flowers contain proteins, vitamins like  the B-vitamins, enzymes & minerals.

It is especially beneficial for the extra nutritional and energy needs of athletes and those recovering from illness. It is a natural antidote for fighting allergies particularly hay fever and sinusitis.

 Research shows that pollen counteracts the signs of aging and increases both mental and physical capability. 

 Bee pollen is more rich in proteins than any animal source. It has more amino acids than beef, eggs, or cheese of equal weight. Bee pollen is particularly concentrated in all elements necessary for life. Not to mention, very delicious! One of the most interesting facts about bee pollen is that it cannot be synthesized in a laboratory. 

It is important to recognize that 1 teaspoon dose of pollen takes one bee working eight hours a day for one month to gather!!!

To see if you are allergic, try 1 bee pollen granule. Most people try to consume 1 teaspoon per day. If you are not allergic to it, you can increase your intake to 1 tablespoon per day! 1 tablespoon = 5 gr of protein!! Good, hey? It is best kept in the fridge.

It has one downside. It is very expensive, I think. I bought my 250 gr pot in my local bio-planet & it costed me: 11.85€!! 

So, now you know that it is good for you, even great for you! Now, l hope you try this lovely colourful good-for-you energizing breakfast, all Gluten-free too! :)

Recipe: For 1 big bowl of delicious breakfast

Ingredients:

330 gr vegan yoghurt, a bit sweetened, I used Alpro

1/2 cup medium gluten-free oat flakes

1/4 cup sunflower seeds

6 large ripe juicy strawberries, hulled, each cut up into 2, see pictures above!

1 tablespoon bee pollen

Method:

1. Take a larger pasta or breakfast bowl. Add your vegan yoghurt in the middle & spread it out a bit using the back of a spoon. Top it with your Gluten-free oats. Scatter your sunflower seeds on top of the oats & around the yoghurt, in a circle. Arrange your strawberry halves, on top of it all. Finally, scatter your bee pollen on top of the strawberries & around the edges of your bowl! Enjoy!

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32 Comments »

Raw dreamy creamy strawberry smoothies!

Since a few days, the 1st ripe juicy strawberries are here in Belgium! Yep, it is strawberry season! ;) Yeahhh! And what better way, to use them for, in all of their glory,… Raw dreamy creamy strawberry smoothies,…yes! :) These breakfast or dessert smoothies are completely RAW, VEGAN, GLUTEN-FREE !!! Just look at these beauties! :)

Raw Dreamy Creamy Strawberry deliciousness!

Raw Dreamy Creamy Strawberry deliciousness!

The 1st really good strawberries are from Hoogstraten. Just look at these wonderful jewels:

Yummy Strawberries!

Yummy Strawberries!

Recipe: For 2 larger smoothies = 5 cups = 1250 ml!

Ingredients:

400 ml home-made unsweetened almond milk

1/2 heaped cup of soaked raw almonds, for at least 8 hours, rinsed & well-drained

1 large very ripe banana

3 tablespoons raw maca powder

16 ripe, fresh juicy strawberries, each one hulled & cut into 2

Method:

1. Take your Vitamix & place your ingredients in this order in it. Place tamper into the fitted lid. Blend on full & high-speed until fully joined, using the tamper to push ingredients into the running blades. Blend for about 15 to 30 seconds max. Taste! It will be dreamy, creamy & pink! You must taste the strawberries, a hint of the maca & creamy because of the soaked almonds & banana. If not, add a bit more maca. Pour into lovely larger smoothy glasses & enjoy instantly with a thicker straw! MMM,…We drank it as a lovely filling breakfast! Enjoy!

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You might like:

1. Vegan GF strawberry, cashew & melon smoothies!

2. Vegan GF strawberry, raspberry & cashew smoothies!

3. Vegan refreshing cashew, strawberry, rice milk & carob smoothies!

4. A sheep’s yoghurt strawberry smoothy!

5. Vegan avocado, strawberry melon smoothies!

 

 

44 Comments »

Vegan vanilla almond cream!

Vegan delicious vanilla almond cream!

Vegan delicious vanilla almond cream! Raw apple sliced dipped in this! Yummy!

Today, I invented this tasty Vanilla Almond Cream! All vegan goodness! If you leave out the vanilla extract it is also raw! ;) This is made by soaking whole almonds in clean water for about 48 hours!

This is a bit more thick than normal cream. You can make it to your liking & you can choose how thick you want your almond cream to be. You can add whatever you fancy with it, like cinnamon, or vanilla, like I did or raw cacao nibs or more sweet, by added 1 or 2 more pitted dates. It is up to you! :)

This is the thickness of this vegan vanilla cream!

This is the thickness of this vegan vanilla cream!

Recipe: For about 500 ml =2 cups

Ingredients:

1 cup soaked almonds, for 48 hours, 2 nights in the fridge, why? I wasn’t home yesterday, so I made it this morning! Soak them for at least 1 night or at least 8 hours! Your soaked & puffed up whole almonds, will look like this:

48 hours soaked whole almonds, rinsed & drianed well!

1 cup of 48 hours soaked, rinsed & drained whole almonds

3/4 cup of clean water

1/2 teaspoon of a good vanilla extract/ I use home-made

2 dates, or more to your liking, I like my cream not too sweet!!

Method:

1. Take your Vitamix-container & add soaked almonds, 3/4 cup of water, vanilla extract & 2 dates. Place fitted lid on with the tamper. I made a thicker cream. If you want to receive a thinner cream, begin by using 1/4 cup of water & gradually add more, if you prefer that! :) Blend on high-speed until fully joined bu using your tamper to push the ingredients into the running blades. It will look something like this:

MMM!

MMM!

2. Pour 1/3  of this vegan vanilla almond cream in a lovely dipping pot & dip peeled raw apple slices in it, for a lovely healthy snack, see 1st picture! Or pour this cream into a smaller container  with fitted lid & place in the fridge, for later use. Before using, stir the cream round with a spoon so that the vanilla extract is well mixed in! I bet this would also be very yummy with some vegan cake slices! I ate 1/2 of the cream with my morning breakfast, like here:

A yummy healthy breakfast!

A yummy healthy breakfast!You can add fruit but I didn’t bother!

How did I make it?

Ingredients, for 1 smaller breakfast:

3 tablespoons gluten-free oat flakes

6 tablespoons home-made vegan vanilla almond cream

1 tablespoon raw cacao nibs

Method:

1. Place your gluten-free oat flakes in a bowl. Top with your vegan vanilla almond cream & scatter your raw cacao nibs over the sides & top! Enjoy instantly! :) MMM! :)

How would you use this vegan vanilla almond cream????

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58 Comments »

Chocolate chip green smoothies! Vegan + Gluten-Free too! :)

My new morning drinkable breakfast! Vegan + Gluten-Free!

My new morning drinkable breakfast! Vegan + Gluten-Free! :)

Hey, my lovely one’s, long time no see, hey? This is my first post in April. I haven’t been much around the house lately, because life got in my way & I didn’t have any inspiration either. The days were long & I was in a hurry & enjoyed some foods from other blogs & my easy get to recipes too. Now, I am back in full swing & with lots of new inspiration too,…So, here we go again,…:-)

These smoothies are a great enjoyable drinkable tasty energizing breakfast for my husband & me. We like to change our green or not so green smoothies often. We check what we have in our fridge & pantry & make a delicious drinkable breakfast just like these 2 above! You could make these totally raw if you make your own plant-based milk, but I used store-bought oat milk, for convenience. Check this smoothy-to-be, out!

MMM! Vegan & Gluten-Free goodness!

MMM!
Vegan & Gluten-Free goodness!

Recipe: For 1250 ml = 5 cups

Ingredients:

500 ml oat milk, no sugar added

2 juicy oranges, peeled & each cut up into 2

1 teaspoon of vanilla powder

1/4 cup raw cacao nibs

1/2 ripe avocado, peeled & green flesh scooped out with a big spoon

1 large ripe banana, peeled & cut up into larger chunks

1 cup + 1/2 cup of young cleaned spinach leaves + stalks

Method:

1. Take your Vitamix & place your ingredients in this order in it. Place the tamper into the fitted lid. Blend on full & high-speed until fully joined, using the tamper to push ingredients into the running blades. Blend for about 15 to 30 seconds max. Taste! It must taste a bit sweet, creamy & chocolately! :) I still like to see my little specs of blended cacao nibs into my GREEN ENERGIZING breakfast! Pour into 2 larger smoothy glasses & enjoy instantly with a big straw, with a loved one! Enjoy!!! :)

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