Good morning, lovelies! Just now, I made these lovely smoothy bowls. I had some fresh raspberries that I needed to use up & also mixed frozen berries from my freezer so I made these beauties! 😉 One bowl really fills you up! Enjoy! 🙂
Recipe: For 2 big smoothy bowls
1 punnet of 125 gr fresh raspberries
500 ml unsweetened almond milk
2 peeled small ripe bananas
1/2 cup frozen mixed red berries
1/2 cup gluten-free oats
3 pitted medjool dates
to make the heart on top: chia seeds
Place every ingredient in this order into your Vitamix, place fitted lid & tamper on. Blend on high-speed until it is fully mixed. This took me 15 seconds max.
Our into 2 big smoothy bowls & try to make a love heart made out of chia seeds. Do this on top of the other smoothy bowl too! Sip & enjoy! 🙂 MMM!
My dear friend Linda Dubbeldam, from the cool blog Boeddhamumglutenfree who is celiac & is living gluten-free since 2007 has written her 1st real healthy gluten-free cookbook & what a beauty it is! She published it herself & also has a pdf-ebook in Dutch for sale. I review the pdf-book here.
The word boeddhamum comes from that she already practices 25 years of yoga & meditation. She is well-connected with the boeddishe lifestyle & she is also a mum so her blog was named Boeddha Mum & then connected together = boeddhamum! And because she is living gluten-free this blogname came to life: boeddhamum gluten-free! Now, you know! 🙂
My friend is a vegetarian & a lot of her fabulous tasty recipes are vegan. She wanted to create healthy,wholesome gluten-free recipes that are also good for you & your body. The recipes nourish you from the inside out! Normally, her lovely blog is into 2 languages but at the moment, she has written her 1st cookbook for the moment only in her language Dutch.
She has created 148 new gluten-free recipes that she ordered into the 12 months of the year. I think that is a brilliant idea! She cookes seasonal, healthy & wholesome! Not to mention, all of her tested recipes (by me & my husband Peter) & we taste tested plenty, were very delicious & apart too! She also cooks with real natural sugars & more healthy one’s. She doesn’t use ingredients that are too expensive, such as, she uses cane sugar but I replace that with coconut blossom sugar. So, you can change a few ingredients to your liking. But she also tells you which ingredients you can’t change because of the texture & structure of the recipe. She also teaches me to use new ingredients. I learned a lot about almond meal, coconut flour, organic physillium husks that bind other ingredients. And it is great & fun to learn new things & new recipes! I made about 45 recipes up till now & I learned a lot! Every recipe is/was a real success with myself, Peter, my parents & friends! She has a lovely photo for every recipe. And that is rewarding too. Her recipes are really versatile & every category is there, from breakfast, soups, lunches, salads, side dishes, filled hand pies, dinners, desserts, cookies, tarts, cakes, healthy energy bars & even more,…
In the beginning, she welcomes us all. She explains which ingredients she has in the house & which you need to have in your pantry. She also give many useful tips! Then we begin with the monthJanuary.There are 11 included recipes with names like carrot oatmeal, that is to die for & tastes like a healthy spiced carrot cake wrapped into a delicious warm oatmeal breakfast! We nearly make it every morning, in the last days! So good!
Another recipe name is this one: buckwheat knäckebrot served with a healthy carrot paté. So inviting looking yum!
The jam cookies were made into minutes & baked. Made with coconut flour, coconut oil & almond flour, filled with jam! So tasty with a café latte! So beautiful too!
Another example is this glorious winning healthy gluten-free buckwheat bread! A real beauty & so delicious too. I never made & tasted a healthy delicious gluten-free bread like that! You even would not know that it is gluten-free!!! Here is the photo of her beautiful bread boule:
Some of our favorite recipes in the next months are:
like in February: Spanish leek tart with home-made romanesco sauce, home-made samosas filled with masala potato stuffing, puffed amaranth nut bars!The names of these winning recipes call my name,….yum yum!
like in March: Tajine with home-made olive-almond balls( a bit of work but so worth it! ), Almond Cinnamon Rolls, they look so goooodddd!
like in April: recipe names like: Sesam-Nori Crackers, Spring soup with nettles & sweet potato, date banana bread, etc!
like in May: recipe names like: Rhubarb Raspberry Sirup, Yogurt Cake, Gluten-free Foccacia with Rosemary, Black Olives & Garlic: yum:
like in the other months to come:Green Bean, Potato & Cucumber Salad, Falafel with Orange-Tahini Sauce, Courgette Chickpea Burgers, Pita Breads, Buckwheat Pancakes, 3-Seed Wraps, Summer Fruit Tart,….
So, if you can speak aka read Dutch, buy this lovely gluten-free cookbook or pdf @Linda’s Blog Here!
I know, what you all saying right now, why an iced latte when it is really getting colder, right?
I know & that is because I can’t say goodbye to Summer already, just like my fun green smoothie from yesterday!
Cold almond milk,iced coffee blocks,creamy cashews & a bit of maple syrup to taste. It is as SIMPLE as THAT 😉
Only 4 ingredients again! I am getting good at that! 🙂
Recipe: For 1 big smoothy
1 + 1/2 cup (375 ml) unsweetened almond milk
3 tablespoons raw cashews
1 tablespoon or more maple syrup to taste (I used 1 tablespoon)
3 ice blocks of your favorite coffee
Place every ingredient in this order into your Vitamix. Place fitted lid on & blend until completely joined. This took me 5 seconds! Taste. I found my drink sweet enough with 1 tablespoon of maple syrup. You must taste the coffee & then the maple. Pour into a lovely big smoothy glass, place a reusable straw & sip & enjoy! 🙂
The last days, the mornings & evenings are getting colder & more chilly! I am not yet ready to make fall smoothies,…not just yet! So to bring back the flavor of Summer, I have made these lovely delicious energizing green smoothies for Peter & myself. They are made with these 4 ingredients:
spinach + fresh pineapple + coconut water
Vegan Gluten-free Soy Protein with Baobab, some Coconut Sugar &Vanilla
Vegan Gluten-free protein
Recipe: For about 800 ml smoothy goodness!
2 handfuls washed sound dry spinach leaves (from the garden)
1/8 cup = 1 scoop of vegan gluten-free soy protein (with added baobab, some coconut sugar & vanilla)
1 big slice of fresh-cut up pineapple (hard core & peel removed)
1 can of 330 ml of coconut water
Place all ingredients in this order into your beloved Vitamix & place fitted lid on. Blend onto high-speed until fully joined. This took the machine 10 seconds.
Pour into small smoothy glasses, place a paper straw in them & enjoy with loved one’s! MMM! ♥ Stay Tuned & subscribe by email! Join 1,850 email subscribers now!!! It is free!!!! Click the photo link here below to subscribe!!! Treat yourself to my Free E-Book: Healthy Vegan Christmas! 11 new unpublished recipes of mine & 9/11 are also gluten-free!
Place all ingredients in this order into your Vitamix or blender & blend until completely smooth. It took my machine 10 seconds.
Pour into lovely cool smaller smoothy glasses & top with a few frozen blueberries! Sip & enjoy with loved one’s! They are creamy with the banana in here & you can taste the coconut water & the berries! 😉 It is so easy! Have you enjoyed this tasty post & would like to receive post emails through my cool newsletters? Join + 1,850 email followers through Subscribing By Email + Get Free E-Book: Healthy Vegan Christmas! Click onto the photo below to SUBSCRIBE!!! There is a interactive version for Mac, Ipad & Iphone & a version for PDF!
This lunch time, I made this lovely vegangluten-free spiced avocado lentil spread! Lately, I have craved healthy home-made spreads. And when you make it yourself, you know exactly what ingredients you put in it, right? I made the tasty spread, spread it onto a whole grain tortilla wrap & stuffed it with home-grown mixed salad leaves, grilled home-grown zucchini (yellow & green one’s) & raw red bell pepper strips! It was a delicious combination, if I say so myself! 😉
Check it out for yourself:
And here the making of the wrap:
The yummy spread!
The 4 components!
You can really taste the yummy creamy avocado, then hints of garam masala & you don’t even taste the lentils! ha!
Recipe: For a whole lot of spread!
For the avocado-lentil spread
1 ripe avocado, flesh scooped out, big stone & peel removed
1 can of cooked, rinsed & well-drained brown lentils
3 cleaned spring onions, ends removed, cut up into rings
black pepper, about 25 grins
pink salt in a grinder, about 1/2 teaspoon
2 teaspoons of ground garam masala
4 tablespoons of a fruity extra virgin olive oil
For the wrap stuffing & wrap:
1 whole grain tortilla
2 big spoonfuls of your tasty spread
fresh mixed salad leaves, purslane, chives & chervil from the garden
grilled green & yellow courgettes
red bell pepper, fresh pieces
First, make your spread. Take food processor & place S-blade in. Add all ingredients for your spread into your food processor. This is the avocado, brown lentils, the cut up spring onions, garam masala, black pepper, pink salt & olive oil. Place fitted lid on & pulse until it all comes together. I love that you still see what is in the spread. Taste. Check seasoning. Add more black pepper or salt, if you want to. I like mine to be a bit chunky, like this:
You see, what I mean?
Then, prepare the wrap like it says on the package & stuff it! Place your hot wrap on a clean plate & build your stuffings! Smear 1 or 2 spoonfuls of spread all over the base of your wrap. See photo above! Then, place your mixed salad leaves on top. I topped mine with grilled yellow & green courgettes & some raw red bell pepper strips. Close your wrap carefully. Munch & be happy! 🙂 Repeat if you like!
Serving tip:This yummy spread I spread the next day on toasted rye sourdough bread & topped it with sliced red cherry tomatoes! Delightful! I ate 2 as a nice healthy breakfast! Yum! You see?
♥ Stay Tuned & subscribe by email! Join 1,850 email subscribers now!!! It is free!!!! Click the photo link here below to subscribe!!! Treat yourself to my Free E-Book: Healthy Vegan Christmas! 10 new unpublished recipes of me & 8/10 are also gluten-free!
1 bigger yellow courgette, cleaned, top & end cut off
1 smaller yellow courgette, cleaned, top & end cut off
2 fat cloves of garlic, peeled & chopped
the meat of the 2 courgettes, cut up into smaller chunks, pits removed
2 spring onions, cleaned & finely cut up
350 gr pork mince
pink salt in a grinder
dried Provencal herbs
a fruity extra virgin olive oil
100 gr of shredded mixed gratin cheese
1 or 2 big fresh tomatoes
Prepare courgettes. Take each courgette & slice it into 2 lengthways. See that the 2 halves are equally thick. Then with a knife, make a pattern onto the inside aka the flesh. Do not cut through!!! See photo below!
Scoop the inside flesh out with a spoon. Remove the flesh with the seeds. Cut rest of the courgette flesh into smaller chunks. Put into a bowl. Do this with all the courgette halves. Preheat your ocean to 180°C (350 F) for 10 minutes.
Fry stuffing & mix. Into a hot pan, pour a few drizzles of that fruity evoo. When hot, add spring onion & garlic pieces. Fry for about 2 minutes. Now, add chunks of yellow courgette flesh. Season it all with pink salt, black pepper & some dried Provençal herbs. Stir often. When browned & tender, remove & place into a pot. Now, add some oil. Heat up. When hot, add pork mince & flatten it all out with a fork. Fry until cooked through & brown. Season also with pink salt, black pepper & dried P. herbs. Taste. Add this to the rest of the mix. Stir through.
Pre-bake your courgette halves. At the meantime, place your courgette halves into a fitted oven dish. I needed to take out 2 dishes of different sizes. Scatter some black pepper & pink salt all over the base of the courgette surfaces. Drizzle a bit of that same oil all over the base of the courgette halves, see photos below! Bake for 15 minutes on 180°C (350 F).
The last bake.Take out of the oven & fill courgette halves with the meat-veggie mix, all evenly divided, of course! Top with equal amounts of the shredded gratin cheese & place into the hot oven on 200°C (400 F) for about 15-18 minutes. Place 1 big yellow stuffed courgette halve onto a clean big white plate. Place 3-4 tomato slices besides the courgette halve & drizzle with that same fruity evoo, a pinch of pink salt & a few grins of black pepper. Serve at once & enjoy! Also enjoy the second other yellow courgette halve & fresh tomato slices too! 🙂 MMMM! Eat!