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 Treat yourself to my Free E-Book: Healthy Vegan Christmas! 11 new unpublished recipes of mine & 9/11 are also gluten-free!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?
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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!
This morning, I invented these lovely VeganGluten-free Spiced Chestnut flour Pancakes! That is a mouthful hey? They are super easy to make, very delicious & are very fast eaten at our house! 🙂 I had a bag of chestnut flour hanging around & needed to use it up. They are super filling too! 🙂
Do you know what chestnut flour is?
My chestnut flour is made out of milled peeled roasted chestnuts. It has a mild brown color & has a special taste, a more nutty sweet flavor. Chestnut flour is also very healthy. It is low in calories, is low-fat because it is mostly starch. Chestnut flour has a lot of good fiber in them, about 8 gr/100 gr chestnut flour. It also has a lot of vitamin C. It is also rich in folic, like in green veggies. It also has a lot of good minerals, zinc, calcium, magnesium, manganese & phosphorus. It also has a good amount of potassium: 518 mg / 100 gr. So, it is unbelievably good for you! Prior to this post, I made a vegan chestnut bread. You can read all about it here!
Recipe: For 9 medium pancakes( My pancakes were in diameter:
1. Make your easy batter! Take a medium bowl & add all ingredients. Whisk well together. You don’t want any lumps left!
2. Fry pancakes! Fry your pancakes in hot sunflower oil. Fry your pancake until many bubbles appear on the surface & then, carefully flip pancake over & fry the other side for 1-2 minutes. Stack pancakes onto a big plate & keep warm. Re-oil your pan every time. You will end up about 9 smaller pancakes.
3. Top with good maple syrup or some coconut sugar! Enjoy with a loved one! 🙂 You can really taste the chestnut, hint of garam masala & then the yummy topping! 2 really fill you up! ♥ 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!
This lovely delicious salad I created a few weeks ago. We came back after a long weekend away & what were e going to eat? We watched in our garden, fridge & pantry & I came up with this:
This was super delicious!
Recipe: For 4 persons
1 ripe cavaillon melon, peeled, deseeded, cut up into parts
organic smoked ham, thinly sliced
3 fresh big juicy tomatoes, from the garden, sliced
a big handful of fresh blueberries, from the garden
2 handfuls of fresh red currants, from the garden
fresh strawberries, from the garden, each hulled & cut up into 2 to 4
big bunch of fresh salad leaves, like friséé, rocket, red roach leaves, … straight from the garden, well washed & spun dry
a fruity extra virgin olive oil
Take 4 large plates & place a mix of the fresh salad leaves in the middle of each plate. Arrange about 3-4 tomato slices on the outside of the salad. In the middle, you place 2 -4 melon slices. Arrange the smoked ham slices loosely on top of them.
Place your strawberry pieces & blueberries around the plate, the way you like it! 😉 Scatter your red currants on the plate too, but not too much! You don’t want too much sourness on your plate! Just before serving, drizzle a few drizzles of that fruity extra virgin olive oil all over the top of each plate! Enjoy with loved one’s! MMM! 🙂