Creamy Blueberry Smoothie

Blueberries are superstars in terms of their unique health benefits.  They are high in antioxidants and low in calories (80 calories in one cup).  They help to maintain blood sugar levels, and have great cancer fighting properties.   Their beautiful purple colour make them a delightful addition to any smoothie.  You can use blueberries fresh or frozen, recent studies showed that blueberries do not lose antioxidant properties when frozen.

I was feeling like something creamy and sweet but still healthy, so I made this smoothie:

Ingredients

1 medium banana

1 cup blueberries

100 ml coconut milk

 50 ml soy milk

100 ml water

Add all the ingredients in the blender and blend for half a minute.

Enjoy!

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Chococado Mousse

I love chocolate, it is one of the few non-vegan things I indulge in.  But with this recipe, I can get my vegan chocolate fix.  Cocoa powder is my new best friend!  This was my first experiment with Chococado, and I really enjoyed it.  Was it like regular chocolate mousse – no, was it awesome anyway – yes!

This vegan recipe is perfect if you’re looking for something sweet and rich, that’s not going to make you feel guilty for indulging. 

The avo gives the dessert a really full,rich and creamy taste.  Avos are nutrient dense.  They have a wide range of anti-inflammatory properties, they support cardiovascular health and they have healthy fats which help to maintain healthy skin and hair.  

This recipe is really easy and literally took 7 mins to make.

Ingredients

2 medium-sized avos (Ripe)

1/4 cup raw unsweetened cocoa powder

1/2 cup coconut milk

1 teaspoon vanilla essence

2 tablespoons maple syrup (or any other sweetener such as brown sugar)

1 teaspoon cinnamon (optional)

Recipe

1.  Remove the skin and pit the avos.

2.  Put all ingredients together in a blender or food processor.  Pulse until ingredients are mixed well. If the ingredients are not mixing add more coconut milk or some water.

3. Scrape the sides and pulse a few more times.

SERVE AND ENJOY

HAPPY EATING!


My Fall Favorite – Pumpkin and Spinach Soup!

Fall is upon us, and there are pumpkins everywhere.  I feel that pumpkin is one of the most underrated vegetable.  There is just so much you can do with it.  From appetizer to dessert, it makes a hearty addition to any meal.  Pumpkins are full of carotene which are powerful antioxidants.  They have great anti-aging properties and contain many disease preventing nutrients.  The high fibre content  will satisfy your hunger and aid digestion, leaving you feeling fuller for longer.  This recipe is perfect for a chilly evening, and tastes even better when kept in the fridge overnight and reheated.

This recipe was my first attempt, and the result was a delicious, hearty soup that was perfect for dinner.  It felt warm and nourishing, I will certainly be making this again soon.

Ingredients

2 medium-sized pumpkins (soft-boiled and peeled), 300g -400g spinach and kale (use according to your taste preference), 1 yellow onion, 3 cloves fresh garlic, 100g ginger, 1 tablespoon cinnamon, 1 tablespoon turmeric, 200ml coconut/soy/almond milk, 200ml water.

Recipe

1.  In a large bowl, mash the pumpkin and add your choice of milk.  In another large pot or wok, saute the onion, ginger and garlic in the turmeric for 2 minutes.

2. Add the pumpkin mix to the pot, mix thoroughly and add the water and cinnamon.  Boil on a low heat for about 30 minutes, you can add more milk or water in the boiling process as you feel necessary. 

3.  Towards the end of the boiling process add the greens and boil for a further 5 minutes.  Serve and Enjoy.

This recipe makes at least 4 large servings.


Red onion and noodle stir fry

Red onions give a nice twist to your traditional stir-fry.  Red onions are really heathy and really low in calories.  Plus, they are super tasty are really good-looking!

This stir-fry turned out really great and was soooooooooooo delicious!  You kinda just throw it all in!  Use the things you like, ditch the things you don’t.

Ingredients

6-7 Whole baby tomatoes, 1 red onion, 200g tofu, 1/2 a sliced green pumpkin, 5-6 button mushrooms, 400g baby spinach, 1 head of broccoli, 1/2 red and 1/2 green bell pepper, 1 tablespoon soy sauce, your choice of noodles (about 200g), 3 cloves fresh garlic, a little ginger.

1.  Saute the onions, ginger and garlic in the soy sauce for about 2 minutes.  In another bowl, boil the noodles until done.

2.  Add the pumpkin, broccoli, mushrooms, tofu and tomatoes (whole). Saute for another 3 minutes.

3.  Lastly add the noodles, peppers and spinach.  Mix and saute for 3-4 minutes and you’re done!

This makes enough for really hearty servings for two people.


Watermelon Smoothie!

Watermelon is great for quenching your thirst! But did you know that watermelon can help reduce inflammation. It is packed with Vitamin A, C and lycopene. Lycopene has great cancer preventing properties!
Add a few other fruits to make it more interesting, here is my fav recipe:
Cut up some:
Watermelon
Pineapple
Banana
Change amounts to suit your tastes
Pop the slices in the blender, and bob’s your uncle, a delicious healthy smoothie in under 10 mins.