I’m dying for spring. I want sunshine, flowers and cherry blossoms, but that’s not going to happen for a while. Luckily I found some (not too expensive) strawberries at my local mart, and decided to get a taste of spring! Strawberries have loads of antioxidants, and are really high in vitamin C (1 cup holds 114% of your recommended daily intake) They really are one of my favorite fruits, but then again I say that all the time. 🙂 And, as for the spinach, there is no need for me to go on about its health benefits, it is a superveggie!
I was a little worried about the combination, but it turned out really well! Will definitely be making this again soon (provided I can get my hands on some delicious strawberries)
250g fresh strawberries, 300-400g spinach, 8 rosa tomatoes, 1 cucumber
1. Cut the strawberries, tomatoes and cucumber into small slices or pieces. Wash the spinach, remove the ends.
2. Chuck everything together.
I love soup. In fact I make soup more often than I make any other dish. I have just returned from vacation (nothing quite like escaping the winter for three weeks), and needless to say the cold is really getting to me. Today I decided to make some soup to warm my tummy and give me an energy boost. It is easy to make and inexpensive. You can use pretty much any ingredients you want, and it is bound to be tasty.
Here is the recipe that I used. It was delicious and hearty.
2 yellow onions, 1 red pepper, 1 green pepper, 3 cloves fresh garlic, 4 ripe tomatoes, 1/2 cup red lentils, 4 long sticks of celery, 2 cups spinach 1/2 cup courgette, 700ml water, a dash of nutmeg, oregano and basil.
1. Chop all the ingredients depending on how chunky you like your soup.
Pre-soak the lentils (about 1 hour)
2. In a large pot, saute the garlic and onions for 2 minutes. Then add the courgette. After about 2 more minutes add the peppers, celery, spinach and tomatoes.
3. Drain the lentils and add. Add the water and all spices.
4. Boil all the ingredients together for about 10 mins. Then reduce and simmer for 5 mins.
I don’t have an oven, and sometimes I really feel like some baked awesomeness. So, I decided to try my hand at making some no- bake oatmeal squares They came out pretty well, I struggled to get them to bind well, but really yummy and healthy anyways! They really hit the spot!
Oatmeal is a versatile ingredient. It tastes good with many different flavors and keeps you feeling full for a long time. It also helps to lower cholesterol and reduce high blood pressure.
You can add pretty much any nut/seed or dried fruit to this recipe. But this is how I made my oatmeal squares.
2 bananas, 2 cups oats, a handful of almonds, a handful of dried cranberries, a handful of raisins, 50 ml soy milk, 1 tablespoon maple syrup, 1 tablespoon agar powder, 1 teaspoon cinnamon
1. Blend the bananas.
2. Add the blended banana to the oats, add the cranberries, almonds and raisins. Mix a little.
3. Add the soy milk, maple syrup and the agar powder and cinnamon. Mix a little more.
4. Put the mixture in the microwave for about 1 min 30 secs. Take out and mix again.
5. The mixture should be thick and sticky. If it isn’t sticky add some more maple syrup or soy milk, and a little extra agar podwer. Put the mixture into a 20cm tray, push down with a spoon until the mixture is evenly dispersed in the tray.
6. Put in the fridge for 2-3 hours to set.
7. EAT AND ENJOY!
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:
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.
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.
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)
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
Pancakes are the shiz! There is nothing better than Sunday morning breakie, pancakes and all.
No eggs or dairy necessary! This vegan recipe substitutes normal milk with soy milk, and egg with banana. The result = light, fluffy banana flavored pancakes. You can spice up the mixture with blueberries, cinnamon, nuts, or anything else that you heart desires.
250 g Store bought pancake mix (or 1 cup organic flour, 1 tablespoon brown sugar, 1 tablespoons baking powder, a pinch of salt)
1tsp vanilla essence
1 cup soy milk ( you can use coconut milk to for a richer version)
1 teaspoon cinnamon
1. Put dry pancake mix in a mixing bowl. Mash up one banana, heat in the microwave for 30 seconds, mash again.
2. Add the banana, soy milk, vanilla essence and cinnamon to the dry mix. Mix well. Heat the pan with a little olive oil.
3. Spoon enough batter for one pancake into the pan. Cook until you see bubbles in the middle of the pancake and turn.
Try not to eat all the pancakes until finishing! Nom nom nom 🙂 Enjoy!
Delicious optional extras for pancake mix – blueberries, almonds, walnuts, orange essence, organic peanut butter, strawberries, apple pieces, lemon zest
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.
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.
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.