Quinoa Sundried Tomato Chilli Chia Patties

I have been such a disaster in the kitchen lately.  I honestly have no idea what has got into me…  I could blame ‘the utensils’ but then that would be like the man blaming his tools for his bad workmanship, so I will own this, I will take full responsibility.  I mean, what is with this…  I overcooked the quinoa the other day until it was literal mash !  Seriously, at times I swear my mind, leaves my body …  where the heck it goes, who knows !

These Quinoa Sundried Tomato Chilli Chia Patties are ridiculously tasty.  Annnnnd, finally I get to share them with you.  After a lot of failed attempts, consistency just not being right, taste lacking ….here they are in all their glory 🙂   Do you know the saying, practice makes perfect ???  It is true 🙂 !!! I have made them like a zillion times now (okay, that’s an exaggeration) but very very frequently. I can pretty much make them in my sleep now, and I just do not tire from them. There is something about these flavours that really work for me. The chilli is not overpowering at all, it is more of a mild twang in the after taste.  My ideal pattie needs to be moist inside, and not fall into crumbs when cutting into it. This is it. These are a pure winner and are fantastic with a salad or roasted veggies !

Quinoa Sundried Tomato Chilli Chia Patties

Preparation time:  15 minutes

Cooking time:  20 – 25 minutes

Total time:  35 – 40 minutes

Makes 6 – 9

Ingredients:

1 cup cooked quinoa

1/2 cup cooked brown lentils

1 Tablespoon finely chopped garlic clove

2 Tablespoons chopped Sundried Tomatoes

1 Tablespoon Chia Seeds

1 heaped teaspoon dried Thyme

1/4 – 1/2 teaspoons dried chilli flakes

2 Tablespoons Nutritional Yeast

1/2 teaspoon salt

30 cracks whole ground black peppercorns

1 Tablespoon white rice flour (Gluten Free)

1 whole free range egg plus 1 free range egg yolk

Instructions:

Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.

Place all the ingredients into a food processor and pulse several times, until you are able to form a ball with the ingredients.

On a lined and greased baking tray, place the patties and gently flatten slightly. (I used a baking tray with a silicone baking sheet on it…worked like a dream)

Bake until golden brown.

Enjoy 🙂

 

 

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Sundried Tomato and Green Vegetable Frittata

It does not get easier than this.  I have your breakfast, lunch, dinner or snack attack all sorted for you today.  Isn’t this the perfect meal ?  I love a meal that can be for whatever meal you want it to be.  Throw in a salad and you have lunch or dinner…who is complaining !  🙂 .

You know I seem to have this thing about zucchini’s.  Well, instead of having them sliced, diced or spiralized, this time I have grated them !  I know !  For some reason biting into a chunk of zucchini didn’t appeal to me today, cooked or not, soooo I present to you, grated zucchini.  This needs a teeny bit of work to get the excess water out, which I highly suggest otherwise the frittata will be a bit on the soggy side.  The sundried tomatoes are heavenly with this and add such an amazing flavour.  Guys, this frittata is insane !!!! in a good way, trust me.  And…..it can be eaten hot or cold !!!

In fact, it may be a good idea to make two at once, because if your family are anything like mine, one will be gone in a blink of an eye… In fact, let’s get real here, mine came out of the oven, piping hot and everyone wanted… It didn’t last long and I was requested to make another.  Either it was really good, or my family was starving.  Either or, another was made, but this time the hungry mouths were put on hold so photograph’s could be taken.

Sundried Tomato and Green Vegetable Frittata

Preparation time:  25 minutes

Cooking time:  20 minutes

Total time:  45 minutes

Ingredients:

1 cup (250 milliliters) packed grated zucchini/courgette/marrow

6 free-range, jumbo-sized eggs

1/4 cup buttermilk

a little oil/butter or ghee for saute’ing

1 cup (250 milliliters) packed diced onion

1 large fat garlic clove finely chopped (just over 2 teaspoons)

1 cup (250 milliliters) packed chopped baby spinach

2 Tablespoons chopped sundried tomatoes

1 cup (250 milliliters) grated cheese (I used 1/2 cup matured and 1/2 cup white cheddar

Salt and pepper to taste

Instructions:

Preheat oven to 180 degrees Celsius /350 degrees Fahrenheit.

Grate the zucchini using the largest hole from the box grater.

Put grated zucchini on a dish towel, and add salt.  (This will help bring out the excess water from the zucchini) Bring all the sides of the dish towel together and let it sit whilst preparing the rest of the ingredients.

Place the eggs and buttermilk into a medium-sized bowl and whisk well together. (I used an electric beater for this)

Heat up a medium-sized skillet or pan (approximately 9 inches / 23 centimeters) on the stove with the butter and saute’ the onion and garlic together.

Squeeze out all the excess water from the zucchini. Add the zucchini to the onion and garlic.  Stir around.

Add the sundried tomatoes.

Taste, and season with salt and pepper.

Add the whisked eggs and buttermilk and stir with a wooden spoon.

Add the grated cheese, stir again until all the ingredients are nicely combined.

Place the skillet or pan into the oven and bake for approximately 20 minutes or until eggs have set and the frittata is a nice light shade of golden.

Enjoy 🙂

NB*

Please make sure the skillet or pan is able to go into a heated oven.

If the arm/handle of the skillet or pan retains heat, please wrap the arm/handle with aluminium foil.

Alternatively, you can always pour the contents of your pan/skillet into an oven proof dish once all the stove top cooking is done and then place into the oven.

 

 

 

 

Potato and Zucchini Rosti

So, I am desperately trying to get more creative in the breakfast side of things, for me breakfast = egg, maybe toast or oats and of course some form of fruit.  I remembered these little morsels of fried up joy and wondered if I could just put an egg on it and call it breakfast…. nah, probably not, but then again ….. probably ??? Oh well, end result,  I caved, I was not feeling adventurous and did not do the egg. But maybe next time.  You know, as much as I love these I still do not like the frying part.  I do not know what it is with me and oil, I am just not a fan.

Anyway, these are really simple to do for any time of the day, and for whatever meal you want them for. A bit of grating and chopping is involved, and you are good to go, throw it all together, make balls, squeeze and fry.  I mean, what could be easier.  Personally, I can eat them as is, but if I want to get a bit fancier, I crumble up some feta on the top and they are even great with feta and some roasted peppers….I know, I know, all these possibilities and then imagine an egg on the top 🙂 if your heart desires.

Potato and Zucchini Rosti

Preparation time:  15 minutes

Cooking time:  20 minutes

Total time:  35 minutes

Makes 4

Ingredients:

1 cup grated potato

1 cup grated zucchini/courgettes/large marrow

Freshly cracked salt and pepper

1 Tablespoon finely chopped garlic

4 Tablespoons (60 milliliters) finely chopped onion

Sprinkling of dried chilli flakes

Oil for frying

To serve:  feta cheese and roasted peppers

Instructions:

Grate the potato and place in a dish towel and squeeze out any excess water. Place in a medium-sized bowl.

Grate the zucchini and place in the same dish towel and squeeze out any excess water.  Place in the same bowl as the potato.

Season well with salt and pepper.

Place the prepared garlic and onion to the bowl with the potato and zucchini.

Add the chilli flakes. Stir well to combine.

In a medium sized skillet or frying pan, heat up some oil to cover the bottom of the pan.

With a tablespoon, scoop out a heaped tablespoon of the mixture.  Take this tablespoon of mixture in your hands and over a bowl, squeeze.  You will find there is even more water content which needs to be released, and this is from the salt, so this is okay.  Once the water has been released, place the ball of potato and zucchini into the hot skillet and fry.  Flatten the ball slightly and fry evenly on both sides until golden brown.

Eat whilst hot.

Enjoy 🙂

NB*  If you are going to serve these with the roasted peppers, make sure the peppers are roasting in the oven, whilst you are frying.  That way, everything will be hot.

Spiralized Zucchini, Green Bean, Pea Salad with Parsley Salad Dressing

This is my new favourite salad 🙂 .  It is raw, crunchy and highly nutritious.  When I first made this salad a few weeks ago I never made the dressing, instead just had the salad with some freshly squeezed lemon juice.  I am not really a salad dressing kind of a person, often I feel a dressing takes over the salad and covers up the actual taste of the salad.  But, this dressing is somewhat light and does add a little twist to this salad. FYI I have not tried this salad warmed.  I know some people feel the urge to warm up zucchini in a salad, but really I like it raw. I am loving the sugar snap peas at the moment and for some reason I just can’t get enough of green beans, but they must be the ‘fine’ ones …who knows why….just a thing I am going through right now…Anyhow, salads are going to become a huge thing in my life right now, thanks to summer on it’s way…Ha, I say that, but really this weather in this part of the world, does not know what it wants to do, so I will just do what I do in summer and eat salad…I will pretend it is hot…well at lunch-time anyway……

Spiralized Zucchini, Green Bean, Pea Salad with Parsley Salad Dressing

Total time:  20 minutes

Serves 2

Ingredients:

2 cups spiralized zucchini/courgettes/large marrow

75 grams fine green beans

75 grams sugar snap peas

For the Salad Dressing:

Makes about 100 milliliters

1/2 cup tightly packed fresh parsley, chopped

2 fat garlic cloves, minced and chopped finely (about 2 teaspoons)

1 teaspoon of Dijon Mustard (I did not use the grainy one)

2 – 4 teaspoons of freshly squeezed lemon juice

4 Tablespoons Extra Virgin Olive Oil

4 Tablespoons water

Freshly cracked salt and pepper to taste

Instructions:

Blanch the beans in boiling water for about a minute, remove immediately and place in iced cold water to prevent any further cooking to take place.

Then, blanch the sugar snap peas for 30 seconds, remove immediately and place in a separate bowl of ice-cold water to prevent any further cooking to take place.

To make the dressing:

Add all the dressing ingredients to a bowl and whisk until all combined. Taste.  (If you feel the dressing needs a little more of anything, then add to get the taste to your liking.)

To assemble the salad:

Place the spiralized zucchini on a salad platter.

Cut some of the blanched beans and sugar snap peas up and add to the zucchini. Arrange some whole beans and sugar snap peas on top.  Drizzle the parsley dressing over and serve as a light meal or as a side salad. (I drizzled the dressing over the salad once plated up on separate plates.)

Enjoy 🙂

 

Sugar Snap Pea and Mint Soup

Well…helloooo green soup and helloooo lunch !!! Come on, let’s be honest here, we are friends, and I am sure you expected nothing less from me than …something….healthy and green.

Oh, before I start rambling….. Sugar Snap Peas are also known as Snap Peas. These guys are identical !!! Why the word ‘sugar’ is included, I have no clue. Also, did you know that the Snap Pea or Sugar Snap Pea is a combination of the Snow Pea and the Garden Pea hmmmmmm???  Well, I didn’t know this. I have never seen them on this side of the world, but clearly they are around. Okay, well apart from that, these guys are super high in nutritional benefits…so Sugar Snap Peas are the way to go !

I have mentioned this tons of times about how things get created just from the contents of my fridge, blah blah blah….yeah, I know, you are probably thinking….blah blah blah, there she goes again….Anyway, often I do not plan my meals, I know it is something I am working on, and often I go shopping and just load up the trolley with every fruit and vegetable that looks amazing, in moderation of course….  Then, the usual scenario takes place, I cook, veggies get used up and then often there is always a little something left just begging to be used (this time, sugar snap peas!) Then I have to rattle my brain and think again.  Well, with the mint starting to flourish in the garden thanks to the rains we have been experiencing, it was a no brainer, and what better way than to blend it all into a nice healthy thick soup.

I think I’m a little obsessed with the blender, anyway, obsessed or not, this soup was perfect and light, and absolutely great for lunch.

Sugar Snap Pea and Mint Soup

Preparation time:  10 minutes

Cooking time:  15 minutes

Total time:  25 minutes

Serves 1

Ingredients:

125 grams sugar snap peas

a little oil for saute’ing

1/2 cup diced onion

125 grams diced potato

1/2 cup vegetable stock

1/2 cup packed fresh mint leaves

For serving:  1 teaspoon fresh  lemon juice

Instructions:

Blanch the sugar snap peas in boiling water for 30 seconds.  Remove them from the boiling water and immediately put them in a bowl of iced water, to stop the cooking process.  Set aside.

In a small pot, add the oil and saute’ the onions until translucent.  Add the potato and stock and reduce the heat.  Allow to simmer for 10 minutes or until the potatoes are soft.  Add a little water to the pot if necessary to prevent burning or sticking to the pot. Remove from the heat and place in the blender.

Remove the sugar snap peas from the iced water and roughly chop them up and place them into the blender with the onion and potato. Add the mint. Blend, pulse, blend until it reaches the consistency you are wanting. Add a teaspoon of fresh lemon juice and serve.

This soup is great at room temperature or heated up.

Enjoy 🙂

 

 

Sweet Chilli Coriander Butternut with Almond Spaghetti

So, although I am not big on pasta….I know….crazy hey…..this is one amazing dish.  I can’t take all the credit though, as I first came across a recipe at the back of an Udon Noodles packet and from there I was sold ! It was a matter of I just had to try it, no questions asked.  I have slightly adapted the recipe with a bit of my spin on things and also increased quantities where I found necessary.  This is pretty much a one pan meal if you are using Udon Noodles  but if not, a pot is required for the cooking of the spaghetti…..

Just a heads up with the butternut, if you are chopping it up in cubes, try not make the cubes too small, as when they are cooking they may fall apart. Rather chop them a bit too big, as then they can always be halved if necessary. (You can see I learned by my mistakes here LOL)

I have also used Gluten-Free Spaghetti due to the intolerance thing, but seriously Udon Noodles will be great and are great.  They are so cushiony and soft and kind of just soak up the juices :-).

Sweet Chilli Coriander Butternut with Almond Spaghetti

Preparation time:  20 minutes

Cooking time:  20 minutes

Total time:  40 minutes

Serves 4

Ingredients:

A little coconut oil for frying

2 large garlic cloves, chopped *

2 Tablespoons ginger, chopped finely *

900 grams – 1 Kilogram butternut cubes

1/2 cup water (to be used to prevent the butternut from sticking)

400 grams Udon Noodles or Gluten Free Spaghetti

6 heaped Tablespoons of Sweet Chilli Sauce (plus more for later! )

3 Tablespoons fresh lemon juice, plus extra if necessary

2 – 3 large handful of fresh coriander, chopped (stalks included)

400 grams almonds, dry toasted (plus extra if you want)

Instructions:

Stir fry in a little oil the garlic, ginger and butternut cubes. add a little water to prevent sticking. Add the balance of the water.  Cover the pan and let simmer for about 5 – 8 minutes.  Periodically check that the butternut is not cooking too much and also check the water content.  Again, if it is sticking add a little more water. The butternut needs to be a little tender at this point and not falling apart.

Meanwhile cook the spaghetti according to the packet instructions, and then add to the butternut in the pan with the sweet chilli sauce.  Stir gently through. Add the lemon juice, coriander and almonds.

You may need to add a little more water to loosen it up, or you may prefer to add a little more sweet chilli sauce (I added more chilli sauce….no surprise there 🙂 )  

Stir through and serve hot with  extra toasted almonds.

Enjoy:-)

NB*

  • With regards to the garlic, I used the biggest garlic cloves I can find.
  • With regards to the ginger, don’t be afraid to heap up that ginger on the tablespoon.

To Dry Toast Almonds:  Place in a saucepan, on the stove on medium heat.  Do not add any oil, as nuts have their own natural oils.  Stir and toss around constantly until the nuts are a nice golden brown.  Remove from the heat, and allow to cool.

Cauliflower Pizza Base with Brinjal Tomato Pesto and Double Cheese Topping

Oh yes, this is happening !!! …. The Cauliflower Pizza Base from decades ago is now being relived. Okay, maybe not ‘decades’ but at least a decade….  Shock and horror !  I am bringing back the Cauliflower Pizza Base in all its form and glory. Seriously, there isn’t anything wrong with going into the archives and digging out an old antiquated recipe is there?  Especially if it was all great and successful ‘in its day’…..come on guys, work with me here….this is awesome !!! and it is healthy !!!, and it is low carb !!! (if you are into that kind of thing). Back in the day, when I first made this Cauliflower Pizza Base, of course I was dubious, I mean, who wouldn’t be…Cauliflower isn’t the most tastiest veg unless smothered in cheese…right? well, at the time, that was the only way I would eat Cauliflower…you know the fave veggie dish then, was cauliflower cheese sauce (what is not to love). Anyway, so I remember finding a recipe on Pinterest, but of course didn’t have the exact ingredients, so subbed here and there, and the end result was amazing!  I actually surprised myself, and of course to sweeten matters, I then loaded it with cheese, bacon, more cheese, peppers and just for good measure…even more cheese.  Need I say the pizza was awesome.

Now, years later…this pizza may not be drowning in cheese but it was just so good, I just had to share….

Cauliflower Pizza Base with Brinjal Tomato Pesto and Double Cheese Topping

Preparation time:  20  minutes

Cooking time:  30 – 40 minutes

Total time:  50 – 60 minutes

Serves 1 or 2

Ingredients:

2 cups (250 milliliters) Cauliflower Rice

1/2 teaspoon salt

1 large garlic clove, chopped

1/3 cup (80 milliliters) grated mozzarella cheese

1/3 cup (80 milliliters) grated white cheddar cheese

1 egg

1 teaspoon dried oregano/origanum

1/2 teaspoon dried sweet basil

For the topping:  

Tomato pesto

Grilled brinjal/Eggplant

Grated mozzarella cheese

Feta

Chopped fresh basil

Instructions:

Preheat the oven to 200 degrees Celsius / 390 degrees Fahrenheit (I used a fan oven).

Microwave cauliflower rice for 3 minutes 50 seconds.  Place in the middle of a dish cloth, bring up the sides of the cloth, twist and ring out as much water as possible from the cooked cauliflower.  The cauliflower will be scorching hot, so be careful not to burn your hands.  Do this squishing and twisting of the cloth with the cauliflower in several times.  Let it rest for a few minutes and do it again.  Remember the more water left in the cauliflower, the more soggy your pizza base will be!

Once all the water is out, spoon the dried cauliflower into a large bowl. At this stage it will be all mashed together and will look minute in size.  Add all of the other base ingredients and mix together with a spoon. The mixture may feel a bit wet, but form a ball with it as best you can and then flatten it on a greased baking tray with greased baking paper or better still if you have a silicone mat (this works so well).  Flatten it to the thickness you want.  I personally like mine to be really quite thin.  Then place in the oven for about 30 minutes.  By this time it should be a nice golden brown.  Take it out of the oven and carefully turn it over.  Let it cook on the opposite side for an extra 5 – 10 minutes.  Take it out of the oven and then put the topping on (excluding the fresh basil) and return it to the oven for another 5 minutes.  Just before serving add a little more feta if you want and the fresh chopped basil.

Enjoy 🙂

To make your own Cauliflower Rice:  Cut a head of cauliflower in half.  This will make it easier.  Then with a sharp knife slice and chop the florets until it resembles ‘rice’.  This can be a bit messy and a bit time consuming, but it is worth it.  Alternatively, if you have a food processor, process the florets by pulsing until it resembles ‘rice’.

High Protein Vegetable Soup with Crunchy Golden Roasted Chickpeas

I absolutely love soup.  There is just something about homemade soup …. My mom was the soup maker of all time.  In fact, she was the Queen at making her famous soup.  She had this big old black pot, which was her soup pot, and she would throw in a cup of this and a cup of that, grate veggies and stir everything with a big wooden spoon.  Then bread was buttered and cut in half in a triangle effect and soon we were enjoying this amazing miracle of mom’s soup. Fast-forward ….a few years…okay many years….I still can’t get my mom’s soup to taste as great as when my mom made it….. It must be that pot…and I don’t have the pot.

So, after many years of trying, failing and crying I decided to do my own version of an awesome hearty soup.  Pure veggies with loads of nutrition, no big surprise there.   I am not too pedantic about the actual quantities of the vegetables, but the combination of the vegetables and the chickpeas work really well together. I like this soup thick-ish, and smooth, so using the blender really helps getting it to perfection. This recipe came about from just vegetables I had in the fridge.  This happens often around here…..I am seeing a pattern…

High Protein Vegetable Soup with Crunchy Golden Roasted Chickpeas

Preparation time:  20 minutes

Cooking time:  25 minutes

Total time:  45 minutes

Makes 9 cups

Ingredients:

a little oil for saute’ing

1 cup chopped onion

1 cup chopped green pepper

6 long celery stalks and tops, chopped

approximately 2 1/2 cups (350 grams) chopped carrots

2 large zucchini’s, chopped (approximately 350 grams)

2 cups cooked chickpeas

salt and pepper to taste

dried origanum

2 cups vegetable stock

For the topping:  Dry roasted chickpeas – optional

Instructions:

In a large pot, and on medium heat, saute the onions until just translucent. Add the green pepper, celery and  celery tops.  Stir around for about a minute and then add the carrots, zucchini’s, chickpeas, origanum and stock. Bring to the boil, stirring occasionally and then reduce the temperature to simmer with the lid on the pot.  Let simmer for about 20 minutes or until the vegetables have softened.  Taste.  Season with salt and pepper. Add more origanum if you feel it is needed. Taste. Then, add the vegetables to the blender.  Blend until the vegetables reach the consistency you want.

Serve hot and with some crunchy roasted chickpeas.

Enjoy 🙂

NB*

This soup freezes well in a sealed container.

To Dry Roast Chickpeas:  Chickpeas must be cooked.  Drizzle over olive oil, salt and pepper. Then place on a baking tray in a preheated oven for about 20 minutes or until golden brown and crispy.  Remember as the roasted chickpeas cool, they will get a bit more crisp.

 

Zucchini, Baby Spinach and Cottage Cheese Phyllo Tart

Ummmm yes please !

I have finally come to the realization that I REALLY enjoy zucchini’s !, courgettes, or marrows or whatever you guys call them. (Sorry I did not mean to shout, I really just wanted to emphasize how much I really do enjoy them) It’s not a bad thing though as they are healthy, low carbs… but seriously, look at all my posts and 90% of them have zucchini’s in them !!!! (Okay, I still am getting used to the idea of calling what I know as ‘marrow’s’, zucchini’s or courgettes….I know I am carrying on about it, but this is a major for me.

So, this little savoury tart I have done like a billion times, over the years.  I decided that it clearly is good, and it is clearly time to share.  The combination of the marrows zucchini’s and cottage cheese is just delicious.  I have made it with both phyllo and puff.  Both are good, so basically when I am in this tart mood I use whatever pastry I have on hand, so clearly anything goes! (did you notice how many times I said ‘clearly’ in this paragraph?….yip! I am losing it !!!)

Zucchini, Baby Spinach and Cottage Cheese Phyllo Tart

Preparation time:  10 minutes

Cooking time:  30 – 45 minutes

Total time:  40 – 55 minutes

Ingredients:

6 – 8 sheets of phyllo pastry

1/2 cup (125 ml) melted butter, plus more if necessary

250 gram plain chunky cottage cheese

2 Tablespoons basil pesto (be generous)

8 small zucchini’s, sliced with a potato peeler

a handful of baby spinach, sliced finely

4 Jumbo-sized free-range eggs

1 cup (250 ml) crumbled feta cheese

1/2 cup (125 ml) dry toasted pumpkin seeds

To Serve:  Rocket and Sour Cream

Instructions:

Preheat oven at 180 degrees Celsius / 350 degrees Fahrenheit.

Grease an oven proof dish approximately 23 x 28 x 5 centimeters / 9 x 11 x 2 inches in size.

Layer one sheet of your phyllo pastry into the dish and brush the pastry with some melted butter.  Continue to layer and brush with butter until all the sheets of phyllo are finished.

Then blanch the sliced zucchini’s in boiling water for a few seconds, drain and set aside.

In a medium sized bowl add the cottage cheese and pesto.  Taste and if needed season with salt and pepper.  Spoon mixture onto the phyllo pastry.

In another bowl, add the zucchini, baby spinach, eggs and feta. Mix well. Then stir in half of the dry toasted pumpkin seeds.

Spoon the zucchini mixture over the cottage cheese mixture, and top with the remainder of the pumpkin seeds.

Place in oven and bake for 30 – 45 minutes or until egg has set and phyllo is golden brown.

Serve with rocket and sour cream.

Enjoy 🙂

NB*  If you find that your phyllo is browning too quickly, cover the exposed phyllo with tin foil, so that it does not burn.

 

Refreshing Cucumber Chia Drink with a ‘kick’

It is so … Greeeeeen…… A-gain !!! Can you handle it?  I am wondering if I can handle it. Well, at least I did put a bit of yellow with it, even if it is the flower to make it a little bit more pretty…apologies to all out there that are not into green. Talking of green, have you read about purple being the new green?  I am talking about food…you know that green veggies are always classed as healthy….well now it apparently is purple.  Well, I have yet to see purple veggies here on this side of the world, so I guess, I will still be eating green!

This is really such a great little creation, thanks to the contents of my fridge. The ‘kick’ is the perfect ‘kick’ and this little creation would not be as great as it is without it.  If you do try this, feel free to bump the quantity up of the ‘kick’…the worst it could do is put hairs on your chest!

Refreshing Cucumber Chia Drink with a ‘kick’

Total time:  6 minutes

Makes just over 1 cup

Ingredients:

1 cup chopped cucumber

1 cup tightly packed baby spinach leaves

1/2 – 1 cup mint leaves

2 Tablespoons chia seeds

1 teaspoon lemon juice

3 – 5 Tablespoons water (optional, and depends on consistency you like)

1/2 – 1 teaspoon Tabasco Sauce (‘The Kick’), or more

Instructions:

Put all the ingredients into a blender and blend till smooth.

Have immediately or put in the fridge overnight.

Enjoy 🙂