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 🙂

 

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Berry and Chia Smoothie

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I could not resist this !!! What is better than a quick throw together morning smoothie.  I feel like I have just discovered my blender again, and can’t resist playing with it !!! I literally have been making smoothies and juices all week….I know….quite sad hey, but I like playing in my kitchen, and I like just sprucing the breakfast ideas up, otherwise it gets a tad boring. Not only that, I scrapped together the last of the strawberries here, so I had to take full advantage.

I was really on the fence about the banana thing…I am weird, I have this thing about bananas.  I like them, and then sometimes I don’t.  I love them in a fruit salad, banana bread and even in muffins, but then sometimes the thought of putting a banana into say a smoothie…….it doesn’t gross me out, it is just like…do I have to? should I?  Then, I do, and I love the smoothie….  Yes, just bare with me, I have my moments.

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Berry and Chia Smoothie

Preparation time:  5 minutes

Total time:  8 minutes

Makes 2 cups

Ingredients:

100 grams fresh strawberries, chopped

100 grams fresh blueberries

100 grams milk of your choice

1 Tablespoon Chia Seeds

1 banana (fresh or frozen)

Instructions:

Bomb all of the above ingredients into a blender and blend for about 2-3 minutes until nice and smooth. Pour or scoop into a glass.

Enjoy 🙂

Carrot Cake Buckwheat Breakfast Porridge

Okay, so this is not the most exciting looking breakfast on this planet, but it is super tasty.  When I first took the pic’s I had added the milk, warmed the porridge up, and it was all good to go….for my belly, not for the pic’s, sadly. They really just did not look good, and with everything all mushed around, you could not see what was what! You see, everything kind of gets warm and cozy and slithers down into the warmth of the milk! Hence the boring looking porridge! but I kid you not, those flavours are to die for. …….Soooo the next obvious option was finish the porridge, I mean, why not.  It doesn’t matter that I had actually eaten breakfast earlier…Load up another bowl of porridge, add milk, add a bunch of delicious toppings…Do Not steal the toppings, and Do Not warm it up. Take pic’s. (Put in sealed container in the fridge for the next day…Oh btw.  this is perfect for the next day!) This is seriously like having Carrot Cake for breakfast….the difference is, that this is the healthy nutritious version.

Carrot Cake Buckwheat Breakfast Porridge

Preparation time:  5 minutes *  this time can be less if carrot is grated.

Cooking time:   8 minutes

Total time:  13 minutes

Serves 1 – 2

Ingredients:

1/2 cup uncooked buckwheat

1 cup water

1 cup grated carrot

1/4 teaspoon ground cinnamon (you can add a little more if you want)

1/4 teaspoon ground nutmeg

a pinch of ground cloves

1 Tablespoon desiccated coconut

1/4 teaspoon vanilla extract

For the topping:  milk of your choice, coconut flakes, toasted chopped nuts of your choice and a drizzling of honey

Instructions:

On medium heat and in a medium-sized pot, bring all the above (except the topping ingredients) to the boil.  Then reduce to simmer until cooked.  I personally like a bit of texture so I do not over cook. Mine took about 5 minutes. Remove pot from the heat. Place the porridge mixture into a breakfast bowl and add milk and toppings.

Enjoy 🙂

NB*  If you want your porridge warmer, give it a boost in the microwave.

Pineapple, Carrot and Walnut Smoothie

This IS seriously happening….brace yourself, this is a salad smoothie !!!

I had bought this pineapple on the hopes of making a pineapple smoothie of sorts. My original idea was to concoct a smoothie from a salad my mom used to make with pineapple.  (Does that sound weird or what?….salad….and smoothie) So anyway, I hack this pineapple up into chunks,  and bomb it into the blender, add the frozen banana, then realise, I didn’t have lactose free yoghurt…… bummer,  but carried on thinking now of the salad ingredients……added the carrot, and then……..drum roll please……….

WALNUTS

……but me being me, ended up not thinking with all my excitement and landed up emptying the entire bowl of walnuts into my previously perfect smoothie….

Result?   Full Blown Walnut Smoothie !!!!  Not good, well, not the way I wanted it to go. So, hubby had Full Blown Walnut Smoothie for breakie today. You talk about a nut boost !

But, now for the real deal…..and if I say so myself, this was Deeliciousssss.  

Pineapple, Carrot and Walnut Smoothie

Total time:  10 minutes

Makes 2 cups

Ingredients:

1 cup chopped pineapple

1 cup grated carrot

1/2 cup chopped walnuts

1/2 cup freshly squeezed orange juice (if possible)

1oo millilitres milk of your choice (I used Rice Milk)

Instructions:

Bomb all the above ingredients into a blender and blend away till everything is combined nicely and is a smooth consistency.

Enjoy 🙂

 

 

Blueberry, Spinach and Quinoa Smoothie Bowl

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Yes, I am on a Quinoa thing at the moment…sorry, I know I posted a Quinoa salad last week, and it was for breakfast, and now I am posting a Quinoa Smoothie, probably also for breakfast too….but guys, I don’t know about you, but I definitely need my Quinoa fix, and this was just too good to pass up !

Porridge like ….. thick ….filling, and so so healthy.  What better than a quinoa smoothie bowl, loaded with fresh baby spinach and berries.  If you still have this ‘anti’ thing about spinach in your smoothies,  seriously, please try … even if you try firstly with a small quantity. Green equals Healthy.

You know, I shudder when I think of all those unhealthy, breakfast cereals out there, loaded with preservatives and such like.  It’s really scary.  And, this can be prepared in minimal time, just like those cereals.  Generally I like to have my grains cooked before hand, it really makes life so much easier or, if I am doing quinoa for dinner, just cook up a bit more, and that is the base for breakfast the next morning – boom, breakie is done !

Anyway, I feel I am rambling right now…. Lets get back to the real stuff…..and, look at the colour of this !!! Isn’t it A-M-A-Z-I-N-G !!!!!

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Blueberry, Spinach and Quinoa Smoothie Bowl

Total time:  9 minutes

Serves 1-2

Ingredients:

150 grams (approx 3/4 cup/5.3 ounces) fresh strawberries

100 grams (approx 1 cup/7.1 ounces) fresh blueberries or frozen

100 grams rice milk (approx 1/2 cup/3.5 ounces) or milk of your choice. If using frozen blueberries use some of the juice, or a combination of both

2 Tablespoons chia seeds

1 handful of baby spinach

100 grams (approx 1/2 cup/3.5 ounces) cooked quinoa

1 banana

Instructions:

In your blender, add all of the above ingredients and blend until smooth. Blend for about 3 minutes or so.  Transfer into a bowl.

Enjoy 🙂

NB*  Don’t stress too much about getting ‘exact’ quantities.  What is great about smoothies is that you can blend together whatever quantities suit you, and you can really make them your own.  🙂

Breakfast Quinoa with Summer Fruits

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I love, love, love…… fruit salad.  This time of year we are so fortunate to have so many types of fruit available and the colours ….lets not even go there with the stunning colours.

So, growing up we had fruit salad often, and each time it was just solid mouthfuls of goodness and health being consumed into our bellies.

Okay, now if you have been following me for awhile, you will know how I do not like waste, and I will find something to do with leftovers….This was one of those times…just a bit of quinoa, sitting all on its lonesome in a container in my fridge and then of course fruit, put them together and it was like a match made in heaven, oh, don’t forget about some freshly squeezed orange juice, just to seal the deal.

This, I just could not resist.  You are probably thinking I have lost my marbles but really Quinoa and Fruit are my new best friends…and what is wrong with a little updated version of The Fruit Salad……..Total Awesomeness !!!

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Breakfast Quinoa and Summer Fruits

Ingredients:

cooked quinoa

blackberries

strawberries

grapes

freshly squeezed orange juice

Instructions:

Add cooked quinoa to a salad bowl.

Chop fruit to your liking.

Add the fruit to the quinoa, stir around and top with the squeezed orange juice.

Enjoy 🙂

NB*  Feel free to use whatever quantities and fruit you like, I am sure it will taste just as good.

Kale Crumpets with Tzatziki Sauce

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Look at this!  It is well into Feb and this is my first post for the month!  My plan was not to ever skip a week of posting this year – and I have failed royally at that already.  I am soooooooo slack !!!

Anyway, when I was a kid, my mom frequently made crumpets. She was the best at making them, and would whip up a huge batch in no time! Crumpets usually were served with butter and syrup.  That butter literally melted on the hot crumpet and the syrup just trickled down. Oh, sweet sweet memories 🙂 .

So, just to change things up a bit, I decided to go with a bit of a savoury vibe. I mean, who says breakfast needs to be sweet?  ……Not….I am all for the savoury ones :-). And, even if I say so myself, these make a pretty good savoury breakfast. This is my basic crumpet recipe, with some kale thrown in, no biggie, but really awesome.  When I first made these, I just had them with plain yogurt and lemon, they were nice, but felt they needed something more, so tried adding fruit to the yoghurt, again nice, but I wasn’t 100% sold.  Then I had a light bulb moment, I had Tzatziti Sauce left over from the night before….This for me, did it. I loved the combo. I really felt it really kind of brought it all together.

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Kale Crumpets with Tzatziki Sauce

Preparation time:   5 minutes

Cooking time:  10 minutes

Total time:  15 minutes

Makes 6 – 9 depending on size

Ingredients:

For the crumpets:

1 cup self-raising flour (I used Gluten-Free)

1 cup milk (I used a Lactose-Free Milk)

1 teaspoon castor sugar

2 teaspoons baking powder

2 eggs (I used jumbo sized)

1/2 cup chopped cooked kale (I chopped up 1 cup kale, and nuked it in the microwave for 30 secs, and it shrunk to 1/2 cup)

For the Tzatziki Sauce:

8 – 10 centimeter cucumber, grated

handful of chopped fresh mint

1 clove garlic, minced

160 millilitres plain yoghurt (I used Lactose-Free)

1 teaspoon lemon juice

salt and pepper to taste

These quantities can be doubled.  This makes about 175 millilitres of sauce.

Instructions:

For the crumpets:

In a medium-sized bowl add the self-raising flour, castor sugar and baking powder. Whisk.

In a separate bowl add the eggs and whisk with a fork, then add the milk.

Pour the milk mixture into the dry ingredients and whisk until nicely combined.

Stir in the cooked kale.

Heat up a pan on the stove with a little oil, and add a couple tablespoons of mixture into the pan.  When the outer edges of the mixture start to bubble, gently flip over.  You will notice the crumpet is a nice light golden brown. Cook the other side till light golden brown, remove from pan and allow to sit on a paper towel.  Continue this method until all the mixture is used up.

For the Tzatziki Sauce:

Squeeze out the excess water from the grated cucumber.  Then, add all the ingredients together (except the salt and pepper). Mix together with a fork or spoon. Taste and then add salt or salt and pepper accordingly.

Enjoy 🙂

NB*

  1. The ingredients can be halved, doubled, tripled, whatever.
  2. Also, if you are not a kale fan, feel free to use baby spinach.  In this case though, the baby spinach would not need to be nuked, and also, you could double up on the baby spinach as it is not as bitter as the kale.
  3. This mixture can be made in advance and stored in the fridge in a sealed container for a couple of days
  4. All times may vary depending on size of pan, quantity, and how many crumpets you cook at one time

Beetroot and Berry Smoothie

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Do you know that feeling when, you just have to?  Well, I just had to do a beetroot smoothie. I added some fruits and if I did not tell you there was beetroot in this smoothie, you wouldn’t even know.  My best is making a smoothie, and sending it off with the hubby to work not telling him what is in my concoction, then during the day I usually get a call or message (we are big on whatsapp messaging here) saying what a great ‘xyz’ smoothie it was.  Great compliment, but he usually doesn’t know the key veggie ingredient I had tossed in. Actually, is that a compliment or an insult to my concoction? Hmmmm whatever, oh well, it is healthy and that is all that matters :-).

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Beetroot and Berry Smoothie

Preparation time:  5 minutes

Total time:  7-8 minutes

Makes 2 cups

Ingredients:

100 grams raw beetroot

100 grams fresh strawberries

100 grams fresh blueberries

100 grams milk of your choice

Instructions:

Blend all the above ingredients in a blender until smooth.  This will take approximately 2-3 minutes.

Once done, pour into a glass.

Enjoy 🙂

NB*  Feel free to also roast your beetroot till it softens slightly if you are afraid your blender might struggle.  It works just as well, just don’t go and salt and pepper it 🙂

Roasted Butternut, Egg and Bacon Stack with Almonds and Baby Spinach

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Guess what I have just made….and I actually ended up eating it for a late breakfast! Shock and horror!!! Veggies for breakie!!!  Well if you are not into veggies for breakie, have it for lunch, I mean, it doesn’t get better than this :-). Here I have done the egg without the yolk, but by all means make a nice poached egg, and enjoy all that runny yolk trickling down as you take a bite. Crisp up that bacon, (if you are not keen on the bacon, you can always sub the bacon with chopped mushrooms….just a thought 🙂 ). Toast the almonds and you are good to go.

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Roasted Butternut, Egg and Bacon Stack with Almonds and Baby Spinach

Preparation:  5 minutes

Cooking time: 20 minutes

Total time: 25 minutes

Ingredients:

Roasted Butternut Rounds

Crispy Bacon

Egg, cooked (either poached, or boiled)

Almonds, toasted

Handful of baby spinach

Salt and Pepper

Instructions:

Slice a butternut into rounds, and roast in the oven with salt and pepper and a dash of olive oil.

Whilst the butternut is roasting, dry toast some almonds on top of the stove, cook up your bacon either on top of the stove or in the oven.

Just before the butternut is done and the bacon is crisp, cook up the eggs.

Place a handful of baby spinach on the plate, topped with a butternut round, egg, bacon and another butternut round. Sprinkle with some chopped and crushed almonds. Serve hot.

Enjoy:-)

NB*  The baby spinach does not need to be cooked, it will heat up with the heat from the roasted butternut.

Also, to cut down the time issue when you are roasting butternut for an evening meal, roast extra rounds seal them in a container overnight and use them for breakfast the next morning 🙂

Green Goodness Bowl

046 Oh man, now we are talking ! This bowl of goodness is like nothing else….yes, it is jam packed with goodness.

I am so pumped up about this, I think for me, every morning needs to be a ‘Green Goodness Bowl’ or ‘Green Juice’ morning, of course the contents will vary, but that’s fine, so long as it is GREEN !!!

I remember years ago watching an Oprah show, and her guest on the show was Dr Oz?  Who remembers Dr Oz? Anyway, good ol’ Dr Oz (he wasn’t really old) was doing like a morning breakfast thing by doing a green juice.  He maintained, every morning, throw together whatever you have in the fridge that is green, blend it all together and you are sorted.  So, of course, me being me, took that to heart, and yip I had to do it. Green juice it was, and it was yummy.  Sometimes now, I change it up a bit and do delicious healthy green bowls instead, but no matter what it is always good. So, here is a bowl of green yummy delicious goodness….and I have kept it simple.060Green Goodness Bowl

Preparation time:  8 – 10 minutes

Serves 1 – 2

Ingredients:

2 handfuls of lettuce leaves, roughly chopped

1/2 cucumber, roughly chopped

1 handful of baby spinach, roughly chopped

1 handful of fresh parsley

1 green Granny Smith apple, chopped

3 -4 centimetres (1.5 inches) fresh ginger, peeled and chopped

1 Tablespoon fresh lemon juice

1/2 avocado pear

Instructions:

Add all the above ingredients into a food processor and process.

If you don’t have a food processor, a good blender will do the trick as well, just make sure you add the lemon juice, avo, cucumber and apple in first, blend a bit and then add the rest of the ingredients.

Enjoy 🙂