Thursday, 23 February 2017

More smoothie please

A delicious start to the day, smoothies are packed with vitamins, minerals, fibre, good fats and proteins. As well as fruit and veg, I add nut butter or tahini, ground flax seeds or chia seeds,  cinnamon or cocoa.......Some days I made my smoothie quite skinny which means I use water as a liquid base. One of my favorite combo is: spinach, blueberries, avocado and water.
I wanted my kids to have a glass of smoothie as a regular drink so that's where the sweet fruit and honey comes as a base. Children don't like funny colours or taste, my children would turn their noses even if I add flax seeds. ...
My latest addition is beetroot . I was inspired by the kale smoothie starters I have found in one of the blogs I follow called The plant philosophy. I grated one large raw beetroot and I simply stuck it into an ice tray. Freeze for 4 hours and then I have beetroot boost in my smoothie every time ..... 












Wednesday, 15 February 2017

Chocolate Brioche Twists

We  indulged ourselves with these brioche treats over the weekend. I made them with love for the people I love the most ......πŸ’•πŸ’–πŸ’—πŸ’˜πŸ’πŸ’Ÿ  











Ingredients:

300 gr flour

160 gr soft butter
100 gr chocolate
3 eggs
5 gr dry yeast mixed with 3 - 4 Tbsp water
1 Tbsp sugar
1 egg yolk 
1/2 tsp salt

Place the flour, salt, sugar and yeast mixture into a mixing bowl.
Add the butter and the eggs and form a dough.
Leave the dough to rest, covered with a tea towel for 1 1/2 hours.
Place the dough onto a floured surface and knead it for a minute or two.
Place the dough back into a clean mixing bowl, cover with food wrap and leave it to prove in the fridge over night.
In the morning, get the dough out, it is going to be a cold and hard to handle but at least it's not sticky . 


my little boy was waiting patiently, the smell was divine 


even teddy got one 


Divide the dough into six balls and roll each ball into a rectangle. 
Grate the chocolate on the top, roll it up and cut it lengthwise to get two parts.
Twist the parts and form a knot or a wreath.



Place the knots onto a baking tray, leave to rest for 30 minutes.
Pre-heat your oven on 180 C.
Just before you bake them, brash with a egg yolk and a little bit of milk.
Bake for 30 - 40 minutes.

Serve them warm ...






Thursday, 9 February 2017

3 post workout protein fix


This is the first perfect protein rich lunch ( made in no time ), I used 2 eggs, a small cube of butter ( the size of my smallest nail )  chopped up fresh tomatoes, 1/4 avocado and a handful of spinach as well as some pumpkin seeds for an extra crunch ....









For this protein bowl I cooked some mixed whole grains with kale, I crushed butter beans with garlic and lemon zest and I made sweet potato chips...
Here is how I did it: 

I cooked the grains ( mixture of quinoa and freekeh ) in a medium size cooking pot for 20 minutes, half way I add the greens. 
For the beans, I heated up some olive oil in a small frying pan, adding 1 clove of minced garlic. After 1 minute add 1 tin of beans, zest of half a lemon, salt, pepper and chopped fresh parsley.
Add a splash of hot water if too dry.
Sweet potato chips: peel and cut the potato into tiny slices, spray with olive oil and sprinkle some salt and pepper.
Place it onto a baking tray and bake for 20 minutes on 170 C 









Super healthy & super tasty protein rich smoothie 


These little power smoothie starters are amazing, I've recently discovered the recipe here !!!
To make this smoothie I blend 1 or 2 starters, handful of berries, 1 Tbsp nut butter, 1 chopped date, 1 tsp cinnamon and 250 ml almond milk or any liquid will do. 




Thursday, 2 February 2017

Chickpeas & veggies soup with rainbow salad

When I was a little girl my parents used to add vinegar to the soup we used to eat as a starter. Oh, I remember now very clear how much I used to hate the taste of it, I would cry or even throw a tantrum until my soup was replaced by a fresh non-sour bowl of soup. Guess what ? I now love adding vinegar to my soup and I buy unfiltered apple vinegar so the taste is as authentic as can be. My father used to make his own apple vinegar from our own apple tree so we were spoiled with taste. Now days any nutritionist will tell you to eat something sour just before you eat your meal to kick start the acids in your stomach so your food is easily digested and you don't get bloated. It can be a Tbsp of vinegar in a little water or it can be a handful of rocket leaves or it can be a bowl of sour soup ☕   I am contributing with this recipe to my fellow blogger veghog, she is promoting " cheap eats week " and I think this soup is very much on budget !!!












Ingredients:

1 onion or 1 leek, sliced
2 carrots, sliced
1 parsnip, sliced
leftover broccoli stalks
1 can of chickpeas
vegetable stock 
olive oil
pepper
handful of pasta 
handful of polenta 
parsley 

In a big cooking pot splash some olive oil and add the vegetables. Let them sweat on a medium heat with lid on for about 15 minutes.
Add 1 litre of stock + more, depend of how much vegetables you have, as well as the chickpeas.
Cook on medium heat for 20 minutes and add the pasta shapes. Cook for further 5 - 10 minutes before you add the instant polenta ( you don't have to, I just fancied thicker soup ) 
Adjust the taste, add some fresh parsley.

For the salad, grate some beetroot ( mine is golden ) and carrot, slice some purple cabbage, add some chopped red pepper and fresh parsley.
Season the salad with olive oil, vinegar and salt.

The bread dipped in the soup on the photo is this one