Feb 2014

AVOCADO, BANANA AND SPIRULINA SMOOTHIE

AVOCADO, BANANA AND SPIRULINA SMOOTHIE

Admittedly I am not a morning person. I don’t have a trouble waking up, even on weekends I tend to be the first one up leisurely checking up the latest news on my iphone. However I am not an early breakfast person. To be honest on a school day, when I am making kids breakfast, packed lunches and making sure my daughter (who would rather be dancing) gets dressed and brushes her hair and teeth, my breakfast is the last thing on my mind.

That’s why I think breakfast smoothies are so fabulous especially when you are on the run, they get you going and can provide lots of nutrition to start the day. No need to grab a sugary cereal bar, smoothie takes just a minute or two. I usually just chuck in whatever I find in the fridge and freezer. I keep my freezer stocked up. There are lots of frozen berries, mangos and bananas. There is also frozen kale and spinach in case I don’t have any fresh. Of course my fridge is full of fresh veggies and fruit bowl is always stocked up too. Not all my smoothies look and taste great or would look great on a photograph (like those that turned mud brown or unappetising dark grey). There were a few that I drank just because I new there are good for me but took no great pleasure in doing so...

Friday evening our friends came over for a veggie curry feast, we had 4 curries, rice, naan breads, chilli nuts... and my friend (as she always does) bought a few cocktails. Morning after a blow out like that a smoothie is the best way to start the say. I have to say this avocado, banana and spirulina smoothie made with coconut water really hit the spot. Not only it kept me full till lunch but also gave me the energy for some needed revision.

avocado-banana-smoothie

AVOCADO, BANANA AND SPIRULINA SMOOTHIE
Makes 1 large glass

1 very small avocado (or half a medium one)
1 banana
1 date (optional)
1 heaped tsp organic spirulina (chlorela, or any mixed green powder)
1 cup (or more if needed) of coconut water
handful of ice

1. Put all the ingredients into a blender and blend till smooth, add more coconut water if too thick. Serve immediately.
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HAPPY VALENTINE’S DAY/ LAYERED RASPBERRY RICE PUDDING

HAPPY VALENTINE’S DAY/ LAYERED RASPBERRY RICE PUDDING

Valentine’s day. Every recipe blog has a chocolate recipe. Sadly I have none in the house. I KNOW, NO CHOCOLATE!!! HOW DID THIS HAPPEN??? At least I have frozen raspberries. Red fruits go with Valentine’s nearly as much as red roses and CHOCOLATE.

I had something tall (a glass), creamy with raspberry ripple in my head. I thought a rice pudding would do nicely. My husband loves rice pudding. However, as I started to layer it, he told me he doesn’t like his rice pudding with fruit... hm I guess this could be bit of a failure, especially since I put apple juice into the cooking liquid. Yes he wasn't impressed. I guess I will have to come up with another Valentine’s recipe for him...

Luckily my son does enjoy fruit with his rice pudding. If he had a tongue like a giraffe he would have licked the glass clean. Therefore if you like fruit with your rice pudding than this is a recipe for you, if not you could make my chocolate pot I made couple years ago.

raspberry-rice-pud


LAYERED RASPBERRY RICE PUDDING

ingredients
1/2 cup (100g) arborio rice
1/2 cup apple juice
2 cups almond milk
1 tsp vanilla
1 Tbs coconut nectar sugar

2 cup raspberries, I used frozen
2 tsp coconut sugar
1tbs water

  1. In a medium saucepan combine rice, apple juice, almond milk, vanilla extract and coconut nectar sugar.
  2. Bring to a boil, reduce the heat and simmer for about 30min until the rice is very soft and sauce is thick. Stir occasionally.
  3. To make the raspberry layer in a small sauce pan heat the raspberries with coconut nectar sugar and one tablespoon of water. Cook until the raspberries collapse into a thick chunky sauce (I do like the seeds in but you can strain the sauce).
  4. In a tall glass layer the creamy rice with raspberries, finishing the glass with the raspberry layer.

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CHUNKY VEGETABLE AND BARLEY SOUP

CHUNKY VEGETABLE AND BARLEY SOUP

Lately I have increased the amount of juicing I have been doing and have been enjoying their fresh zing in the mornings. Lunches, possible due to the awful relentless rain and wind, have been largely soups. Warming, soothing and a wonderful way to use up odds and ends in the fridge.

This soup is exactly that. Many odd pieces of veggies rescued from the vegetable drawer cooked in flavoursome broth with the addition of barley to give the soup more body and sustenance. You could of course any veggies you find lurking around, swede, turnip, courgette, celeriac, peppers, peas, sweetcorn....anything goes.

Add some herbs or different grain, quinoa or brown rice would be lovely. I wold cook these separately and add to warm up just before serving. Which ever way you go this will warm you up in this wet wintery weather.

barley-soup

CHUNKY VEGETABLE AND BARLEY SOUP

serves 3-4

ingredients
1 onion
1 celery rib
1 carrot
1 parsnip
1 large potato
1/4 cauliflower
half broccoli
1/2 cup barley
veg stock

method
  1. Peel the onion, peel the potato and parsnip. Cut all the vegetables into fine dice (about 1 cm/1/3inch).
  2. In a large sauce pan or stock pot add all the vegetables and barley.
  3. Add enough vegetable stock to cover the vegetables by about 5cm (2 inches).
  4. Bring to a boil, reduce to simmer and cook for about 20min or until the barley is cooked. Taste for seasoning.
  5. Enjoy.
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