Green coriander chutney


DSC_1272

It’s an amplification of harmonious flavours put together in a way as to extract the maximum potency of their parent ingredients is what chutney I believe is and this recipe extracts, exaggerates and emboldens every flavour that found itself in the making of this luridly green almost viciously spicy and flavour festooned green chutney.

Chutneys are of course not meant as a solitary treat because of their main purpose in life as an enhancer, that is they upgrade any dish from their current pedestal and double as dips, dressings even spread and this particular coriander chutney especially works hard to earn its keep not least because it’s an old recipe using few readily available in season ingredients.

DSC_1262 copy

The spice levels on this depend on the creator but it’s good to have it on the not so mild side of the spectrum and keep them a bit on the more tear-jerking levels, not to be vulgar or anything but because that’s really how this stuff works and it’s meant to. Ingredients are few and simple. Coriander, green chillies, garlic, dried red chillies, salt, cumin seeds and dried mango powder.

DSC_1263

It’s just a question of blending everything together. So along with the coriander leaves and the stalks which contain most of the flavour

DSC_1264

add the garlic and chillies, halved or chopped to convenience

DSC_1265

the dried red chillies

DSC_1266

and the spices that are cumin, dried mango powder and salt and blend

DSC_1269

until you have a somewhat smooth paste. Make sure that all the ingredients have been incorporated and that there aren’t any large chunks left. Add a little water but not too much and use a spoon to clamp down the leaves and chillies to avoid too many air pockets.

And that’s it. Your green coriander chutney is ready.

I especially love it sandwiched between two slices of bread with lashings of butter and a dollop of this chutney. But really, over rice, in salads, as a dip for anything fried, this chutney is where it’s at!


Ingredients

Coriander: 100g

Chillies: 3-4 (use fewer for a milder taste)

Garlic cloves: 2-3

Cumin seeds: 1 heaped tsp

Salt: 1.5tsp (or to taste)

Dried red chillies: 2-3

Dried mango powder: 1tsp heaped



 Recipe instructions

Wash the coriander well and rinse under running water until no grit or dirt remains and add to a blender with green chillies, garlic cloves, salt, cumin powder, dried red chillies and dried mango powder.

Blend to form a smooth paste. Add a tablespoon of water if it feels too dry but do not add extra because it can make the resulting chutney watery. Clamp down with a spatula or spoon for even blending.

Remove to a clean container and store in the fridge. It will stay fresh for at least 3-4 days.

Enjoy.

 

 

 

 

 

 

 

Pumpkin soup 2.0 (Vegan)


DSC_1248

Pumpkin soup has a special place in my repertoire and I’ve been dabbling with a lot of different recipes and ways to make this soup and not that I’m trying to be smug or anything but looks like I’ve finally perfected a recipe that I might sick to, and that it needs no pottering over a stove really does help.

The thing about soups and pumpkin soup, in general, is that it’s a very non-fussy way to create deliciousness from a rather humble looking vegetable and it’s versatile in a way that there’s never just the one way of cooking it just like there’s never one way of eating something and this particular recipe can be adapted to make pasta sauce, pizza sauce and curry base as well. Just a question of thinning or thickening it to your liking and I like it on the thicker more velvety side of things and that’s what I said and say.

Right, this blog is no stranger to pumpkin soups and in fact, I’m linking a previous pumpkin soup recipe here as well which is just as delicious but not nearly as quick and mad with flavours.

DSC_1228 copy

Did I mention it was simple as simple as can be? The taste and colour are amped up with spices and how much or how little you add is up to you but I like it very spicy especially in this weather and turmeric helps with the goldenness of it all. Like molten sunshine on a chilly afternoon. There’s pumpkin, onion, garlic, salt, turmeric, cinnamon, paprika, nutmeg and black pepper.

DSC_1229

Chop the vegetables to an almost equal sized thickness and add some oil. The amount of oil you want to add is up to you. It could be a drop, a drizzle or a glug. Did I mention this is an atrociously healthy recipe as well?

DSC_1230

Next, come the spices and this is really what maketh the soup. I’ve been known to add almost three times the amount of pepper I show here and so can you. The spiciness is really a personal choice and so is salt. No nutmeg at this stage. It comes in later.

DSC_1231

there you go. All in.

DSC_1232

Time to smoosh it all together. Coating the vegetables with spices and oil.

DSC_1234

Bake at 190º for 15-20 minutes until the pumpkin is almost falling apart and the onions and garlic have softened but not burnt.

DSC_1236

At this stage, you can modify it to how you’d want the final results to be. You can add stock, cream, coconut milk, regular milk or just plain water which is what I’m doing because it’s choke full of flavours but having said that I do add coconut milk to it on days when I’m in an altogether different mood.

DSC_1237

grate in a bit of nutmeg and add that as well. Not too much or it’ll overpower. Just enough to haunt the soup with a peripheral kiss of the exotic and blitz.

DSC_1242

Pulse until it’s all emulsified and you have glorious golden soup. Oh, how it glows. taste for seasoning and thickness and adjust by adding more of whatever is required.

DSC_1247

and lo and behold!


Ingredients

Pumpkin: 250g

Onion: 1 small

Garlic: 3-4 cloves

Turmeric: 1heaped tsp

Paprika: 1tsp

Black pepper: 1/2tsp

Salt to taste

Cinnamon: 1/2tsp

Nutmeg: 1/4tsp

Oil: 2tsp

Water: 200mls



Recipe instructions 

Chop the vegetables into equal sized portions and drizzle over oil and mix in the spices and salt except for nutmeg. Place in a baking tray and bake at 190º for 15-20 minutes or until the pumpkin is very tender and the other vegetables softened.

Add the vegetables to a mixer, grate in the nutmeg and add hot water and blend to a smooth puree.

Serve hot with bread or even rice.

 

 

 

 

Earl Grey tea cookies


DSC_1225

There isn’t any particular fondness for Earl Grey tea that I nurse in my heart, in fact, I never much thought about it but that was before I had an Earl Grey cookie at a speciality speculoos shop and one bite had me converted. The subtlety in its aroma bonded so luxuriously with the flavours of butter and a very slight hint of cinnamon that there was only so much I could do to not go through them like a savage.

I had tried unsuccessfully after that to recreate the magic of those crunchy bites but almost every time they came out too dense for my liking, until a few weeks ago when finally I found myself biting into one of these and finding them admirably crunchy and deliciously fragrant. Easy to make and all too easy to devour.

DSC_1188 copy

The ingredients are few. Just flour, butter, sugar, salt, earl grey tea, cinnamon and vanilla extract.

DSC_1190

To get the tea to impart maximum flavour it’s best to lightly toast it first on a very low flame. Toss it on a dried pan until fragrant, for a minute or so and then let cool.

DSC_1191

mix it with sugar and pulse it a few times to disperse equally,  this enables the sugar to absorb the tea scent.

DSC_1192

Like so

DSC_1193

In a separate clean bowl cream the butter

DSC_1194

and add in the tea and sugar mixture

DSC_1195

beating it thoroughly

DSC_1196

add in the flour

DSC_1198

vanilla extract

DSC_1201

cinnamon (it’s better mixed in with flour)

DSC_1202

and salt

DSC_1205

and mix the ingredients. It should begin to clump once everything is well incorporated. This mixture here was still a little crumbly and so I remedied it by adding a spoonful of full-fat milk.

DSC_1204

and thoroughly mixing

DSC_1205

to get a cohesive mixture

DSC_1206

which clumps if you press it together.

DSC_1207

for this mixture to form cookies we need to shape it into a log. Place plastic wraps over the work surface and scrape the cookie dough on it.

DSC_1208

Cover the dough with the wrap and roll it like it were a rolling pin to form a longish log shape which is not too thin because we should be able to slice fat coin shaped cookies out of it.

DSC_1209

Once you’re satisfied with the shape and dimensions of the log, refrigerate for an hour until it firms up, making it easier to slice.

DSC_1210

Unwrap and place on chopping board once firm.

DSC_1211

and slice into cookies, ensuring they’re neither too thick nor too thin because the former won’t be that crunchy and the latter might catch too quick.

DSC_1212

something like this. these are about quarter of an inch thick.

DSC_1214

place on baking mat and bake at 180ºC for 12-15 minutes or until the edges turn light gold.

DSC_1216

Let cool before serving. These keep well in an airtight jar for up to a week.


Ingredients 

Earl Grey tea: 6g

Sugar: 120g

Flour: 160g

Butter: 100g

Vanilla extract: 1tsp

Cinnamon: 1/2 tsp

salt: 1/2 tsp

Milk: 1-2 tbsp (optional)



Recipe instructions:

Lightly toast the tea on a low flame for a minute until lightly fragrant and let cool. Pulse it with sugar until evenly dispersed.

In a clean bowl cream together the butter and sugar and add flour, cinnamon, vanilla and salt and mix to form a dough. The dough should begin to clump together and if it doesn’t then add a spoonful of full-fat milk and mix again.

Form the dough into a log by placing it on a cling wrap sheet and rolling it to an even log shape.

Refrigerate for an hour until firm and slice into even sized cookies.

Bake at 180º for 12-15 minutes until lightly golden on the sides.

Enjoy.

Instant chilli pickle


DSC_1182

For when you want to add a little something-something to a dish that doesn’t taste just there yet or feels flat or maybe you just want a tiny spice kick and spicy texture to enhance and complement the food then this is the pickle of instant dreams because it adds that fresh zing and unique flavour that you could have been looking for but didn’t know where to find.

It’s quick in that it’s instant and depending on the chillies you put it can vary from anything naughtily mild to demonic hot.

DSC_1154 copy

Doesn’t hurt that it’s full of ingredients really good for you and how they come to marry in perfect harmony to form this delicious pickle.

DSC_1160

Chop and dice the green chillies into smaller than bite-sized pieces and remove any seeds if you want. These chillies though large in size are rather tame in taste, in fact, they’re almost sweet and so I didn’t much bother with deseeding them.

DSC_1158

Crush the yellow and black mustard seeds till some are fine dust and some still intact.

DSC_1164

Find a suitable bowl for mixing the pickle.

DSC_1168

Add crushed mustard seeds to the chopped chillies

DSC_1170

followed by salt and turmeric

DSC_1173

In with apple cider vinegar

DSC_1175

mustard oil

DSC_1176

and lemon

DSC_1177

give everything a thorough mix

DSC_1178

until spicily combined

DSC_1180

This is ready to be eaten immediately. Alternatively, you can cover and keep for a day for the flavours to mingle and mellow before transferring to a clean jar. This will keep well for several weeks or you can transfer to a fridge after a few days.

(Note: the flavours will intensify with each day and the mustard seeds lend a pungent spiciness of its own which is most desirable in such pickles.)

DSC_1185

You can add this to rice, slices of bread and anything you feel could do with a boost. I have tried mixing it with boiled pasta during days of lazy inactivity and loved every morsel of it.


Ingredients

Chillies: 250g

Lemon: 1

salt: 2tsp

Turmeric powder: 1tsp

Mustard seeds (crushed): 30g (you can use either all black or all yellow or a mixture of both)

Mustard oil: 70mls (or use olive oil if mustard oil is unavailable)

Apple cider vinegar: 60mls



Recipe instructions

Crush the mustard seeds until some are pulverized and some whole. Chop chillies into small pieces and add to a bowl.

Mix in the mustard seeds, turmeric, salt, oil, vinegar and lemon juice.

Cover and keep for a day or decant into a clean jar to be eaten immediately.

Note: The addition of vinegar increases its shelf life and this pickle can be stored for several weeks, however, you can store this in the refrigerator after a week as well.

 

Oxblood smoothie (Vegan)


DSC_1140

No animals were harmed in the creation of this idiotically vibrant pink smoothie that suffuses your insides with a similar blazing glow of health and wellness, not least because this delicious lambent drink is made in mere moments and serves as a fantastic post-workout snack or a cool supplement with any meal.

DSC_1117 copy

The ingredients can be easily substituted with what you have on hand and what kind of flavour profile you need in a particular smoothie. I gravitate towards resplendent reds and thusly red pitaya for the colour and nutrition boost along with bananas, strawberries, cashew nuts and soy milk.

DSC_1119

There’s just the one step to it that is blending all the ingredients.

DSC_1122

strawberries in with pitaya or dragonfruit as we call it and I have frozen strawberries here.

DSC_1124

in with cashew nuts

DSC_1128

banana and soy milk,

DSC_1129

a couple of pulses followed by a long whizz and there we have it. Luminous and bloody red.

(I have on previous occasions used boiled beetroot instead of pitaya with similar results.)

DSC_1133

Your daily nutrition boost with fruits and fixings.


Ingredients

Red Pitaya: 200g

Banana: 200g (2 small or 1 big)

Strawberries: 100g

Cashew nuts: 50g

Soy milk: 100mls



Recipe instructions:

Chop the fruits into smaller portions for even blending and blend along with cashew nuts and soy milk until smooth.

Feel free to add sweetener or a squirt of lemon to enhance the sweetness and tang.

 

 

Garam masala


DSC_1111

I know, I know, a garam masala recipe when you can just buy one in a pinch so why bother etc, but here’s the thing, this isn’t just any other garam masala. No sir! this is garam masala with its party hat on. It’s the kind of all-inclusive, multi-purpose, dangerously fragrant aromatic that should replace any scented candle inside your home. This deep earth coloured spice melange has a disco-like quality to it which makes each dish that it’s added to get up and sing in full swing and make your taste buds dance.

DSC_1096 copyDSC_1148

The ingredients list though long isn’t out of the ordinary to make something so extraordinary. Black and green cardamom pods, cinnamon, nutmeg, dried bay leaves, star anise, black peppercorns and cloves.

DSC_1101

Ordinarily, you’d only need put these spices in a processor and whizz to a powder but to amplify the flavours and have them announce themselves on a megaphone we need to roast these a bit, only until the oils of all the spices wake up and lose their subtlety. A few minutes on medium-low heat on a hot pan until the combined fragrance hits you. Steadily stir to keep them from catching.

DSC_1103

Once they’ve cooled down we can grind them to a fine powder. It’s best to do it in short burst of pulses.

DSC_1105

There shouldn’t be any lumps.

DSC_1107

Transfer to an airtight container.

DSC_1114

and add it to curries, gravies, roasts, cakes.


Ingredients

Cinnamon sticks: 8gms

Black cardamom pods: 5g

Star anise: 1 in nos

Dried bay leaves: 4-5 in nos

Nutmeg: 1/2 Tsp

Black peppercorns: 15gms

Green cardamom pods: 10gms

Cloves: 10gms



Recipe instructions

Roast the whole spices on a medium-low flame for a minute or two until fragrant. Keep stirring to avoid burning and let them cool.

Process to a fine powder and store in an airtight container.

This multipurpose spice blend can be used in many sweet and savoury dishes for a spicy kick.

 

Veggie burger


DSC_1091

There are no pretences, no affectations in this humble little patty to be anything even remotely meaty because it’s not and it definitely doesn’t parade as one either, nor is it a suitable substitute for a fat juicy meat burger, however it’s a rather decent vegetable patty and goes a long way with varied flavourings, not to mention too easy to eat without the guilt of it all.

DSC_1038 copy

The ingredients are as follows. Kidney beans, boiled potatoes, spring onions, green chilli, lemon, mushrooms, salt and some spices.

DSC_1039

to begin, chop the vegetables into small pieces and peel the potatoes.

DSC_1040

I decided to throw in a bunch of coriander as well,

DSC_1041

Put the chopped vegetables in a large bowl

DSC_1042

add kidney beans

DSC_1043

spices

DSC_1045

and lemon

DSC_1047

and smoosh everything together to form a mixture

DSC_1048

Scoop out the mixture in equal sized portions to form it into patties. I do this using a 1/3 cup measure.

DSC_1054

and fry them in a pan with some oil

DSC_1055

until they’re deliciously crisp and golden on both sides.

DSC_1059

And just like that, we have our patties and here are some fixings to turn it all into a burger.

DSC_1060

which we begin by smearing some lovely sauce that is really just some mayonnaise and ketchup with a dash of Tabasco over a toasted homemade burger bun

DSC_1063

a layer of ripe tomatoes and crunchy onions

DSC_1064

stack a just made vegetable patty over it.

DSC_1066

some cheese for good luck in good measure.

DSC_1070

and then perhaps another patty

DSC_1072

and another slice of juicy tomato

DSC_1073

and onions. We’re building a food skyscraper here.

DSC_1091

and finally the dome of the bun. And there you have it. A veggie burger.


 

Ingredients

Kidney beans: 200g

Boiled potato: 150g

Mushrooms: 50g

Spring onions: 3-4 stalks

Coriander: 3-4 stalks

Green chilli- 1 small

Cumin: 1 tsp

Salt: 1tsp (to taste)

Cinnamon: 1tsp

lemon juice: 1 tsp

Paprika: 1 tsp



Recipe instructions:

Chop the mushrooms, spring onions, green chilli and coriander into fine pieces and add the peeled boiled potatoes into a large bowl. Add in the kidneys beans, lemon juice and the spices into the bowl and mash all the ingredients together with a potato masher.

Once they’re evenly combined, form them into patties and fry over medium heat in a tablespoon of oil.

Once the patties are crisped and golden on both sides use them to form into burgers.

Enjoy!

 

 

 

 

 

 

 

 

 

Wholewheat hamburger Buns


DSC_1032

There’s no reason why you can’t just run to the nearest food store and buy a packet of perfectly decent soft burger buns but here is the difference between the store bought ones and the homemade ones, and that is you know exactly what goes in here and I’m not even talking about the bread softening chemicals; it’s the quality of the ingredients that you have the power to control, not to mention that these have whole wheat in them which does set them apart from the absolutely refined floured buns, and really it’s worth the effort, not least because it’s hardly an arduous task. Just a question of mixing and placing and baking. Talking of which..

 

DSC_0992 copy

The ingredients are few and pretty straightforward. We have strong bread flour, wholewheat flour, melted butter, salt, sugar, yeast and some lukewarm water. It could be argued that these wholewheat flour buns do have bread flour in them, but it’s not all refined flour, moreover, when made entirely of wholewheat the buns tend to get a bit too dense.

DSC_0993

Mix the flours and make a well in the centre.

DSC_0994

Add yeast, salt and sugar

DSC_0996

followed by water

DSC_0999

and the butter

DSC_1001

Give it a cursory mix with a spatula or spoon just so that everything is dispersed evenly before we begin to get our hands dirty.

DSC_1002

Form into a shaggy dough to feel if you need some more water and I did.

DSC_1004

Add water little by little, or teaspoon by teaspoon lest the dough gets too wet and sticky

DSC_1005

form a rough clump before you begin kneading when the moisture to flour ratio feels just right.

DSC_1008

Slap the dough on a large surface such as kitchen platform and get kneading. I use a simple technique wherein I flatten the dough then stretch and pull at one end

DSC_1007

before bringing it back to meet the opposite end, and repeat

DSC_1009

until the dough starts feelings soft and pliable under the fingers and palm. You really have to get a feel of this to understand because it’s a transformation and takes anywhere between 5-7 minutes.

DSC_1010

Once you’re happy with the dough, form into a ball

DSC_1012

transfer to a greased bowl. Oil the dough as well to prevent sticking

DSC_1013

cover with cling film and let rest for an hour or until doubled in size.

DSC_1014

like so..

DSC_1015

scrape out of the bowl on a well-floured surface

DSC_1016

and divide into two equal portions

DSC_1017

dividing each portion into four equals.

DSC_1019

before forming into rounds and placing on a well-oiled baking sheet

DSC_1020

to transform these dough balls into decently sized hamburger buns, gently press each until a bit flat, about 7-8 cms wide and roughly 2 cm’s thick; ensuring you don’t make them too flat or they’ll be something of a pita bread.

DSC_1021

Cover with a damp kitchen cloth and let rise for another hour until doubled in size.

DSC_1023

Once they’re nicely fluffed, brush the top with some water/milk/egg white. I brushed mine with water because it ensures that sesame seeds stick and do not budge

DSC_1024

Speaking of which, sprinkle the top liberally with some and bake at 200ºC for anywhere between 15-20 minutes, or until the top gets deliciously browned and the buns have cooked evenly.

DSC_1028

Like so..



Ingredients

Bread flour: 300g

Wholewheat flour: 200g

Water: 250 mls + more if needed

Yeast: 2tsp

Salt: 1 tsp

Sugar: 2 tbsps

Butter (melted): 80g


Recipe instructions: 

Mix the flours in a large bowl and make a well in the centre. Add yeast, salt, sugar, water and melted butter to the well and mix with a spatula or wooden spoon until it forms a shaggy dough.

If the mixture is too dry and not coming together add water a teaspoon at a time until the mixture forms a dough. Scrape onto a large surface or platform and knead until the dough becomes soft and pliable for about five to ten minutes and form into a ball.

Transfer to a large bowl and ensure it’s well greased to keep it from sticking.

Cover with cling film and let rest for an hour until doubled in size, after which scrape the risen dough on a well-floured surface and divide into two portions, further dividing each portion into four equal parts and form into balls.

Place formed balls on a greased baking sheet and gently press until they’re larger in size, ensuring that they’re at least 2 cms’ thick

Cover with damp cloth and let them rest for another hour until doubled in size.

Once they have nicely fluffed up, brush the tops with some water and sprinkle sesame seeds.

Bake at 200ºC for 15-20 minutes or until the buns are deliciously golden.


 

Skinny energy bars (vegan)


DSC_0984

One could, if one wanted, call them superfood mega nutritious healthy chocolate energy bars but that would be too long a name for something so decidedly elegant and petite and so, skinny bars it is and these are skinny in both appearance and spirit and all too easy to eat not just as a nutritious dessert, but also as a post-workout snack or during that time of the day when you feel hungry or depressed.

DSC_0950

I might have mistakenly erased the photograph of ingredients assemblage which is why we begin with the recipe. Starting with a clean bowl and a spatula.

DSC_0951

in with coconut oil, always a good start.

DSC_0953

followed with an all natural sweetener in the form of mushed up, pitted dates

DSC_0954

mix them well to form a somewhat wet base for the rest of the ingredients

DSC_0956

rolled oats that I pulsed a couple times to somewhat break them

DSC_0958

followed by rice flour and cinnamon and vanilla extract

DSC_0959

give it all a mix to incorporate the wet ingredients well into the dry.

DSC_0963

and finally the dried fruits, nuts and seeds. Here I have some raisins, goji berries, chia seeds, chopped almonds as well as some black and white sesame seeds.

DSC_0964

Give all the ingredients a thorough mixture to slick them somewhat with the oil and dates mixture

DSC_0965

and prepare a baking tin by lining it with baking paper to prevent the oatmeal bars from sticking to the tray.

DSC_0967

Scrape the contents into the tray and flatten the top, making sure it’s even on all sides before baking it at 180ºC for 35-40 minutes.

DSC_0968

It will come out bronzed at the top and I realized the raisins had swollen a bit and protruded out. This is, at this stage, a tin full of delicious granola and to make them into skinny bars you have to let it cool completely.

DSC_0975

The final stage involves a bit of pouring and sprinkling and here I have some melted chocolate and a couple tablespoons of slivered pistachios. You can melt some vegan chocolate for this purpose but I have here some homemade chocolate, the recipe for which I’m still perfecting and perhaps I will upload it soon but for now some melted chocolate (any you prefer) would work.

DSC_0976

Sprinkle over the nuts while the chocolate is still liquid and keep it to set in the fridge for a couple hours or until you’re ready to unmould and slice after it’s set.

DSC_0977

The surface takes over a rather matt look accentuated with the vibrant greens of the slivered pistachio’s and tastes even better.

DSC_0980

Find a sharp knife and get carving. The size of the pieces you cut is entirely up to you. They can be shards, chunks, blocks, slivers or you can just chew on this entire thing whole.

DSC_0979

Just look at this glorious cross section. There’s a bit of everything.

DSC_0982

and another cross-section, if you’re into cross-sections. I mean, of course, you could make thicker chunkier bars by spreading it into a smaller baking tin but they’d still be skinny bars.

DSC_0987-1

 



 

Ingredients

Rolled oats: 250g

Rice flour: 80g

Coconut oil: 50mls

mashed dates: 170g  (Alternatively use maple syrup or any other syrup)

Nuts +seeds: 80g (I used almonds, chia, black and white sesame seeds)

dried berries and raisins: 60g (I used raisins and goji berries)

Cinnamon: 1 tsp

vanilla extracts: 1 tsp

melted Vegan chocolate: 150g

Slivered Pistachios: 2 tbsps


Recipe instructions

Pulse the oats in a food processor to break them as an optional step.

In a clean bowl mix together the dates and coconut oil until well combined. Tip in the oats, rice flour, cinnamon and vanilla extract and mix. Add the nuts, seeds, berries and raisins and mix until well combined.

Spread in a baking tin lined with baking sheet and flatten the surface evening out the layer and bake at 180ºC for 35-50 minutes or until the top is browned.

Let it cool completely before glazing with melted chocolate and sprinkling over slivered pistachio’s.

Refrigerate to set and cut into large pieces or smaller chunks.

Store in the refrigerator in an airtight container for best results. These keep for a couple weeks if well stored, though they are much too easily eaten before the weekend is over.

NOTE: use date/ maple/rice syrup or coconut sugar instead of mashed dates if you prefer and any other dried fruits, nuts and seeds of your choice.

 

 

 

 

 

 

 

 

 

 

 

 

Super smoothie (Vegan)


If you’re looking for a quick, healthy, delicious post-workout recovery snack/drink or even just a nutritious little something to go with your daily blah then look no further because have I got a smoothie for you.

It’s gratifyingly enjoyable in a way that post-workout drinks should be, easy to put together with simple ingredients that can be mixed up to suit your tastes.

If you’re used to keeping a stocked larder with superfoods or just interested in knowing the different ways to use up those seeds and berries you can’t seem to finish then this might just be what you’re looking for and it’s pink.

DSC_0820 copy

A great smoothie needs a banana and it’s one of those definite fruits that does wonders for your body and system. It’s easily accessible, cheap and sweet. Apart from some strawberries (you could use any easily blendable fruit or berry of choice), goji berries to oomph the superbness of this smoothie what with all the antioxidants and vitamins and minerals, chia seeds for the overall goodness of the omega 3, protein, antioxidants and fibre and some milk.

It’s pretty straightforward really. You bung everything in a blender and blend, but I will demonstrate still.

 

DSC_0824

awkwardly add milk and banana to a blender

DSC_0825

followed by strawberries, still keeping with the odd hand angle

DSC_0827

in with goji berries

DSC_0829

and chia seeds. Whirr to blend everything together.

 

DSC_0880

until you get a prettily pink drink, stippled with nutritious black dots, like so.

Stick a straw in and drink before you sweat or after or even if you don’t sweat at all. This will not disappoint your health.



Ingredients 

Banana: 1

Strawberries: 40-50g (1/2 cup)

Goji berries: 1 heaped tbsp

Chia seeds: 1 tbsp

Soy milk: 150mls (1/2 cup)


Recipe instructions

Add all the ingredients in a blender and blend at high.

Note: you can use soaked chia seeds in this recipe.