Oxblood smoothie (Vegan)


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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.

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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.

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

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

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in with cashew nuts

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banana and soy milk,

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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.)

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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.

 

 

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.

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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.

 

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awkwardly add milk and banana to a blender

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followed by strawberries, still keeping with the odd hand angle

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in with goji berries

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and chia seeds. Whirr to blend everything together.

 

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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.

 

 

Homemade peanut butter in a blender


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This began as something of an experiment in search of peanut butter that I could enjoy without staring at the nutrition facts with guilt and wincing. I’d found myself swimming in wonderfully raw plump peanuts and decided to go ahead with making my version of homemade peanut butter that not only kept the ingredients to a minimum but also ensured that everything was easily available and immediately present at hand, which is why a blender works better than a food processor in this case because almost every house has a blender if not a processor.

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The ingredients are few and wholesome which makes it so much better than shop bought ones which are jam-packed with hydrogenated fats, preservatives and stabilizers. Roasted peanuts, coconut sugar (or any sugar), salt and coconut oil (or any oil.)

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I began by roasting peanuts which I did on a baking tray in a very low oven at 110º for about 20 minutes.

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until they had changed colour from pale to rosily bronzed.

 

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The only hard part is removing their skins which is easily done by shaking them vigorously or just rubbing them between your palms. Decant peanuts into a blender of choice and add sugar.

 

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and salt. Give it a good whirr in pulses.

 

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It isn’t a matter of seconds, it will take time, but keep pulsing until some peanuts are crushed, some turned to rubble and some still intact. Using a spatula keep mixing it about to ensure that nothing is stuck to the blade.

 

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It might look like it’s not coming together, but it will. Keep mixing in long and short pulses, alternating with pushing and mixing the broken peanuts with the spatula until you see more crumbs than intact pieces of peanuts.

 

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Add the oil and blend again.

 

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You might get anxious because it doesn’t look like anything’s happening but suddenly the bottom part of the blender will show almost liquefied peanuts, and then you’ll know you’ve struck oil, except its butter and wonderfully delicious at that.

 

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keep blending until you reach the desired consistency. This was still sort of chunky and a few long pulses later..

 

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You’ll get a satiny smooth terracotta emulsion of warmth. All you need at this point is a clean jar to store this homemade peanut butter in.

 

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Once upon a life, there was honey in it. Now there’ll be peanut butter.

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Pour into a jar of choice and refrigerate. This turned out far more delicious than any store-bought ones and easy to boot, not to mention self-righteous and annoyingly healthy.


Ingredients

Peanuts: 370g (2 cups)

Coconut oil: 2tbsp

Coconut sugar: 1tbsp

Salt: 1tsp

Note-  The resulting peanut butter will have a mild underlying coconut flavour to it, which is on account of coconut oil. If you do not like it then use any other oil of choice. 


Recipe Instructions: Roast raw peanuts either on a gas stove or oven by placing in an oven tray and roasting at 110º for 20-25 minutes until they’re rosy and golden. Keep checking to see that they don’t burn.

Remove their skins and place in a blender along with sugar and salt and pulse for a few moments. Use a spatula to mix them in the blender to keep the peanuts from sticking to the bottom. Once most of them are crushed add coconut oil and blend again until desired peanut butter consistency is achieved. Pour into a clean jar and refrigerate.

Enjoy!

 

 

 

 

 

 

 

 

 

Vegan wraps


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If you’re out there looking for something healthy, mouthwatering and vegan with the ability to inoculate thy system with wholesome nutrition, healthy crunch and that which is choke full of so much goodness that you’d almost feel sick with health, except you won’t because healthy food makes no one sick and it’s time we embraced that fact, then this is the dish for you.

Also, as rare as it might be, often times nourishing food turns out to be just that much better than almost all the bad stuff that tastes divinely delicious, and this vegan wrap is the alpha and the omega of health and taste; alive here to work as a fantastic breakfast, packed lunch, picnic food or just a regular meal for a regular night, except it’s so damn tasty that it makes a very ordinary day into a stellar one, or at least till the time you’re eating this.

What’s more this recipe actually has two recipes, so that’s like a bonus, and one can’t have enough bonuses..so here we go.

 

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These might look like a lot of usual suspects, but that’s only because we’re going to be making hummus from scratch, and not just any ol’ hummus but a roasted red pepper one, and here’s a recipe for a regular hummus and there’s a detailed ‘how to‘ on roasting red peppers as well, which you can find here.

 

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A bit of roasting action first, ensuring the pepper is nicely charred and softened

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after which we put it in a bowl because it needs to cool down and become easier to peel.

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cover securely to trap in the heat, that helps create moisture and loosen the skin and make it all sorts of juicy for at least 10-15 minutes

 

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After which time you can easily peel off the skin, not too fastidiously though

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a few charred bits still sticking to the skin only help impart a more smoky flavour to the hummus.

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get rid of the seeds and guts until only the juicy part of the skin remains.

 

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Now with the hummus. In a blender, or processor tip in the cooked chickpeas.

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and a couple cloves of garlic. I forgot to put them in the ingredients picture.

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add in the roasted red pepper

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tahini paste

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cumin powder

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salt

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olive oil

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and finally lime juice.

 

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blend or process into a paste like consistency

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something like this, or finer if you please. It should be easy to spread.

 

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Now a bit of chopping and here’s some onion in its very own shot because I forgot to include it in the ingredients picture

 

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here we have our veggies chopped. A bunch of mushrooms, half a tomato, half a capsicum and our lovely onion of course.

 

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cook onions and capsicum on a smoking hot pan with a bit of oil.

 

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I like using tongs for this particular step, because it’s easy and makes you look very efficient.

 

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once it begins to soften a bit, add a small pinch of salt.

 

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and keep cooking on high heat until it’s sweetly caramelized.

 

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remove veggies on a separate plate

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and in with the mushrooms. There’s a rogue capsicum in there was well.

 

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cook until softened and caramelized, like so.

 

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all needs remain is a bit of assembly work.

 

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Drape the wrap with vulgar amounts of hummus. Don’t be stingy with this spread. It’s delicious, it’s full of proteins and it’s the flavour base to our wrap.

 

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Begin by layering on 1/3rd part of the wrap so it’s easy to roll. First with the caramelized capsicum and onions.

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then mushrooms

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and finally the tomatoes.

 

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Roll ’em up.

 

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serve am as is, or if you feel fancy then add some gorgeous crispy baked potatoes on the side.



Vegan Wraps

Ingredients

For hummus

Cooked chickpeas: 200g (1cup)

Tahini: 40g (1/4 cup)

Red pepper: 1 in nos

Garlic cloves: 2 small

Salt: 1/2 tsp

Cumin powder: 1 tsp

Lime juice: 1 tsp

Olive oil: 1 tbsp

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For wraps

Whole Wheat wraps: 2 in nos

Onion: 1 medium sized

Capsicum : 1 medium size

Tomato: 1 small

Mushrooms: 8-10 small button mushrooms

Salt: a pinch

Oil: 2 tsp


Recipe instructions for Hummus: 

Roast red pepper on high flame, until all sides are charred and blackened. Cover and let rest for 10-15 minutes for the skin to loosen, after which gently peel away the charred skin and remove seeds.

Add all the hummus ingredients with the roasted red pepper in a blender or food processor and pulse until a thick paste is formed.

For the wraps

Thinly slice vegetables and de seed tomatoes.

Heat oil on high flame until smoking and add the sliced capsicum and onions with a pinch of salt until sweetly caramelized. Keep tossing to keep from burning.

Remove to a plate once cooked, and in the same pan add in sliced mushrooms and cook until browned and soft.

To form the wraps, spread hummus generously on whole wheat wrap and begin layering the vegetables on 1/3rd side without heaping on too high so as to enable easy rolling of the wrap.

Ejoy!

 

 

 

Breakfast power smoothie


dsc_1104As days get colder I get lazier. leaving the comfy confines of a chair that’s been warming under you simply to make breakfast feels a bit treacherous, but we gotta eat and breakfast is the most important meal of the day.

And I’ll tell you what’s better than a healthy quick morning breakfast.. one that doesn’t need much eating. Yeah all you gotta do is drink and feel your insides give you a thumbs up.

This breakfast morning smoothie is fast, ferociously energizing and full of good things. It’s fresh, fruity and fantastic.

 

dsc_1098-copyYou can of course change any of these ingredients according to whatever your fridge spring or local fruit market sustains. All fruits, any kinds are welcome, and these are what I put in. A mushed up half of an avocado, pineapple, banana and frozen grapes.

 

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just bung everything in a blender.

 

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add a bit of water just to help everything combine, or it might get too thick

 

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admire the colours and blend.

 

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make a mess while pouring

 

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Ingredients

Pineapple: 150g (1 cup heaped)

Grapes: 110g (1/2 cup) (use frozen for a thicker smoothie texture)

Avocado: 1/2 or 1

Banana: 1

Water: 2-3 tbsp

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Recipe instructions:  Blend together all the fruits. Add a little water if the consistency is too thick.

Serve.

Note: you may use any fruits of choice. Either ones from your deep freeze or fresh. Add some blueberries, or frozen strawberries with banana. Apples and peaches work well too.

Enjoy