March 15, 2011 § 9 Comments
Hope you’re all kicking it health-warrior style.
I’ve been feeling quite deflated, listless and sad to my soul as the horrific events in Japan continue to unfold.
As President Obama put it in a recent address, it is utterly heartbreaking to contemplate the scale of destruction and loss of life (both human, and critter) that has resulted from yet another natural disaster. I feel sick. Unsettled. What happens to them happens to all of us, because despite those imaginary borders we create with language (country, nation, race) we are ultimately one. Made of the same stuff, tied to the same earth.
I cannot fathom how people cope with such events, but I send my thoughts anyway.
Over the weekend my friends from college and I got together to revel in our mutual lust for tasty food and culinary experimentation. I thought I’d share some pictures with you, and encourage you all to consider having your closest buddies around to bond over dinner; there is something special about dinner parties that cannot be recreated at a restaurant or club. And you might just snag an awesome recipe or two to add your repertoire!
We congregated at the completely charming abode of Jack, then enigmatic face behind The Batchelor Blog and proceeded to stuff ourselves silly.
I was a little late to the party, and was presented with this plate full of love on arrival. Pre-plated entrée? I can deal.
There are a number of different cultural influences in our class and so the three course meal contained a medley of mouth-blowing flavours and textures. Two Japanese girls made the most amazing sticky rice and seaweed condiments I have ever tasted, and there were homemade dips, german crackers, greek lentils and italian goodies galore!
Jack made an amazing ginger ale by reducing some fresh ginger and honey in a pot, adding some fizz and fresh mint for good measure! Zzzzzzzing!
Kitchen full of wannabe chefs.
Goofing around on the dimly-lit stairs.
My contribution: raw zucchini & carrot noodles with a delicious asian dressing from Gina at Choosing Raw.
Also, raw banana pie for dessert!
I layered some delectable honey-roasted almond butter on the bottom of the crock and then used some banana soft-serve as the filling.
Process 2-3 frozen bananas until creamy, and add in some extra nut butter, cinnamon and honey if your sweet tooth desires. Freeze. Get your saliva on.
This house is FILLED with character.
Posting your laundry on the interwebs, soz Jack.
Our Italian connection Alessandra, made this insanely fresh and flavourful pasta dish with broccoli, garlic and chili that is not done justice by the crummy photo.
And the grand finale! Flourless orange and almond cake. Holy Bethlehem, this was incredible.
March 9, 2011 § 11 Comments
In the spirit of posting recipes like a champ, here is that drool-worthy almond butter recipe that I promised you. Please note the duration between aforementioned promise and delivery <one week. Win!
I also have a small confession to make…
This batch was really obstinate. After 1 hour, 200 expletives and a smoking food processor later, it STILL did not cream like the first lot. I stood over it as it skidded about in the barrel, refusing to release its precious oils, alternating between gentle coaxing ‘Come on! You can do it! Almost there!’ and explosive bursts of insults ‘You call yourself a gourmet butter!? I shoulda made PEANUT!’.
It was immune to my attacks, and I eventually admitted defeat. (Not the first time Almond butter has gotten the better of me!)
I’m pretty sure the reason for the semi-fail was to do with roasting time. Please roast your nuts properly before processing! I became much too impatient and removed this batch from the oven prematurely, and I think that spelled nutty disaster.
I know this recipe can be great, because the other day when I made it it worked a treat. So just keep yer mitts out of the oven and you’ll be cleaning almond butter from your ears in no time! (It’s a whole body affair).
Honey-roasted Almond Butter
(Inspired by, and adapted from Ashley’s Roasted Maple Cinnamon Almond Butter)
- 3 c raw almonds (pesticide free if you can!)
- 4 T organic honey
- 1 T extra-virgin coconut oil
- 1 t cinnamon
- 3/4 t celtic sea salt
Preheat oven to 160 degrees. Line a tray with baking paper and add almonds, coating with 4 T honey. Bake for ~15 minutes, stirring every 5 minutes or so. Watch them like a crazed hawk as they can start to burn in an instant, if not given enough attention (high maintenance baking).
Invest in colourful, fun-sized jars; arrange casually on bench. Oh hey, camera!
Pull out your almonds, but not too soon! They will be a huge sticky conglomeration of lurrrve. Allow to cool for 10-20 minutes, or until rock solid. Speaking of rock solid, I should warn you that at this stage the nuts will be…rock solid. Grab a spatula, put your back into it, and chisel the nuts off the paper. Place in food processor and blend for around 15 minutes, until it has gone through the various stages of compliance (better explained here).
You will know when it is ready. You’ll hear a dainty little almond-like sigh of defeat, and the butter will become smooth, shiny and drippy. At this stage, add the coconut oil, salt and cinnamon and whiz to combine.
Spoon into a worthy vessel and debate whether you REALLY wanted to send this off to a friend/family-member/co-worker.
Didn’t think so.
Enjoy your night! x
March 8, 2011 § 14 Comments
I’m generally a punctual, reliable and downright conscientious individual.
With recipes however, an evil dark side lurks. You may have observed that promised how-to’s tend to evaporate into oblivion and are never spoken of again.
It’s certainly a pet reci-peeve of mine, and thus I blog before you today with all good intentions of nipping this ghastly habit in the bud.
My peace offering:
Raw choco-banana pie!
I originally made this raw banana pie to share with my man on Schmalentine’s day, and a couple of you have since requested the recipe.
The bad news is, I decided to include a big hit of raw cacao in my newest batch to make it a rich, chocolatey affair. I’m sorry to do this to you; I understand that you may just be repulsed by such an idea…:)
Simple, pantry-friendly ingredients:
- 1/2 c raw almonds & pepitas, mixed together (can just use almonds if you prefer)
- 1 T raw honey
- pinch (~1/8th t) celtic sea salt
- 1/2 t cinnamon.
- 2 medium-sized frozen bananas
- 1 T raw cacao
- 1/2-1 t raw honey, to liking
Place the 1/2 cup of nuts into your food processor and pulverize for around one minute until relatively fine. Then add 1 tablespoon of raw honey, salt and cinnamon to mixture and process until combined. Spoon your base mixture into a small crock lined with baking paper (mine was about 20cm in length and 10cm in diameter) and press into sides to make the crust.
Then add frozen bananas (chopped into chunks) into your processing beast and whir until ice-cream-like. Add cacao, and honey if desired. Dollop into crust.
This would be extra saucy topped with fresh strawberries, but alas none were to be had.
I lined my crock with paper, but you could definitely forego it and just eat it as is with a spoon. In fact, please do that.
Freeze for around an hour, and you have yourself the makings of a good night
You may or may not know that it’s also International Women’s Day today. In fact, it’s the 100th anniversary!
I am so incredibly thankful that I’ve grown up surrounded by strong, intelligent and inspiring women in a society in which gender discrimination is, for the most part, considered unacceptable. I have never been confronted with warped notions as to things I could or could not do as a female. I’ve been at liberty to express myself in whatever way I see fit, and enjoy the complete satisfaction of knowing my sex will never determine my destiny.
Historically women have not been so fortunate, and were forced to contend with damning scientific theories (ie. blood being diverted to the uterus for pregnancy thus lower brain capacity), marital domination, sexual atrocities (especially in times of war and unrest) and an array of painful and ridiculous fashion options (i’m thinking corsets, lead-based face powder and the modern stiletto!).
We live in fortunate times.
My mother is highly intelligent, vibrant and independent, raising the Bonne Santé gal solo – no mean feat.
Dad’s partner and my awesome step-mother, with a PhD in feminist theory, has informed my education more than any class or tut, expanding my vocabulary from the moment we met and supporting me through my awkward teenage years and beyond. Thanks to her, I am an unapologetic and empowered wo-man.
Needless to say, many amazing women exist in my life, and incidentally, the blog-world is FULL of them!
Which women have inspired you in your life? What do you like best about being a fierce and ferocious wo-man?!
February 27, 2011 § 10 Comments
Isn’t sunrise the most perfect, tranquil, refreshing time of day? Morning exercise always starts things off on the right foot (or left, on occasion).
Soak it up.
I’ve got to run and make myself semi-presentable for work, but I thought I’d leave you with a big hit of crack-cao for your early Sunday theobromine fix.
When you want chocolate, STAT!
1/3 c raw cacao
1/4 c raw honey
1 T coconut oil
Mix mix mix.
Add some orange zest, a touch of vanilla and almonds for a decidedly lindt-like experience.
My prescription: pour over pancakes, add to oats, freeze in a bar, spoon from the jar.
February 24, 2011 § 27 Comments
After months of attending classes on OH&S, appropriate client/practitioner relations (apparently sexy massage is NOT within the scope of Naturopathy) and how to tell a foot from an arm, we have finally landed on the juicy stuff at school.
Nutrition. Herbs. Homeopathy. You name it, we are brewing it up in our big bubbling cauldrons.
The issue is that learning about nutrition, whilst fun and informative, tends to send the whole class into a strange state of culinary nostalgia. Analysing sugars prompts us to recall allllll the iridescent candy we consumed as children, one-upping each other with tales of cookie binges, 10-slice wonder-bread sandwich monstrosities and inevitably, Nutella. Eaten with a spoon from the jar, of course. Occasionally with some bread on top.
Reminiscing about all the ways we used to eat, snort and swim in Nutella got me thinking that I should try to replicate this kiddie-crack at home, with fewer & far more wholesome ingredients.
Presenting my first attempt at NOTella.
Vegan Notella, for the nut-butter enthusiast.
I was really happy with how this turned out, however it does not have quite the same taste & texture as the revered original. Being exceedingly wholesome, palm-oil free and homemade however gives it tons of extra foodie cred for me. The process of making a nut-butter yourself while requiring a little more time and patience is an exciting exercise for the closet Nutella fiend.
You will need:
- Food processor fitted with the S blade (you cannot do this in your blender, sorry kids)
- Approx. 4 cups raw organic hazelnuts
- 1/2 t celtic sea salt
- 2 T raw cacao powder
- 2 T (generous) happy local honey or vegan sweetener (agave/maple)
- 1 t room temperature extra virgin coconut oil
- Glass jars for storage
Assemble army of raw hazelnuts; novelty spoon optional.
Lay the nuts out on an oven tray lined with baking paper and toast for 8-10 minutes at 200 degrees C. It’s important to keep checking them as they will burn in a snap if you forget about them whilst thinking of more clever veg*n food puns (chick-un, tofurkey…dad joke central).
Why not sterilize your jars while you wait?
After removing from the oven and allowing them to cool, try to de-shell as many nuts as possible by rubbing them between your fingers or a tea-towel. This gets rid of the extra husk and will make for a smoother end result, but don’t get too hung up about it for every second you waste is keeping you from your Notella destiny.
Place the hazelnuts in your food processor beast and begin the epic process of turning solid, stubborn nuts into compliant, creamy butter.
Stage one: quietly confident.
Stage two: minutes have passed and you’re now quietly confident that I’m a lying vegan scoundrel.
Stage three: 8 minutes and 3-thousand side-scrapings later, you remove Bonne Santé from your bookmarks bar.
Stage four: it starts to come together; your minimal faith in my recipe credibility is restored!
Stage five: FIST PUMP! 12-15 minutes of processing and a suspected case of tinnitus from the perpetual whirring later, NUT BUTTER IS FORMED!
It’s important to keep processing even after it starts to look buttery, because it takes an extra couple of minutes for the nuts to release their luscious oils.
To make it more true to Nutella, I stirred in 2 T raw cacao powder, 2 heaping T of organic honey, 1/2 t sea salt and 1 t coconut oil after the butter had formed. I have read that it’s best to delay adding other ingredients until you’ve processed the bollocks out of the nuts because it can mess with the chemical/magical butterisation, but other recipes call for the addition of oils & sweeteners as you go, so I imagine you could get creative. My additions are also not overly sweet or rich, so feel free to amp up the cacao content and get decadent. Yields around 2.5 cups.
The perfect gift!
Now, to see if it will last until Nutrition class on Monday
February 22, 2011 § 2 Comments
Howdy health hobbits!
Random lily for your enjoyment
How awkward are Tuesdays? If Wednesday’s are the armpit of the week, then surely Tuesday’s are the groin. Luckily, today was light on crotch and heavy on awesome!
As you know, I shunned the Pill last week and am a few days into the hormonal battlefield. No landmines have as yet exploded in my face, however I do have a bit of a breakout right now (that I can perhaps more logically attribute to the jar of almond butter I ate last weekend. My bad). I feel quite well in myself, but am staving off visions of acne eruptions, weight fluctuations and the growth of a lady-beard. Stranger things have happened.
Apart from a gross over-analysis of my pill-withdrawl, today was also one of those perfect, beautiful, ordinary days in which I was thankful for such fabulous friends and happy surrounds.
My exceptionally dynamic, vivacious, globetrotting college buddy, Jack, has also started his own blog called Light Minded which you can check out here. He inspires me daily with his crazy backpacking anecdotes and eternal optimism, so I think his website will definitely be one to watch for anyone interested in becoming a jedi/yogi master (let’s face it, who isn’t?!).
It always excites me to gain more rockin’ cyber buddies.
Speaking of, I also had the opportunity to meet the gorgeous Kate from Green and Juicy today now that she attends my college. (It’s officially the nerdy nutrition epicenter! I love it). My suspicions that we would be like two cacao beans in a pod were confirmed, and I’m claiming it as my first blogger meet-up! She is just as smart & vibrant in real life as on her blog, so if you haven’t already, please head over to G&J for your holistic wellness fix!
Another beautiful college friend also gave me a belated birthday present that took the day up a notch:
I rarely buy jewelery for myself, and somehow manage to receive the loveliest pieces from friends and family. This angel certainly has a special energy and i’m touched by the kindness with which it was given. Thank you Tshu
The awesome Caitlin from Roost also showed me a preliminary header-design for the blog today too, so that made my day extra groovy. Can’t wait to pimp the old BS; it’s a little down in the jowls.
What else, what else?
You might like this article about finding motivation in the wee-hours of the morning. Getting out of bed with a purpose is the ultimate way to start the day.
And with that completely indulgent recap of my awesome day, I’ll leave you with my din-wah tonight.
Deconstructed vegan millet taco. (That does not really resemble a taco).
- 1/2 millet
- ~1 cup water
- herbamare (or other herbal seasoning)
- 1 can black beans, drained
- 1 can whole tomatoes
- extra virgin olive oil
- clove garlic, finely chopped
- 1/2 small onion, diced
- a few organic mushrooms, chopped
- 1/2-1 tsp ground cumin
- 1/4 tsp cayenne
- salt & pepper to taste
- salad essentials (greens/carrot/cherry toms/cucumber/sprouts)
- fresh coriander
Place 1/2 cup millet into a saucepan and toast over medium heat until slightly golden. Carefully add 1 cup of water plus seasoning to taste and bring to the boil. Reduce to simmer for approx 30 mins, or until liquid is absorbed (you might want to add more water depending on how dry/fluffy you like it). While millet is cooking, add 1tbsp extra-virgin olive oil to a saucepan and bring to medium heat. Add garlic, onion & mushrooms & sautee until soft. Add tomatoes, breaking up with your spoon – then add in your beans. Add cumin, cayenne, salt & pepper and reduce to simmer. Prepare your salad by finely shredding your greens, dicing the carrot & cucumber, halving the cherry toms and roughly chopping the coriander. Plate up millet, bean mix & salad topping with sprouts & more coriander.
This had a nice mexican flavour, but was light, healthy & super tasty! Am I the only one who goes nuts for warm food over fresh salad?
Have you ever had a super-charged Tuesday? What little things are making you happy right now?
January 12, 2011 § 8 Comments
Is anybody ooooooouttttt theeeeeeereee?
I may have short circuited and rage quit the blog for a while, due to unforseen technical difficulties. Technical difficulties being that my new
has a terrible personality clash with my ancient mac.
TOO MANY MEGA-PIXELS. DOES NOT COMPUTE.
It’s like an old, grouchy dog that has been usurped by a younger, bouncier, less-scabies-ridden pet, and does not want to play. I’m constantly being given the apple evil eye…
Thus, pictures from my new camera take about 10 light years to upload, and seeing as I like to spam you all with images, this has created quite the time-sucking vortex that led me to place the ol’ blog on hold until such time as I am gifted/stumble across/straight-up steal a new macbook.
BUT this awesome nomination from the bubbly, vivacious, and all-round amazing Amanda has dragged me out of hibernation!
Thanks so so much to that ass-kickin’, fat-blastin’, Rambo-channelin’ fitness demon over at Me Vs. the Bulge!
I have to pass this on to seven other sassy, stylish bloggers and also give you seven random facts about myself. Fun!
(Lucky I had another post on the back burner, because now I can merge the two into one super post and claim exemption from blogging duties for another month! The pictures that are on here are a result of about a week of uploading one image per day, yelling expletives at the screen and plucking out the grey hairs that keep springing forth from my roots in response to the teeeeeeeeeedium of posting. Have I complained enough yet?)
So, without further adieu, I’m passing on the love to the following sensational bloggers:
- Kate at Green and Juicy for providing us with wonderfully well-researched and thoughtful posts on holistic health. And also because I suspect we were separated at birth.
- Lindsay at The Kitchen Operas because not only is she a fabulous cook, but an awesome singer to boot!
- Paije at Veggie Monster for her abundance of salads & great sense of humour.
- Shellet at Shellet wants to run because I love & admire her determination.
- Pure 2 Raw twins for their rawmazing inspiration and super sweet blog posts.
- Gena at Choosing Raw because her blog is the ultimate raw/vegan resource and I one to day hope to be half as witty, intelligent and switched-on as she is!
- Ashley at Healthy Ashley because she aims high, achieves the unthinkable and inspires me daily.
Plus about a thousand more.
Want to know seven irrelevant things?
1. My boyfriend gave me a food processor for my birthday, and subsequently, my diet now consists of perfectly pulsed raw veggie concoctions, and this..
…Banana soft serve. A little late to the party, but i’m making up for lost time.
2. In the photo below, some home-grown macadamia nuts are casually scattered around a spoonful of tea leaves, with my new mug just chillin’ in the background like it had been there all along.
But there is nothing casual about it. Macadamia nuts have no relation to green tea, nor do they fall artistically on chopping boards in perfect alignment. I also spilled the tea leaves on purpose, but made it look like an accident…TRICKY, TRICKY! All the pro’s are doing it. My photos are contrived; I’m coming clean!
More nuts and tea!
3. When I was little, I actually feared for my mother’s back when walking over cracks in the footpath. Too this day, her spine is stellar and you’ll never see me lay a toe over broken cement.
4. I sometimes stop liking bands once they go ‘mainstream’. I’m fickle and snobbish like that.
5. Sea and river weed scare the bajeesus out of me. Total irrational phobia, but if there is a swathe of dark, wispy seagrass at the beach, i’ll swim as far away from it as possible. Sharks? Bring it on. Jellyfish? Harmless. Underwater plants? Bone-chilling.
Funny, seeing as I literally eat it for breakfast every day.
6. I decided that if I don’t eat meat, then I also shouldn’t buy leather goods or animal-derived apparel. This has become problematic as I’ve discovered the nicest fashions and accessories are always cow hide, and as a result, I must now wear my vibrams everywhere. More problematic are my weekend party plans. Can we get a stiletto VFF please?
7. I don’t believe in playing games on my phone, but somehow I ended up downloading Angry Birds the other day and have become slowly addicted. Last night I went to bed late, at 12am (eeep!), and decided to ‘just try to make it past level x’ for 5 minutes. I looked at the time a little later and 45 MINUTES HAD PAST! If you want to travel rapidly into the future, invest in a frivolous iPhone app that lets you hurl birds at pigs at increasing levels of difficulty.
And now, a fun little food-processor-friendly recipe!
Vegan almond butter crunch ice cream!
Take one well-endowed frozen banana, chop it into pieces, process with a generous teaspoon of almond butter until it whips into a glorious soft-serve-like mess, place in a ridiculous martini glass, and top with candied almonds!
I’ve missed the blog; I hope I can get technology sorted soon. I have so many tasty pictures and irrelevant thoughts to share!
Let’s meet again soon. x
December 20, 2010 § 4 Comments
Welcome to Christmas week. Who’s excited!? Just today i’ve been scheming up sneakily healthy and supremely tasty Christmas day recipes to catch people unawares.
‘Mmmmmm Katey, this is SO GOOD, what is it?!’
‘THAT is a RAW VEGAN dessert made with no sugar, gluten or dairy, with added Spirulina.’
‘Oh, y’know, just a type of ALGAE with amazing and abundant super food health properties.’
Congratulate yourself for popping your friend/parental/distant, senile relative’s super-charged sea vegetable cherry.
In other news, I am continually ravenous.
Not because I no longer have enough money to feed myself after the photography splurge (although that will probably become an issue once I return to Sydney to fend for myself).
Not because my metabolism has suddenly gone into overdrive (although that could be handy on Christmas day. Increased speed + efficiency of digestion = more scope for x-mas feasting).
Namely, because I am spending far too long doing this.
They say you should guzzle a smoothie within the first few minutes to reap the benefits of the freshly pulverized ingredients before they oxidize. My smoothies hang around so long, i’m certain I end up spooning nutritionally empty mush into my mouth, 20 minutes later. All my meals have had to be adjusted to compensate for this self-imposed time difference. Katey plates up 30 minutes before the family in order to do her kooky photography thang.
This breakfast smoothie was merely to tide me over while I took photos of the mung bean sprouts I’ve grown over the last few days (see below) but I ended up subjecting it to it’s own shoot, and slurping it whilst perusing iPhoto, and surfing the net. Mindful eating – I think not.
It was seriously yummy though:
2 small frozen bananas
1/2 cup frozen blueberries
massif handful of baby spinach
2 heaped tsp Spirulina
hazelnut & rice milk
Blend blend blend for a smooth, creamy and dreamy breakfast delight.
I also promised SPROUTS. And sprouts ye shalt receive!
As you know, I’m a complete chicken when it comes to preparing things that have more than a few, easily comprehensible steps. Things i’ve never attempted before, and the cultivation of ‘living’ foods (such as sprouts and Kefir) also fall under the umbrella of daunting kitchen processes that I put off for a rainy day.
In the spirit of the challenge (and because my mum has superior resources such as pretty mason jars and cheesecloth) I decided to sprout me some mung beans that I picked up at the farmers market.
Like most things, it wasn’t nearly as hard or labour intensive as I imagined. I followed my gut (always a dependable option) and found myself with gorgeous living sprouts two days later!
Get your hands on some organic dried mung beans (would work with other beans/legumes too I assume).
Measure out half a cup of the beans and rinse thoroughly, picking out any stones or debris.
Pour into a glass jar, and cover with a decent amount of water. No measurements here, just remember the beans will expand to about double their original size.
Let soak overnight (8-12 hours).
In the morning, strain and rinse beans and place back in jar, laying it on it’s side and covering the opening loosely with some cloth or paper towel.
Rinse your little babies every 8 hours or so, and watch them start to shoot! (N.B They are not sitting in water anymore, just moistened from the rinsing).
After 2 days, this is what I awoke to.
I plan to throw them on salads, try out some new raw recipes, and enjoy eating food that is literally still living and growing.
I’ll pop them in the fridge soon to stop them sprouting, and apparently they can keep for a week or two.
What have you made in the kitchen lately that has challenged you?
Catch you soon! xx
December 1, 2010 § 14 Comments
Hello long lost blog souls! How i’ve missed you!
As you may or may not know, I am currently suffering from PTSD. Post-traumatic-science-disorder. Too much anatomy, physiology and chemistry study has predisposed me to night sweats, fainting spells and uncontrolled binges on raw-cacao concoctions. Exams do that to a girl.
How has your week been? My, it’s getting close to the festy-season epicentre. It always creeps up so fast! I have yet to brave the shops to track down perfect christmas gifts for my 3 trillion relations, however soon the time will come where I will have to beat through the crowds, nimbly sidestepping crazed consumer zombies in my vibram five-fingers, and buying over-priced soaps for my numerous aunts as I give up all attempts to be thoughtful. I had grand plans to bake/un-bake/sew/knit/craft delightful homemade tokens of christmas love for everyone, however in usual scatterbrain style, I have left it to the last again.
Everyone likes soap.
As requested, I wanted to recap some favourite smoothie ideas for you all as I’ve been getting my fair share of blended foods of late, with the raw kick.
Tricks for awesome smoothies
* Use frozen bananas for creaminess & sweetness – really makes a difference to the texture & general deliciousness of the final product.
* Adding greens such as spinach will provide an instant chlorophyll-kick without compromising flavour. I use baby spinach in just about every blended beverage and the taste is completely unnoticeable.
* The addition of any kind of paste or nut-butter is guaranteed to tip your smoothie over the flavour precipice. So. Amazing.
Let’s get to it!
Avocado, Banana, Tahini and Honey (personal favourite!)
1/2 ripe avocado
1 large frozen banana
1 tsp of each tahini (raw, unhulled) & raw honey
rice or other non-dairy milk (I never measure this, but generally I like as little as possible to achieve a more ‘pudding-consistency’)
Classic Spirulina Breakfast Smoothie
1 frozen banana
1 large handful baby spinach
1-2 heaping tsp Spirulina
1-2 heaping tsp raw carob powder
2 tbsp chia seeds soaked in 4 tbsp water
rice milk (maybe 1 cup?)
Water & flesh from 1 young coconut
1 heaping tsp raw cacao powder
Spinach & Peanut Butter Perfection
1 frozen banana
1 large handful baby spinach
1 tbsp natural peanut butter
1 cup rice milk
(optional: 1 tsp raw cacao or carob powder)
Avocado, Spinach and Chia Smoothie
1 frozen banana
1/2 ripe avocado
2 tbsp soaked chia seeds
handful baby spinach
(Optional: raw honey for sweetness)
Orange & Banana Flurry
2 small frozen bananas
1 ripe orange
enough rice milk to blend
Carob, Banana, Avocado Breakfast Pudding
1 frozen banana
1/2 ripe avocado
2 tbsp soaked chia seeds
1-2 heaped tsp carob powder
tiny amount of rice milk to blend
Top with: drizzle raw honey, shredded coconut
NB: For any ‘pudding’, you can also sub the banana for frozen berries & add some raw honey for sweetness. Delicious and refreshing!
That, my friends, is all for now. I am hitting up a cute little local gym this arvo due to the persistent rain and all things dreary; it is muchos cheapos, just the way I like it, but I need to go NOW before my skin grafts on to this computer chair and I am stuck here in front of the mac forever!
Hope you’re having a collectively spiffy afternoon, and I can’t wait to return to normal blogging post-exams. Oyyyyyyy, my cranium is crying.