Mint Chocolate Smoothie

mint choc smoothie

I was going to post a different recipe this week but when I posted a picture of this smoothie on Instagram and Facebook I received lots of enquiries about it that I thought I would share it with you this week.

I’m not a huge chocolate lover but every so often I do have a craving for some.  This smoothie satisfied my craving instantly and is filling too so a great snack.

I don’t add any sweeteners to this smoothie but if you prefer something a little sweeter you could add some honey or maple syrup.  If you don’t have any bananas in your freezer just use a regular banana and a handful of ice cubes.

Some people may not be familiar with maca which I have included – although this is totally optional.  Maca is native to the Andes and is a very hardy plant. Amongst other benefits it is great for helping with energy levels and reducing tiredness.  It has a slight caramel taste which I love.

Serves 1 – easily doubled

Ingredients

-1 frozen banana, peeled

-1 handful baby spinach

-3 or 4 large fresh mint leaves

-2 Tbsp. raw cacao powder

-1 cup almond milk (or milk of your choice)

-1/2 tsp. maca powder (optional)

-cacao nibs for sprinkling on top (optional)

mint chocolate smoothie

How To Make

Place all the ingredients except for the cacao nibs in a blender and blend until smooth.

Pour into a glass and top with the cacao nibs, if using.

Enjoy 🙂

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Chilli & Lime Smashed Avocado on Toast

smashed avocado

I don’t think this is technically a recipe as it is so easy to put together but I had to share it with you all as it’s one of my favourite things to eat right now.  I have an avocado every day, whether it be in a smoothie, as a dip, served like this or eaten straight out of the skin with a skin of lemon juice on top.

I sometimes have this avocado on toast with a poached egg on top which makes a great brunch or quick evening bite to eat.

Serves 1-2

Ingredients

-1 ripe avocado

-1/4 red chilli, finely chopped

-1 spring onion, green part only, finely chopped

-juice of 1/2 a lime

-salt to taste

-2 slices gluten free bread (I use Biona buckwheat rice bread)

-a few fresh coriander leaves (optional)

How To Make

Pop your bread in a toaster to toast.

Whilst the bread is toasting, peel, remove the stone from the avocado and roughly mash (smash) the flesh in a bowl.

Add the chilli, lime juice, spring onion and salt to taste to the avocado.  Stir well.

Place your toast on a plate, top with the avocado mixture and scatter over the coriander leaves if using.

smashed avocado2

Enjoy 🙂

 

Kale & Buckwheat Salad

kale & buckwheat salad2

Some people are a little taken aback when I say I’m eating or cooking with buckwheat as they think it is related to wheat, but fear not, it isn’t, as it’s not a grass and is actually related to rhubarb…who knew?!  The person who called it buckwheat probably had no idea the confusion it would cause nowadays!

Buckwheat is my gluten free alternative to couscous.  Whilst some people aren’t big couscous fans when they can eat gluten, it is one of the things I miss most.  Quinoa is lovely but just doesn’t come close enough in texture to giant couscous (Israeli couscous) for me so I was loving life the day I discovered buckwheat.

I cook buckwheat the way I do rice – one part buckwheat to 2 parts water.  Place in a pan and once it is up to the boil, cover with a lid and reduce to simmer for about 12 minutes until the water has been absorbed.

I think this salad will be featuring a lot over my Summer as it is so adaptable with what veggies and dressings you could use. Roast veggies with it would be lovely.

This can be served as a main or a side.

Serves 2-4

Ingredients

-150g-200g raw kale, cleaned, roughly shredded & tough stems removed

-juice of 1/2 a lemon

-1 & 1/2 cups cooked buckwheat

-handful cherry tomatoes, halved

-1/4 large cucumber, seeds removed & diced

-handful of fresh mixed herbs (I used mint & flat leaf parsley) roughly chopped

-1/4 of a small red onion, finely diced

-1 avocado, skin & stone removed, diced

-salt & pepper

Dressing

-juice of 1/2 lemon

-2 Tbsp. extra virgin olive oil

-1/4 tsp. Dijon mustard

-salt & pepper

How To Make

Place the shredded kale in a large bowl with the juice of half a lemon.  Massage the kale with the lemon juice until it starts breaking down, this takes about 6-8 minutes so put your favourite tunes on and have a wee boogie whilst massaging the kale!

The photos below show the kale before and after massage.

Kale beforeKale after

Once you’ve massaged the kale, set aside as you will need to strain it through a sieve to remove the excess water it will produce.

In a separate bowl combine the tomatoes, buckwheat, cucumber, herbs and give a good stir.

Place the kale in a fine mesh sieve and strain the kale by squeezing it with your hand.  Place the strained kale in the bowl with the other ingredients and give everything a good stir to combine.  Check seasoning and add salt and pepper as needed.

Place all the dressing ingredients in a bowl and whisk together.   Drizzle over some of the dressing onto the salad and stir.

Place the avocado on top of the salad just before serving.

The salad and dressing both store well in airtight containers in the refrigerator.

Kale & buckwheat salad

Enjoy 🙂

Matcha, Mango & Kale Smoothie

Matcha, mango & kale smoothie

I have only recently discovered matcha tea and at first I wasn’t too sure but now I love it.  I do enjoy a good cup of tea any time of the day whether it be breakfast tea, fruit, green or herbal, I cannot start my day without a good cup of tea.

I normally have a matcha latte with almond milk and some ground cinnamon but the other day I was making a smoothie and decided to add some matcha powder to see what it was like and I liked it!  I now want to try and incorporate it with baking but that’s only because I love the intense green colour of the powder and think it would look great in a cake or biscuits.

I’ve given the option of using honey in this recipe, I personally don’t use it but I know some people prefer their smoothies to be sweet.  Also, if you don’t have any mangoes this smoothie works well with bananas too.

Serves 1

Ingredients

-handful of ice

-2 mangoes, peeled and stone removed

-2 handfuls of raw kale, tough stems removed

-1 tsp. matcha powder

-1 cup non-dairy milk (I use almond milk)

-1 tsp. honey (optional)

How To Make

Place all ingredients in a blender and blend until smooth.

Serve immediately.

Matcha, mango & kale smoothie 2

Enjoy 🙂