Berry & Spinach Smoothie

Berry & spinach smoothie2

This post is very short as I’m super busy with my studies but I wanted to share this smoothie recipe with you.

I’ve just discovered an amazing coconut milk by Rude Health (I’m already a fan of their rice and almond milk) and it is amazing, just reminds me of being somewhere exotic…not a rainy Scotland!

Serves 1

Ingredients

-1 cup mixed berries (I used strawberries, blueberries & blackberries)

-1 cup coconut milk or almond milk

-2 cups baby spinach

-1 Tbsp. chia seeds

-1 small banana or half an avocado

-handful of ice

Berry & spinach smoothie

How To Make

Place all ingredients in a blender and blend until smooth.

Enjoy 🙂

Carrot Cake Balls

carrot cake balls

My favourite cake of all time is carrot cake with lemon drizzle coming a very close second.  Both my grandmothers made wonderful cakes and whenever I visited either of them I usually made a beeline straight for the cake tin to see what was available.

I, unfortunately, did not get the ‘baking’ gene.  I have had many baking disasters but I’ll keep trying and I’m sure one day I’ll figure it out!

These carrot cake balls are very more-ish but they do have a high sugar content due to the dates so they really are meant for a treat.

I’ve made them a number of times now and varied the dried spices and this recipe works the best.  I roll some of the balls in desiccated coconut just to add another texture and flavour but you don’t have to.  The balls are quite sticky but once they’ve been in the fridge they firm up nicely.

Ingredients

-1 large carrot or smaller carrots, peeled and roughly chopped

-1/2 cup walnuts

-1/2 cup cashews

-1 cup medjool dates, stones removed

-1 Tbsp. chia seeds

-1/4 tsp. ground ginger

-1 heaped tsp. ground cinnamon

-1/4 tsp. all spice

-1/4 cup desiccated coconut (optional)

How To Make

Place all ingredients except coconut in a food processor and blend until thoroughly blended.

If using the coconut place in a dish.

Take the blade out of the food processor bowl and using a tablespoon, scoop mixture out and roll between your palms in to a ball.  Roll in coconut if using.  Continue doing this until all the mixture is used up.

Place the balls on a plate and place in the fridge to firm up.

These keep well in an airtight container in the fridge.

carrot cake balls2

Enjoy 🙂

Kale & Pineapple Smoothie

Kale & Pineapple smoothie

My Dad got me a fab gadget when he was over visiting last year that makes slicing up a pineapple so easy!  The best bit too is you’re left with the shell of the pineapple and some of the delicious juice to drink.

As pineapples always remind me of hot Summer days I was waiting for a hot spell before I stocked up on them and created some recipes.  However,  I think the two days of sunshine we had here in Scotland was Summer this year, eager as I was to use my new gadget I’ve stocked up on pineapples – sliced them up with said gadget and filled the fridge and freezer!

I made this smoothie the other morning after my workout and it is delicious with the heat of the ginger coming through.  It is a thick smoothie so if you prefer a thinner consistency add more milk.

Kale & pineapple smoothie2

Serves 1

Ingredients

-2 large handfuls of kale, cleaned and tough stalks removed

-1 heaped cup chopped pineapple

-1″ piece of ginger, peeled

-1 stick of celery

-1 Tbsp. ground flaxseed

-3/4 cup brown rice milk, or your preferred milk

How To Make

Place all ingredients in a blender and blend until smooth.

Pour into a glass and serve.

Enjoy 🙂

 

 

Ginger & Lime Tahini Dressing

Ginger, lime tahini dressing

Well we had two glorious days of sunshine last week and me being ever so positive decided to finally put all my Winter clothes away, bring out my Summer clothes and started trying some Summer inspired recipes I have planned.  It is now cold, grey and raining and I’m wearing a jumper!  I’m hoping this is just a temporary blip in the Scottish Summer.

I love all the fresh fruits and vegetables during the Summer months.  I like trying different ways to incorporate the various foods available into my diet, not all salads have to be limp lettuce, a tomato, cucumber & grated carrots as I have learned!

This dressing gives a lovely punch from the lime and a bit of heat from the ginger.  Ginger is great to help digestion and also is anti-inflammatory so an excellent addition to your diet.  I use lots of ginger in this dressing but if you’re not overly keen use less and adapt to your taste.

salad with tahini dressing

Ingredients

-2 Tbsp. tahini

-1 Tbsp. tamari

-juice of half a lime

-zest of one small lime

-large piece of ginger (approx. 2″-3″ ) peeled & finely grated

-2-4 Tbsp. cold water

How To Make

Place all the ingredients except the water into a small jar.  Add two tablespoons of water first, secure the lid on the jar and give it a good shake.

Check consistency of dressing and if you prefer a thinner dressing add more water.

Stores well in the refrigerator for up to 5 days.

Enjoy 🙂

 

Creamy Cashew ‘Cheese’ Sauce

Spaghetti with cashew cheese

So there’s no cheese in this but I didn’t know what else to call it! Although,  I do use nutritional yeast to add a cheese-y flavour .  I’ve been making this for quite a while now and it’s lovely over pasta, spread on crackers or as a dip.

It’s best to soak the cashews overnight as the longer they soak the smoother the sauce, however I’ve tried making the sauce and soaked the cashews for about 6-8 hours and it still worked well.  It’s not a quick recipe that you can decide on the spur of the moment to make but once your cashews have been soaked it literally takes minutes to throw together.

If you find the sauce too sour for you I’d suggest using less apple cider vinegar.

Cashew cheese dip

Ingredients

-1 cup raw unsalted cashews, soaked in water overnight or at least 8 hours

-1/4 cup nutritional yeast

-2 Tbsp. apple cider vinegar

-1 Tbsp. Dijon mustard

-juice of 1/2 lemon

-1/4 to 1/2 cup water

-salt to taste

How To Make

Drain the cashews and place in a blender with all the ingredients except the water.

Blend until the cashews are starting to break up then add 1/4 cup of water and blend on high-speed.

If you prefer a runnier consistency add more water and continue to blend.

This stores in an airtight container in the refrigerator for up to 1 week.

Enjoy 🙂

 

 

Satay Sauce

Noodle salad with satay

This dressing is extremely quick and easy to make and has proved to be popular amongst my friends and family that I thought I’d share it with you all.  You can use it as a pour over sauce (great on noodle salads), a marinade or as a dip.

I use crunchy peanut butter as I like the texture but you can use smooth if you prefer.  Ideally your peanut butter will not contain anything other than peanuts – no added salt or oils.  I use the Meridian brand but there are many other good ones available.

If you prefer a thicker sauce just use less coconut milk but you can easily adapt the recipe to your liking.

Ingredients

-2 Tbsp. peanut butter

-1/4 cup tinned coconut milk

-1 red chilli, seeds removed & finely chopped

-thumb size piece of ginger, peeled & finely grated

-1/2 tsp. curry powder

-1 Tbsp. tamari

-1/2 Tbsp. sesame oil

-juice of 1/2 lime

Satay Sauce

How To Make

Place all the ingredients in a bowl and mix together.

Store in an airtight container in the fridge for up to 3-4 days.

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 🙂