Spinach & Berry Smoothie Bowl

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Most mornings I have a smoothie after working out when I need something quick before I head out the door.  However, on days when I have a bit more time I love a smoothie bowl.

The flavour combinations are endless, just use whatever is your favourite smoothie combo but the trick is to use frozen fruit and less liquid so you get a thicker consistency.  If you think the smoothie isn’t very thick you can pop it in the freezer for a few minutes until it firms up, this also helps the toppings not to sink!

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Sweet Potato & Spinach Curry

Sweet Potato & Spinach Curry

I hadn’t realised when I wanted to make a curry from scratch it would be so difficult.  Trying to get the spices just right nearly defeated me but I kept on trying and I am so glad I did.  This curry is lovely and creamy with just enough heat but if you prefer more heat then add an extra chilli or more curry powder.

The ingredients list for this recipe may seem long but I promise you it will be worth it.  I normally use a curry paste when I make a curry but I always wanted to make my own from scratch.  My mum used to make great curries from scratch and now I wish I’d paid more attention to what she was doing!

Like most curries, this tastes even better the next day.

Serves 4-6

Ingredients

-1 red chilli, seeds removed

-large thumb size piece of ginger, peeled

-4 cloves of garlic, peeled

-1 Tbsp. coconut oil or olive oil

-1 red onion, peeled & diced finely

-1 tsp. curry powder

-2 tsp. garam masala

-1 tsp. ground coriander

-1/2 tsp. ground cinnamon

-1 tsp. turmeric

-2 Tbsp. tomato puree

-1/4 cup desiccated coconut

-2 medium organic sweet potato, peeled and diced (large dice)

-1 x 400ml can of light coconut milk

-1 x 400ml can of cannellini beans, drained & rinsed well

-approx. 180g of baby spinach, rinsed

Sweet Potato & Spinach Curry2

How To Make

First put the chilli, ginger and garlic in a mini food processor and process until very finely chopped.  If you don’t have a mini food processor you can crush the garlic and finely chop/grate the chilli and ginger.  The processor just saves time!

In a large pan heat the oil over a medium heat and add the onion.  Cook the onion gently for 4-5 minutes until it starts to soften.  Next add the garlic, ginger and chilli and cook until it becomes fragrant, about 2 minutes.

Add the spices and cook for another minute then add the tomato paste.  Cook the tomato paste for about 5 minutes as this helps remove any bitterness.  You may need to reduce the heat to prevent the spices burning.

Next add the sweet potato and give everything a good stir.  Pour over the coconut milk and fill the empty coconut milk can with water and add this to the pan too.  Add the desiccated coconut and cannellini beans, giving everything a good stir.

Put the lid on the pan and bring everything to a boil.  Reduce heat to a high simmer and cook for approximately 20 minutes or until the potatoes are just becoming tender (cooking time will depend on the size of your diced potato).

Add the spinach and cook until wilted and the potatoes are ready.

Serve with brown rice or buckwheat.

This curry can be stored in an airtight container in the refrigerator for 2-3 days.

Enjoy 🙂

 

 

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 🙂

Good Morning Green Juice

Good morning green juice

I am totally loving this juice right now.  I’m making loads of it and storing it in the fridge, it keeps well for a couple of days due to the addition of the lemon.  I’ve called it good morning green juice as the combination of the lemon and ginger give it a certain ‘zing’ ideal for waking up your taste buds first thing in the morning.  However, I drink this juice anytime of the day!

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Harissa Prawns with Spinach & Pepper

When I started this blog I would never have thought that I would be posting a recipe for shellfish.  I have never made a single fish or shellfish dish, which may sound odd coming from someone who loves food and cooking.  I’ve tried on a number of occasions  different fish and shellfish but every time, it just didn’t taste right and some of it was too ‘fishy’ tasting for my liking.

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Spinach & Cherry Tomato Scramble

Please let me start off by apologising for the pictures of this dish.  Trying to get a good shot of scrambled eggs for an (very) amateur photographer with a camera that is slowly dying is not the easiest!  However, let me assure you that this dish tastes good and I hope the pictures don’t put you off!

You may wonder why I’m posting a recipe for scrambled eggs, as surely it’s one of the easiest things to make.  That may be so but for me when I first started getting interested in cooking I had so many disasters just trying to make scrambled eggs I thought I’d share this recipe – plus it’s my new favourite way to eat them.

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