The Spicy Friday Smoothie

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Lately, I’ve been changing things up to see how it effects me.
Tonight I enjoyed an organic smoothie for dinner! This is a great recipe if you like a thick and creamy smoothie and if you love to spice things up a little 🙂

Ingredients:

1/4 tsp Cayenne Pepper

1 tsp of each of the seeds below:
Shelled Hemp
Chia
Dessicated Coconut

1 tsp of each of the powders below:
Moringa Leaf
Mulberry Leaf
Boabab

2 stalks full of Kohl Rabi leaves
7 Blueberries

250ml Almond & Coconut Milk
50ml Cold Saffron Tea

Method:

Wash, chop and then steam the Khol Rabi for 1-3 minutes.
Add all ingredients apart from the Tea into a high speed blender.
Blend very well for approximately 2 minutes, you may need to give the blender a rest after 2 minutes, check the smoothie and then re-blend.
Fill a glass up and consume.
After that, add 50ml saffron tea and shake the blender jug making a lighter, very tasty and very frugal second drink.
I always love to do this after making my smoothies as it makes the most of the ingredients used and can be stored in the fridge for later too.

I really hope you love this creamy smoothie, morning, noon or night, as much as I did!

Enjoy!

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Vegan Baked Potatoes with Roasted Buckwheat and Veg Filling

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My boys are very particular about what they eat and how they eat it, leaning towards not wanting anything that is healthy for them i.e. veggies. Therefore, being the persistent Mum that I am, I am always devising some sort of cunning plan to get my children to eat what is good for them!

This weekend’s attempt was baked potatoes with a twist. They love homemade chips, and will eat baked potatoes with no filling but honestly a baked potato alone for nutrition isn’t going to sit happily with me so I was mulling over just how could I get the veg in them…again! Ah ha creative moment, add buckwheat on top! They will eat anything if it has buckwheat in! Easy & Al absolutely love whole buckwheat and would happily eat it every day for breakfast.
We used to buy it roasted but then I got freaked out as I didn’t know the roasting method used so now we just get unroasted. I took a plunge in a wild hope they may not notice the veg mash if it was covered in seeds and it worked 🙂

To make a wonderful recipe:

Ingredients:

4x large Potatoes
2x vine Tomatoes
A bunch of Spinach leaves
2 small cloves of Garlic
1/2 an Onion
4 tbsp unroasted whole Buckwheat
40ml Almond Milk
Olive Oil
Himalayan Pink Sea Salt

Method:

Preheat the oven to Gas Mark 6.
Add a baking tray to the oven.
Wash the vegetables.
Prick the potatoes a few times and coat with oil and salt.
Add the potatoes to the oven for 1-1 1/2 hours depending on the size. Turning half way and re-coating in the oil.
Whilst the potatoes cook, gently steam the vegetables and blend them into a mash with the almond milk.
When the potatoes are cooked, allow to cool slightly then slice off the tops and remove most of the insides being careful not to split the skin.
Mash the potato and blended veg together with a fork and fill the potatoes with the mixture.
Top with buckwheat and place back to cook in the oven for a further 10-15 minutes.
Remove when the buckwheat is slightly roasted.
Leave for about 15-20 minutes to cool and then serve.

ENJOY!

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Vegan Breakfast Minis

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This is an absolutely adorable breakfast and after much fuss was an absolute hit with the kids!

It was rather early in the morning and it was an impulsive breakfast idea so the quantities aren’t very professional here but you get the idea 🙂 I know it looks like a lot of fruit but eaten with the peanut butter will slow down the release of fructose into the system so no hyper go go kiddies after this one!

To make these wonderful breakfast minis:

Ingredients:

Approx 1x tsp  CAROB
Approx 1x tsp MORINGA LEAF POWDER
Approx 3 tbsp PEANUT BUTTER
4x BANANAS
SMALL BUNCH OF GRAPES
A DASH OF WATER (you could use a cold herbal tea or a nut milk)

A SQUEEZE OF LEMON

HUNGRY BUBS!

 

Method:

In a bowl mix together thoroughly the peanut butter and the powders, adding tiny amounts of water at a time if it is too stodgy you want the consistency of dough.
Slice the banana into disks, try and make them as even as possible.
Wash the grapes and then slice them into either eights, quarters or halves depending on the size of them. You want them to be smaller than the banana.
Roll the dough mixture into little balls and top each banana.
Add the grape pieces to the tops.
Bless with love and serve!

Hopefully your children will love them as much as mine did.

If you have any left over, to stop the bananas from browning spritz a little fresh lemon juice over them (it really works!)  and pop them in the fridge for later, they are yummy cold too!

Please feel free to link to this recipe if you try it, I would love to hear what your kids thought and maybe see some pics?

Have a fabulously delicious day. Peace.

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Baby Al digging in

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