Blueberry Super Smoothie

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When I prepare breakfast smoothies for my children I’ve learned that the trick for immediate consumption is the use of colour – and green is not the colour of choice! Instead, using red or black berries of any variety gives the smoothie that required pink/purple wow factor needed for a thumbs up. Following easter’s sweet fest I felt they needed a much-needed boost of nutrition that did not come out of an easter egg. They just got over a pesky cold so I also wanted to make sure they got a big dose of vitamin C, coupled with some vegetable protein and important omega-3 fatty acids. Smoothies are good that way – you can put all kinds of goodies inside and no one will know!

Top tip! Until the season is here when berries start to grow locally again, buying frozen fruit (organic if possible) is a great way of always being five minutes away from a great smoothie.

Here is what went into this morning’s smoothie! Continue reading “Blueberry Super Smoothie”

Vegan Chocolate Avocado Mousse

 

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Looking for a quick pudding? Here it is. That this mix tastes as good as it does is just a testament to the ability of chocolate to make most things scrumptious. This is a truly HEALTHY pud too as it contains wonderful avocado (omega 3,6 and 9 fatty acids, vitamin B, magnesium and zinc, raw cacao (anti-oxidant superstar), maple syrup (anti-oxidant, zinc) and potassium laden banana. It takes literary minutes to make (including scraping the sides which seems to accumulate some of the mousse) but just a word of caution – a little maple suryp goes a long way, just sayin… Continue reading “Vegan Chocolate Avocado Mousse”

Raw Chocolate Smoothie

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This one is for all you chocolate lovers out there. And it is nutritious and filling too…There is a bit of a thing about whether to use cacao or cocoa – sounds the same doesn’t it but there are some differences which are worth knowing about. In short, cacao is the purest form of chocolate you can have as it undergoes minimal processing and retain super high levels of antioxidants.

Cocoa, on the other hand, which is what you buy easily in regular supermarkets and is what most of us know, is heated up to a higher temperature during processing thus loosing nutrients along the way. However, and this is important, they are both good for you and can be used interchangeably if you have one but not the other. Continue reading “Raw Chocolate Smoothie”

Nutty Porridge

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Some days, only comfort food will do. After an alarmingly early morning wake up call to drop off my son at the coach for his school trip to France, I returned home ravenous. Perhaps it was the early morning darkness, the cold, damp air and slight trepidation that my eldest was going abroad without me? Whatever it was I needed stodge.

I don’t know about you but in my book there is nothing more comforting than a bowl of hot porridge. Growing up in Sweden, porridge WAS breakfast. These days I don’t put jam in the middle like I used to and I use almond milk instead of cows milk, but apart from that it still makes me feel that all is well in the world. And porridge can be bastardised to whatever mood you’re in –  some days I swap oats for brown rice or quinoa depending on what I feel like and what’s left in the fridge. But when I do use oats I tend to buy gluten-free flakes from the supermarket – I prefer to stay mainly gluten-free as it just seems to work better for me. Today’s recipe has lots of nuts and seeds included too – I love the feeling of getting through all the good stuff without really being aware of it. As most of it is ground up it just becomes part of the porridge. Here’s my Nutty Porridge recipe for you this Monday morning. Have a great day! X

Nutty Porridge:

Serves 1

1 cup gluten-free oat flakes

2 tbsp ground nuts + seeds (almond, brazil nuts, cashews, sunflower and pumpkin seeds)

1/2 tbsp ground flax seeds

1 LARGE tbsp coconut oil

1/2 tbsp ground chia seeds

1 small apple, grated

3-4  walnuts

Flaked almonds

Cook porridge according to package instructions. When done stir in 1 large tablespoon of coconut oil until dissolved. Add the ground nuts and seeds, including the ground flax seeds and chia seeds (I keep a jar of ground nuts in cupboard – when it runs out I just re-grind more so that I’m always ready to add to smoothies or porridge). Grate an apple finely and add to the porridge mixture, top with milk (I use almond but do whichever you prefer), walnuts and flaked almonds. Top breakfast with all nutrients you need for the day ahead. X