My food processor is working really hard at the moment. Counting backwards today, I’ve made guacamole, two flavours of nice cream for the kids, one crumble and one batter for a cake (recipe coming very soon!) and last but not least this mango and melon smoothie.
As usual I started with frozen banana, frozen mango and a splash of oat milk. Then a added some green honeydew melon, a variety I hadn’t seen before. I served it with fresh redcurrants, cacao nibs, pieces of melon and puffed quinoa. Thank you food processor for your loyalty! What would I do without you?
WATERMELON SMOOTHIE BOWL Back to reality. After only a couple of days in the office, I’m already wishing to go back to warm summer days and time to make smoothie bowls like this one for breakfast.
I simply cut watermelon in pieces, froze them overnight together with some banana, and then blitzed the two together with a splash of oat milk in the food processor in the morning. Toppings are watermelon, cacao nibs, shredded coconut and beautiful (but not edible!) flowers. A pink summer dream!
Two things I love most about Instagram: 1. The endless source of inspiration. I’d never heard of zucchini bread before. Now I have tried it. I’m now a happier person. 2. The incredibly friendly people. I’ve connected with so many kind, generous, genuine people in this vegan corner of IG, and I’m so grateful for that. Take a look at my stories, where I share a few favourites from my #instafamily, and check out their lovely accounts! . Now about that zucchini bread. You’ll want to make this. Ingredients: 6 tbsp aquafaba 2 dl caster sugar 1,5 dl neutral oil 5 dl plain flour 1,5 tsp baking powder 1 tsp vanilla sugar 2 tsp cacao 1 tsp salt 1,5 tsp cinnamon 1 tsp ginger powder 5 dl coarsely grated zucchini 100 g chopped chocolate . Pre-heat the oven to 200 C. With an electrical beater, whisk aquafaba and caster sugar to a smooth, fluffy batter. In a separate bowl, combine all dry ingredients and mix well. Carefully fold into the batter. Add oil and grated zucchini. There’s no need to drain the zucchini beforehand, you want all that moisture in the cake. At last, stir in the chocolate pieces. Pour the batter into a round baking pan or a loaf tray, approx. 35 x 10 cm (larger than your average bread loaf), lined with parchment paper. Bake at 200 degrees for about 45 minutes. Check the cake with a toothpick, it should come out dry. Leave to cool for a couple of hours before icing it. (Combine 2 dl powdered sugar, a squeeze of lemon juice and about 1 tbsp of water just enough to melt the sugar.)
We’ve been away from home that past three weeks, staying with family for our summer holiday. Some might call me crazy, but I brought my food processor along. Best decision! I’ve used it all but two or three days. For hummus, baking, nut butter and – most importantly – my smoothies.
In this one I’ve put frozen bananas, cacao powder, peanut butter and oat milk, and the toppings are banana, blueberries, cacao nibs, pumpkin seeds and a drizzle of my homemade nutella. That’s a smoothie worthy of a holiday breakfast!
I went treasure hunting the other day and struck gold in the shape of blackberries. They’re one of my favourite berries, they’re so full of summery flavour and sunshine. I put some of them in the freezer and then blitz it up with frozen banana and some oat milk. Topped it with more of those lovely berries, some shredded coconut and cacao nibs. The pretty little roses are just for show, not tot be eaten.
I love summer, and really want to make the most of it. Eating fruits and berries in season is one way. This simple breakfast is made with blueberry soygurt from @alpro and topped with peaches, banana, redcurrants from the garden, coconut flakes, pumpkin seeds and raw cacao nibs from @naturya. Lots of summery flavours!
Breakfast or dessert? No need to choose! Frozen bananas, peanut butter, cacao powder, vanilla powder, a splash of oat milk and a pinch of salt. Get the blender going at high speed until smooth and creamy. Top with goodies like banana, red currants, cacao nibs and hemp seed. Have a lovely day!
You can’t go wrong with a breakfast smoothie bowl. This one is made with frozen banana, mango, lemon and oat milk. I poured 3/4 of in a bowl, then whizzed the remaining smoothie with some raspberries. I added it slowly and tried to make a little swirl. It was good enough to impress the kids, at least. I topped the bowl with fresh strawberries, hemp seeds and cacao nibs.
I’m always trying out new combos. Even though the pancakes were great last time, I need to change something. So this time I added zest and juice from half a lemon and one teaspoon of freshly ground cardamom seeds to the batter. I also had a deciliter of large white beans in the fridge, so a threw them in the mix as well for extra protein. None of the kids had any complaints, so they were well concealed. And they loved the cardamom! It was perfect as a light lunch, served with peaches, strawberries, a spoonful of coconut cream and sprinkled with cacao nibs and hemp seeds.
Overflowing with sunshine and goodness! Smoothie made with frozen banana, mango and Nordic blueberries, a pinch of vanilla powder, a spoonful of hemp seeds and a splash of oat milk. Toppings are hemp seed, banana, raw cacao nibs, crumbled müesli bars and salted peanuts. And a few cornflowers from the garden – the pretty petals are edible!