Tag: beetroot

  • Beetroot & blueberry smoothie bowl

    I tend to have food phases, where I eat lots of the same type of food for some time, then move on to something else, and return to it some time later.

    A while ago I was eating about 500g of fresh tomatoes with roasted pumpkin seeds every morning.

    Now, it’s red smoothie bowls. The basic recipe: a basis of cooked beetroot, berries and an apple. Sweeten with dried fruits or a piece of banana. Top with banana, pure cacao and more fruits.

    I buy the ingredients from the store; beetroots precooked and berries frozen. This way, my meal is ready to go in a matter of minutes.

    It’s a great feeling starting off my day with half the daily recommended dose of fruits and veggies already down! (And, tip for parents: my 2-year old daughter loves smoothies too!)

    Red beetroot blueberries smoothie bowl:

    • 2 cooked red beetroots
    • 2 handfuls of frozen blueberries
    • 1 apple
    • 3 dried apricots, prunes, or dates (more or less to taste)
    • 1 tablespoon pumpkin seeds (nuts work as well)
    • Optionally: 1 tablespoon flax seed if you need extra fiber
    • Just enough water so that your blender will run smoothly

    Cut the larger ingredients in blender-suitable pieces and… go!

    Top with whatever you have in stock, more fruits, cacao, crunchy muesli, oats, nuts or seeds.

    Pro tip: add Yogi Tea Curcuma Chai spices by cutting open the tea bag 😁.

    Enjoy!

     

  • ABC-smoothie bowl (Apple, Beetroot, Carrot & more)

    I’ve had this smoothie for breakfast almost every day in the last two weeks. Temporary crazes are part of my life :).

    This healthy red smoothie recipe is based on (and an extension of) the famous ABC (apple-beetroot-carrot) juice, but leaves in all the fibres that are important for a healthy sugar digestion.

    I love starting my days with fruits & veggies. The fats in nuts and seeds help the body absorb the many nutrients better, so be sure not to skip those. Figs are added for taste and sweetness, needed because the red fruits (at least the frozen ones that I use) are rather sour. Add more or less of those as you like.

    This smoothie (breakfast) bowl is great with toppings such as banana, berries, oats, pumpkin seeds and a bit of crunch. In this case, I used a 1/2 – 1 tablespoon of chocolate crunchy muesli bits, but raw cacao nibs would work as well.

    Without further ado, here is the recipe:

    ABC-breakfast bowl (Apple, Beetroot, Carrot & more)

    Serves 2-3

    1 apple,
    2 red beetroots, cooked (the pre-cooked ones from the shop are perfect)
    1 carrot, medium sized,
    ginger to taste (I use about 1/2 thumb size)
    2 big tablespoons red fruits (fresh or frozen)
    3 figs,
    2 tablespoons of pumpkin seeds,
    water enough to let your blender mix smoothly, and not more so that the smoothie stays thick.

    Toppings:
    Bananas, pumpkin seeds, crunchy muesli, cacao nibs, berries and whatever you fancy.

     

    Enjoy!

  • Almost-raw quinoa salad with rhubarb

    Almost-raw quinoa salad with rhubarb

    A deliciously fresh, tangy quinoa salad, light and filling.

    We’re used to eating rhubarb sweetened, boiled even to soften it up. But this celery like pink stalk can also be eaten raw and then it has a nice bite and nicely sour, tangy taste, perfect to complement more earthy flavors!

    A beautiful Summer dish (which is when you’ll find rhubarb on the markets), perfect for vegans because it contains proteins and healthy fats from different sources: green peas, pumpkin seeds and quinoa.

    The lemon zest goes together so nicely with the peas and olive oil, wow! You’ll want to remember that combo.

    While you’re preparing green peas, make some extra and watch out for my green peas ‘hummus’ recipe, coming soon ;).

    1. Rinse and prepare 1 cup of quinoa following the instructions on the packaging.
    2. Steam half a cup of green peas until nicely creamy with a gentle bite.
    3. Toast a handful pumpkin seeds in a pan until fragrant.
    4. In a bowl, mix two teaspoons of lemon zest with a good gulp of extra virgin olive oil and a spoonful of nut oil, such as walnut or pumpkin seed oil and a teaspoon of honey.
    5. Finely cut beetroot, fennel and rhubarb totalling one half to 1 cup.
    6. Mix everything together. Let sit for some minutes to let the flavours combine. Add salt, lemon juice and pepper to taste.
    7. Serve on a bed of velvety green leafs lettuce and sprinkle with more olive oil.

    Enjoy <3

    PS: If you like rhubarb, try my rhubarb smoothie or breakfast bowl recipe!

  • Rhubarb breakfast bowl & ‘very veggie’ smoothie

    Rhubarb breakfast bowl & ‘very veggie’ smoothie

    I like my smoothies creamy yet light and ‘very veggie’. My love Jan prefers his filling, nutty and just a hint sweeter than I do.

    We both often gladly compromise. Other days, we’ll create the very fruity/veggie base, pour half in a glass (for me) and then mix in some more nuts, seeds and dates to create his favorite.

    Thus, we both get what we need to get us going in the morning <3.

    Cut and put in the blender to create a creamy yet very veggie smoothie:

    • 1 big apple
    • 1 orange
    • 1 inch piece of rhubarb
    • 1 small raw beetroot
    • 2 spoons of fresh fennel (the vegetable, not the seeds)
    • 1 handful of pumpkin or sunflower seeds, or both
    • 2 spoons of flax seeds
    • 1 big spoon of avocado, for creaminess (can be replaced with cashew nuts)
    • 1 inch piece of fresh turmeric, or a spoonful of turmeric powder
    • dash of black pepper (necessary to make the curcumin in turmeric bio-available!)
    • 2 dates
    • dash (or two) of cinnamon
    • water

    Or, the create a breakfast bowl: double the amounts of nuts, seeds, avocado and dates. It’s nice to keep the breakfast bowl grainy by not blending the last addition of nuts etc, all the way. Top off with some more seeds and raisins.

    If you like the concept of the breakfast bowl (a perfect bowl of mixed nuts, fruits and veggies, which I love sooo much better than yoghurt and cereal), read this post, where I feature the favorite recipe of my friend and inspirator of this lifestyle dish: Simone van Putten.

  • Colorful stuffed eggs with hummus

    Colorful stuffed eggs with hummus

    A perfect surprise for a potluck: these colorful stuffed eggs. Ingredients: eggs and hummus. Easy-peasy!

    These were made with store bought hummus by Maza: one with curry, one with beetroot. Hence the amazing colors. Of course, you could make these yourself as well! Watch out for my green peas ‘hummus’ recipe, that would be a great add to this palette!

    1. Boil the eggs.
    2. Cut in half, lengthwise.
    3. Scoop out the hardened yolk and divide over two bowls.
    4. In one bowl, mix in yellow hummus so that you have even amounts of egg yolk and hummus.
    5. In the other bowl, do the same with the red hummus.
    6. In each bowl, mix the yolk and hummus to a homogenous paste.
    7. Add olive oil, salt and pepper to taste.
    8. Use two spoons or a garnish ‘bag’ to fill the eggs back up with stuffing.
    9. Garnish with rocket leafs for festive color effect.

    Have a nice party!

  • Sweet & Spicy Carrot Beetroot Salad

    Sweet & Spicy Carrot Beetroot Salad

    Ahhh yes this one is a classic, fun to make and a big winner – probably because of its nice warm flavors.

    I bought the ingredients already sliced in julienne. If you want to do it yourself, a julienne cutter comes in very handy.

    Recipe for Sweet & Spicy Carrot Beetroot salad

    serves 4, as a side dish

    • one handful of raw carrot, en julienne
    • one handful of beetroot, en julienne (raw or cooked, i used cooked)
    • ginger syrup, two tablespoons
    • Chinese five spices (fennel-pepper-cinnamon-coriander-anisseed-mixture)
    • handful of raisins
    • handful of seroendeng (Indonesian dried coconut & peanut mixture) *
    • dried chili flakes
    • sesame seeds (i may have added some hemp seeds as well..)
    • greens to decorate, such as diced peppers or coriander leafs
    • some oil, sesame or sunflower for example

    Toss everything together. Let sit for 10 minutes (or more) so that the tastes can all combine nicely.

    Enjoy!