Tag: pumpkin seeds

  • 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!