I was too late for breakfast (granola) and too early for lunch (green juice) when I came back home after my morning sadhana, very hungry though and so I had to make up my mind, what would fill my stomach now…..I opened the fridge and saw greens all over the place. Smoothie, OK.
I blended spinach with a small banana, a slice of avocado, a hand full of peppermint leaves and water. The taste turned out pretty neutral and suave, texture was light and creamy. I poured this grass green juice into a scarlett red bowl and for a moment just looked at it. This was on of the yummiest looking plates of food I ever had 🙂 I was amazed by it simple, natural beauty, and it derserved a little tiny decoration – i sprinkled some granola onto my soup and started to enjoy with a big smile on my face!
Did you know that red, green and yellow guaranty happiness? Certainly they do, proved by me! These colors are pure and natural; all we need and somehow reminding us of being outdoors doing things we love.
You might ask yourself now “where’s the yellow in this picture?” I’m telling you: yellow sunlight is contained in the green soup, it’s full of power, fibers, vitamins and enzymes – so good for you**
Many think eggs are indispensable in the kitchen and that eggless baking constitutes some sort of kitchen disaster, let’s take a step away from this
The truth is that many recipes can skip eggs and turn out as good, well actually, better, if the eggs are replaced. Flavours like chocolate and vanilla are more intense in cakes baked without eggs, have a try!!!
To replace eggs in a recipe, all you need is an equal amount by weight of a moist ingredient like chia gel, applesauce or another fruit puree.
These cup cakes turned out airy, soft, so moist and rich by the fact that I used also beetroot juice, to replace a certain amount of sugar. I couldn’t have been happier with them and no one noticed the absence of butter, eggs or a ton of sugar. You won’t either….
Here is what you need:
2 cups of spelt flour
100gr brown sugar
1 tablespoon baking soda
150ml nut milk or rice milk
200gr unsweetened chocolate chips
3/4 cup beetroot water. ( I boiled my cleaned beets to have them later as a side dish, and used their water to sweeten and colour the dough, it’s colour gets even more red when you add grated roots, which will give the cake a even more moist texture)
Preheat oven to 170°
Mix all dry ingredients in a large bowl. Than add the liquid ones and stir well.
Put the dough into a baking form and bake for about 50-60 minutes, please keep checking!
Remove from the oven and let it cool down a bit. Tastes best when still slightly warm (and accompanied by a cup of coffee)
Did your lunch make you sweat today? Yes? Might mean your food is too heavy, what did you have today, think about….I just checked the weather forecast for next week, it’s getting even hotter. How I love summer 🙂
Let me get to the point, light, fresh, raw food will make you feel so much better during these days, now is the time for RAW FOOD and your chance to hop on this train of conscious nutrition and radiant wellbeing.
This tuesday I will be delivering in the Barcelona area (including Caldetas).
Call me if you want to benefit of this unique opportunity – 603 429 318, Martina
And this is the stunning menu:
RAW svadhisthana burritos stuffed with a grounding paté of chickpeas and pumkin, crunchy ruccola and spanish olives. (3 pieces will make your tummy happy)
It happens that a green juice turns out being a bit too smooth, in this case you can either add (coconut-) water or scoop it like a cold green soup. Just spice it it up with freshly grated pepper, seasalt and red piment, add a drop of olive oil or, if you have pumkinseedoil.
A seriously refreshing, healthy and light summer lunch, and the particular green soup I had the other day was made of:
I always have my muesli soaked or cooked until soft, to me it seems way easier to digest than eating it raw. Sometimes it happens that I miss a little chrunch in my breakfast bowl and this is when the crunchy granola jumps on the screen. here comes on of countless delicious versions.
put the oats, the seeds/nuts and coconut into a large bowl and mix with coconut oil and honey, spread on a tray and put it into the preheated oven, bake at about 170° for 20min or until golden brown, don’t forget to stir at half time!
At the end add all the dried fruits, let the granola cool down and store in an airtight container, on a dark dry spot.
the aubergine goes into a casserole, add 1 cup of water and keep an eye on it, you’ll have to refill a few times!! don’t let it get dry.
The original version uses olive oil, but as we know it is not good to heat up oilve oil, we spread it over the eggplant at the end to save the olive flavor AND the benefit of this mediterranean gold! bake i on low heat, at about 100°-120°, pinch it with a fork and keep checking, you want the plant completely soft, the peel shall come off easily. Once it is ready put it out of the oven and let it cool down.
Start slicing the tomatoes, press garlic, chopp herbs and the stones out of the olives. Cut the eggplant into pieces and mix all together, be carefull not to smash up everything. Season as you like and now serve on toasted bread.
Las remolachas, para mí, juegan en la misma liga que aguacates y plátanos – perfecto en la naturaleza y no en la necesidad de algún otro procesamiento antes de comerse. Amo mis remolachas finas ralló, y esta, tal vez con una gota de aceite de oliva extra vergine y un poco de gomasio…
Realizo aunque cuando comienzo a hablar de mi preferencia de remolacha a amigos y a interesados que comienzan a afectar a cabezas o hacer caras graciosas. Muchas personas se asustan de la remolacha…. las memorias de la infancia – es la excusa común, que entiendo. Cuando cocinado sueltan su crujido y su zumo fresco, las remolachas son naturalmente dulces, pero generalmente comidas al lado de platos principales, combination extraño…
¡Tan remolachas crudas para ensalada! ¡SÍ!
¡Y el NUEVO – REMOLACHAS PARA POSTRES!!
Aquí viene la receta para mi postre de verano favorito, más recientemente, refrescante:
(¡también se puede comer en invierno!! porque las remolachas tienen cierta calidad de recalentamiento en más sutil que el nivel físico, le dan un intento! )
Lo que necesita:
2 pequeñas remolachas crudas
un trocito de jenigbre
un puño nuezes remojados
1 cucharón aceite de coco
pele y ralle remolachas y jengibre. Añada a la mitad de ellos con 5 fechas a su mezclador y mezcla hasta liso. Corte las fechas de sostenimiento y las nueces y añada al petróleo del coco de masas, pobre encima y mezcle todo con sus manos. Deje a la masa tomar un resto bueno en la nevera antes de que comience a hacer rodar pelotas. Si la masa resulta demasiado pegajosa le añade el coco triturado y dejó descansar otra vez. Una vez que hace rodar las pelotas dobladillo encubierto con el cacao crudo para subrayar el dulzor de la remolacha natural con un poco de amargura cacaoy – hacen a una pareja hermosa, confían en mí 😉 y sus pelotas de la felicidad no se mantendrán unidas este camino.
Beetroots, for me, are playing in the same league as avocados and bananas – perfect by nature and actuall not in need for any further processing before being eaten. I love my beets fine grated, that’s it, maybe a drop of extra vergine olive oil and a bit of gomasio…
I realize though when I start talking about my love for beetroots to friends and interested listeners they start to shake heads or make funny faces. Many people are scared of beetroots
….childhood memories – is what the common excuse, which I understand. When cooked they loose their crunch and their fresh juice, beets are naturally sweet but mostly eaten on the side of maindishes, weird comination…
peel and grate beets and ginger. Add half of them with 5 dates to your blender and blend until smooth. Chop the sustaining dates and the nuts and add to the mass, poor coco oil on top and mix everything with your hands. Let the mass take a good rest in the fridge before you start to roll balls. If the mass turns out too sticky add shredded coconut and let it rest again. Once you roll the balls covert hem with raw cacao to underline the natural beet sweetness with some cacaoy bitterness – they make a beautiful couple, trust me 😉 and your bliss balls won’t stick together this way.
Do you like banana ice-cream? No? Please give this one here a chance. Me myself had not the best opinion about banana ice-cream, I thought if i want banana taste in my mouth I’d go for a complete fruit. Until I tasted what the following recipe can turn our yellow, ripe friends in. WOW. The best banana ice-cream I ever had, and that’s also what my friends said.
And this is also one more example of how perfect nature actually works to keep us happy and healthy 🙂
What you need is:
ha, that’s it, nothing else needed, can you believe it, no eggs, no dairy. All you do is peel the bananas and freeze them. Once they are frozen put them in your Thermomix and blend until smooth.
Now taste this. And don’t forget to lick the jar! This is so good and you will want to make sure you get out every little bit.
This is optional:
2 tablespoons Coconutoil ( if it is solid melt it in warm water)
add raw cacao
pour the cacao sauce over your ice-cream, it will get crunchy immediately, sprinkle nuts or grated coconut on top and serve.
What a summer dessert, mmmmmmhhhhh
it tastes even better if you share with friends, and make sure at the end your cup look like this: