Tag Archives: Gluten Free

Raspberry & Watermelon Chia Pudding

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I’ve had a bumpy ride with chia. When it first came out and all the hype went into the stratosphere I had a couple of pre-made chia puddings trials. To be completely honest, the texture put me off immediately, due to it’s rather similar resemblance too… Yes, you guessed correctly! Anyways, just like I did with vine, coffee and beer, I kept on consuming this weird substance, and finally it kinda stuck, without a gross association. Now being summer, I though I’d experiment with some of the summer fruit favorites: raspberries and watermelon, because this combo is just amazing!

So, a week ago I made this chia pudding out of my all-time favorite raspberry smoothie recipe. You can find the smoothie recipe here, or keep reading to get the chia recipe below. Once I made this chia pudding I kept it in a tight mason jar in the fridge and used it for breakfast with soy yoghurt, fresh fruit and so many more breakfast combinations. It was only until yesterday I used it all up after a cold dip in the sea.

No, you don’t have to go swim in the nearest lake or by the nearest sea to enjoy this afterwards, but it’s totally advisable!

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You can make this pudding the night before, as both the chia seeds will need overnight softening as well as the nuts for the yoghurt. All you need for a big batch that would last you 4 big servings is:

For the chia pudding:
1/2 cup of frozen raspberries
1/4 of a small watermelon, diced
The juice of 1 lemon
6 tablespoons chia seeds

For the yoghurt layers:
1/2 almonds, soaked overnight
1/2 cashews, soaked overnight
8 big dates, pitted
2 teaspoons cinnamon
1 1/2 cup of water
1 tablespoon coconut nectar syrup, or other syrup of your choosing

The night before, leave the nuts to soften in cold water and put the bowl in the fridge.

Blend the raspberries with the lemon and watermelon. Pour the chia seeds into the liquid and stir well. Leave it to soften overnight in a tight container.

The morning after, start by blending all the ingredients for the yoghurt layers. Drain the overnight nuts and wash them in cold water before blending them with the remaining ingredients. Add more water if the mixture gets too dry. Your blender should be able to make sure the mixture allows to become a thick creamy texture, with all bits properly blended together.

Layer the chia seed pudding from the fridge with the yoghurt, top with fresh fruit and cocoa nibs and serve!

A bit about acid refluxes, water retention and my go to pregnancy smoothie

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I have now been awake for 3 hours. It’s the middle of the night and I cannot sleep. I did sleep, from 9 pm to midnight, but then hereafter… Nothing. And it does not help that I’m suffering from severe acid refluxes, water retention in my feet and hands, which makes them swollen, hot and very itchy, and a sore arm, due to a whopping cough vaccine from this morning. Despite all of this, I haven’t experienced a lot of pregnancy related symptoms, so I actually think that I have been spared a lot of pain compared to other much braver women out there than myself. However, there is still 50 days or so until I will pop, so everything can change. Pregnancy is surely a day-by-day situation, and not two days are the same.

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I started getting severe acid refluxes quite early on, but the water retention have sneaked up on me, and it was only a week ago I discovered that my ankles looks really fat at the end of the day. I did the Google search on something with fat ankles, water retention and pregnancy, and found a list of foods, which should be good to drive the water away. I’ve basically brought them together in this smoothie, which is full of fiber so also good for the stomach, good for minimizing the acid refluxes and the water retention. Win win win! It’s almost a meal in itself, so make sure to apply more coconut water, or just regular water, to get the smoothie thinner, and less smoothie like.

All you need for 2 servings:

2 small broccoli bouquets, taking from the bigger head of broccoli
5 cm organic cucumber. if the cucumber is not organic, peel the skin off before blending.
1 small handful of fresh spinach
20 1 x 1 cm pineappel chunks
5 – 6 sprigs of fresh parsley (spinach is quite water repellant so don’t leave this vital ingredient out now that you are trying to dismiss some water from your sore feet and hands!)
2 teaspoons of agave syrup
1 1/2 cups of coconut water

Blitz all ingredients together in a powerful blender and serve immediately!

Wedge Salad with Cashew Creme and Avocado

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I first tried this wedge salad at our local Mexican restaurant, and it was lovely, but also not very dairy-free. Hence, introducing my trial at making this salad a lot more clean. I have always felt Iceberg salad heads are quite boring, to be honest. But paired with this cashew cream it really starts kicking and becomes a lovely fresh and tasty summer salad. It will be perfect for any BBQ or just as a mains if you only can stomach something light, due to heat waves (lovely!) or pregnancy acid refluxes (utter pain in the…!).

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It’s so easy to make. All you need is:

For the cashew creme:
3/4 cups of raw cashews
1 cup of water
Juice from half a lemon
1 heaping tablespoon of nutritional yeast
1 teaspoon of fresh or pickled horseradish
1 teaspoon of agave syrup
Salt and pepper to taste

For the salad:
1 head of iceberg salad, cut into 4 wedges
1 avocado, diced
3-4 tablespoons of pomegranate kernels
Another heaping tablespoon of nutritional yeast

Blitz all the ingredients together in a strong blender for the cashew creme, and store in the fridge. Ideally you can make the creme in the morning and then store it in the fridge so you are sure it’s cool for when you need to use it.5 minutes before serving the salad, take it out of the fridge, arrange the 4 iceberg salad wedges on a sharing platter and drizzle the creme generously over the wedges almost covering them all. Top them with the diced avocado, pomegranate kernels and 1 heaping tablespoon of nutritional yeast.

Vanilla Wheatgrass Smoothie

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Having difficulties getting wheatgrass incorporated in your foods and daily routine?

Often this is the case for my friends due to the taste of wheatgrass. It can taste pretty healthy at times, believe me, I totally agree. But this wheatgrass smoothie is quite delicious. In fact, it effin’ brilliant! All the ingredients match perfectly, and smooshed together it’s a joy to enjoy. In fact, after posting this blog post I will be on the phone with my friend and clean-freak-in-crime Maria telling her to try this out – now! Because I know she will love it.

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It’s super easy peasy! All you need is…
1 cup of spinach leaves
3/4 cup of brazil nut milk (homemade, but you can chose if you want it to be another nut milk, it’s up to you)
1 teaspoon of honey or other natural sweetener (agave, brown rice syrup, coconut nectar)
2 teaspoons of wheatgrass powder
2 teaspoons of vanilla extract
1 banana
Juice of 1/2 a lemon (yes, you do need this! Please don’t omit this)

Blend all ingredients together and serve chilled over ice cubes or by itself. Don’t forget the fancy straw!

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Soba Noodles with Glazed Cabbage

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Soba noodles is a stable in my kitchen, however it’s not often that I eat them. I save them for the special occasions where I need my fair share of comfort food, or if I need to treat myself, or if I know I need fuel for the day after. I find them a bit hard to boil without them smudging together but this time I’ve added a tablespoon of olive oil and it did the trick.

Enough with the noodles, let’s move on to the most fabulous sauce that raises this dish to the comfort food level! It’s finger licking good – it’s so good that I want to eat it before applying it to the sautéed veggies. As in, eat it by spoon, all alone. Hello new guilty pleasure!

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This dish will serve two portions, and all you need is…
Soba noodles for two persons
2 cups of shredded red cabbage
2 cups of broccoli in small bouquets
2 tablespoon coconut oil

And for the sauce…
1/4 cup toasted sesame oil
1 teaspoon mustard
1 tablespoon agave syrup or other natural sweetener
1 cm fresh ginger
2 teaspoons heaping brown rice miso paste
Juice of 1 lime

Prepare and boil the soba noodles as per instructions on the package. Make sure to thinly slice and shred the red cabbage and cut the broccoli in small mouth sized bites. Blend all ingredients for the sauce to a thick even light brown sauce. Melt the coconut oil in a pan and add the red cabbage. Fry for 4 minutes. Add the broccoli and cook for another 4 minutes. Pour the sauce over the cabbage and broccoli and cook for 2-3 minutes. Add a teaspoon of sea salt and stir thoroughly. Place the noodles on two plates and divide the broccoli and cabbage mix in two, pouring it over the noodles.