Tag Archives: Recipes

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.

Turmeric Curried Veg ‘n Egg

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On the contrary to the story my blog is telling, with a wide range of vegan recipes, I’m not 100 percent vegan. However, I rarely eat meat, and if I do, it’s primarily fish and eggs. I will eat some eggs and a piece of fish maybe once every two weeks and it feels so good to cut the meat consumption down. Ever since we did, we have been spending less on grocery shopping and the only poultry and dark meat we buy (for my man because he’s still a meat lover) we buy organic at our local farmers market.

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But this weekend we have just left, I felt the need for some eggs. Also, I indulged on the most amazing rainbow chard leaves plus a couple of cavolo nero kale leaves. Looks stunning when they are all cut to pieces and slightly sauteed. And the best part? I could have swore that I smelled some rhubarb when cutting the red chard leaves. So you kind a get a hint of Indian Summer when you prepare this dish.

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It’s really very easy, all you need for one serving is…
2 leaves of different colored Swiss chard leaves
2 cavolo nero kale leaves
3 tablespoons sweet corn
2 teaspoon coconut oil for the pan
1/2 teaspoon of turmeric
1 or 2 eggs
Salt and pepper to taste

Cut all of the kale and chard leaves in thin slices, ready to be sauteed. Melt the coconut oil in a pan and add the kale and the chard. Slightly sauté in a couple of minutes, then add turmeric, salt and pepper. Move the veggies to one side of the pan and add the eggs to the other side. Fry the eggs over low heat until they are done. If you like it, make sure that the egg yolk is still “runny”. I like then half runny half baked, so they can still drizzle over my veggies when I cut them. Serve the turmeric curried kale and chard on your favourite plate and place the eggs on top. Savory breakfast is served.

Fries tonight? No excuses!

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A couple of days ago I sent my fiance this article, with special attention to the ingredients list for the American fries at McDonalds (Scroll down the page). His response was slightly out of tune compared to mine. He returned with a very short email saying “All I get from this is that it’s actually not that bad eating fries at McDonalds in the UK…”. Before he ended the conversation he followed up with “And now I’m in the mood for fries”.

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To make sure he didn’t pitstop by the golden arch on his way home from work I went to the stores to pick up silly amounts of sweet potatoes. I would make him a load of sweet potato fries so he didn’t feel the need to jump in front of the line to get “frie-tisfaction”. It took me 15 minutes to prepare and 30 minutes in the oven, while binging over the new season of “Revenge”. That was basically it! 2 tablespoons of coconut oil, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 heaping tablespoon of nutritionl yeast (optional), 2 teaspoons of sea salt and a dash of pepper. Melt it all in a pot and pour over the sweet potato wedges. In the owen for 30 minutes, and bang. Enjoy!

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So next time you consider the “easy” way out, think again, and really consider if there’s a healthier happier choice, that can be made from scratch in your kitchen, without much hazzle.

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