Blueberry Curd: the best investment of the season! After you make your breakfast smoothie or fruit salad, if you have a handful of blueberries left over,
Who needs oats for granola? This nutritional powerhouse is made with millet and buckwheat, along with chia seeds, pumpkin seeds, nut butter and coconut oil. It’s packed with protein and fiber and has a delicious nutty-sweet flavor. Serve the granola it on its own with yogurt or milk, or try sprinkling it over smoothie bowls or even on salads. The type of nut butter you use will affect the flavor, so go with what you like (I usually opt for almond butter or sunflower seed butter, but it’s up to you!). You can either sweeten the granola with honey or make it sugar free by using stevia instead. Different brands of stevia vary in their intensity, so be sure to taste as you go (I’ve also found that the more you eat stevia the more you become accustomed to its taste; if you’re trying it for the first time start small). Be sure to rinse the millet and buckwheat before combining them with the other ingredients—the moisture will help the granola to clump slightly. Sometimes I add chopped dark chocolate to this granola after it cools!
If you’re tired of green smoothies that taste like salad, try this super healthy one!
A smoothie recipe with cucumbers and goat cheese. An original cold starter
Every year when the pumpkin season begins I start cooking it in any way I can – I make pumpkin puree to add to muffins, cakes and cookies, cook stews and curries, make soup and risottos, add to pancake batter or just oven-bake and add to salads or use as sides.
A short collection of bits and bobs from the past month. Eating: Mexican Breakfast Salad (but not necessarily for breakfast) Dried Plum + Millet Tabbouleh Marrakesh Salad Rainbow Salad Laura…
I’m into beetroot at the moment as I discovered I had some beets in the fridge that needed to be consumed. So I’ve been making beet pancakes, beet muffins and adding oven-baked beetroot to salads. I think that beet brownie is up next, and here it is my beet-carrot chocolate muffins. Soak time: 6 hours
This morning was a quick and easy breakfast that I half ate on the way to the hospital. I made an apple-almond butter breakfast wrap using la tortilla factory tortillas. The picture shows the 6
Get your veggies and fruit with breakfast! Make up this easy Strawberry Breakfast Salad and add your choice of protein for a well-rounded meal!Paleo, vegan
K ick start your morning with this easy smoothie made with bananas and Instant Coffee. It's the perfect indulgence whenever you need a quick...
????Add grapefruit and you'll have an amazing and delicious superfood smoothie!????
This great vegan crispy cauliflower salad recipe was created the day two of my friends brought their salads for lunch! It's a mix of both :-)
This healthy fresh fruit dessert has a high-vitamin content. Prepare it just before serving, add a few mint leaves and it is ready.
A healthy smoothie to detox your body. A perfect way to start morning is with super healthy Pomegranate milkshake. It’s made with a l...
A Perfect Summer Drink to Beat the Heat. It’s a great way to boost your fruits and veggies daily intake. It makes a delicious quick ...
This is a light custard like cheesecake that is perfect served with a small salad for lunch or as an appetizer.
????????This festive, simple, colorful, healthy and good vegetarian salad is a dish inspired from a recipe book I love : Cantine California.????????
Recipe Pie style tartiflette express instant pot - All you need to prepare that recipe is potatoes, onion, cream, and cheese. After roasting a little the potatoes, they will be cooked before being mixed up with soft cheese. A salad would accompany well the dish. recipe pressure cooker - recipe instant pot