Tag: Vegan

Blueberry and cherry smoothie

March 15, 2021 by Paul Alves | Last Modified: March 19, 2021

This healthy smoothie recipe may be considered a great superfood drink. Perfect to start the day or as a mid-morning energy boost.

Truthfully, full of goodness and flavours, it can be ready in under two minutes, before you jump into your office chair or take it with you on your commute.

Packed with iron, potassium and plenty of vitamins for you to enjoy. Of course, this is also a completely vegan, fruit, plant-based breakfast. If you have access to a market, buy fresh fruit if you can (preferably organic). Either way, your smoothie will taste so delicious that even the angels would find it divine. 🙂

If you are going to the gym, run or any other training you might check my chocolate smoothie powerhouse.

Quick note: If you are looking to buy a smoothie maker, we would highly recommend Kitchen Aid blender. It has solid blades and is super practical, intuitive, and efficient. We also use this great machine for juices, sauces, soups or pulverising tomatoes for our different pasta recipes.

Blueberries Cherries Banana Maca Smoothie

Paul Alves

Super healthier Blueberries Cherry Banana Maca smoothie.

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Prep Time 3 mins

Total Time 3 mins

Course Breakfast

Cuisine All

Servings people

Equipment

Blender

Ingredients

1 Banana ripe medim size preferably
1 cup Dark cherries Frozen all pitted – You can get fresh cherries
1 ½ cup Blueberries frozen
1 tsp Maca powder Maca improves the hormonal, physical and emotional states of people.( everyday).
1 Tbsp Honey
2 Tbsp Greek yogurt 5% Fat (Optional)

Instructions

Print this recipe.
Take the frozen blueberries/cherries out
Prep all the remaining ingredients or get them out on the workspace
Combine blueberries, cherries, and banana. Don't forget to cover the blender. Blend for 1 minute until smooth. Pour into glasses and serve.
Note: instead of 300ml of water you can add almond milk.

Nutrition

Serving: 200gramsCarbohydrates: 20gProtein: 4.9gFat: 0.9gFiber: 2.5gSugar: 16g

Keyword Bleuberry, Cherry, Organic Maca power, Smoothies

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To Peel or Not to Peel Carrots? – Pros & Cons

August 17, 2015 by Eve | Last Modified: September 24, 2020

Every time I have carrots in my kitchen I instinctively take out the peeler and peel the skins.

Why peel carrots?

Because it is what my mom and grandma did when they were in the kitchen. Do your parents and/or grandparents do the same?

Is this a necessary step? Why do some people peel them before cooking? It seems that peeling carrots takes away their goodness.

Let’s find out more.

Do you have to peel carrots?

I would say no if they’re organic, but this is a personal opinion. You don’t have to follow me. It also depends on what you are going to do with them.

But let’s first look at some carrot peeling facts …

PROS to Peeling

Removes dirt, pesticides, and possible wax coating.
It gives the carrot a “fancier” appearance.
You can use the peels to feed pet rodents, make a broth, or use them in your compost pile.
Some winter carrots have a tougher skin, which is removed when peeling.

CONS to Peeling

Reduces the intake in Vitamin A, C and niacin.
Removes some of the phytonutrients which are stored in the skin.
The more you peel, the less food you have to eat.
It takes valuable time away from dinner prep.
Peeling purple skin carrots causes it to look like every other orange carrot.
The skin makes for a rustic look and is lost when peeled.

Discover more about carrots

Whether you are going to eat your carrots peeled and/or unpeeled, you’ll most likely get the daily recommended vitamins but also a good amount in fibre.

Try to eat them raw, cooked or steamed, and why not use the edible veg in smoothies, morning or afternoon homemade juices.

Carrots also are very tasty in cakes, soup or snacks, dipped in some hummus.

Overall, I don’t see any real evidence as to why you should peel your carrots. In the future, I will not be peeling mine, but instead, I will give them a good scrub to remove excess dirt. Be sure to also remove the green leaves before storing as they will suck all the moisture out of the carrots and make them wilt faster.

Decision time

The winner?

I’d pick: Organic carrots = Not Peeled.
Some people don’t really care about it and just buy/pick the conventional carrots (maybe cheaper) and peel them.

Decide which method (of the above) is better for you.

Enjoy your carrots! 🙂

Green Kale Chips

August 31, 2014 by Eve | Last Modified: February 25, 2021

Kale chips make the perfect pre-dinner appetizer and bite size party snacks. They are healthy, crunchy, and visually appealing. The key to cooking great kale chips is the oven temperature. I have found that a lower setting and longer cooking time helps the kale maintain its bright beautiful green color.

The oil on the kale chips should be used sparingly. The chips only need to have a very thin layer to help give them a nice glossy sheen and the desired crunchiness. Olive oil may be substituted with grapeseed oil or coconut oil.

Kale chips may be cooked a few hours before they will be eaten, which allows you to cook them early so you have the rest of the day to prepare dinner or a prepare for a party. Kale chips will the hit of the night!

Green Kale Chips

Eve Roberts

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Appetiser

Servings

Ingredients

5 kale leaves
2 tbs olive oil
salt & pepper to taste

Instructions

Preheat oven to 275 degrees.
Remove the stems from the kale. Tear the leaves into 2 inch bite size pieces.
Pour olive oil into a small container. Dip your fingers in the oil and rub a small amount onto each leaf.
Place the kale in a single layer onto a cookie sheet(I prefer to use parchment paper or a silicone mat).
Sprinkle with salt and pepper.
Bake in the over for 15-20 minutes or until crispy.

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Tostones Recipe

April 24, 2014 by Eve | Last Modified: March 19, 2021

I tried tostones for the first time at a Cuban restaurant in Southern California. I loved the crispy outside and the soft inside. They make a great appetizer or side dish and appeal to everyone because of their mild, simple taste.

Tostones Recipe Plantain

Eve Roberts

Twice fried plantains.

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Prep Time 2 mins

Cook Time 10 mins

Total Time 12 mins

Course Appetizer, starter

Cuisine Cuban

Servings people

Ingredients

1 Plantain per two people
1/2 c. oil
pinch of salt

Instructions

Peel and cut plantain into 1 inch chucks.
Heat oil on a stove or use a deep fryer to fry the pieces until golden brown (approx. 5 minutes).
Remove from oil and place on a paper towel to soak up some of the oil.
Place one plantain piece inside a paper bag and flatten with the use a mallet or the bottom of a jar. Flatten to half of its original size. Repeat with all pieces.
Place the plantain back into the oil until it is golden brown (approx 3 minutes).
Remove from oil and place them on a paper towel to soak up some of the oil.
Sprinkle the plantains with a dash of salt.
Serve immediately.

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Blueberry and cherry smoothie