Award

 

The Ten Honest Things about myself:


1) - I am addicted to coconut water, I simply love it!!

2) - I got high and tipsy with champagne once,
       and ended up dancing on the table, in Amsterdam ;-)

3) - I shouted at a waiter at my college canteen,
       because I found a tooth in my Samosa,
       and he replied, "Madam, it is yours"....
       I burst into tears, and everyone else burst out laughing!

4) - I've been going thru a "simplicity" phase for the past 1 year,
      thus  I only have - 1 lipstick, 1 bag, 1 pair of shoes etc etc....
      I learned a lot about my real needs, about what is essential,
      and the time to move on and end the phase is coming soon!
      
5) - I can spend an entire day in my pyjamas, doing nothing else
       except reading a book or even two!!

6) - I met Trevor through the internet :-)
      Thank you God, for all this new technology,
      for internet chatting, blogging, facebook etc!!!

7) - All thru my teenage years, I had a huge crush
       on the Pakistani cricketer - Imran Khan

8) - I've been an interior designer, a holistic therapist,
       a leadership trainer and executive coach,
       an astrologer and a tarot card reader.......

9) - Saatchi, my daughter, is the only person
      with whom I behave as madly, as nutty as I want!

10) - I can't listen to a Hindi song,
        without singing along with it........

Clafoutis aux cerises - French cherry pudding

One of my favorite blogs -The Gypsy Chef
nominated me for The Honest Scrap Award.
Thank you Pam, it is an honor to receive this from you :-)

There are rules to receiving this award:

1. Post the award on your blog.
    Present this award to 7 others whose blogs you find brilliant
    in content and/or design, or those who have encouraged you.
2. Tell those 7 people they've been awarded HONEST SCRAP,
    inform them of these guidelines, and ask that they link back to you.
3. Share "Ten Honest things" about yourself.

Tarte aux epinards - French spinach pie

I would love to give this award to another favorite blog of mine,
Autour de la Table d'Hote - written by Lynn,
but Pam has already bestowed this award on her too :-)

So, here are the 7 fabulous blogs that I am nominating for this award:

The Raw Journal

Solar Oven

Sunita's World

Tasty palettes

The Cinnamon Quill

Elana's Pantry

Karina's Kitchen

I have learned a lot from these blogs,
about healthy foods and flavors,
gluten free, vegan, and raw foods,
and about food photography too.
Thank you all for the inspiration......

French mustard, cheese and fresh baguette tray

Pancakes

 

One week in Paris,
back home in London,
sunshine on winter Sunday.
One month vegan,
the experiment is over,
we are content and smiling.
One Irish fry for Trevor,
pancakes for the rest of us,
Saatchi, her friend Gaby and me.
One flow of words today,
but no rhyme or melody,
the pancakes were simply delish.

Spiced Banana and Coconut Buckwheat Pancakes

 Ingredients:

1 and 1/4 cup Buckwheat flour

1/4 cup finely dessicated coconut

1 teaspoon soda bicarbonate

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon ginger powder

a pinch of sea salt

1 egg (you can use 1 tablespoon flax seed powder instead)

2 teaspoons vanilla extract

2 ripe mashed bananas

1 tablespoon coconut oil (or any other vegetable oil of choice)

1 cup unsweetened Soya milk (or any other milk of choice)

Coconut oil to grease

Method:

Mix all the dry ingredients together.

Whisk all the wet ingredients together,

Pour into dry ingredients and whisk

till batter is well combined.

Add more milk if needed.

Heat a non stick pan and lightly grease with oil.

Drop a large dollop of batter to make 4" pancakes.

Flip when the bottom is golden brown,

and cook till the second side is golden brown too.

I served the Pancakes warm with honey,

blackberry/raspberry coulis, fresh goats cheese cream, and chopped pistachios..........

 

Notes:

These are my all time favorite gluten-free pancakes,

and we usually make them for Sunday breakfast.

I don't like them too thick,

so these have a thickness that is somewhere

between crepes and pancakes.

I love the taste of bananas and coconut,

mixed with all the spices, felt like Christmas already!!

I had some frozen blackberries and raspberries,

so I heated them with some honey and strained

to make a very tasty coulis.

There was some fresh soft goats cheese in the fridge,

I whisked it up with a little milk and viola,

it went very well with the honey and coulis.

The chopped pistachios added a great crunch.

There are days when the writing just does not flow as well,

it is better then to not insist, do what one can and let it go......

Hope you enjoy the pancakes though :-)

 

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Nibbles

Cookie and cake, square and round,
salty and sweet, what's all this about?
Mini nibbles for a party, vegan and gluten free,
Trevor's office colleagues, ate them happily......
There was a chocolate cake too,
with a rich and decadent sauce,
But I'm so thrilled to say,
they devoured these without pause......

Dry Ingredients:

3/4 cup buckwheat flour

1/2 cup rice flour

1/2 cup ground almonds

1/2 cup finely dessicated coconut

1/2 cup raisins 

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt 

1/2 nutmeg powder

Wet Ingredients:

3 tablespoons sunflower oil

3 tablespoons honey or agave

1 teaspoon vanilla extract

Egg Substitute:

2 tablespoons of flax seeds powder

6 tablespoons of warm water

Both whisked together till slimy like eggs

Add this mixture to the wet ingredients

Method:

Mix together all the dry ingredients.

Blend together all the wet ingredients.

Add the wet mixture to the dry mixture

and combine well, forming a dough.

If the dough is too stiff, use some water,

or soya/nut/hemp/rice/oat milk.

If it is too soft, add some more flour.

Chill the dough for half an hour,

I put it in the freezer for 15 minutes.

Pre-heat the oven to 180C or 350F

1) - Mini Cupcakes

Form half the chilled dough into small balls,

flattening a little on the top.

Place the balls on a baking tray,

that is lined with baking paper.

Bake for 10 to 12 minutes till the balls rise

and turn golden, and the blade of a small knife

comes out clean.

Cool them for a few minutes on a wire rack,

and viola they are ready to serve and eat.

2) Mini Square Bites

Sprinkling flour as and when needed,
roll the other half of the chilled dough out,
like as if making a thin pizza base - a 1/4" thick.
Place it on a baking tray, lined with baking paper.
Score it lightly into small squares, and bake it for
10 to 12 minutes, till it rises a little,
and turns golden on the surface.
Let it cool and cut into squares, then serve.

 

Notes:

I love buckwheat flour, it adds great taste

and is one of the best flours to use for gluten-free.

The rice flour adds smoothness and starch.

Almonds (roughly ground to give some crunch)
and dessicated coconut add beautiful texture

and healthy fats, so this recipe needs very little oil.
I used agave, and a small quantity,
as the raisins add sweetness too.

Flax seeds need a whole page to rave about,

and they make a wonderful vegan egg substitute for baking.

The texture of these gluten free and vegan nibbles

is something between a cake and a cookie.

they are easy to pop and taste delicious.

Enjoy :-)

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Smoothie

 

 

I made a mango smoothie today,
to begin my liquid feast,
It was delicious beyond words,
I was immensely pleased......
For lunch I had a fresh juice,
with carrots, cucumber, celery,
a piece of ginger, a dash of lime,
some sea salt sprinkled lightly......
Now its time for dinner,
whisked in the Vita-mix blender,
Spinach, basil, avocado, spice,
a green soup to make me stronger.....

Mango and Almond Milk Smoothie:

1 ripe Mango, peeled and chopped
3 Dates
1 tablespoon Almond Butter
1 glass of Water
a pinch of sea salt
a pinch of cardamom powder
a big handful of ice cubes

Blend all the above ingredients,
to a make a silky smoothie.
You can add more or less water,
to make it thinner or thicker.

Notes:

I use almond butter in this smoothie
along with water to make instant
almond milk, and to add healthy fats.
I love hemp milk as an alternative,
but you can use soy milk, rice milk
or any other nut milk of choice.
Cardamom goes very well with Mango.
The sea salt enhances the sweet taste.
And dates are my favorite natural sweetener.
This made 2 good glasses,
1 for me, 1 for my daughter.....

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Brunch

Sunday, happy Sunday......
Cuddles and care,
sweet smiles to share,
cooking brunch together,
in the kitchen with Trevor......
With a ton of love,
and a bunch of herbs,
some fresh, some dried,
some lemons, some spice.......
Vegetables of all color,
warm melting butter,
the smell of bread baking,
a masterpiece in the making.....
Sunday, happy Sunday,
what more can I say,
a love-filled gorgeous Sunday meal,
deeply content is how I feel :-)

Lettuce, Peas and Mint

 

1 Red onion
2 Little gem lettuce
2 tins of peas
2 teaspoons of dried mint
2 teaspoons of finely chopped fresh mint
2 tablespoons of oil
sea salt and black pepper to taste

Slice the red onion finely and saute in the oil.
Add the roughly chopped lettuce, the mint,
sea-salt and pepper and saute all together
for 5 minutes.
Stir in the peas. Sprinkle some water.
Add the sliced lemon on top and cover.
Let it simmer for 5 minutes and serve warm.

Mediterranean Veggies

Purple sprouted broccoli - lightly steamed

Green and yellow peppers (capsicums) - sliced

Tomatoes - chopped

Garlic - crushed

Parsley - finely chopped

Chili flakes

Tuscany herbs

Sea salt

Olive oil

Heat the olive oil gently and saute the peppers.

Add the chopped tomatoes and crushed garlic

and saute together for a few minutes.

Add the steamed broccoli, the herbs, chili flakes,

sea-salt and stir gently till cooked.

Melt-in-the-Mouth Aubergines

Baked and grilled aubergine slices,
coated with olive oil, sea salt, paprika,
dried thyme, oregano and basil.

Coconut Flax Tomato Butter

1 cup coconut oil

1 cup flax seed oil

3 slices of sun dried tomatoes

1 clove of garlic
1 tablespoon of very finely diced white onion

Herbes de Provence (dried mixed herbs)

sea salt

Process sun dried tomatoes,
garlic, herbs and sea salt.

Gently warm the coconut oil,
add the onions and saute lightly.

and add the processed tomato,
herb, garlic mixture to it.

Mix well till it is combined.

Drizzle the flax seed oil
while stirring continuously.

Pour this oil mixture into ramequins

or a silicon ice cube tray.

Let it set in the fridge.

Use it on toast, steamed vegetables,
in soups and stews.

Vegan Soda Bread with Tomato Butter

We went vegan a week ago.
No more goats butter nor any yogurt.
Was it going to be bye bye soda bread??
which is the only bread we eat at home,
and which requires yogurt or buttermilk....
Knock knock, get creative, ideas please!!!!
So we used coconut milk and lemon juice
and it worked, it worked just fine :-)
We made soda farls, cut them in half
horizontally, and toasted them.
The coconut flax provencal vegan butter
melted beautifully and tasted like heaven......
No measurements were taken today,
we were just experimenting,
hoping we'd succeed with a vegan soda bread.
The next time we make this delice,
I will jot the recipe down and post it for sure!

Almond Butter and Date Treat 

2 tablespoons almond butter

6 soft plump dates (I used mejhdool)

a pinch of sea salt

Process the above ingredients in a food processor

till completely integrated and combined together.

Make small balls - 1" diameter.

Roll in dessicated coconut if desired.

One of these energy balls (or laddoos as we Indians say)

is enough for the day.

It is a healthy nutritious treat that is sweet

yet totally sugar free.

 

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Vegan

We've decided to go vegan for 3 months.

It's an experiment, one I've already done.

This time, I will not be doing it alone,
sitting down to meals on my own.....

Trevor and Saatchi will join me in this change,

there is much to choose from, such a wide range.

Who knows, maybe at the end of this period,

we'll enjoy being vegan and vegan we'll stay!!!

Vegetables, fruits, salads and greens,
wholesome grains,  nuts and seeds,
quinoa, oats, millet, wild rice,
all will be enhanced with herbs and spice......
Juices and smoothies, elixirs and shakes,
soups and crackers, all easy to make,
some tofu, some lentils or perhaps chick peas,
with coconut flax butters, rich in omega 3's.......
Baked or blended, steamed or raw,
many experiments, no rigid laws,
dates, raisins, stevia in sweet treats,
no sugar, no honey, yessss quite a feat!!!
Lots of healthy and fun food to do,
and wonderful to share it all with you :-)

 

Keep it simple. Be Creative.

Taste and Play. Find your own Way.

IceCream

 

Sunday, dark, grey, depressing.....

Indian summer fading away,

London winter setting.....

My heart clings on,

to sunshine clear and bright,

to yellows and whites,

and rooms full of light.....

I dream of mango kulfi

with the perfume of cardamom,

So I turn my dream into reality,

and right away make some!! :-)

Method - 1

Take 3 cups of sliced mangoes,

and blend them in a high speed blender,

adding a cup of coconut milk,

half a spoon of crushed cardamom seeds,

a pinch of sea-salt,

and 2 or 3 tablespoons of honey.......

Freeze this mixture for an hour,

blend once more to remove all ice crystals,

then freeze for 3 hours more,

and viola, the ice cream is ready......

Sprinkle some dessicated coconut,

as well as some more cardamom seeds,

then scrape, roll and serve this ice-cream

in all its golden glory and sheen......

Method - 2

Peel and slice 2 bananas,
and freeze them overnight, or at least for 6 hours.
Peel and slice 2 mangoes and freeze them too.
In a high speed blender (I use Vitamix)
blend the frozen bananas and mango,
adding a spoon or two of honey or agave.
Add a pinch of sea salt, a teaspoon of vanilla extract,
and half a teaspoon of crushed cardamom seeds.
Blend it all to make a smooth instant ice cream,
that is raw, diary-free, sugar free, gluten-free,
delicious and totally healthy :-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Croquettes

In grey rainy Paris,
I sat with my Belle Maman,
dreaming of hot chocolate,
yearning for a croissant.
We chatted and remembered,
old stories from years gone by,
the people we met, the things we did,
the laughter, the drama, the sighs.
Time disappeared as it tends to do,
when there is affection between two,
Maman said "We'd better start lunch,
its almost close to noon!"
So we steamed fresh green beans,
made hot cheesy croquettes,
and sat down to eat again,

simple food for our heart and soul,

our taste buds, stomach and brain........

My adorable Belle Mere, Francoise

 

  

 Ingredients:

250 gms Oat flakes

4 eggs

1 cup tomato sauce

1/2 cup grated cheese

1 tablespoon dried Herbes
1 teaspoon sea salt
1 teaspoon paprika
Olive oil.

Method:

Beat the eggs lightly, adding the herbs,
sea salt and paprika.
Add the oat flakes to the eggs,
then add the tomato sauce and the cheese
and mix it all together with a fork or spoon.
The batter should not be runny,
nor too dense. Add a tablespoon or two
of water if necessary.

Heat a pan and grease it with olive oil,
drop a tablespoon of the batter, then
continue one tablespoon at a time,
making 4 or 5 croquettes at a time,
When one side is done, turn them over
and let the other side cook, pressing a little
with the spatula. Add some more olive oil if desired.

Serve with grainy or smooth mustard,
along with a salad or steamed vegetables.

 

Notes:

I used Herbes de Provence,

a blend of dried herbs from Provence, in France.

You can use any blend of herbs and spices you desire.

Cheese used in these croquettes is Emmental Gruyere,

a Swiss cheese, that melts beautifully and has a lovely flavor.

The tomato sauce is homemade by Frnacoise.

She blanches and peels the tomatoes then cooks them gently,

along with shallots, garlic, parsley, herbs, salt and pepper.

It is the best tomato sauce I have ever tasted!

Even though I totally forgot
to add the mustard in the pictures,
these croquettes go very well with a strong mustard,
that tingles in your nose.......
We ate them with steamed green beans,
with a knob of goat's butter melting on top,
and some beautiful cherry tomatoes.
It was a perfect lunch, in this apartment
right next to the Eiffel Tower, can't ask for more, right? ;-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Smiles

Someone asked me yesterday,

What is your blog all about?

And what does "healthy" mean to you?

It reminded me of the quote -

"The map is not the territory"

I did an exercise with my clients during Leadership trainings.

The clients wrote down the first 7 words that popped into

their minds, related to a word chosen by me, eg: Education, Sex, etc.

When we compared, we rarely found even one word common in all!

When we use abstract words, we assume we are talking

about the same thing, but that is rarely the case.

If we engage in a dialogue, we would very quickly discover

that we have different equivalences for every word we use.

So, what are the 7 spontaneous words that flow,

when YOU think of the word "Healthy" ???

Go on, have some fun, do this now and write it down!

My words for Healthy -

balance

smiling

gratitude

connecting

wholesome

nutritious

flowing

Balance, wholesome and nutritious
are the only words that can be directly
linked to food.........and Balance for me,
is really the keyword, the most essential!
Balance on every level, emotional, mental,
spiritual, and not only physical........
Oh well, astrology does work,
I'm a Libra and obsessed with Balance!!! :-)

I've had some serious health challenges.
The list is long -but I am healing
and so much better now.....

Dealing with physical ailments and pain,
truly teaches you about taking responsibility for yourself.
One also learns time and time again, how important
is your own attitude and approach to life.
I made huge changes in the way I eat,
but the most essential changes have been from the
inside out......

There are people who eat meat everyday in Sardinia,
have a strong community life,
and live long healthy happy lives.
There is a community in California, who are vegetarians,
exercise daily and connect together in spiritual faith.
They have long happy lives too.
There is an island in Japan, where people eat less,
eat lots of fish and veggies, and look like 70 years at 105!!!!
One thing they all have in common - they smile a lot :-)

There is so much variety in life, such a rich palette
of emotions, colors, people, places and food.
I love it all passionately........

And no judgement, no fanaticism in life, nor Food.
No black and whites, grey exists and is a lovely color.
Sustainable change happens slowly.
The way we think, be, eat - is what feels comfortable
to us and it is what makes us feel at ease.

So, one step at a time, adding new things, little by little,
having fun, no resistance, no rush.......
just respect and care......this is my way.......
Cooking delicious food that I love, my family does too,
sharing it with you, alongwith the new ingredients I use,
the experiments I do, in my kitchen and pantry,
and lots of smiles and joy connecting here together......
this is what my blog is all about.........

Tarte

I have been taking it easy,
resting, relaxing, healing,
no housework, nor any shopping,
simply being, reflecting, feeling......
The fridge was empty,
the kitchen quite bare,
a few ingredients for dinner,
were put together with love and care.....
I didn't think of blogging,
as I chopped, steamed and rolled,
so no measurements were taken,
as I placed the tarte in the mold......
It looked pretty and full of color,
so well, how could I resist,
offering you my dinner,
even with no measures on the list.......

Crust:

Whole wheat flour

Millet flour

Flax seeds

Sunflower seeds

Olive Oil

Sea salt to taste

Water

Take a handful of sunflower and flax seeds.

Crush them together in a mortar with the pestle,

then add them along with the salt,

to equal parts of wheat and millet flours.

Pour enough olive oil, to make a crumbly mixture,

then add just enough water and knead it to a firm dough.

Spray a tart or pizza pan mold with some olive oil.

Roll out the dough with a rolling pin
on a lightly floured surface; about 1/8 of an inch thick.
If necessary, add a few sprinkles of flour
under the dough to keep the dough from sticking.
Carefully place it into the mold and trim the edges to fit.

Bake it in a preheated oven at 180 C for 15 minutes,
till the crust is almost but not all done. 

Filling:

Green Pesto

Mustard

Cherry tomatoes

Green and red peppers

Broccoli

Asparagus

Steam the broccoli and asparagus for 5 minutes.

Julienne the red and green peppers.

Spread a layer of green pesto on the crust,

then add a thin layer of grainy mustard on top of it.

Place the steamed broccoli and asparagus,

top with the peppers and cherry tomatoes.

Spray generously with olive oil.

Garnish:

Parmesan Dusting

Chili flakes

Dried Garlic flakes

Dried oregano, thyme, basil

Sea Salt

Sprinkle the garnish on top of the vegetables.

and put it back into the oven at 150 C

for another 10 minutes, just enough to warm the tart.

Eat it right away!!!! 

 

 

Notes:

I'm glad I took some pictures,

before I put the tarte into the oven

for the final 10 minutes,

because when it was ready,

we ate the whole lot,

and forgot all about shooting!!!

You can choose different vegetables,

whatever you find in your fridge,

I used whatever I could find in mine.

As for the crust, you can use any other

blend of flours, but do use some seeds,

they add a lovely crunch and texture to the crust.

I usually do gluten free,

but on rare occasions, wheat will do me fine.

This is just an idea, use it and make it yours........

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Curry

Rich and creamy,
not oily nor greasy,
simple to make,
quite quick and easy.
A space where spices
sing together
a song from back home.
One base, one paste,
3 different curries,
For vegans, Raw vegans
and fish lovers in a hurry.

Base Paste:

Cardamom seeds    1 teaspoon
Cumin seeds           2 teaspoons
Coriander seeds      4 teaspoons
Cloves                    1 teaspoon
Cinnamon               2 sticks

Cashews                1 cup
Coconut                 3 tablespoons
(dessicated)

Fresh coriander     2 cups
Fresh mint             1/2 cup
Curry leaves          1/2 cup
Grated ginger        1 tablespoon
Tamarind pulp       2 tablespoons
Fresh red chili       1 piece

Sea Salt                 2 teaspoons

Grind the whole spices together. Keep aside

Process the rest of the ingredients together.
Add water if necessary, just till all is combined
well enough to form a paste.
Now add the ground spices to the paste and process.
Taste, add more salt, or add red chili powder if
you like it hot.

* You can dry roast the whole spices
separately before grinding them,
but this is a matter of choice.
Both work very well, it is a question of taste,
like whether you prefer your bread toasted or not!
I am happy with either.

This paste will form the base of all 3 curries.
It rendered 10 heaped tablespoons.
You can use only what is required for the curry
you choose to make.
Freeze the rest in ice cube trays
for using it again to make another curry, another day.

RAW VEGAN CURRY

Raw Vegan Curry:

Add 2 heaped tablespoons of the Base Paste

to 2 cups of Coconut Milk and mix well together.

Add more sea salt to taste if desired.

Pour this sauce over raw vegetables of choice

and dehydrate for 4 to 6 hours.

I used broccoli florets, mixed bean sprouts

sweet red peppers and zucchini.

Serve with parsnip rice or raw crackers.

Garnish with grated carrots, lemon slices

and fresh coriander.

VEGETARIAN/VEGAN CURRY

Vegetarian/Vegan Curry:

2 tablespoons - Base Paste
1/2 can - Coconut Milk
1 cup - diced fresh Tofu
1 cup - steamed green beans
1/2 cup - sliced sweet red peppers (capsicum)

Lemon juice and fresh coriander (cilantro) to garnish.

Gently heat the coconut milk in a deep pan.
Add the base paste and mix it well into the milk.
Simmer for 5 minutes.
Add the beans, peppers and tofu and continue
to simmer gently for another 5 minutes.
Add sea salt to taste as desired.

FISH CURRY IN A HURRY

Fish Curry:

1 can - Coconut Milk

6 tablespoons - Base Paste

4 fillets - Salmon (Use any other fish, as per liking)

1/2 cup - sliced sweet red pepper (capsicum)

Cut the fish fillets into medium size pieces.

Gently heat the coconut milk in a deep wide pan.

Add the Base paste and mix well.

Simmer for 5 minutes.

Add the fish and the pepper and continue

to simmer on low heat till the fish is cooked.

Squeeze lemon juice and garnish with fresh coriander.

Notes:

The cashews and the coconut

make this a rich and creamy curry sauce,

so there is no need for any OIL at all!!!

Raw Food is not heated beyond
40C to 46C or 104F to 115F, thus it
retains all its nutrients and enzymes.
I use an Excaliber dehydrator.
The sauce becomes thicker, the color darker,the taste intense, the spices stronger.

We ate the Vegetarian curry with rotis
made with a mixture of 3 flours -
sorghum (jowar ka atta)
amaranth (rajgiri ka atta)
millet ( bajra or nachni)

The fish curry was served with saffron rice.
Trevor had two huge helpings,
he does love his fish - an Irish man after all ;-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Green

If you have bananas, spinach and dates,

what do you think you'll make?

I'll do a healthy breakfast,

that will keep me going till noon,

a year ago I found just the thing,

believe me, it is a boon!!!!

Very nutritious, and really yummy,

even your kids will say,

please may we have some more, Mummy.

we need our greens for the day!!! ;-)

 

 

Breakfast:

Put 2 chopped bananas into your blender,
add 2 big handfuls of fresh spinach leaves,
along with 2 or 3 chopped soft dates.
Add 2 cups of chilled water.
Blend it all together till it becomes
homogeneous.


You can add more, or less water,
make a thick creamy smoothie
or a lighter thinner shake.
Pour into a tall glass and serve with a smile.

 

Notes:

The ratio for beginners is -

60% fruit and 40% greens.

I do more greens than fruit now.

You can use only 1 banana and
add some other fruits instead.
Bananas give the creamiest texture.
Strawberries, blueberries, raspberries,
and mangoes are my all time favorites too.
Vary also the greens, use romaine lettuce,
Swiss chard, kale, parsley, celery etc......
I will be posting other tried and tested recipes
of smoothies, shakes and elixirs regularly on here.
Put the fruit first at the bottom of the blender
then add the greens above.
Green smoothies are very easy to digest,
as when blended, the fruit and greens divide
into small particles, retain all their
precious nutrients and are easily assimilated.
They are a complete food, high in fiber
and very quick and easy to make.
You won't even taste the spinach at all,
only the bananas and the dates.
I love GREEN SMOOTHIES  :-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way