Blueberry and beetroot smoothie

Ingredients

2 cups unsweetened oat milk (or your milk of choice)

1/4 cup quick-cooking oats

1 1/2 cups frozen or fresh blueberries

1/2 cup beetroot juice

1 banana

1/2 tablespoon honey (optional)

Instruction

Place all the ingredients inside a blender and blend until smooth. You can add a few ice cubes and blend them with the other ingredients.

Pour the smoothie into glasses and serve immediately.

Shortbread cookies

Hi I’m back, and I have for you my favourite shortbread recipe which is my ultimate comfort food. I just love them with milky tea after dinner. The recipe was passed to me by my mum in low and I have to say that this cookies are simply amazing. I’m very lucky that she gave me this recipe and now I can make it whenever I want. But to be honest when she makes it, always tastes better.

Ingredients for 12 cookies

250g unsalted butter, at room temperature

100g caster sugar

225g plain flour

75g rice flour

1 tsp vanilla extract

pinch of salt

Method

In a bowl, combine the flour and salt.

In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add vanilla extract. gradually add the flour and salt mixture into the butter mixture and mix until you have a stiff dough which can be rolled.

Preheat the oven to 175 C

Turn the dough out onto a floured surface and roughly press it out into a rectangle shape, then press it into a baking pan. Bake for 20 minutes until the edges are very lightly golden and most of the surface is still pale gold.

Remove from the oven. Working quickly, cut it into rectangles and prick it all over with a fork.

Return to the oven for 5 minutes or until the surface is lightly golden. Turn the oven off and, if safe to do so, leave the oven door slightly open.

Leave the shortbread to cool for at least 1 hour.

Kale cocktail with matcha

After a very long winter, spring has finally arrived bringing with it longest days and warmer temperatures. Some of us waited to throw off big winter coats and sweaters and starts wearing lighter clothes. Some of us waited to change meals from hearty and warming to light and healthy. Now that spring is here we can do all of that. After the winter our body is full of toxins which are a product of eating to much processed food, to much sugar, caffeine, alcohol and lack of exercise. We feel heavy and tired. We are overloaded with bad stuff and we need “Detoxification” which means, our body need to remove all that toxins. To do that we have to help our body by changing a diet and start exercising.What is a better way to start healthy living plan than full body detox? Plenty of nutritious vegetables, fruits, nuts and water. Preparing meals, we should us the best available, fresh, organic and local produce. To help us stay in a new routine we can remember this simple sentence “You are what you eat “. Drinking 2 litters of water will help flush out toxins from the body faster and also hydrate your cells and make you feel fresh and energetic.

Today I have for you simple recipe for kale smoothie which will help clean your body from toxins:-)

Kale cocktail with matcha 

75 g green kale

1 medium size mango, peeled, chopped coarsely

1 celery stalk, trimmed, chopped coarsely

1 small avocado, peeled, chopped coarsely

½ cup loosely packed fresh mint leaves

1 cup coconut water

1 teaspoon matcha green tea powder

½ cup ice cubes

Place ingredients in a high-speed blender and blend until smooth. Adjust the consistency by adding extra coconut water, if necessary. Serve immediately. You can dust with a little extra matcha powder, if you like.

Bluberry pie with fresh fruits

I love this combination of flavours and colours. I know that blueberry taste the best in Jun but sometimes is so difficult to wait till then:-). So sometimes I  buy and make delicious dessert like this one. I made a small pie and a few jar size desserts for breakfast. Yes this pie you can serve morning or evening if you like. 

The pie is 100% raw, vegan and gluten free, totally healthy type of treats, so make one for yourself and for a family:-)

Ingredients for the crust:

300 g pitted dates soaked in hot water for 30 minutes 

100 g any favourite nuts, I used peanuts 

20 g coconut oil, melted

 

Ingredients for the filling:

250 g blueberries

200 g cashew nuts, soaked overnight 

100 g coconut oil, melted

1 tsp vanilla extract 

2 tbs rice syrup 

Process all the ingredients for the crust in a food processor with an S-blade.

Transfer the crust mixture to a 20 cm loose-based tart tin. Using a spun press the mixture evenly into the base of the tin and half way up the side.

To prepare the filing, blend all the ingredients in a high- speed blender until smooth and creamy.

Pour the filling into shaped crust and shake the tin to even out the filling.

Put tin to a frige and refrigerate for 5 hours.

Serve with fresh fruits

 

Chia seeds pudding with figs and blueberry

I love to start the day with something very tasty and filling. Lately my breakfast was this beautiful looking jar full of goodies.

Chia seeds are so tasty, especially when you add some favourite milk, vanilla paste and blended fruits.

Thats what it takes to start a healthy and energetic day, so why don't you start today:-)

Ingrediens for chia seeds milk:

3 tbs of chia seeds

300 ml of milk

1 tsp of vanilla paste

Ingrediens for fruit mousse:

4 figs

1 cup of fresh blueberry

1 tsp of dry rose petals 

Put chia seeds to a tall jar and cover with milk, add vanilla paste and stir well. Leave for 10 minutes. After that time stir again, cover the jar and put to a fridge for 4 hours. Better yet, mix it the night before and leave it to soak overnight in a fridge, for a ready breakfast to wake up to:-)

To do fruit mousse put all the ingredients to a blender and mix until you get smooth consistency.

Pour mousse over the chia milk and top with some fresh figs and blueberry.

Enjoy:-)

 

Raw food, sun dry tomatoes burgers

Very moreish and surprisingly very good tasted burgers. I couldn't believe that a raw food, deferent than salad, vegetables or fruits can taste delicious. So I checked and I'm so happy that I did it. When me and my husband tried we both thought that they really tasted like a traditional burgers:-).
You have to try and see for your self, the only thing you'll need is dehydrator or oven with low temperature settings, and a little time:-)

Ingredients: 

130 g sunflower seeds, soaked for 4 hours

70 g peanuts, soaked for 4 hours

50 g sun dried tomatoes, soaked for 4 hours

40 ml sun dried tomato soaking water 

1/2 onion, roughly chopped

1 clove of garlic

5 g parsley

1 tsp grater fresh ginger

1/4 tsp cumin powder

1/4 tsp ground black pepper

1/2 tsp salt

Preparation:

Combine all the ingredients in a food processor with an S-blade. Mix until you get a thick, grainy paste. 

Using your hands, form 12 round shape burgers, each about 3 cm thick. Arrange them, spaced out, over mesh trays and dehydrate for 10 hours at 48 C . After that time unstick them from the tray, turn them over and dehydrate for another 4 hours.

You can serve them on a bread bun or simply with salad toped with favourite sauce.

Peach and vanilla yoghurt fools

One of my favourite dessert, delicious and easy to make. You can use your favourite fruits but with peaches taste so good. The  recipe is from Women's Weekly Slow Fast book which I love so much:-). The recipe in the book are very good and the dishes very delicious but after all the book has stunning pictures:-) 

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Ingredients:

600 g medium peaches

2 tbs caster sugar

1/2 tsp vanilla extract

560 g vanilla yoghurt

2 tbs coarsely chopped pistachios

1 tbs small mint leaves

Preparation

Halve the peaches, discard stones and quarter each half. Put the peaches to a stand blender add sugar, vanilla extract and process until smooth.

Place the yoghurt in a medium bowl and spoon three quarters of the peach puree into yoghurt, do not stir. Spoon yoghurt mixture into 4, 160 ml glasses. Top with remaining puree, add some fresh peaches, pistachios and mint leaves.

 

Beetroot and spinach tart witch chicken

Today is a day when I'm writing my first post on my Artisan blog:-). I feel a little stressed even now after 3 years of posting on my polish blog Pomysłowe Pieczenie   

I don't know yet what the blog will be about but I think I'll start with the recipe. In the future I would like to write about everything what relates to food and photography and also a little about my life.

Ok let's do it!

Beetroot and spinach tart witch chicken

For the shortbread base:

125 g unsalted butter

1 cup all all purpose flour

pinch of salt 

1 egg yolk 

Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses. Pulsing add an egg yolk, pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.

Turn out dough on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 30 minutes. Roll the pastry, and line a buttered tin (21 cm) with the pastry. Put the tin in fridge or freezer for ½ hour. Heat the oven to 180 degrees Celsius 

Bake the tart-case for 15 mins, in a meanwhile prepare a filling

Do Ahead: Dough can be chilled 3 days ahead. Or, freeze up to 2 months.

For the filling:

2 eggs

1/2 cup of natural yogurt

2 tbs of mascarpone cheese 

3 tbs of grated cheddar cheese

2 tbs of sour cream

1/2 tsp salt

2 tbs of olive oil

1 organic chicken breast sliced

1/2 small onion chopped 

15g of spinach

15 g of beetroot leaves 

15 g of parsley

10 g of dill

1 garlic clove 

1 tbs olive oil

In a bowl combine eggs, yogurt, mascarpone cheese, cheddar, cream and salt, mix well and set aside.

Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, add chicken and fry until tender and beginning to colour, about 8 minutes. Ready chicken set aside.

Roughly chop spinach, beetroot leaves, parsley and dill, add garlic and olive oil and mix well.

Put egg filling into the pre cooked tart base, evenly add the chicken and vegetables. Bake for about 30 mins until gold and set. Let cool slightly, about 10 minutes. Serve warm or at room temperature.

 

Blood orange smoothie

Delicious and very healthy, made with 100% of red fruits. Is superb drink for winter time as the blood oranges taste so good. You have to try:-)

Ingredients:

1 blood orange

1/2 red grapefruit

4 cherry tomatoes

1 glass of orange juice

1/2 glass of ice cubes

Place all the ingredients in a stand blender and mix until smooth. Enjoy!

Healthy vegetarian salad in a jar

My favourite way of eating salad. I can put to a jar every thing i want and like to eat. On the other hand is so healthy that you can eat every day and if You prepare the day before the next day is as fresh as could be. This one is with brown rice in a yoghurt dressing and beetroot, tarragon, goat cheese, nuts, cherry tomatoes and sprouts.

Ingrediens for rice:

½ cup brown rice

1 tsp nut oil

1 cup of boiling water

1 tsp salt

Ingrediens for dressing:

45 ml raspberry vinegar

1 tbs honey

100 ml greek yoghurt

80 ml nut oil

salt and peper to taste

Ingrediens for salad:

1 small beetroot

1 tsp fresh tarragon

10 g goat cheese

20 g walnuts

3 radishes

4 cherry tomatoes

10 g yong beet leaves

10 g favorite salad leaves

10 g favorite sprouts

To prepare the rice:

Pure the oil to the pan and add the rice and salt.

Roast the rice, stirring  for 5 min.

Ad the boiling water and cover the pan. Cook rice for 30 min.

Leave the rice to cool completely.

To prepare dressing:

Combine together the raspberry vinegar and the honey.

Add the yoghurt and stir

Add the nut oil and stir

Chill in a fridge

To prepare salad:

Preheat the oven to 160 C

Roast the walnuts for 7 min

Peel the beetroot  and cut thin.

Mix the beet with the tarragon

Put the dressing to a 500ml jar

Add the rice

Add the goat cheese, beet with tarragon and walnuts

Add the radishes and cherry tomatoes

Fill up with beet leaves, salad leaves and sprouts

Pumpkin soup with cumin

I’ve liked soups since I was a little girl, and because I’m from Poland my favorite one is cabbage, cucumber or beetroot soup:-)

But my family don’t enjoy so much, they have more English taste so they prefer creamy type of soups instead.

Pumpkin soup we all love, specially this one, with a hint of cumin and garlic. My secret is to roast the vegetables before putting them in to water, the soup has more aroma and give us this nice warm filling. You have to try this autumn:-)

Ingredients:

1 pumpkin, clean, piled and sliced

1 carrot

1 onion

1 potato

2 clove of garlic

100 g celery ( root )

1 parsnip

1 tsp. cumin

½ tsp. pepper

salt

2 tbs. olive oil

10 g parsley

700 ml water

Preheat oven to 220 C / Gas 7.

Place pumpkin, carrots, onion, celery, parsnip and peeled garlic in a baking dish or roasting tin. Add cumin and a pinch of salt and drizzle with olive oil.Bake in a preheated oven for 25 minutes until soft.

In a large saucepan over medium heat, bring water to the boil. Cook potato in simmering water until soft, about 20 minutes.

Combine potato and water with roasted vegetables and puree in a liquidizer or food processor until smooth. Return to pan over low heat and stir in pepper and salt. Heat gently and serve with chopped parsley, soya cream and nice bread.

pumpkin soup

Beetroot & pomegranate smoothie

It is my favourite drink this autumn.  Very healthy and very tasty smoothie, good source of ion and has the most beautiful pink colour. I recommend not only for vegan:-)

Ingredients:

1 small beetroot

1 pomegranate

1 plum

1 tsp dried rose petals

¼ glass of  raspberry syrup

½ glass frozen raspberries

½ glass ice cubes

1 glass of water

Method: 

Peel the beet and cut

Squeeze the pomegranate, you should get about 1/2 glass of juice

Remove a stone from the plum

Put all the ingredients to a blender and mix until smooth

Chia seeds pudding

With raspberries jam,soy yoghurt and raspberries 

This is a very delicious dessert and good alternative for sweets. Its very healthy, as the chia seeds are source of fibre, omega-3 fatty acids, calcium, protein. You can eat healthy and enjoy so nice flavours. For me this is a summer vegan delight.

Chia seeds pudding

For an original recipe click here, thank you Delimamma:-)

for 2 servings

Ingrediens:

3 tbsp chia seeds

190 ml soy milk

2 tbsp agave nectar

1 tsp cocoa powder

20 g dark chocolate

Pour the milk over the chia seeds and live for a night, so the seeds will soak in the milk and double in size. Next day put the chia seeds together wit the milk in a food processor ( I'm doing all my mixing in Vitamix ), add the rest of the ingredients and mix until a mixture become smooth and creamy. Pour the cream to a glass and serve with soy yoghurt, fruit jelly and  your favourite summer fruits.

Enjoy!

Coffee ice-cream

Dear readers I have for You the best vegan ice cream ever :-). The ice cream, which amazed me with its taste but most of all consistency. Creamy, smooth, do not freeze on the stone are soft, not too sweet with an intense coffee flavour. If all vegan ice cream are that tasty I can eat them every day:-).  My daughter tried them, and She ate 3 scoops and cried out for more, I had to do  something to make her stop thinking about the next scoop :-). You will not find a better recommendation and I add that my daughter will not eat just any ice cream :-)

Ingredients:

1 cup cashew nuts

1 can coconut milk (full fat)

2 tablespoons coconut oil (melted)

2 teaspoons of ground coffee

1/2 cup water

1/4 cup agave syrup or maple syrup

1 tablespoon of raw sugar

METHOD:

Day before making ice cream Pour nuts and leave overnight to soak.

The next day, brew a cup of coffee in half a glass of water best in the coffee machine. Melt the sugar in the coffee and coconut oil. Set aside to cool completely.

Open the can of coconut milk and collect the top layer which will be the cream, it should be about 1/2 cup. The remaining milk mix thoroughly and pour into the cup so that the total will give 1 cup.

Pour cream and milk into a blender, add the cooled coffee mixture and drained from water nuts and agave syrup. Mix every thing very smooth. I use the blender socket and it mixes in 30 seconds on a very smooth paste.

Put the mass  in the fridge and cool it for 2 hours. Then pour into the ice cream machine and proceed further according to the manufacturer's instructions. My machine mixing about 15 minutes, and the ice cream is frozen and are suitable for moving to the container. Ice cream insert into the freezer for a few hours. Keep up to a week.

Enjoy :-)