Green smoothie for the little one this morning. I recently started to introduce raw leafy greens to my daughter’s smoothie. You will find here a mix of banana, nectarine, kiwi and spinach leaves but banana, mango, kale is nice and sweet too.
Baby green smoothie
- 1 banana
- 1 kiwi
- 1 nectarine
- Few spinach leaves
- Place all the ingredients in a small blender. Blend everything and let baby enjoy
My daughter turned one last Saturday. I cannot believe how fast time went by.
To celebrate this big day I wanted to make something easy, healthy that everyone of course could eat, especially Mia. So here we go: Vegan mini Cupcake & Avocado/ Chocolate Frosting.
These cupcakes are light and so yummy :
Vegan mini cupcakes & avocado/ chocolate frosting
- 1 1/2 cup of wholemeal flour
- 1/2 cup of melted cold press coconut oil (or olive oil )
- 1 tbs of baking powder
- 1/2 ts of vanilla powder
- 1/2 cup of maple sirup
- 3/4 cup of almond milk (or any nut milk)
- Avocado/ chocolate frosting
- 1 avocado
- 100g of melted chocolate or 1/2 cup of raw cacao ( I use green and black )
- 3 tbs of maple sirup ( add more if needed)
- Preheat the oven to 240 degrees
- Combine the flour, baking powder, vanilla powder
- Add the melted coconut oil, maple sirup, almond milk,
- Stir well
- Place the mixture into a mini cupcake tray
- Bake for 20 minutes
- Let it cool down while preparing the frosting.
- To make the avocado/ chocolate frosting
- Simply place the avocado, melted chocolate and maple sirup in a small blender. Blend until smooth
- Place the frosting on the cupcakes using a spoon or a decorating tip.
- Eat immediately
- This time i use some melted dark chocolate from Green & Black but some raw cacao or carob powder will have a nice taste too. I made 16 mini cupcakes from the mixture but had only one cupcake tray so i made it in 2 times.
- If you wish to eat the cupcake later, place the frosting in the fridge and assemble last minute.
- I hope you will enjoy as much as we all did.
The end of the week didn’t turn up the way i wanted so we all needed a good energy boost at home to put a big smile on our faces! I had organic pecan nuts brought from UK this summer, local dates from Abu Dhabi, carob powder (Organic Food Cafe at Nation Towers has carob powder) and some beautiful vanilla powder brought by my friend Helena from Uganda … So whats to do with all of this?
Raw pecan & carob brownies of course!
This is so yummy and the brownies didn’t last 10 minutes! those brownies will make you smile
Raw pecan & carob brownies
- 1 cup of pecan + 1/4 cup crushed
- 1/2 cup of carob powder
- 1 cup of pitted dates
- 1/4 ts of vanilla powder
- pinch of salt
- 1 or 2 tbs of water if needed
- Place the pecan in a food processor, process into small chunks
- Remove 1/4 cup of pecan. Set aside
- Add the dates, process, add the carob powder, vanilla & salt, process until you get a sticky mixture
- Add water if needed, but not more than 2 tbs.
- Add the rest of the pecan nuts. Stir well
- Press the mixture in a square pan.
- Place in the fridge for 1 hour or 15 minutes.
- Cut in squares or any shapes and enjoy
This salad is full of goodness: raw, fresh and gluten free, it will give you a good energy boost.
I was going to have this very nice lunch with my lentils sprouts when i broke the germinating sprouting jar! No need to tell how upset i was.
I bought a new and bigger one a few days earlier from Rawbites.ae and got some seeds at the same time. Radish lentils and quinoa. But if you don’t have a sprouting jar or do not have time you can find some sprouted alfalfa in few supermarkets such as Lulu, Waitrose or Carrefour in Abu Dhabi.
The nutrients you get from sprouts are amazing. The peppery taste of the radish seed is mild, a perfect choice for salads. Quinoa is high in protein, phosphorus, calcium, iron, magnesium, potassium, copper & zinc.Lentils are rich in iron, magnesium, sodium, phosphorias, zinc, vitamins A, B12, B2, B6, E and C; It is also a very good source of proteins.
Buckwheat is not a grain but actually a fruit seed. Perfect for people who are sensitive to wheat or other gluten products. It is also a very good source of manganese , it contains magnesium and copper.
I hope you will enjoy this salad as much as i did. It is a great way to introduce more raw food in a daily routine.
Raw buckwheat & sprouts salad, tahini & miso dressing
- Raw buckwheat salad
- 1 cup of raw buckwheat groats (soaked overnight, drained and rinsed)
- 10 cherries tomatoes
- 2 small cucumbers
- 10 or less kalamata olives
- 1 cup of kale or spinach
- 1 cup of red cabbage
- 1 cup of sprouts of your choice
- Salt and pepper to taste
- Tahini & miso dressing
- 3 tbs of organic tahini
- 1/2 cup of water
- 1tbs of miso paste
- 2 tbs of lemon juice
- 1 garlic clove
- Salt & pepper to taste
- Sesame seeds (garnish)
- Soak the buckwheat groats overnight or at least for 8 hours
- The next day rinse the buckwheat groats, place in a salad bowl, add the lemon juice and stir well.
- Chop the kale, tomatoes, cucumbers, red cabbage, add it into the salad bowl, with the sprouts and olives.
- To make the tahini & miso dressing, place all the ingredients in a small blender. Blend until smooth.
Now that my daughter Mia has started nursery, it is time to kick start my weekly workshop with my son Nathan. Every week i will share easy & kids friendly recipes.
Today Nathan made vegan apple tartlets, apple and mango compote. The crust is made of spelt flour, coconut oil and water which is much lighter than a traditional non vegan dough. This recipe is very easy to prepare. If you don’t have time you can get some already made compote and prepare the dough in advance. The crust is made with spelt flour but it will work with wholemeal or buckweat flour too.
Rolling and playing with the dough was definitely lots of fun!!! I was so amazed to see Nathan being so detailed and delicate when placing the apple slices.
Vegan apple tartlets, apple & mango compote
- 150 grams of spelt flour
- half cup of melted coconut oil
- 2 tbs coconut sugar
- 20 cl of warm water
- 1 pinch of salt
- 20 cl of water
- 2 ripes mangoes
- 4 apples
- 2 ts of lemon juice
- 1 ts of vanilla powder
- 1 tbs of coconut sugar ( optional)
- 5 apples
- 1 tbs coconut sugar
- 1 tbs coconut oil melted
- For the compote
- Peel the mangoes and apples, then cut in small cubes.
- Pour the fruits into a saucepan with water and lemon juice, slow heat for 15 minutes
- Let it rest for 1 hour, then blend (will prevent possible burning accident) together with the vanilla
- Et voila! The compote is now ready. It can be stored in a jar for up to 4 days in the fridge.
- For the tartlets
- Preheat the oven to 240 degrees
- Peel the apples, slice and set aside.
- Add the spelt flour, coconut sugar, salt and melted coconut oil in your food processor.
- Pulse for 30 seconds.Slowly add the warm water until you get a dough.
- Shape the dough into 6 balls and flatten into a disc. Start rolling the dough and place into the tartlet tray.
- Repeat the same until you run out of dough.
- Prick the dough with a fork.
- Add the mango and apple compote.
- Place the apple wedges in a spiral shape, begin at the edges of the tart and finish at the center.
- Sprinkle the coconut sugar over the tartlets then brush with coconut oil. This will give the tart some moist.
- Place the tartlets in the oven and bake for 45 minutes.
- You will make 6 or 7 tartlets out of the dough depending how thin you like the tarts.
Back in London, I used to have Miso soup all the time, at the sushi shop and at home. I would buy the Miso soup packets in the supermarkets, until I realised that they were not the healthiest option. I decided to find my own homemade and wholesome version, it is delicious and makes for a nice light family dinner. The broth can be prepared in advance, the vegetables can be cut at the last minute before meal time and arranged on a big sharing platter. Let everyone around the table pick their own vegeratbles and add it to their soup.
I like strong flavour so I use barley miso but brown rice miso offers a lighter taste. Try to find no-GMO and raw unpasteurized miso (LULU al whada Mall or Organic Food Cafe at Nation towers in Abu Dhabi usually stock these). Check out www.raw-bites.ae or OFC for a spiruliser; Daiso at Mushrif Mall or al Whada Mall usually sell juliennes.
Light miso soup & raw vegetables
- 8 cups of water
- 2 lemon grass sticks
- 4 garlic cloved
- 1 kombu
- 1 thumb of ginger
- 4 tbs miso paste
- Dash of tamari sauce
- 2 dried seeweed sheet cut in small pieces
- 1 cup of finely sliced green onions
- 2 cups of finely chopped kale
- 2 cups of finely sliced mushrooms
- 1 zucchini (to make noodles)
- 1/2 red bell pepper finely sliced
- 1/2 of lime
- Place the water into a sauce pan and heat it up on low heat. Add the kombu, garlic, ginger, miso, tamari sauce and cook for 10 minutes.
- In the meantime start chopping the vegetables. Use a spiruliser or a julienne to make zuchini ribbons.
- Place the vegetables on a big platter and the noodles in a bowl and set aside.
- Serve the miso broth in a bowl and add the vegetables of your choice.
- Et voila.
Summer is upon us! Yesterday, the temperatures soared to 47 degrees in Abu dhabi!! It is getting hot, so time to use imagination to create fresh and tasty salads. I like to combine fruits and vegetables on my salads to shake the flavours and share a fun and flavouresome salad to the kids. This summer salad is one of my favourite.
A very refreshing salad, perfect for hot weather
- 1 bunch of kale, washed and chopped
- Alfalfa sprouts
- 1 blood orange cut in slices
- 6 strawberries cut in slices
- 1 small cucumber cut in small cubes
- 2 tbs of olive oil
- 2 tbs of apple cider vinegar
- 1 tbs of maple sirup
- Salt & pepper to taste
- in a bowl, place the olive oil, apple cider vinegar , maple sirup, salt & pepper, stir well. Add the kale
- Massage the kale gently with your hands.
- Place it in the fridge for 1 hour.
- Get the kale from the fridge, add the strawberries, blood orange and alfalfa sprouts.
- Serve immediatly.
I made those oats biscuits dipped in raw chocolate sauce yesterday for my son’s birthday, they are very nice, kids loved it !!! and can be a nice present too.
Oats biscuits dipped in raw chocolate sauce
- Oats biscuits
- 1tbs chia meal
- 3tbs of water
- 1/2 cup of coconut oil
- 1/4 cup of coconut sugar
- 1/2 cup of rice or wholewheat flour
- 1/2 ts baking powder
- 1 pinch of salt
- 3/4 cups of rolled oats
- Chocolate sauce
- 1/2 cup of melted cacao butter
- 1/2 cup of raw cacao powder
- 1/4 cup of coconut oil
- 1/4 cup of maple sirup
- Preheat the oven to 240 degrees
- Mix the chia meal with the water, place in the fridge for 10minutes
- In a bowl mix the coconut oil and the coconut sugar , add the chia mixture stir well for few minutes.
- In a separate bowl combine the flour, salt, oats flakes, baking powder.
- Mix the wet ingredients with the dry mixture.
- Take one spoonful of dough, use your hand to roll a small ball, flatten to make the biscuit
- Place in a baking tray, cook for 13 minutes , remove from the tray and let the biscuits cool
- To make the chocolate sauce whisk the cacao butter, raw cacao powder, coconut oil and maple sirup together
- When the biscuits are a bit cooler dip the biscuits into the chocolate sauce and place in the freezer for 10mn to set.
- store in the fridge up to 4 days
Today it’s the week end in Abu Dhabi so week end means treat!!!! I have made this delicious Chocolate / peanut butter shake.
Chocolate & peanut butter shake
- 2 frozen bananas
- 2 tbs of peanut butter
- 2 tbs of raw cacao
- 3 medjool dates
- 1 cup vegetal milk
- Place all the ingredients in a high speed blender.
- Blend until smooth.
It is my son’s birthday in 2 weeks and the idea is to organise a baking workshop. So here is a simple recipe for a vegan banana/ chocolate muffins.
Vegan banana/chocolate muffins for 2
- 3 tbs wholemeal flour
- 1/4cup of vegetal milk
- 1/4 ts baking powder
- 1 ripe banana
- 2 tbs maple sirup
- 2tbs of melted coconut oil or any vegetal oil of your choice
- 2 1/2 tbs chocolate chip
- Preheat the oven to 180 degrees.
- Mix the flour, baking powder and salt
- Mash the Ripe banana, add the milk, maple sirup, oil, whisk well.
- Mix the wet mixture with the dry ingredients, add the dark chocolate chip.
- Place the mixture in 2 muffins holders and bake for 17 minutes.
- Let it cool down for 10 minutes and enjoy