Rainbow of smoothies

I wanted to make something special, smoothie-related because I celebrated 1 year of daily smoothies and soups. I will talk about this on ancaslifestyle, my lifestyle blog in a few days, if you fancy a read.
In the end I made 7 smoothies, being a play on eat-the-rainbow. I made a list with what I’ve used in every smoothie. All are vegan because I rarely have a smoothie that is not vegan. When it comes to adding liquid in my smoothies I prefer 150ml natural juice and a bit of water. Two smoothies are made with soy milk. I don’t drink often soy milk, but I had one opened in the fridge and I used it in smoothies to see how it is. I liked it.
I didn’t use any sweetener in my smoothies, neither I or my husband like sweet smoothies these days.

Rainbow of smoothies

I looked for ideas regarding the smoothies, especially for the blue one. Sadly I couldn’t find any suitable blue smoothies. There were two options, not very helpful for me. The first one was blue food colouring. I can’t say I understand why anybody would like to add food colouring in a smoothie. I have nothing against food colouring in a cake and I use coloured fondant. But in a smoothie… those should be healthy and packed with superfoods. That brings me to the second option, Blue Majik spirulina, it’s blue instead of the usual green one. While that is a great option, is a spirulina, so healthy, it’s not available in shops around UK. Of course, there was the option of Blue CuraƧao, but, again, not exactly perfect for a healthy smoothie.

The rest of the smoothies were easy to make. I liked all of them. The red beetroot smoothie has an earthy taste that I enjoyed. My husband wasn’t keen on it, but he doesn’t like beetroot. The orange carrot smoothie was delicious, I really like carrot smoothies. I think this is the only way I would eat raw carrots.
The yellow Turmeric smoothie was lovely. Turmeric has an intense flavour and it overpowers everything else. The Green smoothie was made with spirulina powder. It has a lovely colour and the flavour is very nice. We have spirulina smoothies quite often. The blue one was a classic smoothie with fruits, lovely as usual. The indigo smoothie was one of my favourites because of its colour. The last one, purple, was delicious too.

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Chickpeas and roasted peppers stew

I love chickpeas, but I usually make houmous because it’s something both my husband and I love. This time I’ve decided to make a stew with some roasted peppers I already had. For this chickpeas and peppers stew I’ve used brown chickpeas, dried. After reading a lot on how to prepare the dried chickpeas I tried a few different ways to boil them and I finally discovered the best way. The chickpeas will take only 30 minutes to 1 hour to boil, if they are prepared the night before, and that takes only 1 minute to do. I think it’s well worth the bother to do that.
The dish is so good that I’ll make it again and again. The stew is made with only 3 main ingredients. It’s also vegan, low in fat and healthy.

Chickpeas and roasted peppers stew

Ingredients for 2 servings:
– 150g dried chickpeas
– 2tsp of bicarbonate of soda
– 4 green peppers
– 1 can of plum tomatoes
– 3 spoons of oil
– salt
– black pepper
– garlic powder

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Chestnut and Brussels sprouts

I bought some Chestnuts because I really wanted to cook with them. I thought of a pie, but when I didn’t have loads of time I’ve ended up with a Chestnut and Brussels sprouts side dish for some vegan sausages. This recipe is vegan too and also delicious. I used only 3 spoons of oil, so that makes it perfect if you are on a diet.

Chestnut and Brussels sprouts

Ingredients for 4 servings:
– 500g frozen Brussels sprouts
– 200g cooked Chesnuts
– 3 spoons of oil
– 1 small onion
– 2tsp dried parsley
– salt
– black pepper

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Tomato and avocado dip

I shared a recipe for an avocado dip and in an attempt to make the dip lower in calories, I thought of this vegan tomato and avocado dip. It’s great as a side for chips or it can go great with crisps/tortillas as a snack or a dipping sauce for veggies.
From the ingredients listed below, there is enough dip for 2 servings as a side or up to 8 servings as a dipping sauce. The sauce is ready in a couple of minutes, but you need a food processor to make it.

01 Tomato and avocado dip

Ingredients:
– 2 ripe medium size avocados
– 2 big tomatoes, ripe
– 2 cloves of garlic
– 1/2 tsp of mustard
– sea salt
– pepper
– paprika
– onion powder
– 1 spoon of rapeseed oil

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White Fennel Soup

I had some veggies in the fridge that I wanted to use, so I thought a soup would be great with breakfast sandwiches. I really like the combination between soup and sandwich, as I think I mentioned a few times on my blog. This time I’ve made a fennel soup and it turned out delicious. Even my husband liked it and he is not that keen on the taste of fennel. To decorate the soup I’ve used edible flowers. Be prepared to see them on my blog, now that I have them.

The soup is made with only 3 veggies, a little bit of olive oil and spices. It’s easy to make, it takes only 15 minutes to serve.

01 white vegan fennel soup

Ingredients for 2 servings:
– 1 fresh fennel
– 1 medium potato
– 1 small shallot or half of a medium size shallot
– 2 tps of extra-virgin olive oil
– sea salt
– white pepper
– edible flowers to decorate

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Vegan cheesy pasta

I recently bought nutritional yeast. I wanted to try it for a long time as I’ve seen it in a lot of recipes and I was curious about the taste. After using it in a couple of recipes I can say I’m going to buy more. Nutritional yeast is a deactivated yeast. It’s a complete protein and has minerals like iron, selenium and zinc. It’s quite healthy, with lots of fibres and a high quantity of protein. While I bought it because I love experimenting with new ingredients, the health benefits are a nice addition.

I like the taste and it’s so versatile. I also like having a good alternative to cheese, when I prepare vegan meals. Surprisingly, I discovered that in a different recipe it’s actually better than cheese, I’m going to tell you more when I’m going to share that recipe.

01-vegan-cheesy-pasta-with-cauliflower

Ingredients for 2 big servings:
– 200g wholemeal pasta
– 350g frozen cauliflower
– 3 tsp of nutritional yeast
– 2 spoons of olive oil
– 2 tsp of sea salt
– white pepper
– turmeric
– paprika
– garlic granules
– dried parsley to decorate

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Lentil Soup

When it comes to soup, I usually make ones with only a few ingredients. This way, the soups are easier to make, but still delicious. This time I’ve made a vegan, healthy lentil soup with Mediterranean herbs. This soup is filling as the lentils have lots of fibers (link to wiki on lentil‘s nutritional values) and it’s low on fat. It takes 20 minutes to make, so do try it.

01 Lentil Soup

Ingredients for 4 servings:
– 150g lentils
– 1 big red onion or 2 small-medium red onions
– 1 can of plum tomatoes
– 2 spoons of olive oil
– sea salt
– dried parsley, dried basil

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