what else would veggie lover have for her birthday than “healthy” cocktails based on slow pressed juices. there were 3 types: beetroot+celery+apple+vodka. carrot+orange+ginger+pisco. watermelon+cucumber+habanero pepper+tequila. they looked pretty innocent to begin with but had pretty good kick to them. well we all got our 5 a day sorted right there.
we had salad bowls and little bites like homemade ricotta with manuka honey with balsamic reduction on also homemade sourdough bread
or home cured charcuterie board with pickles, chutney and pate
what we had for sure was a lot of fun
and of course a cake. gluten and refined sugar free carrot cake made with quinoa flower.
sunset that day was just divine. happy birthday to me.
there is some pretty amazing street food in hong kong. both savoury and sweet. i randomly walked into this eggettes and gelato place in wanchai the other day. signature cantonese take away dessert combines the light fluffy waffle (plain or black sesame option) and soft italian gelato. you can then go for dark chocolate toppings combination or matcha – my choice.
quick and easy way to make a healthy and pretty snack
cut the beetroot into very thin slices. the thinner the better. place them on baking paper lined pan, brush with bit of coconut oil and sprinkle pink himalayan salt and fresh thyme or go for unsalted option with just cinnamon. your choice. they all taste delicious. bake for 20minutes but watch the chips closely as they tend to burn easily especially when they are very thin. let them cool down to achieve the crispiness.
salad as a main dish for lunch can’t be just green leaves right? this one will keep you full till late afternoon. and then you have huge piece of chocolate like i did today. some days are just not made for counting calories. this salad is not dairy free like most my recipes because i just discovered new italian store in neighbourhood and can’t get enough of their burrata. salad: lettuce of choice i used italian lettuce for the bottom of the platter, next layer is mozzarella (burrata if you like), then lightly grilled veggies – aubergine, fennel and beetroot splashed with bit of olive oil and lemon before grilling, topped with avocado and coriander. i also added goji leaves that are available right now at the organic farm i get most my fruit and vegetables from and sprinkled chia seeds for extra crunch and decoration.
my kids are my little helpers when it comes to baking. yesterday we made rhubarb and strawberry crumble (and today we ate the entire thing). i experimented with these pretty roses i got from my friend and made a tea to match our crumble.
rhubarb and strawberry crumble: cut up 5 stems of rhubarb into 1inch pieces or smaller. cut strawberries in half (kids job). put all fruit in saucepan with bit of agave syrup or sweetener of choice and cook it for about 5 minutes till the fruit softens. rhubarb can be pretty acidic so in this recipe i do not skip the sweetening step as i usually do in other recipes. for the crumble run cup of almonds in blender to get almond meal and mix it up with cup of gluten free rolled oats in a bowl. warm up 2tbsp of ghee (or coconut oil) with 2tsp of cinnamon. when liquid, pour it over the dry mixture and make it into the crumble texture. layer the fruit on bottom, crumble on top and pop it in the oven for 20minutes. done and done.
rosebud tea: 2tbsp of dried edible rosebuds, 2 star anise, 5cm ginger sliced up. all in a teapot and pour over boiling water. in 5 minutes you have this calming and beautifully smelling tea.
love having friends over for lunch on the weekends. this time i made healthy tacos. mostly vegan except one with fish. even the margaritas were bursting with vitamins and tequila is vegan after all.
fish taco and blueberry margarita
i followed this recipe for margaritas without the agave nectar as they are sweet enough with all the fruit in them http://mayihavethatrecipe.com/2014/05/29/blueberry-lime-margaritas/
for fish taco i used this recipe just swapped cauliflower for halibut and used only red cabbage. i especially love the tartar sauce on top that i made from vegan mayonnaise replacement, homemade pickles and homemade sriracha sauce (recipe at the end of post) http://www.veggieinspiredjourney.com/2015/05/23/crispy-coconut-lime-baked-cauliflower-tacos/
for these babies i used white cabbage and carrot slaw instead of purple as stated in the recipe http://blissfulbasil.com/2014/07/30/crispy-cauliflower-tacos-with-slaw-avocado-cream/
tempeh and bean tacos
these were delicious and meat eaters would never know they are vegan. tempeh base seasoned with paprika, turmeric and chilli topped with plum tomato, avocado and coriander http://www.thegardengrazer.com/2014/09/black-bean-tempeh-tacos.html
and dessert… cherry and coconut frozen smoothie with baby brownies i kind of wanted to follow a recipe but ended up little different. so here is how u do it:
1tbs cacao powder, 1tbs shredded coconut, 1tsp of almond milk mix together, u can add tiny bit of coconut syrup and make small balls (if too crumbly add more milk) and pop in the freezer. brownies done. for the creamy shake pour coconut milk in the ice cube making tray and freeze few hours in advance. once frozen throw 8 cubes in the blender with half cup of almond milk and half cup of pitted cherries. pour mixture in glasses and decorate with baby brownie balls, pitted cherries and shredded coconut. p.s. cherry pitter is the best invention ever
oh and most important recipe of the taco saturday is homemade sriracha sauce! you can make it as spicy as you want and you know exactly what goes in it unlike the one you buy in a store. supposedly you can keep it in the fridge for couple months but we used up the entire pot on the table between 4 people during that lunch. http://mywholefoodlife.com/2014/01/25/homemade-sriracha-sauce/#more-7685
super easy to make and so good for you start with coconut milk ice cubes. pour full fat coconut milk in ice cube tray and freeze the night (or at least couple hours) before. combine cup of almond milk and teaspoon of japanese matcha powder in a blender and pour in your glass. then crush two or three coconut ice cubes in the blender for the top white and fluffy layer. btw the middle layer just somehow happens by itself when u leave the drink settle for a moment.
food always tastes better when looking pretty. black cherries are so photogenic and so is plain yogurt apparently. i really do not eat ice cream first thing in the morning. what’s in the bowl: pitted cherries, blueberries, white yogurt (not low fat), gluten free organic granola
and how did i make the granola: mixed buckwheat, millet, crushed almonds, dried figs, golden berries and goji berries. covered with bit of coconut oil, vanilla essence and coconut nectar and baked for 20minutes. add coconut flakes when cooled down.