I must admit that I was a bit intimidated by green smoothies at first. I absolutely love veggies, but putting green leaves in my smoothie sounded like nothing good would come out of my blender. But as a health freak, I naturally wanted to incorporate more green goodies in my diet, and it’s a lot easier and quicker to just toss leafy green vegetables in a blender and drink a smoothie than preparing and eating a salad. So with a lot of trial and error, some of my smoothies came out pretty great (and some pretty disgusting), and I happened to slowly become fond of green smoothies. They can be delicious if prepared with the right ingredients. This green smoothie is made of acid fruit and is quite sour, like sour candy. Kiwis, apple and a whole lemon will give you a wonderful boost of vitamin C.
I made a Sour Green smoothie with just 2 cups of green spinach, so the taste of greens isn’t too strong, but if you want to go a little more hardcore, feel free to add more. It will be even better for your health. The recipe is for two servings. One smoothie has only 115 calories and it gives you 25% of your recommended fiber intake. So if you want to lose your love handles by the summer, prepare your blender for this lovely sour green smoothie.
If you haven’t tried any of my recipes yet, you have to make this one! Pistachio frappe is creamy, delicious, fabulous and childishly simple to make.
All you have to do is blend pistachios with milk, coconut milk, honey and vanilla essence in a blender. Then you will have to pour the liquid in to the ice cube molds and freeze it.
But you have to use a high speed blender to make it because you have to blend frozen pistachio ice cubes and a regular blender may not be strong enough for that.
It may work with a strong food processor, but I haven’t tried that. Once, I used a regular blender to make nut butter, and that was not the smartest idea. It wasn’t strong enough to process nuts, so it broke. Actually, I was stupid enough to make that same mistake twice, so I broke two blenders. Then I decided it was the time to upgrade to a stronger high speed blender, and it was the best decision ever!
Pistachio frappe is a skinnier and healthier version of frappe. Commercial frappes are made with heavy cream, artificial aromas and colors, and lots of sugar. That is, of course, bad for you. My healthier version is made of milk, coconut milk, just a bit of honey and delicious pistachios, which are a great source of some important nutrient such as vitamin B-6, magnesium, iron and calcium. If you are a vegan, or if you don’t consume cow’s milk for any other reason, you can substitute it for any plant-based milk of your choice.
Those little snacks are my invention and I am kind proud of it! If you are out of ideas for a healthy snack or portable meal for work or school lunch, you have to try this Quinoa sweet potato bites. They are lovely and awesome because they are packed with healthy ingredients and easy to pack and eat on the go.
Quinoa, sweet potatoes, turmeric (curcuma) and sesame are all super foods, and they are ingredients of those amazing bite size snack. I like them warm, but they are perfectly fine cold as well. I made them quite spicy, because I like spicy food, and my significant other is a total nut for curry and strong, spicy cuisine. The more it burns, the more he enjoys it. I mean for real, I like strong stuff, but when I am in the state that I can’t feel my tongue, my nose is running and my tears are falling like I am a hysterical 5-year-old. He is completely fine with it and can handle the burn like nothing is happening. So if you are not the biggest fan of the numb tongue, I suggest you use a smaller amount of cayenne pepper.
It is very easy to make. Just process raw sweet potatoes in a high speed blender.
Mix all ingredients together.
Form dough into balls, roll them in a sesame seeds and bake for 35-40 minutes.
Panna cotta is one of the best desserts. It is so quick and easy to make, and it doesn’t require baking. Panna cotta actually means cooked cream in Italian. I used coconut milk instead of cream, and it’s amazing and yummy and great for vegans and paleo eaters. It is as good as the real panna cotta with cream. Coconut milk actually contains a lot of fat, so this dessert is not exactly a low calorie meal. But fat in coconut milk is actually a good fat, and you will feel full for quite some time after eating this. And it still has less calories than regular cream that is usually used for panna cotta. If you are not a vegan, and you consume regular milk, you may want to reduce the calories by using half regular milk and half coconut milk. I don’t use refined sugar at all. When I make a healthier version of desserts, I use honey, but I always reduce it to a minimum. So I used only 2 tablespoons of honey for a whole desert, which is 4 servings. I made mine with agar-agar, but if you are not a vegetarian, you can use gelatin instead. I also added chocolate and sour cherry sauce for better flavor.
And here is a pic tutorial.
First, coconut layer.
Pouring melted chocolate into the coconut milk.
Second, chocolate layer.
And that’s how it looks on a plate.
Tadaaa!! Add cherry sauce and Coconut Chocolate Panna Cotta with Cherry Sauce is done!
Pour half of the coconut milk into a saucepan, add tablespoon of honey and add about a teaspoon of agar-agar. Bring to a simmer and cook for a few minutes. Pour into the molds until halfway full. Leave it to cool.
Pour other half of coconut milk into saucepan, add about a teaspoon of agar-agar and bring to a simmer. Cook for a few minutes, add melted chocolate and mix well. Pour into the molds on the first layer and leave it to cool.
Place sour cherries and a teaspoon of honey in saucepan and cook until water from cherries becomes syrup.
Turn molds upside down onto a plate and remove the contents. Serve with cooked cherries and syrup.
Here is my healthier, cleaner version of fish pie. Most fish pies are made with lots of sour cream, butter and cheese. This makes them loaded with calories and unnecessary fat. I cut cheese, butter and cream down and used just one fat reduced mozzarella. The recipe for salmon fish pie with sweet potato mash is for 4 portions, so you won’t consume too much fat even if you use full fat mozzarella. I used sweet potatoes instead of regular because they have more fiber and a slightly lower glycemic index. Briefly, the glycemic index (GI) is a numerical index that basically tells you how foods (carbohydrates) affect your blood sugar level. The higher the index, the higher the rise in your blood sugar level after consumption of food. If you want to know more about the glycemic index and why it is recommended to avoid food that has high glycemic indexes, here is good explanation.
Sweet potatoes also contain a high dose of vitamin A, C and other important nutrients. I used salmon because I love its flavor and it’s loaded with healthy omega 3, but you can use whatever fish you like. Peas go very well with the flavor of fish and sweet potato, so I made some pea mash and added it into the pie. It came out fantastic.
First, salmon sauce layer.
Second, green pea mash layer.
And lastly, sweet potato mash layer.
If you love salmon you may be interested in delicious salmon chowder recipe I’ve made.
Remove skin and bones from salmon fillet. Cut it in small, equal pieces.
Pour one tablespoon of olive oil into a frying pan, add leeks, salmon and salt and roast for a few minutes until salmon is slightly brown. Add half of cup of milk and about a tablespoon of corn flour. Cook for another minute.
In the meantime, place frozen peas with water in a saucepan and cook them until they are tender, drain water, add ¼ cup of milk and mash them with a stick blender or food processor.
Meanwhile, cut sweet potatoes, and boil in salted water until tender. Drain the water, add ¼ cup of milk and make a mash with stick blender. If you don’t have a stick blender, use a food processor.
Preheat the oven to 355 °F (180 °C).
Place salmon with a sauce in casserole dish, top with the mashed peas and add layers, sprinkle with mozzarella and add a layer of sweet potato puree.