This morning I made yumilicious pancakes without milk and without eggs and without butter – sounds terrible? Well, we were surprised – they were the fluffiest, tastiest pancakes ever! I used homemade almond milk, vanilla, banana and fresh blueberries…………………
We started the day by drinking a big glass of cool freshly pressed watermelon juice, with lime and lots of fresh mint from the garden. So refreshing!!
Banana, blueberry pancakes
1 cup of raw almonds
3 cups of water
Put the ingredients in the blender and blend into a really tasty delicious milk – you can add dates to make it sweet. If you don’t have a high power blender, it is a good idea to soak the almonds in water first, to make them soft and easier to blend. This milk is so, so, so delicious.
1 cup of organic unbleached flour
1 1/2 cup of almond milk
2 teaspoons of baking powder
a pinch of sea salt
2 tablespoons of raw sugar
1 ripe banana
a good handful of fresh blueberries
Add the flower, the baking powder, sugar and salt in a bowl – mash the banana and mix it with the almond milk. Now mix the banana and almond milk with the dry ingredients – add the blueberries.
Fry in either olive oil or coconut oil.
Enjoy with extra blueberries, maple syrup and your favorite cup of tea – or coffee!
Mango/raspberry smoothie with almond milk and hemp hearts
3 cups of fresh raspberries
2 cups of almond milk
2 tablespoons of hemp hearts
Blend in to a delicious smoothie
Guacamole with grilled tomato bread
4 ripe avocado
1/2 small red onion
1 clove of garlic
freshly squeezed juice of one lime
freshly squeezed juice of one lemon
1/2 red chilli
one bunch of fresh cilantro
Mash the avocado, add lime and lemon juice, add freshly squeezed garlic, add the finely chopped red onion and some finely chopped fresh cilantro. Add the finely chopped red chili. Season with sea salt and freshly ground pepper.
Cut slices of good stale bread – put them on a baking tray, drizzle with olive oil and cut thin slices of tomatoes on top. Sprinkle with sea salt and put them in an 350F oven and bake till they are golden or grill them first on one side – then add the tomato and the sea salt and grill again.
These little breads are perfect with the guacamole!
chickpeas and lentil curry with cauliflower, spinach and cilantro, served with mango chutney and naan bread
1 cup of chick peas
1/2 cup of green lentils
2 tablespoons of finely chopped fresh ginger
3 cloves of garlic
600g of tomatoes
2-3 teaspoons of good curry
2 teaspoons of tomato paste
1 l of vegetable stock
one bunch of fresh spinach
one head of cauliflower
one big bunch of fresh coriander
Bunch of spring onions
Soak the chick peas ahead of time, for at least 4 hours, rinse and drain them.
Chop the tomatoes. Finely chop the shallots and the garlic and saute in a big pot, add the ginger then the curry and saute for a minute. Add the tomato paste and the fresh tomatoes and then the chickpeas. Saute with all the spices and then add the vegetable stock. Cook for about 10 min. then add the green lentils. Cut the cauliflower head into smaller pieces. When the chickpeas and the lentils are almost ready, add the cauliflower. Cook for 5-8 min then add the spinach, cook for a min. and add the finely chopped fresh coriander.
Serve the dish with fresh lime on the side, chopped spring onions on top, some mango chutney and a piece of whole wheat naan bread.