Friday, 25 April 2014

Reminder: Be yourself!


Today I just wanted to leave you with this. I found this quote a few weeks ago on Pinterest and it has really been the best motivation to help me not to care about what other people think and to be myself. It's okay to be different. It's okay to stand up for what you love to do. And it's okay to be unique. Because THAT is what makes you interesting and makes you YOU.

So remember this for when you're feeling insecure. You don't have to do what everyone else is doing. Just be yourself, because that's something that ONLY YOU can do best!


Tuesday, 22 April 2014

Quick smoothie: Blueberries & blood oranges

This is probably the easiest smoothie I've made so far. It looks great, tastes amazing and that with only 2 ingredients. Having berries in the freezer is probably one of my greatest ideas ever (I wish I had more of those rare great ideas)

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(4 glasses)

3 blood oranges
2 hands of frozen blueberries

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Peel the blood oranges and put them in a blender. Add the blueberries. Blend blend blend. Done! There's no need to add liquid. The oranges are juicy enough ☺

I never thought that a simple smoothie like this would look so fabulous and would taste so delicious!

What do you think? What is your favourite smoothie ingredient?

Previous smoothie: Bloody good smoothie: Beetroot & raspberries

Thursday, 17 April 2014

Homemade granola with pistachios and dried figs

I always get very excited when I think about granola. Probably because it's crunchy and it contains all my favourite ingredients: nuts, seeds and dried fruits. You only add the things you like (you would be silly if you didn't, right). The combinations are endless.

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250 g rolled oats
50 g almonds, roughly chopped
40 g cashews, roughly chopped
100 g pistachios
40 g pumpkin seeds
25 g sunflower seeds
200 g dried figs, diced
4 tbsp flax seed
60 g coconut oil
4 tbsp honey
A pinch of salt
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Step 1:
Preheat the oven to 150°.

Step 2:
Take a large bowl and add the rolled oats, almonds, cashews, pistachios, pumpkin seeds, sunflower seeds and a pinch of salt. Mix it all together.
Place the coconut oil and honey in a small saucepan on a low heat and gently melt them together. When melted, pour over the oats and nuts and stir ensuring all dry ingredients are coated.

Step 3:
Pour this mixture onto a baking tray and pop this in the oven (150°) for about 30 to 45 minutes until golden brown. Make sure that you stir the mixture every now and then to get a nice, even, and golden brown colour. Nomnom ...

Step 4:
When your granola has become golden brown, remove from the oven and leave it to cool. Don't transfer your granola to jars yet as the condensation on the cooling granola might make it go soggy.

Step 5:
When it's cool, add the flax seeds and your dried figs.
And then you're done!

Pour your granola into an airtight container. This way you can keep it at room temperature for up to two months!

Do you love granola? Have you ever tried to make it at home?

Previous granolas: Super crunchy granola with banana & cranberries
                   Homemade granola with dried figs

Tuesday, 15 April 2014

Bloody good smoothie: Beetroot & raspberries

Last week, I didn't have time to make a smoothie ... or errm, basically I just forgot to buy fruits and vegetables to make one (you ALWAYS have time to make a smoothie, that's no excuse). But this week, I'm happy to share a new smoothie with you ☺ 

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(5 glasses)

2 beetroots
4 hands of frozen raspberries
500 ml rice drink

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Clean the beetroots. Cut them into pieces. Put all ingredients together in a blender. Blend blend blend. Done!

Besides giving everything (including kitchen cupboards) a beautiful pink colour, beetroots are very healthy as well. They detoxify the liver and purify the blood.

I decorated my smoothie with some homemade granola of which you may expect the recipe one of these days.

Oh, and after cutting the beetroot, my hand looked like this:

I actually thought this smoothie would taste a little sweeter than it did. But the taste was pretty good after all!

Have you ever tried beetroot in your smoothies?


Tuesday, 8 April 2014

Simple marinated tofu salad with peanut sauce

Because I'm in my Easter holidays, my dad asked me if I could make dinner sometime this week. Normally, my dad is the cook in the house, but he is always very happy when someone takes over every once in a while.

So yesterday, I made this simple lukewarm salad with marinated tofu, pre-cooked wheat and peanut sauce.

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(4 servings)

For the salad:
A bowl of lambs lettuce (corn salad, field salad, whatever you may call it)
1 red bell pepper (paprika)
2 tomatoes
1 small parsnip
1 avocado
160 g pre-cooked wheat
360 g marinated tofu strips

For the peanut sauce:
2 tsp of peanut butter
1 tsp of hot water
2 tsp of maple syrup
2 tsp of walnut or sesame oil
1 tsp of soy sauce
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Step 1:
Bring water to boil in a sauce pan. Add the pre-cooked wheat and some salt and cook until ready.

Step 2:
Prepare the peanut sauce. Mix all ingredients for the sauce together until smooth. Put it aside.

Step 3:
Clean the lettuce, bell pepper, tomatoes and parsnip. Cut the bell pepper and tomatoes into very small cubes.

Step 4:
Fry the marinated tofu strips until they are heated.

Step 5:
When the wheat grains are cooked, drain off and stir the peanut sauce through.

Step 6:
Arrange the plates and garnish with grated parsnip and avocado.
Both parsnip and avocado turn brown very quickly when exposed to air. So you may want to wait until the very end with cutting them.

This was the first time I've tried to make a peanut sauce. I really love peanut butter, and now I've finally found a way to incorporate my favourite ingredient into a hot meal. Yaay!

Have you ever made a peanut sauce? Do you like it?


Tuesday, 1 April 2014

Fresh smoothie: Cucumber & apple

Since Sunday was quite a warm day, I wanted to make a fresh-tasting smoothie. So the first ingredient on my mind was cucumber. I wanted to add some fresh mint too, but we didn't have that, sob.

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(4 glasses)

1 cucumber
1 green apple
1 tsp ground fennel seeds
200 ml water

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Clean the apple and cucumber, but don't remove the skin. Cut them both into pieces. Put all ingredients together in a blender. Blend blend blend. Done!

Add some ground fennel seeds on top of your smoothie to boost the flavour because cucumber can have quite a bland taste. I think that crushed ice instead of water would do great on a hot summer day!

This smoothie doesn't have that expected typical sweet taste. But I don't think that is necessary. You could see this as a healthy refreshing summer drink :)

Have you ever used cucumber in a smoothie?