Refreshing Green Smoothie

IMG_20170324_141210Ingredients

handful of spinach

a few pieces of cucumber

a few pieces of celery

1 chopped pear

half an avocado

half a lemon

water

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Step 1: Put handful of spinach, pieces of cucumber and celery, chopped pear, flesh of half an avocado and juice of half a lemon in nutri bullet (or alternative blender). 

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Step 2: Add some water 

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Step 3: Blend until smooth

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Step 4: Enjoy fresh! 🙂

 

 

Avocado Hummus

IMG_20170314_112820Ingredients

1 tin chickpeas

1 avocado

1 lemon

tahini (sesame paste)

olive oil

 

 

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Step 1: Rinse and drain the chickpeas. Add to nutri bullet (or alternative blender) along with flesh of 1 avocado, juice of 1 lemon, 1 tablespoon tahini and 1 tablespoon olive oil. 

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Step 2: Blend until smooth. Add some water if you think it is too thick. 

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Step 3: It should look something like this when it’s done. Enjoy on bread or with vegetables. Can be kept in fridge for up to 3 days. 

Stir-fried Broccoli and Asparagus with Ginger and Garlic

IMG_20170306_171201.jpgIngredients

Piece of ginger

2-3 cloves garlic

Broccoli

Asparagus

Soy sauce

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Step 1: Chop ginger, garlic, asparagus and broccoli. Use as much asparagus and broccoli as you think you will eat.

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Step 2: Heat about 1 tablespoon of olive oil (or alternative oil) in a wok. Add ginger and garlic and cook for 1 minute.

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Step 3: Add broccoli and asparagus and stir-fry for 4-5 minutes or until nicely cooked but still a bit crunchy. Add a few drops of soy sauce.

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Step 4: Enjoy as part of your lunch or dinner.

Green Soup

img_20170303_120819Ingredients

1 onion

a few  cloves of garlic

piece of ginger

choice of spices (such as garam masala, cumin)

2-3 potatoes

1 head broccoli

2-3 sticks celery

about 100g kale

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Step 1: Peel and chop potatoes

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Step 2: Chop onion, garlic, ginger, broccoli and celery

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Step 3: Wash kale

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Step 4: Heat about 1 tablespoon of olive oil in pot. Add onion, ginger and garlic. Cook for 2-3 minutes.

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Step 5: Add spices of your choice. Cook for another 2-3 minutes

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Step 6: Add potatoes, celery, broccoli and kale to pot along with about 1 litre of water. Stir well. Bring to boil, then simmer for about 20 minutes.

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Step 7: Blend until smooth.

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Step 8: It should look something like this when it’s done. Enjoy hot. This soup can be kept in fridge for up to 3 days.

Hummus

img_20170221_132906Ingredients

1 tin of chickpeas

tahini (sesame paste)

1 lemon

olive oil

 

 

 

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Step 1: Rinse the chickpeas in water. Then add to nutri-bullet (or alternative blender) with 2 tablespoons of tahini, 2 tablespoons of olive oil and juice of 1 lemon.

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Step 2: Blend until smooth. Add some water if it is too thick.

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Step 3: It should look like this when it’s done. Enjoy on bread or with vegetables. This can be kept in the fridge for up to 3 days.

Chocolate Avocado Banana Smoothie

img_20170221_130230Ingredients

Avocado

Banana

Cacao powder

Honey

Milk of your choice (I used coconut milk)

 

 

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Step 1: Put flesh of half an avocado, 1 banana chopped, 2 teaspoons of cacao powder and 1 teaspoon of honey in the nutri-bullet (or alternative blender). Add some milk.

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Step 2:Blend until smooth. Add more milk if you think it is too thick.

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Step 3: It should look something like this when it’s done. Enjoy fresh.