Usually when I make smoothies I make them as a dessert, using fruits and not vegetables, but smoothie breakfast bowls looked like too much fun to pass up. I made the smoothie from cooked and chilled broccoli, a handful of blueberries, a banana, hazelnut milk, and stevia. To decorate I used sunflower seeds, dried goji berries, pumpkin seeds, pinenuts, coconut flakes, sliced almonds, black and white sesame seeds, flax seed powder, and flax seed powder mixed with goji berry.
Category Archives: Informal recipe
The dumplings are made from glutinous rice flour, salt, baking powder, boiling water and stevia. The dough was divided in thirds and one part was mixed with matcha powder while another part was mixed with cocoa powder. The dough was rolled into strands, braided, looped back and rolled some more before being cut and rolled into balls which were boiled.
The dumplings are set on a bed of macerated raspberry and strawberry sweetened with agave syrup and stevia.
To make these little sweets, I mixed glutinous rice flour with baking powder and a pinch of salt. I then added hot water and stevia and kneaded the dough a little before dividing it and adding matcha powder to half of it. Meanwhile, I heated some water in a large pan and lightly greased a muffin tin. I rolled the dough into small balls and put them in the muffin tin, then set the tin over the boiling water and steamed it for 20 minutes.
After reading that lemon is a good accompaniment to matcha, I made a glaze of lemon juice and sugar. These small chewy steamed dumplings were a nice treat.
I was craving something sweet and quick. I toasted some sliced almonds and golden and dark raisins in a little coconut oil, then set them aside and roasted a small piece of cassia and two cardamom pods along with some semolina. When it was toasted, I added in some saffron and hazelnut milk until I got the desired consistency. I sweetened it with agave and stevia, then mixed in the reserved fruit and nut, and added a little tahini. I topped it with dried rose petals.
It’s been a while since I posted about juice, because there isn’t all that much to say about it. I had galangal left from making Thai green curry paste, so I decided to make carrot-galangal juice with a touch of mint. I used 2 carrots, 4 mint leaves, 500 ml water and piece of galangal about half a thumb by one thumb in size. I also added a few drops of flaxseed oil and some liquid stevia after I had blended and drained it.
Galangal has a bit more kick than ginger, which is what I would usually use in this juice, so the stevia is certainly needed. It’s extremely refreshing and I like it better than carrot-ginger juice.
This is an extremely easy side dish. Simply chop mushrooms and aubergine/eggplant. Heat a little oil on high heat, then toss the vegetables so they sear rather than absorb too much oil. Turn the heat down to medium-high and add a lid. Stir periodically until the vegetables are soft. Remove the lid, add some soy sauce, and cook until the soy sauce is no longer visible.
To fend off cold, I made a soup with a base of ginger, garlic, soy sauce and sesame oil. After boiling it for a few minutes, I removed the ginger and garlic. I added snow peas and carrot, then, after three minutes, sweet pepper, soba noodles and Brussels sprouts. After two minutes I added bean sprouts and let them cook for one minute before adding spring onions and serving the soup.
I served this with a side of smashed cucumber salad.