SHAKE SHAKE SHAKE

SHAKE SHAKE SHAKE

INGREDIENTS:

• 3 tsp chia seeds soaked overnight in 1 cup raw almond milk
• 1 cup blueberries
• 2  TBS bee pollen
• cinnamon
• cardamon
• 1 tsp agave syrup

METHOD:

First soaked chia seeds in raw almond milk and leave overnight in the fridge.

In the morning blend all ingredients despite of bee pollen. Then pour to the glass and sprinkle with bee pollen.

Enjoy!

AVOCADO & RASPBERRY SOFT SERVE

AVOCADO & RASPBERRY SOFT SERVE / Makes 2 portions


INGREDIENTS:

• 1 ripe avocado
• 1 & 1/2 cups frozen raspberries
• 1 & 1/2 cups almond milk
• 1 TBS raw almond butter
• 1 TBS raw coconut oil
• 1 TBS agave syrup
• 2 tsp hemp powder
• 1 tsp chlorella
• 1 TBS chia seeds

METHOD:

Blend all ingredients despite of chia seeds. Transfer to 2 small bowls or jars, sprinkle with chia seeds and enjoy :)

SUPER BERRY SMOOTHIE

Smoothie is a quick and easy breakfast option. It fills you up, you can use many nutritious foods and then you have a super drink :) You can even drink it on a go if you have no time!

SUPER BERRY SMOOTHIE / one serving


INGREDIENTS:

• 1 cup berries (I used 1/3 cup blueberries and 2/3 cup strawberries)
• 1/2 cup raw hazelnut milk
• 1 TBS raw coconut oil
• 1 tsp maca powder
• 1 tsp hemp powder
• 1/2 frozen banana
• 1 tsp agave nectar 
• 1 tsp bee pollen

METHOD:

Blend all ingredients until smooth. Enjoy!

AVOCADO CACAO MOUSSE

When I found out you could use avocado to make desserts, I was not sure about that as avocado had been always consumed as guacamole or some variations of that dip at my home. However, I decided to have a go at making sweet dishes based on that green fruit. After few attempts I found the perfect one.

Avocado and cacao give quite bitter taste. But when fresh fruits and some lemon added, the flavours are nicely balanced. 

Avocado is very nutritious. It is a fantastic source of good fat. It is associated with good health. So when using good quality ingredients, it becomes a healthy dessert - that is like a dream for a person who loves sweet treats!

AVOCADO CACAO MOUSSE

INGREDIENTS:

• 2 ripe avocados
• 2 pieces of frozen banana
• pinch of pink salt
• pinch of cinnamon
• 2 TBS raw cacao powder
• 1 TBS raw coconut oil
• 1-2 TBS agave nectar
• 1-2 TBS raw almond milk
• 2 TBS lemon juice
• blueberries
• lemon zest

METHOD:

Place all ingredients in a medium bowl and blend until smooth. 

Transfer to a small glass or dessert bowl, add blueberries and sprinkle with lemon zest.

Serve chilled!

BEETROOT & LENTIL SALAD

I am really impressed how good salad I made few days ago. I would have served it with goats cheese but I had been cutting out dairy lately so I made nice refreshing dressing instead. 

BEETROOT & LENTIL SALAD / Serves 2


INGREDIENTS:

• 3 beetroots
• rapeseed oil
• 1/2 green lentil
• chive
• celery leaves
• pink salt

dressing:

• 2 TBS lemon juice
• 2 TBS olive oil
• 2 TBS honey or agave nectar
• 1 TBS nutritional yeast *without this dish would be gluten-free

METHOD:

Preheat the oven to 190-200 C.

Peel off and slice beetroots (about 4 mm thick), cover in rapeseed oil (I use hands to do that), place on the baking tray and roast till they are tender (about 30-40 mins). In the meantime cook green lentil in salted water for about 20 mins. Then strain grains and leave to cool down a little on the side. 

Shred celery leaves and cut chive, add to lentils and mix. In a small bowl mix well all dressing ingredients in and add to the lentil mixture when beetroot are ready. Place beets on a plate, then add lentil with herbs and dressing, sit and enjoy!

ELDERFLOWER PANNA COTTA

Panna cotta is one my favourite Italian desserts. However, traditionally it is made from milk, cream and sugar, I have decided to make a little change.  

ELDERFLOWER PANNA COTTA / Makes 3-4 (it depends on the size of form)

// Recipe adapted from here //

INGREDIENTS:

• 500 ml double cream
• seeds form 1 vanilla pod or 4 tsp vanilla extract
• 4 TBS agave nectar
• powdered gelatine for 1/2 l of liquid
• 4-5 TBS Elderflower liquor

METHOD:

Place cream, vanilla and agave nectar in a medium saucepan and simmer on high heat stirring occasionally. Bring it to boil and remove from gas immediately. In the meantime, melt gelatine in 2-3 tablespoons of hot water. When it is ready, pour it into cream and stir. Let i cool down a little and then add elderflower liquor. Divide mixture between ramekins or any small dishes you are using. Let is sit in the room temperature, then cover with cling film and put to the fridge. When set, it is ready to serve!

·······························································

in Polish

Panna cotta to jeden z moich ulubionych włoskich desrów. Oryginalny przepis mówi o miksturze mleka, śmietany i cukru. Ja jednak pozwolilam sobie wprowadzić małą zmianę.

PANNA COTTA Z LIKIEREM Z CZARNEGO BZU / 3-4 porcje (w zależności od wielkości naczyń)

SKŁADNIKI:

• 500 ml słodkiej śmietanki
• ziarenka z 1 laski wanilii lub 4 łyżeczki ekstraktu z prawdziwą wanilią
• 4 łyżki nektaru z agawy
• żelatyna  w proszku na 1/2 l płynu
• 4-5 łyżek likieru z czarnego bzu

METODA:

Śmietankę, wanilię i agawę podgrzewać w rondlu na dużym ogniu mieszając co jakiś czas. Doprowadzić do wrzenia i natychmiast zdjąć z ognia. W międzyczasie dokładnie rozpuścić żelatynę w 2-3 łyżkach gorącej wody i wlać do śmietanki. Poczekać chwilę aż przestygnie i wtedy dodać likier z czarnego bzu. Rozlać do naczyniek i pozostawić w temperaturze pokojowej do wystygnięcia. Następnie przykryć folią spożywczą i wstawić do lodówki do całkowitego zastygnięcia.