Happy Monday! I got a new recipe for you: The perfect no-bake STAR-BAR! Filled with top-notch nutrients and very popular as a snack in my house.
I keep them in the freezer on a plate and the kids just go and take one when they need a yummy pick-me-up.
They are star shaped to make them look like cookies and also I love stars 🙂 Have them with a cup of warming liquorice or cinnamon tea and they will keep you full and satisfied for a long time.
I bring one with me when I pick up my hungry boy from school or pop one in his school bag if he has an after-school club.
Makes 12 STAR-BARS
– 1 1/2 cup oats
– 10 apricots
– 5 majool dates
– 2 tablespoons dried mango
– 1 tablespoon pumpkin seeds
– 1 tablespoon hemp seeds
– 1 tablespoon sprouted flax seeds
– 1 tablespoon chia seeds
– 1/2 tablespoon maca powder
– 1 teaspoon cinnamon
– 1/4 teaspoon turmeric
Chop up the dried fruit. Put everything in the food processor and mix until a ball is formed. This takes a few minutes.
Flatten the dough so it’s about 0.5 centimeter thick, then using a star-shaped cookie cutter make shapes. Done!
You can store them in the fridge or freezer for later use.
Every Star-Bar contains about 152 kcal.
Hope you like them!
This Lebanese Broad Bean Dip is so easy to make and it taste lovely! It’s completely vegan and gluten-free. Use it like you would use hummus. It’s amazing on wraps, with salads or with oven baked vegetables.
Broad Bean Dip
- 650 gram frozen broad beans
- 1/2 cup olive oil
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- 3 teaspoons ground cumin
- 1/2 teaspoon sumac
- 1/2 teaspoon saltDirections: Put everything in a food processor and mix for a few minutes.
Frozen Yoghurt Triangles is an easy dessert to pull out of the hat.
I always have yoghurt in the fridge and my freezer is full of frozen berries so this is something I serve quite often. It’s an easy and refreshing end to a meal.
Frozen Yoghurt Triangles
– 450 gram coconut yoghurt
– 1 cup of mixed frozen berries
– 1/3 cup honey
– vanilla pod
Mix the ingredients in a mixing bowl.
Pour into a round springform cake tin.
Freeze for an hour and a half. Slice and serve straight away.
I got a new FAMILY FRIENDLY recipe for you!
I’m getting lots of zucchini in my weekly veg box and since the kids are not super keen on grilled or fried zucchini, I make fritters instead!
– 500 grams zucchini (about 3)
-2 cup flour (I use gluten-free mix flour)
-2 tablespoons gluten-free breadcrumbs
-1 vegan egg (or 1 ordinary egg)
-2 spring unions
-small piece of grated ginger
-1 garlic clove grated
-1 tablespoon of chia seeds
-1/2 balsamic vinegar
-1/2 tablespoon of stock powder (bouillon)
-1/2 tablespoon nutritional yeast
-1 teaspoon of salt
-1/2 teaspoon of chili flakes
-1/2 teaspoon of dried basil
-black pepper to taste
-coconut oil for frying
It’s so important to teach kids to cook. It doesn’t have to be complicated. Making a super healthy chocolate ice-cream is a great start. Most work is done by the blender but they still feel super good about themselves having made an insanely delicious and nutritious ice cream!
I had my older one baking bread the other week. He ate with gusto. I’m pretty sure he would have turned his nose up if I had made it 🙂
For this vegan super easy chocolate ice cream, without added sugar, you need the following ingredients:
Chocolate and Banana Ice Cream
– 3 chopped up frozen bananas
– 3 tablespoons cacao
– 3/4 cup rice milk or almond milk
– vanilla pod or vanilla extract
– pinch of sea salt
Put everything in a blender. You might have to add a tiny bit more liquid. Serve straight away.
Time to boost your good bacteria with an easy ferment!
I mix bog standard white cabbage with a couple of table spoons of Laoganma black bean chili sauce. A Sichuan style condiment full of umami flavour. The result is quite special and I’m completely obsessed !
Adding fermented foods before going to foreign lands can be a great insurance against holiday tummy. I also bring a good probiotic as an extra precaution.
33.3C. Hot hot hot! I’m NOT complaining, but I’m also not cooking any “proper food”. The kids thought this salad was the starter. No. This is it.
Fresh and cold.
– 1/2 medium sized water melon, cubed
– 1-2 cups of sweetcorn
– halloumi cheese, dairy or vegan
– handfull of fresh mint leaves
– 2 tablespoons chopped spring unions, the green bits
– olive oil
Finally a new video!
I’m cooking with my 10 year old again and this time it’s a dessert.
This Mango Froyo is so refreshing and delicious. perfect as a pudding on a hot summers day! You need 3 ingredients and it takes 30 seconds. That’s the sort of dessert I can deal with now school is out for the summer 🙂
– 250 gram frozen mango
– 1 cup coconut yoghurt
– 1 tablespoon honey
Directions: Put everything in a high speed blender. Serve.
Good Morning from the breakfast table! A long lazy weekend feast or a quickie before you rush out and seize the day. Breakfast really sets you up for the day. I have to admit I’m not a big breakfast eater unless I’m in a hotel or later in the day, so it has to taste good and it has to be nutritious.
With kids in school I’m obsessed with giving them a healthy start as I have no idea what they will be eating during the day.
Below are a few of my favorite breakfast recipes. They work equally well for a long lazy weekend feast as a quick breakfast on the go (with some prep).
My first tip because the kids love it is SPROUTED & DEHYDRATED GRANOLA. Gluten and nut free and vegan. A refreshing start to the day! You’ll find the recipe here (click!)
This Orange Chia Breakfast is so juicy! Recipe here (click)
Strawberry Bircher! Easy to prepp the night before and so summery and filling at the same time! Recipe here (click!)
Who doesn’t love chocolate and raspberries! This is always a hit and no one suspects they are eating avocado 😉 Recipe here (click!)
Caramel Flavored and light. A mix of carob, chia and banana. Yum yum!
Recipe here (click!)
For more Breakfast Recipes like vegan raspberry and vanilla yoghurt and coconut porrige with apple go to categories under breakfast here (click!)
What is our favorite breakfast?