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Archive of ‘raw’ category

Whipped lingonberry chia porridge (with cauliflower)

Whipped lingonberry chia porridge (with cauliflower) Whipped lingonberry chia porridge (with cauliflower)

One of my favorite easy, raw porridges is made of chia gel, bananas and lingonberries, all whipped together in a blender. It’s quite similar to one of Finland’s traditional porridges: whipped lingonberry porridge, that is made of semolina, lingonberries and sugar, and it’s delicious, but not very nutritious nor healthy obviously. That is why I originally wanted to create a better option for it, and the recipe became popular instantly.

This was already four years ago, and ever since I’ve been enjoying my whipped lingonberry porridge like that. Until now! Please, may I introduce whipped lingonberry porridge upgraded.

The recipe happened basically by accident: I was making smoothie or something similar and used the ingredients I had on hand. And just before adding more water into the blender, I tasted the lovely pink and pretty result, and was totally surprised by the taste. Just like the traditional lingonberry porridge, only this time made on raw cauliflower! Of course, I ditched the idea of a smoothie and served my little family raw porridge instead. And they loved it, too!

Whipped lingonberry chia porridge (with cauliflower)

I’ve loved cauliflower many years already – one of the biggest fans, hah! It’s one of the most versatile veggie there is, and you can make almost anything out of it (well, almost, hah!). I love mashed cauliflower instead of potato, cauliflower rice is my all time favorite, it’s great in smoothies and in nice creams, in cauliflower wings – you name it! And healthy is is, too, so a great choice in that sense as well!

Tuulia xx

Whipped lingonberry chia porridge (with cauliflower)

WHIPPED LINGONBERRY PORRIDGE WITH CAULIFLOWER 

for two

n. 2 dl frozen lingonberries (cranberries are very much alike)
n. 3 dl cauliflower, chopped
n. 3 dl plain oat yogurt
2 Tbsp chiaseeds
1/2 of a persimon
1-2 fresh dates, pitted

on top: mulberries, cashes / almond milk, nuts, seeds..

1. Put all the ingredients into a blender. Mix until smooth and let be for about 10 minutes.

2, Spoon / pour the raw porridge into bowls with toppings, and enjoy!

Whipped lingonberry chia porridge (with cauliflower)

Cherry Nice Cream with Creamy Chia-Coconut Pudding

Cherry Nice Cream with Chia-coconut Pudding (dairy free, gluten free, vegan)

Soon it’s already July, and time for summer holiday! Even thought I’m self employed and fairly busy (luckily!) I’m quite big fan of taking it easy once in a while – for example on holidays. I’ve been planning taking four weeks off, for travelling and spending time at our summer cottage in the middle of nowhere – can’t almost wait. So, as you can for sure guess, my favorite part of summers are the holidays and time spent with the family and friends. But after that comes of course all the fresh and tasty summer food and ingredients! 🙂

Around summer it’s so easy to find fresh berries sold around every corner here, and I could eat cherries every day (if only I could find organic ones as well…). As lovely cherries are eaten just like they are, I do love them on baking and making as well. This time fresh cherries ended up being part of lovely dairy free nice cream, served with chia-coconut pudding. Yumm..

Cherry Nice Cream with Chia-coconut Pudding (dairy free, gluten free, vegan)

If you just look at the ingredients, this lovely nice cream / pudding could actually be a breakfast as well – only nice and feel good – ingredients here. So if you have more time on your hands on mornings, this recipe could be a very, very nice brekkie as well. (But not here, as our mornings are everything else than peaceful: after making the breakfast for my little girl I quite often end up having and apple and a carrot or a really quick smoothie myself before rushing her to day care.. No nice cream puddings over here, haha!)

Luckily I do have more time after work (I mean like 15 minutes that this recipe demands, hah, if you only have frozen bananas at hand), so at our place nice cream and puddings are usually served as desserts, and eaten quite regularly – this time with lovely cherries!

Tuulia <3

Cherry Nice Cream with Chia-coconut Pudding (dairy free, gluten free, vegan)

Cherry Nice Cream with Chia-coconut Pudding (dairy free, gluten free, vegan)

for two

pudding:
4 Tbsp chia seeds
1 dl creamy coconut milk
1 dl oat / coconut yogurt

Nice cream:
2 frozen bananas
handfull or two of fresh cherries

couple of fresh cherries for decoration

1. Prepare the pudding: mix all the ingredients and set aside for 15 minutes of so.

2. When the pudding is ready, spoon it to jars or bowls. Then prepare the nice cream: pit the dates, and add them to blender with frozen bananas. Mix until you have lovely, sweet and pink nice cream.

3. Spoon the nice cream on top of the pudding, decorate and serve instantly.

Cherry Nice Cream with Chia-coconut Pudding (dairy free, gluten free, vegan)

Cauliflower Green Smoothie & Chia Coconut Pudding

Cauliflower Green Smoothie & Chia Coconut Pudding

Lately I’ve been craving the combination of smoothies and creamy chia puddings. Smoothies are a great way to get a lot of well absorbing nutrients fast, but without nuts and seeds (or some kind of protein powder) they don’t actually keep my hunger away for too long. If you haven’t tried combining chia puddings and smoothies, I urge you: do it now! It’s a perfect way to make s smoothie more filling and more like a proper meal.

Green smoothies are my favorites as well: it’s so easy to hide all kind of veggies into them, and when mixed with mango or bananas, you get a really nice combination of sweet and veggies. This one has strong mint leaves and baby spinach, and a secret ingredient (even thought I revealed it already in the subject, haha!): fresh cauliflower.

Cauliflower has been predicted to be next trend food among us health foodies, and oh boy am I ready for that! I’ve always loved cauliflower, uncooked, cooked, baked, fried, mixed in salads, porridges, desserts – you name it.  Oh yep, and now in smoothies too!

Cauliflower Green Smoothie & Chia Coconut Pudding

Cauliflower really deserves to be among healthy foods: it has a lot of vitamin C, fiber, vitamin K and some B-vitamins. It’s good for your heart, and as garlic, cauliflower also has strong antioxidant called allicin. Only if you have problems with thyroid, you should be aware of eating to much of raw cauliflower (and other goitrogens such as broccoli, kale, etc.) every day. When cooked, it’s totally save for everyone.

Cauliflower (thanks to allicin) has strong flavor. Into first batch I added two handfulls of cauliflower, and I was able to taste it from the smoothie – too much. More or less one handfull is great for this recipe. When adding veggies into smoothies, it’s great to add something sweet there too, like mango, bananas, coconut milk.. Like this you (or your kids, for that matter!) wont even taste the veggies!

But why on earth would someone add cauliflower into their smoothie, one might wonder. Well, according new research, eating veggies and fruits up to 800 g a day has health benefits – before everyone thought 500 g a day would be enough, and all that exceeds this amount is nice, but not beneficial in any way. Now we know more, and this motivates to eat even more veggies, every day – also in your smoothies! I know it might sound exotic, but once you tried it you will wonder why you didn’t do it before!

Cheers – for your health!
Tuulia ♥

Cauliflower Green Smoothie & Chia Coconut Pudding

Cauliflower Green Smoothie & Chia Coconut Pudding

for two

pudding:
4 Tbsp chia seeds
3 dl creamy coconut yogurt

smoothie:
handfull of uncooked cauliflower
handfull of fresh mint
two handfulls of fresh baby spinach
n. 100 g frozen mango (ii use fresh, add couple of ice cubes)
1 ripe banana
juice of half a lemon

For decoration: berries, fresh mint, raw chocolate, bananas – what ever you come up with!

1. Prepare the pudding: mix seeds into the coocnut milk and let be for about 15 minutes.

2. Wash the ingredients, and add into a blender. Mix until smooth and check the flavor – add more bananas or mango if you want the smoothie be sweeter.

3. When pudding is ready, spoon it into bowls, and pour the smoothie on top. Cheers!

 

Cauliflower Green Smoothie & Chia Coconut Pudding

Lovely Raw Cake Jar

When I first started my blog, few years ago, I was totally crazy about raw cakes. They were something quite new here in Finland and I spend countless hours developing, testing, tasting and planning new cakes – no wonder I got a bit bored with them after all! Lately I’ve been making raw cakes only if someone has asked me to make one, for a party or something similar.

The basic base for raw cakes is usually made from cashews, as you most probably now, and in co-operation with Earth Control I had the chance to develop a recipe for their cashew-cranberry mix. When I saw the bag I noticed the old raw cake lover inside me waking up: could it be possible to mix the dried cranberries to the base of a cake, I wondered? And you know what: it for sure was! The dried cranberries add some natural sweetness to the cake, and a bit on nice color as well (for the color I used also beetroot juice powder).

Instead of normal cake tin I decided to use small jars: aren’t they pretty? You can of course do the cake into a tin as well, but then double the ingredients: now the recipe is for two-three portions (jars).

Raw cake in a jar is a nice detail for a table setting, a brunch or for a party buffet, and I saved some of the base dough for the decoration of the jars. The preparation is very easy, and no worries if you don’t have beetroot juice powder – you can leave it out as well. The colour will of course be different, but the cake jars will taste lovely even without it.

The cake jars are filled with good energy from cashews, and natural sweetness from dates, coconut and orange. If you decide to use beetroot juice powder as well, you will add a great amount of health effects – the cake jars are real feel-good treats!

Tuulia xx

Lovely Raw Cake Jar (GF, D, V)

serves two – three

base:
about 0,5 dl gluten free oat flakes
about 1,25 dl diced dried dates
2 Tbsp shredded coconut
(1-2 Tbsp water, depending on the moist of the dried dates)

cake:
2 dl Earth Control Cashew-cranberry mix (soaked over night or min 4 h)
0,5 dl virgin coconut oil (melted)
1 medium (organic) orange
1-2 Tbsp honey or maple syrup
1 tsp beetroot juice powder (for the pink color, you can leave it out as well)

1. Make the base: put all the ingredients into a blender and mix. Depending on how moist the dates are, you might need a bit of water: the dough should be quite easy to press on the bottom of the jars, but not too tight (it should be easy to eat them with from the jar). Put into a freezer for a moment.

2. Press the dough lightly in the jars, but save some of the base for decoration.

3. Prepare the dough: rinse the soaked nut-cranberry mix and add into a powerful blender with rest of the ingredients. Mix until smooth and lovely: if you have organic orange and prefer stronger orange-flavor, you can add some zest as well.

4. Pour it to the jars, and put the jars into a fridge for at least couple of hours, or over night. When the raw cake jars are ready, decorate with the bottom crust, and enjoy!

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