Who doesn’t love a simple refreshing margarita smoothie with mangos? I sure do!
Hey, it’s been a LOOOOOONG time. Way to long.
I’ve missed posting here so much. I’ve kicked myself in the rear end this week and made a plan for a few future recipes. Hopefully, I can see them through! Baby Jernej is not so little anymore. He’s standing on his own now, crawling all around the place, exploring the world and filling our hearts with all kinds of joy. If you wanna see what’s going on in our personal life head on to my personal Instagram account.
And now to the recipe. Today is National Margarita Day and I made a non-alcoholic mango margarita smoothie.
I’d say cheers, but it’s long gone.
There’s something about mangos in smoothies. Puréed mangos give such a nice smooth texture to drinks. They are one of my favorite fruits to put in smoothies, besides avocados. All due to the texture. Okay, and flavor too 😀 What are yours?
Since becoming a mom, maintaining a healthy diet has been so hard. The biggest problem for me is forgetting to eat, which I find super weird and annoying. And that’s why recipes like this are super important… Simple, easy and done in no time. I’m planning on sharing a few other recipes suitable for mom’s with little time to prep and also for little kids to enjoy. Btw, baby J tried the mango margarita smoothie and he approves 😀
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This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It’s a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good!
I’m getting so excited about spring and can’t wait for everything to go green. We’re already able to waste our time outside in nothing else but a sweater. Remember my love of balcony life. Well, here it is! I can almost smell spring 😀 Winter this year sucked, almost no snow… I mean it was cold, which is okay by me, but no snow. Come on, that’s just unfair!
Yeah, yeah, I’ll stop complaining 😉
This spring will bring a new little cuddling creature to our life, so there’s really nothing to complain about. Only one more month to go, but I’m hoping sooner 🙂 Can’t wait to meet you little baby! These past 8 months went by really fast, I got very attached to my big belly and the very intesnse baby kicks. I’m begining to think this baby will be a kickboxer or something. I remember reading about having to count kicks if the baby is not moving enough and then I think is there also something like kicking too much?! Probably not 🙂
Back to the recipe!
With the spring knocking on the door, the season of some new green leaf veggies is starting and I’m able to add them to my green smoothies. I got hold of some really nice fresh spinach last week and I couldn’t resist to make a delicious smoothie for breakfast. There are still some frozen wild blueberries in the freezer, which I love for breakfast. In the winter I heat them up and pour over the pancakes with some yogurt. Yum!
Ok, ok, back to the smoothie. So I named this drink matcha smoothie, because I added a little for some nice morning tea feeling. Mmm, cozy 🙂 I don’t know why exactly, but for me drinking matcha – in any form – is like a warm hug. Even if I drink it cold.
I couldn’t resist but adding some lime juice to this almost-spring-celebrating smoothie. Delicious! 🙂 It’s sweetened with honey, which you probably already know is my favorite sweetener 🙂
Now I’m anxiously waiting for strawberries, especially wild strawberries to make strawberry layer cakes and elderflower to make some cookies. With a little bit of luck, the baby and I will be well enough by the time those two are in season and we’ll be strolling through forests searching for these beauties 🙂
And now here’s the recipe, finally. This matcha smoothie is packed with antioxidants and contains a bunch of cashews and an avocado so it will leave you fed for a while. Cheers!
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This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!
It’s official, you guys!
My favorite flavor combo of this winter is kiwi, yoghurt and honey. As simple as that.
Seems like these three foods have been on my breakfast menu almost every day for weeks now. We’ve still got some lovely homegrown kiwi, because they keep so well during winter and they get better with time, sweeter and richer in flavor. I don’t wanna loose words on yogurt and honey, ‘cuz we all know they’re awesome!
I like my breakfasts simple and fresh. Okay, I don’t always make the effort to prepare a super healthy breakfast, but I try 🙂 This recipe for sweet kiwi yogurt is definitely one of them.
What makes it so great are the little cute simit grissini that I’m serving with the sweet kiwi yogurt. They were inspired by my all time favorite Turkish street food – the simit bagels. You can get them on literally every corner of Turkey. I ate tons of them during my stay in Turkey and I never got bored of them.
They look very similar to bagels, but are prepared like regular bread, with lots of sesame on top. And who doesn’t like sesame?!
So why not make a tiny version of them that can keep for weeks, so we can have it on hand whenever we feel like a snack 😀
Turkish people just like me are crazy about yogurt. The style of yogurt they eat is very similar to Greek style yogurt with a nice crust on top. Yep, that’s how I’d describe it. It sort of looks like mold, but it’s actually the most delicious part of yogurt. I had four other girls living in the appartment, so we had to carefully divide the crust in five. That’s how important it was to get the crust.
Oh yeah, you’re probably wondering why five girls shared one yogurt. It’s because they are so crazy about it, that the normal packaging is way bigger than I’ve ever seen in any other place 🙂 Like, waaaay bigger!
The recipe calls for Greek style yogurt, but if you can get hold of turkish style yogurt, even better! I can’t get it in Slovenia, therefore I’m using Greek style, which is also delicious 🙂
You know what, the best part of this breakfast/dessert is licking the decorated rim of the glass. I decorated it with honey and sesame, but then realised that it’s such a nice finish to lick that at the end. Not when you’re in company, obviously 😀
Finally, if you wanna check another recipe inspired by my stay in Turkey, check the Turkish Chicken Feast.
Sift flour in a bowl and make a well in the middle. Add warm water and yeast to the well and mix together with a spoon along with a small amount of flour taken from the sides. Leave to rest for a couple of minutes, then add olive oil, ground coriander seeds, ground carraway seeds and salt.
Using a spoon start mixing everthing together from the center, adding flour little by little. Once it gets hard to use a spoon, start incorporating the rest of the flour with your hands, then knead for a few more minutes to get a smooth, soft, but non-sticky dough.
Lightly oil an airtight container (or a regular bowl, that you are going to cover with plastic foil), place the dough in and make sure all the sides of the dough are lightly oiled as well. Cover and leave in a warm place to rest for an hour.
Preheat the oven to 200°C.
After the dough has rested, gently knead it a couple of times, then roll it out to about 7mm thick. Cut 7mm wide and 8 cm long strips then fold the ends together to form a ring, pinching hard so it doesn’t open while baking.
In a small cup whisk together an egg and 1 TBSP of water and use the mixture to lightly cover the tops of the rings.
Sprinkle with sesame seeds and bake for about 12 minutes or until they get golden at the top and the crust is hard.
Place on a wire rack to cool.
Kiwi Yogurt
Purée the kiwis in a blender. In another bowl whisk together Greek style yogurt and honey for a minute, until the honey is evenly spread and the mixture is light and fluffy.
For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame so it sticks to honey.
Place kiwi purée on bottom of the serving glasses, add the yogurt mixture on top and serve with cooled mini simit grissini.
For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame.
[yumprint-recipe id=’57’]
https://www.useyournoodles.eu/wp-content/uploads/2017/01/kiwi-yoghurt-simit-grissini-4.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-01-12 09:19:312020-08-26 07:23:45Kiwi Yogurt with Mini Simit Grissini
I’m feeling summer-ish with this vibrant morning oats bowl. It is filled with raspberries and bananas and topped with tahini and yummy crunchy nuts, seeds and fruit.
We’ve had such a beautiful week full of sunshine. It called for a morning oats recipe and take some shots in the warm morning sun. This recipe is so simple and perfect for a busy day. You know, how a lot of times you skip breakfast because you are in a hurry or you don’t feel like preparing anything. Well, it can’t get more simple than this! Plus, banana and rasberries – you can’t miss with that combination. I added a little maca for some extra nutrients and vanilla for your brain.
Last week I made a brand new photo backdrop. You can see it on these photos. Since I just started this blog, I don’t have a lot of props to work with. But I do have parts of my old bed in the basement, so I used these for making my new prop. I did a double-sided wooden backdrop, white on one side and black on the other. I was affraid to mess it up but it is acually very easy and there is practically no way to mess it up. Especially if you are aiming for distressed look. If you want to make your own backdropyour own backdrop here are simple instructions. I did it similarly, with some extra details. I might post instructions for it in the future.
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1/3cuprolled oatssoaked overnight in 2/3 cups water
1/2cupraspberriesfresh or frozen
1banana
1/2tspvanilla seeds
1tspmaca powder
TOPPINGS
tahini paste
sesame seeds
pumpkin seeds
coconut shavings
almonds
chunks or slices of persimmon
raspberries
Instructions
Put soaked oats and the remaining water in a blender. Add raspberries, banana, vanilla seeds, and maca powder.
Blend until smooth. If it doesn’t blend well add a little more water.
Top with tahini and other toppings that you like.
Notes
You can use milk or nut milk for soaking instead of water.
The listed toppings are a suggestion. These are the ones that I think go well with the recipe.
PRINT THIS RECIPE AND MAKE YOUR PERSONALIZED USE YOUR NOODLES COOKBOOK
This creamy and wobbly coffee pudding is seriously the best pudding I’ve ever had. It’s made only with bananas, persimmon, cocoa powder and coffee. It’s like having your morning shot of coffee together with a dose of fruit. Not that I know how morning coffee looks like. I don’t even drink coffee!
I can’t have caffeine. Seriously! As I’m writing this I’m shaking, because my body got an unusal amount of caffeine. I’ve been testing this recipe and you can imagine how much coffee I’ve had. You’ll probably be surprised to hear I’ve had decaffeinated coffee and I’m shaking anyway. Then why am I making coffee pudding you ask? Because I love the smell and taste of coffee. Very rarely I treat myself with a warm cup of decaffeinated cappuccino and it’s enough for a while.
It used to be better, when I drank coffee more often, but even then it happened sometimes. The fast heartbeat. So I stopped and now I have it only when I really really feel like it. And this week I had coffee pudding. A lot!
My coffee pudding is actually a very thick smoothie. It contains bananas, persimmons, cocoa powder and coffee. Nothing else. Super simple and quick. No fancy tricks, but very yummy. I’m almost sad that I can’t have it every day. I hope you’ll love it as much as I do.
I’d love to hear from you. What is your favourite coffee recipe and how do you handle caffeine intake?
Now let’s get down to business!
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It takes 60 min for the refrigerated version, that gives a real pudding consistency.
Course
Breakfast, Dessert
Keyword
vegan, vegan puding
Prep Time5minutes
Resting time1hour
Total Time1hour5minutes
Servings2
Ingredients
PUDDING
1/2cupswatercold or room temperature
3-4tspinstant coffee
1persimmonkeep in the fridge for an hour or two before making coffee pudding
2bananaskeep in the fridge for an hour or two before making coffee pudding
3TBSPunsweetened cocoa powder
TOPPINGS
persimmon slices or chunks
cocoa nibs
coconut shavings
pomegranate seeds
Instructions
Dissolve the coffee in the water. Don’t worry if it doesn’t dissolve completely.
Chop persimmons and bananas into chunks and put them in the blender.
Add cocoa powder and coffee and mix until it is smooth.
Serve in a bowl and top with your favorite toppings.
Now you can decide to eat it immediately or wait for about an hour (or more), until the pudding has cooled down in the fridge. This will give it the jelly-like consistency.
Notes
The pudding should be thick as a regular pudding. But if you prefer a smoothie, you can add extra liquid (coffee, milk, nut milk). That’s also super delicious. Dissolved coffee should be quite strong. Preferably you should add an amount you usually use for 2 people. You can use any kind of persimmon. I’m using a firm vanilla persimmon, but you can use the gooey hachiya persimmons too, just make sure it’s ripe enough.
https://www.useyournoodles.eu/wp-content/uploads/2016/01/coffepudding_2-Custom.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2016-01-14 12:12:212020-08-26 13:16:41Coffee Pudding – Not a typical one!
Holidays are knocking on the door and so are the overfilled dinner tables. We’ll definitely be in need for this detox smoothie after. Plus it has two layer, two colours, two flavours!
My thirty year old oven is broken. I figured it out last night, when I was baking potica nut roll. I guess I should have figured it out a month ago when I was baking bread for 3 hours and it way barely done. First two poticas turned out baked, but not exactly like they should be. Luckily my mom lives right below, so I managed to bake the last one perfectly! I had a perfect evening with my husband, baking, singing Christmas songs and finishing our Christmas presents.
Most of us are probably burried in Christmas baking and preparing for the holiday meals with our families. And forget a little, that we’d need a proper vitamin boost. What we need is a detox smoothie. I’m not a huge fan of green smoothies. If I need a dose of vitamins I usually make a salad. But here’s a green smoothie in combination with a pink one, that I really love.
The green layer is lime and banana smoothie with spinach and the pink one is raspberry and beetroot smoothie. First one is sweet and the second one a bit sour and fresh. Lovely combination for the overeating days that are coming. This one is filled with vitamins, minerals and antioxidants. It will make your stomach happy after eating all the heavy food. And it will keep your immune system in check!
This recipe calls for nut milk. I make nut milk like this lovely lady here. Sometimes I want a even creamier milk, so I use less water. You can use any nut milk you like, regular milk or water.
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Yields 4 cups (2 cups red and 2 cups green smoothie)
Total Time20minutes
Servings4servings
Ingredients
RED LAYER
1/2cupbeet juice
1/2cupnut milkI’m using almond
300gfresh or frozen raspberries
4tspcoarsely chopped ginger
1/2tspturmeric
GREEN LAYER
1 1/2cupnut milk
juice of 4 limes
200gfrozen or 4 cups fresh spinach
4TBSPavocado
1banana
4dates
TOPPINGS
raspberries
chia seeds
sunflower seeds
lime peel or grated lime zest
Instructions
Put all the ingredients for the red smoothie in a blender and mix it until it is smooth.
Pour the smoothie into glasses.
Repeat the same with the green smoothie. If you are using fresh spinach, you might need to add extra milk or water.
Pour the green smoothie over the red and add the toppings.
Notes
There is no need to clean the blender between the two smoothies, just scrape it out thoroughly.
If you don’t own a juicer, peel one big beetroot and slice it into chunks. Put it in a blender, add enough water for the blender to mix it. Add the water gradually so you don’t get over thinned juice. Filter it the same way as the nut milk.
This morning bowl is a combination of pear smoothie with ginger, tapioca pearls in coconut milk, fresh pears and pumpkin seed oil.
I remember the first time I tried tapioca. It was in a Chinese restaurant. They served chilled coconut milk with tiny jelly pearls in the bottom. Everyone else was disgusted by this, but I was in heaven. For a long time I didn’t know what that was. Then, one day, I found a bag of tapioca in our shopping mall, still not knowing what that was. It looked interesting, so I bought it and at home I googled tapioca. Well, that was a revelation. It was the same jelly thing I tried in the Chinese restaurant. Imagine me glowing like a Christmas tree over a bag of tiny bubbles.
And the good thing about tapioca is, you can do it in a lot of different ways. In this recipe, I cook tapioca in a small amount of coconut milk, so I get a quite sticky but very sweet pudding. I’m serving it on the side of a pear smoothie with coconut milk and ginger. Its freshness and spiciness goes woderfully with the sweetness of the tapioca pudding.
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Boil the coconut milk on medium heat, add tapioca pearls, and continue cooking and stirring on medium heat for 15 minutes or until the pearls become translucent.
Meanwhile, mix all ingredients for the pear smoothie in a blender. Add ginger gradually, so the smoothie won’t be too spicy and blend it. When it is done put it in the serving bowl.
Cut the 4 pears for topping in 1/2 cm slices.
When tapioca pudding is cooked, place it over the smoothie, add slices of pear and sprinkle with sunflower seeds, flax seeds, coconut flour, and pumpkin seed oil.
https://www.useyournoodles.eu/wp-content/uploads/2015/12/IMG_6469-Custom.jpg10001500Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2015-12-01 14:59:402020-08-26 13:33:10Pear Smoothie with Tapioca
