Smoothie bowls are a big craze that started on Instagram with photos of the prettiest recipes that can possibly be created. They are eaten with a spoon to replace a light meal and provide a healthy food source that is quick to prepare. As there is some chewing involved, this triggers the…
Source: Sunday Times Nutrient-dense smoothie bowls
My fruit and vegetables come from Big Fresh in Mosta, Oscar’s Fruit and Vegetables in Paola and Barbuto for Organic. I used seeds and nuts by Good Earth
Amaranth Porridge with berries and cashew milk. This photo was taken by CJ Baldacchino during a live tv show
I love Amaranth because it is such a versatile ingredient. During our tv show I have recently popped it, serve it instead of mash and use it to thicken soups. I particularly love this amaranth porridge. As a rough guide use 1 part amaranth to 3 parts liquid and cook until all the liquid is absorbed. Remove the mixture from the heat to prevent it from becoming overcooked and gummy in texture. Is there a better way to start the day during a cold winter?
You will need:
1/2 cup amaranth
1 1/2 cup water
1/2 cup cashew milk
1 tablespoon fresh lemon juice
1 tablespoon agave or stevia [or honey for non-vegan]
1 cinnamon stick
a pinch of salt
1/4 teaspoon lemon zest
Top with: 200g mixed berries and I use blueberries, strawberries, pecans, hazelnuts, mint leaves
Soak the amaranth overnight in water if you have the time. Rinse then place in a saucepan and add 1 1/2 cups water. Add the vanilla, cinnamon stick broken in half, lemon juice and a pinch of salt. Bring to boil and reduce to heat. Cover and simmer for 25 minutes stirring constantly. Add the cashew milk and cook for another 5 minutes. Remove from the heat and add the agave/stevia or honey. Stir and add the lemon zest.
Pour half the mixture into a bowl. Puree half the berries and add to the other half of the amaranth porridge. Mix it in then pour it into the bowl and use a fork or knife to make some swirls to create a marbled effect. Decorate the amaranth bowl with a mix of berries, nuts and mint leaves. Serve while still hot.
My cashew milk by Alpro and amaranth come from Good Earth. My daily selection of fresh fruit and vegetables comes from Big Fresh in Mosta, Oscar’s Fruit and Vegetables in Paola and Barbuto in Sicily for organic vegetables.
‘Nothing tastes better than fresh ingredients and this black forest smoothie bowl is the ultimate breakfast or dessert. I poured melted chocolate over the ice cold mix and it solidified in a few seconds. My photos are taken by CJ during a live tv show’
You will need:
1/2 purple raw carrot
1/2 cooked beetroot
2 kale leaves
1/4 peeled apple
2 frozen bananas
2 cups mixed frozen cherries and cranberries
1 teaspoon agave
2 tablespoons aronia concentrate
2 cups cashew milk
3 tablespoons oats
Top with : 100g fresh cherries, 50g dry roasted flaked almonds and 50g melted dark sugar free chocolate, baby chard
Add all the ingredients to the blender and combine until it is a smooth consistency.
While you are doing this melt the dark chocolate in a bain marie.
Pour into a bowl.
Arrange the fresh cherries on top of the smoothie mix.
Add some dry roasted flaked almonds.
Pour melted chocolate on the surface of the smoothie mix. It will solidify and makes the smoothie mix taste even more amazing.
My fresh fruit and vegetables come from Big Fresh, frozen fruit from PJ Sutters, nuts, oats, agave and cashew milk from Good Earth, sugar-free chocolate by Valor and aronia concentrate from J Calleja Import Export Ltd