Super Smoothie with Strawberries Bananas Oats and Nuts

March 29, 2017June 12, 2017

I’m excited to share this super smoothie with you, packed with vitamins and minerals. It’s a refreshing, energizing and satisfying drink for any day or time, especially when you are a little hungry but don’t feel like eating a heavy meal, or if you’re too busy running errands and have little time, this is the perfect smoothie for you! So if you’re one of those people who jets out the door without breakfast in the morning … need I say more?

.. enjoy every sip, tasting the nutty flavor and tender crunch of the cashews, macadamias and hemp seeds. It’s healthy, delicious and rejuvenating.

Hope you enjoy this drink as much as I did. 😋💚

Super Smoothie with Strawberries Bananas Oats and Nuts

Ingredients: Makes 2 tall glasses

3 organic bananas fresh and peeled
4 organic strawberries fresh rinsed without stem
2 tbsp organic raw cashews
1 tbsp organic raw macadamias
1 tbsp oats
½ tsp honey (optional depending how sweet your bananas and strawberries are)
3 handfuls ice cubes
1 cup organic unsweetened almond milk

Toppings

Sprinkle with raw shelled hemp seeds, approximating 1/8 tsp, divided between both glasses.

How to Make:

Add all the smoothie ingredients in a blender and press crush first and then blender on high until smooth.
Pour smoothie into tall glasses.
Top each glass with raw shelled hemp seeds and serve immediately with a straw.

Recipe — Summer Toasts

August 20, 2016June 12, 2017

Greetings!

Happy Saturday (or Sunday for those early risers across the globe) to all – sharing today another round of healthy snacks for this Summer. Toasted on sourdough bread with sprinkles of organic broccoli sprouts, dill, fresh fruit, delicate slices of cucumber and hemp-seeds. Beautifully presented to you homemade, with love, using some of the herbs form my little private green garden. Ohhh it feel so good to go there and snip fresh herbs, harvest tomatoes and prepare the food the way I want it.

Hope you enjoy every bite and the recipe is below for you to try out. If you have any question or comment, just drop me a line.

Have a great weekend!!! (❁´◡`❁)*✲ﾟ*

Summer Toasts

Ingredients: Serves 2

- 1 organic fresh ripe avocado
- 2 tbsp organic red Spanish onions peeled and finely chopped
- 2 tbsp organic sweet mini peppers, washed, seedless and chopped [mixed colors]
- 2 tbsp organic fresh cilantro rinsed and chopped
- 1/8 tbsp organic garlic minced
- 3 tbsp yellow cling peaches in extra-light syrup, chopped
- 2 tbsp extra-light syrup
- 2 organic large hard-boiled eggs, cooler and chopped
- 3 tbsp mayonnaise [I used Hain Safflower Mayonnaise]
- 2 tbsp raw shelled hemp seeds
- 1 tbsp organic dill rinsed and chopped
- 7 slices sourdough toasted bread
- Kosher salt and black freshly ground pepper to your liking

How to Prepare the Summer Toasts:

Preheat oven: 360°F.
Toast the bread slices on a baking sheet in the oven for 10-12 minutes, until golden and crispy. Don’t forget to flip to brown both sides.
Place the 2 eggs in a small saucepan. Cover them with 1 inch of cool water by. Bring water to a boil over high heat for 8 minutes for large eggs [10 minutes for extra large; 7 minutes for medium eggs]. Remove from burner. (Since I don’t know the size of your sauce pan and hence the amount of water used, you’ll need to make the necessary adjustments.)
Drain immediately let cool completely under cold running water or in a bowl of ice water, then refrigerate.
Cut the avocado in half and remove the seed, scoop out the inner flesh of the avocado with a spoon, separating it from the outer skin. In a bowl mash the avocado flesh with a fork, add the red onions, sweet peppers, cilantro, garlic, peaches, salt and fresh black pepper for taste. And last, add the extra-light syrup mixing all the ingredients together until smooth. Let cool in the refrigerator.
In another bowl, mix the chopped cool eggs with mayonnaise, hemp-seeds, dill, salt and fresh black pepper to taste. Mix all the ingredients together gently with a rubber spoon.
Generously spread the cool avocado with a spatula on the toasted bread. Add thinly sliced radishes on top and garnish with your favorite greens (let creativity run wild) and a little bit more hemp-seeds. Or organic broccoli sprouts with thinly slices of cucumber.
In another toasted batch of bread, generously spread the egg mixture with a spatula. Garnish with organic raspberries, apples, strawberry or pear slices. I’ll leave that to your imagination and preference …

Recipe — Savoury Summer Snacks

August 6, 2016June 12, 2017

Hello August and the last month of Summer!

Today I’m sharing three simple recipes of my favorites snacks that are, healthy, delicious and satisfying. These snacks will keep you full for hours and help you keep going through the day …

First, we’ll start with organic and fresh ingredients that are always in my kitchen. I’m often looking for ways to have a productive day without stressing too much about food, eating and especially preparation of things that are not good for my health and that will eventually affect my disposition or mind, mood and energy level.

I like to create pretty, tasteful and colorful food that makes me happy, pleases my eyes as well as tickles my palate.

Have an amazing weekend!

Savoury Summer Snacks

Ingredients: Serves 2

3 tbsp organic ricotta cheese, room temperature
¼ tsp organic black chia seed
1 tbsp yellow cling peaches in extra-light syrup, chopped + extra slices for topping the toast
2 tbsp organic creme cheese, room temperature
2 tbsp organic red Spanish onions peeled and finely chopped
10 slices cold-smoked salmon, cut into bite-size pieces + chopped capers + arugula for topping
½ cup roasted cherry tomato + radish slices and fresh basil for topping
2 slices natural Italian salami [I used this salami]
7 slices sourdough toasted bread
Kosher salt and black freshly ground pepper to taste

How to Prepare the Snacks:

Preheat oven: 360° F.
Toast the bread slices on a baking sheet in the oven 10-12 minutes, until golden and crispy. Don’t forget to flip to brown both sides.
In a small bowl, mix the ricotta cheese with black chia seeds and chopped peaches.
Generously spread the ricotta with a spatula on toasted bread. Add thinly peach slices on the top and garnish with pumpkin seeds, chopped lemon balm leaves and a drizzle honey.
In another small bowl, mix the creme cheese with a drizzle of extra-virgin olive oil and chopped red onions. Generously spread some creme cheese with a spatula on your toasted bread. Add the smoked salmon on the top and garnish with capers, arugula, thinly sliced lemon, and fresh black pepper.
On a baking sheet lay the cherry tomatoes, cut side up, in a single layer, lined up with parchment paper. Drizzle with olive oil and sprinkle with salt and black pepper. Roast for 30 minutes. Increase the oven temperature to 400° F and roast the tomatoes until caramelized for about 20 more minutes.
Generously spread the roasted tomatoes with a spatula on the toasted bread. Add fresh basil, radish slices and roled Italian salami held in place with a garnish stick.

*Notes:

Feel free to substitute ingredients relative to your own preferences. For example, use peaches in light syrup and no honey.