Rose Raspberry Smoothiebowl

Rose Raspberry Smoothiebowl

I know – I have been lazy as and only doing smoothie bowl recipes lately. I said to my boyfriend that I don’t really see the point of even sharing them because there are so many amazing creative recipes out there for crabs. However, he convinced me that simple is what people like us need. And I actually agree – you know all those rainbow parfaits and unicorn toasts? I mean – they look amazing – but most of us have day jobs and time is valuable. My directors would be slightly unimpressed for me to turn up late at work due to arranging my peanut butter and jelly toast to look like a dog face.

For some reason, I only crave for a few things lately: pretty and yummy smoothie bowls, pizza or kimchi seaweed loaded brown rice bowls. Hmm. Not sure what’s going on here. However, I will post a yummy macro bowl recipe soon including homemade seaweed salad – as soon as I get a chance to cook it in daylight and take a decent photo!

Anyways – as I’m cutting down fructose to 1-2 portion of fruit a day (I hate it), I have been playing a bit more with other ingredients in a smoothie, which is great. I made a wonderful pumpkin spice smoothie earlier this week but I won’t post it before I have excelled it. However – this rose raspberry smoothiebowl was born as a star. It tastes like nothing else, creamy, sweet enough but still fresh and light. So here we go.

Rose Raspberry Smoothiebowl (Breakfast for one, snack for two)

1/2 C soaked cashews (overnight or 6 hours)
1 frozen banana 
1/2 C frozen zucchini (or more banana)
1/2 C frozen raspberries 
2 cubes of frozen coconut cream 
1/3-1/2 C of oat mylk
1 tsp rose water
1 tsp vanilla extract or 1 tbs of vanilla protein powder

1. Blend cashews, bananas and zucchini with the oat mylk and rose water in the medium until smooth. Add liquid if needed.
2. Add the coconut mylk cubes at the end with the vanilla and blend more until smooth.
3. Taste. If you prefer it sweeter – add a teaspoon of xylitol or maple syrup.
4. Top with few raspberries and your favourite granola/seeds. I went with some chopped brazil nuts and shredded coconut.

Cardamom Bun Smoothiebowl

Cardamom Bun Smoothiebowl

If you are not Finnish – you may not know that every second weekend of February is dedicated for a sledding hill and cream buns! It’s the best feeling to spend all day out in the snow and afterwards have a hot drink and yummy Selma bun. Traditional Finnish cream bun, semlas, are cardamom spiced soft buns filled with whipped cream and either almond paste or rasberry jam, yum but not really in line with my gluten and sugar-free reality, at least not this year.

Also as it’s nice and summery here and I’m nowhere near snow and slides I started my day with this low sugar, nutritious smoothie bowl and it was creamy and yummy and filling and perrrrrfect way to start a Sunday.

Semla Smoothiebowl

1 tbs cashews

1 tbs chia seeds

1/3 C gluten-free oats

(Water)

1/2 frozen banana

1/2 C frozen zucchini

1/2 tsp vanilla extract

1 tsp cardamom

1 tbs vanilla protein powder

1/3 C oat mylk (or any plant-based mylk)

3 ice cubes + (1 cube of frozen coconut mylk or just ice)

  1. Place cashews, oats and chia seeds in a cup an fill with water until they are all covered. Let soak for an hour or overnight.
  2. Poor cashews, oats and chia mix (including the water) in a blender with banana, zucchini, protein, spices and oat mylk.
  3. When the smoothie is smooth add the ice/coconut mylk cubes and blend until smooth and thick.
  4. Enjoy with raspberry jam and chopped almonds (or brazil nuts) on top. 

Make the jam before and store in a jar in fridge for two weeks.

Raspberry Jam

2 C raspberries

1 tbs xylitol

3 tbs chia seed

3 tbs water

1 tbs vanilla extract

1. Bring all the ingredients boil in a small saucepan.
2. Mix until thickens.
3. Cool down and adjust the sweetness with more xylitol if desired.
4. Store in a air tight jar in the fridge.

Pumpkin all day everyday

One of the reasons that Australia is such a great place to live is the pumpkin culture. I don’t think I’ve ever been to a restaurant or coffee shop without a pumpkin salad option (other one is beetroot). It is all-year everyday vegetable – unlike in Europe where pumpkins are available for autumn only. Just saying, missing out… So this is me justifying my new spring favorite breakfast – pumpkin pie overnight oats (just kidding an hour will do)!

This is not only the most delicious thing ever but also now my everyday saver. I make a batch of this and have it a t work after my run or barre class (hence the ugly photos). Most convenient thing ever! I used to make oatmeal and have it with banana and PB – but as spring is coming this is more fresh but still as filling and delicious and creamy. Nothing like some slimy overnight chia puddings, yuk.

Btw, if you want to go crazy – add some sultanas and chopped walnuts as well as a small crated carrot – and you got yourself pumpkin pie – carrot cake hybrid oats.

Pumpkin Pie Overnight Oats

½ – 1 C butternut or kent pumpkin 
1/3 C oats
1t tbs chia
¼ C oat mylk
(1 tbs vanilla protein)
½ tsp nutmeg
½ tsp gingerbread spice
½ tsp cinnamon
½ tsp turmeric

  1. Dry roast or steam pumpkin (25-30 minutes in 200 C will do for a half pumpkin as a whole – with peel on). Let cool and chop to pieces. You can do this when ever and use the pumpkin later (one should always have roasted pumpkin in fridge to add to salads, pasta sauces, pizza toppings, smoothie bowls or sandwiches). 
  2. Blend pumpkin, banana and oat mylk until smooth (also the pumpkin peel, it’s good for you).
  3. Add rest of the ingredients in blender and pulse to mix everything. 
  4. Potentially add a dash of more mylk if too sticky.
  5. Put in a container and let sit in fridge for at least an hour.
  6. Eat with vanilla coconut yogurt.


Not-ella

Not-ella

Because I love all things hazelnut and eating Nutella on daily basis is probably not a great idea, I gave a homemade notella a go. I saw a few recipes online but ended up just looking in my cupboard and improvising. The end result was delightful! Not too nutty but creamy and sweet with that amazing silky roasted hazelnut flavour. This is borderline dangerous to have in your fridge!

Notella

1/2 C hazelnuts
1/2 C almonds (or more hazelnuts)
7 dates
3/4 C coconut cream
1/4 C cacao
1/2 tsp vanilla
pinch of salt

  1. Roast hazelnuts in the oven for 10-15 minutes (175 degrees).
  2. Put all the ingredients in a food processor.
  3. Mix until smooth. Add more coconut cream if needed.
  4. Store in the fridge up to 10 days.

And spread it on everything! My favourite companions include toast, banana and porridge. But to be honest, I love just eating this from the jar.

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Go away nasty flu

Go away nasty flu

I have been down with a flu for past three days, which sucks. See below my go for a flu healing smoothie bowl.

Immunity Booster Smoothie bowl

1-2 tsp of fresh minced ginger
1/2-1 tsp of fresh minced turmeric
2/3 C frozen cauliflower
1/2 frozen banana
2/3 C steamed pumpkin (cooled)
1 C almond mylk
2 tsp baobab
1 scoop vanilla protein powder
3 drops of orange essential oil

1. Blend everything. Add essential oil at the end and blend more.

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May all your hazelnut dreams come true

May all your hazelnut dreams come true

This is for you if you love Nutella, Ferrero Rocher, and Kinder Bueno. And coffee. Enjoy. Perfect way to start a slow weekend morning.

If you are not having an easter chocolate bender like we are at the moment, you can also use a tablespoon of cacao powder or spoonful of cacao nibs instead of melted chocolate. Or you can leave it out altogether, just hazelnuts, banana, and coffee are a divine combination.

Hazelnut Mocca Smoothie Bowl (for two)

3-4 frozen bananas
1/3 C almond mylk
double shot of espresso (or strong coffee)
1/3 C hazelnuts
1 tsp of vanilla beans (or extract)
20 g of dark chocolate (70% cacao)

  1. Roast hazelnuts fro 10-15 mins in 200 C. Let cool. (I roast these earlier and keep in a jar if I feel like this smoothie etc. They just taste richer after roasting). No oil needed.
  2. Make espresso and let it cool in the fridge.
  3. Blend 2/3 bananas and hazelnuts with almond mylk and coffee. Add remaining bananas and vanilla. Blend.
  4. Melt the chocolate on top of boiling water. use a spatula to pour the melted chocolate into a blender. Blend.
  5. Enjoy in a bowl topped with some crushed hazelnuts and more chocolate or berries.

//EDIT: I healthified the recipe for weekday mornings. I tried it today and it was still amazing. See below:

Healthified Hazelnut Mocca Smoothie Bowl (for one)

1.5 -2  frozen bananas
splash of almond mylk/any plant based milk
shot of espresso (or strong coffee)
1/4 C hazelnuts
1 heaped tbs of vanilla protein powder

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Breakfast upgrade

Breakfast upgrade

See below a yummy recipe that I have healthified to be a perfect breakfast. Again there is a few fancier ingredients involved but if you like liquorice ice cream (like any Finnish kid) this one is for you!

Liquorice Smoothie Bowl

1.5-2 frozen bananas
1/3 C coconut water/water/almond mylk
1 tbs almond butter
1-2 dried figs
Handful of spinach (optional)
1-2 spirulina tablets (optional)
1 tbs of vegan vanilla protein powder
2 tsp of liquorice root powder

  1. Blend spinach with the liquid.
  2. Add bananas and chopped figs few at the time and keep blending.
  3. Add rest of the ingredients.
  4. Top with granola and berries (especially rasberries and blueberries go well).

TIP: If you need more protein top your bowl with seeds and nuts. This is, however, quite filling with almond butter and protein powder. Also, spirulina curves sweet cravings and is good to have with all the fructose in the bowl. However, if you prefer less fruit use avocado or zucchini instead of some banana.

Cool like Peppermint Sundae

Cool like Peppermint Sundae

We are still enjoying the warm late summer nights here in Melbourne and no one hears me complaining. I mean, you can take the girl out of Finland but not Finland out of the girl. I will never get used to warm dark nights and warm dry winds that make you feel like you are being blow dried – I love it! One of the best things is that you need to eat a lot of cold things. Like ice cream. Or ice cold rosé. You didn’t hear this from me.

Since I was a kid I have been obsessed with peppermint ice cream. I don’t think I ever picked anything else when we visited an ice cream van. It is just most divine thing ever! And now after testing for years (with fresh mint, with coconut cream and/or spinach) I have finally found a perfect combo to make an easy and delicious instant peppermint soft serve. There is some weird synergy between spirulina and peppermint, it makes the peppermint taste even better and brings some depth to the flavour. Apparently, peppermint essential oil is really good for you digestion system too. I literally have this all the time. Even for breakfast.

Peppermint Sundae

1 & 1/2 banana (frozen)
1/4 avocado (frozen) or more banana
1 tsp super greens powder (or wheat grass or spirulina powder/tablets)
1 medjool date
1 tsp vanilla vegan protein powder (optional, I use Prana)
1/3 C coconut water/water
2 drops of peppermint essential oil

1. Blend banana, date and avocado with coconut water/water.
2. Add green powder and protein powder
3. Add essential oil.
4. Add more liquid or banana if you are not happy with the texture. Every blender and each frozen banana act different, I have noticed.
5. Top with chopped raw chocolate or cacao nibs.

Because I am basically a big kid, I have this for breakfast at least twice a week. In the mornings I often play a grown up and leave the medjool date out, add spinach and more protein powder/silken tofu/chia seeds. Also, I may not eat it from a wine class.

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Girl talk

Girl talk

I whipped up this smoothie bowl last Saturday for lunch and I loved it so much I had it for breakfast twice this week. Trust me, it’s not your typical mixed berry and banana smoothie which you grew old back in 2009. Cranberries together with the sweetness of baobab and creaminess of almonds make it such a treat!

Cranberry Baobab Bowl

1/2-1 C frozen cranberries
1 frozen banana
1 small frozen plum (or any other frozen fruit)
1 tbs almond butter
1/2 orange (optional)
2 tsp baobab powder
1 tbs vegan vanilla protein powder (optional)
1/3 C almond mylk
1/2 tsp natural vanilla
2 ice cubes

  1. Start blending with liquids and cranberries and the non-frozen ingredients.
  2. Add banana.
  3. Add ice cubes at the end and blend until smooth.
  4. Top with your favourite stuff. I used fig, caramelized buckwheat, and sea buckthorn powder.

This is a perfect lady boost for your day. Red plums are high in natural estrogen which is something that I currently have to focus on eating. I always add flaxseeds or silken tofu to my smoothie as well to increase my daily estrogen intake. Almonds are a great source of estrogen too. I know that many people are opposite to me and have to avoid, for example, soy products, but even though you would not suffer from any hormonal dysfunction this amount of estrogen does not harm you.

Additionally, cranberries are very good for women’s body if you have a tendency to suffer from UTI or kidney infections, as they clean your kidneys and bladder being highly acidic. Baobab improves collagen creation (oh hello there!) and boosts immune system and energy levels.

This is just one of those treats that make you feel amazing.

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Outdoors & Oats

Outdoors & Oats

Camping food. Always a bit of a challenge. No fridge, no oven, in our case not even proper BBQ, just a gas heater. Breakfast is my favorite meal of the day and there is no way you see me eating a dry toast with vegemite or a bowl of cereal on a slow weekend morning.

On our most recent camping trip, I prepared my favorite Finnish winter warmer, the pimped up porridge! There are as many versions as there are days in a year. This one was filling and just enough sweet and crunchy and warming as a hug. It works well on cool winter mornings as well as on Autumn days camping on the ocean side. And most importantly, it is foolproof to make on the campsite.

Porridge  (for two)

3/4 C oats
3 tbs of chia seeds
1 C of water
1 tsp cinnamon
1/2 tsp of cardamom
pinch of salt
1/4 C almond mylk
1 banana
1 apple
(chopped dates/prunes)

Toppings:
Berries
Almond butter
Pumpkin seeds
Buckwheat

  1. Premake the dry mixture of oats, salt, cinnamon, cardamom and chia seeds. Store in a jar.
  2. In the campsite warm water in a pot. Add dry mix. Let cook for 5 minutes.
  3. Chop banana and apple. Add the fruit to the pot (save few pieces to garnish) 
  4. Add a splash of almond mylk to the porridge. Let cook for another few minutes until plating it to bowls.
  5. Top the bowls with all the berries and fruit and a massive spoonful of almond butter (don’t opt it out!)
  6. Sprinkle pumpkin seeds and buckwheat on top.
  7. Enjoy with steaming mug of stovetop coffee. 

So easy and yummy and affordable everyday brekky too! Oats are so good for you, they are gentle for tummy and as slow wholemeal carbs they give you just the right energy to start the day. They actually help with sleep too so this could be a light dinner too! Talking about cheap superfood.

I could write a few more camping recipes here, they are usually no-brainers, simple and wholesome. We often bring a selection of antipasto style food like dips, olives, nice bread and vegetables for lunch munchies and for nighttime I cook something warm. This time it was brown rice pasta with broccoli and homemade Spanish tomato sauce on the first night and Mushroom burgers on the second night. Everything just tastes so much better when it’s cooked outdoors!

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