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
- Blend spinach with the liquid.
- Add bananas and chopped figs few at the time and keep blending.
- Add rest of the ingredients.
- 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.
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.
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.
A few weeks back I baked a birthday cake for my boyfriend with this recipe and he absolutely loved it. It was so yummy, spongy and flavorsome – you know not “healthy tasting” at all! Today I tweaked the recipe a bit and baked some brownies – what a mission. I think brownie lovers are nowadays too often mistreated with some raw “brownies” (aka blended cacao, dates, and nuts – yum, but nothing to do with a brownie) or some sad chocolate -flavored protein powder bakes. This one is a real thing, though!
Also if you are not a fan of cacao – use vegan cocoa powder instead. If you are making a cake double the recipe and make double icing or coconut cream frosting.
I made these just because Sunday. They went down as a treat paired with some prosecco while enjoying the sunset on the balcony with a friend. The small things!
Brownies (GF, vegan)
2 flax eggs (2 tbs of ground flaxseed soaked in 6 tbs of water)
1/3 C almond mylk
1 tbs apple cider vinegar
1.5 tsp baking soda
1/3 C maple syrup
3 tbs coconut sugar (or more maple)
1 tsp vanilla bean extract
1 shot of espresso/strong coffee (or more almond mylk)
1 C of mixture of apple sauce + steamed pumpkin (I blended a raw apple and some steamed pumpkin and measured 1 C to the mixture, use the leftover sauce in a breakfast oatmeals or a smoothie)
1/4 C melted coconut oil (or sunflower oil)
1/3 tsp salt
1/3 C cacao powder
1/2 C almond meal
1/3 C buckwheat flour (blended oats work too)
2/3 brown rice flour
3 tbs maple syrup
1/2 tsp vanilla beans
1 tbs of cacao (adjust to your taste)
- Soak the flax seeds in water
- Mix almond milk with apple cider vinegar. Add baking soda, let sit for a minute.
- Meanwhile, blend steamed pumpkin and apple. You can also use ready apple sauce.
- Add coconut sugar, maple syrup, coffee, coconut oil, vanilla and apple-pumpkin mix to the bowl with flaxseeds. Mix and get rid of the lumps.
- Add in almond mylk mixture. Mix.
- Add dry ingredients.
- Sprinkle some coconut oil to baking paper and set it in a square brownie tin.
- Pour mixture into the tin using a spatula to even the surface.
- Bake at 175 C for 30 min.
- Make the icing. Blend all the ingredients. Store in fridge until the brownies have cooled down. (Note: some blenders are impossible when blending only small amounts. In this case make a bit bigger portion of icing, using a whole avocado. You can use leftovers as a chocolate mousse snack or add it to a smoothie next morning or spread it on a toast with PB, you name it!)
- Spread icing on cooled brownies and cut.
Trust me, this is a crowd pleaser!