I think the title says it all! For a while (this week) I’ve been developing easy smoothies, especially after a ski-trip for example. Adjust the quantities according to taste.
Mix in the dry ingredients first! Talking about experience. Otherwise lots of unnecessary splashing ahead.
1/2 avocado
A banana
1 tbsp of Chia
1 tbsp of coconut flakes
2 tbsp of MCT-oil
2 cups of pineapple juice
2 cups of coconut milk
~ 4 cups of coconut barista
X Johanna
The recipe tells you everything. You want it, you crave it as a next dessert.
In this fruit salad: (get creative!)
•Blueberries
•Grapes
•Banana
•Strawberry yoghurt (Alpro Greek Style)
•Cream (a veggie cream)
And spoon away.
X Johanna
Packed with vegetables (=hello vitamins), this full plate will keep a hunger away (for 2,3,4,5 hrs I don’t know how often you need to eat!).
If you absolutely cannot have potatoes, then no one is forcing you not to get creative. Change them to rice f.e. Et voila!
Keeping ingredients as organic as possible is the best for..well you.
Cucumbers
Carrots
Rice noodle salad: glass rice noodles,(biodynamic) lettuce, sweet pepper, cucumber, lemon, vegan mustard sauce, soy sauce, olive oil, a pinch of cayenne pepper…this can infact be full of flavour, because it’s not going to be eaten as such. So be generous in the use of everything but the cayenne.
Potatoes, skins off (after boiling ofc, to keep more nutrients in)
Vegan sausages, however you’ll like to eat them. Here cut up perhaps 1st 1/4 and then half. Mix with potatoes.
Again add some veggie mustard sauce+lemon on top, hit for the noodle salad.
Rosemary: goes well especially with the potato-sausage one, so I’d recommend focusing on that!
X Johanna
Perfection for a coffee break, or since I have early mornings -for a part of breakfast. Or a rainy and cold day’s pick-me-up with hot chocolate.
These cupcakes are more vegetarian than vegan. I don’t often use eggs (prefer to bake vegan), but for this I used 1 egg, which is locally produced (~10 miles away, one of the closest farms around.)
Easily these would’ve worked without the egg with chia in liquid for about 10min as the egg-like consistency.
Always prefer to use bio-dynamic! You know that “organic” equals “organic-mass produced”, right?
•Ingredients:
2 cups of Vanilla Alpro plant-based drink
1 egg/2tsp of chia seeds (i used both)
about 1 cup of either baking oil or (what i used) veggie butter, melted
about 1 cup of sugar + 1tsp of vanilla sugar
about 3 cups of flour (i used oats, just oats)
1 tsp of baking powder
pinch of cardamom
~ 2 tsp of gingerbread spice (cinnamon, ginger, grounded bitter orange peel and cloves)
1/2 apple sliced in small bits
~ 1/2 cup of apple juice
•On top:
Cream or plant-based cream
Chocolate gingerbreads
Oats
•Stages:
1. Mix the drink, the egg, the oil/butter and the sugar together.
2. Mix the flour, the baking powder and the cardamom. Add the flour to the liquid and mix through.
3. Divide the mixture into the cupcake-molds and bake for about ●20min in ●200°C (google for F)
4. Let them cool (for an hour?) before adding the top, because it’ll melt ok. Decorate. Eat.
X Johanna
~ 3 cups of fresh spinach
~ 1 cup of chickpeas
Time to make: about 15min No oven needed -A frying pan
Roast the mountains burger and the sliced pieces of bread-rolls on moderate heat so that they won’t burn, in an oil that can be used for cooking.
Turn all the three pieces once you feel they’re cooked on one side.
Lastly, put in the chickpeas and some spinach. Season by your own preferance (paprika or a pinch of cayenne pepper..or both?)
Start to set on a plate. The bottom piece and then the burger. Add somethings you want (like: ketchup, aioli, mayonnese, pickles?) and the top part comes on.
Decorate with the spinach + the chickpeas. And voila! C’est le weekend!
X Johanna
SIMPLE+EASY+QUICK TO MAKE
FOR A LUNCH OR A SNACK
Stuffing:
Add:
GEM 