Green Beet Smoothie

So you know I’m a bit smoothie obsessed these days. And really if it isn’t green it isn’t super. You do the usual spinach, kale, Spring greens thing. And then you get a bit bored of the lovely, but same-old smoothies. So, in honour of Saturday I decided to shake things up a bit.

What are your thoughts on black cabbage? I confess I’d never even heard of it till yesterday. Turns out its Kale’s Italian cousin. All the goodness of Kale, slightly bitter and peppery. What’s not to love! (Having said that if you’re not of the *the-bitterer-the-better* school of thought, maybe just substitute black cabbage with regular kale. Yes? Good.)

Oh and beetroot, which is what gives this smoothie it’s lovely purple colour. Anyway let’s get to it then.

Ingredients:

1-2 leaves of black cabbage.

3-4 leaves of heart of lettuce.

Handful of coriander.

1 clementine.

Half a beetroot.

1/4 of a cucumber.

1 red raddish.

1 banana.

About an inch of ginger.

Half an inch of fresh turmeric.

2 Mejdool dates.

1/2 a cup of fresh/frozen strawberries.

3 walnuts.

4 cashews.

Method:

So basically all you do is prepare your ingredients – wash everything, peel, remove shells, stones – put everything in your blender, top up with water, and blend. And voilà, one super-green-purple-smoothie!

 

 

A Bagful of Almonds – III – Chocolate Coconut Bites

Okay, so I have obviously saved the best for the last. You know when it’s mid-morning, or late afternoon, and you crave something sweet, and invariably reach for a bar of chocolate, or in my case, a flapjack? Sound familiar? Yes? Well, these little drops of goodness are perfect for those times, and they have absolutely nothing bad in them. Actually a health food. So you can stuff your face, within reason, without the slightest twinge of guilt. The sweetness in these comes from sticky sweet dates, the creaminess from almonds and coconut oil, and the general awesomeness from cocoa powder. Oh and this is another one for your blender by the way.

Should we get straight to it then? Good.

Ingredients:

1 cup of almonds.

1 cup of desiccated coconut.

3-4 tablespoons of almond butter (you could use any nut butter here).

1-2 tablespoons of coconut oil.

6-7 big fresh sticky dates – Medjool are really good, but I’ve made these with Daglet Nour dates as well, and those work just as well.

Drizzle of honey (optional).

Method:

First of all put your almonds and desiccated coconut in to your blender and blend till a flour forms (remember to use the milling blade if like me, you are doing this in the Nutribullet).

Next add the nut butter, coconut oil, cocoa powder, honey, and blend (extractor blade now). Then add the dates, slowly, so say, two at a time, and blend till you’ve used up all the dates and you’re left with a thick sticky mixture. Do take care not to over blend, because if you do your mixture could become too oily (almonds will release their oils, longer you blend).

So once you have your sticky mixture ready all you need to do is roll portions into balls and then dip those in extra coconut to coat them. Leave them to firm up a bit in the fridge for about an hour or so, and you’re done.

Incredibly good. And so nutritious. And they keep really well in an airtight container, in the fridge, for about a week. All those chocolate/sugar cravings sorted for a week. You’re welcome.

 

 

 

A Bagful of Almonds – II – Almond Butter

So, this is going to be part II of  my adventures with, you guessed it, a bagful of almonds. Oh Yes.

Now, I love a good nut butter. Don’t get me wrong, I am absolutely and entirely and irrevocably in love with butter – never have done anything in moderation – but lets face it you can’t really get away with eating mountains of the stuff. Sigh. Slightly lactose intolerant in my old age, ahem, and also slight heart-scare recently. So all in all perfect time to look at alternatives that are delicious *and* good for you. And this is where nut butters come in. They are really really good for you. Good fat. Good protein. Lots of vitamins. And yummy. You can’t really go wrong with a good nut butter.

So of course almond butter is my favourite. I go through quite a lot of this stuff every week. And it ain’t cheap. Now since I had all these lovely almonds sitting there in a jar, I thought hey, maybe I should make some almond butter. And you know what, I did B-).

Again, you are going to need a powerful blender for this. I used the NutriBullet, obviously. Technically speaking you could, of course, make almond butter in a mortar & pestle, because essentially all you are doing is grinding the nuts up till they they emulsify into a sort of paste. So if you have the time, a big enough mortar & pestle, and very strong arm muscles, go for it!

Here:

Ingredients:

1 cup of almonds.

1 or 2 tablespoons of coconut oil.

Drizzle of honey (optional).

Method:

First of all what you need to do is put your almonds in to the blend and grind them up into a flour. If you’re using the NutriBullet, for this you’ll have to use the milling blade. That done, add the coconut oil (and honey, if using), and blend – this time using the extractor blade. That basically is it Within minutes you’ve got yourself the most amazing jar of homemade Almond Butter. #Win, I’d say.

 

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