Baked buckwheat with veggies

How about a nice piece of baked buckwheat and veggies with your fish? Or with your steak, if that floats your boat...How about just a platefull of this deliciousness all on it's own? That's what I did, and let me tell you- nothing wqas missing :D
I had quite a day today, I've been up since 5am and it's now 10.30pm. It's been a long day, so please forgive me for making this post short. But I did promise you a recipe, and one has to keep their promises. So here it is.

What you'll need:

• 1 medium onion

• 1 clove garlic

• 2 cups of soaked buckwheat

• 2 cups mixed vegetables - I used cauliflower, broccoli, caroots and spinach

• ½ medium zucchini

• 3-4 eggs - I used 1 whole egg and 3 egg whites

• coconut oil 

• spices - turmeric, cayenne pepper, sweet pepper, salt

What to do:

• Heat the coconut oil in a pan. Once it's hot add the chopped onions and garlic. Saute untill soft.
• Cut the vegetables into small pieces and add them to the pan
• Once the veggies have softened, add the soaked buckwheat. Stir together and remove from heat
• In a seperate bowl mix together the eggs and the spices.
• Scoop the buckwheat into your bakingbowl and pour over the egg mixture
• Slice the zucchini and arrange the slices on top of the buckwheat
• Put into the oven: 150* for about 20min - check it once in a while, because every oven is different :P

The dish is delicious served hot or cold. It can also be reheated :D 

Bon Apetit

Valentine's day smoothie

So, here it is. Valentine's day. A long awaited day for some and a dreaded one for others, but whatever your  feelings about it are, you're stuck with it. There are red hearts in the store windows and whatever you do you can't escape it. So why not embrace it?

How about a nice breakfast smoothie for your significant other? Or you can make this creamy, fluffy, healthy smoothie as a snack after a romantic stroll? If you're single- make this for yourself and treat your taste buds to a delicious adventure and your body to a healthy dose of vitamins and the benefits of the green tea!

 Ingredients for 2.

• 1 banana
• 10 fresh strawberries (you can use frozen, but the end result won't be as fluffy)
• 1/2 tsp cinnamon
• 100-150 ml green tea (chilled)

Throw everything together in a blender and mix thoroughly. 

If you are a fitness enthusiast and you decided to squeeze in a workout on Valentine's day - mix in 2 tbs of Hemp Protein Powder per person and your tired muscles will be happy too :)

Pumpkin soup

Okay…so…how do I say this…um….I’m pretty sure I made THE BEST pumpkin soup ever seen by mankind. No offense to anyone who thinks they make the best one…but you don’t. I do. And luckily for you I’m here to share my wisdom. Here’s the first secret - It’s soooo easy and fast. And the second - It’s soooo healthy 

Here’s what you’ll need

- 1 hokaido pumpkin

- 1 large onion

- 1-3 cloves of garlic - depending on your taste

- about 2-3 cups of vegetable stock

- 2dcl coconut milk - I used the light version, but the normal one is great too 

- 2 cups spinach leaves of a couple of cubes if you have frozen spinach

- pepper, turmeric, chilli

- coconut oil - just a little to saute the onions and garlic

1. Add a couple of tbs of coconut oil to a pre-heated pan. Add the onion and garlic- finely chopped. Cook until the onion turns soft and kinda see-through..Be careful not to let them turn brown.

2. Add the pumpkin - this needs to be peeled, de-seeded and cut into pieces. Cook for a few minutes, but take care not to burn the onions.

3. Add the vegetable stock, stir, bring to a boil and cover. Now you’ve got a couple of minutes to yourself. Wait for about 10min or until the pieces of pumpkin are soft- try with a fork. This time may vary depending on how big you cut you pumpkin. 

4. Add the coconut milk and wait for the soup to boil.

5. Remove from heat and blend untill smooth. 

6. Add the spinach leaves and stir together. Now if you add fresh spinach you don’t need to bring the soup back to a boil, although you can if you wish to do so, But the heat from the soup will cause the leaves to wilt really fast. If you add frozen spinach, I suggest you bring the soup back to a boil, and keep it boiling until the spinach is comletely defrosted. 

7. Now you’re basically done. Add pepper and turmeric. Salt if you wish too - but be careful, because the stock is usually salty enough. You can add even more seasoning, but I’m embarrassed so say this is all that I had…in my excuse- it’s a new apartment, so I haven’t gotten around to buying evrything yet.

8. Plate the soup. Make a coconut milk swirl and sprinkle with chilli flakes for some heat and a beautiful visual effect :D

Viola, bon apetit <3