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

Raw&vegan pineapple coconut cake

Hey, there! Are you one of those people who love love love everything sweet? But you’re also passionate about eating as healthy as possible? Well then, this is a post for you!! Yup, it’a a cake! And it’s healthy! Raw and vegan too! Ah-mazing!

But, seriously you need to try this :) it’s one of the easiest cakes I’ve ever made and it tastes divine!

So, I went to a friends house last night, just a simple girls night with a couple of cups of mulled wine (yaay it’s that time of year! :)) and of course we had to make a cake.

My friend Tina is also a health nut, like me, and also loves to cook. She’s made this cake a couple of time before and loved it. So i had to try it, right? I mean, it’s not like I had a choice… ;)

Anyyyywaaaay….this is her recipe. So I take no credit, but this cake is so easy to make, so healthy and sooo delicious, that I had to share it with you!

Here’s what you’ll need:

• 1 pineapple or 1 can, if you’re using canned
• coconut oil 
• 1.5 cup coconut flour
• 1.5 cup ground almonds
• 2 cups dates
• 1 tsp cinnamon

And here’s how:

1. Put the dates in a blender with 1 cup water and 1tsp cinnamon and blend
2. Cover the bottom of the baking tin with baking paper, to make sure you can later remove the cake from the tin nicely
3. Arrange the pineapple slices on top of the paper, making sure you cover as much as possible
4. Pour in about 3/4 of the date mixture and put the pan in the fridge
5. In a bowl, mix together the coconut flour and ground almonds and add the remaining 1/4 of the date mixture. Mix thoroughly. If you feel like the mixture isn’t moist enough, add a tsp of coconut oil.
6. Spread the mixture on top of the dates in the pan and it down as hard you can, to make sure everything comes together nicely
7. Put the tin in the fridge for at lest an hour- more is better
8. Turn it over on a serving plate, so the pineapples are on top and you’re ready to serve

Yuuuuum