As I’ve said before, nothing beats chocolate for breakfast in my books and this chocolate milkshake just hits the spot! I made this a couple of times to perfect it and this version is just perfect…Creamy, thick, rich and chocolatey, yet healthy, vegan and sugar-free as always:)
- 1.5 very ripe frozen banana
- 2 tablespoons raw cacao
- 1/2 teaspoon vanilla powder
- pinch salt
- 1/2 cup almond milk (or coconut milk for a richer version)
- 1/2 teaspoon xanthan gum
- 1 teaspoon maca powder
- 1 tablespoon of my vegan nutella or any nut butter of your choice
- 1 handful of ice
- 1/8 teaspoon cinnamon
- sweetener of choice to taste (I used honey)
Add all ingredients to your blender and blend away. Scrape down as needed. It is a bit of a hassle to blend this as there is not that much liquid here, but I do not suggest that you add more liquid as it will result in a thinner shake.
This is absolutely delicious, super filling and very quick to make. It is basically a smoothie which is made to be very thick so that you eat it out of a bowl with a spoon. Adding all of these wonderful toppings is not essential, but highly recommended, as it adds a whole new dimension of flavours and textures. This is just a basic recipe – use it as a template and make it according to what you have in your house.
Ingredients (Makes 1 large bowl or 2 small bowls)
- 1.5 large ripe frozen banana
- 1 cup frozen blueberries (use any berries you have)
- 1/2 cup frozen strawberries
- 1 cup almond milk (or 1/2 cup milk and 1/2 cup water)
- 4 tablespoons lite coconut milk (optional)
- 1 tablespoon ground flaxseed
- 1 teaspoon guar/xanthum gum
- 1 or more tablespoons raw cacao (optional – see note below)
- sweetener to taste – agave, honey, maple syrup, stevia, erythritol…
- Toppings of choice – I used goji berries, cacao nibs, chia seeds, flaked almonds and dried figs
Note: Raw cacao adds a bitter, chocolatey taste to this. I am obsessed with bitter dark chocolate and therefore like to add this, but most people would probably prefer the sweet taste of the fruit without the addition of cacao. Do according to your preference.
Add all ingredients to your blender and blend until smooth. You want this to be thick so I don’t suggest adding extra liquid. In order to blend thoroughly, you will need to scrape the sides of the blender down intermittently.
Taste and if you approve, pour it into a bowl, sprinkle on your toppings and munch away!
Isn’t it great to start your day like this?
I love porridge – winter or summer. This is my favourite porridge of all though! Buckwheat is so delicious when cooked – it is soft but not soggy – it retains a bite. Baked banana has always been a firm favourite of mine and, of course, the coconut butter just adds another level of creaminess and aroma. A generous serving of cinnamon adds great flavour while helping to reduce cravings by stabilising the blood sugar levels for the next few hours. You just can’t go wrong with this….I like topping it with goji berries for a splash of colour:)
Ingredients (serves 1)
- 1/4 cup buckwheat groats
- 1/2 cup almond milk/coconut milk (or more water for a less creamy porridge)
- 1/4 cup boiling water
- pinch of salt
- 1 ripe banana, thinly sliced
- 1 heaped teaspoon honey/maple syrup
- 3/4 teaspoon cinnamon
- 1 tablespoon coconut butter (optional – still amazing without this)
- optional toppings: walnuts, coconut shreds, goji berries, dried cranberries, banana slices etc
Place buckwheat and boiling water into a small pot and bring to boil. Reduce heat to simmer and add all other ingredients. Cook for 10-15 minutes, stirring from time to time or until porridge is cooked to your liking. Check on it and add more boiling water as needed – it must never cook dry.
Serve with your preferred toppings and enjoy!
After making this, I couldn’t help but giggle at how much it resembles red wine – I just had to drink my morning veggie juice out of a wine glass for kicks:) This veggie juice is super delicious – it has just the perfect balance of sweet and sour with a gingery zing. It is perfect as a snack and you just feel so amazing afterwards as you get an burst of vitamins flooding your system.
Always try to drink veggie juice on an empty stomach. This means either first thing in the morning or as a snack – but then make sure you have not eaten anything else for 2 hours prior to drinking it. This is because to get full benefit from the juice, you do not want the absorption of the vitamins to be delayed by dietary fibre. Sip it slowly and give it a swirl in your mouth before swallowing so that it can mix with your saliva.
Ingredients (serves 1)
- 1/2 large beetroot bulb (or 1 small bulb), scrubbed
- 2 medium carrots (scrubbed – not peeled)
- 1 small lemon or 1/2 large lemon (peel intact is fine)
- 1/2 cucumber (leave peel intact)
- 1 golden delicious apple
- 1 knob of fresh ginger (use a little first and then add to taste)
Run all the ingredients through your juicer and voila! I advise to start with a small piece of ginger and taste first. You can always add but you can’t take it out!