Smoothie Bowl

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A little inspiration for this week-end.

Recipe from Welleco news

Have a wonderful Sunday!

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NoCookWeek #1 Frozen Berries, Kids & Sugar

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It has really been too hot around here to cook, bake or simply think about anything but water, smoothies, salads and even more water. Summer has laid its usual traps for my kids: they crave for limonade, fruit juice and icecream…

Don’t you think it is sometines tricky to please them, feed them and avoid useless sugars?

I never add sugar to their morning smoothies because smoothies are already prepared with the natural sugar contained in fruits.

Now I wish to learn how to prepare scrumptious home-made icecream with reduced sugar.

For a cold and refreshing dessert on Wednesday, I simply blended a few handfuls of frozen berries with almond milk, popy seeds and a pinch of coconut sugar.

What are your tricks to replace sugar in your children’s drinks and meals?

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Cuminilla Carrots

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Carrot porridge with cumin and vanilla.

If you want to try it at home, you will need:

  • 5 carrots
  • 1/3 vanilla pod
  • 1 cup of rolled oats
  • 300ml of almond milk
  • 1/2 tumeric
  • 1 tsp of olive oil
  • 1/3 tsp of cumin
  • A pinch of salt

Peel and wash the carrots and the tumeric before cutting them into slices.

Fry them in a saucepan with 1 tsp of olive oil.

Pour a little bit of water in the pan and let it boil.

Meanwhile, put the rolled oats in an other pan with a pinch of salt and some grated vanilla.

Pour almond milk all over and make it boil.

Let it cook for a few minutes.

Stir while the porridge thickens so it won’t stick to the bottom of the pan.

Add some cumin in the other pan.

Whizz the carrots.

Serve purée and porridge in the same bowl.

Stir a little but let some separate layers of porridge and purée appear.