The easiest banana blueberry smoothies

In the next few days (in the Netherlands), temperatures will rise and the Dutch will spend their days in their gardens, at the lake or beach, etc. Not me, though. I’ll stay inside (4th floor, flat roof, save me!) finishing the draft version of my thesis, which has to be handed in next Monday. To enjoy summer just a tiny bit, I made two versions of a super, super easy blueberry smoothie.

[klik hier voor het Nederlandse recept]

BANANA BLUEBERRY SMOOTHIES (1 serving)

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THIS IS WHAT YOU NEED
– 100 mL (vegetable) milk or fresh orange juice
– 1 small banana
– 75 gr blueberries
– optional: ice cubes
– optional: handful of oats

– blender or food processor

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THIS IS WHAT YOU HAVE TO DO
1. Put all ingredients in the blender or food processor. If the smoothie is too thick, add some more (vegetable) milk, orange juice, or even water. If you want to have a cold drink instantly, add some ice cubes. If you want to make your smoothie a meal (breakfast, for example), add a handful of (gluten free) oats.

2. Save the smoothie in the fridge if you want to serve it later or if you want to cool it without using ice cubes.

3. Enjoy!

PS: check this blogpost for a smoothie recipe with banana, pear, and lime!

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Aragula salad with balsamic strawberries and toasted walnuts

Lunch time. I look at a plastic bag in the hallway, given to me by my granddad. The plastic bag is filled with fresh walnuts. Beautiful, delicious walnuts from the walnut tree in my grandparents’ garden. While I am thinking of a way to use them for lunch, I search my kitchen cabinets and the fridge for ingredients to combine them with. This salad is the delicious result of my granddad’s gift and my search for ingredients to combine the walnuts with.

[Klik hier voor het Nederlandse recept]

ARAGULA SALAD WITH BALSAMIC STRAWBERRIES AND TOASTED WALNUTS

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THIS IS WHAT YOU NEED (yields 1 serving)
– a handful of aragula/rocket
– a handful of a lettuce mixture of your choice
– 1 tbsp olive oil
– 1 tbsp balsamic vinegar
– some basil leaves (cut
– 5 strawberries
– 5 walnuts (cracked)
– a pinch of sea salt and freshly ground pepper

optional ingredients
– 1/2 red onion
– some grated parmesan cheese (for the non-vegan version of the salad, obviously)
– 1 tsp honey (don’t use it if you don’t like the salad to be sweet(er) or if you want it to be vegan)

– small bowl
– medium sized bowl
– skillet

THIS IS WHAT YOU HAVE TO DO
1. Take the small bowl and mix the balsamic vinegar, honey and basil leaves.

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2. Slice the strawberries and add them to the small bowl with the balsamic vinegar and honey mixture.

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3. Toast the cracked walnuts in the skillet, over medium heat, for about 3 minutes. Do not let them get burnt!

4. Take a handful of aragula/rocket, and a handful of your other lettuce mixture and put it in the medium-sized bowl. Mix well and sprinkle with olive oil. Also add a pinch of sea salt and pepper.

5. Optional: slice the red onion and add it to the salad.

6. Add the balsamic strawberries and walnut to the aragula/lettuce mixture and mix well.

7. Optional: add grated parmesan cheese.

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Frozen cranberry almond tarts with a banana coconut filling

Lately I’ve been spending a lot of time on writing my thesis, which leaves me with little time to cook, bake and create. Unfortunately. But, even without a trip to the supermarket I managed to make a delicious dessert for a family gathering. I might’ve mentioned before that I have a lactose free diet, and my dad has a gluten free diet, so you could say desserts are a challenge. However, this dessert is gluten free, vegan, refined sugar free, and therefore it suits our whole family. Perfect, right? Seen the fact that this was just an experiment I was rather… preserved, but it turned out really well and I got some lovely comments as well. I hope you’ll like these (raw) ice cream tarts with cranberries, almonds, banana and coconut as much as we did!

[klik hier voor de Nederlandse post]

FROZEN CRANBERRY ALMOND TARTS WITH A BANANA COCONUT FILLING (yields 9 tarts)

Frozen Cranberry Almond Banana Coconut Ice Cream Tart 

THIS IS WHAT YOU NEED
For the crust
– 125 gr dried cranberries
– 100 gr raw almonds
– 35 gr coconut oil (melted)
– 1 tbsp agave syrup (or honey)

For the filling
– 2 ripe bananas
– 40 gr coconut oil (melted)
– 35 gr coconut cream (melted)

– food processor or blender
– muffin tin (for at least 9 muffins)
– sheet of baking paper (cut in strips)

THIS IS WHAT YOU HAVE TO DO
1. Put the raw almonds in the food processor or blender and process for about a minute.

2. Add the cranberries to the almond grains and process for another minute or two.

3. Add the melted coconut oil and agave syrup and process shortly.

4. Take the muffin tin and add one strip of baking paper to each hole. This will help you to take the tarts out of the muffin tin when they are done.

5. Put about 1 (heaping) tbsp of the cranberry and almond mixture in each hole of the muffin tin and form cups with the back of a spoon or just use your fingers.

Frozen Cranberry Almond Banana Coconut Ice Cream Tart Frozen Cranberry Almond Banana Coconut Ice Cream Tart

6. When you’re done, put the muffin tin in the fridge.

7. Next, put the bananas in the food processor or blender and process for half a minute.

8. Add the coconut oil and coconut cream to the banana puree and process shortly.

9. Take the muffin tin with the cranberry almond crusts out of the fridge and divide the banana coconut mixture over the nine crusts. I actually had too much of this mixture, but I’d suggest you put it in the freezer and you’ll end up with some nice ice cream as well!

10. Put the muffin tin in the freezer and let them chill for a few hours.

 Frozen Cranberry Almond Banana Coconut Ice Cream Tart

Frozen Cranberry Almond Banana Coconut Ice Cream Tart

Homemade falafel with a yoghurt parsley dressing

I have been a fan of falafel for a long time now, and I always eat it when I’m making my ‘I don’t want to spend too much time cooking-dish’, which is couscous with onion, carrot and raisins. Usually I buy them at my local north african shop (which is one of my top top top favorite stores in town) and I heat them in the oven, BUT, this time around I had more time to spend on my couscous and falafel dish, so I made my own falafel. And honestly, I was surprised  how easy it is to make! Try it for yourself, I’d say.

[klik hier voor de Nederlandse post]

HOMEMADE FALAFEL WITH A YOGHURT PARSLEY DRESSING (yields 2 dinner-sized salads)

Salad with homemade falafel and yoghurt dressing

THIS IS WHAT YOU NEED
For the falafel balls
– 150 gr broad beans (cooked)
– 150 gr chick peas (cooked)
– 1 egg
– 1 very small onion, chopped
– 15 gr fresh parsley
– 1 clove of garlic
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp chili flakes or powder
– sea salt
– 50 gr flour
– 50 gr breadcrumbs
– vegetable oil

For the yoghurt dressing
– 200 mL yoghurt
– juice of 1/4 lemon
– 15 gr fresh parsley
– pinch of salt and pepper

For the salad
– Any type of lettuce, I used iceberg/cabbage lettuce
– 1 red onion

– food processor or blender
– skillet

THIS IS WHAT YOU HAVE TO DO
1. Process the broad beans and chick peas in the food processor or blender.

2. Add the egg, onion and 15 gr of fresh parsley and process again.

3. Add garlic, cumin, coriander, chili and sea salt to taste.

4. Form little balls, the size of a walnut, and cover them in flour. Set to firm in the fridge, for about 2 hours.

5. Meanwhile, make the yoghurt dressing by adding all ingredients together and mixing them well.

6. Cut and wash the lettuce if necessary. Cut the red onion in rings.

7. Take the falafel balls out of the fridge and cover them all in breadcrumbs.

8. Heat oil in a skillet and bake the falafel balls 5 pieces at a time, for about 3-4 minutes or until golden brown.

20140502-DSC_0169 yoghurt dressing with lemon and parsley

homemade falafel salad