Fantastic smoothie = Pear + matcha

Smoothies are so versatile. Once you get the hang of it you can pretty much make any smoothie you like. You just need to know the basics of making a drinkable smoothie, how to get the right consistency, how to make it taste good and things like that which are summed up in thisĀ article. But always keep in mind that smoothies can be quite personalised šŸ™‚

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This smoothie actually goes against all my rules and it’s a very unconventional for my taste. Ā I have made my share of not-so-good smoothies, especially during the days when I am late for work and forget to add a sweetener or just cram too much greens in the smoothie, I admit it. And I thought this one was just going to be one of those, the ones you drink anyways cause at least they are good for you.Ā But by throwing in whatever I had on hand I just discovered my new favourite smoothie combo: pear and matcha. I guess to me it seemed like a very unconventional pair, until you taste the

Who knew this could be such a great match-a šŸ˜€

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Ingredients

1 cup coconut milk ( I usedĀ homemade)

1 pear

1/2 teaspoon matcha

1/2 teaspoon maca powder

1/3 teaspoon chlorella

ice

Blend all ingredients together in the blender until you get the desired consistency. You may wish to add water or more coconut milk for a thinner version. Enjoy with homemadeĀ bliss ballsĀ šŸ™‚

 

Raw Matcha Coconut Ice Cream cake

Let’s talk about matcha. The new craze that has swept over the internet for the past couple of months ( or years). What is Matcha? Matcha is made from the youngest green tea leaves which are then processed into a fine powder.

I for once, have been looking for matcha for at least a couple of years now. Living in Tirana makes it really hard to get your hands on new “exotic” ingredients, such as matcha but also lemongrass or even other Asian ingredients I am obsessed with. I like green tea and I was eager to try matcha. When I went to Shanghai in early 2014, I noticed that the “Matcha craze” was even stronger in China. So, I finally had the chance to try all things matcha. For some reason, it wasn’t an immediate hit with me and I kind of forgot about it for a couple of months.

Last summer, when I returned from Singapore among other stuff, I took with me some matcha powder and have been experimenting all sorts of stuff. Except of the easy Matcha Latte, I have been trying to make matcha mochi cakes, incorporating it in smoothies, and even for these amazing bliss balls. When I came across a recipe on Thrive Market for a Raw Matcha Ice Cream cake, I knew I definitely had to try it. It become more obvious that this was meant to be when I finally found some local raspberries, which were perfect for decorating this cake. And I must say, as my first attempt in making a raw cake it turned out pretty great. I am looking forward to making more raw cakes, considering summer is around the corner ( or it should be, after all the rain has stopped here).

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NotesĀ 

Coconut milk it’s a favourite ingredient that I like to work with. But it comes with its own “complications”. Even though I usually like to make my coconut milk from scratch, sometimes it’s just easier to buy a couple of cans, and now that I have found organic coconut milk in Tirana (@Rossman), I have become even the more lazier to make it on my own. However, not every can of coconut milk is ever the same, unfortunately. Some are more watery, some are more creamy, and I recently discovered that some can even be more like coconut oil than coconut milk ( still good though). As there is not trick really to find the perfect coconut milk for this recipe, it would usually help to buy a couple of extras. You can never have enough coconut milk at hand, but if you ever do here’s how we can fix it: make some matcha latte, these gorgeous raspberry scones, they go so well in smoothies, even on PiƱa Colada smoothie bowl, and of course coconut chia pudding.

I was inspired from the post on Thrive Market about vegan desserts, and have made very few alterations to the original recipe.

 

IngredientsĀ 

CrustĀ 

150g raw cashews

70g pecans

2 tablespoons coconut oil

1 tablespoon honey

pinch of salt

FillingĀ 

2 cans coconut milk

1 vanilla pod

2-3 tablespoons honey

2 tablespoons matcha powder

Raspberries for decorationĀ 
White chocolate drizzles (optional)Ā 

 

First things first, the coconut milk cans should be refrigerated, at least overnight. Then we start with the ingredients for the crust, and pulse them all together in a food processor, until they form a uniform paste like texture. Using your fingers, even out the crust mixture on a 10″ springform cake tin and put it in the freezer. Meanwhile, scoop the top of the coconut milk can into a bowl ( it would help if the bowl and whisk attachment would stay in the freezer for a couple of minutes). Start whipping the coconut cream for a few seconds, adding the rest of the ingredients. Keep mixing and whipping for a few more seconds until everything is well incorporated. Take out the cake tin with the crust and pour over the filling mixture. Return to freezer for a couple of hours. It might depend on your fridge how long it needs to set, as mine was frozen ready just 2-3 hours later. Raspberries make a really pretty decoration for the cake as the green from matcha matches well with their red, but decoration is always up to imagination šŸ™‚ I added some white chocolate drizzles after the first few pieces were gone, as white chocolate and matcha really are a good combo.

 

 

 

Mango breakfast smoothie

Orange Mango Smoothie 1

I guess everyone has noticed the increasing popularity of smoothies the past few years.Ā A smoothie is always a synonym of a healthier choice ( not to beĀ confused with a milkshake, though). There areĀ endless opportunities to make your smoothies healthy and delicious at the same time. This can be done by adding fresh fruit like bananas, strawberries, mangoes or anything you have on hand and pair them with some good antioxidants and natural food supplements such as spirulina, chlorella, mama powder or even matcha.

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Cauliflower crust pizza (for real)

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Final product

Here I am again, in my quest to eat as little processed food as possible without compromising on taste.

Current obsession: cauliflower crust pizza! But who can blame me, when it tastes so good it exceeds all your expectations.

The cauliflower crust pizza craze has been going on for quite a while, and I am bit late catching on. In my defense, I did try to make cauliflower crust a few moths back but it turned out to be a disaster. The crust was completely stuck with the baking paper. This time I handled things differently.

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Bliss truffles – the healthy version

Bliss balls 1

As the new year leaps in, January surely becomes a time for new resolutions. New promises, new challenges to our own selves are always part of these resolutions. Some might have started the new year with new objectives which vary from reading more books (one of mine) to hitting the gym more often (again mine), find a new career, become more responsible, save more money and basically anything else we didn’t like about us the past year. Sadly,Ā I have yet to meet someone who has accomplished all their New Year resolutions throughout the whole year. They usually last the first few month(s), very unfortunately.

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Hazelnut spread

Hazelnut Spread

It has been raining for so many days straight here, I am not even sure what month it is anymore. These kind of gloomy, rainy days are a perfect inspiration to get in the kitchen and start cooking something.

If you are feeling the same, I have the perfect way to cheer things up in the kitchen and your whole house. Make some hazelnut spread/butter from scratch. And when I say from scratch I mean from the very scratch. Like cracking your own hazelnut shells.

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