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 this article. But always keep in mind that smoothies can be quite personalised 🙂

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This smoothie actually goes against all my rules and it’s a very unconventional for my taste.  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. 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 😀

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Ingredients

1 cup coconut milk ( I used 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 homemade bliss balls 🙂

 

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Homemade Coconut milk

Freshly made coconut milk

During my experimental phase when I was trying to not eat dairy ( and it was so hard to give up cheese and yogurt) I tried to “milk” anything. One of my favorite and also easiest milking procedures is making fresh coconut milk.

Of course, living in South East Europe doesn’t make it a great place to grow coconuts, so I usually use the brown coconut, not the green fresh one you may find in tropical climates.

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A bowl of comfort – Bubur Kacang Hijau

Babur Kacang Hijau

There is something very comforting about food in a bowl: a hot bowl of soup, a fresh bowl of ramen, a crunchy bowl of cornflakes (for dinner), a wholesome bowl of beans. Beans. Mung beans and coconut milk. Tropical comfort in a bowl to bring me back to palm skies and mango tress.

My first encounter with Bubur Kacang Hijau was this summer, during my short stay in Indonesia. It was one of the very few breakfast items I didn’t recognize at the breakfast buffet. And if you know me, I am always up for trying new things, especially related to food. A warm bowl of sweet aromatic coconut milk with mung beans. I lost count how many ladles of goodness I poured myself that morning. I hadn’t tried mung beans before, and I wouldn’t have guessed that they would make such a perfect match with coconut milk.

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