Oh boy, summer has really begun in New York. We went from rain and coldness, to high 90s and humidity.
I’m really weird in that I lose my appetite when it’s hot, and tonight I just did not want to have any dinner whatsoever. Whenever my appetite is low, I like to have a smoothie since smoothies are healthy and filling, and will help me not raid my fridge later on in the night when it gets cooler.
Ginger always helps me when I’m not in the mood to eat, and lime is a sure bet to help me cool down in the summer. Add in spinach, apricots, and avocado and there you have a filling and yet light summer evening smoothie! As usual, it was gone before I could even take any pictures, but here’s the recipe nonetheless:
Ingredients (makes one serving):
- 1 ripe avocado
- handful of washed, fresh spinach
- 5 dried apricots
- juice of 1 lime
- 1/8 cup chopped fresh ginger
- 1/4 cup coconut milk
- approx. 1 cup water (depending on desired consistency)
Pit the avocado and cut into slices. Wash the spinach, add to blender with avocado, apricots, fresh-squeezed lime juice, coconut milk and water, and blend for about a minute. Serve fresh!
I’m back on my smoothie role and even though I still have plums and grapes leftover, I was really craving some banana bread this morning. I didn’t have time to bake before work, so I tried to come up with a quick substitute this morning. I looked around in my fridge and pantry and mixed things together that sounded banana-breadish and the result was a very satisfying and filling smoothie!
- 1 smoothie
- 1/3 cup of raw oats
- 1 scoop of chocolate protein powder
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp freshly grated ginger
- 1 tbsp creamy peanut butter
- 1 cup almond-cashew milk (or your milk of choice)
- if desired, cocoa nibs or chocolate chips to serve
Mix all ingredients (minus the chocolate chips), add the chips or nibs, and serve right away. It may not look like a lot, but this has been one of the most filling smoothies I’ve made!
Moving is stressful, and it’s especially aggravating when you have to take the day off from work to wait for an Ikea delivery. I am doing some work from home, but I also thought: why not inaugurate my oven today!
I still had some beets left over from my apricot smoothie and I’ve been on this huge chocolate binge lately. So what better recipe than red-velvet cupcakes! I tried to make them low sugar and decided to use Stevia and agave syrup. To be honest, I think these cupcakes would be tastier with sugar or maple syrup, but if you are watching your calorie intake, then this is a great recipe nonetheless! Beware though, the beets make a mess and it’s super easy to splash yourself with some beet juice when you’re mixing the batter.
Ingredients: (inspired by The Viet Vegan)
- 3/4 cup puréed beets (I just blended canned beets for about a minute with some beet juice)
- 1/3 cup coconut oil
- 1/2 cup Stevia extract powder
- 1/4 cup agave syrup
- 1.25 cup whole-wheat flour
- 1/4 tsp salt
- 1.5 tbsp natural cocoa powder
- 1.5 tsp baking powder
- 1 cup cashew-almond milk (other “milks” work just as well! if you are going for an especially coconutty-flavor, then I would suggest using coconut or coconut-almond milk)
- mini dairy-free chocolate chips or coconut flakes, if desired
- 1.5 cups powdered sugar
- 1/4 cup canned coconut milk/cream
Preheat oven to 350 F. Line muffin tin with cupcake liners (I ended up making 6 normal sized cupcakes and 10 mini).
Blend the canned beets and mix them with the coconut oil. Add the Stevia and agave syrup and mix well in a bowl.
Meanwhile, combine the flour, salt, cocoa powder and baking powder in a separate bowl and slowly sift into the beet mix. Alternate with the milk. Mix well and stir in the chocolate chips.
Bake the “normal” cupcakes for 25-30 minutes, and the mini ones for 15-20 minutes. Let cool off, mix the powdered sugar and coconut cream and frost once the cupcakes are cool. If desired, decorate with chocolate chips and most importantly, enjoy!
Oh gosh, have I been bad at keeping up with the blog! My apologies everyone, but a lot of change has happened in the past month. The big news is that I moved! I now have my own apartment (read own kitchen I can experiment in), and I hope that my recipes will now become even more creative and experimental since I have no roommates to worry about/feel guilty because I’m hogging the kitchen!
I’m still stocking my fridge and pantry, so today’s smoothie was more happen-chance than careful planning. But in my past experience, these often tend to be the best recipes! I threw some canned beets, dried apricots, and blackberries in a blender and not only was I amazed by the beautiful pink, it actually also was very tasty. You will want to make sure though that it is blended well – I became too impatient and my dried apricots made my smoothie a bit chunkier than I would have liked it to be. Speaking of apricots – how do you pronounce them?
- 1/2 cup canned beets + juice/liquid
- 10 dried apricots
- 7 blackberries
- 3/4-1 cup coconut milk (this depends on how much beet juice you added)
- 1 scoop vanilla protein powder
Put them all in a blender and give them a good mix. Drink and enjoy the intense pink color!