Zizi's Adventures - Real Food, Real Stories

Bluberry Smoothie with Coconut Water

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This smoothie is from the summer… when we had all the different kind of berries at the markets. To make it a bit special I added coconut water to it instead of water. You can use almond milk or oat milk if you like. The result was a thick, fresh, sweet juice. A very simple but tasteful one.
I know I will miss summer juices during fall and winter. Now we have apple, green (banana, apple, spinach, water) or citrus (orange, lemon, grapefruit, honey, water) smoothies for breakfast. 

Bluberry Smoothie with Coconut Water

Ingredients (serves 2)
– 2 cups (300 g) blueberries
– 1/2 ripe banana
– 250 ml coconut water
Method
Place all ingredients in a blender and process until smooth. If you find it too thick, add more water. Pour into prepared glasses, add some ice cubes (optional) and drink your liquid breakfast!

Vegan Sugar Free Banana Coconut Pancake with Vanilla Coconut Cream

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After posting a sugar free chocolate cake here I am again with something yummie, vegan and also sugar free. The pancake is a simple vegan recipe (similar to the others I posted before) but the cream’s recipe comes from one of my favourite blogs, the Green Kitchen Stories. 
If you make this vanilla coconut cream your kitchen will smell heavenly. It is a real comfort, lazy breakfast on a Sunday morning.

Vegan Sugar Free Banana Coconut Pancake with Vanilla Coconut Cream

Ingredients (makes 8-12 pancakes)

For the pancake
– 1 cup white spelt flour
– 1/4 cup whole wheat spelt flour
– 1/2 cup shredded coconut (unsweetend)
– 2 tablespoons aluminium free baking powder
– 1 cup oat milk
– 1 ripe banana, mashed with a fork
– 1 vanilla pod, split and seeded
– pinch of salt
– coconut oil

For the vanilla coconut cream
– 400 ml (1 can) coconut milk
– 1 cinnamon stick
– 1 vanilla pod (you can use only the skin of the vanilla that was seeded for the pancake)
– 3 dates, pitted
– 1 small piece of ginger, peeled
– 2 tablespoons tapioca or corn starch

Method

In a bowl mix together the dry ingredients: flour, shredded coconut, baking powder and salt. In another bowl mash the banana then add oat milk, vanilla. Give each mixture a stir then add the wet to the dry combining just until mixed. Set aside for 10 minutes to allow the batter to rise.
Meanwhile make the coconut cream. Put coconut milk, cinnamon stick, ginger and vanilla in a pot. Let it boil on medium heat, while stirring, then turn down the temperature so that it simmers. In a small bowl mix the 2 tablespoons tapioca starch with 2 tablespoons water and add it to the coconut cream, cooking for another 20-25 minutes (occaisonally stirring). Drain the cream (removing the cinnamon stick, dates, ginger, vanilla pod) and set aside. 
Prepare a non-stick pan with 1/4 teaspoon coconut oil on medium heat. Spoon batter into pan, forming 2 small pancakes. Cook until lightly brown on the bottom. Turn and brown the other side. Serve the pancakes with the vanilla coconut cream.

Flour free Banana and Blueberry Pancakes

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I love making pancakes on lazy weekends. It’s so good not getting up early, not rushing to work. Instead of these I go to the kitchen, make the batter; then we sit down, eat the pancakes and just enjoy the delicious moment of the morning.
I found the recipe on one of my favourite healthy, vegetarian blogs, Green Kitchen Stories. I love David & Luise’s recipes that are so comforting, nutritious and oh so delicious. After making these pancakes I did a bit of searching on the Internet about berries and currants. There are so many of them, I didn’t even know about. In Hungary we ususally grow, use and eat strawberries, raspberries, blueberries, gooseberries and redcurrants. These are the most known berries. I know about mulberries, lingonberries, jostaberries, whitecurrants and blackcurrants but these are difficult to find in markets. 
The most interesting ones I haven’t heard about: olallieberry (a cross between the loganberry and the youngberry, each of which is itself a cross between blackberry and another berry – raspberry and dewberry, respectively), loganberry (an octaploid hybrid produced from crossing a hexaploid apomictic blackberry and a tetraploid raspberry), youngberry (is a hybrid between a blackberry and a dewberry, both members of the genus rubus of the rose family, first cultivated in the western United States), dewberries (a group of species closely related to the blackberries, they are small brambles with berries reminiscent of the raspberry, but are usually purple to black instead of red), boysenberries (a cross between a European raspberry, a common blackberry and a loganberry), and pineberries (a strawberry cultivar owned by breeder Hans de Jongh and commercialized by VitalBerry BV in Made, The Netherlands, and publicized in Germany in April, 2009, as Ananaserdbeere, or white pineapple strawberry). Wikipedia still mentions a few like Pacific blackberry, Himalayan blackberry, Santiam berry, Chehalem blackberry and marionberry. Hope I can try all of them one day.

Did you know about all these kind of berries? Which is your favorite one?

Flour free Banana and Blueberry Pancakes

Ingredients (serves 2)

– 1,5 ripe bananas, peeled, mashed with a fork
– 3/4 cup blueberries (frozen)
– 3 organic eggs
– 60-70 g desiccated coconut
– 1 tablespoon cinnamon
– coconut oil

Method

In a bowl whisk the eggs then mix together with the bananas. Add desiccated coconut, cinnamon  and blueberries and stir it together. Prepare a non-stick pan with 2 teaspoons coconut oil on medium heat. Spoon batter into pan, forming 2 small pancakes. Cook until lightly brown on the bottom. Turn and brown the other side. Serve with blueberries, honey or maple syrup.

Cocoa and Banana Muffins with Black Sesame Seeds

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Raise your hands if you know Béa and her beautiful and amazing food blog, La Tartine Gourmande. If you don’t, hurry up and check it out, after reading my post. 🙂 Béa’s blog was the first foreign food blog I found and I fell in love with it. Her recipes are nourishing, healty and mostly gluten-free. And her photograpy… Oh My God… that is absolutely stunning. She is such a great, talented photographer and food stylist. You know what is the best? I have the opportunity to meet her in August at Food Blogger Connect, Europe’s premiere food bloggers conference. I’m so looking forward to meeting Béa and learning from her on her workshop.

And why am I writing all these? Because I chose a recipe from her to bake this yum cocoa and banana muffins with black sesame seeds on top. You should try it too!

Cocoa and Banana Muffins with Black Sesame Seeds

Ingredients

– 2 ripe bananas, smashed with a fork
– 100 g white spelt flour
– 100 g whole wheat spelt flour
– 50 g hazelnut meal
– 3 tablespoons cocoa powder, unsweetend
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 90 g cane sugar
– 1/3 cup oat milk
– 2 organic eggs
– 80 g butter, melted
– 1/2 vanilla bean, split and seeded
– black sesame seeds

Method

Preheat the oven to 170C (350F) and line 12 hole muffin tray with paper cases. 
In a bowl mix together the dry ingredients: flours, hazelnut, cocoa powder, baking powder, baking soda and salt. In another bowl stir together the eggs with the cane sugar, beat until light, then add oatmilk, butter and vanilla and mashed bananas. Pour the wet ingredients into the dry ones and mix until smooth. Spoon the mixture into the cases, filling them about two thirds full, dividing the batter evenly. Sprinkle the tops with black sesame seeds. Bake the muffins about 25-30 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool in a wire rack.

Healthy, Nutritious and Raw Chocolate Shake

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Yes, you read it right in the title. This is a very nutritional and powerful breakfast shake. You’re asking why?

First of all because the ingredients are raw and everything is vegan.

Secondly… The base of the creamy shake is avocado. Avocados are a good source of fiber, potassium, and vitamins C, E, K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.

Thirdly… Cocoa contains a large amount of antioxidants (flavinoids). Cocoa beans are rich in a number of essential minerals, including magnesium, calcium, iron, zinc, copper, potassium and manganese and in vitamins such as A, B1, B2, B3, C and E.

Recipe inspiration from My New Roots.

Vegan Chocolate Shake

Ingredients (serves 2)

– 1 ripe avocado, pitted and sliced
– 1 ripe banana, sliced
– 2 tablespoons cashew, soaked in water for 2 hours, then drained
– 3 tablespoons raw cocoa powder
– 2-3 tablespoons agave or maple syrup
– pinch of salt
– 150-200 ml cold water
– ice cubes

Method

Place all ingredients in the blender: avocado, banana, cashew, cocoa, agave, salt, water and ice cubes (if your blender is not strong enough you can add the ice cubes at the end) and process for 5 minutes until smooth. If you find it too thick, add a bit more water.

Enjoy your nutritious breakfast!