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Archive for the ‘Smoothie’ Category

What’s the best kind of smoothie?

(well berry of course)

SMOOTHIE IN A JAR!

I love drinking out of jars. Then again, I think I love everything kitsch.

One thing I always loved about Canada was ordering an iced T and having it arrive in a glass jar with a handle : D Most of the time that was my reasoning for ordering iced T.

I love smoothies. They are a meal in a glass (jar).

In this one I put raspberries, strawberries, a banana, a passionfruit and a splash of orange juice. I freeze my strawberries so there’s no need to use ice!

Don’t worry folks. A Blag about actual food tomorrow! Cause pie counts as food right?!

Have a lovely day.

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WHAT A BLENDER.
my oh my. I mean it. And I used to work at Boost Juice… I know my blenders!!

Fo serious though. This thing is like a maniac. It has 5 settings as well as an ice setting and it massacred (in a pleasant way) the entire smoothie in about 30 seconds. and no bits! NO BITS AT ALL. This was a strawberry, raspberry, blueberry and banana smoothie – and nooooooo bitsssss. Insanity!
I think i’m in love.
That is all.
And now, I compose a haiku:
gazing at flowers
brightly scented berry fruit
my shiny blender

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Today is a day of new things! Our power was shut off from 8am-3pm today so I tried my best to stay in bed until at LEAST 1pm.. alas, the plan didn’t work. It was nice to be woken up by the postie bringing me my copy of Veganomicon though! I accidentally ordered this on Amazon when I was trying to figure out how much postage would be! A pleasant accident. I stayed in bed all warm flipping through the pages and making mental notes of what I will cook first. Where do I even begin?!


My brother moved out a few weeks ago and took his blender with him. I know, the shock, the horror. I have been smoothie-less since! Today I went and bought a blender. It it glass and super lovely and brand new and shiny and will make me full of smoothies again! Woop woop.

Muffin made me dinner the other night (this is a rare occasion) and it was delish! A miso soup base with carrots, mushrooms, tofu and quinoa. Very tasty indeed.

This food week isn’t the most inspired.. dont say you weren’t warned. I have a cold now and am trying my best to be inspired but all i want to do is be warm and not spend time writing recipes!

One night we had spuds. I LOVE A GOOD SPUD. I love baking spuds in the oven and then looking whats in the fridge and throwing it all on top. It’s even better when it tastes good (!) I fried mushrooms with zucchini, onion and garlic and made a spicy yoghurt to go on top, in place of sour cream. I flavoured it with cumin, chilli, coriander, garlic, lemon and salt+pepper and we ate it with a nice salad.


Another night we had a simple stirfry and muffin plated up.. notice a chef difference?!

Right now I am eating freshly baked cookies from the freezer from this recipe.


and soon I will eat a vegetarian snossage in bread with sauce and curl up along side the heater/tissue box. LOVELY!

Also, i’m reading Cravatalicious! I highly disliked watching Matt Preston on Masterchef. Mostly because I don’t like watching people eat but mainly because he always made creepy faces and creepy eye movements that made me feel uneasy. WITH THAT SAID, his book is actually hilarious and I have a new found respect for him as a food journalist.

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Condiment city. Population: bug.

Lemony scrambled tofu

½ block firm tofu, crumbled
1 Tablespoon oil
¼ red onion, finely sliced
¼ zucchini, finely sliced
½ teaspoon nigella seeds
2 Tablespoons lemon juice
1 teaspoon nutritional yeast
½ teaspoon pickled chillis (or just chilli)
1 teaspoon Dijon mustard
s+p
1 teaspoon toasted sesame seeds

Press tofu for about 20 minutes to remove excess liquid. (If you like soft scrambled eggs disregard this step)

In a small bowl, combine lemon juice, nutritional yeast, pickled chilli, mustard and salt and pepper.

In a frying pan, heat oil and add tofu, onion, zucchini and nigella seeds and fry for a few minutes.

When there is no excess liquid in the pan, add in the rest of your ingredients. Fry for another 5 minutes until no liquid remains and tofu is a golden colour to your liking. Serve with dry toasted nuts on top for added crunch!

Vegan French toast

Make a slurry of soy milk, flour, nutritional yeast and salt and pepper.
Thoroughly coat mixture on either sides of bread.
Fry in vegan butter until browned on both sides.
Place in 200C oven to crisp up a little. Leave this step out if you prefer your French toast a little softer.
To make a sweet version you could remove the nutritional yeast, salt and pepper and instead add in cinnamon and a little sugar.

Rosemary mushrooms

Soften some fresh rosemary in a little vegan butter and olive oil. Add in 2 large field mushrooms, chopped, and sauté until mushrooms are soft and brown.
When pan is very hot, deglaze with white wine and add in a little soy milk, salt and pepper. Reduce until no liquid remains and serve.

All gone.

straw!

On another note, straw straw straw! this is my straw! Anyone who knows anything about me, knows that I am a straw lover. This is my 2nd one as I managed to shatter my first one within about a week of having it! It is delightful and lovely and environmentally friendly and the perfect size for a smoovie 😀

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Eggs make me feel sick. blerrrghhh. but i do miss eating a hearty scrambly brekky. So I made a tofu scramble. I’m sure to many this would sound gross – even I was sceptical – but it is totally delish. So EAT IT. It’s healthier for you and just as easy.

Tofu Scramble: THIS MAKES A LOT. be prepared to be hungry.
1/2 block firm tofu
2 mushrooms sliced
½ tomato diced
5 slices zucchini
1 spring onion sliced
4 slices capsicum
1 splash champagne

1 teaspoon nigella seeds (these are delicious and really add some OOMPH!)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon harissa
1 teaspoon sriracha
s+p

1 slice sourdough rye bread
1 teaspoon toasted sesame seeds

Fry all of the vegies in some oil until they are nice and tender and a little bit coloured. Add the spices and give a quick fry.
Turn the pan up nice and hot and deglaze with some champagne. Why the heck not?! Who doesn’t love a quick champagne brekky?!
Add the crumbled tofu and cook together for about 5 minutes or until all combined and tasty looking.
I like to serve mine with sourdough rye toast and toasted sesame seeds on top. But that’s because I’m obsessed with sesame seeds. You haven’t noticed?

What better way to serve a spicy tofu scramble than with a strawberry smoothie? In my opinion, strawberries are the queen, the ultimate, the mesiah of all berries. When they are fresh, organic and in season. I can demolish a punnet like that *snaps fingers*

Strawberry Smoothie:
1/2 glass apple+blackcurrant juice
6 strawberries
1/4 cup raspberries
1 Tablespoon passionfruit yoghurt
4 ice cubes
BLITZ!

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I like healthy food. I don’t like grease. And yet I seem to find myself gaining weight and thoroughly enjoying (just a slittle) chocky with my cups of T at night. and in the morning. and the afternoon 😉

I have no idea why this is the case, so now I have vowed to go on a health kick. I’m not entirely sure why I have to vow when I do actually prefer healthy food!
Alas, this here is a day in the life of a healthy bug.

Smoothies = The drink of the gods! I make smoothies all the time and am forever on a mission to create the best!
Gimme anything with berries and I am set.


This bucko has raspberries, banana, passionfruit, yoghurt, ice and a splash of brekky juice. YUM YUM YUM. Never mind the welsh beer glass, it’s just the only thing I have that is big enough 😀

My dinner is an ode to my brother as he made it for me and quipped “don’t be stealing this in your food blag!” … so here it is. hahaha. Clean. Tasty. Delicious. Bok choy in a light garlic broth, after I took this I added sesame seeds and a splash of soy sauce.

I am a great fan of midnight snacks. Yet I am also a great fan of large meals. Not the best combo!
This here was my snackypoo of choice.

A jymungo toasted vegie wrap with some home-made mcdonalds sauce. I tell you what. I definitely do not support Mcdonalds, but I cannot deny that I have a special feeling towards the sauce of the special variety.

Mc Special sauce:
3 teaspoons mayo
1 teaspoon tomato sauce
1 teaspoon dijon mustard
1 teaspoon diced dill pickle
1 teaspoon diced white onion
1/2 teaspoon sugar
(i also add a teaspoon of sriracha for yummy spiciness)

Voila, a day of bug healthiness.

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