Ruby Red Beetroot Smoothie

Ruby Red Beetroot Smoothie

After what feels like almost two weeks at full speed, I decided, no actually my body told me loud and clear, that it is about time to take a day which include some selfcare. To me that includes, spending time outside, preferably some walking in the forest as well as filling my body up on some colourful foods.

And since we are enjoying some Spring-like weather for the past few days, with apparently more to come, smoothies are back on the menu again.

Other parts of my selfcare practice intention for this week includes getting serious about my sleep. To get to bed in plenty of time to ensure that I can get 8h and maybe, just maybe, I’ll try taking my mobile phone out of my bedroom too…

Do you prioritise your own sleep? And if so, what does your routine look like?

 

straightforward nutrition

It took me some time to warm to the idea of adding raw beetroot to a smoothie, but once I had tried it with some berries, there was no way of going back!

Beetroot is such a powerful veg, with phytonutrients that support our liver and blood. As well as that, as a root veg it is also full of fiber to help keep the blood sugar stable, give the stomach a sense of fullness and the bowel moving.

In this recipe I use banana as a sweetener but to be honest, mostly for texture as without it I found that you end up with a more “gritty” texture, that is not to everyone’s palate. I also tend to use raw ones, but since the consistency tends to change when they are cooked, it would be interesting experiencing using a cooked one instead. If you do, let me know! And probably best to cook a few and then use a spare one for your morning smoothie, as they take an age to cook…!

The leaves I used here are a variety that I grew last year called “Bulls Eye”. They kind of look like beetroot tops. If you can’t get hold of some, use a few leaves of spinach, rainbow chard or if you can get organic beetroots that still have their leaves attached you can use a few of them.

The talk of home grown veg together with the current warmth from the sun makes me look forward to the weekend already when my plan is to clear my raised beds to get them prepared for planting in a few weeks time. Must order some seeds too!

 

Ruby Red Beetroot Smoothie

Serves 1

1 small beetroot, peeled & chopped

1 small banana

1/2 inch of fresh ginger, peeled

1/2 cup of raspberries, fresh or frozen

1/2 cup of strawberries, fresh or frozen

A handful of red or green leaves (if your leaves are green don’t over do it or you’ll end up with a brown smoothie)

Juice from 1/2 lemon

1 tbsp of hulled hemp seeds – optional

1 tbsp of pea protein

250ml of plant milk of choice – other nice options are cold hibiscus tea or cold raspberry leaf tea

 

Place all ingredients in your blender. Blend until smooth, Drink and enjoy!

 

I actually made a little video for this recipe too.

Expect to see some more of these types of videos happening this year, since I’ve just bought an extension arm for my tripod!

 

A Purple Smoothie with Hidden Greens

A Purple Smoothie with Hidden Greens

Let the purple theme continue! And the smoothie one too, of course. Purple is my favourite colour. So of course it made total sense to create a smoothie that was purple. It seems like late summer / early autumn is the natural season for purple foods.

In the past few weeks I’ve foraged some wild blueberries / bilberries as well as  blackberries from the hedgerows out the back of where I live. On my last few walks I’ve also spied some lovely damsons and lots of elderberries. If the weekend allows I think I will go ahead and make some of this, which will make a nice one to keep any colds and flues at bay as the weather shifts. This transitional time of the year is one when I’m most likely to get sick, so it may just be a good idea to stay on top of it!

purple smoothie

 

You know, the idea for this smoothie came initially from creating something “hidden”. Not everybody enjoy drinking the colour green. So what I did was put a few green leaves with something that would blend them into another colour. I’ve mentioned before that blending red and green is usually not a brilliant idea. You might get away with a few leaves of spinach with beetroot as it is so bright, but if you’ve ever tried spinach and strawberries… you know what I am talking about.

In this smoothie it is the blackberries that are providing most of the purple colour, but the blueberries bring equal beauty in form of taste, colour and nutrients. And if you have some blackcurrants throw them into the mix too! All these berries are a great source of vitamin C which is a major contributor to a healthy immune system.

mindful eating

Purple Smoothie with Hidden Greens

Serves 1

1/2 cup of blackberries – fresh or frozen

1/2 cup blueberries – fresh or frozen

a handful of green leaves like kale (stems removed) or spinach

1/2 small avocado

1 banana

Juice of 1/2 lime

1 tbsp pea / hemp / rice protein

1/2 tsp ground caramom – optional, but delicious!

250 ml coconut water or plant milk of choice

 

Place all the ingredients in your blender and blend until smooth.

Serve with your favourite toppings.

Feast your eyes on the purple delight.

Drink mindfully.

And feel the nourishment spreading throughout your body!

 

purple smoothie with hidden greens

Zingy Smoothie – for grey spring days

Zingy Smoothie – for grey spring days

In keeping with the yellow theme from last month’s blog post on the FIRE Aspect, I give you another yellow combination. And yes, it’s still a liquid one(!) *Note to self, make the next recipe something that you’ll chew*

But as I’m getting myself geared up for Whole Detox™ in about 10 days I’m enjoying a few smoothies here and there. Though I’m not really one for cold food in cold weather, (and boy is the warm winter we had turning cold and struggling to move out of the way) it can be hard to look past the convenience of smoothies when it comes to simple ways to increase the amount of fresh produce you eat. Eating enough can be such a challenge at times, and who would have thought, since the message that’s mostly thrown around it the one “eat less, move more”.

I’ve even had people on some of my programmes freaking out because of the volume of food on their plate. The beauty is though that when we increase the amount of colourful plant based foods we eat, we get to eat MORE, not less.

I remember doing this simple math’s exercise with a group I had on a weightloss programme a few years ago. Though, as you know I’m not a huge fan of counting calories but for this simple visual experiment they do serve a purpose.

 

So visualise this; One 500 ml bottle of soft drink (minerals / soda / fizzy drink – pick your name) contains roughly 500 kcal. Without having a label in front of me it will give you a fair amount of sugar, probably 10-14 teaspoons (remember this is a completely man-made product so any carbohydrate content will be pure sugar and count as your “added sugar intake”). There will also be some colourings and additives, more or less depending on the type and brand you choose.

Now let’s take those same 500 kcal and see how that translate into vegetables. So (from memory) 500 kcal worth of vegetable is about two full shopping bags worth! Lots of vital nutrients, fibre and volume. I would honestly think you’d struggle to chomp it all down in the course of a day.

That’s why the very handy, yet simple strategy of filling half your plate with vegetables is such a powerful way to reduce the total amount of calories yet maximise the amount of quality nutrition you get. There’s a lot to be said for keeping it simple.

zingy smoothie

 

The World Health Organisation (WHO) recommends 7-10 servings of fruit and vegetable a day for any diet to be disease preventable. 5-a-day is actually a minimum. And I see people who are only getting 2-3 at times.

How many portions are you eating daily?

I even know for myself when we did food diaries as project back in college, that upping it to 7-10 actually takes a conscious effort. Perhaps that’s one reason I’m so drawn to smoothies?

Anyway, another thing that I realised the other day is this;  What if we look at the food we eat in a symbolic way? The majority of us want to have more energy so we can do more (and even BE more) and if we have a constant feeling of lack luster and even low mood holds this may hold us back from doing all that we want. It’s seriously frustrating. I can still remember what it felt like some years ago when my energy levels where down on 3-4, out of 10. A lot of the time I just functioned and got through the day, doing what had to be done. I was constantly tired.

So what if we focus on eating more foods that are vibrant and alive? What about adding more colour to the plate? My whole food philosophy is about feasting your eyes as much as feeding your body. In case you hadn’t noticed…

So without a degree in nutrition and if you want to keep it simple, yet knowing that you are getting lots of essential nutrients to fuel your body and mind, think colour! Think rainbow and aim to eat a rainbow of colours every day.

nutritional therapy

So with colour in mind, here is a yellow zingy smoothie that is sure to put some zest and brightness into your day.

If you are feeling brave and have a strong blender, like a Nutribullet, then go ahead and blend the whole lemon! It sure makes for some serious digestive power! Otherwise just use the juice.

And since the sun is still shining with it’s absence I am trying to brighten my days in other ways. This is one such way. Enjoy 🙂

 

Zingy Smoothie for Grey Spring Days

 

Serves 1

1 cup fresh pineapple – peeled, cored and diced

1 inch fresh ginger, peeled

Juice of one whole lemon – or peel (if you have an organic one you can blend the whole one) and use the whole fruit!

1 banana

1 small fresh root of turmeric or 1 tsp of turmeric powder

1 tbsp of hulled hempseeds

1 tbsp of pea, rice or hemp protein (I like the Pulsin brand)

200-250ml plant milk of choice

Place all the ingredients in your blender and blend until smooth. Drink immediately. 

***Note, personally I don’t like really cold drinks (unless the weather is really hot) but if you want a colder drink feel free to add some ice too***

 

Zingy Fire Smoothie

Citrus-Sesame Smoothie

Citrus-Sesame Smoothie

I’m going to continue on with the smoothie them for a little longer. Because I like smoothies. And I also have a nutribullet which I love using on a regular basis. I know, I know, smoothies are for the summer you say or for at least when the weather get warmer. Fair enough. But I happen to like having them all year round…

Since citrus season is almost over, I think I bough myself the last blood oranges for some time to come the other day. It’s kind of funny as I love eating oranges during the colder months but I very rarely buy them at other times of the year. Same with red cabbage for example.

So if you have a few oranges still knocking around in your fruit basket then here’s a cool way to use them up!

In this recipe I’ve paired my orange smoothie part with some sesame milk. As you can see I didn’t blend them together but went for a marble effect instead. Doesn’t it look cool? Making your own nut or seed milk is actually ridiculously easy. Every time I do make some I ask myself why I don’t do it more often. One thing to remember though is that since your own homemade milk, will contain no preservatives or emulsifiers it will separate and also it will only keep for 2-3 days so make sure you don’t make to much each time.

As a change from the usual nut milk, here you have a seed milk. This dairy free alternative is suitable for those who cannot tolerate nuts. Sesame seeds are also a great source of calcium so it makes a good substitute. Though the flavour is very different to cow’s milk. Obviously.

 

homemade sesame milk

 

I’m a little bit behind on the blogging at the moment, but trust me it’s not for the lack of inspiration. I have lots of recipes and ideas I would like to share with you all. It’s just time… There’s been a couple of projects taking up some time recently and that’s why I didn’t manage to get this post out to last week.

One of them was the recent release of my Smoothie Ebook and if you haven’t grabbed your copy yet then feel free to do so now! It will be a nice follow on from this recipe and the lovely sunshine smoothie Agnes shared with us last month too. The other think, which you may have noticed it the addition of a video and a subtle change in layout, banner & footers. I hope you like it as much as I do. It was necessary as my business growing and evolving.

I hope you are enjoying your Easter weekend so far and if you feel like you need to balance your chocolate intake a little, then here’s a simple way to do it.

Citrus Sesame Smoothie

Serves 1

1 cup sesame milk (see recipe below)

1/2 banana – fresh or frozen (frozen will give you a creamier texture)

1/2 fresh mango, peeled & chopped

1 blood orange, peeled – or use a normal one if you can’t get any blood oranges.

First blend the sesame milk with the banana. Once you have a creamy mixture, pour it into your serving glass. Rinse your blender and then blend mango and orange until you have a smooth puree.

Add the orange-mango mix to the sesame part and watch the marble effect unfold.

Enjoy immediately.

Sesame “Milk”

Makes approx 4 cups ( 1000 ml)

2 cups sesame seeds, soaked for minimum of 4h & then rinsed

4 cups of filtered water

2 tbs raw honey or maple syrup

pinch of salt

Soak your sesame seeds in plenty of water, preferably overnight. Once the soaking time is up, drain & rinse them again. Discard the soaking water.

Blend the soaked seeds with the filtered water. You may have to do it in batches if you have a small blender like me. Once blended, strain your seed-water mix through a piece if muslin / cheese cloth or use a nut milk bag if you have one. Discard the pulp. Ideally in a compost.

Blend your “milk” with some honey and a pinch of salt. Done! Store in a glass container in the fridge. As I mentioned above, it will separate so give it a shake before every time you use it. Your sesame milk will keep about three days in the fridge. You’ll now when it’s gone off as it will be sour.

 

Sesame milk

Sesame smoothie

Sunny Buckwheat & Orange Smoothie – by Cashew Kitchen

Sunny Buckwheat & Orange Smoothie – by Cashew Kitchen

I’m so delighted to have the opportunity to share this beautiful immune boosting and vibrant smoothie recipe. Just what is needed as we slowly transition into the next season. I’m sure we can all do with a little more colour and sunshine in our lives. And if the Sun prevails, you just have to get a little more inventive in the kitchen instead.

This week I have invited the beautifully talented lady Agnes who blogs about food and stuff over on Cashew-Kitchen. If you are not following Agnes on Instagram or reading her blog, you should. It’s worth it for the photos alone 🙂

But I’ll let you Agnes tell you all a little more about herself.

Hi Agnes! Can you tell us something about yourself and your work? Cashew-Kitchen

Sure! My name is Agnes and I live in a small apartment in central Stockholm (Sweden) which is also my hometown. I recently moved back here after spending a couple of years on the west coast studying. Since september last year I’m running the food & photography blog Cashew Kitchen, although I’ve been food blogging since the spring of 2013. I also do some photography and recipe development on a freelancing basis. But my main occupation is my studies in Human Ecology in which I’m currently writing my bachelor thesis. I started my studies in Human Ecology and my food blogging about the same time, so initially it was an interest in sustainable food and lifestyles that pushed me. I’ve been hanging out in the kitchen experimenting since I first became a vegetarian  when I was 14, so the interest in wholesome, nourshing food has always been there I guess, I just never thought about blogging about it before 🙂

I have a background in Fine Arts, so when starting blogging about food I quickly noticed that working with the aesthetic aspects came pretty natural to me. Using colorful ingredients and spending a lot of effort on the styling and photography is very important to me, so when I launched Cashew Kitchen I simply decided to call it ”a foodie photography blog”. Although the sustainable aspects are still there: I only post vegetarian recipes and I mostly use seasonal, whole and organic ingredients.

No wonder you can great the most magical of images!

I’m curious about that education of your: what is Human Ecology? And how do you wish to use that education in the future?

Well, you could say it is environmental science from a social sciences’ perspective. In Human Ecology we study the relationship between social, ecological and economic factors and how those interact with for example issues of power, resource management, poverty, urban development, climate change, population growth and social dynamics. It’s everything from city planning and food production to eco philosophy or complex adaptive systems.

In my thesis I study possibilities and limitations for citizen participation and co-management in city planning to help build social resilience in society. When I decided on the topic I think I was a bit tired of food haha. It was in the aftermath of the Swedish election and the increased social unstability we see here in Sweden (and out in the world too) worried me. In the future I want to work with sustainable food in some way. It could be inspiring people to make sustainable food choices, which I kind of already do through my blog (I hope!) hehe. It could also be working for a food or agriculture company with sustainable development issues. The possibilities are endless, really! I just know my passion is food, happy people and a healthy planet 🙂

How would you describe your food philosophy?

I want it to be simple! My aim is to inspire as many people as I can to incorporate more vegetarian or vegan food into their diets and cook more from scratch using seasonal ingredients, and thereby bringing us one step closer to living environmentally friendly lifestyles. Therefore I don’t believe in using too many obscure and expensive ingredients, or create difficult or fancy recipes. My recipes often consist of just a few, simple ingredients and are usually quick to assemble. I want to show that it can be both wholesome, fun and easy to eat seasonal and vegetarian. Also fresh produce or a lovingly cooked meal can really make my heart melt! It’s everything I need to be happy. That simplicity and appreciation of food is something I want to share with others.

Couldn’t agree with you more.

How did you come up with the name Cashew Kitchen?

Um, I was just playing around with different names that sounded ”catchy” haha. I always have cashew nuts at home and love to use them in raw desserts, granola, smoothies etc. so it felt suitable with a name steaming from one of my favorite ingredients 🙂

How does your process from idea to finished recipe and blog post look like?

Sometimes a get an idea from surfing around the food blogosphere or pinterest that I write down on my little list. It can be anything really that triggers the idea to a recipe – a combination of colors, a long forgotten ingredient, a memory. But more often I find myself standing in front of an half empty fridge trying to think of something I can make out of the little I have. Honestly that’s where the best recipes come from! If I just happened to create something utterly delicious I try to photograph it right away if I have the time, but mostly I plan to cook/prepare the night before and then style & shoot the next day. Quite often I have tried the recipe a couple of times by then. Editing photos I do on my spare time in the evenings. I never plan what I’m gonna write about on the blog, I just write what pops up in my head that particular day.

I love your creativity!!

Which 5 ingredients will one find in your pantry? 

Hehe my pantry is smacked with stuff… In the back you’ll probably find some rarely used superfood powders, but what I always need to have at home (besides cashews) are almonds, rolled oats, coconut milk, tahini and bananas. And a thousand more things. Gosh I’m so spoiled with having good food around.

Do you have an all time favorite recipe you keep coming back to? 🙂

I have different favorite recipes in different periods of my life. Right now the only thing I wanna have for breakfast is my Coconut & Vanilla Oatmeal. During weekdays I eat similar salads every day, at the moment with a millet base, random veggies and a honey & dijon mustard dressing I’ve made countless times!

Tell us something about the recipe you are sharing today! Why this particular recipe?

This recipe is a perfect example of how I roll 😉 It happened the day before pay day and contains literally everything I had left in my fridge that day. I can tell you my expectations for this smoothie wasn’t that high, but oh how surprised I was when I tasted it!

I love the creativity that comes from restrictions. You don’t really need to have a perfectly stocked pantry to make delicious food. I hate to throw away food and always save the little bits and pieces left to use for something else. Smoothies is a great way to use up that last squeeze in the yoghurt package or half a frozen banana from the freezer.

I make smoothies almost every day to drink in between meals, and I especially like to add some seeds or grains and something fat like coconut milk or yoghurt to make it more filling and long lasting.

Despite citruses typically are winter ingredients, to me this is a recipe flirting with spring 🙂 I even added birch straws, see! As if the weather gods heard my plea when photographing this recipe, the sun came out from the clouds just long enough for me to catch it.

For this recipe I used yoghurt, but you can easily make a vegan version using coconut milk + a little extra lemon juice.

orange buckwheat smoothie

Sunny Buckwheat Smoothie

Serves one

Preparations:

2 tbsp raw buckwheat groats

water to cover

***soak for minimum 1 hour***

To mix:

1 large orange or 2 small

1 small banana

1/4 lemon

1 inch piece of fresh ginger

1/2 cup natural yoghurt

2 small pitted dates or 1 medjool date

1/2 tsp turmeric powder

water until desired consistency

+ the soaked and rinsed buckwheat

Prepare by soaking the buckwheat in lukewarm water for minimum one hour. This can be done the night before or in the morning. You soak the groats to get rid of harmful enzymes and start a sprouting process for optimal digestion and nutritional content.

Rinse buckwheat thoroughly. Drain and set aside.

Peel orange and lemon with a knife. Try to get rid of as much of the white parts as possible (it’s bitter). Remove any seeds. Peel ginger and coarsely chop.

Put orange, a quarter of the lemon, banana, ginger, buckwheat, yoghurt, dates and turmeric powder in a high speed blender and mix until completely smooth. Add water if nessecary. If you have a not so strong mixer or an immersion blender you might wanna squeeze out the juice of the orange and lemon beforehand, grate the ginger and perhaps soak the dates if they’re dried.

Serve right away with seeds, berries, granola or simply with a (birch) straw!

Thank you so much Agnes for sharing this beautiful recipe with us here at Straightforward Nutrition! I sure know what I’ll have for breakfast next week 🙂

If you want to check out the Millet & Linseeds Porridge which I shared on Cashew-Kitchen click here

straightforward nutritionstraightforward nutrition

 

 

 

 

 

 

 

 

 

 

 

*All photographs on this post is by Cashew-Kitchen.