I’ll take some of this and that„
mango and banana smoothie
EASY HEALTHY VEGAN BLACK QUINOA, BERRY AND CHIA SEED ENERGY BAR TOPPED WITH CRANBERRIES AND DARK CHOCOLATE RECIPE
- 1/2 cup of quinoa
- 2 tbsp of chia seeds
- 1 cup of frozen berries
- 12 dates
- 1/3 cup dried cranberries
- 2 bits of dark chocolate
This energy bar is rammed with goodness! Not only is it the quinoa a complete protein, meaning that it contains all of essential amino acids the body cannot synthesize from other sources, but it also has the highest iron content of any grain! Additionally it is rich in essential amino acids and vitamins A, B2 and E and is an excellent gluten free alternative to other grains. I get mine from the wonderful people at Real Foods. The dates and berries are full of vitamins and dietary fibre and keep the whole bar stuck together. And well, the chocolate is a little happiness booster, filled with antioxidants and caffeine to get you pumped up and ready to go :)
And the best point is they are so easy to make! Start off with rinsing the quinoa in cold water, then bring to the boil and let it simmer for approximately 15 minutes, drain and set aside to cool (if you have the time, let it cool in the fridge overnight). Next step is the base: throw the chia seeds, berries and dates into the food processor and blend till its a gooey sticky red mess. I like to add apple sauce and vanilla for extra flavor. In a bowl mix most of the dried cranberries with the black quinoa and red mess. Spread the mixture on a sheet of baking paper, it should have a fairly dense consistency. Bake at 190 C/fan 170C/gas 5 for thirty minutes, depending on the thickness of the energy bars. Once crispy, remove from oven and cut into portions. Now’s the time to melt the dark chocolate in a small saucepan and cover each bar liberally, then sprinkle chopped dried cranberries on top while the chocolate is still warm. Let the whole thing cool et voilà! Enjoy as a workout snack, a posh biscuit or a lunchbox snack.
Breakfast boost sprinkle
Looks like my kinda breakfast - presently I’m eating a chia sprinkle with ginger - delish
Vegan Supplements Part 1: The Essentials from the Vegan Cuts Blog
I made this kale sauteed in garlic and olive oil (what else) with fingerling potatoes and a tofu scramble.
Vegan Quinoa Pizza Balls
1 cup cooked quinoa (already seasoned with salt)
1 cup red beans
5-6 fresh basil leaves
1/4 cup fresh parsley, chopped
1/3 cup tomato paste (plain - add oregano and fresh basil)
salt to taste
Mash all ingredients with a fork. You could also use your food processor, but you want the balls to still have texture, so be careful not to over-process.
Using your hands, form 1-2 inch balls. Bake on a nonstick baking sheet for 25-30 minutes at 350 degrees, until the balls are brown and firm.
(photo recipe via onannasplate.com)
Reblogging for future reference :D
Get ready appetizer….
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