Thursday, 24 April 2014

Mint Green Avocado Kale Smoothie



I wish I could have this smoothie for breakfast every day... no, wait: I can! Yay! (Well, as long as we get avocados, anyway; we grow our own kale and spinach pretty much all year round. ) I was bored with eating my greens, so I decided to drink them raw instead. Just to ensure a garden-fresh taste, I threw in some spearmint and lemon balm leaves from the pots on our patio. This smoothie is unusual but delicious, and full of alkalising and nutrient-dense greens. Don't let the fact you don't own a high speed blender put you off green smoothies; I made this one using a Magimix food processor- it just takes a little more time, that's all. This recipe makes one large green smoothie; I shared mine but could quite easily have polished off the lot.

Half a small, ripe Hass avocado
30g approx. (a large handful) fresh kale and/ or spinach
2 medium kiwis
4 dried dates, chopped
a small handful of fresh spearmint and lemon balm leaves
1 tab lemon juice
200ml water
  • If you have a high speed blender like a Vitamix or Blendtech, just throw everything in and you're done.
  • If, like us, you own a slower blender or a food processor, put in everything but the lemon juice and water and blend until you get a paste.
  • Add the lemon juice and water and keep it running until all those little dark green flecks get smaller and smaller and almost disappear. This might take a few minutes, but then you're done.





Tuesday, 22 April 2014

Flax Flatbreads- vegan, yeast free


 What do you get if you take our soda bread recipe, add some ground flax seeds, then cook it like chapattis?- Why, flax flatbreads of course! It's quick, easy and really satisfying to be able to make your own flatbreads; they are great to go with soups, stews, dips and spreads whether you're at home or out and about, and home made breads are always tastier than anything you can buy. These particular flatbreads make a filling substitute for yeasted pittas, plus they have the added bonus of omega 3 oils and protein from the flax seeds. We usually get 6 or 7 flatbreads from this recipe:

2 cups organic wholemeal bread flour (1 cup=250ml)
1 cup plain white flour
4 tsps baking powder
50ml olive oil
2 tabs ground flax seeds
water to mix

  • Rub the oil into the dry ingredients
  • Add enough water to make a pliable, but not sticky, dough.
  • Knead lightly until easy to handle (just a minute or two).
  • Divide into balls of about twice the size you would make for chapattis and roll out into circles a little thicker than chapattis. (But not too thick or they will be cooked on the outside but raw inside!).
  • Cook on a tawa or large non-stick frying pan for a few minutes, flipping them frequently to prevent scorching. They will bubble up, but not puff like chapattis.
  • Serve warm or cold.
What's your favourite home made bread when you're in a hurry?