Chocolate Protein Smoothie

This recipe has become my all time favourite breakfast, especially after a busy morning of working out and teaching. This was inspired by my lovely friend Jo Arthur who also enjoys her chocolate superfood smoothies every morning.

I recommend using a high powered blender to get the consistency of the smoothie really creamy like a super healthy mousse au chocolat. It is really like having a chocolate dessert for breakfast but it gives you all the nourishment you need to maintain your energy levels throughout the day and it is filled with only goodness.

Another advantage: this recipe takes a few minutes, which is good for someone (like me) who prefers not to spend ages preparing a meal:)

This is what you need to put into your blender:

1/2 ripe avocado

1 tpsp chia seeds (soaked in a glass of water for around 20 minutes)

1 cup almond milk (If I don’t have homemade almond milk, I use the Almond Drink by Rude Health)

1 tsp maca powder

1 tsp lucuma powder

1/2 tsp stevia

1/2 cup raw cacao powder

1/2 tsp cinnamon

1 scoop of Sunwarrior Raw unflavoured Protein powder (or any other protein powder of your choice)

Then just blend, pour into your favourite bowl, and sprinkle with toppings of your choice. I like to sprinkle it with a bit of grawnola and organic beepollen for the added crunch.

Enjoy, lovelies!

The Best Banana Bread

For a long time I had been trying to make a great banana bread without all the added sugar that makes it overly sweet. I think I may have managed to create a great recipe and I hope you will like it too.

I made a great big loaf, using 8 super ripe medium sized bananas, 1/2 cup coconut oil, 2 eggs, 3 cups buckwheat flour, 3 tsp baking powder, 2 tsp xanthan gum, 1 tbsp cinnamon. If you like, also add some of your favourite nuts, such as walnuts or hazelnuts. You don’t need much time at all to prepare this delicious banana bread: Preparing the dough only takes a few minutes and then you just let it bake in the oven.

  • Preheat the oven to 200 degrees celsius.
  • Start by mashing the bananas and mix in the eggs, than add all other dry ingredients and mix well.
  • Put everything into a coconut oil greased cake/bread tin of your choice and let it bake in the oven until the crust is deliciously golden brown.

Enjoy while still warm or if you it it cold, it is lovely to toast a slice and spread it with coconut oil, ghee and/or chia jam.

Have a wonderful rest of your Sunday.

Love,

Mona

Celeriac Spaghetti with Brazil Nut & Watercress pesto

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Celeriac is my new favourite vegetable. When I saw this vegetable in my veg box for the first time, I was sceptical. But a simple use of my spiralizer and sautéing it in a pan with my watercress pesto made it a heavenly meal I could eat very often! More importantly it is in season right now – so enjoy it while you can:)

You just need:
– As much spiralized Celeriac as you like (you can always make
a big batch and store it in the fridge in order to enjoy it throughout the whole week and add it to your lunch box).

For the Pesto add the following ingredients into a (mini) food processor:
– 100g watercress
– 10 Brazil Nuts
– 2 tbsp Nutritional Yeast
– Extra Virgin Olive Oil

Now add the Celeretti and pesto into a pan and just warm it up a little. Optionally top with Cherry tomatoes and enjoy your very healthy and delicious pasta experience.

Enjoy and have a lovely rest of your weekend!

Mona

Healthy Plum Tart

I always feel nostalgic when thinking about plum tarts.

When I was a kid, plum tarts were a highlight of the summer and my mum was always looking forward to enjoying a really good slice of plum tart with whipped cream, often home made by my grandmother or sometimes bought in one of the many great bakeries in Germany.

I am so happy with this particular recipe that I played around with the other day. I was planning to make a healthy version of a traditional plum tart and I can just say that I personally really enjoyed it. I had two friends coming over for lunch and we finished it together within an hour….that is probably a good sign.

This recipe is gluten and dairy free and only contains one tablespoon of raw local honey to sweeten the crust.

For the crust: 

1 1/4 cups chestnut flour

1/4 cup coconut flour

1 generous tbsp of coconut oil

2 eggs (beaten)

1/2 tsp baking soda

1/2 tsp salt

1 tbsp raw honey

Mix everything thoroughly and distribute the dough evenly in a coconut oil greased tart tin.

For the topping: 

I didn’t count the plums for this tart but I used almost a whole punnet from my local farm shop. Slice the ripe plums into medium thin slices and arrange them neatly any way you prefer on top of the crust. Top it with a little extra coconut oil and pumpkin spice (I didn’t add any extra sauce or sweetener as I felt the plums and crust are already sweet enough).

I baked it on a high temperature in my gas oven (it is always quite hard to know what temperature it is on) and I left it to bake for around 40 minutes and kept checking until the outer crust was golden brown and the plums slightly brown and soft.

It tastes most delicious when still a little warm and with some vanilla ice cream on top :)

Enjoy while English plums are still in season.