Strawberry and Mango Smoothie

Eating foods that are high in water content and fiber like strawberries, grapes and watermelon can help to keep you hydrated and your bowel movements regular. Strawberries also make a great source of vitamins C and K as well as fiber, folic acid, manganese and potassium. They contain significant amounts of phytonutrients and flavanoids which give strawberries the vibrant bright red color. The fiber and fructose content may also help regulate your blood sugar levels by slowing digestion.

Mangoes are rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds. Which combined with omega-3-rich chia seeds makes a pretty good smoothie I’d say. Adding some plant yogurt makes the texture creamier and also many vegan yogurts contain added vitamins D and B12 which many plant based diets easily lack.

This heavenly sweet and creamy Strawberry and Mango smoothie is one of my favorite smoothies, you still wonder why? 😉

Here are the instructions, hope you love it!

Strawberry and Mango Smoothie
(makes 2 servings)

1 ripe mango
1 ripe banana
1 cup strawberries, fresh or frozen
¾ cup natural, unsweetened oat yogurt (substitute to coconut or soy yogurt)
1 tbsp chia seeds

Place all the ingredients into a blender. Blend until smooth. Serve and ENJOY!

Thank you for reading, have a beautiful day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also follow my blog vie bloglovin’

 

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Raw Lemon Vanilla and Mint Chocolate Strawberry Cheesecake

Strawberry season is finally here and what could possibly be a better way to use fresh strawberries than making a cake? This raw cheesecake I made was actually for Mother’s day but it would make a great sweet treat for any kind of spring/summertime party. It’s a heavenly delicious double layer cake that will win over any eaters heart.

First you start with a crunchy but still a bit sticky, sweet buckwheat and date base. Then pile up a layer of fresh strawberries and top it with a dreamy creamy, super fresh lemon and vanilla layer. Last but definitely not least comes the rich and oh-so-minty mint chocolate frosting because it wouldn’t really be a proper summer cake without chocolate, right? Drizzle some melted raw chocolate on top and get ready to be amazed! 😉

The photo doesn’t really do justice for the cake, since the lighting was super bad and I ran into some technical issues with my camera. But I will update some better ones as soon as I make a new one, which I’m definitely going to do very soon! Meanwhile please bare with me. 🙂

Here are the instructions, happy ‘baking’!

Raw Lemon Vanilla & Mint Chocolate Strawberry Cheesecake

Base

1 cup buckwheat groats
⅔ cup coconut flakes
150 g fresh pitted dates

about 200g fresh strawberries, halved (or as many as needed to cover the bottom)

Place all the ingredients into a food processor/blender and blend until relatively even, grainy mixture comes out. Line a cake tin with parchment paper and press the base flat to the bottom. Place the halved strawberries on top of the base layer, cut side down.

Lemon Vanilla Layer

2 cups coconut cream*
1 ripe (spotty) banana
zest and juice of a lemon (zest grated)
3 tbsp agave nectar or pure maple syrup
3 tbsp virgin coconut oil
1 tsp pure vanilla extract

Carefully open the coconut cream cans and scoop out only the thick part from the top. Place into food processor/blender with banana, grated lemon peel, lemon juice, agave nectar/maple syrup, melted coconut oil and vanilla extract. Blend until smooth. Pour little over half of the mixture into the cake tin, just to cover up the strawberries (use the rest to the chocolate layer). Transfer the cake to freezer and let set before applying the next one.

*refrigerate overnight

Mint Chocolate Layer

Remaining half of the lemon vanilla layer mixture

3 tbps raw cacao powder
1 tbsp agave nectar
handful of fresh mint leaves

Place the raw cacao powder, agave nectar/maple syrup and mint leaves into food processor/blender with the remaining lemon vanilla mixture. Blend until heavenly smooth and pour over the previous layer. Transfer to freezer overnight or at least for 4-5 hours to set.

Remove out of the freezer about an hour before serving to defrost. Serve and ENJOY!

Thank you for stopping by, have a great day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also now follow my blog via bloglovin’

Brown Rice Risotto with Summer Greens

After having tried out the delicious Rainbow Pad Thai the other night, I felt like doing something quite similar the next day too. So I whipped up this ‘risotto’ pretty much with the last nights leftover veggies and brown basmati rice. And it ended up being too good not to share the recipe.

Made with lots of onion, zucchini, carrots, green bell pepper and green peas, this Brown Rice Risotto with Summer Greens is another go-to meal for the warm summer nights. It’s also super simple and fast to cook!

I’ve also finally jumped onto the sriracha bandwagon and serve it atop every meal. I suggest you try it yourself, to find out what’s all the hype about. 😉

Here are the instructions, happy cooking!

Brown Rice Risotto with Summer Greens
(makes 3-4 servings)

1 cup brown basmati rice (uncooked amount)

1 yellow onion, diced
1 spring onion, diced
1 zucchini, grated
2 carrots, grated
1 green bell pepper, sliced
1 cup green peas, fresh or frozen
1 tbsp extra virgin olive oil

1-2 tbsp coconut sugar
2 tbsp tamari soy sauce
1 tbsp apple cider vinegar
2-3 tbsp sriracha sauce

Start by cooking the rice in two cups of water.

In a frying pan heat olive oil over medium heat until just hot. Add the diced onions, grated zucchini and carrot, sliced green bell pepper and green peas. Sauté for 10-15 minutes or until softened a bit.

Add the coconut sugar, tamari soy sauce, apple cider vinegar and sriracha sauce. Stir well to combine. Mix the rice with the cooked veggies and remove from the heat. Serve with fresh lime and ENJOY!

Thank you for reading, make sure to check also the latest issue of Holistic Fashionista #40 for more tips and tricks on creative business and holistic living 😘

Have a beautiful day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also follow my blog via bloglovin’

Rainbow Pad Thai

In a week the weather has changed from +0 degrees C and snow to +20 degrees C and all sunny. One happy girl here, the sun makes me feel like I’m alive again!

As the day usually goes by sipping on smoothies or eating nice cream, it’s great to have something more spicy for dinner. And as all the fresh veggies get more accessible in the summer, I was inspired to try to wrap up my very first homemade thai meal. Made with all the rainbow colored veggies and gluten free rice noodles, this vegan Pad Thai may have just become one of my favorites.

Since I don’t own a spiralizer (yet), I just simply grated all the veggies. In case you have one, feel free to use it.

Here are the instructions, hope you love it!

Rainbow Pad Thai
(makes 3-4 servings)

1 yellow onion, diced
1 zucchini, spiralized or grated
3 carrots, spiralized or grated
1 red bell pepper, sliced
corn kernels of one cob
1 tbsp extra virgin olive oil

about 140g rice vermicelli noodles (dry weight)

2 tbsp coconut sugar
2 tbsp tamari soy sauce
1 tbsp apple cider vinegar
2-3 tbsp sriracha sauce

In a frying pan heat olive oil over medium heat until just hot. Place the diced onion, spiralized/grated zucchini and carrot, sliced red bell pepper and corn kernels into the pan and sauté for about 10-15 minutes. Add the coconut sugar, tamari soy sauce and sriracha, stir well to combine. Remove from the heat.

Bring about a liter of water to boil. Place the rice noodles into a strainer and pour the water over to ‘cook’ the noodles. In case you’re using ‘thicker’ noodles or brown rice noodles, cook them in a pot as they take more time to soften.

Transfer the cooked noodles and veggies in a large bowl, stir well to combine. Serve with lime wedges and ENJOY!

Thank you for reading, have a beautiful day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

PS. you can also follow my blog on bloglovin’

Check also the latest issue of Holistic Fashionista here to see more rad material and business tips! 😘

Vegetable and Red Lentil Quinoa Soup

Soups are easy to cook and make excellent stock-up meals, as you can prepare a batch in the weekend and munch them all week long. And in many cases, the flavor only gets better on the next day as well.

Made with a dreamy combination of red lentils, quinoa and all the vegetables, means complete proteins, good carbs and a bunch of healing spices. Together they make the ultimate summertime comfort food and became instantly my new favorite! Couldn’t be more exited to share the recipe for my Mixed Vegetable and Red Lentil Dal Soup with Quinoa. In case you wish to get a lighter version, feel free to leave out the coconut milk and replace it with a cup of vegetable stock.

Here are the instructions, hope you love it!

Mixed Vegetable and Red Lentil Soup with Quinoa
(makes 3-4 servings)

1 yellow onion, diced
3 cloves of garlic, minced
3 cm knob of fresh ginger, minced
1 tbsp extra virgin olive oil
1 tsp ground turmeric
1 tsp ground cumin
½ tsp chili flakes
2-3 cups low sodium vegetable stock
1 cup low-fat coconut milk
¾ cup dried red lentils
⅓ cup quinoa
500g mixed vegetables, chopped (e.g. carrot, sweet potato, broccoli, cauliflower)
salt & pepper to taste

In a large pot heat olive oil over medium heat until just hot. Add the diced onion, minced garlic cloves and ginger. Sauté for about 5-10 minutes or until golden. Stir in the spices and continue to cook for an additional 2-3 minutes.

Add two cups of vegetable stock, rinsed red lentils, quinoa and the chopped veggies. Bring to boil and add the coconut milk, and the third cup of veggie stock if necessary to cover all the ingredients. Let simmer for about 20-25 minutes or until the lentils, quinoa and vegetables are cooked. Season to taste with salt and pepper. Serve and ENJOY!

Thank you for stopping by, happy weekend! 🙂

x Ella

Check out also the latest Holistic Fashionista issue for more tips and tricks on holistic well-being and building a successful business 😘

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’