Brunch

Greenify Your Summer Without Drinking Green Smoothies

(Scroll down for recipes)

Digesting a green smoothie can feel as digesting the whole cow. 

I love green smoothies. Silky, smooth, tasty, bursting with chlorophyll and the full range of phytonutrients. They are so convenient to take all your daily greens, herbs, protein/collagen, all in one.  

Nevertheless, to my own surprise, I’ve felt massive resistance to smoothies for the whole summer. Without being too descriptive here, let me put it simply: I cannot imagine starting a day with a cold green smoothie, as I’m going to suffer the stomach ache for the next three hours. At least. Even tho my skin glows when I’m regular with my miraculous green drink, I chose to respect WHAT MY BODY IS TELLING ME. 

Misinterpreting your body’s signs is easy. If you feel the similar way,  it doesn’t mean that you should stop eating greens. It might be that your body doesn’t want RAW GREENS. And that’s fine.

Don’t let the wellness influencers, nutritionists, and health coaches make you feel inadequate and out of your own wellness game. The real wellness advocates will NEVER EVER impose their philosophy on you. They will encourage you to find your way! Yes, it doesn’t sell that good because everyone wants a “pill” for every “ill," but that is just the wrong way of doing things and I know that deep down you know that. 

You have all you need to learn what works for you and what doesn’t work for you. Begin with a food journal, radical honesty with yourself, and some mindfulness. Write down  what did you eat for each meal and how did you feel both physically and emotionally. 

There is no such thing that would always fit everybody. If you still believe the opposite, you’ll probably spend a fortune on somebody else’s idea of healthy. In other words, a perfectly styled Instagram photo with a green smoothie in my hand may mean nothing to you, or everything to you. You decide based on your beliefs.

Now, ask yourself - would a glass of warm water feel better in your tummy? If yes, then try to support your digestion by cooking your food. Cooking your food can change your life - said the great Michael Pollan. Take this claim both literally and metaphorically. Become an investigator and use it to get healthier and to strengthen your relationship with yourself. 

Here are my 3 ideas on how to greenify your summer without drinking smoothies. Enjoy and feel free to tag me on your Instagram photo when you get to try them! 

 

1. Spinach and green pea pesto - vegan (goes with pasta, risotto, dressing for salads)

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Ingredients:

2 cups fresh spinach

1 tbsp olive oil

1 cup (frozen) peas (covered with hot boiling water)

1 tbsp freshly squeezed lemon juice

1 tbsp sunflower seeds

Method: 

Cover a cup of peas with boiling water and let it sit for 5-10 minutes. Remove the water, put all ingredients in a food processor and blend until you get pesto-like consistency. Serve it warm or cold as a dip for your veggies, sauce for the pasta, or dressing for salads. 

 

2. Broccoli bombs (vegan)

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Ingredients:

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/2 cup hazelnuts

1/2 cup wallnuts

1 small red onion (finely chopped)

2 cloves garlic (crushed)

1 tsp sea salt

1/2 tsp nutmeg

2 tbsp tahini

2 tbsp olive oil

150-200 gr chopped broccoli

Method: 

1. Put seeds and the nuts in the food processor and whizz until they resemble a breadcrumbs.

2. Put all the other ingredients into food processor and blend until they form the paste. 

3. Take a spoonful and roll into ball. 

4. Refrigirate for one hour and eat them raw OR continue following the step 5 (my personal favourite)

5. Warm the oven at 180C, place the balls on the baking tray lined with parchment paper, and bake until golden. For my oven it takes 20-25 minutes to make them ready, and I turn them once in the meantime. 

 

3. Asparagus with butter, lemon and sage dressing

  Ingredients:   1 bunch of asparagus  15-20 gr grass fed butter  1 lemon juice  Handful of sage leaves   Pinch of Maldon salt   Method :   1. Put the pan at the stove. Let the butter warm up at the medium heat.  2. Rinse the asparagus and cut the hard lower part.  3.  Add the sage leaves to pan and the juice of half a lemon. Let it caramelise for 1 minute.   4. Place the asparagus to the pan, toss and coat it in the butter-lemon mixture.   5. Let it cook for 5-7 minutes.  6. At the end, add the juce of another half of the lemon, sprinkle with Maldon salt and enjoy!      

Ingredients:

1 bunch of asparagus

15-20 gr grass fed butter

1 lemon juice

Handful of sage leaves 

Pinch of Maldon salt

Method

1. Put the pan at the stove. Let the butter warm up at the medium heat.

2. Rinse the asparagus and cut the hard lower part.

3.  Add the sage leaves to pan and the juice of half a lemon. Let it caramelise for 1 minute. 

4. Place the asparagus to the pan, toss and coat it in the butter-lemon mixture. 

5. Let it cook for 5-7 minutes.

6. At the end, add the juce of another half of the lemon, sprinkle with Maldon salt and enjoy!

 

 

Brunch/Breakfast Pancakes In A Blender

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It was hard finding a title for this blog post. I tried with NO FLOUR, NO DAIRY, NO FAT, NO EGGS, NO SUGAR pancakes. Then I thought to myself that you’d probably think that there wasn't any food in this recipe. 

But no worries guys - there is food. And it’s delicious and nutritious. Children adore it; adults love it. It’s fast to prepare (actually you just wizz all ingredients in a blender), super convenient, very healthy, and you will create a very appealing experience both for your family, or your friends. It’s great for breakfast and beautiful for brunch. 

I was inspired to make this recipe thanks to the two ladies that I admire - Candice Kumai (aka the Matcha Queen) and my fellow (ex) Copenhagener Sarah Britton from My New Roots. These girls are trained chefs, wellness warriors and I deeply admire their work and beautiful personalities. 

I was playing around with their ideas trying to make a fusion. At the same time, I prayed not to bastardize their foolproof recipes. Surprisingly, it turned out to be delicious! We made this dish a staple in our home that works equally good on busy working days and lazy weekends. 

Now it's your turn guys! Make it with pride and tag me on social media so I can see it!

Buckwheat groats are gluten-free, which means that this recipe is suitable for you who are not eating foods that contain gluten. It’s also flour free which means that you'll eat your whole grain (buckwheat is a seed actually, originating from the same family as rhubarb) in its pure form.

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Ingredients:


2 Cups of buckwheat groats (soaked overnight and rinsed, measured after soaking. For soaking use one measuring cup of groats)

1 banana
1 Cup of water
1/2 lemon zest
1 tsp cardamom
1/2 tsp cinnamon
1 tbsp matcha powder (optional)
1/2 tsp coconut oil for the pan

Method:

Soak 1 full cup of the buckwheat groats overnight. Strain them and rinse them well. Pour all the ingredients in the blender or Nutri bullet and wizzzzz for 45 seconds.

Heat a large nonstick skillet over medium heat. Coat the pan with coconut oil. Using 1/4 cup of batter for each pancake cook two to three pancakes at a time. Pour the mixture into the pan using a measuring cup or spoon. Cook the pancakes until bubbles show up on the top. Flip and cook the other side until golden, about 2-3 minutes more. 

Top it up with coconut cream, maple syrup, and some fresh berries.

Voila! Enjoy!

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Oh yeah, not to forget to tell you this - I made a double batch, and instead of matcha powder, I used the beetroot powder in the second one. We ended up having pink and green pancakes, and both of them were delicious. 

You welcome guys!

This recipe was another example of how to Do Simple Better! 

Love You,
Marija