Marvellous mango smoothie

Oh my what a yummy pie!

I have tried various recipes for glutenfree pies and cakes, most of them came out okay but where never very special. Until now, this pies is delicious! I made this pie on a saturday afternoon and by the end of the evening there wasn't a single crumb left! I only managed to get my hands on one slice, my family devoured the rest. But that one slice I had surprised me as I wasn't expecting much of this pie, but it was very tasty. The crust is made out of different kind of nuts, and is filled with a chocolate and strawberry cream filling.

Recipe

 

Crust

2 cups finely ground nuts

1 tablespoon honey/agave

Pinch of salt

1/4 cup melted coconut oil

Chocolate filling

2 tablespoons raw cocoa

3 tablespoons honey/agave

1 tablespoon almond milk

Pinch of cinnamon

Strawberry cream filling

250 g soy cream

150 g fresh mashed strawberries

2 tablespoons sugarfree strawberry jam

♥ Preheat the oven to 180 degrees

♥ Combine the nuts, salt and honey in a bowl. Pour in the melted coconut oil and mix all the ingredients with a fork.

♥ Pour the nut batter into a cake tin, make sure the bottom and sides are evenly covered.

♥ Pop the pie in the oven for 15 minutes, or until the pie is goldenbrown.

♥ Let the pie cool completely.

♥ Combine all the ingredients for the chocolate filling, pour into the pie crust.

♥ Refrigerate the pie.

♥ In a mixing bowl mix the soy cream, mashed strawberries and strawberry jam. The cream filling is ready when it forms soft peaks.

♥ Pour the strawberry cream filling on top of the chocolate filling.

♥ Refrigerate the pie for at least 3 hours.



Merry berry smoothie

I usually begin my mornings with a smoothie, as it´s nice and easy and quick to prepare. I try to have a green smoothie every day, but on a lazy sunday I prefer my smoothie without greens. This is my go to no-green smoothie recipe. I love the combination of the tanginess of the bloodorange and the sweetness of the strawberries.

A very veggie risotto

I must admit that I'm not a big fan of risotto's. I find them to sticky and i don't like the texture. But after the combination of the ingredients in this recipe, I'm hooked! The vegetables give the risotto some extra bite and the parsley adds a great flavor. Another great thing about risotto's , is that you only have to use one pan. Less dishes to clean!

Very veggie risotto 

4 servings

 

1 shredded onion

2 garlic cloves finely chopped

1 big carrot diced

5 celery stalks in small strips 

300 gram risottorice

1 litre vegetable stock

450 gram peas

125 g prawns

1 handful of chopped parsley

a few squeezes of lemon juice

  

 

♥ Heat oil in a pan.

♥ Fry the onion and garlic for 2 minutes.

♥ Add the carrot and celery and continue to fry for 3 minutes.

♥ Add in the risottorice and slowly pour in some of the vegetable stock. When the rice has absorbed the stock, add some more. Continue doing this until there's no stock left.

♥ After 15 minutes add in the peas and continue to cook the risotto for another 5 minutes. 

♥ Take the pan of the heat and add in the parsley, prawns and lemon juice. Give it a good stir, and enjoy!