I hope everyone’s had a lovely start to 2015 – I’ve got to say mine’s getting progressively getting better! The start of the year was a bit rocky, but sometimes it’s ok to not be ok – sometimes you have to have a bad day to have a good day, but just remember it all gets better! Trust me.
Ooookk that escalated quickly! Didn’t mean to get all deep up in here!
Moving on, this technically isn’t a juice per say, but it’s a thin smoothie, so ya know, same difference!
It’s super refreshing and light and as usual, feel free to add any more fruit if you want it sweeter, I’m sure oranges would be amazing in this!
Green Juicevegan, gluten free, dairy free
Serves 1
The perfect drink to have in the morning along side your breakfast or to have as a snack to hydrate yourself. You can of course make it into a more smoothie consistency by adding yoghurt, banana or milk.
2 handfuls of spianch
1/4 cucumber
Handful of mango
1/2 cup water, or apple juice
Squeeze of lemon
Add all ingredients to blender and blend until smooth.
Who doesn’t love a good taco? It’s the perfect snack or lunch to have on the go and also perfect for a party (did I hear someone say taco party?! Yes please!)
I’ve never made my own tacos before, let alone my own tacos shells (the horror!) but I decided to pluck up the courage and try it out!
These are by no means the traditional taco – I’ve made an easy shell, inspired by my wraps, and filled them with fresh ingredients that are warming and filling!
I’m sure they would be amazing with pulled pork inside, or even just some black beans heated up with some spices and onion on the stovetop! Oh, and don’t even get me started on the breakfast taco possibilities… my mouth is watering just thinking of eggs with avocado mmm…
These tacos are surprisingly easy to make, but provides such an impressive meal! You can also use the batter to make wraps and also change around the fillings. I love the sweetness of the squash with the crunchy carrot and tangy beets.
1/2 butternut squash, cut into cubes
1 small beetroot, julienned (I added some apple cider vinegar to make a quick pickle)
1 small carrot, julienned
Green onions
Thinly sliced lettuce or red cabbage
Spices for the squash: cumin, paprika etc.
Extra virgin olive oil
optional: black beans, slow cooked meats, guacamole, cheese and/or crema.
Preheat the oven to 180ºC.
Massage olive oil, salt and any spices into the squash.
Place in the oven for about 30 minutes, flipping halfway through.
The should be done once golden brown.
You can then assemble the tacos.
For the tacos
1/2 cup gram flour (also called besan)
1/2 cup water
Pinch of salt
Extra virgin olive oil
Mix all the ingredients apart from the oil into a bowl and let it rest for 1-2 hours.
Once set aside to rest, lightly oil a non stick skillet and place a tablespoon on the mixture into the pan, and thin out with the back of a spoon (try to get it as thin as possible).
Once you have used all the mixture, you can use them straight away, or I like to slightly char them on an open flame.
Just flip the tacos around on your burner until it starts to get a little burnt around the edges – it gives a gorgeous, charred flavour!
Hope everyone’s had a lovely week! It been super quick for me but the arctic conditions are real guys. I am fuh-reezing 24/7! All I want to do is cozy up with all these gorgeous recipes!
These gluten free and chai waffles sound like a perfect breakfast for fall!
These brownies with pomegranate and sea salt hits the spot!
Add A Little 