Pasta Rosa (Pink pasta)

When you thought pasta couldn’t be any more dreamy – let me introduce you to Pasta Rosa! I absolutely love making this pasta as it’s healthy, delicious and it’s the perfect way to impress any pasta lover! It’s extremely easy to make too, all you need is a pan to boil your pasta and a blender for the sauce – which means you’ve got this impressive dish whipped up in no time! I sometimes like to make a little extra sauce to then keep in an airtight container in the fridge. It’s great the next day for a different type of pasta (like penne) or even as a dip or spread.

 

Ingredients

  • 3 medium beetroots
  • 1 onion
  • 1 garlic clove
  • 2 medium tomatoes
  • Splash of red wine vinegar
  • Olive oil
  • Pinch oregano
  • Salt and pepper
  • Fresh basil
  • 80 grams spaghetti

 

Method

  1.  Peel and cut the onion, beetroot, garlic and tomatoes into small pieces.
  2. Once everything is chopped place the onion, beetroot, garlic and tomatoes in a food processor. Then add a splash of red wine vinegar, pinch of oregano, a splash of olive oil and season with some salt and pepper, now blend until smooth.
  3.  When your sauce is done boil some water with salt for your spaghetti and prepare as instructed on the package.
  4. Once your spaghetti is done and drained place the spaghetti back into the pan and add your pink sauce – mix well.
  5. Grab a hand full of fresh basil and cut them into long strips (julienne).
  6. Place your Pink Pasta on a plate and finish off by sprinkling over the fresh basil, a little splash of olive oil and a little more salt and pepper if it needs it!

 

Buon appetito!

 

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Vegan Fluffy Banana Pancakes

 

The weekend calls for pancakes!

Whats a better way to wake up on Sunday morning to the smell of freshly made banana pancakes! These are the fluffiest and tastiest banana pancakes I have ever made, whilst still being healthy! You can whip them up in only 10 min and decorate them with whatever you like. I love them simple with slices of fresh banana, crushed pecans for a little crunch and a drizzle of maple syrup – yum!

 

Ingredients

  • 1 large banana
  • 2 tbsp agave syrup
  • 150 grams wheat flour
  • 170 ml almond milk
  • 1 tbsp coconut oil + extra for frying
  • 1 tsp cinnamon
  • 1 tsp vanilla powder
  • 1/2 tbsp baking powder
  • Pinch of salt

Toppings:

  • Maple syrup
  • Pecans
  • Sliced banana

 

Method

  1. In a large bowl mix together the flour, cinnamon, vanilla powder, baking powder and salt.
  2. In a separate small bowl mash the banana and coconut oil together.
  3. Pour the smooth banana mixture into the large bowl and mix with the dry ingredients.
  4. Then add the agave syrup and almond milk and mix well until a smooth and thick mixture forms.
  5. Heat up a nonstick pan with a little coconut oil and pour in some of your pancake batter to form your first pancake! Fry them on each side until golden brown and make sure they had enough time to cook all the way through.
  6. Once they are ready serve your pancakes with some crushed pecans and sliced bananas and finish off by drizzling over some maple syrup!

 

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All images shot with my beautiful Leica Q

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Home-made Sweet Almond Milk

I love this almond milk as its so creamy and nutty! I use it for baking, I add a splash in my coffee or I love to simply pour it over my Home-made Granola! Its even delicious just by itself, I always finish a big glass of it straight after I finished making it!

Almond milk is extremely healthy and its full of amazing vitamins. But its very hard to get a delicious and healthy almond milk in shops as its usually full of sugars and hardly any almonds have been used to make it. This is why its so good to make your own batch! Plus, its easy!

Ingredients

 

Makes one bottle

 

  • 2 large cups raw organic almonds
  • 8 cups water plus more for soaking
  • 1 teaspoon vanilla powder
  • 4 unpitted dates
  • Tiny pinch sea salt

 

Method

 

  1. Soak the almonds for at least 12 hours in a large bowl of water  with a pinch of sea salt. The longer you leave the almonds to soak, the creamier your milk will become!
  2. Drain the soaking water and rinse the almonds well.
  3. Place all the almonds in a blender and add the water, vanilla powder and dates.
  4. Blend this for about 2-3 minutes until the mixture is smooth and creamy! (Make sure you aren’t filling up your blender to the top as the almond mixture will expand so make sure it does not overflow)
  5. When blended pour the almond mixture into a large bowl through a cheesecloth.
  6. Once you have drained all the almond milk you have the almond flour left over – which you can dry in the oven and use it to bake something else delicious with!
  7. Pour your almond milk into a glass jar and make sure to close the lid when keeping it refrigerated!

 

 

 

All images shot with my beautiful Leica Q

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Nutty Quinoa Porridge

Quinoa doesn’t only make a great lunch or dinner, its also an amazing breakfast! This quinoa porridge gives you an amazing energy boost to make sure you get your day started in the best way you possible can! It’s full of protein and fiber and it has a slow energy release, making you also feel full for longer!

On top of all this, it tastes absolutely amazing! Win win! It has a deliciously creamy texture and the crunchy nuts give it lots of flavour! The best way to start an energetic day with a smile!

 

Ingredients

 

  • 50 grams quinoa
  • 150 ml almond milk
  • tablespoon agave syrup
  • tablespoon rasped coconut
  • small hand full cashews
  • tablespoon almond butter
  • small handful fresh strawberries

 

Method

 

  1. Combine the milk and quinoa in a saucepan and bring to a boil – stir it once in a while. Then reduce the heat to low and let it simmer for about 15 minutes until most of the milk has been absorbed.
  2. Stir in the agave syrup and pour the mixture into a bowl.
  3. Sprinkle the rasped coconut and add a spoonful of almond butter on top.
  4. Break the cashews into smaller pieces and cut the strawberries into small slices, add these as a finishing touch!

 

 

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All images shot with my beautiful Leica Q

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Chewy Breakfast Cookies

Breakfast, my favourite time of the day! And what’s a better way to wake up than with a cookie! These Breakfast Cookies are the ultimate breakfast for people that don’t have much time in the morning so you can quickly grab a few to go and still have a healthy start to your day! Plus, they are cookies..isn’t that the ultimate breakfast for anyone?!

They are super quickly to make and you don’t need many ingredients to whip them up!

Personally I love to have them together with my morning coffee as the flavours go perfect together! They never fail to make me smile – which is just what we need in the morning!

 

Ingredients

Makes 8 cookies

  • 1 teaspoon cinnamon 
  • 1 teaspoon vanilla powder
  • 1 tablespoon chia seeds
  • 2 tablespoons rasped coconut
  • 150 grams oats
  • 2 ripe bananas

 

Method

  1. Preheat your oven at 180c.
  2. Place the bananas in a bowl and mash them with a fork until smooth.
  3. Add all the remaining ingredients and mix well.
  4. To form the cookies use a tablespoon to scoop out the mixture on at a time, then use your hands to form them into balls which you then place on a lined baking sheet. Then use your fingers to squish them down to form the cookie shapes.
  5. Bake them for about 15 min.

 

You can keep them good for about 3 days in an airtight box (that is if you haven’t eaten all of them yet!)

 

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All images shot with my beautiful Leica Q

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Coconut Macaron Bites

 

I am personally in love with anything coconut related. It will always remind me of those summery island vibes. These Coconut Macaron Bites are the ultimate example of how much I actually love coconuts – crazy for coco!

They are simple to prepare and you don’t need many ingredients at all. Plus, the whole family will love them – even the little ones. I love making them on a Sunday morning as a little Sunday treat but they are also perfect to make for a children’s birthday party if you want to put something sweet on the table but also something slightly more healthy!

 

Ingredients

 

Makes 10 Coconut Macaron Bites.

 

  • 130 grams rasped coconut
  • 2 tablespoons melted coconut oil
  • 3 tablespoons of rice syrup
  • 1/2 teaspoon salt

 

Method

 

  1. Preheat your oven at 175c.
  2. Simply add all the ingredients together in one bowl and mix well.
  3. Then take out a spoonful one by one and use your hands to roll them into balls.
  4. Place them on some backing paper and put them in the oven for about 15 min until golden brown.
  5. Take them out of the oven and let them cool down before serving.

 

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All images shot with my beautiful Leica Q

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Click here for more info about the Leica Q and other cameras