Red Velvet Smoothie Bowl

Red Velvet Smoothie Bowl

I don’t hate many foods, and will try just about everything. One food I don’t like however, is beetroot. I’ve never been a fan; I was the kid picking beetroot out of things because tastes like dirt (it wasn’t me being picky either; it turns out it’s a thing).

There have been a few times I’ve happily had beetroot in something though, one was a ginger-beet juice I made a while ago, and the other is the red velvet smoothie bowl I’m sharing today.

Because of the beetroot, my expectations for this smoothie bowl weren’t very high. I thought I was going to get something instagrammable that tasted like shit. I really wanted to try it on the off-chance that it didn’t taste horrible as hell.

Obviously it was good; I wouldn’t be posting about it otherwise, I would have just pretended it never happened.  I’ve even gave some to Phillip to try; he isn’t a smoothie fan, but said it was better than expected, which is a win in my book

If you decide to give to this a try, let me know what you thought.

Red Velvet Smoothie Bowl
Print Recipe
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Red Velvet Smoothie Bowl
Print Recipe
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Ingredients
Servings: person
Instructions
  1. Place all ingredients in a blender and mix. Serve with your favourite toppings
Recipe Notes
  • Toppings: I used frozen blueberries, strawberries, kiwifruit and flaxseed, but you can use what ever you want.
  • Dairy free/Vegan: I used almond milk in mine, which worked out wonderfully
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Strawberry Lemonade

Strawberry Lemonade

Today, I’m sharing a recipe for strawberry lemonade with you. When I first head about this stuff, it sounded magical and whimsical. I knew right away, it was something I had to try. I’m glad I made it too, because it’s fucking amazing and I’ll definitely be making it again.  Continue reading →

Homemade Cashew Milk

homemade cashew milk

A few years ago, I posted a recipe for homemade almond milk; and as much as I wanted to try making other nut milks, I stopped. Lately though, I’ve been getting into the swing of things again, and wanted to share the recipe for the latest milk I’ve been making – homemade cashew milk.

I’ve made about three batches of this stuff, and it is so good. I found it way too watery at first and ended up buying a bag of lecithin and used 1/4 of teaspoon in the last of milk I made –  it worked wonderfully (it also made the pulp really  malleable, kind of like playdough, and like a child, I couldn’t stop playing with it.

I’m definitely going to try to make more nut milks; I said this last time I posted a recipe, but I have a few ideas I want to try this time (strawberry flavoured nut milk sounds good right?), and if they work out I’ll have awesome recipes to share, and if they don’t I’ll have awesome stories I guess.

homemade cashew milk
Homemade Cashew Milk
Print Recipe
A recipe for unsweetened cashew milk. If you would like to sweeten it, you could add maple syrup, honey,, black strap molasses (whatever you want to really). Also feel free to add vanilla if you would like,
Servings Prep Time
1 litre 1 - 5 hours
Passive Time
20 - 30 minutes
Servings Prep Time
1 litre 1 - 5 hours
Passive Time
20 - 30 minutes
homemade cashew milk
Homemade Cashew Milk
Print Recipe
A recipe for unsweetened cashew milk. If you would like to sweeten it, you could add maple syrup, honey,, black strap molasses (whatever you want to really). Also feel free to add vanilla if you would like,
Servings Prep Time
1 litre 1 - 5 hours
Passive Time
20 - 30 minutes
Servings Prep Time
1 litre 1 - 5 hours
Passive Time
20 - 30 minutes
Ingredients
Servings: litre
Instructions
  1. Put the cashews in a large bowl and cover with water, place in the fridge and leave to soak for at least an hour (longer is best, and I usually leave them in overnight)
    Homemade Cashew Milk
  2. Rinse cashews, and then place in the blender, add two cups of water and blitz until cashews are obliterated.
  3. Add remaining water and blitz again, then strain through a mesh sieve lined with muslin (I have recently found out nut milk bags are thing, so if you have one of those, that will be fine).
  4. Put milk into airtight bottle and store in fridge - this will probably keep for 3 - 4 days.
Recipe Notes

The creaminess of this milk depends on the amount of water you use. If you like your cashew milk creamier, uses less milk. While this recipe calls for four cups of water, I usually use about three.

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Spiced Apple Cider

spiced apple cider

I’m pretty obsessed with things traditionally christmassy: carols, food, sweaters, decorations – you name it. As lovely and as cosy as all all that stuff is, it doesn’t really make sense in New Zealand, where it’s summer right now.

While looking around the internet one day, I found a recipe for some spiced apple cider (American soft cider – non alcoholic), which can be served either hot or cold; so is perfect for you guys living in a warmer climate who want to a Christmas drink, but don’t want to boil because it’s so damn hot. !

spiced apple cider
Spiced Apple Cider
Print Recipe
This spiced apple cider can be served hot or cold, so it's great for those living in a warmer climate who want something traditionally Christmassy
Servings Prep Time
4 cups 10 - 15 minutes
Cook Time
3 - 4 hours
Servings Prep Time
4 cups 10 - 15 minutes
Cook Time
3 - 4 hours
spiced apple cider
Spiced Apple Cider
Print Recipe
This spiced apple cider can be served hot or cold, so it's great for those living in a warmer climate who want something traditionally Christmassy
Servings Prep Time
4 cups 10 - 15 minutes
Cook Time
3 - 4 hours
Servings Prep Time
4 cups 10 - 15 minutes
Cook Time
3 - 4 hours
Ingredients
Servings: cups
Instructions
  1. Core the apples and place in a large pot, add the sugar and spices (you could use a stick of cinnamon if you wanted, he original recipe used a stick, but I can't find them anywhere at the moment).
  2. Cover the apples with cold water and bring to the boil. Boil for around 30 minutes to an hour on medium-high.
  3. Reduce the heat and leave to simmer for about two hours.
  4. strain apples through a sieve and discard the solids.
  5. Strain a second time through a sieve lined with cheesecloth - this gets rid of any pulp left behind, I was surprised at how much there was!
  6. Allow cool, and enjoy!
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