Healthy Chocolate Mousse Bowl

Hello and happy Sunday!

Sometimes all you crave is something rich and chocolatey – whether for dessert or, like me yesterday, for breakfast. That’s why I created this creamy concoction out of wholesome fully plant-based ingredients. The banana, sweet potato and dates are a nutritious source of carbs (lots of fiber, vitamins and minerals), the avocado and flaxseeds provide healthy fats and the cacao is chockfull of antioxidants. This powerhouse combo is also super filling and should keep you satiated for quite a while.

You could also serve this up after dinner in little glass jars for a smaller portion of goodness.

Ingredients (serves 1 or 2, depending on whether or not you’re sharing 😉 )

Chocolate Mousse

  • 1 ripe banana
  • ca. 80g sweet potato (cubed, cooked)*
  • 1/2 ripe avocado
  • 2 large, soft dates
  • 2 tbsp cacao powder
  • 1 tbsp flaxseeds

* I used frozen sweet potato for a more smoothie bowl-like vibe, but do whatever is more preferable / practical.

Toppings:

  • Granola – I used the Original from Nuts & Friends, a new brand of homemade. organic granola from Zurich, which I kindly got sent to try and absolutely loved! It only uses ‘honest’ ingredients (by that I mean ingredients you would use if making it in your own kitchen yourself) and has an amazingly warm and subtly sweet flavour, enhanced by the added vanilla and cinnamon. There are also two more flavours (the Basic and the Kokos) to check out.
  • Fresh strawberries, or other berries
  • Nut butter, I used cashew butter but peanut or almond would work well too

Instructions

  1. Blend together the banana, sweet potato, avocado, dates and flaxseeds.
  2. Stir in the cacao powder and do the taste test – if you prefer it sweeter you can add more dates or some maple syrup.
  3. Serve with delicious toppings – the granola adds a great contrasting crunch and the strawberries a burst of fruity freshness.

IMG_8653Enjoy!

P.S. Let me know if you try this and feel free to tag me on Instagram (@blueberrysmiles22) if you’re sharing it there – would love your feedback 🙂

Simple Smoothie Bowls: Mango Spinach & Cherry Blueberry

Hello and happy Sunday!

My love of smoothie bowls knows no bounds, especially during summer time. There is nothing more refreshing, nourishing and satisfying to me than a vibrant smoothie bowl with an array of gorgeous toppings. The fact that they’re so easy to whip up and don’t require any ingredients you can’t keep stored, makes them such a great breakfast, snack or even lazy weekday dinner.

There is no exact recipe I follow, but as I’ve received some questions I decided to share two variations of my super basic, standard smoothie recipe.

  • IMG_8523

Cherry & Blueberry Smoothie Bowl

Blend:

  • 1 large banana (or 1.5 smaller ones)*
  • 1 cup (ca. 120g) of frozen cherries & frozen blueberries
  • 1 tbsp flax and/or chia seeds

Mango & Spinach Smoothie Bowl

Blend:

  • 1 large banana (or 1.5 smaller ones)*
  • ca. 1/2 cup (or ca. 100g) frozen mango
  • 1 tbsp flax and/or chia seeds
  • ca. 1/2 cup frozen spinach (or more for extra greenness)

For both versions:

*I like using unfrozen bananas along with my frozen fruit. If I’m looking for a more ‘nice cream’-like texture I’ll use frozen (sliced) banana.

Toppings:

  • fresh, frozen or dried fruit – add sliced banana, fresh raspberries, kiwi cubes, goji berries, dried mulberries, passionfruit or whatever you have around or are craving
  • nut butter – this is a MUST in my eyes; whether peanut, almond or cashew butter, the nutty creaminess is a great complement to the silky smooth fruity-ness and the healthy fats in the nut butter allow your body to absorb the fat-soluble nutrients in the smoothie
  • granola – this adds a wonderful crunch and is a way to add some whole grains to your meal (I like to look out for wholesome ones with as little sweetener as possible, or make my own when I have time)
  • nuts & seeds – great for more crunch and nutrition; my favourite are hemp seeds; I’ve also found that pistachios go really well with cherry smoothies

Notes:

  • If you prefer a runnier texture or your blender is struggling, add 1-2 tbsp plant-based milk, such as rice or oat milk.
  • For an extra creamy smoothie bowl add 1/2 an avocado to the blender!
  • These are an ideal base for playing around with – e.g. you can also add some frozen spinach to your cherry blueberry smoothie (you won’t be able to taste it), you can add ‘superfoods’ such as maca or protein powders and use a bit of/ more liquid depending on your texture preference. For extra protein you can also add some sneaky silken tofu 😉
  • If you want your smoothie to go (e.g. at work), bring the smoothie and the toppings separately and assemble just before eating. You can also blend the nut butter into the smoothie to avoid bringing that along.

Enjoy!

 

Falafel Pitas with Tahini Sauce

Hello and happy Sunday! {ad}

You may remember the #grillitarier campaign by Migros, which is all about celebrating summer and firing up the barbecue. I shared the following vegan bbq recipes in collaboration with Migros last year:

And today I’m delighted to share this super simple recipe for filled (or topped) pita breads, using the falafels from Cornatur. It’s an easy way to turn these chickpea-based bites into a satisfying summer dish (serves 4).

Ingredients:

  • 4 pita breads
  • 1 packet falafels (I used these)
  • 130g plain soy yogurt
  • 3 tbsp tahini
  • 1 pinch of salt (I used the chili sea salt from Migros)
  • 1 tbsp lime juice
  • 1 bunch coriander, chopped
  • fresh arugula
  • 1 ripe avocado
  • pomegranate seeds

 

Method:

  1. For the sauce: combine the yogurt, tahini, lime juice, salt and ca. 3/4 of the coriander.
  2. Cut the pitas open half way on the sides and dab some water onto both sides.
  3. Grill the pita breads on both sides while also cooking the falafels on the grill.
  4. Either fill (or top) the pita breads with the tahini dressing, washed arugula, falafels and sliced avocado, topping with pomegranate seeds and the rest of the coriander for extra flavor. Enjoy!

This recipe embodies my personal Grill Rule: Always dress to impress 😉 A tasty dressing and extra little garnishes are what can take simple ingredients to the next level.

Do you have a grill rule or tip to share?