Beetroot and Raspberry Smoothie Bowl

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We think it’s safe to say, we’ve become fans of the smoothie bowl. They are perfect for breakfast – packed with good energy foods and lots of vitamins from fruit and vegetables, these smoothie bowls are an easy way to get a whole lot of good stuff into your system first thing! And they keep you feeling full, so great if you’re trying to stay away from midday snacking!

Makes 2 bowls

Ingredients

120g pre-cooked beetroots (we used a ready cooked pack from the supermarket)

1 cup raspberries

2  weetabix biscuits

1 tbsp almond butter

1 tbsp sifted cocoa

1 cup almond milk

Method

To pre-cook the beetroot, cook it in boiling water till it’s soft enough to poke a fork through. You can do this the night before and leave the beetroot in the fridge overnight so you can get the smoothie done quickly in the morning. 

Add all the ingredients, except the milk into a blender. Pour in half the milk and start the blender. As the ingredients are blending, pour the rest of the milk in bit by bit until you get the consistency you want. You may find you prefer it thicker and so may not use the whole cup of milk. 

Pour into a bowl and if you like it chilled, cover with cling film and pop it in the fridge, or use frozen raspberries instead!

x Anu & Suba

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Superfood Smoothie Bowl 

We have another smoothie bowl for you today , packed with the superfoods Tofu, Kale & Avocado. We’ve also sweetened it with peaches and Manuka honey. It doesn’t get more guilt-free than this. 

Makes 2 substantial bowls 

Ingredients 

200g Tofu chopped 

2 cups chopped Kale 

2 medium pitted , skinned & sliced peaches 

1/2 avocado

1 tsp Manuka honey 

1 tbsp Greek yoghurt

Splash of juice / almond milk or beverage of your choice ( just to help with blending)

Figs , Bluberries & Pistachiosfor decorating ( or any fruit& nut you like) 

Method 

Put all ingredients in a blender and blend until smooth. 

Pour into a bowl and decorate. 

X Anu & Suba 

Oat, Banana & Blueberry Smoothie Bowl

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If you haven’t caught on to the rage, it’s not too late to start – we just have! Trade in a glass of smoothie in the morning for a bowl of it and use it as a canvas for fruits, nuts, seeds and herbs – excellent fun! This may be our first, but it’s certainly not going to be our last!

Ingredients

1/2 cup oats (cooked according to packet instructions)

2 ripe bananas

1 cup blueberries (we used frozen ones as we wanted a cold smoothie)

1/2 cup almond milk (you can use regular milk too)

1 tbsp greek yoghurt

Grated rind of a medium orange (optional)

Method

Cook the oats according to packet instructions – we used almond milk for the oats.

Break up the bananas and put them in a blender. Add the blueberries and the almond milk and blitz it on medium till everything is blended together.

Next, add the cooked oats, the yoghurt and rind. Blitz again on medium till combined. Empty it all out into a bowl and unleash your creativity!

x Anu & Suba

Berry , Mascarpone & White Chocolate Trifles

Berry , Mascarpone & White chocolate Trifles 3

In celebration of Singapores’ National Day , we made these little glass trifles with alternating layers of sponge cake and berry mascarpone and topped with white chocolate ganache. They were supposed to be just red and white (the colours of Singapores’ national
flag) but we ended up adding some blueberries to the top, for some contrast but mostly because we just felt like blueberries! You can use any cake for this, and if you are short on time you could also just crumble the cake and make the layers out of that instead of cutting out the circle shapes.Trifles made a regular appearance in our family get togethers and making them just somehow made us feel a little closer to home.

Berry , Mascarpone & White chocolate Trifles

Makes 5 glass trifles

Ingredients

Sponge cake :

75 g flour

25g corn flour

100g sugar

4 eggs

1 tsp vanilla essence

Berry Mascarpone:

150g mascarpone

1/4 cup raspberries , chopped

1/4 cup strawberries, chopped

Splash of milk

1/4 cup icing sugar

White Chocolate Ganache:

100g white chocolate

100g heavy cream

Topping :

2-3 strawberries sliced

15 blueberries

10 raspberries

You will also need:

5 glasses of 5 cm diameter

A circle cookie cutter of 5 cm diameter

(or glasses and cookie cutter with matching diameter)

Method

Sponge :

Preheat your oven at 180c

Sift flours together.Whisk eggs & vanilla essence until fluffy

Add sugar a little at a time and whisk until the batter falls from the spoon in the form of a ribbon. Fold in the flour with a spatula

Pour into a 7 inch cake tin and spread evenly. Bake for about 30-40 mins until the top springs back. 

Cool your cake completely on a wire rack. 

While the cake is baking, make the berry mascarpone.

Berry Mascarpone :

Mix the mascarpone with the milk until you get a smooth paste, thick enough to spread. Add the berries and the icing sugar and stir to combine. 

Keep it in the fridge while the cake bakes and cools.

While the cake cools, make the white chocolate ganache

White chocolate ganache:

Chop up the white chocolate and place it in a bowl. 

Warm the cream in a small saucepan – it doesn’t need to boil or simmer. Just make it warm enough to melt the chocolate. 

Pour the cream over the chocolate and stir until combined and creamy. 

Assembling the trifles:

Once the cake has cooled, slice it into half with a serrated knife or a cake slicer. Don’t worry , it doesn’t need to be perfect cause you won’t be able to see the layers perfectly once assembled. 

Place the layers on a flat surface and cut out 5 circles from each layer – so a total of 10. You will have leftover cake, so you could probably get about 2 more circles if you cut them close. Or you could save the remainder and make something else, like cake pops or cake french toast. 

Place a tablespoon of the berry mascarpone in a glass and spread it out evenly, push in one of the cake circles, then top with another 1-1.5 tablespoons of mascarpone, then another layer of cake and another 1-1.5 tablespoons of mascarpone. Top with 1-2 tablespoons of white chocolate and garnish with the berries. Repeat with the other glasses. 

Happy National Day ! 

X Anu & Suba