Healthy Recipes

Recipe: Damir's Olympic Berry Smoothie (Loaded with Looooove)

By Camilla

I'm one lucky lady. I'll just put that out there. I have a husband who upon coming home from early morning practice will make me smoothies just because he's the smoothie master and he loves me. Of course I return the favor with lunch and dinner typically, but that morning smoothie makes my entire day. He's got a way with our nutribullet (which we're obsessed with)! So I thought I'd share his current recipe that he's been making for me, loaded with lots of yummy and healthy things, making it the perfect way to start the day. Now, according to Damir...

1.) Get all your stuff out so you have it all ready and it makes everything easier. Here we've got a banana, frozen raspberries, strawberries, wild blueberries, coconut oil, greek yogurt, flax seeds, chia seeds, coconut water, and rice/coconut milk. 

2.) Add your banana, and frozen fruit. Here we have frozen strawberries and raspberries, and frozen wild blueberries that we picked in our forest last summer! So good and so good for you! Add a lot of berries to make it a great color. 

3.) Add about 1/4 cup of greek yogurt. This makes the smoothie creamier and tastier. 

4.) Add chia seeds and flax seeds. A tablespoon of each, or so. Just to seem a little healthier. Look at that professional chia seed pour...

5.) Now it's time for a teaspoon or so of coconut oil to get your healthy fats in. This will make your dog excited because he's been eating coconut oil since he was a puppy. You can give him his daily dose of coconut oil then too...but only after, obviously. 

6.) Now it's time for liquids! We use coconut water and coconut milk (we happened to have a mixture of coconut/rice milk in our refrigerator so we have been using that). Damir likes it to be a little richer from the coconut milk so he goes with that. Fill it all the way up to the line, depending on how much frozen fruit you used, you might need more or less. 

7.) Now mix it all up! Damir hates chunky smoothies so he likes to mix for a long time to make sure everything is nice and blended. This man knows what he's doing, I tell you. 

And that's that! That is Damir's Delicious Olympic Berry Smoothie. He also wanted to add that sometimes he throws a handful of greens in, but he used the rest in my smoothie yesterday so he couldn't today.

It's ok, Damir. We'll forgive you. You're the best. 


P.S. We're terribly sorry about the radio silence re: the weekly newsletter. Kenza is still on the mend from her many health issues, and Camilla ended up pretty under the weather upon coming back from the states. Both of us can't work out the way we'd like to but we're doing our best to stay healthy and active with walks and yoga and as much as we can do for right now! We'll resume newsletters soon!

Recipe: Spicy Butternut Squash Soup

By Camilla

At the end of last summer I ended up with an excess of butternut squashes in my garden. While I was thrilled to see them grow — baby butternuts are the cutest things — I wasn't quite sure what I was going to do with them. Luckily, they kept well in our root cellar, and when the days turned colder I found a simple butternut squash soup recipe to try out. Well, it turns out I didn't plant enough butternut squash plants, because I've been eating this soup almost weekly since winter began. It's simple, creamy, requires very few ingredients that I almost always have on hand, and it cooks up really quickly. It's also filling and heartwarming.


SPICY BUTTERNUT SQUASH SOUP

Serves ~4
Adapted from BBC Good Food

Ingredients:
1 butternut squash
2 small or 1 large yellow onion, chopped
Nob of butter
Olive oil
1/8 - 1/4 teaspoon of chili flakes (depending on your tolerance and the size of your squash)
Salt
Pepper
Vegetable boullion cube
 

Preheat the oven to 375°F. Using a vegetable peeler, peel skin off butternut squash. Cut in half and scoop out seeds. Dice up squash into 1-inch cubes and toss into an oven proof baking dish. Toss squash with a sprinkle of salt, black pepper and a drizzle of olive oil. Roast until soft and rich in color. Longer roasting means more flavor.

In a stock pot, over a medium flame, melt butter and olive oil together. Toss in chopped onion (doesn't need to be finely chopped). Add chili flakes and cook until onions are soft and fragrant. Add roasted butternut squash, boullion cube, and pour enough water to cover squash by about 1 inch. More water means more watery soup, so if you like it thick and creamy (see above), either don't add much water, or cook it down more. Bring to a boil and then reduce heat let everything simmer together — about 15 minutes. Turn off heat and with an immersion blender, blend everything together until soup is creamy and smooth all the way through. If at this point your soup is too watery, turn the heat back on and cook it down for a while until you reach the desired consistency. If it's too thick, add water and cook a bit. Taste and add salt and pepper as needed. Serve with a drizzle of olive oil, croutons, chili flakes, or a dollop of greek yogurt. 

Weekly Staple — Hummus

By Camilla

My name is Camilla and I am addicted to my own homemade hummus. It's so good it's becoming a problem over here, but not a problem that I'm prepared to do anything about. In fact, I'm just going to be an enabler and share my recipe with you all.

I've been making my own hummus for many years now, because I just can't stand the taste of the pre-made stuff. There's some preservative in there that I can taste and I find it really off-putting. So I regularly whip up a bunch of hummus and snack on it for days at a time. These days however, Damir and I eat the stuff too quickly to keep it around. 

I've made a few changes to my recipe over the years that seem to take it to a new level. First, I use dried beans instead of canned. Yes, it takes a little bit more thought and a tad more work, but the benefits from the added flavor and nutrients far, far outweigh the 60 seconds of prep work I have to do. Next, I limit the amount of garlic. I use one small clove for just enough flavor without the resulting garlic breath. Yuck, I can't stand that. Also the hummus seems to stay longer in the fridge because the garlic taste doesn't go off. Lastly, I add a 1/4 teaspoon of chili powder to all of the ingredients. It makes a huge difference as far as depth of flavor, without being overpowering.

I make this several times a week, and freeze any extra chickpeas, which can be defrosted, blended into more hummus or roasted with spices for a crunchy salad topper. We don't have a fancy food processor or blender. We have a Nutribullet for our tiny kitchen, which has been one of the best purchases we've made to date. Find my recipe to the right.

Hummus

Makes ~ 2 cups of hummus.
Serves 1-2 in my family. ;)

Ingredients:
Dried chickpeas (500g)
Water
1 tsp salt

Juice of 1 lemon
1 tsp tahini (sesame paste)
2 tbsp water
1 small garlic clove, peeled
1/4 cup of good olive oil
1/4 tsp chili powder
Salt to taste
Cayenne pepper and more olive oil

Soak and Cook Beans
In a large bowl, cover dried chickpeas with a good amount of water. Let sit overnight or until beans are nice and plump. Strain chickpeas and put in a large pot filled with clean water. Add 1 teaspoon of salt. Bring to a boil, reduce heat, cover and let cook for 1-2 hours, until chickpeas are tender and tasty. 

Make Hummus
Take 2 cups of cooked chickpeas and add to blender/food processor. Refrigerate or freeze the remaining chickpeas for later use. Add all of the rest of the ingredients, except salt. Blend everything up together until smooth. Taste and add salt as needed. Blend again. Serve with a sprinkle of cayenne pepper and a drizzle of olive oil. Enjoy with vegetables, crackers, bread, or with a spoon, like I do sometimes.