I had a handful of raspberries, an over-ripe nectarine and a handful of coarsely ground organic red peanuts left over from making a chilli-burger (see recipe here), so as they had become friends in the fridge I thought they would get on well together in the blender!
Raspberries contain much more Vitamin C than oranges, are a good source of Vitamin K (important for bone health), anti-oxidants, iron and the anti-aging resveratrol. They are considered heart-healthy.
Peanuts have the highest protein content of all the nuts, while tiger nuts and shelled hemp seeds are also excellent sources of protein, fibre, calcium and many more vitamins and minerals. Wheatgrass powder is absolutely packed with nutrients.
Ingredients
(All organic, measurements as always are approximate)
1/2 Ripe Banana
A Handful of Raspberries, washed
A Small Ripe Nectarine
A Handful of Coarsely Ground Organic Red Peanuts
A Glass of Tiger Nut Milk
2 Tbsps Shelled Hemp Seeds*
1 Tsp Wheatgrass Powder
1 Medjool Date
Blend and add ice, unless you’ve used frozen raspberries.
Find more Tiger Nut Recipes and Smoothie Recipes by clicking the links.
Here’s a clip from Peanuts to watch while you drink your smoothie, hope it starts your day with a smile! If you’re reading this via email you’ll need to click onto the blog to watch.
*http://www.therawchocolatecompany.com/
Copyright: Chris McGowan
My husband does bike repairs and refurbishes second-hand bikes* which he sells on if in good condition or gives them away if they are past their sell-by date in terms of age and design.
So, I thunk and I thunk and thought, aha! I have Chufa di Valencia flour, we can make pancakes. My husband makes the traditional pancakes so beloved by our grandsons – they can demolish a baker’s dozen without blinking an eye – but I don’t pay much attention. So does our son, all sorts of weird and wonderful concoctions. Again, I don’t give them a glance. I’ve never been a pancake lover, all that smoke and fumes and alarms going off, no thanks. I like peace and quiet and clean air.
Put everything except the Flour in a food processor and keep pulsing until it comes together enough to make a ball. You don’t want it smooth and mushy, but still with some bite.
Anyone who is gluten-free for whatever reason will know how difficult it is to find a commercial gluten-free loaf that doesn’t look and taste like cardboard and is, if you’re lucky, only ‘good’ for toasting. It lasts a day and then breaks up. It has no flavour other than of additives, and no texture – and if you look at the list of ingredients, you may as well be reading a chemistry experiment!
There are times as an ex-cheese addict when you just have to have something vaguely resembling a cheese sauce or dip, with pasta or crudités or sweet potato chips for instance. Here is a simple basic recipe that you can adapt with your own flavours, making it more spicy if you like eg with chilli flakes, cayenne, garlic and so on. You can make it as thick or as thin as you want, depending whether you prefer a pouring sauce or a thicker dip.
This was born on a very chilly, wet and windy July day a few days after I had finished a 7 day juice challenge. I had been having salads since, and this was my first fully cooked meal. I wanted something light but warming – it didn’t feel at all like summer – but we had a lot of summer vegetables and fruit so we decided to combine a little of both with some filling and nourishing basmati rice and served with large chestnut mushrooms lightly stir-fried with crushed garlic and tamari.
No really.
pearsnotparsnipsdotcom 
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