#100happydays - Berr-i-licious delight

Day 7 of my 100 happy days - and this berr-i-licious delight smoothie made me happy.

No veggies in this one, just crammed with berries. We should try and eat berries everyday as they are highly nutritious fruits, lower in sugar and packed full of anti-oxidants and phytonutrients and plenty of fiber too.

Here's the recipe: Serves 2
2 cups almond milk
4 tablespoon flax seed ( use ground flax seed if you don't have a powerful blender)
2 scoops of probiotic powder
1 tablespoon organic rose hip powder
3/4 cup organic raspberries
1/4 cup dried wild lingonberries.

Put all the ingredients in a blender and blend until smooth.


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Green Tea and Ginger Oatmeal

I've mentioned before on this blog that I don't like the taste of green tea if I'm drinking it. However, I do love all the healing aspects of green tea with its high antioxidant levels, EGCG, anti cancer effects, anti-inflammatory effects etc etc and so I try to cook with it instead of drinking it.


I often boil my rice or quinoa or other grains in water with matcha green tea powder, or use green tea bags in the water. I make a green buddha bowl that I love.....but lately I've been wondering about how else I could incorporate it in my cooking - and I came up with the idea of adding it to my oatmeal water!


Ta Da!  Green Tea and ginger oatmeal was born!  Yes, it has a green tinge to it - but I - and you can get over that!


Its tasty but doesn't taste of green tea! The whole idea.

Here is how I made it:

1 cup water
1 tsp matcha green tea powder or 2 green tea teabags
1/2 cup rolled oats (I used gluten free)
2 tablespoons of ground flax seed
Ginger pieces - to your taste
1/4 cup goldenberries

Add the matcha tea or tea bags to the water in a small saucepan and bring to just below a boil.  Remove the teabags if using.  Add the remaining ingredients and cook for 5 - 10 minutes.  The flax does thicken it so if you prefer runny oatmeal, add some more water.

Serve with additional fruit or ginger on top and non dairy milk, if you choose.  (The ginger I used was rehydrated dried ginger - I just keep some in water in the fridge or you can use crystallized and wash off the excess sugar.)

And to think for my breakfast, I've started the day with the omega 3 fats that I need from the flax seed, plenty of fiber and vitamins from the oats, the healing benefits of green tea, anti-inflammatory effects of ginger, anti oxidants from golden berries...and its only 8am!!!

Hope your new year starts are well as my day has started today.  Wishing you a happy, healthy, and hopeful 2014. xxxx
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Crispy Gluten free Flatbread


I made a lovely new flatbread recipe yesterday - with almond flour and flax seed.  I was so pleased with how it came out and the recipe yielded enough to freeze half of it.


I topped it with a pesto sauce with no added oil, some fresh tomatoes, red onion, red pepper and black cumin seeds!  The pesto was made with pumpkin seeds, cilantro, hemp seeds, lime and as I didn't have any spinach, I used some green lettuce!


It was so tasty.  I'll be using this recipe in my Food as Medicine classes next week, so will share it with you after that.



The flatbread is good as a dipping bread too - I can see this being a popular repeat recipe, at least in this household!  Wonder what I'll use as topping next time????
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Making Flax Seed Milk

Continuing in my non-dairy vegan milk posts (oat, almond, banana, brown rice recipes), today I made milk using flax seeds.


You can get brown or golden flax seeds - both are an excellent source of omega 3 fatty acids and antioxidants.  The flavor is somewhat stronger with the brown seeds so for milk, I recommend golden flax seeds.

Here is the recipe:

1/4 cup organic golden flaxseeds
4 cups water
1/2 teaspoon of maple syrup or other sweetener (optional)

Place the flaxseeds and water in a high powered blender and blend for 3 minutes.


Strain the liquid through nut bag or double thickness cheesecloth, squeezing out the milk.

As seed milk tends to be a little bitter, taste the milk first, but you may want to add a little maple syrup or stevia to the milk to suit your own taste.

Store in the refrigerator and use within a week.
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