Summer Protein Smoothies

These are some of the smoothies that I have been making to cool me down and fill me up first thing in the morning in this summer heat. I don’t even feel like I need the coffee after I have one of these. Because of my pyroluria, protein is very important for me to have in the morning to kick start my brain. Since I don’t eat eggs anymore, I try to find other foods that are rich in protein, such as nut, nut butters, nut milks, grains, legumes and avocado. A really quick and easy way to get the protein I need to to put it all in a smoothie, with other fruits and vegetables.

The Protein that I have been using in my smoothies is Vanilla Vital Protein Pea Protein Isolate. It is vegan, 82% Vegetable Protein and is world’s highest source of vegetable protein. It is downloadgluten free, lactose free, GM free. It is also 88% Bio-available Protein, Low-Carbohydrate Level 0.1%, , Low Allergenic, Low in Anti-Nutritional Factors, High Tolerance, 100% Vegetable Origin, Balanced Amino Acid Profile, Not deposited in the body as fat, Rich in valuable Amino Acids for weight control, sports or medicinal purposes; High-digestability (98%), Amino Acid Score 0.9 (norm FAO 1991), High Alkalinity level (ph 7.5).

I have only found a couple of protein products available in Brisbane that are vegan. Such as  Tony Sfeir’s Pea Protein Isolate, Lotus Australia Organic Brown Rice ProteinHemp Foods Australia Hemp Protein.

What protein do you use?

How do you use it (smoothies, baking, etc)?

Do you have any good recipes?

Here are some of the smoothies I have been making over the past weeks. If you are a bit hesitant like I was to add some vegetables to your smoothies, I promise you won’t notice them in these recipes. These are what I call “Marco friendly” smoothies. He always gets nervous when he sees what I am putting in, but he ends up loving them.

Dragon Cherry Protein Smoothie- 1 small Dragon fruit, 1/2 cup cherries 3 dessert spoons vanilla protein, 1 cup almond milk, agave to taste (1-2 serves)

Spinach & Summer Fruit Protein Smoothie– 1 frozen banana, 1 cup frozen nectarine, 1/2 cup frozen grapes, 1/2 cup baby spinach, 2 1/2 cups almond milk, 9 dessert spoons vanilla protein, agave to taste (3 serves)

Green Minty Cooldown Protein Smoothie– 8 grapes, 1/2 lebanese cucumber (peeled), small handful of baby spinach, leaves from 2 sprigs of mint, 1 cups almond milk, 3 dessert spoons vanilla protein, agave to taste (1 serves)

Carrot Cake Protein Smoothie– 1 frozen banana, 1/2 cup grated carrot, 1 teaspoon diced fresh ginger, 2 tablespoon ground pecans/walnuts, 1/4 teaspoon cinnamon, 1 3/4 cup almond milk, 6 dessert spoons vanilla protein, agave to taste (2 serves)

Dragon Cherry Protein Smoothie

Dragon Cherry Protein Smoothie

Spinach & Summer Fruit Protein Smoothie

Spinach & Summer Fruit Protein Smoothie

Green Minty Cooldown Protiein Smoothie

Green Minty Cooldown Smoothie

Carrot Cake Protein Smoothie

Carrot Cake Protein Smoothie

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Raw Cherry Ripe Buckwheat Porridge

To finish off the last of my batch of buckwheat porridge I decided to make something different. I still had some cherries I froze from a few weeks back, so I tried to make a cherry ripe like layered dessert . I only made enough for one, so I think Marco is going to be very jealous when he sees this. It was such a filling breakfast, not sure if I’ll be able to have lunch today.

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Raw Cherry Ripe Buckwheat Porridge (vegan, raw, gluten free, soy free, nut free)

Ingredients:

3/4 cup raw buckwheat porridge

2 teaspoons cacao or cocoa powder (more to sprinkle)

1/2 cup pitted cherries (fresh/defrosted)

1 teaspoon coconut oil

1 tablespoon toasted coconut

Method:

1. Combine the buckwheat porridge and the cocoa powder and stir through till it is brown.

2. In the processor add the pitted cherries. While it is still running add the coconut oil and toasted coconut. Whiz until it has combined and has a jam like consistencey.

3. Take a dessert glass and layer the buckwheat porridge and the cherry mixture. Top with with some cocoa powder and serve.

*Serves 1

Last night I was invited over to my mother’s partners house. Since Ted’s been having a few dinners over at my place, I suggested we go over to his for one of his curries and for some air con. He is Mauritian and makes beautiful Indian curries and chapati breads. Lately he has been making more Thai curries. So last night we had a Thai Green Curry with Tofu and Vegetables, Rice and Lentils. He made the spice paste from scratch and he made it vegetarian for me. It was really good! I really like the lentils as well. His family usually make this kinds of lentils on the side, just with garlic and ginger.  I am going to try get some recipes from him soon and try to cook some of them.

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