Natural Moogs

blueberries

Blueberry apricot cloud

Very often I find a box of blueberries in my fridge. I simply cannot resist buying them at the market. Whenever I see them for sale I have to buy a box, I simply love them! They are so healthy and diverse, you can use them for sweet or savoury recipes to be eaten as breakfast, lunch or dinner. Blueberries are so healthy and full of nutritional value, the only disadvantage I can associate with them is that they are not growing locally here in Switzerland. They have to be imported from other countries and while I prefer to buy local grown fruits and vegetables for this amazing fruit I have to make an exception.

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Another food stuff I could easily make an exception for are free-range eggs. A friend of mine recently invited us to their place for breakfast. They had so many tasty things on their table, but what I fell in love with were their free-range organic eggs. You wouldn’t believe how much better they tasted in comparison to eggs I normally buy in the supermarket. I was surprised how good a pure egg can taste. Naturally I could not leave without taking some eggs home to try out on some new recipes.

Coming back to the topic, I found yesterday I had prepared a smaller lunch than planned for my work colleagues. With the Blueberries and eggs in the fridge I decided to treat them with a little light dessert recipe I have had in my head for some time.

The dish combines stewed summer fruits, apricots and blueberries, with a light fluffy topping topped with almond flakes for that little crunch I love. The desert is so light it tastes like a clould which simply melts in your month.

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Blueberry apricot cloud

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  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m
  • Serves: 2
  • Yield: 2

Ingredients

  • 4 large apricots
  • 150 grams blueberries
  • 2 eggs
  • 40 grams xylit
  • 40 grams whole grain spelt semolina
  • 1 zest of a lemon
  • 1 pinch salt
  • 1 teaspoon butter or ghee
  • 1 tablespoon almonds slices

Instructions

  1. Preheat the oven to 180°.
  2. Whisk the 2 eggs with a pinch of salt until they are foamy. I used my kitchen machine and it took about 5 minutes on the highest speed.
  3. Add the whole grain spelt semolina, the xylit and the lemon zest and whisk it again till ist well combined.
  4. Grease your pan or bowl with butter or ghee.
  5. Cut the apricots into smaller pieces and arrange it in the pan together with the blueberries.
  6. Spread the egg foam, semolina, xylit-mixture over the fruits and finally the almond slices.
  7. Now place it in the oven and bake it for 20-25 minutes till is lightly tanned. If you want you can sieve some xylit powder on top for a nicer look. Serve it warm or cold.

You can serve this dessert warm or cold. Why not combine this dish with some sugarfree banana ice cream from this recipe?

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I almost couldn’t stop my boyfriend eating the second half before I even had a chance to take this picture. Believe me, I have made him many desserts but this is his favourite so far.

Black- blueberry rice

Sometime ago I cooked a recipe with black rice for breakfast. It blew my mind!

Black rice is a rice but somehow completely different. It has the consistency and the shape of rice but the taste is something special. It is a versatile grain which can be cooked as a main dish, for breakfast, as a dessert or a simple a snack.

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Black rice (also called venere rice or venus rice) is in comparison to normal rice a real Superfood! Rich in iorn, protein and antioxidants. It tastes slightly nutty-sweet and therefore matches perfectly with the blueberries in this dish.

Black rice originated in China and allegedly only people of the imperial court were allowed to eat it. Since 1994 it has been grown also in Italy in the Piedmont region. The condition of the soil and the water in this area is perfect for a growing the crop.

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While cooking the rise, the essential flavours escape and spread a mild woody aroma in the kitchen giving you an insite that you are about to taste something really special. Thus, I wanted to create my own recipe including this unique ingredient.

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Slowly the days become warmer, that’s why I wanted to create a light refreshing recipe. The combination of blueberry and avocado has always been a favourite of mine. Together with yoghurt, lime and mint this whole recipe makes for a  light and refreshing main dish.

Black- blueberry rice

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  • Prep Time: 40m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 2
  • Yield: 2 plates

Ingredients

  • 1 avocado
  • 1 lime (make sure it's organic because we need the zest and the juice)
  • 125 grams black rice
  • 150 grams blueberries
  • 1 teaspoon maple syrup
  • 1 pinch chili powder
  • 1 pinch salt, pepper
  • 100 grams goat yoghurt (or a lactosefree yoghurt)
  • 1 branch of mint leaves

Instructions

  1. Cook the rice according to the instructions mentioned on the packaging (30 minutes with double the water).
  2. Half the avocado, peel it and remove the stone. Slice the avocado into thin slices and place them on your plate. Sprinkle them with the lime juice and a little bit salt.
  3. Mix the cooked black rice with the blueberries, maple syrup, salt and pepper and season it with the chili powder. Add it to the avocado on the plate.
  4. Cut the mint leaves into small pieces and add them to the goat joghurt. Season it with the lime skin (according to your taste add here more salt and pepper). Share the yoghurt between the two plates.

As I take my dishes very often with my to the office and serve it for catering it is always good to have a dish which doesn’t need to be reheated. The microwave destroys many of the healthy nutrients. I simply prepare the salad the day before. Take the avocado with me and a small container for the yoghurt and that’s it. To serve the lunch you only need to slice the avocado, add your rice and yoghurt and dig in.

The whole dish is quick and easy to prepare! But now go cook and enjoy your imperial enjoyment.

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