Strawberry & Pistachio Crumble

strawberry pistachio crumble.jpg

Ingredients

Serves: 4
 

  • 2½ cups chopped strawberries
  • ½ teaspoon balsamic vinegar
  • ⅓ cup rolled oats
  • ⅓ cup chopped pistachios
  • ¼ cup almond flour (or you can blend 1 cup of almonds)
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon sea salt
  • coconut oil
  • water
  • coconut yogurt (optional)

 

 

Instructions

1. Preheat the oven to 180°C and grease 2 small skillets with coconut oil.

2. In the food processor, pulse the oats, pistachios, flour, sugar, cinnamon and salt until just combined. Add 1 tbsp of coconut oil and pulse again. Add 1 tbsp of water and pulse again. The mixture should be crumbly.

3. In a bowl, combine the strawberries with the balsamic vinegar and then divide the strawberries between the skillets and top with the crumble.

4. Bake for around 15 minutes until the topping is lightly browned. Remove from the oven and let cool for at least 10 minutes. 

5. I love adding a spoon of coconut yogurt on top!

Enjoy!! 🙂 

My kind of Buddha Bowl

Buddha bowls not only look amazing, they are a fantastic way to eat a variety of foods and get a lot of nutrients into our bodies! 
I usually change ingredients according to what inspires me at the market or my cravings! This is one of my favourite. You can stick to this or get as crazy as you like adding and removing different ingredients! 🙂 

Buddha-Bowl

Ingredients

Serves: 2

½ pumpkin
120g brown rice
100g red quinoa
10/12 Brussels sprouts, halved
1 large zucchini, sliced
100g baby salad greens
1 capsicum, sliced
10/12 cherry tomatoes, halved
1 cucumber, chopped
4 spoons of hummus
2 beetroots
Rosemary, origan, black pepper and the spices you like

I know that many of you like avocado. I don't... but feel free to add it and make your own yummy variation! :) 

 

Instructions

1. Preheat the oven to 200°C and line a baking tray with baking paper.

2. Chop the pumpkin into squares and lay them out on the lined baking tray. Add the Brussels sprouts and chopped zucchini with the spices on top. Drizzle lightly with olive oil and roast until golden and soft (about 30 to 40 minutes).

3. Meanwhile, cook the brown rice and quinoa. I've recently bought a rice cooker, life changing! ahah

4. To serve, lay the baby salad greens in a bowl. Add the brown rice and quinoa mixture then top with Brussels sprouts, zucchini, roasted pumpkin, capsicum, tomatoes, cucumber and beetroot. Add a spoonful of hummus on top!

5. Drizzle over fresh lemon juice (or balsamic vinegar or dressing of choice) and finish with salt/pepper to taste!

    Enjoy!! 🙂