f you are fans of smoothie-I and every day you start consuming different mixtures of fruits, vegetables and supplements, I suggest that you try another version of this popular and healthy meals in a bit of a different format.
Greenish color of this dessert was obtained by addition of barley grass. Barley grass is the food that should be included in the special diet every day because it is rich in calcium, iron, vitamin C and protein and is a very valuable supplement for athletes and people who suffer from anemia.
Make your own smoothie in the form of cakes and enjoy a leisurely dessert any time of the day. For making this dessert you need foods that you normally would in making a smoothie-I and a vegan substitute for gelatin, agar agar.
- ½ cup almond almonds
- 6 dates with no kernel
- ½ soup spoon of cocoa powder
- 2 soup spoons of coconut oil
- a pinch of Himalayan salt
- 1 teaspoon vanilla extract
For the smoothie:
- 1 mango
- 1 banana
- 1 cup almond milk
- 2 cm peeled and chopped ginger
- 2 teaspoons barley grass
- juice of one Orange
- 1 tablespoon honey or
- 1 tablespoon Agave syrup
For thickening smoothie-I:
- 2 teaspoons agar agar powder
- ½ Cup water
* Cup = 2, 5 dl
For substrate mix almonds to the is structure. Add the dates, salt, vanilla and cocoa and mix until you get a sticky compact the mixture.
Pave the smaller cake mold for a transparent foil and evenly apply the mixture per mold.
For the smoothie mix all of the ingredients (mango, banana, almond milk, ginger, barley grass and sweetener). Take 2 cups of smoothie-I for dessert. The rest of you can now consume.
For thickening, mix the water with agar agar and put to cook up to a boiling point. Reduce the heat and simmer stirring 1 minute more. Stir in a separate part of the smoothie-I (2 cup) and mix. Leave to cool a little.
The current mixture pour into the molds on the surface. Put in the refrigerator for about 1 hour.
Before serving garnish with chopped coconut, cocoa, chopped nuts, …
Serve chilled and enjoy a light and healthy dessert!
Ivanka je supruga i majka troje djece, a kako joj je zdravlje jako bitno, odlučila je svoje kuhanje i pripremu hrane bazirati na obradi zdravih namirnica. Dakle, u njenoj kuhinji nema bijelog brašna, šećera, margarina, maslaca, te procesuirane i industrijske hrane. Pokušava koristiti što svježije namirnice (posebno iz svog organskog vrta), žitarice, sjemenke, dodatke prehrani (spirulina, pšenična trava, maca, proteini), maslinovo, bučino, kokosovo i laneno ulje te začinsko bilje i začine, kao i što manje termički obrađivati namirnice koje tako gube potrebne hranjive tvari.
Od 17.6.2017. stekla je zvanje Nutricionistica.