Banana and Berry Smoothies

Power Shake Smoothie Breakfasts

A lovely American friend of mine recently introduced me to the virtue of ‘power shake breakfasts’. Power shaking is a staple of LA dinning – fruit, vegetables, protein, odd green powers, nut butters and obviously almond milk – Like der! If you’re going to live in California you gotta be dairy free.

Yes I felt the elixir of life flowing through me. Yes I noticed father time’s hands whizzing backwards. But you know what it tasted gross. No matter how embryonic a drink makes me feel it has to taste great.

I have done two different smoothies. Both equally delicious, but very different. The first, an uber-healthy Californian inspired banana berry smoothie. The almond butter gives a really rich flavour and the protein powder keeps you nice and full until lunch. The second is a Moroccan inspired smoothie that is more natural. It uses spices to add warmth and a little thyme for a background herbal hit.

California Banana Berry Smoothie

Serves 1

250ml soya milk
1 banana, peeled
125g mixed berries
1 tsp. almond butter
85g soya protein powder

Chuck the whole lot into a blender and blend until lovely and smooth, adding a little water if it gets too thick.

Moroccan Banana Smoothie

Serves 1

1 banana, peeled
1 ½ tbsp. honey
A pinch of ginger powder
A pinch of cinnamon powder
125g yogurt
¼ tsp. fresh thyme leaves
5g peeled blanched almonds
2-3 ice cubes
½ an orange

Throw everything into a blender and squeeze in the juice from the orange. Pour in 70ml/2 1/3 fl oz of water and blend until smooth.

 

– All thoughts and spelling mistakes are my very own –

Chinese Chilli Chicken Noodle Stir-fry

This is one of my weeknight staples that is really called Chilli-Chilli-Chilli Chicken Noodle Stir-fry. It’s super spicy and so easy to make.

It may sound a bit mental adding dry chilli, fresh chilli and a chilli sauce. However they each add a distinct flavour – the dry chilli smoky, the fresh fruity and the chilli sauce slightly sweet.  Together they combine, rather like the Avengers, into a kick ass force that gives this stir-fry a load of attitude.

Do let me know what you think of it @mightyspice

Serves 2

150g egg noodles
2 tbsp. groundnut oil
250g skinless chicken thighs, very finely sliced
1 dry red chilli, broken up into small pieces
½ a red chilli, finely chopped
4 spring onions, finely sliced
175g spinach
2 tbsp. chilli sauce (I use Lee Kum Kee brand fine chilli sauce)
1 tbsp. oyster sauce
2 tsp. soy sauce

1. Cook the noodles according to the packet instructions. Drain, drizzle with 1 tablespoon of the oil to prevent the noodles from sticking and set aside.

2. Heat a wok over a high heat until smoking and pour in the remaining oil. Add the chicken and stir-fry for 4-5 minutes until golden at the edges. Add the dry chillies and stir-fry for 10 seconds until fragrant. Chuck in the red chilli and spring onions and continue to stir-fry for another minute. Add the spinach and stir-fry for 1-2 minutes until wilted and the chicken cooked through.

3. Transfer the cooked noodles to the stir-fry and remove from the heat. Pour in the chilli sauce, oyster sauce and soy sauce and toss everything together so all the noodles get completely coated in the amazing Chinese condiments. Serve immediately.

– all thoughts and spelling mistakes are my own –