I’m well aware that sometimes it’s hard to convince people to add a raw beetroot into their meals. Especially smoothies. But you’ll never know till you try ; ) I said many times here that it took me a while to get the courage and add the beetroot to my morning smoothie. I haven’t regretted it even once. This veggie is now a quite often guest in my kitchen. So, what would you say? Are you brave enough to try it as well?
Some time ago I discovered that you can serve buckwheat not only for lunch or dinner, but also for breakfast. How? By creating a buckwheat porridge, which actually gains a lot of popularity recently. I need to admit that at the beginning it sounded like a really weird breakfast for me. But after adding pumpkin and aromatic spices, buckwheat porridge turned really great 🙂
If you like gnocchi and pumpkin is in season then this recipe will be perfect for you! It would be a huge shame not to use this healthy veggie when it’s still available. I have to admit that this year I started experimenting with pumpkin quite soon. First in the line were gnocchi. They have a fantastic flavour!
Spring is finally here in Australia and pumpkins are still in season, moreover they are available for a decent price. That’s awesome! I decided to take this opportunity and make some pumpkin puree, which I can later use for my kitchen experiments. This time it is a turn for pumpkin pancakes with beetroot and carrot salad.
Another recipe with pumpkin on the blog. This time I used it as one of ingredients in my morning smoothie. Pumpkin puree does not only give nice and creamy texture, but also brings fantastic and unique flavor.
During colder Australian days, pumpkin bread is a frequent guest on our table. Aromatic spices and herbs give it an amazing flavour and that warming sensation throughout the body.