Blue Spirulina Breakfast Bowl

von Kimberly | Juli 11, 2024 | BANANA, BREAKFAST, PINEAPPLE, REFRESHING, SUMMER, SWEET, UP TO 30 MINUTES, VEGAN

Blue Spirulina Breakfast Bowl

July 11, 2024 by Kimberly

Kick off your day with a stunning Blue Spirulina Breakfast Bowl! This refreshing blend energizes with lush tropical flavors, a pop of brilliant blue and natural health benefits.

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TOTAL TIME

10 min

SERVES

1 bowl

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Embrace a burst of color and nutrition each morning with the Blue Spirulina Breakfast Bowl! This delightful dish combines the natural vibrancy of blue spirulina with the creamy sweetness of almond milk and tropical fruits, making your breakfast not only healthful but also irresistibly tasty. Start your day with this energizing bowl that’s sure to brighten your morning and fuel your adventures.

Serve your Blue Spirulina Breakfast Bowl chilled, garnished with fresh fruits and a swirl of almond butter for an extra touch of luxury. It’s the perfect way to energize your morning or refuel post-workout with a dish that’s both delicious and nutrient-rich.

Keep any remaining mixture in a sealed container in the freezer for up to two days. Let it thaw and refresh with new toppings before serving again to maintain the perfect blend of flavors and textures.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Blue Spirulina Breakfast Bowl

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Author: Kimberly
Total Time: 10 min
Yield: 1 bowl 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
freezer
high-power blender
cereal bowl

Ingredients

Units Scale

BASE

2 bananas, frozen
170 grams pineapple, frozen
125 milliliters to 250 milliliters almond milk (or your favorite type of milk)
1 tsp blue spirulina powder

TOPPINGS

1/4 banana
1/2 kiwi
3 green grapes
1 tsp coconut flakes
1 tsp puffed quinoa

Instructions

PREPARATIONS

Chop the banana and pineapple into pieces and freeze them overnight.

INSTRUCTIONS

Put the pineapple, banana, almond milk, and spirulina powder into the blender and blend until it becomes creamy.
Meanwhile, slice 1/4 of a fresh banana and 3 grapes, and chop half a kiwi into small pieces.
Pour the blue cream into a bowl and top it with the banana and grape slices, kiwi pieces, 1 teaspoon of almond butter, 1 teaspoon of puffed quinoa, and 1 teaspoon of coconut flakes. Enjoy it right away 🙂

Prep Time: over night
Cook Time: 10 min

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Crispy Rice Paper with Mango Avocado Cashew Salad

von Kimberly | Juli 8, 2024 | APPETIZER, ASIAN, BRUNCH, CRISPY & CRUNCHY, DINNER PARTY, LUNCH, REFRESHING, SALADS, SNACKS, SPRING, SUMMER, UP TO 30 MINUTES, VEGAN

Crispy Rice Paper with Mango Avocado Cashew Salad

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July 4, 2024 by Kimberly

Crunch into crispy rice paper paired with a vibrant salad of mango, avocado, and cashews. A dish that’s as fun to eat as it is colorful!

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TOTAL TIME

25 min

SERVES

16 cups

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Experience a crunch like no other with this unique dish that combines crispy fried rice paper with a lush mango avocado cashew salad. It’s a textural delight that’s bursting with freshness and flavor.

Serve this crispy delight as a stunning appetizer or a light, refreshing meal. The crackle of the rice paper perfectly complements the soft, rich textures of avocado and mango, with cashews adding a satisfying crunch. It’s a dish best enjoyed immediately to secure the crispy rice paper and the cool, fresh salad. Alternatively for making it ahead, you can serve the salad and the deep-fried rice paper individually.

The crispy rice paper should be enjoyed right after frying to maintain its texture. However, the mango avocado cashew salad can be refrigerated in an airtight container and is best eaten within a day to keep the flavors vibrant and fresh.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Green Herb Salad with Peas & Pickled Onions

von Kimberly | Juli 1, 2024 | DINNER PARTY, LETTUCE, ONION, PEAS, REFRESHING, SALADS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Green Herb Salad with Peas & Pickled Onions

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July 1, 2024 by Kimberly

Freshen up your meal with a vibrant green herb salad! Crunchy, zesty, and bursting with flavor, it’s a refreshing twist that’ll make your tastebuds dance.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

20 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Elevate your salad game with this green herb salad, a lush blend of romaine and butter lettuce mixed with sweet peas and tangy pickled onions, all dressed in a light, herb-infused yogurt dressing. It’s a garden-fresh delight that captures the essence of spring in every bite.

This salad shines brightest when served fresh. Toss the crisp lettuces with the peas and pickled onions just before serving and sprinkle generously with dill, chives, and tarragon for that extra burst of freshness. It’s perfect alongside a grilled fish or as a standalone dish that’s both fulfilling and light.

Best enjoyed immediately, however, if you have leftovers, keep them separate in an airtight container in the fridge. The salad stays fresh for about two days, but it’s ideal to add the dressing just before serving to maintain crispness.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Radish Cucumber Butter

von Kimberly | Juni 24, 2024 | APPETIZER, BUTTERY, CUCUMBER, DIPS & SPREADS, EASTER, FRENCH, RADISH, REFRESHING, SNACKS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Radish Cucumber Butter

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June 24, 2024 by Kimberly

Whip up magic in your kitchen with this fresh, zesty butter blend! Perfect for giving a crunchy, creamy twist to any snack or sandwich.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Radish cucumber butter combines the crisp freshness of radishes and cucumbers with creamy butter to create a spread that’s both light and invigorating. It’s a delightful way to add a burst of spring flavor to any dish.

This versatile butter is perfect slathered on warm bread, used as a savory topping for steamed vegetables, or as a refreshing twist in sandwiches. Its light, creamy texture and vibrant flavor profile make it an excellent complement to both casual and sophisticated culinary creations.

Keep the butter refrigerated in an airtight container. It maintains its best quality for up to 3 days, ensuring you can enjoy its fresh taste over several days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Radish Cucumber Butter

Author: Kimberly
Total Time: 10 minutes
Yield: 4 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
deep plate
paper towels
grater

Instructions

Thoroughly wash the radishes, cucumber, and chives. Set up a deep plate and finely grate the radishes into it. Squeeze out the excess moisture from the grated radishes using paper towels. Repeat the process with the cucumber.
Finely slice the chives and set them aside.
Dry the plate, then add the softened butter to it. Incorporate the grated radishes and cucumber, mixing well. Season with salt and sprinkle the sliced chives on top.

Notes

The calorie information may vary depending on the product used, country and region.

Cook Time: 10 min

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Whipped Feta & Rainbow Veggies

von Kimberly | Juni 20, 2024 | CARROTS, CREAMY, CUCUMBER, DIPS & SPREADS, FETA, PEAS, RADISH, REFRESHING, SUMMER, TOMATO, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN

Whipped Feta & Rainbow Veggies

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June 20, 2024 by Kimberly

Dive into this vibrant dish of whipped feta topped with colorful rainbow veggies. It’s fresh, it’s flavorful, and it’s sure to brighten your day!

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TOTAL TIME

15 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Who says healthy can’t be fun and delicious? This whipped feta with marinated rainbow veggies is a testament to just that. Bursting with colors and flavors, it’s the perfect pick-me-up any day!

Serve this whipped feta as a delightful dip or spread over toasted bread. Pair it with the veggies for a mouth-watering appetizer or a light, satisfying lunch. It’s a versatile dish that plays well at your brunch table or as a snack during a busy workday.

Keep the whipped feta and marinated veggies in separate airtight containers in the fridge. They’ll stay fresh and tasty for up to five days, making them perfect for meal prep.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

CRAVING MORE?

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Cilantro Oil

von Kimberly | Juni 4, 2024 | 60 TO 120 MINUTES, CILANTRO, MICHELIN, OILS, REFRESHING, TANGY & ZESTY, VEGAN

Cilantro Oil

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June 4, 2024 by Kimberly

Get ready to transform your dishes with cilantro oil! This vibrant, zesty oil packs a punch, adding a burst of fresh flavor to any meal.

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TOTAL TIME

1 hr + 15 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Cilantro oil is a game-changer in the kitchen! This easy-to-make, vibrant oil infuses any dish with a fresh, zesty kick. Perfect for drizzling over salads, soups, or grilled veggies, it’s a must-have for any home cook. Plus, it’s a fantastic way to use up leftover cilantro, reducing waste while adding a flavor explosion to your meals.

Serve cilantro oil as a finishing touch to elevate your dishes. Drizzle it over roasted vegetables, mix it into salad dressings, or use it as a marinade for your favorite proteins. It’s also amazing on top of soups or stirred into grains like rice and quinoa. The possibilities are endless, making it a versatile addition to your kitchen.

Store your cilantro oil in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in ice cube trays and use as needed. This way, you’ll always have a burst of fresh, zesty flavor ready to enhance your meals.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Cilantro Oil

Author: Kimberly
Total Time: 75 min
Yield: 250 ml / 1 cup 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl into which the medium saucepan fits
2 medium-sized bowls
fine sieve
sealable container
ice cubes
coffee filter

Ingredients

Units Scale

30 grams cilantro
250 milliliters unrefined / cold-pressed rapeseed oil

Instructions

Separate the leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until it becomes bright green and no pieces of cilantro are longer visible.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark green oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
Meanwhile, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.
Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.