Berry Basil Wine Sorbet / Ягодно Базиликовое Сорбе с Вином

During summer months I can practically live on sorbets alone, feeling fresh, chilled, light (after dropping a kilo or two) and happy as a summary of all above.

This sorbet is a little bit fancier than what I would usually make. Besides dominating strawberry taste and pleasant notes of white wine, basil definitely can be tasted too, despite it being discarded after cooking.

Here is a recipe of this lovely summer-y (and sugar free!) dessert.

500g strawberries
3 very ripe bananas (frozen)
small bunch of basil leaves
stevia sweetener to taste
200ml wry white wine (I like dry wine, semi sweet fruity one will also do)

My strawberries were frozen 2 days prior cooking, but that does not matter, fresh berries can be used. Place strawberries, basil leaves and wine into a pan ans let the mixture boil. Set the pan aside and let it cool completely and all the aromas infuse. Discard basil leaved. The mixture can now be sieved, but I skip this step very often.

Place frozen bananas into a food processor and pulse until creamy, add strawberry-wine compote and pulse until all is smooth. Freeze in an airtight container during several hours or churn in an ice cream maker.

Enjoy!:)

Watermelon Strawberry Coconut Slush / Арбузно-Клубничный Лед

This fruit ice is a very handy finding for our hot summers!
We love being in Istanbul, enjoying every day here. Especially summer period...I wish it was summer all the time:) Thick curtains or window blinds on windows is a must here, it's not like it used to be in our Dutch apartment ..we had..nothing on our windows and so we enjoyed every ray of sunshine whenever the sun visited us:) But no, the weather in the Netherlands is not that bad actually. It just changes quickly.

Summers in Istanbul (really warm and pleasant weather lasts from mid April and lasts until...almost begining of December, but summer is baking) can be really hot, but luckily quite dry. And sometimes the only thing you can eat is a piece of fruit. You are actually mostly thirsty than hungry. So this kind of *food* is indeed a finding! Plus - watermelons are so cheap!:) I eat it at breakfast or throughout the day any time. It's delicious and filling and beautiful!:) So yeah...if you feel like losing some weight...come and stay with us for the summer!:)

Makes about 6 servings.

1 cup strawberries (or almost two handfuls)
2,5-3 cups cubed watermelon
2 medium sized bananas
100ml coconut milk

Place watermelon cubes and chopped banana into an airtight container and freeze (overnight).
When ready to make this ice:  take frozen fruit from the freezer. Transfer into a blender and whiz until smooth. Add fresh strawberries and whiz again. Now pour coconut milk and mix until incorporated.
Serve immediately and enjoy!

* It delicious as soft serve, but also can be frozen entirely and eaten at sorbet, if you like

Spicy Carrot Dip / Пряный Морковный Дип

I love hummus, but I rarely can eat it, because beans are too heavy for my stomach. But I found a really tasty alternative! Carrots, garlic, chili pepper, tomato... creamy and aromatic. Very healthy as well! And easy to digest!:)

Makes one medium sized bowl.

200g carrots
salt to taste
2 garlic cloves
1/3 t.s. cinnamon powder
1/2 t.s. dry mint powder
1 t.s. chili pepper flakes
1 tb.s. tomato paste
2 tb.s. olive oil

Boil peeled carrots until soft. Pour the remaining water out. Add to the pan with carrots mashed garlic, mint, pepper, cinnamon, salt, tomato paste and olive oil and blend with hand blender until creamy. Add more oil if you like. But 2 table spoons were enough.

Try it with any bread, raw vegetables, or chips even!
Enjoy!!

White Chocolate Muesli Bars/ Батончики Мюсли с Белым Шоколадом

It's almost a shame to call it a proper recipe, but this stuff could be really useful sometimes!

When there are not enough ingredients to bake something for the kids I would just use this method. Takes 15 minutes to make and only 2 ingredients. Well, I know, it's not super healthy, but kind of acceptable for growing kids.

This quantity makes 8 bars, which in principle could be cut into halves as well.

You'll need muesli (any kind, obviously) and chocolate. Approximately 50/50, little bit less chocolate.

For 8 bars I take 250g muesli and 200g white chocolate. Microwave the chocolate until melted and mix in muesli. Cover 20x20cm dish with baking paper (overhanging) and transfer the mixture onto the paper and cover with it. Then press with your hands. Freeze during 10 minutes. Cut with a large knife into bars and store in the fridge.

For this recipe I used muesli with dried banana, raisins, dried apples, corn flakes and of course oats.

Healthy Pumpkin Coconut Pudding/ Полезный Тыквенно-Кокосовый Пудинг

Really healthy, sugar free, without any butter or eggs, light, but creamy and fragrant pumpkin and coconut dessert. I enjoyed every spoon of it and wanted for more!:) This pudding brightened up my day with it's bright yellow colour and silky texture. I hope you'll also enjoy it as much!

1l pumpkin purée (cooked pumpkin with some water)
sugar substitute to taste
400ml full fat coconut milk
vanilla
cinnamon
5 almost full tb.s. flour or corn starch

Take coconut milk from the fridge and carefully separate hardened part (we need approximatelly 200ml), put it aside. Add another 200ml of coconut milk, cinnamon and vanilla into hot pumpkin purée and heat it.
Mix starch with some water (use 4-5 table spoons, depending on consistency of pumpkin purée  pudding shouldn't be too thick) and pour this mixture into pumpkin purée  whisking all the time until you see it begins to bubble and thicken. Take away from the heat and chill a little.
Divide between glasses, refrigerate.
Whip hardened coconut milk that we set aside. Place into piping bag and decorate pumpkin pudding.

Oat Coconut Cream no bake Sandwiches/ Овсяное Печенье с Кокосовым Кремом без выпечки

Can sugar free and low fat be tasty? Yes, it can! And also healthy! Don't you like it?:) Actually, coconut cream is not very low on fat, but it's that kind of fat that won't harm you much.

Based on this last year recipe I made these light small pleasures couple of days ago and am about to make them again!:) Not too sweet and fragrant (think banana and coconut), good for snacking.

1 medium to large banana
1 cup (200ml) toasted rolled oats
pinch of salt
vanilla
1tb.s. raisins (optional)
1 tb.s. flax egg (1tb.s. seeds+2tb.s. water blended)
30ml desiccated coconut + more for sprinkling on top
1 can (400ml) coconut milk, chilled

Toast oats on a pan until slightly brownish. Sprinkle a pinch of salt over them and blend them to create coarse flour.
Add chopped banana with raisins and blend again until smooth, then add vanilla, 30ml coconut and flex egg.
Take with a small melon ball scoop small amounts of the "dough" and roll them in coconut, then flatten into a disk. This quantity will make around 32.

Take chilled coconut milk from the fridge. Open it carefully (without shaking), pour the liquid that is on top out and transfer coconut cream into your mixer, whip it until smooth. With the help of pastry bag pipe this cream onto half of cookies and pair cookies together. Chill before serving.

Cezerye/Turkish Carrot Candy / Джезерье

I am not a big fan of super sweet eastern desserts, but it happens from time to time I do try out some new to me stuff just for the taste experience. First time I had this lovely set of stuffed dried fruit with nuts I noticed one that was the prettiest to me...I tried it and did not guess at first what was it made of. First thought was super tasty luscious apple jelly? I love apples! Well, it actually is spiced with cinnamon and vanilla carrot candy with coconut and rolled in tasty pistachio nuts. I LOVED it! Since then I eat it more often:)

1 kg carrots (about 6 medium to large sized)
2 cups sugar
cinnamon and vanilla to taste
1 t.s. lemon juice and 0,5 t.s. lemon zest
200g shredded coconut
around 250g pistachio nuts for coating

Boil whole peeled carrots in water until they are tender. Drain and blend to create purée.
Transfer this into a non sticking pan adding 2 cups sugar and cook on medium heat until there is almost no moist any more (that is after the first bubble approximately 22-25 minutes). Add lemon juice, zest, vanilla and cinnamon somewhere at the end and then stir in coconut. Mix well and take away from the heat. Let it cool until it is possible to hold the mixture in your hands. Take small scoops of carrot candy and roll them in pistachios. Refrigerate for several hours. Store in an airtight container in the fridge.

Home made version is slightly softer, but the taste is the same. Some people like to add to the carrot mixture crushed petit beurre cookies, but I find them more tasty with coconut. And I like them rolled in whole pistachios, actually, but found it a bit difficult to repeat at home, so I crushed the nuts and there was no problem at all.

Green Smoothie / Зеленый Смузи

I used spinach in this one to replenish some antioxidants and vitamins, especially needed during spring time. This winter was awful for me, actually, in terms of vitamins intake...I did not eat enough fruit/vegetables, as I usually do, and I can feel all the consequences right now. Fortunately, there are plenty of sources in the internet to look up for good and fresh ideas on how to come back to life again.

This my version is milky mild, where banana and apple dominate. I guess I'll experiment with it more these coming days.

To pump in some vitamins you'll need:

a bunch of spinach (2 handfuls)
half an apple
1 large or 3 mini bananas (frozen)
1/3 peeled avocado
app.100ml milk (any kind)

Blend all ingredients until really smooth (I was in a hurry, could have blended even longer). Make sure all your fruit/vegetables are ripe and fresh. Drink and feel the energy coming back!

Coconut Banana Oatmeal/Бананово-Кокосовая Овсянка

Creamy, fragrant (diary free) oatmeal to start your day. It's quick, healthy and taste almost like dessert!:)
I recently discovered coconut butter for myself, with all the health benefits and it's role in weight loss!? Well, so far I am liking it.

350ml light coconut milk
100g rolled oats (in measuring cup)
little pinch of salt
1 large banana
1tb.s. rum or rum essence
1tb.s. coconut butter
10g vanilla powdered sugar

Bring to boil milk, oats, vanilla, sliced banana and salt. Cook on low for 3 minutes, stirring several times. Add rum and coconut butter and transfer to a plate to serve...with extra banana?:)

Cinnamon-Apple Healthy Rolls/Корично-Яблочные Полезные Булочки

Absolutely IN LOVE with this breakfast recipe. Soft, fragrant bake with a lot of apples and crunchy tops. It' s healthy too: made with whole wheat flour, without yeast and also without eggs, just enough amount of sugar over apples with cinnamon (tastes a bit like scone).

2 cups WW flour
10g baking powder
vanilla
3tb.s. sugar
3 full tb.s. light margarine (or butter)
pinch of salt
100ml milk/maybe non diary milk will also work
50ml apple juice

2 medium apples, grated
cinnamon
2-3tb.s. sugar (to taste)
2tb.s. lemon juice
zest of 0,5 lemon
some milk

Preheat oven to 200C. Sift flour, baking powder, salt and sugar together, Add margarine, vanilla and mix everything with a fork. Add milk and then apple juice. The dough will be very easy to work with. Roll it into 0,5-1cm thick layer, sprinkle with enough cinnamon and sugar, grated apples, lemon juice and zest and roll.
Grease round baking dish, cut the roll into app.3cm thick slices and arrange them on the dish. Sprinkle with milk (about 30-50ml) and just a bit of sugar. Bake around 20 minutes.

Muesli Balls with Figs/ Шарики Мюсли с Инжиром

My favourite snacking theme. These are just great breakfast in the pocket (well, not literately:)) And I really enjoy the combination of figs, tahini and raw cocoa. All natural, no additional sweeteners, but they are sweet enough.

2 cups (x200ml) oatmeal (blended rolled oats)
6 dried figs
2tb.s. tahini
1-2tb.s. flax seeds
2-3tb.s. runny honey/molasses
splash (maybe 2-3tb.s.) of milk/non diary milk

cocoa for coating

Grind oat flakes, add chopped figs, pulse several times and add rest of the ingredients, at the end pour some milk if the mixture is too stiff. Shape with the help of ice cream spoon the oat mixture into (18) balls. Cover them in cocoa powder.
They can be kept several days in the fridge.

You may be interested in these as well (apricot, coconut and cereal).

"Apple Pie" Rye Scones/Яблочно-Ржаные Сконы

So tasty, fluffy and healthy scones that smell like fragrant apple pie! They are just slightly sweet, so can be enjoyed instead of bread at breakfast too.

2 cups rye flour
1 cup AP flour
pinch of salt
10g baking powder
1t.s. apple vinegar
2 medium sized apples (grated)
cinnamon
vanilla
1,5 tb.s. flax seed or other seeds
150ml milk/almond milk
2 full tb.s. light margarine or butter
2-3tb.s. runny honey/molasses

Preheat oven to 220C. Sift flours, add the rest of dry ingredients, then fold wet ingredients. Combine well. Divide the dough into 2 parts, shape each into app.1-1,5 cm round disk, cut into 8 triangles and transfer them onto lined with paper baking sheet.
Bake for 15 minutes.

Apple Health Bars/ Яблочные Полезные Батончики

If you are like me, mostly snacking throughout the day, such type of food is just ideal! Chewy, low fat and sugarless snack bars. They are nutritional, with pleasant apple-cinnamon taste.

1cup oat flakes
0,5 cup ground oatmeal
pinch of salt
150g roasted and ground chickpeas
handful ground and roasted almonds
cinnamon
1tb.s.ground flax seeds
3tb.s. water
2 medium apples, chopped
handful chopped dry apricots
vanilla
2tb.s. vegetable oil

Blend together chickpeas, almonds and 0,5 cup oats. Add salt, cinnamon, vanilla and apples- blend again.
Through the rest of ingredients and press into lined with baking paper square baking form. Bake at 175C 25-30 minutes. Cool completely, then cut.

Crunchy Chocolate Chip Cookies {lighter}/Хрустящее Шоколадное Печенье{легкое}

These cookies where inspired by Rye Cookies I made before. They are even more crunchy, I replaced all sugar with honey (the only sugar here is in chocolate chunks). The amount of fat is also limited and it is of vegetable origin.

1 cup WW flour
1cup oat flakes
10g baking powder
pinch of salt
vanilla
3tb.s. vegetable (nut) oil
3tb.s. tahini paste
5-6tb.s. runny honey
good handful of chocolate chunks

Combine dry ingredients and add wet ones. Mix everything well, it will be crumbly.
Preheat oven to 175C. Line baking sheet with paper. Form (18) balls and flatten them. Bake for 10 minutes.
When taken out they are still soft. Let them cool completely (better even to place them in freezer for 15 minutes). Can be stored in an air tight container for about a week.

Muesli Bars with Chocolate/Батончики Мюсли с Шоколадом

They are just very tasty! Bitter sweet chocolate on top and crunchy bars with pieces of dry fruit...and flavours! Pictures were taken while chocolate was still warm...having kids around doesn't give me a lot of time flexibility.

2+3/4 cups oats
1/3 cup pepitas (roasted and salted)
2 tb.s. raisins
handful dried cranberries
10 chopped dried apricots
1tb.s. flax seeds+1tb.s. water- blended
5tb.s. pine honey
2tb.s. flour (any)
3tb.s. low fat margarine
80g dark chocolate

Heat honey and margarine until melted. Mix oats, seeds and fruit. Add flax seed mixture and honey mixture and stir well.
Transfer into covered with baking paper square baking form and bake for 25 minutes at 180C. let it cool completely, then cut into (8 large) bars. Melt chocolate and using rubber spatula cover each piece with it. Refrigerate until chocolate is firm again.

Easy Vegan Chocolate Fudge/Легкий Шоколадный Фадж (веган версия)

This is a very easy and relatively healthy recipe. Should be kept in freezer though, as it melts in the room temperature (in half an hour). It tastes great, reminds of chocolate ice cream:)

1 can coconut milk (400ml)
vanilla powdered sugar to taste (about 5 tb.s.)
1 heaping tb.s. favourite nut butter
1/4 cup cocoa powder

Open chilled coconut milk, separate "cream" top part. We will use only this one.
Just mix everything together and heat until first bubble appears. Cool a little bit. Cover rectangular form with plastic film, pour the mixture into it and freeze for several hours until it is completely set. Now it can be cut and serve immediately.

Oat and Chocolate Fudge Bars/Овсяно-шоколадные Пирожные

This recipe is adapted (and changed) from www.gullogoodies.blogspot.com. These bars are eggs free, sweet and chocolatey. Though to my taste I would probably throw some dry cranberries into the filling, for sour bits. Makes a filling breakfast, snack or a dessert, if you like:)

The crust:

3 tb.s. margarine/butter or oil
1 grated apple (golden)
pinch of salt
vanilla
3tb.s. honey (or to taste)
1 cup WW flour
2 cups oat flakes
0,5 t.s. baking powder

Filling:

50g cocoa powder
app.3 tb.s. honey
2tb.s. vanilla powdered sugar or more
app.1/2 cup full fat milk or coconut milk (as much as could be needed to make the mixture more liquid)
2tb.s. margarine
1/3 cup starch (potato or corn) or flour (may be bit less)

Preheat oven to 175C. Mix margarine, honey, vanilla, salt. Add dry ingredients. Grease baking form, divide the oat mixture into 2 parts and transfer bigger part of the dough into form, level.

Melt margarine with cocoa. Stir, add honey, sugar and flour. Now slowly pour milk. Spread the mixture evenly over the crust, sprinkle with the rest of oats on top and level.

Bake for 40 minutes or slightly longer. Let it cool, then cut.
http://verygoodrecipes.com/breakfasts-of-the-world-challenge

Chocolate Protein Bars/Шоколадные протеиновые квадраты

This is a tricky way to feed proteins to children. The bars are sweet, chocolaty and soft like fudge.

200g drained canned beans (I took red)
150g firm ricotta (or tofu for vegan version)
1 t.s. becel margarine
pinch of salt
4tbs. honey
app. 1/4 cup cocoa powder
bourbon vanilla ( or regular )
1/4 cup apple sauce (app. 2 apples)
5-6 tb.s. oat flakes

Preheat oven to 175C. Blend beans until smooth, add ricotta, pulse several times, add the rest of ingredients and pulse until it all is smooth.
Grease baking form, transfer the batter into it, level and bake for 30 minutes.
Wait for the cake to cool (I put it into freezer for 15 minutes), then cut into squares.

Bean Fudge/Фадж из бобов

This lovely recipe is adapted from here. Since I used cooked chickpeas, I did not get really black colour, and the fact that mine where not store bought canned beans, there where some tiny parts left which did not want to blend completely. But the fudge tasted great in any way! All in all a very good recipe, soft, TASTY and healthy fudge.

1 3/4 cups cooked chickpeas
2 tb.s. coconut oil or just butter
50g carob powder
50g cocoa powder
20g dark chocolate
pinch of salt
vanilla
3tb.s. honey
2tb.s. peanut butter

Blend beans in food processor first. Then add the rest of ingredients and blend really well until all mixture is smooth.
Line rectangular form with plastic wrap, transfer the bean mixture into it, level and wrap in plastic. Refrigerate 2-3 hours. Cut before serving.

Fat/Sugar Free Cookie Dough Truffles/Трюфели без жира/сахара

These truffles are incredible! Because they are really delicious and at the same time almost guilt free!
Even my picky husband ate like 6 in one go! Oh, this says much to me.

2 cups (200ml) WW flour
5g baking powder
pinch of salt
app.3-4tb.s. honey
2t.s. tahini paste or nut butter
80ml banana apple puree (I had one opened baby food puree, you could use just banana or apple)
vanilla
chocolate chips- optional

Mix carefully all ingredients, form (18) balls and cool them in freezer for 20 minutes.
Melt 80g dark chocolate (I do it in a non sticking pan). Take the alls out, drop them one by one into chocolate to coat. Return them to freezer for another 20-30 minutes. Serve and watch them disappear in a few minutes.