Healthy Gut Happy Mom

11/10/2023

23/08/2022

It’s still super hot in Warsaw, so why not to have vegan Mango Lassi ice cream.
It was very spontaneous idea many years ago, but stay with us since then and I have to make them at least once a year. I twist it with a “secret” syrup made of sugar, cardamom and cinnamon

04/07/2022

RASPBERRY POPSICLES VEGAN

Long time no see, but it’s the perfect time now to share with you our favorite popsicle recipe. I’ve been making them for years. Vegan version is a new in the family as I found recently vegan mascarpone cheese :).
Just three ingredients:
🍓 raspberries (fresh or frozen)
🍓vegan mascarpone cheese
🍓sweetner of your choice

🥄blend it all and freeze.

Easy, right?

🇵🇱 WEGAŃSKIE LODY MALINOWE

Bardzo dawno mnie tu nie było, ale lody na powrót mam nadzieję są dobrym pomysłem. Robię je od lat, bo to jedne z ulubionych lodów dzieci. Wersja wegańską zrobiłam po raz pierwszy, ponieważ w końcu znalazłam wegański ser mascarpone.
Wystarczą trzy składniki:
🍓 maliny, świeże lub mrożone
🍓 ser mascarpone
🍓 słodzidło wg wyboru

🥄 miksujemy w blenderze, mrozimy, czekamy. I już :). Proste? Banał :)

22/02/2022

LEMON CURD DF / 🇵🇱 bez nabiału

I was looking for a quick, dairy free and yummy lemon curd and there it is :).

🍋3 large eggs
🍋3/4 cup/ 150g sugar
🍋1/2 cup fresh lemon juice
🍋zest of 1 large lemon
🍋salt
🍋4 Tbs vegan butter

🥄in a medium saucepan place eggs, sugar, salt, juice, and zest and whisk together first until smooth. It’s a very important part as you don’t want to have scrumble eggs when you start heating :)
🥄place the saucepa over low heat. stir constantly with a wooden spoon until the mixture thickens, about 5-8 minutes, until the mixture thickens. It won’t be super thick, this will come later, as it cools.
🥄using a fine mesh strainer, strain the curd as long as it’s runny. You should do it because using the whole eggs can get lumps from egg whites.
🥄put the curd back on the low heat and add vegan butter. Turn down the heat, and stir the butter until smooth.
🥄remove from heat and pour into a jar
🥄store in a fridge of a week maximum
🥄use for the cookies, lemon squares, popovers filling, …

🇵🇱 Szukałam szybkiego, bezmlecznego i pysznego lemon curd i jest :).

🍋3 duże jajka
🍋3/4 szkl/ 150g cukru
🍋1/2 szkl świeżego soku z cytryny
🍋skórka starta z 1 dużej cytryny
🍋sól
🍋4 łyżki masła wegańskiego

🥄w średnim rondlu wymieszać jajka, cukier, sól, sok i skórkę, dokładnie, do uzyskania gładkiej konsystencji. To bardzo ważna część, przecież nie chcesz mieć jajecznicy, gdy zaczniesz podgrzewać :)
🥄postaw rondel na małym ogniu i ciągle mieszając drewnianą łyżką gotuj aż masa zgęstnieje, około 5-8 minut. Na tym etapie krem nie będzie super gęsty, zgęstnieje po wystygnięciu.
🥄odcedź krem przez dobre sitko dopóki jest rzadki. Warto to zrobić, ponieważ przy użyciu całych jajek mogą podczas gotowania powstać grudki z białek, a ich nie chcemy.
🥄odstaw lemon curd z powrotem na mały ogień i dodaj wegańskie masło. Zmniejsz ogień i wymieszaj wszystko, aż będzie gładkie.
🥄zdejmij z ognia i przelej do słoika
🥄przechowuj w lodówce maksymalnie tydzień
🥄Lemon curd można jeść z goframi, wypełniać nim ptysie, …

21/09/2021

OVEN ROASTED TOMATOES | 🇵🇱💬 POMIDORY SUSZONE

September is always a time for me to close tomatoes in jars for the winter. All of my 60kg of tomatoes I roast or dry in the oven. It gives more intense flavor, especially that I don’t live in a sunny southern Europe. You may say 60kg is a lot, I say, not too many jars are left by fall next year :).

So why not buy tomatoes and turn them into homemade oven-dried gems? They taste divine, as even the best store-bought are always too sour.
This recipe is the book "In a jar" by the wonderful cooking enchantress  .pl, Kasia Marcinkiewicz (Kasia, the recipe is so perfect that I only added some notes).
Remember that tomatoes vaporize a lot in the oven - 1kg of fresh tomatoes give you a small jar (approx. 280 ml) of dried ones.

🍅 5 kg (10 lb) of plum or Roma/San Marzano
🍅 2 tsp of sea salt
🍅 freshly ground pepper
🍅 extra virgin olive oil and sunflower oil (in a 1: 1 ratio, a total of approx. 500ml/ 1 cup)
🌱 fresh thyme (1-2 sprigs per jar)
  🧄 5-6 cloves of garlic, peeled (1 for each jar)

- Rinse the tomatoes, cut the stalks, cut them in half lengthwise, and spoon the seeds and liquid.
- Put the tomato halves with the cut side up on baking sheets (2 should be enough) lined with parchment paper, sprinkle with salt and pepper.
- Dry (not roast) in a slightly open oven at 110C/225F for about 5h
- After 2h swap the trays in places. It is also the time to start observing the tomatoes - the smaller ones may be ready to remove from the baking sheet. They are dried when the skin underneath is wrinkled, it shifts and you do not feel the soft flesh under your finger.
- Put a clove of garlic and a sprig of thyme in a clean, dry jar.  Place the dried tomatoes tightly, leaving 1-2 cm of the jar rim free.
- Heat the olive oil in a pot to a temperature of about 100C/200F - it cannot be too hot, because the tomatoes will burn.  If you pour it into a jar and you hear tomatoes hissing, the oils are too hot.
- Pour the heated oils into the tomatoes in the jars so that they cover them thoroughly (nothing can protrude above the surface of the oil).  Twist it right away.  They do not require pasteurization.

23/07/2021

ZUCCHINI & POTATO FRITTERS | 🇵🇱 ⬇️ PLACKI Z CUKINII Z ZIEMNIAKAMI

These are super simple and quick fritters that my kids like to eat sweet. I add salsa on top. Have you ever tried sweet fritters?
What do you prefer - sweet or sour? We eat quite a lot of sweet meals in Poland

🌱2 medium zucchini
🌱2-3 medium potatoes
🌱1 / 2 cups coconut yogurt / plant-based milk
🌱3-4 Tbsp of GF oat flour (or until the right consistency), I use .com.pl
🌱1 egg
🌱a pinch of salt
🌱vegetable oil or olive oil

method:
🥄peel zucchini and potatoes, grate them on a medium-mesh grater and set them aside in a large bowl for 10 minutes (we will continue to mix in this bowl). 
🥄after this time, pour off the collected liquid (note: you don't need to peel and grate it on a coarse grater, but the above method is better when you want to "smuggle zucchini for example for children or get more delicate-tasting pancakes)
🥄add egg, yogurt/milk, salt to the bowl with vegetables, mix with a spoon or a whisk. 
🥄add enough flour to get the consistency of Greek yogurt.  The more liquid is left, the more flour will need to be added.
🥄heat the pan with oil. Put on a spoonful (no more!) Fry the pancakes for about 2-3 minutes.  When they are nicely browned, turn over and cook for about 2 minutes.
🥄serve with coconut cream, e.g. Creamo (mixed with vanilla and honey) or with powdered sugar or vegetable sauce.  The pancakes are neutral in taste so they will take on a lot of options :).

22/07/2021

ZUCCHINI & POTATO FRITTERS | 🇵🇱 ⬇️ PLACKI Z CUKINII Z ZIEMNIAKAMI

These are super simple and quick fritters that my kids like to eat sweet. I add salsa on top. Have you ever tried sweet fritters? What do you prefer - sweet or sour? We eat quite a lot of sweet meals in Poland

🌱2 medium zucchini
🌱2-3 medium potatoes
🌱1 / 2 cups coconut yogurt / plant-based milk
🌱3-4 Tbsp of GF oat flour (or until the right consistency), I use .com.pl
🌱1 egg
🌱a pinch of salt
🌱vegetable oil or olive oil

method:
🥄peel zucchini and potatoes, grate them on a medium-mesh grater and set them aside in a large bowl for 10 minutes (we will continue to mix in this bowl). 
🥄after this time, pour off the collected liquid (note: you don't need to peel and grate it on a coarse grater, but the above method is better when you want to "smuggle zucchini for example for children or get more delicate-tasting pancakes)
🥄add egg, yogurt/milk, salt to the bowl with vegetables, mix with a spoon or a whisk. 
🥄add enough flour to get the consistency of Greek yogurt.  The more liquid is left, the more flour will need to be added.
🥄heat the pan with oil. Put on a spoonful (no more!) Fry the pancakes for about 2-3 minutes.  When they are nicely browned, turn over and cook for about 2 minutes.
🥄Serve with coconut cream, e.g. Creamo (mixed with vanilla and honey) or with powdered sugar or vegetable sauce.  The pancakes are neutral in taste so will take on a lot of options :).

03/07/2021

STRAWBERRY ARUGULA SMOOTHIE | 🇵🇱Smoothie truskawka-rukola

🇬🇧When you want to add some greens to your fruit smoothie and you run out of spinach… try arugula! This was exactly the way to my daughter’s invention :). And it turned out amazingly. The peppery taste of arugula was soften by honey at the end. Also look at that color! - it's a lovely deep dark red almost like in red velvet cake.

🍓2 cups strawberries (fresh or frozen)
🍓1 cup raspberries (fresh or frozen)
🌱2 cups fresh arugula leaves
🍯2 Tablespoons honey
🥥1,5 cup coconut water (or more for the consistency)

🥄Mix fruits and arugula, add honey to taste and coconut water for the consistency. Let me know how did you like it!

🇵🇱Kiedy chcesz dodać trochę zielonego do swojego owocowego smoothie, ale nagle zabraknie Ci szpinaku… weź rukolę! Tak właśnie zrobiła moja córka i.. powstał bardzo ciekawy w smaku napój. Posmak pieprzowy rukoli jest właściwie prawie niewyczuwalny, ale podbił smak owoców. Miód dodatkowo go złagodził. I spójrz na tę głęboką czerwień! Prawie jak w red velvet cake :).

🍓2 szkl. truskawek (świeżych lub mrożonych)
🍓1 szkl. malin (świeżych lub mrożonych)
🌱2 szkl. liści rukoli
🍯2 Łyżki miodu
🥥1,5 szkl. wody kokosowej (albo więcej dla uzyskania konsystencji)

🥄Zmiksuj owoce i rukolę, dodaj miód do smaku i wodę kokosową. I daj znać, czy Ci smakowało!

02/05/2021

Rhubarb Lemonade | Lemoniada rabarbarowa [PL ⬇️] This is my kids’ perfect spring/early summer drink, but as a kid I hated rhubarb compote - it was sour and strange color. Since rhubarb has significant amounts of potassium, calcium and vit.B1 it became more interesting. And with a special ingredient added it is just divine! And... rhubarb is a vegetable. * 2L water * 1,5kg | 15-20 stalks depending on size) fresh rhubarb chopped (the redder the sweeter), only reddish parts. Remove the leaves - they contain oxalic acid, which makes them highly poisonous * 80g | 1/3 cup honey or unrefined cane sugar * 3 sprigs fresh mint * 2-3 strips lemon zest * 1 cup freshly squeezed lemon juice * 1,5L cold sparkling water * 80ml | 1/3 cup Elderflower syrup.
Method: In a comment below -----------------------------------
Idealny napój wiosenno-letni - nie za słodki, odświeżający, piękny kolorystycznie.
Przyznam się, że jako dziecko nie znosiłam kompotu rabarbarowego - był kwaśny i miał brzydki kolor. Ale ta lemoniada to zdecydowanie coś innego, poza tym rabarbar ma dużo potasu, wapnia i witaminy B1. A z tajnym składnikiem jest po prostu boska!
No i... rabarbar to warzywo!
Przepis zaczerpnęłam od nieocenionej .pl * 2L wody * 1,5kg (15-20 gałązek) świeżego rabarbaru (tylko czerwone części) pokrojonego na 5 cm kawałki * 80g miodu lub cukru trzcinowego * 3 gałązki świeżej mięty * paski skórki z połowy cytryny
* 1 szkl. soku z cytryny * 1,5L zimnej wody gazowanej * 80 ml syropu z kwiatu czarnego bzu
Sposób przygotowania w komentarzu poniżej