Friday, 4 April 2014


These past few days can be summed up in one word. REALLY-REALLY-REALLY-YUMMY!
See? Ok, that's not really one word... PINK! Would be more accurate.
Last night was Friday pizza night, as mum was leaving for England that night and had no intention of cooking. I did however, so I made myself a delicious pizza:
This is my wheat free beetroot pizza base, topped with loads of stuff -100% tomato paste, tomato slices, capsicum, mushrooms, spinach and steamed veggies (pumpkin, sweet potato and parsnip) with a drizzle of vegan cheese.
For the base:
Use this recipe, omit the pumpkin and instead steam half a beetroot for 30 mins.
For the toppings:
Pizza sauce (100% tomato paste mixed with oregano and basil)
Vegan cheese
Any other veggies you want
For the stuffed crust:
2 heaped tablespoons canned lentils
2 heaped tablespoons canned butter beans (or red kidney beans, or black beans etc.)
1 tablespoon of hommus- or your favourite dip

1. Peel, chop and steam beetroot for 30 mins
2. Follow this method for making dough. Place beetroot into a small food processor and process into small cubes, grab a handful and squeeze juice onto dough, let a few bits of beetroot in as well.
3. Work dough on a floured bench for 5 mins. It should look like this:
4. Place in a greased bowl and cover with a tea towel, place in a warm place for 45 mins to rise.
5. Meanwhile get all of your toppings together, make the sauce and the cheese.
6. preheat oven to 18 degrees celsius.
7. Chop and steam veggies for 20 mins
8. Get the dough:
and punch it dough, lightly need on a floured surface and then roll out and place on a baking tray lined with baking paper.

9. Place rinsed lentils and beans in a bowl, place a plate on top and microwave for 20 seconds. Mash with fork and stir in hommus, or other dip.
10. Place on the edge of pizza with a gap, so you can fold it over.
 Fold over:
11. brush on some hommus to stick it together.
12. Top! bit of 'cheese', sauce, spinach, rest of toppings, rest of 'cheese'
13.Bake in oven for 20-25 mins until crust is hard.
Don't you just love the pinkiness?
Well, this morning, the colour spread its joy once again!
With one of my ultra thick smoothies in a jar!
You can find different versions here and here and here!
This one was super thick and super good though!
Tuity Fruity Brekky Smoothie:
Frozen watermelon
frozen pineapple
frozen banana (1 whole one)
frozen milk cubes
splash of non-dairy milk (I used oat)
( I didn't use any measurement because you can use as little or as much as you want, I will show you a picture of how much I used though)
Granola topping:
nut butter (1 tablespoon)
1/2 tablespoon oat milk

1. Preheat oven to 180 degrees celsius
2. Microwave nut butter and oatmilk in a small container for 20 seconds, stir until smooth
3. Place muesli in a bowl and rub in nut butter mixture, spread onto pan lined with baking paper and bake for 10-15 mins until golden brown
4. Let sit for 5 mins to go crunchy!
5. Get all of your frozen ingredients:
6. Let them sit for a few mins, then break apart and place in blender with a splash of milk (you want it thick!)
7. Blend until smooth ( I had to keep stopping and moving it around with a spoon... but then...)

8. Spoon into jar, place in freezer for 5 mins, then top with warm granola
9. Take really fast pics- so it doesn't melt:
Get some zoom happening:
and an inside view:
Then enjoy! Don't eat it too fast- hello brain freeze... twice *cough* :( :D
Look how fluffy and pink and delicious this 'smoothie' was :
So there you go, pink treats for any day of the week!

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