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Millet and Carrot Salad with Creamy Almond Dressing

Millet, carrots, beets, apples and some greens. What else would you need in a salad? Oh yeah, a creamy almond dressing with some fresh chillies. Enjoy my millet and carrot salad!

Use Your Noodles - Millet and Carrot Salad with Creamy Almond Dressing

Happy New Year! I took a short break from my blog during the holidays, but now I’m back.

We abandoned our pretty decorated home to spend some crazy holidays with our friends in a mountain cottage near Velika planina. For my non-Slovenian readers: If you ever come to Slovenia it is absolutely necessary to go see Velika planina. In the late spring I like to rent a cottage up there together with my friends and spend a few days off in the stunning nature. This year we were lucky to be there when the shepherds were bringing cows up to the mountain. It’s a very ineresting day. You can see cows walking on their own from the valley and shepherds bring cows up on their trailers. It’s a very lively sight! Plus I love this place for picking wild herbs.

Millet and Carrot Salad with Creamy Almond Dressing

Me and my husband absolutely love millet. And by love I mean can’t go without it. So I created this beautiful millet and carrot salad with a nice and creamy spicy almond dressing. For an additional kick and sweetnes I added beetroot and apples and fresh baby salad leaves for some freshness. It’s a quite filling salad, perfect in this winter weather.

Note that the beetroot in this recipe is raw. I know many people don’t like raw beetroot, but if you slice it very thinly it doesn’t have such a powerful earthy taste. I happen to love the earthy taste, but if you are sure you can stand it, you can roast the beetroot before adding it to the salad. Just wrap it in foil and bake for an hour at 200 °C (400 °F). See more instructions on The Kitchn.


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Millet and Carrot Salad with Creamy Cashew Dressing
Serves 4
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Total Time
25 min
Total Time
25 min
Millet and Carrot Salad
  1. 1 cup millet
  2. 2 cups water
  3. 1/4 tsp salt
  4. 1 big carrot
  5. 1 medium size beetroot
  6. 2 medium size green apples (Choose a juicy and sour type. I'm using Granny Smith.)
  7. 4 handfuls baby leaf salad (like lettuce, chard, rocket or any other)
CREAMY ALMOND DRESSING
  1. 1 cup almonds soaked overnight
  2. 1/2 cup lemon juice
  3. 1/2 cup water
  4. 1 tsp chopped chilli pepper (I'm using a bigger medium-hot chilli pepper)
  5. 1 1/2 tsp salt
  6. 1/2 tsp black pepper
Instructions for the salad
  1. Boil 2 cups of water and pour it to a small pot. Add millet and salt and stir. Set your stove to low heat and cover the pot. Leave to cook for about 15 minutes, checking every now and then, but not stirring. If the millet is still not tender add a little more boiling water and cook a few more minutes. When it is soft remove from the heat, transfer it to the serving plate or bowl and leave to cool a little.
  2. Meanwhile prepare the dressing (Instructions below) and cut the carrot and beetroot into very thin slices. Cut apples into 1 cm cubes.
  3. When the millet has cooled a little, mix in carrot, beetroot and apples. Top with fresh baby salad and dressing.
Instructions for the dressing
  1. Rinse the almonds.
  2. Put lemon juice, water, chilli pepper, salt and black pepper into a blender and mix until the dressing is smooth and creamy.
Notes
  1. You can do the same dressing with any other nuts. I like almonds and cashews, because they are sweet and go really well with millet.
  2. If the millet is hot when you add the baby salad leaves, they will wilt, so make sure it is warm or even cool.
Use Your Noodles https://www.useyournoodles.eu/
Use Your Noodles - Millet and Carrot Salad with Creamy Almond Dressing

Holiday Detox Smoothie

Holidays are knocking on the door and so are the overfilled dinner tables. We’ll definitely be in need for this detox smoothie after. Plus it has two layer, two colours, two flavours!

Lime and raspberry smoothie

My thirty year old oven is broken. I figured it out last night, when I was baking potica nut roll. I guess I should have figured it out a month ago when I was baking bread for 3 hours and it way barely done. First two poticas turned out baked, but not exactly like they should be. Luckily my mom lives right below, so I managed to bake the last one perfectly! I had a perfect evening with my husband, baking, singing Christmas songs and finishing our Christmas presents.

Most of us are probably burried in Christmas baking and preparing for the holiday meals with our families. And forget a little, that we’d need a proper vitamin boost. What we need is a detox smoothie. I’m not a huge fan of green smoothies. If I need a dose of vitamins I usually make a salad. But here’s a green smoothie in combination with a pink one, that I really love.

Lime and raspberry smoothie Lime and raspberry smoothie Lime and raspberry smoothie

The green layer is lime and banana smoothie with spinach and the pink one is raspberry and beetroot smoothie. First one is sweet and the second one a bit sour and fresh. Lovely combination for the overeating days that are coming. This one is filled with vitamins, minerals and antioxidants. It will make your stomach happy after eating all the heavy food. And it will keep your immune system in check!

This recipe calls for nut milk. I make nut milk like this lovely lady here. Sometimes I want a even creamier milk, so I use less water. You can use any nut milk you like, regular milk or water.

Lime and raspberry smoothie

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Holiday Detox Smoothie
Serves 4
Yield: 4 cups (2 cups red and 2 cups green smoothie)
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Total Time
20 min
Total Time
20 min
Red layer
  1. 1/2 cup beet juice
  2. 1/2 cup nut milk (I'm using almond)
  3. 300 g fresh or frozen raspebrries
  4. 4 tsp coarsely chopped ginger
  5. 1/2 tsp turmeric
Green layer
  1. 1 1/2 cup nut milk
  2. juice of 4 limes
  3. 200g frozen or 4 cups fresh spinach
  4. 4 TBSP avocado
  5. 1 banana
  6. 4 dates
Toppings
  1. raspberries
  2. chia seeds
  3. sunflower seeds
  4. lime peel or grated lie zest
Instructions
  1. Put all the ingredients for the red smoothie in blender and mix untill it is smooth.
  2. Pour the smoothie into glasses.
  3. Repeat the same with the green smoothie. If you are using fresh spinch, you might need to add extra milk or water.
  4. Pour the green smoothie over the red and add the toppings.
Notes
  1. There is no need to clean the blender beetween the two smoothies, just scrape it out thoroughly.
  2. If you don't own a juicer, peel one big beetroot and slice it into chunks. Put it in a blender, add enough water for the blender to mix it. Add the water gradually so you don't get over thinned juice. Filter it the same way as the nut milk.
Use Your Noodles https://www.useyournoodles.eu/
Lime and raspberry smoothie

Pear Smoothie with Tapioca

This morning bowl is a combination of pear smoothie with ginger, tapioca pearls in coconut milk, fresh pears and pumpkin seed oil.

Use Your Noodles - Pear Smoothie With Tapioca

I remember the first time I tried tapioca. It was in a Chinese restaurant. They served chilled coconut milk with tiny jelly pearls in the bottom. Everyone else was disgusted by this, but I was in heaven. For a long time I didn’t know what that was. Then, one day, I found a bag of tapioca in our shopping mall, still not knowing what that was. It looked interesting, so I bought it and at home I googled tapioca. Well, that was a revelation. It was the same jelly thing I tried in the Chinese restaurant. Imagine me glowing like a Christmas tree over a bag of tiny bubbles.

And the good thing about tapioca is, you can do it in a lot of different ways. In this recipe, I cook tapioca in a small amount of coconut milk, so I get a quite sticky but very sweet pudding. I’m serving it on the side of a pear smoothie with coconut milk and ginger. Its freshness and spiciness goes woderfully with the sweetness of the tapioca pudding.

Pear Smoothie With Tapioca Pear Smoothie With Tapioca Pear Smoothie With Tapioca

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Pear Smoothie with Tapioca
Serves 4
Print
Total Time
20 min
Total Time
20 min
PEAR SMOOTHIE
  1. 12 small pears
  2. 2 cups coconut milk
  3. 2 tsp maca powder
  4. 2 tsp vanilla seeds
  5. 4 tsp grated ginger
TAPIOCA PUDDING
  1. 6 TBSP tapioca pearls
  2. 2 cups coconut milk
TOPPINGS
  1. 4 small pears
  2. 2 tsp sunflower seeds
  3. 2 tsp crushed flax seeds
  4. 2 tsp coconut flour
  5. 2 tsp pumpkin seed oil
Instructions
  1. Boil the coconut milk on medium heat, add tapioca pearls and continue cooking and stirring on medium heat for 15 minutes or until the pearls become translucent.
  2. Meanwhile mix all ingredients for the pear smoothie in a blender. Add ginger gandually, so the smothie won't be too spicy and blend it. When it is done put it in the serving bowl.
  3. Cut the 4 pears for topping in 1/2 cm slices.
  4. When tapioca pudding is cooked, place it over the smoothie, add slices of pear and sprinkle with sunflower seeds, flax seeds, coconut flour and pumpkin seed oil.
Use Your Noodles https://www.useyournoodles.eu/

Use Your Noodles - Pear Smoothie With Tapioca

Curried Squash Kebabs

These squash kebabs are great for a light asian inspired lunch or dinner. There’s a coconut milk sauce with fish sauce and cilantro to top it off.

IMG_6420 (Custom)

Squash or pumpkin? I was a a bit confused on how to name this tasty orange fruit. I did some research and apparently botanically squash is the right term. However in different countries pumkin is used for certain types of squash. I decided this is too confusiong for me. So I’m going to use the term squash for this recipe. Probably if I make a squash pie one day, I’ll name it pumpkin pie since we hear this more often. Luckily Slovenians only have one word for squash and pumpkin – buča.

Why not make squash more fun. And what’s more fun than kebabs? Add a little asian spices and a fishy coconut milk sauce and you’re on fire! I am using my Hot Curry Spice Blend in this recipe. You can find the recipe here.

Curried Squash KebabsCurried Squash Kebabs

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Curried Squash Kebabs
Serves 4
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Total Time
50 min
Total Time
50 min
KEBABS
  1. 2 kg squash (any kind you like)
  2. 4 TBSP olive oil
  3. 2 tsp salt
  4. 8 tsp Hot Spicy Curry Blend
  5. 2 TBSP coarsely chopped cilantro
FISHY COCONUT SAUCE
  1. 1/4 cup coconut milk
  2. 2 TBSP fish sauce
  3. 1 tsp finely chopped cilantro
Instructions
  1. Preheat the oven to 220°C (430 °F).
  2. Peal the squash and chop it into 2 cm cubes. Divide the cubes between skewers.
  3. Drizzle with oil and sprinkle with Hot spicy curry blend. Use your hands to realy get that spice in every corner.
  4. Put them in a baking tray and roast for 30-40 minutes (or until the squash is tender).
  5. Meanwhile prepare the sauce. Mix all ingredients together in a small bowl.
  6. When the kebabs are done, pour over the sauce and sprinkle with chopped cilantro.
Use Your Noodles https://www.useyournoodles.eu/
IMG_6399 (Custom)

Hot Curry Spice Blend

This is spice blend for your curry dishes that you can make in only 5 minutes and keep in dark for a long time.

Hot Curry Spice
I can’t emphasize enough how much I love spices. Just a little pinch can transform any blend meal into a mouthwatering feast. My mum never used a lot of spices. However I’ve managed to get her to at least use pepper and chilly flakes. I can say, that made me very happy and if you’re not a spice lover, I guarantee this one is going to change you mind.

There are many curry spice blend recipes out there. Many of them use turmeric. I don’t use it in this recipe, because it has a quite powerful flavour. So I add it to the dish separately only if I know everyone will like it. If you prefer to have it in this blend, just add a teaspoon to the mixture. It is also delicious. This blend is quite spicy, so keep that in mind when making it. If you can’t stand the heat add only half a teaspoon or just a pinch of chilly.

Hot Curry Spice

Hot Curry Spice

This curry spice can be used in any kind of recipe – soup, vegetable, meat or fish dish. I will be posting some recipes using this blend in the future so keep in touch!


Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Hot Curry Spice Blend
Print
Total Time
5 min
Total Time
5 min
Ingredients
  1. 4 tsp coriander seeds
  2. 2 tsp cumin seeds
  3. 2 tsp fenugreek seeds
  4. 1 tsp pepercorns
  5. 1 tsp chilli flakes
  6. 4 curry leaves
  7. 2 tsp dried lemon grass
  8. 2 tsp powdered garlic
  9. 2 tsp ground ginger
Instructions
  1. Roast coriander, cumin, fenugreek and peppercorns in a hot pan without any oil for about a minute.
  2. Grind the roasted seeds and the rest of the ingredients in a coffe grinder or a mortar.
Use Your Noodles https://www.useyournoodles.eu/

IMG_6192-2 – kopija (Custom)

Spicy Pea Soup

This is an easy one. All you need is 5 minutes and a few simple ingredients. Enjoy your spicy pea soup!

5 minute spicy pea soup

Autumn is in it’s fullest beauty here in my neck of the woods, colourful but cool and damp. Cold just makes me wanna snuggle under a warm blanket and do nothing at all. I don’t feel like cooking for hours and then spend more time cleaning the dishes. This bone chilling cold is perfect for a warm bowl of soup. Spicy pea soup comes to my mind. It is loaded with vitamins and anti-oxidants, which we all need in this autumnish weather.

5 minute spicy pea soup

I love eating fresh peas, it’s sweet and crunchy. A perfect healthy snack! But cooking it and spicing it up gives peas an extra dimension. If you are a soup lover like me than this recipe meant to feed your whole family, will probably be serving just one. Let’s get started!

Here’s a super easy spicy pea soup, that takes only a few minutes to prepare. Then you can curl up in your blanket and eat your four bowls of soup.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Spicy Pea Soup
Serves 4
Print
Total Time
5 min
Total Time
5 min
Ingredients
  1. 560g fresh or frozen peas
  2. 2 cups water
  3. 1 tsp grated ginger
  4. 2 tsp wasabi paste
  5. pepper by taste
  6. salt by taste
  7. 1 TBSP coarsely chopped parsley
  8. 1/2 thinly sliced large chilli
Instructions
  1. Boil the water and add the peas. If you are using fresh peas, cook it only for 2 minutes and if you use frozen peas cook it for 4 minutes or until tender.
  2. Move it to the blender, add ginger, wasabi paste, salt and pepper. Blend it well until the soup is creamy and light. If it is to thick for your likinig just pour in additional hot water and check the seasoning.
  3. Place in a bowl and garinish with chilli slices and parsley.
Use Your Noodles https://www.useyournoodles.eu/
More simple soup ideas:

Ranbow Cabbage Soup

5 minute spicy pea soup