ST. PATRICK´S DAY | 4 GREEN RECIPES

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WIKI NOTE: The colour green has been associated with Ireland since at least the 1640s when the green harp flag was used by the Irish Catholic Confederation. Green ribbons and shamrocks have been worn on St Patrick’s Day since at least the 1680s. 

The Friendly Brothers of St Patrick, an Irish fraternity founded in about 1750, adopted green as its colour. However, when the Order of St. Patrick (an Anglo-Irish chivalric order) was founded in 1783 it adopted blue as its colour, which led to blue being associated with St Patrick. During the 1790s, green would become associated with Irish nationalism, due to its use by the United Irishmen. This was a republican organisation (led mostly by Protestants but with many Catholic members) that launched a rebellion in 1798 against British rule.

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• Grapes apple juice / vegan 

• Zucchini cake / vegan

• Kiwi melon slushie / vegan

• Irish cake / +vegan version

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• MARCH MENU

 

• EASTER MENU

EAT MORE FRUIT | 8 RECIPES

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• Blueberry pancakes / vegan

• Peach custard / +vegan version

 

• Fruit lollipops from melon watermelon / vegan

• Cheesecake + homemade jam / vegan-friendly

• Kiwi melon slushie / vegan

• Fruit rainbow flag / vegan

• Orange carke / vegan-friendly 

• Orange and lemon ice lollies / vegan

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• JULY MENU

• AUGUST MENU

 

STRAWBERRY GAZPACHO (SPANISH COLD SOUP) | VEGAN RECIPE

WIKI NOTE: Gazpacho has ancient roots. There are several theories of its origin, including as an Arab soup of bread, olive oil, water, and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar.

STRAWBERRY GAZPACHO (SPANISH COLD SOUP)

YOU WILL NEED: 
400g strawberry
1 small cucumber
2 ripe tomatoes
A quarter of onion
A quarter of red pepper
50g stale bread
A splash of extra virgin olive oil
A splash of vinegar (optional)
A splash of cold water
salt, to taste
NOTE: The recipe is for a jug of gazpacho.

LET´S COOK!
1. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and put them into a jug.
2. Wash the vegetables well. Peel the tomatoes and chop them into cubes. Chop the cucumber, onions, and red pepper into cubes. Add the chopped veggies into the jug.
3. Wash the fruit well. Chop the strawberries. Put it into the jug. Add a splash of cold water and mix it well with a blender.
4. Add a generous splash of extra virgin olive oil and a splash of vinegar. Add salt / black pepper, to taste. Mix it with the blender and at the same time gradually add water, until it forms a fine pulp texture.
5. Cover the jug with cling film and put it in the fridge for a while. The gazpacho has to be cold to serve.

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• MAY MENU

YUMMY DRINKS | 4 RECIPES

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• Watermelon gazpacho / vegan

• Pineapple coconut slushie / vegan

• Meringue milkshake / vegan-friendly

• Mango carrot smoothie / vegan

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MANGO CARROT EASTER SMOOTHIE | VEGAN RECIPE | EASTER MENU

 

WIKI NOTE: The origin of the tradition of eating eggs at the end of the winter is reminiscent of the Ice Age. After the harsh winter, as soon as they were provisions, with the arrival of spring birds returned from the south (this only applies to the northern hemisphere) and began to lay eggs, which human beings are fed until they can return to hunting with the advent of better temperatures.

MANGO CARROT SMOOTHIE

YOU WILL NEED:*vegan recipe

1 cup mango chunks or 3 peach halves in light syrup (medium size can - 420g)

2 medium carrots, grated
2 teaspoons of honey /*agave nectar, to taste
A splash of milk /*soy milk (optional)
1 cup cold water
Ground cinnamon (optional)

NOTE: The recipe is for one glass. If you want more than one glass, multiply the ingredients accordingly.

LET´S COOK!

1. Peel and grate the carrots. Peel and cut the mango. Put the grated carrot and the mango chunks into the measuring cup of the blender.

NOTE: You can put the mango chunks in the freezer. The mango need not be frozen, but it produces a thicker smoothie.

2. Add the water, honey/syrup, a splash of milk/soy milk, and a pinch of ground cinnamon. Mix everything with the blender until foaming. Taste the smoothie and add more honey/syrup to sweeten if you wish.

3. Serve in a glass,  place carrot grated around the glass like a bird nest. Put random milk chocolate eggs in a crisp sugar shell in the carrot nest.

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• EASTER MENU

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• MARCH MENU

• APRIL MENU

   

SPOOKY DRINKS | 2 ALTERNATIVE VEGAN RECIPES INCLUDED | HALLOWEEN MENU

MONSTER - SPINACH SMOOTHIE 

YOU WILL NEED: *vegan recipe
A handful of spinach
1 or 2 bananas
1 natural yogurt or soy yogurt (125g - small size)
A scoop of vanilla flavor ice cream /*vegan ice cream
2 tablespoons of honey  /*agave nectar, to taste
NOTE: The recipe is for one glass. If you want more than one glass, multiply the ingredients accordingly.

LET´S COOK!
1. Wash the spinach chop the bananas and add to the blender.
2. Add the ice cream, honey and yogurt. Mix everything with the blender until foaming. Taste the smoothie and add more honey to sweeten if you wish.
3. Serve in a glass with straw. Put some white chocolate (for eyes) on the top of the glass.
NOTE: Put the glasses in the freezer for a while, the monster smoothie should be cold.

• VAMPIRE - BEETROOT SMOOTHIE 

YOU WILL NEED: *vegan recipe
A handful of mixed berries (blueberry, blackberry, raspberry, strawberry)
A small cooked beetroot
1 forest berry yogurt  /*forest berry soy yogurt (125g - small size)
A scoop of vanilla flavor ice cream /*vegan ice cream
2 tablespoons of honey  /*agave nectar, to taste
NOTE: The recipe is for one glass. If you want more than one glass, multiply the ingredients accordingly

LET´S COOK!
1. Wash the berries, cut the beetroot, and add to the blender.
2. Add the ice cream, honey and yogurt. Mix everything with the blender until foaming. Taste the smoothie and add more honey to sweeten if you wish.
3. Serve in a glass with straw. Put some white chocolate (for eyes) on the top of the glass.
NOTE: Put the glasses in the freezer for a while, the vampire smoothie should be cold.

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• HALLOWEEN MENU

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• OCTOBER MENU

• NOVEMBER MENU

"SOFT TURRÓN" MILKSHAKE (ALMOND BUTTER MILKSHAKE) / XTMAS SWEET | ALTERNATIVE VEGAN RECIPE INCLUDED | DECEMBER MENU

WIKI NOTE: Turrón is a typical Christmas sweet in Spain and Italy. It is made with almonds and honey. It is similar to nougat.

"SOFT TURRÓN" MILKSHAKE 

YOU WILL NEED: *vegan recipe
300g soft turrón (turrón de Jijona) or almond butter
350ml of milk /*almond milk
2 tablespoons of honey /*agave nectar, to taste (optional)
Cinnamon powder, to sprinkle (optional) 

NOTE: The soft turrón (turrón de Jijona) is made with ground almonds. Almond butter instead of soft turron works well for this recipe, just add some honey.

LET´S COOK!

1. Chop the soft turrón into small pieces. Put half of it into the measuring cup of the blender. 

2. Add half milk. Mix everything with the blender until foaming.

3. Mix everything well with the blender, at the same time add the remaining milk and pieces of soft turrón, until foaming. Rectify the taste by adding caster sugar or honey.

4. Serve it in a glass with straw. Sprinkle cinnamon on the top of the glass.

NOTE: Put the glasses in the freezer for a while, the soft turrón milkshake has to be cold.

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• DECEMBER MENU

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