I hate to admit it, but I’ve been slacking a bit lately with my green smoothies. Not slacking in the sense that I don’t want to make the effort every morning, but the thing is that I make one green smoothie. Every damn day. And I love it. It’s not super fancy. It’s not filled with expensive protein powder or too many strange super foods. It’s pretty straightforward; spinach, cos lettuce, parsley, apple, mango, freshly ground ginger and chia seeds. But lately it’s been hard to find good, ripe mangos where I live and I found myself at a loss. What do I do now? I don’t know if I should blame my stubbornness or laziness, but either way I haven’t been willing to try anyone else’s green smoothie recipes. Because I like mine, dammit, and I’m a creature of habit.
I’ve noticed over the past few days how much I depended on my daily green smoothie to keep my energy up and my blood sugar levels a-ok. If you don’t know me personally, I should let you know that I like to eat often and although I hate it and try to resist as much as I can, I get very grumpy when I’m hungry. Usually I just all of a sudden become very quiet because I don’t want to say anything mean.
So not having my 11 o’clock green smoothie every day of this week made me realize that I really needed to get better at preparing healthy snacks for myself. I’m really good at taking my time in the kitchen and making big batches of meals so that I have dinner and lunch all ready for the next couple of days, but snacks…? Huge improvement potential.
Which reminded me of these amazing crisp-breads I made once or twice earlier this year! I got this recipe from a friend who got it from a friend who got it from a friend – and so on. This cracker-type crisp bread is great for snacking and they’ve saved my a** many a time when something suddenly came up after work and made me have to skip dinner until later. No need to “cheat” and buy crappy processed snacks from the store when you have a stash of these in your handbag 😉
Homemade crisp-bread with sea salt
2 dl organic corn flour
1 dl flax seeds
1 dl sunflower kernels
0.5 dl sesame seeds
0.5 dl pumpkin seeds
2 tbsp olive oil
2 dl boiling water
Coarse sea salt to sprinkle
- Mix dry ingredients
- Make a well and mix in olive oil and water
- Spread out on a baking sheet and sprinkle with sea salt. Divide into squares using a knife or pizza cutter.
- Bake in oven on 150 C for 50 minutes or until crispy