This Purple Power Detox Smoothie is super healthy and easy to prepare. It doesn’t take longer than 5 minutes to make and is packed with vitamins and nutrients. A nutritious purple smoothie, that tastes beyond delicious packed with antioxidant-rich ingredients.
I love having smoothies for breakfast. It’s such an easy way to get your daily dose of fruits and veggies in. Smoothies are quick, easy and most importantly highly nutritious! Incorporating smoothies into your life or even into your daily routine is a great way to help you kick-start your day the right way!
Tips for making the Best Purple Power Detox Smoothie
Use frozen bananas instead of fresh ones: This is a huge one for me. Adding frozen bananas will help to achieve a thicker consistency. Also, freezing overripe bananas is a great way to prevent produce from going to waste before you can make use out of it.
Add a source of protein or healthy fat: In my smoothie recipes, I try to aim for balance. That means having a good source of carbohydrates, healthy fats and protein in my smoothie recipes. I love adding in avocado, nut butter or a scoop of vegan protein powder!
Find the right consistency: Nothing that I dislike more than not achieving the right consistency within my smoothies. I dislike smoothies that are too thick as well as smoothies that are too runny. The goal here is to find your preferred consistency and putting it into practice by adding just the right amount of liquid to it!
Ingredients you will need for this Purple Smoothie Recipe:
Bananas: Bananas contain many important nutrients like potassium, vitamin B and vitamin C. They also can improve your digestive health and moderate blood sugar levels. Also, they work great as a base in smoothies in general because they help to achieve this creamy consistency that you are looking for.
Hemp Seeds:Hemp seeds are highly nutritious and good for you. They are a great source of healthy fats as well as plant-based protein. In addition, they may protect your brain, boost your heart health and reduce inflammation.
Blueberries: Blueberries are full of antioxidants and also taste delicious! They are sweet, nutritious, wildly popular and often labeled as a superfood!
Vegan Protein Powder: I love adding vegan protein powder to all my smoothies because it helps to keep me fuller for longer and boost my smoothies by adding a good source of protein in there!
Non-dairy milk: You can use any non-dairy milk of your personal preference. I prefer using soy or oat milk for this recipe but this is totally up to you!
Other smoothie recipes you might enjoy
If you are looking for more smoothie recipes you might also enjoy some of my other recipes too:
I absolutely love pumpkin soup in the colder months. This delicious and tasty roasted pumpkin soup recipe is full of flavors and perfect for the colder weather. It is cozy, hearty and healthy for you too. And let’s be honest here – who doesn’t love a warming soup in fall?
This soup is not only super easy to make but it is also made out of wholesome ingredients. It is super creamy and just tastes like absolute heaven to me.
Ingredients you will need for this vegan pumpkin soup
Pumpkin: For this recipe, it is best to use a medium-sized pumpkin. I used Hokkaido, but squash would also work great in here!
Carrots: I love the combination of carrots and pumpkin. It literally tastes sooooo good!
Coconut cream: Great alternative to heavy cream if you want to keep things plant-based. It provides the soup with so much flavor as well.
White onions & garlic: For flavor!
Veggie broth: Adds a ton of flavor as well.
Spices: I added in just a little bit of salt, pepper, ginger and cayenne pepper!
How to make pumpkin soup from scratch
This pumpkin soup is so simple but still so tasty. And honestly, there is not much preparation to do to make it. I actually roasted all the veggies in the oven for about 25 minutes. After they have finished baking, I blended them up in a food processor along with some coconut cream, veggie broth and spices. Then all there is left to do, is heating it in a big pot, if you feel like it is too cold. But other than that, that’s really all you have to do. Amazing right?
How to store leftovers
If you have leftovers you can easily store them and enjoy them later on. Here are ways how to store your homemade pumpkin soup correctly!
Refrigerate: Leftovers will keep in the fridge up to 5 days.
Freeze: Alternatively, you can also keep them in your freezer up to 3 months. Store them in your favorite container and defrost them whenever you feel like soup.
Reheat: Simply reheat the soup on your stove the next day.
There are multiple ways of how to serve your vegan pumpkin soup. Here are some suggestions for you!
Toasted bread: I absolutely love toasted bread and think it tastes delicious. Paired with some vegan butter, the soup does taste even better in my opinion.
Toppings: Add on some toppings like parsley, chili flakes or pumpkin seeds.
Grains: Serve it with rice, quinoa, bulgar or any other grain of your personal preference.
Other vegan recipes you might enjoy
If you liked this recipe you may enjoy some of my other recipes too:
Finally, if you try this pumpkin soup recipe out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.
Prepare the veggies: Half and clean the pumpkin from the pumpkin seeds, then add it onto a baking tray. Using the same baking tray, add the white onions, garlic cloves and quartered carrots. Keep them oil-free or add a drizzle of olive oil, if you prefer.
Roast: Roast the veggies in the oven at 180°C (356°F) for about 25 minutes or until golden brown. Make sure to check on them regularly.
Blend: To a blender, add the roasted pumpkin, white onions, garlic, carrots along with the coconut cream, vegetable broth, grounded ginger and cayenne pepper. Blend until smooth.
Simmer: Add the soup to a large pot and let it simmer for about 5 more minutes.
Add toppings: Divide the soup evenly into bowls and top with parsley, pumpkin seeds, chili flakes, salt and pepper. Serve warm and enjoy!
Learn how to make flavorful and nutritious Egg Fried Rice that can be ready in just about 15 minutes. This no-fuss meal is super easy, tasty and satisfying. What I love most about this recipe is that you can easily modify it with whatever vegetables you have on hand. There are many ways how to make fried rice – today I’ll share a variety of ideas with you to customize your fried rice.
Ingredients you will need for this Egg Fried Rice Recipe
Oil: For this recipe is best to use any neutral oil, that does not have a lot of flavors. I personally used sunflower oil for this recipe, but any other neutral oil works well.
Rice: I like to use Jasmine rice, but honestly most rice will work just fine. So you can use any rice that you have on hand.
Eggs: You will need two medium-sized eggs. Please, make sure that they are organic and ethically sourced. I like to purchase mine from the farmers market.
Green onions: For flavor.
Carrots: You will need 2 large carrots for this recipe. Chop it as finely as possible.
Red bell pepper: I used 1/3 of red bell pepper. Chop it finely.
Hoisin sauce: If you have never heard of hoisin sauce it is made with fermented soybeans, garlic, chili and sugar. It is a great way to add authentic Asian flavor, thickening and color to this Egg Fried Rice recipe.
Soy sauce: For additional flavor.
Is Fried Rice good for you?
Depends on what you add! Fried rice is made with oil. The amount of oil you add will determine the nutritional value. If you add a lot of oil – it is not gonna be the healthiest meal. In my opinion, adding 2 tablespoons for 1 cup of rice is enough – but you do you! You can also increase the nutritional benefits by adding in different types of veggies or protein sources like eggs or tofu.
And remember – homemade fried rice is always better for you than a takeout version. If you make it yourself, you know exactly what is in there and are able to control specific ingredients.
Tips for making the Best Fried Rice
Use cold rice: This is super important. Fresh, warm rice is not gonna fry well and will result in soggy and sticky clumps of rice. So leftover rice is ideal for this recipe. If you don’t have leftover rice, you can also experiment with packaged rice or just make the rice ahead of time and let it completely cool down before frying it.
Use neutral oil: I highly recommend that you use neutral oil and avoid any oil that has a lot of flavors like olive oil. Try to stick to neutral oils like canola oil, grapeseed oil or sunflower oil.
Use different veggies: I love adding veggies to this Egg Fried Rice recipe. It helps adding in more nutrients, colors and variety of flavors.
Use high heat while cooking: Using high heat will help to fry everything well and also prevent the rice from steaming and sticking together.
Change up the veggies: You can add in peas, broccoli, edamame or any other stir-fry veggies that you have on hand.
Add in tofu: If you want to keep this recipe plant-based or simply want to add in more protein, tofu is the way to go. I recommend adding in firm or extra-firm tofu and crumble it into the dish.
Add some heat: If you like it spicy, you can add some chili flakes to taste or drizzle on some Sriracha at the end.
Substitute the rice with quinoa: If you don’t feel like using rice, you can use quinoa instead.
More Asian inspired recipes
If you are looking for more Asian inspired recipes, you might also like:
Finally, if you try this Egg Fried Rice recipe out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterestfor more inspiration.
Learn how to make flavorful and nutritious Egg Fried Rice that is easy, tasty, satisfying and ready in just about 20 minutes.
Course Main Course
Keyword Dairy-free, Vegetarian
Prep Time 5minutes
Total Time 20minutes
3green onionsthinely sliced
1/3red bell pepperdiced
1 1/2tbspsoy sauce
Heat a skillet with 2 tablespoons of oil over medium-high heat.
Add in the sliced green onions and cook them for about 2 minutes, stirring consistently.
Using the same skilllet, add two cracked eggs until scrambled, stiring occasionaly.
Then, add in the diced carrots and red bell pepper.
Next, add in the rice along with the soy sauce and hoisin sauce. Continue stirring for an additional 3-5 minutes. Taste and season with extra soy sauce, if needed.
Turn off the heat and serve warm. Leftovers will keep in the fridge up to 3 days.
If you want to keep this recipe plant-based you can substitute the eggs with tofu scramble by crumbling in firm or extra-firm tofu. If you want to create an eggy flavor, I’d highly recommend using black salt. Just make sure that you add it in just before serving, as it will lose some of its flavor otherwise.