www.womanthismonth.com January 2019 39 LIFESTYLE | food STYLE AND SUBSTANCE Introducing Laetitia and Theresa, food bloggers and authors of liveandtaste.com. The duo, who are “addicted to trendy accessories, home décor, travel and a certain lifestyle – happy living and living well” became friends when they left their high-flying careers behind for Bahrain in 2010. They say: “After our two respective pregnancies, we started working out regularly together to get back into shape. To improve ourselves, we discovered an exciting new way of eating and cooking through a wellbalanced diet: mainly plant-based recipes, whole and unprocessed food, raw food, superfood, refined-sugar-free, gluten-free (as far as possible) and a limited amount of dairy. We found a new way of living! “We quickly realised that it boosted our energy to face our everyday activities with the kids and fights the tiredness we had before. Even more: you glow, you feel better, and you stay fit.” Since then, they’ve been sharing their experience and it was natural to start their blog liveandtaste.com “that reflects what we are and what we love!” Here, in the first of a quarterly series, Laetitia and Theresa share two recipes created exclusively for Woman This Month. TAHINI ENERGY BALLS To keep you energised and feeling fuller for longer – perfect snack before or after workout. MAKES 15 BALLS Ingredients ½ cup sunflower seeds ½ cup pumpkin seeds 2 tbsp oats (gluten free if possible) ¼ cup tahini ½ lemon, juice 1 tbsp water ¼ cup cannellini beans (from can) 4 soft dates, pitted 1 tbsp protein powder (optional) GREEN SMOOTHIE BOWL Rich in vitamins and fibre – perfect for breakfast or an early lunch. MAKES 1 BOWL Ingredients 1/2 avocado 1/2 banana 2 cups young spinach leaves 2 cups kale leaves 1/2 lemon, juice 1/4 cup almond milk Topping 1/2 kiwi, sliced 1 tbsp roasted buckwheat groats 1 tbsp hazelnuts 2 tbsp coconut flakes More healthy recipes on www.liveandtaste.com Instagram-Facebook : live.and.taste Method 1. Heat a large pan over high heat. Add sunflower and pumpkin seeds, reduce the heat to medium and toast, stirring frequently, until slightly brown, for three to four minutes. Set aside. 2. Place the other ingredients (oats, tahini, lemon juice, water, beans, dates and (optional) protein powder) in a food processor. Add toasted sunflower and pumpkin seeds and pulse for 30 seconds or longer if you prefer smoother rather than crunchy balls. 3. Using your wet hands, shape the dough into 15 balls. Then, (optional) roll them in ground/crushed pumpkin seeds or sunflower seeds, spirulina powder, etc. 4. Chill for one hour to firm up. They last for three to four days in the fridge. Method 1. Remove thick middle stems from the kale leaves, using a sharp knife and chop the leaves into big pieces. 2. Wash and drain the kale and spinach leaves. 3. Place all the bowl’s ingredients in your blender. 4.Blend until smooth, for about 40-50 seconds. Add more almond milk, if needed. 5. Transfer to a bowl and decorate with the topping ingredients. Serve immediately!
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