Desserts – Page 4 – Nat's Ladle

Almost Fat Free Vegan Gluten Free Chocolate Cake

Published on December 24, 2016 by nathaliejasmin2019Leave a comment

I apologise for that very lengthy title, but I just couldn’t NOT share all the attributes of this marvellous creation of mine. In fact, I should have added moist, fudgy, scrumptious, dreamy, chocolatey, rich, moreish, delightful, satisfying, luxurious, decadent, silky…

I wanted to make a cake for my daughter’s birthday, and in my research about healthy baking I repeatedly stumbled across the tip to use black beans instead of oil/butter and flour. Wut? Yes, that’s right. If you have been following me for some time, you know that I am crazy about legumes. I use them to replace meat (try my lentil bolognese and vegan pâté), cheese and dairy (hello vegan garlic sauce! Or how about some vegan cream cheese? Recipes coming soon so stay tuned!). They are cheap, satisfying, healthy, can be stored almost indefinitely and are incredibly yummy and versatile. But if you thought that the use of legumes is limited to savoury goodies, it’s time to tap into new bean realms.

Almost Fat Free Vegan Gluten Free Chocolate Cake

So I conquered my pantry, kidnapped two beautiful tins of black beans and this is what I did with it. To be honest, I wasn’t so sure how this experiment would turn out. When it comes to baking, I tend to throw the baby out with the bathwater. Just gluten free like back in the day when I started my new journey of no worries baking simply doesn’t cut it anymore these days. I want vegan, oil-free and possible also refined sugar free. Speaking of which, I wish I could say that this cake was sugar free. Unfortunately it isn’t. I am going to try a version with dates soon as I think they might go well in here, but I wanted to take it two steps at a time, not three steps, so for the moment, this uses plain old cane sugar. I’d love for you to try this with alternative sugars so if you do, let me know if it works! So this is not low-sugar or low-carb, but I hope that the lack of oil, butter, gluten, dairy and eggs makes up for it. Plus, beans = fibre and protein FTW.

Oh, and have I mentioned that this is a really easy one? No separating of eggs (it’s vegan – duh!), only one bowl, no first-mix-the-wet-ingredients-then-mix-the-dry-ingredients-then-sift-the-flour-crap that ain’t nobody got time for. The baking time is a little longer than I prefer (45 minutes), but the actual active hands-on time is less than 15. So no excuses!

So what does a cake made of black beans look, smell and taste like? The answer is: nothing short of divine.

Almost Fat Free Vegan Gluten Free Chocolate Cake

Makes 1 8-inch (20cm) round cake

2 cups almond milk, divided
1 tbsp apple cider vinegar
2 tins black beans, drained and rinsed
1 cup apple sauce
2 tsp vanilla
1 cup+ gluten-free flour
3 tsp gluten-free baking powder
1 cup organic cane sugar
1 cup raw organic cacao

Preheat oven to 180 °C and lightly grease an 8-inch or 20-cm bake tin with coconut oil. Mix 1.5 cups of the almond milk with the vinegar in a large mixing bowl and let sit for a minute to let the two ingredients react with each other. Blitz the drained and rinsed black beans together with the remaining half cup almond milk until a paste forms. A coarse texture is okay, but there should not be any large lumps.

Add the bean paste together with the apple sauce and vanilla to the almond milk-vinegar mix and beat until combined and a bit frothy. Add the flour, baking powder, cane sugar and cocoa and beat on high until very smooth. There will probably still be some bean skins, but that will resolve during baking. The texture of the batter should be that of a very thick custard. If in doubt, add a couple more tablespoons of flour. Taste the raw batter (no risk of salmonella) and add a bit more sugar if you have a sweet tooth (some of the sweetness will go away during baking).

Pour the batter into the prepared tin and bake on the middle rack for 40-45 minutes or until it passes the toothpick test. Let the cake cool completely before serving.

Enjoy!

Cookie Dough Bliss Balls {vg, gf}

Published on December 17, 2016 by nathaliejasmin20193 Comments

Do you like polishing off raw cookie dough from a mixing bowl? I know you do. Would you like it even more without butter, sugar, white flour, eggs and salmonella? Then you’re in for a treat.

These were a bit of a lucky dip for me. As you know, I love all things legumes. They are a great meat replacement, make hummus (one of my favourite foods) and you can use the liquid from tinned chickpeas and white beans to create healthy egg-free desserts (it’s true!). Beans, chickpeas and co. are also a great replacer for eggs and oil in baked goods and sweet treats, which sounds right up my alley!

I am admittedly a bit late to jump on the bliss ball bandwagon. I like substantial meals – even in between meals! – and bliss balls always seemed a lot of effort for not much benefit! Well – my stance has changed with these little beauts!! Which is even more surprising as I just shoved everything together that I thought might or might not belong in bliss balls: cannellini beans (I know…), oats, dates, seeds, protein powder, tahini and all the other good stuff. Gave it a good blitz, rolled it in balls and stored it in the fridge – and there was bliss! Minimal effort, minimal mess, maximal bliss. Legumes for the win!

I love it how these taste like raw cookie dough, and I think you’ll love it too! And you can tell your mum that you are officially allowed to have these – no more secretly guiltily licking off spoons. These goodies are loaded with omega-3s, fibre, antioxidants, magnesium, protein, iron and much more for a happy mood, glowing skin, brain power and healthy digestion. Let’s tuck in!

Cookie Dough Bliss Balls {vegan, gluten free, refined sugar free}

Makes 25 bliss balls

1 425 ml tin of cannellini beans, drained and rinsed (reserve the liquid and make mousse au chocolat!)
1/2 cup hemp seeds
1/4 cup LSA or flax seeds
1/2 cup rolled oats
1/2 cup pitted dates
3 tbsp vegan vanilla protein powder
2 tbsp coconut syrup or maple syrup
2 tbsp tahini
1 tsp vanilla extract
pinch of sea salt
optional: cocoa powder, coconut flakes etc. for rolling

Start by pulsing the beans together with the dry ingredients (hemp seeds, LSA, oats, protein powder, sea salt) in a high-powered blender until well blended. Add the wet ingredients (dates, coconut syrup, tahini, vanilla extract) and blitz in 15 second increments until well incorporated. You will probably need to add a bit )1-2 tbsp) of filtered water or plant milk to achieve a dough-like consistency. The dough should be easily malleable. Shape 25 little balls, roll in optional toppings if desired and store in the fridge.

Enjoy!

Healthy Vegan Iced Coffee

Published on December 16, 2016 by nathaliejasmin2019Leave a comment

Now this is a big deal! Are you guilty of spending too much money on iced coffees and frappés from a certain coffee shop with nine letters? Frozen drinks with lots of sugar, fat, artificial ingredients and other nasties? I used to when I was in my twenties. I was lucky enough that the only damage they did back then was the damage they did to my wallet. But why would you want to put crap in your body and spend top dollar? Seriously, even if you order the “light” version of these commercial frozen coffee drinks, do you know all the ingredients that are in it? Do you even want to know?

Wouldn’t it be nice if you could make yourself a healthy iced coffee that tastes better than anything you get in the shops, is good for you, ready in a minute (I dare say you queue much longer if you buy an iced coffee) and costs a fraction? This one has been a bit of a lucky find. One afternoon (yes, afternoons are when this stuff happens), I was hungry and thirsty at the same time and needed caffeine. Sounds familiar? I also craved my daily protein boost, so I quickly threw together everything I could think of to help me with this: almond milk, water, coffee, cacao, maca and protein powder. An ice cold drink was in order so I added some ice to this concoction. A quick blitz and while I expected something like a smoothie, the result was very similar to the iced coffees I binged on a good ten years ago. Success!

A drink that is surprisingly close to a store-bought iced coffee, but much, much healthier and not overly sweet! I actually did not add any sugar at all, with the sweetness coming from my vegan vanilla protein powder. If you don’t want to use a flavoured protein powder, then dates would be a great natural sweetener with an additional magnesium boost. The maca gives an additional energy boost, and you could add any other supplements or superfoods you are normally using to give you that morning or afternoon lift. If you are worried about the jitters but still love the taste of coffee you can of course use decaf coffee!

Healthy Iced Coffee {vegan, gluten free, refined sugar free}

Serves 1
½ cup plant milk
½ cup filtered water
1-2 tsp (decaf) instant coffee
2 tsp raw cacao
1 tsp maca
1 tbsp vegan vanilla protein (I use Amazonia Raw Fermented Paleo Protein)
2 handfulls of ice

Just blitz all ingredients in a high-powered blender and…

Enjoy!

Oil-free Blueberry Muffins {vg, gf}

Published on December 8, 2016 by nathaliejasmin2019Leave a comment

Back in the days when I ate wheat and dairy and generally all things processed and sugary I had a staple recipe for blueberry muffins, which – on the rare occasions that I baked – I always fell back to. I loved it as it was lower in fat than other muffin recipes, replacing most of the fat with buttermilk. It was also dirt-easy to make, requiring just one bowl – perfect for a fast food-addicted 20-something university student without a dishwasher! The muffins were always a success and the recipe was customisable meaning you could use any fruit you wanted in place of the blueberries.

A solid muffin recipe is the first and most basic thing in a baker’s repertoire so once I got into this whole gluten free baking thing, I knew I had to tweak my old go-to. My new gluten-free version of this was just as popular but still relied on refined gluten-free flour and dairy. So after the first step – creating a gluten-free muffin recipe – I needed to come up with a way to make it wholesome and not rely on conventional gluten free flour mixes that with their less than ideal nutritional profile literally make you hungry while you eat! However, not only did I want to create a gluten free and oil free muffin, but also a vegan muffin. Yogurt and buttermilk are great in gluten-free muffins as they really provide that texture that we love and miss about conventional baked goods. The acid in the milk combines with the baking soda to yield moist and tender products. Using yoghurt or buttermilk also means you can nix most of the oil, butter and eggs! So how to replace dairy?

After a bit of research I decided to recreate the sourness from the yogurt/buttermilk with some apple cider vinegar in almond milk. Instead of conventional gluten free flour I used a mix of freshly ground oat flour, almond meal and flax meal (with the flax also replacing the need for eggs). Apple sauce and blueberries keep these muffins nice and moist, so there is no need for eggs or oil. I will probably still tweak the flour part a bit, as the flax gives a somewhat coarse texture but for the time being this is a great recipe if you want a tasty and filling muffin that is gluten free, vegan, refined sugar free, oil free, low in fat and refined grain free and is easy and quick to make with some simple ingredients you likely have in your pantry!

Oil-free Blueberry Muffins {vg, gf}

Yields 16 mini muffins

½ cup almond milk
1 tb apple cider vinegar
2 cups oat flour
1/3 cup almond meal
1/3 cup flax meal
½ cup coconut sugar
½ cup apple sauce
Pinch of salt
pinch of cinnamon
2 tsp of baking powder
dash of vanilla
1 cup of fresh or frozen blueberries

Preheat oven to 180 °C and lightly grease a muffin pan or use paper muffin cups. Mix the almond milk with the apple cider vinegar in a medium bowl and set aside for the two ingredients to react. Then add oat flour, almond meal, flax meal, coconut sugar, apple sauce, salt, cinnamon, vanilla and baking powder and whisk just until combined. Fold in the blueberries and pour the batter into the prepared muffin tray. Bake for 15-20 minutes until a toothpick comes out clean.

Enjoy!

Gluten Free Vegan Avocado Brownies

Published on November 24, 2016 by nathaliejasmin20191 Comment

Luscious chocolate brownies that are vegan, oil-free and gluten free sounds like an oxymoron, but if you have avocados, you can make the impossible a reality. With their neutral taste and creamy texture, avocados are the perfect replacement for nasty processed oils and antibiotics-laden eggs. Avocados are also a perfect complement to dark chocolate and cacao, so using avocados to make brownies was a no-brainer for me.

Now, every man and his dog seems to make chocolate cake with avocado as a “secret” ingredient these days, so I am probably not going to shock anyone anymore by saying that these yummy gooey brownies have avocado in them. Both my husband and daughter love avocado, and they are in season right now, so needless to say, we are going through quite a few at the moment. As they ripen very quickly, this recipe doesn’t only make sure that you get your dose of healthy monounsaturated fats in one super-fudgy yet good-for-you brownie, it is also a great way to rescue any avocados you might have lying around that are past their prime! I hate wasting food so if you can create something nutritious to fix your chocolate cravings while being good to your wallet and the planet too, then why not?

Honestly folks, if you don’t try this, you are really missing out! These brownies are seriously rich and chocolatey and so fudgey it’s ridiculous. Your junk-loving friends, relatives and kids will never be able to tell that they pack a punch: Besides superfoods avocado and raw cacao, there is oatmeal for healthy carbs, protein and fibre, vegan protein powder to keep you full and satisfied as well as coconut flour, psyllium and flaxmeal for some more protein, fibre and nutrition! Needless to say, they are gluten free, vegan, dairy free, soy free, refined sugar free and oil free! How about that? Like most of my recipes, this is a fuss-free affair – melt chocolate, mix everything together and bake for 20 minutes. Easy as that!

Shall we get baking?

Gluten Free Vegan Avocado Brownies

60 g vegan dark chocolate
150 g brown rice syrup, divided
flesh of 1 large ripe avocado, mashed
1 large ripe banana, mashed
50 g ground rolled oats
2 tbsp rice or pea protein powder
2 tbsp raw cacao
1 tbsp flaxmeal, almond meal or LSA
2 tsp coconut flour
1 tsp psyllium husks, flaxmeal or chia seeds
1 tsp gluten free baking powder

Preheat oven to 180 °C or 350 °F and grease a 20x20cm baking pan. Melt chocolate and 100 g brown rice syrup in a double boiler until melted and smooth. Let cool slightly. In a different bowl, mix avocado, banana and 50 g brown rice syrup until smooth. Stir in melted chocolate mix until smooth, add all remaining ingredients and blend until smooth. Spoon into baking pan and bake for 20 minutes.

Enjoy!

Vegan Chocolate Mousse with Aquafaba

Published on November 18, 2016 by nathaliejasmin20192 Comments

I used to have a go-to chocolate mousse recipe which I always fell back to. It only contained fresh eggs, dark chocolate and very little sugar – no dairy at all. It was the absolute hit at every dinner party or family gathering, even with chocolate mousse snobs. I have never been a fan of cream and dairy so was quite pleased with myself of creating a decadent chocolate mousse that was completely dairy free. However, since going plant-based, eggs are obviously off-limits as well, so what was I to do if I wanted to create an easy but still impressive vegan chocolate mousse?

Of course, you literally find millions of recipes for paleo and vegan chocolate mousse on the web, most of which contain avocado, coconut milk, nuts or the like. While these all certainly have their merits, I really wanted to recreate my old favourite chocolate mousse which contained 5 egg yolks and 8 egg whites (which also meant there were always three leftover yolks which is kind of annoying as there is only so much you can do with a yolk) and was therefore light and fluffy, with more whites than yolks. I find those avocado- and coconut-based desserts always very heavy and I wanted something in my repertoire that you could still serve after a rich meal and impress even chocolate mousse purists. So – aquafaba to the rescue! Aqua-what?

If you have been active in the health food blogging community over the past year, you would have likely come across aquafaba. It is the liquid in a tin of legumes, such as (preferably) chickpeas or any white beans. Someone discovered that this liquid is a pretty amazing replacement for eggs and ever since, it’s been all the rage with pictures of vegan meringues, sponge cakes and marshmallows popping up everywhere, all made with aquafaba! There is even a whole Facebook page devoted to this liquid gold so if you haven’t tried aquafaba yet, it might be time to jump on the bandwagon! It will also give you an excuse to use the chickpeas for falafel and hummus! (Can you ever have too much falafel and hummus?)

I only recently heard about aquafaba for the first time. It’s unbelievable how often I just tipped chickpea juice down the drain when I could have made pavlovas and macarons for a whole army! What a great discovery! It means you can simply stock up on tins of chickpeas and use them when you’re ready. You don’t have to worry about salmonella, antibiotics, cholesterol, cruel farming methods or separating the eggs. And it’s better for your wallet as well! Yay for aquafaba!

I have been wanting to share my chocolate mousse recipe with you for years, and I am now all the happier to be able to present you with a veganised version of this heavenly dessert. Have I mentioned, it literally takes minutes to come together. It is perfect to prepare the night before a dinner party or just if you fancy a treat to yourself. You deserve it! Note: This is not a fat-free or low-fat dessert, but it is still sooo much lighter and healthier than egg- and dairy-based chocolate mousse. Our friends and family are in love with this vegan chocolate mousse, and I hope you will be, too!

Healthy Vegan Chocolate Mousse with Aquafaba

Note: Jazz it up with some mint oil, rosewater or orange oil!

Makes 6

Liquid from 2 cans of chickpeas (aquafaba) (approx. 1-1.5 cups or 300ml; use the chickpeas for hummus, falafel or throw into your Buddha bowl!)
200 g dairy-free dark chocolate (at least 80% cocoa)
1/3 cup sugar or stevia (I recommend sugar as the stevia taste can be very pronounced)
dash of vanilla (optional)

Melt the chocolate in a double boiler while constantly strirring until almost completely melted. Turn off the heat and stir until completely melted. Pour chocolate into a bowl and leave to cool for a couple of minutes. Pour the aquafaba into a large bowl and whip with the sugar and vanilla until it resembles marshmallow cream. Now slowly pour the melted chocolate into the aqafaba while constantly stirring until fully combined. Pour into six ramekins and chill in the fridge for a few hours.

Enjoy!

Spicy Detox Juice

Published on November 6, 2016 by nathaliejasmin2019Leave a comment

Summer is finally here in Melbourne! Yay! That calls for light and delicious detox juices and smoothies with loads of goodies in! Juice cleanses are all the rage now – and rightly so. There is just no better way to reboot your digestive system, reset your tastebuds and alkalise your body than one to three days of light soups, smoothies and juices. Unfortunately, commercial juice cleanses are pretty dear, so if you can have your own little juice cleanse, why not? The few minutes of extra work are worth the extra dollars in your bank account, I think! And even if you don’t need or want a complete cleanse, this spicy detox juice is just the right thing to enjoy on a warm and sunny afternoon on your balcony, or to rehydrate after your workout.

It’s a great way of getting a considerable part of your daily serve of fruit and veg in even if you don’t feel like eating much. Turmeric, chili, cayenne and ginger fire up your digestive system and your circulation while mint and cucumber provide coolness on a hot day. This cocktail is brimming with vitamins, fibre, and antioxidants, a great anti-ageing potion and helps your body to flush out toxins. I love it on its own, but it also goes well with light, summery fare.

Antioxidant Cocktail with kale, mint, apple, orange, carrot, cucumber, turmeric, ginger, cayenne and chili

Spicy Detox Juice

Serves 1

1 small apple, cored and cubed
1/2 cup orange juice
1/2 cup filtered or coconut water
a handful of ice cubes
half a cucumber, chopped
1/2 cup grated carrot
handfull of kale
1 tsp of barley grass or your favourite greens powder (optional)
fresh mint
a pinch each of turmeric, cayenne, chili and ginger

Blitz all ingredients in a high-powered blender and…

Enjoy!

Beetroot Acai Smoothie Bowl

Published on November 4, 2016 by nathaliejasmin20191 Comment

If you could eat gelato while taking in three serves of veg and two serves of fruit, does that sound to good to be true? Well, you’re in for a treat! With this beetroot acai smoothie bowl, you’re not only giving your body five serves of fruit and veg with bucketloads of vitamins, minerals, antioxidants and fibre but also high-quality protein as well as omega 3s! And as long as you have some grated beetroot and kale ready (I’d recommend to always keep a serve in your freezer!), it comes together so quickly and easily that you don’t even have to get up early!

As you might have guessed from the hint I dropped above, this beetroot acai smoothie bowl contains beetroot, but wait! I totally understand that not everyone is as crazy as me (or Aussies in general) about beetroot, but you should really give it a try! Besides beetroot’s nutritional benefits such as for your blood, kidneys and skin, it imparts a lovely purple colour to this smoothie. If you use a good-quality vegan protein powder, the earthy taste really shouldn’t be too pronounced. If you’re still skeptical, start with a small serve of beetroot and then work your way up. It’s a great addition to your morning routine and also a colourful change to the ubiquitous green smoothies. Or add a frozen banana – this will make your smoothie bowl even sweeter and creamier and bring this smoothie up to three serves of fruit instead of two!

While the Australian recommendation today is to consume five serves of veg and two serves of fruit and no longer 3+2, I think getting in 3 veg and 2-3 fruit in the AMs is still a great achievement. If you want to take it up a notch, feel free to add some more veg to this, such as zucchini which also adds some bulk without altering the flavour, or sweet potato (yes, you can have raw sweet potato!)

Beetroot Acai Smoothie Bowl

Serves one

1 cup plant milk
2 cups mixed berries raspberries
a handfull of roughly shredded kale
a handful of spinach
half a cup handful of grated beetroot
frozen banana (optional) (more carbs, but also more flavour and nutrition!)
1 tbsp dry acai powder
3 tbsp vegan vanilla protein powder
Toppings: chia seeds, hemp seeds, granola, goji berries, coconut flakes etc.

Blitz all ingredients bar the toppings in a high-powered blender, scoop into a bowl, top with your favourite toppings and…

Enjoy!

Golden Mango and Turmeric Smoothie Bowl

Published on October 30, 2016 by nathaliejasmin2019Leave a comment

Sundays are for smoothie bowls (actually, every day of the week is), and with “golden milks” featuring turmeric and other delicious spices being all the rage right now, it was only a matter of course for me to create a golden smoothie bowl! A golden mango and turmeric smoothie bowl, to be precise. Turmeric, cinnamon, cardamom, ginger and cayenne fire up your digestion in the morning (or make for a great pick-me-up in the afternoon), while kale, banana, and mango provide fibre and micronutrients and the vegan protein powder makes sure you last until lunch!

This smoothie bowl is not only pretty to look at, it is also insanely creamy and delicious, very filling and warms you from the inside out. No need to pick up a sugary chai latte from your local Star****s! I always keep a stash of frozen mango, banana, and kale in my freezer, which means that it takes less than a minute to throw everything together! ~~And if you don’t post it on instagram you don’t even need to decorate it!~~ The toppings are completely optional, but apart from completing the look, I find they always add a nice crunch and textural variation to the smoothie bowl – not to mention that they also provide you with extra nutrients!

Golden Mango and Turmeric Smoothie Bowl

1 large smoothie bowl

1 cup plant milk
30 g vanilla-flavoured vegan protein powder
frozen banana
1 cup frozen mango
a handfull of kale
1 tbsp psyllium, LSA or flaxmeal
1/2 tsp turmeric
1/2 tsp cinnamon
pinch cardamom
1/4 tsp ginger
pinch of cayenne
toppings (optional) such as goji berries, nuts, seeds, granola, fresh or dried fruit, chia…

Blitz everything bar the toppings in a high-powered blender, transfer to a cute bowl and top with your favourite toppings.

Enjoy!

Tropical Superfood Shake

Published on October 9, 2016 by nathaliejasmin2019Leave a comment

Anyone who has ever lived in Melbourne or has spent some time in this city knows that the weather here is pretty -ahem- moody, to say the least. Temperature differences of up to 20 degrees from one day to the next are not a rarity! Needless to say your immunity gets quite a good workout all year round which is why it is extra important to get those greens in!

I love smoothies and shakes as they are so filling and satisfying without clogging your stomach and you can put all the goodness you want in them in just a couple of minutes flat! They are my go-to breakfast if I don’t have time to prepare porridge or just crave something light before a workout. Smoothies also work great as an afternoon pick-me-up and I tend to put my supplements such as probiotics and maca powder in them. And because their texture is so creamy and luscious I always have the feeling I’m devouring a naughty icecream when I am actually consuming concentrated goodness!

I usually make a shake/smoothie (bowl) every day and experiment with different flavour combinations. I love this one as it is sooo good for you yet tastes really sweet and creamy thanks to banana and mango! It is also completely vegan while giving the impression you are having a milkshake. You can add some vegan protein powder to ramp up the protein. I happened to have a lot of kale and spinach from my vegetable box delivery so to prevent them from going bad, I actually washed and chopped the kale and spinach and froze them in individual portions in ziploc bags! This way, I always have some frozen greens as a “smoothie kit”. You can of course use fresh kale/spinach. The same goes for bananas. I think everyone should have frozen chopped bananas in the freezer at any given time but if you only happen to have fresh bananas like I did at the time, it’s completely fine to use a fresh banana and some icecubes.

Tropical Superfood Shake

Makes 1 generous portion

2 cups “liquid” (I used half water and half orange juice, but coconut water, your favourite juice or your plant milk of choice would all be great options)
1 large ripe banana, frozen and chopped, or fresh plus a handfull of icecubes
1 cup frozen mango
1-2 handfulls kale and/or spinach, frozen or fresh
green powder, maca, probiotic powder etc. (optional)

Blend all ingredients in a high powered blender until smooth (it might take a couple of rounds of blending).

Enjoy!