This will mean shorter posts but you will get the recipes sooner rather than waiting for me to get my ass into gear.
So much has happened since I last posted. We sold our little home, we're in the process of moving to another (temporary) little home, which I've nicknamed the smurf house because it's tinie tiny, has blue windows and doors and a little picket fence. Really reminds me of something out of the smurf village. If you grew up in the 80's or were are raver at some stage in your life (i am/was both), you will know what I'm talking about.
I always did want to live in those little mushrooms.....but I digress.
Ok, so June was full on, but not full on enough to stop making delicious meals!
Here are some recipes that I hope you like. Some are raw, some are cooked, some are a mixture. Try what you like, experiment, and let me know how you go. Been loving everyone's creations of the meals on IG, so awesome. There's so many recipes so I will post some of the ones that I think people will like. If you see a recipe on IG that isn't here and you want the recipe, let me know and I'll post it.
Pumpkin Pie Ice Cream
2 frozen bananas
1 cup cooked pumpkin
1/8 tsp ground cloves, nutmeg, ginger
1/2 tsp cinnamon
Blend in high powered blender until ice cream consistency.
I had this for breakfast with some fresh fruit and activated buckinis.
Pumpkin Pie Granola with Goji
Makes 2 cups
1 cup GF oats (or regular if you're eating gluten)
1 TBS pumpkin puree
1 TBS rice malt syrup
1 TBS maple syrup
1 TBS water
2 TBS goji berries
2 TBS pumpkin seeds
1 tsp coconut oil
1 tsp ground cinnamon
Pre-heat oven to 160 degrees Celsius. Place the syrups, coconut oil, water, pumpkin puree and cinnamon in a small saucepan and heat until combined and coconut oil is melted.
Pour over dry ingredients and mix well.
Place mixture on a tray lined with baking paper and place in over for about 10 minutes. Turn oven off and let it cool in the oven.
Serve with your favourite milk or on top of ice cream.
Cherry Ripe Ice Cream
3 frozen bananas
1/4 cup of frozen cherries + a couple extra
1 TBS shredded coconut + 1 tsp
Raw chocolate(recipe here)
Blend the bananas in a blender until it forms ice cream consistency. Add some of the cherries and pulse. Do this until you get the desired mixture. I like to leave a few chunky and be able to see a swirl of colour.
Once done, stir through the coconut.
Top with extra cherries, melted raw chocolate (it will harden like ice magic!) and coconut.
Banana & Strawberry Ice Cream Parfait
2 frozen bananas + 1 extra
1/2 punnet of strawberries + 2 extra
1/4 cup activated buckinis
cashew cream (recipe here)
Place bananas and strawberries in blender and process until it looks like ice cream.
Layer with fresh banana, strawberries and activated buckinis.
Add some cashew cream on top and a sprinkle of goji or any other little deliciousness you want.
The following recipe calls for horchata. I fell in love with horchata on my trip to the states last year. As I love everything cinnamon, this was totally up my alley.
Basically, it's a drink made from almonds and rice, and flavoured with cinnamon. It's deliciously served cold and is very refreshing. It originated in Spain but is very popular in Mexico, to the point that it's basically recognised as one of their national drinks. Apart from tequila that is!
I made my version using brown rice but you can use white rice if that's all you have. I don't recommend using basmati rice as this is quite strong in flavour.
Makes 1 L
2/3 cup brown rice
1 1/4 cup blanched almonds
1 cinnamon stick
4 1/2 cups of water
4 medjool dates, seeds removed
Place all ingredients in a jar and leave in the fridge over night for the flavours to develop.
The next day, place all the contents of the jar in a powerful blender and blend until it's as smooth as it's going to get (there will still be some grit). Adjust sweetness by adding some more dates if required, or sweetener of choice.
Strain through a milk bag (or clean stocking) and place contents into a container. Keeps in the fridge with a tight fitting lid for about 3 days. Serve cold.
Horchata Chia Pudding Parfait with Papaya, Caramel Pears & Cinnamon Buckinis
1 cup of horchata
3 TBS chia seeds
1/2 cup pear cubes
1/2 cup papaya cubes
1 tsp of mesquite powder
2 TBS activated buckinis
3/4tsp ground cinnamon
Make your chia pudding by mixing the chia seeds and horchata in a jar with a tight fitting lid and placing it in the fridge. Leave for 30 minutes or overnight if possible.
Place the pear in a bowl, sprinkle wit mesquite powder and stir until all the cubes are coated. Set aside.
Mix the buckinis and 1/2 tsp of the cinnamon and set aside.
One your pudding is set, you can build your parfait.
I put the papaya on the bottom, added 1 TBS of the buckinis, added the chia on top, pears, chia, papaya, more buckinis and the left over cinnamon.
Vanilla Pudding with Spiced Quince
Serves 2 (pudding) 2 cups (quince)
1/4 cup chia seeds
1 cup unsweetened almond milk (or milk of choice)
3 TBS of maple syrup
1 tsp vanilla extract
2 medium sized quinces
2 cups of water
1 stick of cinnamon
10 whole cloves
1 star anise
5 pepper corns
1 piece of lemon peel
2 TBS of sweetener of choice (i used coconut sugar)
Place all ingredients in a jar with a tight fitting lid, shake it well to combine and leave to set in fridge over night or for at least 30 minutes.
Once ready, blend until smooth and fluffy, adjust sweetness if required.
Place spices, lemon and water in a heavy based saucepan. Bring to a gentle boil.
Add the quince as soon as you peel and cut them into wedges, to prevent from discolouring. Don't worry about removing the seeds, this is what gives it the red colour you see.
Cook on a soft boil with lid off until they are soft and the liquid has reduced to make a bit of a syrup. It won't be as syrupy as if you used sugar, but you can take the lid off and reduce it that way.
Stir in the sweetener and adjust to taste. Place in a glass jar with a tight fitting lid. Should keep for about a week or a little bit more.
To make the dessert, just spoon pudding into desire glasses and top with quince wedges and a little bit of the syrup.
Banana Peanut Butter Loaf with Choc Chips
Makes 1 loaf (about 8 slices)
2 1/2 cup gluten free oats ground to flour
3 small ripe bananas + 1 extra
1/2 cup natural peanut butter
1/2 cup coconut sugar (or brown sugar)
2 tsp gf baking powder
1/2 cup dairy free choc chips + 1 TBS extra
Pre-heat oven to 180 degrees Celsius and line a loaf tin with baking paper. Set aside.
Blend bananas, peanut butter, sugar & baking powder together, than add flour and mix until smooth (or throw it in the blender). Add some water if too thick, I added about 1/2 cup. It was still very thick but it produces a beautiful dense loaf.
Stir in 1/2 cup of vegan/dairy free choc chips to the batter and put in baking tin. Top with the extra banana and choc chips.
Bake in moderate oven for 45-50 minutes. I started checking it after 40 mins, remember all ovens are different.
I served mine with some blueberry and chia jam.
Matcha Ice Cream Cookies
4 frozen bananas
1 tsp matcha green tea powder*(or more to taste)
6 dried figs
6 medjool dates
1/3 cup shredded coconut
Process cookie ingredients until it resembles fine crumbs and mixture can hold together. Spread on to a flat surface covered with baking paper. You want it about 1 cm in thickness. If you don't have enough, just make some more.
Place in freezer to harden whilst you make the ice cream.
Place bananas into the blender and process until resembles soft serve. Add powder, adjust to suit taste. Place in a bowl and stick it in the freezer.
Get your cookie base out, cut it into circles using cookie cutters. Top with ice cream, and then another cookie.
Roll them in whatever you want or leave them as is. I rolled them in buckinis for some added crunch.
Ok, enough of the sweetness!! NO never enough! But seriously, let's get our savoury ON.
Spanish Cauliflower Rice
500g cauliflower florets
1/3 cup red capsicum diced
1/4 cup coriander chopped
1/3 cup celery diced
1/3 cup zucchini diced
1 tomato diced
4 olives, pitted and sliced
Flesh of 1 medium avocado
1 lime juiced
1 TBS fresh basil
1 TBS paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cumin
1/2 tsp chilli flakes
1 tsp Himalayan pink salt
1 garlic clove
Place cauliflower in food processor and pulse until it resembles rice grains. Place in large bowl and toss through the rest of the ingredients.
Place all ingredients in a blender and blend until smooth.
Add to cauliflower mixture, stir through to mix and serve.
I've also been making lots of simple but delicious meals so here are some that take little to no time to prepare. Just using fresh ingredients and minimal fuss. No extensive recipes required.
|Just grate/chop your fave veggies and serve with quinoa and a tahini/lemon dressing|
|Cos lettuce wraps filled with mango, kiwi, capsicum and celery|
|Vietnamese noodle salad: sliced cucumber, mushrooms, bean sprouts, herbs and other veggies with rice noodles, almonds and a lime/tamari dressing.|
|simple lunch: rocket with strawbs, capsicum, avocado, zucchini & sundried tomatoes. Drizzled with coconut vinegar and dates for dessert!|
|Kale, broccoli & raspberry salad with coconut vinegar and a side of beet, parsnip and sweet potato chips|
|Lettuce sushi: iceberg lettuce filled with my mango, enoki, tomato and avocado|
|Radicchio boats filled with mango, strawbs, spinach, avocado and macadamia nuts|