Stew it up

Now that the weather is getting cooler, it’s been so much fun coming up with tasty and hearty dishes that keep me satisfied and feeling nurtured.

The following two recipes are stews, which I love making as they are super simple, fast and last well in the fridge for a couple of days so you can either freeze the left overs, or keep it for tomorrow’s lunch and/or dinner.

You’ll have to forgive me as I’m writing the recipes way after the fact so hopefully my memory serves me and I don’t leave out any ingredients!

Black Bean and Quinoa Stew
Serves 4

Ingredients

2 garlic cloves
1/2 brown onion, diced
1 cup chopped pumpkin
1 cup chopped mushrooms
2 cups of chopped silverbeet
1 cup of chopped celery
1/2 cup of chopped capsicum
1/2 cup of quinoa, soaked and rinsed
1 can of organic black beans, rinsed really well
1 vegan stock cube
1 tsp paprika
1 tsp cumin
1 tsp ground coriander
1 1/2 cups of water

Method

In a large pot, add 1/4 cup of water, the garlic and spices and gently cook until they are fragrant.

Add the vegetables, except the silverbeet and beans, and give it a good stir so that they are covered with the spices and garlic.
Add the water, quinoa and stock cube.

You may need to crush the stock cube once it’s in the pan, and stir to combine.

Bring to the boil over medium heat, then, lower heat to simmer and cover with lid.

Check after about 15-20 minutes to see if the quinoa is cooked. Adjust seasoning at this stage and if you feel it’s too dry, add some more water.   If you feel there’s too much liquid, cook it for a bit longer with the lid off so some of the liquid evaporates.  Add the beans and silverbeet and cook for a further 5 minutes.  Basically you just want to warm the beans through and keep the silverbeet vibrant and green.

Serve into bowls and eat.

I eat this on it’s own or with some cauliflower mash.

Spiced red lentil and Root Vegetable Stew

Serves 4

Ingredients

1/2 cup red lentils, soaked overnight and rinsed

1 brown onion, diced

1 parsnip, diced

1 swede, diced

1 carrot, diced

1 sweet potato, diced

1 red capsicum (pepper), diced

3 cloves of garlic, crushed

2 Tbs of freshly grated ginger

1/2 tsp mustard seeds

5 fresh curry leaves

1/2 Tbs of turmeric

1/4 tsp of cayenne pepper

2 tsp of ground coriander

1/2 tsp of Himalayan pink salt

2 tsp of tamarind puree

1 cup of water*

1 can of organic canned tomatoes

1/4 cup coconut milk

fresh coriander and coconut kefir to garnish

some papadums for dipping and scooping**

Method

Add some water to a large saucepan and add the spices and ginger over a medium heat.   Once it becomes aromatic, add the onion and garlic and cook until soft, a few minutes.

Add the veggies and stir to cover with the spices, cook for about 5 minutes, then add the lentils, canned tomatoes and water.

Stir to combine and bring it to the boil, then lower heat to low-med, cover with lid and leave to cook for about 25 – 30 minutes, until the vegetables and lentils are soft.

Once the vegetables and lentils are ready, stir in the coconut milk and tamarind puree, and stir gently to combine.  You don’t want to mash the vegetables!  You can adjust seasoning at this point if required.

Serve on it’s own, topped with a generous tablespoon of coconut kefir and some fresh coriander.

*You may need more water, but start with 1 cup.  You want it to be thick and saucy not soupy.

**I used store bought papadums which I just prepared in the microwave.

As you can see, I didn’t add any oil when I made the above recipes because you just don’t really need to.  However, I know some people love to fry up their spices so feel free to use some coconut oil if you so desire.

Hope you enjoy the above recipes and that they make you feel warm and toasty all over!

Please let me know if you have any problems with the recipes, like I said, I’m relying on my memory (gasp!), which if I believe what my husband tells me, is pretty unreliable!

Peas, love and mungbeans

xxb

Juicy juicy yum yum

I really should have written this post about 2 weeks ago but I let time get the better of me.  Reason being, it was still fresh in my mind what I had to tell you, now I have to delve into my fish brain and try and recollect all the great memories that was my juice and smoothie fast.  

As you know, I did the May Juice and Smoothie Festival at the beginning of May and it went for 5 days.  Like with any new thing you do, the initial first days are challenging but then it was smooth(ie)sailing :)

I'm not lying, whilst the beggining was difficult, after the third day I felt positively euphoric!  Yes, not quite like having a flashback of times in my crazy young girl days, but better.  
I had so much energy, I would bounce out of bed hours ealier than anyone else, ready to rampage through the day.  It was a little bit weird yes, but, it was also a very productive time and it has set some great new habits.  
I'll explain......because I was getting up before anyone else was around, not able to make noise goodness forbid I wake up the bear and cubs, I had time to try new things.  Guess what I did.  Yes, that little thing I've been dabbling in here and there.  MEDITATION.

Oh my golly goodness, I tell you what, it is really something.  Now I'm not saying I'm an expert in the discipline of zen, not at all, but, I am managing to do about 30 mins 3X a week.  Now that is huge for me.  I can barely get my mind to stop whilst I go to sleep, least of all when I'm awake.  

But don't ask me to explain further.  I can't really pin point exactly what's good about it, just that it's a lot of little things.  Like the way your body tingles when you start coming back to the moment.  Or the way you can just let things go, like, really let go.  Without mumbling angry swear words under your breath and stuff.  I really hope that with continued practice, I will be able to remain calm in all situations.  Hmmm, you gotta aim big right?

So, meditation was one amazing thing that happened out of the fast, the other great thing was all the support we gave each other during that time.  I started a FB page so that everyone could share their recipes, answer questions, make suggestions e.t.c., and it really was invaluable.  Everyone's vibe was so totally on par, and it made it so much easier.  

It was such an amazing experience, I'm actually doing it as a monthly thing.  So feel free to join the FB group and get into it!  Highly recommend it, your digestive system will thank you for it.

Ok, so now you know how it went, let's get into some recipes.

Pumpkin Pie Chia Pudding with Activated Buckini Granola & Persimmon

Serves 1

Ingredients

2 TBS chia seeds

1/2 cup water

1 cup of sweet pumpkin*

1 ripe persimmon

2 dates

1/8 tsp each of ground cinnamon, cloves, ginger, nutmeg.

Method

Make the gel by mixing the chia and water and set aside.

Blend the remainder ingredients until super smooth. Add water until you get it to a desired consistency. Not too runny.

Mix with the chia gel and place in fridge overnight or for 30 minutes.

To make the granola, just mix 1 cup of activated buckwheat with what ever dry fruit, superfood powders, yummies, you want to add.

I added goji berries, pecans, cacao nibs, maca powder, mesquite powder and raisins.

Now all you have to do is layer your chia pudding with fresh chopped up persimmon and the buckini granola.

Easy Peasy!

*feel free to use cooked pumpkin if you want.

Vanilla Bean Ice Cream & Cacao Chia Pudding Breakfast Parfait

Serves 1

Ingredients

Ice Cream

3 frozen bananas

1/2 tsp vanilla bean powder (I use Loving Earth)

1 Tbs lemon juice (to keep it from going brown) 

Method

Blend all ingredients to ice cream consistency 

Chia pudding 

2 Tbs chia seeds

3/4 cup water

1 Tbs raw cacao powder

Method

Shake and leave to set, pref overnight or at least 30 mins. You can add a sweetener to the chia but I left it out. The ice cream is sweet enough & I just wanted the taste of chocolate! 

Layer and enjoy.

Apple, Coconut & Raspberry Crumble

Serves 1

Ingredients

apple crumble

1 large apple 

1 medjool date 

1/4 tsp ground cinnamon 

Method

process all the ingredients together in your food processor until chunky. 

raspberry chia pudding 

2 TBS chia gel 

1 cup raspberries blended (fresh or frozen) 

Method

Mix ingredients until well combined.

the rest

1/2 cup activated buckinis 

1 tsp raw cacao nibs 

1/4 cup shredded coconut 

3 fresh raspberries 

Method

Mix buckinis and cacao nibs together. 

Place most of the buckini mixture on the bottom of your serving bowl, saving some to sprinkle on the top. 

Top with the apple crumble mixture.

Then add coconut (leave some for the top), followed by the raspberry chia pudding. Top with the left over buckinis, a little coconut and the fresh raspberries and you're done! 

Coconut Chia Porridge with Bananas & Berries

Serves 1

Ingredients

1 young coconut*

1 cup chia gel

1 tsp pure maple syrup

1 banana

1/4 cup raspberries & blueberries

1 TBS activated buck inis (optional)

Method

Blend the flesh and water of the coconut until it forms a creamy smooth consistency.  Add your syrup and blend again.

Mix through your gel and set aside.

Arrange some banana pieces on the bottom of your serving bowl/glass, pour the prepared coconut porridge and then top with more banana, berries and sprinkle of buckinis if using.

YUM!

*you can also use canned coconut milk if there's no coconuts lying about.

And here are a couple of ideas if you're running out of raw breakfast options:

Banana Beet ice cream with buckinis and fresh fruit

Green smoothie with fresh fruit, buckinis, goji and coconut

Apple, cinnamon & date rawnola with chocolate banana milk, green juice and dragon fruit

Green smoothie and custard apple

Raw ice cream: vanilla bean, chocolate almond crunch, raspberry swirl

Mono meal: papaya & fresh lime

Green smoothie, flax meal and raspberries with fresh fruit

Superfoods Chocolate Mousse Pots

Serves 2

Ingredients

1/4 cup chia seeds

1 cup unsweetened almond milk

2 TBS raw cacao powder

Add the above ingredients to a glass container with lid, shake it like a polaroid picture and leave in the fridge overnight to work it's magic.

The next day, blend with: 

2 medjool dates

1 tsp pure vanilla extract

4 TBS sweetener of choice (e.g maple syrup) or add extra dates.

1 tsp ground cinnamon (optional if you want to take it to the next level)

1/8 tsp cayenne pepper (optional if you want to get all Mayan and go to Mexico)

Make sure your blender is cranked to it's fullest blending power and do it until it turns into a smooth and airy delicious mousse.

Top with goji berries and enjoy.

Raw Chocolate Bark

Makes about 8 pieces

Ingredients

2 TBS cold-pressed organic coconut oil

1 TBS raw cacao powder

3 TBS shredded coconut

3 tsp pure maple syrup

2 TBS goji berries

2 TBS raw almond flakes/chunks (whatever shape you want really)

Method

Melt oil if it's solid, you can do this by putting it in a glass container than on of a steamer.  Blend all ingredients together until combined.  Spread on a tray lined with baking paper and place in freezer to set.  When ready, about 20 minutes, take out and chop into desired shape pieces.  I like mine a little rustic :)

And now for some savoury bits.......

Fennel, Endive and Ruby Grapefruit Salad

Serves 1

Ingredients

3 cups of endive 

1/2 large ruby red grapefruit, peel and pith removed

1/2 large fennel bulb, thinly sliced

1/2 lemon juiced

2 tsp wholegrain mustard

Himalayan pink salt to taste

Method

Layer your endive on a plate.  Pour your lemon juice in a medium bowl and add your thinly sliced fennel (stops it from browning). Remove the fennel, leaving behind the juice, and layer on the endive.  Slice the grapefruit into chunks and layer over previous ingredients.  Add the mustard to the left over lemon juice, along with the salt and mix until it combines well, drizzle over salad and serve.

Fig & Beetroot Salad with a Raspberry Vinaigrette & Walnuts

Serves 1

Ingredients

1 cup baby spinach 

1 large beetroot* sliced into wedges 

2 medium figs quartered

5 walnut halves

1 cup raspberries 

1 TBS apple cider vinegar

Method

Arrange baby spinach on the bottom of a serving plate, add the figs, beetroot wedges and some of the raspberries on the plate.  Sprinkle on the walnuts.

To make the dressing, mash the left over raspberries with the back of a fork, and mix through the acv.  Spoon over the top of your salad.

*cook the beetroot before by wrapping them in foil and throwing them in a moderate oven until tender.  I do about 3 at a time, with some sweet potato also, and keep them in the fridge to add to salads at a later date.  Meals in seconds!

Speaking of which......

Baked Sweet Potato with Coleslaw and a Beet, Apple & Pepita Salad

Serves 1

Ingredients

1 large sweet potato

1 kale leave, stalk removed

1/2 avocado mashed with a little bit of lemon juice

1 tsp chilli flakes

1/4 cup white cabbage, shredded

1/4 cup purple cabbage, shredded

1/4 cup carrot, grated

2 TBS finely sliced parsley

1/2 medium beetroot, julienne 

1/2 medium apple, julienne

1 TBS pepitas

1/2 lime, juiced

1/3 cup raw cashews

1/2-3/4 cup water

1/2 TBS nutritional yeast

1/2 tsp raw unpasteurized brown rice miso

1/2 tsp dried dill

1/2 clove of garlic

Himalayan pink salt to taste

Method

Soak your cashews in water and set aside.   Wrap your sweet potato in foil and place in a moderate oven until tender.  Anywhere between 30-40 minutes.

Whilst sweet potato is cooking, and cashews are soaking, make the beetroot salad by mixing the julienne beetroot, apples and pepitas together with the lime juice and add some salt to taste.

Put aside.

When cashews have been soaking for about 30 minutes, rinse and drain them, and place them in a powerful blender with water, nutritional yeast, miso, dill and garlic.  Blend until super smooth, and adjust seasoning.

To make the coleslaw,mix together the cabbages, carrots and parsley, add some of your cashew dressing (you will have some left over) and mix through until all is well coated.

Take your soft sweet potato out of the oven, careful not to burn your fingers! Peel skin back and make cut along the front and push them apart wide enough to fill with the finely sliced kale leaf, and top that with the avocado mash.  Sprinkle on your chilli flakes.

Now add your coleslaw and beet salad and there you have it.

I also added some sauerkraut because I love it and it's good for your guts.

Beetroot and Zucchini Fritters with Chimichurri
Makes 10-12 fritters

Ingredients

1 cup unsweetened almond milk
2 tsp apple cider vinegar
1 cup GF flour (i use Bob Red Mills)
3/4 tsp xantham gum
1 TBS GF baking powder
2 tsp Himalayan pink salt
1 medium beetroot, juiced and pulp reserved
2 medium zucchini grated, juice squeezed out
1 tsp chilli flakes
1/4 cup sunflower seeds

Method

Add the acv to the almond milk in a small bowl and set aside.
Sift the dry ingredients together and mix well.  Make a well in the centre and add the rest of the ingredients.  Mix well.
The mixture will be thick in consistency.
Heat a non-stick frying pan and add about 1/4 cup of the mixture to the hot pan.  Turn over after a couple of minutes, or when bubbles start to appear at the top.  Because it's a thick mixture, I used the back of my pouring cup to spread it out a bit.
Repeat with the rest of the mixture until all used up.

Chimichurri
Makes about 1 cup

Ingredients

1 bunch continental parsley
1 clove of garlic crushed
2 TBS lemon juice
2 tsp lemon zest
2 TBS extra virgin olive oil
1 small red chilli (deseed and remove membrane if you don't like it hot)
1/4 tsp dried oregano
Himalayan pink salt and pepper to taste

Method

Chop parsley and chilli finely and add to small glass jar.  Add all other ingredients and mix thoroughly.  Adjust seasoning.
Will keep in an airtight container for 7 days.

Add it to everything, or use it as a salad dressing.  YUM!

 The next day I used them as a base and added some homemade tomato sauce on the bottom and topped them with tomato, red onion, baby spinach, figs and topped them with a parsley pesto.

Quinoa Nori Rolls with Pickled Ginger and Tamari

Serves 1

Ingredients

2 Nori sheets

1 1/2 cups cooked quinoa

1/4 cup finely chopped tomatoes

2 TBS finely chopped red onion

Veggies of choice, I used:

Sliced cucumber

Sliced red capsicum

Sliced avocado

Salad greens

Pickled ginger

Tamari

Method

Mix the cooked quinoa with the tomatoes and red onions and mix through.

Lay the nori sheets on top of a sushi mat, then place the cooked quinoa on top, leaving about 2 cm free at the end furthest from you.

Lay the rest of your ingredients on top in a line on the edge closest to you, then carefully start rolling away from you, concentrating on making the roll tight.  Remove any excess quinoa, pat a little bit of water on the edge before you roll it down.  Hold down for a little while until it sticks together.  Then cut to desired sizes.

Serve with some pickled ginger and tamari.

I also made some raw nori rolls.  I just filled it with grated carrots, cucumber, sprouts, capsicum, tomato and apple.  Delicious and super quick!

Zucchini Spaghetti with Creamy Sundried Tomato Pesto

Serves 1

Ingredients

For the pasta:

2 medium zucchini

2 TBS finely diced red capsicum

1 cup baby spinach

1/4 cup sliced mushrooms

1 TBS hemp seeds

For the pesto:

1/3 cup raw cashews (soaked & rinsed)

3/4 cup water

1 TBS nutritional yeast

1/2 tsp dried oregano

1/2 tsp chilli flakes

1/2 tsp raw unpasteurized brown rice miso

1/2 cup tightly packed basil leaves

6 sundried tomatoes (rinse off the oil)

1 small garlic clove

Himalayan pink salt and pepper to taste

Method

Spiralize the zucchini on the spaghetti setting and place in a medium bowl.  Add the rest of the ingredients, except the hemp seeds and set aside.
For the pesto, add all ingredients to your blender and blend until smooth.  Adjusting seasoning if required.
Pour some of the pesto (there'll be some left over) into the pasta ingredients and toss gently to combine.  I use my hands to make sure each and every strand is covered with the delicious sauce.
Place on serving plate and sprinkle with hemp seeds.
Store the left over pesto in an airtight container with tight fitting lid, it will keep for 4 days but mine never lasts that long!

And here are some meal ideas in case you need more:

Kale, avocado & pomegranate salad with heirloom tomato steaks

Salad in a jar with parsley pesto

Salad with baked pumpkin, raisins, broccoli and a lemon tahini dressing

So there you have it lovelies, another month gone.  Well nearly, but can you believe we're nearly half way through the year, already!!

Seriously, time flies when you're having fun.

Peas, love and mungbeans

inspiration station

You would have to be dead to not be inspired by life.  Everyday is filled with opportunities to learn and grow and I just love that.  How lucky we are!

So for today's post, I have another very inspiring lady to introduce to you.  What got me about her, apart from her beautiful food and the fresh ingredients she uses, is that she is only 17.  

I introduce to you Grace, in her own words:

I'm currently a high school senior living in Northern California, but next year I'll be moving across the country to attend American University. I love where I live - I have year-round access to farm-fresh veggies and frequent farmers markets when I find the time. However, I also love to travel. I've been to thirteen countries and spent last summer living in Salamanca, Spain. I truly believe that exploring other cultures is the best form of education one can receive. For many years, I played soccer, softball, and ran track, but I've been a swimmer my whole life and continue to do so today. Aside from school, I love to spend time outside, whether it be a hike or a visit to the beach. I hate to be so cliché, but I'm pretty much your average teenage girl expect with a passion for leading a healthy lifestyle! 

And now for the OHM questions:

1.  What is your eating philosophy?

When it comes to eating, I think it is incredibly important to maintain a nutritious, wholesome, and sustainable diet. I don't put limitations on what I can and cannot eat, but I do try to keep my intake fairly balanced - mostly fruit, veggies, nuts and seeds, grains (like quinoa and oats) and the occasional lean protein. I also think it is important to consume food in its original state, or as close as possible; I stay away from any overly processed or packaged foods. That being said, I know that I'm not always going to be as clean as I'd like when it comes to my diet: like everyone, I have midnight cravings that are only satisfied with a heaping spoonful of peanut butter (or two). So I'm reasonable with myself and allow a little wiggle room a slip up here and there. More than anything, food should be enjoyed and explored, because good food can be healthy and can be easy!

2.  When and why did you decide to eat this way?

I am so fortunate to heave health-minded parents who, over the years, have inspired my own lifestyle. As a child, I was never fed processed snacks or sweets and my lunches were far less exciting than those of my peers; emphasis was always placed on local, wholesome food in my household. This was the source of abundant whining on my part and many mid-aisle arguments in grocery stores, but looking back, I am so thankful for their decision to keep my diet clean. Even now, they are still a source of support and encouragement: they keep the kitchen stocked with fresh veggies, fruit, and other healthy bites.

3.  Have you noticed any changes since changing your eating philosophy (if any)?

 Since I've started focusing on cutting out unnecessary grains, processed sugar, red meat, and some dairy, I've definitely noticed a change. I feel lighter throughout the day, better fueled during my workouts, and sleep more deeply during the night. I've also been adement about staying hydrated - I drink tons of water and green tea, which has helped tremendously with headaches and overall sluggishness that I experienced before. 

4.  What is your favourite dish to cook?

I love making (and eating!) pancakes. I'd tried every ingredient out there, from almond milk to coconut flour to spinach. The recipe part is a bit of an adventure, the flipping part is sometimes a challenge, and the eating part, my favorite, is always so worth it!

5.  What ingredients are a must-have for your fridge/pantry?

This question is tough because I'm so attached to so many ingredients, but I'd have to say berries, bananas, almond milk, peanut butter, and oats. But some sort of green is absolutely necessary too, and kale is is my favorite; so kale! 

6.  Juices or smoothies?  What do you prefer and what combination?

Smoothies. Almond milk, bananas, and whatever other fruit or greens lying around always make a great snack. I'd love to get into juicing, but I don't have a juicer. Definitely an item on my wishlist, though!

7. Sweet or savoury?

Probably sweet. I have a rather persistent sweet tooth - I constantly crave berries, apples, bananas, sun dried fruit and peanut butter. That being said, I also like balance. After I have something sweet, I always want something savory!

What recipe will you share with us today?

As I mentioned, I can't get enough of pancakes! I love this recipe because it's so simple and easy but yields amazing results. I like topping mine with a bit of yogurt and warmed berries.

1 egg

1 banana

1/4 cup oat four

Grind 1/4 cup of oats in the food processor until they become a floury consistency. Then add the banana and egg and pulse until thoroughly mixed. Cook on medium heat with a tiny bit of coconut oil until they begin to bubble, then flip. Enjoy!

Wowzers!! They look amazing, and a healthy alternative for those of you who eat animal protein.  Who needs packaged fake food when you can quickly and simply make these little clouds of goodness?

When I was reading through Grace's answers, apart from getting the sense that she is in for big things, I also loved what she said about her parents being her biggest influence.  

It's a comforting thought, specially when I think about the battles I have with my girls sometimes regarding food.  Really ignites my determination to stick to my guns where healthy food options are concerned.

If you are on instagram, you should check out Grace @GRACEFUL_HEALTH and get inspired.  Her 4K+ followers are on a good thing!  

Grace, thanks so much for being part of the blog.  Apart from being an awesome babe, you're also a role model and all round legend.  I salute you!

If you are on a plant based diet and you would like to make some pancakes, here's a link to some banana oat pancakes I made last year that turned out awesome.  And child friendly too :)

More recipes?  You betcha!

I'll start with some dessert recipes that I did before I got on to food combining.

I've decided to post them because people have requested the recipes so here they are. 

Passionfruit Tart

Serves 12

Ingredients

Base

1/4 cup dried figs

8 medjool dates

1 cup raw pecans

Filling

1 1/2 cup cashews soaked and rinsed

1 lemon juiced

1/4 cup maple syrup

1/2 cup water

2 TBS coconut oil

Pulp of 3 passion fruits

Method

Base

Process all ingredients in a food processor, place in a lined 12" round pan, press down and place in freezer whilst you make the filling.

Filling

Place all ingredients in a high speed blender except for pulp.  Process until super smooth.

Pour into your prepared base and smooth the top.  Pour pulp on top and use the sharp end of a knife to swirl it through in what ever pattern you like.

Return to freezer for at least an hour.

When ready, let sit for 15 minutes, slice and serve.

As you can see, I really should have waited for it to finish setting but I just wanted to eat it!!

Banoffee Pie 

Serves 8

Ingredients

Base

1/2 cup raw almond/pecan mixture (or nuts of choice)

5 medjool dates

Filling

8 frozen bananas

1 fresh ripe banana + 1 extra for topping

2 tsp of vanilla extract

Juice of half a lemon*

Toffee

6 medjool dates

3/4 cup water

1 TBS raw mesquite powder** (optional)

Method

Base

Place all ingredients in a food processor and turn it into crumbs.  They will stick together when pressed.  

Pour into a cake pan (I used a rectangular glass one) and press until you have an even base.  Set aside.

Toffee

Place all ingredients in a high speed blender and process until super smooth.  If you use a vitamix like I do, it can get quiet warm so I made it in the second step so that I could put it in the freezer to cool whilst I made the ice cream.  I didn't want it to melt the ice cream and go through it, rather sit nicely on top.

Filling

Place all your ingredients except the extra fresh banana, into a high speed blender and blend until you get an ice cream consistency.  Like soft serve.  RESIST ALL ATTEMPTS TO EAT IT!!

Pour the prepared banana ice cream on to your base, remove the cooled toffee out of the freezer and pour over the ice cream.  Smooth it out and top with slices of fresh banana.  Freeze for at least a few hours or overnight.

When you're ready to serve, rest out of freezer for about 15 minutes, slice and serve.

*I added lemon juice to the recipe although I didn't use it in mine because I think it will stop the banana ice cream from turning dark, purely from a presentation perspective.  I don't think it'll make a big difference to the taste.  If you don't mind it turning a little dark then feel free to leave it out.

**mesquite powder is ground from the pods of the mesquite plant, and has a sweet, nutty, caramel-like flavor, making it ideal for desserts and for use as a natural sweetener. 

It's high in protein, low on the glycemic index, and a good source of soluble fibre, meaning it digests relatively slowly and does not cause spikes in blood sugar. It's gluten-free, and is also a good source of calcium, iron, lysine, manganese, zinc, and potassium.

I use loving earth brand.

Now for some food combing meals, or as close to perfect food combining as I could get!

Let's start with breakfast.  So sometimes, I crave something more than just smoothies.  Sometimes I crave porridge or granola but I just don't think I could go there again, specially since it's a big no-no where food combining is concerned.

All I can picture is my intestines crying because I'm slowing down my digestion so early in the day.

Luckily, there's a fruit only option that I've discovered and which I'm totally addicted to.

Enter apple 'granola'.

Raw Apple Date Granola with Cinnamon Banana Milk

Serves 1

Ingredients

Granola

1 large apple of choice (I used red delicious)

1 medjool date

squeeze of lime juice

Cinnamon Banana Milk

1 large ripe banana

1/4 tsp cinnamon powder

1/8 cup water

Method

Granola 

Add apple and date to your food processor, squeeze on the lime juice and process until it resembles granola.  Pour into a bowl.

Milk

Blend banana, cinnamon and water and you're done.

Pour milk over the granola and serve.

Too easy!

I was particularly ravenous this day, so I served it with a two tone smoothie.

The green smoothie contained kale, cos, baby spinach, celery, pear, banana and grapes.  The yellow smoothie on top had banana, orange, kiwi fruit and passionfruit.

So delicious.

Did I say I was addicted already?  Umm, yes.

The following day, I added a little bit of vanilla extract to the granola and had it with some blended blueberries.  Vanilla & blueberries are such a delicious combination.

Topped it off with a two layered smoothie again, although you can't tell from the picture but the bottom layer had persimmon, ginger and banana and the top layer had papaya, pineapple, banana and mint.

Uh ha, addicted.

And whilst we're on the subject of breakfast, I have to tell you that I have been enjoying some ice cream of late.  That's the thing with eating clean, ice cream is a meal!

Apple Pie Ice Cream

Serves 1

Ingredients

2 frozen bananas

2 small apples

4 dates

1/2 tsp ground cinnamon

Method

Place all ingredients in a high speed blender and make into ice cream.  Serve and devour immediately!

I had mine accompanied by a green juice and some fresh fruit and topped with dates and a sprinkle of extra cinnamon.

Ombré Ice Cream

Serves 1 (about 800mls)

Ingredients

Blueberry

1/3 cup frozen blueberries

2 frozen bananas

Beetroot

1/4 of a small beetroot, peeled

2 frozen bananas

Raspberry

1/3 cup frozen raspberries

2 frozen bananas

Method

Blend each layer separately in a high speed blender, to ice cream consistency.  Place each layer in a serving glass and serve.

Top with fruit of choice.  I used kiwi fruit.

I have to say, the beetroot layer was my favourite!

And just one more ice cream recipe

Raspberry Cheesecake Ice Cream

Serves 1

Ingredients

2 frozen bananas

1/2 cup of fresh raspberries + 1/4 cup extra (or frozen)

1/4 tsp vanilla extract

1/2 lime juiced

Method

Place bananas, lime juice and vanilla in a high speed blender and make ice cream.  Scoop out half into a glass, add some of the extra raspberries.
Place 1/2 cup of the raspberries to the ice cream in the blender and process for a few seconds only.
Pour on top of ice cream and raspberries, and top with some more of the extra raspberries.  Serve immediately.

And let's finish breakfast off with a bang shall we?  

The Mayans were on to a good thing when they started blending chilli, chocolate and spices in their dishes.  Apart from having a myriad of great properties, my favourite is that chilly increases your metabolic rate, even for three hours after you consume it! 

This is why it fits perfectly after a fasted morning work out.  Double threat or what?!

Chilli Chocolate Smoothie Breakfast Bowl

Serves 1

Ingredients

3 frozen bananas

1/4 cup water

1 date

1/4 tsp ground cinnamon

1/8 tsp cayenne pepper

2 TBS raw cacao powder

Method

Place all ingredients in a high speed blender and process until super smooth.  Pour into bowl and enjoy topped with your favourite things.

I used 1 fig, 1/2 ripe banana,goji berries and some raw cacao nibs.

So good.

Moving on to some savoury dishes.  The first two are raw.

Cauliflower 'Fried' Rice

Serves 2 as a light meal

Ingredients

Rice

3 TBS fresh coriander leaves

3 cups of cauliflower florets

Method

Place ingredients in a food processor and process until they resemble rice grains.

Place in a large bowl and add:

3 cups of broccoli florets sliced thinly

1/4 cup red capsicum diced

1/4 cup yellow capsicum diced

1/4 cup bean sprouts

1/4 cup carrots diced

1/3 cup enoki mushrooms

1/2 cup corn kernels

5 snow peas thinly sliced on the diagonal

3 TBS red onion thinly sliced

1 TBS tamari

freshly ground black pepper

Toss until all ingredients are incorporated and top with fresh chilli and coriander leaves and a lime wedge.

Crunchy Sprout & Apple Salad with Apple Tamari Dressing

Serves 1

Ingredients

Salad

1 cup bean sprouts

1 small carrot julienne

1/2 cup wombok thinly sliced

3/4 medium apple julienne

1 stalk of celery thinly sliced

1 TBS sunflower seeds

1 TBS fresh mint chopped

1 lime juiced

Dressing

1 TBS tamari

1 TBS brown rice vinegar

1/4 apple grated, juice included (left over from above)

Himalayan pink salt to taste

Method

Add all your ingredients to a large bowl.  Toss to combine.

Make the dressing by mixing all the ingredients together and pour over salad.  Toss again to incorporate dressing.  Adjust seasoning.

Place on a plate and serve.

I have started introducing some cooked foods into my life, mainly at dinner time and at the moment it's just pumpkin, sweet potato and quinoa.

With the cooler months coming, it makes sense for me and I feel good about it.

I still combine the two and I'm still having my first two meals raw.  So far, so good.

So here are some recipes that I've had whilst I make the transition.

Herbed Quinoa Stuffed Tomatoes with Spicy Guacamole

Serves 1

Ingredients

Tomatoes

1/4 cup black quinoa (or whatever type you have)

1 clove of garlic

1/3 cup of water

Himalayan pink salt to taste

1/2 cup mint

1/2 cup parsley

1/4 cup red capsicum

1/4 cup red onion

2 large tomatoes

Guacamole

1 large ripe avocado

1/4 cup fresh coriander leaves

1 lime juiced

1/4 tsp cayenne pepper

Method

Tomatoes

Rinse and drain the quinoa.  Add quinoa, garlic, water and some salt to a medium sauce pan, cover and cook on low heat until all water evaporates and quinoa is translucent.  Turn heat off but leave lid on.  

In a food processor, add herbs, capsicum and onion.  Process until chopped finely.

Fluff up the quinoa with a fork, place in a large mixing bowl.  You have the option here of leaving it to cool or continuing with it warm.  I left mine to cool before I added the herb mixture.

Slice the tops off the tomatoes, and scoop out the inner membranes and seeds.  Stuff with the quinoa and serve with a side of guacamole.

Guacamole

Blend all ingredients using a hand held blender, add salt to taste.

I served the tomatoes on a bed of baby spinach, with some pomegranate seeds and some diced yellow capsicum.

Quinoa Tabbouleh with Fresh Vegetables

Serves 1

Ingrediens

Quinoa

1/4 cup red quinoa (or whatever type you have)

1 clove of garlic

1/3 cup of water

Himalayan pink salt to taste

1/2 cup fresh parsley chopped finely

1/4 cup red onion chopped finely

1 lemon juiced

Freshly ground black pepper

Veggies

1 medium carrot grated

1 medium zucchini grated

1 large tomato chopped

1/2 beetroot grated

1/2 avocado diced

1 cup of salad greens

Method

Rinse and drain the quinoa.  Add quinoa, garlic, water and some salt to a medium sauce pan, cover and cook on low heat until all water evaporates and quinoa is translucent.  Turn heat off, take off lid and leave to cool.

Once at room temperature, add the rest of the ingredients and toss to combine.

Place quinoa in the centre of a plate and arrange the veggies around it.  Serve.

This next recipe takes some preparing but it's worth it and you can store them in the fridge in an airtight container for up to 4 days.

Baked Falafel

Makes about 18 balls (approx. 4 cm in diameter)

Ingredients

1 cup of chickpeas

1 cup raw sunflower seeds

1/4 medium onion

2 cloves of garlic

1/2 tsp ground cumin

1/2 cup fresh parsley

1/2 cup fresh coriander

1/2 cup of fresh mint

1 medium carrot

Himalayan pink salt to taste

Method

Soak the chickpeas and sunflower seeds overnight.  

Pre-heat oven to 180 degrees celsius and prepare a tray with baking paper.

Rinse soaked chickpeas and seeds and add them to a food processor along with the rest of the ingredients.

Process into a smooth paste (it won't turn completely into mush).

Adjust your seasoning.

Use your hands to form mixture into uniformed sized balls and flatten into patties.  Arrange on to prepared tray.

Set timer and bake for 25 minutes (depending on oven).  Turn them over when timer goes off and bake them for a further 25 minutes.

They will be a little golden on each side.

Serve with your favourite accompaniments.

Zucchini Spaghetti with Coriander Pesto & Baked Pumpkin

Serves 1

Ingredients

Spaghetti

2 medium zucchini spiralized into spaghetti shape

1 cup baby spinach

1 cup baked pumpkin cubes

1/2 cup sliced mushrooms

1 TBS hemp seeds

Coriander Pesto

Makes about 350 mls

1 medium zucchini

2 garlic clove

1/4 yellow capsicum

1 cup coriander (roots and leaves)

1 lemon juiced

3 TBS of unhulled tahini or 1/4 cup sesame seeds

Himalayan pink salt and freshly ground pepper to taste

Method

Pesto

Place all ingredients in a high speed blender and process until smooth.  Add water if it's too thick, 1 TBS at a time.  Set aside.

Spaghetti

Place all ingredients in a large bowl except hemp seeds.

Add pesto, toss to combine and serve with hemp seeds sprinkled on top.

Store reminder of pesto in an air tight jar.  Will keep in the fridge for about 4 days.

And with the left over quinoa tabbouleh and coriander pesto, I made this:

I mixed about 2 cups of shredded red cabbage with 1 cup of baby spinach and the tabbouleh, added the coriander pesto, mixed it up and voilá!

Just added some bakes sweet potato, fresh tomato and avocado with a drizzle of lime juice and chilli flakes.  Perfection on my plate!

That's all I have for you for the month of April.  Next post I'll look at roping in a mum who is raw vegan and has raised two children successfully on this diet.  Besides that, she makes the most amazingly creative dishes for her kids so even if raw vegan is not for you, any tips to getting kids to eat their fruits and veggies has to be good right?

Peas, love and mungbeans

xxb