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

Is it the end, or the beginning?

With Clean Eating March days from being complete, I have started to reflect on the month that was.

I won't lie, the fruitarian way of eating is not for me.  Whilst I love my food mainly raw, I do love baked pumpkin and sweet potato.  I also like the choice of being able to have some gluten free grains every now and then, quinoa mainly.

So, whilst it's been fun coming up with new recipes, I'm really looking forward to eating the things I love.
This month has taught me that whilst I am definitely a plant based enthusiast, I can't, and won't, classify myself as anything in particular (raw, fruitarian, e.t.c).
I love the freedom that this gives me, and whilst I prefer and crave mostly raw foods, I'm not restricted to just that.
Like I've said before, life is short, so there's no point in feeling like you're missing out!
This brings me to the subject of coffee.  
I was really expecting that I would go through some sort of withdrawal when I stopped, but surprisingly there were no headaches, no moodiness, no wanting to kill everyone is sight, it was actually a non-event!
Therefore, I am back on coffee come the end of March, not because I need it, but because I like it.  I love the social aspect of it, and I really, really, love the taste.
No judgement from my inner self (who is mostly quiet a harsh critic), so it must be ok :)

I hope everyone else who has been on this journey, has taken something useful away from it.  Regardless of how strict you followed the rules, or how many times you gave in to habits that you were trying to change, you are still a winner in my books.  First and foremost, you took a step in the right direction, and that means the most.  
But I hope that the end of March doesn't mean the end of your journey, and to help you along, I hope that this post and the recipes in it, keep you inspired and eager to keep going.  Not to mention the changes that you have seen in yourself, your body and your mind.

I have a special guest for today's post.  She's another very inspiring lady who I have discovered on Instagram.
Whilst I haven't met her in real life, i just feel her positive vibe through her food.  It's infectious!

Electra is a born and bred 23 year old Melbourne girl and like most Melbournians, she is a self-confessed foodie. 
She is currently completing a Masters in Organisational Psychology and in her free time she hangs out in the kitchen (when she should be studying) creating a mess so her real estate family and gym junkie boyfriend have an incredibly LeanELicious meal to come home to. She also enjoys going for runs, walks with friends, lifting weights and bikram yoga.
And now for the o.h.m questions!


1. What is your eating philosophy?

I have always strived to make healthy food choices. I believe that what we put in our bodies is one of the most important choices we make. I notice that when I eat fresh, clean, healthy produce my body rewards me – I am happier, I feel lighter, I feel more energetic and I have a more positive outlook. When I eat heavily processed, indulgent, cheeky meals I am often grumpy, guilty and unmotivated.

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

Growing up I played sport at an elite level and a good diet was a crucial component to my development as an athlete. However over time I slowly began to notice that my stomach would bloat and often felt weird after meals; yet it wasn’t until I was curled up on my bed in a ball on the verge of tears that I realised I had some extreme changes to make. My first trip to the doctor resulted in me being prescribed medication which I felt was a ‘band-aid’ solution and I wanted to heal my stomach, not ‘band-aid’ it. So I skipped the meds, grabbed my laptop and started researching. For me it started with cutting out difficult to digest grains (think wheat flours, pasta (I’m half Italian!), bread, wraps, rice, noodles – all my favourite carbs) and all processed foods (goodbye dairy milk chocolate, café muffins and my favourite Yoplait yoghurt). It was hard but once I noticed how much better I was feeling I was more motivated to stick with it.

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

It has been the most incredible journey and every day I am learning new things about food and its relationship with my body. I listen to my body more than I ever used to. Last week was the first time in 3 years that I was able to say ‘I have healed my stomach’!! It was the greatest feeling of achievement. It hasn’t been easy being so ‘boring’ with my food choices and most people don’t understand why I can’t just eat a pizza and have a glass of wine. My brother thinks I just live on lettuce but anyone that follows my instagram knows that is definitely not the case. I am more creative and open minded with healthy foods and whilst I don’t think I could ever be 100% raw or 100% vegan or 100% paleo etc., I aim to incorporate principals from all of these healthier styles of eating and create whatever my body is craving – which is usually amazing salads, smoothies and whole foods.

4. What is your favourite dish to cook?

I LOVE my homemade raw-nola (raw buckwheat, activated almonds, walnuts, sunflower seeds, pepitas, chia seeds, shredded coconut and medjool dates smothered in blended dates and a bit of coconut oil).

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

ALWAYS fresh fruit and veg. My staples are frozen bananas, mangoes, berries and fresh veg for super salads. You will also find seaweed for sushi, tamari, extra virgin coconut oil, apple cider vinegar and quinoa in my pantry. My biggest tip is to make sure you have some activated nuts and date balls on hand for those times when you need a healthy snack. It’s all about being prepared for those moments when you’re in a rush.

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

I love juices but smoothies will always win (it’s also so much easier to clean the blender when you’re on the go). I have a green smoothie most mornings made with kale, spinach, frozen banana and mango, pea protein, maca powder and a green powder. However my most favourite smoothie is frozen banana, raw cacao, coconut yogurt and medjool dates blended super thick and creamy.

7. Sweet or savoury?

Sweet – but always healthy! Date balls, granola, smoothies, fruit, tomatoes or pumpkin with my pesto zucchini pasta, sweet potato chips, acai bowls…all pretty damn sweet!


True to her word, she has created a delicious dessert recipe for us.

My Easter Chocaholic Treat
Serves 4

There are 4 layers to this delicious chocolate treat with 3 parts: the crunchy base, then a smooth choc mousse, then in the middle is a coconut and banana layer, then the choc mousse again.

Ingredients

Crunchy Base 

4-6 Medjool Dates 
¼ Cup of Almonds or Hazelnuts 
2 Tsp Raw Cacao Powder

Choc Mousse 
2 Ripe Medium size Bananas 
2 Ripe Avocados 
¼ Cup of Raw Cacao Powder (loosely packed) 
2 Tsp Dark Agave Syrup 
Opt: pinch of cinnamon or tsp vanilla extract

Banana Layer 
2 Ripe Medium size Bananas 
4 Tablespoons of Coconut Cream (organic)

Method

Line 4 ramekins with baking paper. In a food processor or Vitamix pulse dates and almonds/hazelnuts until nice and crumbly. Dive mixture between the 4 ramekins and press into the base so it is nice and compact.

Rinse the food processor and place all ingredients for the mousse and blend until smooth and creamy (no lumps). Place half the mixture in a bowl to the side for the last layer. Spoon the other half of the mixture evenly between the 4 ramekins. Make sure it is a nice even layer.

Rinse the processor and blend the banana and coconut cream until smooth for the middle layer. Gently layer this banana layer on top of the choc mousse. Spoon the final layer of choc mousse on top of the banana layer.

Place the ramekins in the freezer for an hour to firm up. You can leave them in as long as you want. Before eating pull out of the freezer an hour before or place in the fridge. Peel off baking paper.

Before serving top with cacao nibs and if you want some drizzle blend 4 tablespoons of coconut cream with 3 teaspoons raw cacao powder.

Enjoy!

Tip: If you have trouble layering the mixture, place in the freezer after each layer for 10 minutes to firm it up.

That sounds and looks amazing!! Thanks so much Electra for sharing your amazing recipe.  If you want a dose of inspiration, follow Electra on IG: @leanelicious.

So what has the past two weeks looked like for me food wise?  Here's a peek.

Salad Bowl with Satay Sauce
Serves 1

Ingredients

Salad
Use whatever veggies you like/have on hand.  Here's what I had:

1 cup broccoli florets
1 cup shredded red cabbage
1/4 cup red onion
1/2 cup grated zucchini
1/2 cup sliced mushrooms
1/4 cup fresh coriander chopped
1/4 cup fresh mint chopped
1/2 cup grated purple carrot
1/2 cup grated orange carrot
1 cup snow pea sprouts
1/2 cup baby spinach
1/2 tomato chopped
1/3 avocado
1 tsp hemp seeds

Satay Sauce

Flesh from 1 young coconut
3 TBS coconut water
1 TBS peanut butter
1 TBS almond butter
1 tsp grated ginger
1 TBS maple syrup
1/4 tsp cayenne pepper
1/2 tsp tamari

Method

Salad

Arrange your veggies in a large bowl, topping with the avocado and hemp seeds.

Sauce (Makes about 1/3 cup)

In high speed blender, add all your ingredients and blend until smooth.  Add more cayenne pepper if you like it extra spicy.

Serve your salad with your satay sauce on the side.

Crunchy Asian Salad with Sweet Tamari & Sesame Dressing

Serves 1

Ingredients

1 cup shredded chinese cabbage

1 cup shredded red cabbage

1 cup of bean sprouts

1/2 cup sliced mushrooms

1/4 cup red capsicum slices

2 TBS red onion diced

1/4 cup fresh coriander chopped

1/4 cup of fresh mint chopped

2 TBS sunflower seeds

1 tsp sesame seeds

1 TBS tamari

1 TBS maple syrup

1 TBS unhulled tahini

Method

Mix all your veggies and sunflower seeds together in a large bowl.

In a small container with a tight fitting lid, add the tamari, maple syrup and tahini and shake until it emulsifies.  Add to salad and mix thoroughly with your hands.

Top with sesame seeds and serve.

This next salad is turning out to be one of my faves of the last fortnight.  I just love the texture and flavour combination. 

Kale & Fennel Salad with Dried Figs & Creamy Avocado Dressing

Serves 1

Ingredients

1 stalk curly kale

2 stalks tuscan cabbage*

1 cup of shaved fennel

4 dried figs

1/2 avocado

1/2 live juiced

splash of ACV

Himalayan pink salt to taste

Method

Chop your kale finely and add to a large bowl, along with your fennel and finely chopped dried figs (save one fig for garnish).

Blend the avocado, lime juice, acv and seasoning using a hand held blender until smooth.

Add to the salad and mix thoroughly with your hands.

Top with remaining figs and serve with a side of fresh orange wedges to increase iron absorption.

*tuscan cabbage is a type of kale in case anyone is wondering and looks like this:

Watermelon & Tomato Salad with Basil

Serves 1 as a light meal

Ingredients

3 cups watermelon cubes

2 cups of mixed cherry tomatoes halved

4 basil leaves sliced thinly 

2 tsp evoo

1/2 lemon juiced

Himalayan pink salt and freshly ground pepper to taste

Method

Arrange the watermelon, tomatoes and basil on a plate.

Drizzle with evoo, juice and sprinkle on salt and pepper.

Serve immediately otherwise the tomatoes drop too much water and it becomes a watery tomato mess!

Zucchini, Broccoli & Kale Salad with Enoki & a Creamy Lemon Dressing.

Serves 1

Ingredients

1 medium zucchini spiralized 

1 cup baby spinach

1 cup broccoli florets sliced

1 cup enoki mushrooms

2 tablespoons shallots

1 TBS hemp seeds

1/3 cup unhulled tahini

1 lemon juiced

1/4 cup water

1 garlic clove

2 TBS diced onion

Himalayan pink salt to taste

Method

Place your zucchini, spinach, broccoli and enoki in a large bowl.  

In a high speed blender, add your tahini, lemon juice, water, garlic and onion.  Blend until smooth, adjust seasoning.

Pour over salad (makes about 3/4 cup so you'll have some left over, bonus!).

Use your hands to mix thoroughly, place on serving dish, top with some extra dressing, and sprinkle on hemp seeds and shallots.

I used the left over dressing of this salad to coat chunks of pumpkin and sweet potato, which I then slow roasted in the oven. The finished product was then added to a salad for my work lunch.  

This particular mix was from bottom to top: mixed salad greens, shredded red cabbage, red capsicum, baby spinach, the coated roasted pumpkin, avocado, kale, dried figs and topped with hemp seeds.  I used more dressing over the top of it all and it was delicious!!

This is how I take my food to work.  It is the easiest, most convenient way for me and it fits a lot in.  

I love how you can see all the colours and ingredients, they don't end up getting gross and wilted, I think because they are all tightly packed and have no where to move!!

Get yourself a jar and try it out.  You can probably recycle some glass jars or purchase some at an op-shop near you.  If you are in Australia, I recommend this place.  They have a great range and fast delivery.  I've also seen some at Kmart for $2!

Layered Salad Bowl with Spicy Guacamole

Serves 1

Ingredients

1 cup of chopped cos lettuce

1/4 cup diced red capsicum

1/4 cup diced green capsicum

1 cup of alfalfa sprouts

1 ear of corn, kernels removed

2 TBS chopped red onion

1/2 cup sliced mushrooms

6 pitted kalamata olives sliced

1 medium avocado

handful of fresh coriander, roots and leaves, extra leaves for garnish

1 lime juiced

Himalayan pink salt to taste

1/4 tsp cayenne pepper

2 TBS pomegranate seeds

Method

With a hand held blender, process the avocado, coriander, lime juice, salt and cayenne pepper until smooth.  Adding more seasoning, cayenne pepper if you need to.  Put aside.

In a medium bowl, arrange your ingredients in layers, I layered mine as per ingredients list.

Top with spicy guacamole, and sprinkle on left over coriander leaves and pomegranate seeds.

This next recipe is not raw, but it's definitely clean.  I really hope you like it.

Sweet Potato and Quinoa Patties with Siracha Mayo & Caramelised Onions

Ingredients

Patties

Makes 8 patties

3 medium sweet potatoes

1/4 cup quinoa uncooked

1 cup finely chopped kale

1/2 cup pecans 

1 TBS maple syrup

Himalayan pink salt to taste

Siracha Mayo

Makes approx. 1 cup

3/4 cup soaked and rinsed raw cashews

1/4 cup diced red capsicum

1/2 cup of water

1 tsp Himalayan pink salt or to taste

1 TBS of Siracha hot sauce (or to taste)

Caramelised Onions

Makes approx. 1 cup

2 large brown onions

1 TBS rice bran oil

1 TBS maple syrup

Method

Patties

Pre-heat oven to 205 degrees celsius.  Line a tray with baking paper and set aside.

Cook your potatoes in your preferred method.  I steamed mine, took a little while.  You could use the microwave if you are pressed for time but I try to avoid it if I can.

Rinse and cook your quinoa until grains are translucent.  Drain water and set aside.

Heat a small frying pan on med-high heat and add your pecans until lightly browned.  Cool and chop into pieces.

Once sweet potato is cooked, mash until smooth.  Add your maple syrup, kale, pecans and quinoa.  Check and add seasoning.

Mould into patties and place on lined tray.

Bake for about 18 minutes, then turn and bake for another 18 minutes.  Once done, leave them in the oven whilst you get your veggies or other accompaniments ready.

Mayo

Place all ingredients in a high speed blender and process until super smooth and creamy.

Adjust seasoning/spice if needed.

Place in a small serving bowl.

This will keep in the fridge for about 3 days in an airtight container.

Caramelised Onions

Heat oil over medium heat.  Slice onions thinly and add to warm oil.  Stir to combine then turn heat to low and cook, stirring occasionally for about 10 minutes.

Add maple syrup and cook for another 2 minutes.

Place in serving dish and serve.

I served the patties with some shredded red cabbage which I tossed with lemon juice and a sprinkle of salt.  Some baby spinach, cos leaves, cucumber, alfalfa sprouts, tomato & beetroot.

It was a winner.

 

Before I start on the next lot of recipes I just want to point out something.  They may look like dessert recipes, and undoubtedly, some of them are.  However, they are all packed with good stuff, and apart from the cookies(which should be enjoyed in moderation), can be had any damn time of the day!

If you are trying to stick to food combining, which I try to as much as possible, always have your fruits on an empty stomach.  Not all of the following recipes follow the food combining laws so just be mindful of that.

Fruity Pops

Use a hand held blender for these.

Makes 1 of each

Blueberry and Vanilla

Blend 1/2 cup of blueberries with 1/2 tsp of vanilla exact.

Mango

Blend flesh of one mango 

Pineapple and mint

Blend 1 cup of pineapple chunks with 4 fresh mint leaves

Raspberry and Watermelon

Blend 1 cup of watermelon cubes with 1/2 cup raspberries

Banana Choc

Blend 1 banana with 1/2 TBS raw cacao powder and 1 date

Pour prepared flavours into moulds.  Leave to freeze for at least 4 hours or overnight.

Avocado Ice Cream Pops with Strawberry Sauce

makes 6

Ingredients

2 medium ripe avocados

2 frozen bananas

3 TBS maple syrup

1 cup strawberries

1 medjool date

Method

In a high speed blender, combine avocados, bananas and maple syrup.  Blend until smooth and creamy.  Will be a mousse like consistency.

Pour into mould and freeze overnight.

For the sauce, blend the strawberries and date together until smooth.

Once ready, remove pops from moulds, arrange on a plate and pour sauce over the top.

Serve immediately.

I had some left over avocado mousse from this recipe so I made this:

Avocado & Banana Mousse with Pitaya & Passionfruit

Make mousse as above, top with fresh pitaya and fresh passionfruit.  Too easy!

Spiced Persimmon and Pumpkin Custard Pots

Makes about 2 cups

Ingredients

2 large ripe persimmons

1 cup pumpkin cubes (the sweetest variety you can find)

1/4 tsp ground cinnamon

pinch of nutmeg

pinch of ground cloves

1/4-1/2 cup of water (depending of thickness preferred)

1 date (or more depending on taste)

1 TBS raw pistachios chopped

pinch of Himalayan pink salt

Method

Blend persimmons, pumpkin, water, spices and date.  Adjust dates (sweetness), spices and water if required.

Place in serving dish (I used glass jars), and top with chopped pistachios and a sprinkle of cinnamon and salt.

I know the salt sounds like a weird addition but it really works with the flavours.  Kinda like salted caramel, but feel free to leave it out.

Cinnamon and Fig Ice Cream with Date Chia Pudding

Serves 1

Ingredients

2 frozen bananas

3 ripe figs

1/2 tsp ground cinnamon

1 TBS maple syrup (optional)

2 TBS chia seeds 

1/2 cup water

4 dates

goji berries (optional)

Method

Blend your dates and water until smooth.  You may need to add more water if it's too thick. 

Add to chia seeds, stir to avoid seeds clumping together.  Add more water if it's too thick.  You want it to look a little bit runny as the chia seeds will soak up the liquid and turn it into a gel.  If you don't put enough water, your gel will be really thick.

Blend bananas and cinnamon in a high speed blender until it resembles ice cream.  You may need to add a TBS of water to help it along.  Check for sweetness and if desired, add maple syrup.  Blend again if using maple syrup to incorporate thoroughly.

Add your figs and blend until just combined.  

Working quickly, layer your ice cream and chia pudding in a really large glass, top with goji berries and enjoy!

Chocmint Thickshake

Serves 1

Ingredients

Mint Layer

1 frozen banana

1/4 avocado

1 handful baby spinach 

1/4 tsp natural peppermint essence

1/3 cup of water

Choc Layer

1 frozen banana

1/4 avocado

1 TBS raw cacao powder

1/2 scoop sun warrior vanilla protein powder (optional)

1/3 cup water

Method

Blend all ingredients for each layer separately.

Layer in a tall glass and top with raw cacao nibs.

YUM!!

And one last recipe in time for Easter, but you don't have to be in to Easter to have these little gems.  

Best of all, they are raw which by now you should know translates to super easy and super quick.

Enjoy Responsibly ;)

Cinnamon Spiced Chocolate Cookies

Makes 14 small cookies

Ingredients

1/2 cup raw cashews

7 medjool dates pitted

1/4 cup coconut flour*

1/2 cup almond meal

1/2 tsp ground cinnamon 

2 TBS raw cacao powder

1 TBS chia seeds

1/2 TBS vanilla extract

Method

Process the cashews and medjool dates until crumbly.

Add the rest of the ingredients and process until it resembles fine crumbs.

Roll into small balls, pressing into shape and flatten down to make cookies.

Place in freezer to set for about 15 minutes.  You can eat them straight away but I like mine to be a little harder.

They store well in the freezer in an airtight container.

*I used my high speed blender to make the dessicated coconut into coconut flour.  If you can't do this with your blender, buy coconut flour.  You need this for textural reasons.

So that is the end of posts for Clean Eating March.  I want to say a big congratulations and thank you to all of you who have embarked on this challenge with me.  

I really hope that you are feeling better for it.

Thanks also for those who are reading the blog and following my food on IG.  It's great to get your feedback as I'm always looking to improve.

I have also started a Facebook page (one hungry mami) so come join me and share the love! 

I want it to be a place where people can ask questions, make comments, post their recipes, ideas, feedback, e.t.c.

Next month will be filled with more delicious and clean recipes, and new amazing individuals to inspire us.

Stay gold y'all!

Peas, love and mungbeans

xxb