A winning combination

Like promised, here's a more timely post that contains the recipes to the last few dishes I created.

I hope this way works better for everyone, but your feedback would be greatly appreciated as I'm in the process of making a new website so all posts will be on that once it's up and running.  Yikes! Exciting and scary times ahead, specially for someone with little computer skills. Luckily for me, I've got a few smarty friends who are lending a hand, all in the name of goodwill of course, and some vegan chocolate cake!

But let's not waste time on housekeeping, here's a recipe I think you will love.

This came about after I was craving some foods from my past life.  I'm not normally a chocolate girl but seeing an advertisement for snickers, I had a desire for some.

So, I got my thinking cap on and this is what happened.

Snickers Fingers

Makes 10 fingers

Ingredients

For Chocolate

3/4 cup coconut oil (liquid)

1/4 cup maple syrup/coconut nectar (which ever you have)

1/2 cup raw cacao powder

For Caramel

10 medjool dates (seeds removed)

3 TBS maple syrup/coconut nectar

2 TBS natural peanut butter

1/2 tsp Himalayan pink salt

1 1/2 tsp vanilla extract

1/2 cup salted roasted peanuts

Method

Line a loaf pan with baking paper and set aside. You could also make these in individuals patty cases.

For Chocolate

Place all ingredients in a bowl and mix until thoroughly combined and smooth. Pour a layer on your prepared pan and place in freezer.

For Caramel

Place all ingredients, except peanuts, in the food processor and process until smooth.

Place this mixture on top of chocolate layer, using a spatula to create an even surface. It will be sticky!

Assemble

Pour your peanuts on top and push them into the caramel. Then pour the rest of the chocolate on top. I had to melt mine again because it had started to solidify.

Place in freezer for a couple of hours or overnight prior to cutting.

They keep in the freezer & can melt at room temperature.

WARNING:  These are very rich so I cut them up into additional squares.  Highly addictive!

This next dessert was totally different in my head, however, it died when it came time to taking it out of the mould so I had to improvise.  I will remake it to the picture I have in my head again, but for the time being, this wasn't such a bad result.  

Strawberry Mousse with Rose Water Jelly & Pistachio Crumbs

Makes 2

Ingredients

For Mousse

2 cups of strawberries

1/4 cup of raw cashews, soaked and rinsed

2 pitted medjool dates, soaked and rinsed

2 TBS of chia seeds

1/4 cup non-dairy milk of choice

1/2 tsp stevia powder

For Jelly

1/2 tsp agar

1 tsp rose water 

1 cup of boiling water

4 drops of beet juice 

2 tsp stevia powder

2 tsp maple syrup (or more stevia if you prefer)

4 TBS of shelled pistachios, cut into crumbs

2 strawberries

Method

For Mousse

Make a chia gel by soaking the chia seeds in the non-dairy milk overnight or for at least 30 minutes.

You can soak the cashews and dates together, for the same time as the chia.

Once ready, rinse the cashews/dates and place in a high speed blender with the rest of the ingredients.

Blend until really smooth and adjust sweetness if desired.

Divide mixture in serving cups, arrange some chopped up strawberries on top and place covered in the fridge.

For Jelly

Place boiling water in a small saucepan and sprinkle in the agar.  Mix until dissolved on low heat.  Increase heat if needed to keep it at a gentle boil, and add the rest of the ingredients.  You may need to play around with the beet juice until you get the desired colour.  Add 1 drop at a time.  Once it has reduced a bit, about 5 minutes, take it off the heat.  Get a shallow dish and line it with glad wrap, pour in the mixture and swirl it around until it cools somewhat.  I had to blow a bit on mine. You want it tepid before you pour it on the mousse.

Once it has cooled a bit, divide it in half and pour onto the mousse pots.  Return to the fridge until jelly has set (won't take too long).

Serve with the pistachio crumbs on top.

As you can see from the above picture, my jelly is not covering the whole thing.  This is because I initially popped it in a different serving glass, lined with glad wrap, so that I could remove it and it would be a lovely little round shaped mousse tower.  However! The mousse had not set (didn't freeze it) and it went everywhere, destroying my lovely jelly top :(

I still think it came out pretty good though, and it didn't affect the flavours.  

The next recipe is my second attempt at making a cauliflower pizza crust.

It's not the type of crust we are used to eating with pizza, as in, you can't just slice it up and hold it, it will crumble.  It's more of a knife and fork type dish.  

If you love pizza, I urge you to try it.  It's definitely a healthier alternative and it has some added protein from the almond meal.

The beauty of this dish, and pizza, is that the flavour combinations are endless.

Warning:  It takes a while to cook!

Cauliflower Pizza Crust

Makes 1 25x10cm rectangular crust

Ingredients

1 small head of cauliflower

1/2 cup of almond meal

2 TBS nutritional yeast

1 small clove of garlic

1 tsp of dried oregano

3 TBS flax meal

9 TBS boiling water

Himalayan pink salt and pepper to taste

Method

Preheat your oven to 180 degrees Celsius.

Line 2 trays with baking paper and set aside.  1 needs to be larger than the one you are using to bake the crust.

Mix the flax meal and water together and set aside to thicken.

Place the cauliflower and garlic in a food processor and process until it forms fine crumbs.

In the middle a clean dish towel, place the cauliflower mixture and wrap up.  You need to squeeze out as much moisture as possible otherwise it won't cook properly, it'll fall apart and it'll just be plain annoying (yes, this has happened to me).

Once all the moisture is out, place in a large mixing bowl, add the rest of the ingredients and get your hands in there to mix it all up good and proper!

Pour mixture into the smaller prepared pan, distribute evenly and flatten out mixture, making it as uniform in thickness as possible.

Place in oven and check every 30 minutes.

It will turn a golden colour.  Once you're happy with it, mine took about an hour, take it out of the oven, place the larger tray on top, and flip it gently.

Place in the oven again for another 15-20 minutes so that the other side can get golden.

(I did warn you)

Once ready, top with your favourite sauce and toppings.  You can put it in the oven again if you want to cook your toppings but I was over it by then, and besides, I prefer my toppings raw.

Now go forth and eat stuff!

Peas, love and mungbeans

xxb

New Beginnings

It feels like such a long time, even though it's only been just over a month.  I have to say, i've been feeling a little bit less motivated to do the blog, not because I don't enjoy it, it just takes forever to write up all the recipes.  For this reason, I've decided to change the structure a bit.  After this post, I will be posting recipes on a more regular basis.  

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

Serves 1

Ingredients

2 frozen bananas

1 cup cooked pumpkin 

1/8 tsp ground cloves, nutmeg, ginger 

1/2 tsp cinnamon 

Method

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

Ingredients

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

Method

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

Serves 1

Ingredients

3 frozen bananas

1/4 cup of frozen cherries + a couple extra

1 TBS shredded coconut + 1 tsp

Raw chocolate(recipe here)

Method

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

Serves 1

Ingredients

2 frozen bananas + 1 extra

1/2 punnet of strawberries + 2 extra 

1/4 cup activated buckinis

cashew cream (recipe here)

goji (optional)

Method

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.

Horchata

Makes 1 L

Ingredients

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

Method

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

Serves 1

Ingredients

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

Method

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)

Ingredients

Pudding

1/4 cup chia seeds

1 cup unsweetened almond milk (or milk of choice)

3 TBS of maple syrup

1 tsp vanilla extract

Spiced Quince

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)

Method

Pudding

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.

Spiced Quince

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)

Ingredients

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

Method

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

Makes 2

Ingredients

Ice Cream

4 frozen bananas

1 tsp matcha green tea powder*(or more to taste)

Cookie

6 dried figs

6 medjool dates

1/3 cup shredded coconut

Method

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

Serves 2

Ingredients

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

Dressing

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

Method

Rice

Place cauliflower in food processor and pulse until it resembles rice grains.  Place in large bowl and toss through the rest of the ingredients.

Dressing

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

Snake beans with roast pumpkin, kale, crunchy asian slaw and topped with homemade cucumber pickles

There you have it friends, hope you like and please, if you want any more detail regarding how to make any of the above dishes, please contact me.

Now with July here, I'm putting myself through a fitness challenge.  My aim is to build some lean muscle, get strong and increase my stamina.  Have  you set any goals?  If you have, good luck achieving them and remember, where the mind goes, the body will follow.  So, think positive and go out and kick some ass (in the nicest possible way)!

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

madness is upon us

April has come and nearly gone, it feels like the year is flying by already.  It's been action packed for sure, lots to keep me busy, specially experimenting with new dishes and putting myself through challenges.  

I have to say, after May, I will be ready to settle down, stop with all the challenges and just be for a while!

Having tried my hand at different plant based philosophies, I have to say my favoured approach is more the low fat mainly raw way of eating.  I just feel better when I eat this way.

The few times that I have craved bread and gave in, I felt bloated and lethargic, and a little bit nauseous.  Not a good feeling to have after you eat.  

I'm also going to be needing some more time as I might be starting a Nutritional Medicine degree!  Yay, I'm so excited to begin, it's now not if, but when.  Trying to figure out how I'm going to juggle family, work, school, exercise and blogging!

It's going to be a challenge but nothing millions of other women haven't done, so I will just have to suck it up!

Speaking of women, I'm going to introduce to those that don't know her already, Loni Jane.

I came across Loni on tumblr and again on Instagram.  Her photos are beautiful, her dishes are so delicious and her story quite inspiring.  I get a vibe that she is a free spirit, but focused as well.  Such a great combination for a human to have.  I've definitely been inspired by her and I keep on being inspired. It helps that she's so open with the information she shares and I'm yet to come across a question she doesn't answer.  

Here she is in her own words.

So I'm 25 and my journey to health started about 2 years ago when I hit rock bottom from a result of picking up dengue fever, CMV virus and parasites from spending a month in rural Thailand (on a huge bender more like it) lol. My party lifestyle and junk food diet finally caught up with me and you could see how sick I was just looking at me, I had acne and skin sores, my eyes were yellow my skin would bruise easily everywhere , my hair was thin and even for a sorta slim person I had cellulite and a gut. And over all I was just and angry person, I was the "oh you only live once" kinda girl. Never took drugs but alcohol was in excessive amounts most days. Yes, most days. I would drink at least 8 out of 7 days and would praise myself if I went a day with out a drink. Everyone in my life knew me as the entertaining piss head, the one that always has a triple southern comfort on the rocks in hand and maccas in the other with a backwards cap on. I had to make a change so I went to get a live blood screening and showed up that my blood was thick and all stuck together, I was full of inflammation, candia, viruses and food particles in my blood. My blood was like clag glue pretty much = not good.  I got some shit advice and went thru so many different ways to eat, high protein, gluten free, high fat, low fat, low carb high carb No carb , fasting, zigzagging and much more. And then finally came across raw food and 80/10/10 lifestyle! Which saved my life!! Eating this way feels so natural to me and I will never look back. 

It took a while for people to realise that I'd changed for good and I wasn't just going thru a health faze. I had to separate myself from the scene completely and I learnt a lot about myself and my habits when I was alone. This was an unreal growth period were I learnt alot about myself.

Anyway, 2-3 years on I'm healthy as ever. Living in the Gold Coast on the beach for the last 4years has helped me see the real beauty that nature has to offer and am lucky to be able to have tropical fruits readily available all year round. I shop local and organic with the awesome markets on every week too! 

I work as a Photographer/designer for an action sports brand and In my spare time (not that I have any) haha I like to come up with new raw vegan creations, read, get outside, take photos,do anything creative,  walk in nature, yoga, go on road trips and holidays! 

My website is www.aleven11.com (which will be up next week)

Tumblr - www.aleven11.tumblr.com

And my instgram @lonijane

And here she answers the OHM questions.

1.  What is your eating philosophy?

80/10/10 80% carbs 10% fat 10% protein . All from raw fruit and vegetables spirited activated nuts and seeds and superfoods. 90% of my lifestyle is this way but I still have cooked vegan food on the odd occasion if raw food isn't avail. 

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

About a year ago the raw lifestyle came into my life and changed my world. I got into health because I got very sick from abusing my body with alcohol, bad food, stress and no sleep. I was living the party lifestyle and my body hated it. I traveled over seas and ended up coming back with dengue fever and parasites which I had for at least 2 years till I found out. I ended up with a poor immune system and caught every bug in the air, I was sick every week. The last straw with me was that i got terribly painful acne on my face, chest and back and also starting to gain weight. I got onto a local naturopath who helped me get back on track with herbal/ vitamin supplements and I got into raw food by watching freeleas videos of YouTube and started with 5 bananas at a time. Then I bought the book 80/10/10 by Doug graham and that really taught me about the high carb low fat lifestyle and I've never looked back! 

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

Oh the greatest changes! I would say the biggest change is my view on life, I'm much happier more calm and more grounded. I also had weight loss (toxic build up gone) clear skin, better skin tone, thicker fast growing hair, better digestion and elimination. 

3.  What is your favourite dish to cook? 

I would say a smoothie cause I'm obbsesed with them and if I don't have at least one a day I feel deprived. 'Purple swag' is so delicious - and i think it a great one to introduce people into that don't even eat raw cause it so aesthetically appealing to the eye and smells and tastes Devine!  

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

Frozen bananas at least one big container, vitamineral Green powder, dates , coconut aminos, coconut water, kale, hemp seeds and apples. I could make breakfast, lunch dinner and snacks with those ingredients. Yum! 

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

Oh that's a hard one. I do love smoothies cause they are way more filling and I love my calories! And anything bananas I'm obsessed with. 

6. Sweet or savoury?

Well I've figured out that mornings for me are sweet and afternoons are savoury

Here's Loni's recipe for Purple Swag

5 or more frozen bananas (I use organic) 1/2 cup of raw coconut yogurt, a shit load of frozen organic blueberries, strawberries if you have them, some water and you can add any seeds like hemp seeds, chia seeds etc. blend on high and viola! Delish! 

I made it today for lunch and this is what it turned out like

I didn't have any raw coconut yoghurt so I used the flesh of one young coconut and half the coconut water.  Delicious!

Thanks Loni Jane for sharing so much of your journey with us and if you're not one of her 71K+ followers, then you are truly missing out.  She's awesome, follow her.  #babetown

Now for some recipes!  All recipes serve 1 unless specified.

I've really been enjoying smoothie bowls for breakfast, it's like having the best of 3 worlds: smoothie, fruit, juice.  WIN!

Pink Smoothie Bowl

Ingredients

2 frozen bananas

1 large orange

1/2 cup raspberries

1/4 medium beetroot 

Method

Blend all ingredients until smooth.  I find that the orange makes the liquid so don't add any water until you really need to.  Unless you like it thin that is.

I served it with a green juice, and some fresh kiwi, pomegranate and plums.

Blueberry Smoothie Bowl

Ingredients

1 cup frozen blueberries

3 frozen bananas

3/4 cup water

Method 

Blend until smooth.  Top with your favourite fruit.

The juice is watermelon, carrot, lemon and purple cabbage.

Carrot Cake Smoothie Bowl

Ingredients

3 frozen bananas

5 small carrots or 3 large carrots juiced

2 small apples juiced

1 medjool date

1 tsp of ground cinnamon + extra for garnish

1 TBS of organic raisins

3/4 of juice pulp

Method

Get your pulp and mix it with the raisins. You might have to pick out the stray apple seeds or any chunky bits. Set aside. 

Blend everything else except the extra cinnamon, until super smooth.

Pour in to a bowl, place the pulp mixture around the edges and some in the middle, sprinkle on the extra cinnamon and serve.

Whilst it may not look the part, this is super delicious and filling due to the pulp which I mixed through the smoothie. It really was like eating carrot cake batter!

If you want to, you can add some crushed raw walnuts but I didn't due to the whole food combining thing. I didn't miss it but it would be a nice touch.

Enjoy!!

Vanilla Chia Porridge

Ingredients

Chia gel (1/3 cup chia seeds, 2 cups water)

1 large grated pear

1/2 unsweetened almond milk

1/2 tsp vanilla extract

Desired toppings

Method

Mix 1/2 cup of chia gel with almond milk, grated pear and vanilla.  To reach your desired consistency of porridge you may have to add more chia gel or less almond milk.

Place toppings on top and serve.

I used berries, dates, bananas, goji berries, pomegranate seeds, flax meal and some ground cinnamon.

This is really filling so it's great for when you know you're going to be on the go.

Coconut Chia Pudding & Beet Ice Cream

Ingredients

Chia gel (as above)

1/3 cup coconut water

1 TBS coconut flesh (optional)

3 frozen bananas

1/4 medium beetroot

Choice of fruit

Goji berries and dried coconut to serve

Method

Make the coconut chia pudding by blending the coconut water and coconut flesh together and mixing it through the chia gel.  If you don't have coconut flesh, just do it with the water.

To make the ice cream, just blend the bananas and beet together in a high speed blender to ice cream consistency.

Arrange in a glass or bowl in whatever order you desire.

I did peaches on the bottom, chia pudding, more peaches, kiwi fruit, ice cream and topped it with dried coconut and goji berries.

SO YUM, I can't even tell you!

This next recipe is not actually breakfast, but next time you crave a chocolate fix, why not try them.  They don't have any other fat aside from the naturally occurring good oils found in the nuts.

Raw Vegan Brownies

Makes 8 squares 

Ingredients

Base 

1/2 cup hazelnuts

1/4 cup almonds

1/4 cup pecans 

6-7 medjool dates

Filling

3 ripe bananas

2 1/2 TBS raw cacao powder

1/2 tsp vanilla extract

2 medjool dates

1 tsp raw cacao nibs

Method

Base 

Process all ingredients in a food processor until crumbly and press into a tray lined with baking paper. I used a rectangle cake tin.

Place in freezer whilst preparing filling.

Filling 

Blend all ingredients except cacao nibs until smooth. Pour over prepared base and smooth out the top. Sprinkle with cacao nibs and place in freezer to set. About 4 hours or overnight.

I make these and keep them in the freezer for when ever a treat is in order.

Enjoy 

Now for the savoury stuff!

I really love Middle Eastern food. It's by far one of my favourite cuisines. For fresh but rich flavours, you just can't go past it. 

Here's my version of the popular Kousa Mahshi - stuffed zucchini.

I use quinoa instead of rice and add no oil to the cooking process.

Traditionally served with yoghurt, I made a cashew cream to substitute. If you want to keep it fat free, feel free to leave it out.

Vegan Kousa Mahshi

Ingredients

3 Lebanese zuchhini

Filling

1/2 cup diced tomatoes

1/4 cup diced onion

2 cloves of garlic

juice of 1/2 a lemon

1 TBS fresh diced parsley

1 TBS fresh diced mint

1/2 tsp ground cumin

1/2 tsp ground cinnamon

!/4 tsp allspice

!/8 tsp ground nutmeg

1/8 tsp ground cloves

Himalayan pink salt and pepper to taste

1/4 cup uncooked quinoa, rinsed and drained

Tomato Sauce

2 1/2 tomatoes

5 mint leaves

2 cloves garlic

1/2 tsp ground cumin

Himalayan pink salt to taste

1 TBS organic tomato paste

Method

Zucchini

Cut off the tops of the zucchini and the dry end. Use a manakra (special tool, looks like a long skinny appler corer) to gut the zucchini, careful not to pierce the skin or the ends. Place in a bowl of salted water once done and set aside.

Filling

Mix all your filling ingredients together and using your fingers or a tiny spoon, fill the zucchinis which you have rinsed and patted dry.

Tomato Sauce

Put all ingredients in a blender and blend until smooth. Add to a shallow saucepan and heat gently until it begins to simmer. 

Now to put it all together

Add your stuffed zucchini carefully, so that filling stays in, and that sauce just covers them, or comes half way up the sides.

Cover with a lid and leave for about 20 minutes, turn the zucchini over so that the other side cooks.

After 20 minutes, check to see that they are done. The quinoa will look translucent and the zucchini will still be firm but look a little bit opaque.

Serve immediately.

I had it with a baby capsicum salad, dressed with parsley, lime juice, pomegranate seeds and red onion.

With the left over cashew cream, I made this:

Raw Vegan Lasagne

Ingredients

Pasta

1 medium zucchini 

handful baby spinach

1 medium tomato

1 medium carrot

Cashew Cream/Cheese

1/3 cup cashews (soaked & rinsed)

1 clove of garlic

2 TBS finely chopped onion

1 tsp Himalayan pink salt

1/2 cup of water

Tomato Sauce

2 large tomatoes

1 garlic clove

1/4 red onion

1/3 cup red capsicum

1 TBS tomato paste

1 tsp dried oregano 

5 large basil leaves

1 medjool date pitted

1 tsp Himalayan pink salt

1/2 lime juiced

1/2 medium carrot

Pesto

1 zucchini

4 basil leaves

1/4 cup continental parsley

1/4 onion

1/2 lime juiced

1 tsp evoo

Himalayan pink salt and pepper to taste

Method

Pasta

Use a potato peeler to thinly slice zucchini and carrot lengthways to create your pasta.  Thinly slice the tomatoes.  

Set aside.

Cashew Cheese

Blend all ingredients together until thick and creamy, adding more water if needed.  You will have more than what you need so place in an airtight container and place in the fridge until needed.

Tomato Sauce and Pesto Sauce

Blend all ingredients together, adjust seasoning.  You will have more than you need so do as above.

With all your sauces ready, it's time to assemble.

Layer the zucchini, carrot, baby spinach and tomato, add tomato sauce, cashew cheese, and repeat.

You should end with a layer of cashew cheese which you then to with the pesto.

This next recipe is also raw and super easy and fast to make.  Literally just made with the left over veggies in my fridge.

Salsa Filled Zucchini rolls with Persimmon & Spinach & Salad

Ingredients

1 medium zucchini

Salsa

1/2 avocado

1/4 cup chopped red capsicum

1/4 cup chopped tomatoes

1/4 cup chopped cucumber

1/8 cup diced red onion

1/4 cup diced coriander

Himalayan pink salt and pepper to taste

Juice 1/2 lime

Salad

1 persimmon

2 handfuls of baby spinach

left over of the zucchini from above

2 TBS pomegranate seeds

Juice of 1/2 lime

Himalayan pink salt and pepper to taste

Method

Zucchini rolls

Slice your zucchini with a potato peeler to make ribbons.  use the thickest ones to make into rolls.  Place on a plate, I did six.  Put the rest in a medium sized bowl for the salad.

Salsa

Combine all your ingredients in a small bowl gently not to mash the avocado.  Using a small spoon, place filling into zucchini rolls which are already arranged on the plate.

Salad

Mix all your ingredients together and place around the zucchini rolls.

Serve

That bright purple juice is watermelon, purple cabbage and ginger.  The colour is something else!  Pantone, eat your heart out.

This next meal is cooked, but it's a favourite of my eldest daughter.

Gluten Free Vegan Corn Fritters

Makes 10

Ingredients

1 cup Bob Red Mill All Purpose GF Flour

3/4 tsp xantham gum

2 tsp Himalayan pink salt

1 large clove of garlic minced

1 cup unsweetened almond milk

2 tsp apple cider vinegar

1/2 cup creamed corn* 

1 1/4 cup corn kernels

1 TBS baking powder

1 TBS maple syrup

1/3 cup chopped red capsicum

1/4 cup chopped chives

1/4 cup chopped parsley

Method

Mix the milk and vinegar in a small bowl and put aside.

Sift the flour with xantham gum and baking soda.  Add salt and mix.  Make a well in the centre and add milk, other wet ingredients and veggies.  Mix thoroughly.

Heat a non-stick frying pan and drop about 1/4 cup of batter once the pan is hot.  Turn the heat to low-medium and flip fritter once the bubbles start popping on the top.

No need for absorbent paper as no oil!!

I served it with an avocado salsa like the one in the previous dish, as well as some mashed baked sweet potatoes that I made simply by covering whole unpeeled sweet potatoes with foil, and baking them in the oven until soft to the touch.  The skin just peels off and the flesh is so soft and sweet, you don't even have to mash it that much.  Serious goodness right there!

I can't resist adding some greens, so I also added some broccoli, raw or lightly steamed, your choice.

Hope you liked the meals above and that you try them out.  I've been getting some lovely feedback on the Facebook page and on IG so I know that there are those of you out there who give the recipes a go.  If you have any questions, please ask.  Sometimes I don't write the recipes down when I do them so it may be the case that I left out an ingredient.  My memory is still recovering from motherhood, or is that wishful thinking?!

Need ideas for the left over sauces?  Add them to your salads as dressings.  That's what I do when I'm pressed for time or off to work.  

Also, I'm embarking on a Juice & Detox Festival starting May 1st.  I'm so excited and I just know I'm going to love it, once I get passed the whole no eating solid food thing.

I thought it would be a great way to ease into a juice cleanse as there will still be some chewing action going on with the smoothies.  I feel like I really need it.  

If you haven't noticed, I've gone light on the nuts in this post, that's because I'm trying to lay off them.  A few treats containing nuts here and there are ok, but for me, if I eat them a lot, I get a real feeling of heaviness that is uncomfortable.  I figure I must be eating a lot, and I know it's a mistake a lot of beginner raw foodies make.  So, with that in mind, I'm trying to give my system a break by embarking on this festival.

I will report findings amongst other things, on the next post.

If you want to join and be part of the festival, please head over to the Facebook page for details and best of all, support!

There's a few brave individuals doing it with me.  Strength in numbers I say!

Peas, love and mungbeans

xxb