PB & J Granola

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I love granola. It’s so much better making your own because you can combine any flavours you like and make something yummy every time. Also, you control what ingredients you consume so things like the amount of sugar it contains is in your control.

This is my latest creation: PB & J Granola or Peanut Butter & Jelly. After the infamous childhood combination this does actually taste quite similarly like tucking into the classic.

I’m not the biggest fan of using peanuts as they are often prone to contamination. However, all things in moderation! Peanut butter does still contain a huge amount of protein. Just make sure you find an organic, non-GMO variety. This ensures the greatest care has been taken into sourcing a chemical free crop.

I’ve used fresh raspberries in this creating a chia seed jam. Combining the fresh berries with the chia seeds provides a sticking capacity to the whole granola mixture.

This may be bit too sweet for a breakfast variety but it makes a great snack post workout or yoga session!

Ingredients:

2 ½ cups rolled oats (gluten-free if needed)

½ cup buckwheat

¼ cup organic peanut butter

¼ cup maple syrup

¼ cup coconut oil

½ cup raspberries

1 tbsp chia seeds

1 tsp vanilla extract

¼ tsp cinnamon

pinch of sea salt

Directions:

  1. Preheat oven to 350°F.
  1. In a small saucepan on the stove, melt the peanut butter and coconut oil over a low heat. When combined, turn off the heat and whisk in the maple syrup and vanilla. Set aside.
  1. In a small bowl, mash the raspberries with a fork then add the chia seeds and mix well. Set aside to slightly “gel”.
  1. In a large bowl, combine the oats, buckwheat, cinnamon, and sea salt. Pour the peanut butter mixture over and mix well. Then pour the raspberry mixture over and fold everything together until coated.
  1. Spread the mixture onto a lined baking sheet and pop in the oven for 10-15 minutes. Remove from the oven and flip the granola over so that it bakes evenly. Let it bake in the oven for another 5-10 minutes until golden and fragrant.

Sweet Potato Wedges with Spicy Avocado-Basil Dip

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This spicy avocado dip is so creamy and delicious with sweet potato wedges. I love avocados; they’re versatile and full of nutrition and goodness for your body. It takes a few simple ingredients and they’re transformed into something amazing every time. As for sweet potatoes, they’re increasing in popularity as an alternative to your usual white potatoes for nutritional value and taste.

Never a lover of any vegetable whatsoever, I’m amazed I actually crave these most days now. I love to make one or two as a snack with lots of coconut oil and cinnamon for a sweeter take or make a dip and create something a bit more savoury as is here.

The combination of both the avocado and sweet potato creates a yummy snack or side dish.

Serves 1-2

Ingredients:

1 avocado
1 clove of garlic, minced
1 tsp of ginger, minced
1 tbsp extra virgin olive oil
1 tsp fresh basil, chopped
1/2 lime, juiced
Salt & pepper
1-2 medium sweet potatoes
Coconut oil

Directions:

1. Preheat your oven to 350° while you slice the sweet potatoes in wedges. Add a knob of coconut oil to a baking tray and pop in the oven for a minute or two to melt.

2. Remove from the oven, add the sweet potato wedges and coat them with the oil. Season with salt and pepper.

3. Pop these in the oven for 20-30 minutes, turning once, until browned around the edges.

4. While the sweet potatoes are roasting, make the avocado dip. Add the avocado, garlic, ginger, basil, lime juice, and olive oil to a food processor and blend until smooth.

You may want the dip a bit chunkier but I love it really smooth. If you don’t like it spicy, leave out the ginger. Season with salt and pepper and serve with the sweet potato wedges.

Night to Day Oats

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My recipe for overnight oats which I’m loving for breakfast at the moment. I’ve been eating them a few times a week for months now but they are currently being consumed pretty much on a daily basis!

Sometimes after I wake up I don’t feel like eating straight away. Or if I practice yoga first thing, I’m really hungry by the time I finish and want to eat something RIGHT after. Overnight oats work in both cases. They are one of the easiest things to prepare and they’re ready whenever you want them for breakfast.

This version is chocolate with berries but it’s easily adaptable to your liking. Enjoy this without the raw cacao and make it vanilla. Add nuts or granola with different fruit. Try adding some shredded coconut or superfoods such as maca. Making it with chocolate actually seems like you’re having dessert for breakfast and who wouldn’t like that?

The first three ingredients are your base. From there, it truly is endless so experiment with different flavour combinations as you see fit.

Ingredients:

1 cup of oats

1 cup almond milk (coconut milk, rice milk, etc.)

¼ cup filtered water

Toppings & Add-ins:

1 tsp vanilla or ½ vanilla pod

1 tbsp raw cacao

1 tbsp maca

½ -1 tbsp maple syrup (date syrup, honey, coconut sugar)

Nut butter

Shredded coconut

Granola

Nuts & seeds (almonds, walnuts, hazelnuts, sunflower, pumpkin, etc.)

Fresh fruit (berries, banana, orange slices)

Directions:

Simply add the oats and your choice of milk to a bowl, mix together, and leave overnight in the fridge. When ready to eat, remove the bowl from the fridge, mix again, and add your toppings. I love mine with the raw cacao, a little maple syrup, sprinkling of chia seeds, cacao nibs, and frozen raspberries.

P.S. You can make this in a mason jar and take it with you on the go in the morning for your commute or to eat at your desk!

Coconut Sugar Cookies

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It makes me so happy to have perfected this recipe! And it comes complete with an amazing “white chocolate” icing to decorate with!

Easter is my favorite holiday. There are plenty of treats that are a tradition to make in my family. While having a think about what I wanted to make this year these cookies came into my mind. Well, the original recipe did. My grandmother’s sugar cookies. These are an old family favourite, made countless of times since I was a kid. The original recipe calls for two cups of sugar and I’ve been wanting to make a healthy version for some time. I believe this new and revised recipe has nailed it. These are still sugar cookies but this recipe uses the likes of coconut sugar and maple syrup to give it the sweetness. They are also gluten free, dairy free, and now refined sugar free!

The best part is the icing. In the past, coloured sugar and chocolate wafers were bought in blue, pink, purple, yellow, all the colours of the rainbow for use to decorate. Here, macadamia nuts and cacao butter make the white chocolate and they are decorated with cacao nibs, chia seeds, and goji berries.

Healthy food doesn’t have to be boring. This recipe proves you can make healthy treats that taste amazing and are actually good for you! They are the perfect Easter treat.

Ingredients:

For the cookie dough:

½ cup coconut oil

1 egg

1 egg yolk

1 ½ tbsp. vanilla

1 cup coconut sugar

¼ cup maple syrup

1 cup ground almonds

1 ¾ – 2 cups gluten free flour

1 tbsp baking powder

¼ tsp sea salt

For the white chocolate icing:

¼ cup cacao butter

2 tbsp honey or maple syrup

½ cup soaked macadamia nuts

1 vanilla pod

3 ½ tbsp. almond milk (add as you need to slightly thin the icing)

1-2 tsp arrowroot powder

pinch of sea salt

Directions:

  1. First, soak the macadamia nuts for a minimum of 4 hours, or overnight.
  2. Make the cookie dough: Add the coconut oil, eggs, and vanilla to a large bowl and mix together with a hand mixer until fluffy. Add the coconut sugar and maple syrup and mix again. Finally, add the ground almonds, flour, baking powder and salt and mix until combined.
  3. Divide the dough in two, wrap in plastic wrap, and allow to set in the fridge for 1 hour. (Or pop in the freezer for 20 minutes)
  4. When you’re ready to use the dough, remove it from the fridge. Preheat your oven to 350°, sprinkle your work surface with flour then roll the dough out until it is approximately ½ cm thick. (Add flour as you need to keep the dough from sticking)
  5. Cut into desired shapes then place them onto a parchment lined baking tray. Pop into the oven for 5-7 minutes (they bake quickly!) until slightly golden on the edges.
  6. Allow the cookies to cool on a cooling rack and make the white chocolate icing.
  7. In a double boiler, melt the cacao butter. When it’s completely melted, remove from the heat and add the honey. Allow this to melt into the cacao butter until they are combined.
  8. Rinse and drain the macadamia nuts then add them to a high-speed blender. Split the vanilla pod in half with a knife and scrape the seeds out to add in along with the cacao butter, honey, salt, and 1 tbsp of almond milk.
  9. Keep blending until the mix is very smooth. This may take several minutes; it helps to continually scrape down the sides of the blender. Add more milk if needed and when the mix is smooth add 1 tsp of arrowroot powder and blend just until combined.
  10. Decorate your cookies: smooth a small amount of icing onto each cookie and get creative with decorating! I used cacao nibs for eyes, goji berries for ears, and a little raspberry for a bunny nose. Sprinkle chia seeds, hemp hearts, chopped pistachios, etc. to decorate Easter eggs.

These cookies taste like my grandmother’s original recipe. They are still perfectly sweet but have the added benefits of unrefined sugar and superfoods to decorate them! Make them for Easter or enjoy the recipe any time of the year.

 

Happy Easter! x

 

Dairy Free Soft Serve Ice Cream: Chocolate & Vanilla

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This is a revelation if you’re intolerant or have any sensitivity to dairy. I’ve probably always been sensitive to dairy but as ice cream has always been my favourite, I have never wanted to give it up! Until now. I have found an alternative. And it may actually be a hundred times better.

I am a massive chocoholic. I have a huge sweet tooth so generally when I get a craving or when I go to make something, chocolate is the first thing that springs to mind. Some time ago I made this discovery while attempting to find something quick and easy to put together to satisfy a craving. I remembered I had a can of coconut milk in the fridge as I usually keep one in there. (Coconut milk is so great for many alternatives to dairy. You can make whipped cream, thicken a curry, make frosting for desserts, etc.)

This time I had an idea. I added some raw cacao and maple syrup to sweeten and then I popped the dish into the freezer. An hour later I had the most amazing, creamy, indulgent, chocolatey soft serve ice cream you could dream of. Seriously. Use coconut milk for a lush treat in anything but pop it in the freezer and it’s magic. It’s also the quickest thing to make ever. Try it yourself. You will not be disappointed. I challenge people to even question whether they miss ice cream at all!

I’ve since made a few other varieties and I’m sharing the chocolate and vanilla versions now. I can’t wait to experiment with some more flavours moving into warmer weather.

Ingredients:

1 x 400mL can of coconut milk (full fat!)

1 vanilla pod

2 tsp vanilla extract

2-3 tbsp raw cacao

2-4 tbsp maple syrup (date syrup, honey, more or less as you like to sweeten)

Directions:

1. Leave a can of coconut milk in the fridge overnight. When ready to use, separate the can into two equal parts of coconut milk in two bowls.

2. For the vanilla version: cut and scrape the seeds from the vanilla pod and add to the bowl. Add the vanilla extract and maple syrup, then whisk everything together by hand or with a hand blender until combined.

3. For the chocolate version: add the raw cacao and maple syrup to the other bowl and again whisk everything together. Make sure there are no lumps from the raw cacao.

4. Divide into smaller portions or put the bowls as they are into the freezer for 1 hour. When you’re ready to eat, remove from freezer and let stand for 10 minutes. Enjoy!

P.S. You can totally eat this for breakfast: It makes the best addition to things like pancakes or french toast. You can even use the vanilla version as a vegan custard which is amazing with desserts!

 

Rosemary Sea Salt Crackers

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Homemade crackers are where it’s at and these are the easiest to make. The great thing about these is that they’re made with almond pulp. You know the leftover almonds if you’ve ever made your own almond milk? If you’ve never known what to do with it, this is a great recipe to ensure you use the entirety of your almonds and nothing goes to waste! These are nutritious and filling and you can add what you like to them. In this case, I’ve used fresh rosemary, lemon, and sea salt.

Ingredients:

3/4 cup almond pulp (leftover from making your almond milk)

1 tbsp ground flaxseed

1 tbsp coconut oil (melted) or extra virgin olive oil

2 tsp fresh rosemary, finely chopped

1/2 tsp sea salt

ground black pepper

Optional: Lemon zest & juice (you don’t need a lot, I use a little to bring all the flavours together)

Directions:

1. Preheat your oven to 350°. Add all ingredients to a large bowl and mix well until everything is fully combined.

2. Take two pieces of parchment paper and flatten your cracker dough between them. Roll this out until they’re about 1/2 cm in thickness.

3. Remove the top piece of parchment paper and add the other piece with the dough mixture to a flat baking sheet. Using a pizza cutter or knife, cut the crackers about 1 inch in width. (These don’t have to be perfect, sometimes I just bake the dough as it is and then break it into random pieces when it has cooled)

4. Bake these for about 10 minutes before pulling them apart from each other, flipping them, and allowing them to bake for another 5-10 minutes until golden on the edges. Allow these to cool and enjoy with hummus, guacamole, or on their own!

These keep stored in an airtight container for about a week but mine are usually gone before then! Feel free to play with flavour combinations- add herbs and seasoning you like best. Also please note the amount of almond pulp used in this recipe is from making one batch of my homemade almond milk. If you make the double batch of almond milk you’ll end up with about 1 1/2 cups almond pulp so adjust the other ingredients slightly. These are all approximate measurements but they’re really easy to make and will turn out great whatever you add to them! If you’re wanting some other ideas for leftover almond pulp add it to homemade granola, porridge, baked goods, and even in curries in place of cream.

 

 

 

Cacao Beet Smoothie

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Okay, this had to turn out good because I am not the biggest fan of beetroot! There’s been a lot of vegetables that I’ve opened myself up to over the past few years and have really learned to love but unfortunately, beets are not one I can get on board with! However I still eat them, mainly by juicing them because they are very nutritious. They’re wonderful for cleansing your liver and detoxing the body. No matter what though, they still end up tasting quite “earthy” to me. Well, enter this smoothie! Combining beets with chocolate is a classic combination of late and this is an excellent way to get in some veggies AND enjoy chocolate. Guilt Free. Because using raw cacao allows you to keep all the wonderful properties of pure chocolate (such as magnesium which we all tend to be pretty deficient in!) And this is delicious. I promise even if you despise veggies at all, this is a winner. When I make this I don’t really measure too much so adjust the quantities to your liking as these are estimates. You may find you’d like to add more cacao or berries or even a frozen banana to the mix.

Ingredients:

1 cup almond milk (coconut milk, etc)

2 small beets

1/2- 1 whole avocado

1/2- 1 cup raspberries

2 tsp vanilla extract or a vanilla pod

Couple tbsp raw cacao

Pinch of cinnamon

Optional add-ins: raw cacao nibs, chia seeds, hemp hearts

Directions:

Add all ingredients to a blender and blend until smooth.

I added hemp hearts to mine for an added boost of protein. And a sprinkling of chia seeds and raw cacao nibs on top to make it that little bit more chocolatey!