Sweet Potato Poppy Seed Bread

Breakfast, Organic, Recipes, Snacks

Sweet Potato Poppy Seed Bread, gluten free bread, paleo bread, dairy free bread, yeast free bread, bread recipes

 

Sweet potatoes are used for many things these days. There’s good reason for this as they have a variety of nutrients, a great texture, and an almost sweet taste (making them great in desserts as well!) This bread is a great alternative if you’re looking for one that is gluten free, dairy free, and refined sugar free.

Ingredients:

2 cups sweet potato, cubed & heaped

1 1/3 cups buckwheat flour

4 tbsp coconut oil

2 eggs

1 tsp baking powder

1 tsp baking soda

1 tbsp poppy seeds

pinch of sea salt

Directions:

  1. Preheat your oven to 350° while you steam the sweet potato until it’s very soft (about 15-20 minutes) set aside to cool slightly before adding to a food processor.
  1. Blend with eggs and coconut oil until smooth. Add the flour, baking powder, baking soda, and sea salt processing until all is combined.

3. Add to a coconut oil greased, lined baking pan and sprinkle the poppy seeds across the top of the bread to create the crust. Bake for 45 minutes- 1 hour.

The bread is ready when a toothpick comes out clean. Enjoy this with eggs for a savoury touch or add some coconut oil and almond butter for a sweet afternoon snack.

 

March Classes

Lifestyle, Yoga

www.popupyogaclasses.com, popup yoga, yoga classes, yoga classes Hertfordshire, yoga classes St Albans, yoga, ashtanga vinyasa class

Starting one week from today I have two new classes coming to Hertfordshire! They will be taking place at All Saints Studios in St. Albans/Sandridge. You can get 20% off your first class when you book online with the discount code “mondayclass” for Monday’s evening class or “fridayclass” for Friday’s lunchtime class.

For more details and to book online, click on “Classes” which will take you through to the booking site: http://www.popupyogaclasses.com

L O V E

Lifestyle, Yoga

Happy Valentine's Day, Valentine's Day Yoga, Yoga love, heart openers, heart opening asanas

Happy Valentine’s Day! Spread the love around amongst your special someone, family, friends, cat/dog, or just love yourself! x

Hazelnut Pecan Nut Butter Balls

Dessert, Organic, Recipes

Hazelnut Pecan Nut Butter Balls, Peanut Butter Balls, dessert, Valentine's Day, gluten free, dairy free, sugar free

These are a healthy, nutritious version of a much-loved family favourite recipe I’ve been having ever since I can remember. Peanut Butter Balls are the original favourite and for every time we’ve had a holiday, they’ve always been the first to go. I get requests to make them all the time by my family in the UK and while they have always been delicious, they are made with an unhealthy amount of icing sugar. I wanted to make a healthy version but equally delicious and what a better time of year than now for Valentine’s Day?

These are made with homemade nut butter (I chose to make a hazelnut pecan blend) over peanut butter. They actually make these nut butter balls taste a bit more like a healthy Ferrero Rocher! As peanuts are quite prone to mold and contamination, I tend to favour other nuts over them. Of course, if you really love peanut butter, substitute that. Make it yourself with organic peanuts or buy a high quality peanut butter. Whichever you choose will taste great with chocolate.

Instead of using icing sugar to sweeten and make up the bulk of these I have made my own version using coconut sugar. You can simply add coconut sugar to a food processor and blend well until very fine. I keep a small quantity of this available to use in place of icing sugar if needed. For the most part I’ll use sweeteners such as maple syrup, honey, dates, etc. Feel free to use more maple syrup in these instead of coconut icing sugar if you like. I’d start with two tablespoons as it also acts as a thickener.

And if you haven’t made your own chocolate, you don’t know what you’re missing! Raw chocolate is phenomenal and you don’t ever have to feel guilty about it because the real stuff is pretty good for you. The combination of both the nut butter and chocolate is amazing and I guarantee you will love these. These make approximately 18-20 nut butter balls. So you can make some for your husband/wife, boyfriend/girlfriend, someone special, and keep some behind for yourself!

Ingredients:

Filling:

1 cup hazelnut-pecan nut butter (or other nut butter of your choice)

3 tbsp coconut icing sugar

2 tbsp coconut flour

1 tbsp maple syrup

½ cup puffed brown rice (I used Rude Health’s; you can use some organic rice krispies)

Raw Chocolate:

½ cup cocoa butter

2 tbsp maple syrup (honey, date syrup)

½ tsp vanilla extract

pinch of sea salt

3 ½ tbsp raw cacao

Directions:

Add the nut butter, coconut icing sugar, coconut flour, and maple syrup to a medium sized bowl and mix until combined. Add in the puffed brown rice. Set aside in the fridge for about 20 minutes to firm up. When you’re ready, take the mixture from the fridge, make ½ tablespoon balls, and set on a lined baking tray. You can then pop these back in the fridge for a couple of hours, or just pop them in the freezer for another 20-30 minutes.

While the balls are setting in the fridge/freezer, make the raw chocolate. Add the cocoa butter to a double boiler on a low simmer to melt. Add in the maple syrup, vanilla, and sea salt. When all is combined and melted, take it off the heat and whisk in the raw cacao. Allow this to stand to the side for 10-15 minutes so it’s not too hot when you dip the nut butter balls.

When you’re ready to dip the balls, remove from the fridge/freezer and dip them into the chocolate with a dessertspoon until completely covered, then let them set on a lined baking tray.

You can let these set in the fridge and then dip them again if you have some chocolate leftover. Dish them up on a pretty plate to serve or box them up as a lovely gift for someone to enjoy. Spread the love of chocolate with those around you and have a Happy Valentine’s Day! x

Pancake Day

Breakfast, Dinner, Lunch, Organic, Recipes

The Easiest Pancakes Ever, Pancake Day, Gluten Free, Dairy Free, Refined Sugar Free Pancakes

Shrove Tuesday or Pancake Day although not a typical holiday per say has always been a favourite of mine. I’m not sure if that’s because pancakes were the first thing I learned to make, or that they’re really versatile to play with and quick to make, or because I have always loved them! With the day fast approaching (it falls on February 17th this year- make note!) I altered my usual recipe to be gluten free and dairy free but still healthy and yummy to enjoy breakfast, lunch, and dinner! (Am I the only one who does that?) It was such a treat to have them all day long as a kid!

This is a basic recipe that makes approximately 6 pancakes. You can double the recipe for more servings and you can add in some extra ingredients to what you fancy. A tablespoon of raw cacao makes for chocolate ones or fruit like apples and blueberries make great options. Of course, being Canadian, enjoying them as they are with some maple syrup is one of the best ways I’ll say you can enjoy them!

Ingredients:

1 egg

1/2 cup milk (almond, coconut, cow’s milk)

1 tsp vanilla extract

1 tbsp coconut oil, melted, plus extra for the pan

1/2- 3/4 cup buckwheat flour

1 tsp baking powder

pinch of sea salt

Directions:

1. In a large bowl, add the egg and milk. Whisk together until light and foamy. Add the vanilla.

2. Melt the coconut oil on the stove top then slowly stream into the mix, whisking as you go along.

3. Add the baking powder, salt, and flour until everything is smooth. Set aside for a couple of minutes while you heat your frying pan *If you’re adding anything else such as fruit, do so now*

4. Heat a frying pan on low-medium heat and melt a teaspoon of coconut oil, making sure to coat the whole pan. When it’s ready, take about 1/8 cup of batter and pour into the pan.

5. Allow the pancakes a minute or two to cook. You’ll know it’s ready to flip with bubbles begin to appear and pop on the surface of the pancake. Flip to the other side and allow another minute or so to cook.

6. Complete with the rest of the batter. Add coconut oil or organic butter and some maple syrup, fruit, nuts, a sprinkle of cinnamon or raw cacao.

Enjoy these as you will- they’re so quick and easy to make and you can really play with the flavours. I’ve made them gluten free, dairy free, and refined sugar free however you can substitute organic dairy milk or other types of flour. You’ll find yourself making them more often than not after you try them once. Happy Pancake Day!

YogaTrail Newsletter Feature

Lifestyle

Yoga Trail, Yoga Trail Newsletter, Yoga Around The World

I was really excited and surprised to see that when I opened my email inbox today, I had not one, but TWO of my photos featured in the YogaTrail newsletter!

I shared my pictures on YogaTrail a few weeks back but didn’t think they would end up sharing them along with all the other amazing yogis and pictures you always find on there! I feel very honoured that they decided to use them and wanted to share the screen shot I took of the photos. Thank you YogaTrail, keep spreading the love of yoga around! xx

Honey & Cinnamon Face Mask

Health, Lifestyle, Natural, Natural Beauty

5 minute face mask, natural beauty, honey and cinnamon face mask

If you’re new to trying out natural skincare and don’t know where to start, this is a great place! This is a really easy, simple, natural remedy to try that’s inexpensive and great for your skin.

When I first ventured out into trying some more natural and holistic things in the beauty department, I came across many books and articles all about using honey. Honey is incredibly beneficial to consume but it’s also fantastic for so many other things! You can use honey to wash your face, heal a burn, to reduce spots, fight colds, and as a face mask in this case.

All you need for it are two ingredients: honey and cinnamon. Cinnamon is equally beneficial for you. Consuming it can help to control sugar cravings and helps with your circulation which is why it’s so great in this mask. The honey and cinnamon combined created a slight tingling across your face bringing warmth as your blood gets flowing! When you wash this mask off, your skin might be slightly red but that goes away after a few minutes. It’s just a sign that your skin has been warmed up by the spice.

If you have sensitive skin, you may want to hold off on the cinnamon, but you can still use the honey as it can be very helpful and soothing to irritated skin.

For the mask:

1-2 teaspoons raw honey (local and organic is best- try and avoid those squeezy bottles from the grocery stores, they tend to be heavily processed)

Pinch of cinnamon

Directions: 

Mix the honey and cinnamon together in a small dish. Apply to your face with your fingers avoiding your eyes. Allow to sit for a minimum of 10 minutes before gently exfoliating the skin in circles and rinsing off with water. Pat dry and use your favourite oil or moisturizer.

Remember to start slowly with adding the cinnamon, you can always add more the next time and you’ll still get the benefits from this mask. When I first started using this, I only used a pinch of cinnamon because that was plenty for me! Now I use about ¼ teaspoon each time.

I love to make this mask a couple times a week and then just let it sit on my face while I take a warm bath. You can just relax and let it do its thing. Added bonus: it smells amazing!

Raw Chocolate Chia Pudding

Breakfast, Dessert, Organic, Recipes, Snacks

Chia Pudding, Dessert For Breakfast, healthy real chocolate, gluten free, dairy free, sugar free

This raw cacao chia pudding tastes amazing. It’s good for you as well, which might be hard to believe as it looks and tastes decadent enough to be a dessert. However, with all the ingredients added to this it’s incredibly healthy and filling enough for breakfast or anytime.

Chia seeds are a bit strange when you first experiment with them and can be a bit of an odd texture but I promise when mixed with raw cacao, it tastes delicious and will have you eating them in no time!

They’re great in smoothies, sprinkled on top of porridge or yogurt, or added to baked goods. You can even use them to replace eggs in recipes.

Probably one of the best things about this recipe is that it takes no time at all to prepare. Just mix everything the night before and you’ll wake up to a bowl full of superfood goodness!

Ingredients:

To serve 1

1 cup almond milk (or other milk of your choice)

¼ cup chia seeds

½ tsp vanilla extract

½ tsp maca

½ tsp cinnamon

1 tbsp maple syrup (you could use raw honey or date syrup as well)

1 tbsp raw cacao

Directions:

  1. In a bowl, mix together well your milk and chia seeds allowing the seeds to become incorporated with the liquid.
  1. Set aside for a couple of minutes to “gel” then mix the rest of your ingredients in until everything is nicely combined.
  1. Pop in the fridge overnight until you’re ready to eat in the morning. Sprinkle with whatever toppings you like.

I used hazelnuts and flaked coconut but you could add anything you like: nuts and/or seeds, granola, fruit, etc. Raspberries would be a great addition with the chocolate!

 

 

Homemade Almond Milk

Breakfast, Organic, Recipes

almond milk

 

If you haven’t tried making your own almond milk (or any nut milk for that matter) you should definitely try it out! I had never given much thought to the difference between shop bought almond milk and homemade almond milk. Having made it myself I can definitely say that it is amazing and far outweighs anything that you’ll find on a shelf (which often contain fillers) It’s creamy and delicious and so very versatile in replacement of dairy milk. Making your own nut milk is a great way of knowing the exact ingredients you are consuming . It’s also incredibly good for you! This is how I make mine:

Ingredients:

2 cups of organic almonds (I usually buy the blanched almonds but you can easily use the ones with the skins on)

5-6 cups of filtered water (depending on how creamy you would like the milk)

pinch of sea salt

Optional add-ins: ½ tsp vanilla extract, ½ tsp cinnamon

You will need: Nut-milk bag, cheesecloth, or muslin cloth

Directions: 

  1. Place almonds in a bowl of water to soak overnight. This not only softens the almonds to allow them to blend better but also breaks down the enzymes on the outer skin of nuts for easier digestion.
  1. When you’re ready to use, drain and rinse your almonds, then add to a blender with the 6 cups of filtered water and blend until smooth (Note: Depending on the size of your blender, you may want to do this in batches)
  1. Place your milk bag (or if using muslin cloth, line a fine mesh strainer with it) over a large bowl and slowly pour the milk through it.
  1. Use a spatula to lightly press down the liquid through the cloth and strainer in batches until you’re left with just the pulp in the cloth. Squeeze through the rest of the liquid and set aside the almond pulp.
  1. Return the milk to the blender adding in sea salt, vanilla extract, and/or cinnamon and blend again. When finished, add to a sealed jug and keep stored in the fridge to enjoy all week long.

Makes approx. 1 1/2 litres of almond milk

Use this in place of dairy milk in smoothies, porridge, breakfast, and baking recipes, or just on its own.

 

 

 

Yogi Energy Balls

Dessert, Organic, Recipes, Snacks

yoga energy bites, gluten free, dairy free, sugar free

Sometimes even with the best intentions and in making something you’ve made countless times, things with cooking and baking don’t quite work out the way they’re meant to.  But sometimes that actually happens for a reason and that reason in this case was a delicious one! I was aiming to make my usual nut butter but in soaking the nuts beforehand I was left with nuts that simply wouldn’t become “butter”. Even though soaking nuts is a healthier way to consume them, it doesn’t necessarily make for good nut butter.

Enter these energy balls. I’ve added some healthy ingredients full of flavour for a quick bite size snack that hits the spot when you need it. These are raw, vegan, gluten free, dairy free, and refined sugar free, but still so very yummy. They’re perfect before or after yoga class, as an afternoon pick me up, or even just for dessert! They’re super easy to make, taste chocolatey and indulgent, and are full of natural protein from the hemp hearts. Try them out yourself:

Ingredients:

1/2 cup cashews

1/2 cup hazelnuts

4 Medjool dates

1 tbsp coconut oil

2 tsp coconut sugar

2 1/2 tbsp raw cacao

3 tbsp hemp hearts

Pinch of sea salt

Directions:

Soak the cashews and hazelnuts overnight (or minimum 4 hours) When ready to use, drain and rinse the nuts then blend in food processor until fine and crumbly. Add the dates and pulse for a few seconds before adding the rest of the ingredients, blending until fully combined.

Make the balls by taking tablespoons of the mixture and rolling into shape. Place on a lined baking tray and pop in the fridge until ready to serve.

Makes approx. 14 energy balls