Cacao Beet Smoothie

Cacao Beet Smoothie, chocolate and beets, chocolate and beetroot, gluten free, dairy free smoothie, beet smoothie, cacao beetroot, cacao beets

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!

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Sweet Potato Poppy Seed Bread

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.

2. 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.

 

Raw Chocolate Chia Pudding

gluten free, dairy free, raw chocolate chia pudding, chia pudding, overnight chia pudding, easy breakfast, overnight oats

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!

 

 

Yogi Energy Balls

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

 

Green Smoothie

Green Smoothie altered

My version of a green smoothie: a fantastic way to get more veggies and greens into you and get your 5-10 a day

The best thing about smoothies is that they are so versatile. You can switch things up with what’s in-season and what you have on hand. As I’ve been having these for a couple of years now, I’ve become accustomed to being able to have more vegetables than fruit. Now I mainly use fruit to slightly sweeten and take the bitter edge off from the veggies. The following recipe is just a guideline and is a good way to start yourself off:

Makes approx. 700mL

1 green apple

1 kiwi

1/2  frozen banana

1/2 avocado

2 cups greens (kale, spinach, watercress, etc)

500mL of filtered water (or you could use coconut water, almond milk)

Squeeze of lemon juice

Directions:

1. Fill your blender with your liquid and add ingredients one by one (I try and add them by the most liquid to most solid so that everything is incorporated well)

2. Finish by squeezing some fresh lemon juice and enjoy.

This tends to make 2-3 servings which I like to make so I already have it ready to go in the mornings. However I never make more to last longer than 2 days as the longer it sits, the more nutrients are lost. Make yourself a batch on Sunday evening and you’ll be good to go for the beginning of your week.