Feel Good Fudge

holistic vitae, Steph Matthews, fudge, chocolate, chickpeas, raw cacao, cacao, hormones, stress relief, organic, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington Post

There are a lot of misconceptions when it comes to enjoying eating in a healthier way. Many people claim they don’t have the time to eat well, or it’s difficult to do so when you’re eating out, or that simply, it just doesn’t taste as good. I think the best way of winning people over is showing them that you can actually still eat well with tasty and delicious food and one of the best ways (in my opinion) is with dessert!

This fudge came about when I had some leftover chickpeas. They are the magic ingredient in this dessert. I didn’t want to make something savoury with them and I thought if I blended them with some cashews and added in some cacao it could wind up being a simple and quick sweet tooth fix. After leaving the fudge to sit in the freezer for a couple hours, you have a healthy decadent dessert, all of which takes you no time to prepare with only six ingredients. This recipe gives you protein, fibre, and healthy fats that help to balance hormones and manage sugar cravings in a healthier way. And they are ingredients that you’ll feel far better in consuming and are kinder to your body than the usual refined and processed sugars that make up the conventional fudge.

You can change this up to suit what you like by adding some raw cacao nibs, chopped dark chocolate, or chopped nuts. Just mix it in at the end before you pop it in the freezer. This will not only take away a chocolate craving, it will fill you up before you get the chance to finish the whole pan!

Ingredients 

1 ¼ cups chickpeas

¼ cup cashews, soaked (4 hours minimum or overnight)

4 heaped tbsp. coconut oil

¼ cup maple syrup

1 tsp. vanilla

4 tbsp. raw cacao

Optional: 1 tsp. maca, raw cacao nibs

Directions

  1. Blend chickpeas and cashews in a food processor until combined.
  1. Add the rest of the ingredients, except for the raw cacao, and blend until smooth. Add the raw cacao and blend again until the whole mix comes together.
  1. Add to a parchment lined baking tray and pop in the freezer until firm, usually a couple of hours.
  1. Remove from the freezer, pop out of the tray, cut into squares and enjoy!

holistic vitae, Steph Matthews, fudge, chocolate, raw cacao, cacao, hormones, stress relief, organic, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington Post

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Quinoa Lunch Bowl

lunch, dinner, gluten free, quick lunch ideas, health lunch, packed lunch ideas, healthy weekday lunch ideas

This is an incredibly easy and simple dish to put together. It’s really quick to change up with what you have in your fridge or cupboards and it tastes really delicious! It’s a great way to up your serving of veggies into your day as well. I love to make this for lunch; it really keeps me going during the day and helps you to avoid feeling sluggish come the afternoon.

This version has a quick guacamole, roasted sweet potato, crispy cucumber, and quinoa with a fresh herb dressing. My favourite thing to add to this is a handful of roasted chickpeas.

Ingredients:

1 small sweet potato

1/3 cucumber

1 avocado

Handful of cherry or plum tomatoes

½ cup quinoa

1 cup filtered water

Fresh herbs- approx.. 1 cup worth, I used coriander, basil, and parsley

Juice of 1-2 lemons

1-2 tbsp extra virgin olive oil

Salt and pepper

Coconut oil

Optional: veggie stock to substitute the water; lime juice for the guacamole and/or herb dressing

Directions:

  1. Preheat oven to 350°F. Add a knob of coconut oil to a baking tray and allow to melt in the oven. Peel the sweet potato (unless it’s organic, then leave the skin on) and chop into cubes. Add to the melted coconut oil and season with salt and pepper. Bake for about 20 minutes.
  1. Rinse the quinoa well and add to a saucepan with the water or veggie stock. Bring to a boil, then simmer for about 12-15 minutes. Don’t constantly stir, the quinoa cooks best when it’s left on its own so all is cooked evenly.
  1. Scoop the flesh from the avocado and add to a small bowl and mash. Dice the tomatoes and add to the bowl. Add lemon or lime juice and salt and pepper to taste.
  1. Chop the cucumber into bite size pieces and set aside then make your herb dressing by adding the various herbs to a blender along with olive oil, the juice of a lemon, and a little water as needed. Blend the dressing until you have a consistency you like.
  1. Assemble the bowl: Remove the sweet potato from the oven and add to the bowl. Add the quinoa, the guacamole, and the chopped cucumber, and then finish everything off with a drizzling of the herb dressing.

 

 

 

 

Sweet Potato Hummus

sweet potato hummus, sweet potato, hummus, hummus recipes, gluten free, dairy free, sugar free recipes, quick snacks, snack recipes

There are so many varieties of hummus out there. I’ve made it before using beetroot, tahini, different spices and herbs, and all have turned out well. It seemed only natural to combine some sweet potato by this point.

Traditionally, hummus is made from a blend of chickpeas, tahini, olive oil, lemon juice, salt, and garlic. I’m not a big fan of tahini. I really want to like it but trying it in salad dressings, hummus, and other recipes, I still have yet to acquire a taste for it. It’s very good for you however so if you like it, feel free to add a teaspoon or two here.

Hummus makes a great snack and also works well alongside a lunchtime bowl of goodness (think: cut up veggies, quinoa, roast veggies, etc.)

Choose an organic variety of canned chickpeas that are soaked in water. Alternatively, purchase the dried variety, then soak and cook them yourself to add to the recipe. Purchasing dried chickpeas is more economical and I personally think they actually taste better too.

I’ve also used turmeric in this hummus which has great anti-inflammatory properties and is fantastic for your immune system. It also brightens up the orange hue even more alongside the sweet potato.

Makes 1 large bowl

Ingredients: 

1 small sweet potato

2 cups of chickpeas (soaked & cooked first OR 1 x 400g tin)

2 tbsp lemon juice (1 whole lemon juiced)

4 tbsp extra virgin olive oil

½ tsp turmeric

¼ tsp paprika

Optional: 1 clove of garlic, minced

Directions: 

  1. Peel and chop the sweet potato into 1-inch pieces and add to a saucepan on the stove. Add water, bring to a boil, and then simmer until the sweet potato becomes soft (approx. 10-12 minutes)
  1. Drain the sweet potato and let cool slightly before adding to the food processor along with the chickpeas and the rest of your ingredients.
  1. Blend until completely smooth then season to taste with more salt and pepper.