Festive Waffles


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Waffles for Christmas!

These are the perfect breakfast/brunch item to make over the holidays.

Before you think you’re increasing an already growing manic to-do list, these are actually really easy to make. Plus they have lots of sneaky ingredients that are good for you and no one will even know it.

For the skeptics who are weary of the green, you can tell them it’s food colouring and they’ll be none the wiser.

Enjoy these as they are, top them with fresh fruit such as pomegranate seeds or berries or even some of this delicious dairy-free ice cream!

Enjoy and Merry Christmas! x

Makes 8-10 waffles

Ingredients:

2 eggs, yolks and whites separated

1 cup coconut milk

1 tsp vanilla

1 tbsp coconut sugar

2 ½ tbsp. coconut oil, melted

1 tsp wheatgrass (I used Organic Burst)

1 big handful spinach

½ cup buckwheat flour

½ cup brown rice flour

1 tbsp baking powder

Pinch of sea salt

Directions:

  1. Using a hand blender, whisk together the egg whites until thick and fluffy. Set aside.
  2. In another large bowl, whisk together the egg yolks and set aside.
  3. In a blender, add the coconut milk, coconut sugar, spinach, vanilla, and wheatgrass. Blend until smooth.
  4. Add the blender mix to the egg yolks and mix until combined. Add the flour. Add the coconut oil while whisking everything together.
  5. Fold in the egg whites making sure to carefully keep everything light and fluffy.
  6. Use waffle maker according to instructions, brushing the rest of the melted coconut oil before pouring in the batter.

 

 

 

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Holiday Coconut Sugar Cookies

Merry Christmas, Christmas, Christmas baking, sugar cookies, Christmas cookies, cookie exchange, Christmas tree, coconut sugar, refined sugar free, raw chocolate, chocolate, homemade, recipes, dairy free, gluten free, yoga girl, healthy, nutrition, raw, vegan, vegan chocolate, health bloggers, food blogThese cookies are a healthier version of a traditional cookie favourite. Previously made before, they’re so simple and delicious to make I knew I wanted to make some this year for Christmas.

A simple addition of spirulina added to the macadamia white chocolate icing with a sprinkle of bee pollen and you have all you need to make these festive Christmas treats!

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 spirulina (I used Organic Burst)

pinch of sea salt

Optional Add-in: Bee pollen to decorate

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 or non-stick pan. Pop into the oven for 5-7 minutes (they bake quickly!) until slightly golden on the edges. Allow the cookies to cool.
  6. Make the icing: 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.
  7. 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.
  8. 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 (add a little at a time to prevent the icing from becoming too liquid)
  9. When the icing is smooth, add 1 tsp of arrowroot powder until just combined. Add the spirulina until you reach your desired hue then decorate each cookie by smoothing icing onto each one, sprinkling with bee pollen, or anything else you might like.

These keep best in the fridge until ready to eat.

Happy Christmas baking! x

 

 

 

 

Roasted Carrot Ginger Soup

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Well I think the cold weather might finally be creeping in. The past couple of days have been rainy, windy, and cold (but still no snow!) although I’m not complaining. We’ve been blessed with the warmest weather I’ve ever known in November.

This recipe is perfect for right about now which is exactly why I’m sharing it. The nights are beginning to draw in quicker and we’re starting to get that feeling of wanting to hole up in the evenings to keep cozy and warm. It’s comforting and easy to make not to mention nutritious being full of beta-carotene and vitamins. Plus the ginger is great for your immune system to ward off the beginnings of any cold or flu.

You can just as easily make this without roasting the carrots and cut the prep time right down, but I love the flavor that you get from roasting these with fresh herbs and garlic.

The cashew cream is also optional but from someone who doesn’t get easily excited about soup, this takes it to another level and finishes off the bowl nicely.

Ingredients:

For the soup base:

1 pound carrots (4 large, preferably organic)

1 tbsp coconut oil

2 cloves of garlic

2 stems of fresh thyme

Salt & pepper

Sprinkling of turmeric

1 tbsp fresh ginger (approx. 1 inch piece)

4 cups veggie stock

2 heaped cups white beans (Great Northern, lima, cannellini)

Fresh rosemary & thyme, chopped (to taste, I used about ½ tbsp. of each)

For the cashew cream:

1 cup cashews soaked (minimum 4 hours or overnight)

½-¾ cup water

1 clove of garlic

1-2 tsp coconut vinegar

½ tsp lemon juice

Directions:

  1. Preheat oven to 400°F. Grease a baking dish with some coconut oil, allowing it to melt while the oven warms up.
  1. Wash and peel (if non-organic) the carrots, chop into pieces, and add to the baking dish with coconut oil. Smash the two cloves of garlic and add them to the dish along with the sprigs of thyme, turmeric, and salt and pepper. Roast in the oven for 20-30 minutes until they’re tender and ready to purée.
  1. While the carrots are roasting make your cashew cream. Add the soaked cashews to high-speed blender with the water and blend. Add a minced clove of garlic, coconut vinegar, and some salt and pepper. Taste and see if you need to add the lemon juice as well. Set aside.
  1. When the carrots are ready, remove from the oven and allow them to cool slightly before adding them to the same blender. Drain and rinse your beans and add with the veggie stock, fresh ginger, and fresh herbs. You may have to do this in batches depending on the size of your blender.
  1. When you reach the desired texture of your soup, bowl it up and swirl in the cashew cream.

Healthy Halloween: Raw Chocolate Pumpkins

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Raw chocolate.

If you’ve never made your own chocolate, from scratch, you are in for a treat. And seeing as Halloween is right around the corner, I thought it fitting to make it into pumpkin molds.

I shared making raw chocolate a while ago on Instagram by making little cups full of the stuff, topped with chopped nuts, chia seeds, and hemp seeds. They are such a delicious treat and once you have a taste of making your own, you’ll find it hard to go back to anything else.

I used a lollipop pumpkin mold and this recipe made four of them. You can just as easily make this recipe and pop the chocolate into cupcake cases or even spread it out across some parchment paper.

Cacao butter is the main component in making chocolate. I’ve seen a lot of recipes that substitute coconut oil, but I find this is an essential ingredient in creating the right texture and taste. The smell alone reminds me of what chocolate is all about.

I found it easiest to grate the cacao butter, but I have also just eyeballed the amount and let it melt that way. I would recommend measuring everything out the first time round just to be sure. I grated out 2/3 cup of cacao butter, which equals just about 1/3 cup when melted.

You can also add vanilla bean (although it might create more of a grainy texture) but I quite like it.

Feel free to also mix in things such as bee pollen; nature’s sprinkles as I like to call them, are the perfect colours for Halloween with their purple and yellowy-orange granules.

Have fun with it!

Ingredients:

2/3 cup grated cacao butter (approx. 1/3 cup melted)

4 tbsp. raw cacao powder

3 1/2 tbsp. maple syrup

Pinch of sea salt

Optional: ½ vanilla bean or ¼ tsp. vanilla extract, bee pollen, chia seeds, hemp seeds, nuts or seeds to top

Directions:

  1. In a double boiler over just simmering water, melt the cacao butter. Whisk until it is completely melted.
  1. Add the maple syrup and cacao powder (and vanilla if using) and whisk until everything is smooth.
  1. Remove from the heat allowing to slightly cool for a minute or two. Pour into desired mold and mix any additions through.
  1. Place into a fridge to set for a few hours before gently removing from the molds.

These are best kept outside of the fridge once they’ve set as the cacao butter begins to rise to the surface of the chocolate resulting in a white appearance. If you plan on storing them for longer I’d place them in a sealed container, although they never last that long!

 

 

 

 

 

Roasted Red Pepper Pesto Pasta

meatfree, meatfree monday, meatless monday, easy pasta recipe, recipes, gluten free, dairy free, vegan, vegan pasta recipe, gluten free pasta recipes, red pepper pesto, vegan recipes, pasta recipes, dinner recipes, organicThis is such a favourite pasta dish of mine and with the first rainy day since I arrived in Canada, it’s perfect for a meatless Monday dinner!

I sometimes make this just for myself, roasting one or two peppers, then sautéing some kale with lots of garlic and lemon and eating it altogether.

This pesto is made with cashews and walnuts but you can change it up with nuts or seeds that you like or have on hand. It also contains nutritional yeast, which gives it a cheesy taste without using any dairy, and supplies you with protein, amino acids, and B-vitamins.

For a pasta dish that is entirely gluten-free, dairy-free and vegan, it’s not only delicious and satisfying, but completely  nourishing as well. Top it onto pasta and you’re good to go!

Serves 4

Ingredients:

4 red peppers, preferably organic

1 cup of nuts/seeds total: I used ½ cup cashews and ½ cup walnuts

3 tbsp nutritional yeast

6 tbsp extra virgin olive oil

1 lemon juice and zest

2 cloves of garlic

Salt and pepper

500g pasta (gluten-free, brown rice, quinoa, whole grain, etc.)

Directions:

  1. Preheat your oven to 400°F. Place the red peppers onto a baking tray – no oil, no seasoning, that’s it! Roast for 20 minutes turning once until they begin to blacken.
  1. When the peppers are done in the oven, remove them quickly and add them to a covered bowl to “sweat”.
  1. In a food processor, add the nuts/seeds and pulse until a crumbs form. Add the nutritional yeast, juice and zest of the lemon, garlic, and seasoning and pulse. Cook your pasta according to the package instructions.
  1. After about 10-15 minutes, take the red peppers, remove the skin and seeds and add them into the food processor blending well. Then with the food processor still going, slowly add in the olive oil until you reach the consistency you like.
  1. Drain and rinse your cooked pasta and add the pesto on top of it while still warm. Stir everything together until the pasta is well coated and enjoy!

 

 

 

 

 

Airplane Essentials

airplane essentials, carry on , travel, plane, airplane, air travel, flying, in flight, luggage, sunglasses, gum, coconut chips, healthy, healthy travel, healthy lifestyle, ombar, chocolate, rose water, oregano oil, may lindstrom skin, dukha to sukha, lavender, United Kingdom, London, Toronto, CanadaI’m traveling home to Canada tomorrow. There are a few items that I always like to make sure I travel with and take onto the plane with me. While I believe it’s just as easy to hop on a plane and go without too much fuss there are some items that I find make the journey more enjoyable and just makes everything easier! Here they are:

Snacks– I’ve never been a fan of plane food (show me someone who is!) even more so now so I usually make sure to stock up on a bunch of snacks I can tuck away in my carry-on. This time I’m taking coconut chips, paleo granola bars, popcorn, homemade granola, and my favourite, chocolate! I also really enjoy grabbing my own meal at the airport from the best place I can find and taking that on board. Flying out of Gatwick, I usually head to Pret A Manger and grab one of their superfood salads and a green juice.

Water– I like to buy a big litre bottle of water once I’ve cleared security so that I can stay properly hydrated before flying. Airplanes play so much havoc on our skin and we dehydrate quite quickly so it’s always good to have water on hand at all times.

Lip Balm– I usually have more than one kicking about in my handbag and the same goes when on airplanes. I love my Nova Scotia Fisherman lip balm and I also love to take a little of May Lindstrom’s Blue Cocoon on board which not only smells heavenly but also doubles as a moisturizer and eye cream.

Rose Water– I really love rose water at the moment. It’s been really great for calming inflammation on my skin and keeping it hydrated before applying a moisturizer. Plus it smells really lovely and the size is acceptable to bring onto the plane.

Anti-Bacterial Spray/Gel– Hundreds of people, several hours, all cramped in one small space does not make for the most hygienic place! It’s good to carry something extra and I love this Dukha To Sukha spray (actually a yoga mat spray) because it’s multi-purpose and makes a great hand sanitizer.

Oregano Oil– Without fail, around this time of the year I tend to come down with a cold and I’ve been fighting this off by taking oregano oil. It doesn’t taste that great but it really is one of the best things I have found to take for the immune system. Any sign of sniffles or sore throats disappears when I take this and I’ve been having it everyday in the lead up to flying.

Essential Oils– I don’t wear perfume but I do love the scent of many essential oils. I find them a lot subtler and they’re really lovely to have either to relax before a flight or freshen up with just as you’re landing. I have a blend for stress and anxiety that I love from this little apothecary shop I found in the New Forest.

Eye Mask– I can’t always sleep on planes but I make sure to pack one of these anyway just in case! This one is from Saje Wellness and smells of lavender and chamomile.

Big Comfy Socks– I usually find myself getting super cold on airplanes so I always pack a big warm pair for the journey.

Books– If I don’t already have one, I really love going into the bookshop before boarding and seeking out a book I know nothing about to read with all the spare time I know I’ll have. If I don’t find a book, I often grab some magazines and even a word search puzzle book (which I secretly really enjoy!)

Notebook– I also take along a notebook to write down anything and everything that comes to mind. Being disconnected from technology and having so much time on your hands is a really good reason to keep this on hand.

Headphones– The in-flight ones just aren’t the same as pulling out my own pair that I know are guaranteed to work to watch movies and listen to my music.

Gum– This tends to already be in my handbag so I just pack some more for a longer journey; I love Pur gum.

Scarf– I love scarves and always have a hard time choosing which ones to take with me when I go anywhere! I always pack a bigger, warmer, cozy one like my cashmere one which doubles as a blanket.

Sunglasses– Always pairs well with jet lag and even works to hold up messy hair before you get the chance to grab a shower.

Tili Bag– I loved these bags from the first time I saw them. They come sized and ready to go through security and come in really cute patterns to carry all of your liquids. You can find them here.

Travel Documents– Of course you can’t go anywhere without these and they are the most important. I have a travel pouch that I keep my passport and tickets in so they’re easy to access.

I know all of this seems like a lot but it really isn’t when it’s all packed and in your bag. Traveling between the UK and Canada no longer feels like a huge trek to me and I find having these items tides me over and keeps me happy on my journey until I arrive at my destination.

 

Sweet Potato Kale Salad

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I hardly used to eat any vegetables so the fact that this salad is made up of kale of all things means it had to be pretty tasty! This is one of my favourite things to make at the moment. When kale is massaged and the plant fibers break down it turns into something really delicious. It’s also much easier on your digestion. This is one time where I invite you to play with your food: massage on!

Add to it a delicious dressing and roasted sweet potato and you really won’t be missing anything at all with this. This is hearty and satisfying on its own but you can also easily have this as a side and add whatever you like along with it.

Change it up by topping with different nuts and seeds, maybe even add some organic goats cheese or halloumi, there are endless options for this nutritious and colourful meal.

Serves 2

Ingredients:

200-250g kale, preferably organic

1-2 small sweet potatoes, cubed

Handful of sesame seeds

Handful of pomegranate seeds

Salt and pepper

Sprinkle of turmeric and paprika for the sweet potatoes

For the dressing:

1 tsp tahini

1 tbsp olive oil

¼ tsp grainy mustard

½ tsp apple cider vinegar

Dash of tamari (gluten free soy sauce)

Dash of maple syrup or raw honey

Juice and zest of an orange

Salt and pepper

Directions:

  1. Preheat oven to 375 °F. Place a dish with a knob of coconut oil into the oven to melt. Remove the dish; add your cubed sweet potato, season with salt and pepper and the turmeric and paprika. Add it back to the oven for 20-30 minutes until browned around the edges.
  1. While the sweet potato is in the oven, add your kale to a big bowl and remove the leaves from the stems. Gently rub the kale between your fingers until it softens. You may not think it’s doing anything straight away but after a couple of minutes the kale begins to wilt slightly and turn even greener.
  1. Make the dressing by adding the tahini, olive oil, mustard, orange juice and zest, apple cider vinegar, tamari, maple syrup, and seasoning and whisk together.
  1. Dress the kale with your dressing tossing it well so everything is coated. Remove the sweet potato from the oven, top the kale with it and sprinkle on the sesame seeds and pomegranate.