Vanilla Spiced Nut Milk

Merry Christmas, Christmas, nut milk, hazelnuts, Ferrero Rocher, hazelnut milk, vanilla, cinnamon, organic, Christmas baking, Christmas tree, refined sugar free, raw chocolate, chocolate, homemade, recipes, dairy free, gluten free, yoga girl, deliciously ella, madeleine shaw, healthy, nutrition, raw, vegan, health bloggers, food blogI’m one-upping the simple things this holiday season.

Making nut milk is a simple process; it’s just tedious and not so great for the time-constrained demands of life for pretty much everyone.

I sometimes feel like Christmas actually brings out even more stress for many people. Rushing around to get the latest trending gift, having the house decorated, attending one party to the next, etc., etc.! I think it’s even more important that we try and take a step back and just enjoy the moment. Because before you know it, it’s passing you by and if there’s one time of the year where everyone should take part in that, shouldn’t it be the holiday season?

In saying this, I’m just coming down from one of the busiest years I’ve had. Completing a program that is essentially four years of university/college crammed into one year will do that to you. In the last couple of months, I haven’t made time to do much of anything to nourish my body including everything that I talk to people about finding and making the time to do! It happens to the best of us. We all have moments when there’s too much going on. So long as we become aware of this and then begin to take inventory on areas where we could improve on carving out specific time to take care of ourselves- that is the key.

And so onto homemade nut milk! I have previously shared my almond milk recipe, but as it’s Christmas, I wanted to make something that to be honest, required minimal effort but was still a little extra. Nut milk is great way of doing this as there are endless options of nuts and seeds to choose from, plus whatever you’d like to add to flavour the milk. It’s also something that you can choose to make solely for yourself as a special treat that can be added to your morning coffee or blended into a smoothie.

I always remember as a kid having hazelnuts around Christmas time. I also always adored Ferrero Rocher and was given a box to myself each year. It made sense then, to make a hazelnut milk and add to it seasonal spices. The result of which is this delicious, creamy nut milk.

Hazelnuts make a wholesome choice with minerals such as magnesium, manganese, copper, folate, and iron, and vitamins E and B6. They provide plenty of antioxidants including polyphenols (also found in red wine and dark chocolate) to help with signs of aging and reducing the onset of disease.

For richer milk, you may choose to add less cups of water than you usually would (2-3 cups vs. 3-4 cups). I find you don’t really need to strain the pulp as you don’t really get that much, which means you’re getting even more benefit from the entirety of the nuts.

Since making this, I’ve enjoyed it in my hot cocoa and blended into a smoothie with frozen banana and maca for that Ferrero Rocher taste done in a healthy way. Enjoy this yourself by adding your own spices that you love. It makes a delicious treat with some Christmas cookies!

Ingredients

1-cup of hazelnuts soaked for 4 hours or overnight

2-3 cups of filtered water

1 vanilla bean or 1 ½ tsp. vanilla extract

Pinch of spices: cinnamon, cardamom, ginger, nutmeg, etc.

Pinch of pink salt

Optional: ½ tbsp. maple syrup or 1 Medjool date to sweeten

Directions

Soak the hazelnuts before rinsing well and draining. Add to a high-speed blender with 2 cups of water and blend. Scrape the seeds from the vanilla bean and add to the blender with your choice of spices and sweetener. Blend until completely smooth then add to a sealed jar and refrigerate. This keeps well for 3-4 days. Add to smoothies, hot cocoa, porridge, overnight oats, enjoy on its own!

Happy Holidays! xx

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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!

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Spring Rice Wraps

 spring, recipes, rice wraps, Asian food, Asian fusion, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, herbs, plant basedThe changing of the seasons always pinpoints a change in our eating habits. There’s an increase in fresh and light foods from the heavy and hearty ones that kept us warm through the cold months.

I was very ambitious back in March making these for lunch on an almost daily basis thinking spring was well and truly here. Of course I was misled by the sunnier mornings and the rising temperatures were only fleeting.

Now I think I am safe in saying that spring seems to be making itself known and these rice wraps are a great transition into the lighter side of things.

There’s no exact measurement for the amount of ingredients here; mix and match whatever veggies you like, add some sprouts, rice noodles, shrimp, different herbs, etc. The beauty of these is using what you have on hand or changing it up with what’s in season for different colours, flavours, and textures.

I made these with fresh basil, cucumber, carrot, zucchini, chopped lettuce, and rice noodles, sprinkling in some sesame seeds and hemp hearts. Get creative by changing up the veggies, spiralizing some and chopping others.

Instead of using peanut butter, I’ve made an almond butter satay sauce with a spicy hit that really takes these up a notch! spring, recipes, rice wraps, Asian food, Asian fusion, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, herbs, plant basedIngredients:

Rice wraps

Variety of veggies, chopped into “matchsticks”- red pepper, cucumber, carrot, zucchini, greens, etc.

Vermicelli

Fresh herbs- basil, parsley, coriander

Sesame seeds

Hemp hearts

2 tbsp. almond butter

1 tbsp. maple syrup

1 lime, juice and zest

1 tsp. tamari

1 clove of garlic, minced

Splash of water- to thin as needed

Optional– chopped red chilli, chopped green onion

Directions

  1. If using vermicelli, boil some water to pour over desired amount and set aside for allotted time until softened.
  1. Chop your veggies into matchsticks, and if using, spiralize your zucchini.
  1. In a small bowl, whisk together almond butter, maple syrup, tamari, lime, and garlic. Add water if needed to slightly thin the sauce.
  1. Assemble your wraps: Pour a couple of tablespoons of water onto a large plate. Taking a rice wrap, dip it into the water until every part has been coated with the water. Do this for about 25 seconds then lay onto a chopping board.
  1. Sprinkle sesame seeds, hemp seeds across the wrap. Layer a couple of leaves of basil in the centre then add the veggies you like, noodles, anything you’re using to fill.
  1. Start from the bottom of the wrap, roll away from you and fold over the filling. Tuck each of the sides in and continue to roll until you have a wrap.
  1. Repeat with the rest of your ingredients and serve with the almond satay sauce.

 spring, recipes, rice wraps, Asian food, Asian fusion, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, herbs, plant based

 

Raw Vegan Carrot Cake Bites

Easter, Easter baking, carrot cake, cinnamon, vanilla, cashew, cashew cheese, essential fatty acids, healthy fats, omega 3, omega 6, dairy free frosting, raw, vegan, raw vegan, plant based, whole foods, holistic nutrition, coconut sugar, refined sugar free, homemade, recipes, dairy free, gluten free, healthy, health bloggers, food blogSpring hasn’t exactly quite sprung but that hasn’t stopped me from embracing the lighter side of things and these raw vegan carrot cake bites are a total treat! Incredibly easy to put together, they take no time at all and are as delicious as a freshly baked carrot cake.

The difference in these though is that they are considerably a much more healthier alternative. A little note on using organic carrots:

Choosing organic products means better health benefits for you and the environment around you. The soil our food grows in these days is seriously lacking nutrients and is depleted by the use of different pesticides and herbicides as well as conventional farming practices. I don’t know about you but I like my carrots to taste the way carrots are meant to and know that they’ve grown as nature has intended them to.

Organic carrots make up the bulk of this recipe giving you a dose of Vitamin A,  an antioxidant that maintains our vision and healthy skin. They also contain Medjool dates for added sweetness and a dose of fiber, and walnuts which have essential fatty acids. These are the kind of healthy fats we can’t make ourselves but that are necessary in supporting the body’s hormone production, reducing inflammation, and aiding in the proper development and function of our brain and nervous system (to name a slight few reasons as to why they are essential). Not to mention, a wicked raw cashew “cream-cheese” frosting to drizzle over as a final touch. I mean…

You can put them together this Easter weekend, or make them as part of your food prep for the week ahead as a tasty snack.

Makes 18-20 balls

Ingredients:

For the carrot cake bites:

4 organic carrots

1 1/2 cups of walnuts

4-6 Medjool dates- (depending on your sweet tooth)

1 cup unsweetened shredded coconut

½ tsp. vanilla

¼ tsp. cinnamon

¼ tsp. ginger or freshly grated (add a little more with fresh)

Pinch of sea salt

Easter, Easter baking, carrot cake, cinnamon, vanilla, cashew, cashew cheese, essential fatty acids, healthy fats, omega 3, omega 6, dairy free frosting, raw, vegan, raw vegan, plant based, whole foods, holistic nutrition, coconut sugar, refined sugar free, homemade, recipes, dairy free, gluten free, healthy, health bloggers, food blogFor the cashew “cream-cheese” drizzle:

1 cup of cashews, soaked for 4 hours or overnight

6-8 tbsp. of coconut milk (depending on how thick or thin you want the drizzle)

1 tbsp. maple syrup

1 tsp. of vanilla

Juice of ½ lemon

Pinch of sea salt

Directions:

  1. In a food processor, add about ¼ cup of the walnuts, pulse until crumbly then set aside to roll the balls into later. Add the carrots and the rest of the walnuts and pulse again until fine.
  1. Set aside about ¼ cup of the shredded coconut then add the rest along with the dates, vanilla, cinnamon, ginger, and salt and pulse to combine everything.
  1. Take ½ tbsp. amounts of the mixture, roll into balls then alternate coating them in the ground walnuts or shredded coconut until covered. Place on a lined baking tray then pop them into the fridge.
  1. Make the cashew cream cheese. Drain and rinse the cashews then add to a high- speed blender with a few tablespoons of the coconut milk. Add the maple syrup, vanilla, lemon juice, and salt and blend until smooth. Depending on how thick the mixture is, add more coconut milk, tablespoon by tablespoon until desired consistency is reached.
  1. Drizzle the carrot cake bites with the cashew cream cheese and enjoy!

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