Dec
11
0

2 Christmas Recipes

Cinnamon and Chocolate Raw Christmas Balls

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Ingredients:

  • 100g dates
  • 200g hazelnuts
  • 30g of raw cocoa
  • 3 TBSP of coconut oil
  • 2 TBSP of cinnamon (plus extra for dusting)

Directions:

  1. Pulse the buts until a nut flour is formed.
  2. Add in the rest of the ingredients and blend.
  3. Form into small balls with your hands, then place on a plate and dust with cinnamon.
  4. Pop in the fridge to harden…then enjoy!

Healthy Mince Pies

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Ingredients:

  • 100g of raisins
  • 100g of cranberries
  • 100g of sultanas
  • 1 apple
  • 1 1/2 tsp of ground cinnamon
  • 1/2 tsp of ground nutmeg
  • 1/2 tsp  ground ginger
  • 2 oranges
  • tsp of vanilla bean paste/extract
  • 250g of ground almonds/almond meal/almond flour (all the same thing)
  • 200 g of walnuts
  • 2 TBSP of coconut sugar or honey
  • 2 tbsp of coconut oil
  • 1 egg

Directions:

  1. Zest and juice the oranges, place in a pot and put on a medium heat.
  2. Cut up the apple into small slithers (discard stem) place into pot with raisins, sultanas, cranberries, vanilla, 1/2 tsp of ginger, cinnamon and nutmeg.
  3. Let this simmer for 25 minutes (make sure you don’t boil it).
  4. Turn off the heat, transfer to another bowl and let cool.
  5. Turn on the oven to 150ºC.
  6. Place the almonds and walnuts and pulse in food processor until a flour is formed, add honey/coconut sugar, 1 TBSP of cinnamon, coconut oil and egg and combine until a dough forms (if it is a little dry add a little water, if it is too moist add a little more almonds)
  7. Grease some muffin/cupcake holders with coconut oil.
  8. Grab a large TBSP of dough and push into the moulds covering the bottom of the shell, leaving enough room to put the mince inside. Make sure the entire sides are covered. This mixture should make around 15 mince pies however this maybe more or less dependant on your mould size.
  9. Add in a little over 1 TBSP of mince meat into each shell.
  10. With the left over pastry, roll out inbetween baking paper until it is 1/2 cm thick, then cut out with a knife, a circle big enough to cover the top of the shell and place the pastry on top.
  11. Place in the oven and bake for 25 minutes.

Pop these with some yogurt and a dust of cinnamon! Total winner!

 

Recipe’s by my darling friend Maddy Shaw

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Recipe by Maddy Shaw

This recipe is a bit of a classic and in dedication to a beautiful friend of mine…as these are her weakness.

I have used Buckwheat flour in this recipe. I quite like buckwheat flour, it’s a bit grainy but for those who don’t like the nuts it’s a good alternative.

Cinnamon is the golden spice for me! Cinnamon increases glucose metabolism which helps regulate our blood sugar levels. It slows the emptying of your stomach to reduce that sugar spike and improves the effectiveness of insulin. Not only this but it also enhances our antioxidant defences!

Ingredients

Makes 10-12

  • 2 cups of buckwheat flour
  • 2 tbsp + 50g of honey
  • a pinch of sea salt
  • 1/2 cup of whole milk yogurt or greek yogurt
  • 6 tbsp of butter or coconut oil
  • 2 eggs
  • 1.5 TBSP cinnamon

Directions

  1. To make the dough place the flour, sea salt in a food processor, slowly add the yogurt, eggs and 2 tbsp of honey and 2 tbsp of butter/oil.
  2. Mix until a dough forms, if it is too dry add a touch of water, if it’s too wet add a touch more flour.
  3. Need the dough for a minute. Place cling film over the dough and place it in the fridge for a few hours ideally.
  4. Set the oven to 180ºC, make sure it is at the right temperature before you place in the rolls. 
  5. Place some buckwheat flour on a clean board and knead the dough out, cover the rolling pin with flour also, if your dough is really sticky, you can roll the dough out in-between baking paper. Roll out until it is a 20 by 30 cm rectangle (ish).
  6. Mix the cinnamon, the rest of the oil/butter and 50g of honey in a pan on a low heat, let the sauce cool, poor it over the dough evenly, spread it out with a spatular, roll up the dough tightly  from one side and cut into 10-12 even pieces. Dust with more cinnamon.
  7. Place them in the oven on a roasting tray and bake for 20-25 minutes (you want them to still be gooey in the middle) if you have extra sauce, pour it over or make a little more and drizzle it on top.

Serve with a dollop of yogurt and dusting of cinnamon

Be sure to keep me posted if you try and test this recipe by posting on Twitter: @madeleine_shaw_ Facebook: here, or Instagram @madeleine_shaw #gettheglow

The beautiful Nicole has just launched her new book Eat Dessert First and we are so lucky to get a sneak peek at one of the delicious recipes from it.
Enjoy!

LIME BERRY COCONUT HEARTS_01
What you need:
For the Base
  • 1 ½ cups raw almonds
  • 12 Medjool dates, pitted
  • ¼ cup shredded or desiccated coconut
  • 1 Tbsp coconut oil
What you do:
  1. Process almonds and coconut until crumbly.
  2. Add the coconut oil, then the dates, one at a time and process until no large chunks remain.
  3. Pinch the mixture together between your fingers – if it holds its shape it’s the right consistency. If not, add 1 Tbsp of cold water at a time until the desired consistency is achieved.
  4. Press the base into the bottom of six individual heart shaped moulds and place in the freezer as you prepare the layers.
For the Coconut cream layer
  • 1 cup raw cashews, soaked overnight – rinsed well
  • 1 Tbsp coconut oil
  • 2 Tbsp honey
  • ½ cup of coconut cream + extra

What you do:

  1. Blend all ingredients, starting with only ½ cup of the coconut cream, until smooth. Gradually add extra coconut cream until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Adjust if desired.
  2. Remove the prepared bases from the freezer and divide the coconut cream evenly into the moulds.
  3. Return to freezer for at least 30 minutes (until coconut layer is firm to touch).
  4. Rinse and dry the blender before starting on the berry layer.
For the Berry layer
  • 1 cup raw cashews, soaked overnight – rinsed well
  • ½ cup blueberries
  • juice of 1 lime
  • 1 Tbsp coconut oil
  • 1 Tbsp raw organic honey
  • ½ cup of coconut water + extra

What you do:

  1. Blend all ingredients, starting with only ½ cup of coconut water, until smooth.
  2. Gradually add extra coconut water until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Enough tang? Adjust if desired.
  3. Remove moulds from the freezer and check that the coconut layer is firm to touch (you don’t want the layers to blend into one another).
  4. Evenly pour the berry layer over the top and return to freezer for 6-8 hours or overnight for best results.
To serve
Soften at room temperature for 1 hour before serving, top each heart with fresh blueberries and lime zest.
Tip Try swapping blueberries and lime for raspberries and lemon

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Recipe by The Whole Pantry

Black Coconut Rice Pudding

makes 2

GF, DF, VGN

25 mins

Summary

I’ve got the tropical, glowing beaches of Asia on my mind with this one, only thing is I’m already surprising masses by serving it up as a breakfast instead of a traditional, sweet tropical dessert. Why save the best things to last if they’re too good to wait for? Like I’ve mentioned before in our Black & Chewy Superbars recipe – black foods are now dubbed the key to anti-ageing with them being incredibly high in zinc and essential antioxidants. You know what else that means? A lessened chance of colds and flu’s, clearer skin, thicker hair, liver repair, and a tightly knitted together immune system. Just like we do with quinoa, remember to soak the rice for 30 minutes – overnight before cooking, just to make it easier on your digestive system and slower on the cooking time.

What you need:

Rice Pudding

  • 3/4 cup soaked & rinsed black rice (or wild rice), see summary
  • 1 cup coconut milk
  • 1 cup water
  • 1 tsp cinnamon
  • ½ tsp ground cardamom, optional
  • 2 tbs sweetener, optional (rice malt syrup, coconut nectar, honey etc)

To Serve

  • fresh or dried pineapple to serve
  • chopped pistachios

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What you do:  

  1. Bring rice, liquids and spices to the boil over medium heat
  2. Cook for 15 minutes until tender, stirring often to prevent sticking
  3. If you soaked your rice for a minimal period, try it and cook for a further 5 minutes if too firm. Cooked black rice should be chewy with the milk and water thickened and “sticky”
  4. Serve in small rice bowls and top with nuts and fruit if desired

You can connect with Belle on social media, or find her app, The Whole Pantry on both the iPhone App and Android Play stores

Website

Facebook

Instagram @healing_belle

Twitter @TheWholePantry

 

Oct
30
0

Raw Choc Caramel Bites

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Recipe by Rach MacDonald from InSpacesBetween  

What you need:

Base

  • 1 cup raw macadamia nuts
  • 1 cup raw almonds
  • 1 cup Medjool dates

Caramel Centre

  • 1 cup Medjool dates
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • ¼ cup water
  • Pinch of sea salt

Topping

  • ¼ cup cacao
  • ½ cup dates
  • 1/4 cup organic shredded coconut
  • ¼ cup water
  • 2 tablespoons coconut oil

What you do:

Base:

  1. In a food processor, whiz the macadamia nuts, almonds and dates until combined.
  2. Spoon into a square tin and put to the side.

Caramel centre:

  1. Blend all ingredients in the food processor until smooth, adding water slowly as you go and as needed.
  2.  Spread on top of the base and freeze for 15 minutes.

Topping:

  1. Blend all ingredients in the food processor until smooth, adding water slowly as you go and as needed.
  2. Spread on top of the caramel layer and freeze for an hour until set.
  3. Take out of freezer and cut into small bite-sized pieces. Enjoy!

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Guest recipe by Madeleine Shaw 

This winter warmer dessert is the perfect Sunday evening treat! Totally nourishing and guilt free. By using delicious nuts to make the crumble your body will be loaded with essential fatty acids to boost that winter glow. Walnuts are genius nuts, they actually help develop more neuron-transmitters for brain function. This is due to the synergy between the specific type of antioxidants and omega-3 fatty acids in this nut boosting brainpower.

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The magical piece of this dish is the rhubarb. The compounds that give rhubarb its insane red colour are thanks to the mighty antioxidants it contains. It comprises both antioxidant lycopene and anthocyanin which help promote the health of your heart, eyes and immune system.

Note: Only when you cook rhubarb does it supply your body with a good dose of lycopene, raw rhubarb supplies none.

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What you need:

  • 3 stalks of rhubarb
  • 200g of mixed berries
  • 1 orange
  • 1 tsp. of cinnamon
  • 1 tsp. nutmeg
  • 1 tbsp. honey
  • 200g of almonds
  • 200g of walnuts
  • 75g of coconut oil
  • Small pinch of salt

What you do:

  1. Preheat the oven to 180 C
  2. Cut up the rhubarb into bite size chunks (roughly)
  3. Zest the orange (with a zester or grater). In a pot place the rhubarb, berries, honey, cinnamon and nutmeg and zest of the orange.
  4. Place the pot on a medium heat on the hob for 5-8 minutes until the rhubarb is just cooked through.
  5. In a food processor place the almonds and walnuts and grind them for a minute or so until they are ground but still crunchy.
  6. Melt the coconut oil (on a low heat) and poor in on top of the nuts with the pinch of salt and massage it through with your hands roughly. (don’t blend)
  7. Place the rhubarb and berry mix into a baking dish that has tall sides. I used a 30cm by 7cm by 7cm dish. Then scatter the nut crumble on top!
  8. Bake for 25-30 minutes, until the top is slightly golden.

Happy cooking!

Tip: Serve with some coconut, kefir or whole milk yogurt for the winter dessert

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I often get asked on Instagram and Facebook what’s in my green smoothies and juices I make, so I thought I would share. This is my all time favourite recipe.

What you need:

  • Handful of kale
  • Handful cos lettuce
  • Handful spinach
  • 2 stalks of celery (cut up into bite sizes pieces)
  • 1 small cucumber (cut up into bite sizes pieces)
  • Half lemon (without skin)
  • Half lime (without skin)
  • Ginger (to taste)
  • Teaspoon Synergy Natural Spirulina
  • Filtered water (depends how thick you like it)
  • 1 tablespoon Sunwarrior protein powder
  • A few macadamias
  • Any superfoods you like (eg maca, chia seeds, hemp seeds)
  • Optional (dulse, turmeric, cinnamon, cayenne pepper)

What you do:

  1. Throw everything in the vitamin (or any blender) and blend on high until smooth.

This smoothie is jam packed with vital nutrients and beauty enhancing goodness. You will notice that I don’t add any fruit to my smoothie. That’s because I don’t want any sugar first thing in the morning. I adjust the taste with the lemon and ginger. If its not palatable for you try adding some berries to sweeten.

SUNWARRIOR GIVEAWAY

I have 3 large 1kg packs of vegan Sunwarrior protein powder to giveaway.

Here’s how you enter:

+ Like me and Sunwarrior In Australia on Facebook.

+ Make your favourite smoothie and tag me in it on Instagram using the hash tag #pathtowellnessssmoothiecomp

Jun
18
0

Raw Harvest Pumpkin Pie

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Guest recipe by Emily von Euw from This Rawsome Vegan Life

Raw Harvest Pumpkin Pie 

What you need:
For the crust:
  • 1 cup cashews
  • 1 cup almonds
  • 1/4 cup raisins
  • 1 cup pitted dates
  • 1/8 teaspoon sea salt
For the pumpkin filling:
  • 1 pumpkin (about 7 cups), peeled, gutted and cut into cubes
  • 1 cup pitted dates
  • 4-5 tablespoons melted coconut oil
  • 1/3 cup maple syrup
  • 1-4 tablespoons pumpkin pie spice (cinnamon, nutmeg, ginger & cloves)
What you do:
  1. To make the crust, process the nuts in your food processor until they are like a rough flour.
  2. Add the dates, raisins and salt. Pulse until it all sticks together in a lump.
  3. Press into the bottom of a pie dish and refrigerate.
  4. To make the pie filling, process the pumpkin cubes until they can’t get any smaller in your food processor.
  5. Add in the other ingredients and process until it can’t get any smoother. Transfer the filling to your high speed blender and blend on the highest setting to get it super smooth like the cooked version (add whatever else you think it needs).
  6. Spread the filling onto your pie crust and let it set in the fridge for a few hours.

 

Blueberry,-Raisin-&-Banana-Muffins2Recipe by Ella woodward from Deliciously Ella
Makes 15 muffins
What you need:
  • 2 cups of blueberries
  • 4 over-ripe bananas
  • 1 cup of oats
  • 1 cup of almonds
  • 1 cup of ground flaxseed
  • 1 cup of raisins
  • 3/4 of a cup of apple juice
  • 1/2 a cup of water
  • 4 tablespoons of date syrup
  • 4 tablespoons of pure maple syrup
  • 2 teaspoons of cinnamon
What you do:
  1. Start by pre-heating the oven to 180C.
  2. Then place the almonds, oats and ground flaxseed in a food processor and blend for a few minutes until a smooth flour forms.
  3. Once this has happened, slice the banana into the mix and pour in the apple juice, water, cinnamon, date syrup and maple syrup and blend again until smooth.
  4. Then use a spatula to scrape all the mixture out of the processor and transfer into a large mixing bowl.
  5. Next, stir in the blueberries and raisins.
  6. Once the mixture is stirred well transfer the mix into muffin trays, lining them with olive oil if they are not non-stick, and bake for 30-40 minutes – until you can stick a fork until the muffin and pull it out clean. At this point take them out of the oven and allow to cool before enjoying!

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These blueberry muffins might be insanely healthy (they’re gluten free, dairy free, refined sugar free and vegan!), but they’re also ridiculously delicious! You will love them! The sponge is so beautifully soft and sweet, with a perfect melt-in-your-mouth texture, thanks to the combination of ripe banana, apple juice, date syrup and a splash of maple syrup. This sweetness is then made even more amazing by the blueberries and raisins, which after cooking literally explode in your mouth in bursts of juicy deliciousness. Seriously they’re so good that I have to admit to eating three right after they came out the oven! Of course they’re wonderfully good for you so it’s not a problem! Blueberries in particular are little balls of health, as not only do they have one of the highest antioxidant levels of any food on the planet, they also help to regulate your blood sugar, lower cholesterol and blood pressure, support your nervous and cardiovascular systems, and even enhance brain health and memory! While the banana will boost your potassium levels and help to keep your heart strong; the almonds will load you up on amazing plant protein; the flaxseed will dose you up one tons of omega-3 fatty acids (did you know that  just two tablespoons of the ground seeds gives you over 130% of your required daily intake of omega-3); and the oats will fill you up with lots of beautiful fibre to keep your digestive system working happily, while also helping you to feel full for ages and stopping any blood sugar spikes. So eating these muffins will not only nurture your taste buds, but also every system in your body!
May
30
0

Chewy Almond Truffles

Chewy-Almond-Truffles

Recipe by Lola Berry

This treat is a gem, and keeps well in a sealed container in the fridge.

MAKES 12–16

What you need:

  • 2 cups medjool dates, pitted
  • 1 cup almond meal
  • 1 cup chopped walnuts
  • 1/2 cup of organic goji berries
  • 2 tablespoons extra-virgin coconut oil
  • 2 table spoons Almond Breeze unsweetened almond milk
  • melted 1⁄2 cup raw cacao powder
  • 1⁄4 cup raw cacao nibs
  • 1/2 cup organic desiccated coconut

What you do:

  1. Place dates, almond meal, walnuts, coconut oil, almond milk, goji berries and cacao powder in a blender or food processor and whizz until well combined. The mixture should be a bit crumbly, but not too dry, so add another teaspoon of coconut oil if you need to.
  2. Now stir in the cacao nibs, but don’t blend them because we want them to stay super-crunchy.
  3. Roll into little balls and toss through the desiccated coconut.
  4. Place in the fridge for 2 hours to set (if you can hold off eating them for that long)!
  5. Store in an airtight container in the fridge.

TIP: Medjool dates are usually found in the refrigerated fruit and veggie section of supermarkets, but if you can’t find any, use regular dried dates, but you’ll need to soak them in water for 20 minutes so that they’re sticky enough.

Connect with Lola:

Website Facebook + Twitter + Instagram @yummololaberry