Choc Banana Raw Smoothie Bowl

After having a few days of juices for breakfast to help cleanse and heal after a general anaesthetic, I have enjoying the refreshing vibe these have given me, but after a few days I was craving something with more sustenance. What better way to progress than a raw smoothie bowl for breakfast! I absolutely love these and the diverse flavours you can create with a simple base of frozen bananas :D A perfect cooling breakfast as our Aussie summer approaches...

Choc Banana Raw Smoothie Bowl

2 small frozen bananas
1 Tbsp Cacao powder
2 tsp @loving_earth chia seeds 
1/4 cup nutmilk (or water) 
1/2 tsp @loving_earth mesquite powder 
Optional 1 scoop raw protein powder 

Blend in a processor until smooth and top with your favourite toppings such as coconut, blueberries,  buckinis, bee pollen and mesquite powder :)

You can also try experimenting by adding in different fruits or even vege's! Mango is another of my favourites :)

Enjoy!

Raw Raspberry Smoothie Bowl

Wow what a month January has been! It is hard to believe tomorrow begins the second month of 2014, February is my favourite month of the year (not just because it is my birthday month) - it is a month to reignite your new year goals and encourage yourself for the things you have changed for the better. It is also a month of love and I believe whether you are in a relationship, single, a single mother or father or what ever your circumstance may be, make sure you do something to love yourself as you are the person you truly have to live with and if you treat yourself right with love then you will have a life of love around you :)

Back on track... there is so much I need to share with you!! So first I will take it back to a couple of recipe I have made and tried which I love starting with a raw raspberry smoothie bowl of goodness!

After our trip to Samudra and an introduction to the glorious Acai bowls, I couldn’t resist trying a few more similar creations for breakfast (or desert!!). On the last day of my holidays before I started my final year of medicine (Eeek!!) I decided to create a Raw Raspberry Smoothie Bowl full of nutrients, superfoods and colour!

Raw Raspberry Smoothie Bowl

Ingredients

One frozen banana
2/3 cup frozen raspberries
2 tsp chia seeds
½ cup water
1 tsp coconut oil
1tsp honey
1tsp mesquite powder
1 tablespoon LSA

Method

Put all ingredients into a blender and blend until smooth!

I topped mine with more goodies including raw granols, shredded coconut, spirulina, acai and bee pollen… it was morning bliss :)

xox

Acai Bowl - My First One!!

Mum, Sarah and I had couldn't go without a little road trip over the festive season to the new Samudra café down in Dunsborough which has recently been renovated! Plus Sarah ad not been there before I we were keen to show her the amazing meals Samudra offer :)

The new café/restaurant is a lovely open area with the lovely wooden building, tree's, vegetable garden, old combo outside.. once you enter you feel a wave of relaxation and clarity just by stepping into the café. We arrived before midday when they were about the change from breakfast to lunch and decided we would try a degustation of their meals from breakfast to lunch which turned out to be the best decision to try more meals!!

Our first one was a breakfast Acai bowl... wow!!! It was our first acai bowl ever and it did not disappoint! I was marvelling at the colour but the taste and freshness was mouth watering :)

Next we had some 'starters' of spelt wood fired pizza with home made dips and fresh sea salt... again delish!!

Our 'lunch' meal was one we all wanted to try - a raw pad thai salad, it was so fresh and crisp with a tasty cashew, lime, chilli dressing, I can't wait to try make my own one of these :)

Needless to say when I got home the next day I could not go by without trying my own acai bowl using slightly different ingredients, this is what I used making enough for 2 people...

1 frozen banana
3/4 cup frozen blueberries
1 Tbsp chia seeds
1 Tbsp acai powder
1 Tbsp coconut oil
1/4 avocado
1 tsp mesquite powder (optional)
2 tsp maple syrup (you can used honey)
1/2 cup water
1/2 cup almond milk

Simply mix all ingredients in a food processor until smooth!


























I topped mine with bee pollen, goji berries, blueberries and a sprinkle of coconut and it was delicious!
First acai bowl = success!! :D

Before we left we couldn't go without a chilli hot cacao (me) and shared a piece of raw white chocolate and strawberry cheesecake... ;)

 

xox

Raw Cinnamon-Buckwheat Granola

Mum and I have been ready for some tasty raw granola for breakfast, so Sunday I had an ultimate 'Sunday sesh' and cooked vegan moussaka, honey joys, raw chocolate mousse... and Raw Cinnamon Buckwheat granola! I was very pleased with my 'cooking' session home by myself. While some people cannot understand how cooking can be an enjoyable activity I love the creativity and experimentations you can do, what foods and flavours you can create and of course trying new recipes to increase your knowledge :) But back to the granola!

I love the combination of cinnamon and coconut mixed with nuts and dried fruits, the smell from the dehydrator as these dehydrate is mouth watering! I could have easily just put the granola in the sun on this 40 degree summer heat but the granola needs to dehydrate for 18-24 hours. Alternatively if you do not have a dehydrator you can do an un-raw version and dry the granola in an oven for 15-20 minutes but watch it does not burn!

Raw Cinnamon-Buckwheat Granola

Ingredients

1 cup Raw Buckwheat Groats soaked 1-2 hours and rinsed well
1 cup flaxseeds soaked in 1 cup of water (not drained) for 1 hour
1 cup steel cut oats (less processed but you can use rolled oats or omit these and double the buckwheat) soaked 1-2 hours with the buckwheat
1 cup mixed nuts (pecan are great but I used walnuts and almonds chopped)
1/2 cup flaked coconut (or desiccated)
3/4 cup dried raisins or cranberries
1 Tbsp coconut sugar
2 tsp cinnamon
1 Tbsp organic maple syrup
1 Tbsp vanilla extract

After soaking the buckwheat, steel cut oats and flaxseeds +/- the nuts, mix all ingredients into a large bowl until well combined.

Ready to mix!

Line 3-4 dehydrator trays with baking paper and dehydrate at 43 degrees for 10-12 hours.

This can be stored in an airtight container for up to a month and can be re-dehydrated if it starts to moisten :)

I had mine with almond milk, blueberries and some maple syrup, so goooood!!! Enjoy your raw cinnamon-coconut filled 'rawsome' breakfast :)

xx

Raw Choc-Banana & Coconut Trifle

Raw Ice cream has got to be one of my favourites. First because it is healthy, second it is so easy to make!! Third it taste delicious and fourth it is just as versatile as any other ice cream and can be turned into many deserts or simply eaten on its own :) So while my parents were out for some late night shopping I had a flare of creativity (which seems to be as far as my creative gene goes :P) and with my pre made coconut yoghurt created some Raw Chocolate, Banana, Coconut and Raspberry Trifles!!

The layers you see here are raw chocolate ice cream, chopped fresh banana, homemade coconut yoghurt (see previous post for recipe) some raspberries then repeated layers :)

Raw Chocolate ice cream is so easy make! you will need...

2 frozen bananas
1/2 cup raw cashews
1/2 Tbsp maple syrup
1 Tbsp cacao powder

Process these ingredients until smooth :) This can be made without the cashews if you do not have any.

My family quite enjoyed them and even my sisters boyfriend who is a chef (and never heard of raw ice cream before) gave me a 9.5/10... Master-chef worthy? ;) Maybe these will be featuring at our Christmas Day family lunch! You could layer these in any way you like, maybe even omit the cacao and have vanilla ice cream or make it strawberry or blueberry flavoured... the choice and possibilities are endless, I can't wait to make some more raw ice cream :)

Raw Zucchini Noodles with Peanut-Ginger Sauce

Zucchini noodles are amazing. So amazing in fact that I think everyone should have their own spiraliser to make their own vegetable noodles!! I only found out after we had all eaten dinner the other night that my dad did not even know he was eating zucchini and thought it was the usual 'pasta'.... Win!!

There are many recipes out there for vegetable noodle dishes as a healthy alternative to the usual pasta from packets, zucchini noodles seem to be by far the most popular and easier to make. With a love of peanut butter I came across a version of this recipe from the Fat free Vegan Kitchen and decided to give it a go with the risk of it being a little too 'zingy' for my family with some chili added (optional!!).


Raw Zucchini Noodles with Peanut-Ginger Sauce

Ingredients

1 whole green zucchini

1Tbsp organic peanut butter
1Tbsp water
1/2 Tbsp apple cider vinegar
2 cloves garlic crushed
1/2 Tbsp Tamari (or soy sauce)
1/2 tsp chilli
1/2 tsp fresh grated ginger

Spiralise the eashed Zucchini with the ends chopped off and set aside in a bowl.

In another small bowl mix together the rest of the ingredients until combined adding more water if you find it too thick. Mix in the zucchini noodles with chopped cherry tomatoes and serve!

How easy is that?? I made this for my family for a side dish tonight and will definitely be making this again either as aside or a full meal :)

The Spiraliser ;)

xx

Coconut Yoghurt - Homemade :)

In summer there is nothing better than a cool drink or food to help through those summer days. yoghurt is a good alternative to ice cream, but home made dairy-free yoghurt is something I have wanted to try for a while!!

Most true yoghurt recipes have cultures and probiotics in them making them a little harder to make. I was quite happy when I found a version of this coconut yoghurt recipe which although does not have the cultures good for you digestive health, is still full of goodness of raw coconut and cashews!!

Coconuts are full of electrolytes (particularly the coconut water) which are great for rehydrating our bodies and fuelling us for the day. They also contain anti bacterial and anti fungal properties which are great for digestion in themselves! It has also been proven to have anti cancer properties :) Coconut Water has been regarded as more nutritious than whole milk – Less fat and NO cholesterol!
And did you know coconut water is a universal donor– Its apparently identical to human blood plasma!
This Coconut Yoghurt is getting better and better :) So this is the recipe I used...

Ingredients
Flesh of 1 young coconut
1/2 cup raw cashews
1/3 cup coconut water
1 Tablespoon maple syrup

I have to thank my dad for opening the coconut and getting the flesh for me (even if it cost us a snapped knife!!)

Blend the ingredients in a food processor until smooth, mine took 8-9 minutes as the mixture takes a while to get smooth. Mine was still a little on the rough consistency but I quite liked it like that :)

 

 I have loved mixing this yoghurt in with my breakfast whether it be chia pudding, overnight oats, porridge or on top of pancakes it add a delicious flavour!! Plus it is great with raw banana ice cream as a desert (see post to follow soon!!)

Mixed in with Chia pudding, cinnamon and banana :)

I will get to the cultured home made yoghurt one day but for now I am happy with my super food dairy alternative :D Enjoy!

xx

Easy Raw Carrot Cake & Coconut Icing

One thing that I cannot go past in a raw café is raw carrot cake… or raw banoffee pie for that matter! It has been on my list to try for quite a while now, and I can finally say I have made it!! First trial was not as mouth watering as the café raw carrot cake, but after getting a good baseline I have a few ideas of how to make it that little bit more mouth watering next time ;) but this is still a great recipe to try and one of the simpler raw carrot cake recipes I have found :)

Raw Carrot Cake

3 large carrots, peeled and grated
2 cups of walnuts (I mixed walnuts and cashews)
2 cups desiccated coconut
½ cup currants
4 fresh medjool dates pitted and coarsely chopped
¼ cup maple syrup (organic is best or you could use honey here)
1 tsp fresh grated ginger
½ tsp ground cinnamon
Rind of 1 lemon
Rind of 1 orange

Method
Combine walnuts, coconut, cinnamon, ginger in a bowl of a food processor and pulse until the mixture resembles a fine crumb, set this aside.

Combine the grated carrots, dates and maple syrup in a bowl of the food processor and pulse until well blended. You may need to scrape down the sides a few times.

Stir in the carrot mixture with the spice mixture, fold in the lemon and orange rind and the currants.

Line a 30cm loaf pan with baking paper and pour the cake mixture into the pan pressing it down firmly. Smooth the top with a spoon and refrigerate for about 30min.

Coconut Icing

1 ½ cups fresh coconut
½ cup raw cashews
1/4/ cup coconut water from a fresh coconut
1 large lemon juiced and rind grated
1 Tbsp maple syrup

Combine the coconut, cashews in the food processor and process until coconut is chopped and nuts are ground. Add the coconut milk or water and maple syrup and pulse for a few seconds. Add the lemon juice and rind and pulse until smooth.

Invert the cake onto a large platter and remove the baking paper. Spread the icing over the top and chill until the icing hardens. Keep in the refrigerator for freshness!

My cheat icing with no fresh coconut!
I didn't have all the ingredients for the original icing so made my own with a lack of a fresh coconut, it wouldn't be as tasty but still worth it :)
1 cup cashews
1 cup desiccated coconut
Juice of 1-2 lemons plus the rind
1tsp vanilla essence

Process the ingredients until smooth and spread on top of the chilled cake.

This is perfect with a cup of tea, especially my favourite chai :)

 xox

Raw Chocolate Cake with Raw Strawberry 'icing' (Jam)

I am a sweet tooth, I have no doubt about it! And I love muffins, and cupcakes, and cakes in general. Being on a 2 week Paleo challenge I have resisted the urge to make Paleo muffins also to see if I can resist my baking cravings for at least 2 weeks. I have to admit it has been hard some days and on Day 10 I thought 'why don't I make a raw cake instead??' So I looked through my various (multiple!) recipe collections and found a raw 'flourless chocolate cake'. It was actually easier than I thought and doesn't even require nut soaking time!!

I made a strawberry icing out of chia seeds the same as the raw strawberry jam recipe topped with delicious blueberries... it was a perfect muffin substitute!!

This is the original recipe for a full cake but I made 1/3 of the recipe and it turned into a nice 9x9cm cake 1.5cm thick which has lasted me 3 days :)

Raw Chocolate Cake + Raw Strawberry Icing

Raw Chocolate Cake with Raw Strawberry 'icing' (Jam)

1 1/2 cups walnuts or pecans (I used walnuts), unsoaked
Dash of salt
8 pitted medjool dates, unsoaked
1/3 cup unsweetened cacao or carob powder
1/2 tsp vanilla extract
2 tsp water
1/2 cup blueberries to garnish (or any berries you like!)

Put the walnuts and salt in a food processor fitted with an S blade and process until finely ground. Add the dates, cacao and vanilla and process until the mixture begins to stick together, I had to add a tsp of water and a hint of cashew milk (I had it on hand). Add the water and process briefly.

Transfer to a serving plate and form into a cake around 15cm in diameter. Really you could make any shape you like, I might make a heart next :)

Decorate as it is with coconut, berries, cinnamon, banana, chocolate sauce, or strawberry icing!!

Raw Strawberry 'Icing'

This is actually a recipe for Raw Strawberry Jam but used as icing for this cake!

1 1/2 cups Sliced Strawberries
4 Tablespoons Chia Seeds
3 Tablespoons Water
2 teaspoons Pure Vanilla Extract
1 heaping Tablespoon Raw Honey or Agave

In a small bowl, combine the chia seeds with the water and vanilla. Mix and allow to soak for 20 minutes. Add the chia mixture to the blender with the rest of the ingredients.

Blend until just combined and still a little chunky. Pour into an airtight container and allow to sit in the fridge for about an hour to allow it to firm and gel up a bit more. Keep stored, covered, in the refrigerator. Will keep well in the fridge for up to a week.

The chocolate cake itself will keep for 3 days in the refrigerator or 2 weeks in the freezer but bring to room temperature before serving :)

You could also try moulding half the cake, adding a layer of fruit then the other half of cake on top as a layered chocolate cake.

I will definitely be making this again!! xox

Strawberry-Cashew Yoghurt Raw!

I thought raw banana ice cream was good, until I made raw strawberry yoghurt!! Once again I am amazed at how simple this is to make in comparison to how healthy and delicious it is. I sure licked the bowl as I made this to make sure I saved every last bit!

 



Strawberry-Cashew Yoghurt - Raw

1/2 cup soak cashews (2+ hours)
1 1/2 cups chopped strawberries
1 Tablespoon coconut oil (you can use maple syrup if you have it instead)
1 Tablespoon fresh lemon juice
Optional - 1 tsp vanilla extract

Simply add all ingredients into a food processor and process for a minute or so until smooth and creamy!



 

Serve with any topping you like, I had coconut and a chopped strawberry on top but would love to have banana, chocolate (cacao) sauce or cinnamon or better still strawberry yoghurt on top of Paleo pancakes!

xox

Cashew Milk

What I love about cashew milk is it is a little easier to make than almond milk and better for being on the go. Why? cashews take 2 hours to soak as oppose to 8-12 hours for almonds and the milk does not necessarily need to be strained as almond milk does. It is so easy and so tasty as an alternative to dairy :)

 

 

Simply soak 1/2 a cup of raw cashews for 2+ hours. I like to rinse off the soaking water, then add the cashews and 1 and 1/2 cups of water to a blender. You can add 1 tsp organic maple syrup of agave if you like.

 

Blend on high speed until smooth and you now have your almond milk! See so easy!

Transfer into storage jars and keep in the fridge for 4 days :)

 

Enjoy in teas, smoothies, on its own or any way you like!

Raw Cinnamon Buckwheat Granola - Dehydrated

As I sit here eating a bowl of my cinnamon granola for breakfast I am already thinking of new ways to create different tastes and granola creations!

A Granola is typically a mixture of rolled oats and various added ingredients (as brown sugar, raisins, coconut, and nuts) that is eaten especially for breakfast or as a snack. This one is however based on Buckwheat and almonds.

Raw Cinnamon Buckwheat Granola

Ingredients

3/4 cup Buckwheat groats soaked and rinsed over 2 days
1/2 cup almonds soaked and rinsed 1 day
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup mixed seeds (pumpkin, sunflower, flax)
1/2 cup chopped dates or cranberries
2 Tbsp shredded coconut

You do need to plan ahead if you would like this to be raw and soak the buckwheat groats over 2 days. The soaking water will turn into more of a gel consistency as an outer coating of the buckwheat shreds off which then increases its absorption in the body. Therefore rinse the buckwheat each morning and night as you soak to help remove this gel layer :) Alternatively you can boil the buckwheat for 15 minutes in a pan of boiling water and rinse.

Soak the almonds over one night, you can even add another cup of almonds to make almond milk at the same time!

When the buckwheat and almonds are ready and rinsed, transfer into a bowl and add the rest of the ingredients. Mix until the flavour has been dispersed through all the ingredients :)

 

 

Transfer the granola over a lined dehydrator sheet so they are scattered and not clumped together. Dehydrate over night (about 10 hours) on 41-45 degrees. The sweet cinnamon aroma will spread as soon as you start!



 

The next morning you have some delicious ready to eat home made raw cinnamon granola.... yum!! Have with some home made almond milk and some berries or banana which is delicious!

Next time I hope to add some cacao powder to make a chocolate granola. Actually with the coconut it could be a coconut rough granola?? sound good to me :D



 

Enjoy :)

 

 

xox