Green cacao breakfast pudding

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1 small bok Chou
1/2 cup steamed and cooled spinach
1/2 avo
2 small (or one big one….) frozen banana
1/8 cup chia seeds mixed with 1/4 cup rice milk and left to ‘gel’ for a few
Minutes
1/8 cup cashews
3 dates
1 heaped tsp cacao
Cinnamon
Berries to top

Blend all ingredients until smooth. I added a few ice cubes as I find it helps get a smoother consistency.

This a a freaking yummy situation!!!! Healthy enough for breaky and tasty enough for dessert!

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Ps. I’m sorta in love with the fact it’s warm enough to have breakfast on the deck!!!!

Colourful spring salad two ways

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Two of our lovely friends from home are here visiting for two weeks and so far we have had a pretty great time! On their first night here I wanted to make something easy and summery and something I could make in advance so I didn’t have to forfeit precious happy hour time in the kitchen! Speaking of happy hour…

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…t’was very happy indeed!

Anyway, Pasta salad seemed to fit the bill…I got a bit carried away with the veggies though and ran out of room for the pasta. Instead we just cooked up some brown rice pasta and quinoa separately and spooned the salad on top. We’re pretty clever like that…

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Kat, Alana and Ali spooning it up!

It was delicious and fresh and the best part was we had enough leftovers to accompany our free range eggs and toast the next morning!!!

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We were feeling a little fragile the next day and this definitely hit the spot!!

If you want to recreate this fresh veggie salad madness I used:

A cup or so of baby tomatoes
1 large cucumber
1 jar black olives
1 jar artichoke hearts
1 can corn
Fresh snap peas
Red and yellow capsicum (pepper)
Fresh basil leaves
Green onion
1 can of Chick peas (toasted in a fry pan with coconut oil, paprika, cayenne, cumin, coriander and rock salt till crispy)
All veggies chopped quite finely and drizzled with olive oil.
We also drizzled a really awesome balsamic reduction that Katrina had brought us on there which was a very nice touch.

I love how pasta salad always makes it feel like summer! Enjoy 🙂

Green breakfast crepes

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My goodness these are so satisfying!! Seriously yum. Don’t worry, you can’t taste the spinach!

Crepe: (the measurements are for one crepe)
1 free range organic egg whisked
1/3 cup flour (I used a mix of brown rice flour and buckwheat flour)
1/8 cup oats
1/2 cup of water
Cinnamon
Dash of stevia or other sweetener

Whisk together. Heat coconut oil in large fry pan and pour batter in, rotating the pan to evenly distribute the batter. Make sure it’s fully cooked on the one side before you attempt to flip it. If it does break, don’t fret, it will still taste as good!!

Green cashew cream:

1/2 cup cashews/slivered almonds
1 cup steamed spinach
Juice of one orange and half a lemon
Cinnamon and stevia to sweeten.

Process nuts till fine. Add spinach and process till smooth. Slowly steam in the juice while blending. Add sweetener to your liking.

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Assemble with fillings of your choice. We had banana, blueberries more cinnamon and a slather of peanut butter to keep the crepe closed!!!

Chocolate pudding

I see a chocolate trend going on…I just can’t get enough cacao!!! Sooo rich and heavenly and a kick ass superfood. If you haven’t already, check out this post on raw chocolate to see Cacao’s amazing health benefits!!

This morning there wasn’t much food in the house…no celery or cuc’s for green juice. No fruit for a smoothie. I panicked a bit but then I saw the big ripe avo sitting lonesome in the fruit bowl; the bag of cacao still on the counter from last night and I knew there was hope.

This morning I had chocolate pudding for breakfast, and it was damn good.
This isn’t a low fat pudding by any means but that’s one of the best parts about not eating animal bits and pieces…you can indulge in all kinds of healthy plant based fats and not have to worry about getting fat. BONUS, especially when it comes to this breakfast that could and will be dessert in the future. The very near future.

Kick ass breakfast chocolate pudding:

Small handful of cashews and sunflower seeds
1 TBS peanut butter
About 6 small dates (soaked for a bit if they are the hard ones

Blend above until smooth. (water as needed to facilitate blending, just a wee bit!)

1/2 large ripe avo
1/4 cup cacao
1 tsp vanilla
1/3 cup frozen spinach (I promise you can’t taste the spinach at all!! The frozen factor adds to the texture of the pudding as well)
1 1/2 TBS carob powder, ideally, if you live in Australia you should get this stuff from Coles:

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It’s psyllium husk, carob, flax, oat meal and slippery elm bark powder!!! Yum!! The carob really helps sweeten and adds a nice flavour. It also happens to be very good for you, so try to get your hands on some!!

Anyhoo, blend it all up till nice and smooth. I topped mine with omega rich chia seeds. I was only going to eat half because it made quite a bit. But it was so good. I ate it all. And licked the blender clean.

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I love NUTS!! Raw cinnamon rolls

Raw desserts are my new favourite discovery,made with a variety of nuts, seeds and dried fruits, they are both nutritious, decadent, delicious and compassionate (ie. no animal parts used in the making). Most are made with a blender and chilled in the fridge before enjoying.

My first ever raw dessert experience was the cashew cheese cake which was a major success. Since then I’ve ventured into a couple different raw brownies and raw chocolate and this morning I ventured into raw cinnamon buns!!!!

Cinnamon buns are very reminiscent of childhood for us; our mum used to whip up the most amazing buns most weekends. They were always best straight out of the oven, all gooey and crispy with flakey but dense pastry that melted in your mouth… Oh the wonders of white flour, butter and sugar. So seductive but so evil, spiking our blood sugar, acidifying our pH balance and making us fat. Well I do cherish those memories of freshly baked goods (that were balanced with a varied and healthy diet, thanks mum!) There is very little part of me that wants those sorts of things anymore, because I have discovered something better in so many ways! The world of raw desserts…google image search raw dessert and you’ll see what I mean!

Back to the cinnamon buns…
Now obviously these don’t taste that much like tradition cinnamon buns, but there is some familiarity there and they are scrumptious in their own way so it doesn’t really matter!! You are definitely getting your quota of healthy, beneficial fats and protein in these bad boys as they are choka block FULL of nuts, all kinds of nuts too…we don’t discriminate.

Here’s what you do:

1 cup almond meal and 1/4 cup hazelnut meal (or all almond if that’s easier)
1 1/4 cup ground flax
1 TBS cinnamon
1/4 cup quinoa flakes
Himalayan rock salt

Mix above ingredients in a bowl and set aside, this will form the dough later for the outside of the buns.

1 cup soft pitted dates (I had the cheap hard ones so just soaked them for a bit to soften)
1/4 water
1 tsp vanilla

In a food processor, combine above ingredients to form a paste

Remove half of the paste and add it to the dry ingredients you had set aside.
Also add to the dry mixture:

1/4 melted coconut oil
1/4 cup raw agave or raw honey or mixture of both

Combine with your hands to form a ball of dough

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Spread on parchment with a rolling pin till about 1/4 inch thick. You’ll need parchment on both sides as its sticky dough.

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To the remaining date paste left in the processor add:

1/8 cup raisins (or more if you really dig raisins)
1/8 cup walnuts or pecans
1 TBS cinnamon

And process again lightly, you want it a bit chunky.

Spread paste on dough, top with extra nuts just for good measure!!

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Roll it up carefully and tightly, use the parchment paper to help you roll it up

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Chill in the fridge for a bit just to set.

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Slice it up and enjoy. I had one cold out of the fridge and one warmed in the oven. Both were really good, I think the warm one took gold.

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My oh my I almost forgot to mention the icing!!! Guess what it’s made of?!?! Yep, more nuts!! I could literally eat this stuff by the spoonful, which is pretty much what I was doing….

In a food processor combine until smooth:

1 cup soaked cashews (I had mine soaking while I was making the buns)
1 TBS coconut oil
Juice from 1/2 a lemon
Dash of cinnamon
1 TBS toasted coconut (I had this leftover from the creamy coconut rice I made the night before, not essential but recommended for sure!)
Dash of stevia or other sweetener
About 1/8 cup water to thin

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This icing really finishes them off!! I added extra because it was just so good…

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Yum. It’s a good thing I don’t have a nut allergy that’s all I can say!!

I made these early in the am while I was sipping my chai tea. I had a master plan to make the buns then chill them while I was making my green juice, drink said juice, mow said bun. Then this happened…

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The freaking glass exploded while i was securing aluminium foil on it!!!! All because Ali was still asleep so I was going to keep it in the fridge for her… What kind of messed up karma is that?! There was juice everywhere, it was a nightmare. I’m just so glad I had my cinnamon buns to make everything all better!

Chocolate crêpes with peanut butter syrup and banana

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Made these bad boys for Canadian fathers day breaky today. They were a big hit with everyone, especially the father. Decadent enough to be dessert but healthy enough to call it breakfast.

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Recipe:

2 cups buckwheat flour
1/2 cup ground hazelnut
1/4 cup heaped cocoa powder
1/4 ground flax
1 TBS brown rice syrup (or honey)
Stevia to taste or 1 TBS raw sugar
3 cups water

Mix the ground flax meal with the water and let sit (make sure you do this first as flax acts as the binding agent).
Mix dry ingredients.
Mix wet ingredients.
Add flax and combine dry and wet.

Grease a large skillet.
Pour batter into pan with 3/4 cup measure and tilt pan around until you have evenly distributed the batter. Cook for about 2-3 minutes, flip carefully and cook the other side for a minute or two.

Peanut butter syrup:

1/2 cup natural peanut butter
2 TBS coconut oil
1/4 honey
2 tsp cinnamon
1/2 cup water

Cook over medium heat stirring continuously until it thickens.

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