banana berry smoothie bowl

There’s something indulgent but delicious about having a smoothie bowl for breakfast. I absolutely love this combination & could have a variation of it most days for breakfast, lunch or dinner.

INGREDIENTS
2 bananas
1 cup frozen organic berries (berries tend to be highly sprayed crops so I recommend buying organic where possible)
2 tablespoons chia seeds, soaked in 1/4 cup water for 5 minutes
1/4 cup coconut oil
2 tablespoons cacao (cacao is the raw, unprocessed version of cocoa so contains many more nutrients)
OPTIONAL: 1 tspn cinnamon powder, 1 tspn vanilla powder, flaked almonds to top

METHOD
1. Turn the stove onto low – in a small pan, mix the cacao & coconut oil
2. Once chia seeds have formed a gel, tip bananas, berries & chia seeds into the blender, along with vanilla & cinnamon if you are using it. I use an Omniblend which is great for smoothies. Blend until well combined. I like mine thick but if you prefer it more of a ‘drinkable’ texture, add a little water / coconut water / coconut milk / almond milk.
3. Pour banana berry mixture into a bowl
4. Slowly pour the cacao mix on top – it should set almost immediately into a crunchy ice-magic like sauce
5. EAT!

 

Easy take to work lunch | vego

On the days I am organised enough, I love to make lunch to take to work. It tends to be cheaper, you get exactly what you want & it tends to be more nutrient dense. My brother is currently staying with us & my sons are obsessed with him, which means I have more time in the morning while they are attached at the hip to him.

INGREDIENTS
2 x organic eggs
1 small sweet potato
1 cup organic baby spinach
3 baby roma tomatoes
1 avocado
1/4 capsicum
1/2 lemon
2 tablespoons olive oil
1 tablespoon black sesame seeds
1 tablespoon sunflower seeds

METHOD
1. Roast sweet potato at 200 degrees for 40 minutes
2. When sweet potato has about 15 minutes to go, boil eggs (I put them in the water once it is warm, then boil for 5 minutes).
3. Slice tomatoes, capsicum, cut avo in half & lemon in quarters
4. Once cooked, peel the eggs, let the sweet potato cool a little
5. Layer all ingredients into a container, with sesame seeds & sunflower seeds on top
As a side note, some of you may have read my stance on plastic but I am also anti-waste so will continue to utilise these containers until they are no longer usable. Long live minimalism.
6. Squeeze the lemon & drizzle olive oil over, pop on the lid then throw in your bag.

I recommend refrigerating any products that are not vegan in your lunchbox. Of course I ended up eating mine as soon as I got out of the shower at work

Have a great day gorgeous

vegan cashew cheezcake

Before you judge me about using the word “cheezcake”, it’s purely to get across a point about it not actually being cheese or animal based at all. This vegan cake, to me, is more like an ice-cream (or should that be ice-CREEM) cake.

This is my first attempt at making my own cheezcake, with my guess at what quantities are required.

WARNING: before you think that you’re going to make, then eat this bad boy today, unfortunately you will need to soak the cashews overnight so get cracking now!

For the base

1 cup almond meal (I used Naked Foods)
2 tablespoons rice malt syrup (I used Pureharvest) or for strict PALEO replace with an alternate sweetener but it will no longer be low fructose
2 tablespoons coconut oil
2 tablespoons cacao (I used Naked Foods)

For the filling
4 cups organic raw cashews (I used Naked Foods)
1/2 cup rice malt syrup
4 tablespoons coconut oil
1/4 cup + 2 tbspns plant based milk (I used Pureharvest almond milk)
1/3 cup cacao
1/4 cup raspberries

METHOD
1. Soak the cashews in water overnight in 2 seperate containers, each with 2 cups of cashews. This is because we are doing 2 separate layers

I highly recommended not soaking much longer than 12 hours. Mine started to get little purple ‘veins’ on them (I soaked for 24 hours) which I have since researched & seems to be quite common (see below pic)

 

2. Line a round tin with baking paper

3. Make the base first – blend all ingredients in a food processor until it looks like (a very delicious version of) dirt – in little clumps.

4. Press the base into the tin lined with baking paper. I used my fingers to get it right to the edges & then used a fork.

5. Throw this in the freezer

6. While the base is freezing, throw one lot (2 cups) cashews DRAINED cashews in the blender with 1/4 cup rice malt syrup, 2 tbspns coconut oil, vanilla & 2 tbspns almond milk. Blend until smooth.

7. Remove the base from the freezer & sprinkle over the raspberries

8. Pour over the vanilla cashew mix, spread as evenly as possible, then place back in the freezer

9. Do not clean the blender – tip 2 cups cashews (drained) into the blender, followed by 1/3 cup cacao, 1/4 cup rice malt syrup,  2 tbspns coconut oil, 1/4 cup almond milk. Blend until smooth. I’m warning you now, I was a cashew butter cynic before, but this stuff is addictive. Don’t lick the spoon til the end or none will make it into the cake tin.

10. Once blended well tip the cashew chocolate  back into the measuring cup. Once the vanilla layer is frozen (1-2 hours), pour the chocolate layer over, then put back in the freezer for 2-4 hours.

How do you vegan?

Often I watch a lecture in my IIN study & afterwards, wish I could sit down everyone I know in front of it. Tonight was one of those moments, watching a passionate Mark Bittman sing about policies very close to my heart:

He commenced a form of veganism 6 years ago. Before you non-vegans start rolling your eyes, just read on a little further. Mark is entirely plant based (fruit, vegetables, wholegrains, nuts, seeds) from when he wakes until 6pm, every day. From 6pm, he gives himself carte blanche – whether that is a steak, cocktail, wine or a cheeky dessert.

Here are some of his beliefs:
1. Make it hard to sell junk food to children
2. Make it illegal to sell ‘soda’ to children
3. Stop dispensing junk, including soda, in schools
4. Subsidise production & sales of real foods, including fruit, vegetables, nuts & seeds.
5. Lead by example – encourage your friend
6. De-incentivize companies whose products have been shown to make people ill.

All of us have an opportunity to make a change to the earth, in the form of food consumption. Yours could be:
1. supporting small to medium farmers by purchasing at farmers markets, instead of purchasing processed foods built on mono-crops like corn & soy which are ineffective & have negative benefits on the soil.
2. Decrease global warming by having one less meal containing meat every week (or cut down more if you choose)
3. Decrease the amount of processed junk you eat each week & replace that with a plant-heavy meal.
4. A form of veganism – perhaps it is plant-based foods only Monday to Friday; or daily til 6pm; or you could decide to have lunch only containing meat.
5. Work on the above points regularly. Encourage your friends to do the same. Do you think if all consumers stopped buying GMO products or poor quality meat, it would continue to be produced? Supply & demand my friends. Help me on this journey to making the world a better place for our children, their children & for many more generations to come.

What am I doing?
1. 7 months ago I ditched dairy & despite having a bit of cheese on holidays in Scotland over Christmas, I am back to being dairy-free.
2. I read labels on everything I buy & make conscious choices to buy organic where possible.
3. I shop at Farmers Markets every weekend, & have done so for nearly 5 years.
4. I haven’t eaten meat in nearly 18 years
5. I give my children meat, which is 90% of the time organic & grass-fed. I also explain to them where the meat comes from, as I feel education is part of the issue that needs to be discussed.

I’ve attached images of vegan meals & foods I enjoy to show you that veganism is far from boring or unsatisfying. If you would like tips on replacing meals with vegan options, come say hi over on Facebook at 6cleaningredients & I would love to help you out x

 

 

Cheezy omelette 

This is a fabulous balance of protein, healthy fats & carbs. This simple gluten-free, dairy-free vegetarian dish, that should start your day on a good note.

I wasn’t a big egg eater until I saw a Naturopath in July 2015 who suggested I add more to my diet, due to being a lazy pescetarian (I love seafood, but don’t often bother to make it), now I aim for 2 organic eggs every second day.

I would love to hear how you enjoy eggs; or what your favourite breakfast is.

INGREDIENTS

2 x organic eggs (I used Southern Highlands brand – from Wholefoods House in Woollahra)
1 cup kale
2 tablespoons parsley
1 teaspoon olive oil
1 avocado, sliced (If avocadoes are in short supply in your area, or out of season, replace with ricotta or feta)
2 slices preferred bread (I use Naturis organic buckwheat bread)
2 wedges lemon
Chilli flakes (optional)

METHOD

1. Heat the stove to a high heat. Tip in olive oil then kale & parsley.
2.  Stir constantly for 1 minute then crack in 2 eggs & put in 1 teaspoon nutritional yeast. Flip over after 1 minute, take out once cooked.
3. Serve with toast, sliced avocado & lemon wedges. Chilli optional

Omit the buckwheat paleo friends

Vegan chocolate

I may be anti-Valentine’s Day due to if having become a money making exercise BUT I am all for an excuse to make chocolate…..

1/4 cup coconut oil
1/4 cup hulled tahini (I’ve used Naked Foods brand for this one)
1/4 cup cacao (also Naked Foods)
1 tablespoon Rice Malt Syrup (you guessed it, from Naked Foods)
Optional: a sprinkle of vanilla powder – I’m currently using Heilala, which you can pick up at About Life
Raspberries, for decoration

METHOD

If you’re currently in Australia, your coconut oil will well & truly be in liquid form already….
1. Melt together coconut oil, tahini & cacao on a low heat. If you’re adding vanilla, throw it in now. Once combined, the mixture should look quite thick & ‘creamy’.
2. Remove from heat & stir in rice malt syrup well.
3. If you’re adding raspberries, place one in each mould before pouring in chocolate.
4. Pour chocolate into moulds, throw in the freezer. Lick spoon / bowl / any over utensils covered in chocolate
5. Attempt to wait a full hour until they are ready to devour.

*If it’s summer where you are, they won’t last long out of the fridge before they become a big chocolate puddle. Keep in the fridge or freezer 

  

Home made low-fructose vegan chocolate 

There’s something very dangerous I need to tell you: how to make your own vegan chocolate. At home. In 5 minutes.

Keeping in line with my name, it also contains 6 ingredients only.

INGREDIENTS

150g (3/4 cup) cacao butter. I use Naked Foods this time.
40g (1/2 cup) cacao
35g (3 tbspns) chia seeds
100g tahini. This time I used the Woolworths Macro organic brand.
75g (1/4 cup) Pureharvest Rice Malt Syrup
Optional: 1 tspn vanilla powder (I use Heilala) &/or 3 tbspns desiccated coconut

METHOD

note: I never bring this recipe to boil, it remains on a heat just high enough to melt cacao butter

1. Melt the cacao butter on a low heat.
2. Once melted, add in the tahini, cacao & chia seeds. Add the vanilla powder here if you are using it.
3. Remove from heat & stir in the rice malt syrup. Taste to see if you feel it needs to be sweeter.
4. Pour into moulds – I used a silicone cake loaf ‘tin’ & some individual silicone muffins holders. Place straight into the freezer & leave for a minimum 40 minutes.