What it lacks in looks, it makes up for in both taste and nutrients…now that the boys rugby season is over, we have spent the last two Saturdays at Orange Grove Market. One of my favourite fruits, the lemonade fruit has been irresistible so I figured at this time of year while flu & are the nasty bugs continue to circulate, I’d dose up on nutrients in the hopes that when we head to the UK in two weeks we will all be well.
130g blood orange (1, average size)
150g lemonade fruit (1, large)
100g coconut water (or water)
Ginger, to taste. I like mine with some kick!
Blend all ingredients (I don’t juice) & try to ignore the awful colour it becomes because it really is delicious!
Here’s a tip, a can of coconut milk can look intimidating & in the past, I’ve avoiding opening one, thinking I won’t be able to finish the whole thing: freeze it into individual ice cubes (in my case, heart shaped).
Following my naturopath visit on Friday, I realised I did need to pump the nutritional value of my smoothies, but am not yet willing to put in a raw egg (although my brother swears by it).
1 x avocado
4 x coconut milk ice cubes
1 x banana
1 big handful of baby spinach
A sprinkle of Heilala vanilla powder
Top with organic strawberries & a sprinkle of chia seeds
Blend all ingredients placing baby spinach in blender first, then vanilla powder, then heavy ingredients on top.
If required, slowly add a bit of water to get your desired consistency. Mine was pretty thick
I bought some beautiful fat beetroots at our local growers markets (Orange Grove in Lilyfield) on Saturday & instantly had grand plans on how to use them. I roasted one last night in a bit of olive oil & ate them simply on a bed of freshly picked watercress & rocket from my Mum’s community garden.
Next up on the list was a beetroot smoothie. I haven’t made one in ages but was confident that my sons would like it due to the colour. This smoothie is so simple & a really delicious start to the day.
2 bananas, frozen overnight
1 medium beetroot, peeled & cut into quarters
1 tablespoon chia seeds, soaked in 1/4 cup coconut water
1 teaspoon vanilla powder (I recommend Heilala brand – it has nothing added & a delicious flavour)
Throw all ingredients into your blender (I use the Omniblend) & blend until you get the desired consistency.
This particular one is raw vegan as well as gluten-free, dairy-free & refined sugar free.
This recipe I have specified where most ingredients are from as I want to spread the message that these are readily accessible (in your supermarket) ingredients.
As usual, quantities are rough so I always recommend you try the mixture once blended & decide if you feel it needs more of anything!
15 medjool dates (from Aldi)
1 tablespoon tahini (Mayver’s brand; from Woolworths)
2 tablespoons almond butter (Macro brand from Woolworths)
1 tablespoon LSA (from Woolworths) or can substitute with almond meal
2 tablespoons chia seeds (The Chia Co brand from Woolworths)
4 tablespoons organic coconut water (from Woolworths)
1/2 cup desiccated coconut (from Aldi)
1/4 cup cacao (purchased at Health Food Shop but you could substitute for cocoa if required but note you will lost some health benefits)
1. Put the chia seeds in coconut water, stir a bit & let it sit for 5-10 minutes. It will turn into a ‘gel’ texture.
2. Pit dates
3. Throw all ingredients (except dedicated coconut) into a food processor, blend until well combined.
4. Taste test – if you’re not happy with any elements, now is your chance to add!
5. Scoop out all the mixture & put into glad wrap then throw into the fridge – this is purely to make them easier to roll & is not vital but will make your life easier!
6. After an hour in the fridge, take them out, roll into balls then roll in desiccated coconut. Place on baking paper to prevent from sticking.
Any excuse for brownies, right? I seem to make a different variation every time depending on what I have in the cupboard.
This simple brownie is just thrown together In a food processor:
1/3 cup almond meal
1/4 cup cacao
2 tablespoons coconut oil
2 tablespoons black tahini
3-6 organic raspberries (optional)
Throw all ingredients into a food (except raspberries) processor until it looks like a crumb consistency.
Pat down in a container or glass oven dish lined with baking paper approx 12cm x 12cm
Top with raspberries
Throw in the freezer for about 20 minutes, then take out & eat immediately.