3 ingredient dairy-free ice-cream

3 INGREDIENTS | VEGAN | GLUTEN-FREE | DAIRY-FREE | NUT-FREE | CHILD FRIENDLY | NO ADDED CANE SUGAR | LOW FRUCTOSE

I made this “nice-cream” or vegan ice-cream or whatever you choose to call it because I have been getting mighty bored of the whinging of “Whats for afternoon teeeeeeea?” the whole walk home from school! You could add any supplements you enjoy to pimp the nutrient content.

250g frozen mixed berries

150g coconut yoghurt

100g coconut water

Blend until you reach desired consistency – I use the Thermomix on speed 5 for about 20 seconds

Enjoy immediately or pour into a reusable glass container & pop in the freezer

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Indulgent sugar-free chocolate

45g cacao butter
45g coconut butter
45g tahini
1/2 tbspn chia seeds
4 tbspns cacao
1.5 tbspns rice malt syrup

METHOD
1. Melt together cacao butter, coconut butter & tahini on a low heat. If it starts bubbling at all, remove from heat immediately.
2. Stir in cacao well.
3. Remove from heat & immediately stir in the rice malt syrup. TASTE! Sweeten if required.
4. Pour into your preferred container – I usually use a silicone loaf mould (then crack it up into pieces) or a silicone muffin mould. Alternatively line a baking tray or loaf tin with baking paper. You can even use a Tupperware container lined with baking paper if desperate!
5. Put straight into the freezer. Depending on what size & shape mould/s you’ve used, it could take upwards of an hour to freeze. I am one of those annoying people who checks after 20-30 minutes & seriously enjoys when the centre is not quite solid 🙂

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!

 

vegan pesto | GF DF

There aren’t many things better than pesto….I used some lovely organic parsley (from Wholefoods House) & freshly picked basil from our garden for a fresh, sour, salty & rich versatile sauce / dressing / dip.

It’s vegan, gluten-free, dairy-free, sugar-free, grain-free.

INGREDIENTS
2 cups parsley & basil, total
1 tablespoon nutritional yeast (I use an organic one from Naked Foods)
2 tablespoons pine nuts
juice of half a lemon (you may not need all of it)
zest of half a lemon
2 tablespoons olive oil
OPTIONAL – to taste – chilli flakes & salt

METHOD
1.
Throw all ingredients into the blender plus a pinch of salt BUT NOT the lemon juice & olive oil
2. Slowly pour the olive oil in
3. Slowly pour HALF the lemon juice in, then when well combined, taste to see if you want to add more sourness
4. Tip into a bowl – it will make about 1/3 of a cup – perfect to dip sweet potato wedges in, in my opinion

I love your feedback – leave a comment, a like, or come say hi on Facebook or Instagram.
I hope you’ve all had a lovely weekend, filled with most of your primary food – relationships, physical activity & spirituality. Plenty of time for the fourth element (career) tomorrow 🙂

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banana coconut choc peanut butter smoothie

Well hey, it’s Friday here in Australia & with a forecast of 29 degrees & torturous humidity in our second week of Autumn, there’s no better excuse for a smoothie.

This one is vegan, gluten-free, dairy-free, no cane sugar, no soy, no preservatives, no grains, but plenty of good fats, naturally occuring sugars (banana) & protein.

INGREDIENTS
Remainder of a jar of certified organic Mayver’s peanut butter & coconut (or plain peanut butter is also fine). I estimated there was abour 1/4 cup or less in the jar
2 bananas, frozen overnight
1/4 cup coconut milk, frozen overnight
2 tablespoons chia seeds, soaked in 1/4 cup water
1/4 cup coconut oil
4 tablespoons cacao
**optional: 1 teaspoon vanilla & 1 teaspoon cinnamon. I add these 2 ingredients to almost everything!

Substitutes: if you’re anything like me, you see a recipe & you need to make it. now. But then you check your pantry…..chia seeds are purely a nutritional boost & won’t affect the smoothie. No coconut milk? Just add a little extra banana. No peanut butter? Almond butter would also be delicious in this combination.

METHOD
1. Soak the chia seeds in water, stir occasionally. They should be done in 5 minutes
2. While chia seeds are soaking, scoop about half of the remaining PB out of the jar (this will go on top at the end). Set aside in a little bowl.
2. On a low heat in a small saucepan, combine the cacao & coconut oil – this stuff is awesome, when poured on the (frozen) smoothie, it goes hard almost immediately like a healthy ice-magic.
3. Blend bananas, coconut milk, chia mix, vanilla & cinnamon (if using)
4. Pour frozen mixture into the jar. Top with remaining peanut butter, then slowly drizzle over the chocolate mix. You may have some remaining which can be frozen in moulds
5. Eat. immediately. Probably best to share it.

I love your feedback – let me know what you think of this recipe. Shall I create more like it?
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